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Salient: Victoria University of Wellington Students' Newspaper. Vol. 32, No. 10. 1969.

Peanut And Pot Marguerites

Peanut And Pot Marguerites

1 egg white

2/3 cup sugar

[unclear: 1/3] teaspoon salt

½ cup pot

1/3 cup chopped peanuts

¼ teaspoon vanilla

Whip egg white foamy. Gradually sprinkle on sugar and salt, continuing to whip until stiff but not dry. Fold in peanuts, pot, and vanilla. Drop by teaspoonfuls on greased cookie sheet. Bake at 325 degrees for 15 minutes or until golden brown. Remove at once from sheet. Cool on a wire rack. Makes about 18 cookies.