Chocolate Wafers.—Mix 4oz. grated vanilla chocolate, 1lb. caster sugar, and the stiffly whipped whites of two eggs with just enough fine flour to form a smooth paste. Now roll this paste out as thin as a penny, stamp it out into little rounds with a plain or fluted cutter, lay these on the baking tin, and bake twelve to fifteen minutes in a slow oven. When cooked, slip a palette knife under them to detach them from the tin, and set them for a minute or so in the oven mouth to dry them. If preferred these may be rolled out into 3in. or 4in. cakes, and then, when lifted from the tin, roll each quickly round the finger or the handle of a wooden spoon, and dry as before.