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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
FACTS ABOUT CANDY MAKING
It is as necessary to apply exactness and science to candy
making as to making an automobile. Read instructions
carefully before attempting any recipe in this book.
Sugar is treacherous when not correctly handled, hence the
necessity of obeying instructions and recipes, but if every detail
is observed, even the beginner will experience but few failures,
and from twenty-five to one hundred pounds of candy can be
made in a single day.
The highest grade candies, for which one ordinarily pays from
forty to eighty cents per pound, can be made for from seven to
fifteen cents per pound.
Candies made in the home are clean, and are free from
unwholesome ingredients, which cannot always be said of
factory candies. I would strongly recommend that mothers
make the candies used in the home.
The syrups for fondants must never be stirred after the sugar is
dissolved when water is used.
Never try to dip chocolates on a rainy, damp day.
It is much easier to make candy in cool weather than in hot
weather.
One of the principal secrets of candy making is in boiling the
syrup to the right degree.
It is as necessary to apply exactness and science to candy
making as to making an automobile. Read instructions
carefully before attempting any recipe in this book.
Sugar is treacherous when not correctly handled, hence the
necessity of obeying instructions and recipes, but if every detail
is observed, even the beginner will experience but few failures,
and from twenty-five to one hundred pounds of candy can be
made in a single day.
The highest grade candies, for which one ordinarily pays from
forty to eighty cents per pound, can be made for from seven to
fifteen cents per pound.
Candies made in the home are clean, and are free from
unwholesome ingredients, which cannot always be said of
factory candies. I would strongly recommend that mothers
make the candies used in the home.
The syrups for fondants must never be stirred after the sugar is
dissolved when water is used.
Never try to dip chocolates on a rainy, damp day.
It is much easier to make candy in cool weather than in hot
weather.
One of the principal secrets of candy making is in boiling the
syrup to the right degree.
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Title:
The Candy Cookbook by
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Candy Recipes from
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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
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