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Oatmeal Macaroons
These little cakes are so like real macaroons that no one who had not seen
the recipe would guess how they were made.
2 1/2 cups rolled oats.
2 1/2 teaspoonfuls baking-powder.
1/2 teaspoonful salt.
3 even tablespoonfuls butter.
1 cup sugar.
3 eggs, beaten separately.
1 teaspoonful vanilla.
Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal,
salt, and baking-powder, then the vanilla, and last the whites of the eggs.
Drop in small bits, no larger than the end of your finger, on a shallow pan,
three inches apart.
Bake in a very slow oven till brown, and take from the pan while hot.
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