CONTENTS

ChapterPage
Introduction[i]
Preface[vi]

SECTION I
I For the Novice[3]
II For the Candy-maker's Table[8]
III Thermometer[19]
IV Use of Steam[24]
V Crystallization[27]
VI Chocolate Coating[33]
VII Sugar[41]

SECTION II
VIII Decorative Candies
I From Potato Paste[52]
Green Leaves[56]
II Violets
Pop-corn Violets[57]
Cocoanut Violets[58]
Violet Boutonniere[59]
III From Potato Fondant
Uncooked Fondant[61]
Cooked Potato Fondant[62]
Modeled Candy[62]
Coloring[64]
White Daisy[66]
Yellow Daisy[69]
Calla Lily[69]
Red Apples[70]
Single Roses[72]
Rose Buds[74]
New Potato[75]
Pea-Pod[76]
Snow Ball[76]
Grapes[79]
Other Possibilities[79]
IX Potato Caramel
Potato Caramel No. 1[81]
Potato Caramel No. 2[82]
Potato Caramel No. 3[82]
Opera Caramel[83]
X Potato—Miscellaneous
Mocha Walnuts[84]
Pecan Creams[85]
Raisin Creams[85]
Peppermint Chocolates[86]
Celtic Almonds[86]
Chocolate Bars[87]
Vegetable Cream[88]
XI Sweet Potato
Sweet Potato Patties[90]
Sweet Potato Knots[91]
Sweet Potato Pastilles[93]
XII Parsnip
Candied Parsnips[93]
Parsnip Boutonniere[95]
XIII Carrot
Carrot Rings[97]
Crystallized Carrot[98]
Carrot Roll[98]
"Gingers"[99]
Garden "Ginger"[99]
Variations[101]
XIV Bean
Candied Green Beans[102]
Bean Taffy[103]
Nut Bean Taffy[104]
XV Beet
Frosted Beet Slice[105]
Beet Puffs[106]
Beet Cubes with Variations[107]
Crystallized Beets[108]
Spiced Beets[109]
Spiced Beet Bon-bons[109]
XVI Tomato
Tomato Marshmallow[110]
Chocolate Marshmallow[112]
Vegetable Nougatine[112]
Chocolate Nougatine[114]
Nut Bur[114]
XVII Cornlette
Nut Cornlettes[118]
XVIII Onion Cold Tablets[120]
XIX Oriental Paste[123]
Seaweed[124]
XX Stuffed Fruits
Dates for Candy[128]
Sparkling Dates[128]
Chocolate Covered Dates[129]
Date Brilliants[129]
Rhubarb Marmalade[129]
Sugared Dates[130]
Stuffed Dates[130]
Stuffed Prunes[130]
XXI Angelique
Rings[132]
Orange Rings[133]
Angelique as a Plant[133]
Preserved Green Angelique[135]
Dried Angelique[135]
XXII For the Caterer[136]
XXIII For the Teacher[142]