Publisher's Synopsis
"Mary Elizabeth," in "My Candy Secrets," has, in a veritable edition deluxe, said the last word on the confection of sweets. American dinners rarely include that weird product of English taste, the "savory" after the sweets, but no American dinner is complete without bon-bons, and bon-bons as exquisite as possible. It has been long admitted that the United States is the only country in which perfect ices-especially those made with cream-are produced, but of late our country has led the world in the "creation" of candies. "Mary Elizabeth" leads a carnival of candies, -a saturnalia of sweets. And if you are systematic, and have a certain touch of genius, you may learn to make them yourself; but you must take pains. The simple table of contents would send Aladdin and all the heroes of the "Arabian Nights," who had to content themselves with chunks of "Turkish Delight" and peppered cream cakes, into ecstasies. It might be read as an accompaniment to a recitation of parts of Omar Khayyam or Tennyson's "Dream of Fair Women."
-"The Bookman: A Review of Books and Life," Volume 52
