Pecan Macaroons

(1-1/2 Dozen Cakes)

1 egg white 1 c. brown sugar 1 c. pecan meats 1/4 tsp. salt

Beat the egg white until stiff and add the sugar gradually, beating constantly. Fold in the nut meats, add the salt, and then drop from the tip of a spoon 1 or 2 inches apart on a cooky sheet covered with buttered paper. Bake in a moderate oven until delicately browned.