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Cocoanut Marshmallows

2 cups sugar 1/2 cup corn sirup 1/2 cup hot water 4 tablespoons powdered gelatine 4 tablespoons cold water 2 eggs-whites only 1 teaspoon vanilla extract 1 tablespoon cornstarch Dromedary Cocoanut Put sugar, sirup and hot water into a saucepan, and stir until sugar is dissolved; bring to boiling point and boil without stirring to 240° F., or until the mixture forms a soft ball when tested in cold water. Remove from fire, add gelatine dissolved in cold water, and beat until white. Add whites of eggs beaten until stiff and beat until thick. Then add vanilla and cornstarch, pour into a pan nine inches square that has been dusted with confectioners' sugar, and sift confectioners' sugar over the top. Let stand in a cool place over night.

Cut into squares with a silver knife that is kept constantly moist, being dipped into lukewarm water. Put a few marshmallows at a time into a strainer, hold in steam from boiling water just long enough to make sticky and roll in plenty of Dromedary Cocoanut. Pack in boxes.