000			02142cam a22003013u 4500
001			43370
003			UtSlPG
005			20260610134008.0
006			m
007			cr n
008			260607r2013||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aWright, Mary M.‏ _q(Mary Mason), _d1870-
245	1	0	_aCandy-Making at Home : _bTwo hundred ways to make candy with home flavors and professional finish
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2013
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2013-08-01
508			_aProduced 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)
520			_a"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.)
534			_nOriginal publication data not identified
653			_aConfectionery
856	4	0	_uhttps://www.gutenberg.org/ebooks/43370
999			_c84209 _d84209