Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1886-11-22
CRAZES IN CANDIES.
SVgared Rose Leaves and VioIets-Fruits
Dipped in Cream Other Novelties.

TASTES vary from season to season
in candies as in flowers and hats"
said a State street candy manufacturer.
'There'll be tremendous run one year
on something that won't be called for
halt dozen times the next just now
the marshmallow and French cream
caramels take the lead Next to these
maple, vanilla. walnut, and chocolate
are the favorites. There's a steady call,
too, for butter-creams and nut-drops.
Maple creams, walnut candies, and
nugat are standard goods also
Chocolate nugat is made of choco-
late, honey, sugar. almonds, and pist-
ache nuts. The white nugat is prepared
in the same way, with the chocolate
left out
"a very popular CONNECTION now is
plantation drop 1t is nothing in
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-fashioned
gum-drops are looking up little lately.
They went quite out for while.
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, ut the theater, and
opera without attracting notice and
without soiling their gloves that we in
vented little gum-arabic candy for
that purpose that we named church
drops Ii is so small that it can be
slipped in the mouth unobseryed, and
has great staying qualities. A good
many ladies carry handsome charity
boxes filled with them suspended from
their waists.
Speaking of table CONNECTIONS. did
you know that fine creams, creamed
fruits, and candied flowers are taking
the place of glace fruits for deserts?
Glace fruits are not purchased to third
of the extent they were q couple of years
ago. Fresh fruits dipped. in cream are
very popular. Those who buy glaces in
variety ask for cherries first, and, after
them, for plums and pineapples. Not
one person in five hundred knows what
angelique is They usually inquire the
price of that pie-plant.' Now, angeli-
que is plant somewhat similar to
sugar cane.
The most recent expensive accom-
paniment for creamed fruits and the
correct wlnd-up for an ultra-fashionable
lunch is candied flowers No enter
tainment of this sort is really q swell
affair without them. To be frank, i
can't perceive their alleged delicious
hut how
sive novelty, and have been sanctioned
as luxury by aristocratic society"
What is their retail price?n
''Three dollars and $3.50 pound.
Rose leaves and yioets 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.
s.Just taste Of these violets, he con-
tinued, holding out a glass plate filled
with lavender hued. sugared flowers.
well, what do they taste like?" he
demanded, us 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 So. so
pound of these blossoms. The rose
leaves, you will see," he added, taking
up another plate heaped with shriveled
pink rose petals, glistening with sugar.
convey the inevitable suggestion OF
hair dressing. But they're novelties, as
| said before, and that's what people
want. ~ Chicago AeuS.