Marshmallows

Before the time of store gelatin, marshmallows were a confectioner's specialty made with gum acacia. Modern marshmallows use gelatin or jello for their recipes. Don't expect them to look or taste like the ones you buy in the stores today.

Plain Marshmallows

Dissolve a tablespoon of gelatin in 1/4 cup cold water. Then set the gelatin in the water aside. Take 1 cup sugar, 1/2 cut hot water and boil to the soft ball stage. Add the softened gelatin and a dash of salt and a teaspoon of vanilla to the syrup. Beat until stiff. This takes about 10 minutes. An electric mixer is a blessing. Pour into a buttered pan and refrigerate overnight before cutting. When cold cut into squares and roll in a mixture of powdered sugar and starch. These will dry out very quickly, so a plastic cover is necessary.

Cotlets

4 envelopes of unflavored gelatin. 21/3 cups cold cooked, sieved, apricots, 4 cups sugar, juice of one orange and juice of one lemon.

Place your apricot sauce, and 4 cups of sugar in a saucepan and bring to a boil. Add dissolved gelatin and cook 15 minutes, stirring constantly. Add the juice of orange and lemon. Pour into a flat pan. Let stand overnight, but do not refrigerate. Cut into small squares and dust with powdered sugar.

Dried apricots could be soaked and used, or applesauce could be substituted.

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