Chocolate Macaroons

Melt on a slow fire and in a tin pan three ounces of chocolate without sugar (known as Baker's chocolate); then work it to a thick paste with one pound of pulverized sugar and three whites of eggs. Roll the mixture down to the thickness of about one-quarter of an inch; cut it in small round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly and dust it with flour and sugar, half of each; place the pieces of paste or mixture in and bake in a hot, but not quick oven. Serve cold. - Pierre Blot.

Chocolate Tartlets

Four eggs, half cake of Baker's chocolate, grated ; one tablespoonful corn-starch, dissolved in milk; three tablespoonfuls of milk; four tablespoonfuls of white sugar; two tablespoonfuls of vanilla; one-half tea-spoonful of cinnamon and a little salt; one heaping teaspoonful of melted butter.

Rub the chocolate smooth in the milk; heat over the fire, and add the corn-starch wet in more milk. Stir until thickened and pour out. When cold beat in the yolks and sugar with the flavoring. Bake in open shells lining pate-pans. Cover with a meringue made of the whites and a little powdered sugar, when they are nearly done, and let them color slightly. Eat cold. - Marion liar land.

Chocolate Filling For Cake

Half a cake of sweet chocolate grated, half a cup of sweet milk, the same of powdered sugar, the yolk of one egg, and a tablespoonful of extract of vanilla. Stir the chocolate in the milk, add the eggs, sugar, and vanilla; set it in a vessel of boiling water and stir until a stiff jelly. When cold spread it between the layers of cake. Used also as a frosting for cake. - Sara T. Paul,

Chocolate Wafers

Melt two pounds of cocoa-paste in a warm iron mortar, and add to it one pound of the finest powdered sugar, and a quarter of a pound of fine vanilla sugar; pound these together with a warm pestle until the cocoa and sugar are perfectly amalgamated; if it should be too stiff add a little melted cocoa-butter or sweet oil to it and mix well in. Take a small bit of the paste in the hand and roll it into a small ball; place these as formed, out of hand, upon small sheets of glazed paper, in rows about an inch apart. When you have placed a dozen or two on a sheet take it by the ends and lift it up and down a few times, letting it touch the table each time; this motion will flatten the balls into wafers. When cold and concreted they may be easily removed from the papers. There are various tools for dropping these wafers to be obtained at almost any of the confectionery supply-depots. - Confectioner's Journal.

Chocolate Jumbles

Take one pound of pulverized sugar, half a pound of butter, half a pound of chocolate, finely grated, eight eggs, a tablespoonful of vanilla extract, and flour sufficient. Beat the eggs and butter to a cream; add and beat in the eggs, then the grated chocolate and vanilla; then work in flour till you have a dough stiff enough to roll out. Dust the table with powdered sugar, roll the dough half an inch thick, and cut it into pieces about four inches long, and form them into rings by joining the ends. Lay them at a little distance apart on buttered baking sheets and bake in a moderate oven. - Confectioner's Journal.