Filbert Candies

Procure small plaster molds imitating hazel-nuts and fasten them to a ruler, then imprint them in starch. Peel six ounces of filberts and crush to form a very fine paste with a gill and a half of water. Cook a pound of sugar to "small crack" (No. 171), add the pounded nuts, stir well and cast it at once into the starch impressions; when these candies have sufficiently hardened in the starch to be able to be handled take them out, one by one, brush carefully and stand on a sieve to cool; they can afterward be dipped in cold crystallized syrup until completely coated with candy.