Page:The candy cook book (IA cu31924090146717).pdf/214

with a spatula until mixture is perfectly smooth. Shape mixture, which should be quite soft, in a long roll. Cut off pieces three inches long, roll in nuts, shape like a scroll, and lay on a buttered tin sheet. Bake twenty minutes in a slow oven, and frost with confectioners' sugar mixed with two tablespoons water and one teaspoon lemon juice.

Put Scroll Mixture into bag with small tube in the end, and shape on buttered sheet like bow knots. Sprinkle with chopped nuts. Bake twenty minutes in a slow oven.

Beat eggs until stiff, and add sugar gradually, while beating constantly. Carefully cut and fold in chocolate which has been melted and slightly cooled, and two thirds of the nut meats blanched and chopped. Drop mixture from tip of teaspoon on buttered tin sheet, sprinkle with remaining nuts, and bake in a slow oven.