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MASSEPAIN (called also Marchpane and Marzipan)

Take eight ounces of blanched and skinned almonds, dry them, and pound them up with one ounce of vanilla-flavoured sugar, and a table-spoonful of kirsch, and pass through a sieve. Cook four ounces of sugar in a saucepan until it forms bubbles; mix the almonds with it, and dry the paste, stirring it with a spoon until it clings to the saucepan; then remove it and put it on a marble slab sprinkled with icing sugar. When cold, knead it with the hands to make it smooth. If it is wished to model flowers or fruit in this sugar, one-sixth of its weight in adragant gum (gum-traga-canth) must be mixed and kneaded with it. All sorts of fancy sugar-work for ornamentation can be made of massepain.