Creamed English walnuts
For this use the large English walnuts, cracking them carefully so as not to break the kernels. Remove each half in one piece and free it from all bits of shell.
Heat over boiling water half a pound of fondant like that for which directions have been given in the recipe for chocolate creams. Flavor it with a teaspoonful of vanilla extract, stir it until it becomes creamy and dip into it with a pair of small sugar tongs the half of the walnut. Lift it out carefully and lay it on waxed paper until it is dry.
Or you may make a fondant of another kind by mixing the white of an egg with an equal quantity of cold water and stirring into it enough confectioner’s sugar of the variety known as “XXX” to make a dough-like paste that can be handled with the fingers. This may be flavored to taste with vanilla or bitter almond, or any other extract, and formed with the fingers into small balls. To each side of this may be pressed the flat surface of an English walnut kernel. They may then be laid on waxed paper in a box.