Marshmallows

Here is a start of another week of cake,cookies and of course Candy....for the holidays.

Marshmallows
Helen L. Beach

1 envelope unflavored gelatin
1/3 cup cold water
1/2 cup sugar
2/3 cup light corn syrup
1 teaspoon vanilla
4 cups cornflakes or rice cereal

Soften gelatin in cold water in top of double boiler. Place over boiling water and stir until dissolved. Add sugar and stir until dissolved. Remove from heat. pour corn syrup into large bowl of electric mixer. Add vanilla and gelatin and sugar mixture. Beat at highest speed until mixture becomes thick and of soft marshmallow consistency, about 15 minutes. Crush cornflakes or rice cereal with rolling pin and line sides and bottoms of 7 x 10 x 1 1/2-inch greased pan. pour in marshmallow mixture and smooth top with spoon of knife. Sprinkle additional corn flakes or rice cereal on top. Let stand in cool place ( not a refrigerator) until well set, about 1 hour. To remove from pan, loosen around edges with knife and invert over cookie sheet. Cut into squares with sharp knife moisten with water. Roll marshmallows in remaining corn flakes or rice cereal to coat the sides of the marshmallows. For variation, roll in powdered sugar and cornstarch or roll in coconut. For ginger or chocolate flavor, crush ginger or chocolate cookies and coat marshmallow with them.

Cad`s Angel Pie

I know this recipe calls for crushed graham crackers, but when I made this pie , I bought a graham cracker crust and just rolled a few graham crackers fine to sprinkle on top....oooohhhh , it was so good.

Cad`s Angel Pie
Mrs. Joseph F. Stoway, Sr

15 graham crackers
1/2 pound marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1 small can crushed pineapple ( I drained this)

Melt marshmallows with milk in top of double boiler. Cool. Whip cream and fold in marshmallow mixture. Fold in crushed pineapple. Roll graham crackers finely and line bottom of 9 or 10-inch glass pie pan with half the graham crackers. Pour filling in and cover with other half of graham crackers. Chill.

Pineapple Salad

Here is another Pineapple salad from 1967.

Pineapple Salad
Mrs. R. E. Rice

1 12-oz can sliced pineapple, cut into chunks
1 pound marshmallow, cut into fourths
1 cup nutmeats
2 eggs well beatn
3 Tablespoons sugar
2 Tablespoons flour
1 Tablespoon butter

Drain pineapple , saving all juice. to juice , add sugar , flour, eggs and butter .Mix well and cook until thickened. cool and add pineapple, marshmallow and nutmeats. Mix well and let set 1 hour before serving.