Marchpane Of Apricots Massepain D'abricots

Put one pound of Jordan almonds into a stewpan with sufficient cold water to cover them; bring this to the boil, then strain and rinse the almonds in cold water; rub them in a clean cloth to take off the skins, then pound them into a perfectly smooth paste. Add three-quarters of a pound of loaf sugar to six ounces of water and boil to the crack (that is, when the sugar is quite brittle and will snap if a portion is first dipped into cold water); when ready, mix this very quickly in a mortar with the almond paste and half a pot of apricot jam, add a saltspoonful of Marshall's Apricot Yellow, and about twenty drops of vanilla essence; pound the mixture well and leave it till somewhat cool, then turn it on to a lightly-oiled pastry slab, sprinkle it with Marshall's Creme de Riz, and roll it out in thickness about half an inch; then cut it out in shapes with any fancy cutter. Place these on a baking-tin on a sheet of oiled kitchen paper, put another paper on the top, and stand them in a screen or warm place until quite dry; mask with Maraschino glace (vol. i.), and sprinkle them lightly with finely-chopped pistachio nuts. When ready to serve, dish them up in a pile and serve for a dessert dish or for a cold collation. They are also excellent for serving with iced souffles, etc.

Nougat In Cases

Put into a stewpan one tablespoonful of strained lemon juice and a quarter of a pound of castor sugar, and boil these together till a nice brown colour; then mix in a quarter of a pound of blanched and finely-chopped almonds that have been baked a nice golden colour, boil up together, stirring continually, then turn the mixture out on to a lightly oiled slab or board; cut the nougat into small pieces about the size of a Spanish nut, roll them up and leave them till cool, then glaze each over with Maraschino glace (vol. i.), and when this is set put each into a little paper case, and serve for dessert, etc.

Vienna Queens

Mix half a pound of finely-chopped dried cocoanut with three whole raw eggs, one tablespoonful of orange-flower water, a saltspoonful of vanilla essence, two ounces of Marshall's Creme de Riz, two ounces of fine flour, four ounces of icing sugar, six or eight drops of carmine, three ounces of fresh butter that has been worked to a creamy consistency, and three ounces of ratafia biscuit crumbs; mix well all together till quite smooth, then put the mixture into any little moulds, such as walnut moulds, that have been brushed over with warm butter, then dusted over with fine flour and castor sugar mixed together in equal quantities. Place these on a baking-tin, and bake in a moderate oven for fifteen to twenty minutes; when cool, turn them out and glaze them over with Maraschino or Noyeau glace (vol. i.); leave till cool, and serve for dessert, etc.