MARSHMALLOWS
Dissolve:
2 env. gelatin 1/2 c. cold water
Put on stove and heat until syrup forms:
2c. white sugar 1/2 c. hot water

Add gelatin slowly and boil 1 minute. Take off stove and
add:

2 tsp. vanilla 1/4 tsp. salt

Let cool 10 minutes. Put mixture in Mixmaster bowl and
beat until white and thick. Put on cocoanut sprinkled pan and
sprinkle cocoanut over the top. Place in refrigerator. When cutting,
dip the sides in cocoanut. Very nice to color your cocoanut, or
even brown same.

Mrs. George Quirk

MAR ZIPAN
1c. almond paste 1/4 tsp. salt
l egg white 2c. confectioner's sugar

Beat egg white and mix with almond paste. Add salt and
enough sugar to make the mixture stiff enough to handle. Knead
10 to 15 minutes and let stand for 24 hours.. Color with vegetable
colors and mould into small shapes.

Mrs. Lucinda Heald
Battleford

EAGLE BRAND TOFFEE

1 can Eagle Brand milk 1/2 c. butter
Ic. white sugar 1/2 c. Lily White syrup

Mix all together and when boiling, time 20 minutes by the
clock. Stir all the time. Nut may be added if desired.
Mrs. Elsie Morrow
COCOANUT ROLL

2c. white sugar 4 Tbsp. butter
3/4 c. milk

Boil until soft ball stage. Add1c. chopped dates. Boil
-42- Weyburn, Sask.

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