Cookery for every household

only cost about 9 d. per dozen. These can also be had in a variety of shapes, such as shells, walnuts, leaves, fish, &c. Flavour and colour the marzipan in keeping with the shape of mould to be used. Then divide it into pieces large enough to fill the mould, and roll them into balls or oval shapes. Take one piece at a time, and press it into the mould until the pattern is well marked. Then ease the marzipan away from the edges, being careful not to spoil the shape ; give the mould a sharp tap on the table, and the marzipan should fall out. The mould may be dusted out with a little corn starch or icing sugar if the marzipan is inclined to stick to it. As the pieces are moulded, place them on a tin and set aside to dry. Without Moulds. — Simple shapes, such as apples, pears, cherries, carrots, potatoes, &c., may be formed with the hands without the help of any mould; in fact with a little taste and ingenuity an endless variety of sweets may be made from coloured marzipan paste. 2934. Marzipan Slices, 1 Divide some marzipan into three equal-sized pieces, and flavour and colour each according to taste. One portion might be coloured pink and 2 Q flavoured with raspberry, another green and flavoured with maraschino, and the third left its natural colour and flavoured with lemon. Then roll out each piece to a similar shape and \ of an inch in thickness. Brush over one piece very lightly with cold water, and lay a second piece on the top, then brush over again with water, using very little, and lay on the third piece of almond paste. Now press the slices together with a rolling-pin, moisten the marzipan with a little sugar syrup or white of egg, and press a sheet of wafer paper on to both sides. (This latter may be omitted if not convenient.) Set the block aside until dry and firm, then trim the edges, and cut in fancy shapes. A more decorative sweet may be made by coating the topmost layer with a little glace icing (see Recipe 2838), and sprinkling it with chopped pistachio nuts before cutting out. A larger variety of colours may be made if wished, and if the block of paste is rather thick, cut it in slices first, and then across again into small pieces. 2935. Marzipan Slices, 2 Take some marzipan and divide it into three portions, but not of equal size. Take a small piece, flavour it with essence of vanilla, and leave it its natural colour. Take a second piece, double the size of the first, flavour it with rose or strawberry, and colour it a pretty pink ; then a third piece, double the size of the second, colour it green, and flavour with essence of almonds or some liqueur. Now take the smallest piece, and roll it out with the hands until it is like a thin lead pencil. Next roll out the pink portion with a rolling-pin until it forms a strip as long as the natural-coloured roll and about 2 inches in width. Lay the pencilshaped roll in the centre of this, and fold the pink paste round it, cutting off any that may be superfluous. Roll on the board with the hands until the join is scarcely seen. Now roll out the green portion of marzipan, and wrap it round the pink roll in the same way. Make the roll as smooth and even as possible — if very long cut it in two — and place it on a tray lined with paper to dry.