KISSES OR MERINGUES

( Sufficient for 1 to 2 Dozen Cakes )
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1/2 c. fine granulated sugar, or 1/2 c. and 2 Tb. powdered sugar
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2 egg whites
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1/2 tsp. vanilla

Fine granulated or powdered sugar may be used for these cakes. If powdered sugar is selected, a little more will be required than of granulated. Only fresh eggs should be employed. Separate them and beat the whites with an egg whip, beating slowly at first and more rapidly as the eggs grow stiff. When they have become very stiff, add a tablespoonful of the sugar and continue the beating. When this has been beaten thoroughly, add another tablespoonful, and continue to add sugar in small amounts and to beat until all has been worked in. Add the vanilla. Moisten with cold water a board that is about 1 inch thick, place over it some heavy white paper, and force the mixture through a pastry bag or drop by spoonfuls on the paper. Place the board containing the kisses in a very slow oven, one so slow that instead of baking the kisses it will really dry them. If the oven is too warm, open the oven door slightly to prevent the temperature from rising too high. Bake until the kisses are dry and then remove them from the oven. If desired, the inside of the meringues, which is soft, may be removed and the shell filled with a filling of some kind. Plain whipped cream or whipped cream to which fresh strawberries and sugar are added makes an excellent filling for this purpose. In fact, meringues filled and garnished with whipped cream make a very delightful dessert.

PECAN MACAROONS

( Sufficient for 1-1/2 Dozen Cakes )
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1 egg white
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1 c. brown sugar
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1 c. pecan meats
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1/4 tsp. salt
Beat the egg white until stiff and add the sugar gradually, beating constantly. Fold in the nut meats, add the salt, and then drop from the tip of a spoon 1 or 2 inches apart on a cooky sheet covered with buttered paper. Bake in a moderate oven until delicately browned.

ALMOND MACAROONS

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

Blanch the almonds and force them through a food chopper. Mix the ground almonds and powdered sugar, and gradually add the beaten egg whites until a mixture of the consistency of a stiff dough is formed. Force through a pastry bag or drop with a spoon on a cooky sheet covered with buttered paper. The macaroon mixture spreads during the baking, so space will have to be left between the cakes. Bake in a very slow oven. After removing from the oven, cover for a few minutes with a moist cloth in order to loosen the macaroons.