Foods and Sweetmeats
The Manufacture of Conserves — Introduction — The Causes of the Putrefaction of Food — The Chemical Composition of Foods — The Products of Decomposition — The Causes of Fermentation and Putrefaction — Preservative Bodies — The Various Methods of Preserving Food — The Preservation of Animal Food — Preserving Meat by Means of Ice — The Preservation of Meat by Charcoal — Preservation of Meat by Drying — The Preservation of Meat by the Exclusion of Air — The Appert Method — Preserving Flesh by Smoking — Quick Smoking — Preserving Meat with Salt — Quick Salting by Air Pressure — Quick Salting by Liquid Pressure — Gamgee’s Method of Preserving Meat — The Preservation of Eggs — Preservation of White and Yolk of Egg — Milk Preservation — Condensed Milk — The Preservation of Fat — Manufacture of Soup Tablets — Meat Biscuits — Extract of Beef — The Preservation of Vegetable Foods in General — Compressing Vegetables — Preservation of Vegetables by Appert’s Method — The Preservation of Fruit — Preservation of Fruit by Storage — The Preservation of Fruit by Drying — Drying Fruit by Artificial Heat — Roasting Fruit — The Preservation of Fruit with Sugar — Boiled Preserved Fruit — The Preservation of Fruit in Spirit, Acetic Acid or Glycerine — Preservation of Fruit without Boiling — Jam Manufacture — The Manufacture of Fruit Jellies — The Making of Gelatine Jellies — The Manufacture of “Sulzen” — The Preservation of Fermented Beverages — The Manufacture of Candies — Introduction — The Manufacture of Candied Fruit — The Manufacture of Boiled Sugar and Caramel — The Candying of Fruit — Caramelised Fruit — The Manufacture of Sugar Sticks, or Barley Sugar — Bonbon Making — Fruit Drops — The Manufacture of Dragées — The Machinery and Appliances used in Candy Manufacture — Dyeing Candies and Bonbons — Essential Oils used in Candy Making — Fruit Essences — The Manufacture of Filled Bonbons, Liqueur Bonbons and Stamped Lozenges — Recipes for Jams and Jellies — Recipes for Bonbon Making — Dragées — Appendix — Index.