Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Put two ounces of gum tragacanth to soak in a cup of water, cover and let it stand in a warm place for about two days. When the gum has ab- sorbed all the water press it through <i cloth. Mix on the marble slab with one pound of icing sugar and work smooth. Put away in a jar and cover with a damp cloth. If the paste is to be used for lozenges, work in two pounds of icing sugar, with flavor and color to suit. For ornamental work add starch powder in the same proportions in place of the sugar. This makes a nice pliable elastic paste which can easily be molded wiih the fingers into any shape, or pressed in molds £0; figure work, and may b6 colored any shade, /f the paste is too firm it may be softened with even portions of starch and water mixed together and added to the paste. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Using this paste requires quick work to prevent drying and crusting. 89 — CROQUANT PASTE. This paste is mostly used for making orna- mental pieces, because it keeps its shape well if properly baked. The paste may be used to make baskets and also other ornaments which require a foundation. Take two pounds of flour, one pound of fine icing sugar, and two ounces of butter; rub all well together and work together with about nine or tt n whites of eggs into a smooth but firm paste. Put away well covered in a cool place. go.— ALMOND PASTE (MARCIPAN), Take one pound and twelve ounces of blanched swen almonds and four ounces bitter almonds; let I en whiten in cold water over night. Wipe th'' B munds dry and pound in a mortar to a fine sm. 1 I paste. Add some water if too dry. Put thf paste into a basin and stir with one pound of powdered sugar till it is smooth and does not stick to tbe finger. Take it off the fire and work in one or iw/o pounds more of powdered sugar to form a pliable pa.'^te. It may be formed in small rolls or cut in stars and rings or any fancy shapes. They are baked in a medium heat to a nice golden brown color. If this paste is intended for ornamenting and for large pieces, one ounce of gum tragacanth may be added in solution while the paste is warm, and it may be worked like the Gum-paste (N0.88). inio baskets and croquant pieces. 91. -MERINGUE PASTES. Meringue pastes are used in a variety of ways in pastry and cake making. The soft meringues with less sugar are used largely for pies and puddings. The hard meringues are baked on papers and pans; and others again on paper-cov- ered boards. The meringue boards should be of non-resinous wood about one or two inches thick and cut so the> can be put to soak in the sink be- fore using. These boards are used to bake mer- ingue shells for Easter eggs, and for baskets, etc. Meringues require a very cool oven : too much heat causes the paste to burst and color before it is sufiSciently baked. ITALIAN MERINGUES are made with a syrup. The sugar is boiled to the blow degree, and poured hot in a thin stream into the beaten- up whites and then beaten cool. For the FRENCH MERINGUE, both sugar and whites are beaten together on a slow fire, warm till firm, and then bea m cold. These meringue pastes arr used for the same purpose as the others, only with the difference that the hot pastes dry il less time than the pastes made by the cold process. 92.— COLD MERINGUE PASTE. To obtain a good paste have the egg whites fresh and cold, the sugar dry and well sifted, the utensils (basin or kettle, and beater) perfectly clean and dry. A cold dry place is the most suitable for the beating.