3/4 c. maple sugar
1/3 c. boiling water
1 large tbsp. marshmallow cream
white of 1 egg

Put maple sugar and boiling water in saucepan, stirring occasionally, until sugar is dissolved, then boil without stirring until syrup will thread when dropped from tip of spoon. Add marshmallow cream and pour gradually on beaten white of egg, beating constantly. Place over hot water and fold over and over for 3 minutes; remove from fire and continue folding until the right consistency to spread.