The Christmas Cookie Book was one of the surprise best selling cookbooks of 1949 -- and has, I imagine, gone on its merry way. For it proved more than a Christmas item. This is deliberately planned as a round the calendar book -- the arrangement of candies by season, with Winter directed to holiday specialities, fondant, chocolates, etc.; Spring, with Easter goodies highlighted -- nougat, spun sugar, and the ever popular fudge (school day variety as well as the creamy type); Summer- with marshmallows, jellies, brittles and hard candies; and Autumn for fruit and nut confections, taffy, caramels and lollipops. The introductory sections give a sales talk on the hows and whys of homemade candies, with basic advice on equipment, general directions on temperature testing and the reasons for failures. And the final chapters are directed to what might be commercial developments in quantity preparation. With candy making a favorite hobby for some who aren't too diet conscious- and a gift item and part time money maker for others, this should be popular.