ne-half
cupful of Irish potato--boiled, drained, and forced through a sieve as
described before--and one teaspoonful of coffee extract. Gradually stir
in confectioner's sugar until the mass can be made into soft balls.
Flatten these balls, press on walnut meats, and spread to dry. If
desired for packing, dip them into a crystal cooked to two hundred and
twenty degrees. To insure a good surface and keep the cream from drying
out, it may be well to dip the candy again after letting it dry a day.

See No. 8 in the frontispiece.

=Pecan Creams.=--The process for making them is the same as that
described for making mocha walnuts except that lemon or vanilla extract
is used instead of coffee,--see No. 14 of the frontispiece--and pecan
meats, instead of walnut meats. Indeed, the imaginative candy-cook will
be able to invent for herself several other new confections built upon
this same principle.

=Raisin Creams.=--To make them, form potato fondant--directions for
which are given on page 61--into balls and place a seeded raisin on each
side. Cook a crystal syrup to two hundred and twenty-eight degrees and
keep it warm by the use of the steam bath. Into it, dip, one by one, the
fondant balls, prepared as above. Dry on racks. If desired, ordinary
bon-bon cream, flavored and colored to suit the cook's fancy, may be
substituted for the potato fondant. A satisfactory variety is given
these raisin creams by pulling the raisin entirely over a pecan meat
before attaching to the cream. This confection is rich in flavor and
most attractive in shape.

=Peppermint Chocolates.=--Potato paste--described on page 52--is the
basis for them. Make a softer paste by using less sugar, work in
peppermint to taste, form it into balls, flatten and dry for a couple of
hours. Then dip them in chocolate as usual. After the finished candy has
stood for a time long enough for the chocolate covering to have mellowed
the center, the result will be a cream of excellent flavor and a texture
unusually attractive because of its grain. The difference between this
and the ordinary peppermint chocolate is so great that they really are
not the same confection.

=Celtic Almonds.=--This attractive confection is in reality a cream, but
a cream so different from the ordinary nut cream that it seems to fall
into a separate class. In place of the usual richness, there is here a
delicacy of flavor and clearness of outline that is a distinctly
enjoyable addition to c