Preface, pp.iii-vi.

[Old Scottish Recipes Contents]

   SO many works having been recently laid before the public on the subjects of CONFECTIONARY and COOKERY, it may be necessary shortly to explain to the reader the reasons which have led to the publication of the following treatise. 

   THE author has long had it in contemplation to exhibit a plain and simple view of confectionary, and he has been principally induced to undertake the task, by observing, that among the various publications on this useful subject, he has seen none that renders it easy or intelligible to those previously unacquainted with the art, or which possesses any claim to originality, each new writer following his predecessor in a succession of errors and imperfections, for a period of at least sixty years. 

   THE chief study of the author in the following work, has been to recommend it to general attention by its practical utility; for which purpose he has carefully explained, according to the most modern practice, the method of compounding, and the exact proportion of every ingredient used in confectionary, without the smallest secresy or disguise. 

   THE first and second parts of the work containing every necessary information for the practice of the business, the author flatters himself it will prove a valuable acquisition to the confectioner, and highly useful in families. He also hopes his directions will be found of easy application, and valuable to those who may apply to them for instruction; the more so as they are founded on a thorough knowledge of the art, derived from a long course of attention and experience. 

   ALTHOUGH the whole of confectionary is not here intended to be reduced into family practice, a complete knowledge of the light ornamental part of it, especially preserving, candying, pastry, cakes, jellies, creams, ices, pickling, &c. must prove eminently useful to every mistress or manager of a family; and the author hopes he may assert, without incurring the charge of presumption, that his directions, when carefully studied, will enable those who honour them with their attention to combine economy with simplicity and elegance. 

   THE work is divided into three parts; the first relates to confectionary, the second to pastry, baking, and pickling, and the third to cookery. In executing the culinary part, it appeared quite unsuitable to the nature of the work to set out entirely on a plan of saving; it will nevertheless be observed, that though this branch of the work contains directions for dishes proper to set off an elegant entertainment, there is ample field left for economy, almost every direction being so given that it may be adapted with ease to the taste or convenience of every person. 

   FROM an earnest desire to introduce into the work information that will be found useful in practice, and by that means to render it a valuable and agreeable assistant to the mistress of a family, the practitioner in confectionary, or the cook, it has extended greatly beyond the limits first proposed. 

   THE receipts for the preservation of eggs for almost any length of time, and for making yeast, will, the author is persuaded, of themselves be acknowledged a valuable acquisition, both by private families and persons in public business. An Appendix is affixed, containing directions for salting and collaring meats, and many other useful family receipts. 

Nota. – The quantities of liquids throughout are given both in English and Scots measure. The Scots measure being contained within a parenthesis, thus – a pint (a mutchkin), a quart (a choppin), two quarts (a pint), &c. A gallon English is rather more than two Scots pints. 

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