Hall, Mary Elizabeth.

Candy-Making Revolutionized. Confectionary from Vegetables.

New York: Sturgis & Walton Co., 1912.

Duodecimo, 154 pages. First edition. Illustrated. An early attempt to replace glucose based confections ("deleterious fondants") with vegetable sugars, especially the potato. Other vegetables used include beets, beans, carrots, corn and tomatoes. Includes general advice on candy making, as well as many specific recipes. Previous owner's pencil name to half title, and a tiny bit of rubbing to head of spine, otherwise a fine copy in a spine darkened, and slightly edgeworn dust jacket. A fairly scarce book, especially so in collectible condition.