Chocolate Bonbons

Put half a pound of French chocolate in a sugar-boiler, and stand on the stove till the chocolate is soft. Dissolve half an ounce of gum arabic in a tablespoonful and a half of hot water, mix it with the softened chocolate, stir until the chocolate is smooth, then mix in two ounces of fine icing sugar. When well mixed, drop the chocolate from the spout of the sugar-boiler cutting it off with a piece of wire into pieces the size of Brazilian nuts. When the bonbons are dry, pack them in paper in cardboard boxes.

Orange-Flower Bonbons In Cases

Put twelve ounces of loaf sugar into a sugar-boiler, and boil to 38 degrees (see Syrups). When it is cool, grain it with a spatula until it is perfectly white, then add one ounce of candied orange-flowers, working them well in, fill some paper-cases with the mixture, and put them in the hot closet to dry; they are then ready for use.

Boston Chips

Boil the required quantity of sugar to the crack, flavoring and coloring it as desired; turn it onto a greased marble slab, and let it cool. Turn in the edges, and with a hook fastened in the wall, pull the mass until it is quite light in appearance. Run it through a machine set so close that it will come out as thin as a wafer. Cut it into fancy shapes, wind them round an oiled stick, and let them get cold before packing away in boxes.

Candied Fruit Or Nuts

Boil one-half pound of loaf sugar in one breakfast cupful of water. The syrup must not be stirred, and must boil furiously. Take the prepared fruit or nuts on the point of a large needle or fine skewer, dip them into the syrup, and then lay them on a dish that has been slightly buttered or oiled, or string them on a thread, and after dipping them in the syrup, suspend them by the thread. When oranges are used, divide them into sections and dry them on a sieve, or in a warm room, or in the open air. Cherries should be stoned. Walnuts are particularly nice prepared in this way.

Candied Quarters Of Oranges

Peel the oranges, divide them into quarters, remove the pips as carefully as possible, and boil the fruit gently in plenty of water. Drain them thoroughly on a sieve, then place in a stewpan with syrup at twenty-eight degrees, and let them boil slowly for ten minutes. Turn them into a basin with the syrup and leave till the following day; then drain the syrup from the oranges, boil it and pour over them again. Proceed in the same way the three following days, giving the syrup in all what is called four fashions. Remove the quarters of oranges carefully from the syrup, put them on wire sieves and set them in the screen. When they are dry, dip them in semi-grained sugar and dry again. When quite dry (they should not stick to the fingers when touched), take the sieve of oranges from the screen and leave them until cold, then pack away in boxes between layers of white paper.