BONBONS

CHOCOLATE BONBONS

Take two ounces of powdered gum Arabic and soak it in a cupful of boiling water; then strain through a cheese cloth; add a teaspoonful of vanilla and enough powdered sugar to make a stiff paste. Form the mixture into balls about the size of marbles, and set aside to dry. Now make an icing. Melt five ounces of sweet choco­late; put in with it two tablespoonfuls of water. Beat up the whites of two eggs, adding sufficient granulated sugar to make a soft icing; then stir in the melted chocolate. Dip the balls into this icing, one at a time, and place on waxed paper to dry.

MARASCHINO BONBONS

Are made the same as Chocolate Bonbons, with the exception that a teaspoonful of maraschino is used in the icing instead of choco­late.

COFFEE BONBONS

Proceed as directed for Chocolate Bonbons, using coffee extract in the icing instead of chocolate.

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