rns, wrap wires with tissue
paper and cover with tinsel foil, either silver or gilt, and tie the
center of the ribbon around the stem directly under the mat and form a
rosette. About five inches from the point tie the ends together in a bow
knot.

XIII

CARROT

To the art of candy-making, the use of carrots has brought a harmless
new color. Formerly the peculiar yellowish orange of the carrot candy
was a shade that the confectioner, amateur or otherwise, could not hope
to attain without the use of artificial substances.

The statement that carrots are valuable in candy-making for their color
must not be thought to mean that the confections made from them are not
very good to eat. Quite the contrary; carrot candies have a very
pleasing flavor.

=Carrot Rings.=--To make them, peel medium sized carrots and let them
stand several hours in cold water. Cut cross-wise into slices about
one-quarter of an inch thick and with a small round cutter or sharp
knife remove the center pith. Drop the rings into boiling water and cook
until tender. After they have thoroughly drained, drop them into a
syrup made by boiling one part of water and three parts of sugar to two
hundred and twenty degrees. Boil until the rings become
translucent--probably about ten minutes. Dry on a wire rack, taking care
that the rings do not touch. The next day, heat the syrup to two hundred
and twenty-five degrees and again dip the rings and dry as before. If
desired, when they are dry, fill the centers with bon-bon cream or
marzipan. When this center has become firm, dip the candy into a syrup
cooked to two hundred and twenty-eight degrees. Even if the centers are
not filled, it is well to make this third dipping; the thermometer
should, however, register two hundred and thirty degrees instead of
merely two hundred and twenty-eight.

[Illustration: Boxed Vegetable Candies]

=Crystallized Carrot.=--For this confection, proceed exactly as directed
in the previous chapter for crystallized parsnip, substituting, of
course, the carrots for the parsnips.

=Carrot Roll.=--From ordinary cream fondant or from cooked potato
fondant, make a thin strip about an inch wide. Place upon it small
pieces of the crystallized carrot, prepared as directed above, and roll
so that there is formed a long tube filled with the candied
vegetable. Cut this tube into pieces as long as desired--half an inch is
about right--and after drying until quite firm dip into a c