Rings.—Angelique is a vegetable that is of the greatest use as an accessory in the making of many sorts of vegetable candy. That fact, however, should not obscure the equally important fact that its flavor is excellent and that it may well be used as a base. Rings made from it are very good if filled with any one of the four mixtures described below. And, as the reader will see by looking at No. 15 of the frontispiece, they are good to look upon.

As a beginning, no matter what filling is to be chosen, cut crystallized angelique cross-wise into sections a quarter of an inch wide. If these sections are flattened by packing or cutting, separate the sides so that they form circles, the more nearly perfect the better.

The fillings may be either potato fondant, plain or colored, and flavored to taste; potato fondant with chopped nuts worked into it; equal parts of potato fondant and almond paste; or rhubarb marmalade, with confectioner's sugar worked into it if it appears too moist.

When the fillings are in place, each ring should be dipped separately into a crystal, cooked to two hundred and twenty degrees, and then should be allowed to drain on a wire rack. The next day the process should be repeated. When the rings have become thoroughly dry, they will be found very useful for almost any sort of serving or packing. The outside is firm, and the centers soft.

Orange Rings.—Rings made from candied orange peel may be treated similarly. Cut the peel into rings by using one-half and one quarter inch cutters. Thereafter both process and fillings are the same. An interesting combination can be made by arranging three small orange rings in a cluster, and holding them in position by the syrup. In addition to the filling, a pignolia nut may be placed in each ring.

See No. 19 of the frontispiece.

Angelique as a Plant.—Angelique or angelica is so called because in early centuries it was thought to be a specific for poison and pestilence. It is an aromatic garden herb, of an order of plants of the cohort umbelliferae, known popularly as the parsley family. The order is one of strongly marked properties. Some of its members contain an aromatic oil and furnish condiments—as anise, dill, caraway, and coriander. From another group these qualities are nearly absent and the stem and leaf are edible—as in celery, angelique and parsley; or the root—as in carrot and parsnip.

Angelique is native to many temperate parts of Europe and America. It grows on river banks and in other damp places. It is easily cultivated and often grows to the height of six feet. Its seeds may be sown in the autumn as soon as they are ripe, or they may be planted in the spring. Angelique develops a plant much like celery. It is blanched and eaten the same way. The stalk is used commercially when crystallized or candied. It is green in color and pleasingly pungent in flavor, and lends itself in many ways to the use of the candy-maker. It comes generally in strips six or seven inches long and is cut according to the special directions for the different candies.

Angelique is so easy to raise and is of such value that two methods of handling it when home grown are given below. Why so many candy-makers with gardens continue to buy it when it can be cultivated so easily is a mystery.

Preserved Green Angelique.—Select angelique that is fresh, young, crisp, and as tender as possible. Cut the stalks into six inch lengths; wash them thoroughly. Boil them in water for ten minutes, and drain them. Thereupon, boil them in a syrup for half an hour. Let them cool in the syrup. Store in wide-mouthed bottles or jars.

Dried Angelique.—Prepare the angelique as before. Cut the stalks into strips, lozenges, or large and small rings. Boil them in the syrup three or four times—as was directed before. After draining, roll each piece in powdered sugar. Dry them thoroughly on a screen, and store carefully.