SEVENTY-FIVE RECEIPTS FOR
PASTRY CAKES, AND SWEETMEATS

BY MISS LESLIE, OF PHILADELPHIA.

1832



PREFACE.

The following Receipts for Pastry, Cakes, and Sweetmeats, are
original, and have been used by the author and many of her friends
with uniform success. They are drawn up in a style so plain and
minute, as to be perfectly intelligible to servants, and persons
of the most moderate capacity. All the ingredients, with their
proper quantities, are enumerated in a list at the head of each
receipt, a plan which will greatly facilitate the business of
procuring and preparing the requisite articles.

There is frequently much difficulty in following directions in
English and French Cookery Books, not only from their want of
explicitness, but from the difference in the fuel, fire-places,
and cooking utensils, generally used in Europe and America; and
many of the European receipts are, so complicated and laborious,
that our female cooks are afraid to undertake the arduous task of
making any thing from them.

The receipts in this little book are, in every sense of the word,
American; but the writer flatters herself that (if exactly