The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description : jams, jellies and marmalades (by fire and steam). Preserved and crystalized fruits, candied peel, English and Scotch pastry, cordials and syrups for American hot & iced beverages. Aerated waters of every description, by hand and machine, for bottle, syphon, or fountain, ginger beer, horehound, and other fermented beers. The recipes are accompanied with full and clear instructions in every branch. Every information about colours and flavours; the best to use and how to make them. Useful notes on machinery for every purpose, and about one hundred illustrations.
A British confectioners' trade manual by E. Skuse, published in London in 1883, covering sugar boiling, creams, lozenges, chocolate, ices, jams and aerated waters for working confectioners and shopkeepers. The illustrations are small trade-catalogue wood engravings of hand-cranked machines crank mills, nut and almond cutters, ice-cream freezers and clamp-on churns drawn in dense line hatching against blank grounds, useful as spot silhouettes, equipment motifs or packaging ornament.
