The candy book
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [and others]
Contributors: Culinary Arts Institute
Publisher: Consolidated Book Publishers [for] Culinary Arts Institute
Published: 1940
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Confectionery; Candy
Notes: "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, glacéed fruits and nuts."

"115"--Cover.

Includes index.