All kinds of cream wafers, such as peppermint, wintergreen, chocolate, and also maple, are made from bon-bon cream. Take the desired amount of fondant and put it in the double boiler, set it on the fire, keep stirring it, and when it has melted, flavor and color as you wish.

If you make peppermint wafers, leave it just a plain white. In wintergreen wafers, add a small amount of damask rose coloring, to make them a delicate pink.

If your cream is not thin enough to drop off the spoon readily, you may add a few drops of water, then drop out on wax paper in small patties about as large as a half dollar. In dropping them out, if you have no funnel, you may use the spoon with which you stirred the cream, and try to take just enough each time on the spoon to make one wafer, but in case you dip out too much, when the wafer is the desired size, quickly turn your spoon up, in order to stop its running, and continue dropping them until your cream is too stiff to drop, when you may add a few more drops of water, stir in well and continue as before.

If you use a funnel, heat it with hot water; push the stick down into the funnel until it fits the opening tightly, because the stick keeps the melted fondant from running through. Pour the heated cream into the funnel; hold the funnel over the wax paper and with one hand raise the stick a trifle; let enough cream run out to form a wafer; push the stick into the opening immediately and continue to drop the wafers in the same manner. You must work rapidly, for the cream gets chilled in a few seconds.

These wafers are very easily made as you see, and by always having your bon-bon cream made up as we directed you, it is only a few minutes work to make up quite a number of these wafers.

In making chocolate wafers, simply add enough finely chopped chocolate to give them a good color, and finish same as the others.

Always lay the wax paper on wood, to prevent white spots in the wafers.