Put two ounces of gum tragacanth into a small basin, pour a quart of
filtered water over it, and cover the basin with a sheet of paper to
keep it free from dust; let soak twenty-four hours, then pour off the
water and place the gum in a strong cloth, through which squeeze it on
to a plate, not leaving a particle in the cloth; then place it upon your
pastry slab, work it round with your hand until as white as cream, have
an equal quantity of starch-powder, and powdered sugar, which you have
passed through a silk sieve, work it in by degrees, keeping it well
worked with the hand until it becomes a stiffish paste, firm enough to
roll and cut into any shape required. It may be used instead of pâté
d’amande.