2 egg whites
1/4 tsp. salt
2/3 c. sugar
1/2 c. peanuts or walnuts
1 1/2 c. crisp cornflakes

Beat egg whites until just stiff enough to hold moist peaks. Then add sugar, gradually, about 1 heaping tablespoon at a time, continuing to beat after each addition, until whites are stiff. Mix in peanuts using a fork, then fold in the cornflakes. Drop by teaspoonfuls onto ungreased, unglazed brown paper (a part of a paper shopping bag will do) on a cookie sheet.

Bake in slow oven at 300°F for 30 minutes. Remove from paper to a cake cooler immediately.

Makes about 3 dozen cookies.