Loaf sugar, 1 pound,

Thick cream, 1 cup,

Nut-meats, finely chopped, 1 cup.

Bring the sugar and cream to a soft boil, then take off the fire, and whip with an egg-beater, until soft and fluffy, like down. Stir in the nuts, and cut in irregular shapes.

Place them on paraffin paper, and allow them to cool before handling.

It is more difficult to make candy in warm weather than in cold. It should be cooked a little longer in summer than in winter.