The Housekeeper's Valuable Present; Or, Lady's Closet Companion / Being a New and Complete Art of Preparing Confects, According to Modern Practice

by cook Robert Abbot

THE HOUSEKEEPER’S VALUABLE PRESENT.

R. ABBOT.

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CONTENTS.

PART I.

	Page.
To clarify sugar	[13]
To boil sugar to the degree called smooth	[14]
To boil sugar to the degree called pearled	[15]
To boil sugar to the degree called blown	[15]
To boil sugar to the degree called feathered	[16]
To boil sugar to the degree called crackled	[16]
To boil sugar to the degree called carmelled	[16]

PART II.

To preserve oranges or lemons whole	[17]
To preserve cherries without stones	[18]
To preserve cherries with stones	[19]
To preserve white pea plums	[19]
To preserve yellow plums commonly called yellow margates	[20]
To preserve damascenes	[21]
To preserve mogul, or large egg plums	[21]
To preserve whole strawberries	[22]
To preserve barberries in bunches	[23]
To preserve red currants in bunches	[23]
To preserve green gage plums	[24]
To preserve green orange plums	[25]
To preserve apricots	[25]
To preserve green apricots	[26]
To preserve green gooseberries	[27]
To preserve angelica	[28]
To preserve apricot, or peach chips	[28]
To preserve figs	[29]
To preserve dried cherries	[30]
To preserve peaches whole	[30]
To preserve pine apple chips	[31]
To preserve pine apples whole	[31]
To preserve medlars	[32]
To preserve pears	[33]
To preserve green leaves	[33]
To preserve green grapes	[34]
To preserve wine sour plums	[35]
To preserve green limes	[35]

PART III.

Rasberry jam	[36]
Apricot jam	[37]
Peach jam	[37]
Pine apple jam	[38]
Barberry jam	[38]
Currant jam	[39]
Quince marmalade	[39]
Quince paste	[39]
Orange marmalade	[40]
Strawberry jam	[40]
Orange paste	[41]
Pippin paste knots	[41]
Scotch marmalade	[42]
Orgeat paste	[42]
Almond paste	[42]
Marshmallow paste	[43]
Strasbourgh paste, or lozenges	[44]
Black currant paste	[44]