Introduction

Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive.

Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Contents

List of Necessary Utensils, Materials and Useful Hints

Sugar Boiling and Spun Sugar

Fondant, and its Uses

Marzipan, and its Uses

Crystallization

Chocolates

Caramels

Nougat and Various Sweets

Toffees

Sweets Made without the use of a Thermometer