The Royal English and Foreign Confectioner: A Practical Treatise on the Art of Confectionary in All Its Branches, Comprising Ornamental Confectionary Artistically Developed : Different Methods of Preserving Fruits, Fruit Pulps, and Juices in Bottles, the Preparation of Jams and Jellies, Fruit, and Other Syrups, Summer Beverages, and a Great Variety of National Drinks, with Directions for Making Dessert Cakes, Plain and Fancy Bread, Candies, Bonbons, Comfits, Spirituous Essences, and Cordials : Also, the Art of Ice-making, and the Arrangement and General Economy of Fashionable Desserts
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adding afterwards allow almonds apple apricots baking basin basket become Biscuits boil bonbons bottle butter cakes candied caramel cherries cinnamon clean cold colour composition compote cover Cream Ice currants dessert directed dish dissolved drain dried drops equal essence fingers finish fire flavoured flour flowers foregoing four freeze fruit gill give green half hand hour Illustrations Imitation inch Ingredients jelly juice kind leaves lemon light liqueur Macaroons manner meringue minutes mould orange ornamental ounces oven paste peaches pears peel pieces pint pound prepared preserving Proceed pulp ready remove roll round royal salt screen shape sheet sides sieve sifted sugar slab slightly spoon stand stick stir sufficiently sugar surface syrup thick thin transparent turned vanilla whipped whipped cream whites of eggs whole yolks of eggs
Page 375 - ... for an hour and a half; at the end of that time they are to be unmoulded, cut up into slices an inch thick, coated all over, or at all events on the upper surface and sides, with the ready frozen chocolate ice, smoothed with a knife dipped in cold water, placed in an...
Page 152 - Cut some sheets of stout foolscap paper into bands measuring two inches in width ; then take a tablespoon and gather it nearly full of the composition by working it up at the side of the bowl in the form of an egg, and drop this slopingly upon the end of one of the bands of paper, at the same time drawing the edge of the spoon sharply round the base of the meringue, so as to give, it a smooth and rounded appearance resembling an egg ; fill the band of paper with a row of meringues, kept at an inch...