Take three or four pounds of Cream made for dipping; put it into a porcelain dipper enclosed in a jacket containing water; place this on the fire, and when the water boils, set off and stir and work the Cream with a small spatula until it is the consistency of Milk Cream; now, place the dipping pot on a table; arrange the centers to be dipped on the left of the pot, and a clean sheet of tin on the right; drop a center in the Cream; then with a wire ladle or an ordinary fork, dip the center, and removing it, drop it on the sheet of tin; in a little while they will be hard enough to handle. In this mixture dip English Walnut halves, Pineapple cut into squares, whole Cherries, in this case; color the Cream pink and flavor Nectar; Marshmallow Drops making the Cream any color desired; Almond paste formed into small balls; color the Cream a green tint; Quince Jelly, Cream colored Orange tint; Citron cut into squares, Cream, white and Vanilla flavor; Nougat cut into small strips, chopped-up Black Walnuts, chopped Pistache Nuts, Filberts, Brazil Nuts, Cocoanut, etc.
CORDIALS DIPPED.
Dip Cordial Drops in this same Fondant as mentioned above; they are very nice and popular in the winter season, but do not stand well in summer.
DIPPED MAPLE BONBONS.
Prepare three or four pounds of Maple Cream in the same manner as for white and for centers; cook two pounds of Maple Sugar to a Soft Ball, and whip into it the whites of three Eggs; beat to a staunch foam; when cold, roll into balls and dip; also dip English Walnut halves in this Cream. Another nice center for Maple is one fresh grated Cocoanut, and one and one-half pounds of pulverized Sugar worked into a paste, rolled into balls and dipped. Still another: Cook four pounds of Maple Sugar with one spoon cream of tartar to 265°, and stir into it two grated Cocoanuts; pour out on a damp slab, cream it and form it into balls.
CHOCOLATE BONBONS.
Put into a dipping-pot one ounce of Chocolate to each pound of Cream to be used; place the pot on the fire, and when the Chocolate is melted, add the Cream and stir it until dissolved; add about one-fourth of a pint of simple syrup to each pound of melted Fondant; this is now ready for dipping; use for centers, English Walnuts, Hickory-nuts, or Brazil Nuts; chop them very fine, and work sufficient Cream with them to form a paste. A Chocolate center made in the following way is very nice: Cook to a Soft Ball three pounds of Sugar, a half spoon cream tartar, and three ounces of Chocolate; set off and stir into it one-fourth ounce ground cinnamon; granulate a moment, then with a funnel run them into starch prints, any style desired; set them in the closet; next day they may be removed from the starch and dipped.
CONSERVE BONBONS.
Cook four pounds of Sugar, a little more than one pint of water, and a small spoon of cream tartar to a Soft Ball; set off and add two or three tablespoons of pulverized Sugar; then, with a small wooden spatula, work the Sugar on the sides of the basin till it becomes whitish; then pour into the dipping-pot, having the water in the jacket boiling; color and flavor any shade or flavor wished, and dip any kind of Jelly centers, dropping them on sheets of tin; when cold, with a small brush dipped in any color wanted, touch the tops of all the Bonbons. For example, if the Bonbons are pink, use red color.
DIPPED JELLY GUMS.