Cocoanut Macaroons

Egg whites, 4.

Powdered sugar, 1 cup.

Grated cocoanut, 1 1/2 cups.

Beat the egg whites till very stiff and dry, then gradually beat in the sugar. Cut and fold in the cocoanut and drop on oiled paper from a tablespoon. Bake in a moderate oven about 15 minutes.

Oatmeal Macaroons

Sugar, 1 cup.

Butter, 1 large tablespoon.

Salt, 1/2 teaspoon.

Eggs, 2.

Rolled oats, 2 1/2 cups.

Vanilla, 1/2 teaspoon.

Baking powder, 2 teaspoons.

Cream butter and sugar, add other ingredients and drop into nicely buttered tins by teaspoonfuls, leaving a good space between as mixture spreads. Bake a golden brown. Clinging Vine.

Pecan Macaroons

Egg, 1.

Brown sugar, 1 cup.

Pecan nut meats, 1 cup. Salt, 1/4 teaspoon.

Beat the white of the egg until stiff and dry. Add gradually the brown sugar, beating all the time. Cut and fold in the finely chopped nut meats which have been sprinkled with the salt. Drop from tip of spoon 1 inch apart on a buttered cookie sheet or the bottom of a dripping pan turned upside down. Bake 8 minutes in a moderate oven. Makes 2 dozen.

Peanut Butter Macaroons

Peanut butter, 4 tablespoons. Powdered sugar, 4 tablespoons.

Egg whites, 3. Corn meal, a pinch.

Beat egg whites till stiff and dry and mix all thoroughly in a bowl, let stand an hour and beat into a flaky paste. Drop in tea-spoonfuls on a buttered paper and bake in moderate oven till golden brown.