CHOCOLATE PEANUT CLUSTERS

[Illustration: CHOCOLATE PEANUT CLUSTERS.]

Shell a quart of freshly-roasted peanuts and remove the skins. Drop the
peanuts, one by one, into the center of a dish of "Dot" Chocolate made
ready for use; lift out onto oil cloth with a dipping fork (a wire fork
comes for the purpose, but a silver oyster fork answers nicely) to make
groups of three nuts,--two below, side by side, and one above and
between the others.


CHOCOLATE COATED ALMONDS

[Illustration: CHOCOLATE COATED ALMONDS.]

Select nuts that are plump at the ends. Use them without blanching.
Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly
drop the nuts, one at a time, into the center of it; push the nuts under
with the fork, then drop onto waxed paper or oil cloth. In removing the
fork make a design on the top of each nut. These are easily prepared and
are particularly good.


PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

[Illustration: CHOCOLATE DIPPED PARISIAN SWEETS.]

1/2 a cup of Sultana raisins,