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
1/4 teaspoon vanilla, and fold over and over until again stiff
enough to hold its shape. Add
1/3 cup (3) figs cut in small pieces and
1/3 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.



MARSHMALLOW FROSTING

Use above mixture with or without figs and nuts as a cake filling or
frosting. It need not be baked.



CANDIED MINT LEAVES