250 Candy Recipes 1975

Description:

Kitchen Companion Series: Culinary Arts Institute is a division of Delair Consolidated, New York. NY, USA For (some of the) recipes, see: Keywords. Editorial Reviews: Until the beginning of the nineteenth century, the art of making sweetmeats was practiced chiefly by physicians and apothecaries who used sugar and honey to conceal the taste of their medicines. In earlier civilizations sugar was unknown, but sweets were supplied from natural sources such as honey and the sweet saps of trees and canes. Ability in the art of candy making is an excellent aid to popularity. The hostess who serves a variety of homemade candies when she entertains is admired for her ingenuity. Homemade candies, attractively boxed, make inexpensive and desirable gifts, and often a skilled candy maker may turn her interest into a source of revenue by creating a commercial demand for her confections. Candy making is undoubtedly one of the most fascinating forms of cooking. This book brings a fund of detailed information that will enrich the repertory of the homemaker.

subjects: Candies,  Taffy Kisses,  Popcorn Balls,  Peanut Butter,  Mounds,  Tarts,  Rice Krispie,  Pops,  Treats,  Indian Corn,  Caramel Apples,  Divinity,  Nougat,  Choclolate,  Balls,  Fudge,  Fondant,  Squares,  etc .....

Times: 1964-1975