Chocolate Creams, No. 1

Vanilla chocolate, 1 cake, Vanilla extract, 2 tablespoons,

Powdered sugar, 3 cups,

Cornstarch, or arrowroot, 2 tablespoons,

Butter, 1 tablespoon.

Wash the salt from the butter. Stir the sugar and 1 cup of water together, and mix in the cornstarch, or arrowroot, and bring to a boil, stirring constantly to induce granulation. Boil about 10 minutes, and then add the butter.

Take from the fire, and beat as you would eggs, until it begins to look like granulated cheese. Then put in the vanilla extract. Butter your hands well. Make the cream into balls about the size of large marbles, and lay them on a greased dish.

During this time the chocolate should have been melted, by putting it, grated fine, into a tin pail, or a saucepan, and plunging it into another pail, containing boiling water.

When the chocolate is a black syrup add about two tablespoons of the powdered sugar to it, beat it smooth, turn it out on a hot dish, and roll the cream balls in it until sufficiently coated.

Lay them on a cold dry dish to dry, taking care that they do not touch each other.

Chocolate Creams, No. 2

Unsweetened chocolate, 2 1/2 ounces, Cooked fondant, 1 pound, Flavoring.

Roll the fondant into small balls, and place on oiled paper to harden. Use only half of the fondant for this purpose, and put the other half of the fondant into the stewpan with 2 1/2 ounces of chocolate and add a few drops of vanilla or other flavoring extract.

Put the stewpan into another vessel of boiling water, allowing the fondant and chocolate to melt together and form a thick cream.

Then remove from the fire, take the hardened-fondant balls, one at a time, either on a fork or on a sharpened stick, and dip into the chocolate-fondant, placing them immediately on a smooth oiled paper, in a cold place to harden.