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Classic
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page 375
11. Colored Sugar for Decorating. Put 1/4 pound of poppy seed into a dish, boil
1/4 pound of sugar dissolved in a little water, and after it has cooled somewhat
put hand until it commences to get cold. Repeat 8-10 times, when all of the
sugar will be used.
The coloring is done in the following manner; Red--with a little cochineal;
yellow--saffron (using but very little), letting it draw in a few drops of
brandy; some of the sugar remains white. Many colors are adulter ated and none
other than the above mentioned should be used.
12. Lubec Marzapan. 1 pound of fresh, sweet almonds, 1 pound of powdered sugar,
orangeflower water and some sugar for dusting.
Blanch the almonds and dry them in a cloth grate and then put them into a
stewpan on a slow fire with orangeflower water and stir until they no longer
adhere to the hands, but they must not be any dryer. Then put on a bread board
dusted with sugar, roll, dusting enough sugar underneath and over the almond
paste to prevent sticking, form into cakes with a nice edge or stamp out small
figures and bake in a slow oven, not allowing the marzapan to become hard, but
keeping it white and soft.
13. Almond Marzapan. 1 pound of the best sweet and 1/2 ounce of bitter almonds,
1 pound of powdered sugar and rosewater.
The almonds are prepared as in the above receipt. Then grate as fine as flour,
mix with the sugar and rosewater to a stiff dough, which must not be too soft
when rolling it out. Dust the bread board with sugar. divide the dough into
round pieces, roll out to about the thickness of a table knife and cut into
small round cakes or any other desired shape. In making the edge, roll the dough
quite long, cut into narrow strips ana brush with rosewater, and indent the edge
with the thumb or with a knife. At this stage heat the cover of a tart pan with
glowing coals, put the cakes on some Paper, place the hot cover over them and
bake to a light yellow. Let them cool on the paper and lay on a flat dish. In
the meantime stir 1 pound of powdered
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