PEAR BON BONS.
Squeeze through a sieve any amount of ripe pears; place them in a measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add just a little water, and cook to 244°; set kettle on barrel and run off quick as possible in starch prints, small pattern, and sift starch over them; let remain ten or twelve hours, then take out and dip in fondant No. 1, and flavor and color to suit.