The recipe for this much celebrated and exquisite confection is simpler than may be supposed from its elaborate appearance, 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.

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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.

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A BOLA D’HISPANIOLA.

Take one pound and a half of flour, with three spoonsful of yeast, two ounces of fresh butter, one table spoonful of essence of lemon, eight eggs, and half a tea-cup full of water, and make it into a light dough, set it to rise for about an hour, then roll it out and cut it into three pieces; have previously ready, a quarter of a pound of citron, and three quarters of a pound of orange and lemon peel, cut in thin slices, mixed with powdered sugar and cinnamon; the Bola should be formed with the pieces of dough, layers of the fruit being placed between; it should not be baked in a tin.  Powdered sweet almonds and sugar, should be strewed over it before baking.