The Myrtle Reed Cook Book

by Myrtle Reed

MARGUERITES

Blanch and chop a pound of almonds and mix to a stiff paste with the stiffly beaten whites of two eggs. Beat the white of another egg to a stiff froth and add enough powdered sugar to make a thick icing. Spread crackers with the icing, then with the chopped nuts, and bake golden brown in a cool oven.