One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix well, and drop with a spoon on buttered dripping pan. Bake with a slow fire.
Mrs. Josie Yager adds to this a pinch of baking powder.
HICKORY MACAROONS. MRS. W. H. ECKHART.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats.
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy; remove from the fire; stir in one-half pound crystallized cocoanut; then add by degrees the beaten whites of three eggs. Mix thoroughly with a spoon; drop and spread in small cakes on buttered tins; bake until slightly browned.
CHOCOLATE MACAROONS. MRS. ECKHART.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup milk, one lump butter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet milk, one pint nut kernels (chopped fine), two large teaspoonfuls baking powder, one tablespoon vanilla, flour to roll out. Bake in moderate oven.