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Bonbons: Melt

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.