[Illustration: GINGER, CHERRY, APRICOT AND NUT CHOCOLATES.]
White of 1 egg,
2 tablespoonfuls of cold water,
Sifted confectioner's sugar,
Almond or rose extract,
Preserved ginger,
Candied cherries,
Candied apricots,
Halves of almond,
Halves of pecan nuts,
1/2 a pound of Baker's "Dot" Chocolate.
Use the first four ingredients in making uncooked fondant. (Caramel
syrup is a great addition to this fondant, especially if nuts are to be
used. Use three tablespoonfuls of syrup and one tablespoonful of water
with one egg white instead of the two tablespoonfuls of water indicated
in the recipe). Work the fondant for some time, then break off little
bits and wrap around small pieces of the fruit, then roll in the hollow
of the hand into balls or oblongs. For other candies, roll a piece of
the fondant into a ball, flatten it with the fingers and use to cover a
whole pecan or English walnut meat. Set each shape on a plate as it is
finished. They will harden very quickly. Dip these, one by one, in
Baker's "Dot" Chocolate and set on an oil cloth.