The Bride's Cook Book

A wedding present from the advertisers, San Francisco, c.1918 — a young wife's whole cookery course, paid for by the Blue Bird washer, the Portland Studio and Ghirardelli's chocolate.

Confections

8 recipes in this part of The Bride's Cook Book.

Maple Creams

3 Cups Maple Syrup 1 Pound Grated Maple Sugar 1 Cup Thick, Sweet Cream Boil the sugar and cream to "soft ball" stage; beat with a silver…

Popcorn

A Splendid substitute for sugar sweets. Pop the dried corn in a regular popper or a covered iron frying pan, shaking vigorously and taking…

Stuffed Prunes and Dates

Delicious confections to use instead of candy. Soak the prunes overnight, dry, and stuff with chopped nuts, raisins, or apricots. Wash the…

Parisian Sweets

Another sweet which is very good. Use equal quantities of figs, dates, and nuts. The nuts may be omitted and prunes or raisins added. Put…

Yellow Jack

To one quart of yellow corn syrup which has been boiled for thirty minutes add one-half teaspoon bicarbonate of soda which has been rubbed…

Peanut Honey Candy

1 Cup Butter 2 Cups Honey 1 Cup Boiling Water Pinch Soda Boil to a hard ball, and pour over a layer of rolled peanuts, which have been…

Chocolate Caramels

2 Cups Honey 1 Teaspoon Cinnamon or Vanilla Pound Cocoa 3/4 Pound Pecan Nuts 2 Pounds Sweet Almonds Cut the nuts fine and boil them with…

French Candies

1 Cup Water 1 Cup Gelatine 4 Cups Honey Melt the gelatine in the water, stirring well. When it has become a soft paste, add the honey…

Rights & ReuseThe complete text of The Bride's Cook Book (1917) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.