[Illustration: CHOCOLATE DIPPED PARISIAN SWEETS.]
1/2 a cup of Sultana raisins,
5 figs,
1 cup of dates,
2 ounces citron,
2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one
variety or a mixture),
1-1/2 ounces of Baker's Chocolate,
1/3 a cup of confectioner's sugar,
1/4 a teaspoonful of salt,
Chocolate Fondant or
Baker's "Dot" Chocolate.
Pour boiling water over the figs and dates, let boil up once, then drain
as dry as possible; remove stones from the dates, the stem ends from the
figs; chop the fruit and nut meats (almonds should be blanched) in a
food chopper; add the salt; and the sugar and work the whole to a smooth
paste; add the chocolate, melted, and work it evenly through the mass.
Add more sugar if it is needed and roll the mixture into a sheet
one-fourth an inch thick. Cut into strips an inch wide. Cut the strips
into diamond-shaped pieces (or squares); roll these in confectioner's
sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate,
and sprinkle a little fine-chopped pistachio nut meats on the top of the
dipped pieces. When rolling the mixture use confectioner's sugar on
board and rolling pin.