Page:The candy cook book (IA cu31924090146717).pdf/215

Beat whites of eggs until stiff, and add sugar and vanilla gradually, continuing the beating. Finely chop peanuts, and fold them into the egg mixture. Drop from tip of spoon on buttered and floured tin sheet, one and one half inches apart. Place half a peanut on each macaroon, and bake in a slow oven twelve to fifteen minutes.

Beat white of egg until stiff, add sugar gradually, continuing the beating. Fold in nut meats, finely chopped and sprinkled with salt. Drop from tip of spoon, one inch apart, on a buttered and floured sheet, and bake in a moderate oven about twelve minutes, or until delicately browned.

Beat whites of eggs until stiff, and add gradually the sugar and salt; then fold in the cornflakes and cocoanut. Drop mixture from tip of teaspoon on a well-greased tin sheet one inch apart. Bake in a moderate oven until delicately browned. Remove from pan while warm.