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Chocolate Biscuits

Mix a quarter of a pound of finely-grated chocolate with a quarter of a pound of finely-sifted sugar, and moisten the mixture with sufficient beaten white of egg to make a softish paste. Mould this into small biscuits with a tea-spoon, and place these on a sheet of paper, leaving a little distance between the biscuits. Bake them in a moderate oven, and, when sufficiently cooked, take them out, and turn the sheets over so that the biscuits may rest on the table, and brush the paper immediately over the biscuits with a little water to loosen them. The addition of six ounces of sweet almonds, blanched and pounded, will convert these into chocolate macaroons. Time to bake, twenty minutes. Probable cost, 1s. 6d. per pound. Sufficient for a moderate-sized dish.