No. 2. CREAM FONDANT.
For Outside Dipping of Bon Bons and Wafers.
This is also a good, reliable cream. Use 20 pounds sugar and water enough to dissolve the batch and cook it to 238°; pour it on the dampened slab and at once squeeze the juice of 8 lemons over the batch; let it remain until good and cold, then cream it as in the usual way.