Margery Daw's Home Confectionery

Annotation

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. These candies are made without boiling which makes them very desirable, and they are equal to the best French creams. The secret lies in the sugar used which is the XXX powdered or confectioners' sugar. It can be obtained at the large groceries. Ordinary powdered sugar when rubbed between the thumb and finger has a decided grain, but the confectioners' sugar is fine as flour. Margery Daw promises perfect success in fol lowing these recipes.