One-half pound of seedless raisins,
One-half pound dates, figs,
One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.
TO USE FONDANT FOR DIPPING
Place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water. Add about one tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream. Dip in the pieces of nut, candied fruit or balls of plain-flavored fondant. Let dry on waxed paper or oil cloth covered board.
When the fondant becomes too dry for further dipping, scrape from the pan, using a wooden spoon and form into balls. Dip them in melted chocolate.
One-half pound of shelled peanuts,
One-half pound of prunes,
One-half pound of apricots,
One-half pound of citron.