Chocolate Cream Peppermints
Betsey mixed the egg white, water and oil of peppermint drops in a bowl and added as much sifted confectioner's sugar as it would absorb.
The board she sprinkled well with the sugar, then rolled out the mixture to one fourth inch in thickness, and cut out with a small round cutter.
While she was busy with this the chocolate had melted; this she had placed in a good-sized breakfast cup, and the cup in a small shallow pan of hot water on the back of the stove.
Now Betsey took two silver forks and dipped each round of cream in the chocolate, carefully draining each one before placing on waxed paper. Sometimes she needed to melt a little more chocolate, as the eggs varied in size and so made more or less accordingly.
One of Betsey's schoolmates gave her a recipe for lemon and orange creams that her mother often made, so Betsey tried these.