A compact collection of sweets chosen for dainty quality and simplicity, with every receipt tested. Douglas begins with general directions and a table of measures, then works through milk puddings, apple tapioca, bread-and-butter pudding and gâteau de riz to pastry, jellies, creams, frozen desserts and sauces, insisting throughout on French fireproof dishes and a pinch of salt.
A handy period cookbook for bakers who love traditional British puddings. Download the free EPUB.