The Candy Cook Book
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From the author's preface: "Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with come confection, easily made! Even the little folks may take part, may help in the exciting business of manufacture, learn something of the mysteries of the kitchen, gain a little in power to use their head and hands. All of us enjoy the process and relish the product. Why, candy making is one of those all important household pleasures that make family life mean what it does. The hours thus spent are an intimate part of that life. The writer believes, therefore, that she serves all homelovers in compiling this book. Its recipes have been thoroughly tried and tested in our school kitchens. They are simple and well adapted for ordinary use. It is in the hope that they will be the source of many a pleasant time at home that this work is committed to its readers." The book was originally published in 1917.
PrefacevICandy Ingredients and Necessary Equipment1IIUncooked Candies21IIIAssorted Chocolates32IVFudges49VFondant Candies82VICaramels and Nougatines106VIIPulled Candies117VIIIHard Candies126IXGlaces and Pulled Flowers137XCrystallized Fruits145XIFruit and Gelatine Candies151XIIDried Fruits and Nuts166XIIIMeringues and Macaroons175XIVPopcorn Candies186XVDecorated Candies and Cakes192XVIFavors205Index213
