MARASCHINO CHERRIES.
Drain the liquor from red or white Maraschino cherries. Melt some fondant, and dip each cherry in the melted fondant. It is well to add a little of the liquor to the fondant while melting, as this has a tendency to make the fondant watery in about a day. As soon as you have dipped all the cherries, and the fondant on them has cooled, commence at once to coat with chocolate. If after you have finished coating, and you find little drops of syrup standing out on the chocolate coated cherries, simply cover these holes with a little cooled chocolate and it will stop at once; for if allowed to drop out, the cherries would be dry in a few days. These are best wrapped in wax paper.
