Sweet dishes : a little treatise on confectionery and entremets sucrés

Front matter

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COOKERY, DOMESTIC ECONOMY, &c.

A Hand-book of Fish Cookery, how to buy, dress, cook and eat Fish, by Lucy H. Yates...

Preface To The First Edition

.qjjjtN’ offering this little book to the public, — a companion, as it were, to my Culinary Jottings , — I beg to tender my acknowledgments to the Proprietors of the Madras Times, in the columns of whose journal my articles on “ Street Dishes ” were originally published.

WYVERN.

Madras, 1st October 1881.

Preface To The Fourth Edition

years have passed since the First Edition of Sweet Dishes was offered to the Madras public, and, although the work has been reprinted three times, I never had an opportunity of thoroughly revising it. This task, with the assistance of much practical experience during the last eight years, I have now carried out to the best of my ability. It need hardly be asserted that cookery of the best kind is continually advancing. Whereas some of the methods practised m the past may remain unaltered, and many standard compositions survive the reforming hand of time, progress asserts itself as time goes on by simplification by introductions here, and by primings there, while Fashion exerts its influence upon style, flavours, decoration and other details. In these circumstances, the revision of Sweet Dishes—untouched for nearly nineteen years— has become renovation I he greater part of the new Edition has been rewritten obsolete recipes have been removed, and newer ones substituted, while all that has been retained of he original matter has been carefully corrected. Brought up to its present standard, in short Sweet Dishes is, practically speaking, a new book.

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Owing to the many miles which now separate ‘ Wyvern' from liis Publishers, revised correction of proofs by the author has been impossible. Nevertheless, the printing staff' deserve great credit for the execution of their share of the undertaking. A few mistakes were inevitable, and readers are requested to be good enough to correct their copies by reference to the table of “ Corrections and Additions. ’

WYVERN.

London, 15 th March 1900.

CORRECTIONS AND ADDITIONS.

Page

Line for “ souffle ” read soufflee.

erase the semi-colon after the word “ dough.”

insert 1 the ’ after “ with.”

add ‘ for ten minutes ’ after the words “ broken ice.’

for forth read froth.

for furit read fruit.

complete the parenthesis after “ sub acid.”

for 21 read 24.

for Trate read Tarte.

for corrected proportions of ingredients for Pate a

cliou see appendix.

for petits read petites.

if n

n

- for “ Genois ” read Genoise.

in

if

^ ditto.

ditto.

for “ Conde ” read Conde.

Insert full-stop after “milk,” and a capital ‘ 1 ’ for the

word following.

for “ envelope ” read envelop.

for “ meringue ” read meringuees.

for “liquified” read liquefied.

for “ fattish ” read fastish.

for “ Zephyr” read Zephyr.

for “puddings” read pudding.

for “ flour ” read flavour.

for Genois read Genoise.

for Gingembere read Gingembre.

for pralines read praline.

Contents

CHAPTER PAGE

Prologue ... ... ... xiii

I. — Equipments and Materials ... ... l