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MARSHMALLOW FILLING

(Icings And Fillings For Cakes) - (The International Jewish Cook Book)







Melt one-half pound marshmallows over hot water, cook together one cup
of sugar and one-quarter cup of cold water until it threads thoroughly.
Beat up the white of an egg and syrup and mix, then add to the melted
marshmallows and beat until creamy and cool. Can be used for cake
filling or spread between two cookies.

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MARSHMALLOW FILLING OR ICING

3 ounces melted chocolate
3 tablespoons cream
1 egg
3/4 cup powdered sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar
gradually; add cornstarch which has been mixed with a little cold
water; cook in top of double boiler, stirring constantly until smooth
and thick; add salt and vanilla. Spread between layers of cake.









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