Sweets

‘As we are disposed to give the Monks full credit for many of the best French dishes, and for our own antiquated preparations, so are the fair recluses of France and Italy entitled to the merit of much that is elegant in confectionery, of which they long had, and still have, tasteful exhibitions on festivals. To their leisure and taste we owe caramelled and candied fruits, fruits en chemise, Chantilly, and caramel baskets, etc., etc., as really as we do the most delicate lace, needlework, and cut paper.’—Meg Dods.