SWEETMAKING CORNER

Taranaki Daily News, 13 April 1935, Page 21 (Supplement)

SWEETMAKING CORNER

\ MARZIPAN MICE. In the days of Queen Elizabeth it was the fashion to make all sorts of little animals in marzipan, and the cookery books of the 'time told children how to make moulds into which the marzipan could be pressed. To-day many . children are quite clever with their fingers, and can model small animals, shells, fruit and practically anything they like. Lei us begin by making marzipan mice . . . Get some. thin clean string for. tails, and find round black beads for eyes. Now make the marzipan . . . Put a quarter of a pound of icing sugar, a quarter of a pound of ground almonds, and-two tablespodnsful of unsweetened cocoa into a basin. ’ Mix well, add the slightly beaten- white, of one egg, mix again, then knead on a board until the marzipan is smooth. If it seems too dry, add a few drops of water; if too soft, stir in- a little- more icing sugar.Beat.the marzipan intc a block and cut this into pieces each large enough to mate a small mouse. Flatten a piece, lay the string along, it, roll in your hands; then model it into the shape of a mouse. Prick up the ears, point the nose, and put in the eyes. Do not givd the mouse legs, because sugar mice are always-crouching down, - Cut the tail to the proper length, and leave the sweet to get quite dry.