1/2 a cup of Sultana raisins,
    5 figs,
    1 cup of dates,
    2 ounces citron,
    2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one
        variety or a mixture),
    1-1/2 ounces of Baker’s Chocolate,
    1/3 a cup of confectioner’s sugar,
    1/4 a teaspoonful of salt,
    Chocolate Fondant or
    Baker’s “Dot” Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass.  Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick.  Cut into strips an inch wide.  Cut the strips into diamond-shaped pieces (or squares); roll these in confectioner’s sugar or dip them in chocolate fondant or in Baker’s “Dot” Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces.  When rolling the mixture use confectioner’s sugar on board and rolling pin.

STUFFED DATES, CHOCOLATE DIPPED

[Illustration:  STUFFED DATES, CHOCOLATE DIPPED.]

Cut choice dates open on one side and remove the seeds.  Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant; press the dates into a compact form to keep in the filling, then dip them, one by one, in “Dot” Chocolate.

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

[Illustration:  CHOCOLATE OYSTERETTES.]

    Oyster crackers, salted preferred, fine-chopped, roasted peanuts or
        raisins or 3 or 4 basket figs or a little French fruit cut in
        very small bits,
    1/2 a pound or more of Baker’s “Dot” Chocolate.

Select fresh-baked crackers free from crumbs.  Dip in “Dot” Chocolate, made ready as in previous recipes, and dispose on oil cloth or waxed paper.  For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

[Illustration:  TURKISH PASTE WITH FRENCH FRUIT.]

    3 level tablespoonfuls of granulated gelatine,
    1/2 a cup of cold water,
    2 cups of sugar,
    2/3 a cup of cold water,
    1 teaspoonful of ground cinnamon,
    2 squares of Baker’s Chocolate,
    1 teaspoonful of vanilla extract,
    1 cup of French candied fruit, cherries, angelica, citron, etc.,
      chopped fine.