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.

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