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Candy-Making Revolutionized

by Mary Elizabeth Hall

26 sections · Download EPUB

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  1. 1Dedication — Introduction
  2. 2Preface
  3. 3Key to Frontispiece
  4. 4Section One
  5. 5II — For the Candy-Maker’s Table
  6. 6III — The Candy Thermometer
  7. 7IV — The Use of Steam in Candy-Making
  8. 8V — Crystallization
  9. 9VI — Chocolate Coating
  10. 10VII — Sugar
  11. 11Section Two
  12. 12IX — Potato Caramel
  13. 13X — Potato — Miscellaneous
  14. 14XI — Sweet Potato
  15. 15XII — Parsnip
  16. 16XIII — Carrot
  17. 17XIV — Bean
  18. 18XV — Beet
  19. 19XVI — Tomato
  20. 20XVII — Cornlettes
  21. 21XVIII — Onion Cold Tablets
  22. 22XIX — Oriental Paste
  23. 23XX — Stuffed Fruits
  24. 24XXI — Angelique
  25. 25XXII — For the Caterer
  26. 26XXIII — For the Teacher

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