From marzipan various decorative candies may be made. It is of course possible to make one's own marzipan or almond paste from the nuts themselves but this is a long slow process and for the average person needing" only a small quantity of this confection we would recommend buying the commercial paste which can be secured in even as small quantities as a pound tin. Here is the method used for centres of chocolates and for other decorative candies:

1 egg white
About 1 pound confectioners' sugar
1/2 pound commercial almond paste

Beat the egg white thoroughly but not until stiff. Add the sugar and the almond paste and knead and work until smooth, adding more sugar if needed — the mixture should be fairly stiff. Set aside for at least two hours then form with the. hands into various shapes or press into tiny molds. Unmold and if desired dip into melted sweet chocolate. Here is a group of marzipan candies —

1. Acorns. — Color a portion of marzipan a delicate green, break off pieces the size of a pecan, roll between the hands into cone shape, dip the bases into melted sweet chocolate, then into chocolate shot.
2. Potatoes. — Divide into portions, roll between the hands into the form of miniature potatoes, then toss in a mixture of equal parts of cocoa and confectioners' sugar.
3. Carrots. — Color deep orange, break off sections, roll into long slender carrot-like shapes, dust with cocoa mixture (see Potatoes) and form leaves from a bit of green marzipan or use the commercial green muslin flower hulls with stalk attached.
4. Strawberries. — Color red, break off sections, roll into strawberry form, dip in granulated sugar and press one of the commercial hulls into the top of each. (These flower hulls are obtainable from the various confectionery supply houses at low cost.)

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