Читать книгу Candy-Making Revolutionized: Confectionery from Vegetables - Mary Elizabeth Hall - Страница 5

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The years of work in candy-making that have made possible this book, I now look back upon with a certain feeling of satisfaction. The satisfaction comes from the knowledge that because of the discovery that is here recorded, the candy of the future will be purer, more wholesome, more nourishing than that of the past has been. Even if the processes that are here set forth fail of the widest adoption, I have still the satisfaction of knowing that just so far as they are adopted will there be greater healthfulness of confectionery.

Another reason for the satisfaction that I feel is my knowledge that my discovery has opened to the home candy-maker a whole new world. Previously many of the better sorts of confectionery—particularly of the decorative kinds—were out of her range, either because of the cost of the necessary ingredients or the difficulty of their purchase or handling; particularly under a heavy disadvantage has been the village or country cook who has not had the service rendered by the specialty stores of the great cities. Now, however, with the ever present potato substituted for marzipan—hard to obtain at more a pound than potatoes cost a peck!—it is the girl or woman with her own garden who has the advantage. Moreover, decorative candies that formerly required more skill than most amateur confectioners possess can now be made by anyone who can model clay or use a cooky cutter. Mothers who formerly were all too often required to gratify their children's longing for candies that told a story—candies modeled or otherwise decorative—by giving them boughten confectionery that contained plaster of Paris, aniline dyes and other ingredients equally harmful, can now in their own kitchen from nourishing and harmless vegetables fashion sweets that are just as beguiling to childish eyes.

Nor is this all. Children invariably have a craving for sweets that if allowed to run its course is almost sure to lead to indigestion and worse. On the other hand, if this craving is not satisfied, the children will be deprived of a food of the utmost value—a food element, indeed, that it is indispensable. Vegetable candy offers an ideal solution of this difficulty. Sugar it of course contains, but the vegetable base supplies no small part of the bulk; consequently children may eat their fill of it and satisfy their natural longing for candy without having gorged themselves with sugar. Moreover, the vegetable base has virtues that are positive as well as negative; it itself supplies valuable food elements and equally valuable vegetable salts.

Many colors and flavors are made available by this discovery. The use of beets, for instance, has added to the candy-maker's palette a very attractive new shade. Each vegetable contributes at least one new flavor. Novel as are candies made from vegetables, they must not be thought faddish. Caramels, marshmallows and bon-bons and all the rest are here; tastes that have already won favor are here, and many new ones as well.

In places, perhaps, the directions that follow may seem over detailed. Invariably, however, I have tried to give information about all the points that would come to the mind of the amateur confectioner. I have tried to tell the why as well as the what. Moreover, the processes at times may seem, perhaps, a bit over long. It should be noted, however, that vegetable candy-making is no more complicated, if as much so, as is the making of any other confectionery. Good candy invariably means effort, and intelligent painstaking effort at that.

It has been with the home candy-maker in mind that I have written this book. Undoubtedly, however, the discovery will appeal to the professional. I am glad, for the more vegetable candy is made, the less unhealthful confectionery there will be consumed. For the same reason, I hope, too, that women and girls seeking to make profitable their idle hours at home, may embark in a small way in the manufacture and sale of vegetable candy.

My thanks are due to The Youth's Companion for its kind permission to reprint material that first appeared on its Girls' Page—a department that, together with Family Page and Boys' Page, has done much for better living throughout the nation.

No doubt I have been garrulous concerning my own discovery, but I trust that the privilege of garrulity will be granted to the woman who has been a pioneer and who, after suffering the hardships that are always the lot of the pioneer, has, as she believes, opened up a whole new world in candy-making and a very good world at that!

M. E. H.

Boston, Mass.,

June 12, 1912.

KEY TO FRONTISPIECE

1 Green Leaf

2 Violet

3 Wild-Rose With Angelique Leaf

4 Red Star From Potato Paste

5 Jellies—made from green peas

6 Carrot Ring

7 Celtic Almond

8 Mocha Walnut

9 Pastille Of Sweet Potato

10 Frosted Beet Slice

11 Carrot Ring

12 Beet Leaves

13 Daisy—attached to macaroon with a crystal

14 Pecan Cream

15 Angelique Ring

16 Raisin Cream

17 Heart From Potato Paste

18 Sweet Potato Knot

19 Triple Filled Orange Rings

20 Beet Puff

21 Nut Bur

22 Pea-Pod

23 Cocoanut Beet Square

24 Red Apple

25 Yellow Rose—on small round cake

26 Snow Ball