SWEETMAKING CORNER
MARZIPAN EGGS. Take a quarter of a pound of sugar, and a quarter of a pound or ground almonds. Roll the icing sugar till there are no lumps, and mix it in a basin with the ground almonds. Beat up the white of one egg with a fork, and add it, little by little, to the mixture. Stir, and turn the. mixture on to a board sprinkled with icing sugar. Knead well, and beat it to a nice block. If the marzipan is too soft, add a little more sugar; if too dry, add a few drops of lemon juice or water. Gut one piece at a time from the block, shape this piece to look like a little bird’s egg, and roll it in “hundreds and thousands.” Mould all the mixture in the same way, and Have the “eggs” for a few hours to dry
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Taranaki Daily News, 15 August 1931, Page 25 (Supplement)
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148SWEETMAKING CORNER Taranaki Daily News, 15 August 1931, Page 25 (Supplement)
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