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MANDERS, Miss Beatrice M.   


In EpicureDir 1899 Miss B. M. Manders is listed as a teacher of cookery and confectionery with a First-Class Diploma from the National Training School in cookery, dresscutting and millinery, 1894-96. Her position is described as Cookery Instructress, Campden Technical Institute, North Kensington, and 17 King's Mansions, Chelsea, is given as her address. In EpicureDir 1909 she is recorded as Principal, Confectionery and Cookery School, 14 Yeoman's Row, Brompton Road.% 2594

  • The art of sweetmaking
  • Subjects: candies,

    • 1. The art of | sweetmaking | (bonbons, chocolates, fondants, marzipan, etc., etc.) | by Beatrice Manders, L.C.A., | First-Class Diplomee N.T.S.C.; medallist Cookery and Food Association; | four silver and two bronze medals artistic cookery and | confectionery; Cookery Instructress Campden Technical Institute, | Notting Hill.
      London: The Secretarial Bureau; 1901
      18.0 x 12.0 cm   Pp [1-2] 3-74, 75-76 ads   [2s 6d on spine]   Blue cloth with swirling abstract design on front  
      GB:   *LB   LCS   OB  
      US:   ICJ  

      In the preface the author comments, "As far as I know there is no other English book on the subject of any use to the amateur who wishes to make only a few sweets at a time. The few books... on confectionery are written entirely for the trade... I have collected the following recipes during the past five years. Many have been given me by American and Australian pupils... Some have been picked up during my travels, and many of the best were taught me by chefs in Paris.' The book contains 152 numbered recipes for candies.

    • 2. — The art of | sweetmaking | (bonbons, chocolates, fondants, marzipan, etc., etc.). | By | Beatrice Manders, L.C.A., | Principal of the Confectionery and Cookery School, | 14, Yeoman's Row, S.W. | First-Class Diplomee N.T.S.C.; medallist Cookery and Food Association; | four silver and two bronze medals artistic cookery and confectionery. | Cookery Instructress Campden Technical Institute, Notting Hill. | Second edition. Enlarged and revised.
      London: Secretarial Bureau; 1905
      18.0 x 12.5 cm   Pp [1-3] 4-80, [i-ii] ad   [2s 6d on spine]   Blue cloth with swirling abstract design on front  
      GB:   *LB  

      In the preface to the second edition Miss Manders refers to 2,000 copies of the first edition sold "during the last three years'. This edition has 197 numbered recipes.% 2596

    • 3. — The art of | sweetmaking | (bonbons, chocolates, fondants, marzipan, etc., etc.). | By | Beatrice Manders, | Principal of the Confectionery and Cookery School, | 14, Yeoman's Row, S.W. | First-Class Diplomee N.T.S.C.; medallist Cookery and Food Association; | four silver and two bronze medals artistic cookery and confectionery. | Late Cookery Instructress Campden Technical Institute, Notting Hill. | Third edition. Enlarged and revised.
      London: Confectionery and Cookery School; nd
      18.5 x 12.5 cm   Pp [1-3] 4-88, [i-iv] ads   [2s 6d on spine]   Blue cloth with swirling abstract design on front  
      GB:   *Priv coll   MCe  
      US:   DNAL  

      In the preface to the third edition the author says that 4,000 copies of the first and second editions were sold "during the last eight years'. MCe and DNAL date this edition [1909]. It has 200 numbered recipes.% 2597

    • 4. — The art of | sweet-making | (bonbons, chocolates, fondants, marzipan, etc., etc.) | by | Beatrice Manders | First-Class Diplomee, N.T.S.C.; medallist Cookery and Food Assoc- | iation; four silver and two bronze medals artistic cookery | and confectionery. Late Cookery Instructress Campden | Technical Institute, Notting Hill. | And | E. M. Millner, M.C.A. | Fourth edition. Greatly enlarged & revised. | 3/6 nett.
      London: Confectionery and Cookery School; 1923
      18.0 x 12.0 cm   Pp [1-3] 4-101, [i-iii] ads   3s 6d   Blue paper covered, very thin boards, with swirling abstract design on front  
      GB:   LB destroyed   *LCS   OB  

      Miss Manders dates the preface to the fourth edition May 1923. In it she says, "I have added to [the fourth edition] all the recipes I was teaching up to the time I handed over the Cookery and Confectionery School to my pupil Miss Millner, and with her assistance have brought it up to date, adding many new recipes collected by her.' The book now contains a total of 279 numbered recipes. There are no illustrations in this edition.% 2598

  • Simple confectionery
  • Subjects: cakes, confectionery,

    • 1. Simple confectionery. | By | Beatrice Manders. L.C.A., | Principal of the Confectionery and Cookery School, | 14, Yeoman's Row, S.W. | First-Class Diplomee, N.T.S.C.; medallist, Cookery and Food | Association; four silver and two bronze medals, artistic | cookery and confectionery. | Cookery Instructress, Campden Technical Institute, Notting Hill. | Price 1/6 net.
      London: Secretarial Bureau; 1908
      18.0 x 12.5 cm   Pp [i-iv] v-viii, [1] 2-82, 83-84 publ ads   Blue limp cloth  
      GB:   *OPo(F)  
      US:   DWP   ICJ   NN  

      The preface is dated 5 May 1908. There are 222 numbered recipes, mainly for cakes, under the headings "Large cakes', "Small cakes', "Biscuits', "Icings, fillings etc' and "Sweets'.


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