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75 Recipes for Pastries, Cakes, and Sweets

75 Recipes for Pastries, Cakes, and Sweetmeats

All the favorites in cooking in one place. Let Leslie guide you to successful pastry making with her enticing recipes for Italian and Italian-American specialties, including  cakes and tarts. 

Cast in a casual tone, this book pleasantly uses readily available food stuffs so you can practice all the recipes and steps without the pain of extensive searching from grocery shop to another. 

Non-exotic ingredients are used to prepare delightful dishes such as Italian desserts. 

Everyday items like ricotta and citrus, nuts and fresh fruits are turned into wonderful dishes that will surprise even the seasoned chef. 

 

Book Excerpts:

The following Recipes for Pastry, Cakes, and Sweetmeats, are original, and have been used by the author and many of her friends with uniform success. They are drawn up in a style so plain and minute, as to be perfectly intelligible to servants, and persons of the most moderate capacity. 

All the ingredients, with their proper quantities, are enumerated in a list at the head of each recipe, a plan which will greatly facilitate the business of procuring and preparing the requisite articles.

There is frequently much difficulty in following directions in English 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; and many of the European recipes are, so complicated and laborious, that our female cooks are afraid to undertake the arduous task of making any thing from them.

The recipes in this little book are, in every sense of the word, American; but the writer flatters herself that (if exactly followed) the articles produced from them will not be found inferior to any of a similar description made in the European manner. 

Experience has proved, that pastry, cakes, &c. prepared precisely according to these directions will not fail to be excellent: but where economy is expedient, a portion of the
seasoning, that is, the spice, wine, brandy, rosewater, essence of lemon, &c. may be omitted without any essential deviation of flavour, or difference of appearance; retaining, however, the
given proportions of eggs, butter, sugar, and flour.

But if done at home, and by a person that can be trusted, it will be proved, on trial, that any of these articles may be made in the best and most liberal manner at  one half of the cost of the
same articles supplied by a confectioner. And they will be found particularly useful to families that live in the country or in small towns, where nothing of the kind is to be purchased.

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