From their school in Chicago the Popes have compiled a recipe book to take the guesswork out of homemade confections and provide guaranteed sweets if instructions are followed accurately. The measures, material and equipment for creamed, hard, pulled candies, for fondants, fudges, divinity varieties, caramels and butterscotch, taffies, marshmallows, glace, coconut, toffees, popcorn, marzipan, chocolate dipped, and miscellaneous, decorated temptations for the sweet tooth -- all steps of procedure are explained in careful detail. This is for the cook with spare time for such treats, for the family that always has candy in the house, for the something special on the cookbook shelf.