“After dinner, we were economical; instead of drinking the coffee we had reserved at breakfast, we kept it for an afternoon collation, with cream, and some cake they had brought with them. To keep our appetites in play, we went into the orchard, meaning to finish our dessert with cherries. I got into a tree, throwing them down bunches, from which they returned the stones through the branches. One time, Mademoiselle Galley, holding out her apron, and drawing back her head, stood so fair, and I took such good aim, that I dropped a bunch into her bosom. On her laughing, I said to myself, "Why are not my lips cherries? How gladly would I throw them there likewise."”
A cook of roughly the same moment, setting down the same dish.
CENTERS 1/4 a cup of candied cherries, chopped fine, 1/2 a cup of fondant. CHOCOLATE COATING About one cup of fondant, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract, Bits of cherry. Prepare the centers and coat in the same manner as the almond creams.
Sources: The passage is from Jean-Jacques Rousseau, The Confessions of Jean Jacques Rousseau — Complete, free to read in full at Project Gutenberg. The recipe is from Parloa, Chocolate and Cocoa Recipes and Home Made Candy Recipes of 1909, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, teapot stamp.