Peanut or Pecan Bars
Author/Submitted by: The Boston Cooking School Cook Book (1934)
Peanuts or pecans
Finely chop nuts. Beat egg white until stiff and add gradually, while beating constantly, sugar, salt and vanilla. Fold in peanuts, spread mixture in buttered, square, shallow pan and bake in moderately slow oven (325). Cut in bars, using a greased sharp knife, and remove from pan.