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.

Proceed now to Good Food Delightful Cooking

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