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Soak until dissolved two ounces of white powdered gum arabic in seven table-spoonfuls of hot water, and strain through a cheese cloth. To this add a half-pound of powdered sugar, set over a fire, and stir until stiff. Take it from the fire, add a teaspoonful of extract of vanilla, and beat rapidly for about three minutes; then beat the white of an egg and mix it in. Next, chop up two bitter almonds, a dozen blanched almonds, seven or eight hazel nuts, nine pistachio nuts, mix well, and stir them into the mixture. Pour into a lightly buttered, deep pan, and stand aside till cold; then cut the candy into bars, and wrap each bar in waxed paper and keep in air-tight boxes.
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