CHOCOLATE CREAMS

To each cup granulated sugar use one-half cup water. Boil until a little dropped in cold water hardens (do not stir while on the stove). Remove from stove and let stand until partially cooled. Beat with a spoon until it can be worked with the hands (the longer it is worked the better the fondant will be). Then roll into small balls, using the palms of the hands and then dip in bitter chocolate previously melted. It is best to melt the chocolate in the oven to avoid burning it. When the candy has been dipped place on waxed paper and set in cool place to harden. Nellie Tweedale.