red upon oiled
marble between oiled candy bars. Pour over the nuts the mass described
above. Treat as before.

XV

BEET

To the candy cook, the discovery that beets make good confectionery
brings a new flavor and a new color--one as desirable as the other, and
that is saying a great deal! In candy made from beets there are several
new shades of red which previously could not be obtained even by the use
of artificial coloring matter.

In case the beet color is desired for candies made upon other bases, it
can be had very easily. The beets should be boiled until the water is
colored red. Then this water may be substituted for the water called for
by other receipts in vegetable candy-making. The beet color will be
given but the beet flavor will not be. The result is a pleasing color
without the use of anything that is artificial.

=Frosted Beet Slice.=--Boil to two hundred and thirty-two degrees two
cupsful of sugar, one tablespoonful of grated raw beet, one-third
cupful of water, one teaspoonful of vinegar, and one teaspoonful of
butter. Remove from the fire and stir in one-half cupful of broken
walnut meats. When the mass begins to thicken, pour it between oiled
candy bars on an oiled marble so that it will form a layer
three-quarters of an inch thick. When cool, cover one-quarter of an inch
thick with a frosting made of one cupful of sugar, one-quarter cupful of
water, and one-eighth teaspoonful of cream of tartar, boiled without
stirring to two hundred and thirty-four degrees and then flavored with a
few drops of vanilla and lemon and beaten until creamy. When set,--a
quick process--cut the mass into pieces about one-half inch wide and one
and one-half inches long. If the confection is to be kept, crystallize
at two hundred and twenty-five degrees. The looks are improved if the
confection is then rolled in granulated sugar. Dry on a wire screen for
twelve hours or so.

Note No. 10 in the frontispiece.

=Beet Puffs.=--Cut one medium sized beet into thin slices, cover with
one-half cupful of cold water and cook in a double boiler until soft.
Drain, and to the liquid thus obtained add one pound of sugar; boil two
or three minutes. To this mixture, add one-half cupful of the cooked
beet cut into fine pieces. Cook this mass to two hundred and forty
degrees. Have ready the whites of two eggs, salted and beaten to a stiff
froth. Remove from the fire and after the steam has ceased to rise, beat
the mixture