Take four pounds of sweet almonds, throw them into boiling Mater, let them lay till the skin loosens, then put them into cold water, after a few minutes blanch and throw them again into cold water to wash them thoroughly. When dry, pound them (a handful at a time) to a very fine paste, moistening each handful with two spoonfuls of water; the whole quantity of almonds being pounded, put the paste into a large preserving pan, with four pounds of the best lump sugar finely pounded and sifted; set the pan on a coal fire, stir and work them up together with a large wooden spatula, rather sharp at the bottom: be very careful that none of the paste adheres to the pan; the consequence of such, neglect would be, that the marchpane would be spotted with yellow, and would smell unpleasantly. Whilst working it up, the paste, which when put in was tolerably firm, will become rather liquid, and a great deal of vapor may be observed; the first is caused by the sugar dissolved by the heat and moisture, the second by the evaporation of the water. Continue to stir and work it up in this manner without ceasing for two hours, and if at the end of that time, you can touch the paste without its adhering to your fingers, it is sufficiently dried; in which case remove it all to one side of the pan, clean the bottom and side of the other, sprinkle it well with flour, then put the paste to that part, clean and sprinkle that side also; then take the pan by both ears and move it round and round, so that the paste may all unite together; as soon as it has done so, put it into a sheet of paper, or, if you want to use it immediately, on a well floured table. This paste, if the almonds be well pounded and then thoroughly dried, will keep good for six months; if these two precautions are not properly attended to, it will become sour in ten days.
Put a pound and a half of pistachios into a mortar. pound them, moistening with white of egg, to a very fine paste; in the meantime clarify the same quantity of sugar, boil it to petit boule; then take the pan from the fire, put in the pistachios, stir them together well, replace the pan on hot ashes, continually stirring, till the paste is of a proper consis tence, then pour it on a slab well sprinkled with sugar; as soon as it is cold, cut it into whatever forms your fancy may dictate.
Take three pounds of sweet almonds, two pounds and a half of sugar, and a pound of bar-Berries; pound the almonds to a paste, mix them with the sugar boiled to petit boule, and then add the juice of the barberries strained; stir them together well, and place them on hot ashes, stirring them continually until the paste is formed; then put it on a table sprinkled with sugar and let it cool; spread it out about the thickness of a crown piece, cut it into various forms, place them on sheets of paper, and bake them in a moderate oven and glaze them. You may use any other fruit you think proper.
Beat a pound of sweet almonds to a very fine paste, moisten them with water, then put them and a pound of powder-sugar into a saucepan, over a clear but not fierce charcoal fire, stirring constantly, till the paste leaves adhere together; put it on a floured slab, and work it well with your hands for some time, then roll small pieces of it about three inches long and half the thickness of your little finger, join the ends of each and make them into round rings, lav them on a sieve in a dry warm place for two or three days. When wanted, mix some powder-sugar with the whites of eight eggs, and beat them with a wooden spoon in each hand; add a cup of orange-flower water. Put your rings into this icing, and cover them completely; lay them on a sheet of paper and bake in a slow oven until the icing sets and they begin to change color. Do not remove them from the paper till cold .
Take three pounds of sweet almonds, two and a half of sugar, and a pound of cherries; pound the almonds to a paste, and mix it with the sugar, boiled to petit boule; then having stoned, well bruised, and squeezed out the juice of the cherries, add it to the rest, stir it well, place it on hot ashes, stirring constantly until the paste is properly done; then finish it in the usual way, (See Marchpane.) Strawberries, raspberries, currants, or any other fruit may be used in the same way.