quite cold, then work it up into a stiff paste, and form it into what shape you please, and build your walls for a standing pye.
BOMBOONS, PASTILS, &c. &c.
To make Nut Bomboons.
Take pound of Spanish nuts, and boil them in an iron pan; when they are well boiled, rub off their skin with a napkin; if some stick too hard, pare it off with a knife; take a tin grater and grate your nuts very fine on a sheet of paper; then take a pound of powdered sugar to a pound of nuts, put it in a pan over a slow fire; when your sugar is all melted in stirring it perpetually with a wooden spoon, put your nuts in and work them well till all is well mixed, and pour it upon a tin plate; take a wooden rolling pin to spread it, which you must be very quick in doing, for it cools very fast; and when it is cold cut it into what form you please; you must take care the sugar should not be too much melted, for it is very apt to soften when the nuts are joined to it.
Lemon or Orange Bomboons
Take a piece of loaf sugar, rasp the oranges or lemons with it, brush off what sticks to the sugar upon a paper; then pound in a mortar the same piece of sugar, and put it in a pan with that which is upon the paper, and which tastes
