Candy Making: Nut and Fruit Bonbons, Nut Rolls, Fruit Confections, Fruit (Candied) Dipped or Glazed

                          Nut and Fruit Bonbons
Divide your fondant into several portions, giving each a
different color and flavor. Shape balls about the size of a
marble, flattening them slightly on one side, and press
upon the plane surface a nut of any sort,-a pecan, a
portion of the kernel of an English walnut, a blanched
almond or a slice of a Brazil nut. Set aside to become
hard and cool. In the same manner you may use, instead
of the nut, a little piece of crystallized fruit, like a bit of
ginger, angelica, pineapple, fig, or a seeded raisin.
These bonbons may be served plain, or may be dipped
in melted, unstirred fondant for a second and then rolled
in granulated sugar, to give them a sparkling finish. As
the fondant hardens rapidly it is better to work and
soften only one tint or flavor at a time and make all the
bonbons of this special variety at once instead of going
from one to the others. In this connection I wish to repeat
my counsel to have all ingredients and implements at
hand before you start on your work, so that you may not
be interrupted at a critical moment to go in search of
something you need in a hurry.

                                     Nut Rolls
Flavor half a pound of fondant with a few drops of
vanilla and work into it chopped almonds, pecans; or
walnuts. Two tablespoons of the nuts will be sufficient
for this quantity of fondant. Divide the fondant into
pieces about the size of an English walnut and with the
palm of the hand, rubbed with confectioners' sugar, roll
the piece on waxed paper until you have converted it
into a long, slim roll. If this seems too large for your
purpose, cut it in two across the length. Have ready two
more tablespoons of chopped nuts, melt a little of the
fondant in a shallow dish, then roll your pieces of
fondant first in this, then in the chopped nuts, and last in
granulated sugar; lay them on waxed paper to dry.

                             Fruit Confections
Put through a meat chopper a half pound each of figs
and crystallized ginger and a quarter pound each of
candied angelica and cherries; work together until all
are blended; roll with a rolling pin or press with the
hands into a sheet about the thickness of a caramel,
sprinkling with a good layer of confectioners' sugar the
board on which you do this. Cut into small shapes with
a cake-cutter or with a sharp knife, roll the pieces in
granulated sugar, and arrange in a box lined with waxed
paper, placing waxed paper between the layers.

                    Fruit (Candied) Dipped or Glazed
Cut citron, crystallized ginger, pineapple, or any other
fruit into small squares. Have ready in a saucepan a half
pint of water and stir into this two cups of granulated
sugar. This should be done over the fire. Do not stir the
sugar after it is dissolved but boil, wiping the sugar
crystals from the inside of the saucepan as they form
there, and cook until a little of the sirup, dropped into
cold water, becomes brittle at once. Watch carefully, that
the sirup does not cook too long and change color. As
soon as it is brittle remove from the fire, set it in a pan of
boiling water, drop your fruit, a piece at a time, into the
sirup, and take it out at once with a greased, perforated
spoon, a fork, or a candy dipper. Have sheets of waxed
paper at hand on which to lay the candy. If the sugar in
which you are dipping your fruit hardens, it may be
heated once or even twice, but not more than that, as
after a second heating it becomes too hard to be used for
this purpose. Be careful not to stir it at all.