Contents
Mary M.? Wright
I.
General Directions for Candy-Making
11
Utensils
14
Ingredients
16
A Few Things the Candy-Maker Should Know
17
The Coloring and Flavoring
19
II.
The Making of Fondant
21
Fondant
23
Chocolate Fondant
25
Maple Fondant
26
III.
Hard Candies
29
Chocolate Chips
31
Cinnamon Jibb
32
Fig Brittle
32
Butter-Scotch
32
French Butter-Scotch
33
Maple Panocha
33
Horehound Candy
34
Chocolate Taffy
34
Molasses Taffy
35
Nut Taffy
35
Lemon Stick Candy
35
Peppermint Stick Candy
36
Strawberry Drops
36
Honey Peppermint Tablets
37
Maple Tablets
37
Fruit Tablets
38
Rose Nougat
38
Raisin Stickies
39
Vanilla Taffy
39
Salt Water Taffy
40
Taffy Dreams With Nut Centers
40
IV.
Fudges and Caramels
43
Chocolate Fudge
45
Maple Sugar Fudge
46
Burnt Almond Fudge
46
Coffee Fudge
47
Marshmallow Fudge
47
Peanut Fudge
48
Fig Fudge
48
Divinity Fudge
48
Cocoanut Fudge
49
Fruit Fudge
49
Cinnamon Fudge
50
Pineapple Fudge
50
Layer Fudges
50
Cocoanut Marshmallow Fudge
148
Oriental Bonbons
148
Candy Potatoes
149
Divinity Hash
149
XI.
Cake Confectionery and Little Sweets
151
Bonbon Cakes
153
Spice Nuts
157
Chocolate Nuts
158
Walnut Wafers
158
Peanut Jumbles
159
Cocoanut Jumbles
159
Fruit Rocks
160
Raisin Spirals
161
Fruit Bars
161
Maple Drops
162
Ginger Chips
162
Ginger Wafers
163
Marshmallow Cakes
163
Ginger Nuts
164
German Ginger Balls
165
Cinnamon Crisps
165
Chocolate Sticks
166
Orange Cakes
166
Cocoanut Drops
167
Almond Cakes
167
Peanut Wafers
168
German Wafers
168
Japanese Wafers
169
English Wafers
169
Delicious Tea Cookies
170
Raisin Cookies
170
Love Diamonds
171
Marmalade Diamonds
171
Lemon Cakes
172
Maple Nut Wafers
172
Vanilla Wafers
173
Chocolate Diamonds
173
Coriander Cakes
174
Peach Blossom Cakes
175
Wild Rose Cakes
175
Cream Nut Puffs
176
Spice Fingers
177
Caraway Cookies
178
Daisy Cakes
178
Vanilla Sugar Cakes
179
Chocolate Ginger Drops
179
Cocoanut Fruit Drops
180
Preserved Fruit Dainties
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