Fondant,
Damask rose color-paste,
1/2 to 1 whole teaspoonful of rose extract,
1/2 a pound of Baker's "Dot" Chocolate.
Put a part or the whole of the fondant into a double boiler over boiling
water. With the point of a toothpick take up a little of the color-paste
and add to the fondant; add the extract and stir until the mixture is
hot, thin and evenly tinted. With two teaspoons drop the mixture into
impressions made in starch; it should be hot and thin enough to run
level on top. When the shapes are cold, remove from the starch, brush
carefully and coat with "Dot" Chocolate.
[Illustration: ROSE AND PISTACHIO CHOCOLATE CREAMS.]