marshmallow. Sift starch over them and dip next day or whenever set firm enough to remove from starch.
TOASTED MARSHMALLOWS
(COCOANUT).
Place 3 or 4 pounds of Macaroon cocoanut in a clean, dry kettle, set on slow fire and stir continually until a golden brown and dump in a paper lined starch tray.
Place in another kettle about 2 quarts simple syrup and about ½-pound glucose and mix thoroughly. Take about 2 pounds marshmallows at a time and throw them into the syrup and with your hands mix until all are wet and then throw into the cocoanut and have helper mix in cocoanut until all are covered.
Place in tray and set in dry place for awhile and they are ready for store.
HAYSTACKS.
Place in kettle
| 2 | lbs. glucose. |
| 2 | lbs. molasses. |
| 3 | lbs. thread cocoanut. |
| 2 | qts. water. |
It is necessary to use a good deal of water in order to make the cocoanut tender.
Set on fire, stir and cook until a small part tested in cold water forms together, that is so the cocoanut holds together.
A good way to tell when done is when the whole mass clings together. When cooked set on tub and add a few drops of liquid-red color, one teaspoonful nutmeg and a small piece
