Boil till the syrup makes a thread, then cool till it begins to thicken, and stir in the walnuts and drop on buttered paper.
CREAM MADE FROM ICING SUGAR
Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with icing sugar; add a little flavouring, vanilla, or almond, or pistache, and, for some candies, colour with a tiny speck of fruit paste. This is the beginning of all sorts of cream candy.
CHOCOLATE CREAMS
Make the cream candy into balls, melt three squares of chocolate; put a ball on a little skewer or a fork, and dip into the chocolate and lay on buttered paper.
NUT CANDY
Chop a cup of almonds and mix with the cream candy; make into bars, and when cold cut in slices.
WALNUT CREAMS
Press two walnut halves on small balls of cream candy, one on either side.