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Show MyFavoriteRecipes Frances Lee Barton tays: - I READ somewhere that 68 per, cent of the women, questioned as to recreational preferences, in a country-wide survey, Jr said bridge is their fav- rs orite pastlme- since H vj"i crisp, almond maca-fLfif maca-fLfif roons, with plenty of -7 coconut, and bridge teas f' are natural partners, L. V. t. T why there you are! Seriously though, no matter whether you serve tea or iced drinks, macaroons maca-roons make a perfect supplement They're the smart thing to servo and they're satisfying-"particu-larly if you use lots of coconut, mother," adds my son. Coconut Almond Macaroons 5 tablespoons granulated sugar;' 5 tablespoons powdered sugar; 1 tablespoon flour; 2 egg whites; 13 cup ground blanched almonds; teaspoon vanilla; 1 cup shredded coconut. Sift together sugars and flour. Beat egg whites until foamy throughout; then add sugar mixture mix-ture 2 tablespoons at a time, beating beat-ing thoroughly after each addition 'Add almonds; fold in vanilla and coconut. Drop from teaspoon on ungreased heavy paper. Bake in slow oven (325 F.) 20 to 25 mln-l utes, or until delicately browned. |