HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

Half a pound of "Dot" Chocolate will coat quite a number of candy or
other "centers," but as depth of chocolate and an even temperature
during the whole time one is at work are essential, it is well, when
convenient, to melt a larger quantity of chocolate. When cold, the
unused chocolate may be cut from the dish and set aside for use at a
future time. If the chocolate be at the proper temperature when the
centers are dipped in it, it will give a rich, glossy coating free from
spots, and the candies will not have a spreading base. After a few
centers have been dipped set them in a cool place to harden. The
necessary utensils are a wire fork and a very small double boiler. The
inner dish of the boiler should be of such size that the melted
chocolate will come nearly to the top of it. Break the chocolate in
small pieces and surround with warm water, stir occasionally while
melting. When the melted chocolate has cooled to about 80° F. it is
ready to use. Drop whatever is to be coated into the chocolate, with the
fork push it below the chocolate, lift out, draw across the edge of the
dish and drop onto a piece of table oil cloth or onto waxed paper. Do
not let a drop of water get into the chocolate.


CHOCOLATE DIPPED PEPPERMINTS
(Uncooked Fondant)

[Illustration: CHOCOLATE DIPPED PEPPERMINTS.]

Prepare green, white, pink and chocolate colored mints by the first
recipe. After they have dried off a little run a spatula under each and