Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Marshmallow Icing and Filling.

• 8 oz. Gelatine.
• 2 qts. Water.
• 10 lbs. Powdered Sugar.
• 1½ lbs. Glucose.
• ½ oz. Cream of Tartar.

First soak the gelatine in the water, heating slightly to dissolve. Beat thoroughly with sugar in beating machine, and when half ready add cream of tartar and flavor. The glucose may be omitted if desired.