of candies.  When ready to make up the bon-bons, roll the fondant out evenly and cut in squares of equal size; shape these with the fingers.  The hands must be frequently dipped into ice water and wiped dry, but never greased.  Roll the fondant into a ball; while still in the hand, press into the top an English walnut meat, or whatever decoration is desired, and lay on paraffin paper to harden.  Another class is made by using a nut meat, say a blanched almond or pecan meat, a raisin, etc., as center, and rolling the fondant round it.  The ball may be rolled in beaten white of egg and then in coarse white sugar.  By using various centers, and ornamenting the tops differently a great variety of bon-bons may be made; in fact, hundreds or even thousands can be worked out by changing the flavor, nuts, coloring, etc.

Chocolate Candies.—­If the American girl had to be restricted to one class of candies, there would be little doubt she would profess a preference for those prepared with chocolate.

[Candy making 851]

Chocolate Creams.—­To make chocolate creams, roll the fondant into balls of uniform size; let them stand on paraffin paper twenty-four hours or more.  Also coat nut meats, raisins, candied cherries, etc., with fondant.  In making a small quantity of chocolate dipped candies, get a small bowl that will fit into the top of the teakettle; into this cut half a pound of unsweetened chocolate and a lump of paraffin as large as a black walnut, and let them melt; when smooth and well mixed let cool a little, and then set on a hot soapstone.  Have ready a colander and a long darning needle.  Cover the bottom of the colander with paraffin paper, stick the point of the needle into the piece to be dipped, immerse in the melted chocolate, let it drip a moment, then push the eye of the needle through one of the holes in the colander, reach the other hand under and pull out the needle.  There then remains no disfiguring hole in the bottom of the cream.  When the colander is filled, lift the paper very, very carefully, and put in a cool place to harden.  Unless the colander must be used again it is best to let the creams stand in it to harden.  Nut meats, white grapes, candied cherries and the like, may be dipped in the melted chocolates and coated like the creams.  If the chocolate gets too thick, thin it with a little olive oil or unsalted butter; not with water which will make it grain.

Chocolate Creams.  No. 2.—­Put two cups of granulated sugar into half a cup of sweet cream.  Boil five minutes from the time it begins to boil hard.  Set the pan into cold water and stir in the flavoring, a teaspoonful of vanilla, usually.  Stir until the candy is so stiff that stirring is difficult; drop from a spoon on waxed paper; as it hardens, mould into balls, and dip in chocolate as above.

Chocolate Candy, Plain.—­Melt a square of unsweetened chocolate and stir into plain fondant, flavoring generously with vanilla.