anulated sugar to two hundred and thirty degrees; add two cupsful
of sugar, one-half of a cupful of water, and two teaspoonsful of butter.
Let this mixture boil up once only; then strain. Place it in a three
quart saucepan, return it to the fire, and cook to two hundred and
forty-two degrees.

Take one-quarter of a cupful each of preserved garden "ginger" and
spiced beet, drain the syrup off and cut very fine; spread upon a wet
marble.

Over beet and "ginger" pour the cooked mixture, and "cut in." Form the
mass into balls, flatten them slightly, roll in confectioner's sugar,
and let dry.

With a sharp knife, cut on a board blanched almonds, pecan, and
pistachio nut meats into small, pointed pieces.

This is the method of using the nuts: Have the nuts spread thinly upon a
plate. Melt coating chocolate, and let it stand until cool. The
principles laid down in Chapter VI, "Chocolate Coating," should be
followed. Into the chocolate dip the dried balls and roll them over the
nuts. Make sure that the nuts adhere to all parts. Dry upon racks.

The brown, green and cream of the almonds, pecans and pistachios against
the dark chocolate background make a very attractive color scheme. The
nuts may be used alone, however, or different combinations may be
substituted. Other nuts may be drafted into effective service. If
peanuts are used, be it noted, they must not be combined with any other
nuts; the peanut flavor is overwhelming.

See the dish at the right of the illustration facing page 118, and No.
21 of the frontispiece.

XVII

CORNLETTES

Green corn has great possibilities for the maker of vegetable candy. If
fresh corn can be obtained, boil the ears in salted water until the
kernels are tender. While they are still hot, with a thin, sharp knife
cut down the center of each row. Press with the back of the knife down
the cob thus freeing the pulp but leaving the skin upon the cob. To make
certain that the pulp is free from skins, and of a uniform consistency,
force it through a coarse sieve. Note that the corn is not to be made
into a paste as was the potato. If canned corn is used, force it through
a sieve.

Boil together, until the mixture is very thick, one-half cupful of corn,
so prepared, one-half cupful of granulated sugar and one-half cupful of
coffee A sugar. The thermometer reading will be about two hundred and
thirty degrees. Add one-half cupful of bon-bon cream. Pour the mixture
into a rubber mold