Confectionery Sweets & Candy
7 Great Books From Yesteryear!
1. The Candy Makers Guide The Fletcher Manufacturing Co 1896 (120 pages)
"In presenting this selection of choice recipes
for Candy Makers we have endeavored to avoid
everything that is not practical and easy to
understand. The recipes given are from the most
experienced and notable candy makers of America
and Europe, and are such, that, if followed out
with care and attention will be sure to lead to success. Practice is only to be had by experiment,
and little failures are overcome by constant
perseverance."
2. Dainty Sweets, Ices, Creams, Jellies And Preserves By The World Famous Chefs 1913 (76 pages)
"In presenting this book on DAINTY SWEETS to the public,
we feel that we are presenting the most complete authorative and
up-to-date book ever prepared on the subject. The contributors
being the finest chefs in the United States, Canada and Europe
insure every recipe shown as right. These world famous chefs have
given us their special recipes and they have made the explanations
so plain and so complete that any one can readily understand them."
3. The Art Of Confectionary Edward Lambert 1761 (76 pages)
A very, very old book with a great many recipes for sweets and confectionary. You do have to get used to the way they wrote during the 18th century however, any word with an 'S' in it looks like an 'f'.
4. Cakes Candy And Culinary Crinkles W A Johnson 1912 (236 pages)
"This little book is a companion to '"What to Cook
and How to Cook It." For the sake of convenience
some general rules and proportions are given. A few receipts
will be found in the first four or five chapters to
serve as a guide in utilizing the general information
•under the head of ''Culinary Crincles.''
The receipts for cake decorations and candy are full
and explicit, made plain enough for the most inexperienced
to attempt and succeed with."
5. Candy Making Revolutionized Mary Elizabeth Hall 1914 (201 pages)
Very different is this book, it's been written very much with children in mind as the revolution includes making candy and sweets from vegetables!
"When Mary Elizabeth Hall first brought
her discovery to my attention, I thought
that it was indeed one that would revolutionize
candy-making, both that of the
amateur at home and of the manufacturer.
And, in the months that have followed, to
this belief has been added the conviction
that this revolution is one very much worth
while. Why so simple and obvious a discovery
was not made long ago is a mystery
to me; perhaps its very simplicity and obviousness
is proof of its importance."
6. My Candy Secrets Mary Elizabeth 1919 (234 pages)
It is often asked of me: "When did you first begin making
candy?" And I am obliged to say I honestly cannot remember,
for as children we were allowed all the candy we
wished, provided we made it ourselves and thus made sure
of its purity. Mother says that the instinct was inherited for
she was given by her father, when she was only twelve years old,
her very own kettle and candy hook that she might indulge her
sweet tooth without commotion in the kitchen. Mother still has
her diary of that time and a frequent entry is : "Came home from
school and made candy."
7. The Complete Confectioner or The Whole Art Of Confectionary Frederick Nutt 1807 (102 pages)
"THE flattering reception which this work has
experienced, from a discerning Public, calls
forth a tribute of gratitude from the Author, and
merits his warmest thanks. With the assistance
of several intelligent friends, this edition is considerably
enlarged.
It is very extraordinary, that only one work,
except the present, was ever presented to the
world, on the Art of Confectionary ; that production
has already met with the contempt which it
justly deserved."
Please note that the above books will be mailed to you on one CD
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