FRENCH BONBONS
RELIABLE RECIPE. Beat the whites of 2 eggs stiff, beat into this 2 tablespoons of thick cream and lightly stir in enough icing sugar to make a rather stiff paste, about as stiff as, bread-dough. Break off little pieces of the paste and roll into balls about the size of'walnuts. Now put 6oz of sifted icing sugar into a saucepan, gradually stir in 2 tablespoons of boiling water, and heat (not boil), gently half-minute. Then add a few drops of almond or lemon essence. Stir to mix, dip in the balls of paste on a hatpin or fine skewed, and when covered set out on buttered paper to dry. It is better to set the paste aside for 12 hours before dipping it in the covering. Portions of the paste may be tinted with a few drops of cochineal if desired, and are made additionally nice if flavoured with fruit juice, orange, lemon, grapefruit, passion fruit, raspberry, currant, strawberry, etc.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19380831.2.101.8
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Wairarapa Times-Age, 31 August 1938, Page 8
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162FRENCH BONBONS Wairarapa Times-Age, 31 August 1938, Page 8
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