Vegetable cream may be formed into balls and rolled in granulated sugar.
The balls so prepared may then be rolled in shredded cocoanut, cut fine,
or the balls without the sugar may be covered with the cocoanut.

Another possibility is to dip the balls into chocolate. Nuts may be
added, either by rolling the balls in the meats cut into little pieces,
or by pressing the meats into the balls and treating with the crystal
syrup, or by using a drop or two of the crystal to glue the nut meat to
the ball and then coating. Moreover, the balls may be used in their
simple form without any covering at all.

No matter what is done with them, of course, they must be dried off
before serving.

XI

SWEET POTATO

Sweet potatoes used as the basis for candy-making should be baked.
Boiled sweet potato changes color during the succeeding processes and
retains an amount of water that is likely to cause trouble. After
baking, the potato should be forced through a fine sieve. Make sure that
the sifting process is done so thoroughly that all fiber is removed.

=Sweet Potato Patties.=--For the patties, boil until very thick one
pound of granulated sugar, one cupful of sweet potato prepared as above;
one-half cupful of desiccated cocoanut, and one-half cupful of water.
When the mixture has cooked, add one-half cupful of bon-bon cream, cut
into small pieces. Stir thoroughly. As the mass begins to set, drop it
quickly on waxed paper in small drops. Act promptly, for the mass sets
quickly. The drops will not be smooth.

To improve the looks of these patties, they may be dipped in a crystal
syrup, cooked to two hundred and twenty degrees; and then dusted with
granulated sugar. If they are not wanted immediately, they may be packed
for any length of time not exceeding six weeks provided they have been
finished with the crystal and granulated sugar.

=Sweet Potato Knots.=--Cook until very thick equal quantities of
granulated sugar and sweet potato--prepared as before--and add a few
drops of oil of cinnamon. If another color is preferred to the natural
amber, add coloring paste to suit. Immediately spread the mixture over a
tin sheet upon which has been sifted confectioner's sugar. The tin
should be of such a size that the mass will be about one-quarter of an
inch thick. When it has dried so that it will not stick to the fingers,
with a long, thin knife, cut narrow ribbon-like strips about six inches
long. Fashion them into bowknots.