CINNAMON BON BONS.
Take 4 pounds of No. 1 fondant and knead into it ½ teaspoonful of ground cinnamon, then pick up little pieces and roll them out the size of marbles; when done dip them in No. 1 fondant and have helper sprinkle on each bon bon just a little cinnamon as you dip them.
GINGER DROPS.
Place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 230°; pour on slab; pour on batch ½ ounce of tartaric acid and ½ ounce of extract of ginger; knead the batch good till all is well worked in, then form it in shape and run through small lemon drop rollers.
In running cream in starch prints for bon bons or chocolates, you will find by adding a few drops of acetic acid to the cream just before filling the impressions that it will have a tendency to make the centers softer.