rystal cooked
to two hundred and twenty-five degrees. If the pieces are not firm when
they go into the crystal bath they are likely to soften and lose their
roundness.

"=Gingers.="--Preserved ginger is a delightful confection, but it is
expensive, and cannot be obtained in every town. There is a substitute
that when properly prepared has an added charm, because it is the
product of the candy-maker's own art. Note the box at the extreme right
of the illustration facing page 98.

=Garden "Ginger."=--Take white carrots, preferably of fine texture, boil
them five or ten minutes, scrape off the outside layer, cut the carrots
in quarters, lengthwise, and remove the cores. Then remove the point and
cut the remainder into slices about the size of the pieces of preserved
ginger. Boil the pieces in fresh water until they are tender, but change
the water frequently to destroy all vegetable taste and odor. Yellow
carrots can be used, but in that case the resulting confection will
differ from preserved ginger in color, although not in taste.

To every pound of cooked carrots add two pounds of granulated sugar, one
quart of water, two ounces of green ginger root shaved fine, and the
juice and grated rind of one lemon. Boil the mixture for fifteen
minutes, and repeat the boiling the next day, and surely once or twice
more; at any rate, until the syrup is very thick. If the boiling was
continuous for five hours, the moisture would be eliminated, but the
texture of the "ginger" would probably be ruined. The short cookings
give the carrots the opportunity to absorb the cooling syrup slowly. If
less water were used,--in order to reduce the time of cooking,--the
carrot would harden too rapidly to take up enough syrup.

If the "ginger" is not wanted for immediate use, it can be stored in the
syrup. The confection may be finished at once and packed dry, but the
better method of preservation is in the liquid. The open season for
carrots is very short and for the "ginger" is the whole year long!

To finish, heat the syrup thoroughly and then drain. After the liquid
has stopped dripping, roll each piece of the "ginger" in granulated
sugar, place the pieces on a wire tray, making sure that no two pieces
touch, and put the tray in an oven very slightly heated. When the
confection is dry it is done.

=Variations.=--Three variations are possible. If a sharper taste is
desired, add a few grains of Cayenne pepper the last time the syrup is
bo