The Little Confectioner is really The Little Confectioner. Measuring 4.25" x 5.75" and at 95 pages, this is not your massive tome.
It cost me a pretty penny but it's worth every penny candy spent. It's one of those exceedingly rare cook books that I lust after, particularly one in great condition. The cover looks so-so but the contents are perfect. No foxing, no smudges, no dog-ears, no nothing but perfect pages throughout.
Baking books are hard enough to find. Confectioners books are even harder to come across. Confectioners books of the mid 19th century that are directed at the home market, as this one is, are the hardest to find. Owned by Ms. M. A. Miller of Staunton, Va., 1877 saw fit to keep her book in spic and span condition.
From the introduction: "The author, in placing this little work before the public, has endeavoured to satisfy a want long felt by every one engaged in selling confectionery to any extent, and also by ladies living at a distance from cities and towns where pure fresh candies are to be obtained." Therein lies the clue. The recipes are not for massive batches but for the small town confectioners shop, or, with some basic reduction, for the family. Unlike some bakers and confectioners books I either own or have seen, with recipes geared for the commercial trade, this little book set it's sights on the daily tummy trade.
- Extra "C" Sugar - 5 lbs
- Water - 1 qt
- Butter - 1 1/2 lbs
- half a teaspoonful of Cream of Tartar
Boil the sugar and water until, by the finger test, the syrup may be pressed into a hard ball; then put in a pound and a half of sweet butter. Continue the boiling until the finger test gives a sharp crack. Before pouring out, flavor with lemon oil. This is a favourite kind of candy, and sells readily.
I rest my case.
And yes, Stephen, I do plan on reprinting this book and soon.
Till next, Gary