Make ready some almonds, some walnuts in halves, some hazelnuts, or anything of the sort you fancy; let them be very dry. Take fondant made from a pound of sugar, set it in a bowl in a saucepan of boiling water, stirring it till it is like cream. Then having flavored it with vanilla or lemon, drop in your nuts one by one, taking them out with the other hand on the end of a fork, resting it on the edge of your bowl to drain for a second, then drop the nut on to a waxed or buttered paper neatly. If the nut shows through the cream it is too hot; take it out of the boiling water and beat till it is just thick enough to mask the nut entirely, then return it to the boiling water, as it cools very rapidly and becomes unmanageable, when it has to be warmed over again.

Very fine chocolate creams are made as follows : Boil half a pound of sugar with three tablespoonfuls of thick cream till it makes a soft ball in water, then let it cool. When cool beat it till it is very white, flavor with a few drops of vanilla and make it into balls the size of a large pea; then take some unsweetened chocolate warmed, mix it with a piece of fondant melted - there should be more chocolate than sugar - and when quite smooth and thick enough to mask the cream, drop them in from the end of a fork, take them out, and drop on to wax paper.

Another very fine candy to be made without heat, and therefore convenient for hot weather, is made as follows :