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Chocolate Creams 1

White 1 egg, 1/2 tablespoon cold water, 1 lb. confectioner's sugar, 3/4 teaspoon vanilla, Walter Baker & Co.'s Dot Chocolate. Put egg, water and vanilla in a bowl, and beat until well blended; then add gradually, while stirring constantly, sugar. Make into small balls, drop on a slightly-buttered paper, and let stand one hour. Melt five ounces Walter Baker & Co.'s Dot Chocolate in saucepan placed over hot water, and beat one minute. Drop balls, separately, in chocolate, and when coated remove to slightly-buttered paper, using a two-tined fork or confectioner's dipper. It will be necessary to reheat chocolate during the dipping. Let stand in a cool, dry place to harden chocolate. If a small egg is used it will not take up all the sugar.