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The Candy Cook Book

rose tube in the end. Force chocolate upon chocolate dipping paper, paraffin paper, or table oilcloth in small fancy shapes, as roses, spirals, or bars, and leave until firm. Some of the pieces may be sprinkled with a very little coarse granulated sugar, flavored with peppermint, and colored pink or green.

Milk coating chocolate is particularly good in this way.

Green Mint Sugar
  • ⅓ cup sugar
  • 2 drops green color paste
  • 1 drop oil of peppermint

Put sugar in a small bowl, add a drop of oil of peppermint, then, using a spoon, work in the green color paste, a tiny bit at a time, until the desired shade is obtained. Pink color paste and oil of wintergreen may be substituted for green color paste and oil of peppermint. Other colors, with or without flavor, may be substituted for either.

Almond Tulips
  • Fondant
  • Almond extract
  • Blanched almonds
  • Coating chocolate

Flavor fondant with almond extract, and make into balls, shaping them high and pointed. Dip in melted coating chocolate, and put three halved blanched almonds on the sides.

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