At first thought, this seems somewhat of a task,
but in reality it is a simple matter if the directions are carefully
followed. Upon being cut into squares, the marshmallows may be served
plain or they may be coated with chocolate or, after standing several
days, dipped into a warm caramel mixture.
MARSHMALLOWS
8 tsp. gelatine
1-1/4 c. water
2 c. sugar
Few grains salt
1 tsp. vanilla
1/2 Tb. corn starch
Soak the gelatine in one-half of the water for 5 minutes. Cook the sugar
and the remaining water until it will spin a thread when dropped from a
spoon. Remove from the fire and add the gelatine. When partly cold, add
the salt and the flavoring. Beat with an egg whip, cooling the mixture
as rapidly as possible, until it is light and fluffy. When the mixture
is thick, add the corn starch slowly, working it in thoroughly. Then
pour out on a flat surface that is well dusted with confectioner's
sugar. Let stand in a cool place until thoroughly chilled. Cut in
squares by pressing the blade of a knife down through the mass, but do
not slide it along when cutting. Remove the pieces, dust on all sides
with powdered sugar, and serve.
Pages:
354
355
356
357
358
359
360
361
362
363
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378