crape at once into
a bowl and cover with a damp cloth, but do not let the cloth touch the
fondant. Use this fondant in the following recipes.

ROSE CHOCOLATE CREAMS

Fondant,
Damask rose color-paste,
1/2 to 1 whole teaspoonful of rose extract,
1/2 a pound of Baker's "Dot" Chocolate.

Put a part or the whole of the fondant into a double boiler over boiling
water. With the point of a toothpick take up a little of the color-paste
and add to the fondant; add the extract and stir until the mixture is
hot, thin and evenly tinted. With two teaspoons drop the mixture into
impressions made in starch; it should be hot and thin enough to run
level on top. When the shapes are cold, remove from the starch, brush
carefully and coat with "Dot" Chocolate.

[Illustration: ROSE AND PISTACHIO CHOCOLATE CREAMS.]

PISTACHIO CHOCOLATE CREAMS

Fondant,
Green color-paste,
1 teaspoonful of vanilla extract,
1/8 a teaspoonful of almond extract,
Pistachio nuts in slices and halves,
1/2 a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in
long shapes. Put a bit of nut in each impression, before filling it with
fondant. When firm coat with "Dot" Chocolate and set half a pistachio
nut on top.

SURPRISE CHOCOLATE CREAMS

[Illustration: SURPRISE CHOCOLATE CREAMS.]

Fondant,
Candied or Maraschino cherries,
Flavoring of almond or vanilla,
Chopped peanuts,
1/2 a pound of Baker's "Dot" Chocolate.

Melt the fondant over hot water and add the flavoring. Put a bit of
cherry in the bottom of each starch impression, then turn in the melted
fondant, to fill the impressions and have them level on the top. Let the
chocolate, broken in bits, be melted over warm water, then add as many
chopped peanuts as can be well stirred into it; let cool to about 80 deg. F.
and in it drop the creams, one at a time; as coated dispose them on
table oil cloth or waxed paper.

CHOCOLATE PEANUT BRITTLE

[Illustration: CHOCOLATE PEANUT BRITTLE.]

1-1/2 cups of sugar,
2/3 a cup of water,
1/2 a cup of glucose (pure corn syrup),
2 level tablespoonfuls of butter,
1/2 a pound of _raw_ shelled peanuts,
1 teaspoonful of vanilla extract,
1 level teaspoonful of soda,
1 tablespoonful of cold water,
1/2 a pound or more of Baker's "Dot" Chocolate.

Put the sugar, water and glucose over the fire; stir till the