Ingredients

large whole nut meats

Instructions

1 - Scald the nut meats; and rub off the dark skins.
2 - Dry the nut meats thoroughly on the back of the range, or over the radiator; then
by means of a long sharp pin dip them, one at a time, in the glace'; and transfer at once
to a buttered platter or porcelain topped table to become firm.