Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
THE ART OF HOME CANDY MAKING
INTRODUCTION
GENERAL INSTRUCTIONS
A FEW WORDS ABOUT THE NECESSARY TOOLS.
HOW TO USE THE THERMOMETER.
MATERIAL USED FOR CANDY MAKING
HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.
BON-BON CREAM (FONDANT).
BON-BON CREAM.
WORKING THE FONDANT.
MAPLE FONDANT.
COFFEE FONDANT.
FILLINGS FOR BON-BONS.
HOW TO MAKE BON-BONS.
LEMON FIG BON-BONS.
NECTAR BON-BONS.
VIOLET BON-BONS.
PISTACHIO BON-BONS.
COATED CHERRIES.
ORIENTAL JELLY OR FIG PASTE BON-BONS.
MARSHMALLOW BON-BONS.
MAPLE BON-BONS.
COCOANUT BON-BONS.
NUT BON-BONS.
CREAM WAFERS.
COCOANUT CENTERS.
COCOANUT KISSES.
VANILLA FUDGE.
CHOCOLATE FUDGE.
BLACK WALNUT FUDGE.
MAPLE FUDGE.
OPERA FUDGE.
BROWNIES.
VANILLA CARAMELS.
CHOCOLATE CARAMELS.
STRAWBERRY CARAMELS.
NUT CARAMELS.
MAPLE CARAMELS.
FULL CREAM CARAMELS.
MEXICAN GRAIN CARAMELS.
TAFFY.
HOW TO PULL TAFFY ON A HOOK.
STRAWBERRY TAFFY.
CHOCOLATE TAFFY.
MOLASSES TAFFY.
FRENCH CHEWING TAFFY
SALT WATER TAFFY
BABY CREAM
CREAM TAFFY.
ICE CREAM TAFFY.
PEPPERMINT RECEPTION MINTS.
BUTTERSCOTCH (BRITTLE).
SOFT BUTTERSCOTCH
PEANUT BRITTLE
BLACK WALNUT BRITTLE
FIG OR DATE BRITTLE
NUT BRITTLE.
POPCORN CRISP.
SUGARED POPCORN
POPCORN BALLS
PEANUT BAR.
NOUGATINES.
HOREHOUND CANDY.
GLACE NUTS.
GRILLED NUTS
ORIENTAL JELLY.
PINEAPPLE PUFFS.
NUT PUFFS
CHERRY BOUNCE.
MEXICAN PENOCHE.
ICED SHELL BARKS.
ICED LEMON WALNUTS
TURKISH NOUGAT OR ALAKUMA.
First Batch
Second Batch
FRUIT LOAF.
STUFFED DATES
NUTTED DATES
CANDIED ORANGE PEEL
SPINNING SUGAR
SALTED ALMONDS
SALTED PEANUTS
PACKING CANDY IN BOXES.
Cut a piece of white cardboard to fit between the layers. Bristol board or two pieces of heavy writing paper will answer the purpose. Fold the strips of white paper, as illustrated.
CENTER CREAM
MAPLE CENTER CREAM
HOW TO MOULD IN CORNSTARCH.
CHOCOLATE CREAMS.
CHOCOLATE MARSHMALLOWS.
CHOCOLATE CARAMELS.
CHOCOLATE DATES.
CHOCOLATE FIG PASTE.
CHOCOLATE COATED FUDGE.
CHOCOLATE WAFERS.
CHOCOLATE WALNUT BRITTLE.
CHOCOLATE CHERRIES.
CHOCOLATE NUTS.
CHOCOLATE ALMONDS.
FILBERT PYRAMIDS.
PECAN FRITTERS.
PEANUT FRITTERS.
CHOCOLATE COATED PINEAPPLE.
CHOCOLATE COATED KISSES.
CHOCOLATE NABISCOS.
CHOCOLATE COCOANUT.
MARASCHINO CHERRIES.
HOW TO COAT CHOCOLATES
A FEW PRELIMINARY INSTRUCTIONS.
PREPARING THE CHOCOLATE.
DIRECTIONS.
COATING THE BON-BONS.
ORNAMENTING THE BON-BONS.
HELPFUL SUGGESTIONS.
ORIENTALS
This is acknowledged by everyone to be the finest Italian chocolate cream made, and when coated with the proper coating, it is a delicious confection, with a very brittle coating, and when broken open, the center is as smooth and soft as whipped cream.
MAPLE ORIENTALS.
A FEW WORDS ON CAKE-BAKING
ANGEL FOOD.
GOLDEN CAKE.
DEVIL’S FOOD.
SPONGE CAKE.
SUNSHINE CAKE.
BRIDE’S CAKE.
ORIENTAL ICING.
CHARLOTTE RUSSE.
ORIENTAL PUNCH.
CHOCOLATE SYRUP.
TABLE SYRUP.
INDEX
LIST OF ILLUSTRATIONS
← Prev
Back
Next →
← Prev
Back
Next →