New-York tribune., 1906-12-23
YIANDS OF MARZIPAN.
Special Christmas Displays of
Unique Confections.

WIN hes mt had her eve attracted in some ca
ferers OF confectiOners window by tiny wheel
barrow filed with carrots and cabbages. all evil
dently done" in candy7 or by platter Of fine
FISH. the whole not over inch and half in
length? or a bunch OF asparagus reposing on
paper napkin. appetizingly green and succu-
lent If had just been picked. instead Of being
q lIiputan bonbon the size Of an overgrown choc-
olatc cream?
These captivating tr1des are rnarzipaus and most
likely they have come from over seas. Tie big es-
talllshments which make point OF importing the
delicate fancies Of France, Germany anu England
have taken 20 importing marzipans for the Christ
festivities, and certainly the whimsical little
shapes with their perfect limitations OF nature add
not Nttle to the possibilities OF Christmas cele-
AIarchpane or marzipan has 6een popular for
centuries. In fact, Il has long been a classic, ike
reference 10 in ..T{on1eo en5 Init. c. "a + e
save me a pis Of marchpane." Owing 10 its deli
cacy, the nans often used as u synouyme for
anything particularly dainty and fine. Hence Ben
spoke of some one as 'the very marchpane' Of the
n those days. as now. castles. towers and other
Hhlte sweet paste and they say that when these
decorations were used TO ornament the top fancy
desserts the guests amused one another by tossing
or shooting sugar plunns al theul and after the
narehpane decorations were thus demolished the
dessert itself was served
IT'S ORIGIN OF MYSTERY.
sa one for tGe reasoa qF a vince there nZn eZGT %
time when nlarzpan was not. The Jews declare
GeTmans-snd It Is the Germans who are the great
Inarz2pan makers end eaters OF the world-te this
Once. upon time long ago, there lived IN the
the hns qualify Of naTzipan it EXPORTS kind
psaTted Old bishop who when famine devastated
ne people and their grain out, had his stock
Of almonds ground into meal. This he distributed
name was Marcus or something Of the kind, so it
5 o & sod nSTDTa & nat o5 Ihe pread % fh3t was
oi<pan is ~ honor OF him
only for love Of the tender bishops memory but
e. ven & tor ths honor OF the bprghers Of the me-
ss strictly HPtOsd3s5s to- scatters
from The Latin s'dsTtius pans"-bread Of Mars. rs
German for MaToh The itasn name aaa Maas FOR tbs
gonbon e In2rzapanei the spanish, mazapani the
Al any rate. whatever the origin Of .-marchpsne"
& sIi fGE h0 of potufasGua taS 5sxe ave
sooleoas , o. M nave been the fayortte test OF the
ssrsnt Countries itaS Germany n! spain pa g T4rey Gy,
IN some form Of il and It's popuay4ty Seems 10 5e
;HSTessng TSP'ely Z ne United states elthOugh
pairing IT, and few American cooks ever essay Il.
its outward form knows III fiactuations OF styie
and taste. This year the onetric designs. rich
Sings. seem have given way to the wonderful imi-
ssoon fruits and nowers These are not so good
One shop shows small baskets OF maTzpan pota-
-'spuds" are merely chunks Of almond paste
moulded into potato shapes. then covered with
dusty skin The likeness * perfect ''--''-'4'0 'He
Then there are tiny market baskets overhowing
With merzipan peaches, cherries. pears and apples
ana HApuuan ears Of corn and Just opening
Co elsewhere and one fs surprised and delighted
20 hnc miniature lOaves OF Vienna bread pretZels
etc Peas and beans peeping from their pods, car
rots. radishes asparagus pigs. sausages, hams
cigars ana money bags tied with pink ribbon every
part being edible.
A rnarzipan sandwich Is an amusing affair. There
late frosng. butter OF yellow frosting and slices
OF red ard brown marZipan sausage II IS perfect
as far n goes.
Large lehEuchen are imported with designs. IN
TIE most artistic marZipan however. and the most
diicult make is the thin plaque OF white almond
paste covered with raised bunch Of delicate pink
roses. or perhaps with yellow roses cluster
OF fruit-grapes, pears and peaches.
HOW TO MAKE MARZIPAN.
This historic candy IS made of almonds ana
sugarat least. the foundation requires only these
noiEtened with favored water. White Of egg Is
sometimes used. or milk. grape Juice. cream or
wine. Even honey has been occasionally used in
place Of sugar
easily moulded cut into shapes and decorated 10
suit the fancy, bur the amateur MARKHAM unaler
win hardly expect 10 produce such complicated and
ornate compositions tie foreign professional
years of experience.
To make maTzipan add one pound of confection
sugar Zone foreign cookbook poVydered
sugar. 70 every pound Of almonds C;ener-
ounGs 20 every pound Of The sweet, but one can
easily tire Of the bitter almond flavor and MARKHAM
made without y and favored in other ways is
equally good. Banch and dry the almonds chop
End then grind fne possible The finer tha
meal the better the MARKHAM
After sitting the sugar carefully mix il with the