Cream Walnuts
2 cups of light brown sugar. Two-thirds cup of boiling water. 1 small saltspoonful of cream of tartar. 1 cup chopped walnuts.
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 Confectioners' Sugar
Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with confectioners' sugar; add a little flavoring, vanilla, or almond, or pistache, and, for some candies, color with a tiny speck of fruit paste. This is the beginning of all sorts of cream candy.
Candy Potatoes
Make the plain white candy just given, and to it add a tablespoonful of cocoanut, and flavor with vanilla. Make into little balls, rather long then round, and with a fork put eyes in them like potato eyes. Roll in cinnamon. These candies are very quickly made, and are excellent for little girls' parties.
Chocolate Creams
Make the cream candy into balls, melt three squares of Baker's chocolate; put a ball on a little skewer or a fork, and dip into the chocolate and lay on buttered paper.
Nut Candy