ALMOND FONDANT BALLS

[Illustration:  ALMOND FONDANT BALLS.]

Roll part of the almond fondant into small balls.  Some of the “Dot” Chocolate will be left after dipping the almond chocolate sticks.  Remelt this over hot water, and in it coat the balls lightly.  As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated).  With a spoon sprinkle the chopped material over the balls.

WALNUT CREAM-CHOCOLATES

[Illustration:  WALNUT CREAM CHOCOLATES.]

2-1/2 cups of granulated sugar, 1/2 a cup of condensed milk, 1/2 a cup of water, 3 or 4 tablespoonfuls of thick caramel syrup, A little water, 1 teaspoonful of vanilla, 1/2 a pound of Baker’s “Dot” Chocolate.

Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to 238 deg.F.  Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary, and drop the cream mixture into impressions made in cornstarch.  Use two teaspoons to drop the cream.  When the candy is cold, pick it from the starch.  With a small brush remove the starch that sticks to the candy shapes.  Coat each piece with “Dot” Chocolate.  As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top.

TO MOLD CANDY IN STARCH IMPRESSIONS

Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be “dipped” or coated with chocolate.  To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top.  Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the space allows.  If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.

CHOCOLATE BUTTER CREAMS

[Illustration:  CHOCOLATE BUTTER CREAMS.]

2-1/2 cups of sugar, 1/2 a cup of water, 1/4 a cup of glucose, 1/4 a cup of butter, 2-1/2 ozs of Baker’s Premium Chocolate, 2 teaspoonfuls of vanilla, 1/2 a pound of Baker’s “Dot” Chocolate.

Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236 deg.  F.; pour on