Beat the whites of an egg very light with enough XXX sugar to make it very stiff. Now add cream, a few drops at a time, until the mixture is of the consistency of putty, working it with the hands until it is soft and smooth. Flavor with vanilla, or with lemon juice and the grated rind. Roll into small balls, flatten these, and press a half walnut on each side of every ball.
French cream almonds
Four cupfuls of granulated sugar; one cupful of boiling water; two tablespoonfuls of glucose.
Stir until mixed and dissolved, then cover, and boil until the syrup strings. Pour into a crock and allow it to stand undisturbed until cool enough for you to hold your finger in it. Stir with a wooden spoon until thick; pour upon a marble slab and knead all lumps out. Work in flavoring and coloring if desired. Mold into balls and press a blanched almond on the top of each ball.
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.
Peanut candy
Boil together two and one-half cupfuls of sugar and a gill of water, without stirring, until a little, when dropped into cold water, can be worked into a soft ball. Now add a tablespoonful of butter and boil until the candy hardens when dropped into cold water. Stir in a cupful of shelled, roasted and skinned peanuts, turn the mixture into a buttered pan and cut into squares.