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Icings (Confectionery)

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• Confectionery

• Cake icings
• Cookie icings
• Frostings (Confectionery)
• Icings, Cake
• Icing (food)

• Cakes, fillings, and frostings (P.F. Volland Co., 1920), by Elizabeth O. Hiller and P.F. Volland Company (page images at HathiTrust)
• Betty Crocker's Frosting Secrets: Fancy Cake Decorating; New Cake-trimming Short Cuts; Fabulous Party Cake Ideas; Fun With Frostings, by Betty Crocker (Gutenberg ebook)

Items below (if any) are from related and broader terms.

• The Art of Candy Making Fully Explained, With 105 Recipes for the Home (Dayton, OH: Heath Pub. Co., c1915), by Mrs. Sherwood P. Snyder
  • multiple formats at Google; US access only
  • multiple formats at archive.org
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)
• The How and Why of Candy Making (Chicago: E. Boyles, 1925), by Matthew Berman
  • multiple formats at Google
  • page images at HathiTrust
• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)
• Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified; Also, the Process of Drying Fruits and Vegetables, and Butchering Time Recipes (c1921), by Geographical Publishing Co. (PDF at djm.cc)
• Chocolate and Cocoa Recipes, by Miss Parloa; and Home Made Candy Recipes, by Mrs. Janet McKenzie Hill (Dorchester, MA: Walter Baker and Co., 1909), by Maria Parloa and Janet McKenzie Hill (Gutenberg text and illustrated HTML)
• Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
  • Volume 1: page images at Gallica
  • Volume 2: page images at Gallica
• Job descriptions for the confectionry industry. (U. S. Govt. print. off., 1939), by United States Employment Service (page images at HathiTrust)
• The manufacture of preserved foods and sweetmeats; a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc. (Scott, Greenwood & co., 1902), by A. Hausner, Herbert Robson, and Arthur Morris (page images at HathiTrust; US access only)
• Key of the kitchen : containing upwards of four hundred unique, valuable, and ably tested recipes in cookery, pastry, confectionary, perfumery, family medicines, &c., &c. : also--the complete art of carving. (Santa Claus's Magazine, 1851) (page images at HathiTrust)
• NCESF short course in candy technology : syllabus. (Department of Food Science, College of Agricultural and Life Sciences, University of Wisconsin, 1972), by University of Wisconsin. Dept. of Food Science (page images at HathiTrust; US access only)
• NCESF short course in candy technology : laboratory exercises. (Department of Food Science, College of Agricultural and Life Sciences, University of Wisconsin, 1972), by University of Wisconsin. Dept. of Food Science (page images at HathiTrust; US access only)
• The hygroscopicity of sugars and mixtures of sugars at various humidities and its relation to the hard candy problem (1927), by Roy Fred Korfhage (page images at HathiTrust; US access only)
• Cookery and confectionary. (W. Simpkin, and R. Marshall, 1824), by John Conrade Cooke (page images at HathiTrust)
• Candy-making revolutionized; confectionery from vegetables (Sturgis & Walton company, 1912), by Mary Elizabeth Hall (page images at HathiTrust; US access only)
• Confectioners' raw materials: their sources, modes of preparation, chemical composition, the chief impurities and adulterations, their more important uses and other points of interest. (E. Arnold & co., 1921), by James Grant (page images at HathiTrust; US access only)
• The American girl's home book of work and play (Putnam, 1888), by Helen Campbell (page images at HathiTrust)
• The technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery. (Bakers' helper company, 1921), by William Jago and William C. Jago (page images at HathiTrust; US access only)
• Confectionery analysis and composition (The Manufacturing Confectioner, 1946), by Stroud Jordan and Katheryn Elizabeth Langwill (page images at HathiTrust)
• A text book on candy making. (Manufacturing Confectioner Pub. Co., 1952), by Alfred E. Leighton (page images at HathiTrust)
• The science and practice of confectionery (Longmans, Green and co. ltd., 1928), by David Ellis and Dugald Campbell (page images at HathiTrust; US access only)
• Livre de conserves (London : Sampson Low, Son, and Marston, 1871., 1871), by Jules Gouffé and Alphonse Gouffé (page images at HathiTrust)
• Der vollständige conditor, schweitzerbäcker und destillateur. (A.F. Böhme, 1799), by Franz Xaver Czerdelinczki and Christian Gustav Haupt (page images at HathiTrust)
• The royal book of pastry and confectionery = (Le livre de patisserie) (Sampson Low, Marston, Low, & Searle, 1874), by Jules Gouffé and Alphonse Gouffé (page images at HathiTrust)
• The court and country confectioner: or, The house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers ... (G. Riley and A. Cooke [etc.], 1770), by Borella and Mr Borella (page images at HathiTrust)
• The Ship's Baker. (James Munro, 1923), by Richard Bond (page images at HathiTrust; US access only)
• Conditorei-Lexikon. Alphabetisches Hand- und Nachschlagebuch über alle Erzeugnisse der Conditorei und verwandter Branchen für Conditoren, Fein-, und Pastetenbäcker, Lebküchler und Hausfrauen. (Strassburger Druckerei und Verlagsanstalt, 1898), by Otto Julius Bierbaum (page images at HathiTrust)
• My candy secrets : a book of simple and accurate information which, if faithfully followed, will enable the novice to make candies that need not fear comparison with the professional product (Frederick A. Stokes, 1919), by Mary Elizabeth and Frederick A. Stokes Company (page images at HathiTrust)
• Atlas zu Joh. Christ. Eupel's illustrierter Konditor (B.F. Voigt, 1879), by Joh. Christ. Eupel and A. Cnyrim (page images at HathiTrust)
• Les aliments sucrés industriels; chocolats, bonbons, confiseries, confitures. (Gauthier-Villars, 1912), by L. François (page images at HathiTrust; US access only)
• "Aunt Babette's" cook book : foreign and domestic receipts for the household ; a valuable collection of receipts and hints for the housewife, many of which are not to be found elsewhere. (Bloch, 1914), by Bertha F. Kramer (page images at HathiTrust)
• Le livre de patisserie (Hachette, 1873), by Jules Gouffé and Etienne Antoine Eugène Ronjat (page images at HathiTrust)
• The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (J.B. Lippincott, 1864) (page images at HathiTrust)
• The new whole art of confectionary; sugar boiling, iceing, candying, jelly making, &c. Which will be found very beneficial to ladies, confectioners, housekeepers, &c., particularly to such as have not a perfect knowledge of that art. (Sutton & Son, 1828), by W. S. Steveley (page images at HathiTrust)
• The Italian confectioner : or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice (J. Harding, 1827), by W. A. Jarrin (page images at HathiTrust)
• Light entertaining : a book of dainty recipes for special occasions : sandwiches, beverages, candies, chafing dish recipes (Butterick, 1910), by Butterick Publishing Company and Helena Judson (page images at HathiTrust)
• The art of confectionary. Shewing the various methods of preserving all sorts of fruits, dry and liquid; viz. oranges, lemons, citrons, golden pippins, wardens, apricots green, almonds, gooseberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes. &c. Flowers and herbs; as violets, angelica, orange-flowers, &c. also how to make all sorts of biscakes, maspins, sugar-works, and candies, with the best methods of clarifying, and the different ways of boiling sugar. (Printed for T. Payne, 1761), by Edward Lambert (page images at HathiTrust)
• The complete confectioner : or, The whole art of confectionary made easy : also receipts for home-made wines, cordials, French and Italian liqueurs, &c. (Printed for S. Leigh and Baldwin Cradock, and Joy, 1819), by Frederick Nutt and J.-J. Machet (page images at HathiTrust)
• Der Zuckerbäcker für Frauen mittlerer Stände. Anweisung zur leichten und wenig kostspieligen Bereitung der auserlesensten Confitüren, Kunstgebäcke, Getränke, Gefrornen &c. &c. (C. Haas, 1834), by F. G. Zenker (page images at HathiTrust)
• Candies and bonbons and how to make them (D. McKay, 1913), by Marion Harris Neil (page images at HathiTrust)
• Home candy making (Arnold, 1889), by S. T. Rorer, James B. Herndon, and Herndon/Vehling Collection (page images at HathiTrust)
• Die Zuckerwaren-Industrie; eine Einführung in die Fabrikation von Bonbons, Konditen und verwandter Warengattungen. (M. Jänecke, 1927), by Josef Stark (page images at HathiTrust; US access only)
• Practical manual for confectioners, pastrycooks and bakers and candy makers ([s.n.], 1923), by Mathew Malzbender (page images at HathiTrust)
• Candy and candy-making (The Manual Arts Press, 1929), by Mary B. Bookmeyer (page images at HathiTrust)
• The manufacture of preserved foods and sweetmeats; a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc. (Scott, Greenwood & co., 1912), by A. Hausner, Herbert Robson, and Arthur Morris (page images at HathiTrust; US access only)
• Candy-making at home (The Penn Publishing Company, 1915), by Mary M. Wright (page images at HathiTrust)
• Some studies in fondant making. ([Ithaca, N. Y.], 1917), by Mary Stephens Carrick (page images at HathiTrust)
• Foodstuffs round the world. Sugar, confectionery and nuts ... (Washington, 1935), by United States Bureau of Foreign and Domestic Commerce (page images at HathiTrust)
• The candy-maker : a practical guide to the manufacture of the various kinds of plain and fancy candy. (Excelsior Pub. House, 1878), by Jesse Haney (page images at HathiTrust)
• "Aunt Babette's" home confectionery (Bloch Publishing & Printing Co., 1893), by Bertha F. Kramer (page images at HathiTrust)
• When mother lets us make candy (Moffat, Yard and company, 1915), by Elizabeth Du Bois Bache and Louise Franklin Bache (page images at HathiTrust)
• Columbian cook and recipe book (Whitworth bros., 1893), by Cleveland Whitworth bros. (page images at HathiTrust)
• Home-made candies ([Buffalo?, 1904), by Cora Antoinette Wood (page images at HathiTrust)
• Margery Daw's home confectionery. (L. W. Bostwick, 1883), by Lucy W. Bostwick (page images at HathiTrust)
• The home confectioner. (E. Deutschmann, 1915), by Ernst Ferdinand Deutschmann (page images at HathiTrust)
• The strength we get from sweets; how sugar--one of the chief sources of heat and energy--serves man at every age (Priv. print. by the People's home journal, 1921), by C. Houston Goudiss (page images at HathiTrust)
• The modern retail confectioner, containing practical recipes (H. S. Hill printing company, 1887), by Gibbon H. Porter (page images at HathiTrust)
• How to make candy. (N. P. Fletcher and company, 1875) (page images at HathiTrust)
• Frye's practical candy maker (Press of E. J. Decker, 1885), by George V. Frye (page images at HathiTrust)
• A little candy book for a little girl (The Page company, 1918), by Amy Harlow Waterman (page images at HathiTrust)
• Ornamental confectionery and practical assistant to the art of baking in all its branches, with numerous illustrations. (J. Oehler, printer], 1892), by Herman Hueg (page images at HathiTrust)
• Practical confectionery recipes for household and manufacturers' use; comprising full directions for the making of all kinds of candies, creams, and ice creams (The author, 1899), by Frank A. Clemens (page images at HathiTrust)
• Candy making at home. (F. R. Everston & co., 1884), by Isabel W. Blake (page images at HathiTrust)
• Home candy making (Arnold and company, 1889), by Sarah Tyson Rorer (page images at HathiTrust)
• Candy-making revolutionized (Sturgis & Walton company, 1912), by Mary Elizabeth Hall (page images at HathiTrust)
• Deutsch-amerikanische feinbäckerei und conditorei (Druck von W. I. Schaufele, 1898), by Emil Braun (page images at HathiTrust)
• Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (Chicago, 1911), by William Murray Bell (page images at HathiTrust)
• Notes on American confectionery (Published by the author, 1891), by Charles C. Huling (page images at HathiTrust)
• White Stokes book of formulas; a valuable and complete collection of original tests and successful candy formulas for all varieties of tested nougats, caramels, cream centers, fudges, creams, bon bons, kisses and other attractive pieces (White Stokes company, inc., 1916), by inc White Stokes company (page images at HathiTrust)
• Directions for making chocolate candy at home with Hall's home outfit ... (The Tuttle, Morehouse & Taylor company, 1915), by Nathaniel Conkling Hall (page images at HathiTrust)
• Davison's little candy maker ... (A. W. Davison, 1908), by Arthur W. Davison (page images at HathiTrust)
• Light entertaining; a book of dainty recipes for special occasions. (The Butterick publishing company, 1910), by Helena Judson (page images at HathiTrust)
• Condensed sweetness. (St. Faith's guild, 1908), by Marie A. Rask (page images at HathiTrust)
• Home-made ice cream and candy. (The Metzgar publishing co., 1908), by Charles Marine Metzgar (page images at HathiTrust)
• Practical pan man's guide; containing the best recipes for the manufacture of dragee and useful advices in general pan work. (For sale by O. Grillon, 1911), by Octave Grillon (page images at HathiTrust)
• The little confectioner, containing recipes and processes for making the more popular forms of confectionery. (Stamford advocate, 1876), by Smith Hicks (page images at HathiTrust)
• Rigby's reliable candy teacher and soda and ice cream formulas ... (W. O. Rigby, 1909), by Will O. Rigby (page images at HathiTrust)
• The complete confectioner, or, The whole art of confectionary made easy: containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops ... as also the most approved method of making cheeses, puddings, cakes &c. in 250 cheap and fashionable receipts. The result of many years experience with the celebrated Negri and Witten. (reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street, 1807), by Frederick Nutt (page images at HathiTrust)
• Accomplish'd housewife's companion (Printed for C. Rivington, 1723), by John Nott, Charles Rivington, and Thordarson Collection (page images at HathiTrust)
• The cook's own book and housekeeper's register being receipts for cooking of every kind of meat, fish, and fowl and making every sort of soup, gravy, pastry, preserves, and essences : with a complete system of confectionery, tables for marketing, a book of carving, and Miss Leslie's seventy-five receipts for pastry, cakes, and sweetmeats (Munroe and Francis, 1842), by N. K. M. Lee (page images at HathiTrust)
• The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking : with upwards of five hundred receipts consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes : bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c. (Lea and Blanchard, 1844), by Eleanor Parkinson (page images at HathiTrust)
• The manufacture of preserved foods and sweetmeats : a handbook of all the processes for the preservation of flesh, fruit and vegetables ... (Scott, Greenwood ;, 1912), by A. Hausner, Herbert Robson, and Arthur Morris (page images at HathiTrust; US access only)
• Manuel du confiseur-liquoriste. Fabrication et emploi du sucre, chocolat et bonbons; confiserie, fondants et dragʹees; fruits confits, confitures et sirops; distillation et liqueurs; glaces; et boissons gazeuses. (Bailliere, 1905), by Léon Arnou (page images at HathiTrust; US access only)
• Confectionery problems (National Confectioners' Association, 1930), by Stroud Jordan (page images at HathiTrust; US access only)
• Chocolate candies you can make (General Foods Corp., 1936), by General Foods Corporation and Walter Baker & Company (page images at HathiTrust)
• 250 ways to make candy (Consolidated Book Publishers, 1954), by Edna L Gaul, Ruth Berolzheimer, and Culinary Arts Institute (page images at HathiTrust)
• Manual del confitero : fabricación y empleo del azúcar, chocolate y bombones confitería, caramelos y almendras dulces secos, confituras y jarabes (Librería de la Vda de Ch. Bouret, 1909), by Léon Arnou (page images at HathiTrust; US access only)
• The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery : with the manner of preparing and laying out desserts : adapted for private families or large establishments (John Camden Hotten, 1861), by William Jeanes and American Institute of Wine & Food (page images at HathiTrust)
• Common-sense candy teacher (Jonas M. Bell, 1915), by Jacob Friedman (page images at HathiTrust)
• Chocolate and cocoa recipes (Walter Baker & Co., 1916), by Maria Parloa and Janet McKenzie Hill (page images at HathiTrust)
• Sweet dishes : a little treatise on confectionery and entremets sucrés (Higginbotham and Co. by appointment in India to his Royal Highness the Prince of Wales, and publishers to the Madras University, 1884), by A. R. Kenney-Herbert (page images at HathiTrust)
• Le patissier royal parisien, : ou traité élémentaire et pratique de la patisserie ancienne et moderne; suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811; (chez mm. J. Renouard ... [and 5 others], 1841), by M. A. Carême and American Institute of Wine & Food (page images at HathiTrust)
• The Italian confectioner : or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling ... (J. Harding, 1820), by W. A. Jarrin (page images at HathiTrust)
• The royal Dutch candy butcher. (E.A.G. Miller, 1915), by Ernest August Gerhard Miller (page images at HathiTrust)
• Candy recipes (Agricultural Extension Service, University of Wyoming, 1972), by Mayme C. Schoonover, Margaret S. Boyd, and University of Wyoming. Agricultural Extension Service (page images at HathiTrust; US access only)
• Francatelli's royal confectioner (Chapman and Hall, 1862), by Charles Elmé Francatelli and Chapman and Hall (page images at HathiTrust)
• Seventy-five receipts for pastry, cakes, and sweetmeats (Munroe and Francis ;, 1840), by N. K. M. Lee and Eliza Leslie (page images at HathiTrust)
• Our candy recipes (The Macmillan company, 1922), by May Belle Van Arsdale, Mary I. Barber, and Day Monroe (page images at HathiTrust)
• Pease's home candy maker (Pease brothers, 1913), by Martin A. Pease (page images at HathiTrust; US access only)
• The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. Containing a full account of all the various methods of preserving and candying ... all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers fresh and fine all year round. Together with directions for making blomonge, biscuits ... custards, jellies, creams and ice creams ... English wines of all sorts ... &c. Including likewise the modern art of making artificial fruit ... to which, among many other useful articles, are added, several bills of fare for deserts for private families, &c., &c. The whole rev., corr., and improved. (Printed for A. Hogg, in the 1780s), by Elizabeth Price (page images at HathiTrust)
• Wm. M. Bell's "pilot" : an authoritative book on the manufacture of candies and ice creams (W.M. Bell, 1911), by Wm. M. Bell (page images at HathiTrust)
• Cakes, cookies and confections ([s.n.], 1920), by California Home Economics Association. Southern Section (page images at HathiTrust)
• Homemade fruit candies (College of Agriculture, University of California, 1951), by W. V. Cruess and Florence Pen (page images at HathiTrust)
• Ice cream and candy makers' factory guide, 1907. (The Horizontal freezer co., 1907) (page images at HathiTrust)
• American candy maker (Philadelphia, 1908), by Charles C. Huling (page images at HathiTrust)
• Modern baker, confectioner and caterer: a practical and scientific work for the baking and allied trades (Gresham Pub. Co., 1913), by John Kirkland (page images at HathiTrust; US access only)
• Art du confiseur et du distillateur (Maradan, 1806), by J.-J. Machet (page images at HathiTrust)
• Pilot: candy--ice cream and soda fountain formulae ([W.M. Bell], 1918), by William Murray Bell (page images at HathiTrust)
• Complete confectioner (W.J. Bush, 1921), by E. Skuse and W.J. Bush & Co (page images at HathiTrust; US access only)
• Common-sense candy teacher (J.N. Bell, 1906), by Jacob Friedman (page images at HathiTrust)
• The complete practical confectioner : in eight parts, with appendix, containing the latest novelties in ice creams, confections, etc. (J. Thompson Gill, 1890), by J. Thompson Gill (page images at HathiTrust)
• Cook and the confectioner (Leary & Getz, 1849), by Eleanor Parkinson and J. M. Sanderson (page images at HathiTrust)
• Cookery (J. Arnould, 1822), by John Simpson (page images at HathiTrust)
• Complete confectioner (Printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane ; West and Hughes , Paternoster-Row ; and all other booksellers, 1800), by Hannah Glasse, Maria Wilson, and J.D. Dewick (page images at HathiTrust)
• The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks, &c., written purely from practice : dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper : consisting of several hundred original receipts, most of which never appeared in print (Printed for J. Brambles, A. Meggitt, and J. Waters, by H. Mozley, Gainsborough, 1808), by Elizabeth Raffald and Elizabeth Stanley Warburton (page images at HathiTrust)
• The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks, &c. : written purely from practice, dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper : consisting of several hundred original receipts, most of which never appeared in print ... (Published and sold by booksellers and by T. Wilson and R. Spence, printers, 1806), by Elizabeth Raffald (page images at HathiTrust)
• Homoeopathic cookery (W. Radde, 1846), by Wife of a homoeopathic physician (page images at HathiTrust)
• American cook book (D. Appleton and Company, 346 & 348 Broadway, 1855), by Housekeeper, Boston Stereotype Foundry, James Munroe and Company, and D. Appleton and Company (page images at HathiTrust)
• Cook's own book (Higgins, Bradley & Dayton, 1858), by N. K. M. Lee and Eliza Leslie (page images at HathiTrust)
• Come and dine cook book (Printed for the publishers by Tuttle, Morehouse & Taylor, 1872), by O. A. Dorman and Grace E. Rosseter (page images at HathiTrust)
• Mrs. Shaw's receipt book (Loring, Short, and Harmon, 1878), by O. M. Shaw (page images at HathiTrust)
• Cocoa and chocolate : a short history of their production and use : with full and particular account of their properties and of the various methods of preparing them for food. (Walter Baker & Co., 1886), by Franklin Institute Library and Walter Baker & Company (page images at HathiTrust)
• The Saratoga favorite (Daily Saratogan Steam Book and Job Print, 1886), by N.Y.). Young Women's Home Mission Circle First Baptist Church (Saratoga Springs (page images at HathiTrust)
• Cook book (Bloch Pub. and Print. Co., 1890), by Aunt Babette and Tillie P. Ettenheim (page images at HathiTrust)
• Complete confectioner (W.J. Bush & Co., 1890), by E. Skuse (page images at HathiTrust)
• Pastry cook and confectioner's guide (Crosby Lockwood and Son, 1892), by Robert Wells (page images at HathiTrust)
• 100 desserts (H.M. Caldwell Co., 1893), by Alexander Filippini (page images at HathiTrust)
• Deutsch-amerikanische Feinbäckerei und Conditorei : dieses Buch ist das erste Werk dieser Art, das als zuverlässig und unentbehrlich garantirt wird für jeden Bäcker und Conditor : neine aus deutschen Büchern abgeschriebenen Rezepte, jedes ist den amerikanischen Materialen und Gewichten angepasst und erprobt (Druck von Wm. I. Schaufele, 1900), by Emil Braun (page images at HathiTrust)
• North Church cookbook (Press of the Caledonian Co., 1902), by George M. Gray, Walter P. Smith, and Vt.). Woman's Association North Congregational Church (Saint Johnsbury (page images at HathiTrust)
• Chocolate and cocoa recipes (Walter Baker & Co., 1910), by Maria Parloa, Janet McKenzie Hill, and Walter Baker & Company (page images at HathiTrust)
• Choice recipes (W. Baker & Co., 1922), by Maria Parloa, Janet McKenzie Hill, and Walter Baker & Company (page images at HathiTrust)
• Choice recipes (W. Baker & Co., 1914), by Maria Parloa, Janet McKenzie Hill, and Walter Baker & Company (page images at HathiTrust)
• A series of training instruction in a commercial co-operative service system. (Otter-Swain Corp., Universal Co-operative Service, 1917), by R. W. Otter and Otter-Swain Corporation (page images at HathiTrust)
• "Dame Curtsey's" book of candy making (A.C. McClurg & co., 1913), by Ellye Howell Glover (page images at HathiTrust)
• Margery Daw's home confectionery (Brentano's, 1891), by Lucy W. Bostwick (page images at HathiTrust)
• The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery (Bakers' Helper, 1911), by William Jago (page images at HathiTrust)
• A treatise on the art of boiling sugar : crystallizing, lozenge-making, comfits, gum goods, and other processes for confectionery, etc. : in which are explained, in an easy and familiar manner, the various methods of manufacturing every description of raw and refined sugar goods, as sold by the trade, confectioners, and others (H.C. Baird, 1869), by Henry Weatherley (page images at HathiTrust)
• Green Mountain white ribbon cookbook (Women's Christian Temperance Union of Vermont, 1895), by Woman's Christian Temperance Union of Vermont (page images at HathiTrust)
• The art of candy making : fully explained, with 105 recipes for the home... (Health Pub. Co., 1915), by Dona MacKenzie Synder (page images at HathiTrust)
• "Dame Curtsey's" book of candy making (McClelland & Goodchild, 1913), by Ellye Howell Glover (page images at HathiTrust; US access only)
• Rigby's reliable candy teacher, with complete and modern soda, ice cream and sherbet sections ... (Rigby Publishing Company, 1920), by W. O. Rigby and Fred Rigby (page images at HathiTrust)
• Cakes, cake decorations and desserts : a manual for housewives,simple and up-to-date (Arnold, 1896), by Charles Henry King (page images at HathiTrust)
• Il pasticciere e confettiere moderno : raccolta completa .... (U. Hoepli, 1907), by Giuseppe Ciocca (page images at HathiTrust; US access only)
• When mother lets us make candy (Moffat, Yard and Co., 1915), by Elizabeth Du Bois Bache and Louise Franklin Bache (page images at HathiTrust)
• Book of breads, cakes, pastries, ices and sweetmeats (The Hotel monthly, 1907), by Paul Richards (page images at HathiTrust)
• The art of pastry making : according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal : a concise practical guide prepared for the use of confectioners, pastrycooks, and private families (Ward, Lock, Bowden, 1893), by Emile Hérisse (page images at HathiTrust)
• Sweet dishes: a little treaties on confectionery and entremets sucrés (Higginbotham, 1884), by Wyvern (page images at HathiTrust)
• Hotel pastry cook (J. Whitehead & Co., 1894), by Jessup Whitehead (page images at HathiTrust)
• Pastrycook and confectioner's guide (Crosby Lockwood and Son, 1889), by Robert Wells (page images at HathiTrust)
• Candy making in the home (Rand McNally & Co., 1914), by Christine Terhune Herrick (page images at HathiTrust)
• Malzbender's practical recipe book for bakers and pastry cooks. (Volksfreund Press, 1912), by Mathew Malzbender (page images at HathiTrust)
• "Dame Curtsey's" book of candy making (A.C. McClurg, 1920), by Ellye Howell Glover (page images at HathiTrust)
• American candy maker (Published by Author, 1902), by Charles C. Huling (page images at HathiTrust)
• Ornamental confectionery and the art of baking in all its branches ([Long Island City, N.Y., 1905), by Herman Hueg (page images at HathiTrust)
• Apple candy : a commercial use for cull apples (Utah Agricultural College Experiment Station, 1921), by Tracy H. Abell (page images at HathiTrust)
• Tatlıcı başı. (Yeni Şark Kütüphanesi, 1923), by Hadiye Fahriye (page images at HathiTrust; US access only)
• Schweizerzuckerbäcker; oder, Genaue Unterweisung zur Anfertigung aller in der Konditorer vorkommenden Arbeiten ... (B.F. Voigt, 1893), by Giacomo Perini (page images at HathiTrust)
• Candy-making at home. (The Penn publishing company, 1920), by Mary M. Wright (page images at HathiTrust)
• John Mackintosh; a biography (National Sunday School Union, 1921), by George W. Crutchley (page images at HathiTrust; US access only)
• The art of home candy making, with illustrations. (The Home candy makers, 1915), by Canton Home candy makers (page images at HathiTrust)
• Friedman's common-sense candy teacher (J. M. Bell, 1915), by Jacob Friedman and William Henry Kennedy (page images at HathiTrust)
• Home candy making (Arnold and company, 1911), by S. T. Rorer (page images at HathiTrust)
• The technology of bread-making. (The Northern Publishing Co., ltd., 1921), by William Jago (page images at HathiTrust; US access only)
• Art of baking (s.n.], 1893), by Herman Hueg (page images at HathiTrust)
• The candy cook book (Little, Brown, and company, 1917), by Alice Bradley (page images at HathiTrust)
• How to make candy (Macmillan, 1936), by Walter W. Chenoweth (page images at HathiTrust; US access only)
• Candy making as a science and an art. (Don Gussow, 1960), by Claude D. Barnett (page images at HathiTrust; US access only)
• Cakes, fillings, and frostings (P.F. Volland Co., 1920), by Elizabeth O. Hiller and P.F. Volland Company (page images at HathiTrust)
• Chosen sweets; a book of practical home made candy recipes (R.R. Donnelley & Sons Co., 1923), by Pearle Rose Short (page images at HathiTrust)
• Sweets for the family table (College Station, Texas : [Agricultural Extension Service, Texas A. & M. College System], [1953], 1953), by Texas Agricultural and Mechanical College System. Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Christmas time at home. (College Station, Texas : Texas Agricultural Extension Service, [1958], 1958), by Texas Agricultural Extension Service and United States Department of Agriculture (page images at HathiTrust; US access only)
• Christmas time at home (College Station, Texas : Texas Agricultural Extension Service, [1954], 1954), by Marie Tribble, Maeona Cox, Louise Mason, Frances Resonover, Texas Agricultural Extension Service, and United States Department of Agriculture (page images at HathiTrust; US access only)
• 101 candies (Paul Elder and Company, 1906), by May E. Southworth and Paul Elder and Company (page images at HathiTrust)
• The Wifesaver's candy recipes (Blue ribbon books, 1934), by Allen Prescott (page images at HathiTrust; US access only)
• The complete confectioner, pastry-cook, and baker. Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations (Lea and Blanchard, 1846), by Eleanor Parkinson (page images at HathiTrust)
• Le pâtissier pittoresque : contenant cent vingt-cinq planches gravées au trait, dont cent dix représentent une variété de modèles de pavillons, rotondes, temples, ruines, tours, belvédères, forts, cascades, fontaines, maisons de plaisance, chaumières, moulins et hermitages : précédé d'un traité des cinq ordres d'architecture, selon Vignole : auquel on a joint des détails des ordres cariatide, pœstum, égyptien, chinois et gothique, tirés du parallèle des monumens antiques et modernes (Chez MM. J. Renouard et Cie, libraires, Tresse, libraire, Mansut, libraire, Maison, libraire, 1842), by M. A. Carême (page images at HathiTrust)
• Confiseur moderne (Paris : A Chez Maradan, libraire, rue Pavee S. André-des-Arcs, no 16, an XI, 1803., 1803), by J.-J. Machet, Claude-François Maradan, and Imprimerie de Guilleminet (page images at HathiTrust)
• Francatelli's royal confectioner (London : Chapman and Hall, 193, Piccadilly, 1866., 1866), by Charles Elmé Francatelli and Chapman and Hall (page images at HathiTrust)
• Pâtissier royal parisien (Paris : Chez l'auteur, rue Neuve-St.-Roch, no 41 : Galerie de Bossange père, rue de Richelieu, no 60, 1828., 1828), by M. A. Carême (page images at HathiTrust)
• L'art du confiseur, ou, Manière simple et facile de faire toutes sortes de confitures au four et à la poële, dragées, pastilles, fruits confits, gelées, fruits à l'eau-de-vie, syrops et glaces : avec le procédé pour faire les pains d'épices d'Hollande, et quelques liqueurs fines les plus famées du Nord (A Paris : Chez l'auteur, rue Pastourelle, au Marais, au coin de la rue des Enfans-Rouges, maison du Cit. Dambrun : et en commission chez Fuchs, libraire, rue des Mathurins, an X, 1801., 1801), by Louise-Béate-Augustine Friedel (page images at HathiTrust)
• Manuels-Roret (Paris : A la Librarie encyclopédique de Roret, 1838., 1838), by M. Cardelli, Julia de Fontenelle (Jean-Sébastien-Eugène), J. Lionnet-Clémandot, and Librairie encyclopédique de Roret (page images at HathiTrust)
• Confiseur royal (Paris : Chez Tardieu-Denesle, libraire, quai de Grands-Augustins, no 37, 1818., 1818), by Louise-Béate-Augustine Friedel and Jacques-Henri Tardieu (page images at HathiTrust)
• Grand livre des patissiers et des confiseurs (Paris : Librairie E. Dentu, 3, Place de Valois (Palais-Royal), et dans toutes les grandes librairies, [1886?], 1886), by Urbain Dubois, E. Dentu, and Édouard Crété (page images at HathiTrust)
• Le mémorial des glaces et entremets de cuisine et pâtisserie : faisant suite au Mémorial de la pâtisserie : refermant 3.000 recettes, glaces, boissons, entremets, petits-fours, gaufres, confitures, gaufrettes, conserves de fruits, de jus, purées, pains d'épices, biscuiterie, confiserie, timbales, etc., etc. (Paris : En vente chez l'auteur, 81, rue Saint-Denis, chez tous les fournisseurs de la pâtisserie-cuisine et les libraires, 1911., 1911), by Pierre Lacam and P. Seurre (page images at HathiTrust; US access only)
• Les delices de la campagne, suitte du Jardinier françois : où est enseigné à preparer pour l'usage de la vie tout ce qui croist sur la terre, & dans les eaux : dedié aux dames mesnageres. (A Amsterdam : Chez Iean Blaeu, MDCLXI [1661], 1661), by Nicolas de Bonnefons, Joan Blaeu, and François Chauveau (page images at HathiTrust)
• The candy book (Published for Culinary Arts Institute, 1940), by Edna L Gaul, Ruth Berolzheimer, and Culinary Arts Institute (page images at HathiTrust; US access only)
• The art of sweetmaking : (bonbons, chocolates, fondants, marzipan, etc., etc.) (Confectionery & Cookery School, 1909), by Beatrice Manders (page images at HathiTrust; US access only)
• The new experienced English-housekeeper : for the use and ease of ladies, housekeepers, cooks, & c, written purely from her own practice : Being an entire new collection of original receipts which have never appeared in print, in every branch of cookery, confectionary, & c (Doncaster : Printed for the authoress by D. Boys, and sold by Mess. F. & C. Rivington, London, 1795., 1795), by Sarah Martin (page images at HathiTrust)
• The Complete confectioner, or, The whole art of confectionary, made easy ; with receipts for liqueures, home-made wines, &c. : the result of many years experience with the celebrated Negri and Witten. (London : Printed by J. Smeeton, for Mathews and Leigh, 1809., 1809), by Frederick Nutt (page images at HathiTrust)
• Complete economy of desserts (London : John Ebers and Co., Old Bond-Street, sold also by Hurst and Co. and Simpkin and Marshall, London ... [and 9 others in 8 other places], MDCCCXXIX [1829], 1829), by W. A. Jarrin, William Clowes, and John Ebers (page images at HathiTrust)
• Modeko (H. Killinger, 1922), by Adolf Heckmann (page images at HathiTrust; US access only)
• Sugar spoon recipes from the Domino sugar bowl kitchen. (New York, 1962), by American Sugar Refining Company (page images at HathiTrust; US access only)
• Der elegante Theetisch, oder, Die Kunst : einen glänzenden Zirkel auf eine geschmackvolle und anständige Art ohne grossen Aufwand zu bewirthen (W. Hoffman, 1829), by François Le Goullon (page images at HathiTrust)
• How to make and sell cakes and pastries (Bakers' Helper Co., 1938), by Joseph A. Lambeth (page images at HathiTrust; US access only)
• Homemade candy—sweet and dandy, by CPC International. Best Foods Division (Gutenberg ebook)
• Party Sweets, by Mary Blake (Gutenberg ebook)
• Der Pfefferkuchenbäcker und Lebküchler (in German), by F. H. Stegmann (Gutenberg ebook)
• How to Make Candy: A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. (Gutenberg ebook)
• The Art of Home Candy Making, with Illustrations, by Home Candy Makers (Gutenberg ebook)
• A Little Candy Book for a Little Girl, by Amy Harlow Waterman, illust. by Harriet O'Brien (Gutenberg ebook)
• Candy-Making at Home: Two hundred ways to make candy with home flavors and professional finish, by Mary M.‏ Wright (Gutenberg ebook)
• Frye's Practical Candy Maker: Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies, by George V. Frye (Gutenberg ebook)
• Candy-Making Revolutionized: Confectionery from Vegetables, by Mary Elizabeth Hall (Gutenberg ebook)
• The Candy Maker's Guide: A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (Gutenberg ebook)
• The Art of Confectionary: Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar., by Edward Lambert (Gutenberg ebook)

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