2 egg-whites

1 cup almond paste

1/2 teaspoon lemon or vanilla

1 cup confectioners' sugar, more or less

Beat the egg-whites and mix with the almond paste. Add the flavoring and enough sugar to make the mixture stiff enough to handle. After it has stood over night, it may be molded into small shapes of fruits or vegetables such as pears, apples or carrots and colored with vegetable colors, or it may be cut into small pieces and dipped in chocolate or other coating, or used as the center for candied cherries, dates, prunes, etc.

The almond paste may be bought at a confectioner's, or the almonds may be blanched and pounded. Two and two-thirds cups shelled almonds make one cup of paste.

Stuffed Spiced Prunes

1/2 pound prunes 1/2 cup sugar 1/8 cup corn sirup 1/8 cup water 3 to 6 cloves

1/8 teaspoon grated nutmeg

1/2 teaspoon cinnamon

5 allspice berries

1/8 teaspoon maple flavoring

Chopped nut-meats

Soak the prunes over night, after washing them thoroughly. Drain off the water; add the sugar, sirup, water and spices and simmer slowly until the sirup is all absorbed by the prunes. Cut a slit along one side of each prune, slip out the stone and fill the cavities with chopped nut-meats moistened with a little sirup or with cream. Roll in confectioners' sugar.

Tutti-Frutti Candy

1 pound raisins

3/4 pound walnut-meats

1 pound dates

1 pound figs

1/2 pound prunes

Confectioners' sugar

Soak the prunes over night. Steam until they are soft and remove stones. Wash the figs, and steam them twenty minutes. Wash the dates and remove the stones. Put the fruit and nuts through a food-chopper. Put confectioners' sugar on the board and with the hands work the fruit and nuts until well blended. Roll to about one-quarter inch thick, using the sugar to dredge the board and rolling-pin. Cut in any desired shape, roll in sugar, pack in layers in a tin box, using waxed paper between the layers.

Holiday Coconut Balls

1/3 cup corn sirup 1/4 teaspoon maple flavoring

1/4 cuP currants

1/2 cup raisins

1 cup moist coconut

Stir the ingredients together to make a stiff loaf. Pack in a small cake-tin. Chill in the refrigerator and roll into small balls. Dust with confectioners' sugar.

Salted Almonds Or Peanuts

Blanch the almonds or remove the thin brown skin from the peanuts. Dry the almonds well. Put a small amount of oil into a dripping pan, pour in the nuts and stir them until they are well coated. There should be no excess oil in the pan; just enough to give an oily surface to each nut. Set the pan in the oven, and stir the nuts often until they become light brown. Drain them in a colander, spread on a platter and sprinkle with salt.

To Blanch Almonds - Shell the nuts and pour boiling water over them. Let them stand from two to five minutes, until the brown skin can be slipped off with the fingers. Pour off the water and remove the skins.