The Housekeeper's Valuable Present

About this eBook

Author

cook Robert Abbot

Title

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

Credits

Produced by The Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

Subject

Confectionery -- Early works to 1800

Category

Text

Project Gutenberg

eBook-No. 58663

Release Date

January 9, 2019

Copyright

Public domain in the USA.

Contents

1. 1.THE HOUSEKEEPER’s VALUABLE PRESENT:
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.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 .
5. 5.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.
6. 6.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.
7. 7.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.
8. 8.PART V. — Cherries in Brandy. — Apricots in Brandy. — Peaches in Brandy. — Mogul Plums in Brandy. — Green Gages in Brandy. — Pears in Brandy.
9. 9.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.
10. 10.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.
11. 11.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 Flower Brandy. — Surfeit Water. — Cinnamon Water. — Nutmeg Water. — Mint Water. — Lemon Water.

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