This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 cup sugar.
¼ cup water.
1/2 pound marshmallows.
Whites 3 eggs.
1 tablespoon vanilla.
1 1/3 cups heavy cream.
Put sugar and water in saucepan, bring to boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Add marshmallows, cut in halves, and when partially melted beat, using an egg beater, until mixture is smooth. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff, and beat until cold; then add vanilla and cream, beaten until stiff. Freeze, using three parts finely crushed ice to one part rock salt.
¼ pound marshmallows 1 cup confectioners' sugar.
¼ cup boiling water.
Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows and stir until thoroughly blended. Turn into a bowl and cool before serving. A delicious accompaniment to chocolate or coffee ice cream.