These are pretty for decorating other sweets, as well as delicious in themselves. Remove the stalks from a pound of violets. and rinse them in cold water. Then spread on a clean cloth to dry.

Cook a pound and a quarter of sugar to the soft ball stage, and then add the violets Press the blossoms under the syrup, return to the fire, and let them boil up, then transfer at once to a cold dish.

The next day drain on a sieve. To the syrup add a half-cupful of sugar, and cook again to the soft ball stage; put in the flowers and set aside for twelve hours; drain again, heat to boiling point, and add the flowers.

Remove from the fire and stir the flowers lightly until the syrup begins to grain, then pour on to sheets of paper. Shake and separate the flowers daintily with the fingers, and when dry pick them from the sugar.

Cream Walnuts. If the creams are of different colours and flavours a pleasant variety can be obtained

Cream Walnuts. If the creams are of different colours and flavours a pleasant variety can be obtained

Suggestions for Fillings to be Coated with Chocolate

Marzipan, shaped, flavoured and coloured in various ways.

Cocoanut ice stamped out in rounds or cut in squares.

Cooked or uncooked fondant made with various colours and flavours.

Walnuts coated evenly with marzipan and then with chocolate.

Pine kernels, or hazel nuts, first crisped in the oven.

Tiny biscuits. (These are excellent to take when touring.)

Glace cherries.

Chestnuts stewed till soft in syrup, after shelling and skinning. The broken bits do excellently for this purpose.

Marshmallows cut rather small.

Candied popcorn.

Nougat in small blocks.

Small cubes of damson cheese.

Ratafias.

Various caramels.

Crystallised brochettes.