Soft Marchpanes

Crush one pound of almonds with a pound and a half of sugar, having part of it flavored with vanilla (No. 3165) and twelve to fourteen egg-yolks; make this into a fine paste. Run it through a syringe into channeled bands and decorate these at even distances with lozenges of angelica and a preserved half cherry in the center of each; leave to dry in a mild temperature until the following day, then cook in a very hot oven. Gum over when taken from the oven with gum arabic dissolved in water and cut them at once across between the decorations.