FIG-AND-NUT CHOCOLATES

Ingredients:

5 figs,
3 or 4 tablespoonfuls of water or sherry wine,
½ a cup of English walnut meats,
Powdered sugar,
Fondant,
3 or 4 ounces of Baker's Chocolate,
1 teaspoonful of vanilla.

Remove the stem and hard place around the blossom end of the figs, and let steam,
with the water or wine, in a double boiler until softened, then add the nuts and chop
very fine. Add powdered sugar as is needed to shape the mixture into balls.

Melt the chocolate, using enough to secure the shade of brown desired in the coating and
add to the fondant with the vanilla.

Coat the fig-and-nut balls and drop them with the fork onto a piece of oil cloth or waxed
paper in the same manner as the cherry bon-bons.

These may be dipped in "Dot" Chocolate instead of fondant.

CHERRY CHOCOLATE CREAMS CENTERS

¼ a cup of candied cherries, chopped fine,
½ a cup of fondant.

CHOCOLATE COATING
About one cup of fondant,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
Bits of cherry.

Prepare the centers and coat in the same manner as the almond creams.


CHOCOLATE PEPPERMINTS

Melt a little fondant and flavor it to taste with essence of peppermint; leave the
mixture white or tint very delicately with green or pink color-paste.

With a teaspoon drop the mixture onto waxed paper to make rounds of the same size—
about one inch and a quarter in diameter—let these stand in a cool place about one hour.

Put about a cup of fondant in a double boiler, add two ounces of chocolate and a teaspoonful
of boiling water, then stir (over hot water) until the fondant and chocolate are melted and
evenly mixed together; then drop the peppermints, one by one, into the chocolate mixture,
and remove them with the fork to a piece of oil cloth; let stand until the chocolate is set,
when they are ready to use.

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ALMOND CHOCOLATE CREAMS

CENTERS
¼ a cup of blanched almonds, chopped fine,
½ a cup of fondant,
¼ a teaspoonful of vanilla, Confectioner's sugar for kneading and shaping.

CHOCOLATE COATING
About 1 cup of fondant,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
Few drops of water, as needed,
Halves of blanched almonds.

Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a
little at a time, and knead the mass thoroughly, on a marble or large platter; shape
into a long roll, then cut into small pieces of the same size.

Shape these into balls a generous half inch in diameter and leave them about an hour
to harden on the outside.

Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a
double boiler (with hot water in the lower receptacle); add the vanilla and the water
and heat until melted; take out the spoon and put in a dipping fork (a wire fork costing
about ten cents) beat the fondant, to keep it from crusting and drop in a "center;" with
the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly
on the edge of the dish, to remove superfluous candy, turn the fork over and drop the
bon-bon onto waxed paper.

Make a design with the fork in taking it from the candy. At once press half of a blanched
almond on the top of the candy, or the design made with the fork will suffice.

If at any time the coating be too thick, add a few drops of water. If any be left over,
use it to coat whole nuts or cherries.

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FONDANT

4 cups of granulated sugar,
1 ½ cups of cold water,
¼ a teaspoonful of cream of tartar, or 3 drops of acetic acid.

Stir the sugar and water in a saucepan, set on the back part of the range, until the
sugar is melted, then draw the saucepan to a hotter part of the range, and stir until
the boiling point is reached; add the cream of tartar or acid and, with the hand or a
cloth wet repeatedly in cold water, wash down the sides of the saucepan, to remove
any grains of sugar that have been thrown there.

Cover the saucepan and let boil rapidly three or four minutes.

Remove the cover, set in the thermometer—if one is to be used—and let cook very
rapidly to 240° F., or the soft ball degree.

Wet the hand in cold water and with it dampen a marble slab or a large platter, then without
jarring the syrup turn it onto the marble or platter. Do not scrape out the saucepan
or allow the last of the syrup to drip from it, as sugary portions will spoil the
fondant by making it grainy.

When the syrup is cold, with a metal scraper or a wooden spatula, turn the edges of the
mass towards the center, and continue turning the edges in until the mass begins to
thicken and grow white, then work it up into a ball, scraping all the sugar from the marble
onto the mass; knead slightly, then cover closely with a heavy piece of cotton cloth
wrung out of cold water.

Let the sugar stand for an hour or longer to ripen, then remove the damp cloth and cut the
mass into pieces; press these closely into a kitchen bowl, cover with a cloth wrung
out of water (this cloth must not touch the fondant) and then with heavy paper.

The fondant may be used the next day, but is in better condition after several days, and
may be kept almost indefinitely, if the cloth covering it be wrung out of cold water
and replaced once in five or six days.

Fondant may be used, white or delicately colored with vegetable color-pastes or with
chocolate, as frosting for small cakes, or éclairs or for making candy "centers," to be
coated with chocolate or with some of the same fondant tinted and flavored appropriately.

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RIBBON CARAMELS

CHOCOLATE LAYERS
1 ¼ cups of granulated sugar,
½ cup of glucose (pure corn syrup) scant measure,
¼ a cup of butter,
1/16 a teaspoonful of cream of tartar,
1 ¼ cups of rich milk,
1 ¼ squares of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract.

WHITE LAYER
2/3 a cup of granulated sugar,
¼ (scant) a cup of water,
1 cup, less one tablespoonful, of glucose (pure corn syrup),
1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the
fire, stir until the mixture boils, then very gradually stir in the rest of the milk.

Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold
marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix
thoroughly and turn into two well-buttered shallow pans.

For the white layer, put the sugar, water and glucose over the fire, stir until boiling,
then add the cocoanut and stir occasionally until a soft ball may be formed when a
little of the mixture is dropped upon a cold marble.

Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until
the chocolate layers are turned into the pans.

When the white mixture is ready, turn enough of it onto one of the chocolate layers
to make a layer about one-third an inch thick. Have the other chocolate layer
cooled, by standing in cold water; remove it from the pan and dispose above the
cocoanut layer.

Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

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