iled. If a moister product is preferred, omit the lemon-juice and
rind. If green ginger cannot be obtained, substitute one ounce of ground
ginger. Ground ginger, however, must be boiled in a fine cloth bag;
otherwise particles of it will adhere to the pieces of carrot.

XIV

BEAN

=Candied Green Beans.=--Select well filled pods of green beans; wash,
and then cook until tender in water to which a little soda has been
added. Drain.

To a pound of beans so cooked, add one gill of water, one pound of
sugar, and one tablespoonful of vinegar. Boil this mixture for fifteen
minutes, and let it remain in the syrup over night. The next day, drain
the syrup from the beans and cook it to two hundred and twenty degrees.
Place the beans upon the screen of the crystal pan, pour the syrup over
them, and cover with a board. Repeat the process next day.

When wanted for use, drain the syrup from the beans. Cook the syrup to
two hundred and thirty degrees, return the beans to it, allowing them
thoroughly to heat through. Turn them onto the screen, making sure that
they are well spread. Cover with a board, and, after a few hours,
spread singly.

=Bean Taffy.=--Bean taffy easily takes first rank among all
taffies--vegetable or otherwise. The taste is good beyond words, and the
consistency is pleasingly "chewy" without being tenacious to the point
of teeth pulling!

Lima beans are the best to use as the basis because the skins can easily
be removed, but ordinary dried beans may be substituted if care is
taken. Cover the beans with cold water, let them stand over night, and
the next morning boil them until soft, and force through a fine sieve to
remove all the skins.

Boil together two cupsful of granulated sugar, one-half cupful of water,
a tablespoonful of butter, and one-half cupful of the beans, prepared as
above. After the mixture has boiled thoroughly, add one cupful of milk.
Add the cupful of milk, one-third at a time. Stir the mixture and let it
boil a few minutes after each addition of milk. When the thermometer
registers two hundred and forty-two degrees, pour the mass onto an oiled
marble between oiled candy bars so that it will set about one-quarter
inch thick. As with ordinary taffy, cut into pieces of the desired size.

=Nut Bean Taffy.=--Cut Brazil nuts cross-wise into shavings about
one-sixteenth of an inch in thickness--about the thickness of the pieces
of shaved cocoanut. Spread as many of them as are desi