How To Make Nut Marguerites
From Dainties by Sarah Tyson Rorer, 1912. Section 36 of 67.
Blanch and dry a quarter pound of almonds; wash and dry a quarter pound of pine nuts; add to them a pound of shelled and peeled Brazilian nuts and the same amount of grated cocoanut; put the mixture through a nut grinder or a very fine meat chopper. Beat the white of one egg until fairly light; add two tablespoonfuls of powdered sugar, and beat again. Add this to the nuts, mix thoroughly. Spread on "water thins," Roquefort biscuits or any unsweetened crackers. Beat the whites of four eggs until light; add four tablespoonfuls of powdered sugar, and beat again until fine and dry. Spread a thin layer over the top of the nuts, dust with powdered sugar, and brown in a moderate oven.
These are nutritious, wholesome, and may be served in place of cake or pie.