Cover three large baking pans with paper that has been well oiled with
washed butter. Over these dredge powdered sugar. Melt in a cup one ounce
of Walter Baker & Co.'s Premium No. 1 Chocolate. Separate the whites and
yolks of four eggs. Add to the yolks a generous half cupful of powdered
sugar, and beat until light and firm. Add the melted chocolate, and beat
a few minutes longer. Beat the whites of the eggs to a stiff, dry froth.
Measure out three-fourths of a cupful of sifted flour, and stir it and
the whites into the yolks. The whites and flour must be cut in as
lightly as possible, and with very little stirring. Drop the mixture in
teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the
cakes, and bake in a slow oven for about fourteen or fifteen minutes.
The mixture can be shaped like lady fingers, if preferred.