The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice / by W.A. Jarrin.

  • Jarrin, W. A. (William Alexis), 1784-1848.
Date:
1844
Catalogue details

Licence: Public Domain Mark

Credit: The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice / by W.A. Jarrin. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    with green paste, by rolling it in the form of an olive and cutting it with the scissors, at top and bottom, so as to make five or six marks, like nature. When your flowers are mounted, you will sprinkle them with red, by dipping a hair pencil in liquid carmine, and striking it over your finger; stick the down or feather of a quill in the middle of the flower, that it may be a better imi- tation of nature. No. 536. Crimson Carnations. The leaves are made exactly as the pinks (No. 535), but the paste should be previously made yellow, with saffron or gamboge; each leaf, when shaped with the modelling tool, should be rubbed once with a small brush dipped in carmine powder, which will produce a very fine crimson; they should be mounted and finished as the pinks. No. 537. Jasmine. Take a ball of paste, and with a pair of scissors, cut six or eight strips about half way down, and with a modelling tool, worked against the fore-finger of your left hand, imitate the flowers of the natural jasmine. Any other flower may be imitated by following the na- tural directions given above. Much, of course, is left to the ingenuity of the artist, as it would be obviously impossible to give directions for every flower that may be modelled in this way, without an excessive enlarge- ment of the work; and, as before observed, the Author’s wish is to compress his observations into as small a compass as is consistent with distinctness. l 5