Part I

Almost everyone likes candy. It is a source of the quick energy that is needed during times of strenuous activity, and since children are almost always playing and using up calories at a rapid rate, wholesome candy may at times satisfy a definite need in their diets.

Candy that is made with pure ingredients, and eaten in moderation at a time that will not interfere with regular meals has a place in the diet. The ingredients of even the least expensive commercial candies must be pure, to conform to the pure food and drug laws, but it must be remembered that the habitual eating of even the purest candy is sure to put pounds of weight on adults, and is equally sure to dull the appetite of both children and adults for the other foods which they need for buoyant health. The largest percentage of the nutritional value of candy is in its energy or caloric content. Other nutrients are present, of course, but in relatively small amounts when compared to some other foods of equal caloric content. In addition, all sweet foods tend to dull the appetite. The practice of eating sweet foods for dessert has become established because they give the feeling of satisfaction and completeness to the meal. Candy is an excellent dessert and can be served frequently at the end of meal in place of other desserts. When sweet foods are eaten before meals, however, they can destroy the desire for other foods to such an extent that the diet may suffer.

It is particularly desirable that the candy eaten generally by both adults and children have some nutritive value in addition to calories. Candies which consist of pure sugar with little flavoring, such as plain fondant, have little additional nutritive value. On the other hand, candies with a good proportion of dried or glazed fruit contain substantial amounts of both minerals and vitamins. Between these extremes are candies containing milk, dried cereals, nuts or fruits, and those made with brown sugar or molasses. These ingredients contain varying amounts of valuable nutrients as well as calories.

In normal health, sugar is one of the most easily and quickly digested and assimilated of all foods. But it should be remembered that white sugar is a pure carbohydrate and contains no protein, minerals or vitamins – only calories. Two scant tablespoons of sugar yield 100 calories. So candy should never be allowed to take the place of any of the foods listed in the diet pattern, but should be used only for extra fuel or energy value.

ELABORATION OF COMMERCIAL ICE CREAM

No other food is such a boon to the busy, hospitable homemaker as the high quality of ice cream that is available at almost any corner store or drug store. It is a delicious nourishing food to serve everyone from baby to grandma by dishing it up, as is for frequent dessert use. And it can be quickly converted into a dozen different roles with the help of some specially prepared sauces, flavorsome preserves or jam, nuts, fruit juices or carbonated beverages.

The ice cream can be safely stored in the freezing compartment of a mechanical freezer or in a home food freezer ready to use for a quick dessert or an afternoon or evening snack. And the children will soon give mother all the help she needs to prepare the most elaborate sundaes and parfaits, and refreshing coolers, sodas and shakes. These concoctions are so popular and so wholesome.

SUNDAE SAUCES

APRICOT SAUCE
(For ice cream sundaes or puddings)
¼ lb. dried apricots (about 1 cup)
2 cups water
Pinch of slat
¼ cup sugar
Soak apricots in the water 3 to 4 hours. Cook covered, in same water (15 to 20 minutes), boiling gently until apricots are tender.
Purée and save all juice. Add salt and sugar to purée and juice and stir until dissolved. A few drops of almond may be added if desired. Serve with chocolate ice cream. Makes 1½ cups.

CARMEL SAUCE No. 1
(For ice cream sundaes or puddings)

1 cup sugar
1½ cup cream
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quit hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber rich amber color and keep the heat low to prevent caramel from acquiring a scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and sauce is of a smooth, thick consistency (from 8 to 10 minutes). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream. Makes 1 ½ cups

CARMEL SAUCE No. 2

(For ice cream sundaes or puddings)
1 cup sugar caramelized
1½ cup water
1/8 teaspoon salt
½ teaspoon vanilla

Caramelize the sugar as described in Carmel Sauce No. 1 above. When sugar is a rich amber color, add the water slowly (the sugar will harden), and gently simmer, stirring constantly until all the sugar is dissolved. Simmer slowly until syrup is of desired consistency, from 5 to 7 minutes. Stir in salt and vanilla. Serve over New York or vanilla ice cream Make about ¾ cup.

CHOCOLATE MARSHALLOW SUNDAE

Pour over each large serving of vanilla or New York ice cream 2 teaspoons marshmallow crème, and then add 2 teaspoons chocolate syrup.

CHOCOLATE PEANUT BUTTER SAUCE
(For ice cream sundaes)

½ cup water
1/8 teaspoon salt
1/3 cup sugar
1 square (1 oz.) unsweetened chocolate
1 tablespoon light corn syrup
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove the heat, add vanilla and peanut butter and stir to blend. Serve hot or cold over vanilla ice cream. Makes 1 cup.

CHOCOLATE PEPPERMINT SAUCE
(For ice cream sundaes or puddings)

1/3 cup milk
1/3 cup cream
2 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate
1/3 cup crushed peppermint candy

Combine milk, cream, and yolks in top of double boiler. Beat with rotary beater until well blended. Add sugar, salt and chocolate that has been grated or cut in pieces. Place over boiling water and cook until chocolate is melted and the mixture is thickened (about 7 minutes). Add candy and stir well. Let cool. If the crunchy consistency of candy is desired, add candy to cold sauce just before serving. Serve over vanilla ice cream. Makes ¾ cup.

CRISPY NUT TOPPING
(For ice cream sundaes)

2 teaspoons butter
½ cup chopped pecans
½ cup crushed crisp cereal
¼ cup brown sugar, firmly packed

Maple syrup

Melt butter in skillet, add the nuts and brown lightly, tossing with a fork to keep them from scorching. Remove from heat; add the cereal and sugar and mix. Serve as topping for ice cream over which a serving of maple syrup, or any desired sauce has first been poured. Serve over vanilla ice cream. Make 1 cup.

YOU DON’T NEED A FORTUNE TO BE HAPPY AND EAT WELL

I was raised with the adage, “Waste not, and want not”. I was taught to use all the leftovers before they spoiled. I try to remember this while I am managing my household. Especially, when it comes to food. I truly do not ever want to go without food. I look for ways to use up leftovers. I find different ways to use up leftovers. The following is one of my favorite ways to use leftovers.

Bread Pudding
3 cups warm milk
3 to 5 cups dices fresh bread or 3 ½ cups stale bread

Cut bread into slices and trim away crusts. It should be measured tightly not packed.

Soak for 15 minutes:

Combine and beat well:
3 egg yolks
1/3 to ½ cup sugar
1/ tsp nutmeg or cinnamon

Add: Grated rind & juice of ½ lemon
Or ¼ cup orange marmalade

Pour these ingredients over the soaked bread.

Stir them lightly with a fork or until well blended in stiffly beaten egg whites.

Bake in a dish set in hot water 45 minutes at 305 degrees.

Enjoy and waste not want not.

BAKING SODA

Before the days of baking powder our ancestors made their own leavening by using soda with some acid, either soured milk, soured cream or molasses. The soda reacted with the acid and set free the gaseous carbon dioxide. One-half teaspoon of soda and one cup of soured milk are about equivalent to the reaction of one teaspoon of baking powder. The molasses used today is much more mild and much less acid than the old fashioned type, and no exact equivalents can be given. When soda is used in a recipe, it is a good rule to mix. It with the dry ingredients so that release of gas is delayed until the liquid is added in the final mixing. However, in some very good recipes, soda is added to the milk or molasses. In some cases soda is added to hot water which is thoroughly stirred into the batter just before it is poured into the baking pans.

CREAM OF TARTAR

Before the commercial manufacture of baking powder, many recipes called for baking soda and cream of tartar. The cream of tartar was the acid ingredient necessary for the release of carbon dioxide gas from the soda. It is used today in the tartrate baking powders, sometimes in combination with tartaric acid. The chief use of cream of tartar now is in the baking of angel food cares. An angel cake baked without it is cream colored instead of pure white, and is less tender. It gives slight acid reaction to the batter, and affect the color and tenderness of the flour and egg white proteins.

YEAST
Yeast is a microscopic plant which under proper conditions causes fermentation and liberated carbon dioxide. The various procedures in making yeast breads and rolls set up the proper conditions in the dough for the yeast breads and rolls set up the proper conditions in the dough for the fermentation process. As the liberated carbon dioxide increases in amount and expands the bread rises. The heat of baking stops the fermentation process and the carbon dioxide passes off as vapor. Compresses yeast is moist and very perishable. It must be refrigerated or it will weaken and spoil. It is convenient and quick to use, but it must be fresh. It is usually more expensive than the other forms. Dry yeast is obtainable in granular and cake form, Dry cake yeast acts more slowly than the compressed, and must be used in larger amounts than compressed; however, this yeast keeps for months but keeps best is refrigerated, Granular dry yeast is used like compressed yeast. It is much less perishable, keeps for several weeks but best with refrigeration. Fast granular yeast is growing in popularity today. I keep granular dry yeast in the freezer section of my refrigerator and it lasts much longer. Granular dry yeast is used like compressed yeast. It is much less perishable, it keeps for several weeks but best with refrigeration. Fast granular yeast is the most popular today.

FRESH ORANGE BAVARIAN

1 tablespoon plain gelatin (1 envelope)
¼ cup cold water
¼ teaspoon grated orange rind
1 cup orange juice
1 ½ tablespoons lemon juice
Pinch of salt
½ cup sugar
1 seedless orange
¾ cup whipping cream

Note: Unmolding the salad: The molded salad must be unmolded carefully or all of the work that was put into it to make it beautiful will be lost. Many women have their pet theories about unmolding and some seem to have difficulty, but the process is very simple if care and patience direct the effort. The unmolding is like the making of the salad, if it is carelessly or hurriedly done, the results will certainly be a failure. All that is needed is a thin, sharp-bladed knife, a pan of hot water that will be large enough for the mold to be dipped into it, and a flat plate of the appropriate size to hold the mold and any additional garnish without crowding. The knife should be run around the edge of the mold to a depth of about ½ inch only, and very close to the edge of the container to loosen the bottom edge. Then the mold is dipped quickly to within ½ inch of the top in hot water. By shaking the mold very gently, it can be quickly seen if the salad is loosened; if not it should be dipped quickly again. It is much better to dip two or three times quickly and stop at just the right stage than to leave the mold in the hot water too long the first time the first time and melt the gelatin. Then the plate should be centered over the top of the mold and both mold and plate inverted at the same time. Then the metal or glass mold can be lifted off carefully and the edge of the platter garnished with greens, fruits, or vegetables in a beautiful way. The salad can be put back in the refrigerator for a few minutes until ready to serve, but should be unmolded as near the time it is needed as practical.

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CHOCOLATE CRUSTED BAVARIAN
18 to 20 large chocolate wafers, rolled fine (1 ½ cups crumbs
1/3 cup melted butter
1 tablespoon gelatin (1 envelope)
¼ cup cold water
1 cup milk
3 eggs, separated
½ cup sugar
¼ teaspoon salt
¾ cup whipping cream
1 3/8 – oz. bar milk chocolate

Mix chocolate crumbs and butter thoroughly. Press a thin layer over sides and bottom of a lightly buttered 8-inch square cake pan. (Press sides with spatula and bottom with bottom of glass.) Set in refrigerator. Soften gelatin in cold water. Scald milk in top of double boiler. Beat egg yolks slightly, add sugar and salt. Slowly pour scalded milk over egg mixture, stirring constantly. Return to double boiler and cook until mixture coats a metal spoon (about 2 to 3 minutes). Remove from heat and add gelatin, stir until dissolved. Strain into a bowl. Add vanilla, then thoroughly fold in stiffly beaten egg whites. Chill until slightly congealed. While custard is congealing, transfer cream to a chilled bowl and beat until stiff. Fold into slightly congealed mixture. Pour into crumb-lined pan. Grate chocolate directly over custard mixture, distributing evenly. Chill several hours or overnight. Cut in squares to serve. To facilitate lifting squares from pan, dip pan in hot water for a second. 8 servings.

CHOCOLATE BAVARIAN

1 tablespoon plain gelatin 1 ½ cups whipping cream or
¾ cup cold water evaporated milk
1 square (1oz.) unsweetened- ½ cup sugar
chocolate ½ teaspoon vanilla

Soften gelatin in ¼ cup of cold water. Melt chocolate over boiling water; add ½ cup of water; add ½ cup of cream or evaporated milk, sugar, and remaining ½ cup water, and cook about 5 minutes, stirring until smooth. Add softened gelatin, stirring until dissolved. Add vanilla and cool until mixture is thick and syrupy. Have rest of cream or evaporated milk thoroughly chilled and whip with rotary beater in chilled bowl until stiff. Whip chocolate moisture until smooth and fold in the whipped cream or evaporated milk lightly but thoroughly. Turn into mold or individual sherbets which have been rinsed with cold water and chill in refrigerator until set. 5 servings.

Note: Charlotte is a corruption of the Old English word charlyt meaning a “dish of custard.” There is a lot of doubt surrounding the origins of the name “charlotte.” Meat dishes that were known as charlets were popular in the 15th century.

Following information is from the Encyclopedia of American Food and Drink, by John F. Mariani, 1999
“Charlotte russe. A French dessert (supposedly created by Marie-Antonin Careme) made in mold with ladyfingers and Bavarian cream. . . While this confection is known and made in the United States, a simple version consisting of a square of sponge cake topped with whipped cream (sometimes with chocolate sprinkles) and a maraschino cherry was also called a “charlotte russe”. . . This was a standard item in eastern cities, particularly among urban Jewish Americans (some of whom pronounce the item “charely roose” or “charlotte roosh”), who made it at home or bought it at a pastry shop, where it was set on a frilled cardboard holder whose center would be pushed up as to reveal more cake as the whipped cream was consumed.”

18th Century – It is said to have been invented by the French Chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer, Czar Alexander I. The word “russe” means Russian in French.
Some historians say that the word Charlotte refers to the Czar Alexander’s sister-in-law, Queen Charlotte, Princess Charlotte of Mecklenburg-Strelitz (1744-1818), who was the wife of George III, king of Great Britain and Scotland.

________________________________________

CHARLOTTE RUSSE

One recipe Jelly Roll, to follow(*) 1/8 teaspoon salt
1 tablespoon plain gelatin 3 eggs, separated
1/4 cup cold water 1 teaspoon vanilla
2 cups milk 1 cup whipping cream
½ cup sugar

Bake sponge cake in a 7 X 11 inch pan. Cut the cooled cake into ½ inch slices and line bottom and sides of an 8 ½ inch spring form pan. Soften gelatin in cold water for 5 minutes. Scald milk in the top of a double boiler, add sugar, salt and softened gelatin and stir until sugar and gelatin dissolve. Stir a small amount of the hot mixture into the beaten egg yolks. Return to double boiler and cook, stirring constantly until mixture coats a spoon, about 2 minutes. Remove from heat and cool. Add vanilla, then fold in the stiffly beaten egg whites and the stiffly whipped cream. Turn this mixture into the cake lined mold, cover and set in the refrigerator 5 to 6 hours or overnight until mixture is congealed. Serve with additional sweetened whipped cream and a garnish of maraschino cherries if desired. 10 to 12 servings.

JELLY ROLL
¾ cup cake flour 4 eggs, separated
* ¾ teaspoon baking powder ¾ cup sugar
¼ teaspoon salt ½ teaspoon vanilla extract
2 tablespoons water ½ cup tart red jelly

* Sulfate-phosphate (double-action) type. Use 1 teaspoon tartrate or phosphate type.

Sift flour, then measure and resift 3 times with baking powder and salt. Add water to egg yolks and place bowl over hot water. Beat until light with a rotary beater. Add ½ of the sugar gradually and continue to beat until thick. Remove bowl from hot water, add vanilla and sift in flour mixture gradually, folding in with a wire whip. Beat the egg whites with a clean rotary beater until almost stiff. Add remaining sugar gradually, and bet until mixture stands in shiny peaks. Fold whites lightly but thoroughly into batter, again using the wire whip. Spread batter in a shallow jelly roll pan about 15 ½ x 10 ½ X 5/8 inches with greased, thin, plain paper. Bake on center rack in a hot oven (400 F) for 7 or 8 minutes or until cake springs back when lightly pressed with the fingers. Loosen edges and turn out onto a towel or a sheet of waxed paper sprinkled with confectioner’s sugar. Immediately remove waxed paper from bottom of cake and cut off crusty edges. Starting with the short side, roll up in the towel or waxed paper and let cool on cake rack.

**Cut in ½ inch slices for use in Charlotte Russe

CARMEL SPONGE

3/4 cup sugar
½ cup boiling water
1 tablespoon gelatin (1 envelope)
¼ cup cold water
2 eggs, separated
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla
Whipped cream

Put ½ cup of the sugar into a heavy metal saucepan or skillet, and stir constantly over direct heat until melted to an amber-colored liquid. Slowly add the boiling water and simmer until caramel is entirely dissolved, stirring occasionally. Cool for about 10 minutes. Soften gelatin in cold water for 5 minutes. Beat egg yolks, add salt and milk, and slowly stir in the caramel syrup. Return to saucepan and cook over low heat, and stir in the gelatin; add vanilla and chill. When mixture has become thick and syrupy, beat until fluffy and add to the egg whites, folding lightly but thoroughly until well mixed. Pour into mold, bowl or sherbet glasses and chill until firm. Serve with whipped or plain cream. 5 servings.

GELATIN DESSERTS

Gelatin desserts are made and unmolded the same as gelatin salads, except that they are almost made with fruit and very frequently have whipped or plain cream folded into them or it is served over them. Rich cream mixtures that are thickened with just enough gelatin to permit them to be molded are known as Bavarian Cream, Charlotte Russe, etc. These desserts are particularly well adapted to summertime meals; they can be rich without being stodgy and are cool and refreshing to eat as well as to make. Attractively shaped metal, glass or pottery molds are interesting to have for making molded desserts, but with a little imagination these desserts can be molded beautiful in shallow pans, small mixing bowls, custard cups, etc. Once the gelatin has set, the molds should always be covered tightly to prevent the food from getting dry on the surface or pulling away from the sides of the mold.

APPLE DELIGHT
1 Tablespoon gelatin (1 envelope)
1 lb. tart cooking apples
¼ cup cold water
3 tablespoons lemon juice
1/3 teaspoon grated lemon rind
1 cup sugar
½ cup water

Soften gelatin in cold water. Boil sugar and the ½ cup water slowly for 3 minutes, counting time after boiling starts. Add salt and peeled, sliced apples (should be 3 cups); cover, simmer until tender. Remove from heat, stir in gelatin, then lemon juice and rind; cool. Pour into mold or bowl; chill until firm. Unmold and serve with cold Custard Sauce, or cream. 4 servings

Variation: To save sugar, substitute 1 cup sweet cider for the ½ cup water, reduce sugar to ½ cup, and omit lemon juice and rind.