Page:The candy cook book (IA cu31924090146717).pdf/183

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Fruit and Gelatine Candies
155
Green Gage Marshmallows

Prepare Green Gage Paste as in recipe on page 153, and proceed as in recipe for Apricot Marshmallows.

Fruit Marshmallows

Prepare Apple Paste as in recipe on page 153, flavor with lime and color green. Proceed as in recipe for Apricot Marshmallows.

Apricot Marshmallow Squares

Prepare Apricot Paste as in recipe on page 152, and pour half of it one fourth inch deep in a square pan which has been rinsed in cold water and not dried, or between candy bars. Cover with a piece of sheet marshmallow the same size as the pan, and pour remaining paste over the marshmallow. When firm, cut in squares and roll in granulated sugar.

Green Gage Marshmallow Squares

Prepare Green Gage Paste as in recipe on page 153, and proceed as in Apricot Marshmallow Squares.

Fruit Marshmallow Squares

Prepare Apple Paste as in recipe on page 153, and proceed as in Apricot Marshmallow Squares.

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