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Chocolate Creams II

2 cups sugar, 1/8 teaspoon cream of tartar, 1/2 teaspoon glycerine, 1/2 cup water, Walter Baker & Co.'s Dot Chocolate.

Put ingredients (except chocolate) in a smooth granite-ware saucepan; place on range, stir until sugar is melted, remove spoon, bring mixture to the boiling point, and let boil rapidly, without stirring, until mixture will form a jelly-like ball when tried in cold water.

Pour into bowl, set in pan of cold water, and, as mixture begins to cool, stir from sides of bowl, and, when cooled throughout, beat until white and creamy. Turn on a platter and knead until smooth. Put in bowl, cover with oiled paper to exclude air, that a crust may not form, and let stand twenty-four hours to ripen. Flavor with vanilla, shape into balls, and dip same as Chocolate Creams I. The mixture from which the centres are made is known as fondant, and constitutes the foundation of French candies.