1 egg (white only).

Cold water.

1 pound confectioner's sugar (more or less).

Flavoring.

Break the white of the egg into a cup, and measure about the same bulk of water. Then put the egg into a large earthen bowl, and beat it light. Stir in the water. Then add the sugar till the mixture is stiff enough to handle. (If you get in too much sugar you cannot form the candy well.) Pour in a little vanilla and a few drops each of rose, bitter almond, and lemon extract. Mix well.

Dip your hands into pulverized sugar, and form some of the candy into balls the size of a marble. Roll them in granulated sugar, and lay on platters sprinkled with granulated sugar. The balls may be varied by placing an almond in the centre of each, shaping the ball like the almond. Or, flatten the balls, and place the half of an English walnut on both outer sides.

Sugared Dates and Raisins may be made by stoning them (cutting open one side only), and filling them with the mixture.

Chopped Figs, Dates and Raisins (or any one alone) may be mixed through a part, and made into balls; or the mixture may be spread in a sugared shallow pan, and marked into small diamonds or squares.

Pounded Hickory-Nut Meat mixed with it varies the mixture again.

A freshly grated Cocoanut may be stirred into a part, and Chocolate into another. Still another part may be colored a Pretty Pink by the addition of a spoonful of red preserve syrup, or a little cranberry juice; the cranberries being stewed, with very little water, and strained.

To color yellow.

Both the pink and yellow balls look pretty rolled in cocoanut.

Hodge Podge is made by spreading in a shallow, sugared pan a layer of the brown, then the white, and the pink on top. When cut in squares it looks very pretty.

An almost endless variety of candies may be made from this receipt. It should be eaten fresh, but must have time to harden, so it is best to make it two days before it is to be used.