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Half teaspoonful Extract of Vanilla, half pound Fondant, half pound Sweetened Chocolate. Work the vanilla into the fondant, and roll into small round balls, or form into tiny pyramids; then place on waxed paper and leave stand in a cool, dry place for about three hours, when they will be ready to dip into the chocolate. To prepare the chocolate take it just as it comes from the confectioner's, put it into a small saucepan, and place the saucepan into a dish containing boiling water. This will melt the chocolate. When it is melted mix in a little white of egg-just enough to make a smooth, thick paste. Rub a little melted butter on the candy dipper or avoid " sticking, then dip the balls. The dipping must be done quickly. If the chocolate cools while dipping, heat it over again, or else the coating on the balls will not be uniform. When through dipping allow the balls to dry, which will take about twenty-five minutes.
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