Use two eggs, one cupful of sugar, one cupful and a quarter of flour,
one gill of cold water, one tablespoonful of lemon juice, one
teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, half a tumbler of any kind of jelly, and chocolate
icing the same as for éclairs.
Separate the eggs, and beat the yolks and sugar together until light.
Beat the whites until light, and then beat them with yolks and sugar and
grated chocolate. Next beat in the lemon juice and water, and finally
the flour, in which the baking powder should be mixed. Beat for three
minutes, and then pour the batter into two pans, and bake in a moderate
oven for about eighteen minutes. When done, spread one sheet of cake
with the jelly, and press the other sheet over it; and when cold, cut
into little squares and triangular pieces. Stick a wooden toothpick into
each of these pieces and dip each one into the hot icing, afterwards
removing the toothpick, of course.