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Peanut Macaroons I

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Ingredients Edit

Directions Edit

  1. First beat the whites of the eggs until foamy; add the cream of tartar and beat until dry, then gradually beat in half of the sugar and continue bearing until the whole is very light; then cut and fold in the other half of the sugar, the flour and the crushed nuts.
  2. Drop by teaspoonfuls onto a tin, lined with a buttered paper, making smooth rounds.
  3. Sift granulated sugar on the top of each and bake on the floor of a quick oven from five to seven minutes.
  4. Nut meats from English walnuts or other nuts may take the place of the peanuts.
  5. A cherry or bit of firm fruit jelly pressed into the center of the top of each round is an improvement.

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