The Housekeeper's Valuable Present; Or, Lady's Closet Companion / Being a New and Complete Art of Preparing Confects, According to Modern Practice

CONTENTS.

PART I.

	Page.
To clarify sugar	13

To boil sugar to the degree called smooth	14

To boil sugar to the degree called pearled	15

To boil sugar to the degree called blown	15

To boil sugar to the degree called feathered	16

To boil sugar to the degree called crackled	16

To boil sugar to the degree called carmelled	16

PART II.

To preserve oranges or lemons whole	17

To preserve cherries without stones	18

To preserve cherries with stones	19

To preserve white pea plums	19

To preserve yellow plums commonly called yellow margates	20

To preserve damascenes	21

To preserve mogul, or large egg plums	21

To preserve whole strawberries	22

To preserve barberries in bunches	23

To preserve red currants in bunches	23

To preserve green gage plums	24

To preserve green orange plums	25

To preserve apricots	25

To preserve green apricots	26

To preserve green gooseberries	27

To preserve angelica	28

To preserve apricot, or peach chips	28

To preserve figs	29

To preserve dried cherries	30

To preserve peaches whole	30

To preserve pine apple chips	31

To preserve pine apples whole	31

To preserve medlars	32

To preserve pears	33

To preserve green leaves	33

To preserve green grapes	34

To preserve wine sour plums	35

To preserve green limes	35

PART III.

PART VIII.

THE

COMPLETE

CONFECTIONER.

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