Chinese Temple or Obelisk.
TAKE an ounce of fine sugar, half an ounce of butter,
and four ounces of fine flour. Boil the sugar and butter
in a little water, and when it is cold, beat up an egg, and
put it to the water, sugar, and butter. Mix it with the
flour, and make it into a very stiff paste: then roll it as
thin as possible, have a set of tins in the form of a temple,
and put the paste upon them. Cut it in what form you
please upon the separate parts of your tins, keeping them
separate till baked; but take care to have the paste ex-
actly the size of the tins. When you have cut all them
parts, bake them in a slow oven, and when cold, take them
out of the tins, and join the parts with strong isinglass and
water with a camel's-hair brush. Set them one upon the
other, as the forms of the tin moulds will direct you. If
you cut it neatly, and the paste is rolled very thin, it will
be a beautiful corner for a large table. If you have obe-
lisk moulds, you may make them the same way for an
opposite corner. Be careful to make the pillars stronger
than the top, that they may not be crushed by their weight.
These ornamental decorations in confectionary are cal-
culated to embellish grand entertainments, and it is certain
they have all a very pleasing effect on the sight; but their
beauties depend entirely on the abilities and ingenuity of
the artist.