Marshmallow

“ Then you fasten a soft marshmallow candy on the pointed stick, and hold it near the fire, but not too close, and pretty soon the marshmallow candy puffs up and gets nice and brown and you eat it—only you must wait until it is cool, or you might burn your tongue. ”

“ Take a pound and a half of gum arabic, a pound of fine sugar, and six ounces of marshmallow root; pound the gum and sugar very fine, and put them into your preserving pan with half a pint of orange flower water and rose water mixed: then boil your marshmallow-root in a quart of water, drain the liquor, and put that to it: set it on a slow fire, and stir it till it becomes in some degree stiff, then put in the whites of twelve eggs, and stirring it till it becomes quite stiff, turn it out on a marble stone, and, when cold, cut it into square pieces, and put them in boxes. ”

“ Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for almond and cherry chocolate creams) , melted over hot water and flavored to taste with vanilla. Beat the chocolate with the fork, that it may not crust over, lift out the marshmallow, turn it and, in removing the fork, leave its imprint in the chocolate; sprinkle at once with a little fine-chopped pistachio nut meat. ”

“ Turn out on powdered sugar and corn-starch, cut into cubes, and roll in the powdered and corn-starch mixture until each marshmallow is well coated, then roll in cocoanut.
Orange Marshmallows
Soak two ounces of gelatine in one cupful of [142] orange juice until dissolved, then strain through cheese-cloth, put into saucepan in a pan of hot water on the stove and add one cup of sugar. Stir the mixture until it is thick and white. Heat until a little stirred on a cold plate will form a creamy ball, remove from the fire and whip into the mixture the stiffly beaten whites of three eggs. ”

“ Place in a broad flat pan in which the sugar and water have been thoroughly mixed. Cook the apples, turning often until tender, remove from the syrup and place in a serving dish. Fill the center with one-half a marshmallow. Add the cinnamon and butter to the syrup and cook five minutes or until it thickens. Pour over and around the apples. Decorate with a marshmallow cut into fourths. Serve warm. ”

“ One pint whipping cream; one-half pound marshmallows; two tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts can be substituted if desired) . Cut the marshmallows up with scissors, add to stiffly beaten cream; also add sugar and vanilla. Let stand all one day. When ready to serve place a small amount in glasses, adding the chopped nuts, chocolate sauce or any fruit desired. This cream and marshmallow combination can be served as the foundation of any number of desserts. ”

“ ROSE COCOANUT CREAM.
Proceed as with orange, only flavor with oil of rose and color pink; finish same as orange.
MARSHMALLOW PECAN CHOCOLATES.
Cut any amount of marshmallows in two with a pair of shears, then place a pecan half on the side just cut, so as it will stick; when ready dip in chocolate.
You can also dip the above in fondant; they are nice eating. ”

“ Littletail and Nurse Jane Fuzzy-Wuzzy, all of whom helped serve the good things to eat.
Oh, what a lot of refreshments there were, including maple sugar, hickorynut ice cream and chocolate-covered carrots, and cornmeal made into little balls with cocoanut marshmallow on the outside, and candied cabbage leaves, and water-cress flavored with spearmint, and the land knows what! ”

“ Add the sugar. Allow the mixture to cool. When it begins to congeal, add the flavorings. Beat in the whipped cream, and continue beating until it is firm. Fold in the egg-white and the marshmallows cut in cubes. When the mixture begins to set, pile lightly in sherbet cups. Place one-half of a toasted marshmallow on the top, and arrange pecan meats and candied cherries in a conventional design. Set aside one hour to cool and harden.
Bettina colored the mixture with vegetable coloring of a very delicate green. ”

“ Paste, Marsh-mallow. Syn. Pasta althææ, L.; Pâte de guimauve, Fr. Prep. (P. Cod. 1816.) Decorticated marshmallow root (French) , 4 oz.; water, 1⁄2 gall.; macerate for 12 hours, strain, add white sugar and gum Arabic, of each 21⁄2 lbs.; dissolve, strain, evaporate without boiling to the thickness of honey, constantly stirring, and add, gradually, the whites of 12 eggs, well beaten with orange-flower water, 4 fl. oz., and strained; continue the evaporation and constant stirring until the mass is so firm as not to adhere to the fingers, then proceed as before. ”

“ When scented it is esteemed equal to bear’s grease for promoting the growth of the hair.
MARSH GAS. Light carbonetted hydrogen.
MARSH’S TEST. See Arsenious acid.
MARSHMALLOW. Syn. Althæa (Ph. L. & E.) , L. The root (leaves and root—Ph. E.) 1033 of Althæa officinalis, Linn., or common marshmallow. (Ph. L.) It is emollient and demulcent; the decoction is useful in irritation of the respiratory and urinary organs, and of the alimentary canal. The flowers as well as the root are reputed pectoral.
MARTIN’S POWDER. A mixture of white arsenic and the powdered stems of Orobanche virginiana (Linn.) ”

“ Butter the crackers on one side, just a little; put a marshmallow on each, a tiny bit of butter on it, and a sprinkle of chopped nuts of any kind. Put them in a shallow pan, and bake till they are soft and brown; eat while fresh and warm. ”

“ Add the square of chocolate and boiling water. Allow to boil four minutes, stirring constantly. Add the butter and vanilla. Serve hot or cold with ice cream.
Marshmallow Cake
Use any white cake recipe. Bake in gem pans. Cover with White Mountain cream icing. Just before the icing is ready to spread, add quartered marshmallows. Do not add the marshmallows while the icing is hot, as they will melt, and the little "bumps" are attractive when spread on the cake. ”

“ To most of the boys this was an innovation, and they had to be shown how to hold the white globules over the coals until they spluttered and swelled to bursting.
"Now eat them!" she commanded. There was a chary tasting and then an ecstatic cry—"Marshmallows!" ”

“ Prepare GRAHAM CRACKER crumbs by rolling between sheets of wax paper, putting through a food chopper, a Foley mill or crumbling in an electric blender. Add flour, sugar and cocoa to the prepared crumbs and mix well. Using fork, blend in butter. Press with back of spoon in bottom of 9′′ x 13′′ x 2′′ glass baking dish. Cut marshmallows in bits; melt with chocolate bits in milk, add salt; beat smooth and set aside to cool. Whip stiff; fold into cooled marshmallow mixture and spread over crumbs. ”

“ I got so exhausted studying, I feared the vital spark might become extinguished, might pop out, granny, if I didn't have some soda. Two pineapple creams, please, and be quick about it. I'll be getting the marshmallows while you pour it. ”

“ Cook to 310°; then add 1⁄2 pint of dark molasses, and stir and cook to 320° or 330°; pour on slab when partly cold, fold up and pull on hook, then [85] twist out the air and place it on the spinning table and shape it in a piece about ten by fourteen inches, and place the marshmallow cream in the center the length of outside piece and fold it up as for stick; then flatten it all out and pull in one inch strips as wide and a little thicker than Boston chips, and have helper run the caramel cutter over it; when cold dip in dark, sweet chocolate. ”

“ One can pineapple cubed; one pound Malaga grapes seeded and cut in half; one-fourth pound pecans; one-fourth pound marshmallows cut in half.
Dressing: Yolks of four eggs; one-half teaspoonful mustard; one-half teaspoonful salt; juice of one lemon; one-half cup of cream; boil in double boiler until thick and smooth. Let this get cold and add one-half pint whipped cream and pour over and mix thoroughly with fruit and let stand in icebox four hours before serving, giving the marshmallows a chance to become creamy. It will come out like a thick fluff. [69] ”

“ Pineapple cut into squares, whole Cherries, in this case; color the Cream pink and flavor Nectar; Marshmallow Drops making the Cream any color desired; Almond paste formed into small balls; color the Cream a green tint; Quince Jelly, Cream colored Orange tint ”

“ Set on fire, stir and cook to soft ball, and add one quart cream and again cook to soft ball and add one quart condensed milk and cook to medium ball and add another quart condensed milk and cook to a good stiff ball. Remove from fire, flavor vanilla and add two pounds dry marshmallows and just partly stir in. Pour on greased slab between iron bars and spread out smooth. ”

“ Marshmallow Filling
1 oz. (about 4 tablespns.) sifted powdered gum arabic, 4 tablespns. water, 1⁄2 cup sugar, whites 3 eggs, 1 teaspn. vanilla. Soak gum arabic in water for 1 hour, add sugar, cook in double boiler 1⁄2 hour, add stiffly-beaten whites of eggs and vanilla, beat until stiff and white.
Nice for 2 or 3-days old angel cake split in halves or thirds.
The “Lady Baltimore” Cake and Bread Pan. ICE CREAM AND FRUIT ICES
Neither very hot nor very cold foods should be taken at meals. ”

“ The use of beets, for instance, has added to the candy-maker's palette a very attractive new shade. Each vegetable contributes at least one new flavor. Novel as are candies made from vegetables, they must not be thought faddish. Caramels, marshmallows and bon-bons and all the rest are here; tastes that have already won favor are here, and many new ones as well. ”

“ It takes a lot of skill to toast marshmallows properly," Dolly boasted. "Heavens, Bessie, when there is something I can do well, let me do it. Aunt Mabel says she thinks I'd be a good cook if I would put my mind to it, but that's only because she likes the fudge I make." ”

“ Whites 5 eggs
2 squares Baker’s chocolate, grated Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream of tartar. Beat whites of eggs, and add to first mixture; then add chocolate, and beat thoroughly. Bake forty-five minutes in a moderate oven.
Chocolate Marshmallow Cake Follow recipe for Chocolate Cake II. As soon as cake is removed from pan, cover bottom with marshmallows pulled apart with tips of fingers, but not quite separated into halves. The exposed soft surface will quickly adhere to hot cake. Pour over Chocolate Fudge Frosting. ”

“ Of the many debatable issues raised by this new Government project, in so far as it affects the spheres of jelly and jam, I do not propose to speak now; I prefer to confine my attention for the moment to the fruit product which touches most nearly the home breakfast-table—namely, marmalade.
There are three schools of thought in marmalade. There are those who like the dark and very runny kind with large segments or wedges of peel. There are those who prefer a clear and jellified substance with tiny fragments of peel enshrined in it as the fly is enshrined in amber. ”

“ Pare twenty-four large apples, which cut in quarters, remove the core, and stew them in a little water, then press them through a sieve, add half a pound of powdered sugar and a glass of orange marmalade or quince jelly. When cold, add the almonds, citron, cherries, and raisins, a sherry-glass of brandy, the same of maraschino, and put the whole into a freezer and freeze from ten to fifteen minutes. Then stir into it rapidly a pint of stiff whipped cream, and put into a mold, which place in a large bowl, and surround the mold with cracked ice mixed with about two handfuls of rock salt. ”

“ The “marmalade-tree” (Lucuma mammosa) bears a fruit whose thick pulp resembles marmalade and is called natural marmalade. “Marmalade box” is the name of the fruit of the Genipa Americana, which opens in the same manner as a walnut, the nut being replaced by a soft pulp. ”

“ When quite cold, fill up the hole from whence the cores were extracted with thick marmalade or fruit jelly. Have ready a meringue or icing made of beaten white of egg, thickened with finely powdered loaf-sugar and flavoured with lemon-juice, or extract of roses. In making a meringue the usual proportion is the whites of four eggs to a pound of powdered sugar. The white of egg must first be whisked to a stiff firm froth, and the sugar then beaten into it, gradually, a spoonful at a time ”

“ Marmalades and Jams differ little from each other: they are preserves of half liquid consistency, made by boiling the pulp of fruits, and sometimes part of the rinds, with sugar. The term marmalade is applied to those confitures which are composed of the firmer fruits, as pineapples or the rinds of oranges; whereas jams are made of the more juicy berries, such as strawberries, raspberries, currants, mulberries, etc. Jams require the same care and attention in the boiling as marmalade ”

“ TO E.M.—A BALLAD OF NURSERY RHYME. Strawberries that in gardens grow Are plump and juicy fine, But sweeter far as wise men know Spring from the woodland vine. No need for bowl or silver spoon, Sugar or spice or cream, Has the wild berry plucked in June Beside the trickling stream. One such to melt at the tongue's root, Confounding taste with scent, Beats a full peck of garden fruit: Which points my argument. ”

“ Presently little starry white blossoms covered the ground under the beech trees. Soon these turned to fruit, first green, then pink, then red, and, with a gasp of delight, Marushka saw that they were ripe strawberries. ”

“ In fruits we have imported apples and pears, oranges—getting to their best—lemons, citrons, and all dried fruits.
This month, by the way, is the time for making our yearly supply of orange marmalade; if we delay any longer the true Seville oranges will be gone, although bitter oranges are procurable up to April. After we have studied our menu we will consider the subject of marmalade making, for that toothsome sweet has now become one of our necessities of life. ”

“ Boil a pound of sugar with a gill of water to the crack—that is, until a teaspoonful dropped in ice-water will crack between the teeth. Oil a fork and a large dish, and use the fork to drop the pieces of marmalade into the candy; lift them out quickly, and lay them on the dish, which will be better if it is set on ice. When they are cold, dish them in a pyramid, the pink to contrast with the white effectively. Pour a little liqueur-flavored syrup round the base of the fruit. ”