ons, and all broken and off-colored ones you may chop up very fine, and use for sprinkling over the tops of your pink bon-bons and they also look very pretty sprinkled over chocolate creams before the chocolate hardens.

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BON-BON CREAM (FONDANT).

Have all of these articles conveniently at hand: Place the table in a position where the air will strike it on all sides from a door or window. Be sure that it is level and that you can pass around it. Arrange the kettle in the most convenient manner, so that when you lift it off the stove you will not have to turn it about or jar it unnecessarily, as this is sufficient to spoil the syrup.

BON-BON CREAM.

• 5 pounds Granulated Sugar.
• 6 drops Acetic Acid.
• 1½ pints cold Water.

Put the sugar and water into the kettle and place it over a HOT FIRE (it must boil quickly and not be allowed to simmer), and stir constantly until it commences to boil. It is not necessary to stir quickly, but the sugar must not be allowed to settle. USE THE WOODEN PADDLE or spoon to stir with, and splash the syrup against the sides of the kettle to wash down the granulations. Just before the syrup begins to boil, wipe down the sides of the kettle with a damp cloth and BE SURE THAT THERE ARE NO GRANULATIONS ON THE SIDES OF THE KETTLE, because, unless they are removed they would make the fondant gritty. NEVER STIR THE SYRUP AFTER IT BEGINS TO BOIL. NEVER JAR OR MOVE THE KETTLE WHILE THE SYRUP IS COOKING.

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When the syrup begins to boil, add the acetic acid. Drop it on a spoon because you