ld water,
Sifted confectioner's sugar,
Almond or rose extract,
Preserved ginger,
Candied cherries,
Candied apricots,
Halves of almond,
Halves of pecan nuts,
1/2 a pound of Baker's "Dot" Chocolate.

Use the first four ingredients in making uncooked fondant. (Caramel
syrup is a great addition to this fondant, especially if nuts are to be
used. Use three tablespoonfuls of syrup and one tablespoonful of water
with one egg white instead of the two tablespoonfuls of water indicated
in the recipe). Work the fondant for some time, then break off little
bits and wrap around small pieces of the fruit, then roll in the hollow
of the hand into balls or oblongs. For other candies, roll a piece of
the fondant into a ball, flatten it with the fingers and use to cover a
whole pecan or English walnut meat. Set each shape on a plate as it is
finished. They will harden very quickly. Dip these, one by one, in
Baker's "Dot" Chocolate and set on an oil cloth.

CHOCOLATE PEANUT CLUSTERS

[Illustration: CHOCOLATE PEANUT CLUSTERS.]

Shell a quart of freshly-roasted peanuts and remove the skins. Drop the
peanuts, one by one, into the center of a dish of "Dot" Chocolate made
ready for use; lift out onto oil cloth with a dipping fork (a wire fork
comes for the purpose, but a silver oyster fork answers nicely) to make
groups of three nuts,--two below, side by side, and one above and
between the others.

CHOCOLATE COATED ALMONDS

[Illustration: CHOCOLATE COATED ALMONDS.]

Select nuts that are plump at the ends. Use them without blanching.
Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly
drop the nuts, one at a time, into the center of it; push the nuts under
with the fork, then drop onto waxed paper or oil cloth. In removing the
fork make a design on the top of each nut. These are easily prepared and
are particularly good.

PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

[Illustration: CHOCOLATE DIPPED PARISIAN SWEETS.]

1/2 a cup of Sultana raisins,
5 figs,
1 cup of dates,
2 ounces citron,
2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one
variety or a mixture),
1-1/2 ounces of Baker's Chocolate,
1/3 a cup of confectioner's sugar,
1/4 a teaspoonful of salt,
Chocolate Fondant or
Baker's "Dot" Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain
as dry as possible; remove stones