Marshmallow Cream Frosting

From a
1912
cook book
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.

Put 3/4 c. of Sugar and 1/4 c. of Milk
into a saucepan and bring slowly to the boiling point.
Boil for about 5 minutes.
Break into pieces 1/4 lb. of fresh Marshmallows
and place in a double boiler with
2 Tbsp. of Hot Water
and 1/2 tsp. of Vanilla.
Stir until smooth,
then add the Milk and Sugar syrup gradually,
stirring constantly.
Beat until cool,
when it will be ready to spread.
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