Chocolate Macaroons
Grate four ounces of chocolate very fine and mix with it a tablespoonful of flour, a teaspoonful of cinnamon, one cupful of powdered sugar, and a pinch of cream of tartar. Stir this gradually into the stiffly beaten whites of six eggs, and add a teaspoonful of vanilla. Line pans with oiled or waxed paper and drop by spoonfuls on this, and bake in a slow oven for about twenty or thirty minutes. The centers of these can be decorated with halves of walnut, pecan or hickory-nut meats.