PRACTICAL CANDY MAKING

By Victor Whiting Porter, '16; Frederick A. Stokes Co., New York.

Every woman who feels the urge to go into the kitchen and make a batch of candy, and almost every one of us has at some time or another, will find interest in "Practical Candy Making," by Victor W. Porter of the Copley Candy School of Boston.

Mr. Porter has compiled a book of recipes used in his own classes, and if the directions are followed carefully even the most inexperienced should be able to make delicious and wholesome candy at little cost.

The first chapters of the book give a list of utensils needed, and it is surprising how few are required beyond the ordinary kitchen equipment, the necessary supplies and measures, and give tests for cooking candies and testing the thermometer. The balance of the book is devoted to recipes, beginning with the easy-to-make hard candies, glace nuts and basic fondants, and following with fudges, caramels, bonbons and nougatines, kisses, pralines, etc. There is also a chapter devoted to frostings and another to chocolate making and dipping.

The author has included information which makes his book valuable to the home woman who appreciates fine candies for her family and friends; to the woman who wants to earn pin money by selling home-made candies to her acquaintances; to the proprietor of tea room or candy shop; to the teacher or student of candy making.

New York Herald-Tribune.