Beat 5 egg whites and ½ lb, or 1 glass, fine sieved sugar until white as for icing, and add 1 spoon grated chocolate and ⅜ lb dry flour, or 1⅛ glasses. Mix, pour into a paper cone, and cut off the tip. Meanwhile, grease a baking sheet with beeswax, wipe it with paper, and dust it lightly with flour. Squeeze the dough into various small figures onto the prepared baking sheet, set in a warm place for an hour or two to dry out the tops, sprinkle with chocolate, and set in a summer oven as hot as after baking buns. When baked, cool slightly and remove the cookies from the sheet with a knife.