Liberty Confectionery College Modern Course of Chocolate and Candy Manufacturing Recipes and Instructions
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Folio, printed wrappers, very good. 33pp. po name on feb. Ink mark on front of book. Index. Includes Lesson Series on Four pages, the recipes are also marked in the book, as printed, but the Series pages have more details, Also includes two advertisments from The Home-Candymakers Guide from Henry Berry and Company dated 1929. Liberty Confectionery College was The Largest and Oldest Established College in Australasia - as stated on title page. Includes instructions for students, and instructions for opening a shop, stall, Stand or Booth. Recipes for over 100 different Chocolates and Candies including Bon Bons Cream Fondant, Cocoa-Nut Biscut, French Nougat, Raspberry Fudge, Penoche Candy, Molasses Taffy, Kisses, Chocolate Candy manufacture, Dipping Chocolates, Chocolate Bars, Walnut Brittle, Crystallizing, Penny Candies, Cherry Cupidettes, Candy Cakes, All-Day Suckers, Drops, Peppermints, Cream Raisins, Butterscotch Wafers, Crisp, Caramels, Servian Rock, Fondant, Cake Covering, Jujubes, Snowballs, Toffee, Licorice Allsorts, Australian Delight, Fig Candy, Ice Cream Jersey Lillies, Turkish Cream Nougat, Honey Comb, Fruit Cake Candy, Creamed Nuts, Mexican Kisses and lots of variations. Scarce. Bookseller Inventory # 44900
Title: Liberty Confectionery College Modern Course ...
Publisher: Liberty Confectionery College Sydney No Date Circa 1929
Publication Date: 1929
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