CHOCOLATE FIGLETS.
Grind 5 pounds figs, and then add 2 pounds of fondant to it and knead both well together; use XXXX sugar, and get it to a good stiff paste, then flatten it out on the slab to about the thickness of caramels and with a half inch tin lozenge cutter cut them out and dip in chocolate.
The above are also nice to dip in fondant, and look well made larger. When dry cut in two so as to show the center.