the shape of half an egg, placed upon stiff
letter paper lining the bottom of a thick baking pan; put them in a
moderate oven until the outside is a little hardened; then take one
off carefully, take out the soft inside with the handle of a spoon,
and put it back with the mixture, to make more; then lay the shell
down. Take another and prepare it likewise; fill the shells with
currant jelly or jam; join two together, cementing them with some of
the mixture; so continue until you have enough. Make kisses, cocoanut
drops, and such like, the day before they are wanted.

This recipe will make a fair-sized cake basket full. It adds much to
their beauty when served up to tint half of them pale pink, then unite
white and pink. Serve on a high glass dish.

COCOANUT MACAROONS.

Make a "kiss" mixture, add to it the white meat, grated, and finish as
directed for KISSES.

ALMOND MACAROONS.

Half a pound of sweet almonds, a coffeecupful of white sugar, the
whites of two eggs; blanch the almonds and pound them to a paste; add
to them the sugar and the beaten whites of eggs; work the whole
together with the back of a spoon, then roll the mixture in your hands
in balls about the size of a nutmeg, dust sugar over the top, lay them
on a sheet of paper at least an inch apart. Bake in a cool oven a
light brown.

CHOCOLATE MACAROONS.

Put three ounces of plain chocolate in a pan and melt on a slow fire;
then work it to a thick paste with one pound of powdered sugar and the
whites of three eggs; roll the mixture down to the thickness of about
one-quarter of an inch; cut it in small, round pieces with a
paste-cutter, either plain or scalloped; butter a pan slightly, and
dust it with flour and sugar in equal quantities; place in it the
pieces of paste or mixture, and bake in a hot but not too quick oven.

LEMON JELLY. No. 1.

Wash and prepare four calf's feet, place them in four quarts of water,
and let them simmer gently five hours. At the expiration of this time
take them out and pour the liquid into a vessel to cool; there should
be nearly a quart. When cold, remove every particle of fat, replace
the jelly into the preserving-kettle, and add one pound of loaf sugar,
the rind and juice of two lemons; when the sugar has dissolved, beat
two eggs with their shells in one gill of water, which pour into the
kettle and boil five minutes, or until perfectly clear; then add one
gill of Madeira wine and strain through a flannel b