convenient. Color the second part a very delicate pink, flavor with rose
extract and cut out in the same manner as the first. To the last part
add one or two squares of Baker's Chocolate, melted over hot water, and
flavor with peppermint. Add also a little water, as the chocolate will
make the mixture thick and crumbly. Begin by adding a tablespoonful of
water, then add more if necessary, knead and cut these as the others.


CHOCOLATE CARAMEL WALNUTS
(Uncooked Fondant)

[Illustration: CHOCOLATE CARAMEL WALNUTS.]

White of 1 egg,
3 tablespoonfuls of maple or caramel syrup,
1 tablespoonful of water,
Sifted confectioner's sugar,
1 teaspoonful of vanilla extract,
2 or more squares of Baker's Chocolate,
English walnuts.

Beat the white of egg slightly, add the syrup, water, sugar as needed,
the chocolate, melted over hot water, and the vanilla, also more water
if necessary. Work with a silver plated knife and knead until thoroughly
mixed, then break off small pieces of uniform size and roll them into
balls, in the hollow of the hand, flatten the balls a little, set the
half of an English walnut upon each, pressing the nut into the candy and
thus flattening it still more. The caramel gives the chocolate a
particularly nice flavor.