suggest themselves as promising decorations. The form of the wild rose
lends itself readily to cups,--the larger ones for ices and the smaller
for nuts. If the function is a birthday, wild roses may well be used
for candle cups on cakes. If not a birthday, and decorative icing is
desired for large or small cakes, nothing could be prettier than the
roses. They can be used either as a border of conventional regularity
around a large cake or in the center of small, round cakes covered with
white icing. As a flower decoration, candy wild roses can be placed in a
vase in the middle of the table. To carry the place cards, there may be
a butterfly alighting upon each rose cup holding nuts. These butterflies
can be made of vegetable candy, water color paper, or bolting cloth;
whatever their material, they must be wired, or glued, with a few drops
of crystal syrup, to the edge of the rose.
If, however, the luncheon is to be violet, other decorations can be
used. The center piece may be a large bunch of pop-corn violets. At each
plate there may be French baskets, made from potato fondant colored pale
violet, filled with cocoanut violets. To give the idea that the baskets
have just come from the florist's, to each there may well be tied a card
bearing the name of the guest. In this instance, it would be well for
the ice to be served in a fondant basket and capped with a few violets.
The caterer will readily see that vegetable candy offers itself in
countless ways in connection with place cards. The new candy can not
only be used as the holder for daintily designed cards, but the design
itself may be painted directly upon the object modeled from potato
fondant or potato paste. The first method is likely to be rather more
easy in its process and attractive in its results, on the whole, but the
second has the distinction of novelty. It surely is an interesting thing
for the guests to be able to eat their place cards, decoration, design,
and all!
For Easter, yellow is a particularly good color. For ices, cups and
cases can be made of white and yellow fondant modeled in the form of
jonquils or daffodils. Carrot rings, served with the salad course, would
add a touch of variety. As is suggested in the chapter concerning
decorative candies, potato fondant can be made to serve the table
decorator especially well for special times and functions. Insignia can
easily be formed of fondant, either as separate forms to be wired and
used as place cards or as place cards attached to the little
cases--paper or fondant. A Masonic dinner, for instance, would use the
square and compass in different ways, and one for the Odd Fellows would
make use of their three links. For college banquets, the appropriate
Greek letter insignia could be used. In this case, however, the caterer
must make sure that he is not violating any of the rules of the
societies to which his guests belong.
For any decoration that is flat instead of modeled, the potato paste can
be substituted for the potato fondant. Thus, in the case last cited
above, many of the insignia can be cut from paste more easily than they
can be modeled from fondant. A tinsmith can easily make a cutter that
will save time if a number of the same design are desired.
The paste can be used with the fondant, either in the same object or
separately for the same occasion.
Vegetable candy can be made by the skillful amateur as readily as by the
manufacturer. No large plant or complicated machinery is required. As a
result, the girl or woman with a skill that is great, but a bank account
that is small, may find vegetable candy the road to a profitable
catering trade. If in a small town, she can--if she is sufficiently
skillful--fashion decorations for food that will rival the products of
the art of the city caterer. Moreover, inasmuch as she is put to
comparatively little expense, and is using comparatively cheap
ingredients, she can undersell her urban competitor. And her fellow
townswomen who buy her wares will have the distinct satisfaction of
knowing that her product is free from harmful ingredients.
XXIII
FOR THE TEACHER
The discovery of vegetable candy has been of great pedagogic value.
Teachers of household arts and all art are beginning to find that the
new bases are of great service to them in their class work. Before this
discovery, there was no medium which was of use for both cooking and the
modeling classes. Now cooking classes and modeling classes can be
correlated in such a way that much is promised both.
The processes in the making of potato fondant and potato paste
illustrate fundamental principles in domestic science. With the exercise
of a little care on the part of the teacher, their making can be as
simple and educationally valuable as the traditional first lesson in
peppermint drops. In the fashioning of these new candies, however, there
is more incentive to the child than there was in the cooking of the
old-fashioned confection, no matter how delectable it might be. But the
pedagogic value of vegetable candy does not fall wholly within the field
of household arts. As has been explained in the chapter concerning
decorative candy, potato fondant and paste are the basis of very
attractive objects. Their fashioning, obviously, can be made to teach
principles of line, design and color. Is it not safe to say that no
other modeling medium--edible or inedible--possesses this threefold
recommendation? Fondant or paste can be colored by painting directly
upon the finished surfaces, or the coloring matter can be worked into
the mass. In either case, there is a pleasing relief from the gray or
green of clay and its preparations. Now the child can model in natural
colors what he sees on his nature study rambles. Now he can make roses
in their natural colorings and shadings, and buds that are not wholly a
dull, dead green! Moreover, potato fondant can be modeled so as to have
clearer outlines than clay. There are two disadvantages, however, which
should be stated: first, potato fondant must be handled with moderate
quickness in order to give the best results, and, second, it is so good
that there is danger that the pupil will prematurely eat his lesson!
Because the finished product is good to eat as well as to look upon,
potato fondant as a modeling medium adds to the teacher's resources
another incentive for the child. In work with defective children, it has
been found, again and again, that the more senses to which appeal can be
made, the better. Do not the same principles apply to the normal child,
although with somewhat lessened force? In art work with vegetable candy,
sight and touch are not the only senses in operation; taste and smell
are in full play.
Often, teachers of both art and household arts are perplexed when it
comes time for the annual school exhibition. "What can we do," they ask,
"that will be properly illustrative of our work and, at the same time,
of appeal to the popular imagination?" It is hoped that vegetable candy
offers an answer to this question. Its novelty and hygienic value are
such that parents of the children are interested in it. Moreover, the
unusual interest of the children themselves has been known to react
upon the parents.
Suggestions for the details of working out the school use of vegetable
candy will be found in the pages which precede. The teachers should read
with particular care the chapter which refers to decorative candy, and
particularly the division relating to modeling. They will find many
hints as to how it can be successfully applied to their own school work.
THE END
INDEX
INDEX
Abel, Mrs. Mary H., on value of sugar in diet, 48.
Accuracy, necessity for, 3.
Almonds, Celtic, 86.
Angelique, dried, 135;
preserved green, 135;
plant, 133;
rings, 132.
Apples, red, as decorative candies, 70.
Bars, for forming masses, 14-15.
Bars, chocolate, 87.
"Ball," "hard," 19, 22;
"soft," 19, 22.
Bean, 102-104;
bean taffy, 103;
candied green beans, 102;
nut bean taffy, 104;
pulled taffy, 104.
Beet, 105-109;
beet cubes, 107;
beet puffs, 106;
crystallized beets, 108;
frosted beet slice, 105;
spiced beets, 109;
spiced beet bon-bons, 109.
Boiler, use of double, 24, 25.
Bon-bons, spiced beet, 109.
Bon-bon dipper, 8.
Boutonnieres, parsnip, 95-96;
violet, 59-60.
Brilliants, date, 129;
date, with rhubarb marmalade, 130.
Burs, nut, 114.
Calla lily, as decorative candy, 69.
Caramel, opera, 83; potato, 80-83.
Carrot, 97-101;
crystallized, 98; garden "ginger," 99;
rings, 97; rolls, 98.
Caterer, the, 136-142;
coloring for, 138;
cups, 137;
decorations, 139, 140;
flowers, 137;
potato fondant for, 136.
Celtic almonds, 86.
Chocolate, bars, 87;
coating, 36-40;
covered dates, 129;
in crystallization, 27;
marshmallow, 112;
nougatines, 114;
peppermints, 86.
Child, the, craving for sweets of, vii, viii;
sugar for, viii, 47-51;
Mrs. Mary Hinman Abel on, 48.
Cleanliness, necessity for, 4.
Climatic conditions, in candy making, 4;
in chocolate coating, 35, 36.
Cocoanut violets, 58.
Cold tablets, onion, 120.
Cornlettes, 117; nut, 118.
Corn starch, for drying, 18.
"Crack," 19, 22.
Creams, pecan, 85;
raisin, 85;
vegetable, 88.
Crystallization, 27-32;
beets, 108;
chocolate in, 27;
crystal syrup, 28, 29;
French hand, 30;
basis for parsnip candy, 93;
sugar, 28.
Crystallized beets, 108.
Crystal syrup, 28, 29.
Dates, candy, 128;
chocolate covered, 129;
date brilliants, 129;
rhubarb marmalade for, 130;
sparkling dates, 128;
stuffed dates, 130;
sugared, 130.
Decorative candies, 52-79;
from potato paste, 52-57;
green leaves, 56;
potato paste, 53;
violets, 57-61;
cocoanut violets, 58;
pop-corn violets, 57;
violet boutonnieres, 59, 60;
from potato fondant, 61-79;
calla lily, 69;
coloring for, 64-66;
cooked potato fondant, 62;
daisy, white, 66;
daisy, yellow, 69;
grapes, 77;
modeled candy, 62;
new potato, 75;
parsnip boutonniere, 95;
pea pod, 76;
red apples, 70;
rose buds, 74;
single rose, 72;
snow balls, 76;
uncooked potato fondant, 61;
white daisy, 66;
yellow daisy, 69.
Degrees, on candy thermometer, 22.
Dishes, white enamel best, 12.
Dipper, bon-bon, 8.
Double boiler, use of, 24, 25.
Dropping funnel, 11.
Fondant, potato, decorative candies from, 61-79;
calla lily, 69;
coloring for, 64-66;
cooked potato fondant, 62;
daisy, white, 66;
daisy, yellow, 69;
grapes, 77;
modeled candy, 62;
new potato, 75;
parsnip boutonniere, 95;
pea pod, 76;
red apples, 70;
rose buds, 74;
single rose, 72;
snow balls, 76;
uncooked potato fondant, 61;
white daisy, 66;
yellow daisy, 69.
Frosted beet slice, 105.
Funnel, dropping, 11.
Fruits, stuffed, 128-131;
dates, 128;
dates, chocolate covered, 129;
date brilliants, 129;
rhubarb marmalade for, 129;
dates, stuffed, 130;
dates, sugared, 130;
stuffed prunes, 130.
Garden "ginger," 99.
Gelidium, 125.
"Ginger," garden, 99.
Glucose, 46.
Grapes, in decorative candy, 77.
Green leaves, in decorative candy, 56.
"Hard ball," 19, 22.
"Hard crack," 19, 22.
Hook, taffy, 13.
Irish moss, 126.
Kanten, 125.
Kelp, 126.
Knife, special, 12, 13;
for cutting in, 14;
palette, 55.
Knots, sweet potato, 91.
Marshmallow, chocolate, 112;
tomato, 110.
Mat, rubber, 9.
Mocha walnuts, 84.
Modeled candy, 62-64.
Modeling stick, 16.
Moss, Irish, 126.
Netting, wire, used in draining fruits, 5, 17.
Nougatines, chocolate, 114;
vegetable, 112.
Novice, help for the, 3-7.
Nut burs, 114.
Nut cornlettes, 118.
Onion cold tablets, 120.
Orange rings, 133.
Oriental paste, 123.
Packing, of candies, 6.
Parsnip, 93-96;
boutonnieres, 95-96;
candied, 93-95.
Paste, oriental, 123;
potato, 52;
potato, use by teachers, 143.
Pastilles, sweet potato, 92.
Patties, sweet potato, 90.
Pea pods, in decorative candies, 76.
Pecan creams, 85.
Peppermint chocolates, 86.
Pop-corn violets, 57.
Potato, new, in decorative candy, 75;
caramels, 80-83;
celtic almonds, 86;
chocolate bars, 87;
mocha walnuts, 84;
pecan creams, 85;
peppermint chocolates, 86;
raisin creams, 85;
sweet potato, 90-92;
knots, 91;
pastilles, 92;
patties, 90.
Potato fondant, decorative candies from, 61-79;
cooked, 62;
uncooked, 61;
modeled candy from, 62;
coloring for, 64-66;
calla lily, 69;
daisy, white, 66;
daisy, yellow, 69;
grapes, 77;
modeled candy 62;
new potato, 75;
parsnip boutonniere, 95;
pea pod, 76;
red apples, 70;
rose buds, 74;
single rose, 72;
snow balls, 76;
white daisy, 66;
yellow daisy, 69.
Potato paste, 52.
Prunes, stuffed, 130.
Pulling taffy, 6, 7.
Racks, for drying, 17.
Raisin creams, 85.
Red apples, in decorative candy, 70.
Rings, angelique, 132;
carrot, 97;
orange, 133.
Rose, buds, as decorative candy, 74;
single, as decorative candy, 72.
Scale, thermometer, 22.
Screens, 17.
Sea weed, as food, 124;
gelidium, 125;
Irish moss, 126;
kanten, 125;
kelp, 126.
Snow balls, in decorative candy, 76.
Soapstone, used as working slab, 5.
Sparkling dates, 128.
Spiced beets, 109.
Spiced beet bon-bons, 109.
Steam, candy making, 24-26;
double boiler, use of, 24, 25;
steaming, 24;
steam bath, 25.
Stuffed fruits, 128-131; dates, 128;
dates, chocolate covered, 129;
date brilliants, 129:
rhubarb marmalade for, 129;
dates, stuffed, 130;
dates, sugared, 130;
stuffed prunes, 130.
Sugar 41-51;
for children, 47-51;
for crystallization, 28;
glucose, 46;
rolling candies in, 5, 6;
value of, 41-43;
varieties of, 44.
Sugared dates, 130.
Sweet potato, knots, 91;
pastilles, 92;
patties, 90.
Sweets, necessity of, i, ii, viii.
Tablets, onion cold, 120.
Taffy, bean, 103; nut bean, 104;
pulling, 6, 7.
Taffy hook, 13.
Teacher, the, 143-146;
potato paste or fondant as medium for, 144.
Thermometer, 19-23;
scales, 22;
"crack," 19, 22;
"hard ball," 19, 22;
"hard crack," 19, 22;
"soft ball," 19, 22;
"thread," 19, 22.
"Thread," 19, 22.
Tomato, 110-116;
chocolate marshmallow, 112;
chocolate nougatine, 114;
nut burs, 114;
tomato marshmallow, 110;
vegetable nougatine, 112.
Utensils, bars, forming, 14, 15;
bon-bon dippers, 8;
dropping funnel, 11;
knife, for cutting in, 14;
knife, palette, 55;
knife, special, 12, 13;
modeling stick, 17;
rubber mat, 9;
screens, 17;
taffy hook, 13;
wooden spoon and paddle, 12.
Vegetable candy, keeping quality of, ii;
modeling medium, iv;
sociological value of, iv.
Vegetable creams, 88.
Vegetable nougatines, 112.
Violets, 57-61;
boutonnieres, 59, 60;
cocoanut, 58;
pop-corn, 57.
Walnuts, mocha, 84.
Weather, influence on candy making, 4, 35.
White daisy, as decorative candy, 66.
Working slab, soapstone used as, 5.
Wooden utensils, spoon and paddle, 12.
Yellow daisy, as decorative candy, 69.
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired. =Bold text= is indicated by equal
signs and _italic text_ by underscores.
The illustration captioned "Fascinating to the Child" has been moved
from page ii to page 72 as that is where the text references it more
than once.
Second Illustration: "discription" changed to "description" (See
description)
Table of Contents, "Cornlet" changed to "Cornlette" (XVII Cornlette)
Page viii, "marshmellows" changed to "marshmallows" (Caramels,
marshmallows and)
Page 16, "particularily" changed to "particularly" (is particularly
useful)
Page 154, "66" changed to "69" (Yellow daisy, as decorative candy, 69)