The Art of Home Candy Making, with Illustrations
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Table of contents
1. THE ART OF HOME CANDY MAKING2. INTRODUCTION3. GENERAL INSTRUCTIONS4. A FEW WORDS ABOUT THE NECESSARY TOOLS.5. MATERIAL USED FOR CANDY MAKING6. HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.7. BON-BON CREAM (FONDANT).8. HOW TO MAKE BON-BONS.9. CREAM WAFERS.10. COCOANUT CENTERS.11. COCOANUT KISSES.12. VANILLA FUDGE.13. BROWNIES.14. VANILLA CARAMELS.15. TAFFY.16. BUTTERSCOTCH (BRITTLE).17. POPCORN CRISP.18. PEANUT BAR.19. NOUGATINES.20. GLACE NUTS.21. CHERRY BOUNCE.22. MEXICAN PENOCHE.23. ICED SHELL BARKS.24. TURKISH NOUGAT OR ALAKUMA.25. FRUIT LOAF.26. PACKING CANDY IN BOXES.27. CENTER CREAM28. HOW TO COAT CHOCOLATES29. A FEW PRELIMINARY INSTRUCTIONS.30. PREPARING THE CHOCOLATE.31. HELPFUL SUGGESTIONS.32. ORIENTALS33. A FEW WORDS ON CAKE-BAKING34. INDEX35. Introductory material