Chocolate Creme Recipes

 water and two of granulated sugar-or a pound of
CHOCOLATE CREAMS, No. 1loaf sugar. Stir until the sugar is nearly melted, then
Beat the whites of two eggs to a stiff froth.place on the fire and heat slowly, but do not stir the
Gradually beat into this two cupfuls of confectioners'mixture. Watch carefully and note when it begins to
sugar. If the eggs be large, it may take a little moreboil. When the sugar has been boiling for ten minutes,
sugar. Flavor with half a teaspoonful of vanilla, andtake up a little of it and drop in ice-water. If it
work well. Now roll into little balls, and drop on ahardens enough to form a soft ball when rolled
slightly buttered platter. Let the balls stand for anbetween the thumb and finger, it is cooked enough.
hour or more. Shave five ounces of Walter Baker &Take the saucepan from the fire instantly, and set in
Co.'s Premium No. 1Chocolate and put into a smalla cool, dry place. When the syrup is so cool that the
bowl, which place on the fire in a saucepan containingfinger can be held in it comfortably, pour it into a
boiling water. When the chocolate is melted, take thebowl, and stir with a wooden spoon until it becomes
saucepan to the table, and drop the creams intothick and white. When it begins to look dry, and a
thechocolate one at a time, taking them out with alittle hard, take out the spoon, and work with the
fork and dropping them gently on the buttered dish.hand until the cream is soft and smooth. Flavor with
It will take half an hour or more to harden thea few drops of vanilla, and, after shaping, cover
chocolate.withchocolate, as directed in the preceding recipe.
CHOCOLATE CREAMS, No. 2Caution.-Do not stir the syrup while it is cooking, and
For these creams you should make a fondant in thisbe careful not to jar or shake the saucepan.
way: put into a granite-ware saucepan one cupful of