Almond paste

Almonds, plain

Almonds, salted

Almond paste, mixed with twice the amount of fondant

Brazil nuts, in pieces

Brazil nuts, whole

Cocoanut, mixed with fondant

Peanuts

Peanut brittle, chopped

Peanut butter

Pecans

Walnuts, halved, plain

Walnuts, halved, salted Penuche, small pieces, any kind Two parts cherries and one part citron, chopped and mixed

Suggestions for Decorations on Top of Bonbons

Almonds, blanched and

halved Candied

Angelica

Cherry, small piece

Ginger, small piece

Mint leaves

Pineapple, small piece

Rose leaves

Violet

Cocoanut

Plain

Colored Pecans Pistachio nuts

Chopped

Whole Silver dragnets Tiny candies Walnuts

Chopped

Whole

Opera Bonbons

Color and flavor as desired small portions of Opera Fondant. With the hands shape in small balls, putting a piece of nut, cherry, or marsh-mallow in the center of each ball.

Melt another portion of Opera Fondant in a double boiler over hot water, stirring constantly.

Add half a teaspoon of vanilla, and drop centers one at a time in the fondant. Remove with candy dipper or two-tuned fork to waxed paper. When enough white bonbons have been made, add a little pink or green color paste and raspberry or almond extract to taste to the melted fondant. Dip more of the centers, stirring the fondant, and reheating it if it becomes too stiff.

Then add to remaining fondant one square melted chocolate, and dip remaining balls. In this way a great variety of attractive bonbons may be produced. Other flavors and colors may be used for greater variety, and tops may be decorated with small pieces of nuts or cherries if desired. The centers may also be dipped in melted coating chocolate. White Fondants I, II, or III may be used instead of Opera Fondant.

Cocoanut Centers

4½ tablespoons sugar 3 tablespoons corn syrup ¼ cup water

1½ cups shredded cocoanut 1 teaspoon butter ¼ teaspoon vanilla

Put sugar, corn syrup, and water in saucepan, and stir until mixture boils. Wash down sides of saucepan with a butter brush dipped in cold water, and cook to 2380 F., or until mixture forms a soft ball when tried in cold water. Remove from fire, add cocoanut, butter, and vanilla, and stir just enough to mix the ingredients but not enough to cause it to become sugary.

When well mixed spread on marble slab or platter, and when cold mold into small balls and lay on wax paper. Dip in melted fondant or melted coating chocolate. If centers are not too stiff, they should become very soft and sticky inside their coating.

Cocoanut Bonbons

Dip Cocoanut Centers in melted colored fondant, then roll in cocoanut colored the same as the fondant.

To Color Cocoanut

Sprinkle shredded cocoanut on a sheet of white paper. Add a little color paste diluted with a few drops of water, and rub evenly through the cocoanut. Dry slowly, and store in covered glass jars. Colored cocoanut may be used on the outside of bonbons, creams, stuffed dates, and frosted cakes.

Marshmallow Mint Bonbons

Marshmallows Oil of peppermint

Fondant Ornamental frosting

Cut marshmallows in two crosswise, and flavor each piece by touching the cut surface with a small wooden skewer which has been dipped into a bottle of oil of peppermint. Arrange marsh-mallows in layers in a box, cover, and let stand overnight. Melt fondant by stirring in a saucepan over hot water, dip each piece separately, lay on waxed paper, and when all are dipped decorate if desired with tiny flowers made by forcing ornamental frosting through paper tubes.

Violet Marshmallow Bonbons Cut marshmallows in halves, dip in fondant flavored with violet extract and colored delicately with violet color paste. Put on wax paper, and decorate tops with a piece each of candied violet and angelica before fondant becomes firm.

Philadelphia Bonbons

Dip bonbon centers made of Center Cream I or II in melted fondant to which has been added chopped candied cherries, candied pineapple, nuts, dates, or figs, and drop on wax paper.

Fondant Acorns

Maple fondant

Blanched almonds

Make centers of maple fondant the size and shape of small acorns. When dry dip in maple fondant, melted by stirring it in a saucepan over hot water. When all are dipped, beginning with the first one, dip the base again in melted fondant and then in finely chopped almonds.

Plain fondant, tinted green and flavored with almond, may be used instead of maple fondant, and the base dipped in chopped pistachio nuts.

Creamed Fruits

Candied fruits

Fondant

Put fondant in saucepan, add a few drops vanilla, and set over another saucepan of boiling water. Stir until melted, but not hot. Dip candied cherries, or pieces of candied pineapple, pears, or plums in the melted fondant, decorate top with a small piece of fruit, dry on waxed paper, and serve in paper cases.

Creamed Grapes

Malaya or Tokay grapes

Fondant

Remove grapes from bunch, leaving stems as long as possible. Wipe carefully, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place grapes on waxed paper to dry. Serve in paper cases.

Creamed Strawberries

Fresh strawberries

Fondant

Wipe selected strawberries, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place strawberries on waxed paper to dry. Serve in paper cases.

Creamed Marzipan

Almond paste White of egg

Walnuts Fondant

To almond paste add white of egg, a very little at a time, and work with a spatula until it is of the right consistency to shape. Form into small balls, press half a nut meat on each side of each ball, and dip in melted fondant colored and flavored as desired.

Creamed Marzipan Blocks

Almond paste White of egg Rose color paste Raspberry extract Orange color paste

Grated orange rind½cup sugar ¼ cup water Melted fondant Paper cases

To almond paste add white of egg, a very little at a time, and work with a spatula until it is of right consistency to shape. Divide in three portions ; to one add rose color paste to make a deep pink, and a few drops of raspberry extract. To another portion add grated orange rind and orange color paste to make a good color. Roll pieces on slab, with rolling pin, one fourth inch thick and the same shape.

Boil sugar and water until syrup spins a thread. Brush pink layer of paste with syrup, cover with plain layer of paste, brush with syrup, and cover with orange layer. Press under a light weight, cut in cubes, dip in melted fondant, and serve in paper cases.

Glace Nut Creams

Glace nuts Fondant

Vanilla Almond extract

Green color paste

Prepare glace pecans or walnuts. Flavor a small portion of fondant with one quarter teaspoon vanilla and a few drops almond extract, and color green. Make into small balls, and press between two glaces nuts. Keep in a cold place, and use if possible the day they are made.

Nut Caramel Rolls

Cut a sheet of Vanilla Caramel that is three eighths of an inch thick into strips three eighths of an inch wide and one inch long. Dip in melted fondant, and roll at once in finely chopped walnut meats. Candy, when covered with fondant, should be one and one half inches long.

Plum Creams

4 canned plums Confectioners' sugar

Fondant Maraschino cordial

Force plums through a sieve, and add confectioners' sugar to make a stiff paste. Shape in small balls, dry on waxed paper, and dip in melted fondant flavored with maraschino cordial.