Chocolate Creams...
Dust the molding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into regular pieces, roll between the palms of the hands until round, lay on paraffin paper, and let harden until the next day. Melt a cake of Chocolat-Menier in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and 1/4 teaspoonful vanilla. Roll the cream in this, by using a steel fork or crochet needle, and place again on paraffine paper.
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
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