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The Housekeeper's Valuable Present Lady's Closet Companion

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
Copyright Status: Public domain in the USA.
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.

V

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
PART IV.
To make capillaire 45
 
To make orgeat syrup 45
 
To make lemon syrup 46
 
Currant syrup 46
 
Marshmallow syrup 47
 
To make rasberry vinegar 47
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