The Complete Confectioner Pastry-Cook and Baker: plain and practical directions for making confectionary and pastry, and for baking... / by Parkinson, Practical Confectioner, Chestnut Street.
Philadelphia: Lea and Blanchard, 1846.
Tabla de Contenido
Preliminares.
Preface to the American edition.
Preface to the English edition.
Contest.
The confectioner.
Section I-Confectionary.
Section II-V.
III. Crystallized sugar,and articles crystallized.
IV. Candy.
V. Crack and caramel.
Section VI-IX
VIII. Pastile drops.
IX. Comfits.
Section X-XII.
XI. Marmaladres or jams.
XII. Of fruit and other pastes.
Section XIII-XVII.
XIV. Compotes.
XV. Brandy fruits.
XVI. On bottled fruits or fruits preserverd withouts sugar.
XVII. Of cooling drinks for bals and routs.
Section XVIII-XX.
XIX. Jellies.
XX. Essences.
Section XXI-XXII.
XXII. Gum paste.
Section XXIII-XXV.
XXIV. Distillation.
XXV. The stove or hot closet
The pastry-cook.
Section I. The oven.
The baker
Index.
The complete cook plain and practica direction for cooking and housekeeping.
Preface to the American edition.
Preface to the English edition.
The complete cook relative duties of mister and maid.
Modern cookery in all its branches.
Preliminares.
Preface to the American edition.
Preface to the English edition.
Contents.
Table of weights and measures.
Modern cookery
Chapter I. Soups
Chapter II. Fish.
Chapter III. Gravies.
Chapter IV
Chapter V. Store sauces.
Chapter VI. Forcemeats.
Chapter VII. Boiling roasting
Chapter VIII. Beef.
Chapter IX. Veal
Chapter X. Mutton.
Chapter XI. Pork.
Chapter XII. Poultry.
Chapter XIII. Game.
Chapter XIV. Curries potted meats.
Chapter XV. Vegetables.
Chapter XVI. Pastry.
Chapter XVII. Boiled puddings.
Chapter XVIII. Baked puddings.
Chapter XIX. Souffles omlets.
Chapter XX. Sweet dished or entremets.
Chapter XXI. Preserves
Chapter XXII. Pickles.
Chapter XXIII. Cakes.
Chapter XXIV. Confectionart.
Chapter XXV. Dessert dishes.
Chapter XXVI. Syrups liqueurs
Chapter XXVII. Coffe, chocolate.
Chapter XXVIII. Bread
Chapter XXIX. American mode of cooking Indian corn.
Chapter XXX. Directions for carving.
Appendix.
Index.