BUTTERNUT CREAMS.
Use black walnuts.
Chop up fine 2 pounds black walnut meats; first see that there are no shells among them; now melt in bon bon kettle 6 pounds No. 1 fondant, and when melted add the nuts; stir, and then with a teaspoon dish out ½ teaspoonful at a time and with the thumb slide them off on the slab; when done crystalize them.
You can also dip the above in chocolate instead of crystalizing them, and they make a good, rich center.