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Uncooked Candies: Knead

Ginger Creams 2 tablespoons ginger syrup Confectioners' sugar 4 tablespoons chopped preserved ginger Mix syrup from a jar of preserved ginger with two tablespoons of the chopped ginger, and add sifted confectioners' sugar until stiff enough to knead. Knead until smooth, shape in small balls, and decorate with small pieces of preserved ginger.

Lemon Creams 2 tablespoons lemon juice Few drops lemon extract Sifted confectioners' sugar Yellow color paste Mix lemon juice and extract, and add sugar slowly until stiff enough to knead, adding color paste to make a delicate yellow. Knead with the hands until smooth, roll one fourth inch thick, and cut out with a small round cutter. Maple Nut Creams 4 tablespoons maple syrup 1 cup confectioners' sugar 6 tablespoons chopped nuts Put maple syrup in a small bowl, add sifted confectioners' sugar a tablespoon at a time, stirring until smooth, and adding sufficient sugar to make candy stiff. Knead until smooth. Shape in small balls, and roll in nut meats. Frosted Nuts 1 teaspoon corn syrup 2 tablespoons boiling water Confectioners' sugar Few drops maraschino or vanilla Nuts Put corn syrup, boiling water, and one fourth cup sifted confectioners' sugar in a saucepan or bowl, and stir until ingredients are thoroughly mixed. Then add another quarter cup of sugar, and beat vigorously until thick and smooth. Continue adding sugar, one fourth cup at a time, and beating between each addition of sugar, until about two cups of sugar have been used. Flavor with maraschino cordial or vanilla. This frosting should be kept at an even, lukewarm temperature while it is being made, and the saucepan or bowl should be frequently placed in a larger bowl of hot water. The beating of this frosting should continue for about twenty minutes.

Dip walnuts, filberts, Brazil nuts, or hickory nuts, one at a time, into the frosting, and remove with a fork or candy dipper to an oiled marble slab or to waxed paper.