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Chocolate Cream Drops

Two cups granulated sugar, one-half cup milk; put them in a sauce pan and heat until it boils, then boil hard for five minutes, set the pan in a dish of cold water, stir until the mixture creams and cools enough to handle them, mould into small drops, laying them on a buttered platter, flavor as you wish; take one-half cake baker's chocolate, grate fine, put in a bowl and set in the top of a steaming kettle until dissolved, then take the creams one at a time and drop in the chocolate, roll over quickly, take out with a fork and slip on a buttered platter. Be careful not to let the chocolate cook or it will harden.