Reference > Farmer's Cookbook > GINGERBREADS, COOKIES, AND WAFERS > Kornettes
  Marguerites II Rolled Wafers  


3/4 cup finely chopped popped corn
1/4 teaspoon salt
3/4 tablespoon soft butter
1/2 teaspoon vanilla
White 1 egg
Blanched and chopped almonds
1/3 cup sugar
Candied cherries

Add butter to corn. Beat egg white until stiff, and add sugar gradually, continuing the beating. Combine mixtures; then add salt and vanilla. Drop mixture from tip of spoon on a well buttered sheet, one inch apart. Shape in circular form with case knife first dipped in cold water. Sprinkle with almonds and place a piece of candied cherry on the centre of each. Bake in a slow oven until delicately browned.

  Marguerites II Rolled Wafers  

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