hen with heavy paper. The fondant may be used the next
day, but is in better condition after several days, and may be kept
almost indefinitely, if the cloth covering it be wrung out of cold water
and replaced once in five or six days. Fondant may be used, white or
delicately colored with vegetable color-pastes or with chocolate, as
frosting for small cakes, or eclairs or for making candy "centers," to
be coated with chocolate or with some of the same fondant tinted and
flavored appropriately.

ALMOND CHOCOLATE CREAMS

CENTERS

1/4 a cup of blanched almonds, chopped fine,
1/2 a cup of fondant,
1/4 a teaspoonful of vanilla,
Confectioner's sugar for kneading and shaping.

CHOCOLATE COATING

About 1 cup of fondant,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
Few drops of water, as needed,
Halves of blanched almonds.

Mix the chopped almonds with the fondant and vanilla; add confectioner's
sugar, a little at a time, and knead the mass thoroughly, on a marble or
large platter; shape into a long roll, then cut into small pieces of the
same size. Shape these into balls a generous half inch in diameter and
leave them about an hour to harden on the outside. Put the fondant for
the coating and the chocolate (shaved or broken in pieces) in a double
boiler (with hot water in the lower receptacle); add the vanilla and the
water and heat until melted; take out the spoon and put in a dipping
fork (a wire fork costing about ten cents) beat the fondant, to keep it
from crusting and drop in a "center;" with the fork cover it with
fondant; put the fork under it and lift it out, scrape the fork lightly
on the edge of the dish, to remove superfluous candy, turn the fork over
and drop the bon-bon onto waxed paper. Make a design with the fork in
taking it from the candy. At once press half of a blanched almond on the
top of the candy, or the design made with the fork will suffice. If at
any time the coating be too thick, add a few drops of water. If any be
left over, use it to coat whole nuts or cherries.

[Illustration: ALMOND AND CHERRY CHOCOLATE CREAMS.]

CHERRY CHOCOLATE CREAMS

CENTERS

1/4 a cup of candied cherries, chopped fine,
1/2 a cup of fondant.

CHOCOLATE COATING

About one cup of fondant,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
Bits of cherry.

Prepare the centers and coat in the s