Chocolate Creams
1 cup water to 3 of white sugar, boil till it thickens when dropped in cold water, put Baker’s unsweetened chocolate in a bowl without water, and place it in a pan of water upon the stove. When the sugar is ready for removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into balls. Place on a plate till cold. Drop the balls in the chocolate, and remove with a fork to a sheet of buttered paper.