218
Index
- Gumdrops I, 157
- Gumdrops II, 159
- Gumdrops, Orange, 160
- Suggestions for Color and Flavor for, 159
- Suggestions for Shapes for, 160
- Holly Decorations, 203
- Horehound Candy, 130
- How to Blanch Almonds, 166
- Color Almonds, 168
- Color Cocoanut, 101
- Color Frosting, 196
- Crystallize Candies, 158
- Dip Chocolates, 37–38
- Measure, 15
- Melt Chocolate, 36
- Mold in Cornstarch, 93
- Pop Corn, 186
- Roast Cocoanut, 163
- Test Sugar Syrup, 20
- Use Ornamental Frosting, 195
- Japanese Frosting, 200
- Jelly Bonbons, Mint, 156
- Jelly Chocolates, 43
- Jellies Glacé, 140
- Jonquils, 198
- Keeping Chocolates, 39
- Kisses: Molasses, 119
- Praline, 178
- Velvet Molasses, 120
- See also Meringues
- Lemon Creams, 26
- Sugar, 149
- Lilies of the Valley, 198
- Macaroon Baskets, 211
- Macaroons, 182
- Almond, 183
- Chocolate Almond, 184
- Macarcons, Christmas, 183
- Cornflake, 185
- Peanut, 184
- Pecan, 185
- Maple Caramels, 112
- Center Cream, 91
- Chocolate Fudge, 62
- Corn Balls, 187
- Cream, 63
- Pecan, 64
- Walnut, 64
- Fondant, 86
- Marshmallow Fudge, 61
- Nut Creams, 26
- Nut Fudge, 62
- Maraschino Cherries, Chocolate, 44
- Opera Fudge, 68
- Marrons, Chocolate, 44
- Glacé, 149
- Marshmallow Baskets, 199
- Bonbons, Violet, 101
- Caramels, 108
- Fudge I, 60
- Fudge II, 61
- Fudge, Chocolate, 53
- Layer Caramels, 108
- Maple, 61
- Mint Bonbons, 100
- Paste, 13
- Penuche, 74
- Marshmallows, 71, 161
- Apricot, 154
- Chocolate I, 45
- Chocolate II, 45
- Decorated, 199
- Fruit, 155
- Glacé, 139
- Green Gage, 155
- Toasted I, 162
- Toasted II, 162
- Walnut, 162
