egetable candy-making than in the traditional sort.

IV

THE USE OF STEAM IN CANDY-MAKING.

Steam may be used so that it will be of much help to amateur
candy-makers, few of whom realize its possibilities. These
possibilities, which range from actual cooking to the maintenance of the
minimum of heat, may all be grouped under four processes.

First, to steam: Steaming is cooking by moist heat but not immersing the
material in the water as in the boiling process. It should be followed
to soften dried fruits or other ingredients, as often required by candy
receipts. The best way is to place the materials upon a rack supported a
couple of inches above the water in the cooking vessel, covering it
tightly and placing it on the fire. The confined vapor will soon soften
whatever is within the vessel.

Second, the double boiler: The double boiler is of particular value
when protective cooking is desired. This method will hold all juices
present but neither adds moisture nor dries out existing moisture as
happens when the mixture is over a direct blaze. In this way, the
materials can be heated without burning. It is of particular value with
materials that need heat but need no further moisture--simply the
development of that moisture which they already have.

Third, a modification of the use of the double boiler by leaving off the
cover: Thus the temperature is lowered and the actual cooking operation
lengthened. Vapors that may arise from the cooking mass are allowed to
escape instead of being absorbed.

Fourth, the steam bath: The steam bath is obtained by placing the
receptacle containing the mass over a smaller vessel containing boiling
water. In this way, the steam is applied only to the bottom of the
receptacle and its intensity may be varied. The lowest possible heat may
be applied; temperatures far below the boiling point, or even the
cooking point, are made possible. The temperature of the upper dish is
regulated by the distance from the direct heat of vessel containing the
water. Always start with boiling water so that the material treated will
be affected only by the heat of the steam and not the direct heat which
is bringing the water to the boiling point. This method is particularly
valuable for keeping fondant and other masses moderately hot for
dipping, or for melting chocolate or bon-bon creams, which should be
melted at less than one hundred degrees.

V

CRYSTALLIZATION

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