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.
