ing receipt, however, means less
work.

Potato Caramel No. 2.

Boil together one cupful of granulated sugar, one cupful of coffee A
sugar, one-half cupful of Irish potato--treated as before--one
tablespoonful of butter, one cupful of milk, caramel coloring. Stir
continually until the mass forms a soft ball in cold water. Then pour it
onto a well oiled marble between candy bars.

Potato Caramel No. 3.

Boil one pound of brown sugar, one cupful of milk, a piece of butter the
size of a walnut, and one-quarter cupful of Irish potato--prepared as
before--until a bit dipped from the mass will form a firm ball in cold
water. Stir as little as possible. Pour on an oiled marble between candy
bars. The result is more like fudge but is cooked to dryness without
being grained by beating.

Opera Caramel.

To two cupsful of sugar, one cupful Irish potato boiled, drained and
forced through a fine sieve, add one tablespoonful of butter and thin
with one-half cupful of milk. Cook until thick; remove from the fire.
Put in one-half cupful of milk again. Cook until thick, remove from the
fire and add one-half cupful of milk. Return the pan to the fire again.
This is the last time. It is wise to place an asbestos mat under the
saucepan. Cook until very thick--until a soft ball can be formed in cold
water.

After the mass has been removed from the fire, add one cupful of broken
walnut meats, and one cupful of bon-bon cream, broken in small pieces so
that it will be distributed quickly through the mass without much
stirring and pour the mixture between candy-bars on an oiled marble.
When cold cut it into squares; for home use it will not need wrapping.

As with potato caramel No. 1, this confection is most pleasantly
susceptible to chocolate coating. Allow it to dry in the open air for
several hours and then cover with chocolate as usual.

Broken nut meats can be added to any of the caramel recipes above.

X

POTATO--MISCELLANEOUS

Potatoes are probably the most useful vegetable known to the maker of
vegetable confectionery. As has been explained in the preceding
chapters, they are the basis of potato fondant and potato paste, both of
which are basic mixtures.

The usefulness of the potato does not end with decorative candy. In the
form both of paste and fondant and prepared in other ways, it is
responsible for several pleasing new confections.

=Mocha Walnuts.=--To the yolk of one egg beaten to a cream, add o