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Chocolate Creams.
Take 2 cups of granulated sugar, and 1/2 cup of sweet cream, and boil them together for just 5 minutes from the time they begin to boil. Remove from the stove, add a tea-spoonful of vanilla, and stir constantly until cool enough to work with the hands. Roll into little balls, and lay on buttered papers to cool. Put 1/4 of a cake of Baker's chocolate in a bowl, and set the bowl in hot water to melt. Do not add water. When the chocolate is melted, roll the balls in the melted chocolate with a fork, and replace them on the buttered papers. I never ate richer or more delicious chocolate creams. When the white mixture has partly cooled, it may be dropped on buttered papers, and nut meats be put on top, making it a pleasing variety.
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