Crystallized Beets.—Crystallized beets are fully as pretty as candied rose leaves. They are particularly valuable in trimming boxes of candy—especially "all vegetable" boxes.
To crystallize beets, use the process described for parsnips in [Chapter XII]. After the last crystallization, however, the pieces should be separated, dusted with granulated sugar, and dried on a wire screen, instead of being left on the rack.
If it is desired to increase the illusion, add rose water to the syrup.
Spiced Beets.—Boil beets and cut them into cubes of about one inch. Mix one cupful of sugar and one-third cupful of vinegar. Spice highly. Cinnamon, cloves and allspice should be used, and whatever else the fancy of the candy-maker dictates. Boil the mixture until it syrups, add the beets and cook ten minutes. Remove the mass from the fire, cover and set away for two days. Drain the syrup from the beets, boil the syrup to two hundred and twenty degrees and pour it boiling over the beets. Cover the mass and set it aside. Repeat this process on several successive days.
Spiced Beet Bon-bons.—Take spiced beets and drain off the syrup. Cook the syrup to two hundred and thirty degrees. With a wooden paddle beat it at one side of the saucepan until it begins to look creamy. Thereupon, add the beets, stir the whole mass briskly and turn it onto a sieve. Dry the cubes on a rack, roll each in fondant, dry for two hours and dip in bon-bon cream.
XVI
TOMATO
Tomato Marshmallow.—Very often marshmallows—even the sort sold in candy stores of the better class—contain gums and glucose which the amateur would find difficult to handle even if she felt no scruple in their use. Tomato marshmallows, however, are pleasing in consistency and more attractive in flavor than the old-fashioned kind. Moreover, they are easy to make, although it is necessary to give more detailed directions than would be required in the description of the process with which the home candy-maker is more familiar.