22400004100 Digitized by the Internet Archive in 2016 https://archive.erg/details/b2807886x TH E CONFECTIONER’S AND PASTRY-COOK’S GUIDE: OR, * CONFECTIONERY MADE EASY: CONTAINING THE MOST APPROVED RECEIPTS FOR MAKING . ALL KINDS OF PASTRY, PATTIES, TARTS, PIES, PUDOINGS, JELLIES, BLANC- MANGE^ ICE AND OTHER CREAMS. WITH DIRECTIONS FOR MAKING BRIDE CAKE, ROUT CAKES, BUNS, TEA CAKES, ETC. THE BEST METHODS OF PRESERVING FRUIT; ART OF SUGAR-BOILING; &c. &c. IS? (5HS<S)1R<5HE PRACTICAL CONFECTIONER AND PASTRY-COOK. TO WHICH ARE ADDED PRACTICAL INSTRUCTIONS FOR FAMILY BREAD BAKING, FOURTEENTH EDITION, REVISED AND IMPROVED, WITH MANY IMPORTANT ADDITIONS. LONDON: DEAN & SON', St. Dunstan’s Buildings, St. Dunstan’s Court, 160a, Fleet Street. Price One Shilling and Sixpence. Jt\ ISIo SkuH.. 101 0'J WELLCOME INSTITUTE LIBRARY Coll. weiMQmec |<3 3 C2T _ PREFACE. The cook, domestics generally, and those of the busi- ness unacquainted with the Loudon practice, will find this work a useful acquisition, as it will give them the most approved manner in which articles are manufac- tured by the generality of the trade. I have endeavoured to describe the different receipts in as plain and concise a manner as possible, and at the same time, to convey an idea of the variations which are made in many of the mixtures by the trade, for there is scarcely a shop, but has some peculiar method of its own, or variation in the quantity of ingredients used to manufacture many articles; but to describe each particularly would be almost an herculean labour, and of no advantage to persons who want a proper method to guide them, without attending to every person’s whim, many of them trivial and useless. I have made this remark, principally for young men of the business, who wish to seek experience, that they may endeavour to learn, in the first place, what the annearance and nature of each article should be; and secondly, the best method of manufacturing that arti- cle, with the necessary quantity of ingredients, and the B ir PKKFACE. method of mixing, so as to cause those appearancea which every article should possess. Many of the receipts I have described in a different manner to what I should otherwise have done; con- sidering, this work, would be as much required by domestics, as by persons in the trade. The Second Tart will be better adapted for the latter, as Hard Bis- cuits, and Gingerbread, are not so much needed by housekeepers, neither have they the necessary conveni- ence, for making and baking them. Hoping this will prove as useful as is intended, is the wish of Your humble servant, GEO. READ. In preparing this edition, I have endeavoured to enhance the value and general utility of the work, by many important additions and alterations, especially in tbs department connected with Pastry. I ART OF CONFECTIONARY PASTRY. TO CHOOSE AND PREPARE BUTTER FOR PUFF PASTE.

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22400004100 Digitized by the Internet Archive in 2016 https://archive.org/details/b2807886x TH E CONFECTIONER’S AND PASTRY-COOK’S GUIDE: OR, * CONFECTIONERY MADE EASY: CONTAINING THE MOST APPROVED RECEIPTS FOR MAKING . ALL KINDS OF PASTRY, PATTIES, TARTS, PIES, PUDDINGS, JELLIES, BLANC-MANGE, ICE AND OTHER CREAMS. WITH DIRECTIONS FOR MAKING BRIDE CAKE, ROUT CAKES, BUNS, TEA CAKES, ETC. THE BEST METHODS OF PRESERVING FRUIT; ART OF SUGAR-BOILING; &c. &c. [illustration: business seal] PRACTICAL CONFECTIONER AND PASTRY-COOK. TO WHICH ARE ADDED PRACTICAL INSTRUCTIONS FOR FAMILY BREAD BAKING, FOURTEENTH EDITION, REVISED AND IMPROVED, WITH MANY IMPORTANT ADDITIONS. LONDON: DEAN & SON, St. Dunstan’s Buildings, St. Dunstan’s Court, 160a, Fleet Street. Price One Shilling and Sixpence. Jt\ ISIo SkuH.. 101 0'J WELLCOME INSTITUTE LIBRARY Coll. weiMQmec |<3 3 C2T _ PREFACE. The cook, domestics generally, and those of the business unacquainted with the Loudon practice, will find this work a useful acquisition, as it will give them the most approved manner in which articles are manufactured by the generality of the trade. I have endeavoured to describe the different receipts in as plain and concise a manner as possible, and at the same time, to convey an idea of the variations which are made in many of the mixtures by the trade, for there is scarcely a shop, but has some peculiar method of its own, or variation in the quantity of ingredients used to manufacture many articles; but to describe each particularly would be almost an herculean labour, and of no advantage to persons who want a proper method to guide them, without attending to every person’s whim, many of them trivial and useless. I have made this remark, principally for young men of the business, who wish to seek experience, that they may endeavour to learn, in the first place, what the appearance and nature of each article should be; and secondly, the best method of manufacturing that article, with the necessary quantity of ingredients, and the B ir PKKFACE. method of mixing, so as to cause those appearancea which every article should possess. Many of the receipts I have described in a different manner to what I should otherwise have done; considering, this work, would be as much required by domestics, as by persons in the trade. The Second Tart will be better adapted for the latter, as Hard Biscuits, and Gingerbread, are not so much needed by housekeepers, neither have they the necessary convenience, for making and baking them. Hoping this will prove as useful as is intended, is the wish of Your humble servant, GEO. READ. In preparing this edition, I have endeavoured to enhance the value and general utility of the work, by many important additions and alterations, especially in tbs department connected with Pastry. ART OF CONFECTIONARY PASTRY. TO CHOOSE AND PREPARE BUTTER FOR PUFF PASTE.

The confectioner's and pastry-cook's guide, or, Confectionery made easy ...