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.
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.
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
of
