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INGREDIENTS

1 cup sugar
V3 cup water
1 tablespoon ROGERS’
GOLDEN SYRUP
Yo cup quartered
marshmallows
egg white
teaspoon vanilla

med nl

2 cups ROGERS’
GOLDEN SYRUP

2 egg whites

teaspoon white

vinegar

V4 teaspoon salt

2 or 3 squares unsweet-
ened chocolate

—

V3 cup ROGERS’
GOLDEN SYRUP
Yq pound chopped dates
or figs
Y3 cup boiling water
1 tablespoon lemon
juice

1 egg white
V4 teaspoon salt
Vo cup ROGERS’
GOLDEN SYRUP
] teaspoon vanilla

Marshmallow Cream Frosting

Boil sugar, water and ROGERS’
GOLDEN SYRUP until little of mixture
forms “soft ball’’ when tested in cold
water (234-236°F). Fold in marsh-
mallows and pour slowly over egg
white, beating constantly. Add
vanilla and beat until thick.

Variations can be made by adding
nuts, dates, etc., and this mixture
can be used as a filling.

Chocolate Frosting

Mix first 4 ingredients in top of
double boiler. Cook, beating con-
stantly with rotary beater, until stiff
enough to stay in peaks. Add
melted chocolate, do not beat,
merely fold in gently.

Date or Fig Filling

Mix altogether and cook until
thick enough to spread.

Fluffy Syrup Frosting

Beat egg white with salt until it
will hold in good peaks. Boil
ROGERS’ GOLDEN SYRUP until will
spin a thread—about 2 minute.
Pour syrup in thin stream over egg
white, beating constantly.

Marshmallow Frosting Add 6 chop
ped marshmallows while beating.