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The Artofsweet-Aaki/Ig by Beatrice Manders

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The Artofsweet-Aaki/Ig by Beatrice Manders THE ARTOFSWEET-AAKI/IG BY BEATRICE MANDERS. BHIB3NS. CftSCSLATES F2NPANTS. MARZIPAN. This is a reproduction of a book from the McGill University Library collection. Title: The art of sweetmaking : (bonbons, chocolates, fondants, marzipan, etc., etc.) Edition: 3rd ed., enl. and rev. Author: Manders, Beatrice Publisher, year: London : Confectionery & Cookery School, [1909] The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-77096-096-1 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library THE ART OF SWEETMAKING (Bonbons, Chocolates, Fondants, Marzipan, etc., etc.). BY BEATRICE MANDERS. Principal of the Confectionery and Cookery School, 14, Yeoman's Row, S.W. First-class Diplomee N.T.S.C. ; Medallist Cookery and Food Association; Four Silver and Two Bronze Medals Artistic Cookery and Confectionery. Late Cookery Instructress Campden Technical Institute, Notting Hill, THIRD EDITION. ENLARGED AND REVISED. Qontton : CONFECTIONERY AND COOKERY SCHOOL, 14, YEOMAN'S ROW, S.W. [ALL RIGHTS OF TRANSLATION RESERVED.] ENTERED HT STATIONERS' HKLL. PREFACE TO THIRD EDITION. HIS little book has been written at the repeated T request of my past and present pupils, and in order to satisfy the numerous enquiries which reach me for an inexpensive and practical book on Sweetmaking. The success of the first and second editions has passed my expectations, 4,000 copies having been sold during the last eight years. As far as I know there is no other English book on the subject of any use to the amateur who wishes to make only a few sweets at a time. The few books already published on confectionery are written entirely for the trade, and the proportions are naturally large ; they also presuppose some technical knowledge of the use of machinery. I have collected the following recipes during the last ten years. Many have been given me by American and Australian pupils, and I have tested them again and again in my school. Some have been picked up during my travels, and many of the best were taught me by chefs in Paris. I am very glad to have been the means of reviving the pretty art of Sweetmaking among women, and hope this small work will save many from wasting time and materials. To the confectioners who have helped me, both at home and abroad, I give my hearty thanks. I hope they will look indulgently upon a work which does not pretend to be of use to those from whom I have learnt so much. B. M. MANDERS. LIST OF UTENSILS REQUIRED FOR SWEETMAKING. i Marble Slab. *i Thermometer. *i Pese Sirop. i Scraper. i Pair of Scissors. i Hair Sieve. *i Caramel Cutter. *i Rubber Fondant Mat. *2 or 3 Double Marzipan Moulds. *3 or 4 Tin Marzipan Moulds. *2 or 3 Forks. *2 or 4 Spatulas. i Rolling Pin. Essences and Colourings. i French Cook's Knife. Grease Proof and Wax Paper. *i Crystallizing Tray and Wire. 2 Saucepans. * Starch Tray. * Only to be obtained Retail from Miss MANDERS, Confectionery and Cookery School, Yeoman's Row, Brompton Road, London, S.W. PRICE LIST ON APPLICATION. STARCH TRAY. SCRAPER. PESE SIROP, INDEX. Chapter. Page. American Pinache X. 70 Acid Drops (183) XI. 82 Almonds: Burnt (167-8) XI. 77 Candied (195) XI. 85 Candy (go) VI. 46 Devilled (191) XI. 84 Hardbake (52) IV. 33-34 Kisses: Cream (82) VI. 44 Pink (83) VI. 44 Moss (140) X. 67 Paste (151) X. 70 Praline Duchesse (170) XI. 78 Princess (166) XI. 76 Rock: French (51).. IV. 33 Ordinary (55) IV. 34 Salted (192) .'. XI. 84 Sugared (169) .. XI. 78 Toffee (45, 56) IV. 3]>32,3 5 American Candies (77-78) VI. 43 American Degrees I. 15 Angelica Rolls (152) X. 70 Angels'Food (127) .. IX. 62 Apple Rock, American (185) XL 83 Apple Sticks (184) XI. 82 Barcelona Nuts (193, 194) XI. 84-85 Barley Sugar (47) IV. 32 Berlingots (53) IV. 34 Black Currant Jujubes (130) IX. 62 Bonbons a l'Anisette (174) XI. 79-80 Brandy Ball (196) XI. 85 Brilliantine (149) X. 69-70 Burnt Almonds (167-168) XI. 77 Butter Chocolate Cream Candy (96) VI. 47-48 Butter Scotch, see under Toffees. Cachous (147) X. 69 Caramels: Cutter for, description and use of h 14-15 General method of making (58) V. 37-38 Unwrapped: American: Chocolate (61) V. 39 Cocoanut (62) V. 39 Qreams (67-68) v. 40 Caramels: contd: Chapter. Page. Unwrapped: contd.: Chestnuts, Glaces au Caramel (73) V. 41 Cupidos (198) XL 86 Chocolate: French (59).. V. 38 Opera Cream (71) V. 4i Ordinary (60) V. 38 Cream : Opera (70, 72) V. 4i Ordinary (69) V. 40 Fruit (75) V. 42 Maple (63-64) V. 39 Ordinary (58) V. 37 Walnut (145) X. 68-9 Wintergreen (76) V. 42 Wrapped: American : Cream (67) V. 40 Raspberry (65) V. 39-40 Shellbark (74) V. 42 Ordinary (57) V. 37 Vanilla (66) V. 40 Centres: Butter Scotch (50) IV. 33 for Chocolates (107) VIII. 54 Fondant: Fancy (10, 11) II. 19 Plain (1) II. J7 Nougat for (99-100) VII. 50 Cherry: Fondant(23) II. 23 Kisses: Cream (81) VI. 44 Pink (83) VI. 44 Chestnuts, Glaces au Caramel (73) V. 41 Chocolates : Buttons (no) .. VIII. 54 Candies: Almond Maple Cream (84) VI. 44 Butter, Cream (96) VI. 47-48 Plain (92) VI. 46 Caramels : American (61) V. 39 French (59) V. 38 Opera Cream (71).. V. 41 Ordinary (60) V. 38 Centres for (107) VIII. 54 Creams: French (108) VIII. 54 Jordan (119) VIII. 57 Lozenges (178) XL 81 Noisette (118) VIII. 57 Chocolate: Creami contd. Chapter. Page Au Nougat (109) .. VIII. 54 Plain (105) VIII. 53 Shapes for (1) II. 17 Croquettes (106) VIII. 53 Fondants: For coating (20) .. II. 22 Cocoanut (13) II. 20 Ordinary (21) II. 22 Kisses (155) X. 71 Nougatines ; Almond (113, 114) VIII. 55-56 Glace for (116) VIII. 56 Walnut (115) VIII. 56 Pignolia (156) X. 7i Praline (117) VIII. 56-57 Praline (189) XL 83 Truffles: Chambery (112) VIII. 55 Ordinary (in) VIII. 55 Walnuts (154) X. 7i Coating, Fondant Cream for (2) II. 18 Cocoanut: Candy: Brown (85) VI. 45 White (86) VI. 45 Caramels, American (62) V. 39 Cream Lozenges (179).. XL 81 Fondants: Chocolate (13) II. 20 Plain (14) .. II. 20 Ice (161-162) XL 74 Kisses : Brown (79) VI. 43 Pink (83) VI. 44 White (80) VI. 43 Toffee (40) IV. 30 to Colour Sugar I. 16 Cook's Knife, French I. 15 Cream Brochettes (142) X. 67-68 Creams: Lemon (134) X. 65 Lozenge Paste (177) XL 81 Neapolitan (139) X, 66-67 Peppermint (see Peppermint Cream) Raspberry (137).. X. 66 Strawberry (136) X. 65-66 Tangerine (135).. X. 65 Croquettes, Chocolate (106) VIII. 53 Crystallized Flowers (160) XL 73-74 Crystallizing: Almond Cream Kisses (82) VI. 44 Syrup for Fondants (ig) 22 Crystallizing: contd.: Chapter. Page Tray for, description and use of I. 14 Danish Butter Scotch (49) . IV. 33 Dates, Diamantees (33) III. 28 Devilled Almonds (191) XL 84 Dipping, Syrup for (3) II. 18 Edinburgh Rock (95) VI. 47 English Degrees I. 15 Everton Toffee (37) .. IV. 29 Filbert Paste, Candied (94). VI. 47 Fondants : Centres II. J7 Cherries (23) II. 23 Chocolate (21) .. II. 22 Cocoanut (13-14) II. 20 Cream (2-143) .. X. 68 Lemon (6) II. 18 for Moulding (16) II. 21 Moulds for, description and care of I. 14 Pineapple (5) II. 18 Pistachio (9) II. 19 Plain (1-2) II. 17-18 Plain Cream Squares (1 II. 20 Raspberry (4) II. 18 Rose (8) II. 19 for Starch Moulds (18). II. 21 Strawberries (24) II. 23 Syrup for Crystallizing 19) II. 22 Violet (7) II. 19 French Jellies (133) . • IV. 63 French Strawberry Drops (181) XL 82 Fruit: Caramels (75) V. 42 Jellies (132) IX. 63 Pastilles (180) XL 81-82 Fudge (199) XL 86 German Marzipan (32) III. 28 Glace for Nougatines (116).. VIII. 56 Gum : Drops (131) IX. 63 Pastilles (128) IX. 62 Hardbake : Almond (52) IV. 33-34 Sienese (186) XL 83 Honey Nougat, Mexican (103) VII. 5i Jelly Rolls (121) IX. 59-60 Jordan Creams (119} VIII. 57 Jujubes (120) IX. 59 Kisses : Almond : Cream (82) VI. 44 Pink (83) VI. 44 Chocolate (155) X 7i 10 Kisses: contd.: Chapter. Page. Cocoanut: Brown (79) VI. 43 Pink (83) VI. 44 White (80) VI. 43 Cherry: Cream (81) VI. 44 Pink (83) VI. 44 Knife, French Cook's I. 15 Liqueurs: Bonbons (190) XL 84 Moulds for, description and care of . I. 14 Lozenges: Cream: Chocolate (178) XL 81 Cocoanut (179) XL 81 Paste (177).. XL 81 Paste (146, 148) X. 69 Marrons: Deguises (165) .. XI. 76 Glaces (164) XL 75 Marsh Mallows (126) IX. 61-62 Marzipan: French (31) III. 27-28 German (32) III. 28 in Moulds (29) .. III. 26 Moulds, tin, for (30) III. 27 Mushrooms (30).. III. 27 Plain (26) III. 25 Rolls (28) Ill, 25^26 Slices (27) III. 25 Mexican Honey Nougat (103) VII. 5i Mint Fondanettes (158) X. 7i Mocha Walnuts (153) X. 70 Molasses: Candy (87) VI. 45 Candy, American (78) VI. 43 Walnut (54] IV. 34 Moss Almonds (140).. X. 67 Moss Walnuts (141).
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