Confectionery often refers to confections and are rich in sugar. It is therefore crucial that the pastry cook has a great knowledge of sugar, its composition and behavior in different temperatures and conditions.
Whatever else we omit from the Christmas table; the plum pudding is a "must-have." But, luckily, when we get to the pudding stage of the Christmas dinner, we are not so very hungry, and if we must scant, a little pudding goes a long way.
Pastry and Confectionery play a most important part in our daily food; their varied entremets, cakes, and petits-fours are valuable adjuncts to our family fare; their ornamental pieces and substantial pastries add brilliancy to the table of the wealthy.
To succeed in the art of pastry, a pastrycook must possess twin qualities which by imperceptible degrees transform a workman into an artist. His taste must be good to enable him to grasp the proper proportion of ingredients intuitively to be mixed to make a delicious whole.
Thirty years ago, the confectionery business in this country was yet in its infancy and the lines of American candies were very limited indeed. There were no great assortments of counter goods or chocolates, and even the quality was not of the highest.
As a whole, the goods turned out by San Francisco confectioners are remarkably good, and, considering the selling price, are superior to those in the east. On the other hand, the ice cream, as a rule, is a little below eastern standard.
Perhaps the best-known version of popcorn is Cracker Jack, which was a big hit at the 1893 Chicago World's Fair. The creator of this confection, F.W. Rueckheim, a German immigrant, hadn't given his product a name; he simply scooped the molasses-coated popcorn and peanut ... The story varies, but in 1896 a salesman tasted the delicacy, smacked his lips and announced, "Now that's a cracker- jack!