This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous...

Chocolate and chocolate recipes had become hugely popular in America in the late nineteenth century, and Baker's Chocolate, later acquired by Kraft Foods, was one of the largest national brands in the country. This slim volume written by an author associated with the company discusses the history of chocolate products in the U.S., botanical information about the cocoa plant and method of processing the fruit, properties of different parts of the fruit...