The work is the fruit of years of personal experience in the manufacture of fine candies, and though containing much, it does not pretend to teach all that a candy-maker should know; that must be learned by years of practice. Although not perfect, confectioners will find this little volume a useful one, if not invaluable. Its utility even to those who are skilled in the art of candy making appears to the writer to be great. But it is more especially designed for confectioners whose business does not justify their securing the services of skilled workmen. Many confectioners would be glad to exhibit to their customers a fine display of choice hand-made candies, knowing that by so doing they would soon increase their trade, but the wages of a good workman, in this line, are high, and he can not afford to keep one. The prices asked for the goods, by those that will wholesale them, make them too expensive to be practical, and at the same time the goods do not ship in good order, even if he had a favorable opportunity of buying them, so he is obliged to handle a line of cheap goods, which seldom give any satisfaction, or at least, do not create a desire for candies from his place; hence, his trade, or what should be his trade, is swallowed up by those whose goods are fresh and tempting. To such, the importance of this little volume, ready at call, to assist the confectioner in making a fine line of counter goods, is too plain to require discussion.

In conclusion, I earnestly hope these practical receipts will be an acceptable offering to a very large number of confectioners, whose prosperity I would promote. To them it is commended with the respects of the author.

G. V. FRYE.

CONTENTS.

PAGE
SUGAR.
How to Select,[9]
Facts for the Workman,[9-10]
Degrees of Boiling, either with Thermometer, Saccharometer, or Water Cook, [11-13]
COLORS.
Kinds to Use, and How to Make,[14-16]
STICK CANDY.
Peppermint,[17]
Lemon,[19]
Wintergreen,[19]
Cinnamon,[19]
Sassafras,[19]
Cloves,[19]
FRUIT ROCK.
Strawberry,[20-21]
Lemon Slices,[ 22]
Checkerboard,[22-23]
Lettered Candy,[23]
COUGH, AND OTHER DROPS.
Lemon, or Sour,[24]
Mint, "New" and "Old Style,"[24-25]
Malt, [25]
Lime Juice, [25]
Wild Cherry,[26]
Hoarhound,[26]
Boneset,[27]
Iceland Moss, [27]
Flaxseed,[27]
Eng. Barley Sugar, [27]
Tar,[28]
Fruit, In Five Flavors,[28-29]
TAFFIES.
Vanilla,[30]
Pine Apple, [30]
Lemon,[31]
Chocolate,[31]
Cocoanut,[31]
Molasses, "Old" and "New Style,"[31-32]
TAFFIES, (EXTRA FINE).
Hickory Nut,[33]
Walnut,[33]
Cocoanut,[33]
Brazil,[ 34]
BAR CANDIES.
Brown Almond,[35]
Blanched Almond,[35]
Peanut,[36]
Sliced Cocoanut,[ 36]
Brazil,[ 36]
English Walnut, [36]
Fruit, [36]
Molasses Sliced Cocoanut,[37]
Black Walnut,[37-38]
CARAMELS.
Vanilla, No. 1,[39]
" No. 2,[ 40]
Maple, [40]
Strawberry,[40]
Cocoanut,[40]
Honey,[ 41]
Pulled, [41]
Chocolate, Plain,[41]
Chocolate, Cream,[42]
Vanilla, Opera,[ 42]
Maple, Opera,[ 43]
Chocolate, " [43]
Nut, [43]
BUTTER CUPS.
Butter,[44]
Hickory Nut,[44-45]
Nectar,[46]
Walnut, [46]
Cocoanut,[46]
Chocolate,[46]
Lemon, or Sour,[47]
Fruit,[47]
COCOANUT GOODS.
Cocoanut Bar, White,[48]
" " Red, [ 48]
" " Yellow, [ 48]
Vanilla Cocoanut Paste,[49]
Strawberry " "[49]
Maple " " [ 49]
Chocolate " " [ 49]
White Cocoanut Cakes,[49]
Molasses " "[50]
Cocoanut Potatoes,[50]
" Biscuits, [ 51]
" Jap, [ 51]
Molasses Cocoanut Jap,[52]
Spanish Cocoanut Kisses,[ 52]
ALMOND GOODS.
Almond Paste,[53]
" Gems, [ 53]
Cream Almonds,[54]
Burnt " [55]
Salted " [56]
Almond Nougat,[56-57]
MISCELLANEOUS GOODS.
Fruit Cake,[58]
Nut " [58]
Cream Peppermints,[58]
" Wintergreens, [ 59]
Small Mint Drops,[59]
Molasses Mint Drops,[ 59]
Mint Cakes,[ 60]
" Kisses,[ 60]
Lemon Cakes,[ 60]
Boston Chips,[60]
Flake Candies, [61]
Strings of Comfort,[61]
Pan Creams,[62]
Butter Scotch, [62]
Maple Cream for Counter, [62]
Cream Bars, or Baby Cream,[ 63]
Fig Bar,[ 64]
Fig Paste,[64]
Jelly Gum Drops, Lemon,[ 65]
" " Rose, [ 65]
A. B. Gum Drops, "Old Style,"[65]
Cordial Drops,[66]
Marshmallow Drops,[66]
Glace Nuts and Fruits,[67-68]
CREAM GOODS.
Cream, or Fondant,[69]
Fondant for Dipping,[69]
How to Flavor and Color Cream,[70]
Syrup for Crystallizing,[70]
Casting In Starch,[71]
Maple Fondant,[ 72]
Dipped Bonbons,[72]
Cordials Dipped, [73]
Dipped Maple Bonbons,[73]
Chocolate Bonbons,[74]
Conserve " [ 74]
Dipped Jelly Gums,[75]
Cocoanut Marshmallow Bonbons, [75]
Fruit Icings, [ 76]
Almond Icings,[ 76]
Hickory Nut Icings,[77]
Fruit Nougat,[ 77]
Cream Walnuts,[78]
" Dates, [ 78]
" Cherries and Raisins, [ 79]
Cream Bonbons,[79]
Jelly Cream Bonbons,[ 79]
Conserve Bonbons,[80]
" Icings, [ 80]
Log Icings,[81]
Acorn Bonbons,[82]
Fig Creams,[82]
Jelly Rolls,[83]
Almond Confits,[83]
Crab Apples,[83]
Pine Apple Creams,[84]
CHOCOLATE WORK.
How to make Chocolate Cream Drops,[85]
To make Sweet Chocolate from Plain,[86]
Pralines or Fancy Chocolates,[87]
Varnish for Chocolate Work,[88]
Apple Jelly,[88]
Apricot " [89]
Preserving Fruits,[89]
Glazed Fruits,[90]
Brandied Cherries,[90]
SYRUPS FOR THE SODA WATER FOUNTAIN.
Simple Syrup,[91]
Vanilla,[92]
Chocolate,[92]
Coffee,[93]
Lemon,[93]
Orange,[94]
Strawberry,[94]
Raspberry,[94]
Blackberry,[94]
Pine Apple,[94]
Cherry,[94]
Peach and Apricot,[94]
Nectar,[95]
Catawba, [95]
Orgeat, or Almond,[95]
Ginger,[96]
Cream,[96]
Sherbert,[96]
Sarsaparilla,[96]
Cayenne,[96]
Cinnamon,[96]
Maple,[96]

SUGAR.