MODERN PRACTICE.
Comprized under the following Parts; viz.
| I. | Different Methods and Degrees of boiling and clarifying Sugar. |
| II. | Methods of preserving various Fruits in Syrups, &c. |
| III. | Methods of making Marmalades, Jams, Pastes, &c. |
| IV. | Methods of making Syrups, Custards, Jellies, Blanch-mange, Conserves, Syllabubs, &c. |
| V. | Methods of preserving various Fruits in Brandy. |
| VI. | Methods of making a Variety of Biscuits, rich Cakes, &c. &c. |
| VII. | Methods of mixing, freezing, and working Ice Creams. |
| VIII. | Methods of preparing Cordials and made Wines. |
With a Variety of other useful and elegant Articles.
By ROBERT ABBOT,
Late apprentice to Messrs. Negri & Gunter,
Confectioners, in Berkeley Square.
PRINTED FOR THE AUTHOR;