Two hundred ways to make candy with home flavors and professional finish Wright, Mary M.‏ (Mary Mason) 1870- creator text utu 2013 monographic en 1 online resource : multiple file formats "Candy-Making at Home" by Mary M. Wright is a comprehensive guide on confectionery techniques written in the early 20th century. This work specializes in recipes and methods for making a wide variety of candies, emphasizing the joys and practicality of creating sweet treats at home. It likely covers everything from foundational techniques to specific recipes, ensuring both novice and experienced candy makers can find value. The opening of the book introduces readers to the essentials of candy making, explaining that delicious confections can indeed be made at home with common kitchen tools. It outlines the necessary utensils and ingredients for candy making, discussing the importance of quality ingredients such as fine granulated sugar, cream of tartar, and pure flavorings. The author sets the stage for the subsequent chapters by instilling confidence in the reader that candy making can be both accessible and rewarding, leading into detailed sections on various types of candies to be covered later. (This is an automatically generated summary.) Release date is 2013-08-01 Produced by Emmy and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) Original publication data not identified Confectionery TX Original publication data not identified https://www.gutenberg.org/ebooks/43370 https://www.gutenberg.org/ebooks/43370 UtSlPG 260607 20260610134008.0 43370