Hickory Nut Macaroons. Mrs. W. C. Rapp and Mrs. Abbie A. Lucas
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.