(Confectionery) Harris, H.G. & S.P. Borella. All About Ices, Jellies & Creams

Illus. from photographs and drawings, & with ads for professional confectionery equipment.. Green cloth lettered in white. London: MacLaren & Sons, c.1910.

A delicious journey through professional pastry of post-Victorian England, with classic recipes for green gooseberry conserves, tangerine orange charlotte cream, Orleans plum cream, fresh Gibson plum jam, Italian souffle, pistachio and almond praline bombe, etc. Some insect damage to edges of covers, else very good; a scarce title.