FOR SWEETMAKERS
Have you ever made marzipan? This is how it is dona. Boil 41b; loaf sugar and half a gill of water for ten minutes; stir in. 41b ground almonds, and cook for five minutes. Remove from the fire, and when cooled mix in the unbeaten white of one egg. Replace on fire and cook till the mixture thickens and can be stirred cleanly away from the sides of the saucepan. Turn on to a buttered marble slab and knead until perfectly smooth. Colour and flavour to taste. ■ ■ ' ..
To make caramels, boiL lib loaf sugar and one gill of water, add loz butter and a pinch of cream of tartar, and stir well;, boil it till it cracks when dropped into cold water, add whatever flavouring is desired, pour into a well-buttered tin to set, and before it is quite cold cut into squares and wrap separately in grease-proof paper.
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Bibliographic details
Evening Post, Volume CXXII, Issue 16, 18 July 1936, Page 20
Word Count
151FOR SWEETMAKERS Evening Post, Volume CXXII, Issue 16, 18 July 1936, Page 20
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