SERVING CANDY
123. The best time to serve candy is when it will interfere least with the digestion, and this is immediately after meals. A dish of candy placed on the table with the dessert adds interest to any meal. It should be passed immediately after the dessert is eaten.
Various kinds of bonbon dishes in which to serve candies are to be had, some of them being very attractive. Those having a cover are intended for candy that is to be left standing for a time, while open dishes should be used for serving. Fig. 18 shows candy tastefully arranged on a silver dish having a handle. Dishes made of glass or china answer the purpose equally as well as silver ones, and if a bonbon dish is not in supply a small plate will do very well. A paper or a linen doily on the dish or plate adds to the attractiveness, as does also the manner in which the candy is arranged.
CONFECTIONS
EXAMINATION QUESTIONS
(1) What are confections?
(2) Discuss the use of confections in the diet of children and adults.
(3) (a) What food substance is found in the largest proportion in candy? (b) Are candies high or low in food value?
(4) Discuss briefly the kinds and qualities of sugar and their uses.
(5) What is the value of glucose in candy making?
(6) What kinds of flavorings are the most desirable?
(7) What care should be exercised in the use of colorings in candy?
(8) (a) What acids are used in candy making? (b) Why are these acids used?
(9) Of what value are milk, cream, and butter in the making of candy?
(10) What may be said of the selection of a pan for cooking candy?
(11) (a) What methods are used for testing candies? (b) Which of these methods is the most accurate?
(12) (a) How should the mixture be poured out to cool when a creamy candy is being made? (b) To what point should the sirup be cooled before the stirring is begun?
(13) (a) How should chocolate be melted? (b) How should coating with chocolate be done?
(14) How should waxed paper be cut for wrapping candies?
(15) Discuss the ingredients generally used for taffy.
(16) On what do good results in caramel making depend?
(17) What should be guarded against in the making of all cream candies?
(18) (a) What is fondant? (b) How may fondant be stored for future use?
(19) How should dates be prepared for stuffing?
(20) What is the best time for the serving of candy?