together with Family Page and Boys' Page, has done much for
better living throughout the nation.

No doubt I have been garrulous concerning my own discovery, but I trust
that the privilege of garrulity will be granted to the woman who has
been a pioneer and who, after suffering the hardships that are always
the lot of the pioneer, has, as she believes, opened up a whole new
world in candy-making and a very good world at that!

M. E. H.

BOSTON, MASS.,
June 12, 1912.

KEY TO FRONTISPIECE

1 Green Leaf
2 Violet
3 Wild-Rose With Angelique Leaf
4 Red Star From Potato Paste
5 Jellies--made from green peas
6 Carrot Ring
7 Celtic Almond
8 Mocha Walnut
9 Pastille Of Sweet Potato
10 Frosted Beet Slice
11 Carrot Ring
12 Beet Leaves
13 Daisy--attached to macaroon with a crystal
14 Pecan Cream
15 Angelique Ring
16 Raisin Cream
17 Heart From Potato Paste
18 Sweet Potato Knot
19 Triple Filled Orange Rings
20 Beet Puff
21 Nut Bur
22 Pea-Pod
23 Cocoanut Beet Square
24 Red Apple
25 Yellow Rose--on small round cake
26 Snow Ball

CANDY MAKING REVOLUTIONIZED

SECTION ONE

I

HELP FOR THE NOVICE

Almost all of the difficulties of the novice in the art of candy-making
come from lack of practice. Although it is a difficult branch of
cookery, experience in its intricacies will overcome many of the
handicaps under which the beginner struggles. It should be carefully
noted that these handicaps apply fully as much to the old-fashioned sort
of candy-making as to the new. The fundamental processes are often the
same. If the beginner in candy-making knows and will follow a few simple
rules, the measure of success that greets her efforts will be largely
increased.

Be accurate. If the rule calls for one-quarter teaspoonful of a
flavoring extract, measure that amount by a measuring-spoon; do not take
up any spoon that happens to be convenient, and pour in what seems to be
about the right quantity. More and more cooks are working by rule and
not by intuition; but in candy-making the caution against inaccuracy is
especially necessary, for the processes are delicate, and subtle