Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie

A collection of baking recipes written in the early 19th century. This practical guide focuses on American-style pastries, cakes, and confections, aiming to simplify the cooking process for readers with varying levels of experience, from professional cooks to beginners. The opening of the book features a preface that sets the tone for the reader, explaining the intent behind the compilation of the receipts. Miss Leslie emphasizes the importance of straightforward instructions that can be easily understood, contrasting them with the complexities found in contemporary European cookbooks. The section also introduces readers to the structure of the book, which is divided into three parts: recipes for pastries and sweets, cakes, and miscellaneous receipts. Each recipe is carefully detailed, beginning with clear ingredient lists and thorough preparation instructions, catering to aspiring bakers looking to create delicious treats with ease.