ative to many temperate parts of Europe and America. It
grows on river banks and in other damp places. It is easily cultivated
and often grows to the height of six feet. Its seeds may be sown in the
autumn as soon as they are ripe, or they may be planted in the spring.
Angelique develops a plant much like celery. It is blanched and eaten
the same way. The stalk is used commercially when crystallized or
candied. It is green in color and pleasingly pungent in flavor, and
lends itself in many ways to the use of the candy-maker. It comes
generally in strips six or seven inches long and is cut according to
the special directions for the different candies.

Angelique is so easy to raise and is of such value that two methods of
handling it when home grown are given below. Why so many candy-makers
with gardens continue to buy it when it can be cultivated so easily is a
mystery.

=Preserved Green Angelique.=--Select angelique that is fresh, young,
crisp, and as tender as possible. Cut the stalks into six inch lengths;
wash them thoroughly. Boil them in water for ten minutes, and drain
them. Thereupon, boil them in a syrup for half an hour. Let them cool in
the syrup. Store in wide-mouthed bottles or jars.

=Dried Angelique.=--Prepare the angelique as before. Cut the stalks into
strips, lozenges, or large and small rings. Boil them in the syrup three
or four times--as was directed before. After draining, roll each piece
in powdered sugar. Dry them thoroughly on a screen, and store
carefully.

XXII

FOR THE CATERER

Vegetable candy opens up a new field for the caterer. It furnishes him
material that is not only cheaper but better than that with which he has
been accustomed to work. Not only are the results better, but they are
achieved by the expenditure of much less effort. Potato fondant can be
made to assume clear outlines without the hour after hour beating
required by the traditional French methods. Moreover, the caterer's
customers can have the satisfaction of knowing that the pretty things
that they are buying are not made with the help of plaster of Paris or
other ingredients of which the less there is said the better!

The caterer should take particular note of the illustration facing page
138. It will suggest many of the uses to which the new mediums can be
put. The caterer, also, should read with particular care the chapter
relating to decorative candy. Chapter and illustration together will
furnish him