Art of
The Art of Home Candy Making, with Illustrations
作者：Home Candy Makers
体例：题 章数：161
字数：152,124 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（152,124 字）。
- 分章依据
- 按「题」标记切分为 161 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 944 字。
- 原文溯源
cache/epub/48826/pg48826.txt（Project Gutenberg）
章节目录
共 161 题- THE ART OF HOME CANDY MAKING
- TO THE
- LADIES OF THIS COUNTRY
- INTRODUCTION
- GENERAL INSTRUCTIONS
- A FEW WORDS ABOUT THE NECESSARY TOOLS.
- HOW TO USE THE THERMOMETER.
- MATERIAL USED FOR CANDY MAKING
- HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.
- BON-BON CREAM (FONDANT).
- BON-BON CREAM.
- WORKING THE FONDANT.
- MAPLE FONDANT.
- COFFEE FONDANT.
- FILLINGS FOR BON-BONS.
- HOW TO MAKE BON-BONS.
- LEMON FIG BON-BONS.
- NECTAR BON-BONS.
- VIOLET BON-BONS.
- PISTACHIO BON-BONS.
- COATED CHERRIES.
- ORIENTAL JELLY OR FIG PASTE BON-BONS.
- MARSHMALLOW BON-BONS.
- MAPLE BON-BONS.
- COCOANUT BON-BONS.
- NUT BON-BONS.
- CREAM WAFERS.
- COCOANUT CENTERS.
- COCOANUT KISSES.
- VANILLA FUDGE.
- CHOCOLATE FUDGE.
- BLACK WALNUT FUDGE.
- MAPLE FUDGE.
- OPERA FUDGE.
- BROWNIES.
- VANILLA CARAMELS.
- CHOCOLATE CARAMELS.
- STRAWBERRY CARAMELS.
- NUT CARAMELS.
- MAPLE CARAMELS.
- FULL CREAM CARAMELS.
- MEXICAN GRAIN CARAMELS.
- TAFFY.
- HOW TO PULL TAFFY ON A HOOK.
- STRAWBERRY TAFFY.
- CHOCOLATE TAFFY.
- MOLASSES TAFFY.
- FRENCH CHEWING TAFFY
- SALT WATER TAFFY
- BABY CREAM
- CREAM TAFFY.
- ICE CREAM TAFFY.
- PEPPERMINT RECEPTION MINTS.
- BUTTERSCOTCH (BRITTLE).
- SOFT BUTTERSCOTCH
- PEANUT BRITTLE
- BLACK WALNUT BRITTLE
- FIG OR DATE BRITTLE
- NUT BRITTLE.
- POPCORN CRISP.
- SUGARED POPCORN
- POPCORN BALLS
- PEANUT BAR.
- NOUGATINES.
- HOREHOUND CANDY.
- GLACE NUTS.
- GRILLED NUTS
- ORIENTAL JELLY.
- PINEAPPLE PUFFS.
- NUT PUFFS
- CHERRY BOUNCE.
- MEXICAN PENOCHE.
- ICED SHELL BARKS.
- ICED LEMON WALNUTS
- TURKISH NOUGAT OR ALAKUMA.
- First Batch
- Second Batch
- FRUIT LOAF.
- STUFFED DATES
- NUTTED DATES
- CANDIED ORANGE PEEL
- SPINNING SUGAR
- SALTED ALMONDS
- SALTED PEANUTS
- PACKING CANDY IN BOXES.
- CENTER CREAM
- MAPLE CENTER CREAM
- HOW TO MOULD IN CORNSTARCH.
- CHOCOLATE CREAMS.
- CHOCOLATE MARSHMALLOWS.
- CHOCOLATE CARAMELS.
- CHOCOLATE DATES.
- CHOCOLATE FIG PASTE.
- CHOCOLATE COATED FUDGE.
- CHOCOLATE WAFERS.
- CHOCOLATE WALNUT BRITTLE.
- CHOCOLATE CHERRIES.
- CHOCOLATE NUTS.
- CHOCOLATE ALMONDS.
- FILBERT PYRAMIDS.
- PECAN FRITTERS.
- PEANUT FRITTERS.
- CHOCOLATE COATED PINEAPPLE.
- CHOCOLATE COATED KISSES.
- CHOCOLATE NABISCOS.
- CHOCOLATE COCOANUT.
- MARASCHINO CHERRIES.
- HOW TO COAT CHOCOLATES
- A FEW PRELIMINARY INSTRUCTIONS.
- PREPARING THE CHOCOLATE.
- DIRECTIONS.
- COATING THE BON-BONS.
- ORNAMENTING THE BON-BONS.
- HELPFUL SUGGESTIONS.
- ORIENTALS
- MAPLE ORIENTALS.
- A FEW WORDS ON CAKE-BAKING
- ANGEL FOOD.
- GOLDEN CAKE.
- DEVIL’S FOOD.
- SPONGE CAKE.
- SUNSHINE CAKE.
- BRIDE’S CAKE.
- ORIENTAL ICING.
- CHARLOTTE RUSSE.
- ORIENTAL PUNCH.
- CHOCOLATE SYRUP.
- TABLE SYRUP.
- INDEX
- Reception Mints 52
- LIST OF ILLUSTRATIONS
- THE HOME CANDY MAKERS
- THE HOME CANDY MAKERS
- Page 5, “convenence” changed to “convenience” (are a great convenience)
- Page 5, “matreials” changed to “materials” (for the materials)
- Page 8, “awys” changed to “ways” (in various other ways)
- Page 20, “QETTLE” changed to “KETTLE” (SCRAPE OUT THE KETTLE)
- Page 25, “composced” changed to “composed” (is composed of candied)
- Page 28, “ind” changed to “kind” (no fruit of any kind)
- Page 29, “necessray” changed to “necessary” (probably be necessary)
- Page 30, “the” added to text (stick the fork underneath)
- Page 30, “enge” changed to “edge” (over the edge of kettle)
- Page 32, “heatd” changed to “heated” (was not heated enough)
- Page 44, “puring” changed to “pouring” (after pouring your candy)
- Page 54, “it” changed to “is” (the candy is cooked)
- Page 55, “hraden” changed to “harden” (will harden very quickly)
- Page 67, “so” changed to “no” (under no circumstances)
- Page 67, “boiles” changed to “boils” (fire, stir until it boils)
- Page 70, “drown” changed to “drawn” (wires drawn through)
- Page 75, “you” changed to “your” (if your starch is packed)
- Page 77, “reult” changed to “result” (result is a hard center)
- Page 84, “entrely” changed to “entirely” (left them entirely before)
- Page 85, “choclate” changed to “chocolate” (the chocolate is kept)
- Page 85, “prat” changed to “part” (lower part of the boiler)
- Page 90, “qiuckly” changed to “quickly” (cool them quickly)
- Page 95, “you” changed to “your” (filling your Christmas)
- Page 96, “o” changed to “or” (until dry, or will)
- Page 97, “kneeding” changed to “kneading” (walnuts by kneading)
- Page 108, “Alkuma” changed to “Alakuma” (Alkuma 66)
- Page 110, “Figure” changed to “Figures” (Figures 1 and 2)
- End of Project Gutenberg's The Art of Candy Making, by The Home Candy Makers