Cookery for every household

Then brush over with melted chocolate, coating syrup, or thin glace icing, and roll in chopped pistachio nuts, cocoanut, coloured sugar, or chopped and coloured almonds, and dry again. Cut in pieces as fancy dictates. 2936. Marzipan Pearpods For these a pea-pod mould and some green marzipan are required. Take a small piece of green marzipan, sufficient to fill one half of the mould, roll it into an oblong shape, and press it into the mould. Then fill the other half in the same way. Now make some tiny round peas with marzipan of a paler shade of green than that used for the pods, and lay four or six of these on the side of one of the half moulds, and in such a way that they will show over the edge when the pea is completed. Press the two halves of the mould ghtly together, then lift the upper one off, and the completed pea-pod, with the little peas showing, should come away quite easily. If the two halves do not adhere together, it shows that the moulds have not been sufficiently filled. Continue to make other pea-pods in the same way. 2937. Marzipan Almonds For these an almond-shaped mould, some brown marzipan, and a few sweet almonds are required. Colour the marzipan to a pale brown colour with coffee essence and a little brown colouring, or with some melted chocolate. Roll the almond paste into small oblong-shaped pieces, sufficiently large to fill the half moulds. Press one piece into each half, lay a blanched and toasted almond on the top of one half, and press the other lightly on the top. Then open, and the completed almond should drop out. 2938. Marzipan Acorns These may be shaped with the hand without the aid of a mould. Make some almond paste or marzipan a pretty apple-green colour, and flavour it with a few drops of vanilla or essence of almonds. Form it into acorn-shaped pieces, and lay these on a tin lined with wax paper to dry. Then dip the larger end of the acorns in melted covering chocolate, and set them in a tin of powdered chocolate with the pointed ends uppermost, and just sufficiently deep to cover the wet chocolate. Leave until dry, and insert a small piece of stalk in the end of each. 2939. Brochettes Brochettes. Marzipan. Caramel. Brochettes are little rounds of candied fruit paste of different colours and flavours, threaded on straws. They can be bought in this form at almost any good grocery store. Roll out some marzipan to about £ inch in thickness and cut out little rounds the same size as the brochettes. Unthread the brochettes, and put a round of marzipan between two of different colours. Then dip Brochettes them in caramel as directed for Caramel Walnuts ; (see below), and, when cold and set, place them in little paper cases. Or, they may be finished off in a simple way by rolling them in castor sugar. Another method of making up these brochettes ) is to place a little ball of fondant between them instead of the marzipan. When they are all placed together and set, brush over the centre part of fondant with slightly beaten white of egg, and coat it with finely-chopped pistachio nuts or cocoanut, or with the two mixed together. 2940. Caramel Walnuts l lb. shelled walnuts. Almond Paste. % lb. ground almonds. \ lb. castor sugar. J lb. icing sugar. 1 egg or 2 yolks. Colouring and flavouring. Caramel. 1 lb. loaf sugar. .1 gill water. Lemon juice Small paper cases.