Green corn has great possibilities for the maker of vegetable candy. If fresh corn can be obtained, boil the ears in salted water until the kernels are tender. While they are still hot, with a thin, sharp knife cut down the center of each row. Press with the back of the knife down the cob thus freeing the pulp but leaving the skin upon the cob. To make certain that the pulp is free from skins, and of a uniform consistency, force it through a coarse sieve. Note that the corn is not to be made into a paste as was the potato. If canned corn is used, force it through a sieve.

Boil together, until the mixture is very thick, one-half cupful of corn, so prepared, one-half cupful of granulated sugar and one-half cupful of coffee A sugar. The thermometer reading will be about two hundred and thirty degrees. Add one-half cupful of bon-bon cream. Pour the mixture into a rubber mold, or, if preferred, drop like cream wafers upon waxed paper. If the mass is too thick to pour easily, add a few drops of hot water. The quantities here given will fill a mold of four-dozen size—the sort illustrated on page 10. After the drops have dried for five or six hours, dip them singly into a syrup cooked to two hundred and twenty-five degrees. On the next day they will be ready for packing.

Nut Cornlettes.—Cornlettes are a little richer both in consistency and in flavor than the many creams to which candy eaters are accustomed. By the addition of a nut to each piece, however, cornlettes may be made still richer and still more distinctive candy.

There are three methods of adding nuts. The first method is to push the nut into each piece soon after it has been poured into the mold. The great advantage of this method is its ease and quickness. The confection is ready for the serving dish as soon as it is cool enough to leave the mold. A clearer and better finished appearance may be obtained by the use of the second method. By it, the cornlette, when molded, is dipped into a crystal syrup. A drop of the hot crystal is placed upon the back of the nut meat to serve as glue, and corn and nut are pressed together. When cool, the whole is dipped into the crystal. The third process is a compromise. The drop may be dipped into the crystal as soon as it comes from the mold, and the nut, either plain or dipped, may then be placed upon it. When the crystal sets, the union will be firm.