ANOTHER GOOD, RELIABLE MARSHMALLOW RECIPE.
First dissolve 3½ pounds gelatin in 2 gallons of warm water; set one side; now put in the kettle
40 pounds sugar,
20 pounds glucose.
Add the gelatin water; strain first; stir and cook to a good, firm ball, say 248°; set off on barrel, after you have beaten it up good and stiff; now place it in your marshmallow beater and beat until it gets very stiff, then flavor and pour in rubber bag and drop on manilla paper in round cake shape, or lady finger shape, or any shape to suit your taste; let stand until they set good, then turn the paper over and dampen it with a damp cloth or sponge; peel off the paper.
You can, if you wish, immediately after these goods are dropped, sprinkle on them small nuts or small raisins, or in fact anything you think nice.
No. 1. COCOANUT CREAM ROLLS.
Vanilla.
Take 5 pounds fondant and work in all the fine, fresh grated cocoanut it will stand, then flavor it strong with vanilla and form into rolls about one inch thick and four inches long; when done dip in chocolate and roll in long strip cocoanut; when dry cut in two on an angle. These goods look well and sell well.