Chocolate Cream Drops.
1 cake vanilla chocolate.
3 cups of powdered sugar.
1 cup soft water.
2 table-spoonfuls corn-starch or arrowroot.
1 table-spoonful butter.
2 teaspoonfuls vanilla.
Wash from the butter every grain of salt. Stir the sugar and water together; mix in the corn-starch, and bring to a boil, stirring constantly to induce granulation. Boil about ten minutes, when add the butter. Take from the fire and beat as you would eggs, until it begins to look like granulated cream. Put in the vanilla; butter your hands well, make the cream into balls about the size of a large marble, and lay upon a greased dish.
Meanwhile, the chocolate should have been melted by putting it (grated fine) into a tin pail or saucepan and plunging it into another of boiling water. When it is a black syrup, add about two table-spoonfuls of powdered sugar to it, beat smooth, turn out upon a hot dish, and roll the cream-balls in it until sufficiently coated. Lay upon a cold dish to dry, taking care that they do not touch one another.