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Chocolate Meringue Puffs

There is nothing of the kind choicer or more fragile than these. Only a slight change in the ingredients from the foregoing varieties. 1 pound of granulated sugar. 6 whites of eggs. 3 ounces of grated common chocolate--a heaping cupful 3 drops of acetic acid. 2 teaspoonfuls of vanilla extract.

Beat up the icing as directed for meringue puffs, using 6 whites instead of 8, and when it is finished mix in the chocolate thoroughly. Drop round portions with the sack and tube on baking pans and bake at a very gentle heat. These rise rounded like a mushroom, and nearly hollow. They slip from the pans easily when cold.