The secret of good kisses lies in the beating. Beat the whites of two eggs to a stiff froth, then add two cupfuls of granulated sugar and one teaspoonful of vinegar. Beat well for twenty minutes. Turn your making pan upside down, and cover with oiled paper. Drop the mixture in teaspoonfuls on the pan. Then bake slowly twenty-five minutes. This quantity makes two dozen. - Mrs. J. W. Smith, Williams, Ariz.

Macaroons

Whites of two large eggs beaten stiffly. Add gradually, one cup powdered sugar, one-half cup grated chocolate (steamed over kettle to melt), one cup nuts (walnuts are best) chopped. Flavoring - ore-half teaspoonful vanilla. Drop by teaspoonfuls. Bake in lightly buttered pans or on paper for fifteen or twenty minutes in slow oven. Take off on platter to cool, using a broad knife or spatula. Put a little milk on each one, also a marshmallow. Let stand in the oven till melted a little. Serve with whipped cream. Delicious and rich. - Mrs. Geo. A. Cole, Middletown, Conn.

Macaroons

Put a little milk on each one, also a marshmallow. Let stand in the oven till melted a little. Serve with whipped cream. Delicious and rich. - Mrs. Geo. A. Cole, Middletown, Conn.

Date Macaroons

One pound dates chopped fine, one pound blanched almonds chopped fine, whites of four eggs beaten to a stiff froth and one cup granulated sugar. Beat the sugar into the whites of the eggs gradually, add the dates and almonds and bake the mixture on buttered paper in a moderate oven. - Contributed.

Macaroons

Whites two eggs, one-fourth pound pulverized sugar, one cup nuts ground, drop from spoon on greased paper, bake in slow oven twenty to twenty-five minutes. To make stick to-, gether rub with white of egg. - Mrs. R. W. Mclntire, Phoenix, Ariz.