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Macaroons and Miscellaneous Sweets: Marshmallows

CINNAMON MACAROONS Run through a chopper one cupful of almonds, then rub into a paste, mix with an equal quantity of sugar, a tablespoonful of ground cinnamon, one-fourth cupful of finely grated chocolate, then work in carefully the whites of four eggs. Drop on greased paper, and bake in a moderate oven. MARSHMALLOWS Soak two ounces of gelatine in one-half cupful of water for an hour. Boil two cupfuls of sugar, one-half cup of water, and one-fourth teaspoonful of cream of tartar until it spins a thread. Pour the gelatine on a platter and over this pour the syrup. Beat up for twenty or thirty minutes. Flavor with a teaspoonful of vanilla, if desired, adding it just before the beating up. Pour into well greased cake tin; let stand till solid. Turn out on powdered sugar, cut in squares, and roll in powdered sugar, and keep in a closed jar or box. COCOANUT MARSHMALLOWS Take two cupfuls of sugar, add a half cupful of water and heat until the sugar is dissolved, then stir in one-half box of gelatine that has been soaked for a few hours in a little water. Let stand until partially cool, then add a pinch of salt, a teaspoonful of vanilla, a cupful and a half of shredded cocoanut, and the stiffly beaten whites of three eggs. Stir well, then pour into deep pans well dusted with corn-starch and powdered sugar. The mixture should be at least a half inch thick. 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 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. Flavor with orange extract, using about a teaspoonful. Whip with silver fork until it begins to thicken. Pour into pan well dusted with cornstarch and powdered sugar; when cool cut in squares and roll in powdered sugar.