(3391). Demidoff Marchpanes (Massepains Demidoff)

Chop one pound of almonds finely and pass through a fine sieve; also three ounces of candied orange peel. Beat one pound of sugar with ten or eleven egg-whites and make it very light while heating gently, then add four ounces of flour, the orange peel and chopped almonds. Lay this preparation in inch and a quarter diameter rounds on a buttered and floured baking sheet; bestrew with chopped almonds, then with powdered sugar and let rest, and then bake in a very-slack oven.

(3392). Orange Marchpanes (Massepains A L'Orange)

Pound a pound of almonds with two and a half pounds of sugar; add twelve egg-whites, one by one; form into a smooth paste. Lay it in a vessel and continue to work until it acquires body: then add six ounces of finely chopped orange peel; mingle well and dress on buttered and floured baking sheets in the shape of oval macaroons one and a quarter inches long; bestrew with powdered sugar and cook in a slack oven; detach and fasten together two by two with apple jelly (No. 3668) flavored with orange.

(3393). Soft Marchpanes (Massepains Moelleux)

Crush one pound of almonds with a pound and a half of sugar, having part of it flavored with vanilla (No. 3165) and twelve to fourteen egg-yolks; make this into a fine paste. Run it through a syringe into channeled bands and decorate these at even distances with lozenges of angelica and a preserved half cherry in the center of each; leave to dry in a mild temperature until the following day, then cook in a very hot oven. Gum over when taken from the oven with gum arabic dissolved in water and cut them at once across between the decorations.