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. (See Figures 92 and 94. Note the large quantity of carbohydrates and ash in raisins. Also note the large quantity of carbohydrates—which are in the form of sugar—in stick candy.)

Candy should never be used to excess or at the wrong time. A little eaten at the end of a meal is not harmful to the normal person. At that time the sugar is diluted because it is mixed with other foods. When diluted it does not irritate the digestive tract to the extent that it would if eaten between meals with no other foods. It is well to drink a generous quantity of water when eating candy or other sweets. Since molasses, honey, and maple sirup are not so concentrated as is sugar (see Figure 94), they are desirable sweets for children,—provided they are used moderately, at the right time, and are mixed with other foods.

[Illustration: FIGURE 94—THE COMPOSITION OF SUGAR AND SIMILAR FOODS
(Revised edition)]

PARISIAN SWEETS

Chop equal parts of figs, dates, or raisins, and nuts together. Knead on a board dredged with confectioner's sugar, until well blended. Roll to 1/3 inch thickness, cut into cubes or rounds, and dip each piece in confectioner's sugar. Store in tin boxes.

STUFFED FRUITS

Cover prunes with cold water, and let them soak for 30 minutes. Then heat and cook at boiling temperature for 15 minutes. Now drain off the water and place prunes in the top part of a double boiler and cook over boiling water for 45 minutes. Or put the prunes in a tightly covered pan and place in the fireless cooker for several hours. Cool and remove the stones and fill the open space with a nut or a mixture of chopped dates or raisins, figs, and nuts. Press the prunes into symmetrical shape, then roll them in fine granulated sugar. (The Parisian Sweet mixture may be used for stuffing prunes.) Prunes may also be stuffed with marshmallows. One half of a marshmallow should be inserted in each cooked and seeded prune.

Dates stuffed with chopped nuts, peanut butter, or candied ginger are tasty sweets. They may be rolled in granulated sugar after stuffing.

DATE BARS

1 egg 1 cupful sugar 1 teaspoonful vanilla 1 cupful flour 2 teaspoonfuls baking powder 1/4 teaspoonful salt 3/4 cupful dates, seeded and cut into pieces 1 cupful nuts, chopped 1/2 cupful milk

Mix as Date Pudding. Turn into an oblong or square pan about 9 by 9 inches. Bake at 350 degrees F., for from 30 to 40 minutes. When sufficiently baked, remove from the pan and place on a cake cooler for a few minutes. Then cut the cake into halves, and cut each half into narrow strips about 1 inch wide and 4 1/2 inches long. Roll each strip in powdered sugar. Store in a tightly covered tin box. These cakes have a finer flavor after they have been stored for a few days.

Raisins may be substituted for dates.

POP-CORN BALLS

1 cupful molasses 1/4 teaspoonful baking soda 1 cupful corn sirup or sugar 1/2 teaspoonful salt

Mix the molasses and sirup or sugar and cook them to the crack stage. Then add the soda and salt and pour the mixture over popped corn,—about six quarts. Stir the corn while pouring the sirup. Let the sweetened corn stand a few minutes. Then dip the hands into cold water, shake off the water, and with the two hands press some corn into a ball. Repeat until all the corn is shaped into balls.

QUESTIONS

Explain why Parisian Sweets and Stuffed Fruits are a more desirable sweet food than candy.

When is the best time to eat candy? Explain your answer.

Why are mints served at the close, rather than at the beginning of a meal?

Why is it advisable to drink a generous quantity of water when eating candy or sweets?

Compare the recipes for Date Pudding and Date Bars. Account for the greater quantity of flour, sugar, and milk in Date Bars.

Why is it necessary to dip the hands in cold water before shaping Pop-corn
Balls?