Chocolate.—Peel and pound ½lb. of almonds, mix with this ½lb. of powdered sugar and four chocolate sticks (i.e., four divisions as they are usually marked on Suchard's and other foreign chocolate when sold by the pound packet for cooking purposes, etc.), previously softened to a pulp by being placed just inside the oven. Moisten this paste when well mixed with enough white of egg to bring it to the proper consistency without making it wet. Drop it on buttered paper with a spoon, and bake as above.