Chocolate Oysterettes

This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909. Nothing more than chocolate dipped crackers made fancy.

• Oyster crackers, salted preferred, fine-chopped, roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits,
• 1/2 a pound or more of Baker's "Dot" Chocolate.

Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate [melted], and dispose on oil cloth or waxed paper. For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping.