[Illustration: CHOCOLATE MARSHMALLOWS.]
Cut the marshmallows in halves, and put them, one by one, cut side down,
in chocolate fondant (as prepared for almond and cherry chocolate
creams), melted over hot water and flavored to taste with vanilla. Beat
the chocolate with the fork, that it may not crust over, lift out the
marshmallow, turn it and, in removing the fork, leave its imprint in the
chocolate; sprinkle at once with a little fine-chopped pistachio nut
meat. To prepare the nuts, set them over the fire in tepid water to
cover, heat to the boiling point, drain, cover with cold water, then
take them up, one by one, and with the thumb and finger push the meat
from the skin.