The Boston cooking-school cook book

by Fannie Merritt Farmer

Marguerites I

2 eggs

1 cup brown sugar

½ cup flour

¼ teaspoon baking powder

⅓ teaspoon salt

1 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.