Nut Bonbons
Divide some fondant into four parts. Color one part pink, one part yellow, add to the third violet, and to a fourth green pistachio coloring. Flavor each portion with a different flavoring extract. Take some halved walnut meats and blanch. Form the fondant into round balls the size of hickory-nuts; put a half walnut on each side of the fondant ball and press them together so that the fondant is between the two halves of the walnuts. By using some chocolate fondant, some maple fondant and some white fondant you can have these bonbons in seven colors.
Chop up a half cupful each of almonds, pecans and walnuts and mix with enough fondant to make it of the right consistency to mold into bonbon shape with the hands. Dip in melted maple fondant, or chocolate fondant.
Chop up some almonds fine and mix with some fondant, using about a half cupful of nut meats to each cupful of fondant, flavor with almond, and pour into a square or oblong box lined with paraffine paper. Melt some white fondant and mix with it a half cupful of chopped candied cherries, pour over the nut fondant, and when this has cooled pour over another layer of nut fondant. Cut into cubes and press an almond in some of the cubes and candied cherries in others.