Flour Confectionery: Recipes and Methods – Reg A. Wright (1931)

A very detailed book on flour and pastry-making, with techniques and recipes on a variety of pastries. Also with charming old advertisements to the front of the book, and black-and-white plates with examples.

Contents include:

1. Powder Goods
2. Fermented Goods
3. Puff Patry
4. Short Pastry
5. Biscuits
6. Small Cakes
7. Pound Cakes
8. Sponge Goods
9. Meringues
10. Choux Patry
11. Decarted Cakes
12. Sugar, Icings, etc
13. Syrups
14. Wedding Cakes, etc
15. Nougats

And more.