candymaking.net
Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Preface
This little book is the result of careful practice in
teaching beginners how to make attractive, wholesome,
and palatable varieties of home-made 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 I can possibly put on paper.
SARAH T. RORER
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