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Vanilla essence. Water or sugar syrup. Covering chocolate. Brown the nuts in a moderate oven, and chop them roughly. Grate or shred the chocolate finely, and put it into a saucepan with the fondant and a little sugar syrup or water. Melt these carefully over the fire without making them too warm, using just enough liquid to keep them from burning. When well blended, add the butter and nuts, and flavour with vanilla. Mix again and then spread the mixture on a marble slab to cool. Form into small balls or any other shape preferred, and leave them several hours or until next day before covering. Coat with chocolate in the usual way. 2891. Chocolate Almonds and Raisins, 1 Jordan almonds. I Covering chocolate. Muscatel raisins. j Blanch some fine large Jordan almonds, and toast them in the oven to a nice brown colour. Remove the seeds from about the same number of muscatel raisins, and wipe them well in a clean towel. Choose raisins with as thin skins as possible. Then coat these, one at a time, with rather thick covering chocolate, and decorate them with a neatly-cut half almond on the top of the chocolate raisins, and a small seeded raisin on the top of the almonds. Notes. — A more elaborate sweet may be made bv surrounding the almond with a thin coating of almond paste, and putting a small ball of almond paste inside the raisins before coating them with chocolate. Or, another way is to coat the almonds and raisins with fondant covering before coating them with chocolate. Or yet another method is to toast and chop the almonds, seed and chop the raisins, and mix them with double their weight of fondant, flavour with vanilla, form into centres and cover with chocolate. 2892. Chocolate Almonds and Eaisins, 2 2 oz. stoned raisins. 2 oz. sweet almonds. 1 tea-sp. brandy. 1 tea-sp. lemon juice. Castor sugar. Covering chocolate. Chop the almonds and raisins rather finely or put them through the mincing machine. Add to them the lemon juice and brandy, and enough castor sugar to make a stiffish paste. Form this into small balls or other shapes, using a little icing sugar. Place on a papered tray, and set aside until next day to dry. Then cover with chocolate as directed in Recipe 2882. The tops may be decorated with a split almond or a small stoned raisin. 2893. Chocolates with Chocolate Centres 1 lb. fondant. 2 or 3 oz. unsweetened chocolate. Vanilla essence. Sugar syrup. Covering chocolate. Grate or shred the chocolate finely, put it into a saucepan with the fondant, a little sugar syrup, and enough vanilla essence to flavour. Warm carefully over the fire, mixing the fondant and chocolate well together, and using just enough of the syrup t o prevent their burning. Do not make the mixture too warm, and beat it off the fire now and then. When it looks a nice brown colour and is thoroughly mixed, turn it on to a marble slab, and work with the hands until smooth and of a uniform brown colour. Then roll out, mark in squares with the back of a knife or with a caramel cutter, and, when sufficiently firm, cut with a clean knife. Make the pieces as smooth and tidy looking as possible, place them on a tin lined with paper, and allow them to dry about two hours, but not too long, as they are apt to become hard. Other shapes may be made if preferred. Cover the centres with chocolate in the usual way.