2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc.,
chopped fine.

Let the gelatine stand in the half cup of cold water until it has taken
up all of the water. Stir the sugar and the two-thirds a cup of cold
water over the fire until the sugar is dissolved and the syrup is
boiling, then add the gelatine and let cook twenty minutes; add the
cinnamon, the chocolate, melted over hot water, and beat all together,
then add the vanilla and the fruit; let stand in a cool place for a
time, then when it thickens a little turn into an _un_buttered bread pan
and set aside until the next day. To unmold separate the paste from the
pan--at the edge--with a sharp-pointed knife. Sift confectioner's sugar
over the top, then with the tips of the fingers gently pull the paste
from the pan to a board dredged with confectioner's sugar; cut into
strips, then into small squares. Roll each square in confectioner's
sugar. In cutting keep sugar between the knife and the paste.


CHOICE CHOCOLATE PECAN PRALINES

[Illustration: CHOCOLATE PECAN PRALINES.]

3 cups of granulated sugar,
1 cup of cream,
1 cup of sugar cooked to caramel,
2 squares of Baker's Chocolate,
3 cups of pecan nut meats.