COCONUT MACAROONS

( Sufficient for 1-1/2 Dozen Cakes )
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1 c. powdered sugar
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1 c. shredded coconut
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2 egg whites

Mix the sugar and coconut.Beat the egg whites and fold into the coconut and sugar. Drop by spoonfuls on a cooky sheet covered with waxed paper and bake in a slow oven.

OATMEAL-FRUIT MACAROONS ( Sufficient for 3 Dozen Cakes )
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2 eggs
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1/2 c. sugar
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1/4 c. corn sirup
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1 Tb. melted shortening
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1/2 c. raisins, cut in small pieces
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2-1/2 c. rolled oats
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1/2 tsp. salt
Beat the eggs, add the sugar, sirup, and shortening. Fold in the fruit, rolled oats, and salt. Drop by spoonfuls on a greased cooky sheet and bake in a moderate oven. MARGUERITES

( Sufficient for 3 Dozen Cakes )
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3/4 c. sugar
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1/3 c. water
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1 egg white
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1/4 c. shredded coconut
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1/4 c. chopped nuts

Cook the sugar and water until it forms a hard ball when tested in cold water or threads from a spoon. Beat the egg white until stiff, pour the hot sirup into it, and continue beating until the mixture is stiff enough not to run. Add the coconut and chopped nuts and spread a thick layer on saltines. Place in a moderate oven and bake until slightly browned