PISTACHIO BON BONS.
Melt 10 pounds No. 1 fondant in kettle over steam and add to it ½ pound pistachio nuts, chopped up very fine, color a light green, and flavor with pistachio, then add 1 pound glucose; now run them in starch prints in small-sized shapes; when they set and are ready to dip, dip them in No. 1 fondant and place half a pistachio nut on top of each; let the outside dipping cream remain white.