Almond -

54 pound sweet almonds 2 egg-whites

1/2 pound powdered sugar

Blanch the almonds and pound them to a paste; add the sugar and stiffly beaten egg-whites. Work the whole together with the back of a spoon, then roll the mixture in the hands to form balls about the size of a nutmeg. Lay them on a paper at least an inch apart, and bake in a slow oven (250°-300° F.) until light brown.

Coconut -

1 egg-white

1 1/4 cups moist coconut

1/3 cup condensed milk 1/2 teaspoon vanilla

Beat the egg-white until stiff, then fold it into the mixture of coconut and condensed milk. Add flavoring. Drop by spoonfuls on a greased baking-sheet and shape into cakes. Bake in a slow oven (250°-300° F.) until lightly browned.

Brown Sugar -

1 egg-white

1 cup chopped salted nuts

1 cup brown sugar

Beat the sugar into the stiffly beaten egg-white, and add the nuts. Drop by spoonfuls on a greased pan and bake in a slow oven (250°-300° F.).

Nut Oatmeal -

1 egg

1/2 cup sugar

1/4 teaspoon vanilla

2/3 cup rolled oats

1/3 cup chopped walnuts

1/4 teaspoon salt

2 teaspoons melted shortening

Beat egg until very light, add sugar slowly, beating constantly. Add flavoring, oats, salt, nuts and melted shortening.

Drop from teaspoon on greased baking-sheet and bake in a slow oven (350° F.) until browned (about 10 minutes). Remove from pan while warm. This makes about eighteen macaroons.