Required: About four ounces of shelled walnuts.

About half a pound of either almond paste filling or French foundation fondant. Colourings and flavourings.

Divide the paste to be used into pieces and colour and flavour them differently. Form these into rather flat oblong pieces. Press on each side of these cakes half a shelled walnut, smooth the edges neatly, and they are ready. They can also be dipped in hard glace, which gives them a very finished appearance.

Shelled walnuts can be bought, saving much time and trouble.

Cost, 1s.