Page:The candy cook book (IA cu31924090146717).pdf/190

tioners' sugar over the top of the candy in the pan. Cut into squares with a silver knife that is kept moist by being dipped into water. Let candy stand overnight to dry off, then pack between layers of wax paper. Other flavors, and nuts or candied fruits cut in small pieces, may be added if desired.

To above recipe for Marshmallows add half a cup of finely chopped walnut meats with vanilla and cornstarch. These may be dipped in melted coating chocolate if desired.

Put a marshmallow on the end of a long skewer, hatpin, or sharp pointed stick, and hold over a bed of glowing coals in the fireplace or out of doors, turning the marshmallows over and over, until golden brown on the outside and soft inside. Eat at once.

Put marshmallows in a strainer, and dip quickly in and out of a kettle of water at a temperature of about 100° F. Drain and put on marble slab covered with roasted cocoanut. Mix thoroughly until each marshmallow is completely coated.