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This is a fascinating look at candy making from the turn of the 20th Century. What I liked were the types of instruments they used, such as Plaster of Paris molds to make chocolate candies, instead of today's plastic or rubber molds.
The other part that was funny - the description of the prices. The author obviously attempted to coax the reader over and over that the steps were supposed to be simple and the ingredients and tools were cheap and accessible.
This would be a great read for budding pastry chefs in colleges today.