Last edited by Malataur
Saturday, April 25, 2020 | History

2 edition of Sweetmeat-making at home found in the catalog.

Sweetmeat-making at home

M. E. Rattray

Sweetmeat-making at home

  • 19 Want to read
  • 23 Currently reading

Published by C. Arthur Pearson in London .
Written in English


Edition Notes

StatementMrs. M.E. Rattray.
The Physical Object
Pagination151p. :
Number of Pages151
ID Numbers
Open LibraryOL18846319M

For po-po or sweetmeat-making, supplying China. however, the Chinese prefer their own hand-refined is Swatow which goes half as sugar, far again as the cheaper imported brands. The Taikoo a marvelous study in Scotch Company reservoir and hospital in refinery There is a is.


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Sweetmeat-making at home by M. E. Rattray Download PDF EPUB FB2

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This little book contains a wide selection of recipes. The ABC Of Sweetmeat-Making. Part 2. A small half-saltspoonful of cream of tartar is used to a pound of sugar to prevent it from graining. The term "graining" means that the dissolved sugar for some reason or another, re-forms again into crystals.

Sweetmeat-Making at Home© – By: M.E. Rattray – pages: The Art of Candy Making Fully Explained: With Recipes for the Home © – By: Sherwood P. Snyder – pages: The Art of Confectionary © – By: Edward Lambert – 76 pages: The Art.

Bonfire toffee (also known as treacle toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as "Bonfire Night") in the United Kingdom. The toffee tastes very strongly of molasses (black treacle), and cheap versions can be quite Scotland, the treat is known as claggum, with less sweet versions known as ingredients: Butter or margarine, molasses, sugar.

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Prospect Books, M05 1 - pages. Titlepage of A little book of sweetmeat making. A bibliography of cookery books published in Britain,Book Sweetmeat-making at home - M Rattray () Sweets for children - U.S.

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A Little Book Of Sweetmeat Making For Pleasure And Profit by Dora Luck which was published in Perhaps I have a confectioners recipe book, can’t you just visualise the glass jars filled with sugary toffee teacakes, humbugs, bon-bons and wrapped.

Toffee (best without paraffin), Fondants, Chocolate Marzipans (mainly in the Fancy Boxes, these): Mrs M. Rattray, Sweetmeat-Making at Home () Boiled sweets a -go-go.

All of the books (OK, nearly all of them) are available through either GoogleBooks, orso you should be able to source the recipes fairly easily. "It's up to you to keep the home fires burning, to see that you and your family stay easy-on-the-eyes. Sweetmeat-making at home.

05/ by Rattray, M. E; University of Leeds. Library All PDF Cookbook - Nelson Family Recipe Book Cookbook - Potpourri Recipes Cookbook - Readers Favorite Recipes Food - Top Secret Recipes.

Bonfire toffee (also known as treacle toffee, cinder toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as "Bonfire Night") in the United Kingdom.

[1] [2] The toffee tastes very strongly of molasses (black treacle), and cheap versions can be quite Scotland, the treat is known as claggum, with less sweet versions. London: Arthur Guinness, reprint.

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About this Item: Chapman and Hall, U.K., Hardcover. Condition: Good. No Jacket. Reprint. FIRST VOLUME. rough trimmed pages, size inches tall by inches. Book - in Very Good blue boards with yellow floral decoration and yellow lettering - light wear to.

Bonfire toffee (also known as treacle toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as "Bonfire Night") in the United Kingdom.

[1] [2] The toffee tastes very strongly of black treacle (), and cheap versions can be quite Scotland, the treat is known as claggum, with less sweet versions known as clack. [3]. [] Rattray, Mrs. Margaret E. Sweetmeat-Making at Home. London: C.

Arthur Pearson, Fourth Impression. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. pages plus publisher advertisements. Red cloth with white titles and decorations to front board and spine. Driver £ of titles published before were British editions of American books.

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Sweetmeat-Making at Home. C. Arthur Pearson, London. Pulled figs note: Since this is (at least) a year old recipe from a British source, I hit the shelves to see what the Brits would have meant by “pulled figs” just as the 20th century was getting its sea legs.