of the fondant, adding confectioner’s sugar as needed, into cone shapes; let these stand an hour or longer to harden upon the outside.  Put a little of the fondant in a dish over hot water; add Baker’s Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant, then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper.  When all are dipped, lift the first one dipped from the paper and dip the base again in the chocolate, and then in the chopped-and-browned almonds.  Continue until all have been dipped.

CHOCOLATE ALMOND BARS

[Illustration:  CHOCOLATE ALMOND BARS.]

1/2 a cup of sugar, 3/4 a cup of glucose, 1/2 a cup of water, (1/4 an ounce of paraffine at discretion), 1/2 a cup of blanched almonds, chopped fine, 1/3 the recipe for fondant, 3 or 4 ozs. of Baker’s Chocolate, 1 teaspoonful of vanilla.

Melt the sugar in the water and glucose and let boil to about 252 deg.  F., or between a soft and a hard ball.  Without the paraffine cook a little higher than with it.  Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted.  Turn out the candy in such a way that it will take a rectangular shape on the marble.  When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces half or three-quarters of an inch wide.  When cold, drop them, sugar side down, in chocolate fondant prepared for “dipping.”  With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth.  These improve upon keeping.

ALMOND FONDANT STICKS

[Illustration:  ALMOND FONDANT STICKS.]

2-1/2 cups of coffee A or granulated sugar, 1/4 a cup of glucose, 1/2 a cup of water, 1/4 a pound of almond paste, 1/4 a pound of Baker’s Premium Chocolate, 1 teaspoonful of vanilla extract, 1/2 a pound of Baker’s “Dot” Chocolate.

Put the sugar, glucose and water over the fire.  Stir until the sugar is dissolved.  Wash down the sides of the kettle as in making fondant.  Let boil to the soft ball degree or to 238 deg.  F. Add the almond paste, cut into small, thin pieces, let boil up vigorously, then turn onto a damp marble.  When nearly cold turn to a cream with a wooden spatula.  It will take considerable time to turn this mixture to fondant.  Cover and let stand half an hour.  Add the Baker’s Premium Chocolate, melted over hot water, and knead it in thoroughly.  Add at the same time the vanilla.  The chocolate must be added warm.  At once cut off a portion of the fondant and knead it into a round ball; then roll it lightly under the fingers into a long strip the shape and size of a lead pencil; form as many of these strips as desired; cut the strips into two-inch lengths and let stand to become firm.  Have ready the “Dot” Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough.