The Housekeeper's Valuable Present; Or, Lady's Closet Companion: Being a New and Complete Art of Preparing Confects, According to Modern Practice

By cook Robert Abbot

"The Housekeeper's Valuable Present; Or, Lady's Closet Companion" by cook Robert Abbot. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

• Language: English
• Publisher: Good Press
• Release date: Nov 22, 2019
• ISBN: 4057664633163

Book preview

Robert cook Abbot

The Housekeeper's Valuable Present; Or, Lady's Closet Companion

Being a New and Complete Art of Preparing Confects, According to Modern Practice

Published by Good Press, 2022

[e-mail]

EAN 4057664633163

Table of Contents

PREFACE.

PART I.

To clarify Sugar.

To boil Sugar to the Degree called Smooth .

To boil Sugar to the Degree called Pearled .

To boil Sugar to the Degree called Blown .

To boil Sugar to the Degree called Feathered .

To boil Sugar to the Degree called Crackled .

To boil Sugar to the Degree called Carmelled .

PART II.

To preserve Oranges or Lemons whole.

To preserve Cherries without Stones.

To preserve Cherries with Stones.

To preserve White Pea Plums.

To preserve yellow Plums commonly called yellow Margates.

To preserve Damascenes.

To preserve Mogul, or large Egg Plums.

To preserve whole Strawberries.

To preserve Barberries in Bunches.

To preserve Red Currants in Bunches.

To preserve Green Gage Plums.

To preserve Green Orange Plums.

To preserve Apricots.

To preserve Green Apricots.

To preserve Green Gooseberries.

To preserve Angelica.

To preserve Apricot, or Peach Chips.

To preserve Figs.

To preserve dried Cherries.

To preserve Peaches whole.

To preserve Pine Apple Chips.

To preserve Pine Apples whole.

To preserve Medlars.

To preserve Pears.

To preserve Green Leaves.

To preserve Green Grapes.

To preserve Wine Sour Plums.

To preserve Green Limes.

PART III.

Rasberry Jam.

Apricot Jam.

Peach Jam.

Pine Apple Jam.

Barberry Jam.

Currant Jam.

Quince Marmalade.

Quince Paste.

Orange Marmalade.

Strawberry Jam.

Orange Paste.

Pippin Paste Knots.

Scotch Marmalade.

Orgeat Paste.

Almond Paste.

Marshmallow Paste.

Strasbourgh Paste, or Lozenges.

Black Currant Paste.

PART IV.

To make Capillaire.

To make Orgeat Syrup.

To make Lemon Syrup.

Currant Syrup.

Marshmallow Syrup.

To make Rasberry Vinegar.

To make Grape Essence, or Syrup.

To make Orange Essence.

Pine Apple Syrup, or Essence.

To make Currant Jelly.

To Candy Eringo Root.

To Cand Orange, or Lemon Peel.

Black Currant Jelly.

To make a Comport of Pippins.

Comport of Oranges.

To make Clear Cakes of the Jelly of any Fruit.

Calves-Foot Jelly.

Clear Orange Jelly.

Blanch Mange.

Ge Mange.

To make Lemonade.

To make Orgeat for present Use.

To make Orangeade.

To make Orange Prawlins.

Red Burnt Almonds.

Cedraty Essence.

To make a Conserve of Hips.

Conserve of Roses.

Conserve of Orange Flowers.

Rock Candy.

To make Gum Paste.

Mulberry Syrup.

PART V.

Cherries in Brandy.

Apricots in Brandy.

Peaches in Brandy.

Mogul Plums in Brandy.

Green Gages in Brandy.

Pears in Brandy.

PART VI.

Savoy Biscuits.

Spunge Biscuits.

Palace Royal Biscuits.

Royal Heart Biscuits.

Diet Bread Cakes.

Naple Biscuits.

Orange Heart Biscuits.

Queen Cakes.

Champaign Biscuits.

Fine Rusks.

French Rusks.

Yarmouth Cakes.

Tunbridge Water Cakes.

Cedraty Biscuits.

Italian Cakes.

Common Maccaroons.

French Maccaroons.

Ratafia Biscuits.

Orange Biscuits.

Spanish Rusks.

Merenges.

Ginger Cakes.

Ginger-Bread Nuts.

Filbert Biscuits.

Sweetmeat Biscuits.

Rock Almond Biscuits.

Syringe Biscuits.

Italian Maccaroons.

Milfruit Biscuits.

Marchpane Biscuits.

Biscuit Drops.

To make a Savoy Cake.

To make a Spunge Cake.

To make a Plum Cake.

To make a Rice Cake.

To make an Almond Cake.

To make a Ratafia Cake.

To make Anniseed Cakes.

Cinnamon Drop Biscuits.

PART VII.

Freezing of Ice.

To prepare the Cochineal for colouring different Sorts of Ice.

Ice Creams, or Rasberry Ice.

Strawberry Jam,

Apricot Ice.

Pine Apple Ice.

Barberry Ice.

Biscuit Ice.

Pistachia Ice.

Fresh Gooseberry Ice.

Chocolate Ice.

Fresh Rasberry Ice.

Fresh Strawberry Ice,

Royal Cream.

Lemon Cream.

Orange Cream,

Burnt Cream.

Plain Ice.

Coffee Ice.

Tea Ice ,

Ratafia Ice.

Vernella Ice.

Orange Ice.

Lemon Ice.

Cedraty Ice.

Grape Ice.

Rasberry Water.

Currant Water.

Cherry Ice.

Punch Ice.

Pear Ice.

PART VIII.

To make Raisin Alder Wine.

Orange Wine.

Damascene Wine.

Gooseberry Wine.

Cowslip Wine.

Birch Wine.

Rasberry Wine.

Blackberry Wine.

Cherry Wine.

Currant Wine.

To make Raisin Wine.

To make Sage Wine.

To make Clear Wine.

To make Mead.

To make White Mead.

To make Milk Punch.

To make Citron Water.

Ratafia Cordial.

Orange