This little book is the result of careful practice in teaching beginners how to make attractive, wholesome, and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of egg, and, while they may be palatable to some persons, to the connoisseur they are coarse and heavy.
The aim has been to meet the wants of the masses, who, from various causes, cannot obtain the best con- fections, and must eat the sugary “French Mixtures,” or deny themselves the pleasure of an occasional sugar plum.
The excellency of the recipes consists in their simplicity and faithfulness to minutiae. Homely repeti- tion makes them more valuable to those who are totally ignorant of the vagaries of sugar.
Practice is everything. If you fail at first, try again. A few of these failures will teach you more than all the directions I can possibly put on paper.
SARAH T. RORER
1602 Chestnut Street, Philadelphia
- Publication date 1889
- Topics Confectionery
- Publisher Philadelphia, Arnold and company
- Collection library_of_congress; americana
- Digitizing sponsor Sloan Foundation
- Contributor The Library of Congress
- Language English
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