The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1886-12-16
CRAZES IN CANDIES. -
Sugared Rose Leaves aud VioIet<-FruIts
Dipped in Cream Other Novelties

TASTES vary from season to season.
in candies as in flowers and hats,"i
said State street candy manufactured
There Ii be a tremendous run one yeari
! on something that won't be called for
half 4 dozen times the next Just now
the marshmallow and French creami
caramels take the lead. Next to these
maple, vanilla. walnut, and chocolates
are the favOrites. There 4 steady call,
too, for butter-creaGls and nut-drops-;
Maple creams. walnut candies, and
nugat are standard goods also. .
Chocolate nUgat is made of chocOl
late, honey, sugar. ALMONDS. and pist-:
ache nuts The white nugat is prepared
IN the same way, with the chocolates.
left out
"a very popular CONNECTION now is
plantation drop 1t is nothing I'M
reality. but old-fashioned southern mo-
lasses candy made with great care and
pressed into small Jumps, just the right
size for the mouth. Old-fashionedI
gun-drops are LOOKING up little lately.i
They went quite out for while. D
don't know why they are finding favor
again. unless it's because there's con-
siderable chew to them.
People eat candy everywhere now, /:
and on all occasions Why, We have
so much call for something that ladies'
could eat in church. at the theater, and
opera without attracting notice and
without soiling their gloves that We in
vented little gum-aralbic candy for
that purpose that We named church.
drops. Ii is SO small that it can be
slipped in the mouth unObserved, and
has great staying qualities. A good
many l0lies carry handsome charity.
boxes filled with them suspended from
their waists.
Speaking of table confections, did
you know tnat fine creams, creamed
fruits, and candied flowers are taxing
the place of glace fruits for desertse
Gace fruits are not purchased to third
OF the extent they We're couple of years
ago. Fresh fruits dipped la cream ara
very popular Those who buy giaces in
variety ask for cherries first and after
them, for plums and pineapples. Not
one person in five hundred knows what
angeique is. They usually inquire the
price of that pie-plant-' Now, angeli-
que is plant somewhat similar to
sugar cane.
1.-The most recent expensive accom-
paniment for creamed fruits and the
correct wInd-up for an ultra-fashiOnabla
lunch is candied flowers No enter
tainment of this sort is really swell
affair without them. 10 be frank. I
can't perceive their alleged delicious
qualities myself, but they are an exDen-
sive novelty. and have been sanctioned
as 4 luxury by aristocratic society"
What is their retail pric,f9''
"Three dollars and BOO a pound.
Rose leaves and violets are the only
kind of flowers utilized for the table
yet, but | expect to see apple-blossoms,
peach-blossOms, geranium leaves, and
any number of others dipped in boil
ing sugar and prepared for the table.
''Just taste of these yiOlets," he con-
tinueG, holding out a glass plate filled
with lavender-hued, sugared flowers
"Well, what do they taste like?" ne
demanded, as the visitor nibbled bios
som or two.
''Like the end of lead pencil" was
the reply.
That's just it. The flavor of candied
violets is like cedar. and one can get
just as much satisfaction from chewing
a common lead pencil as out of a S3.5
pound of these blossoms. The rose
leaves, you will see,' he added, taking
up another plate heapcd with shriveled
pink rose petals, glistening with sugar.
convey the inevitable suggestion of q
hair dressing. But they re novelties, as
l said before, and that's what people
want. Chicago NeWS.