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

To clarify Sugar PAGE	1

To preserve Barberries 4	4

The Dutchess of Clevelands Receipt for preserving	8

Apricots green	16

Fruit green	22

Grapes in Clusters with one Leaf when	28

Gooseberries Damsons or Plumbs	38

To make Spun Paste	54

clear Lemon Cream	167

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

fresh Orange Flower pralined	60

To make Pomegranate Conserve	65

of baked Wardens	71

To make Barberry Ices	77

Peach Marmalade	84

To put Peach Chips in Jelly	88

To put Fruit in Jelly	95

To make Lemon Cakes	101

clear Cakes of white Pear Plumbs	107

an ordinary Plumb Cake	113

To make little Queen Cakes	117

Bean Cakes ibid	123

To make a Fashion Cake	128

Wafers ibid	138

To make Sugar Puffs	141

To make Rhubarb Tarts	147

for Lent	154

To make Lemon Custard	155

ceipts contained in this Treatise To render	222

CORDIAL WATERS	237

To make Ratafia	241

Cinnamon 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 make Gilly flower Wine	288

To make Mead	290

To restore pricked Wines	296

To mend White or Rhenish Wines	300

To pickle Cucumbers	310

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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