Aunt Caroline's Dixieland Recipes/Cakes/Marshmallow Filling

by Emma McKinney

MARSHMALLOW FILLING

One-fourth pound of marshmallows,
Whites of two eggs,
One cup of sugar,
One-half cup of water.

Boil sugar and water until it spins a thread. Cut up marshmallows and pour boiling water over them to steam. When sugar is done, pour gradually over the whites of two eggs beaten stiff, then add marshmallows; beat until creamy and spread on cake layers.