Melbourne: E.W. Cole, 1908.
Scarce Melbourne printing of this thorough work on sweet-making by the prominent American cookery author, Sarah T. Rorer.
Crack English Walnuts very carefully, removing the shells and leaving the kernels as perfect as possible. Put a half-pound of fondant in a small saucepan, stand it in a basin of boiling water, add a teaspoon of vanilla extract or a half-teaspoonful of the powder, stir until creamy, take from the fire, put a walnut on a greased candy dipper, dip down into the fondant, lift it carefully, place it on oiled paper to harden, and so continue until all are finished.
All kinds of fondant flavourings and colourings may be used for walnuts. Chocolate is especially nice.
Bound in original green wrappers, 124 mm x 181 mm, 64 pages; a little sunned else in fine condition.