Marshmallows

1. 30 g (1 oz) gelatine.                                                                 4. 125 g (4 oz) icing sugar.
2. 320 ml (2 gills) cold water.                                                      5. White of one egg.
3. 2 tablespoons orange essence.


    Put the gelatine, sugar and water into a basin, set over a saucepan of boiling water and stir till dissolved. Remove the basin and let the mixture cool slightly. Add the flavoring and the stiffly whipped white of egg. Whisk till the mixture is almost set and pour into a tin which has been dusted with cornflour. When firm, cut into squares or rounds and roll in equal quantities of cornflour and icing sugar. Half of the marshmallows may be dipped in melted chocolate.