fact, from the point of view of the dietitian, that commends
vegetable candy so highly. The vegetable base gives the necessary bulk
and dilution--in addition to adding other valuable food elements.

SECTION TWO

VIII

DECORATIVE CANDIES

I. FROM POTATO PASTE

Now that the use of vegetable bases is reduced to principles, the
amateur confectioner need have no difficulty in working out in candy
attractive and novel designs suitable to all special days and uses. And
the best of it is--thanks to such a humble vegetable as the potato--she
can follow her own ideas and fashion in confectionery a pattern that is
all her own. Moreover, she can take comfort in the thought that in her
product there is none of the highly injurious ingredients unfortunately
all too common in some decorative candies.

As the foundation for one sort of decorative confectionery, potato paste
must be made. Steam or boil Irish potatoes, drain them, and force them
through a fine sieve,--the finer the better. With one-half cupful of
Irish potato, so prepared, mix one tablespoonful of corn starch.
Gradually and carefully work in enough confectioner's sugar so that the
mixture can be rolled.

The "fine sieve," be it noted, plays a conspicuous and important part in
the making of candy from vegetables. Moreover, it should be borne in
mind that no vegetable particle will either soften in or cook up into
syrup. While cooking, the vegetable particles are just as individual as
though they were in separate vessels; consequently they must be kept
circulating as uniformly as is possible through the syrup in order to
prevent the accumulation of masses of vegetable matter of sufficient
bulk and weight to sink to the bottom of the sauce pan and cause the
mixture to burn. Moreover, should the mixture escape burning, it would
develop gluey spots that would make the finished product lacking in the
smoothness that is the ideal of the candy-cook.

Flavor and color this paste to suit, place it on a surface well dusted
with confectioner's sugar and roll it to the desired thinness. Cut it in
shapes to suit. Cooky cutters or any other tin cutters may be used.
More often, however, the amateur confectioner will prefer her own
design.

Cut a pattern of the desired design from paper, or, if it is to be used
repeatedly, from paste board. Oiling the pattern not only gives it a
firmer edge and prevents tearing but also allows any sugar or paste that
may have ad