The 1918 Fanny Farmer Cookbook

ozs. flour

/2 cup sugar

/4 teaspoon vanilla

eggs

Shredded almonds

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by

spoonfuls on an inverted buttered dripping−pan. Spread very thinly, using a knife, in circular

shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven.

Remove

from pan, and shape at once over the handle of a wooden spoon.

Marguerites I

eggs

/4 teaspoon baking

powder

cup brown

sugar

/3 teaspoon salt

/2 cup flour

cup pecan nut meats,

cut in small pieces

Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins

two−thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen

minutes.

Marguerites II

1/2 cups sugar

tablespoons shredded

cocoanut

/2 cup water

/4 teaspoon vanilla

marshmallows

cup English walnut

meats

Whites 2 eggs

Saltines

Boil sugar and water until syrup will thread. Remove to back of range and add marshmallows

cut in pieces. Pour onto the whites of eggs beaten until stiff; then add cocoanut, vanilla, and

nut

meats. Spread saltines with mixture and bake until delicately browned.

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS

573