Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-02-06
the Magic Of the NiarshmalIow.

The Magic Of the Marshmallow.
| An indefinable favor that bewitches
| the person who partakesl Many COM
| mon dish Is enhanced by the addition OF
few marshmallows or marshmallow
sauce.
This canoe is rich, thick and creamy
| requires no butter or eggs. Add grape
| Juice Il served with fig or plum pudding,
little vanilla, II used with prune or
date pudding or gingerbread.
The time honored cream pie is greatly
improved by putting marshmallows on
| top of the cooked filling just before
spreading on the meringue. Chocolate
| pie IL equally good, treated In the same
manner.
An apple pie made OF thlckened apple
sauce with butter and nutmeg and GOV.
cred With marshmallows instead of
meringue Is delicious and pleasing to
the eye. After putting the marshmallow
on, put into hot oven to melt, pun and
slightly brown.
Fudge, cream candy and boiled icing
are creamier and stay moist longer. II
marshmallows be added to them.
Many people think 1t too much bother
to use marshmsllows, 40 they must be
melted or dissolved prior to being used!
Such is not the case. I put them into
the hot icing as soon a. the syrup and
egg-white are we'll mixed. Then beat as
usual; II the marshmall0ws are fresh
they melt entirely. The same method Is
successful in candy making. Drop In
the fresh marshmallows when the candy
is done and beat until creamy.
Plain vanilla waters or crackers are
transformed from the ordinary into
dainty tid.bits by marshmallow; dent
the center, put in small.lump of butter
and nut meat or cherry. Place on the
waters and set in a pan little distance
apart. Set in q hot oven long enough
for the marshmallows to cover the
waters.
Plain chocolate is wonderfully I'M
proved when no whipped cream is avail.
able, by adding marshmallow to each
cup of hot chocolate.
Boiled custard is much more delicious
when six or eight msrshmallows are add.
ed to each put of milk and two eggs.
Add when the custard Is done and stir
until they dissolve.
Gingerbread, cut while hot, with fresh
marshmall0w put in between, then plac-
ed in hot oven for q few seconds to
melt the marshmallows, served with
whipped cream, makes a delectable des'
sert.
Dates and prunes stuffed with nuts
aud marshmallows are good.
Mixed with the fruits for fruit salad
marshmallows give finer favored
salad.
These should be mixed with the cut
fruits and allowed to stand several hours
before serving.
Pineapple, nuts, celery and marshmal-
lows make salad fit to set before q
king. Serve with boiled salad dress
ing.
A rich and delicious dessert is made OF
q combination of crystallized fruits, nuts,
whipped cream and marshmallows. And
80 on ad f1nitum! ~
The housewife who desires to expert
ment will find broad field to develop
new dishes and to give new flavor to
old dishes. ,..
Monotony is one of the reefs we must
steer clear of. A little thought will add
not only variety to our food, but zesI
and interest to the work of preparing
our food. "Discarding is the art .oi
| life'-so the art of housekeeping is iu
discarding at least, temporarily, the ia
vors and dishes which have become toe
common to be relished or craved.
Ingenuity is just as valuable and pos
sible In cooking az in any other phase o!
life, and it makes for happiness in the
home aud praise for the housewife who
brings into her daily fare the spice Of
life, variety"