It is usual now amongst confectioners to use the English unsweetened chocolate, as it saves much time and trouble, and is equally good. To form it into shapes you must have two kinds of moulds, made either of thick tin or copper tinned inside; the one sort is impressed with a device or figure, and with a narrow edge; the other is flat or nearly so, and the same size as the previous mould, with a shallow device in the centre. You put a piece of prepared chocolate into the first mould, and then cover it with the flat one; upon pressing it down the chocolate receives the form of both devices. After it is cold it can be easily taken out. It should have a shining appearance. _Now Ready, uniform with the present Work, 124 pp., price 2s._ THE PASTRYCOOK AND CONFECTIONER’S GUIDE For Hotels, Restaurants, and the Trade in General. Adapted also for Family Use. BY ROBERT WELLS, AUTHOR OF THE “BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT.” _CONTAINING A LARGE VARIETY OF MODERN AND USEFUL RECIPES._ LONDON: CROSBY LOCKWOOD & SON, 7, STATIONERS’ HALL COURT. INDEX. Abernethy Biscuits, 39 ---- As made in London, 40 ---- Usual way of making, 40 Acid Drops, 76 Adulteration with Alum, Professor Vaughan on, 13 Albert Cakes, 31, 69 Almonds, Rock, 52 Almond Fruit Biscuits, 52 ---- Hardbake, 82 ---- Sponge Biscuits, 56 Alum in Bread, 13 ---- Liebig on Action of, 13 ---- Professor Vaughan on, 13 American Genoa Cake, 66 Apple Jelly, 97 Arrowroot Biscuits, 42 Art of Bread-making, Slow Progress in, 1 Baking, General Remarks on, 10 Balloon or Prussian Cakes, 29 Balmoral Cakes, 29 Barberry Drops, 79 Barley Sugar, 75 ---- Drops, 76 Bath Buns, 27 ---- Oliver Biscuits, 43 Bee-hive, to Ornament a, 85 ---- in Spun Sugar, 85 Biscuits, Fancy, Recipes for, 45 ---- Hard, Recipes for, 38 Bisque or Biscuit Glace, 93 Blue Colouring for Sugar, 87 Boiling Sugar to the degree called “Pearled”, 74 ---- to the degree called “Blown”, 74 ---- to the degree called “Feathered”, 74 ---- to the degree called “Ball”, 74 ---- to the degree called “Crackled”, 75 ---- to the degree called “Caramelled”, 75 ---- by the Thermometer, 75 Boston Chips, 82 ---- Lemon Crackers, 41 Brandy Snaps, 35, 69 Bread, Tea Cakes, Buns, &c., Recipes for, 17 ---- Good, Essentials of, 10 Bread-making by the Old Method, 17 ---- Modern way of, 18 ---- Process of, 5 ---- Scotch style of, 19 Bride Cakes, 62 ---- Almond Icing for, 63 ---- Icing Sugar for, 63 Brilliants, 91 Bristol Cake, 67 Brown Bread compared with White, 7 Buns, Recipes for, 27, 28, 29, 30 Burnt Almonds, 78, 81 Butter for Puff Paste, 57 Butter for Pastry and Cakes, 14