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Skuse's Complete Confectioner, A Practical Guide to the Art of Sugar Boiling in All Its Branches. The Manufacture of Fondants, Creams, Chocolates, Liqueurs, Pastilles, Jujubes, ... Every Information about Colours and Flavours; the best to use and how to use them.
London: W.J. Bush & Co., nd. (189-?). Tall 8vo., original brown cloth stamped in gilt and black, (22), 187, (13)pp. ads. A touch of wear to the foot of the spine but in fact a near fine copy.

Includes information on making chocolates, jujubes, pastilles, caramels, noyeaus, nougats, pralines, ice creams and ices, jellies, cordials, preserved and crystallized fruits, and candied peel.


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