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Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies   By:

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First Page:

FRYE'S

PRACTICAL

CANDY MAKER

COMPRISING PRACTICAL RECEIPTS

FOR THE MANUFACTURE OF

Fine "Hand Made" Candies,

ESPECIALLY ADAPTED FOR

FINE RETAIL TRADE.

BY G. V. FRYE, PRACTICAL CANDY MAKER, CHICAGO, ILL.

Entered according to Act of Congress in the year 1884, by G. V. FRYE, in the Office of the Librarian of Congress, at Washington. Rights of Translation reserved.

COPY RIGHT SECURED.

I authorize any lawyer, or other person, in the United States, to notify me should any one attempt to reprint the foregoing receipts. I will pay them, and all infringments will be prosecuted to the full extent of the law.

G. V. FRYE

PRESS OF E. J. DECKER, CHICAGO.

PREFACE.

It is not my intention in presenting this volume to the trade to write a long, dry dissertation on Confectionery, but to give plain practical receipts for the manufacture of fine Hand made Counter Goods, and as I make no pretensions to literary merit, I hope to disarm criticism.

The work is the fruit of years of personal experience in the manufacture of fine candies, and though containing much, it does not pretend to teach all that a candy maker should know; that must be learned by years of practice. Although not perfect, confectioners will find this little volume a useful one, if not invaluable. Its utility even to those who are skilled in the art of candy making appears to the writer to be great. But it is more especially designed for confectioners whose business does not justify their securing the services of skilled workmen. Many confectioners would be glad to exhibit to their customers a fine display of choice hand made candies, knowing that by so doing they would soon increase their trade, but the wages of a good workman, in this line, are high, and he can not afford to keep one. The prices asked for the goods, by those that will wholesale them, make them too expensive to be practical, and at the same time the goods do not ship in good order, even if he had a favorable opportunity of buying them, so he is obliged to handle a line of cheap goods, which seldom give any satisfaction, or at least, do not create a desire for candies from his place; hence, his trade, or what should be his trade, is swallowed up by those whose goods are fresh and tempting. To such, the importance of this little volume, ready at call, to assist the confectioner in making a fine line of counter goods, is too plain to require discussion.

In conclusion, I earnestly hope these practical receipts will be an acceptable offering to a very large number of confectioners, whose prosperity I would promote. To them it is commended with the respects of the author.

G. V. FRYE.

CONTENTS.

SUGAR. PAGE

How to Select, 9 Facts for the Workman, 9 10 Degrees of Boiling, either with Thermometer, Saccharometer, or Water Cook, 11 13

COLORS.

Kinds to Use, and How to Make, 14 16

STICK CANDY.

Peppermint, 17 Lemon, 19 Wintergreen, 19 Cinnamon, 19 Sassafras, 19 Cloves, 19

FRUIT ROCK.

Strawberry, 20 21 Lemon Slices, 22 Checkerboard, 22 23 Lettered Candy, 23

COUGH, AND OTHER DROPS.

Lemon, or Sour, 24 Mint, "New" and "Old Style," 24 25 Malt, 25 Lime Juice, 25 Wild Cherry, 26 Hoarhound, 26 Boneset, 27 Iceland Moss, 27 Flaxseed, 27 Eng... Continue reading book >>




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