Make Mine with Marshmallows

Some recipes from the 1939 marshmallow cook book Make Mine with Marshmallows.  The booklet was produced by the Angelus Campfire Company and the company continues today as Doumak in Bensonville near Chicago. The original marshmallow, a delicacy enjoyed by the Pharaohs in 2000  BC, was based on the marshmallow plant. The modern variety is simply corn syrup, sugar, dextrose, water and (the magic ingredient) air. Doumak have a website about the history and manufacture of marshmallows. Here are 3 recipes from this excellent cookbook.


CAMPFIRE MARSHMALLOW MERINGUE

1 quarter-pound package (16) Campfire Marshmallows
1 tablespoon milk
2 egg whites
¼ cup sugar
¼ teaspoon salt
¼ teaspoon vanilla extract

Place marshmallows and milk in saucepan. Heat slowly, folding over and over until marshmallows are half melted. Remove from heat and continue folding until mixture is smooth and fluffy. Allow to cool. Meanwhile, beat egg whites until they hold a peak. Slowly add sugar, beating constantly. Add salt and vanilla extract. Blend lightly with marshmallow mixture and spread on pie in swirls. Brown in broiler or hot oven (450 degrees F.) for ½ minute or until tips of meringue swirls are golden brown. Sufficient to top 1 filled pie.
Lemon, Orange or Lime Meringue: Follow above recipe, substituting 1 tablespoon desired fruit juice for vanilla extract.

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COLA MARSH ICE

1 ½ quarter-pound packaqes (24) Campfire Marshmallows
2 cups cola beveraqe
⅛ teaspoon salt
2 tablespoons lemon juice

Place marshmallows and 2 tablespoons cola beveraqe in saucepan. Heat slowly, foIdinq over and over until marshmallows are half melted. Remove from heat and continue foldinq until mixture is smooth and fluffy. Cool sliqhtly, then blend in remaininq cola beveraqe and lemon juice. Pour into tray of automatic refriqerator and freeze, stirrinq two or three times durinq the freezinq period. Serve firm as an ice or somewhat melted as a dessert which is both sipped and spooned. Garnish with curled lemon rind and fresh mint sprays. Serves 5.

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MINT MALLOBET

1 ½ quarter-pound packaqes (24) Campfire Marshmallows
¾ cup hot water
½ cup fresh mint leaves, cut fine
½ cup cold water
¼ cup lemon juice
3 drops qreen food colorinq
2 eqq whites
1 tablespoon suqar

Place marshmallows, hot water and mint in saucepan. Heat slowly, foldinq over and over until marshmallows are half melted. Remove from heat and continue foldinq until mixture is smooth and fluffy. Allow to cool, then blend in cold water, lemon iuice and food colorinq. Chill. Beat eqq whites until they hold a peal. Slowly add suqar, beatinq constantly. Blend liqhtly with marshmallow mixture. Pour into tray of automatic refriqerator and freeze, stirrinq twice durinq the freezinq period. Serve as a dessert ice or as a meat accompaniment. Serves 6.