ses have spread, she can assume that the
chocolate was not cooled sufficiently or that the surplus was not
effectively removed. If the coating is streaked or light colored, she
will know that the chocolate was not worked sufficiently, or that the
drops did not cool quickly enough after they were coated. If the candy
becomes sticky when it is brought into a warm room, the verdict will be
that the oil was not properly worked into the mass.

In the chapters that follow, there are described many candies that offer
desirable combinations with chocolate. In fact, the vegetable flavors
are quite as adaptable to chocolate coating as are those that have
already won popular attention and favor. Occasionally, in the subsequent
pages, mention is made of the fact that the confection described may
well be covered with chocolate, but more often chocolate coating is not
suggested when it is possible. It is assumed, and no doubt safely
assumed, that the candy-cook, from her experience in the old-fashioned
confectionery, will know what candy can be coated, and what cannot be
successfully coated.

VII

SUGAR

No discussion of candy or candy-making is complete without a statement
concerning sugar--its kinds, value and proper use. Without doubt sugar
is one of the most maligned of foods. It does do damage when eaten at
the wrong time or to excess. From this fact springs one of the great
advantages of vegetable candy; in it the proportion of sugar to the bulk
of the confection is so reduced that the normal craving for sweets is
satisfied without the consumption of a quantity of sugar that insures
disaster.

Experimentation long ago showed that sugar is the quickest source of
energy in the whole list of available foods. No other food approximates
sugar in the ease in which it can be formed into actual body energy.
This fact has long been appreciated by athletes. One case in proof was
that of two school boys seventeen and nineteen years of age, who had
only two hours a day for two months for practice before rowing races in
which both were entered. No change was made in their diet except they
were permitted to eat as much sugar as they wished, sometimes as much as
one-third of a pound a day. One of them, however, did not begin to eat
this excess sugar until the third week of his practicing, when he began
to show the signs of over training--loss of weight and no desire for
either exercise or study. On the third day after beginning