To make a CHINESE TEMPLE or OBELISK.
TAKE four ounces of fine flour, half an
ounce of butter, one ounce of fine ſugar, boil
the ſugar and butter in a little water, when it is
cold beat an egg, and put 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 the form of a temple, and put
the paſte upon them, and 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 exactly the ſize of the tins; when
you have cut all the parts, bake them in a ſlow
oven, when cold take them out of the tins, and
join the parts with ſtrong iſinglaſs and water
with a camel's-hair bruſh, and ſet them one upon
the other; and the forms of the tin moulds
will direct you; if you cut it neat, and the paſte
be rolled very thin, it is a beautiful corner for a
large table; if you have obeliſk moulds, you may
make them the ſame way, for an oppoſite corner.
Take care to make the pillars ſtronger than the
top, ſo as to bear the weight; you may cut the form