The Complete Confectioner, Pastry-Cook, and Baker

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Excerpt from The Complete Confectioner, Pastry-Cook, and Baker: Plain and Practical Direction for Making Confectionary and Pastry, and for Baking, With Upwards of Five Hundred Receipts, Consisting of Directions for Making All Sorts of Preserves, Sugar-Boiling, Comfits, Lozenges, Ornamental Cakes, Ices LiqueursEau de Melisse des Carmes The English Method Spirit of Coffee, and Almonds. Spirit of Tea, and Usquebaugh.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.