The Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy
Containing the Most-approved Receipts for Making All Kinds of Pastry, Patties, Tarts, Pies, Puddings, Jellies, Blanc-manger, Ice and Other Creams. With Directions for Making Bride Cake, Savoy, Sponge, Almond, Ratafia, and Rout Cakes, Macaroons, Almond Rocks, Raspberry Biscuits, Buns, Bath-buns, Tea-cakes, &c. The Best Methods of Preserving Fruit; the Art of Sugar-boiling: Making Lozenges, Drops, Pipe, Barley-sugar, Carraway Comfits, Twist, &c. As Practised at the Principal Establishment in London