CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a
granite-ware saucepan one cupful of water and two of granulated
sugar--or a pound of loaf sugar. Stir until the sugar is nearly melted,
then place on the fire and heat slowly, but do not stir the mixture.
Watch carefully and note when it begins to boil. When the sugar has been
boiling for ten minutes, take up a little of it and drop in ice-water.
If it hardens enough to form a soft ball when rolled between the thumb
and finger, it is cooked enough. Take the saucepan from the fire
instantly, and set in a cool, dry place. When the syrup is so cool that
the finger can be held in it comfortably, pour it into a bowl, and stir
with a wooden spoon until it becomes thick and white. When it begins to
look dry, and a little hard, take out the spoon, and work with the hand
until the cream is soft and smooth. Flavor with a few drops of vanilla,
and, after shaping, cover with chocolate, as directed in the preceding
recipe.

_Caution._--Do not stir the syrup while it is cooking, and be careful
not to jar or shake the saucepan.


CHOCOLATE CONES

Boil the sugar as directed for fondant in the recipe for Chocolate
Creams, No. 2, but not quite so long--say about eleven minutes. The
syrup, when tested, should be too soft to ball. When cold, pour into a
bowl, and beat until thick and creamy. If properly boiled, it will not
become thick enough to work with the hands.