Marshmallows

Directions

1. 1
   Soak the gum arabic in one cupful of the water and the orange-flower water.
2. 2
   Heat and melt it in a double boiler, then strain through a fine sieve.
3. 3
   Dissolve the crushed sugar with the remaining water, add the cream of tartar and boil to 245°, or until it forms a firm ball when tried in cold water.
4. 4
   Beat up the whites of the eggs to a stiff froth; beat in the vanilla and granulated sugars.
5. 5
   Mix the hot syrup with the dissolved gum and the beaten whites of eggs and beat until white and sufficiently firm to run into starch impressions.
6. 6
   Dust over with cornstarch and set aside for twelve hours.