, is lifted out with a wire dipper, the surplus syrup allowed
to run off, and placed for drying upon a wire screen.

In the pages that follow, frequent use is made of crystallization. In
each case, the degree to which the syrup is to be heated is given.

It must be understood, be it noted, that this simple crystal dipping
does not make the candy; it merely adds a protective and beautifying
covering. The candy, already complete in a way, is dipped into the
mixture of sugar and water. In the process that follows, however, the
crystallization is of a different and more fundamental sort. In this
second case, the crystallization is the method of making the candy
completely.

For small candies, a novel modification of French hand crystallization
is useful because the process can be put to good use in the many sorts
of candy-making. The candy-cook can well afford to make herself master
of it. She should know, however, that the process is not so difficult as
the description of it would indicate. Although the labor must be done on
six successive days, the work requires but a very few moments except
upon the first day.

The result desired is a slow crystallization which thoroughly cooks the
base so treated and preserves it perfectly. In addition, the process
ensures an appearance attractive to the eye and a flavor equally
attractive to the palate.

A drying rack and a pan are the only utensils that are necessary. They
should be of a size so that the rack will drop about one-half way into
the pan and be upheld by the sloping sides. Note that the pan must be
reserved for crystallization. If it is used for other purposes, it is
likely to absorb flavors that will work havoc with the delicate
confectionery that is placed within it.

Make a syrup by boiling one part of water and three parts of granulated
sugar for ten minutes. Thereupon place in it the base to be treated by
this process. That all the pieces may be very thoroughly separated, stir
the mass carefully with a wooden paddle; it is absolutely necessary that
all the surfaces of all of the mass come into direct contact with the
hot syrup. All that is necessary, however, is that each piece be
thoroughly immersed in the hot syrup; in a surprisingly short space of
time, the little pieces of confectionery will be heated through.

Have the rack in position in the pan; over it, pour the hot mass--syrup
and all. See that the candy is evenly distributed over the rack.
Immediate