The candy book
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [and others]
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- no. 15; Encyclopedia of cooking -- 15.
Publisher: Consolidated Book Publishers
Published: 1954
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Candy; Confectionery
Other titles: 250 ways to make candy
Notes: "Culinary Arts Institute."

"Everything you need to know about making-- fondant candies, chocolate candies, fudges, caramels, divinities and nougats, taffies and kisses, brittles and hard candies, uncooked candies, maple candies, coconut candies, marzipans, glacèed fruits and nuts."

Includes index.