Marguerites

I know my readers have been wondering, “What happened to that 1922 Sarnia cookbook adventure Brian started?” I admit I haven’t been as regular recently what with making wedding fruitcake and stealing my mom’s china. But I want to assure both of you that my flapper hat is on, I’ve quickly rinsed my hands and I’m back in the kitchen!

Today’s recipe is called Marguerites from Mrs. Jas. Wilson. What is Jas short for? Have you ever heard of a name that started with jas and was so long it had to be shortened with a period? Look at all the room left on that line. 

The recipe.

The recipe.

Whites of 2 eggs beaten stiff, stir in powdered sugar until stiff. Chop walnuts and stir into sugar and egg. Take crackers as thin as you can get and spread mixture on. Put in pan and bake until brown. 

Here’s an advertisement from the cookbook. I know a lot of places bill themselves as meat markets, but Rose was really on top of her game. The lady knew good meat when she tasted it. I called to order some bratwurst, but the phone number wasn't in service. I hope Rose is okay.

Hmm. Good meat next to white satin.

Hmm. Good meat next to white satin.

The recipe for Marguerites was listed in the Cookies, Etc. section, but it didn’t look like no cookie recipe to me. I guess these fell into the “etc” category. Basically, Marguerites are egg whites on crackers. But not just any crackers – “as thin as you can get” crackers. That put a lot of pressure on me at the No Frills. I ended up buying these water crackers.

Why would you put a peach on a cracker? Asks the guy putting eggs whites on one.

Why would you put a peach on a cracker? Asks the guy putting eggs whites on one.

While I’m on the subject, why would you name something “water crackers?” That’s the most boring cracker name ever. President’s Choice, you need to consult with the people behind Cheese Nips.

After you beat the eggs whites, it says to add powdered sugar and walnuts. As I’ve previously mentioned, folks in the olden days were a little sparse with their baking directions. I used about three heaping tablespoons of powdered sugar and about a ¼ cup of nuts.

While I was beating the egg whites, an apparition suddenly appeared. Look closely. It's the image of a frog! Needless to say, I was gobsmacked. It's obviously a sign of some kind, but of what? A prophecy from 1922? A cryptic message from Mrs. Jas. Wilson? A forewarning of a Biblical plague? I can't say for sure, but I'm going to mull it over really hard the next couple of days and report back. 

 The image of the frog. I should've sold the egg whites on eBay. People pay money for this stuff.

 The image of the frog. I should've sold the egg whites on eBay. People pay money for this stuff.

I baked the Marguerites at 350 for about 10 minutes. As to how they tasted, they were pretty good. The egg white tops were marshmallow-y, and the crackers stayed crispy. So if eating marshmallows on crackers sounds appealing to you, well, today’s your lucky day.

The final product. 

The final product. 

Having said that, I’m still partial to Marguerite’s younger and sassier sister, Margarita.

Score: Seven Cheese Nips out of ten.