The candy book
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute; Sontheimer Foundation
Series: Encyclopedia of cooking -- 15
Publisher: Consolidated Book Publishers
Published: 1953
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Candy; Confectionery
Other titles: 250 ways to make candy; Two hundred fifty 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, glacéed fruits and nuts."

"15"--Cover.

Includes index.