New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-12-13

ounce Of cinnamon buttons eighth of macs
AL of these powdered-one and an eighth Of potash,
ono pound OF well-sifted -four and one gill Of Tho
best Jamaica rum Mix all these Ingredients one by
with the hot syrup and work the whole carefully
into dough, which cover with clean linen cloth anl
put In the cellar evenly cool nsce) for six 10
eight days. At the end OF this time you place the
dough bakin gboard to be rolled out to the thick
ness OF quarter Of inch. Grease shallow cake
pan with white beeswsx, put O. large piece Of the
dough In the pan win hold, and bake II in . we'll
heated Repeat this until all your dough is used
up While the cake is stall hot you cut II into forms
and shapes desired-either square round, large or
small Just a. you wish.
The daintiest sweetmeat however. which You zee IN
all the eonfectioners windows at Christmas time u
the marchpane-@ marzpan deriving it, name non
the Latin marci panis' bread Of Mark. The origin
of 1t Is 70 old thai opinions divided to the mean
ing OF the name. Some say IL rs Saint Mark the
evangelist who Is meant others insist that Msrci Is
derived from Mario, Italian, who Is credited With
the invention Of the sweet delicacy. But certain u
seems that the South of Europe gave the marchpsns
to Germany, where the cities OF tho NORTH hoenisS
berg Danzig and Lubbock made ii their speciality BY
the excellency Of their productions. They guarded for
long time with jealous secrecy the way OF manufnc~
urlng H. and the swectmcat held in such esteem
that the gift OF a small cake OF marchpsne, put IN
gded box and enveloped with piece OF Dress prVcsoo
was the most exalted attention q nobemsn could
bestow on the lady Of his choice.
The recipes for this sweetmeat par excellence are
now pretty well known but IL is easy matter to pro-
duce 1t. you will perceive. Yet II pains are takcn,
the result such maize it worth while TO try your
hand at it.
For marchpsue Of Koenlgsberg" take one pound &
sweet and half Of bitter almonds. They mus
be large and perfect Pour hot water over them, and
a skins of readily then
put them In cold water and change this until 1t no
longer looks couded, and the almonds are Of pure
white. Now drain them well, put them-a few spoon
fuls at tme-in perfectly clean mortar: add EACH
time sprinkle Of rosewater and with the pestle rsduco
the almonds to paste. The smoother this paste IA
the finer will be your msrchpanc. and this rs where
your patience will be tried. To this paste add
pound Of the best fine sugar after Which You put ~
over moderate fire In scrupulously clean pan, ana
work II over and over with a wooden mush paddle.
Continue this until the paste desches Itself from The
sides Of the pan, and your finger when touching The
paste remains dry. Now remove the pan and let the
paste cool of when you place it baking board and
work into IT half pound the best powdered sugar.
by this time it Is ready to be rolled out to the thick
ness Of about quarter OF an inch. Cut II into any
shape your fancy leads you. II In the form Of heart
circular, you rim il around with a strip OF paste
after mostening with rosewater the edge Of the bottom
which you fasten it. This rim you ornament by
Finally, after putting your marchpane In shallow
cake pan, you bake it in slightly heated oven with
more heat above than below Do not leave 1t in moro
than about five minutes. As soon begins TO turn
to yelowish tint 1t Is done. Then you your
cakes with an icing favored with either rosewater,
lemon, pineapple or anything you prefer Last Of all
you ornament the top with preserved canded fruit.
The marchpanc of Lubbock differs from tho above in
asmuch the bitter almonds are left cut, and the
rosewater is replaced with orange-fower water The
paste Is rolled out little thicker and IS
made into circular cakes with ornamental rims.
Instead OF being baked they merely exposed to the
air. put In a cool to dry. The paste must
remain soft and white The top is ornsmcnted with
patterns Of pink and white icing.
You also may the paste of both kinds Of march.
pane for modelling into little images OF animals fuit
stars, vegetables, etc. which you with colored
icing or not, you please. In Germany wooden
mouds OF small dimensions kept In families, By
which the mschpane is turned out printed in relief.
the prints representing the Holy Family the Annuno
ton, or other subjects in reference to Christmas.
You wish to know how to make the icing FOE
the different kinds of Christmas goodies. The simplest
is this: Take quarter Of pound Of powdered
sugar to white Of egg. Beat the latter to q stin
froth then stir into 1t the spoonful at time.
aud continue stirring until thick and frothy Add
your pleasure a favorng of either lemon Juice or
arrack. any other cordial II you wish to dye your
in water After you have iced your objects In view
you put them in a warm place to get dry.
In case You might think that the recipes for Cor
man gingerbread and marchpane too severe task
to execute, l add the following holiday recipes:
For Christmas Cookes-Take seven and q haH
ounces of butter let 1t melt the fire. pour 10 slowly
into deep dish, taking that the sediment does
not mix again with the clear melted butter 1t is the
latter only which Is used Allow 1t TO sten. but not
to get hard. Then stir ii in one and the dlrec-
ton until Of the consistency OF thick cream and add
gradually, while You continue to stir, ten Of
fine sugar, four eggs which have been beaten before
hand, onetenth Of Of cinnamon and fourteen
of the best -four. Keep stirring until you have
very smooth and light batter then grease shallow
cake pan with melted butter and drop the batter in II
by teaspoonfs, taking that the little heaps
not too each other. Flatten each heap little
by touch of the spoon and bake them in a moderately
hot oven until Of a light yellow color. When done
the cookies with icing and put them back In the
oven for few minutes to allow the icing TO get dry.
These cookies belong to the province Of Holstein.
The next is a recipe coming from Frankforton- the
Man. 1t is for ounce paste. Take some
ripe ounces peal them, cut them in quarters,
remove core and seeds. cover them with water
and boil until quite soft. Drain them and mash
thsm through q hair-sieve into a vessel which has
been weighed beforehand Then weigh it again with
the ounce, and get the weight OF the latter BY sub
tracing that OF the vessel. Now take sugar Weighing
as much the ounce and put 1t the fire to boil.
with the water drained of il, In proportion Of one
pint to one pound OF sugar. Let il boil until By
dipping wooden shower into cold water tlsen into
the boiling syrup and back into the water, you CON
whir the syrup sticking to the skewer into globule.
This is called In French cookery gibson au boules
The sugar having boiled to this degree, you add to N
the ounce and boil the whole. stirring vigorously until
1t grows stiff and dry to the touch Have little mous
OF various shapes and Sizes fill them with your ounce
paste, put them In a warm place for a few days b
harden then turn cut the paste and keep it In dry
place or put your paste baking board which you
have dusted over with powdered sugar. roll IL out
any thickness you please, and mould II by Of
variety Of cahe-cutters into different shapes.
l leave unmentioned the huge loaf-cakes which are
made at Christmas -time In nearly every family Of