Los Angeles herald., 1910-10-16
HOMEMADE FRENCH BoNBoNs

Gus reasons, cannot leave nome TO earn
money, and who would be glad to know
some way of doing so at home. Thls
article is addressed to these girls in the
hope that it may show them one rather
pleasant way by which they may, at
least earn pocket money, that is in the
making of really first-claSs French bon
bons.
The initial outlay for tools need not
be large and the materials are not
costly. To be successful. however, our
girl must have two or three hours reg
ularly set apart each day for herself,
and these hours should be as rigidly
kept to as though she were in some one
else's employment, and if possible she
should have a room set apart for her
own use.
In this room she must have plain
deal table so high that she need not
stoop while at her work. On one end
of it should rest a marble slab about
three feet square, or three feet by five
feet a sugar boiling thermometer, tin
scraper, two or three wooden Spatulas
of various sizes, two or three tiny two
pronged forks of galvanized wire, two
or three tiny rings with wire handles,
three or four aluminium SaucepanS Oh
various sizes, two sets of steel bars and
a brass caramel roller. With these
tools an almost endless variety of really
dainty sweets may De IdlCl OlA
molds for marzipan and starch work
may be added. The cost of these tools
need not be over $25 and can be under
S15. Then in her storerOOm she must
have the best loaf sugar, West INDIA
sugar, and icing sugar (Very little Oh
the latter, as it is only used for dust
ing the hands while molding), various
whole and ground nuts, various es-
sences and colorings, etc, some of the
ic iDHiGnnu q b1p If
prevents the boiling sugar turning
again to sugar during manipulation) a
gross or two of tiny paper cases, lace
edged boxes, etc, few quires each OF
grease-proOf paper, wax paper ana
bundle of fine paper shavings. The
whole thing, tools and stores, need not
cost more than $40 to $50. Nowadays
these tools can be bought at any good
ironmongers.
In order to start really WELL it would
be wise for the girl to have few les
sons in the main principles of sweet
making, and these can now be mad at
almost any first-class cookery school,
though ten years ago it was only posi-
BILE to have them from chefs i'll Paris
and they were very costly some about
500 a lesson or recipe If the girl is at
all capable she will manage very we'll
with two or three lessons, and a good
book on sweet-making of which there
are now several, on both sides of the
water. The absolutely necessary les
sons are: How to turn or make fondant,
and how to use chocolate covering.
These two things thoroughly learned, a
little imagination and enterprise will
turn an amateur into an expert.
Our girl must now make it known to
her friends that she is ready to take
orders, and from the first she must be
thoroughly practical in carrying out
these orders, and very careful to keep
I'D all her work to the highest standard
possible, and very careful indeed not to
let herself get slack in any direction,
but to be content only to give her best
work; by so doing, she will soon ac-
uuire the reputation of being an expert
and so command better market for
her wares. AS to prices, she must be
honest both to herself and to her Gus
toners, and must not forget that the
time spent on making has a money
value and must be charged for in cal
culating prices. From the first she
must keep her accounts as carefully
and clearly as if she were working for
some one else, and she will soon find
her income growing.
This training and steady work have
another and very important aspect. 1t
is this: AS great accuracy is required
in all sugar boiling, accuracy becomes
a habit and the whole moral character
becomes raised thereby; thus the girl is
better fitted to earn her own living later
on, should such a course become for