Chocolate Cases.—Stir the yolks of six eggs in a basin with 6oz. of finely sifted sugar and 1½oz. of vanilla-flavoured chocolate, grated very fine. Beat up these ingredients together for half an hour, then add 6oz. of good dry flour, and work the mixture again; whip the whites of the eggs to a froth, and mix them with the paste, stirring very lightly with a wooden spatula. Take up the mixture in spoonfuls and drop it on to sheets of buttered paper, or put it into small paper moulds; sprinkle them with powdered sugar, and bake them in a moderate oven.