Foods and Sweetmeats.
THE MANUFACTURE OF PRESERVED FOODS AND SWEETMEATS. By A. Hausner. With Twenty-eight Illustrations. Translated from the German of the third enlarged Edition. Crown 8vo. 225 pp. 1902. Price 7s. 6d.; India and Colonies, 8s.; Other Countries, 8s. 6d.; net.
Contents.
The Manufacture of Conserves—Introduction—The Causes of the Putrefaction of Food—The Chemical Composition of Foods—The Products of Decomposition—The Causes of Fermentation and Putrefaction—Preservative Bodies—The Various Methods of Preserving Food—The Preservation of Animal Food—Preserving Meat by Means of Ice—The Preservation of Meat by Charcoal—Preservation of Meat by Drying—The Preservation of Meat by the Exclusion of Air—The Appert Method—Preserving Flesh by Smoking—Quick Smoking—Preserving Meat with Salt—Quick Salting by Air Pressure—Quick Salting by Liquid Pressure—Gamgee’s Method of Preserving Meat—The Preservation of Eggs—Preservation of White and Yolk of Egg—Milk Preservation—Condensed Milk—The Preservation of Fat—Manufacture of Soup Tablets—Meat Biscuits—Extract of Beef—The Preservation of Vegetable Foods in General—Compressing Vegetables—Preservation of Vegetables by Appert’s Method—The Preservation of Fruit—Preservation of Fruit by Storage—The Preservation of Fruit by Drying—Drying Fruit by Artificial Heat—Roasting Fruit—The Preservation of Fruit with Sugar—Boiled Preserved Fruit—The Preservation of Fruit in Spirit, Acetic Acid or Glycerine—Preservation of Fruit without Boiling—Jam Manufacture—The Manufacture of Fruit Jellies—The Making of Gelatine Jellies—The Manufacture of “Sulzen”—The Preservation of Fermented Beverages—The Manufacture of Candies—Introduction—The Manufacture of Candied Fruit—The Manufacture of Boiled Sugar and Caramel—The Candying of Fruit—Caramelised Fruit—The Manufacture of Sugar Sticks, or Barley Sugar—Bonbon Making—Fruit Drops—The Manufacture of Dragées—The Machinery and Appliances used in Candy Manufacture—Dyeing Candies and Bonbons—Essential Oils used in Candy Making—Fruit Essences—The Manufacture of Filled Bonbons, Liqueur Bonbons and Stamped Lozenges—Recipes for Jams and Jellies—Recipes for Bonbon Making—Dragées—Appendix—Index.