caramels, or for receiving dipped candies. Chocolate dipping paper is stiff, with a high gloss on one side, and is desirable for receiving dipped chocolates, although white table oilcloth is equally good, and may be used over and over again. Rice paper is used for the top and bottom of nougatines, and may be eaten with the candy.
CANDY THERMOMETER
For accurate and uniform results in candy-making, a thermometer that registers up to 400°F. is almost indispensable.
Much experience is necessary to determine correctly the required condition by testing candy in cold water. With careful usage, a thermometer should last for years. It may be obtained at hardware and kitchen furnishing stores for one dollar and upwards.
CARE OF THERMOMETER
The thermometer should be placed in syrup before the boiling point is reached, in order to avoid heating it too suddenly. If it is necessary to put it into candy heated beyond the boiling point, it should be held for a few moments just above the liquid that it may become warm, and then lowered gradually into syrup. When re-
