The pudding and pastry book

An organized collection of tested recipes and practical techniques for sweets, puddings, and pastries, arranged in sections covering milk puddings, boiled and baked custards, fruit dishes, pancakes, fritters, omelets, soufflés, hot and cold puddings, sauces, jellies, creams, pastry, tarts, pies and ices. The general directions give detailed guidance on measuring, mixing methods, baking, boiling and steaming puddings, bain-marie use, gelatine handling, whipping cream and making meringues, plus tips for preparing ingredients. Recipes favor dainty simplicity and provide clear measurements and preparation notes for household dessert and pastry making.