The HOUSE-KEEPER’S GUIDE
To a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine-flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known: particularly,
| Preserving. | Syrups. |
| Candying. | Puff, Spun, and Fruit-Pastes. |
| Icing. | Light-Biscuits. |
| Transparent Marmalade. | Puffs. |
| Orange. | Rich Seed-Cakes. |
| Pine-Apple. | Custards. |
| Pistachio, and other Rich Creams. | Syllabubs. |
| Caramel. | Flummeries. |
| Pastils. | Trifles, Whips, Fruits, and |
| Bomboons. | other Jellies, Pickles, &c. |
Also new and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemens families.
A NEW EDITION.
To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences.
By Mr. Borella, now Head Confectioner to the Spanish Ambassador in England.
This Day are published,
Price Five Shillings and Three Pence in Boards,
The FIRST and SECOND VOLUMES