Household Books Published in Britain: all volumes


The art of sweetmaking

By MANDERS, Miss Beatrice M.

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