The Candy Cook Book. Revised Edition.

Boston: Little, Brown & Company, 1941.

Octavo (19.5 x 13 cm.), vi, [4], 222 pages. Illustrated with fourteen plates with black and white photographic reproductions. Index. Revised edition, originally published in 1917. A complete guide to candy-making, used in course work at the Miss Farmer's School of Cookery, and in this revised edition, fully updated. Chapters include Uncooked Candies, Fondant Candies, Crystallized Fruits, Meringues and Macaroons, and Popcorn Candies. Alice Bradley was editor of the culinary periodical American Cookery, a recipe tester for Fannie Farmer's Boston Cooking School Cook Book, and later Principal of Miss Farmer's School of Cookery. She was the author of ten cookbooks, edited the Woman's Home Companion for twenty years, and was a consultant to industry and the U.S. Government. Some light spotting to edges and a few dog ears. Unfortunate,but still interesting, use of cellophane tape to affix additional printed and manuscript recipes to the half title and rear paste-down (see pictures). In publisher's blue cloth, titled in black on the front panel. With the scarce dust jacket, price-clipped and with a water stain to foot of spine panel. Overall, near very good but still handsome. Ownership ink inscription to free front endpaper, "Florence M. Lehman, bought in Chicago – July 1944"

Price: $50.00

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