- Oyster crackers, salted preferred, fine-chopped, roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits,
- ½ a pound or more of [Baker's "Dot" Chocolate].
Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate, made ready as in previous recipes, and dispose on oil cloth or waxed paper. For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping.
[TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED]
- 3 level tablespoonfuls of granulated gelatine,
- ½ a cup of cold water,
- 2 cups of sugar,
- 2/3 a cup of cold water,
- 1 teaspoonful of ground cinnamon,
- 2 squares of [Baker's Chocolate],
- 1 teaspoonful of vanilla extract,
- 1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.
Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar; cut into strips, then into small squares. Roll each square in confectioner's sugar. In cutting keep sugar between the knife and the paste.
[CHOICE CHOCOLATE PECAN PRALINES]
- 3 cups of granulated sugar,
- 1 cup of cream,
- 1 cup of sugar cooked to caramel,
- 2 squares of [Baker's Chocolate],
- 3 cups of pecan nut meats.
Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236° F. Add the chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel; let the mixture boil up once, then remove from the fire; add the nut meats and beat until the mass begins to thicken. When cold enough to hold its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut meat on each. Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts. The mixture becomes smooth and firm almost instantly. Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated.