Be sure that there is not undue
thickness at the center. The tools described in the second
chapter--particularly page 16--will be useful as will also be the glass
sheet. If the candy is moist, dip the hands into XXXX sugar. Dry on
oilcloth or waxed paper. When firm, dip into a crystal which has been
cooked to two hundred and twenty-five degrees and allowed to stand for
five minutes. Dry on a screen.

Their attractiveness can be seen at a glance at the foreground of the
illustration opposite page 138, and by looking at No. 18 in the
frontispiece.

=Sweet Potato Pastilles.=--They are made from the same mixture as are
the knots. While the mixture is still hot, drop it in small drops upon a
cold bare marble, and dust them with granulated sugar. When they have
dried for several hours, or, if possible, over night, lift with a thin
knife, place two drops together by their bases, dredge again with
granulated sugar to cover the edges, and dry.

XII

PARSNIP

Crystallization forms the basis of candy-making with parsnips. By means
of a modification of the old fashioned French hand method, it is
possible to make a confection that is good in itself, useful as the
basis for other confections, and of unusually long keeping qualities.
Parsnip candy, though the invention of to-day, has a pleasing old
fashioned taste and appearance.

=Candied Parsnips.=--In method of preparation and keeping qualities,
they resemble the candied flag root of our grandmothers. They are useful
to trim a box of candy. Peel the parsnips and leave them in cold water
for two or three hours. Cut cross-wise into very thin slices, drop the
slices into boiling water, and let them boil five minutes. After they
have thoroughly drained, put them into a syrup made by boiling together
one part of water and three parts of granulated sugar. Make sure that
the syrup really is a syrup--that the sugar and water have thoroughly
united. Add the parsnips and boil for ten minutes.

Next comes the use of a novel modification of hand crystallization--a
process that the amateur candy-maker may well afford to make herself
master of, because it is useful for many confections. Obtain a pan with
sloping sides into which the drying rack will drop half way. As the pan
must be used for candy-making and nothing else and as the greatest
strength is not necessary, a suitable dish can probably be obtained from
a ten-cent store. Stir carefully with a wooden paddle in order to m