The Complete Confectioner, Or, Housekeeper's Guide: To a Simple and Speedy Method of Understanding the Whole Art of Confectionary; the Various Ways of Preserving and Candying, Dry and Liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. ... the Different Ways of Clarifying Sugar ... Also the Art of Making Artificial Fruit ... To which are Added Some Bills of Fare for Deserts for Private Families

J. W. Meyers, 1800 - Confectionery - 360 pages

very nice :)

To clarify Sugar	1

The Dutchess of Clevelands Receipt for preserving	8

To preserve Barberries	13

Walnuts green	31

Gooseberries Damsons or Plumbs	38

To parch Almonds	43

Paste of green Apricots	49

To make Spun Paste	54

ibid	188

To make fine Citron of green Melons	202

To make Syrup of Roses	209

To make a Syrup for a Cough or Asthma	213

of Water Cresses	221

experience of thirty years a compilation	222

CORDIAL WATERS	237

To make Cardamum Water	242

The Use of this Water	250

OILS	260

Raisin Wine	268

Wine of Mint Balm	284

I	290

General Observations	292

To sweeten Wine ibid	298

General Observations	302

ibid	309

Walnuts green	315

To pickle Red Cabbage	316

ondemna Gerkins	322

Distilling in general is the Art of extracting Spirits from	339

Of Fruits and their different Species	345

Title	The Complete Confectioner, Or, Housekeeper's Guide: To a Simple and Speedy Method of Understanding the Whole Art of Confectionary; the Various Ways of Preserving and Candying, Dry and Liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. ... the Different Ways of Clarifying Sugar ... Also the ...
Authors	Hannah Glasse, Maria Wilson
Edition	reprint
Publisher	J. W. Meyers, 1800
Original from	Harvard University
Digitized	Jul 9, 2007
Length	360 pages

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