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 To preserve Barberries	13

Peaches whole	20

ripe Figs	26

To preserve Mulberries whole	28

Gooseberries Damsons or Plumbs	38

To keep Walnuts all the Year	47

Rhenish Cream	173

To make Gooseberry Cream	177

To make Hartshorn Flummery	188

Coriander Dragees	197

To make Pippin Knots	202

To make Syrup of Roses	209

To make a Syrup for a Cough or Asthma	213

ceipts contained in this Treatise To render	222

To make Spun Paste	54

fresh Orange Flower pralined	60

To make a Compote of Apples	67

To make Apricot Ices	74

To make Barberry Ices	77

Peach Marmalade	84

To put Peach Chips in Jelly 88 To put Peach Chips in Jelly	88

To put Fruit in Jelly	94

To make Lemon Cakes	101

clear Cakes of white Pear Plumbs	107

an ordinary Plumb Cake	113

To make little Queen Cakes	117

To make a Fashion Cake	128

To make Sugar Puffs	141

To make Rhubarb Tarts	147

a Cowslip Tart	153

To make Lemon Custard	155

CORDIAL WATERS	237

To make Ratafia	241

Cardamum Water ibid	247

a rich Cherry Cordial	253

To make compound Parsley Water	256

ENGLISH WINES	263

To make Raspberry Wine the French Way	270

To imitate Cyprus Wine ibid	288

To make Mead	290

To restore pricked Wines	296

To mend White or Rhenish Wines	300

To pickle Cucumbers	311

To pickle Red Cabbage	316

To pickle Smelts	333

Distilling in general is the Art of extracting Spirits from	339

Of Fruits and their different Species	345

To make Clove Water	352

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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