_Marzipane Varieties._—Marzipane is made in various ways, but the recipe I intend giving is one that may be depended upon and will give satisfaction. One and a half pounds of almonds, two pounds of sugar, four eggs (whites only), half a saltspoon of cream of tartar, half a pint of water. Make a syrup of the sugar, water and cream of tartar, boil for seven minutes in the same way as for marrons glaces. Stir in at once the ground almonds; if these be prepared at home the flavour is improved; those already prepared cost 1s. 4d. per pound, and answer very well. In either case add a few drops of almond essence and one teaspoonful of orange-flower water. Now put in the eggs, without beating; these must be stirred in off the fire and then returned to cook them slightly. You will find the quantities given make a large amount of marzipane; it may be considerably reduced, say to one-fourth, if desired. After the mixture is made, turn out on to a very large meat dish or marble slab (which is better) and work it with a wooden spoon until it is cool enough to knead with the hands. When worked enough it should look and be of the consistency of a nice dough. The next thing is to divide the marzipane in three or four portions. Colour and flavour each differently—cochineal, coffee, vegetable sap green are all suitable, and one portion may be left its natural colour. Work the colours in most thoroughly, as a streaky appearance would spoil the whole effect. To make diamonds—take a piece of each of the colours and roll out about a quarter of an inch, damp each slightly with a little white of egg and place on top of each other. Rice paper can be bought quite reasonably at any good confectioner’s. A small sheet of this damped and placed both at the top and bottom of the square of marzipane makes a professional finish to the diamonds. Leave an hour or two till quite dry, then with a sharp knife cut into slices half an inch wide and cut crosswise into diamonds. I must only give suggestions for several other varieties. Farced fruits, for example, farced being the term used to express stuffed; we will take French plums as an instance. Cut the plum carefully down the middle and remove the stone; cut a piece of marzipane about as large as a nut, roll in the palms of the hands till smooth and oblong, place right inside to show a little of the marzipane only. Cherries, raisins, etc., are all done in this way. Another way to use the marzipane. Detach a piece of it as large as a filbert and roll again between the palms till smooth, and stick half a walnut on each side, or the walnut may be completely covered with the marzipane. Almonds may be used in the same way. Do not forget that all these goodies look much nicer if placed in small paper cases. Also when arranging them in rows with a little fold of white paper between each row. These do not by any means exhaust the sweets that can be made at home with profit and without undue labour. ANSWERS TO CORRESPONDENTS.