Angelique is a vegetable that is of the greatest use as an
accessory in the making of many sorts of vegetable candy. That fact,
however, should not obscure the equally important fact that its flavor
is excellent and that it may well be used as a base. Rings made from it
are very good if filled with any one of the four mixtures described
below. And, as the reader will see by looking at No. 15 of the
frontispiece, they are good to look upon.

[Illustration: Angelica Archangelica]

As a beginning, no matter what filling is to be chosen, cut crystallized
angelique cross-wise into sections a quarter of an inch wide. If these
sections are flattened by packing or cutting, separate the sides so that
they form circles, the more nearly perfect the better.

The fillings may be either potato fondant, plain or colored, and
flavored to taste; potato fondant with chopped nuts worked into it;
equal parts of potato fondant and almond paste; or rhubarb marmalade,
with confectioner's sugar worked into it if it appears too moist.

When the fillings are in place, each ring should be dipped separately
into a crystal, cooked to two hundred and twenty degrees, and then
should be allowed to drain on a wire rack. The next day the process
should be repeated. When the rings have become thoroughly dry, they will
be found very useful for almost any sort of serving or packing. The
outside is firm, and the centers soft.

=Orange Rings.=--Rings made from candied orange peel may be treated
similarly. Cut the peel into rings by using one-half and one quarter
inch cutters. Thereafter both process and fillings are the same. An
interesting combination can be made by arranging three small orange
rings in a cluster, and holding them in position by the syrup. In
addition to the filling, a pignolia nut may be placed in each ring.

See No. 19 of the frontispiece.

=Angelique as a Plant.=--Angelique or angelica is so called because in
early centuries it was thought to be a specific for poison and
pestilence. It is an aromatic garden herb, of an order of plants of the
cohort umbelliferae, known popularly as the parsley family. The order is
one of strongly marked properties. Some of its members contain an
aromatic oil and furnish condiments--as anise, dill, caraway, and
coriander. From another group these qualities are nearly absent and the
stem and leaf are edible--as in celery, angelique and parsley; or the
root--as in carrot and parsnip.

Angelique is n