cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt. Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
FIG MARGUERITES
Put in top of double boiler
⅞ cup sugar and
3 tablespoons water. Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. Add
1 egg white, unbeaten. Place over hot water and cook, beating constantly with egg beater for 7 to 12 minutes or until mixture will hold its shape.
Add
1 tablespoon marshmallow cream and
¼ teaspoon vanilla, and fold over and over until again stiff enough to hold its shape. Add
⅓ cup (3) figs cut in small pieces and
⅓ cup nut meats cut in small pieces. Pile on
Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown. This rule will cover 3 dozen small crackers. Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges. Remove from hot water, and continue folding over gently until of the desired stiffness.
