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Cocoanut Drops

— Mrs. E. S. Root

One-fourth pound cocoanut, one and one-fourth cups confectioners' sugar or three-fourths cup granulated sugar, one-half teaspoon lemon or vanilla extract, whites of two small eggs, onefourth of an even teaspoon of cream tartar. Beat the whites of the eggs with the cream tartar very stiff, add a pinch of salt, beat in the sugar lightly, then the flavoring and cocoanut. Drop from a teaspoon on well-greased tins and bake in a slow oven thirty-five to forty minutes.

— Mrs. Stanley Vincent