Delicious fruit candies can be made by using marzipan paste. To make this paste take one cup of blanched almonds and run them through a food chopper; then pound to a fine flour. Place in a bowl and add to this flour the same amount of powdered sugar. Use enough water, rose water, orange juice or grape juice to make stiff paste--about three ounces will be enough. Beat an egg up stiff and work it into the paste. Roll out the marzipan an inch thick and cut into rounds or squares. Place a bit of preserved fruit on each one and mold the paste up around it. Place in the oven until the candies are dry. Another way to make the paste is to boil the ingredients. Use about three ounces of rose water or other liquid to the amount of almonds and sugar given above. Stir over a slow fire until when touched with the finger the syrup will cling. When cool knead into a paste.
Select some nice large dates and remove the stones. Fill some of the cavities with chopped raisins, figs, nuts and so forth, and some with chopped candied cherries; try to have the varieties of fillings as great as possible. Fondant with several different flavorings may also be used. Dip some of these stuffed dates in chocolate fondant, some in different colored fondants and some in plain white. Every date eaten then will prove to be a surprise and delight.
Tear out a piece from the center of each marshmallow, being careful not to make a hole quite through it. Fill the cavities thus formed with any good preserved fruit. Make a chocolate fudge and pour it over the marshmallows, which should have been placed on greased paper in a pan. Be sure that the fruit is entirely covered. When cold cut out in cakes; they can be dipped in chocolate or left as they are. These are delicious and will prove an agreeable surprise to those who have never eaten them before.
Make a good chocolate fudge, beating it until creamy, and pour it into a greased pan to about an inch in depth. When this is almost hard cover with any thick preserved fruit desired. Then place in a kettle one cup of granulated sugar, a fourth cupful of water and a pinch of cream of tartar. When the mixture has boiled to the hard ball stage pour it over the stiffly beaten white of one egg, add a teaspoonful of vanilla, or the kind of flavoring that will combine best with the fruit used, and beat up until light and foamy. Pour this over the fruit in the pan. When cold cut into squares, and you will have a delicious candy. Nut meats can be mixed in with the fruit. Almonds are also very good combined with peach preserves.