2386—Melting Almond Paste (for Stuffing and Imitating Fruit)

Pass eight oz. of dry, skinned almonds through the crusher.

Place them in the mortar, together with the selected aromatic essence; either a tablespoonful of vanilla sugar or a small glassful of liqueur; and add to them, little by little, working the while with the pestle, one lb. of sugar cooked to the No. 2344, The Cooking of Sugar stage.

With this generic recipe, the melting paste may be varied at will by an increase or decrease in the quantity of sugar.