1 egg white, beaten stiff
1 lb. sifted icing sugar
1 bottle maraschino cherries
3/4 tsp. almond flavoring

CHOCOLATE DIP:

1/2 lb. bar chocolate (sweetened or unsweetened)
1/2 cake paraffin wax

Combine icing sugar to egg white and flavoring until a soft ball can be rolled. Drain cherries well; cover each well. Cover each with fondant. Set on wax paper for 2 hours, then dip in chocolate.

Melt chocolate and paraffin in tall can over boiling water, cool slightly, then dip cherry. Let cool on wax paper.