02930cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000240012624501520015026400510030230000470035333600260040033700260042633800360045250000310048850505850051950801670110452012160127153400450248765300410253285600430257358663UtSlPG20260610134342.0mcr n260607r2019||||utu|||||o|||||||||||||| d  a73165384  aUtSlPG 7aen2iso639-1 4aTX1 aAbbot, Robert, cook14aThe Housekeeper's Valuable Present; Or, Lady's Closet Companion :bBeing a New and Complete Art of Preparing Confects, According to Modern Practice 1aSalt Lake City, UT :bProject Gutenberg,c2019  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2019-01-090 a[from title page] 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.  aProduced by The Online Distributed Proofreading Team at
http://www.pgdp.net (This file was produced from images
generously made available by The Internet Archive)  a"The Housekeeper's Valuable Present; Or, Lady's Closet Companion" by Abbot is a comprehensive guide on the art of confectionery, written in the early 19th century. This instructional book provides methods for preparing various sweets, preserves, and desserts, focusing on different techniques and recipes for boiling sugar, preserving fruits, and making cakes and confectioneries. The text captures the culinary practices of its time, catering primarily to housekeepers and those interested in the culinary arts.  The book is structured into several parts, each detailing specific areas of confectionery. It begins with the basics of sugar boiling techniques, followed by meticulous instructions for preserving different fruits in syrups or brandy. Abbot provides recipes for jams, jellies, and a variety of biscuits and cakes, including traditional favorites like marmalade and sponges. Each recipe includes quantities and cooking methods, making it accessible for readers seeking to enhance their skills in confectionary preparation. Overall, the book serves as both a practical resource for aspiring cooks and a window into the culinary traditions of the period. (This is an automatically generated summary.)  nOriginal publication data not identified  aConfectionery -- Early works to 180040uhttps://www.gutenberg.org/ebooks/58663