Superb Chocolate Rum Balls with Pecans (1951)

For a large party, serve these with coffee, for dessert.  You will eliminate the need of plates or forks, and will satisfy any craving for a sweet finale.  

Allow Fabulous Frosting (see below) to stand in the refrigerator overnight.  Mix together:

•  2 cups of rolled vanilla wafers, 
• 1/3 cup of Jamaica rum, 
• 1/4 cup of melted butter, 
• 1/4 cup of ground chocolate, 
• 1 cup of powdered sugar, 
• 1 cup of finely chopped pecans,
• 1/4 teaspoon of salt.

Add just enough corn syrup to make molding easy.  Form the frosting into little balls the size of seedless grapes, and completely cover with the second mixture, making the balls about the size of large walnuts.  

Roll in ground chocolate and keep in a overed jar.  (Cocoa may be substituted for the ground chocolate.)  

Fabulous Frosting

Melt a scant cup of semi-chocolate pieces over hot, hot boiling water.  Stir in 1/2 cup of sour cream and 1/4 teaspoon of salt.  Stir until smooth.  

"This frosting freezes beautifully,... and may be diluted with hot water for a lovely sauce."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.)