Method.—Boil the sugar and water to 240° F., then draw the sugar boiler or pan aside, and when the syrup has cooled slightly add the almonds and whites of eggs. Stir by the side of the fire for a few minutes, then turn on to a slab, stir in the icing sugar, and work with a spatula until the preparation is cool enough to handle. Knead until perfectly smooth, add flavouring to taste, and mould into desired shapes.
2332.—MARZIPAN, GERMAN.
Ingredients.—1 lb. of almonds, ¾ of a lb. of castor sugar, ½ a lb. of sifted icing sugar, ¼ of a gill of orange flower water.
Method.—Blanch and shred the almonds finely, and pound them to a paste with the orange flower water. Put the castor sugar and pounded almonds into a stewpan placed in a tin of boiling water, and stir until the preparation, when touched, does not stick to the fingers. Turn on to a slab, add the icing sugar, work with a spatula until cool enough to handle, then knead until perfectly smooth. Colour and flavour to taste, and use as required.
2333.—MARZIPAN SLICES.
Ingredients.—Marzipan No. 2331, Vanilla, raspberry and coffee essences, brown, red and green colouring substances.
Method.—Divide the marzipan into 3 equal portions, and colour them brown, red and green. Flavour the brown with coffee essence, the red with raspberry, and the green with vanilla. Roll the 3 pieces out to a uniform shape, and about ⅓ of an inch in thickness. Brush the red piece over with water, cover with the green piece, brush lightly over with water, and lay the brown marzipan on the top. Press firmly with the rolling pin to make the parts adhere, brush the brown surface lightly over with water, cover with wafer paper, and roll gently until it becomes firmly attached. Turn the marzipan over, moisten and cover with paper, and roll as before until the paper adheres. When dry and set, cut the marzipan into narrow strips, and each strip into diamonds or squares.
2334.—NOUGAT.
Ingredients.—4 ozs. of icing sugar, 4 ozs. of honey, 8 ozs. of almonds, 2 whites of eggs, wafer paper.
Method.—Blanch and dry the almonds thoroughly. Line a box of suitable size first with white paper and then with wafer paper, both of which must be cut to fit exactly. Put the sugar, honey and whites of eggs into a copper sugar boiler or pan, and stir by the side of the fire until the mixture becomes thick and white. Drop a little into cold water; if it at once hardens, remove the pan from the fire, and stir in the
