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Chocolate Cream Drops

Two cupfuls of granulated sugar, one-half cup water, cream tartar size of a large pea; boil exactly five minutes after beginning to boil freely, in a covered basin, without stirring. Pour out into a dish to cool and when quite cool, work it on the sides of the dish with a spoon to a creamy texture; flavor with vanilla, then roll up into balls and when they get hard, dip into the chocolate and lay on brown paper to cool. Take half a cake of fresh baker's chocolate, grate it and put into a vessel or basin that will fit into the tea kettle. When the chocolate is dissolved by the steam, dip the balls into it as described above. This makes about fifty balls.