New York: The Macmillan Co., 1922.
Octavo, vi, 202 pages. Photographically illustrated. First edition. Authors are faculty of the Teachers College of Columbia University. A candy manual. "This book has grown in answer to the constant requests of housewives and students for good recipes for homemade candies. There is hardly a home in which candy is not made, at least occasionally, and there are few cookery courses which do not include one or two candy lessons. But the kinds of candy commonly made are few in number. There is little realization of the possibilities of homemade candies, of the wide range of varieties, delicious and attractive enough to compete with those purchased in the Fifth Avenue shops. Yet such candies can be made in the home or in the classroom without special training or skill and with the simple equipment ordinarily found there." With the small stamp "H.C.H.S. Home Economics Department" throughout; soiling to edges of text block. General wear to the publisher's tan and black decorated green cloth. Good plus.