FRILLS ADS & OIBLES

Sun (Auckland), Volume 1, Issue 86, 2 July 1927, Page 20

FRILLS ADS & OIBLES

MARZIPAN DELIGHTS

(By ROSAMUND.) Marzipan “fruits” and “vegetables” are, perhaps, the prettiest of all homemade goodies, and they are certainly extremely interesting to make. Iri addition to the marzipan is needed one or two clean paint brushes, a little cochineal and several vegetable dyes, some cloves, and a stick of angelica. You will also find a tiny star-shaped cutter very useful for stamping out the calyx. Or you may buy calyx and imitation leaves made of coloured cambric. Ingredients To make the marzipan are required lib of ground almond, lOoz. of castor sugar, lOoz. icing sugar, whites of two eggs, and 1 tablespoonful of orange flower water. Crush the icing sugar with a roll-ing-pin and sift it through a hair sieve. Mix it well together with the castor sugar, almonds and orange flower water. Add enough white of egg, slightly beaten, to bind the ingredients together, and knead on a board. Sprinkle with icing sugar until the paste is stiff and smooth. Strawberries Colour the marzipan pink by dropping upon it a very little cochineal and kneading thoroughly. It can be flavoured with strawberry essence. Then shape it into strawberries. Take a paint-brush and paint the top a slightly deeper colour with cochineal diluted in rosewater. A cambric calyx may be pressed lightly upon the strawberry, or this may be stamped out of a thin sheet of marzipan coloured green, and the stalks made of strips of angelica. Pears and Apples These may be moulded to the correct shape and coloured. The “nose” is indicated by a clove inserted into one end, and the stem may be a grape stalk. Carrots When making carrots it should be remembered that a short, thick stem of 'green mazipan is needed to indicate where the foliage has been cut off. Potatoes ‘ These are very easy to make, being simply rolled in cocoa and one or two “eyes” indicated. .... Peppermint Creams (Uncooked) 'The necessary ingredients are £ lb. icing sugar, the of one egg, half a teaspoonful of peppermint essence. Whip the white of egg and pour it over the sifted icing sugar, adding .the essence. Stir the mixtVe into a stiff paste. If it is too dry, add a little water or cream. Sift some icing sugar fairly thickly on a board and roll out the pa.ste on this, cutting it into little rounds, about an inch and a-half in diameter. Let the sweets remain on a sugared dish for a day or two until they are set hard. When whipping the white of an egg for queen pudding add a tiny drop of vanilla to the sugar when sweetening the whte and the flavour will be improved.