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BONBONS, CANDIED (a la Gouffe)

Heat one pound of sugar until it registers forty degrees, then cool it down to thirty-eight degrees, by the addition of some essence to flavour: either aniseed cordial, kirschenwasser, maraschino, or almond may be used. Let it cool, and beat it with a wooden spoon until it forms a paste, when put it in a basin until wanted. Next, get a wooden tray about one foot square and two inches deep, fill it with dry starch finely powdered, and stamp the starch all over with an ornamental cutter, leaving about half an inch between each interstice. Melt part of the paste in a sugar boiler, rub the spout with whiting, and fill the patterns in the starch with the sugar; let it dry for two hours; take them out, brush them to clear away the loose starch, place them in a candy-pan, cover them with some syrup at about thirty-six degrees of heat, and lay over the pan a sheet of paper. Allow the bonbons to stay fifteen hours in a drying closet, then break the top only of the sugar, throw off the syrup, put the bonbons on a wire strainer, and give them their finishing touch by letting them again dry in the hot closet.