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 overnight.

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 37. The excerpt below is the record exactly as published.

MARSHMALLOW DESSERT 1 pound marshmallows 1 bottle maraschino cherries 2 cups nut meats 2 cups whipped cream Sau°r's vanilla extract Cut marshmallows into small pieces and pour cherry juice over them. . Let stand over night. Then add whipped cream, nut meats and cherries, cut fine. Put into refrigerator until ready to serve. —Mrs. T. R. Troutman, Polkton, N. C. SHREDDED WHEAT BISCUIT WITH STRAWBERRIES Prepare strawberries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapples, bananas, «,nd other fruit, fresh or preserved, can bs served with Shredded Wh<?at Biscuit in the same way. LEMON CREAM (DELICIOUS) 2 tablespoons corn starch 1M cups sugar Juice and rind of IV2 lemons 2V2 cups boiling water 3 eggs Dissolve the corn starch in a little water, add the juice and rind (grated) of the lemon, the sugar, and boiling water. Add yolks of eggs, well beaten, and cook until it thickens. Stir constantly. Remove from fire and fold in whites of eggs, beaten stiffly. Let tcool before serving. — Hattie Knotts. CRYSTALLIZED APPLES Drop whole pared and cored apples into boiling syrup made of sugar and water, colored with pink vegetable coloring. When thoroughly done, lift out of syrup carefully to prevent breaking and place on platter to cool. Fill core with nuts and cap with a marshmallow, slightly brown. — Mrs. W. O, Spencer, Winston, N. C. 94 SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER SHORT CAKE During fruit season there is nothing better than a good short cake. Beginning with strawberries, one may next use dewberries, blackberries, huckleberries, soft peaches, and even sliced apples that have been pre- viously cooked. A good recipe for short cake is as follows: 2 cupfuls Melrose flour 1 teaspoon salt 4 to G tablespoons fat 4 teaspoons Royal baking powder 1 tablespoon sugar % cupful milk 1 egg Sift together the dry ingredients, then rub in the fat with the finger tips or the back of the mixing spoon until the mixture looks flaky. Pour in the milk to make a soft dough and roll on a floured board. Bake in one layer for a large short cake or cut with a biscuit cutter for individual short cakes. Bake in a hot oven for from 12 to 15 minutes. Split in two parts and put one quart of sweetened fruit between the layers and on top. Serve hot or cold with hard sauce or whipped cream. Garnish cream with two or three fresh berries. Hard sauce is made as follows: V2 cupful butter 2 tablespoons cream 1 cupful powdered sugar Sauer's flavoring to taste Cream the butter and work in the sugar and cream alternately. — Mrs. Rosalind A. Redfeam. BOILED CUSTARD 5 eggs 1 level teaspoon salt 1 qt. fresh milk 1 teaspoon vanilla 5 heaping tablespoons sugar Bring milk to scalding point without boiling; take from fire and pour slowly into well-beaten yolks of eggs with which have been creamed salt and sugar. Replace on fire in double boiler and stir until custard coats the spoon and is smooth and creamy. While quite hot, fold in the well- beaten whites and add vanilla. Chill before using. — Mrs. T. L. Caudle. CHOCOLATE PUDDING 2 cups milk 2 eggs 4 teaspoons sugar Vi cup chocolate V2 teaspoon vanilla IV2 teaspoons flour, dissolved Boil milk and chocolate together. Beat yolks oi* eggs with sugar. Add flour and when thoroughly mixed, stir into boiling milk and chocolate. Cook until it thickens, stirring constantly. When thickened, add vanilla. Put into pan, cover with well-beaten whites of eggs, slightly sweetened. Brown in oven. — Mrs. T. A. Marshall. 95 SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER FRUIT PUDDING 1 qt. canned fruit 2 teaspoons Royal baking powder 1 pint Meirose flour 1 teaspoon salt Place fruit (cherries, blackberries, peaches or damsons especially good) in vessel with close fitting top. Let come to a boil. Put flour, baking powder, and salt in bowl. Add enough cold water to make a dough, not too stiff, mixing with a fork. Take cover off boiling fruit, drop dough into it, placing top on lightly at once. Move to back of stove where it can steam slowly for 35 minutes. Do not remove top while pudding is cooking. Serve a slice of pastry with 2 or 3 tablespoons of the fruit and juice, topped with hard sauce made by creaming thoroughly 1V2 cups sugar, V2 cup butter, and thinning with 2 tablespoons cream. Flavor with Sauer's vanilla. — Mrs. Ben I. Dunlap, Ansonville, N. C. SWEET POTATO PUDDING 2 eggs 1 cup sugar 1 cup grated sweet potato V2 cup butter Allspice, nutmeg and cinnamon to batter; mix in order given and bake in V2 cup milk Pinch of soda 1 tablespoon Melrose flour 1 tablespoon molasses taste. Enough milk to make a soft moderate oven. — Mrs. R. S. Pruette. SNOW PUDDING 2 tablespoonfuls gelatine 1 teaspoon Sauer's vanilla Vi cup cold water 1 cup boiling water 1 cup sugar 3 whites of eggs 1 cup lemon juice Beat whites of eggs light and when jelly begins to thicken, add to it. Beat until smooth, then pour in mold. Sauce for Pudding Yolks of 3 eggs V2 teaspoon Sauer's vanilla Vs teaspoon salt % cup sugar 1 pt. hot milk Stir constantly until thick like boiled custard. — Mrs. E. C. Ingram. SW EET MEAT PUDDING 6 ozs. butter M> lb. sugar 6 eggs (beaten separately) 1 nutmeg 1 glass jelly A little lemon juice Bake in rich pie crust rolled thin in cake pans. — Miss Nancy L. Little. — SATISFACTORY WORK ALWAYS — STOGNER'S BARKER SHOP — BANANA PUDDING 4 bananas 1 cup sugar 4 eggs 2 cups sweet milk 18 or 20 vanilla wafers Butter size of walnut 2 tablespoons corn starch Cut the bananas cross ways in thin slices; put alternate layers of wafers and bananas, leaving first and last layers of the wafers until the pan is full; then make a custard of the milk, corn starch, butter and yolks of the eggs, adding four tablespoonfuls of sugar; spread over the top and put <n oven until brown. — Mrs. Fred Wall. DATE PUDDING 1 pkg. Dromedary dates Vz cup sugar xk teaspoon Royal baking powder 1 pinch salt cup walnuts or pecans 1 teaspoon Sauer's vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.