These are made of sugar boiled to the hard crack, flavoured and tinted to suit your fancy; it is then poured upon a greased marble slab. As soon as it becomes sufficiently cold the edges are turned in and the batch is folded in a mass, placed upon the candy hook and pulled; it is then run through a machine the iron rollers of which are set very closely together, so that the candy comes through as thin as a wafer; it is then cut into strips to suit, or it may be wound around an oiled round stick and then slipped off, making a curl. Two or more colours may be joined together before it is run through the machine, thus making a parti-coloured ribbon. 218.--Engagement Favours. Break up 1 lb. of loaf sugar into small particles, let it dissolve in a pan with ½ pint of water and 2 spoonfuls of lemon-juice; skim and boil to the ball, add pieces of lemon peel tied together with a string, boil until a sample is brittle; take out the lemon peel, pour out the sugar on an oiled slab, taking care to distribute it so that the whole mass cools at the same time. It is pulled, manipulated, and cut in the ordinary way. A small part of the sugar coloured red and boiled separately may be used to variegate the sweets, and should be worked in just before cutting. 219.--Almond Hardbake. Oil a square or round tin with low edges, split some almonds in halves and place them in rows over the bottom with the split side downward until the surface is covered. Boil some raw sugar to the crack, pour it over them so as to cover the whole with a thin sheet of sugar. Cocoanut cut in thin slices, currants, and other similar candies are made in the same way, except that the sugar is ground before it is poured over. 220.--To make Gum Paste. Put any quantity of picked gum dragon into an upright earthen jar, cover it over with cold water and let it stand two or three days. Have ready some of the very finest icing sugar, take the gum into a coarse piece of canvas and let another person assist in twisting it round until the whole has passed through. Beat it well up in the mortar to make it tough and white, then add sugar by degrees, still beating it with the pestle. When it is stiff take it out and keep it in an earthen jar for use. When it is worked into ornaments it will require a little starch-powder to smooth and make it proper for use. If you want to colour any part of it, use vegetable colouring. 221.--To spin a Silver Web.