Ex-library from The Library of Congress. Binding is holding well although there are some narrow cracks between a few pages where the binding gum has aged. Text is clean and complete.Only library treatments are Library of Congress bookplate inside front cover, LOC inkstamps on title page, and a pinhole impression on title page spelling out Library of Congress. No torn, loose or missing pages. Everything you ever wanted to know about making candy, ice cream and soda pop in the 19th century but were afraid to ask! From the master himself, Perfecto no self-esteem problems there, eh? He writes in the Preface.
After 25 years of experience in long and careful experiments of no small importance and value, I feel competent to undertake the important task of coming before the confectioners of the present age. In the pages of this book I have given a detailed statement of many points which I have discovered to be of benefit to the art of confectionery, and have endeavored to bring the main points within the grasp of all who will read carefully and practice in the art. My theories are well fixed by practical experiments and by the evidence of accomplished facts. It is of interest not only to a few, but to the many who may be interested in the manufacturing of confections, ice cream and soda water.
The importance this little work has over many other larger books can be readily seen and found safe to follow all instruction, as it is laid down in here. Without further delay, I give you the Contents of Perfectos NOTES ON AMERICAN CONFECTIONERY. I hope youll take a moment to have a look. PART ONE NOTES ON CANDY.
Hints on Cream, or Fondant. Effect of Alkalines on Sugar. Change of the Grain of Sugar. Different Alkalines for Different Purposes. How to Handle Starch Work.How to Handle Chocolate for Covering Goods. How to Cover Chocolate Goods with Streaks Over the Top.
Chocolates with Curl on Top. How to Keep Chocolate Goods during Warm Weather. Farina Boiler for Chocolate Work. List of Chocolate Goods for Retail Store.
Wire Hooks for Easter Eggs. How to Avoid a Waste of Material and Time. Orderly Work for Shop or Factory.
How to Keep Scrap in a Proper Way. How to Work Up Scrap. How to Keep a Fresh Stock of Goods. How to Make Small Batches of Cream Goods.
PART TWO NOTES ON ICE CREAM. Effects of Sugar In Ice Cream. How to Prepare Chocolate for Ice Cream. How to Prepare Strawberries for Ice Cream. How to Make Water Ices.How to Make Frozen Fruits. How to Make Frozen Custards. PART THREE NOTES ON SODA WATER. How to Keep a Large Fountain Stocked.
The Way to Do It. Remember folks, this is an 1891 original.This book is 130 years old. Please be sure to add me to your List of Favorite Sellers.
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