[2383—MERINGUE A L’ITALIENNE]
Cook one lb. of sugar to the [large-ball] stage, and meanwhile whisk the whites of eight eggs to a stiff froth, so as to have them ready simultaneously with the sugar.
Pour the cooked sugar into the egg-whites, slowly and without a pause, and mix up briskly with the whisk.
[2384—MERINGUE A L’ITALIENNE (another recipe)]
Mix one lb. of very best powdered sugar and the whites of eight eggs in an untinned copper basin. Place the utensil on hot cinders or on the side of the stove, that the preparation may be lukewarm while in progress.
Whisk the meringue until it is sufficiently consistent to span the members of the whisk. If it is not to be used at once, transfer the paste to a small basin; cover it with a round piece of paper, and set it in the cool.
[2385—ALMOND PASTE]
Instead of the antiquated and difficult method of making almond pastes in the mortar, a crushing machine is now used [704] ]which not only yields a much smoother paste, but also greatly simplifies the work. Almond paste, which consists of almonds, sugar, and egg-whites, in quantities varying in accordance with the purpose of the paste, is now sold ready-made. It has only to be finished with a little sugar, white of egg, and other things, subject to the use to which it is to be put.
[2386—MELTING ALMOND PASTE (For Stuffing and Imitating Fruit)]
Pass eight oz. of dry, skinned almonds through the crusher.