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Seventy-Five Receipts for Pastry Cakes,

Seventy-Five Receipts for Pastry Cakes,

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Published by: MGLl on Jun 26, 2011
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11/04/2012

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 The Project Gutenberg EBook of Seventy-Five Receipts for Pastry Cakes, andSweetmeats, by Miss LeslieCopyright laws are changing all over the world. Be sure to check thecopyright laws for your country before downloading or redistributingthis or any other Project Gutenberg eBook. This header should be the first thing seen when viewing this ProjectGutenberg file. Please do not remove it. Do not change or edit theheader without written permission.Please read the "legal small print," and other information about theeBook and Project Gutenberg at the bottom of this file. Included isimportant information about your specif 
 
ic rights and restrictions inhow the file may be used. You can also find out about how to make adonation to Project Gutenberg, and how to get involved.**Welcome To The World of Free Plain Vanilla Electronic Texts****eBooks Readable By Both Humans and By Computers, Since 1971*******These eBooks Were Prepared By Thousands of Volunteers!***** Title: Seventy-Five Receipts for Pastry Cakes, and SweetmeatsAuthor: Miss Lesliemiércoles, 03 de septiembre de 2008
 
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Release Date: October, 2004 [EBook #6677][Yes, we are more than one year ahead of schedule][This file was first posted on January 12, 2003]Edition: 10Language: EnglishCharacter set encoding: ASCII*** START OF THE PROJECT GUTENBERG EBOOK SEVENTY-FIVE RECEIPTS ***Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by theDigital & Multimedia Center, Michigan State University Libraries.SEVENTY-FIVE RECEIPTS FORPASTRY CAKES, AND SWEETMEATSmiércoles, 03 de septiembre de 2008
 
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BY MISS LESLIE, OF PHILADELPHIA.1832PREFACE. The following Receipts for Pastry, Cakes, and Sweetmeats, areoriginal, and have been used by the author and many of her friendswith uniform success. They are drawn up in a style so plain andminute, as to be perfectly intelligible to servants, and personsof the most moderate capacity. All the in
 
gredients, with theirproper quantities, are enumerated in a list at the head of eachreceipt, a plan which will greatly facilitate the business of procuring and preparing the requisite articles. There is frequently much difficulty in following directions inEnglish and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places,and cooking utensils, generally used in Europe and America; andmany of the European receipts are, so complicated and laborious,that our female cooks are afraid to undertake the arduous task of making any thing from them. The receipts in this little book are, in every sense of the word,American; but the writer flatters herself that (if exactlymiércoles, 03 de septiembre de 2008

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