Dame Curtsey's Book Of Candy Making (1920)

An Unabridged, Digitally Enlarged Printing Of The Third Edition To Include: The Gentle Art Of Candy Making - Fondant - Cooked Fondant Rules - French Cream Fondant - Caramels - Pulled Candy, Brittles, Taffies - Kisses, Puffs, And Creamy Candies - Glacéd Nuts And Fruits - Popcorn Dainties, Stuffed Dates, Prunes, And Marshmallows - Index