“Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence of excellence or fashion.”
Isabella Beeton (1836-1865)
“I compare a pastrycook who makes good colifichets to a distinguished fashion designer, endowed with perfect taste, who can make charming things with very little material. In the same way, out of almost insignificant scraps of pastry, we have to create pleasing and graceful things that also tempt the appetite.”
Antonin Careme (Marie-Antoine Careme) (1783-1833)
“Ten years ago taffy cut up into various shapes, and variously flavored, was the favorite. Then gum drops couldn't be made fast enough to meet the call. Dealers began putting brandy and cordials into them, and with that the demand fell off, and the gum drop furore was killed. At one time New York women would scarcely eat any confectionery but cream-stuffed dates. Then fig paste had a run of about two years. Chocolate creams and chocolate caramels have had a long run, and promise to have an enduring demand, but new fashions may start up at any time.”
‘The Candy Maker’
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