Candy Making Revolutionized Confectionery From Vegetables
The book Candy Making Revolutionized Confectionery From Vegetables was written by author Mary Elizabeth Hall Here you can read free online of Candy Making Revolutionized Confectionery From Vegetables book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Candy Making Revolutionized Confectionery From Vegetables a good or bad book?
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To make the union firm, place a drop of thick syrup at the point at which the wire enters the mixture. Seven violets so treated will be sufficient for one bouton- niere. In a similar manner, wire one less of the crystallized cress leaves. Put all the wires through the center of the mat. Group the violets about one placed in the center. As nearly all mats come with an even number of designs in the edge, it is much easier to arrange the boutonniere if the row of flowers next the mat contains an e...ven number also. The leaves should be so arranged in a row underneath the flow- ers. Before an attractive arrangement can be made, some little experimenting may be necessary. Wrap the wires with tissue paper and cover with foil. The making of DECORATIVE CANDIES 6i the boutonnieres is not so difficult as it sounds, though some knack is required for the best results. See the illustration opposite page 72. III. FROM POTATO FONDANT Uncooked Fondant. — Potato fondant is another base — even more useful than po- tato paste — upon which many confections may be built.
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