An illustration from the book “Theory and Practice of the Confectioner” by J. M. Erich Weber-Dresden. It’s an encyclopedic work that includes recipes and instructions for making various pastries, cakes, tortes, ice cream cakes, jellies, puddings, hot drinks, butter creams, petits fours, charlottes, marzipan, and more. The book is profusely illustrated and covers techniques such as stenciling, painting with cocoa, and flower modeling and contains approximately 1000 special recipes, 266 text illustrations, and 42 tables in four-color print. It was published in 1927 and is a treasure trove of baking knowledge.