The Art of Candy Making: Fully Explained, with 105 Recipes for the Home...

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Health Publishing Company, 1915 - Confectionery - 96 pages

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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.

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Page 56 - Then boil without stirring until the syrup threads when dropped from the end of a spoon or fork or until it forms a soft ball when dropped into cold water. Then...
Page 30 - PEANUT BON-BONS. Take one part peanut butter and one part fondant, blend them thoroughly, press out and cut into squares, allow to harden, and then coat with dipping cream. The dipping cream may be colored a little with caramel.
Page 77 - Beat until mixture becomes white and thick. Pour into pans thickly dusted with powdered sugar, filling the pans to one inch in depth.
Page 88 - Cook to 236 by the thermometer, or to a very soft ball when tested in cold water. Remove from the fire, add the cocoanut and flavoring, and beat until it becomes creamy.
Page 53 - This will not mean a great expense, as it can be used over and over again with but little waste.

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