104. To make more elaborate bonbons, form, as in Fig. 14, small round
centers out of the fondant to which have been added such materials as
dates, figs, raisins, nuts, or coconut, or any combination of these.
Only enough fondant should be used to make the other materials stick
together. Then, in a double boiler, color, flavor, and melt some of the
fondant and, with a coating or other fork, drop the centers into this
melted cream. When thoroughly coated, remove, and place on waxed paper.
While warm, a piece of nut or candied fruit may be placed on the top of
each one. If it is desired not to use fondant in the centers, the nuts
or candied fruits themselves may be dipped into the melted bonbon cream
and then placed on waxed paper to harden.
[Illustration: FIG. 14] [Illustration: FIG. 15]
105. RECEPTION WAFERS.--Thin wafers made of fondant are a confection
much used at parties, receptions, and similar social gatherings. One
variety of these is colored pink and flavored with wintergreen, while
another is flavored with peppermint and not colored in any way. Other
colors and flavors may also be made if desired, but the usual kinds are
the pink and white ones.
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