Dainty looking candy may be spoiled in packing, and what would be a
nice appearing box of candy loses its charm because it is not packed
with care and taste.
Candy boxes may be bought in almost every town, but if you have saved
some that you have received, these may be used as well. Paste an
appropriate postal card over the name of the firm on the lid.
Line the box with wax paper and cut it so that it will be large enough
to fold over the top of the full box of candy.
Put chocolates, fudge and creams in the bottom of the box. If you have
made some of the brittles, you will find them very convenient to fill
in hollows so that the bottom is level.
[Illustration: Bon-Bon Divider]
Cut a piece of white cardboard to fit between the layers. Bristol board
or two pieces of heavy writing paper will answer the purpose. Fold the
strips of white paper, as illustrated.
[Illustration: _The Home Candy Makers_
_Canton Ohio_]
Illustration on previous page will give you a good idea how to arrange
the candy in diagonal rows. Be very careful not to put rows of candy
near each other which do not harmonize. Fill in the corners of the box
with coated nuts, grilled nuts and candied cherries so that it looks
well filled.
Ornament the top of the box with crystalized mint and rose leaves,
crystalized violets, large silvered dragees and chocolate coated nuts
wrapped in tin foil; two or three is sufficient for one box.
Fold over the wax paper, and cover the box with a candy box lace. Tie a
piece of embroidery floss, white, around the box and put on the lid.
Cut white paper the correct size of your box, making it long enough so
that when the ends are folded up they will just come to the top of the
box. Tie the box with gilt cord.
Sometimes bon-bons with a soft center are put in bon-bon cases, which
adds to the appearance of the box.