This book constitutes part seven of 'The ''Queen'' Cookery Books' series, and includes information and recipes on creating your own jelly sweets. A timeless book full of handy tips and concise instructions, this text will be of much value to those with an interest in the topic and makes for a worthy addition to collections of confectionery literature. The chapters of this book include: Jellies, etc.; Fools, Sponges, etc.; Trifles, etc.; Meringues, etc.; Compotes; and Bonbons, Creams, etc. This antique book has been elected for modern republication due to its instructional value, and we are proud to republish it here complete with a new introduction on confectionery.