Adding nuts to soft confections is just one of an entire class of nonsteroidal additive methods which extend (or “juice”) foodstuffs to increase the number of available servings. This practice that dates back several centuries, and the ebb and flow of its application parallels that of history’s leaner times (e.g. the Black Death, the Great Depression, the WB network). Other (un)popular additives are dried fruits, citrus rind, coconut, and common tubers. Even in times of great bounty, these “juiced” foods seem to remain a favorite with public school students, hospital patients, and military personnel – with the exception of the soufflé, the contents of which transcend disappointment.