For dipping chocolates, purchase the regular confectioner's dipping chocolate. To five pounds of dipping chocolate allow one bar of cocoa butter. This will make the chocolate harden and will keep it from being sticky, or from discoloring. Cut the chocolate in small pieces, put it in a double boiler and let it stand over hot water until melted. Then cool it, beating frequently, until of the consistency of molasses. It is then ready for dipping. If desired, the chocolate may be tested with a thermometer. It should not be over 60 degrees, unless there is a very cool breeze to dry the candies rapidly so that the centers do not melt and get out of shape. A good rule to follow is this: The first chocolate must be entirely dry as the seventh is dipped.

Triangles of fruit cake, long, unsalted oyster crackers, dates stuffed sparingly with peanut butter, all kinds of blanched nuts, Maraschino cherries, candied cranberries, long strips of figs, marshmallows, candied cherries, bits of candied pineapple, orange peel or grape fruit peel and many other dainties may be successfully dipped in chocolate. A wire twisted into the shape of a small spoon is a convenient utensil to use for dipping, but the hand is the quicker method. As the chocolate is thick, the little mark on top, characteristic of the commercial chocolate, can be made by the dipper or finger, if it is withdrawn quickly. Bits of candied violets, rose petals, angelica, or nuts form a pretty garnish. Care should be taken not to make the centers large, as they take up a considerable amount of chocolate, and the confections will then be liable to look clumsy. All candies should be set to dry on heavy paraffine paper, the thin being liable to stick. If possible, it is a better plan still to buy the regulation paper on which to dry the dipped chocolates. This is very highly glazed, and can be wiped off with a damp cloth and used over and over again.