ksul-uasc-mscc224_038

Marguerites (30 kisses)

1 C sugar	½ t vanilla
⅛ t cream of tartar	1 C chopped nuts or raisins
½ C water
1 egg white	30 saltines

Dissolve the sugar and cream of tartar
in the water; boil until the syrup will
form a very soft ball in cold water
236°. Remove from the stove; beat the
egg white; beat the hot syrup gradually
into the egg white; continue beating until
the mixture can be heaped in a mound.
Add the nuts or raisins and the vanilla.
Place a teaspoonful of mixture on a
saltine. Arrange on a baking sheet.
Bake in a slow oven - 300° - until dry
on the surface, or about 25 min.

Waffles - Plain

2 C pastry flour	4 Tb melted butter (or sub)
3 t baking powder	2 C milk
¼ t salt	2 egg yolks
2 egg whites

Marguerites (30 kisses)

1 C sugar
1/8 t cream of tartar
1/2 C water
1 egg white
1/2 t vanilla
1 C chopped nuts or raisins
30 saltines

Dissolve the sugar and cream of tartar in the water; boil until the syrup will form a very soft ball in cold water - 236 [degrees]. Remove from the stove; beat the egg white; beat the hot syrup gradually into the egg white; continue beating until the mixture can be heaped in a mound. Add the nuts or raisins and the vanilla. Place a teaspoonful of mixture on a saltine. Arrange on a baking sheet. Bake in a slow oven - 300 [degrees] - until dry on the surface, or about 25 min.

Waffles - Plain

2 C pastry flour
3 t baking powder
1/4 t salt
4 Tb melted butter (or sub)
2 C milk
2 egg yolks
2 egg whites