Candy-Making Revolutionized: Confectionery from Vegetables [Illustrated]

by Mary Elizabeth Hall

Overview

This edition features
• 10 illustrations
• a linked Table of Contents and linked Index

CONTENTS
Chapter
Introduction
Preface

SECTION I
I For the Novice
II For the Candy-maker's Table
III Thermometer
IV Use of Steam
V Crystallization
VI Chocolate Coating
VII Sugar

SECTION II
VIII Decorative Candies
I From Potato Paste
Green Leaves
II Violets
Pop-corn Violets
Cocoanut Violets
Violet Boutonniere
III From Potato Fondant
Uncooked Fondant
Cooked Potato Fondant
Modeled Candy
Coloring
White Daisy
Yellow Daisy
Calla Lily
Red Apples
Single Roses
Rose Buds
New Potato
Pea-Pod
Snow Ball
Grapes
Other Possibilities
IX Potato Caramel
Potato Caramel No. 1
Potato Caramel No. 2
Potato Caramel No. 3
Opera Caramel
X Potato—Miscellaneous
Mocha Walnuts
Pecan Creams
Raisin Creams
Peppermint Chocolates
Celtic Almonds
Chocolate Bars
Vegetable Cream
XI Sweet Potato
Sweet Potato Patties
Sweet Potato Knots
Sweet Potato Pastilles

XII Parsnip
Candied Parsnips
Parsnip Boutonniere
XIII Carrot
Carrot Rings
Crystallized Carrot
Carrot Roll
"Gingers"
Garden "Ginger"
Variations
XIV Bean
Candied Green Beans
Bean Taffy
Nut Bean Taffy
XV Beet
Frosted Beet Slice
Beet Puffs
Beet Cubes with Variations
Crystallized Beets
Spiced Beets
Spiced Beet Bon-bons
XVI Tomato
Tomato Marshmallow
Chocolate Marshmallow
Vegetable Nougatine
Chocolate Nougatine
Nut Bur
XVII Cornlette
Nut Cornlettes
XVIII Onion Cold Tablets
XIX Oriental Paste
Seaweed
XX Stuffed Fruits
Dates for Candy
Sparkling Dates
Chocolate Covered Dates
Date Brilliants
Rhubarb Marmalade
Sugared Dates
Stuffed Dates
Stuffed Prunes
XXI Angelique
Rings
Orange Rings
Angelique as a Plant
Preserved Green Angelique
Dried Angelique
XXII For the Caterer
XXIII For the Teacher

Product Details

BN ID:	2940013124738
Publisher:	VolumesOfValue
Publication date:	08/16/2011
Sold by:	Barnes & Noble
Format:	eBook
File size:	389 KB