1. CONFECTIONS are such sweetmeats as candy and similar articles, which
have for their foundation sugar, sirup, honey, and the like. As is well
known, the most important variety of confection is candy, and this is
the one that is usually meant when the term confections is mentioned.
Confections, however, are not so limited as might be imagined upon first
thought, for many delicious dishes whose main ingredient is nuts,
fruits, coconut, or pop corn are also placed in this class. To be sure,
most of these contain sweetening material of some sort in greater or
smaller quantities. Therefore, in its broadest sense, confections may be
regarded as preparations having for their chief ingredient sugar or
substances containing it, such as molasses, honey, etc., usually mixed
with other food materials, such as nuts, fruits, chocolate, starches,
and fats, to give them body and consistency, and flavored and colored in
any desired way.
2. The making of confections, and of candy in particular, is both a
useful and a delightful pastime that can be indulged in even by those
who are only slightly skilled. In fact, with a certain amount of
knowledge of the methods used and a little practice, surprising results
can be obtained by the amateur candy maker. Then, too, it is a
comparatively simple matter to copy the confectioner's work. A
considerable variety of candies can often be made from a simple
foundation material if a little originality or ingenuity is applied.
Since it is an easy matter to prepare foods of this kind and since they
can be made at home more cheaply and of more tasty and wholesome
materials, it is a decided advantage to make them rather than buy them,
particularly if they are used extensively in the home. However, not so
much fear need be felt now as formerly with regard to commercially made
candies, for much has been done in recent years to compel the use of
wholesome materials in candies, especially the cheaper ones that
children are apt to buy. The pure-food laws require that no such
adulterants as are not food materials and no harmful flavorings,
colorings, nor alcoholic beverages be used in making confections. As can
well be understood, this is a valuable protection. Consequently, at the
present time, the harm, if any, resulting from eating candy comes from
either the excessive or the wrong use of it.
3. The taste for confections of all kinds is one that is acquired, and
it is often developed to harmful extremes. Therefore, these foods, like
most others, should be indulged in only in moderation. They will then
prove not only valuable, but entirely unharmful. The greatest precaution
that should be observed in their use is in giving them to children. Very
young children should not have candy at all, it being much too
concentrated for digestive organs that are used to handling only diluted
food materials. As they grow older and their diet begins to include more
foods, a small quantity of wholesome sweets will not be harmful if it is
given at meal time. Adults with normal digestion may eat a reasonable
amount of candy and other confections without injury.
4. To assist in the making of confections in the home, the principles of
candy making, as well as those which must be understood for the making
of such other foods as are commonly called confections, are given in
this Section. In addition, there are included explicit directions for
the making of simple candies and confections and of some of the
varieties that are more difficult to make. The various operations are
not hard to perform, and good results may be expected if each step is
carried out as directed. The operations requiring skill and dexterity,
such as the coating of bonbons and chocolates, must be repeated several
times if results that approach those of the professional confectioner
are to be attained. Still, surprisingly good results may be obtained the
first time the work is done if directions are followed explicitly.