Select nuts that are plump at the ends. Use them without blanching. Brush, to remove dust. Melt ["Dot" Chocolate] and when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto waxed paper or oil cloth. In removing the fork make a design on the top of each nut. These are easily prepared and are particularly good.
[PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS]
- ½ a cup of Sultana raisins,
- 5 figs,
- 1 cup of dates,
- 2 ounces citron,
- 2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one variety or a mixture),
- 1 ½ ounces of [Baker's Chocolate],
- 1/3 a cup of confectioner's sugar,
- ¼ a teaspoonful of salt,
- Chocolate Fondant or
- [Baker's "Dot" Chocolate].
Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut into strips an inch wide. Cut the strips into diamond-shaped pieces (or squares); roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. When rolling the mixture use confectioner's sugar on board and rolling pin.
[STUFFED DATES, CHOCOLATE DIPPED]
Cut choice dates open on one side and remove the seeds. Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant; press the dates into a compact form to keep in the filling, then dip them, one by one, in ["Dot" Chocolate].
[CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS]
