Marshmallows
2 tablespoons gelatine (rounded) 2 cups granulated sugar Pinch of salt Flavoring to taste.
Soak the gelatine in 8 tablespoons cold water. Heat the sugar with½ cup water until dissolved. Add gelatine to syrup and just bring it to a boil, take off the stove and let stand in a bowl until partially cool.
Add salt and flavoring, beat with a whip until soft, then with a large spoon until only soft enough to settle into a sheet.
Dust granite pans thickly with fine powdered sugar, pour in the candy about ½ inch deep, and set to cool until it will not come off the finger.
Turn out on powdered paper, cut in cubes and roll in sugar. Nuts, chocolate, or candied fruit may be beaten in, or the marshmallows may be rolled in grated cocoanut before being powdered. -Canadian Farm Cook Book.
FIVE ROSES keeps better than any other flour we know of, because in milling all dirt and fermentable matter are carefully removed. No inferior portions of the wheat, no little pieces of the oily germ can escape the keen-eyed millers of FIVE ROSES to wreck your baking hopes. Now you know why FIVE ROSES keeps sweet and sound so long.