The complete practical confectioner
Subtitle: in eight parts, with appendix, containing the latest novelties in ice creams, confections, etc.
Edition: 5th ed.
Publisher: J. Thompson Gill
Published: 1890
Place of publication: Chicago
Language: eng
Format: Microform
Notes: Microfilm. Washington, D.C. : Library of Congress Photoduplication Service, 1984. 1 microfilm reel ; 35 mm.
Call number of original: TX783.G47.
Master microform held by: DLC.
Table of contents: title: pt. 1. Iced confection; title: pt. 2. Compotes, jellies and preserves, including glace and caramelled fruits; title: pt. 3. Canning and bottling of fruits; title: pt. 4. Syrups, aerated and other beverages; title: pt. 5. Machinery and material used in the manufacture of candies; title: pt. 6. Sugar boiling and the manufacture of candies; title: pt. 7. Sugar spinning and fancy confectionery; title: pt. 8. Fruits and nuts; title: Appendix.