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
a damp marble and leave until cold; then pour on the Premium Chocolate,
melted over hot water, and with a spatula turn to a cream. This process
is longer than with the ordinary fondant. Cover the chocolate fondant
with a bowl and let stand for thirty minutes; knead well and set over
the fire in a double boiler; add the vanilla and stir until melted. The
mixture is now ready to be dropped into small impressions in starch;
when cold and brushed free of starch dip in "Dot" Chocolate. When
dropping the chocolate mixture into the starch it should be just soft
enough to run level on the top. If too soft it will not hold its shape
in coating.

FONDANT FOR SOFT CHOCOLATE CREAMS

2-1/2 cups of sugar,
1/3 a cup of glucose (pure corn syrup),
1 cup of water.

Put the sugar, glucose and water over the fire and stir until boiling,
then wash down the sides of the saucepan, cover and finish cooking as in
making ordinary fondant. Let cook to 238 deg. F. Turn the syrup onto a damp
marble or platter and _before it becomes cold_ turn to a cream with a
wooden spatula. When the fondant begins to stiffen, s