The Housekeeper's Valuable Present Lady's Closet Companion

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Author: Abbot Robert

Title: The Housekeeper's Valuable Present Lady's Closet Companion

Release Date: 2019-01-09

Type book: Text

Date added: 27 March 2019

Count views: 15

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The cover image was created by the transcriber and is placed in the public domain.

THE
HOUSEKEEPER’s
VALUABLE PRESENT:

OR,

Lady’s Closet Companion.

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.

With a Variety of other useful and elegant Articles.

By ROBERT ABBOT,

Late apprentice to Messrs. Negri & Gunter,

Confectioners, in Berkeley Square.

PRINTED FOR THE AUTHOR;

And sold by C. COOKE, No. 17, Pater-noster Row;

and all other Booksellers in Town and Country.

[Price 2s. sewed, or 2s. 6d. neatly bound.]

III

PREFACE.

DURING the course of my apprenticeshipwith Messrs. Negri andGunter, in Berkeley Square, manyhousekeepers to noblemen and gentlemen,on special occasions, were frequentlypresent, in order to observe ourpeculiar method of preparing confects.

Since I left Messrs. Negri andGunter, I have had frequent applicationsfrom those persons, as well asothers, for receipts and informationrespecting improvements and additionsto this art. But being engaged in theservice of several noblemen, and therebydeprived of the opportunity of attendingto the numerous applications from respectivehousekeepers for New Receipts,I determined to form the followingTreatise, that they might present it totheir friends; and that it might supplythe place of personal application, I havecomprized in it every article that is necessaryto render the reader a proficientin the art.

From the nature of my occupation,and the time necessary to acquire a dueknowledge of it, I cannot be supposedqualified to write in a masterly stile;and am therefore inclined to hope thecandid reader will be disposed to overlookIVany little errors that may be observedin this Treatise, considering itnot as the production of a scholar, butthe essay of a man, who has devoted thegreater part of his life to the pursuit ofthe art under consideration.

I presume my having served an apprenticeshipto men of such eminencein the line of Confectionary, and suchrespectability in their connections asMessrs. Negri & Gunter, that it willbe considered as a recommendation ofthe following sheets; and as all theTreatise I have seen contain only oldand exploded Receipts, render it necessarythat something new should appearon the subject; and as the receipts Ihave given are the result of my ownpractice and experience, I think it willadd a sanction to the present undertaking.

Upon the whole, as I have not omittedany article that can be useful tohousekeepers in particular, and familiesin general, I trust I have not arrogatedto myself a right to which I have noclaim, in prefixing to my work thetitle of

THE HOUSEKEEPER’S VALUABLE PRESENT.

R. ABBOT.

CONTENTS.

PART I.

	Page.
To clarify sugar	13

To boil sugar to the degree called smooth	14

To boil sugar to the degree called pearled	15

To boil sugar to the degree called blown	15

To boil sugar to the degree called feathered	16

To boil sugar to the degree called crackled	16

To boil sugar to the degree called carmelled	16

PART II.

To preserve oranges or lemons whole	17

To preserve cherries without stones	18

To preserve cherries with stones	19

To preserve white pea plums	19

To preserve yellow plums commonly called yellow margates	20

To preserve damascenes	21

To preserve mogul, or large egg plums	21

To preserve whole strawberries	22

To preserve barberries in bunches	23

To preserve red currants in bunches	23

To preserve green gage plums	24

To preserve green orange plums	25

To preserve apricots	25

To preserve green apricots	26

To preserve green gooseberries	27

VITo preserve angelica	28

To preserve apricot, or peach chips	28

To preserve figs	29

To preserve dried cherries	30

To preserve peaches whole	30

To preserve pine apple chips	31

To preserve pine apples whole	31

To preserve medlars	32

To preserve pears	33

To preserve green leaves	33

To preserve green grapes	34

To preserve wine sour plums	35

To preserve green limes	35

PART III.

Rasberry jam	36

Apricot jam	37

Peach jam	37

Pine apple jam	38

Barberry jam	38

Currant jam	39

Quince marmalade	39

Quince paste	39

Orange marmalade	40

Strawberry jam	40

Orange paste	41

VIIPippin paste knots	41

Scotch marmalade	42

Orgeat paste	42

Almond paste	42

Marshmallow paste	43

Strasbourgh paste, or lozenges	44

Black currant paste	44