Excerpt from Ornamental Confectionery And Practical Assistant To The Art Of Baking: In All Its Branches, With Numerous Illustrations, In All Branches

In offering this book to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them.

My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money, and I am thankful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the purchaser and exceed all his expectations.

The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. Many books have been written on the various branches of our trade, but none, I believe, treat on the subject with which I propose to deal in this book. I have classed these mixtures in an honest spirit, and to the best of my knowledge and ability.

It would not be possible to give recipes for all kinds of Cake and Confectionery in so small a work, as in many cases the ingredients are very simple, and the success of the experiment depends altogether on the skill of the workman, and years are often necessary to attain the requisite proficiency.

Any one with a fair share of courage and intelligence can, with this book in hand, produce in a short time better and purer Cake and Candies than are generally offered for sale

In order to keep this book in the reach of all, I will have to divide the Cake baking into three parts, which we may call thus:

"Rubbing", "Mixing" & "Beating."

Best paying recipes are marked.

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