it with alternate layers of the paste, and of pounded almonds, sugar, citron, and cinnamon; when baked, and while hot, make holes through
the siesta with a small silver skewer, taking care not to break it, and pour over clarified sugar till it is perfectly soaked through.
A PLAIN BOLA.
Take three quarters of a pound of white sugar, three quarters of a pound of fresh butter, two eggs, one pound and a half of flour, three spoonsful of yeast, a little milk, and two ounces of citron cut thin, and mix into a light paste; bake in a tin, and strew powdered sugar and cinnamon over it before baking.
The above ingredients are often baked in small tins or cups.
ALMOND TEA-CAKES.
Take half-a-pound of flour, three ounces of which are to be put aside for rolling out the cakes, the other five ounces, with a quarter of a pound of fresh butter, are to be set before the fire for a few minutes; after which mix with it
