into the whites of the two eggs. Using a pecan meat to push
with, drop this mixture from a teaspoon in small puffs on waxed paper,
leaving the pecan imbedded. This mixture is very foamy and adhesive,
sets very quickly and must be handled rapidly. These directions will
yield about five dozen puffs.

A few drops of rose water may be added if a more delicate flavor is
desired.

=Beet Cubes with Variations.=--Beet cubes possess remarkable color
value. To make them, boil to two hundred and thirty degrees two cupsful
of granulated sugar, one tablespoonful grated raw beet, one-half cupful
of water, one teaspoonful of butter and one cupful of shredded cocoanut.
Pour the mass between oiled candy bars upon greased marble so that it
will form half an inch deep.

Four things may be done with this mass. It may be cut into cubes. If
wanted for future use it may be dipped into a crystal syrup to hold the
moisture. Children will like it poured into oiled cup-cake tins or any
other mold. If molded, care should be taken that the finished confection
is not more than half an inch thick. If the cubes are dipped into
bon-bon cream they will be of unusual beauty because of the pink showing
through the fondant casing.

=Crystallized Beets.=--Crystallized beets are fully as pretty as candied
rose leaves. They are particularly valuable in trimming boxes of
candy--especially "all vegetable" boxes.

To crystallize beets, use the process described for parsnips in Chapter
XII. After the last crystallization, however, the pieces should be
separated, dusted with granulated sugar, and dried on a wire screen,
instead of being left on the rack.

If it is desired to increase the illusion, add rose water to the syrup.

=Spiced Beets.=--Boil beets and cut them into cubes of about one inch.
Mix one cupful of sugar and one-third cupful of vinegar. Spice highly.
Cinnamon, cloves and allspice should be used, and whatever else the
fancy of the candy-maker dictates. Boil the mixture until it syrups, add
the beets and cook ten minutes. Remove the mass from the fire, cover and
set away for two days. Drain the syrup from the beets, boil the syrup to
two hundred and twenty degrees and pour it boiling over the beets. Cover
the mass and set it aside. Repeat this process on several successive
days.

=Spiced Beet Bon-bons.=--Take spiced beets and drain off the syrup. Cook
the syrup to two hundred and thirty degrees. With a wooden paddle beat
it at one side of t