CHOCOLATE DROPS

Scrape some of the best chocolate, and mix it with powdered white sugar. Moisten it with a little water, so as to make a paste. Work it on a plate with a knife. Then boil it in a pan with a lip, and pour it (a drop at a time) into a cold tin pan. While moist, sprinkle colored sugar-sand or nonpareils over the surface of each chocolate drop, which drop must be of a good shape, and about the size of a sixpence. When they are hardened, take them off the tin, by slipping under them the point of a knife.

Keep them in glass jars.

After the chocolate has boiled, make the drops as fast as possible; for if it gets cold before they are all done, it will injure it much to boil it over again.

The confectioners use for these purposes small leaden moulds, greased with oil of almonds. Into these moulds they pour the mixture, so that every thing comes out of the same size and shape.