Dip Fresh Jelly Gum Drops in melted Fondant, and drop them into a pan or tray containing chopped-up Walnuts, or any nuts desired; roll into balls and crystallize.
COCOANUT MARSHMALLOW BONBONS.
Cut fresh Marshmallow Drops into four pieces each, and dip them in melted Fondant, pink color, Rose or Nectar flavor, and drop them into a pan containing grated Cocoanut; prepare the Cocoanut in the following manner: Take white desiccated Cocoanut; sieve it, rejecting all the fine siftings; pour on the remainder a few drops of red color; stir them thoroughly until all are a pink shade; roll the dipped drops in this, and when cold, arrange them in pans for crystallizing.
Take of dipping Cream any number of pounds desired, say five; put it into a basin inside of another one containing water; place on the fire; stir the Cream until dissolved, but not thin; add a few drops of red color, and flavor Nectar or Strawberry; pour this into a starch tray, lined with good strong Manilla paper; spread it in a thin layer over the bottom; now, put over the fire in the same way eight pounds of Cream, and dissolve as before; stir into this three or four pounds of Cherries, Pineapple, Citron and Apricots, cut up; pour this on top of the first layer, and spread of even thickness; now, again melt five pounds of Cream, color a bright green, and pour on top of this last; set away until next day, then turn the tray upside down on a table, and the Cream will drop out; remove the paper and run a Caramel marker over it two ways, and cut it into squares and crystallize.
ALMOND ICINGS.
Use of same Cream as before, about five pounds; dissolve, and pour it into a tray; now, melt one-half pound of Chocolate in the basin, and add eight pounds of Cream; dissolve and stir in three pounds of Almond Nuts; pour on first layer and spread of even thickness; then again, melt of white Cream five pounds, and spread it over the last, finish as before.
HICKORY-NUT ICINGS.
Take ten pounds of same Cream as used before; place it in a basin and dissolve as before; stir in three pounds of choice Hickory-nuts, and pour out in a tray, spreading of even thickness; when cold, mark with Caramel marker, and crystalize or cook ten pounds of Sugar, three pints of water, one teaspoon of cream tartar to a Strong Ball; let it stand awhile to become cool; then whip into it the whites of four Eggs beat to a staunch foam; when it is pure white stir in three pounds of Hickory-nuts, and pour into a tray, and spread of even thickness; finish as before. A great many varieties of these goods can be made in this manner, combining different flavors and colors to suit taste.
FRUIT NOUGAT.