Beat egg until light, add other ingredients in order given, beat well, and drop from spoon on greased pan; bake about fifteen minutes in a moderate oven.
518.—PEANUT MACAROONS
| White of 1 egg | 1 cup powdered sugar |
| 1/8 teaspoon salt | 1 cup finely chopped peanuts |
Add salt to the egg, and beat until stiff; add sugar and nuts, and mix well; drop from a teaspoon on a greased baking sheet two inches apart, and bake in a slow oven about fifteen minutes.
519.—RAISIN DROP COOKIES
| 3 tablespoons shortening | 1 cup flour |
| ½ cup brown sugar | 2 teaspoons baking powder |
| 1 egg well beaten | 1 teaspoon cinnamon |
| 2 tablespoons milk | ½ cup raisins seeded and chopped |
Cream the shortening and sugar; add egg and milk, and beat well; add flour, baking powder, and cinnamon sifted together; add raisins; beat well, drop from a teaspoon two inches apart on a greased baking sheet, and bake in a moderate oven about twelve minutes.
520.—WALNUT WAFERS
| 2 eggs | ¼ teaspoon salt |
| 1 cup brown sugar | ¼ teaspoon baking powder |
| ½ cup flour | ¾ cup chopped nut meats |
| ¼ teaspoon cinnamon |
Beat eggs until light; add sugar, and beat well; add dry ingredients sifted together; beat well, add nuts, pour into a greased dripping pan, and bake in a moderate oven about ten minutes. Cut in squares while hot. Mixture may be baked in tiny scalloped tins if preferred.