The Worcester domestic science school's one year course laboratory cook book

The best bonbon creams are made without acid, but no other candy should be tried without it. Fondant should be stirred until hard, as it will soften by standing. If the cream is too hard, soften by adding a little at a time a syrup of 34 degrees. WHITE FONDANT. 2% lbs. sugar, iy2 cups hot water, y± tsp. cream of tartar. Put ingredients into a smooth granite stewpan. Stir until dissolved, and heat gradually to boiling point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will keep its shape, which is 238 degrees. If the sugar adheres to the sides of the kettle, remove with a piece of wet cheese-cloth or a fine pastry brush dipped in cold water. Pour slowly on a slightly oiled marble slab, or a large platter oiled. Let is stand for a few minutes to cool, or until pressing it with the finger, it leaves a dent on the surface and yet has formed no crust. If stirred while too warm, it will grain. If a crust forms, every particle must be taken off, or else the boiling must be done again, as it shows it has cooked a little too long. When it will dent, scrape fondant together, and work with a wooden spatula until white and creamy. It will quickly change from this consistency, so begin kneading while it is still creamy, otherwise it will lump, and will be difficult to work smooth. Scrape the slab, and knead the scrapings separately. Do not mix the fondant unless it is perfectly free from lumps. Put the fondant into a bowl, cover with oiled paper, and let stand twenty-four hours, or until needed, or keep in an air-tight preservejar. BONBONS. The centers of bonbons are made of fondant shaped in balls. Flavor only a small portion of the fondant at a time, and use colorings sparingly. For cocoanut centres work as much shredded cocoanut as possible into a small quantity of fondant. For nut centres surround a nut-meat with just enough fondant to cover. TO DIP BONBONS. Shape the centres as desired, and allow them to dry. Put some fondant in a saucepan, and melt over hot water; color and flavor as desired. In coloring fondant dip a small wooden skewer in coloring paste, taking up only a very small quantity, and dip skewer in fondant. If care is not taken the color is apt to be too intense. During the dipping keep the fondant over hot water. In dipping use a two-tined fork or a confectioner's bonbon dipper. Drop centres in fondant one at a time, put on oiled paper, and bring end of dipper over top of bonbon— which shows they are hand-made. Stir the fondant between the clippings to prevent a crust from forming. DIPPED WALNUTS. Melt fondant and flavor. Dip half a walnut as bonbon centres are dipped. Halves of pecans or whole blanched almonds may be similarly dipped. CHOCOLATE CEEAMS. Boll fondant flavored with vanilla into small balls ; let them stand for a few hours to harden. Melt an ounce of unsweetened chocolate, add to it two tablespoons of milk, four tablespoons sugar, one-half teaspoon butter. Stir till smooth ; drop the balls into it, and remove with a fork or candy-wire. If the chocolate becomes too stiff, add a few drops of syrup and heat again. CHOCOLATE PEPPERMINTS. Dip peppermint creams into liquid chocolate, as directed for chocolate creams. MAPLE FONDANT.