To the candy cook, the discovery that beets make good confectionery brings a new flavor and a new color—one as desirable as the other, and that is saying a great deal! In candy made from beets there are several new shades of red which previously could not be obtained even by the use of artificial coloring matter.

In case the beet color is desired for candies made upon other bases, it can be had very easily. The beets should be boiled until the water is colored red. Then this water may be substituted for the water called for by other receipts in vegetable candy-making. The beet color will be given but the beet flavor will not be. The result is a pleasing color without the use of anything that is artificial.

Frosted Beet Slice.—Boil to two hundred and thirty-two degrees two cupsful of sugar, one tablespoonful of grated raw beet, one-third cupful of water, one teaspoonful of vinegar, and one teaspoonful of butter. Remove from the fire and stir in one-half cupful of broken walnut meats. When the mass begins to thicken, pour it between oiled candy bars on an oiled marble so that it will form a layer three-quarters of an inch thick. When cool, cover one-quarter of an inch thick with a frosting made of one cupful of sugar, one-quarter cupful of water, and one-eighth teaspoonful of cream of tartar, boiled without stirring to two hundred and thirty-four degrees and then flavored with a few drops of vanilla and lemon and beaten until creamy. When set,—a quick process—cut the mass into pieces about one-half inch wide and one and one-half inches long. If the confection is to be kept, crystallize at two hundred and twenty-five degrees. The looks are improved if the confection is then rolled in granulated sugar. Dry on a wire screen for twelve hours or so.

Note No. 10 in the frontispiece.

Beet Puffs.—Cut one medium sized beet into thin slices, cover with one-half cupful of cold water and cook in a double boiler until soft. Drain, and to the liquid thus obtained add one pound of sugar; boil two or three minutes. To this mixture, add one-half cupful of the cooked beet cut into fine pieces. Cook this mass to two hundred and forty degrees. Have ready the whites of two eggs, salted and beaten to a stiff froth. Remove from the fire and after the steam has ceased to rise, beat the mixture into the whites of the two eggs. Using a pecan meat to push with, drop this mixture from a teaspoon in small puffs on waxed paper, leaving the pecan imbedded. This mixture is very foamy and adhesive, sets very quickly and must be handled rapidly. These directions will yield about five dozen puffs.

A few drops of rose water may be added if a more delicate flavor is desired.

Beet Cubes with Variations.—Beet cubes possess remarkable color value. To make them, boil to two hundred and thirty degrees two cupsful of granulated sugar, one tablespoonful grated raw beet, one-half cupful of water, one teaspoonful of butter and one cupful of shredded cocoanut. Pour the mass between oiled candy bars upon greased marble so that it will form half an inch deep.

Four things may be done with this mass. It may be cut into cubes. If wanted for future use it may be dipped into a crystal syrup to hold the moisture. Children will like it poured into oiled cup-cake tins or any other mold. If molded, care should be taken that the finished confection is not more than half an inch thick. If the cubes are dipped into bon-bon cream they will be of unusual beauty because of the pink showing through the fondant casing.

Crystallized Beets.—Crystallized beets are fully as pretty as candied rose leaves. They are particularly valuable in trimming boxes of candy—especially "all vegetable" boxes.

To crystallize beets, use the process described for parsnips in Chapter XII. After the last crystallization, however, the pieces should be separated, dusted with granulated sugar, and dried on a wire screen, instead of being left on the rack.

If it is desired to increase the illusion, add rose water to the syrup.

Spiced Beets.—Boil beets and cut them into cubes of about one inch. Mix one cupful of sugar and one-third cupful of vinegar. Spice highly. Cinnamon, cloves and allspice should be used, and whatever else the fancy of the candy-maker dictates. Boil the mixture until it syrups, add the beets and cook ten minutes. Remove the mass from the fire, cover and set away for two days. Drain the syrup from the beets, boil the syrup to two hundred and twenty degrees and pour it boiling over the beets. Cover the mass and set it aside. Repeat this process on several successive days.

Spiced Beet Bon-bons.—Take spiced beets and drain off the syrup. Cook the syrup to two hundred and thirty degrees. With a wooden paddle beat it at one side of the saucepan until it begins to look creamy. Thereupon, add the beets, stir the whole mass briskly and turn it onto a sieve. Dry the cubes on a rack, roll each in fondant, dry for two hours and dip in bon-bon cream.

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