Chocolate Marshmallow. One cup of granulated sugar,

Step 1. to cook until it ropes. In the meantime, beat the whites to a stiff

Step 2. meringue; add the cooked sugar to the whites and beat it quickly,

Step 3. preventing it from getting lumpy, then add the gelatine slowly,

Step 4. and last the chocolate. Stir on ice until it thickens. Caramel Cake with Almonds a la Maude

Step 5. Gateau de Caramel aux Amandes a la Maude

Step 6. [See recipe Peach Cake a la Blenda.] When it is baked turn out,

Step 7. and when cold cut the cake on the top all around, leaving an edge

Step 8. about an inch in thickness [be careful not to cut through]; also

Step 9. leave about a half inch in thickness for a bottom of the cake. Put

Step 10. it back to the form in which it has baked but first butter it well

Step 11. and fill in it about an inch thickness of caramel. Fill the cake

Step 12. and leave until cold; when cold put on the stove in hot water for

Step 13. about five minutes to melt the caramel so it will come out easily. Turn it out on a platter and serve with whipped cream all around.

Step 14. Filling. Carefully cut away the brown part from the crumbs

Step 15. that were scooped out which should amount to about two cups.

Step 16. Crumb it. Put a cup and a half of milk on the stove; add to it

Step 17. three tablespoons of chopped almond paste and four tablespoons

Step 18. sugar, thicken it with two heaping tablespoons of cornstarch

Step 19. dissolved in half cup milk, add the cake crumbs; flavor it with

Step 20. vanilla, and carefully add the whites of three eggs that have been beaten to a meringue. Let cook for two minutes.