Put all this in a kettle, stir till it boils, then wash down sides of kettle, and cook to about 218 or 220. Set in a cool place, and do not disturb till cold. If it is a little too thick when cold, add a little water. This makes a fine syrup and with the thermometer, it can be made the same every time. If it is allowed to cool without being disturbed, it will not sugar, and will keep indefinitely.

INDEX

Page
Acetic Acid[15]
Almond Paste[16]
Alakuma[66]
Angelica[33]
Baby Cream[51]
Black Walnut Fudge[40]
Bon-Bons[28]
Lemon Fig[32]
Nectar[33]
Violet[33]
Pistachio[33]
Coated Cherries[34]
Fig Paste[34]
Marshmallow[34]
Maple[34]
Cocoanut[35]
Nut
Bon-Bon Centers[25]
Bon-Bon Cream[19]
Brittle[54]
Black Walnut[56]
Date[56]
Fig[56]
Nut[57]
Peanut[54]
Brownies[42]
Butterscotch[52]
Butterscotch (soft)[53]
Cakes[101]
Angel Food[101]
Brides[104]
Devil’s Food[102]
Golden[102]
Sponge[103]
Sunshine[103]
Cake Baking[99]
Cake Icing (Oriental)[104]
Candied Cherries[25]
Fruits[25]
Orange Peel[69]
Candy Hook[9]
Paddle[8]
Caramels[43]
Chocolate[44]
Full Cream[45]
Mexican Grain[46]
Maple[45]
Nut[45]
Strawberry[45]
Vanilla[43]
Center Cream[73]
Maple[74]
Centers (Making)[74]
Charlotte Russe[105]
Cherry Bounce[65]
Chocolate[15]
Chocolate Caramels[44]
Chocolate Coated Almonds[79]
Brittle[79]
Caramel[79]
Cherries[79]
Dates[78]
Fudge[79]
Fig Paste[79]
Filberts[80]
Kisses[81]
Marshmallow[78]
Nabisco[81]
Nuts[79]
Peanut Fritters[80]
Pecan Fritters[80]
Pineapple[81]
Maraschino Cherries[81]
Wafers[79]
Chocolate Creams[77]
Chocolate Syrup[106]
Citron[25]
Cocoanut Centers[36]
Kisses[37]
Cocoa (hot)[106]
Color Pastes[16]
Corn Syrup[15]
Cream of Tartar[15]
Coffee Fondant[25]
Cream Wafers[35]
Chocolate Fudge[40]
Chocolate Taffy[48]
Cream Taffy[51]
Dates[25]
Nutted[69]
Stuffed[69]
Dipping Wire[10]
Double Boiler[10]
Dragees (silver)[91]
Filbert Pyramids[80]
Flavors[15]
Fondant[19]
Maple[25]
Coffee[25]
Fondant (working)[21]
Fruit Loaf[68]
Fritters[80]
Filbert[80]
Pecan[80]
Figs[25]
Fudge[39]
Chocolate[40]
Black Walnut[40]
Maple[40]
Opera[41]
Vanilla[39]
Funnel[9]
French Chewing Taffy[49]
Fig Brittle[56]
Gelatine[15]
General Instructions[5]
Glace Nuts[61]
Gloves[10]
Grilled Nuts[62]
Glucose[14]
Horehound Candy[61]
How to Blanch Almonds[70]
Coat Chocolates[83]
Crack Nuts[16]
Make Bon-Bons[28]
Mould in Cornstarch[74]
Pull Taffy[47]
Read Thermometer[10]
Iced Lemon Walnuts[66]
Iced Shell Barks[66]
Kettle[8]
Kisses[49]
Cocoanut[37]
French Chewing[49]
Molasses[48]
Salt Water[50]
Marble Slab[7]
Maraschino Cherries[81]
Materials for Candy Making[13]
Mexican Penoche[65]
Milk[14]
Mould[10]
Moulding in Cornstarch[74]
Nougatines[60]
Nougat (Turkish)[66]
Nonparaf[15]
Nutted Dates[69]
Nut Brittle[57]
Nut Puffs[65]
Nuts[16]
Almond[17]
Black Walnut[17]
English Walnut[16]
Filbert[17]
Hickory nut[17]
Peanut[18]
Pecan[17]
Pistachio[18]
Opera Fudge[41]
Ornaments for Bon-Bons[33]
Oriental Jelly[63]
Orientals[95]
Nut[97]
Maple[98]
Coating[83]
Moulding Centers[97]
Packing Candy[71]
Paddle[8]
Paper[16]
Rice[16]
Wafer[16]
Wax[16]
Peanut Bar[59]
Peanut Brittle[54]
Peppermint Reception Mints[52]
Pineapple (Chocolate)[81]
Pop Corn[57]
Balls[58]
Crisp[57]
Sugared[58]
Punch (Oriental)[106]
Puffs[64]
Nut[65]
Pineapple[64]
Reception Mints[52]
Salted Almonds[70]
Salted Peanuts[71]
Scraper[8]
Spatula[8]
Spinning Sugar[69]
Steel Bars[8]
Sugar[13]
Table Syrup[107]
Taffy[47]
Chocolate[48]
Baby Cream[51]
Cream Taffy[51]
Ice Cream[51]
Salt Water[48]
Molasses[48]
Strawberry[48]
Thermometer[7-10]
Tools[7]
Turkish Nougat[66]
Water[14]
Wafers[35]
Butterscotch[53]
Peppermint[35]
Wintergreen[35]
Chocolate[36]

LIST OF ILLUSTRATIONS

Page
Funnel[9]
Candy Hook[9]
Double Boiler[10]
Thermometer[10]
Utensils for Fondant[19]
Working the Fondant—
Figure 1[21]
Figures 2 and 3[22]
Figure 4[23]
Making Bon-Bons[27]
Box of Candy[72]
Bon-Bon Divider[71]
Coating Chocolates[82]
Figures 1 and 2[87]
Figures 3 and 4[88]
Figure 5[89]
Figure 6[90]
Figure 7[91]
Figures 8, 9, 10, 11[92]