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.
HOW TO COAT CHOCOLATES
For coating chocolates, confectioners use what is called “Sweet Coating Chocolate,” which is prepared expressly for this purpose, and you will be able to purchase it of any confectioner who makes his own candy, or any candy supply house, if you live convenient to one, and also in some of the large grocery stores.
There are a great many different grades of coating chocolate, and we strongly encourage using a good chocolate, as the better grades give the best results; because there is less sugar in it, and it lends itself more readily to the manipulations, gives a more glossy finish, and has a much richer taste than the cheaper chocolates, which are adulterated. Chocolate which sells for about forty cents a pound is a good quality. You may, if you are unable to procure this coating, use the ordinary cooking chocolate, which you will find in all grocery stores. This is not so nice or satisfactory to use as the other coating, and if you use it, we would advise you to add enough XXXX sugar, after it is melted, to sweeten somewhat, and also to thicken it which improves it. In writing these directions, we take it for granted you will use the sweet coating, and will write them accordingly; but if you should use the cooking chocolate, handle it in the same manner.