he case last cited
above, many of the insignia can be cut from paste more easily than they
can be modeled from fondant. A tinsmith can easily make a cutter that
will save time if a number of the same design are desired.

The paste can be used with the fondant, either in the same object or
separately for the same occasion.

Vegetable candy can be made by the skillful amateur as readily as by the
manufacturer. No large plant or complicated machinery is required. As a
result, the girl or woman with a skill that is great, but a bank account
that is small, may find vegetable candy the road to a profitable
catering trade. If in a small town, she can--if she is sufficiently
skillful--fashion decorations for food that will rival the products of
the art of the city caterer. Moreover, inasmuch as she is put to
comparatively little expense, and is using comparatively cheap
ingredients, she can undersell her urban competitor. And her fellow
townswomen who buy her wares will have the distinct satisfaction of
knowing that her product is free from harmful ingredients.

XXIII

FOR THE TEACHER

The discovery of vegetable candy has been of great pedagogic value.
Teachers of household arts and all art are beginning to find that the
new bases are of great service to them in their class work. Before this
discovery, there was no medium which was of use for both cooking and the
modeling classes. Now cooking classes and modeling classes can be
correlated in such a way that much is promised both.

The processes in the making of potato fondant and potato paste
illustrate fundamental principles in domestic science. With the exercise
of a little care on the part of the teacher, their making can be as
simple and educationally valuable as the traditional first lesson in
peppermint drops. In the fashioning of these new candies, however, there
is more incentive to the child than there was in the cooking of the
old-fashioned confection, no matter how delectable it might be. But the
pedagogic value of vegetable candy does not fall wholly within the field
of household arts. As has been explained in the chapter concerning
decorative candy, potato fondant and paste are the basis of very
attractive objects. Their fashioning, obviously, can be made to teach
principles of line, design and color. Is it not safe to say that no
other modeling medium--edible or inedible--possesses this threefold
recommendation? Fondant or paste can be colored by pa