A helpful recipe book on how to make cakes, syrups, jams, pastries, etc. A great way to learn older methods of baking, including tips such as how to clarify or boil sugar, how to make your own self-raising flour, how to preserve yeast and such.
Contents:
- The Clarifying and Boiling of Sugar
- Icings, Aromatic and Coloured Sugars
- Syrups or Fruit Juices and Compotes
- Jams and Fruit Pastes
- Sweetmeats, Bon-Bons, etc
- Fruit and Other Jellies
- Preserved or Crystallized Fruits
- Fruits in Brandy
- Bottled Fruits
- Creams, Ices and Custards
- Pastry, etc
- Luncheon and Dinner Sweets
- Macaroons, Rout Cakes, Biscuits
- Wafers, Savoy, Sponge and Other Biscuits
- Meringues and Soufflage Cakes
- Cakes, Rich and Plain, Decorated and Simply, and Buns
- Small French Pastry Choux, Bouchees, Eclairs, Tartlets, etc
- Miscellaneous Recipes
