Raspberry Marlow

I love vintage cookbooks and old recipes.  So I was so excited to read about the Everything Old Is New Again recipe contest over at the Domestic Muse.  I recently inherited an old cookbook that belonged to my grandmother, Norge Binding of Culinary Arts Institute Encyclopedic Cookbook.  I love this cookbook!  One, it is huge, two, the copyright is 1945 so it is FILLED with vintage recipes, and three, my grandmother won this book for being the top sales girl on the floor of White House Appliances in Eureka, CA.  She was very proud of her accomplishment and of this cookbook.

This was my first time actually using this book because I am so afraid it is going to fall apart!  It deserves to be used though and it reminds me of my grandmother and makes me wonder if she had ever tried the recipes and what she thought of them.  Grandma, I made this for you!  It is very rich tasting, but perfect for a spring day.  My five year old thought it would be perfect in a no-bake pie with a graham cracker crust.  Perhaps that will be our next experiment with the leftovers!

Raspberry Marlow adapted from Norge Binding of Culinary Arts Institute Encyclopedic Cookbook

Ingredients:

1 1/2 c. raspberries (defrosted if frozen)

8 oz. marshmallows

1/3 c. dates, finely chopped

1 c. heavy whipping cream

Directions:

1.  Mash the raspberries to a pulp and add them to the top of a double boiler over gently simmering water.  Add the marshmallows and stir continuously until the marshmallows are melted completely.

2.  Transfer the marshmallow mixture to a bowl, stir in the dates.  Chill the mixture 1-2 hours.

3.  Whip the whipping cream until heavy peaks form.  Stir in 1/3 of the whipping cream into the chilled marshmallow/raspberry mixture to lighten it a little.  Fold in the rest of the whipping cream gently.  

4.  Chill until ready to serve.