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Show Stuffed Dates Are Yule Dish nut and nuts in ths centers of several sev-eral of ths balls as surprises. Double decker fudges and fondants fon-dants make unusual treats. Put a layer of white fudge In a shallow, buttered pan and cover it with a layer of penoche or chocolate fudge. When it is flrf cut it into bars. Put a laysr of nuts, chopped candied fruits, marshmsllows or cocosnut In between for triple deckers. . For an extra epecial holiday confection, con-fection, stuff dstes, prunes or figs with cream candies or fudges, peanut pea-nut butter, cheese, toasted nuts, csndied fruits or cocoanut Then roll some in plain or toasted cocoa-nut cocoa-nut granulated or brown sugsr or chopped nuts. Dip others in melted fondant or chocolate. (Dried prunea must be washed well and steamed for 19 minutes before they are ready for atuffing.) Keep chocolate or fondant for dipping over hot not boiling-water. boiling-water. If your fondant Is too thick, thin it with cresm. But if your dipping chocolste needs thinning, melt Into It a few shavings of paraffin. Never let water get into dipping chocolate; choco-late; It stiffens the mixture. To soften fondant wrap It In a damp cloth and, after an hour, knead It with your hands and shspe it for dipping. (Fudges may also be shaped into balls and dipped.) Place bits of csndied fruits, cocoa- |