Pistachio Chocolate Creams

Pistachio Chocolate Creams

Ingredients:
1 teaspoonful of vanilla extract,
1/8 a teaspoonful of almond extract,

Directions:
Pistachio nuts in slices and halves,
1/2 a pound of Baker's "Dot" Chocolate.
Using green color−paste, vanilla and almond extract mold the fondant in
long shapes. Put a bit of nut in each impression, before filling it with
fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut
on top.
SURPRISE CHOCOLATE CREAMS
[Illustration: SURPRISE CHOCOLATE CREAMS.]
Fondant,
Candied or Maraschino cherries,
Flavoring of almond or vanilla,
Chopped peanuts,
1/2 a pound of Baker's "Dot" Chocolate.
Melt the fondant over hot water and add the flavoring. Put a bit of cherry in
the bottom of each starch impression, then turn in the melted fondant, to fill
the impressions and have them level on the top. Let the chocolate, broken
in bits, be melted over warm water, then add as many chopped peanuts as
can be well stirred into it; let cool to about 80° F. and in it drop the creams,
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one at a time; as coated dispose them on table oil cloth or waxed paper.
CHOCOLATE PEANUT BRITTLE
[Illustration: CHOCOLATE PEANUT BRITTLE.]
1−1/2 cups of sugar,