Bonbons a la Creme are famous Creole Holiday Candies. There is scarcely a Creole girl who does not pride herself upon her ability to make these dainty luxuries.
These delicious bonbons are prepared by soaking two ounces of the finest Gum Arabic in a gill of hot water, and then using two pounds of the finest icing sugar, the whites of two eggs, and a few drops of Essence, and any Cream, whether of Chocolate, Coffee, Cognac, Orange Flower, Maraschino or Lemon, which it is desired to use. The soaked Gum must be strained through a piece of muslin bag into a bowl, and the Essence added to it, and then it must be filled in with as much icing as it will hold, till it forms a stiff, yet elastic body. Then fill a biscuit forcer with the Vanilla preparation mentioned above, and push it through upon a sheet of paper, well dredged with sugar. As the contents are forced through, with a small knife cut off the cream, as it is pressed out, into pieces of about the size of a filbert. Place them in the baking pan in the oven for a few minutes, merely to dry their surfaces, and then dip these white balls into chocolate icing, holding one at a time on the tip of the fork, so as to be able to turn it all around and ice each part. Then put on a wire tray, and set to dry in the oven for about ten minutes.