New-York daily tribune., 1866-02-22
Nem Publications.
THE ART OF
CONFFCTIONFRY
WITH RECEIPTS FROM THE BEST NEW.YORK'
PHILADEI.PHIA AND BOSTON CONFEC1iONERS.
ALSO
A LARGE NUMBER FROM THE FRENCH
And OTHER FOREIGN NATIONS
rI'HE ART
CONFECTIONERY,

LARGE NUMBER FROM THE FRENCH
And OTHER FOREIGN NATIONS.
Tas. art ia rrora be 10 etery and tho mptns dsin
Gle, made by prof ssiOua conieconers may be
dainy aud temptiugly by any lads VINO bss
and genius for household affairs. IL Is necessary i9t
and the houekeeper Reputation that tins sr' 10
OF every ladys domestic educatoni and thtt tA4s 49,,
should bs hold a1thc ty, be pgbshers nave % S
every to make il The STANDARD 16e fecr n,o 60,
selected with great aud lieT pTaciica "a
multitude Of meter. TIE collection OF . is t Sd b 'y
being admitted into the Vors which c'nino o au az 2
person OF ordinary capac tud eHper nee N h
ters The labor and erTel-e lave been Hi oy y31 :
had the Of providing ever so sIla' i @ -, vt ~
enormous Out Of the foTi 70 chapters not one eut W1u
can De inside ofmore value thtn pce OF the work me
1t aims be family book wal be equally uselv, & 70 9ns
professional cont, cone containing as 1t does the
81 the celebrated French lssn, German and other master
The cbepter headings which we quote VIII I S,
That nothing pertaining to confectionery oeu % u l,,
every family however small viii ind more vaiue III WIS W
soluine than many times the cost
Chapter I-Gums, Ons Tiuc,ures. Essences &c
Chapter 2-Candies and Sugar Cone 'uonery. , -, 49, ,
Chapter 3COoreds sud Peiamed Sugars 0' anu
uh.ps, 4T.n.psrrn Icing for Dessert Cakes BOnbOn'
rb,n,.r s--DsNIent @ Manners Of Preparing Almonds.
chapter 7-Favored candy Tbe'. for PaPOtes BOnSOn'
and limitations 10 Sugir.
Chapter s--Caranei Fruits and Cream B9nbor'
Chapter eLiqueI Bonbons Psyehes Kiss; snd Kosoo''
Chapter ll-N arous Kinds Of Fruit Drops
Chapter l2-Perumed Lozerges
Chapter 13-Choco ate Bonhons and Jujubes.
Chapter -lmtatons of Fpis in Fruit Paste and Sugar
Chapter l5-Jcnies, Marmalades and Pre'erves
Chapter 10 Brandy fruits.
Chapter l7-Marmalades or Jams Conserves.
Chapter lBCompo.es, Of every kind OF ffut ana Syle
Chapter l9-Prescrving Fruits whole.
Chapter 2O-Conpoon ard Preparations Of Fruit SyTups
Chapter 2l-C8unug or Bottled Fruits
Chapter z2Preserving the Pulp OF Difernt Fruits FOR
making Ices.
Chapter 23-Preparation Of Dried Fruits.
Chapter 2t-Candy Fruits; CoHserves in Boxes; Pastlase
Chapter 25-Cake Making
Chspter l6--Nlsssepans snd Almond Cakes in general
Chapter 2.- lmond Souihe Ron, Cakes
Chspter 28-Cakes Jnmbles, &c.
Chapter 29D Dessert wafer; in general u.,;,.
Chapter 30-Lons Biscuits Iced and Different Sorts oil Mern
gues 80
Chapter kinds Of Nougat Pastafroe and Chest
nut Biscuits. go ,,.,
Chapter 32-Bouchees Dessert Cakes C!aee' with whole
Fruits and Preserves
Chapter 33-Ice Creams.
Chapter 24-Nster and Fruit Ices.
Chspter 3-I1itsdon Souifes Iced and Biscuits Iced
Chapter g-Iced PUddiuss.
Chapter 57-lced Beverages called Granati.
Chapter 98-DiHerent kinds Of Iced Punch.
Chapter 39-C0tee.
Chapter 4l-Chocolae.
Chapter 4l-les.
Chapter 42--Lemonade and Acduls.ed Drinks.
Chapter 43-Lilueus or Cordials, spirituous Waters
Chapter +-Spirtuous Creams ExiIs. Miscellaneous LII
queurs and Domestic Wines.
CY- Seat by mail post paid, recep. Of price, 81
y +. TILTON & Co, Publishers. Boston
NEWSMEN.-Ord for the ILLUSTRATED
Lsw n