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Cookies, Cakes, and Doughnuts: Chocolate

Chocolate Hearts. 3 ounces Runkel's Chocolate, 1 pound powdered sugar, Whites 3 eggs, 1 teaspoonful McIlhenny's Mexican Vanilla.

Melt the chocolate by standing over hot water; add the sugar, and mix thoroughly; work to a stiff paste with the unbeaten whites of eggs, then add the vanilla. If the paste seems too soft, add more sugar. Break off in small pieces and roll a quarter of an inch thick, sprinkling the board and paste with granulated sugar instead of flour. Cut with a heartshaped cake cutter, and place on pans oiled just enough to prevent sticking. Bake in a moderate oven.

When done, they will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool.