Name: Cream Bonbons (Bonbons a la Creme)
Cuisine: United States
Ingredients: 2 Ounces of Gum Arabic; 2 Pounds of the Finest White Icing Sugar; A Gill of Any Essence Desired; Chocolate Icing; The Whites of 2 Eggs

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.

Ingredients

2 Pounds of the Finest White Icing Sugar
2 Ounces of Gum Arabic
The Whites of

Method

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