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The Strength We Get 
 from Sweets 
 
 How Sugar — One of the Chief Sources 
 
 of Heat and Energy — Serves 
 
 Man at Every Age 
 
 By C. HOUSTON GOUDISS 
 
 Food Advisor of The People's Home Journal; Author of 
 
 "Foods that Will Win the War" and "Making 
 
 the Most of Our Meat Supply"; Food 
 
 Economist of national 
 
 reputation 
 
 .£* 
 
 y//|\\\v 
 
 PRIVATELY PRINTED BY 
 
 THE PEOPLE'S HOME JOURNAL 
 
 NEW YORK 
 
-r'y 
 
 
 COPYRIGHT 1921 
 
 F. M. LUPTON, PUBLISHER 
 
 NEW YORK 
 
 g)C!.A654924 
 
The Strength We Get from Sweets 
 
 HOW SUGAR— ONE OF THE CHIEF 
 SOURCES OF HEAT AND ENERGY- 
 SERVES MAN AT EVERY AGE 
 
 ^/l S far back as history goes, we find the 
 mouth of mankind equipped with a "sweet tooth." 
 Of course, sugar and syrups as we of to-day know 
 them were unknown until comparatively modern 
 times, but the most ancient peoples of whom we 
 have knowledge satisfied their craving for sweets 
 with honey— which is one of the ideal forms of sugar. 
 
 This craving has grown with the ages, having 
 developed amazingly within the last century. It has 
 come to be as much a part of the normal food-urge 
 as hunger for bread or thirst for water. From an 
 average per capita consumption of about seven 
 pounds in the early part of the nineteenth century, 
 the most highly civilized nations have increased 
 their use of cane sugar to more than ten times this 
 allowance, and its popularity continues to increase. 
 America has led the world in consumption of cane 
 sugar, about eleven pounds per capita being used 
 a century ago, and present estimates place the figure 
 at from eighty -six to ninety-one pounds. 
 
 Of course, there is a reason for such widespread 
 
THE STRENGTH WE GET FROM SWEETS 
 
 use of any foodstuff. The fact that a few persons or 
 groups may particularly incline to a certain edible 
 means little. But when hundreds of millions exhibit 
 the same preference, it must be accepted as conclu- 
 sive evidence of something far beyond fad or fancy. 
 In the case of sugar, science has answered the riddle 
 of this increasing appetite. 
 
 The King of Carbohydrates 
 
 Sugar Cane was undoubtedly first used in the 
 East, for mention of it is made in the sacred books 
 of the Hindus and Chinese. The Persians and Arabs 
 carried its cultivation westward and first made con- 
 siderable use of sugar in the dietary, being doubt- 
 less attracted by its power as a flavor. But it was not 
 until the thirteenth century that their discovery 
 of its delights became known in Europe, though for 
 countless years honey had been a highly prized part 
 of the menu. Then, little by little, it dawned on 
 thoughtful minds that this most agreeable product 
 of nature was something more than a mere palate- 
 pleaser. 
 
 "Here is a new food factor" said one scientist 
 after another. "Here is a concentration of nutritive 
 values which must be seriously dealt with as a prime 
 source of heat and energy in the human body." 
 
 Proceeding on this basis, scientists investigated 
 and made a remarkable discovery. Sugar was 
 revealed as a carbohydrate which, unlike starch, 
 the other great carbohydrate, was partially "di- 
 gested" before it melted in the mouth. 
 
 All starch-foods must be dextrinized — or turned 
 
THE STRENGTH WE GET FROM SWEETS 
 
 into sugar — before the blood can make use of their 
 latent heat and energy. Sugar, of course, does not 
 have to undergo such a change — hence its right 
 to be called the king of carbohydrates. Also its 
 right to be known as the quickest-burning fuel that 
 can be fed to the stomach engine. 
 
 A Source of Speedy Strength 
 
 Just as the cook, who wants a quick, hot fire, 
 feeds the kitchen stove fine-split wood, so the per- 
 son who is in need of immediate relief from muscu- 
 lar exhaustion eats sugar in some form. It may 
 be a few pieces of candy, a few lumps of the crystal 
 grains or a glass of highly sweetened drink. The 
 form is not material. The fact remains that by so 
 doing one has taken advantage of Nature's shortest 
 cut to body stimulation through food. 
 
 It is this that has made sweets a part of the ration 
 of all modern armies ; that has implanted in children 
 an ever-present desire for them; that has made 
 sugar and foods containing a large percentage of it 
 popular in all places at all times. 
 
 The soldier is forced to exert his physical powers 
 at a rate which would soon wear him out, only for 
 the almost instant relief afforded by this quick- 
 burning fuel. The child is a veritable dynamo of ac- 
 tivity, and would soon deplete its reserve of strength 
 if its system's call for sugar were not answered. 
 
 In the very young baby this demand is supplied 
 by the sugar in milk. About 50 per cent of the ca- 
 lories of the breast milk is furnished by milk sugar. 
 To the boy and girl it comes not only through milk, 
 
 5 
 
THE STRENGTH WE GET FROM SWEETS 
 
 but also through the innumerable sweets so dear 
 to the heart of childhood. In the adult the same 
 holds good, and the ever-growing popularity of all 
 manner of sweets, from penny candies to high- 
 priced preserves and appealing pastries, indicates 
 that present-day standards of living demand the 
 stimulation of this quickly assimilated food. 
 
 The ancients may have got along without such 
 things, unless wine and honey supplied all needed 
 stimulation. We moderns however would find our- 
 selves wondering which way to turn if some morn- 
 ing we should awake in a sugarless world. 
 
 A Food of Many Forms 
 
 Not the least important fact connected with 
 sugar is its varied form. For instance, the common 
 granulated sugar, with which we are familiar, is 
 only a form of one kind of sugar-cane sugar. 
 
 In addition to this there is beet sugar, made from 
 the sugar-beet and in every way similar and equal 
 in sweetening quality to cane sugar; milk sugar, 
 which is the saccharine element in the most popular 
 of all drinks; grape sugar, so-called because of the 
 fruit of the vine in which it is found; fruit sugar, 
 which is common to all fruits ; malt sugar, which has 
 valuable health qualities; maple and date-palm 
 sugars, which come to us from the saps of these 
 trees, and last but in many ways first, honey. Then 
 there are molasses and corn-syrup — the expressed 
 sweetness of the corn — and the vast number of 
 sugar-syrups. 
 
 All these are members of the sugar family, the 
 
 6 
 
THE STRENGTH WE GET FROM SWEETS 
 
 star performers in matters of quick nourishment. 
 All of them have the sweetness which has made 
 sugar universally liked, and while they vary in 
 flavor and to some degree in nutritive value, they 
 constitute a close-related group which contributes 
 incalculably to the strength and welfare of the 
 human race. 
 
 A Condiment Now a Commodity 
 
 Once a mere condiment, sugar in its myriad 
 forms now has become a necessary commodity. 
 Vast areas are devoted to the production of the 
 cane and beets which are the commonest sources. 
 Fruits of all kinds have been intensively cultivated 
 because of their sugar content. Whole fleets are 
 employed in sugar transportation, and it occupies 
 a commanding place in world markets. All this 
 is because of its remarkable value as a food — 
 a source of the warmth needed for sustaining the 
 temperature of the body and the muscular energy 
 required for our varied activities. Without sugar 
 there never could have been such a thing as the 
 strenuous life ! 
 
 With sugar — and when I say "sugar" I refer 
 to sweets of every nature — it has been possible 
 to maintain the pace of civilization and keep up 
 physically with the rapid development of the 
 human mind. 
 
 It is the nearest to an entirely digestible food of 
 all we eat. Nearly ninety-nine per cent of its avail- 
 able nutritive provision is made use of by the blood. 
 It contains neither protein nor fat, and when eaten 
 
 7 
 
THE STRENGTH WE GET FROM SWEETS 
 
 in reasonable measure and in combination with 
 other foods which furnish a requisite amount of the 
 other elements needed by the body, is one of the 
 finest of all forms of highly concentrated foods. 
 
 What Sugar Does to the Stomach 
 
 Some years ago, sugar came in for much criticism 
 and it was current opinion that it was hard on the 
 stomach, that it hastened decay of the teeth, that 
 it was responsible for gout and exerted a generally 
 destructive influence on the body. These conclu- 
 sions were based on wrong use of this wonderful 
 foodstuff, and just as strong an indictment might 
 be brought against butter, apples or any other 
 popular foodstuff of diet which was over-used. 
 
 Any food eaten to excess is hard on the stomach, 
 and any soft food that gets between the teeth is bad 
 for them. Also, to over-eat of sweets and neglect 
 to thoroughly cleanse the mouth and teeth is to run 
 the risk of indigestion and dental bills. But sugar 
 with the possible exception of cane sugar is easily 
 digested by the average stomach, and when not 
 used to excess it does no more harm to the teeth 
 than most foods. It is the excessive use of cane 
 sugar, which easily undergoes fermentation and 
 produces gas formation, that has brought about the 
 wholesale condemnation of this valuable food. 
 
 Cane sugar is agreeable to the taste. It gives 
 strength to the muscles and helps lay down fat, but 
 an excessive amount produces alcohol and irritant 
 acids in the bowels by fermentation. Fruits and milk 
 contain about five per cent, and this is the dilution 
 
 8 
 
THE STRENGTH WE GET FROM SWEETS 
 
 which is most suitable for consumption. Indeed, 
 it would be far better if we could satisfy our crav- 
 ing for sugar by the use of more fruit, since fruit 
 sugars require no digestion, being ready for immedi- 
 ate absorption and assimilation. Mary Hinman 
 Abel in Farmer's Bulletin No. 93 U. S. Department 
 of Agriculture, says a healthy adult can consume 
 about a quarter of a pound of sugar in twenty- 
 four hours. Beyond this, trouble may ensue. This 
 sugar ration, of course, includes syrups, beverages 
 and candy. 
 
 The Child versus Sweets 
 
 Until two years old children should get all their 
 sugar from the milk they drink, and after that, until 
 they are seven or eight, their allowance of sweets, 
 especially candy, should be carefully regulated — 
 Not so much because the sugar would harm them 
 as for the reason that over-indulgence in it at such 
 an early age is apt to induce a perverted appetite, 
 and keep them from getting a sufficiency of ele- 
 ments other than carbohydrates, thus leading to 
 faulty nutrition and all its attendant evils. Cane 
 sugar also frequently disagrees with young children, 
 even causing poisoning in some, so that excessive 
 sweetening should be avoided. Sweet fruits having 
 the natural sugar, and figs, dates and raisins should 
 be used in the place of candy. Raisins are good 
 stewed for sauce, in cereals or puddings, or cooked 
 with dried peaches or apricots to vary flavor. 
 Most sugar should be supplied in this way. Plain 
 candies and plain milk chocolate are the only kinds 
 
 9 
 
THE STRENGTH WE GET FROM SWEETS 
 
 that should be allowed. We want the child to grow 
 and not to fatten, as fat children are often less re- 
 sistant to disease. Sugar and candy also interfere 
 with the proper composition of the teeth during 
 growth, thus leaving them subject to decay, as these 
 foods interfere with securing a sufficient quantity 
 of each type of food necessary to nutrition. 
 
 The consensus of scientific opinion on the diet 
 of children is that sweets should be regarded as food 
 and should form part of the meal, as sugar is too con- 
 centrated and irritating to be taken on an empty 
 stomach; that natural fruit sugars and honey are 
 more desirable than cane sugar and that the quan- 
 tity allowed should be carefully supervised so as not 
 to unbalance the ration. Osborne of Yale asserts 
 that "most older children eat too much sugar, 
 especially in the form of candy. In fact, the enor- 
 mous amount of candy manufactured and the in- 
 ordinate use of sugar in soda and other soft drinks 
 represent a mistake of civilization. The gastric 
 digestion is generally delayed by much candy and 
 sweetened drinks." 
 
 The food value of sugar is beyond argument, 
 however. It stands approved by science and popu- 
 lar taste as one of the necessaries in the daily diet, 
 and it should be recognized as a stimulator and pro- 
 motor of nutrition in young children, besides having 
 caloric value. 
 
 Proper Praise for Busy Bees 
 
 Because the bee was for many centuries the sole 
 purveyor of sugar, it is only fair to give this model 
 
 10 
 
THE STRENGTH WE GET FROM SWEETS 
 
 worker a due measure of credit for having educated 
 the race to its need for sweets. Milk and honey in 
 abundance represented to the Jews the ideal land, 
 and they wandered long and suffered much in search 
 of it. Well they knew that milk and honey were 
 basic foods which they needed to build their nation. 
 Centuries before anyone ever had thought of 
 sugar as we now know it, honey was the universal 
 sweetener, and while its use for such purposes has 
 decreased with the advent of the more plentiful gran- 
 ulated, lump and powdered sugars, it is still highly 
 prized and largely used, and justly so. For honey 
 is the one concentrated sugar that can be eaten in 
 its natural form, just as it comes to us. It needs no 
 refining or processing of any sort, and like ripe, 
 fresh fruits, communicates its food value to the 
 system in exactly the way Nature intends it shall 
 be received. 
 
 Pure honey is in a class all its own. It is one of the 
 few foods that cannot be successfully imitated, be- 
 cause in passing through the body of the bee it se- 
 cures a special protein and animal life elements that 
 man cannot duplicate. It is one of the few forms of 
 sugar that can be directly assimilated in the body, 
 consisting of nearly equal parts of grape sugar and 
 fruit sugar which require no digestion. And it has 
 a fuel value higher than eggs or meat. 
 
 Many eminent dietitians and food experts are of 
 the opinion that honey should be more largely sub- 
 stituted for cane sugar, claiming that its slight con- 
 tent of formic acid tends to prevent fermentation, 
 
 11 
 
THE STRENGTH WE GET FROM SWEETS 
 
 which renders it less irritating to the digestive tract 
 than cane sugar. Furthermore, unlike other sugars 
 — with the exception of fruit sugars — it contains 
 certain minerals — notably lime and iron — which 
 are absolutely necessary to the proper sustenance 
 of the body. 
 
 Because it is the sugar gathered from plants and 
 flowers, many of which are thought to possess medi- 
 cinal qualities, honey is by many regarded as a valu- 
 able aid in the treatment of certain affections, and 
 as the most healthful form of sugar. It is a rich yet 
 easily digested form of sugar which should be used 
 far more widely than it is. In addition to its food 
 value it is known to exert a slightly laxative influence. 
 There can be no doubt of the wisdom of using it gen- 
 erously in the feeding of children, and its flavor 
 is so delightful that it has a specially valuable place 
 in cookery and on the table — cakes, puddings, 
 candies and conserves are all excellent when made 
 with honey. 
 
 In a recent nutritional experiment made by Philip 
 B. Hawk of Jefferson Medical College, Philadelphia, 
 it was found that bread spread with honey was 
 digested and left the stomach as quickly as bread 
 alone, which proves conclusively that the use of 
 honey with bread in the diet of children is prefer- 
 able to the eating of candy. Honey serves to make 
 the bread more palatable, leading to a greater 
 consumption of body building foods instead of 
 depressing the appetite which is likely to be the case 
 with candies which are eaten between meals. To 
 
 12 
 
THE STRENGTH WE GET FROM SWEETS 
 
 introduce honey freely into the diet of children, 
 serve it with rice and breakfast cereals. Honey and 
 cream make an ideal combination. Fruits both raw 
 and cooked can be sweetened with it and for ice 
 creams, gelatine, blanc mange and Bavarian creams 
 it is a most pleasing flavoring. Honey candies and 
 popcorn balls always please little folks and are 
 wholesome. Cakes and cookies made with honey 
 are delicious and have a surprising way of remain- 
 ing fresh and mellow for long periods of time which 
 is, of course, satisfactory to the thrifty housewife. 
 From many angles we should indeed give proper 
 praise to the busy bee. 
 Direct-from-N ature Sugars 
 
 Like honey, the sugar we get from fruits is easily 
 assimilated in its natural form, and the fact that 
 every fruit we eat does contain more or less sugar 
 is a matter of large significance, as affecting the 
 food value of this class of foodstuffs. 
 
 In grapes, oranges, peaches, plums, bananas, and 
 berries of all sorts and, among dried fruits, in dates, 
 figs, prunes and apples, we get a notably large per- 
 centage of natural sugar. It is this that gives dried 
 fruits their high nutritive worth, and the fact that 
 fresh fruits combine sugar with needed mineral 
 salts makes them most useful, as well as palatable. 
 
 This tree and bush provision of sugar does not 
 end with fruit, however. There is some sugar in the 
 sap of every tree, but in the sugar maple this qual- 
 ity is so marked as to provide one of the most popu- 
 lar forms — maple sugar. 
 
 13 
 
THE STRENGTH WE GET FROM SWEETS 
 
 Long before any white man set foot upon the 
 shores of North America, the Indians were tapping 
 the maple trees and, through evaporation, getting 
 maple sugar. As a rule, it takes five gallons of the 
 sap to produce one pound of sugar, but in various 
 parts of this country the trees are so plentiful as to 
 provide a grand total of millions of gallons of sap, 
 some of which is boiled down to maple syrup. 
 
 The Cane that Each Man Uses 
 
 However averse some men may be to carrying 
 a walking stick, every man, woman and child who 
 has the chance daily uses one kind of cane — the 
 kind that gives us the ordinary white and brown 
 sugars of commerce. These sugars are the refined 
 and crystallized juice of the sugar cane plant, which 
 thrives in various parts of the world, and nowhere 
 to greater perfection than in the southern part of 
 the United States and the West Indies. From the 
 same source also comes a large proportion of the 
 syrups and molasses so widely used. 
 
 The sugar cane itself is wonderfully nutritious, 
 and in countries where it is grown is used as a staple 
 food during the harvest season. For months at 
 a time it is the chief food of the negro workers, and 
 they thrive and grow fat on it. 
 
 One notable fact in connection with cane sugar, 
 and this is equally true of beet sugar, is its freedom 
 from adulteration. At times there have been agita- 
 tions about "sanded" granulated sugar, and 
 "starched" powdered sugar, but countless investi- 
 gations by the federal government have proved 
 
 14 
 
THE STRENGTH WE GET FROM SWEETS 
 
 such reports to be baseless. Another most interest- 
 ing fact is that all sugars are almost wholly free from 
 any form of germ life. 
 
 Beet sugar, which in the finished state cannot be 
 distinguished from cane sugar, is the product of 
 a certain variety of beet which grows to immense 
 size. It was first discovered by a German scientist 
 nearly two hundred years ago, but not until Europe 
 suffered a sugar shortage during the Napoleonic 
 wars were the results of this discovery put to practi- 
 cal use. Since that time its cultivation has been wide- 
 spread, and to day a large part of the world's sugar 
 supply comes from the beet. 
 
 The Numerous Sugar Syrups 
 
 Syrup is the liquid form of sugar, and there are 
 almost as many different kinds of syrup as of sugar. 
 Within recent years a new member has been added 
 to this family, and from a strange source. Corn- 
 syrup — obtained from the grain of the cultivated 
 maize which the Indians grew here in ancient times, 
 and which has been America's greatest food gift 
 to the world — has within the last decade become 
 widely popular. Before its time old-fashioned 
 molasses — the open-kettle variety — and sorghum 
 and maple syrup vied with each other for first place. 
 
 These syrups had for many years been used 
 in every part of the land, not only as a sweetener for 
 foods eaten at the table, but also in cookery. Maple, 
 highest in price because of its relative scarcity and 
 the labor attendant upon its preparation, has led 
 the list. Delicate in flavor, and of a delightful con- 
 
 15 
 
TEE STRENGTH WE GET FROM SWEETS 
 
 sistency, it has been justly lauded as a rare dressing 
 for hot cakes and an ingredient for the making of 
 sauces, cake icings and candies. 
 
 Cane syrup, made from the juice of the sugar 
 cane, has been immensely popular, and sorghum, 
 made from the plant of that name has had wide 
 vogue. In addition to these there are various sorts 
 of home-made syrups which serve admirably as 
 sweeteners and have a high food value. 
 
 Many families use molasses in place of butter 
 at certain times of year when the latter is high 
 in price, and while, of course, it does not contain the 
 same food elements, still it forms a splendid spread 
 for bread. It is richly nutritious and is much more 
 laxative than white sugar because it contains the 
 organic salts which refined sugar loses in its pre- 
 paration. The different kinds of syrups are em- 
 ployed as sweeteners and flavors in cooking and in 
 the making of beverages. 
 
 Food Value of Confections 
 
 Few persons who like and eat candy ever stop 
 to think of it as nourishing food. The fact that its 
 customary place in the order of things always has 
 been that of a dainty calculated first of all to attract 
 the eye and please the palate is responsible for this 
 lack of proper consideration. 
 
 Furthermore, it is so commonly eaten when the 
 stomach is not in need of nutriment that the average 
 person cannot be blamed for failing to include it in 
 his thought of foodstuffs. But anything which con- 
 tains a large percentage of sugar must be so ranked. 
 
 16 
 
THE STRENGTH WE GET FROM SWEETS 
 
 As a stimulant, candy, by reason of its sugar con- 
 tent, is really a considerable factor in the constant 
 war that must be waged against fatigue. Of its 
 varied forms and flavors there is literally no end, 
 though certain old standards, like molasses taffy, 
 sour drops, caramels, chocolate creams and peanut 
 brittle have come to be accepted as an inherent part 
 of every community, large or small. 
 
 When combined with nuts or chocolate in candy, 
 sugar assumes a still more important role in the diet, 
 for such combinations add fat and protein values, 
 which, in connection with the carbohydrate of the 
 sweet, provide what might be called a better bal- 
 anced ration. 
 
 This is particularly true of milk chocolate, which 
 within the last twenty years has become almost the 
 leader among popular confections. The fact that 
 milk is used in the manufacture of this excellent 
 food-candy is of itself a high recommendation from 
 the health and nutritive standpoint, for no food can 
 compare to milk for value. When nut meats are 
 added to milk chocolate, the result is a sort of 
 "meal in itself" though, of course, to complete the 
 food elements needed, some greens and a breadstuff 
 would have to be eaten at the same time. 
 
 In the case of milk chocolate we see candy given 
 its proper place in the diet. There is danger, when 
 such concentrated sweets are eaten to excess 
 between meals, of interfering with the digestive 
 processes, and young children should be carefully 
 guided in this matter. The best time to eat candy, 
 
 17 
 
THE STRENGTH WE GET FROM SWEETS 
 
 when it is used merely as a confection, is at the con- 
 clusion of a meal. But when it is used as a food it 
 can be taken as the need demands. 
 
 Where Jams and Jellies Count 
 
 No consideration of sweets would be complete 
 without due reference to jams, jellies, and pre- 
 serves. These are ideal conveyors of the strength 
 that is in sugar, because they not only contain 
 a large proportion of this valuable foodstuff, but 
 so combined with fruit acids as to produce a particu- 
 larly agreeable and healthful combination. 
 
 The English always have been great consumers 
 of such foods, and because of the abundance of fruits 
 in this country, we Americans have more than fol- 
 lowed their lead. Indeed, it is probable that to-day 
 we lead the world in production and quality, and 
 when it comes to the home-made varieties, there 
 is no questioning our superiority. 
 
 It is generally agreed among medical men and 
 diet experts that jams and jellies are to be accepted 
 as an ideal form of sugar-feeding. When it comes 
 to flavor, nothing can exceed their goodness, and 
 there is such a wide range from which to choose that 
 every taste can be accomodated. 
 
 Within recent years the commerical brands of 
 these sweets have been so improved that to-day 
 many of them are as pure and good as the best 
 home-made. And far more convenient, when the 
 housewife has to get along without help. 
 
 So we see that sugar not only ranks with the food 
 leaders, but by reason of the varied forms in which 
 
 18 
 
THE STRENGTH WE GET FROM SWEETS 
 
 it may be served, deserves a special place in our con- 
 sideration. It is flavorful concentrated nourishment, 
 a fuel which is practically wasteless and so widely 
 and economically available as to make it one of 
 Nature's best gifts to man. 
 
 19 
 
RECIPES 
 
 Maple Layer Cake 
 
 Work one-third cupful of butter or margarin to a soft cream, and add 
 gradually one cupful of sugar. When well blended add three well-beaten egg 
 yolks. Sift together two and one-fourth cupfuls of pastry flour, three tea- 
 spoonfuls of baking powder and one-eighth teaspoonful of salt. Add alter- 
 nately to the first mixture with three-fourths cupful of milk. Fold in two well- 
 beaten egg whites last and bake in two well-greased large layer cake tins or 
 three small ones, in a moderate oven (350 degrees) about fifteen minutes. 
 Cool and spread maple frosting between and on top of the layers. 
 
 Maple Frosting 
 
 Break one-half pound of maple sugar into small pieces and dissolve in one- 
 half cupful of boiling water. Heat slowly to the boiling point and boil without 
 stirring until a little of the mixture forms a firm ball when dropped into cold 
 water. Remove at once from the fire and pour slowly onto the stiffly beaten 
 white of one egg, beating the mixture constantly. Continue beating until the 
 frosting is cool and stiff enough to spread on the cake without running. 
 
 Fudge Cake 
 
 Melt four squares of unsweetened chocolate over hot water, add one-half 
 cupful of sugar, one-half cupful of milk and one egg yolk. Mix until smooth 
 and continue cooking over hot water until thickened. Remove from fire and 
 cool. Cream together one-fourth cupful of butter or margarin and one-half 
 cupful of sugar. Add one egg and beat until smooth. Then stir in one-third 
 cupful of milk and add one and one-fourth cupfuls of flour, two teaspoonfuls 
 of Baking powder and one-eighth teaspoonful of baking soda sifted together. 
 When well mixed stir in the chocolate mixture and one teaspoonful of vanilla. 
 Bake in well greased shallow pans so that the cake is not more than one and 
 one-half inches thick when baked. Cool and spread with fudge frosting. Cut 
 in squares for serving. 
 
 Fudge Frosting 
 
 Mix one unbeaten egg white with one tablespoonful of evaporated milk 
 or thin cream. Beat in one-half cupful of confectioners' sugar and when the 
 mixture is smooth add two squares of melted unsweetened chocolate, one tea- 
 spoonful of melted butter, one tablespoonful of cream or milk and one tea- 
 spoonful of vanilla. Beat, and work in gradually enough confectioner's sugar 
 to make a thick creamy icing. This should not run when put on the cake and 
 should be spread roughly. 
 
 Almond Crisps 
 
 Blanch one-quarter pound of shelled almonds and chop them, not too fine. 
 Place in a flat pan and bake in a slow oven until they are delicately browned. 
 Drop one tablespoonful of honey in a saucepan and heat it slowly, stir in one 
 cupful of sugar and continue stirring until the sugar is melted and light brown 
 
 20 
 
THE STRENGTH WE GET FROM SWEETS 
 
 in color. Stir in the almonds and vanilla, remove from fire, and pour at once 
 onto a large buttered tin or a marble slab. Pull the mixture out as it cools 
 if necessary, as it must be very thin. Cut or break into squares and when cold 
 dip in melted sweetened cooking chocolate. Put on waxed paper to harden. 
 
 Chocolate Souffle 
 
 Melt two squares of unsweetened chocolate over hot water. Melt three 
 tablespoonfuls of butter or margarin, add three tablespoonfuls of flour and 
 when well blended stir in one cupful of milk. Cook until thick and smooth, 
 then stir in the chocolate, the well-beaten yolks of three eggs, one-third cup- 
 ful of sugar and one-eighth teaspoonful of salt. Cool slightly, fold in stiffly 
 beaten whites of three eggs and one teaspoonful of vanilla. Pour into a well- 
 greased pudding dish and bake in a moderate oven (350 degrees) for thirty 
 to thirty-five minutes, or until well puffed up and firm to the touch. Serve 
 at once with a vanilla or cream sauce. 
 
 Steamed Fruit Pudding 
 
 Work one-third cupful of butter or margarin until it is soft, add one cup- 
 ful of sugar gradually, then beat in two eggs. Mix and sift together three cup- 
 fuls of flour, one-fourth teaspoonful of salt and two and one-half teaspoonf uls 
 of baking powder. Add to the egg mixture with two-thirds cupful of milk. 
 When well mixed stir in two cupfuls of cranberries, blueberries, raspberries, 
 finely chopped apples or any fruit and pour into a well-greased pudding mold. 
 Cover and steam two hours. Individual molds may be steamed for forty-five 
 minutes. Serve hot with hard sauce, cream or fruit sauce. 
 
 Milk Sherbet 
 
 Mix together one and one-half cupfuls of sugar and the juice of three 
 lemons or of one lemon and two oranges. Add slowly one quart of milk. If the 
 milk is added too rapidly the mixture will have a curdled appearance that 
 will not affect the flavor or quality of the sherbet but rather spoils its appear- 
 ance. Freeze, using three parts ice to one part salt. 
 
 Ice Cream (Uncooked) 
 
 Mix together one and one-half cupfuls of sugar, one quart of milk and one 
 cupful of undiluted evaporated milk or fresh cream. Add two cupfuls of any 
 crushed fruit and freeze in the usual manner. 
 
 Ice Cream (Cooked Mixture) 
 
 Scald one quart of milk. Mix together one and three-fourths cupfuls of 
 sugar, two tablespoonfuls of flour and one-fourth teaspoonful of salt. Add two 
 well beaten eggs and then stir in the scalded milk. Cook over hot water for 
 twenty minutes, stirring constantly until the mixture thickens. Cool and add 
 one cupful of cream or undiluted evaporated milk and two tablespoonfuls 
 of vanilla. Freeze, using three parts finely cracked ice to one part salt. 
 
 Three squares of melted chocolate may be added to the mixture just before 
 taking it from the fire, if a chocolate cream is desired. Or two cupfuls of 
 crushed fruit of any kind may be added just before freezing. 
 
 21 
 
THE STRENGTH WE GET FROM SWEETS 
 
 Chocolate Sauce 
 
 Melt one tablespoonful of butter, add two squares of chocolate cut in 
 small pieces and stir until the chocolate is melted. Then add one cupful of 
 sugar, two-thirds cupful of milk and a few grains of salt. Heat slowly to the 
 boiling point and boil without stirring for eight minutes. Then add one tea- 
 spoonful of cornstarch mixed with a little cold water or milk and cook two 
 minutes longer. Cool slightly, add one teaspoonful of vanilla and serve hot 
 as a sauce for puddings, cake or ice-cream. 
 
 One-half teaspoonful of essence of peppermint may be used instead of the 
 vanilla to make a chocolate-peppermint sauce to serve with ice cream. 
 
 Marshmallow Caramel Sauce 
 
 Mix one cupful of brown sugar and one and one-fourth cupfuls of boiling 
 water together. Heat slowly to the boiling point and simmer for twenty 
 minutes. Remove from the fire and cool slightly, then beat in one-half cupful 
 of marshmallow whip and one-half teaspoonful of vanilla . 
 
 Butterscotch Sauce 
 
 Mix together one and one-half cupfuls of brown sugar, two-thirds cupful 
 of milk and one tablespoonful of butter. Heat slowly to the boiling point and 
 boil eight minutes. Mix one teaspoonful of cornstarch with a little cold water 
 and stir into the sauce. Cook two minutes, add one tablespoonful of butter 
 and serve hot or cold as an ice cream or pudding sauce. 
 
 Honey Ice Cream Sauce 
 
 Melt two tablespoonf uls of butter, add two teaspoonf uls of cornstarch and 
 cook slowly for two or three minutes. Add three and one-half cupfuls of honey 
 and cook until a little of the mixture hardens in cold water. Remove from the 
 fire, add one-fourth cupful of chopped nut meats and serve hot or cold. 
 
 Butter Honey Cake 
 
 Cream three-fourths cupful of honey and one-fourth cupful of butter 
 together, add two unbeaten egg yolks and beat. Add two tablespoonfuls of 
 orange juice, then sift two and one-half cupfuls of flour, one teaspoonful 
 of cinnamon, one-fourth teaspoonful of salt, one-fourth teaspoonful of soda, 
 one and one-half teaspoonf uls of baking powder. When well mixed, fold in two 
 stiffly beaten egg whites and bake in small tins or a shallow pan. Cover with 
 orange icing. 
 
 Jelly Roll 
 
 Beat two eggs and one-half cupful of sugar together until very light. Stir 
 in one-half cupful of sifted pastry flour and one teaspoonful of baking powder. 
 Beat until smooth, then pour into a well-greased shallow pan and bake in a 
 moderate oven (350 degrees) about fifteen minutes. Turn out on a slightly 
 dampened cloth sprinkled thickly with confectioners' sugar. Spread the cake 
 quickly with any tart jelly or jam and roll up. Wrap the cloth tightly around 
 the cake and let stand until cold. 
 
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