CRISPY CORN PUFFS

         2 egg whites                  ½ tsp almond extract
         1 cup sugar                   ½ tsp coconut extract
         ¼ tsp salt                    3 cups corn flake cereal
         ½ tsp vanilla extract         

Mix the sugar and salt and set aside.

Beat the egg whites until stiff; slowly add the sugar/salt mix, beating well after each addition to maintain stiff peaks. Mix in the extracts and corn flake cereal.

Bake at 275° for 25-30 minutes.

Adapted from “Home Cooking Secrets of Charlotte” (1958). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!