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Tonight we'll read excerpts from candy-making revolutionized

confectionery from vegetables by Mary Elizabeth Hall, Hall, printed in 1912.

Hall wrote that her hope was

that through this book,

the more vegetable candy is made,

the less unhealthful confectionery it will be consumed. Let's get cozy. Close your eyes. Relax your body into the softness of your bed.

Now, take a few deep breaths.

Introduction.

When Mary Elizabeth Hall first brought her discovery to my attention,

I thought that it was indeed

one that would revolutionize candy- making, both that of the amateur at home and of the manufacturer.

And, in the months that have followed, to this belief has been added to the conviction that this

revolution is one very much worthwhile. Why so simple and obvious a discovery was not made long ago is a mystery to me.

Perhaps its very simplicity and obviousness is proof of its importance. Of cookery, candy-making is a branch which is entitled to

more dignity than it ordinarily receives.

Negatively and positively, the importance of sweets to the child can never be overestimated. If he consumes a quantity of impure confectionery, his digestion

will be ruined for life. How much of the confectionery bought is rankly impure, it is well for the mother's peace of mind that she does not know.

...