BON-BON DIPPING.
Place in a double boiler three or four pounds of bon-bon cream and melt until a slight crust forms on the surface when you allow it to set for a moment.
Remove from fire and place one center at a time in the cream and fish out with a bon-bon fork. Place on wax paper and mark as desired. Do not allow your cream to become too hot.
Nice centers for high-class retail trade are pineapple fritters cut in small points, nice large French cherries, marshmallows, all kinds of nuts, fruit paste and cream centers if you desire.
Make your bon-bons very pale in color.
Use flavors such as vanilla, rose, violet, pistachio, heliotrope. Dip brazils in maple cream.
STOCK FONDANT.
Take
| 20 | lbs. A sugar. |
| 3 | qts. cold water. |
| 1 | teaspoonful cream-of-tartar. |
Place all in bright, copper kettle.
Stir until well mixed and when the mixture comes to a boil skim the formation from the surface, wash off the inside of the kettle between the surface of the batch and the edge of the kettle, and cover over with a wooden or steel cover. Allow to steam for 5 minues and remove cover. Place thermometer in batch and cook to 242 degrees, pour on well-sprink--
