2 cups of maple syrup,
1-3/4 cups of granulated sugar,
3/4 a cup of cold water,
Confectioner's sugar,
2 or more squares of Baker's Chocolate,
1 teaspoon of vanilla,
About 1/4 a cup of fine-chopped almonds, browned in the oven.

Make fondant of the syrup, granulated sugar and cold water, following
the directions given for fondant made of granulated sugar (cream of
tartar or other acid is not required in maple fondant). Work some 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,