ls of maple or caramel syrup,
1 tablespoonful of water,
Sifted confectioner's sugar,
1 teaspoonful of vanilla extract,
2 or more squares of Baker's Chocolate,
English walnuts.

Beat the white of egg slightly, add the syrup, water, sugar as needed,
the chocolate, melted over hot water, and the vanilla, also more water
if necessary. Work with a silver plated knife and knead until thoroughly
mixed, then break off small pieces of uniform size and roll them into
balls, in the hollow of the hand, flatten the balls a little, set the
half of an English walnut upon each, pressing the nut into the candy and
thus flattening it still more. The caramel gives the chocolate a
particularly nice flavor.

HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

Half a pound of "Dot" Chocolate will coat quite a number of candy or
other "centers," but as depth of chocolate and an even temperature
during the whole time one is at work are essential, it is well, when
convenient, to melt a larger quantity of chocolate. When cold, the
unused chocolate may be cut from the dish and set aside for use at a
future time. If the chocolate be at the proper temperature when the
centers are dipped in it, it will give a rich, glossy coating free from
spots, and the candies will not have a spreading base. After a few
centers have been dipped set them in a cool place to harden. The
necessary utensils are a wire fork and a very small double boiler. The
inner dish of the boiler should be of such size that the melted
chocolate will come nearly to the top of it. Break the chocolate in
small pieces and surround with warm water, stir occasionally while
melting. When the melted chocolate has cooled to about 80 deg. F. it is
ready to use. Drop whatever is to be coated into the chocolate, with the
fork push it below the chocolate, lift out, draw across the edge of the
dish and drop onto a piece of table oil cloth or onto waxed paper. Do
not let a drop of water get into the chocolate.

CHOCOLATE DIPPED PEPPERMINTS
(Uncooked Fondant)

[Illustration: CHOCOLATE DIPPED PEPPERMINTS.]

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

[Illustration: GINGER, CHERRY, APRICOT AND NUT CHOCOLATES.]

White of 1 egg,
2 tablespoonfuls of co