| Chapter | Page | | Introduction | i | | Preface | vi |
SECTION I | | I | For the Novice | 3 | | II | For the Candy-maker's Table | 8 | | III | Thermometer | 19 | | IV | Use of Steam | 24 | | V | Crystallization | 27 | | VI | Chocolate Coating | 33 | | VII | Sugar | 41 |
SECTION II | | VIII | Decorative Candies | | I | From Potato Paste | 52 | | | Green Leaves | 56 | | II | Violets | | | Pop-corn Violets | 57 | | | Cocoanut Violets | 58 | | | Violet Boutonniere | 59 | | III | From Potato Fondant | | | Uncooked Fondant | 61 | | | Cooked Potato Fondant | 62 | | | Modeled Candy | 62 | | | Coloring | 64 | | | White Daisy | 66 | | | Yellow Daisy | 69 | | | Calla Lily | 69 | | | Red Apples | 70 | | | Single Roses | 72 | | | Rose Buds | 74 | | | New Potato | 75 | | | Pea-Pod | 76 | | | Snow Ball | 76 | | | Grapes | 79 | | | Other Possibilities | 79 | | IX | Potato Caramel | | | Potato Caramel No. 1 | 81 | | | Potato Caramel No. 2 | 82 | | | Potato Caramel No. 3 | 82 | | | Opera Caramel | | |
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