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Chocolate Creams

Prepare Plain Fondant. Divide into three or four partsflavor one with vanilla, another with raspberry and color pink with vegetable coloring. Make peppermints of another portion and add chopped, desiccated cocoanut or nuts to the remainder. Form into small centers and let stand over night to become firm. The next day, melt a pound of "dipping" or "confectioner's chocolate" in a double boiler, adding one-fifth of a bar of cocoa butter. Cool the chocolate, beating frequently, until it is the consistency of Karo. Dip the centers in quickly, using a fork, hatpin, or the hands, and cool on paraffine paper.