Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1903-01-31
LATESTFADSIH CANDIES
A Confectioner Describes Some
Of the Seasons Novelties.
NEW FASHIONS lust BE INVENTED

Have uaen TsuRDrfed From Sgxffzer-
h" :"
Believe me or NOT, just as you Ike"
said q wen known candy dealer Of
Washington 70 q reporter OF tie Wash
iugton Post, "but when I tell you that
we candy men have 70 invent neM fash
ions. seek out novelties and be the first
10 take aavaa tase OF q fad. to tie same
extent as tLe dealers in garments, fur
niturV, towers, furs and the like, !
speak the truth. People indulge ~
fads for candy ais much as they do for
any other thing, and q dealer who CON
tsaues ta handle the same old varieties
81 8n1 GEAR oat viii soon ind his
Store desc BE- people who demand @
e ae aa1 A-ao VIII seek tue places
.ese novels are Kept in stock.
sltugto. people are particularly
fss ltious la tlas matter, aud the deal
er8 ARE obliged 20 Keep up their stocks
"a a wag that would BIZ g credit 10 Lon
don or Paris. During the present win
ter. for example, we lave lad all the
way from ten TO q dozen novelties ia
the candy line, the most noteworthy
being the Mexican pe1ochis' These
are little cakes made Of pecan kernels
and the coarsest, blacNest Mexican raw
sugar. They are sold in all tie Mex
lean cities and towns n are an Old
standby in New Orleans, galveston
Mobile and other southern points. Ihey
are. however, Il brand new thing IN
Washington. We first heard OF them
through southern residents, n 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 eornhusks, but
the sugar proved too strong Tor the
Washington palate, and we have since
been obliged to make them OF equal
parts of maple and Mexican uga
another of this winters novelties
comes to us from Switzerland and IS
known as Geneva eream. We make Il
paste of sugar and milk or cream,
into which we stir the kernels OF n
fish walnuts. and when the mass hard
ems it is simply delicious. From Paris
we have also received the new eonfec-
ton known as Paris nut cakes. These
are made with pecan kernels mixed
with white sugar cream n coated
over with a heavy layer of chocolate,
which is topped off with a sprinkling
Of crystalll2ed rose leaves, making a
very rich and tasty sweetmeat.
"Some years Z when Americans
learned the luxury of sailed almonds
and peanuts many imagined that we
had about reached the limit Of luxury
in the matter OF confectionery, but the
S~panlards 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 trua almond flavor, and then,
while they are still hot, they are sprin-
kled over with a peculiar variety of
Spanish p p and a little salt. They
are all the rage at present, and as an
after dinner feature are taking the
place of saited almonds and peanuts.
Another innovation is the candy
dish. These we make Of any size,
shape or color from the enormous af-
fair resembling one of the pads of a
Victoria regia water lily to the little
ice cream and sherbet bowls. They
| are made OF sugar and treated In such
a manner that they do not become
sticky or nisshapen. They win retain
their shape and usefulness for months,
and when one is tired of them they can
be eaten like other candy. They have
uau qul.e " : uI pa
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