n white of an egg and roll
in equal parts of crystal and granulated sugar.

=Grapes.=--The confection described below and pictured opposite page 72
is good to look at, good to eat, and comparatively easy to make. It
should be borne in mind, by the way, that the directions for candies
often sound more difficult than the actual process.

As the basis for the grapes, take smooth almonds, not blanched. Into the
smaller end of each one insert nickeled wire, pushing it well into the
nut. Then cover the nuts with potato fondant. Work them with the fingers
until they assume the forms of single grapes. Dry in a corn starch bed.
When the forms are dry, brush all the corn starch off. The grapes so
formed should be colored a medium shade by the use of vegetable coloring
pastes to resemble catawba or purple grapes. Because of the opaqueness
of the grapes, they cannot be made to imitate closely the color of green
grapes, but if the confectioner has an unusual fondness for green
grapes, and is not over particular, there is no reason why she should
not attempt them.

After coloring, dry the grapes thoroughly on a wire screen, finish them
in thin crystal, which has been colored somewhat lighter than the shade
the finished grapes are expected to assume. In order to leave the
confection with a glossy surface, it is possible to add to the crystal a
very small quantity of gum Arabic.

After the crystal is thoroughly dry, the wires should be wound with
raffia of the leaf green shade, and, by twisting the wires together, the
single grapes formed into bunches of the size desired. If the
confectioner wishes large bunches, it is well to wind the wires onto a
tree twig, for the sake of the additional firmness. It should be
remembered that the large bunches are heavy. The use of the twig is also
recommended for the natural appearance it gives to the finished bunch.

Brush the stems with a thin syrup. The loose ends of the raffia may be
disposed of and the appearance of the confection made more natural by
dampening them with the syrup and winding them around any round object
of about the size of a lead pencil. The ends of the raffia, so treated,
will resemble tendrils.

In taste, the grapes are much like the usual hard-covered almonds.

=Other Possibilities.=--If the candy-maker has ambition and imagination,
she will regard the foregoing objects as merely suggestive; she will
work out for herself other objects of equal interest. The followin