Required: Five ounces of loaf sugar. Four ounces of almonds. Coating chocolate.

Blanch and shred the almonds, put them on a tin in the oven and brown them slightly.

Rinse a pan out in cold water, put the sugar into it, let it melt slowly, and then boil it until it is a golden brown. Next turn it out on an oiled slab or dish and leave it till cold. Then pound the sugar to dust in a mortar.

Marzipan, Fondants, or Neapolitan Creams. each in a tiny paper case, are well within the powers of the home sweet-maker

Pound the almonds to a paste, and then put the sugar and almonds together and pound them until they are oily. Make the paste thus formed into small balls or other shapes.

Melt some "coating chocolate" gently, dip each ball, etc., into the melted chocolate, and put it on greased paper until it is dry. These are most delicious, and, while expensive to buy, can be made at very small cost

Cost, 9d.