UNCOOKED CREAM CANDY

Take the white of an egg, an equal amount of gum arable water and stir in enough powdered sugar to knead well. Any flavor desired can be added. This paste may be used for chocolate creams by forming it into balls, and dipping them into melted chocolate. It can, in fact, be used for nearly all the candies given under "Fondant", but it cannot be melted and used for coating purposes.