Being A New And Complete Art Of Preparing Confects, According To Modern Practice


Comprized under the following Parts; viz.

I.    Different Methods and Degrees of boiling and clarifying Sugar.
II.    Methods of preserving various Fruits in Syrups, &c.
III.    Methods of making Marmalades, Jams, Pastes, &c.
IV.    Methods of making Syrups, Custards, Jellies, Blanch-mange, Conserves, Syllabubs, &c.
V.    Methods of preserving various Fruits in Brandy.
VI.    Methods of making a Variety of Biscuits, rich Cakes, &c. &c.
VII.    Methods of mixing, freezing, and working Ice Creams.
VIII.    Methods of preparing Cordials and made Wines.