• Fondant [see recipe below]
• Green color-paste
• 1 teaspoonful of vanilla extract
• 1/8 a teaspoonful of almond extract
• 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.

FONDANT FOR SOFT CHOCOLATE CREAMS

• 2 ½ cups of sugar,
• 1/3 a cup of glucose (pure corn syrup),
• 1 cup of water.

Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant.