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Chocolate Creams

Take two cupfuls of granulated sugar, one-half cupful of cream; boil just five minutes; take from the fire and flavor with very little vanilla and stir until it is stiff. Butter the fingers slightly, work the candy into little balls and lay on buttered plates until cold; in the meantime have half cake of chocolate broken in small pieces in a bowl. Put the bowl over the tea kettle to melt; when melted, take the balls, with a hat pin and roll them in the chocolate and return to the plates to harden.