The encyclopaedia of practical cookery

GUM PASTE (Fr. Pastillage). — To the artistic confectioner Gum Paste has much the same meaning as clay and marble combined have to the sculptor. When well made it is so pliant, firm, and yet workable, that there is no form of decorative construction that cannot be undertaken and successfully carried out by those who understand the manner of its application. It may be rolled out flat to a smooth sheet of any thickness, or it may be pressed solidly into moulds. It may be stained with any colour in mass, or painted after it is worked up. The following are some good receipts for its preparation, the sugar being added as a matter of form rather than under the impression that the ornaments made are likely to be eaten, or even edible : (1) Wash 3oz. of gum dragon, put it into an earthenware pan with just enough hot water to cover it, lay a sheet of paper over the pan to keep out the dust, and let it stand for twenty-four hours. Then strain it through a coarse cloth, squeezing well, put it into a mortar, shake in as much powdered white sugar and powdered starch as the gum water will absorb, pound it well, and then strain again through a cloth into a pan. Keep it covered with a damp cloth till required for use. It may be coloured to any tint required by mixing it with the proper colouring material. (2) Put some picked gum dragon in a jar or basin, add sufficient cold water to cover, and let it remain for two or three days. Put it into a rather coarse piece of canvas or strong cloth, and twist it so that nearly all the gum will pass through the cloth Work in a mortar to make it white and stiff, adding icing sugar. When quite stiff, put it back into jars, and it is ready for use. If required to make ornaments, a little cornflour may be added to make it smooth and workable. (3) Soak a little more than loz. of gum tragacantli in water for twelve hours. When dissolved, squeeze the gum through a towel, put it in a basin, and mix with it, a small quantity at a time, jib. of the finest powdered sugar ; then add Jib. of corn-starch, working it well with a spatula or wooden spoon. Add a drop of liquid blue to whiten it. As the paste begins to stiffen while working in the starch, pull it out, then double it, pull it out again, and so on until all the starch has been used. Mould the paste into whatever shapes are required, then leave them till dry and hard. Colouring Gum Paste. This is done by adding any colour while the paste is in a liquid state, mixing it in with the hands. Pink and rose are made with carmine ; brown with burnt umber ; and the various shades of blue with indigo, cobalt, and ultramarine. Green shades are obtained by mixing yellow and blue or using spinach-green.