Chocolate Fig Creams

6 figs

Confectioners sugar

Chop figs finely, and slowly add sifted confectioners' sugar until mixture is stiff enough to mold into small balls. Shape, let dry, and dip in melted coating chocolate.

Chocolate Fig Paste

¼pound figs

¾ cup fondant

Sweet coating chocolate

Put figs through meat chopper, and mix with fondant, kneading together until perfectly smooth. Shape in small balls, and dip in melted coating chocolate.

Jelly Chocolates

1 cup apple jelly

2 tablespoons gelatine

1 cup cold water

1 teaspoon orange extract

½ teaspoon lemon extract

Melt apple jelly over hot water, add gelatine soaked in cold water, and extracts. Strain into small molds or into a bread pan half an inch thick. When firm, remove from molds, and if in a sheet, cut the jelly in cubes. Dip in melted coating chocolate.

Nut Fritters

Mix broken pecan nut meats, roasted Spanish

peanuts, or roasted almonds, with just enough

cool chocolate to hold them together. Drop from tip of spoon in rough piles as large as a half dollar.

Chocolate Maraschino Cherries

Maraschino cherries

Fondant

Coating chocolate

Drain as many cherries as are wanted, and dip them in melted fondant. When all are covered, dip into melted coating chocolate. If a drop of syrup breaks through the chocolate, cover the spot with melted chocolate. The fondant will Very soon liquefy in the center.

Chocolate Liquor Drops

2 cups sugar 1 cup water

Few grains cream of tartar

2 tablespoons maraschino cordial

Boil sugar, water, and cream of tartar to 235° F. Add maraschino cordial, and boil up once. Cool for two minutes. Pour into stsrch molds, cover with stsrch, let stand twenty-four hours, brush off stsrch, and dip in melted coating chocolate, or crystallize.

Chocolate Matrons

½ cup matrons

1 cup fondant

Coating chocolate

Break matrons (preserved chestnuts) in two or three pieces, and dip in melted fondant; or crush matrons, mix with fondant, and shape in small balls. When firm, dip in melted coating chocolate.

Chocolate Marshmallows I Cut marshmallows across, and stuff with a pecan nut meat or a piece of Canton ginger. Press together and dip in melted coating chocolate.

Chocolate Marshmallows II

Marshmallows

Melted coating chocolate

Chopped blanched almonds

Mix almonds with twice the amount of melted coating chocolate, and when beaten until cool, dip marshmallows, one at a time, and drop on wax paper.

Chocolate-dipped Candied Orange Peel Prepare Candied Orange Peel (see page 148), dip each orange straw separately in melted coating chocolate, and lay on wax paper to dry.

Chocolate-dipped. Candied Grapefruit Peel Prepare Candied Grapefruit Peel (see page 147), dip each grapefruit straw separately in melted coating chocolate, and lay on wax paper to dry.

Chocolate Peanut Butter Creams

½ cup fondant

3 tablespoons peanut butter

½ teaspoon vanilla Few grains salt

Coating chocolate

Mix fondant, peanut butter, salt, and vanilla with a spatula on marble slab or plate until thoroughly blended. Shape in small balls, and dip in melted coating chocolate.

Chocolate Peppermints I

Fondant

Oil of peppermint

Coating chocolate

Melt fondant over hot water, flavor to taste with one or more drops of oil of peppermint, and drop from tip of spoon on waxed paper, or into stsrch impressions (see page 93) the size and shape of peppermints. When firm, dip in melted coating chocolate.

Chocolate Peppermints II

2 tablespoons hot top milk 2 cups confectioners' sugar

½ teaspoon melted butter 3 drops oil of peppermint

Mix hot milk, one and one half cups sifted confectioners' sugar, butter, and peppermint, add more sugar as needed to make stiff, and then knead on a marble slab or a board for ten minutes, or until candy is creamy in texture. Shape with the hands into balls, or roll out on a board, and cut with small round cutter, and dip in melted coating chocolate.

Magnolia Chocolates

½ cup magnolia nuts

½ cup fondant

1 tablespoon almond paste

Few grains salt

Melted coating chocolate

Chopped magnolia nuts

Place half a cup magnolia nuts in oven, and bake until a delicate brown. Chop fine, mix evenly with fondant, almond paste, and salt, shape in small balls, dip in melted coating chocolate, and roll at once in untasted chopped magnolia nuts.

Other nuts may be substituted for the magnolia nuts.

Three-in-One Chocolates

Filberts Candied cherries

Fondant Vanilla

Coating chocolate

Cover filberts with boiling water and leave two minutes. Drain, cover with cold water, remove skins, and dry on a towel. Flavor fondant with vanilla, and shape in balls the size of the nuts. Dip first a nut, then a cherry, then a ball of fondant in melted coating chocolate, place close together on oilcloth or wax paper, and join with a line of chocolate.

Chocolate Truffles

Fondant or center cream

Milk chocolate

Shredded cocoanut

Make very small centers from any of the recipes for fondant or center cream ,dip in melted milk chocolate, then roll at once in shredded cocoanut, chopped fine.

Chocolate Washington Pies

Fondant

Coating chocolate

Raspberry or strawberry jam

Put a piece of firm fondant on a marble slab or bread board, roll out one fourth inch thick, cover half of it with stiff raspberry or strawberry jam; on top place remaining layer of fondant, and cut out with small round cutter. Leave until dry, and dip in melted chocolate.

The trimmings may be gathered up, and worked together into little balls which may also be dipped in chocolate or in melted fondant.

Dipping Assorted Chocolates.