For Outside Bon Bon Dipping.
Twenty pounds sugar and water enough to dissolve same; add ½ teaspoonful cream of tartar, and cook to 238°; sprinkle your slab lightly with water, pour your batch on and let remain until cold, then cream it as in the usual way.
CREAM CENTERS.
For Chocolate Drops and Bon Bons.
First make whatever impression you wish to run, by filling your starch boards and taking a stick that has a straight edge and scraping it from the top to make a level surface, then make your impression with your molds that have been previously stuck on a stick, say 1½ by 18 inches long, and the molds put half an inch apart; when you have all the impressions made then put in your kettle whatever fondant you may want to run and set it over a very slow fire, and stir until it gets just hot enough so as when you put your finger in it feels uncomfortable; set it off at once on a barrel and flavor and color to suit, and with a large funnel and round stick to fit the hole in the funnel and long enough so as you can take hold of the top, fill this funnel with the fondant, and by raising the stick and lowering it quickly, start to fill the impressions in the starch boards; let remain until hard enough, take out, blow the starch off of them and they are ready to dip in chocolate or cream fondant.
This explanation is given for new beginners only. By adding a few drops of acetic acid to the above the centers will remain soft much longer.
CREAM FONDANT.
For Running in Starch for Centers for Bon Bons and Chocolates.
30 pounds sugar,
10 pounds glucose,
Water enough to dissolve the same.