onfectionery.

Blanch almonds, split them, and dry in a soft cloth. Color potato
fondant pink and flavor it with rose. Roll fondant so prepared into
small balls, and place upon each side of each a split almond. Each piece
should then be made to imitate as clearly as possible the shape of the
real almond. The ideal result is a confection that is very little larger
than the real almond with a thin layer of cream between translucent nut
meats. After a little experimentation, persuasive fingers can accomplish
this result. When fashioned, dip the candies into a crystal syrup cooked
to two hundred and twenty-five degrees and roll in granulated sugar.

Walnuts or pecans can be treated in the same way with white or colored
fondant. The result, however, will not be so distinctively dainty and
will be little improvement upon the mocha walnuts and pecan creams
described above.

=Chocolate Bars.=--As the basis, take cooked potato fondant which has
been well kneaded. Form it into a sheet about one-quarter of an inch
thick. Cut therefrom bars an inch and a quarter long by a quarter of an
inch wide. Dip them in chocolate and let them dry.

A pleasing variation is made from the same base--cooked potato fondant.
Knead into it melted chocolate. A portion of the resulting mass may be
formed into balls and the rest rolled into a long piece as slender as a
pipe stem. This small cylinder should be cut into two inch lengths and
the ends pointed. Another method is to make small balls and give these a
very thin coating of white fondant. In any case, dry on a corn starch
bed and coat with chocolate.

=Vegetable Cream.=--Vegetable cream is another base with which much can
be done in vegetable candy-making. In itself, it is good to eat and can
be made to take many different and useful forms. To make it, mix two
cupsful of sugar, one cupful of Irish potato--boiled or steamed, drained
and forced through a sieve--one teaspoonful of butter, and one-half
teaspoonful of salt. Boil to two hundred and twenty-eight degrees. Have
ready one-fourth cupful each of preserved garden "ginger" and spiced
beets drained from their syrup; cut very fine, and spread upon a marble
slab. Over beet and "ginger" pour the cooked mixture, and "cut in" as
for fondant. "Gingers" are described upon page 101 and spiced beets upon
page 111.

Below, there are suggested five ways of using the cream. Many others,
however, will come to the mind of the experienced candy-cook.