, made as directed above, are the
basis for them. Dip them in coating chocolate; the method of treatment
is the same as with ordinary chocolate marshmallows.

=Vegetable Nougatine.=--Mix two cupsful of sugar, one-third of a cupful
of corn syrup, one-third of a cupful of strained honey, and one-third of
a cupful of strained cooked tomato; boil the mixture to two hundred and
sixty degrees. Beat three egg whites very stiff, and remove the mixture
from the fire. Until about one-half of a cupful has been so used, dip a
spoonful at a time on the eggs, beating the mass continuously. From this
point on, use an asbestos mat under the pan. Return the remainder to the
stove. This time cook the mass to two hundred and ninety degrees. Pour
it over the eggs, again beating continuously. Thereupon, set the mixture
on the stove once more. The mass should cook slowly until, when tried in
water, a sample of it has the consistency that is desired in the
finished candy. Some people like the vegetable nougatine soft, others
like it "chewy," and still others want it to be hard. Stir in one-half
of a cupful of almonds, blanched and cut into small pieces, and one-half
of a cupful of garden "ginger" also cut into small pieces.

Line a shallow straight-sided pan with wafer paper. Pour in the candy,
and press a sheet of wafer paper onto the top. Let the mixture stand
over night. The next morning remove the candy, paper and all, from the
pan and place it on a marble slab, slightly oiled. With a long, thin
knife, cut it into strips one and one-half inches long, and
three-eighths of an inch thick and deep. Do not attempt to cut directly
through the candy, but use a sawing motion. Immediately wrap the pieces
in parchment paper.

Wafer paper, be it noted, is made from rice. It is easily soluble in
water and may be eaten with impunity.

=Chocolate Nougatines.=--If the nougatines are desired for chocolate
coating, the process is very simple. Instead of pouring the mass into
the pan, lined with wafer paper, it should be poured onto a greased
marble, between greased candy bars, so placed that the mixture will
completely fill the rectangle formed by the bars. As before, cover with
wafer paper. Over the paper place a board, kept in place with a heavy
weight, in order to make the mixture more solid. As before, cut into
small pieces. The process of coating is the ordinary one.

=Nut Burs.=--Cook one-half of a cupful of strained tomato and one cupful
of gr