DELICIOUS candies may be made with confectioners' sugar, without cooking. The white of an egg and a tablespoonful of cream or cold water should be lightly beaten together. Into this the sugar should be stirred until it is the consistency of stiff dough. It may then be kneaded and moulded into any shapes desired. A variety of flavors may be used and the candy may be colored with the usual materials used for coloring rose and orange cake.

Cream Candy

Beat the whites of 4 eggs to a stiff froth; add 5 tablespoonfuls cold water and flavor to the taste. Stir a little, then add confectioners' sugar until stiff enough to knead like bread. The proportion of 1 white of an egg, 1½ tablespoonfuls water or cream, and 1 pound of the sugar, are about correct, and will answer for all the following recipes. Mold this in any desired form. Kneading a little improves this candy. Let harden until next day. When fruit or nuts are used, the candies should be left until perfectly hard.

Almond Creams

Roll the blanched almonds in some of the cream candy, then in a little granulated sugar, to give them a ' glossy appearance; or, mold the cream in thick lozenge form and press a nut on the top of each one.

Cholocate Creams

Heat Baker's Cholocate in a dish placed in boiling water; when liquid, flavor with vanilla. Make cream candy in balls, or any other shape, dip in the melted chocolate, remove with a fork and lay on white paper to harden.

Cocoanut Creams

Make cream candy, stirring in half the sugar at first. To the white of one egg and an equal amount of water or cream, add 1 cupful prepared cocoanut, and ½ pound sugar.

Mix thoroughly, and add the remainder of the sugar, or as much of it as can be stirred in, knead lightly and mold in desired shapes. 1 pound of sugar should be used for the entire rule.

Date Creams

Cut out the stones, fill in with the cream candy and close carefully; or, out out the stones and make same as nut creams.

Chocolate Candy

Make cream candy, as directed, divide the quantity into two equal parts; into one part work enough grated chocolate to make a pretty brown - ½ cupful, perhaps, to ½ the rule first given, or more if needed. Boll this out ¼ inch thick, then roll the white portion; place the two sheets together, roll and slice from the end, in slices ½ inch thick. This will be found ornamental as well as delicious.

Nut And Fruit Creams

Make the cream candy as before directed, knead and roll out in a sheet |- inch thick, and place the nut meats, (almonds, English walnuts, or halves of hickory-nut meats) in rows ½ inch apart each way; press down, cut in squares with a nut in each square. Flavor with vanilla. Let harden before using. Fruits of any kind, dates, figs cut in halves, cherries dried in sugar, or raisins (stoned), may be prepared in the same manner. Serve the fruit and nut creams mixed. The nuts or fruits may be rolled separately in the cream candy. Then roll the cream in granulated sugar, to impart a glistening appearance.