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Chocolate Cream Drops (Pound fine icing sugar)

1/2 pound fine icing sugar. 1 teaspoonful powdered gum arabic. 2 tablespoons water. 1 teaspoonful extract vanilla. 1/2 pound common chocolate Cut up the cake of chocolate into a tin cup and set in a shallow pan of hot water to melt by heat alone without adding any water. Dissolve the gum arabic in the two tablespoons of boiling water in a small bowl, then stir in fine powdered sugar enough to make it stiff dough, adding the vanilla at the same time. Turn it on the table, roll into a cord, cut off in balls size of hazel nuts and dip these in the melted chocolate. Set on a pan or dish to harden. Makes 75 to 100.