ORANGE CHERRY BON BONS.
Grate the rinds of two oranges; now get 4 pounds fondant and place it on the table or slab, and with XXXX sugar knead it to a good, stiff cream, so that you can roll it out in little balls the size of a marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in bon bon kettle and color it a delicate orange, and flavor very little with one drop of oil of orange; then add the rinds of the two oranges; melt the cream as for bon bon dipping, and dip the cream balls; place on top of each one-half of a French cherry.