The Art of Home Candy Making with 102 Recipes

The Art of Home Candy Making with 102 Recipes
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Originally published in the 1910s, this classic work is the life secret of one of the best candy makers in the USA, which strives not only to give you a larger variety of the finest candies that can be made, but to make each recipe so thorough and simple that anyone with a little study before making them, can make every piece in this book with little or no trouble at all.

The book is intended for those who make candy at home, and does not contain a single recipe but that may be made right at home in your own kitchen with a very small outlay for tools, other than for cooking material.

As a result anyone, from the youngest member in the family who can read, to the oldest, experienced or inexperienced, can make the most delicious candy with the art of a professional!

Contents Covered:

  • Introduction
  • General Instructions: General Remarks -- The Degree of Heat -- Cost of Making -- The Thermometer -- If You Experience Any Trouble -- Making Xmas Candy -- Fondant
  • A Few Words about the Necessary Tools
  • How to Use the Thermometers
  • Material Used for Candy Making
  • How to Crack Nuts and Prepare Tops for Bon-Bons
  • Bon-Bon Cream (Fondant)
  • Bon-Bon Cream -- No.1
  • Working the Fondant
  • Maple Fondant -- No.2
  • Coffee Fondant -- No.3
  • Fillings for Bon-Bons -- No.4
  • How to Make Bon-Bons
  • Lemon Fig Bon-Bons -- No.5
  • Nectar Bon-Bons -- No.6
  • Violet Bon-Bons -- No.7
  • Pistachio Bon-Bons -- No.8
  • Coated Cherries -- No.9
  • Oriental Jelly or Fig Paste Bon-Bons -- No.10
  • Marshmallow Bon-Bons -- No.11
  • Maple Bon-Bons -- No.12
  • Cocoanut Bon-Bons -- No.13
  • Nut Bon-Bons -- No.14
  • Cream Wafers -- No.15
  • Cocoanut Centers -- No.16
  • Cocoanut Kisses -- No.17
  • Vanilla Fudge -- No.18
  • Chocolate Fudge -- No.19
  • Black Walnut Fudge -- No.20
  • Maple Fudge -- No.21
  • Opera Fudge -- No.22
  • Brownies -- No.23
  • Vanilla Caramels -- No.24
  • Chocolate Caramels -- No.25
  • Strawberry Caramels -- No.26
  • Nut Caramels -- No.27
  • Maple Caramels -- No.28
  • Full Cream Caramels -- No.29
  • Mexican Grain Caramels -- No.30
  • Taffy -- No.31
  • How to Pull Taffy on a Hook
  • Strawberry Taffy -- No.32
  • Chocolate Taffy -- No.33
  • Molasses Taffy -- No.34
  • French Chewing Taffy -- No.35
  • Salt Water Taffy -- No.36
  • Baby Cream -- No.37
  • Cream Taffy -- No.38
  • Ice Cream Taffy -- No.39
  • Peppermint Reception Mints -- No.40
  • Butterscotch (Brittle) -- No.41
  • Soft Butterscotch -- No.42
  • Peanut Brittle -- No.43
  • Black Walnut Brittle -- No.44
  • Fig or Date Brittle -- No.45
  • Nut Brittle -- No.46
  • Popcorn Crisp -- No.47
  • Sugared Popcorn -- No.48
  • Popcorn Balls -- No.49
  • Peanut Bar -- No.50
  • Nougatines -- No.51
  • Horehound Candy -- No.52
  • Glace Nuts -- No.53
  • Grilled Nuts -- No.54
  • Oriental Jelly -- No.55
  • Pineapple Puffs -- No.56
  • Nut Puffs -- No.57
  • Cherry Bounce -- No.58
  • Mexican Penoche -- No.59
  • Iced Shell Barks -- No.60
  • Iced Lemon Walnuts -- No.61
  • Turkish Nougat or Alakuma -- No.62
  • Fruit Loaf -- No.63
  • Stuffed Dates -- No.64
  • Nutted Dates -- No.65
  • Candied Orange Peel -- No.66
  • Spinning Sugar -- No.67
  • Salted Almonds -- No.68
  • Salted Peanuts -- No.69
  • Packing Candy in Boxes
  • Center Cream -- No.70
  • Maple Center Cream -- No.71
  • How to Mould in Cornstarch
  • Chocolate Creams -- No.72
  • Chocolate Marshmallows -- No.73
  • Chocolate Caramels -- No.74
  • Chocolate Dates -- No.75
  • Chocolate Fig Paste -- No.76
  • Chocolate Coated Fudge -- No.77
  • Chocolate Wafers -- No.78
  • Chocolate Walnut Brittle -- No.79
  • Chocolate Cherries -- No.80
  • Chocolate Nuts -- No.81
  • Chocolate Almonds -- No.82
  • Filbert Pyramids -- No.83
  • Pecan Fritters -- No.84
  • Peanut Fritters -- No.85
  • Chocolate Coated Pineapple -- No.86
  • Chocolate Coated Kisses -- No.87
  • Chocolate Nabiscos -- No.88
  • Chocolate Cocoanut -- No.89
  • Maraschino Cherries -- No.90
  • How to Coat Chocolates
  • A Few Preliminary Instructions
  • Preparing the Chocolate
  • Directions
  • Coating the Bon-Bons
  • Ornamenting the Bon-Bons
  • Helpful Suggestions
  • Orientals -- No.91 (The Finest Chocolate Cream Made)
  • Maple Orientals -- No.92
  • A Few Words on Cake-Baking
  • Angel Food -- No.93
  • Golden Cake -- No.94
  • Devil's Food -- No.95
  • Sponge Cake -- No.96
  • Sunshine Cake -- No.97
  • Bride's Cake -- No.98
  • Oriental Icing -- No.99
  • Charlotte Russe -- No.100
  • Oriental Punch -- No.101
  • Chocolate Syrup -- No.102
  • Weights and Measures
  • Index
Format: PDF Digital Reprint, e-Facsimile
No. of Pages: 96
Page Size: A4 (210mm × 297mm)
Download Size: 37.2 MB
Product Code THEEME3F95
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