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Almond Gum Paste

An eatable sort, and semi-transparent: 1 ounce of gum tragacanth--allow more for waste. 1 pound of fine powdered sugar. 4 ounces of the paste of pounded almonds. 8 ounces of corn starch. Blanch the almonds, pound them to a fine paste and pass it through a seive. Make the gum paste as directed in the preceding article and add the almond paste to it after the sugar and before the starch. This is suitable to make small cornucopia or horns of plenty, and other objects to be ornamented with fine icing for a finish.