Prepare green, white, pink and chocolate colored mints by the first recipe. After they have dried off a little run a spatula under each and turn to dry the other side. [Coat] with [Baker's "Dot" Chocolate].
[GINGER, CHERRY, APRICOT and NUT CHOCOLATES]
- White of 1 egg,
- 2 tablespoonfuls of cold water,
- Sifted confectioner's sugar,
- Almond or rose extract,
- Preserved ginger,
- Candied cherries,
- Candied apricots,
- Halves of almond,
- Halves of pecan nuts,
- ½ a pound of [Baker's "Dot" Chocolate].
Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat. Set each shape on a plate as it is finished. They will harden very quickly. Dip these, one by one, in Baker's "Dot" Chocolate and set on an oil cloth.
[CHOCOLATE PEANUT CLUSTERS]
Shell a quart of freshly-roasted peanuts and remove the skins. Drop the peanuts, one by one, into the center of a dish of ["Dot" Chocolate] made ready for use; lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of three nuts,—two below, side by side, and one above and between the others.
[CHOCOLATE COATED ALMONDS]
