Evening star., 1921-09-30
VEGETABLES USED IN MAKING
PURE CONNECTIONS AT HOME

should be heated to 22O degrees, and
after it has been allowed to stand for
five minutes, the candy should be dipped
in it. BY crystal" is meant sirup
ulated sugar. II a form Is wanted for
which there Is no tin cutter at hand.
place paper pattern over the paste and
run sharp knife round the edges.
ness Of a sheet Of paper. and lozenges
can be made from it. Special designs
can easily be made for special occasions.
The fancy of the candymaker will sug-
gest many attractive original forms be-
sides the traditional red-and-white
Shamrock for March II and the hatchets
for Washingtons birthday. Cooky cut
ters can also be used Indefinitely to
produce stars, dogs, horses, elephants
and trees.
White Potato and Tomato CONNECTIONS
Two novel vegetable sweets. each
made OF two common vegetables, are
excellent candies in themselves and
form the basis for many attractive
the base for the first sweet, steam or
boil some white potatoes and force
them through fine sieve. To one
cup of prepared potato add two cups
and one-half teaspoonful OF salt. Boil
the mixture to 22S degrees. Cut one
half cup of preserved ginger into fine
pieces. Spread them upon a marble
slab and over them pour the cooked
mass. Stir until creamy. This cream
Is delicious as 1t stands. and it can be
used in many ways as the basis for
novel candies. 1t can be formed into
balls and rolled in granulated sugar
and then in shredded cocoanut, or
the ball made from the cream can be
rolled in finely cut nut meats. or
whole nut meats can be pressed upon
them.
Another candy can be made with a
whole f1lbert nut rolled in the cream.
Balls or straws Of the cream can be
coated in chocolate or dipped in choco-
/ late and then rolled in minced nut
meats or cocoanut. Bits of preserved
cherries or raisins or nuts can be
fastened upon vegetable cream with a
touch of crystal sirup, or the cream
can be dipped in crystal sirup. Since
the flavor of the ginger blends well in
many combinations and the cream Is
easily handled the candy cook can
follow her own fancy with this ma
terial and form bonbons to her liking.
Another vegetable cream which can
also be handled in variety of ways
similar to those suggested above is
made of tomato. Cook to 23O degrees
| one cup of sugar and one-half cup Of
strained tomato. To two cups of sugar
add one-half cup of water and two
the tomato sirup. Let the mixture
boil up once and then strain it. Re-
turn it to the fire in a large sauce
pan and allow it to boil to 242 de-
grees. Cut into small pieces one-half
cup Of preserved ginger and spread
1t upon wet marble slab. Pour the
| hot mixture over it and stir until
creamy. Form the mixture to suit
| the fancy and add nuts or fruit as
desired.
Candied Vegetables.
Unlike white potatoes, sweet
potatoes. when used as a founda-
! ton for candy. should be baked.
Boiled sweet potato changes color
during the succeeding processes and
| retains an amount of water that is
likely to cause trouble. Sweet
j potatoes after being baked should be
/ forced through a fine sieve so care
/ fully that all hard fiber Is removed.
| Sweet Potato Patties.-Boil until
very thick one pound of granulated
sugar, one cup of sweet potato pre-
pared as above described. one-half
| cup of desiccated cocoanut and one
| half cup of water. When the mix
ture has cooked add one-half cup of
bonbon cream. As the mass begins
to set drop it quickly on waxed paper
in small drops.
] Sweet Potato Pastils.-Cook until