Sweetmeat

“ The flavour of this water pickle is superior to any other acid, and possesses the property of purifying the blood.
'Mittie wallah' [17] (Man with sweetmeats) .—The many varieties of sweetmeats, or rather confectionery, in general estimation with the natives, are chiefly composed of sugar and ghee, prepared in countless ways, with occasional additions of cocoa-nut, pistachias, cardimuns, rose-water, &c., and constantly hawked about the streets on trays by men. ”

“ In fact, the argument cuts both ways: edible fruits are sweet because they are intended for man and other animals to eat; and man and other animals have a tongue pleasurably affected by sugar because sugary things in nature are for them in the highest degree edible. Our early progenitors formed their taste upon oranges, mangoes, bananas, and grapes; upon sweet potatoes, sugar-cane, dates, and wild honey. There is scarcely anything fitted for human food in the vegetable world (and our earliest ancestors were most undoubted vegetarians) which does not contain sugar in considerable quantities. ”

“ No discussion of candy or candy-making is complete without a statement concerning sugar—its kinds, value and proper use. Without doubt sugar is one of the most maligned of foods. It does do damage when eaten at the wrong time or to excess. From this fact springs one of the great advantages of vegetable candy; in it the proportion of sugar to the bulk of the confection is so reduced that the normal craving for sweets is satisfied without the consumption of a quantity of sugar that insures disaster. ”

“ We get our word "candy," not from the Cingalese city of that name, but from the Arabian quand, meaning sugar. Now, sugar is the crystallized juice of one of the gigantic grasses; candy, therefore, is only boiled grass-juice. As the bee collects from its two and a half million plants the nectar for its pound of honey, so man—a kind of giant bee—extracts from various plants their delicious liquors, which he afterward turns by his art into that sweet and shining sand called sugar. ”

“ But even from the first, there can be little doubt that a body so specially fitted to arouse sensation in the gustatory nerve must have afforded pleasure to the unspecialized palates of birds and rodents: for we know that even in the case of naturally carnivorous animals, like dogs, a taste for sugar is extremely noticeable. So, then, the sweet juices of the fruit were early added to its soft and nutritive pulp as an extra attraction for the animal senses. ”

“ We take sugar with our tea, our coffee, our chocolate, our strawberries, our grapefruit, and our lemon juice, and realize that it to some degree counteracts or neutralizes the bitter or the sour taste of these foods in their original form. “Salt corrects the sweetness of an over-ripe melon.” In our salad dressings, sauces, gravies, relishes, and bitters we find the means of reënforcing or toning down the taste qualities to suit our own particular fancy. ”

“ A relish for sweets has been given man to lead him to eat fruits and to chew his starchy food until it develops that sweet taste which indicates beginning digestion. It is this relish for sweet that leads herbivorous animals to chew their food so thoroughly. That a taste for sweets is not intended to lead people to eat artificial sweets is evident from the fact that, excepting honey, which is meant for bees, there is no such concentrated sweet as sugar to be found in nature. ”

“ One has a remarkable craving for sweets when on the trail which only sugar will satisfy. Sugar is the most concentrated food we have for it supplies so much heat and energy to the body. In cold weather Nature calls for more heat in the body and one’s appetite for sweets usually increases in proportion. Much is written in camp outfitting concerning a preparation called saccharine or crystallose which is a chemical of remarkable sweetness—a small portion of it equalling in sweetening power several hundred times its bulk of sugar. ”

“ The sugar given the child is better furnished in the occasional simple pudding, in the lump of sugar, or home-made candy, not that its food value is better utilized, but the whole food of the child is thus more wholesome. ”

“ We can mix sugar with anything we like, whether it had sugar in it to begin with or otherwise; and by sweetening and flavouring we can give a false palatableness to even the worst and most indigestible rubbish, such as plaster-of-Paris, largely sold under the name of sugared almonds to the ingenuous youth of two hemispheres. But in untouched nature the test rarely or never fails. As long as fruits are unripe and unfit for human food, they are green and sour; as soon as they ripen they become soft and sweet, and usually acquire some bright colour as a sort of advertisement of their edibility. ”

“ But all the time the bright, unclouded sun looked down on a smiling land, and in Cairo streets the din of the hammers, the voices of the boys driving heavily laden donkeys, the call of the camel-drivers leading their caravans into the great squares, the clang of the brasses of the sherbet-sellers, the song of the vendor of sweetmeats, the drone of the merchant praising his wares, went on amid scenes of wealth and luxury, and the city glowed with colour and gleamed with light. ”

“ Candy Fruit.—Take 1 pound of the best loaf sugar; dip each lump into a bowl of water, and put the sugar into your preserving kettle. Boil it down and skim it until perfectly clear, and in a candying state. When sufficiently boiled, have ready the fruits you wish to preserve. Large white grapes, oranges separated into small pieces, or preserved fruits, taken out of their syrup and dried, are very nice. Dip the fruits into the prepared sugar while it is hot; put them in a cold place; they will soon become hard.
Popped Corn.—Dipped in boiling molasses and stuck together forms an excellent candy. ”

“ To be sure, people had honey; but honey is rare, dear, and scanty; it can never have filled one quarter the place that sugar fills in our modern affections. Try for a moment to realize drinking honey with one's whisky-and-water, or doing the year's preserving with a pot of best Narbonne, and you get at once a common measure of the difference between the two as practical sweeteners. Nowadays, we get sugar from cane and beet-root in abundance, while sugar-maples and palm trees of various sorts afford a considerable supply to remoter countries. ”

“ Mixed with thin sliced oranges and bananas, use sound claret—but do not put it on until just before serving—let the mixed fruits stand only in sugar. Strawberries alone, go very well with claret and sugar—adding cream if you like. Cream, lightly sweetened, flavored with sherry or rum, or a liqueur, and whipped, gives the last touch of perfection to a dessert of mixed fruit, or to wine jelly, or a cup of after-dinner coffee, or afternoon chocolate. ”

“ Grape-sugar requires to be used in five times the amount of cane, to secure the same degree of sweetness. Honey also is a food,—a concentrated solution of sugar, mixed with odorous, gummy, and waxy matters. It possesses much the same food value as sugar, and is easily digested.
With the various FARINACEOUS PREPARATIONS, Sago, Tapioca, Arrow-root, &c, the vegetable dietary ends. All are light, digestible foods, principally starchy in character, but with little nutriment unless united with milk or eggs. Their chief use is in the sick-room. ”

“ Kussmaul’s investigations31 show that, as a rule, the child prefers sweets from its birth, and will reject anything bitter, sour, or salt, although, until the later developed sense of smell is perfected, it is incapable of more 15delicate taste distinctions.32 On the whole, we find that with children such distinctions are less varied than among adults, the sweet of candy and the acid of fruits furnishing the staple material for their playful use of the sense. It is true that the pleasure which they derive from these is extreme. ”

“ 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. ”

“ For the best effect, fruits should be used without sugar. When one has accustomed himself to the use of grape fruit and oranges without sugar, the addition of it will make them positively disagreeable to his taste, besides causing rebellion in the stomach. ”

“ Salt, spices, essences, vanilla, vinegar, pickles, capers, ketchups, sauces, chutneys, lime-juice, curry, and all the rest, are just our civilized expedients for adding the pleasure of pungency and acidity to naturally insipid foods, by stimulating the nerves of touch in the tongue, just as sugar is our tribute to the pure gustatory sense, and oil, butter, bacon, lard, and the various fats used in frying to the sense of relish which forms the last element in our compound taste. ”

“ Surely a person whose olfactory nerves have not been blunted prefers the delicate aroma of ripe fruit to the sickly smell of mortifying flesh,—or fried eggs and bacon!
Notice how young children, whose taste is more or less unperverted, relish ripe fruits and nuts and clean tasting things in general. Man, before he has become thoroughly accustomed to an unnatural diet, before his taste has been perverted and he has acquired by habit a liking for unwholesome and unnatural food, has a healthy appetite for Nature's sun-cooked seeds and berries of all kinds. ”

“ The use of sugar, of course, is desirable in the canning of all kinds of fruits and makes a better and ready sweetened product. Moreover, most of the fruits when canned in water alone do not retain their natural flavor, texture and color as well as fruit put up in sirup. Fruit canned without sugar to be used for sauces or desserts must be sweetened. ”

“ Children do not require a variety of flavors to stimulate the appetite, but the taste is easily perverted and the backward step is difficult to take. Those who have studied the food habits of children seem to agree that sugar should from the very first be withheld from the dish that forms the staple food of the child—that is, the mush or porridge of oatmeal or some preparation of wheat or corn. This article of diet, eaten only with milk or cream, falls into the same class as bread and milk, and forms the simple, wholesome basis of a meal. ”

“ Of the plants which produce the sugar of commerce there may be mentioned the sugar-cane, the sugar-beet, the maple, and palm trees. The principal sources of the sugar of commerce are the sugar-cane and the sugar-beet.
Of the condimental foods may be mentioned spices, including pepper, mustard, cinnamon, allspice, and other foods of this class. Common salt occupies a unique position in food products. It is the only mineral substance which has any value as a condiment in human food. ”

“ The natural flavor of fruits and grains is very largely destroyed by sugar, which is used too freely on many articles of diet.
Most vegetables and fruits contain sugar,—indeed sugar is the only nutriment in many fruits. The sweet taste in all fruits and vegetables is due to its presence. Sweet potatoes, beets, carrots, parsnips, turnips, grapes, figs, and dates are especially rich in sugar and when these are furnished with a meal, in any appreciable quantity, the starches should be restricted—notably bread, potatoes and rice. ”

“ A pan, after being buttered or greased, is dusted with flour, sugar, or even bread-crumbs, to prevent the mixture that is put in it from sticking. Sugar, etc., may also be sprinkled over dishes with a dredger.
DRINKING.
When weary, or cold, or warm, or exhausted, we drink in preference to eating, because we feel the effect instantaneously; while after eating even the most substantial food, we do not feel the effect for some time.
When exhausted and when immediate relief is necessary, the best drinks are broth, chocolate, milk, or water sweetened with sugar. ”

“ LESSON III CHRISTMAS SWEETS THE USE OF CANDY IN DIET.—Candy is an energy-giving food, but, unfortunately perhaps, it is not (at all times) a most desirable energy- giving food. Sugar exists in candy in concentrated form. As stated previously, such sugar is irritating to the organs of digestion. Sugar is contained in large quantity in some fruits, especially in dried fruits, figs, dates, prunes, etc. These fruits are a much better source of sweets for children than is candy, because they do not contain as much sugar, and have, in addition, valuable food materials in the form of ash. ”

“ Sweet easily spoils the appetite for plain, more wholesome foods, and gives a sense of sufficiency before the needs of the body have been satisfied. Children whose taste has been spoiled by sweetened food are more likely to show a distaste for wholesome vegetables. Sugar taken between meals or in excess at meals is irritating to the sensitive lining of the stomach. Sugar excess causes fermentation in the stomach and intestines, overtaxes the liver, reduces the normal alkalinity of the blood, produces nausea, headache, biliousness, irritability, nervousness. ”

“ An eminent physiological chemist, who is a friend of the author, and who has been experimenting with the suggestions offered by the discovery of new uses for Taste in securing perfect economic nutrition, says that the inexpressibly sweet flavour which comes with the last expression of Taste in connection with a morsel of food, especially dry breads, which are largely starch, is evidence of perfect conversion of the starch to sugar by the action of the saliva. ”