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Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons
And How To Make Them
By Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy
Recipes from "Practical
Housekeeping" (1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons
And How To Make Them
By Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy
Recipes from "Practical
Housekeeping" (1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
A Word To The Beginner
The idea that candy making is difficult is prevalent among
housewives, and the object of this book is to remove that
erroneous impression, and to teach the housewife how to
make candies equal in appearance to the confectioner’s
candies, and as good as the best and most wholesome
ingredients will be produced.
With this book as a guide, if instructions and recipes are
followed, even a child can master the art of candy making,
and not one recipe in the book is too difficult for the
beginner to attempt.
In dipping bon-bons and chocolates it will require a little
practice to acquire speed and to make uniform designs, but
one’s success at the very beginning is always surprising.
Not every woman will have the tools most practical for
candy making, but by the expenditure of a few dollars these
can be secured, and the profits saved on candies will soon
more than cover the cost.
Making fine candy is one of the most interesting parts of the
culinary art, and when a woman once begins making
candies she will buy but little, for the home product is
usually much superior to the commercial candies. To make
ten pounds of candy, for which one ordinarily pays from
forty to fifty cents per pound, is not more than one hour’s
work, and one is always certain of the cleanliness and
wholesomeness of the product.
Children have a natural craving for sugar, which should be
satisfied to a normal degree, but all factory candies
containing deleterious ingredients should be guarded
against. Many children have been made sick by
unwholesome candy. Candy should be placed on the table
and eaten at the end of the meal; to allow children to
indulge in it every hour of the day is not conducive to good
digestion.
This book gives recipes for a large variety of candies, and
with a little study and practice every one of them can be
easily made.
If on any occasion a failure should occur, remember that
only the work is lost. The sugar can be re-boiled and
converted into a delicious fudge.
We have tried to go into every detail, and if the instructions
are given close study – the reason for which we assume this
book was purchased – making candies will be a pleasure.
The idea that candy making is difficult is prevalent among
housewives, and the object of this book is to remove that
erroneous impression, and to teach the housewife how to
make candies equal in appearance to the confectioner’s
candies, and as good as the best and most wholesome
ingredients will be produced.
With this book as a guide, if instructions and recipes are
followed, even a child can master the art of candy making,
and not one recipe in the book is too difficult for the
beginner to attempt.
In dipping bon-bons and chocolates it will require a little
practice to acquire speed and to make uniform designs, but
one’s success at the very beginning is always surprising.
Not every woman will have the tools most practical for
candy making, but by the expenditure of a few dollars these
can be secured, and the profits saved on candies will soon
more than cover the cost.
Making fine candy is one of the most interesting parts of the
culinary art, and when a woman once begins making
candies she will buy but little, for the home product is
usually much superior to the commercial candies. To make
ten pounds of candy, for which one ordinarily pays from
forty to fifty cents per pound, is not more than one hour’s
work, and one is always certain of the cleanliness and
wholesomeness of the product.
Children have a natural craving for sugar, which should be
satisfied to a normal degree, but all factory candies
containing deleterious ingredients should be guarded
against. Many children have been made sick by
unwholesome candy. Candy should be placed on the table
and eaten at the end of the meal; to allow children to
indulge in it every hour of the day is not conducive to good
digestion.
This book gives recipes for a large variety of candies, and
with a little study and practice every one of them can be
easily made.
If on any occasion a failure should occur, remember that
only the work is lost. The sugar can be re-boiled and
converted into a delicious fudge.
We have tried to go into every detail, and if the instructions
are given close study – the reason for which we assume this
book was purchased – making candies will be a pleasure.
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