Make impressions in the starch trays with molds having two separate designs, one smaller than the other; now make a Jelly from Apples, color and flavor it to suit taste; then run it into the lowest impression in the starch; after filling all, and they have become cold, dissolve a quantity of Fondant to the consistency of Cream; color and flavor; now, with the funnel, fill the impressions full over the Jelly; set in the closet, and in a few hours they may be taken out, placed in a sieve, and dusted; then put into pan for crystallizing. These molds, having separate designs, may be filled with different colored Cream, and they look very handsome.
CONSERVE BONBONS.
Print a few starch trays with whatever designs wished; cook five pounds of Sugar, a small spoon of cream tartar, and one quart of water to a Soft Ball; set off and stir in one pound of soft dipping Cream; color and flavor; then with a small wooden spatula rub the syrup on the sides of the basin until it assumes a whitish appearance; pour a portion of it into a funnel, setting the remainder near the fire to keep warm; run into the starch prints; in a little while they may be removed, dusted and put to crystal.
CONSERVE ICINGS.
Cook a batch in the same way as for Conserve Bonbons; whip into it the whites of two Eggs, and, when done, instead of running in starch, stir in two pounds of Hickory-nuts or any nuts desired; pour in a tray lined with paper; as soon as cold, cut into squares and crystallize. Several varieties of these Icings can be made, and they are delicious.
LOG ICINGS.
Chop up a few pounds of blanched Almonds; sieve them, rejecting the siftings; divide the remainder into three equal parts; now, take one lot and putting it into a bowl, pour on a few drops of red color; work them with a spatula until all are colored; then spread them out on a sheet of paper to dry; treat the second lot in the same way, coloring it yellow; then the third, coloring it green; now, take of desiccated Cocoanut the same amount; sieve and color red, yellow and green; color and flavor a quantity of Fondant red, yellow, orange and chocolate; take of the chocolate one-half pound; form into a roll; now, take of the yellow double the quantity; form it into a sheet just reaching around the chocolate; then put a green sheet around this, and with the hands roll it out into a strip one inch in diameter, and cut them into pieces about twelve inches in length; lay these on sheets of tin, or a tray, to harden a little; when firm enough to keep their shape, pour a little simple syrup on a slab; roll a strip in the syrup, then again in any of the colored nuts, and lay aside until the nuts adhere firmly to the Cream; then cut into pieces diagonally, about one inch in length; proceed in the same way with all the Cream, forming it into rolls, combining such colors as suit the taste, and rolling them in the different colored nuts and combinations of nuts; roll some of the strips in melted chocolate, then again in the nuts; these goods are unequalled for dressing fancy boxes.
ACORN BONBONS.
Color a number of pounds of Almond Paste a bright green, and roll out into strips; cut into pieces of equal size; then form into round drops, having one end shaped pointed like an Acorn; when all the paste is formed in this way, prepare a Chocolate Fondant, same as for dipping Chocolate Bonbons. Sieve a quantity of A Sugar, reserving only the large bright crystals; put this into a pan; now, take an Acorn in the hand and dip the blunt end in the Fondant; then stand it in the Sugar, Chocolate end down, so on drying small crystals of Sugar will be adhering to the cap; continue in this manner till all are done; then arrange them in pans and crystallize.
FIG CREAMS.