Bonbons Made with Cocoanut
Cocoanut cubes are made by taking two cupfuls of fondant and melting it in a double boiler, stir in one cupful of grated cocoanut and mix in well. Pour this into a square box lined with paraffine paper; it should be about an inch thick. When cold cut into squares. This cocoanut mixture may be variously tinted and given unusual and elusive flavors, and thus one may have a variety. Another way to make cocoanut cubes is to melt some fondant and pour half of it in a square or oblong box lined with paraffine paper. Then cover this over with cocoanut a half inch, then pour over the remainder of the fondant. This is especially good if the fondant is colored rose or pink. When cold cut into cubes.
A combination of chocolate fondant and cocoanut is excellent. Melt a cupful of chocolate fondant and pour into a square or oblong box lined with paraffine paper. Melt a cup of pink or white fondant in a double boiler and stir in one-half cupful of cocoanut. Pour over the chocolate fondant.
Snowballs can be made by taking one cupful of fondant and melting it, then stir in one-half cupful of grated cocoanut. Form into balls, roll in beaten egg white and then roll in grated cocoanut until thickly covered. Place on paraffine paper until they harden.
Cocoanut drops are made by mixing with two cupfuls of melted fondant one-half cupful of grated cocoanut and one-fourth cupful of finely chopped candied cherries. Add a teaspoonful of juice of maraschino cherries. Drop from a spoon on paraffine paper, and press a candied cherry in the center of each bonbon.
Nut Bonbons
Divide some fondant into four parts. Color one part pink, one part yellow, add to the third violet, and to a fourth green pistachio coloring. Flavor each portion with a different flavoring extract. Take some halved walnut meats and blanch. Form the fondant into round balls the size of hickory-nuts; put a half walnut on each side of the fondant ball and press them together so that the fondant is between the two halves of the walnuts. By using some chocolate fondant, some maple fondant and some white fondant you can have these bonbons in seven colors.
Chop up a half cupful each of almonds, pecans and walnuts and mix with enough fondant to make it of the right consistency to mold into bonbon shape with the hands. Dip in melted maple fondant, or chocolate fondant.
Chop up some almonds fine and mix with some fondant, using about a half cupful of nut meats to each cupful of fondant, flavor with almond, and pour into a square or oblong box lined with paraffine paper. Melt some white fondant and mix with it a half cupful of chopped candied cherries, pour over the nut fondant, and when this has cooled pour over another layer of nut fondant. Cut into cubes and press an almond in some of the cubes and candied cherries in others.