APPLE MARSHMALLOW.
Place 1 dozen marahmallows in a double saucepan and soften them without melting them too much. In the meantime, peel and core six large cooking apples, stew them carefully with 1 tablespoon butter, 1 cup sugar, and 1 tablespoon water. Remove carefully and allow them to get quite cold. Chop 2 tablespoons blanched almonds into small pieces and brown in oven. Mix almonds and marshmallows together and fill apple centres. Have ready 1 pint red jelly on the point of setting, mask apples well with it, giving about three coats. Sprinkle with chopped almonds and serve in tall stem glasses big enough to hold the apples.
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https://paperspast.natlib.govt.nz/newspapers/AS19400919.2.93.3
Bibliographic details
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Auckland Star, Volume LXXI, Issue 223, 19 September 1940, Page 13
Word count
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108APPLE MARSHMALLOW. Auckland Star, Volume LXXI, Issue 223, 19 September 1940, Page 13
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Acknowledgements
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