Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-12-28
From a Box of Marshmmall0ws

sugar and milk mixture, beating until
partly cool. Add half teaspoonful Of
vanilla extract and spread between lay
ers of cake before the l,iing gets cold.
There are other marshmallow desserts
that could hardly be classed among emer-
gency dishes. although they have the
big advantage over any dish requiring
fresh fruit or vegetables that they are
always In season. The hottest summer
day does not wilt them and the coolest
frost of winter does not blight them.
Given 20 cents and proximity to drug,
candy or grocery store. and you can al
ways get them.
Marshmallow cream is one of these des-
serts. 1t must be made twelve or four
teen or, In cool weather, even twenty-four
hours before 1t is to be used.
Cut half pound Of marshmallows in
four pieces each and mix them with half
a cup of cream whipped stiff, and stir
all the ingredients tosether. Put 1t in
spoonfuls In long-stemmed sherbet glass
es and let 1t stand for twelve or more
hours. Serve with custard Favored with
little of the juice from bottle o.
maraschino cherries.
The next time you have chocolate ice
cream try making a marshmaliow sauce
in this way to pour over 1t: Cut the
marshmallows in four or tive pieces each,
put them in a double boiler and heat
them until they are melted. Then fill
tall sherbet glasses with the ice cream
and pour the hot marshmallow sauce
over them.
Marshmallow pudding is a frozen pud-
ding that Is delicious. Cut a cupful Of
marshmalowS in small pieces and heat
them until they are soft in a double boil
er. Add haif a cup of pecan meats and
half a cup of blanched almonds, both
chopped coarsely. Heat a cup of milk,
half a cup, scant, of sugar, a piece of
cinnamon, whole Glove and two table,
spoonfuts of Iowdereu eiaun softened
in half a cup of mill. Beat the yolks of
four eggs. pour the hot mixture on them,
cook in a double boiler until the mixture
is smooth and creamy and pour through
a fine wire sieve.
Pour into a bowl and beat with an egg
beaten until the custard is cold. Then
add the marshmallow mixtu. e, cup
of whipped cream and tablespoonful of
brandy. if desired. Pour i'm a mold and
pack in salt and ice. Let stand three
and half or four hours. Garnish with
maraschno cherries when it is unmolded.
Marshmalow parfait is much simpler
desse.t. easier to make than the pudding.
Whip a quart of cream. add a cup of
chopped. banched almonds and pound
of marshmaIows cut into small pieces
Add sugar TO taste and half teaspoon
full OF almond extract Pack for three
and a half hours in salt and ice and
serve IN sherbet glasses. This parfait
should be very cold. but not frozen hard
Serve with few cubes of fresh pine
apple on each glass. or teaspoonful Of
canned pineapple and pineapple Juice,
which has been chilled in the refrigera-
aor.
Marshma,low salad is another dainty
to make from these sweets Cut enough
marshmallows in half a dozen pieces
each to measure a cupfuL Mix them
with two cups of seeded and halved
white grapes and one cup of coarsely
chopped pecan meats.
Dress them with French dressing made
with three pa IS of oil and one of vine
gar, dash of cayenne and sprinkle of
ga I. Let them stand for an hour OF
two on ice and then serve on crisp white
lettuce leaves.