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Edited by Ruth Berolzheimer, Director Culinary Arts Institute
Copyright 1949 by Consolidated Book Publishers.
This is a soft cover book containing 48 pages.
Cover shows some wear and creasing. Interior is clean and is LOADED WITH GREAT VINTAGE PICTURES.
Includes sections on fondant candies, chocolate candies, fudges, caramels, divinities and nougats, taffies and kisses, brittles and hard candies, uncooked candies, maple candies, coconut candies, marzipans, glaceed fruits and nuts.
ONE AVAILABLE
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