17/8 cups powdered sugar 2 cups hickory nut or pecanmeat, cut in pieces
1 cup maple syrup 1/2 cup cream
Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.
