Excerpt from The Little Confectioner: Containing Recipes and Processes for Making the More Popular Forms of Confectionery HE author, in placing this little work before the public, has endeavored to satisfy a want long felt, by every one engaged in sell ing confectionery to any extent, and also by Is dies living at a distance from cities and towns where pure fresh candies are to be obtained. The recipes that follow are not copied from other books, not written down from memory, but have. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Reprint of the original, first published in 1876.

The Little Confectioner, by Smith Hicks of Stamford, Conn., 1876, was praised in the 1876 Publishers' Weekly as having for the local Confectioner, as well as the Ladies of Towns distant from Cities ..".every practical direction for their instruction and assistance written out in the plainest and most intelligent manner." An exceedingly rare title today due to it's brittle book condition, The Little Confectioner features nineteenth century recipes common to the small towns and homes of every day America. The Little Confectioner contains 119 recipes along with a list of food colorants both safe and poisonous! The Little Confectioner is an essential book for the historian of cookery and nineteenth century domestic life as well as anyone who is appreciative of fine and traditional confections. The Toolemera Press reprints classic books on early crafts, trades and industries. We carefully select titles from our personal library in order to preserve their content for your enjoyment.

American national trade bibliography.

Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".