[Illustration: CHOCOLATE PEPPERMINTS.]
Melt a little fondant and flavor it to taste with essence of peppermint;
leave the mixture white or tint very delicately with green or pink
color-paste. With a teaspoon drop the mixture onto waxed paper to make
rounds of the same size--about one inch and a quarter in diameter--let
these stand in a cool place about one hour. Put about a cup of fondant
in a double boiler, add two ounces of chocolate and a teaspoonful of
boiling water, then stir (over hot water) until the fondant and
chocolate are melted and evenly mixed together; then drop the
peppermints, one by one, into the chocolate mixture, and remove them
with the fork to a piece of oil cloth; let stand until the chocolate is
set, when they are ready to use.