Marshmallow Dessert

Ingredients

• 1 pound marshmallows
• 1 bottle maraschino cherries
• 2 cups nut meats
• 2 cups whipped cream
• Sauer's vanilla extract

Method

1. 1

   Cut marshmallows into small pieces and pour cherry juice over them.

2. 2

   Let stand over night.

3. 3

   Then add whipped cream, nut meats and cherries, cut fine.

4. 4

   Put into refrigerator until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 35. The excerpt below is the record exactly as published.

Sauer's vanilla extract Heat milk slowly, and when it comes to a boil, add sugar and butter. Dissolve corn starch in a little milk, add well beaten eggs, and add slowly to the hot milk. When the mixture has thickened sufficiently, add vanilla. Split cake and spread between layers, and serve with whipped cream 01 chocolate sauce. — Mrs. W. H. Reddish, Morganton, N. C. 91 SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER PINEAPPLE PIE Mix one cup sugar, level tablespoon starch, add one cup boiling water, three-fourths cup syrup drained from can of crushed pineapple. Bring to boiling point stirring constantly; cook in double boiler 30 minutes. Add two beaten egg yolks, cook 30 minutes longer, stirring constantly. 1 tablespoon butter. Add % cup drained crushed pineapple, juice of lemon then pour into baked crust and cover with meringue, and brown over. —Mrs. Ted Coggeshall, Darlington, S. C. PEACH PIE % can peach juice 6 tablespoons butter % cup brown sugar 3 tablespoons Melrose flour 2 teaspoons of lemon juice The above ingredients to be made into a sauce. Line pan with pie pastry, cover with peaches, bowl side up; pour sauce over this and use strips of pastry for top crust. Bake in moderate oven. — Mrs. Ted Coggeshall, Darlington, S. C. NEVER FAIL PIE CRUST 2 rounded tablespoons lard Pinch of salt 1 cup Melrose flour Rub together until well blended, add enough water to make a stiff dough. _M- T Wall. CREAM PUFFS One-half cup butter melted in one cup hot water; put in pan on stove to boil. While boiling, stir in one cup Melrose flour; take off and let cool; when cold, stir in three eggs, one ofter the other without beating. Drop on buttered tins and bake in a hot oven twenty to thirty minutes. Cut off tops and fill with cream filling. Filling 1 cup milk 1 egg V2 cup sugar Thicken with corn starch and flavor with Sauer's vanilla. — Mrs. T. C. Coxe. ^2 SALAD DRESSING — USE HENARDS — THERE'S NONE BETTER 43u66ut3$ PRUNE WHIP 20 stewed prunes Whites of 7 eggs V2 cup black walnut meats 4 tablespoonfuls sugar To stiffly beaten egg whites add sugar, chopped prunes and walnuts. Bake in water bath until a biscuit brown. Serve with a custard sauce and whipped cream. — Mrs. H. B. Covington. FRUIT CREAM 2 cups sliced pineapple 1 cup bananas 2 cups marshmallows 1 cup heavy cream Drain pineapple and cut in cubes; cut marshmallows in four pieces and mix lightly with pineapple. Pour pineapple juice over diced bananas and let stand. Just before serving, drain then add to pineapple and marsh- mallows; then to this mixture fold in stiffly whipped cream. Garnish with cherries or strawberries. — Mrs. J. T. Austin. MAPLE CHARLOTTE 1 °«t v" 1 pint whipped cream oyrup % teaspoon salt pkg. Knox gelatine Sauer's vanilla extract Dissolve gelatine in cold water, then add enough water to make a pint. Heat syrup, beat egg, and mix. When mixture gets cold, whip the; cream and add all together. Let stand over night. — Mrs. Annie C. Winburn. BANANA NOISETTE V2 doz. bananas V2 cup walnut meats Grind nut meats and roll bananas in this with a little brown sugar and nutmeg flavor. Put a little butter in pan and bake to a nice brown, then add one -half cup cream and serve. — Mrs. A. D. Griffin. CHARLOTTE RUSSE V2 box gelatine 1 pint whipped cream V2 pint tepid water 5 egg whites Dissolve gelatine in water, strain and add sugar to taste. Add whipped cream and fold in stiffly beaten eg whites. Add V?. cup chopped almonds. Flavor to taste. Garnish with cherne... Serves eight. — Mrs. R. L. Hardison. 93 SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER CHOCOLATE BLANC-MANGE V2 box gelatine 1 qt. sweet milk 4 oz. chocolate 1 cup sugar Soak gelatine in enough cold water to cover it until dissolved. Boil milk, sugar and chocolate five minutes. Add gelatine and boil five minutes more, stirring constantly. Flavor with Sauer's vanilla and serve with pink colored cream. For tea, make in morning; for dinner, night before. — Mrs. J. M. Covington MARSHMALLOW DESSERT 1 pound marshmallows 1 bottle maraschino cherries 2 cups nut meats 2 cups whipped cream

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