The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1920-03-29
Saving Moneym the Home;
Little Tricks For Women
in Household Economics
By ELIZABETH LATTIMER.

msrshmallow creams on the
markets today. some Of them
called just marshmsllow creme"
some OF them under various other
names.
l have used several OF them, and
nnally have found one that Is
easier to work with than all the
others. is better favored and suits
my purposes best.
This lie one of the new food prod
ucts that will be a boon TO the
housewife. especially when the ques-
ton OF dessert comes up. So fire.
quently one needs just such
thing, and II you have to whip the
eggs, or the cream, or combine
them with other things, IL takes so
much longer.
Recently unexpected guests ne
cessitated quick dlnner-you
know / rarely plan dinners for
many people. and when three or
four drop in ] must get things up
in a hurry. Well. l had everything
but a dessert. and ! was too tired
to make a pudding or a pie, and.
besides, with the menu ! had. a rich
pastry would have been wrong. so
] made a fruit salad with orange,
grapefruit, pineapple and fresh APP
pie. also some canned peaches l
had on hand.
used lemon juice. msraschino
and bit OF sugar for the dressing
and topped each individual service
with some of the marshmallow.
sticking a few blanched almonds
into the whole. and II was pretty as
well as good.
For Filings.
One OF the incest things that ]
use the ,marshmallow for is the
cake filings, and IL you want a
really delicious maple favored fill-
ing. try this one: Mix one-third OF
a cup OF sugar. and two large
tablespoons of corn starch, then
add TO a cup OF scalded milk. cook
ing the whole mixture twenty
minutes in "A double boiler. Then
add the slightly beaten yoke of an
egg, cook another few minutes,
and then fold in one large table
spoon marshmallow cream and
maple fayoring TO taste.
Another one that j enjoy calls
for orange flavor. Mix a fourth of
a cup OF, sugar with one and a half
tablespoons of corn starch, and add
onefourth cup of corn syrup. grated
rind of half an orange, one-fourth
cup OF orange juice. half table
spoon of lemon juice, and cook the
whole in a double boiler. stirring
constantly for about ten minutes.
Then add a slightly beaten egg yolk,
cook another two minutes, and let
il get cold and when cooled fold
in a large tablespoon of the marsh
mallow.
Other Uses.
One friend of mine makes the or
binary brown sugar penuche with
two tablespoons of butter. two cups
brown sugar, and three-fourths of
cup of rich milk. cooking until it
forms a soft ball when tried in cold
water. Then she lets il partially
cool. and as she commences TO whip
il she adds large tablespoon of
the marshmallow, or a little more
If she thinks the candy is cooked
sufficiently to stand 1T. The result
is delicious candy.
And still another friend served
canned cream-o f-tomato soup at
one of her dinners. with a half a
teaspoon of the marshmallow in
each soup plate: l tried the same
thing, and now | always serve my
tomato cream soup with 1t. So it is
with many desserts. and with hot
chocolate, the wee bit of the marsh
mallow adds greatly to the attrac-
tiveness of the food as well as add
ing to the flavor.
Los Angeles Cream Cake.
Beat two eggs light, then beat
in one cup of graduated or IowGer-
ed sugar, one cup of SLICED flour
with one teaspoonful Of baking
powder sifted in 1t, and last
ly, very gradually, one-half cup
OF boiling water. Then add the
fiavoring. Bake in two layers in
well buttered tins for about thirty
FIVE minutes.
Make a cream filling by using
one-third cup of -four sifted with
one-eighth teaspoonful of salt, one
half cup of sugar well mixed, then
add to it one and a half cups boil
ing water and one-half cup con-
densed milk; when thickened add
one and fourth squares chocolate,
melted over hot water, and when
thick remove from fire and add
two eggs slightly beaten, then cook
for five minutes. Add one tea
spoonful of vanilla aud let cool.
Spread between the layers and on
top of cake, CONTRIBUTORS.