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.
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.
Take 1 pint of clarified sugar and 1 teaspoonful of lemon juice, boil it in a small pan to the degree called caramelled; the moment the sugar is ready take it off and put the bottom of the pan in cold water. As soon as the water is warmed take the pan out. This precaution will keep the sugar from discolouring. As this sugar is to represent silver you must be particularly careful not to boil it too high. Have ready a crocanth mould neatly oiled with sweet oil, then take a teaspoon and dip the shank of it into the sugar on one side of the pan, take up a little sugar and throw the spoon backwards and forwards in the mould, leaving as fine a thread as possible. Continue to do so until the mould is quite full. You must observe that there be no blotches and that the threads be as fine as hair; you may then take it out and cover it over a custard or any other sweet, and may, if you please, raise it by spinning light threads of sugar on the top.
Proceed with a gold web exactly the same as with the silver web, only boil the sugar a moment longer.
Provide four or five round moulds, the one larger than the other, oil them neatly, then boil your sugar as for silver web, only let it remain on the fire one minute longer, then take up sugar with the shank of the spoon and spin it as near the side of the mould as possible, but let no blotches appear; do this to the four moulds. As soon as cold take them out and fix one above another with hot sugar, then spin long lengths of sugar round until they form a complete pyramid. You may spin long threads of sugar to represent a feather, and place them on the top, or you may place a sprig of myrtle on the top and spin long lengths of sugar round it. The way to do it is to take the shank of your spoon, dip it into the cool sugar at the side of the pan, take hold of a bit of the sugar with your finger and thumb and pull it out to any length and fineness you please.