pearance, it
requires chiefly care, precision, and attention. Clarify two pounds of
white sugar; to ascertain when it is of a proper consistency, drop a
spoonful in cold water, form it into a ball, and try if it sounds
when struck against a glass; when it is thus tested, take the yolks
of twenty eggs, mix them up gently and pass them through a sieve,
then have ready a funnel, the hole of which must be about the size of
vermicelli; hold the funnel over the sugar, while it is boiling over a
charcoal fire; pour the eggs through, stirring the sugar all the time,
and taking care to hold the funnel at such a distance from the sugar,
as to admit of the egg dropping into it. When the egg has been a few
minutes in the sugar, it will be hard enough to take out with a silver
fork, and must then be placed on a drainer; continue adding egg to
the boiling sugar till enough is obtained; there should be previously
prepared one pound of sweet almonds, finely pounded and boiled in
sugar, clarified with orange flower-water only; place in a dish a
layer of this paste, over which spread a layer of citron cut in thin
slices, and then a thick layer of the egg prepared as above; continue
working thus in alternate layers till high enough to look handsome.
It should be piled in the form of a cone, and the egg should form the
last layer. It must then be placed in a gentle oven till it becomes
a little set, and the last layer slightly crisp; a few minutes will
effect this. It must be served in the dish in which it is baked, and
is generally ornamented with myrtle and gold and silver leaf.

* * * * *

BOLA TOLIEDO.

Take one pound of butter, and warm it over the fire with a little
milk, then put it into a pan with one pound of flour, six beaten eggs,
a quarter of a pound of beaten sweet almonds, and two table-spoonsful
of yeast; make these ingredients into a light paste, and set it before
the fire to rise; then grease a deep dish, and place in a layer of
the paste, then some egg prepared as for Bola d'Amor, then slices
of citron, and a layer of egg marmalade, sprinkle each layer with
cinnamon, and fill the dish with alternate layers. A rich puff paste
should line the dish, which ought to be deep; bake in a brisk oven,
after which, sugar clarified with orange flour-water must be poured
over till the syrup has thoroughly penetrated the Bola.

* * * * *

A BOLA D'HISPANIOLA.

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