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Chocolate Creams

Beat the whites of 2 eggs to a stiff froth. Gradually beat into this 2 cups of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with 1½ teaspoon vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of unsweetened chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.