CHERRY CHOCOLATE CREAMS

CENTERS
1/4 a cup of candied cherries, chopped fine,
1/2 a cup of fondant.
CHOCOLATE COATING
About one cup of fondant,
2 squares of Baker''s Chocolate,
1 teaspoonful of vanilla extract,
Bits of cherry.

Prepare the centers and coat in the same manner as the almond creams.
CHOCOLATE PEPPERMINTS

[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