We have had a couple of days of heavy-duty information on historical methods of preserving meat and fish, and of how to make decomposing meat edible, so today I want to give you something sweet and frivolous.
I have been having fun exploring promotional cookbooks and pamphlets, and one from an American marshmallow-manufacturing company caught my eye. It is called How Famous Chefs use Campfire Marshmallows, and it was published in 1930. There are many recipes of course for the obvious – cakes and frostings and frozen desserts, but I want to share with you today a few of the less obvious choices (in name at least.)
Teddy Bear Cave Salad.
Pit and stuff each of two large dates with half marshmallows. Into each of three marshmallows press a nut meat and toast in the oven. Arrange lettuce leaves to resemble an open cave. Place stuffed dates and toasted Campfire Marshmallows inside the cave. Dress with fresh orange juice.
From Chef Charles of the Embassy Club, New York.
Cheese and Marshmallow Salad.
Mix Cottage Cheese with cream and a little salt. Put a good spoonful on a piece of lettuce. Make a border of Campfire Marshmallows cut in half. On top place half a walnut. Decorate with small pieces of pimento. Any dressing can be served with it.
From Chef Kircher of the Raquet Club of Philadelphia.
2 ounces of cream
1 grated lemon peel
6 Campfire Marshmallows
12 slices of thin cut bread
Whip the cream into the eggs until quite light.
Cut each Campfire Marshmallow into four slices. Spread these on 6 slices of bread. Divide the grated lemon peel over the marshmallow then cover with the remaining 6 slices of bread.
To hold this together insert a toothpick from each side, dip this into the cream and eggs, and fry slowly in butter. Remove toothpicks and serve.
From Chef Amiet of the Palmer House, Chicago.
The final recipe is not credited to a famous chef, but is in a general recipe section of the book, but I thought the name was intriguing enough to warrant its entry.
Wermeil Globules a la Sue.
Roll Campfire Marshmallows into the shape of strawberries and cover with strawberry icing. With a pastry bag make a stem of chocolate icing. Decorate with small flowers and green leaves made of red and green cherries.
The second recipe sounds a bit like this classic from William Balcom and Joan Morris: www.youtube.com/watch?v=7tWuG2oPL3o
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