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.