Originally published in the 1910s, this book is the result of Mrs. Rorer's careful practice in teaching beginners how to make attractive, wholesome, and palatable varieties of homemade candies. As a rule, these are made from uncooked sugar and white of egg, and, while they may be palatable to some persons, to the connoisseur they are coarse and heavy.
The aim has been to meet the wants of the masses, who, from various causes, cannot obtain the best confections, and must eat the sugary "French Mixtures," or deny themselves the pleasure of an occasional sugar plum.
The excellency of the recipes consists in their simplicity and faithfulness to minutiae. Homely repetition makes them more valuable to those who are totally ignorant of the vagaries of sugar.
Practice is everything. If you fail at first, try again. A few of these failures will teach you more than all the directions Mrs. Rorer can possibly write in the book.
Contents Covered:
- Preface
- Rules for Candy Making
- Sugar Boiling
- The Tools Required
- Colorings
- Flavorings
- Fondant
- Cream Confections
- Mixed Confections
- Fresh Fruits with Cream Jackets
- Nuts and Fruits Glacés
- Nougat, etc.
- Caramels
- Sugar Drops
- Taffy and Molasses Candies
- Supplement
- Additional Recipes
- Index
| Format: | PDF Digital Reprint, e-Facsimile |
| No. of Pages: | 90 |
| Page Size: | A4 (210mm × 297mm) |
| Download Size: | 15.5 MB |
