me time by packing it in glass
cans and sealing tightly. The fondant should "mellow" for at least
twenty-four hours before being used, especially as centers for chocolate
creams, etc.; and these in turn should stand as long before being dipped.
It is also advisable to let the bon-bons stand a day at least before being
wrapped and packed. Choose a dry, clear, quiet day to make fondant, and do
not attempt to work with it in wet weather; it is very sensitive to
atmospheric conditions.

Making the Bon-bons.--After the fondant has stood the required interval it
is ready to make up. Here comes in play the ingenuity of the candy maker
in the employment of various accessories. Candied cherries, candied
violets and rose petals, angelica, dates, figs, hard jellies, raisins,
white grapes, crystallized ginger, cocoanuts, marshmallows, nuts, all are
employed, while chocolate is used in so many forms that it gives rise to
an entire class of candies. When ready to make up the bon-bons, roll the
fondant out evenly and cut in squares of equal size; shape these with the
fingers. The hands must be frequently dipped into ice water and wiped dry,
but never greased. Roll the fondant into a ball; while still in the hand,
press into the top an English walnut meat, or whatever decoration is
desired, and lay on paraffin paper to harden. Another class is made by
using a nut meat, say a blanched almond or pecan meat, a raisin, etc., as
center, and rolling the fondant round it. The ball may be rolled in beaten
white of egg and then in coarse white sugar. By using various centers, and
ornamenting the tops differently a great variety of bon-bons may be made;
in fact, hundreds or even thousands can be worked out by changing the
flavor, nuts, coloring, etc.

Chocolate Candies.--If the American girl had to be restricted to one class
of candies, there would be little doubt she would profess a preference for
those prepared with chocolate.

[CANDY MAKING 851]

Chocolate Creams.--To make chocolate creams, roll the fondant into balls
of uniform size; let them stand on paraffin paper twenty-four hours or
more. Also coat nut meats, raisins, candied cherries, etc., with fondant.
In making a small quantity of chocolate dipped candies, get a small bowl
that will fit into the top of the teakettle; into this cut half a pound of
unsweetened chocolate and a lump of paraffin as large as a black walnut,
and let them melt; when smooth and well mixed let cool a li