Pat and roll puff paste to one-eighth inch in thickness and cut in two-inch squares. Arrange on a tin sheet and bake until delicately browned. Cool slightly, spread with Marguerite Frosting, having it come nearly to edge of pastry, and return to oven to finish the baking. Arrange on plate covered with a lace paper doily.

Swedish Nut Wafers. Marguerite Squares.

Swedish Nut Wafers. Marguerite Squares.

Peanut Wafers.

Marguerite Frosting

Put one and one-half cups sugar in a small saucepan, pour over one-half cup water, bring to the boiling point and let boil until syrup will spin a long thread when dropped from tip of spoon or tines of fork. Remove to back of range and add twelve marshmallows, cut in eighths. Pour gradually, while beating constantly, on whites of two eggs, beaten until stiff, and as soon as thoroughly blended add one-fourth cup shredded cocoa-nut, one-third cup currants or Sultana raisins and one-fourth teaspoon vanilla. If one is carrying out a color scheme, color as desired.