from the dates, the stem ends from the
figs; chop the fruit and nut meats (almonds should be blanched) in a
food chopper; add the salt; and the sugar and work the whole to a smooth
paste; add the chocolate, melted, and work it evenly through the mass.
Add more sugar if it is needed and roll the mixture into a sheet
one-fourth an inch thick. Cut into strips an inch wide. Cut the strips
into diamond-shaped pieces (or squares); roll these in confectioner's
sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate,
and sprinkle a little fine-chopped pistachio nut meats on the top of the
dipped pieces. When rolling the mixture use confectioner's sugar on
board and rolling pin.

STUFFED DATES, CHOCOLATE DIPPED

[Illustration: STUFFED DATES, CHOCOLATE DIPPED.]

Cut choice dates open on one side and remove the seeds. Fill the open
space in the dates with a strip of preserved ginger or pineapple,
chopped nuts or chopped nuts mixed with white or chocolate fondant;
press the dates into a compact form to keep in the filling, then dip
them, one by one, in "Dot" Chocolate.

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

[Illustration: CHOCOLATE OYSTERETTES.]

Oyster crackers, salted preferred, fine-chopped, roasted peanuts or
raisins or 3 or 4 basket figs or a little French fruit cut in
very small bits,
1/2 a pound or more of Baker's "Dot" Chocolate.

Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate,
made ready as in previous recipes, and dispose on oil cloth or waxed
paper. For a change add figs or other fruit, cut very fine, or chopped
nuts to the chocolate ready for dipping.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

[Illustration: TURKISH PASTE WITH FRENCH FRUIT.]

3 level tablespoonfuls of granulated gelatine,
1/2 a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc.,
chopped fine.

Let the gelatine stand in the half cup of cold water until it has taken
up all of the water. Stir the sugar and the two-thirds a cup of cold
water over the fire until the sugar is dissolved and the syrup is
boiling, then add the gelatine and let cook twenty minutes; add the
cinnamon, the chocolate, melted over hot water, and beat all together,
then a