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87. "Ball," "hard," 19, 22; "soft," 19, 22. Bean, 102-104; bean taffy, 103; candied green beans, 102; nut bean taffy, 104; pulled taffy, 104. Beet, 105-109; beet cubes, 107; beet puffs, 106; crystallized beets, 108; frosted beet slice, 105; spiced beets, 109; spiced beet bon-bons, 109. Boiler, use of double, 24, 25. Bon-bons, spiced beet, 109. Bon-bon dipper, 8. Boutonnieres, parsnip, 95-96; violet, 59-60. Brilliants, date, 129; date, with rhubarb marmalade, 130. Burs, nut, 114. Calla lily, as decorative candy, 69. Caramel, opera, 83; potato, 80-83. Carrot, 97-101; crystallized, 98; garden "ginger," 99; rings, 97; rolls, 98. Caterer, the, 136-142; coloring for, 138; cups, 137; decorations, 139, 140; flowers, 137; potato fondant for, 136. Celtic almonds, 86. Chocolate, bars, 87; coating, 36-40; covered dates, 129; in crystallization, 27; marshmallow, 112; nougatines, 114; peppermints, 86. Child, the, craving for sweets of, vii, viii; sugar for, viii, 47-51; Mrs. Mary Hinman Abel on, 48. Cleanliness, necessity for, 4. Climatic conditions, in candy making, 4; in chocolate coating, 35, 36. Cocoanut violets, 58. Cold tablets, onion, 120. Cornlettes, 117; nut, 118. Corn starch, for drying, 18. "Crack," 19, 22. Creams, pecan, 85; raisin, 85; vegetable, 88. Crystallization, 27-32; beets, 108; chocolate in, 27; crystal syrup, 28, 29; French hand, 30; basis for parsnip candy, 93; sugar, 28. Crystallized beets, 108. Crystal syrup, 28, 29. Dates, candy, 128; chocolate covered, 129; date brilliants, 129; rhubarb marmalade for, 130; sparkling dates, 128; stuffed dates, 130; sugared, 130. Decorative candies, 52-79; from potato paste, 52-57; green leaves, 56; potato paste, 53; violets, 57-61; cocoanut violets, 58; pop-corn violets, 57; violet boutonnieres, 59, 60; from potato fondant, 61-79; calla lily, 69; coloring for, 64-66; cooked potato fondant, 62; daisy, white, 66; daisy, yellow, 69; grapes, 77; modeled candy, 62; new potato, 75; parsnip boutonniere, 95; pea pod, 76; red apples, 70; rose buds, 74; single
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