Toasted Marshmallows

Toasted Marshmallows

Ingredients:
1 cup boiling water
11/2 teaspoons

Directions:
vanilla
1 cup sugar
Macaroons
Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing
mixture in pan of ice−water; then add whites of eggs and vanilla and beat until mixture
thickens.
Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled.
Remove
from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which
have been dried and rolled. Serve with sugar and cream.
53
Pudding à la Macédoine
Make fruit or wine jelly mixture. Place a mould in pan of ice−water, pour in mixture one−half
inch
deep; when firm, decorate with slices of banana from which radiate thin strips of figs , cover
fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and
mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In
preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English
Chapter XXV − COLD DESSERTS 485
The 1918 Fanny Farmer Cookbook
walnuts.
Serve with Cream Sauce I.
54
Fruit Chartreuse
Make fruit or wine jelly mixture. Place a mould in pan of ice−water, pour in mixture one−half
inch
deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture
to
cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice−water.
Pour
gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould
of
ice−water; then pour in some tepid water; let stand a few seconds, when small mould may
easily
be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced
bananas, and strawberries.
55
Spanish Cream
1/4 box gelatine or