Chocolate Creams Recipe

MRS. EDWARD C. POWERS.



Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one

tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten

very stiff); mix all together, and roll into small balls; let stand

one-half hour; then dip into the chocolate prepared thus: One half cake

Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the

butter; mix in the chocolate. When cool dip the creams in, and set on a

buttered plate to harden.

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