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The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling   By:

The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling by Fletcher Manufacturing Company

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THE CANDY MAKER'S GUIDE

A COLLECTION OF CHOICE RECIPES FOR SUGAR BOILING

COMPILED AND PUBLISHED BY THE FLETCHER MNF'G. CO.

MANUFACTURERS OF Confectioners' and Candy Makers' Tools and Machines TEA AND COFFEE URNS BAKERS' CONFECTIONERS AND HOTEL SUPPLIES

IMPORTERS AND DEALERS IN PURE FRUIT JUICES, FLAVORING EXTRACTS, FRUIT OILS, ESSENTIAL OILS, MALT EXTRACT, XXXX GLUCOSE, ETC.

[Illustration]

Prize Medal and Diploma awarded at Toronto Industrial Exhibition 1894, for General Excellence in Style and Finish of our goods.

440 442 YONGE ST., TORONTO, CAN.

TORONTO

J JOHNSTON PRINTER & STATIONER 105 CHURCH ST

1896

FLETCHER MNF'G. CO.

TORONTO.

Manufacturers and dealers in Generators, Steel and Copper Soda Water Cylinders, Soda Founts, Tumbler Washers, Freezers, Ice Breaking Machines, Ice Cream Refrigerators, Milk Shakers, Ice Shaves, Lemon Squeezers, Ice Cream Cans, Packing Tubs, Flavoring Extracts, Golden and Crystal Flake for making Ice Cream, Ice Cream Bricks and Forms, and every article necessary for Soda Water and Ice Cream business.

INTRODUCTION.

In presenting this selection of choice recipes for Candy Makers we have endeavored to avoid everything that is not practical and easy to understand. The recipes given are from the most experienced and notable candy makers of America and Europe, and are such, that, if followed out with care and attention will be sure to lead to success. Practice is only to be had by experiment, and little failures are overcome by constant perseverance.

After the rudiments have been thoroughly mastered, the reader has ample scope to distinguish himself in the Candy world, and will do so with patience and perseverance. We trust our patrons will look upon this work, not as a literary effort, but as instruction from a practical workman to a would be workman.

FLETCHER MNF'G. Co., 440 & 442 Yonge St., Toronto, Publishers.

Manufacturers of Candy Makers Tools and Machines, and every article required in Confectionery and Candy Making.

ASK FOR OUR CATALOGUE.

SUGAR BOILING.

This branch of the trade or business of a confectioner is perhaps the most important. All manufacturers are more or less interested in it, and certainly no retail shop could be considered orthodox which did not display a tempting variety of this class. So inclusive is the term "boiled goods" that it embraces drops, rocks, candies, taffies, creams, caramels, and a number of different sorts of hand made, machine made, and moulded goods. It is the most ancient method of which we have any knowledge, and perhaps the most popular process of modern times; the evidence of our everyday experience convinces us that (notwithstanding the boom which heralds from time to time a new sweet, cooked in a different manner, composed of ingredients hitherto unused in business), it is the exception when such goods hold the front rank for more than a few months, however pretty, tasty, or tempting they may be, the public palate seems to fall back on those made in the old lines which, though capable of improvement, seem not to be superceded. Of the entire make of confectionery in Canada, at least two thirds of it may be written down under the name of boiled sugar. They are undoubtedly the chief features with both manufacturers and retailers, embracing, as they do, endless facilities for fertile brains and deft fingers for inventing novelties in design, manipulation, combination, and finish. Notwithstanding the already great variety, there is always daily something new in this department brought into market. Many of the most successful houses owe their popularity more to their heads than their hands, hence the importance of studying this branch in all its ramifications. The endless assortment requiring different methods for preparing and manipulating make it necessary to sub divide this branch into sections, order and arrangement being so necessary to be thoroughly understood... Continue reading book >>




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