Roast 5 pounds of almonds; when cold get chocolate ready for dipping; take 1 pound of the almonds and place them in a taffy pan, then pour over them chocolate enough to cover them, and then pick up six or eight at a time and lay them in one heap on wax paper; continue this until finished; then when they are dry cut in two in the center. The nuts will then show and they make a nice piece of goods to top off a box.
VIOLET CHOCOLATES.
Melt any amount of No. 1 fondant over a very slow fire and stir good; when dissolved set it off on a barrel and color a delicate color of violet, then flavor violet and add 2 pounds glucose to every 10 pound of fondant you have melted; stir in the glucose good, and run in small oval starch prints; when they are ready to dip, dip them in dark chocolate and sprinkle on each a little crushed violet.
MAPLE CREAM WALNUTS.
Dip English walnut halves in No. 1 fondant and have the fondant quite thin by heating a little more than you would for nice dipping; then after you are done, dip them in maple fondant. This makes a nice combination and eats well.
If you use small walnut halves the above goods are also nice dipped in chocolate.