The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1903-06-25
LATEST FADS IN CANDIES
A Confectioner Describes Some
of the Seasons Novelties.
NEW FASHIONS MUST BE INVENTED

as In Other Things-Ideas That
Have Been Imported From Svvitzer-
land, Mexico and France-An Inno-
walton In Candy Dishes.
Believe me or not just as you like"
said a we'll known candy dealer Of
Washington to a reporter of the Wash
ington Post, "but when l tell you that
we candy men have to invent new fash
ions, seek out novelties and be the first
to take advantage of fad, to the same
extent as the dealers in garments, fur
niture, flowers, furs and the like,
speak the truth. People indulge in
fads for candy as much as THEY do for
any other thing, and dealer who con-
dnues to handle the same old varieties
year in and year out will soon find his
Ste re deserted by people who demand
change and who will seek the places
where novelties are kept In stock.
washington people are particularly
fastidious in this matter, and the deal
ers are obliged to keep up their stocks
In q way that would be q credit to Lon
don or Paris. During the present win.
ter. for example, we have had all the
way from ten to 8 dozen novelties ir
the candy line, the most noteworthy
being the Mexican 'penochis.' These
are little cakes made of pecan kernels
and the coarsest, blacklist Mexican raw
sugar They are sold in all the Mex
lean cities and towns and are an old
standby in New Orleans, Galveston,
Mobile and other southern points. They
are, however, q brand new thing in
Washington. We first heard of them
through southern residents, and in the
past two months we have sold nearly
10000.
"At first we made them according to
recipe out Of pecan kernels and raw
Mexican sugar, which comes in little
pyramids wrapped in cornhusks, but
the sugar proved too strong for the
Washington palate, and we have since
been obliged to make them Of equal
parts Of maple and Mexican sugar.
Another of this winters novelties
comes to us from Switzerland and is
known as Geneva cream. We make a
paste of sugar AID milk or cream,
into which we stir the kernels Of Eng
hsh walnuts, and Wien the mass hard
ems it is simply delicious. From Paris
we have also received the new confec
ton known as Paris nut cakes. These
are made with pecan kernels mixed
with white sugac cream and coated
over with a heavy layer of chocolate,
which is topped off with sprinkling
Of crystallized rose leaves, making a
very rich and tasty sweetmeat.
"Some years ago when Americans
learned the luxury of salted almonds
and peanuts many imagined that we
had about reached the limit of luxury
In the matter Of confectionery, but the
Spaniards have taught US another
trick in the treatment Of almonds,
which is appearing this winter for the
first time. These are 'deviled aim
onds,' and all who have tasted them
are agreed that they are far superior
to the sailed or sugared kind.
1.-THE manner of treatment is as fol-
lows The almond kernels are first
slightly roasted, enough so as to bring
out the true almond flavor, and then,
while they are still hot, they are sprin-
kled over with a peculiar variety Of
Spanish pepper and little salt. They
are all the rage a. present, and as an
after dinner feature are taking the
place Of sailed almonds and peanuts.
Another innovation is the candy
dish. These we make Of any size
shape or color from the enormous at.
fair resembling one Of the pads Of
Victoria regia water lily to the little
Ice cream and sherbet bowls. They
are made Of sugar and treated in such
manner that they do not become
sticky or misshapen. They will retain
their shape and usefulness for months.
and when one is tired Of them they can
be eaten like other candy. They have
had quite run for children's parties,
where the youngsters fancy the idea
Of eating ice cream and then devouring
the plate.
"OnyX caramels, so called GA ac-
count Of their resemblance to veined
onyx or marble, are made of combi-
nation Of chocolate caramel and marsh
mallow. Marshmallows in butterscotch
are also rather new. While we are
talking or CONNECTIONS 1 wish, for the
benefit Of those who do not know, that
you would explain what angelique is.
1t is one of the glace fruits for which
the French are famous AID comes in
long green sticks
"This angelique is nothing more than
our old familiar rhubarb, or pieplant,
treated in the same manner as glace
fgs, pears and cherries. Some Of the
old candies are returning from a pro-
longed oblivion. The old jujube paste
Of our boyhood is once more on the
market and in great demand, while
wintergreen drops are also returning
and will soon be as popular as the