he saucepan until it begins to look creamy.
Thereupon, add the beets, stir the whole mass briskly and turn it onto a
sieve. Dry the cubes on a rack, roll each in fondant, dry for two hours
and dip in bon-bon cream.

XVI

TOMATO

=Tomato Marshmallow.=--Very often marshmallows--even the sort sold in
candy stores of the better class--contain gums and glucose which the
amateur would find difficult to handle even if she felt no scruple in
their use. Tomato marshmallows, however, are pleasing in consistency and
more attractive in flavor than the old-fashioned kind. Moreover, they
are easy to make, although it is necessary to give more detailed
directions than would be required in the description of the process with
which the home candy-maker is more familiar.

Dissolve three tablespoonsful of granulated gelatine in one cupful of
hot water. Cook and strain ripe tomatoes; to one-half cupful of the
strained tomato add one cupful of sugar and cook the mixture to two
hundred and thirty degrees. Have ready in a deep saucepan, three cupsful
of sugar, moistened with one-quarter of a cupful of water. Upon it
strain the tomato syrup, stir well, thin with a cupful of water, and
cook to two hundred and forty degrees. Set the mass off the fire, add
the gelatine water previously prepared, mix thoroughly and strain into a
fresh bowl. Have ready the whites of two eggs beaten to a stiff froth.
With a French egg whip or a common wooden paddle, beat the cooked mass
hard until it is white and does not separate. When it becomes foamy and
spongy, gradually add the beaten egg whites and keep beating until the
whole mass is very stringy and will almost set on the paddle. Sift upon
the mass one tablespoonful of corn starch; stir well. Pour the candy
between candy bars on a marble well dusted with XXXX sugar. Leave ten or
twelve hours, cut into squares, roll well in XXXX sugar, spread the
other side up and dry off. Instead of pouring the marshmallows between
candy bars, they may be molded in corn starch. Store in a tight box.

The receipt sounds more laborious than is the process. The repeated
boilings are necessary to perfect the product. The acid of the tomato
destroys the granularity of the sugar. Straining the mixture eliminates
the particles of tomato which, not having blended thoroughly into the
syrup, would cause trouble by sticking to the bottom of the saucepan in
the later higher cooking.

=Chocolate Marshmallow.=--Marshmallows