ame manner as the almond creams.

CHOCOLATE PEPPERMINTS

[Illustration: CHOCOLATE PEPPERMINTS.]

Melt a little fondant and flavor it to taste with essence of peppermint;
leave the mixture white or tint very delicately with green or pink
color-paste. With a teaspoon drop the mixture onto waxed paper to make
rounds of the same size--about one inch and a quarter in diameter--let
these stand in a cool place about one hour. Put about a cup of fondant
in a double boiler, add two ounces of chocolate and a teaspoonful of
boiling water, then stir (over hot water) until the fondant and
chocolate are melted and evenly mixed together; then drop the
peppermints, one by one, into the chocolate mixture, and remove them
with the fork to a piece of oil cloth; let stand until the chocolate is
set, when they are ready to use.

FIG-AND-NUT CHOCOLATES

[Illustration: FIG AND NUT CHOCOLATES.]

5 figs,
3 or 4 tablespoonfuls of water or sherry wine,
1/2 a cup of English walnut meats,
Powdered sugar,
Fondant,
3 or 4 ounces of Baker's Chocolate,
1 teaspoonful of vanilla.

Remove the stem and hard place around the blossom end of the figs, and
let steam, with the water or wine, in a double boiler until softened,
then add the nuts and chop very fine. Add powdered sugar as is needed to
shape the mixture into balls. Melt the chocolate, using enough to secure
the shade of brown desired in the coating and add to the fondant with
the vanilla. Coat the fig-and-nut balls and drop them with the fork onto
a piece of oil cloth or waxed paper in the same manner as the cherry
bon-bons. These may be dipped in "Dot" Chocolate instead of fondant.

CHOCOLATE MARSHMALLOWS

[Illustration: CHOCOLATE MARSHMALLOWS.]

Cut the marshmallows in halves, and put them, one by one, cut side down,
in chocolate fondant (as prepared for almond and cherry chocolate
creams), melted over hot water and flavored to taste with vanilla. Beat
the chocolate with the fork, that it may not crust over, lift out the
marshmallow, turn it and, in removing the fork, leave its imprint in the
chocolate; sprinkle at once with a little fine-chopped pistachio nut
meat. To prepare the nuts, set them over the fire in tepid water to
cover, heat to the boiling point, drain, cover with cold water, then
take them up, one by one, and with the thumb and finger push the meat
from the skin.

MAPLE FONDANT ACORNS

[Illustration: MAPLE FONDANT ACORNS.]