Preface
The following pages naturally contain only a brief selection from the thousands of sweets which exist; they have been chosen with an eye to dainty quality, and to simplicity, and every receipt has been tested.
Three words concerning sweets: French white fire-proof dishes are better for baking puddings than the ordinary English culinary utensils; small cups or glasses are more charming receptacles for jellies, creams and custards than large dishes; and the magic properties of salt (even in the preparation of sweets) cannot be too much insisted upon, the deprecatory English cook to the contrary.
E. D.
Table of Contents
General Directions
Measuring.—Flour, sugar, salt, ground spices, should always be sifted before measuring.
A cup is a breakfast-cup holding half a pint. The spoons are the silver ones in general use.
A spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon. A scant spoonful should be made level with the edges of the spoon.