g
suggestions as to coloring, she will find valuable no matter how much
she may want to create for herself. For pears, use yellow with red; for
peaches, yellow with a very little red; for pumpkins, light orange with
touches of green; for radishes, light red, with green for the stem; for
carrots, orange with a slight touch of green; for plums, the so-called
violet with a very little red; for strawberries, red, touched with
yellow to simulate the seeds--and so on indefinitely.

IX

POTATO CARAMEL

Three receipts are given for potato caramels and one for opera caramels.
It should be noted that opera caramels and the ordinary potato caramels
are as different as fudge and taffy. The first of the receipts for
potato caramels is by all odds the best, but it means much hard work.
The second is much easier, but the results, while good to eat, are not
so pleasing in looks or consistency. The third is a compromise. In none,
owing to the very slow cooking, is it possible to use a thermometer to
advantage. The old tests, supplemented by a sort of intuition that old
candy-makers call "caramel sense" will have to be used to determine when
cookings are completed. But with good fortune and a little
experimenting, the amateur confectioner's judgment will soon become
accurate.

Potato Caramel No. 1.

Stir well one pound of sugar, one cupful of milk, one cupful of Irish
potato--boiled and sifted as directed before--two tablespoonfuls of
butter and one-half teaspoonful of salt. Boil until thick, and thin with
one-half cupful of milk, and again cook until thick; again thin with
one-half cupful of milk and cook until the mass is of caramel
consistency, tested in cold water. Stir as little as possible, but be
careful that the mass does not stick to the bottom of the kettle. Pour
on a well oiled marble between candy bars. Dry two days, cut in strips
and dry again before finally cutting in squares. Place them in a cold
place for several hours and then wrap them in parchment paper. They keep
well.

This is the kind of potato caramel that is especially good for chocolate
coating, although all of the potato caramels can be chocolate coated.
Make the caramels as above and allow them to dry in the open air for
several hours and then cover with chocolate.

The process is fully as laborious as it sounds, but the results are more
than worth the trouble. The repeated cookings give the characteristic
caramel taste and color. The follow