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
|