1 pound fine icing sugar.

2 heaped teaspoons powdered g]um arabic.

5 tablespoons water.

3 doz walnut kernels.

1 teaspoon extract vanilla.

Put a little sugar in the water to make a syrup, and the gum in it, stir over the fire until the gum is dissolved. Take it off and work in the powdered sugar gradually with a wooden paddle. Add the vanilla. The more it is stirred and beaten with the paddle the whiter and finer the candy becomes. At last turn out the lumps on to the table - it is like soft white dough - and roll it in one long roll, cut off slices, stick a half of a walnut kernel in each piece and pinch the paste up to hold it, by shaping it in the hollow of the left hand. Lay the finished creams on a tray to dry. This makes about 6 dozen. The sugar is not boiled, only the hot gum syrup is used.

437 - Date Creams

The same as the preceding kind with dates cut in pieces to use instead of walnuts.

438 - Fig Creams

Cut each fig in six or eight and proceed as for walnut creams.