Ingredients
- 1/2 box gelatine
- 3 eggs
- 1 small box marshmallows
- 3 eggs very stiif
Directions
1/2 box gelatine, 1 qt. cream, whites of 3 eggs, Vo cup of pow- dered sugar, 1 small box marshmallows, % pound shelled almonds; soak y- box gelatine in y^ pt. of cream until soft ; set dish in a pan of hot water and stir until smooth; whip lyo pts. cream; beat whites of 3 eggs very stiif, stir in lightly y2 cup powdered sugar (a little more if desired) and then the gelatine mixture which should be lukewarm; put in a little at a time and beat rapidly so it will not lump ; add flavoring ; then add gradually to the whipped cream ; add last the marshmallow^s which have been cut in small pieces, also the almonds which have been blanched, and cut or chopped; line a mould with lady fingers or sponge cake ; turn in the mixture and let stand at least one hour; keep very cool.
Mrs. L. B. Tetens.