Category: Food

Where’s The (Hamburger) Beef

Hello everyone, Winnie Griggs here.

A while back I did a bit of research to see if it was possible for my 1892 heroine to serve a hamburger at her restaurant.  When I discovered that May, among other things, is National Hamburger Month (I love my National Observances Calendar!) I thought this would be the perfect time to share some of the history and trivia I discovered during my research.

First off, there have been meat patties, in various forms, for thousands of years.  But to get to the origin of what we now think of as the all-American hamburger is more difficult than you might think. During my research I came across a number of different claims for how that wonderful sandwich came about.

One of the earliest claims goes to Canton, Ohio natives Frank and Charles Menches.  They were food vendors at the 1885 Erie County Fair. According to the story, when the Menches ran out of their usual fare of pork sausage, out of desperation they substituted ground beef seasoned with coffee and brown sugar as well as other seasonings. The new fare proved to be a hit and they dubbed it the hamburger after the fair’s location in Hamburg, Ohio.

Another claim states the inventor was Fletcher Davis of Athens, Texas.  It is said he first put a cooked ground beef patty between slices of bread in the late 1880s to accommodate customers who wanted something hearty but portable. According to locals, his claim is well documented. As the story goes, he eventually took his offering to the 1904 St. Louis World’s Fair where it was a big hit.

Yet another theory proposes that it was the creation of a German cook by the name of Otto Kuasw out of Hamburg, Germany. He created a popular sandwich for sailors that was comprised of a beef patty fried in butter, topped with a fried egg, and served between two buns. The story goes that the sailors who travelled between Hamburg and New York, would request a Hamburg style beef sandwich when dining in American restaurants.

Those claims, however, are disputed by proponents of Louis Lassen of New Haven, Connecticut.  Their story is that Lassen created the burger in 1900. The descendants of Lassen consider it a matter of family pride, and they have the Library of Congress backing up their claim.

There are many other very passionate claims about the hamburger’s origins, and to tell the truth, it was likely invented independently across the country by quite a number of individuals. One thing is true – several food vendors sold them during the 1904 St. Louis World’s Fair and from there it quickly spread across the country.

So the question that prompted my research, could my heroine serve hamburgers at her restaurant – was both yes and no. She wouldn’t be able to serve something called a hamburger, but she could serve a sandwich that has a main component of a beef patty

And here’s a bit of hamburger trivia for you:

  • During World War I, because of the food’s tie to the German city of Hamburg, the U.S. Government tried to change its name to the more patriotic-sounding Liberty Sandwiches.
  • White Castle, founded in Wichita, Kansas in 1921, holds the record for being the oldest hamburger chain. Their first burger sold for a nickel.
  • According to the Oxford English Dictionary, burger first came into use as an abbreviated form of hamburger in 1939
  • According to an AP report, in 2003 PETA (an animal rights group) offered officials of Hamburg , NY, $15,000 to change the name of their town to Veggieburg. They declined.
  • In 2012, cooks at the Black Bear Casino Resort in Carlton, Minnesota prepared what was then the largest burger on record.  It weighed in at just over a ton and then was topped with 52.5 pounds of tomatoes, 50 pounds of lettuce, 19 pounds of pickles, 60 pounds of onions, 40 pounds of cheese and 16.5 pounds of bacon.
    In July of 2017 that record was broken when 6 men in Pilsting Germany created a burger that weighed in at a little over 2,566 pounds.
  • 50 BILLION burgers are consumed in the United States each year.  If that quantity was laid end to end, they would circle the earth over 32 times!

  • The average American eats a hamburger 3 times a week.
  • Of all sandwiches sold globally, 60% are hamburgers.
  • McDonald’s sells 75+ burgers every SECOND.

As for me, my favorite burger is one that is grilled to medium well, topped with pepperjack cheese, bacon and bbq sauce and serve on a toasted sesame seed bun.

So tell me, did any of the above facts surprise you? And do you have a favorite way to have your burger prepared?

 

Updated: May 6, 2018 — 11:27 pm

Going, going, GONE!

I hate to be the bearer of bad news, but I think you should know that the classic candy that has been a constant since 1847, is about to go the way of phone booths.   Yes, that’s right.  The company that makes Necco Wafers has announced that, unless it finds a buyer, it will close its doors forever in May.

Do you know what that means?  Future generations will never know what drywall tastes like. 

Originally called hub wafers, the coin-shaped candies were carried by soldiers during the Civil War and World War II.  Since the candy traveled well and never melted or spoiled, soldiers and yes, even cowboys, could carry them with confidence.

These candies traveled as far as the North Pole, and that’s not all. Admiral Byrd took two tons of the things with him to the Antarctica.  Even more impressive; Necco Wafers was the first candy to multi-task.  They served as wafers during communion and were tossed in baskets for payment at toll booths.

Sad to say, Necco isn’t the only old company at risk. In recent years, we’ve seen the demise of the Sears Wish book and five and dime stores. Who knows what will be next? 

I don’t mean to be an alarmist, but I shudder to think that Baker’s chocolate—a friend to cooks since 1780—might someday be declared unfit for human consumption.  Don’t laugh. It happened to wheat, eggs and red meat. Who’s to say the same thing won’t happen to chocolate?

Never mind that cowboys and civil war soldiers enjoyed morning cups of Baker’s hot chocolate with no known problems.  Cast-iron stomachs of the past have no place in today’s world. 

It’s not just food and drink that’s in danger. The next company that could bite the dust could very well be Remington, established in 1818. It’s hard to believe that the company that produced the “rifle that won the west” might one day close its doors. But firearms aren’t all that popular these days.  Nor for that matter are typewriters. So who knows? 

And what about Brooks Brothers, another formidable company founded in 1818? The company made the first ready-to-wear suits in 1849.  Those flocking to California that year for the gold rush couldn’t wait for tailors to outfit them. For that reason, forty-niners depended on Brooks Brothers for their clothing needs. So did Abe Lincoln, Eisenhower and J.F. Kennedy.

Anything made of paper is about to become obsolete, including maps, shopping bags and checks.  Here in California, the war on drinking straws is heating up.  If that’s not enough, many of the nation’s newspapers have vanished in recent years. That means that old standbys like The New York Times (founded in 1851 as the New York Daily Times) could one day shut down their presses forever. 

I also worry about Merriam-Webster, founded in 1831. If it goes the way of encyclopedia salesmen, I will have to share the blame. I can’t remember the last time I actually looked something up in an honest-to-goodness, print dictionary, can you? 

Nothing is safe in today’s fast-paced world as proven by Kodak. Who would have thought that a company that we all knew and loved would close its dark-room doors forever and stop making cameras?

Founded in 1889, Kodak was the absolute leader in photography. It’s still in business making mobile devices, but its past glory is gone. Phone cameras have taken its place, but it’s not the same. An iPhone second just doesn’t have the same ring as a Kodak moment.

So, what old-time product do you or would you miss? What were you glad to see go?

 

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Updated: April 19, 2018 — 1:49 pm

Where’s the Beef?

It’s a scary world and about to become a lot scarier.

Not only are we faced with the prospect of driverless cars and mirrors designed to voice unabashed opinions of our wardrobes, I recently realized that my “smart” doorbell has a higher IQ than I do.

Cowboys and cowgirls of the future?

Now scientists are closing in on giving us animal-free meat.  What that means is that our steaks will soon be grown in labs, not on cattle ranches.  Cowboys of the future will wear white coats instead of denims and Stetsons—and they sure won’t be riding horses.

It’s not hard to understand what’s driving this new technology.  Some believe that cattle and the methane gas they produce is the number one cause of global warming.  There are also financial considerations; It’s estimated that the cells from a single live cow will produce 175 million quarter pounders!  That’s about what McDonald’s sells in nine months.

I’m currently working on a book set on a Texas cattle ranch in 1800s and I can’t help but wonder what my hero would think about all of this.  No doubt he would be appalled and regard the so-called “clean meat” as a threat to his very existence. But he also knows what it’s like to fight a losing battle. In the book, his ever-ready Colt stops rustlers, horse thieves and “belled snakes,” but is useless in the face of progress.

Only time will tell if the National Cattleman’s Association will be successful in convincing consumers to demand the “real thing” in their hamburgers.  Or if it, too, will go the way of cattle drives.

Of course, not everyone agrees on what the “real thing” is. Some aficionados insist that none other than grass-fed cattle fit the bill, but that can be a hard sell.

Grass-fed cattle taste different than cattle fed on corn and soy. It has less fat, which means it’s healthier, but the taste doesn’t always suit modern palates and can take some getting used to.

Then there’s the difference in texture. Grass-fed cattle move around more than cattle in feedlots and therefore have more muscle.  This makes the meat “chewier.”  Those rugged cowboys of yesteryear might have relished a chewy steak while sitting around a campfire, but today most people prefer the tender, melt-in-your mouth taste of prime grain-fed beef.

Feed, muscle and fat aren’t the only things that affect taste. The way meat is handled during shipping, aging and preparation makes a difference, too. Barbecued steak doesn’t have the same flavor as meat cooked on an open campfire.  So even if you purchase grass-fed beef today, it still won’t taste the same as it did during those old chuck-wagon days.

Who knows?  Maybe future generations will prefer the taste of lab-grown meat, which some describe as “crunchy.”  There’s no stopping progress, but neither can we stop changing tastes.

So what changes or new tech do you like or dislike?

 

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Updated: January 24, 2018 — 5:12 pm

Christmas Confections by Shanna Hatfield

Christmas has always been such a beautiful, blessed, wonderful season to me.

A tradition that my mom taught me, one I still carry on, is to bake goodies, infused with love, and share with family and friends.

One year, I spent hours and hours making elaborately frosted sugar cookies. In particular, I recall a little rocking horse that I’d painstakingly decorated with tiny little reins and a saddle accented with mini holly and berries made of icing.

Then my dad and brothers came in for supper and made short work of my creations!

I still make sugar cookies (a recipe I spent years experimenting with until I got it just right), although I don’t spend hours decorating them like I used to.

Sugar Cookies

I also love to make cinnamon rolls and share them with our neighbors when the rolls are warm from the oven and icing is melting into sweet pools all around them.

Cinnamon Rolls

I have an overflowing recipe box with all the traditional sweets I typically make during the holidays.

But while I was researching details for my latest release, I found so many more recipes I’d love to try.

The heroine in the story is a Swedish baker. My goodness! I think I gained five pounds (or ten) just writing about all the delightful pastries and goodies she created in her bakery.

Confection long

The Christmas Confection is book 6 in the Hardman Holidays series, set in the old western town of Hardman, Oregon.

2017 Christmas Confection

Will a sweet baker soften a hardened man’s heart?

 Born to an outlaw father and a shrewish mother, Fred Decker feels obligated to atone for the past without much hope for his future. If he possessed a lick of sense, he’d pack up and leave the town where he was born and raised, but something… someone… unknowingly holds him there. Captivated by Hardman’s beautiful baker, Fred fights the undeniable attraction. He buries himself in his work, refusing to let his heart dream.

Elsa Lindstrom adores the life she’s carved out for herself in a small Eastern Oregon town. She and her twin brother, Ethan, run their own bakery where she delights in creating delicious treats. Then Ethan comes home unexpectedly married, the drunks in town mistakenly identify her as a missing harlot, and a mishap in the bakery leaves her at the mercy of the most gossiped-about man in Hardman.

Mix in the arrival of three fairy-like aunts, blend with a criminal bent on dastardly schemes, and sprinkle in a hidden cache of gold for a sweet Victorian romance brimming with laughter and heartwarming holiday cheer.

Excerpt:

“Well…” Fred gave her an odd look as he stood in the doorway with autumn sunshine spilling all around him.  “There are two other things I’d like.”

“Two?” Elsa asked, wiping her hands on her apron and facing him. “What might those two things be?” She anticipated him asking for a batch of rolls or perhaps a chocolate cake.

“My first request is simple. Please call me Fred. I’d like to think, after all this, we’re friends and all my friends call me Fred.”

Elsa nodded in agreement. “We are friends, Mr. Deck… er, I mean Fred. If you want me to call you Fred then you best refer to me as Elsa.”

The pleased grin on his face broadened. “Very well, Elsa.”

Her knees wobbled at the sound of his deep voice saying her name, but she resisted the urge to grip the counter for support. “You said there were two things you wanted, in addition to cookies. What is the second?”

“It’s a tiny little thing really,” Fred said, tightly gripping his hat in both hands.

“A tiny little thing? Then I shall take great honor in bestowing whatever it is.” Her gaze roved over the kitchen, trying to imagine what in the world Fred could want. She kept a jar full of assorted candy. Sometimes, she used the sweets to decorate cakes and cookies. Perhaps he wanted one. “A piece of candy?” she asked.

Fred shook his head. “No, Elsa. It’s sweeter than candy and far, far better.”

Intrigued, she took a step closer to him. “What is it?”

He waggled his index finger back and forth, indicating she should step closer. When she stood so her skirts brushed against the toes of his boots, he tapped his cheek with the same finger. “A little sugar right here would be even better than ten batches of cookies.”

~ Giveaway ~

red bowed packages on white background

Make sure you enter this drawing for a chance to win a mystery box of Christmas goodies!

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Wishing you all a bright, beautiful, holiday season!

What’s one thing do you always look forward to baking or eating each Christmas?

A Pinch of This and a Dash of That

Have you ever noticed that some of those old family recipes never taste as good as you remember from your childhood?  Those early cooks didn’t waste a thing, as anyone who inherited a recipe for giblet pie will attest. I also have a recipe that calls for one quart of nice buttermilk. As soon as I find buttermilk that meets that criteria, I’ll try it.

I especially like the old-time recipes for sourdough biscuits. Here’s a recipe from The Oregon Trail Cookbook:

“Mix one-half cup sourdough starter with one cup milk. Cover and set it in the wagon near the baby to keep warm … pinch off pieces of dough the size of the baby’s hand.”

Early cooks didn’t have the accurate measuring devices we have today and had to make do with what was handy—even if it was the baby.

If you’re in the mood to drag out an old family recipe this Thanksgiving, here are some weights and measures used by pioneer cooks that might help: 

Tumblerful=Two Cups

Wineglass=1/4 Cup

Pound of eggs=8 to 9 large eggs, 10-12 smaller ones

Butter the size of an egg=1/4 cup

Butter the size of a walnut=2 Tablespoons

Dash=1/8 teaspoon

Pinch=1/8 teaspoon

Dram=3/4 teaspoon

Scruple= (an apothecary weight=1/4 teaspoon

Gill=1/2 Cup

Old-time tablespoon=4 modern teaspoons

Old-time teaspoons=1/4 modern teaspoon

2 Coffee Cups=1 pint

As for the size of the baby, you’re on your own.

                                                                Weights from Christmas in the Old West by Sam Travers

 

Chuck wagon or trail recipes call for a different type of measurement

Li’l bitty-1/4 tsp

Passle-1/2 tsp

Pittance-1/3 tsp

Dib-1/3 tsp

Crumble-1/8 tsp

A Wave at It-1/16 tsp

Heap-Rounded cupful     

Whole Heap-2 Rounded cupfuls

Bunch-6 items

However you measure it,

here’s hoping that your Thanksgiving is a “whole heap” of fun!

 

For Your Christmas Reading Pleasure

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Updated: November 12, 2017 — 9:29 am

Flavors of Fall!

Hello everyone, Winnie Griggs here.  Here at Wildflower Junction we’re celebrating all things Autumn this week. At first I had trouble figuring out what I would write about – after all, there are so many great things to love about this time of year – cooler temperatures (at least in theory!), yummy foods like soups, gumbos and chili, fall colors peeping out everywhere, high school football, and so much more.

But then I went to the mailbox where I found my latest tea catalog and BOOM, I had my topic. Because one of my favorite things about Autumn is the availability of some yummy seasonal teas.

Of course, to do this piece justice, I had to do some research to rediscover old favorites and find new blends to try. So let’s talk about some of those great flavors.

The first one everyone thinks of for Fall is pumpkin.  But did you know that in addition to the regular pumpkin spice tea Teavana makes one called Pumpkin Spice Brulee, Twinings makes a Pumpkin Spice Chai,  Stash makes a decaf version of Pumpkin Spice and Flying Leaf Tea Co. makes a blend called Smashing Pumpkins (what a fun name!)?

Another seasonal flavor favorite is apple. Again, there are intriguing blends beyond your normal Spiced Apple. Tea Forte offers Harvest Apple Spice and Swiss Apple, Republic of Tea offers Caramel Apple and Hot Apple Cider blends, Teavana has a flavor called Apple Pie a la Mode and Capital Teas offers one called Apple Strudel.

Then of course there is cranberry. The Republic of Tea offers both Cranberry Spice Hibiscus and Cranberry Blood Orange while Celestial Seasonings has both a Cranberry Vanilla and a Cranberry Apple blend,  Teavana makes a Pomegranate Cranberry herbal tea and Davids Tea offers one called Yes We Cran (another fun name!).

Then there are a number of Autumn teas with intriguing names such as Republic of Tea’s Sonoma Mulled Zin, Teavana’s Caramel Truffle, Davids Tea’s Maple Sugar, and Flying Leaf Tea Co. offers a flavor called The Nutty Butterscotch.

I don’t know about you, but I noted quite a few in those lists that I am REALLY eager to try.

So are you a fan of tea? If so, do you have a favorite flavor?  Leave a comment below to be entered in a drawing to win your choice of any book in my backlist.

 

The History of the Harvey Girls

Today’s special guest is Rhonda Gibson, here to talk to us about her latest interesting book research about the Harvey Girls and her newest book releases. Welcome, Rhonda!

Thank you for inviting me to be a guest blogger here at Petticoats and Pistols! I love coming here and sharing my latest research efforts. Right now I am devouring all information on the Harvey Girls.

I’ve been a fan of the Harvey Girls for many years. Come next year, I will have a Harvey Girl novella released by Winged Publications. As you can imagine, I have been reading up a storm about these outstanding women who helped shape the West.

From the late 1800s to the mid-1950s Harvey House restaurants and dining rooms upheld their tradition of quality food, high standards of service, and reasonable prices. The Harvey Girls served weary travelers gourmet meals in thirty minutes. Some served in restaurants, others in lunchrooms. All donned the standard uniform of black or white starched skirt, high-collared blouse, with a bib and apron. They served their patrons with practiced precision and polished etiquette.

Each patron would tell their waitress whether they preferred coffee, hot tea, iced tea or milk. The cup code enabled their choice to be served quickly. If the waitress left the cup right side up in its saucer, that meant coffee. Upside down meant hot tea. Upside down, but tilted against the saucer meant iced tea. Upside down, away from the saucer meant milk. Patrons who changed the positions of their cups risked getting the wrong drink.

The advertisement for “young women 18 to 30 years of age, of good character, attractive and intelligent” as waitresses in Harvey Eating Houses on the Santa Fe Railroad in the West is legendary. Their contribution to the growth of the American West is preserved in poetry, song, and film. The humorist, Will Rogers, observed that the Harvey Houses kept the West in food and wives.

From a variety of backgrounds, many of them supported parents and siblings back home on $17.50 in wages plus tips, while they carved out a future for themselves. They also received free room, board, clean uniforms, and a train pass to their training facility. Your family tree may have a Harvey Girl among its branches.

Right now, the Harvey Girls novella is in research mode but I do have two new books out this month, Pony Express Special Delivery and The Cowboy’s Way. I am giving away a copy of Pony Express Special Delivery, so leave a comment either about the Harvey Girls or the Pony Express for a chance to win.

Updated: September 21, 2017 — 2:33 pm

Happy Labor Day!!!

Hello everyone, Winnie Griggs here.

By the time this post goes up it’ll be Labor Day and I certainly hope you all are able to take the opportunity to have a relaxing day with family and friends.

Around our house, Labor Day usually means outdoor cookouts. But for my family, instead of BBQs and picnics, we like to send the summer out with a seafood boil.  This year it’s going to be shrimp.

I love a good seafood boil.  In addition to the shrimp and appropriate seasonings, the pot this year will contain corn, potatoes, sausage, mushrooms, cauliflower, onions, garlic, lemons and limes- a veritable banquet!

Here’s a photo taken from a prior Labor Day feast – doesn’t it look yummy?

 

Of course, no feast would be complete without a great dessert.  So  today I thought I’d share with you one of my favorite summer treats. It’s a sort of trifle that my family calls a punch bowl cake.  It’s super easy to make and as a bonus, especially on these hot summer days, it’s no bake!

 

 

Ingredients:

  • 1 pre-made angel food cake
  • 1 large tub of whipped topping
  • 1 package of either vanilla or cheesecake flavored instant pudding (6 serving size)
  • Approx 1 lb berries of your choice (I prefer strawberries but I’ve made it with mixed berries as well)

Directions

  • Prepare pudding according to directions.
  • Mix together with whipped topping and set aside
  • Tear cake into bite-sized pieces
  • In a large bowl, layer ingredients as follows:
  • 1/3 each of angel food cake, berries and then cream mixture
  • Repeat twice more
  • If desired, garnish top with additional berries, nuts or grated chocolate
  • Refrigerate until ready to serve

So what about you? Do you have any special Labor Day traditions? Any favorite end of summer foods?  Share your answers and I’ll put you in the running for a copy of any book in my backlist.

Updated: September 5, 2017 — 2:11 pm

The Flavor of German Texas

Fredericksburg, Texas, one of the towns I used as inspiration for Blue Falls. Fredericksburg was named after Prince Frederick of Prussia. Photo credit: By Photolitherland Chris Litherland (Own work My own photo) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

If you’ve ever done any traveling in Central Texas, roughly from the coastal plains near Houston over to San Antonio and Austin and up through the Hill Country, chances are you’ve at least seen a sign for a German bakery. Texas might seem an odd place to find so many German bakeries, but there’s a historical reason for their existence.

German migration to Stephen Austin’s colony of Texas began in the 1830s, following in the footsteps of Friedrich Dierks, who became known in Texas as Johanna Friedrich Ernst. He’d come to America planning to settle in Missouri but changed his mind when he heard about large land grants in Texas. He applied for and received a grant of some 4,000 acres in what is now Austin County, west of Houston. This became the heart of the German Belt in the years to come. Ernst wrote back to friends about Texas, and his letters became widely publicized. In the years following Ernst’s arrival, thousands more Germans immigrated to Texas. During the 1850s, the population of German-born Texans reached then passed 20,000. After the Civil War — and thus the Union blockade of Confederate ports — ended, ships loaded with Germans started arriving again.

Apple strudel. Photo credit: By che (Own work) [CC BY-SA 2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

German culture in Texas took a hit because of anti-German sentiment brought about by the World Wars and continued to decline afterward from its peak in the 1890s. However, the rich history of German immigration can still be seen throughout Central Texas in particular. Towns with names such as Fredericksburg, Gruene (pronounced “Green”), New Braunfels and Weimar; the King William Historic District in San Antonio, named after Wilhelm I, King of Prussia; enthusiastic celebrations of Oktoberfest; and the aforementioned German bakeries all stand as testament to the rich German heritage that has German still identified as the third-largest national-origin group in the state behind Hispanic per the 1990 Census.

It’s because of this German history and the fact that my fictional Hill Country town of Blue Falls, Texas needed a bakery that I created the Mehlerhaus Bakery, operated by Keri Mehler Teague. Characters in every book seem to end up at the bakery for delicious treats such as cookies, cakes and German sweets such as strudel. I even throw in some kolaches, Czech pastries, since Central Texas has a history of immigration from what is now the Czech Republic as well. The Mehlerhaus Bakery is part of the Main Street shopping district that is popular with locals and the growing tourist business as well. Keri and the bakery really came on the scene in The Cowboy Sheriff, the third book in my Teagues of Texas trilogy, which introduced the town of Blue Falls. But her business is so integral to the town that she and her sweet treats have continued to appear in the 12 Blue Falls stories that have come out since then and will continue to appear in the books to come.

Updated: July 2, 2017 — 6:51 pm

For The Love of Candy

 

Save the Earth; it’s the only planet with chocolate

I’ve got candy on my mind this month and it’s not even Valentine’s.  There are two reasons why I’m thinking of all things sweet and it has nothing to do with the empty box of chocolates on my desk; January is national candy month and the heroine of my current work in progress owns a candy shop.  

While doing the research for my book, I turned up some fun and interesting facts.  For example, we can blame our sweet tooth on our cavemen ancestors and their fondness for honey.  But the most surprising thing I discovered was that marshmallows grow on trees—or at least used to.  That was before the French came up with a way to replace the sweet sap from the mallow tree with gelatin.   

I also learned that during the middle ages, the price of sugar was so high that only the rich could afford a sweet treat.  In fact, candy was such a rarity that the most children could expect was an occasional sugar plum at Christmas.  (BTW: there are no plums in sugar plums.  Plum is another word for good).

This changed during the early nineteenth century with the discovery of sugar-beet juice and mechanical candy-making machines.   

Soon jars of colorful penny candy could be found in every trading post and general store in the country. It took almost four hundred candy manufacturing companies to keep up with the demand. 

This changed the market considerably. Children as young as four or five were now able to make purchases independent of their parents. (Had youngsters known that vegetables including spinach was used to color candy, they might not have wasted their money.)

Children weren’t the only ones enjoying the availability of cheap candy. Civil War soldiers favored gumdrops, jelly beans, hard candy and, hub wafers (now known as Necco wafers).     

Never one to miss a trend, John Arbuckle, noted the sugar craze that had swept the country and decided to use it as marketing tool.  He included a peppermint stick in each pound bag of Arbuckle’s coffee to encourage sales. 

 “Who wants the peppermint?” was a familiar cry around chuck wagons. 

This call to grind the coffee beans got a rash of volunteers.  No rough and tumble cowboy worth his salt would turn down a stick of peppermint candy, especially when out on the trail.

Arbuckle wasn’t the only one to see gold in candy. Outlaw Doc Scurlock, friend of Billy the Kid and a Bloody Lincoln County War participant, retired from crime in 1880. Though he was still a wanted man, he moved to Texas and opened up a candy store.

Cadbury, Mars and Hershey rode herd on the chocolate boom of the late 1800s, early 1900s.  Penny candy still made up eighteen percent of candy sales but, by this time, some merchants had refused to sell it.  Profits were thin and selling such small amounts to children was time-consuming. Chocolate was more profitable. The penny candy market vanished altogether during World War II when sugar was rationed.  Fortunately, no war could do away with chocolate.

Okay, so what’s your favorite candy?  Anyone have a candy memory to share?

LeftattheAltarfinalcover

 

Who knew being Left at the Altar could be such

sweet, clean, madcap fun?

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Updated: January 23, 2017 — 5:05 pm
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