Oatmeal Macaroons

1 cup sugar, 1 tbsp. melted shortening, 2 eggs, 3/4 tsp. salt, 2 1/2 cups rolled oats, 2 tsp. baking powder and 1 tsp. flavoring.

Cream sugar with shortening, add egg yolks, salt and rolled oats, add baking powder, beaten egg whites and flavoring; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about 10 minutes in moderate oven.

Oatmeal Macaroons

4 cups oats, 2 cups brown sugar, 1 cup melted butter, 2 eggs, 2 cups cocoanut, 2 cups flour, 1 tsp. soda, 1/2 tsp. baking powder, pinch of salt.

Drop egg yolks into melted butter and sugar, beat well, add cocoanut and salt. Dissolve soda in a little hot water. Add oats and 1 1/2 cups flour, the last half cup of flour sparingly. Fold in well-beaten whites, drop from spoon and bake 15 minutes in a slow oven.

- Mrs. Milton Collion.

Cocoanut Macaroons

1 egg well-beaten, 1/2 cup sugar, 2/3 cup cocoanut and 1 cup rolled oats. Make into small round cakes and bake in a quick oven until crisp.

- Mrs. W. C. Fort.

Marguerites

Use any boiled icing, 1/2 lb. dates or raisins chopped fine, 1/2 lb. walnuts, chopped; beat thoroughly in icing and spread between wafers or crackers.

- Mrs. G. A. Burton.

Marguerites

2 eggs, 1 cup brown sugar, 1/2 cup flour, 1/4 tsp. baking powder, 1/2 tsp. salt, 1 cup pecan nut meats broken in small pieces. Beat eggs slightly, add other ingredients, fill small buttered tins two-thirds full, and bake in moderate oven fifteen minutes.

- Mrs. C. U. Olson.

Rolled Oat Macaroons

1 cup sugar, 2 eggs, 1 tbsp. melted butter, 1 cup Sunsweet Prunes, washed, pitted and chopped, 2 cups rolled oats, 1 tsp. vanilla.

Beat eggs until light. Gradually add sugar, then remaining ingredients. Drop with teaspoon on greased cookie pans and bake in moderate oven until golden • brown. - Miss Alice Miller.