pasttyjSooU H\ Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000657522 Cornell University Library TX 773.R51 Paul Richard's pastry book. 3 1924 000 657 522 FROM THE LIBRARY OF James B. Herndon, Jr. PRESENTED BY HIM TO THE School of Hotel A dministration CORNELL UNIVERSITY ■4\/^ 77 3 PAUL RICHARD'S PASTRY BOOK Comprising Breads, Cakes, Pastries, Ices and Sweetmeats. Especially Adapted for Hotel and Catering Trades. The Most Complete Book of Its Kind. Thoroly Practical and Up-to-Date. Fully Indexed Published by THE HOTEL MONTHLY PRESS JOHN WILLY, Inc. 123 North Wacker Drive Chicago 6, III. PRINTED IN U.S.A. I. 773 PREFACE TN this book I have endeavored, to the best of my ability, to tell how to make breads, cakes, pastries, ices, creams, and candies for the baker, pastry cook, and confedlioner ambitious to do good v?ork. My own success in this business is due to a careful study, of the materials and to painstaking work covering a period of twenty-five years in places where good work was demanded. My objea in writing this book is to improve the standard of pastry work, and to raise the pastry cook to a higher plane by enabling him to command higher wages than have heretofore been customarily paid; also to elevate the bread and pastry cooking to the plane of high-class meat cooking. The making of the book has been a labor of love, and my earnest desire nxjw is that the work shall bear fruit by popularizing, not alone the consump- tion of pastry, but also the profession of pastry making. Facl Richards. PART I. FRUIT JELLIES AND PRESERVES . . . JAMS, JELLIES COMPOTES AND SYRUPS , PRESERVED CRUSHED FRUITS FOR SHERBETS AND ICES . . . PRESERV- ING OF PIE FRUITS . . . SUGAR BOILING DEGREES . . . COLORS. FRUIT JELLIES AND PRESERVES. Not many hotels make their own preserves and fruit jellies, and high prices are paid for these goods by hotelkeepers to get them first-class to please their patrons. The reason why preserving is not more prac- ticed is because the already preserved fruit can often be bought cheaper than it can be made in the hotels, for the reason that good table fruit al- ways commands a high price in large cities, while the manufacturers of preserves have plants right in the heart of the fruit growing districts and get the best fruit at half the price, consequently can put them up cheaper and profit by it. All fruit for preserving should be fresh and of uniform ripeness, therefore has to be carefully sorted to get good results. It is a mistake often made in hotels, trying to make good preserves out of fruit that is overripe and beginning to spoil, because the least speck of decay will be the cause of spoiling the whole batch. Only good sound fruit is fit for this purpose. For preserving on a small scale the common one- and two-quart glass jars are the best; for jell- ies the smaller glasses with tin covers do very well. After putting up, the fruits must be kept in cool dry places of even temperature, or in dark clos- ets, because light injures fruits just as much as heat does. If put up in glasses, wrap in paper; label, date and mark on it the cost price, so that it can be charged without much trouble to the department it is used in. The process by which the preserves known in the market as "candied fruits" or "fruits glaces" are made, is an art in itself, which can only be learned and mastered by lorg experience. These goods come mostly from Southern France. At- tempts are made in California in this line of pre- serving, but with very little success. The Cali- fornia fruits are hard and too much dried and cannot be compared with the French fruits glaces. The main thing to be done in this process is to extract the juice of the fruit and replace it with «ugar, so it keeps its original form. The fruits, after being blanched, are put in a strong syrup of clarified sugar, left in it from ten to fourteen days. then syrup and fruit is placed over the fire and heated to a certain degree, (just to the boiling point) skimmed and set aside for ten days more, and put through the same process three or four times. When the fruit has taken up enough sugar it is taken out, washed in pure water and then fin- ished by dipping in a thick syrup and dried; after- ward it is packed in the light wooden boxes in which it is sold. The other preserves which come here (mostly in long white glasses as imported goods from Europe) are made by a similar process, which takes from three to five days and is as follows: Peaches, apricots, pears and quinces are peeled, cut in halves or quarters, the stones or seeds taken out, put in cold water to prevent losing color. A plated knife should be used for peeling and slicing (as steel is apt to discolor); and hard and green fruits should be softened in boiling water and put again in cold water. When this is finished the fruit is blanched, as it is termed; then begins the preserving. The fruit is taken out of the cold water, drained in a hair or cane sieve, put into boiling syrup and given two or three boils; then put in earthen pans and set aside till next day. The next day it is heated and the syrup drained off. When the syrup is boiling add a little more sugar, put in the fruit and let come to a boil, then set aside till next day. On the third day the syrup is drained off again and more sugar added (because the sugar gets weakened by the fruit juice) and boiled to the soft ball, as it is termed; put in the fruit, let come to a bcil, skim the syrup carefully, then take out the fruit and put in glasses, the hot syrup poured over and the glasses closed up air- tight. Peaches and apricots are finished in this way in three days, but pears and quinces take four and five days to get them clear and trans- parent. Watermelon rind (the white rind) if pre- pared in this way makes a nice preserve if some lemon or orange peel is added. Plums, cherries, strawberries and raspberries are prepared in the same way. There is another way of putting up fruit which takes less time and labor and is practiced in fam- a PAUL RICHARDS' BOOK OF BREADB, CAKES, PASTRIES. ICES AND SWEETMEATS ilies with good results. It is more like the pro- fire and boil till it £alls in clots from the spatula, cess used in large canning establishments and is then put up as directed above. done in two ways — either the fruit is boiled in ^ STRAWBERRY AND RASPBERRY JAMS syrup for twelve to twenty-five minutes, and then 'R.-kHq the berries through a sieve. Take one put in heated glasses and closed up air-tight; or pound of sugar for the strawberries, and twelve the fruit is put in glasses (peaches, pears and ounces for the raspberries, for each pint of pulp, quinces already blanched; berries are put in in Boil till they begin to jelly and adhere to the skim- their natural state), the glasses filled with syrup, the covers put on, then set in a bain marie or a large pan of cold water with some straw under and between to prevent breaking. Put on the fire and let gradually come to a boil; and from the time it comes to the boil — from twelve to twenty-five minutes, according to the ripeness or kind of fruit (berries from ten to twelve minutes, also ripe peaches and apricots; pears and quinces twenty to twenty-five minutes). The water should come up to the neck of the glasses and a lid or board put on to prevent them turning over. Then they are taken out and the covers closed tight. Let them cool slowly and tighten the covers again as they get cold. Fruits put up this way will keep for years, provided the proper care has been tak- en, first in selecting and preparing the fruit, and, secondly, if they are kept in the proper place. I would advise to look after the preserves once a week for the first month; after this once a month, and in case any of it should show signs of fer- mentation, to either use them or boil them over. Very little sugar is needed for this way of pre- serving; it varies from six to sixteen ounces for the quart of fruit; it depends if they are used for pies or for table fruits. * * * JAMS, JELLIES, COMPOTES AND SYRUPS. Marmalades or Jams are the pulp of fruits, boiled with sugar to a certain consistency. The fruit is crushed, and for each pint of pulp is added from twelve to sixteen ounces of sugar, then boiled together till clear. When it coats the spoon and falls in clots from the spatula it is ready. The proper point may also be ascertained by dropping some on a cold plate; if it sets soon it is ready. Jam must be constantly stirred while it is cook- ing, to prevent sticking to the vessel and burning. When done, put up in jars, with a piece of brandied paper over and the lid put on; or paper securely tied over to form a cover. 1.— APPLE MARMALADE OR JAM. Pare and core some good juicy apples; put in preserving pan with enough water to cover the fruit, let boil slow till they are reduced tc a mash, then pass through a colander. To each pound of pulp add twelve ounces of sugar; put back on the mer. Be careful to take off all the scum that rises. Fill in to glasses, and when cool put over it brandied paper and covers. 3.— CURRANT JAM. Mash four quarts of currants and two quarts of raspberries; add to each pint of pulp one pound sugar. Stir till it jellies, and put up like Rasp- berry Jam (No. 2). 4.— GOOSEBERRY PRESERVE— BAR LE DUG JELLY. Take the berries before they are ripe, either red or green. Remove tops and stems. Cut the berries and remove the seeds. Take for each pound of berries one pound of sugar. Boil slow till the fruit is perfectly clear and begins to jelly (about thirty minutes). Fill into glass tumblers. When cold cover with brandied paper and put on the cover. To white berries a little red currant juice may be added for color. The fruit should not be stirred very much during cooking. 5— GOOSEBERRY JAM. Take ripe berries, wash and remove tops and stems. For each pound of berries take twelve ounces of sugar. Crush the berries and mix with the sugar. Let boil and keep stirring constantly till it falls in clots from the spatula. Put up like the other jams (see No. 2). 6 —BLACKBERRY JAM. Pick over and clean the berries. Add for each pound of fruit eight to twelve ounces of sugar. Mix all together, but add no water. Heat slow until it boils, and keep on stirring until it thick- ens, which takes from thirty to forty five min- utes. Put up like other jams (see No. 2). 7.— GRAPE JAM. Break the grapes, saving the skins. Heat the pulp for a couple of minutes, but do not let it boil; strain through sieve to remove the seads; add the skins and take twelve ounces of sugar to each pound of pulp. Boil till it thickens and jellies, then put up in jars. 8.— QUINCE JAM. Pare, core and slice the fruit. Take the peel, core and seeds, cover with water and boil til! soft, then strain through a cloth. Put the sliced fruit in the liquid and boil together till soft. Rub through a colander. Then to each pint of pulp add twelve ounces of sugar. Boil till it thickens, PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 3 A nice preserve is made from half apples and 17. — RASPBERRY JELLY. haU quinces in this manner. Make like the Currant Jelly (No. 16), using one 9- — CRAB APPLE JAM. quart of currants to four quarts of raspberries. Preserve like the Quinces (see No. 8). 18.— CHERRY JELLY. 10.— CHERRY JAM. Take nice tart cherries. Take one pound of Stem and stone the fruit. For each pottod of sugar to each pint of juice and boil as directed in pulp take twelve ounces of sugar and soma of the Currant Jelly (No. 16). crushed pits for flavoring. Boil slowly till h 19.— APPLE JELLY. jellies, then put in jars. Take nice tart apples, juicy and of good flavor. For sour cherries, take one pound of sugar to Cut in slices, cover with water and boil to a soft one pound of cherries. mash. Strain through a cheese-cloth. Put a II.— PEACH AND APRICOT JAMS. pound of sugar to every pound of juice. Boil for Take very ripe fruit. Peel the peaches, (or about twenty minutes, till it jellies. Drop some plunge in boiling water a moment, to make the on a cold plate; if it sets scon it is done, skin come off easy). Cut in small pieces, for CRABAPPLE JELLY may be made in the each pint of pulp take twelve ounces of sugar; let same manner. QUINCE, PEACH, APRICOT boil and stir constantly till it jellies; then put in and PLUM JELLY are prepared the same way as J^'s- Apple Jelly. «,* "--GREEN GAGE PLUM JAM. "^ ' L-CRANBERRY JELLY. Stone the fruit; cut up m pieces, and boil with ^over the berries with water and boil till soft: twelve ounces of sugar to each pint till it jellies; ...v u- t? u-,.f-i.i ^, . . ° '^ * ' sttam through sieve. For each pint of mice take then put up in jars. . , " v -i ^n -^ f j • n- '^ '^ „„.„„„,, „ , . twelve ouHces sugar; boil till it clears and jellies. 13.-ORANGE MARMALADE .x. -GRAPE JELLY. Take equal weights of sour oranges and sugar. ^i ^r. jiji,,.j iu-« _ ^ ^. , , ,, . . „ ., , Break up the grapes and scald, but do not boil. Cut the oranges and press out the juice. Boil the » . .i. - ■ j • ^u i. • a- 1 1 ■ i ^-11 -1 ■ i J .L . Let the juice drain through a sieve. Take one peel in water till it is tender, then scrape out the , . . , . ° , . . , , ., • -J /-. 1 .^L ■ J • 11 ., . .. pound of sugar to each pint of juice and boil as inside. Cut the rind in small thin slices, or j. , •■ - ^, ,. , 1 1 ,xt c^ , . ^ directed for Currant Jelly (No. 16). pound in a mortar. # Boil sugar and juice to a syrup; add the peel PRESERVED CRUSHED*FRUITS FOR SHER- Sse° "" "" " '"' " BETS AND ICES. 14.— PINEAPPLE MARMALADE. 2S.— PRESERVED CRUSHED BERRIES. Pare and grate the pineapple. To each pound Select choice ripe fruit; pick over carefully. of pulp add one pound of sugar. Boi! till it ^°' berries, lub the fruit through a sieve, or put thickens and gets clear. Put up in jars. through the fruit press. To each pound of pulp ig FRUIT JELLIES ^^^ from six to eight ounces of sugar, and mix are the juice of fruits, made dear by filtering, "^11 together. Fill into bottles and set in a pan and, with an equal weight of sugar, are boiled in- filled '''"> "^'^"^ "P t° *^ '^^^ °* *-^° bottles to a jelly. '"'th some straw under and between the bottles). 16.— CURRANT JELLY. Put on the fire and let gradually come to a boil. Pick off the stems. Crush and place on the Let boil for about ten to twelve minutes, then fire. Scald but do not boil. Let cool and strain, cork and tie down with a string or wire and keep Filter the juice through a flannel bag. Take one in a dark cool place. pound of sugar to each pint of juice. Boil the 23— PRESERVED CRUSHED CHERRIES, sugar in a separate pan to the SOFT BALL, Cherries may be preserved in the same man- which is found by dipping the finger in cold ner as (No. 22). water, then quickly in the boiling syrup and back 24.— PRESERVED CRUSHED PEACHES, in the cold water. The sugar on the finger will APRICOTS AND PLUMS. form a little soft ball when rolled between the Plunge the fruit in boiling water for a moment, fingers. to remove the skin, or peel the fruit. Cut up in Put the boiling fruit juice and sugar together, halves and boil with a little water till soft. Rub stirring constantly; it will jelly in from three to through a sieve and add six to eight ounces of five minutes and coat the skimmer. Put a drop sugar to each pint of pulp. Fill into bottles like on a cold plate; if it sets soon it is dene. Fill in- the berries (No. 22). Boil in the bottles for fifteen to heated glasses at once. When cold, put on minutes, then cork and tie down. paper and covers. 25.— PRESERVED CRUSHED FRUITS, The currant jelly is improved by adding some WITHOUT SUGAR, raspberry juice to boil with the currants. The berries and other fruits may also be pre- PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. served without the use of sugar, by boiling the fruit in the bottles for about thirty minutes and seal as usual. 26.— CRUSHED RASPBERRIES AND STRAWBERRIES PRESERVED COLD. Raspberries and strawberries may also be pre- served cold, for creams and ices; but have to be kept in a cold dry storage of even temperature. Take ripe berries, crush and rub through a fine sieve. With each pint of pulp mix two pounds of sugar; mix well together and fill into bottles. Cork, tie down and keep in cool place. 27.— PRESERVING OF PIE FRUITS. Pie fruits require less sugar than is generally used in the richer preserves. For a medium sweet preserve use the sugar as given in the table below. For each quart of fruit use: Strawberries, 8 ounces of sugar Raspberries, Blackberries, 6 " ' 6 " Blueberries, 6 " Gooseberries, 8 " Cranberries, 10 " ' Cherries, 8 " Grapes, Apples, Peaches, 8 " 6 " 6 " Quinces, 10 " ' Pears, 8 " Plums, 8 '■ Rhubarb, 12 " ' Prepare the fruit after the method as given in the general instructions at the beginning of these receipts, by either boiling in the syrup and filling into the glasses; or put the fruit in the glasses COTS are peeled and stewed or baked whole, cut in halves or slices and stewed till tender. CHERRIES are pitted or stewed whole. BER- ries are picked over, washed and stewed whole. PLUMS and CHERRIES are often stewed with the stalks on them. The plums should be pricked all over with a pin to prevent the breaking of the skin. To preserve the whiteness of the fruits: AP- PLES, QUINCES and PEARS, the peeled fruit, should be put in cold water before preserving. The skin of ripe PEACHES and APRICOTS is easily removed by dipping in boiling water for a moment. The green fruits should be peeled. For compotes the fruit should be stewed tender, so as to keep whole and in shape. 29.— COMPOTE OF WHOLE APPLES. Peel and core the apples. Put in flat sauce pan, with a stick of cinnamon, the peel and juice of one lemon. Cover with a thin syrup, made with two pounds of sugar to two quarts of water. Let stew slowly till tender. Take the apples out ol the syrup and place in a shallow dish. Boil the syrup down to half and pour over the apples in the dish, after removing the peel and cinnamon. Set to cool and serve. The apples may be served plain or with whipped cream. 30.— BAKED COMPOTE OF APPLES. Peel and core the apples, put close together in a pan and pour over a syrup made as in the re- ceipt No. 29. Put in the oven and bake till done. Flavor with lemon or nutmeg and serve in the syrup. For variety, the core of the apples may be filled with chopped almonds, nuts, other fruits, or fruit and fill up with hot syrup. Set the jar in warm J^™' 3°"^ decorated with cherries and angelique; water with the cover on and boil till the fruit gets tender. Have the jars filled to the brim, remove from the water, put on the rubber, tighten the cover, then let cool and put away. Where fruit is used in large quantities, it may be put up in large jars which hold from one to ten gallons. Take jars with narrow necks, heat and scald well, and fill in the fruit right from the preserving kettle. Fill up to the neck. Put in over the fruit a brandied paper, then pour over a layer of melted parafSne and cover up. The jars should not be moved about very much as there is danger of loosening the parafl&ne cover by so doing. 28.— COMPOTE OF FRUITS. The fruits are preserved in a light syrup and are put in bowls or jars for immediate use. Either fresh or dried fruit may be used for compotes. The dried fruits should be washed and soaked for several hours before stewing; and some fruit re- quire soaking over night. APPLES, PEARS, PEACHES and APRI- or served with a border of whipped cream. 31.— SLICED COMPOTE OF APPLES. Cut the peeled and cored apples in slices, cover with water. To each quart of water take eight ounces of sugar; add the peel and juice of one lemon, also one stick cinnamon; stew slowly till tender; serve. 32.— APPLE BRAISE. Prepare like for Sliced Compote No. 31. Use one pound of sugar to the quart of water; add half a pint of white wine, also add four ounces of currants, four ounces Sultana raisins and four ounces almonds, blanched and sliced, two ounces of butter, one stick cinnamon and one lemon peel. Stew till tender. Reduce the syrup and pour over. 33— BAKED APPLES. Wash and core good baking apples; put in pan with some water and sugar. Bake in a medium heat till done; serve hot or cold. 34— APPLE SAUCE. Peel, core and quarter the apples; stew with PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. some yratet till soft; sweeten and press through colander; serve hot or cold. 35.— COMPOTE OF PEARS. Select nice pears; peel and divide in halves or quarters; remove the seeds and stew slowly in a light syrup with the juice of one lemon and a few whole cloves till tender. Take out of the syrup and put into a shallow dish. Eeduce the syrup and pour over the fruit; let cool and serve. 36.— COMPOTE OF QUINCES. Peel and quarter the fruit and put in cold water. Boil the peel and core in some water till soft, then strain off the juice. Add one pound of sugar to each quart of the liquid. Let come to a boil, then add the sliced fruit and stew till tender. Sweet apples and quinces in equal portions make a nice compote stewed in this manner. 37.— COMPOTE OF CHERRIES. Take sour cherries, remove the stems and stones and stew in a light syrup till clear. Serve cold. 38— COMPOTE OF WHITE CHERRIES. Take nice sound cherries; cut the stalk in half and stew in a light syrup with a drop of almond flavor for five minutes. Take out carefully, re- duce the syrup to half and pour over; serve cold. 39.— COMPOTE OF PEACHES & APRICOTS. Blanch and skin, or peel; cut in halves and boil slowly in a light syrup till tender; serve in the syrup. The peaches may also be stewed whole in the same way. 40.— BAKED PEACHES. Wash and prick the fruit with a silver fork; put close together in a pan, add a little syrup and bake till soft. 41.— COMPOTE OF PLUMS. Wash and prick all over, then stew in a thin syrup for about ten minutes from the time it be- gins to boil; let cool and serve. 42.— COMPOTE OF FRESH PRUNES. Prepare like the plums No. 41. 43.— COMPOTE OF DRIED PRUNES. Wash and soak the prunes over night in cold water. Take from the water and put into fresh water; add a few sli:es of lemon, a stick of cinna- mon and enough sugar to make a thin syrup; let boil very slow till the fruit has resumed the nat- ural shape, then take off the fire and let cool. Prunes should be handled carefully in serving, so as not to break the fruit. All other dried fruits should be prepared in the same manner. Peaches and pears sometimes re- quire twenty-four hours soaking. 44.— COMPOTE OF CRANBERRIES. Wash and pick over. To each quart of berries add one pound of sugar and half pint of water to make a plain syrup; stew the berries slowly in the syrup till clear. To keep the berries whole do not stir much. 45.— COMPOTE OF GOOSEBERRIES. Pick over and cut off tops and tails. To each quart of berries take one pound of sugar and half pint of water; stew till tender and serve. 46.— COMPOTE OF STRAWBERRIES AND RASPBERRIES. (Also COMPOTE OF CURRANTS). Wash and drain the berries on a sieve. Boi three pounds of sugar with one pint of water till it forms a thread on the finger, or to a thick syrup. Put the berries in the boiling syrup and let boil for a moment. Take off the fire and let cool. Currants may be made into a compote in the same manner, 47.— COMPOTE OF BLUEBERRIES. Wash and pick over the berries. Stew in a light syrup (one pound of sugar to one quart of water) till tender. Let cool and serve. 48.— COMPOTE OF RHUBARB. Wash and peel the rhubarb; cut in even pieces and let boil for a few minutes. When nearly soft strain off the water. For each pound of rhu- barb take twelve ounces of sugar; put this in the water and boil to a syrup. Pour the syrup over the rhubarb and stew till tender. Let cool and serve. 49.— COMPOTE OF PINEAPPLE. Pare and core the pineapple and cut in slices; simmer in a rich syrup till done snd clear. 50.— COLD COMPOTES OF FRUIT. FRUIT SALADS. Fresh fruits may be prepared in salads, single or in a pleasant combination, from a variety of fruits. The fruit is put in alternate layers in compote dishes, and also in small individual dishes. 51.— MACEDOINE SALAD. Take sliced pineapple cut in small pieces, peel- ed oranges sliced and with the seeds removed, sliced bananas, sliced peaches, a few strawberries or raspberries, (if not in season use a few maras- chino cherries). Sprinkle with powdered sugar; pour over some sherry wine; set on ice to cool; serve. 52.— COLD COMPOTE OF ORANGES AND BANANAS. Prepare like the former recipe No. 51. Flavor with rum and decorate with cherries. 53.— COMPOTE OF BANANAS, ORANGES AND COCOANUT. Put in alternate layers in compote dish; sprinkle with sugar, pour over some sherry or claret and flavor with rum. 6 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 54.— COLD COMPOTE OF STRAWBERRIES. By leaving out the spirits, and adding extracts Sprinkle ripe large berries with powdered sugar, of orange or lemon, ginger, strawberry, etc., a and squeeze over the juice of sweet oranges (or variety of syrups can be made for the soda foun- use a aios port wine or sweet catawba in place of tain. Of course coloring, and, for soda syrups the Jmce). Set on ice to cool and serve. acid, from one to two ounces for each gallon ot 55._COMPOTE OF ORANGES. "iyrup, must be added. Syrup prepared in this Peel the oranges. Take off all skin and white manner will keep in gco4 condition for a long pith. Cat in thin slices and remove the seeds, time, but should be kept well corked. Sprinkle with sugar and pour over some sherry 62. — TO PRESERVE LEMON AND ORANGE and a little maraschino. Set to cool and serve. PEEL. 56— PINEAPPLE COMPOTE. jn place of buying candied orange and lemon Pare and core ripe pineapple and cut in thin peel, paying good money for it, the peel generally slices. Sprinkle with sugar and pour over some wasted and thrown away in making ices and sher- white wine, or squeeze over the juice of sweet bets can be made into a nice preserve, to be used oranges. Set to cool and serve. Ja the same manner as the bought peel. S7.— BRANDIED PEACHES. GRAPE FRUIT PEEL and MELON RINDS Get nice peaches and prick all over with a ^an also be preserved after this method, needle. Put in water and boil slow tii: so:t p^ 4^^ peels from which the juice has been enough to be pierced with a straw. Take the pressed, into cold water for three days. Change peaches and put carefully into a jar. Make a the water every day. Takeout and scoop out the syrup with one pint of water and two pounds of ^f^ jugj^jg p„jp_ put j^e pesis in water and boU sugar. Take o£E the fire and, while warm, add ^^^^ ^m ^^^y j-an be pierced with a straw. (Do to it one pint of brandy; pour this over the ^(,4 boji igmon and orange peel together, because peaches in the jar; cover and put away. jejnon softens much slower than orange peel), 58.— FRUIT SYRUPS. ■vv^^en soft, strain ofi the water. To make al! kinds of syrups from fresh fruits. Make a syrup with one gallon of fresh water proceed and extract .he juice of the fruits in the and from ten to twelve pounds of sugar; let come same manner as given for Jellies. To four pints jg ^ boil; drop in the soft peel and let simmer for of pure fruit juice, add four pints of water and fifteen minutes. Put syrup and peel into a large eight pounds of sugar. Heat slowly to a boil, jar and let cool. take off the scum and fill into bottles while hot; The next day strain off the syrup; let come to a cork and tie down. j^j,^ ^^^ t^e pgei and put back into the jar. This Other syrups are made without fruit juices, may be repeated once more the next day; but two They are flavored with essential oils or extracts, boilings are generally sufficient, and the peel will to which acids and the proper color is added. ^eep for a long time. 59.— SIMPLE SYRUPS. p„t ^ china plate in the syrup, on top of the The simple syrups are used for many purposes peei, to keep it under the syrup. Cover and keep in the pastry room. The syrup is mixed with |jj ^ ^qqI pia^e. fruit juices for ices and creams; also used in con- gyrup left over after the peel is used can be re- cection with liquors to macerate fruits, etc. The boiled and used over again for the same purpose. syrups are made of different degrees of richness. g —WATERMELON RINDS 60.— SIMPLE SYRUPS NO. I. „ 1 .1, • j j . « .v t. ■ '-j, _ ... , , , Peel the rinds and cut off the soft inside part. Put together eight pounds of sugar and two /^ . . „ - j v •. ■ . ..,. ° ? .,..,,,, , Cut m small even pieces, and boil m water till quarts of water; mix with it the half beaten whites , , „, , r /-> -n. ■ .-..t ^, ,,.,.. . tender. Make a syrup as for Orange Peel (No of two eggs; set on a slow fire and let simmer for , , n i. • .^u i,. ■ j j ■ . °° . , , . „ , , 62). Put m the soft rmd and some lemon or ten minutes; strain through a lelly bag and put , t a t ^ • ■ ., . , , , o J * o r orange peel for flavor. Let simmer in the syrup away m bottles for use. ..„ , ., ^ . ■ r> ■, . ., 61.-SIMPLE SYRUPS NO. 2. *'" «=''"• '^f ° P"*;° ^":- ^°' ^^ "». "if =r P „, , , , , ,, . once more the next day, then put back in the lars. Take twelve pounds of sugar and one gallon of ... . •^, , , . ^ , , ^ close and put away for use. boiling water; add the jmce of one lemon, or a , ^„.. ■, . ,,„ „„ !.„, ! . ■ -J . . ■ • ex • 64.— LEMON AND ORANGE EXTRACTS, little tartaric acid to prevent graining. Strain J* -^^^^^^y^xj. ., 1. ■ 1. u 1 ,. 1 J 4 Peel the yellow rind of the fruit and cut in thin through a jel.y bag, let cool and put away. r, • Both syrups are used at the bars for mixing **"P^- P"' ^ bottles and fill up with proof alco- drinks; and, by the addition of extracts and one ^°^- ^^' ^.'^""^ ^°^ ^'"° ^s«^^- ^'^'^in and put in quart of spirits to even parts of syrup, for fruit bottles again. juices and spirits) all kinds of cordials can be One other way to preserve the essential oil of produced, such as creme de mentbe, noyeau, lemons and oranges is to rub the rind off on hard maraschino, rose, etc. loaf sugar; or grate the rind carefully (only the PAUL RICHARDS' BOOK CV BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. outside yellow skin) on granulated sogar, as much OM the sugar will take up. Let dry; crush fine sad put away in jars ready for use, 65.— EXTRACT OF VANILLA. Vanilla bean, 16 ounces; Sugar, 24 ounces; Alcohol, 5 pints; Water, 3 pints. Cut the vanilla into very small pieces. Mix the alcohol and water and pour onto the cut up beans four pints of the mixture. Put in large bottle and let stand for ten days, shaking it fre- quently. Then strain ofi the liquid and put the vanilla into a mortar with the sugar and pound is into a powder. Mix this with the remaining four pints of the mixed alcohol and water. Let dis- solve well and filter; then mix both liquors to- gether and filter again; then put away for use. S6.— RASPBERRY EXTRACT. One of the best raspberry flavors is obtained farom Orris root, which makes nice ices and can also be used to improve the flavor of canned berries. Take two and one half ounces of powdered Or- ris root, and put together with one pint of proof spirits in a well corked bottle; set in a warm place for from four to five days, shake it fre- quently and filter for use. « 67.-SUGAR BOILING DEGREES. Sugar is boiled from Pearl to thread for syrup; Blow and feather for crystalization and con- serves; Ball, crack and caramel for candy and spun sugar work. It is divided into about sixteen different degrees, but without a certain standard for all, which is caused from the use of more or less glucose in the different recipes. The degrees can be ascertained by the use of the thermometer and also by the finger test. I give here eight of the degrees most generally used for syrups and candy making: DEGREES OP THERMOMETER. Pearl and small thread, 218 to 220 degrees. Large thread Blow - Softball - Hard ball - Small crack Hard crack - Caramel - The finger test: Put five pounds of sugar to boil with one quart of water on a good fire in a copper basin, and let come to a boil. Take off with a skimmer the scum which rises. Then, with a wet sponge, wash down the sides to pre- 228 -230 11 240 242 ■ • 244 -250 II 2SS 260 -285 II 315 320 f 1 360 vent graining. Be careful that the fire does not brown the sugar on the sides of the pan and dis- color the sugar. Small thread: When the syrup has boiled for some time, dip the top of the finger in the syrup, and test between the thumb and forefinger. If it can be drawn into a fine thread which breaks if drawn out, it has reached the proper degree. Large thread: Continue boiling and try again as before, until the thread can be pulled to the full spread of the fingers before it breaks. Blow degree: Dip the skimmer in the sugar and blow through the boles. If bubbles appear, it has reached the degree. Soft ball: To test the ball degree, take a pan with ice water. First dip the finger in the water, then in the sugar, and as quick as possible back in the water. (A stick may be used in place of the finger for this purpose). Try the sugar, and if it can be formed into a soft small ball it has reached the degree. Hard ball: A little more boiling, and by th« same test it will form a larger and harder ball. Small crack: The boiling is continued. Test again and press the sugar flat between the fing- ers; if it breaks, or bites hard and does not stick to the teeth, it has attained the proper degree. Hard crack: If the sugar breaks short and crisp with a snap, it has reached the degree. Caramel: In a few moments more the sugar will turn to a golden color, and this is the cara- mel degree. Take o£E the fire and turn out on the marble at once. A little more boiling and the sugar begins to smoke, turn dark brown, then black and burn. At this stage it is used for coloring. Water is added and it is boiled into a syrup and put in bottles for use. COLORS. 68.— COCHINEAL. Take one ounce of cochineal; Half ounce of alum; Half ounce of salts of tartar; Two ounces of cream of tartar. Powder all well together and add three pints of water. Let come to a boil in a granite or copper vessel. Add eight ounces sugar and stir till cool. Mix with half a gill of alcohol, strain and pat ia bottles; cork and put away for use. 69.— CARMINE. Powder one ounce of carmine; dilute with half a gill of water and half a gill alcobsl and put in bottles. 70.— YELLOW. One ounce of powdered Turmeric and half a pint of water and alcohol. Put in bottle, let PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Stand in a warm place for three days or more and filter for use. 71.— SAFFRON YELLOW. Safiron has a pronounced flavor of its own, and is not suitable for ail purposes. Boil one ounce of Spanish safiron slowly in one pint of water, till it is reduced to half a pint. Mix with half a gill alcohol, strain and bottle. 72.— GREEN. Green color can be made from the juice of spin- ach, by chopping and pressing the juice in a towel, and mixing with some syrup and a pinch of alum. But it is better and more practical to buy it from responsible dealers. 73.— COLORED SUGAR. Colored sugar in the best form, Nonpareil Sugar, can be made only by the practical candy maker with machinery. But plain colored sugar may be made from coarse granulated sugar. Sift the sugar to remove the fine grains, put in a shallow pan and add some desired color, mix well together, set in a warm place and stir till the sugar is dry. Put in bottles for use. Dessicated cocoanut, which is cut rather fine, can be shaded into the various colors, and dried like the sugar. Almonds may be blanched, cut, or chopped fine, and colored green and flavored with pistachio ex' tract, to represent pistachio nuts. END OF FIRST PART. PART 3. PASTRY AND PIE MAKING, PASTES AND FILLINGS . . . PASTRY CREAMS. PATTY CASES, TARTS AND TARTLETS . . . ICINGS. 74-PASTRY AND PIE MAKING, PASTES AND FILLINGS. The flour should be a good winter wheat or pastry flour. The bread flours made from hard spring wheat are not suitable for pastry. The butter should be firm and tough. Butter which contains cheese and is curdly makes only poor puff paste. For pie paste the lard should be fresh and firm, and the pastes should be mixed with cold water, and worked up in a cold place till they are ready to be baked. To prevent the shrinking of pufE paste, it should rest after it is made ready for the oven, and be kept in a cold place from fifteen to thirty minutes. The baking of pastry requires a brisk heat, FuS Paste from 400 to 450 degrees Fahrenheit, and Pie Paste from 350 to 400 degrees Fahrenheit. Puff paste should not be baked with other goods which make steam, because this prevents rising; and when the goods (patties or pies) are baked up, the heat may be decreased by opening the damper to prevent taking too much color. To bake patties and other puff paste goods, the pans should be wetted with water and not greased. For pie paste the tins and tart forms require greasing. The pie fillings should be cold when used. A warm filling would cause the shrinking of the top crust and spoil the paste. In pie making two kinds of paste are generally used. The paste which is to form the top crust is made richer than the paste used for the bottom, because the rich crust would become soggy if used for the bottom. The trimmings left over are used for bottoms the next day. For custard pies, the paste should be worked different. It is best to use a regular short paste, as given later on in the recipes. The habit of using pie trimmings for custard pies, working in more flour, makes a tough taste- less crust unfit to eat. The trimmings can be used to better advantage for fruit pies, The bottoms for cream and lemon pies can be made from any of the top or bottom paste, and also from custard pie paste. To obtain a nice deep baked crust, roll out the bottom a little thicker than usual, trim the sides, and prick the paste all over with a fork, to prevent blistering; dust with a little flour and place an empty pie tin with a clean bottom on top of the paste (the bottom of the tin may be greased lightly to prevent adhering to the paste). Put the bottoms in the oven and bake. When the paste which shows between the two tins begins to color, the top tin may be removed and the baking finished in one tin. The cream and lemon fillings for open pies should be filled in the baked bottoms while hot. The custard pies require a slower heat in baking than the fruit pies; and for deep pies of this kind, it is preferable to warm the milk or custard in- stead of filling it ice cold into the pies. The filling of the pies is done in the oven. The bottoms are placed in the oven and the filling is done best with a dipper made for this purpose, to which a long wooden handle can be attached. If the custard is filled into the pies cold it begins to bake from the rim to the center; the outer part puffs up before the center is baked, and when taken from the oven the puffed up part of the custard falls down, because it is baked too much. The heating of the custard before filling in the pies prevents this, and causes the pie to bake more evenly. PIE AND TART FILLINGS. In the hotels a better and richer pie should be made than in the ordinary bakeries and cheap res- taurants, where the mixtures have to be made according to the prices they sell for to obtain a reasonable profit. Fresh fruit should be used as much as possible. It makes the best filling. When the fresh fruit gives out, then it is time to use preserved fruits, which are best if they are put up in the hotel. If canned fruits are used which are put up in factories, it is preferable to buy a good grade of fruit, .because the cheap grades which are labeled pie fruits consist often of the inferior, unripe fruit without any flavor. Some of the canned fruits require additional cooking down with more sugar to make them usable. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIBS, ICES AND SWEETMEATS. Dried fruit should be soaked in cold water from twelve to twenty-four hours before using, and then it should be stewed, sweetened and cooled before putting it in the pies. Tart fillings are made richer than the pie fill- ings and consist of rich preserves and creams, which are filled into the tarts and baked; and in some cases the tart shells are baked first and the filling is put in afterwards. While many of the fresh fruits may be used in the pies without previous cooking, some of the fruits require stewing before they can be used. 75.— PUFF PASTE. Puff paste should not be made in very large batches, because this prevents perfect rolling. If large batches have to be made they should be divided into smaller batches of two or three pounds to the batch. The butter should be washed in cold water to remove the salt, and both butter and dough should be of the same consis- tency when the rolling commences. Take two pounds of good pastry flour, two pounds of well washed and firm butter, one scant pint of ice water, two yolks of eggs, one teaspoon- ful of cream tartar or one tablespoonful of vine- gar, a little salt. Rub four ounces of butter well into the flour, make a bay in the center of the flour, put in the yolks, vinegar, salt and water (leave out a little of the water, because the amount required is not always the same, it depends on the flour used). Mix into a smooth firm paste. Put the paste away to rest for fifteen minutes. Roll the dough out three times as long as it is When the paste is finished it should be given another rest before using. It is sometimes required to give one more turn to the paste, when the butter runs, and in baking, which happens mostly when the paste is made in large batches and has not been rolled thin enough before folding in three. Keep the puff paste covered up with a damp cloth or greased papers to prevent the drying of the paste, which would cause the breaking through of the butter. The rests between the rollings are given to pre- vent the paste from shrinking. If the rollings were continued without the intermissions, the flour paste would become tougher than the but- ter and shrink, and the butter would break through and spoil the paste. It is the even lay- ers of butter and dough which causes the paste to puff up high. The rest between the turns also prevents the butter from getting softer than the dough, and in summer it is often advisable to give a rest between each turn to prevent this. If the paste is prepared the day before using, omit the last one or two turns and finish half an hour before using. Puff paste may be made from a good tough but- terine, which is better than curdly butter; but the paste does not puff up so well as a paste made from good butter, and, of course, lacks the flavor of the butter. 76.— QUICK PUFF PASTE One pound of cold butter; one pound of flour. Chop the butter into the flour in small lumps of about aquarter ounce each; sprinkle with ice water, wide, half an inch thick. Spread the butter over just enough to hold together, and mix very light two-thirds of the dough evenly. Fold the part of the dough left bare over half of the butter, and the butter part on top of the dough. This forms a square of three layers of dough, with two layers of butter in the center. See that the sides of the dough enclose the butter all around, and begin the rolling. Dust the board well with dry spring flour and roll the paste carefully without much pressure in- to a long square one-quarter inch thick. Fold in three layers, and roll each, folding down evenly, and brush off the flour. Put on the flour dusted table and press into a square shape; roll out half an inch thick and fold in three; give one more turn and give a rest; give three more turns, (five altogether) and it is ready for use. The same mixture may be made with the addi- tion of one ounce of baking powder. Mix the baking powder in some flour and dust it in be- tween the rollings. 77.— THREE-QUARTER PUFF PASTE. A less ex;pensive faste, zvhich is suitable for tarts, creaTn rolls and slices, and can be used Put the paste on a pan, cover with a cloth and for baked fruit rolls and dumplings. set in the ice box for half an hour. [The first part of folding the butter in the dough is not counted for a turn, but the last folding in three is termed one turn] . Roll the paste again as before and give two turns, (two times three foldings). Let rest again, jnd give three more turns, (six altogether). The flour should be brushed off before each folding to obtain a nice clear paste. Take one pound of flour and rub in fourounces of lard; mix with cold water into a medium firm paste, but don't work it much. Take half a pound of butter, pliable and of the same consistency as the dough, and roll it in the dough like Puff Paste^ giving five turns only. 78.— PIE PASTES. For pie paste the same rules hold good as giveC for Puff Paste. PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Use good pastry flour (not a bread flour). Have all the ingredients cold, the butter and lard firm, and mix with iced water. Do not work the crust in mixing: shake it to- gether only, and sprinkle the water between so the shortening and flour will hold together. Dust the table, put on the mixed paste and roll it into a sheet; fold into a square and put away for use. All lard may be used for economical reasons; but the use of some butter with the lard gives the best flavored crust. 79.— PIE PASTE, TOP CRUST. Two pounds of flour, one pound of lard, half pound of butter. Have the shortening good and hard and the flour cold. Chop the shortening in the flour and mix with iced water to a medium firm dough as directed above, and set on ice to cool. For use, cut in pieces large enough for a pie covering when rolled out. If all lard is used, add a pinch of salt. [For a cheaper grade of pie top crust, ten ounces of lard may be used for each pound of flour.] 80.— PIE PASTE, BOTTOM CRUST. Two pounds of flour, one pound of lard, a little salt. Rub the lard in the flour and mix lightly with cold water into a medium firm paste, working pnly enough so it holds together, and put away hi use. 81.— CUSTARD PIE PASTE. Three pounds of flour, eight ounces of butter, •light ounces of lard, one ounce of sugar, two yolks. Rub the butter in the flour, add the yolks and lugar and mix with milk or water into smooth paste. 82.— SHORT PASTE FOR TARTS. Three pounds of flour, one pound of butter, six ounces of sugar, six yolks. Mix with milk, like the custard paste (No. 81). 83— BOTTOM PASTE FOR LARGE CAKES AND LAYERS. ETwo pounds of flour, one pound of butter, eight ounces of sugar, two eggs, h'alf pint of water, a little powdered ammonia, the grated rind of one lemon. Rub the flour with the butter as for pie dough. Dissolve the ammonia in the water, and mix eggs, water and sugar together. Beat it up well and mix with the flour and butter, (do not work the mixture much). Set in the ice box till wanted. 84.— GERMAN SHORT PASTE. Take eight ounces of almond paste, eight ounces of flour, eight ounces of cake crumbs, six ounces of sugar, four ounces of butter, four eggs, the grated rind of one lemon, half a teaspoon of ground cloves and cinnamon, and a pinch of powd- ered ammonia. Rub the butter into the flour and mix with the sugar and the spices; soften the almond paste with the eggs; add the lemon rind and ammonia and mix all together into a smooth paste. Put away in a jar well covered in a. cold place. 8s.— STEAMED DUMPLING PASTE, NO. 1. Twenty-four ounces of flour, one ounce of baking powder, six ounces of butter, four eggs, two ounces of sugar, the grated rind of one lemon, a little mace, milk to mix. Work the ingredients same as for tea biscuit mixture, and use. 86.— SUET DUMPLING PASTE, NO. 2. Two pounds of flour, one ounce of baking powder, eight ounces of finely chopped suet, two eggs, pinch of salt, flavor. Mix with milk into a medium firm paste and use. One pound of bread crumbs may be used, and only one pound of flour for this paste. 87.— ROLLED DUMPLING PASTE, NO. 3. Twenty-four ounces of flour, eight ounces of butter, two eggs, the grated rind oE one lemon, a little mace, pinch of salt, milk to mix, and one ounce of baking powder. Mix the baking powder with a handful of the flour and keep it back for dusting. Chop the but- ter in the rest of the flour and add the lemon rind, mace and salt. Mix the eggs with a little milk and sprinkle over the flour, then shake the mixture together same as for pie crust. Put on the table, dust with the flour and baking powder, roll out thin and give two turns (twice three fold- ings) like for Pufi Paste (No. 75), then it is ready for use. All three pastes may be used for Meat Dumplings. 88.— GUM-PASTE (PASTILLAGE). Put two ounces of gum tragacanth to soak in a cup of water, cover and let it stand in a warm place for about two days. When the gum has ab- sorbed all the water press it through a cloth. Mix on the marble slab with one pound of icing sugar and work smooth. Put away in a jar and cover with a damp cloth. If the paste is to be used for lozenges, work in two pounds of icing sugar, with flavor and color to suit. For ornamental work add starch powder in the same proportions in place of the sugar. This makes a nice pliable elastic paste which can easily be molded with the fingers into any shape, or pressed in molds £or figure work, and may b6 colored any shade, li the paste is too firm it may be softened with even portions of starch and water mixed together and added to the paste. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Using this paste requires quick work to prevent drying and crusting. 89,— CROQUANT PASTE. This paste is mostly used for making orna- mental pieces, because it keeps its shape well if properly baked. The paste may be used to make baskets and also other ornaments which require a foundation. Take two pounds of flour, one pound of fine icing sugar, and two ounces of butter; rub all well together and work together with about nine or ten whites of eggs into a smooth but firm paste. Put away well covered in a cool place. 90.— ALMOND PASTE (MARCIPAN). Take one pound and twelve ounces of blanched sweet almonds and four ounces bitter almonds; let them whiten in cold water over night. Wipe the almonds dry and pound in a mortar to a fine smooth paste. Add some water if too dry. Put the paste into a basin and stir with one pound of powdered sugar till it is smooth and does not stick to the finger. Take it off the fire and work in one or two pounds more of powdered sugar to form a. pliable paste. It may be formed in small rolls or cut in stars and rings or any fancy shapes. They are baked in -a medium heat to a nice golden brown color. If this paste is intended for ornamenting and for large pieces, one ounce of gum tragacanth may be added in solution while the paste is warm, and it may be worked like the Gum-paste (No. 88). into baskets and croquant pieces. 91.— MERINGUE PASTES. Meringue pastes are used in a variety of ways in pastry and cake making. The soft meringues with less sugar are used largely for pies and puddings. The hard meringues are baked on papers and pans; and others again on paper-cov- ered boards. The meringue boards should be of non-resinous wood about one or two inches thick and cut so thej can be put to soak in the sink be- fore using. These boards are used to bake mer- ingue shells for Easter eggs, and for baskets, etc. Meringues require a very cool oven: too much heat causes the paste to burst and color before it is sufficiently baked. ITALIAN MERINGUES are made with a syrup. The sugar is boiled to the blow degree, and poured hot in a thin stream into the beaten- up whites and then beaten cool. For the FRENCH MERINGUE, both sugar and whites are beaten together on a slow fire, warm till firm, and then beaten cold. These meringue pastes are used for the same purpose as the others, only with the difEerence that the hot pastes dry in less time than the pastes made by the cold process. 92.— COLD MERINGUE PASTE. To obtain a good paste have the egg whites fresh and cold, the sugar dry and well sifted, the utensils (basin or kettle, and beater) perfectly clean and dry. A cold dry place is the most suitable for the beating. Beat slow at the start (do not stir) and increase the speed gradually. When the whites get firm add a small handful of the sugar and continue the beating till the mixture can be drawn to a point. Beat in another handful of the sugar and continue so till about one-third or one-fourth part of the sugar is beaten into the mixture. Add flavoring and mix in the rest of the sugar. Draw it in lightly, but avoid stirring too much, which would soften the paste and make it flow and run flat. The pastes may be colored to suit before all the sugar is beaten into the mixture. 93.— MERINGUE PASTE, NO. i. One pint of whites of eggs, one pound and eight ounces powdered sugar or fine granulated sugar. Flavor. 94.— MERINGUE PASTE, NO. z. One pint of whites of eggs, three pounds of powdered sugar. 95.— ITALIAN MERINGUE PASTE. Boil one pound of granulated sugar with a lit- tle water to the blow degree. Beat the whites of six eggs firm. When the sugar has reached the degree, rub a part of it on the side of the kettle till it loses its clearness and begins to grain. Stir this in the other syrup and pour it in a thin stream into the whites, stirring constantly. Add the ,fiavor and beat cold. This meringue is used much for ices and in punches. 96— FF.ENCH MERINGUE PASTE. Two pounds of powdered sugar, one pint of whites of eggs. Put the sugar and whites together in a basin, and set in a pan with hot water, or on a slow fire, and beat the mixture till it stands up well. Take off the fire and beat cold for a minute and use like the other pastes. 97— CHARLOTTE RUSSE CRUST PASTE (YELLOW). One pint of whites of eggs, half pint of yolks, one pound of powdered sugar, one pound of flour, vanilla flavor, half a teaspoonful of cream of tartar. Retain a handful of the sugar to be beaten in the whites. Sift flour, sugar and cream of tartar together. Beat the whites to a firm froth, and beat in the retained sugar. Beat in the flavor and add the yolks gradually. Mir in the flour and sugar PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. I3 lightly, but fully, and dress the paste with bag and a large flat tube on baking sheets covered with manilla paper. Bake in a medium heat. (A too hot oven will brown and blister the mix- ture; too cool will cause drying out). The crust should be soft and pliable when baked. 98.— CHARLOTTE RUSSE CRUST PASTE (WHITE). One pound four ounces of powdered sugar, twelve ounces of flour, one teaspoonful of cream of tartar, one and one-half pints of egg whites, vanilla flavor. Proceed with this mixture the same as for the yellow crust, and bake in the same manner. The baked crust will keep for several days if kept in an air-tight tin box in a cool place. 99.— GERMAN NUDLE PASTE (NOODLE PASTE). The paste may be made from yolks only and also from whole eggs. Break as many eggs as wanted into abowl; flavor with a pinch of salt and nutmeg and work in sufficient flour to make a very firm paste. Let it rest for some time before using. 100.— RAISED PIE PASTE, COLD. Two pounds of flour, eight ounces of butter, half ounce of salt, four yolks, three whole eggs, a. scant pint of water. Mix as directed in No. 8i. loi.— RAISED PIE PASTE, HOT. Two pounds of flour, six ounces of butter or lard, half ounce of salt, one scant pint of water. Sift the flour in the bowl; make a bay in the center. Let the water and butter come to a boil and mix it with the flour into a firm but smooth paste. These two pastes are used for large hot or cold Meat Pies, and also for the small Mutton and Pork Pies. 102.— CREAM PUFF PASTE. One quart of water, one pound of lard, one pound eight ounces of flour, twenty-six to thirty eggs, a pinch of powdered ammonia (about one- eighth ounce). Put the lard and water together, The error is mostly found in not letting lard and water come to a full boil before adding the flour; or not stirring the paste sufficiently on the fire to overcome the insufficient boiling in the first place. To have it come to a full boil it is best to measure a little more than the quart of water given in the recipe, to allow for evaporation. After the eggs are added the mixture should be dressed with bag and tube on greased and dusted pans and baked as quick as possible. If for puSs, washed with egg-wash and baked in a good heat. If the pufis become crusty and cold before going in the oven they do not crack as nicely as they should, to have the right appearance. For eclairs, which require a smooth top, it is preferable to let them stand for some time after they are dressed on the pans, so they bake up with a smooth top. 103.— CREAM PUFF PASTE. One quart of water, one pound four ounces of lard, one pound eight ounces of flour, one and one-half pints of eggs, half pint of milk, pinch of salt, pinch of ammonia. Make same as directed in No. io2. Add the half pint of milk after the eggs. 104.— FRENCH FRITTER PASTE (BEIGNETS SOUFFLES). One quart of water, eight ounces of butter, one pound of flour, about eighteen eggs. Prepare same as directed in No. 102. Fry in hot lard. 105.— FRFNCH CRULLER PASTE. One pint of water, half pound of butter, two ounces of sugar, one pound of flour, fifteen eggs. Prepare same as No. 102. Fry in hot lard. 106.— FRIED WAFFLE PASTE. One pound four ounces of flour, two ounces of sugar, one pint of milk, seven eggs, lemon flavor and cinnamon. Separate the eggs, mix flour, sugar, yolks and milk to a soft batter, add the whites beaten to a firm troth This batter is used for sweet fried cases and with a pinch of salt, into a shallow saucepan fried spring waffles. and let come to a good boil. Stir in the sifted flour, and, with the spatula, mix into a smooth paste. Take off the fire, put the paste in the mixing bowl, let cool a little, and work the eggs gradually in the warm paste (which should be soft when finished, but not soft enough to run flat on the pan). Add the ammonia after the eggs are all in. The mixture takes more or less eggs according to the strength of the flour. Some bakers add a little milk in the last part of the mixing to save eggs. For Eclairs the mixture may be made a little firmer than for puffs. This paste is not very hard to prepare, but jbany fail in their first attempts at making it. 107.— ROMAN CASE PASTE. One pound of flour, four ounces of cornstarch, one pint of milk, four eggs, pinch of salt. Mix same as No. 106. In using these pastes, the irons used should be put in the hot grease or oil before dipping them in the batter. Dip the hot iron in the batter, close to the edge, but not above, and put in the hot grease again; fry to a nice color. The cases will drop off the iron easily by knocking on the iron. Case from batter No. 106 may be used for fancy souffles and creams. The spring waffles may be served for breakfast like other waffles, dusted with powdered sugar 14 PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. and cinnamon; and they may be served with sweetmeats or with a rich cream for a sweet entree or dessert. No. 107 is used the same way as patty cases for oysters, sweetbreads, salads, etc. 108.— BATTER PASTE FOR SWEET FRITTERS. One pound of flour, three ounces of sugar, one teaspoon of baking powder, two eggs- Mix with milk to a medium batter; add a spoon- ful of melted butter and a pinch of salt. 109.— BATTER FOR PLAIN FRITTERS. One pound of flour, two ounces of butter, two eggs, pinch of salt. Mix with milk to a soft batter. This batter is used also for vegetables, no.— CREAM FILLINGS FOR PIES, TARTS, AND CAKES The fillings can be made of more or less rich- ness, to suit the price obtained for the goods. If less eggs are used in the fillings, another thicken- ing must be substituted in the form of starch or flour. In this manner lemon pie and other cream fillings can be made with two or three yolks to the quart, instead of using six or eight yolks, us- ing more starch and a little more butter. Fruit fillings may also be nade less expensive in this manner. Some large bakeries use a cream filling made from water, eggs and starch or flour in the hot season, which has better keeping qualities than milk creams, which sour readily in summer, III.— ALMOND AND NUT CREAM FILLING. One pint of rich milk or cream, eight yolks, four ounces of chopped and browned almonds or nuts, eight ounces of sugar, one ounce of corn- starch. Mix the sugar, yolks and starch and add the milk. Set on the fire and stir constantly till it thickens, but do not let it boil. Add the nuts and vanilla flavor. Let cool and use for filling. 112.— CHOCOLATE NUT CREAM, OR CARAMEL NUT CREAM. Add to No. Ill one ounce of powdered cocoa or some caramel. 113.— ALMOND FILLING NO. i. Half a pound of almond paste, four ounces of browned and crushed almonds, eight ounces of sugar, half a pint of milk, two ounces of butter, six eggs. Rub the almond paste soft with the eggs, add sugar, butter and almonds, put on the fire with the milk and stir till it thickens. Let cool, flavor with vanilla and use for layer cakes and tart filling. 114.— ALMOND FILLING NO. 2. Six ounces almond paste, four ounces of dry macaroons powdered, one pint of milk. Boil on a slow fire to a cream, and mix with a meringue paste made from nine whites of eggs and eight ounces of powdered sugar. Mix and let cool and use for filling. 115.— NUT FILLING NO. i. Four ounces of crushed nuts, eight ounces of sugar, four ounces of butter, five eggs, the grated rind of one lemon, little ground cinnamon. Break the eggs in the saucepan, beat up with the sugar, butter and spices, add the nuts, put on the fire and stir till it thickens. Let cool and use. Chocolate may be added for chocolate filling. 116.— NUT FILLING NO. 2. One pound of brown sugar, one pound of crushed nuts, twelve eggs, half a teaspoonful of ground cloves and cinnamon. Put the sugar with half a pint of water on the fire and boil to a syrup. Pour it into the well beaten eggs and mix in the nuts and spices. Add a few cakecrumbs for thickening. Let cool and use. 117.— COCO ANUT FILLING. One pound of fine chopped cocoanut, eight ounces of sugar, four ounces of butter, two ounces of cornstarch, half pint of milk. Mix the starch with half of the sugar, set the milk and butter to boil with the other half of the sugar, let boil and mix with the starch and nuts. Flavor with vanilla. Let cool and use. 118.— ORANGE FILLING. One pound of sugar, one pint of white wine, four oranges, two lemons, two ounces of butter, two ounces of ccrnstarch, sixteen yolks of eggs. Put the yolks in the saucepan, mix with sugar and starch, add the butter, the grated rind of the oranges, and the juice of the lemons and oranges. Stir on the fire till it thickens; take ofi and let cool. Make a Lemon Filling in the same manner, us- ing six lemons, rind and juice, leaving out the oranges. 119.— PLAIN LEMON FILLING. One pound of sugar, half pint of water, two ounces of cornstarch, two ounces of butter, eight yolks, juice and rind of four lemons. Prepare same as No. 1x8. 120.— LEMON AND ORANGE BUTTER FILLING. One pound of sugar, eight ounces of butter, three oranges, two lemons, five yolks and five whole eggs. Grate the orange rind on the sugar, press the juice from the oranges and lemons, mix in the eggs, add the butter and stir on a slow fire till it thickens. Let cool and use. For Lemon Butter use five lemons, rind and juice. 121.— PINEAPPLE FILLING. One pint of grated pineapple, eight ounces of PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 15 sugar, two ounces of butter, four yolks, one The creams made with flour should be well ounce of cornstarch, the juice of one orange. cooked so as to lose the raw flour taste. Good Mir all the ingredients together, put on the Are cornstarch has hardly any flavor, thickens more and stir till it thickens. 122.— VIENNA CREAM FILLING NO. i. Five eggs, twelve ounces sugar, eight ounces of white butter. Beat eggs and sugar together on the fire till it thickens; take oS at once and beat cold on ice. Take white fresh country butter without salt, stir it to a light cream, then add gradually, beat- ing constantly, the egg cream; flavor with manilla. Cakes and tarts filled with this cream should be kept in a cold place. This cream may be used like hard sauce for puddings; and can be used for decorative pur- poses in many ways. 123— VIENNA CREAM FILLING NO. 2. Twelve ounces of icing sugar (XXXX pow- dered), eight ounces of white butter. Beat the sugar and butter to a light cream, add- ing rum or maraschino for flavor, or any suitable liquor or flavor. This filling is used for decorating cakes and tarts, also for fancy cold puddings. It may be colored to suit; and with powdered cocoa it makes a nice rich chocolate cream filling and icing. 124.- FRUIT PASTES FOR FILLING LAYER CAKES. To give fruit jellies and jams more firmness for a filling, they may be mixed with sifted cake- crumbs and sugar. Cakecrumbs may bs made into a filling by add- ing fruit syrup or plain syrup; season with spices, chocolate or nuts. A nice maple filling for tarts and layer cakes may be made with maple syrup, crumbs and a few nuts. 125.— TARTLET CRUMB FILLING. Take eight ounces of sugar, eight ounces of butter. Rub to a cream with half a pint of eggs and half a pint of milk; mix with cake-crumbs to a soft batter. Flavor this mixture with either lemon, orange, vanilla, or chocolate, or add chopped peel or nuts. This makes a variety of fillings for small tarts. It may be used also for a pie filling and baked like custard pies, decorated with meringue or jelly. 126.— PASTRY CREAMS. The cream fillings for puffs, layers and pies, may be made with flour or cornstarch. They can be mixed dry with half of the sugar and added to the boiling liquid; or it may be mixed into a soft paste with cold milk or water and added in this manner. The yolks of eggs are used to enrich and thicken the creams for this reason: if more yolks are used the cream requires less starch; and if less yolks are used, more starch. readily and makes better creams. 127.— CREAM PUFF FILLING. One quart of milk, ten ounces of sugar, two ounces of butter, three ounces of cornstarch, six yolks, a pinch of salt. Dissolve the starch in a little cold milk and mix with the yolks. Put the rest of the milk, sugar and butter in the saucepan and let come to a boil; stir in the yolks and starch and continue stirring till the mixture is well thickened. Take off the fire, stir cold, add the salt and flavor. This cream is the foundation of many pie fill- ings. With the addition of cocoanut it will make a cocoanut cream; with nuts and almonds, almond and nut creams; with chocolate, chocolate cream, etc. For cream puff filling it may be used as given in the recipe for Pie and Tart Filling. From one-half to one ounce less starch may be used. (If the whites of the eggs are beaten to a froth and mixed in the cream before taking it off the fire, a very light cream is obtained). 128.— PASTRY CREAM. One quart of milk, eight ounces of sugar, one ounce of butter, two ounces of cornstarch, ten yolks of eggs, pinch of salt, flavor. Prepare same as No. 127. 129. — PASTRY CREAM (WATER CREAM). One quart of water, ten ounces of sugar, five yolks, one ounce of butter, three and one-half ounces of cornstarch. Prepare same as No. 127. 130.— PATTY CASES NO. i. Take good puff paste, roll it out not quite one- quarter of an inch thickness, and cut out for large size patties with a three-inch cutter. Put on wet baking pans a little distance apart. Mark the center with a smaller cutter of one inch less diameter, and set in a cold place to rest for fifteen to twenty minutes. Before baking wash the patties with an egg- wash and bake in a brisk heat of about 400 to 4S0 degrees Fahr. in an empty oven without steam. In washing the patties, care should be taken that the wash does not run down the sides of the paste (only the top should be washed). The run- ning down prevents the paste from rising evenly in the oven during baking. When the patties are baked, lift the top care- fully and take out the soft inside paste to make room for the filling. 131.— PATTY CASES NO. 2. Another way of making the patties is to make them in three pieces instead of cutting them out in one piece. I6 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Roll out a very thin sheet of the paste, to one- sixteenth of an inch thickness. With a cutter a little larger than three inches diameter cut out circulars and put on a wet baking sheet. Roll out another sheet of paste one-quarter inch thick- ness, and cut in three-inch circulars. With a two-inch cutter cut rings from the three-inch pieces, wash the cut-out bottoms first with water and put on the rings. Set in a cool place to rest for fifteen minutes. Then wash the top of the rings and bake same as directed for the other patties. For the tops, roll out the trimmings into a thin sheet, cut in two-inch round pieces, put on pan wash over and bake. 132.— VOL-AU-VENT(LARGE PATTY CASES). Vol-au-vents are very large patty cases often made so large as to hold from one to two quarts of filling (which may consist of the regular filling of oysters, chicken, etc., or of a filling of game birds as for other large meat pies. Vol-au-vents are mostly served for parties and large dinners. Roll out the puff paste into a sheet one inch thickness, and put it on a wet baking pan, Put a round or oval plate, a little larger than you want the case to be, on top of the paste, and cut with a sharp knife around the sides to trim off the sur- plus paste. Take off the plate and make another circular cut of one inch less diameter (but do not cut through) to form the cover. Set the patty in the ice box to rest for twenty minutes. When ready to bake wash with a light egg-wash and bake in a good heat. To obtain a very high case it is best to set a ring of stiff paper around the case during the first part of the baking. It should be about five inches high and two inches larger in diameter. This gives the case more time to rise before it bakes on the sides and makes it bake up more evenly. [The small patties are termed petits vols-au- vent and petits bouchees] . The vols-au-vent and the smaller patty cases are also used for sweet pastry. Filled with whipped cream and fresh fruits they make very acceptable desserts. 133.— TARTS AND TARTLETS. The tarts and tartlets may be made like the patty cases, from puff paste, baked, and the pre- pared filling put in after baking; or small patty tins may be lined with puff or tart pastes, and baked with the filling. If the shells in the tins are baked before the filling is put in, it is best to dust the lined tins with a little flour and fill up with beans, or little balls of flour paste. Bake the shells and remove the beans or the paste to make room for the filling. This prevents the shrinking of the paste in baking. The beans can be used over again for the same purpose. In England the term Tart is generally applied to small fruit pies; and tartlet to the small tarts baked in the fluted patty tins. Here in America the tarts are baked in the small tins; and small patty cases are also termed Tarts and Tartlets, if they are filled with sweets. In the German and the French, tart is changed into torte and tourte respectively, and means either a large fruit or cream pie, made in the open fashion from rich tart or puff paste; or it means a rich round layer cake with cream or fruit filling. The tortes from puff paste are made with a cover of narrow strips of paste, put on lattice fashion; the layer cakes are iced and fancifully decorated with French fruits glaces and other ornaments. 134.— APPLE PIE. Roll out a bottom from pie paste No. 80, line the greased pie tins with it and fill with the fruit. Nice ripe cooking apples require no previous cooking. Slice the apples very thin, season with nutmeg, allspice or cinnamon; sprinkle about two handfuls of sugar over the apples in each pie; distribute a little butter in small bits over the apples. Use plenty of fruit to make a well filled pie. Brush the edge of the rim with water. Roll out a cover from paste No. 79 for the top crust. Mark the crust with the letter of the fruit which the pie contains. (Pie bakers use a stamp for this purpose). Make a. few small cuts in the paste to serve as steam vents during baking. Fold the cover in two and cover the pie. Press the top and bottom pastes well together on the sides; trim off the surplus paste with the hands, or use a knife for this purpose. Before putting in the oven wash over with some milk in which one yolk of egg has been well beaten; this gives the pies a nice color. An even baking heat of 350 to 400 degrees Fahrenheit is best suitable for fruit pies. Some apples require to be stewed before using. Peel core and slice the apples, stew with a little water till tender, add sugar and flavor and let cool before filling in the pies. 135.— SLICED APPLE PIE. This pie, like the other, can be made from fresh or stewed fruit. Line the pie tin with paste No. 80 and trim off the surplus paste. Put the fruit on the paste in an even layer and sweeten and season to taste. Roll out some top paste No. ' 79, (or use puff paste cut in strips about one inch' wide). Wash the edge of the paste in the pie and put on the strips in lattice fashion. Put also] a strip around the edge. Brush over with egg wash, and bake. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 17 This pie may also be made only with the strip around the edge, leaving the center open. 136.— ENGLISH APPLE PIE. This pie is best suited for hotel and catering trade. It is best served hot. It is made as a deep dish pie, and can be served in place of pudding. The individual pies are the most suitable for hotel and restaurant service. Take the oval china vegetable dishes, or the brown pudding dishes, fill with the fresh or stewed fruit, put on a cover from paste No. 79, cut a few boles in the top-crust to serve as a steam vent, brush over with egg, wash and bake to a nice color. In England, for large pies of this kind, it is custo- mary to put an inverted cup in the center of the pie or pudding, to take up the juice during bak- ing and prevent boiling over. For smaller pies a tube of stifE paper may be inserted in the center, which answers the same purpose, 137.— PEAR PIE. PEACH PIE. APRICOT PIE. QUINCE PIE. Nice soft pears can be used without stewing; other pears should be stewed and cooled before using. Peaches and apricots are peeled, sliced and the stones removed; baked with a full cover and also like the sliced apple pie. For quinces, peel, core and slice the fruit, stew till tender. Half apples and half quinces makes a very nice pie. Bake like apple pie. 138.— BERRY PIES. All berries should be washed and picked over to remove sand and other impurities. Some berries contain very much juice, and for these berries it is best to put a thin layer of crumbs in bottom of the pie, before putting on the fruit, to retain the juice. The best way to make berry pies for hotels and restaurants is to make them like the English apple pie, in deep dishes, with a top cover only, and serve the pie in the dish. We used to make fine pies this way in New York hotels twenty years ago and they proved very good sellers. If berries are baked in the flat pies with top and bottom crust, the juice often makes the bot- tom soggy and soft. When cut into portions it runs out and much of it is lost; while in the deep dishes all the juice is retained, and a berry pie can be made with more fruit in it. Fill the dish with strawberries, raspberries, currants, blueberries, blackberries or grapes; sweeten to taste; wet the edge of the dish, put on a cover from top crust paste, make a few cuts in it, wash over and bake. To blue- and blackberries a little water maybe added; the other berries named require no water. 139.— CRANBERRY PIE. GOOSEBERRY PIE. Stew the berries with about twelve ounces of sugar to the quart of fruit, adding a little water; boil slowly till clear; let cool before using. Cranberry pies are baked open with strips like the sliced apple pie. The gooseberry pies are baked with a full cover. 140.— RHUBARB PIE. The young tender stalks require no peeling; otherwise peel ofE the outer skin; cut up in small pieces. To each pound of rhubarb add twelve ounces of sugar and one ounce of cornstarch, the grated rind of one lemon or orange; mix well to- gether and fill in the bottoms; bake with strips like the cranberry pie, or with a full cover. Puff paste may be used for strip covers. For a full cover the rich pie crust is better; it makes a better crust. Puff paste is too light and easily softens from the steam which arises during baking, and the crusts gets soft after standing for some- time. 141.— BANANA PIE. Peel and slice the bananas very thin; add sugar, a little fresh butter, the juice of some oranges or lemons, and a pinch of allspice; or flavor with some good rum. Bake with a full crust, or with a meringue cover. 142.— PINEAPPLE PIE. Peel and core ripe pineapple and cut in thin slices; stew till clear in a light syrup; flavor with a little grated orange peel; let cool and bake with a strip cover like sliced apple pie. Grated canned pineapple may be used like other fruit. 143.— FRUIT MERINGUE PIES. All the fruit pies can be made into meringue pie^ by baking them open, without cover of any crust, and decorate with Meringue Paste No. 93. Put the paste in a bag, use a plain or star tube; put on strips in lattice fashion and a border around the edge; dust with powdered sugar and put back in the oven for a minute to color. The other way to make fruit meringue pies is to bake the bottoms, as described in No. 74, fill with the ready stewed fruit, put on the meringue paste and give some color in the oven. 144.— BOSTON LEMON PIE. One pound of sugar, sixteen eggs, six lemons. Bake the bottoms to a very light color. Grate the rind of four lemons on half of the sugar, add the yolks of the eggs and the juice of all the lem- ons, stir together on the fire till it thickens, then take off the fire. Beat the whites of eggs and make a meringue with the other half of the sugar. Mix yolks and whites together and fill in the baked crusts; sift some powdered sugar over and put i8 PAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. in a slack oven for twenty to twenty-five minutes. The pie puffs up and falls a little after baking, but makes a delicious pie. 145.— LEMON MERINGUE PIE. One quart of water, one pound of sugar, five lemons, five yolks, three and one-half ounces of cornstarch, two ounces of butter. Grate the rind of three lemons onto the sugar; dissolve the starch in a little cold water and mix with the yolks. Put sugar, water, lemon rind and juice, and the butter to boil. When it boils add starch and yolks and stir till it thickens. Take off the fire and fill in the previously baked bottoms. Use the whites of the eggs for the meringue, one ounce of sugar for each white of egg (or use Meringue Paste No. 93). Spread some of the paste over the cream after it has cooled, with the palette knife. Put the other paste in the dressing bag and put on a border; dust with powdered sugar and put in the oven to color. The same mixture may be used for covered pies; or only half boiled and filled in lined bot- toms, baked like custard pie. The mixture may be made more or less rich, using more yolks and less starch. The cheapest lemon pies are made with lemon extract and acid; no lemons; leaving out the eggs and using color; but the juice and grated rind only will produce the true flavor. 146.— ORANGE MERINGUE PIE. The orange pie is made in the same manner as "Bo. 14s, using the rind of one orange only and the /Oice of three oranges and two lemons. The one quart mixture makes about three good size pies. 147.— PINEAPPLE MERINGUE PIE. The pineapple pie may be made like the lemon pie No. 145, using one quart of water and one quart of pineapple grated; or, for a richer pie, use the following mixture: Take one quart of grated pineapple (unsweetened), twelve ounces milk and sugar come to a boil add the yolks and starch and stir till it thickens. Take off the fire and add the flavor and fill into the baked crusts. Finish like the Lemon Meringue Pie. This recipe will make all the different cream pies by changing the flavors. For Vanilla Cream Pie add vanilla extract; for Lemon, the grated rind of lemon, etc. A very light cream is obtained by adding the beaten whites of flve eggs to the cream. As soon as it begins to thicken mix the whites well in the cream and take off the fire. 149.— COCOANUT CREAM PIE. Add four ounces of grated cocoanut to the above mixture (No. 148) in the boiling milk and flavor with vanilla. 150.— ALMOND CREAM PIE. Flavor cream No. 148 vanilla, add four ounces of browned and crushed almonds and sprinkle a few chopped almonds on top of the meringue. 151.— CHOCOLATE CREAM PIE. Add two ounces of cocoa powder to No. 148, dissolve with the sugar and boil with the milk. Flavor with vanilla. Finish the pies with a cover of meringue, or put the meringue on lattice fashion, with a border of dots, and brown lightly in the oven. 152.— STRAWBERRY CREAM MERINGUE PIE. Make the vanilla cream, but fill the baked bot- toms only half full with the cream. Put on a layer of ripe strawberries, sprinkle with sugar, and over the berries put a network or make a full cover of Meringne Paste No. 93, and put in the oven for a minute to color. If RASPBERRIES are used, the pie would be called Raspberry Cream Meringue Pie. Very ripe PEACHES may also be used in this manner. 133.— CREAM PIES WITH PRESERVED FRUITS. When the fresh fruit gives out, the preserved of sugar, the juice and rind of one lemon, two fruits may be used for the cream pies. Fresh ounces of cornstarch, four ounces of butter and six yolks. Stir together on the fire till it thick- ens and fill into the baked bottoms; cover with a network or full cover of meringue; sprinkle over a few chopped almonds, dust with powdered sugar and put in the oven to color. 148.— CREAM PIES. One quart of milk, eight yolks, eight ounces of sugar, two ounces of cornstarch, one ounce of butter. Dissolve the starch in a little cold milk and stir with the yolks. Set the milk on the fire with the sugar and butter. Mix now a little of the hot milk with the starch and yolks, and when the fruit, like blackberries, grapes or cherries, may be made into a compote and used for the pies. The pies may bs given the name of the caterer, or the hotel, and called Grand Hotel Msringua Pie or Delmonico Meringue Pie, etc. 154.— STRAWBERRY PIE WITH WHIPPED CREAM. RASPBERRY PIE WITH WHIPPED CREAM. Bake the bottoms as usual, but use the richer top crust, or the Short Paste No. 82. Sweeten the berries with powdered sugar and fill into the baked bottoms. Whip some double cream to a stiff froth, sweeten and flavor and spread over PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 19 the berries. Decorate with bag and tube like meringue pie and serve. This delicious pie may be served as a Shortcake. 155.— DAIRY CREAM PIES. These pies may be made like the Cream Piss with Preserved Fruits No. 153. One thin layer of pastry cream, one layer of preserved fruit, and the top finished with whipped cream in place of meringue. For better keeping quality a charlotte russe mixture may be used, with a little gelatine in it to make a more solid cream. Of course, pies like this should be kept in a cold place to prevent the softening of the cream. For special orders the pies may be decorated with fancy designs with the plain or star tube; with candied fruits, or with a piping of fruit jelly, which makes a nice effect. A special name may be devised for this pie for certain occasions. 156.— MARTHA WASHINGTON PIE. Bake a layer or sponge cake mixture in the regular pie tins. Let cool and split in halves; fill with a vanilla or nut cream; put together and ice like a layer cake. Take some clear currant jelly, press it through a cloth, put some of the jelly in a paper cornet and decorate the pie with a fancy border or other design. 157.— FLORADORA CREAM PIE. Bake a layer of white cake mixture or angel cake, put on a thiok layer of the floradora cream, cover with a meringue, put a few shredded al- monds on top, dust with powdered sugar and put in the oven for a minute to color. Make the cream as follows: Take one pint of grated pineapple, one pint of sliced pineapple cut in dices, four ounces of cocoanut, two ounces of starch, four ounces of butter, eight yolks of eggs, eight ounces of sugar, the grated rind of one orange and the juice of two. Mix the ingredients together and stir on the fire till it thickens, let cool and use. 158.— DRESDEN CP.EAM MERINGUE PIE. Put eight ounces of Sultana or seeded Malaga raisins with half a pint of sherry wine and two ounces of sugar in a stew pan, and let slowly sim- mer gn the back of the stove till the raisins have absorbed all the wine and sugar. Line a deep custard pie tin or layer-cake tin with puff-paste, and put a strip of the paste around the edge. Make a custard in the following manner: Take three pints of rich miik, twelve ounces of sugar, four ounces of almond paste, ten yolks and three ounces of cornstarch. Sof tea the almond paste with one egg till smooth, dissolve the starch in a little milk. Set the other milk and sugar on the fire; mix the paste, starch and yolks well to- gether, and when the milk comes to a boil take off the fire and stir it into the yolks, starch and paste; flavor with vanilla. Fill the lined pie bottom with the raisins, pour over the custard and bake as usual. Use the whites for the meringue paste and dec- orate when done; or the pie may be served plain like a custard pie. 159.— CUSTARD PIES. Line the deep custard pie tins with pasteNo.Si. Force up the edge of the paste, pinch up above the top, notch it to form a fancy rim and fill with the prepared custard. 160.— CUSTARD NO. i. One quart of milk, six ounces of sugar,five yolks, five whole eggs, pinch of salt. Beat sugar and eggs together, add the milk warm, gradually; flavor to suit. 161.— CUSTARD NO. 2. One quart of milk, five eggs, six ounces of sugar, one ounce of flour, salt. Mix flour, sugar, salt and eggs, and add the warm milk and flavor. 162.— CUSTARD NO. 3. One quart of milk, four ounces of sugar, four eggs, two ounces of cornstarch. Boil the milk and stir in the cornstarch dis- solved in a little cold milk. Let cool a little and beat in the mixed eggs and sugar; flavor. 163.— CHOCOLATE CUSTARD PIE. Add one or two ounces of chocolate dissolved and mixed with the eggs and sugar; flavor with vanilla. 164.— COCOANUT CUSTARD PIE. Put some finely chopped cocoanut in the bot- toms before filling up with the custard 165.— PUMPKIN PIE NO. I. One quart of pumpkin, one quart of milk, t^'n eggs, five ounces of sugar, five ounces of molasses, one ounce of melted and browned butter, one teaspoonful of ground ginger, one teaspoonful of mixed cinnamon, nutmeg or allspice. i65.— PUMPKIN PIE NO. 2. One quart of pumpkin, one quart of milk, six to eight eggs, eight ounces of brown sugar, some ginger and allspice, a pinch of salt, one ounce of melted butter. Cut up and peel the pumpkin, remove the seeds, steam or boil till soft. Rub through a sieve or colander and use as directed. Bake like the Custard Pies. SQUASH PIE is made just like the Pumpkin Pie. SWEET POTATO PIE is also made and sea* soned like Pumpkin Pie. PAUL Richards' book of breads, cakes, pastries, ices and sweetmeats. 167.— FRUIT CUSTARD PIES. The fruit custard pies are made similar to the fruit cream pies, only a good strong custard takes the place of the cream, and the pies are baked like the Custard Pies. The preserved fruits and the compotes of fruit given in preceding chapters are most suitable for this class of pies. The pies are served plain baked. Line the pie tins with the custard or short paste crust, arrange the fruit in an even layer on the paste, and fill the pies in the oven with the custard by means of a long handled dipper, and bake in a medium heat. A large variety of fruit custard pies may be made in this manner, which should find a ready sale at restaurants and lunch counters. 168.— PRUNE PIES. Evaporated prunes should be soaked over night, stewed till soft and the stones removed; sweeten to taste, flavor with cinnamon and the grated rind and juice of lemon; let cool and bake like the Apple Pies. 169.— RAISIN PIE. Raisin Pies are made in several ways. The large Malaga raisins have the best flavor and make the best pie. Cut the raisins in two and take out the seeds (or use seeded raisins). Soak over night, or for about six hours. For each pound of raisins take the grated rind and juice of one lemon, and from four to six ounces of sugar. Stew the raisins till clear; let cool; fill into the lined bottoms, put on the cover and bake like other pies. The other way is to take the seeded raisins, some preserved orange or lemon peel and some currants, and chop fine like mince meat; season with allspice, sweeten with brown sugar and thin up with cider, then bake like a mince pie. If some stale cake or crackers are added to this mixture it makes an excellent MOCK MINCE PIE. 170.— MINCE PIE. Make the mince pie like the Apple Pie with a full cover, and serve hot or cold. 171.— MINCE MEAT. The making of mince meat requires a good deal of work in its preparation. It improves in flavor with age and keeps in good condition for several months if properly made. For this rea- son it is best if made in a large quantity to last for the season, which is generally from Thanks- giving till Easter. The commercial article differs greatly in qual- ity. The best is equal to the home-made article. The cheapest is an uncertain mush, seasoned with spices. The best tart apples, good beef suet and meat jnd a good quality of spices should be used. Brandy is used in the mince meat for flavoi; and also to preserve the mixture, and prevent fermentation. In the making of the mince meat, much of the orange and lemon peel may be used which is left from making fruit ices (instead of buying candied peel), preparing it in the manner given in the chapters on Preserved Fruits. I give here a recipe for a large quantity of mince meat, which may be reduced to one-half or one-fourth for smaller quantities: Take five pounds of lean beef, boll, and when cold, chop fine; Five pounds of suet clear of strings and chopped fine; Two bushels of apples, peeled, cored and chopped fine; Five pounds of seeded raisins. Four pounds of orange peel. Four pounds of citron peel cut up fine, Ten pounds of currants. Five pounds of Sultanas. Mix these with twenty pounds of brown sugar,. One quart of brandy and One quart of sherry, Four gallons of cider. One pound of mixed spices — mace, cloves, out- meg, ginger and cinnamon. One ounce of salt. One ounce of pepper. Put into a whiskey barrel, or in a coupta of very large jars and keep in a cold place. When making pies add a little more liquor if" necessary. 172.— FRUIT TARTLETS. All the fruit and cream fillings given in former recipes may be used for tart fillings; also the fruit jams and jellies. Take tart paste or puff paste; roll out in a sheet about one-eighth of an inch in thickness. Vi/Uh a scalloped cutter cut out rounds a little larget than the top of the tart tins; put in the greased tins; press it well on the sides with a piece of stiff psste; put in the filling and bake. A quicker way to line the tart molds is to set the greased tart forms on the table; roll out a sheet of the paste and lay it over the tins. With a rbund ball of paste press the other paste in the tins and cut off the surplus paste, pressing through with the hands. Set the forms on a pan, fill and bake. The fruit tarts may be decorated with meringue or whipped cream as fancy dictates. 173.— MAZARINE OR MASERENE TARXS NO. I. Four ounces of almond paste, eight ouncws of sugar, one ounce of flour, four eggs. 174,— MAZARINE TART NO. 2. Four ounces of ground almonds, four ounces of PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. cake crumbs, ten ounces of sugar, two eggs, little milk, two drops of bitter almond extract, the grated rind of one lemon. 175.— MAZARINE TART NO. 3. Four ounces of almond paste, four ounces of sugar, two ounces of butter, three eggs, two ounces of crumbs, the grated rind of one lemon, a little milk. 176.— MAZARINE TART NO. 4. Eight ounces of almond paste, eight ounces of sugar, two ounces of butter, one ounce of flour, three yolks, three whole eggs; cinnamon and lemon flavor. Mix the ingredients into a soft paste, fill into the patty tins lined with tart paste or puff paste, put a cross of strips of the same paste on top, (or use four split half almonds to form a cross). Bake in medium heat. Ice with a vanilla water icing when done. 177.— ALMOND TARTS. Prepare a soft paste with sufficient whites of eggs same as for Macaroons, from twelve ounces of sugar, four ounces of almond paste, four ounces of cake crumbs. Fill into pufi paste lined tart forms, place a cross of strips on top of the filling and bake in medium heat. 178.— ALMONTINES. Line tins with pufi paste, put a spoonful of orange or other fruit jam in the bottom. Make a mixture like a cake batter of four ounces of butter, four eggs, four ounces of flour, four ounces of crushed almonds, eight ounces of sugar; flavor with vanilla and mix with a little milk. Put on a cross of paste and bake. Decorate with meringue or ice same as for No. 17s. 179.— PEACH TARTS. Make a short paste from one and one-quarter pounds of flour, three-quarters of a pound of butter and one ounce of sugar; rub flour and butter together dry with the sugar; add three yolks and a little water. Take muffin rings, but- ter them well and set on a greased pan. Line rings with the paste and finish the top like for custard pie; fill the center with the peeled fruit, sprinkle with sugar and bake in a medium heat. 180.— SARATOGA TARTLETS. Line tart molds with pufi paste, and fill with this custard: One pint of cream, three yolks, two whole eggs, the grated rind of one lemon, two ounces of crushed almonds, one drop of bitter almond extract, three ounces of sugar. Prepare same as for other custards and fill into the lined molds; bake, and sift some powdered sugar over when done. 181.— PORTUGESE TARTS. Prepare same as for Saratoga Tartlets. Fill half with apple marmalade and the remaining space with the custard, then bake. 182.— CHELSEA TARTS. Roll out puff paste about one-quarter of an inch thick; cut in rounds three inches in diameter; wash with water and place in the center of each round some firm apple marmalade. Fold up the sides and pinch together in the shape of a three cornered hat; egg wash the sides and bake to a nice color. When done, place a little bright colored currant jelly on the marmalade and deco- rate the sides with Royal icing. 183.— MACAROON TARTS. Prepare a short paste as for No. 179. Roll out to quarter of an inch thick and cut in scalloped rounds two and one-half inches in diameter. Place the rounds on greased baking pans a little apart. Take a pastry bag and star tube, fill with a firm macaroon paste and make a border around the edge of each cake. Bake in a medium heat to a nice color, and when baked fill the center with fruit jam, jelly or pastry cream. 184.— CONDE TARTS. Roll out puff paste to one-eighth of an inch thick, cut in scallopped rounds. Wet the edge of half of the rounds and fill center with a soft macaroon paste. Place the other rounds on top of the almond paste and press down the sides with the back of a smaller cutter. Make a cross incision on top. Egg wash and bake to a nice color. 185.— ST. HONORE CREAM TARTS. Roll out puff paste to one-eighth of an inch thick. Cut out rounds three inches in diameter, place on wet baking pan and let rest for thirty minutes in a cool place. Fill a pastry bag with Cream Puff Paste No. 102 and make a border of dots around the edge of the cut-out rounds. Prick the center all over with a fork. Wash the border with egg yolks and bake in a brisk oven. When baked brush the border with vanilla icing while hot. Fill the center in pyramid form with sweetened and flavored whipped cream, or pastry cream. Sprinkle with blanched, shredded and. browned almonds and serve. 186.— WINE CREAM TARTLETS. Prepare a wine cream filling same as No. 118 from one quart of white wine, twelve ounces of sugar, twelve yolks, two ounces of cornstarch, one stick of cinnamon, the grated rind and juice of one lemon. Line molds with puff paste and bake before filling (see No. 133). Fill the baked shells with the cream, sift some powdered maca- roons over and serve. 187.— GERMAN CHEESE TARTS. Rub eight ounces of dry curd through a sieve, add four yolks, four beaten whites, six ounces of 22 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. sugar, a little cream, two ounces of melted but- Put some preserved fruit in the bottom, fill ter, Hie grated rind of one lemon, a little grated with pastry cream and bake to a nice color, nutmeg. , Fill the mixture in pufE paste lined Decorate with a lattice of meringue, dust with molds, dust some cinnamon over and bake. When sugar and put back in the oven to color, done sift over some powdered sugar and serve. 193. — DAKIOLES- 188.— CINNAMON TARTLETS. One pint of cream, six ounces of stale maoa- Line the molds with Short Paste No. 82. Beat roons. six yolks, six ounces of sugar, one ounce of a half pint of whites of eggs into a meringue with butter, two ounces of candied orange peel chopped twelve ounces of sugar. Mix with six ounces of &oe. ground almonds, and one-quarter of an ounce of cinnamon. Fill into the molds, dust with granu- lated sugar and bake in a slack oven. 189.— GERMAN POPPY-SEED TARTS. Line the molds with Short Paste No. 82. Take four ounces of poppy seed, six ounces of sugar; pound and rub to a cream in a mortar with three eggs; add one pint of cream or rich milk. Fill in- to the tart forms, dust with sugar, and bake. 190.— METROPOLITAN TARTS. Line tart molds with pu& paste, fill with pastry cream. Take some soft macaroon paste, put in- to a bag, and cover the cream with the paste. Bake in medium beat; fee pink and sprinkle with cocoanut. 191.— FLORADORA TARTLETS. Line the tart shells with tart paste or puff paste. Fill with mixture No. 157, and bake. Decorate with pink meringue, sprinkle with cocoanut, dust with sugar and put back in the oven for a minute to color. 192.— DARIOLES. MIRLITONS. FANCHONETTES. Are the French names for small cream and fruit tarts. The Darioles are similar to the Almontines, the only difference being that powdered macaroons are used in place of almonds. Mirlitons are made like a fruit custard pie — a little preserve in the bottom of the lined tins, filled up with custard and baked. Fanchonettes are pufi paste lined tarts filled with a rich almond pastry cream or custard. Stir the cream and crushed macaroons well to- gether, add the yolks, the melted butter and minced peel; fill into the tart molds lined with tart paste and bake in a medium heat to a nice color. Dust with sugar and serve plain or deco- rate with meringue. 194.— CHEESE TARTS. One pound of Cottage Cheese or cheese curd, eight ounces of sugar, four ounces of butter, six eggs, two ounces of chopped almonds, two ounces of chopped orange and citron peel, the grated rind of one lemon, a little ground mace. Rub the cheese through a sieve, add the yolks, sugar and other ingredients, melt the butter and add the whites of the eggs beaten stiff. Fill into puff paste lined pans and bake. Sift some powd- ered sugar and cinnamon over the tarts when done. Some Sultana raisins and currants may be added to this mixture. 195.— CHEESE CUSTARD TARTS. Take eight ounces of dry grated cheese, mix with eight eggs, six ounces of sugar, the grated rind of one lemon. Beat in gradually one quart of milk, fill into the lined tart molds and bake. Dust with sugar and cinnamon when done. 196.— ENGLISH CHEESE TARTS. Many of the English tart fillings are called cheese fillings, but are in fact custards mixed with cake crumbs and other ingredients, and nuts and flavors from which they take the name. No cheese is used in the tarts. In this manner a great variety of fruit, nut, chocolate, and other cream combinations are made to serve as tart fillings. From one standard filling, changing the flavors baked, cooled and decorated with a meringue or and other ingredients, a great many mixtures can other icing, which may be made more elaborate be made. by adding candied fruits. The fancy nut cream fillings, with and without chocolate, given in Nos. 111-117, make the best fillings for these tarts. FANCHONETTES A LA VANILLE. Fill with vanilla pastry cream. FANCHONETTES AU CHOCOLAT. Fill with chocolate cream. FANCHONETTES AUX AMANDES. Fill with almond cream. FANCHONETTES AUX FRUITS. When the tarts are baked, they may be decor- ated in various ways. Use a pink water icing and sprinkle with cocoanut, decorate with royal icing, with a cornet and small star tube. Or dip the edge of the tarts in diluted jelly and sprinkle with cocoanut. Ice white and decorate with a star of angelica and candied cherries. Ice chocolate and decorate with white or pink design. The colored sugars may also be used for dec PAUL RICHARDS' BOOK OF BREADS, CAKES oration. With a little ingenuity these suggestions may be multiplied many times by the skillful workman. 197.— STANDARD MIXTURE FOR CHEESE- CAKES. One pound of sugar, One pound of butter, One pint of milk. One pint of eggs, One and one-half pounds of dry crumbs, The grated rind of one lemon, A little ground mace. Rub the butter and sugar to a cream with the eggs, add flavor and milk, and mix in the crumbs. Keep this filling in the ice box and use as sug- gested above. Add nut or peel to the filling; or put some preserved fruit in the bottom of the tart and put on the filling; or bake and spread the fruit jam or jelly on when baked. For chocolate cheese tarts add powdered cocoa or chocolate and bake and ice as directed. 198.— GERMAN CRUMB TARTS. WILHELMINAS. These tarts are baked in small mufSn rings, and make a very rich tart, if made with juicy fruit such as cherries, grapes and peaches. One pound eight ounces of cake crumbs, eigh- teen ounces of flour, twenty-seven ounces of but- ter, fifteen ounces of sugar, three eggs, one tea- spoonful of ground cinnamon, a pinch of baking soda, the juice of one lemon. Rub the butter in the flour and crumbs and mix like a cookie mixture. Set on ice to harden before using. Grease the rings well and set on greased baking pan; fill the rings half full with the mixture, and press it up on the sides of the rings. Put in the center a few cherries or other juicy fruit with a pinch of sugar and bake. 199.— ALEXANDRAS. One pound of cake crumbs, eight ounces of ground almonds, two ounces of butter, six ounces of sugar, four eggs, pinch of baking powder, flavor vanilla. Mix same way as in No. 198. If the crumbs are very dry add some milk; put into the well greased rings, sprinkle a few shredded almonds on top and bake. 200.— BERLINS. One pound of crumbs, six ounces of chopped almonds, eight ounces of Sultana raisins, six ounces of sugar, three eggs, the grated rind of one lemon, little milk to mix. Make the mixture same as No. 199. Roll out a thin bottom of Tart Paste No. 82. Put it on a greased baking pan, set the greased rings close together on the paste and press down. Fill in the mixture, put some sliced almonds on top and bake. Ice with vanilla icing when cold. PASTRIES, ICES AND SWEETMEATS. 23 201— FRENCH CREAM TARTS. Roll out a thin sheet of Pnfi Paste No. 75 or No. 76. Cut out with a crimped cutter into two inch rounds; put on a wet baking sheet a little apart. Take some Cream Puff Paste No. 102, and with bag and plain tube dress a ring on top of the cut out pieces, to leave an open space in the center. Bake the tarts thus made. When done ice the ring with vanilla icing, fill the center with pastry cream, sprinkle some browned almonds on top, or decorate with French fruit glace. 202.— VIENNA TARTLETS. Roll out a sheet from the German tart mixture No. 84 and cut out round pieces with a plain or crimped cutter; set on pans. Take Meringue Paste No. 93 or No. 94, put in dressing bag and make a high ring around the edge; sprinkle with chopped almonds, dust with sugar and bake in a slack oven. When done, fill the center with fruit jams or pastry cream and decorate to suit. 203.— VIENNA NUT TART. Eight ounces of ground nuts, eight ounces of sugar, oight ounces of butter, eight yolks of eggs, the grated rind of one lemon, the whites of the eggs beaten to a firm froth. Mix the ingredients together, adding the whites the last thing. Line the tart forms with paste No. 84, fill in the mixture and bake in a medium heat. 204.— LEMON TARTLETS. Rub eight ounces of almond paste with the juice and grated rind of two lemons and eight ounces of sugar. Make a custard of one quart of rich milk, twelve yolks and six ounces of sugar; mix custard and the almond paste together and fill in puff paste lined tart molds; bake in medium heat; ice or dust with powdered sugar when done. * ICINGS. 203.— FONDANT ICING. To make this icing requires a marble slab, same as used for candy making; also the regular iron candy bars and a long wooden spatula or paddle. Take five pounds of granulated sugar, eight ounces of glucose and one quart of water. (More or less glucose may be used, or it may be left out altogether, but confectioners generally use glu- cose for cream fondants). Boil the sugar to the soft ball degree. Wetths marble with a little water. Put on the iron bars in a square or oblong and pour the boiling sugar on the slab. Sprinkle a little water on the top. Let the sugar become nearly cold; scrape off the bars and work it with the scraper loose from the bottom to the center; then work with the spatula back and forth till it gets white and creamy and begins to harden. Scrape all together, working 24 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. it with the hands in one piece. Put in a jar, cover with a wet cloth and put away for use. When wanted for use take what yon require, put it in a saucepan, add what flavor and color you wish it to be, set this pan in another pan with hot water, or on a slow fire, and stir till it is all Other caramel icing may be made by adding caramel coloring to Fondant and other icings. 210.— ROYAL ICING. The Royal icing is used for icing and also for ornamenting. It dries rapidly if exposed to the air and should be kept well covered with a damp "_^,'.'*^V_^° °°^''^.^V'''^,'''i°^ ."""'l'^!"-"""^ cloth at all times, in a cool place. For ornamenting it is beaten with the whites of warm, because too much heat makes the icing lose its creamy texture and it becomes hard and brittle — loses its gloss. When the icing is soft enough it should be used at once, because it sets and dries >quickly. The large cakes are iced with the palette knife; the smaller drops and the cut-up blocks are dipped in the icing and set on wire grates to drain. Fondant is also used between the layers of cakes as a filling, because of its creamy consist- ency; and it is used in candy making to form the body of the chocolate and other cream candies, etc. 206.— TRANSPARENT ICING. Boil two pounds of sugar to the blow degree. Take off the fire and rub a little of it against the side of the pan to grain. As soon as it gets white and creamy stir it into the other sugar; and use same as Fondant Icing No. 205 while hot. 207.— IMITATION FONDANT ICING. WATER ICING. Take any quantity of icing sugar (XXXX powd- ered sugar)' and mix with hot water into a thin paste; color and flavor to suit. Have the icing not more than blood warm and use same as Fond- ant Icing No. 205. The same icing made with cold water and the proper flavor and color makes the plain water icing. The cold icing does not dry as readily as the hot icing, but is used like the others. 208.— BOILED CHOCOLATE ICING. Dissolve six ounces of bitter chocolate (un- sweetened) with one pound of sugar and half a pint of water, let boil till it forms a thread be- tween the fingers. Take off the fire, stir till it forms a thin skin on top; stir till blood warm and use same as the Fondant Icing No. 205. Flavor vanilla. 209.— CREAM CARAMEL ICING. One pound of granulated sugar, six ounces of butter, half pint of cream. Boil all the ingredients together to the soft ball. Take ofi the fire and add a little caramel color. Cool a little and use same as Fondant Icing No. 205. Chocolate may be added for Chocolate Cream Icing. Flavor vanilla. This icing may be used also between the layers for chocolate and caramel cream cake, and has the true caramel flavor. eggs till it retails its shape if drawn to a point. For icing it is only beaten to about the consist- ency of a cream, so it runs smooth. The sugar should be run through a very fine sieve before using, to prevent lumps clogging the cornet in decorating. Much acid makes a coarse icing, and very little should be used for piping; or none at all if a tough icing for fine thread lining is required. Make the icing pretty strong at the beginning and work up white and light; then add a little more of the whites till it is of the proper con- sistency. Take from three to four whites of eggs to one pound of XXXX powdered sugar, a small pinch of cream of tartar, or one drop of acetic acid; put in a china bowl and beat with one or two small spatulas, (one in each hand), and treat as directed above. 211.— FRUIT ICING. Take clear fruit syrup and mix with XXXX powdered sugar to a smooth paste; add a little more color and use. 212.— CHOCOLATE ICING. Mix some chocolate which has been melted with Fondant or Royal icing. Flavor vanilla. Another way is: Dissolve four ounces of un- sweetened chocolate with some hot water and add one pound of XXXX powdered sugar; mix well together warm; flavor vanilla and use. Whites of eggs may be added for gloss. Some use cocoa butter; and for cheap icings add lard to the warm icing. 213 — MARSHMALLOW ICING. Take one ounce of marshmallow iciline powder; or use half an ounce of powdered gelatine, half an ounce of powdered gum arable, one pound of icing sugar and one pint of warm water. Beat up together in a pan of hot water. When light, take ofi and beat cold till it is firm. Flavor vanilla and orange. If the mixture is too firm more water may be added. This icing is used mostly for cake filling. In larger quantities it is beaten up by machine. Iciline powder for marshmallow icing and other icing powders are sold by all the confec- tioners' supply houses. PAV)C RICHARDS' BOOK OF BREADS, CAKBin PA5TKIES, IC£S AND SWEETMEATS. 214.— CHEAP GELATINE ICINGS. ^In place of whites of eggs, gelatine and albu- men is used for cheaper goods. Take two ounces of gelatine and let it soak in one quart of cold water for twenty minutes. Set on the fire and let come to a slow boil. Take ofi the scum which arises, and remove from the fire. Add a good pinch of powdered alum, mix it well and set away for use. To use it, take as much as wanted; mix with an even part of warm water and add XXXX powd- ered sugar, beat it up same as Royal Icing No. 210; flavor and color to suit. 215.— ALMOND PASTE ICING. Take one pound of almond paste and one pound of powdered sugar. Make it into a medium paste with about two whole eggs; or use yolks only. The best white fresh butter without salt should be used. It may be flavored with cordials or ex- tracts and colored any shade. For Chocolate cream Icing add powdered cocoa and flavor vanilla. Take one pound of white butter, one pound eight ounces of icing sugar. Rub to a cream with three whites of eggs, or four tablespoonfuls of whipped cream. Flavor maraschino or rum; color to suit. The Vienna Cream Fillings No. 122 and No. 123 may be used for the same purpose, 2i6>^.— USE OF COLORS IN ICING CAKES. The use of colors in icing cakes should be care- Flavor vanilla. Spread over the cake, top and fully studied to produce the proper effects. Green sides, with a palette knife; or put the paste in colors should be used sparingly because many the bag with the plain or star tube and decorate the cake with the icing in this manner: Put the cake on a board or double paper and put in the oven to color nicely. When done finish the cake with Fondant Icing No. 205 or Royal Icing N0.210. 216.— CHOCOLATE CREAM ICING. VIENNA CREAM ICING. BUTTER ICING. people object to green, except it is in the shape of pistachio nuts or angelica. Delicate colors are admissable in all decorations, while strong colors are offensive to good taste. Fondant and water icings may be used in connection with candied French fruit glaces for decoration; and This icing may be used for filling as well as for clear fruit jellies of different colors make also ornamenting. very pleasing effects. END OF SECOND PART PART 3. CAKE BAKING. 217— NEW RECEIPTS AND POINTS ON be dissolved in milk or added dry. Grated lemon CAKE MAKING ''°^ ^^^ spices may be added to the sugar. The T , . . . ,-.., .J i.u liquid extracts are added after the butter is In makmg up a new receipt a little study of the ^ , . , . , , , , „ _..,. -J. v.- 1. creamed with the sugar and eggs, before the flour, materials is required, to obtain proper results; " "^ J ^- u u 1. 1 1 L i.1. 1 - i.1. Put the sugar and butter in the mixing bowl, and notice should be taken how they work in the . , ° . , ,. , _. , (it IS best for creaming to have the butter a little mixtures. * , , . , ., . „ „, J J 1 1 1 VI o-i. soft, but not too soft, as it becomes oily). Cream The same goods do not work always alike. The ' flours differ greatly in their water- absorbing '^e butter and sugar light before adding the eggs. , -I .t j-j-c .t. J 111. Have the eggs cold and add them two at a time; power; and so do the different brands of starch. °° n,, ,.^. , „ J 1 u iu work them in well; add more again, till they are These qualities of flour and starch cause the „ & 1 / _• 1 , ^j.- ^ 1: ^ all worked in. mixtures, cakes or creams, getting too nrm or too ,, ., , J 1 L ij Some bakers add a little flour during mixing to soft as the case may be; and more or less should " ° be used, or more liquid added to obtain the right P'^^"' '^^ '="'^"°g °^ ^^g" ^""^ ^•^""^ ^°<^ - . others cream flour and butter to prevent oiling in rpi, ... J u -I- 1 ii. tbe hot season, adding the sugar and eggs well The baking and boiling process also causes the > & b && evaporation of the liquids, and if continued too beaten together in the mixture. long, causes the drying out of the articles made. " "'"^ '^ "'""^ '° ""^ '"■=""'^ '* '= ^^^^^ ^^'^^ The best pastry and cake flours are the red ""^ ^^gs are creamed with the butter; also the winter wheat flours of Missouri and Illinois. The ^^'"'='"= '^^° "'^ ^™^ ■= ^°'^^^ •°- ^' '= ^^^^ Michigan and Ohio flours are more starchy, and '° ^^^"^ = ^'"'^ °^ "'^ "^'"^ °'''' " °°' ^""^^ °^ ""« a little strong patent flour may be used with these ""^"^''^ °^ "'^ ^°°'^' '° P^^^^°' g^"'°g *'^^ '"'''- flours for cake mixtures. ^""^^ .'°° ''^'=''- ^""^ ^'^^ '* ^*'" '^« ^^"^ '= ^" '° " Flour merchants sell cake flours which are " ' blended specially for cake baking. ^f f™^'s or peels are used, they should be added If baking powder or cream of tartar is used it ""^^^ "^^ ^°^^ '^ ^^°^^ ^^^^ ™'='^n the sponge mixtures is ^^^ ^j g^„^_ ^^^^^^ ^gg^_ ^^^^ ^^ ^^^^, the air beaten into the eggs. ^^^^^ ^j^^ ,^^^^ ^.^^ ^^ ^^ ^^^ ^^ In some mixtures the sugar and eggs are beaten ^^^^^^ ^^^ ^^^ ^^^^^^ ^^ ^^ ^ jj^^ ^^^^. together, mostly warm till hght and then cold; in ^^^ ^j^^ ^^^^ ^^^ ^^ ^ ^^^^ j^^^^ ^^^^ j^ ^^,j_ others the eggs are separated the yolks are then add the flour; mix in lightly but fully. Put stirred light with the sugar, and the whites are ,1^^ ^j^^^,^ j„ U^^^ A pound cake beaten to a firm froth; both are put together be- should be about two and one-half inches thick when fore the flour is added. j^^^^^j. j^ ^^j^^^ ^^^^ ^^ jj^j^ thickness, and has a For the rich pound and lady cake mixtures the ^j^ appearance when cut. A baking heat of 200 creaming of the butter and sugar should be done ,^ ^ Fahrenheit is the most suitable for carefully. It is best to have the butter a little j. • -gi,, soft, but do not let it become oily. If the cream p^^ ^^^ ^^^ j^ ^^ ^^j^ ,^j^^ ^^ j^^^ ^j^^ gets too warm it injures the rich cakes. The ^ ^^jj g^^^^^^ ^^^^^^ ^^ ^^^^^ j^j^ ^^ ^^ mixtures which contain baking powder are not so j^^ ^^^ j^ ^^^^ ^,1^^^^ ^^^ .^^^ ^^ ^^^ easily affected by this, because they are lightened ^^^^^ ^^ ^^p ^^^ ^j^^^ p^^ ^^^^^ ^^^ j^j^^j^^^ Dy tne powaer. cakes they should be baked in round rings of the The rich fruit cake mixtures are made from the proper size, which make a more attractive cake pound and white cake preparations. The fruit is ^hen ornamented. added for the heavy wedding and Christmas cakes 221. POUNDCAKES NO. 2. in proportion of two pounds of mixed peel and Three pounds of sugar, two and one-half pounds fruit to one pound of cake batter; sometimes with ^t butter, three pounds of flour, thirty-six eggs, less sugar. The lighter cakes contain from six one-eighth of an ounce of baking powder, vanilla ounces to one pound of fruit to one pound of batter, flavor. Caterers prepare the holiday fruit cakes a sift the powder in the flour and mix same as month or more before they are used; this makes jjo. 220. the cake mellow and they are greatly improved 222.— POUND CAKES NO. 3. by age. One and three-quarters pounds of sugar, one Many of the lighter cake mixtures can be used and one-half pounds of butter, twenty-four eggs, for a stock mixture to make several kinds of cake two and one-quarter pounds of flour, one-half of from, by changing or adding to the ingredients, a teaspoonful of baking powder, one-eighth of a For instance, take the mixture of No. 229 and pint of milk, lemon and mace, or vanilla flavor. No. 224. The mixture will make a plain Pound Cream butter and sugar as in the other mix- or Wine cake, or. with a little more flour and tures; sift the flour and baking powder together, fruit added, a light Citron, Sultana, Currant or then add half of the flour. Mix in well, add the Nut cake. . . If the mixture is worked more after milk; mix again, add the rest of the flour and finish the flour has been added it will make nice Cup mixing. A little more or less of the milk may be 28 PAUL RICHARDS BOOK OF BRBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. required to make smooth, which may be added after the flour is in, beating the mixture smooth again. 223.— GENOA POUND CAKE. One pound of sugar, one pound of butter, fifteen eggs, one and one-half pounds of flour, the grated rind of one lemon, the juice of half a lemon, flavor of mace, a pinch of soda. Sift the soda well in the flour. Cream same as for other pound cake, adding the lemon juice and flavor, and mix in the flour. A little milk may be added if needed. Bake like pound cakes; or in small pans, dusted with sugar and with a strip of lemon peel on top. 224— PLAIN GENOA POUND CAKE. One and one-half pounds of sugar, one pound of butter, ten eggs, two pounds of flour, one and one-half ounces of baking powder, lemon flavor, milk to mix. Mix same as for Pound Cake No. 222. This mixture may be used for a stock mixture to make a variety of other cakes, making the mix- ture rather slack at the start and changing the ingredients, adding more eggs or flour, as I have suggested in No. 217. 225.— MADEIRA CAKES. One pound four ounces of sugar, one pound one ounce of butter, one pound four ounces of flour, a pinch of baking powder, nine eggs, a half pint of whites oi eggs. Mix same as for pound cakes. Bake in small square tins, with a strip of citron on top. This mixture is well suited for a light fruit cake. 226.— MADEIRA CAKES NO. 2. One pound eight ounces of butter, one pound twelve ounces of sugar, sixteen eggs, eight ounces of cornstarch, one pound four ounces of flour, an eighth of an ounce of baking powder, a little milk, the grated rind of one lemon, a little mace. Sift flour, starch and baking powder well to- gether. Mix same as for pound cake, adding the milk when the flour is nearly all mixed in. Bake in 250 degrees Fahrenheit. 227.— MADEIRA CAKES NO. 3. One pound eight ounces of sugar, one pound of butter, sixteen eggs, one and one-half pounds of flour, four ounces of cornstarch, the grated rind of one lemon. Mix same as for No. 226. Bake in small pans and dust with sugar before baking. 228— NEW YORK POUND CAKES. Two pounds of powdered sugar, one and one- quarter pounds of butter (or use half butter and half lard), one and one-half pints of eggs, one and one-half pints of milk, two and three-quarter pounds of flour, one and one-half ounces of baking powder, vanilla flavor. 229.— NEW YORK POUND CAKE NO. 2. One pound eight ounces of sugar, one pound of butter, ten eggs, one pint of milk, two and one- quarter pounds of flour, one and one-quarter ounces of baking powder, flavor. Cream butter and sugar; gradually work in the eggs and add the milk, (leave out a. little of th9 milk; add it after the flour is drawn in), and fin- ish mixing. This mixture, like No. 224, may be used for 9 stock mixture for other cakes (see No. 217). For light Fruit Cakes add four ounces more of flour and add one and one-half pounds of fruit- sultanas, citron or currants, etc. Bake in about 300 degrees Fahrenheit. 230.— SPANISH POUND CAKE. Two pounds four ounces of sugar, two pounds of butter, two and one-half pounds of flour, a half ounce of baking powder, one quart of yolks, a half pint of milk, vanilla flavor. Mix and finish same as for Found Cakes. 231.— SPANISH POUND CAKE NO. 2. One pound eight ounces of sugar, one pound of butter, one pint of whole eggs, or yolks, three- quarters of a pint of milk, two pounds of flour, three-quarters of an ounce of baking powder, orange and vanilla flavor. Mix same as directed in No. 229, and bake in the same heat. 232.— ENGLISH SEED POUND CAKE. One pound four ounces of sugar, one pound of butter, twelve eggs, a half ounce of carraway seed- one pound six ounces of flour, one-eighth of an ounce of baking powder, the grated rind of one lemon. Mix same as Pound Cake. Add one more egg, or a little milk, if the mixture requires it. [Oil of carraway may be used with very little oi the seed if too much seed is objectionable], 233— WINE CAKES. One pound eight ounces of sugar, one pound of butter, one pint of eggs, one pint of milk, one ounce of baking powder, two and one-half pounds of flour, vanilla flavor. 234.— WINE CAKES NO. 2. One pound of sugar, six ounces of butter, a half pint of yolks, one pint of milk, one and one-hall pounds of flour, three-quarters of an ounce of baking powder, lemon or vanilla flavor. Bake in the same temperature as New York Found Cake No. 229. Wine cakes are baked generally in the small round or square tins, five- and ten-cent size. 235.— SPANISH CAKE. One pound eight ounces of sugar, twelve ounces of butter, ten ounces of flour, ten ounces of corn- starch, twenty-two eggs, orange flower flavor. PAUL RICHARD? BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 3g Separate the eggs; sift flour and cornstarch to- gether. Cream butter, sugar and yolks same as for Pound Cake; leave out eight ounces of the sugar; beat the whites firm and add the sugar same way as for a meringue. Mix both parts to- gether and add the flour and starch. Bake in a slow beat as for Pound Cakes. When done, let cool and ice with the almond icing; let dry and ice with a pink fondant, flavor with rose or mar- aschino, and sprinkle with chopped pistachio nuts, 236.— SPONGE POUND CAKE. One pound of sugar, one pound of butter, one pound of flour, two ounces of corn.starch, pinch of baking powder, sixteen eggs, the grated rind of one lemon, little mace. Sift powder in the flour and starch; separate the eggs, rub the yolks with the butter and sugar; beat the whites firm and mix. Add the flouri draw it in lightly but fully, and bake in 300 de- grees Fahrenheit. 237.— SPONGE POUND CAKE NO. 2. One pound four ounces of powdered sugar, one pound four ounces of butter, ten whole eggs, twelve yolks, one pound of flour, four ovmces of cornstarch, the grated rind of one lemon, a half teaspoon of mace. Sift the flour and starch together; put the eggs, yolks and sugar in a basin or kettle, and beat on a slow fire till warm, not hot. Take off and beat till light and foamy, which will take about thirty minutes or more. Add the flavor, mix in the flour and, last, the melted butter. Put in the paper lined pans and bake in a medium heat of about 300 to 350 degrees Fahrenheit. * WHITE CAKES. 238.— LADY CAKE. Three pounds four ounces of powdered sugar (or very fine granulated), three pounds of white butter, three pints of whites of eggs, one pound of Strong flour, three pounds of cake flour, one ounce cf baking powder, flavor of vanilla and mace, or rose. Cream butter, two pounds of the sugar with one pint of whites; beat the other two pints to a firm froth and add the remaining sugar as for Meringue; mix both parts together, add the flour with the baking powder, mix lightly but fully and bake like Pound Cake. This makes a very rich birthday or brides cake mixture. 339.— LADY CAKES NO. 2. Two pounds of butter, two and one-half pounds of sugar, two and three-quarter pints of whites of eggs, two and one- half pounds of flour, one-eighth of an ounce of cream of tartar, one-eighth cf an ounce of soda. Sift the soda and cream of tartar in the flour (use a strong cake flour, or half spring and half winter). Mix and bake same as No. 238. 240.— LADY CAKES NO. 3. One pound eight ounces of sugar, one pound two ounces of butter, one and one-half pints whites of eggs, one and one-half pounds of flour, one- eighth of an ounce of soda, one-quarter of an ounce of cream of tartar, flavor rose and almond. Bake same as Pound Cake. 241.— LADY CAKES NO. 4. Two pounds of sugar, one and one-half pounds of white butter, two pounds of flour, four ounces of cornstarch, one quart of whites of eggs, half a teaspoon of baking powder, flavor rose and al- mond. Cream sugar and butter with half of the whites, and mix with the flour; then draw in the other whites beaten to a firm froth. Mix them in well. Bake in medium heat of 250 to 300 degrees Fahrenheit. 242.— SILVER CAKE. One pound four ounces of sugar, twelve ounces of butter, three-quarters of a pint of whites of eggs, three-quarters of a pint of milk, one and one-half pounds of flour, one ounce of baking powder. Cream same as for Pound Cake. Sift the powder in the flour and mix like New York Pound Cake (No. 228). Bake in 300 to 350 degrees Fahr- enheit. This mixture may be used for Loaf, Marble or Layer cakes. 243.— SILVER CAKE NO. '2. One aud one-half pounds of sugar, one pound of butter, three-quarters of a pint of whites of eggs, three-quarters of a pint of milk, two potmds of flour, a half ounce of baking powder. Add flavor and mix like No. 242. w SPONGE CAKES. 244.— BUTTER SPONGE CAKE. One pound of sugar, sixteen eggs, one pound of flour, four ounces of butter, vanilla flavor. Beat sugar and eggs on a slow fire till light and foamy; but do not let it get hot, not more than blood warm. Take off the fire and beat till culd; add the flavor, and mix in the well sifted flour. When the flour is in, add the melted butter HOT. Fill into molds and bake. These cakes are best baked in wooden frameSi as generally used for large square cakes, or in rings. Take the frames and rub lightly with butter or lard and dust vrith powdered sugar. Put a sheet of paper on the pan, dust also and set on the frame. Fill in the mixture and bake ia a medium heat. 30 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 245._BUTTER SPONGE CAKE NO. 2. The cakes are best baked in the round pans Sixteen eggs, ten yolks, ona pound o£ flour, one with a wide center tube, pound of sugar, four ounces of butter, vanilla. The molds are not lined with paper or greased Mix same as No. 244. like for other cakes. On the contrary, they 246.-BUTTER SPONGE CAKE NO. 3. should be dry and free from grease, so the cake One pound of sugar, sixteen eggs, ons pouod of sticks to the molds when baked, flour, eight ounces of butter, vanilla. Bake the cake in a medium heat of 3«. degrees Separate the eggs, beat the whites firm, then Fahrenheit. When done turn upside down and add the sugar gradually, beating all the time. 5=' cool. This prevents the cake from shrinking Add the flavor and stir in the yolks. Add the and keeps it light. When cold loosen the cake flour; mix it in half and add the melted butter a~"°d the edge, knock the pan on the table and hot. and finish mixing. Bake same as No. 244 m *^^ '=^''= ^^""^"^ ^'°P °"'- ^'""^^ °^ ""^ ^'°^ layers or in one loaf. crumbs and ice with vanilla. ^^»,«^^T, ^^^^^^-r, r, . r^y^ Ftom the Angel Cake mixture is made a variety 247. — GENOISE SPONGE CAKE. , , „ j . „ -.r- , .. -o .=4/.— ^ v.*-v. of fancy flavored, cakes, as Rose, Violet, Pis- Stxteen whole eggs, six yolks, one pound of ^ , . „, , _ , „.„ „„;„„ *!,„ , « i I tachio. Strawberry, Raspberry, etc., using the sugar, twelve ounces of flour, four ounces of com- , , . . ^/ .,, ,,.,', .j.ji proper colors and icings, stwch. eight ounces of butter, the grated nnd of ^^_ ^ ^^^ ^j ^^.^^^^ ^^^ ^^^ ^5^^^ one lemon. Make same as No. 244. ^^^^^^^^ p„^„j3 „j 3„g„_ ^ig^teen ounces ot 248.— PLAIN SPONGE CAKE. £Q„y_ j^j, ounces of cornstarch, a half ounce of One pound of sugar, one pound of flour, twelve cream of tartar. eggs, flavor. No. 2. One quart of whites, one and one- Beat sugar and eggs together sUghtly warm and quarter pounds of sugar, eight ounces of flour, then cold. eight ounces of cornstarch, a half ounce of cream Mis and bake same as No. 244. qj tartar. 249.— PLAIN SPONGE CAKE NO. 2. No. 3. One quart of whites, two pounds of One pound of sugar, one pound of flour, one sugar, fourteen ounces of flour, two ounces of pint of eggs, a half pint of yolks, lemon or vanilla cornstarch, a half ounce of cream of tartar. flavor. No. 4. One quart of whites, two pounds ot Mix same as No. 244. Bake in medium beat sugar, twelve ounces of flour, two oimses of com- 300 to 350 degrees Fahrenheit. starch, a half ounce of cream of tartar. 250. SPONGE CAKE. No. 5. One quart of whites, one pound of so- LADYFINGER MIXTURE. gar, fourteen ounces of flour, two ounces of core- One pound of sugar, eighteen ^;gs. ona pooad starch, a half ounce of cream of tartar. one ounce of flour, vanilla flavor. Mix the Soar, starch, sugar and cream a£ i»> Separate the eggs; stir the yolks and sttgar tmr well together', sifting it three or fonr times. light. Keep one ounce of ths sugar oat. Beat Beat ihs whites firm same as for meringue. Add the whites firm and beat ia the sugar, then stir ia a handful of the mixed sugar and flour aod beai the flavor and yolks and mis in the flour lightly jt in with the flavor; then add the flour aod sogar; but fully. mix and fill into the mold, and bake. Other mixtures with tbe same asaonnt of flour Mixture No. 4 is a very light mixture— the C&ii and sugar are made with from ten to sixteen egefi original angel food. The whites shcald aot bs to the pound. The "ten eggs" mixture is used beaten up fully for this one mixture, only tiSl th» for cheaper bakery goods; but more eggs make a. eggs stand up on the beater. better ladyfinger and raise them rap high and xhe others are standard mixtures, geaerally smooth in baking. used. Bake in about 400 degrees Fahrenheit. 252. — SUNSHINE CAKE. 2ej_ ANGEL CAKE. Make the mixture as for the Angel Cakes above, Angel Cake or Angel Food is a coiisia of ths °^^y a^* ^™*" ^'"'^^^ '° twenty-four yolks to the sponge cake made from ths whites of eggs only ""^^^^^ °^ egg^ ^^^ '•»»y *'« ''ea**" ^^) b«*»e The quality differes according to how much more "^^ flour. Flavor lemon or vanilla. Bake to or less flour is used in the mixture. The corn- niedium heat. starch is added to make the cake eat short; the 253. — FRUIT CAKES. cream of tartar to whiten the mixture. [Ifthelat- The frait cakss are divided into hesvy and ter is left out the cakes gat a dull dark color like light cakes. as if a very dark flour has bean used; and the The black fruit cake and the English wedding cake feels dry and tough]. cakes contain the most fruit. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 31 Some bakers add burned sugar to the cake or CHRISTMAS CAKES are iced with the almond brown flour to darken the mixture; but this cus- paste while warm, right after they are baked; and tom is detrimental to the good flavor of the cakes, when the paste is dry, a coat of Royal or Fondant The heavy cakes should be baked at a low Icing is pat over the almond icing and then deco- temperature of about zoo degrees Fahrenheit, and rated. made about two and one-half inches thick. A Another way is to put the Almond Pasta sa cake of this thickness, about a foot square will with bag and star tube, put it back in the oven bake in two and oae-half to three hours' time, and brown it lightly in a quick heat, instead of The pans should have a double lining of strong using two coats, and decorate with French frait. paper, well buttered, to praveot too much color in zqS.^FRENCH FRUIT CAKE. baking. j Ij, Gutter iX lbs. flour i lb. sugar 254. — AMERICAN FRUIT CAKE. ^ pinch baking powder lo eggs orange flavor 3 lbs. sugar 4 lbs. currants i oz. allspice One and one-half pounds of French fruits 3 lbs. butter 2 lbs. seeded raisins i oz. cinnamon gUces, cut in dice, consisting of cherries, apri- 3 lbs. flour 2 lbs. Sultanas }i oz. ginger gotg^ angelica, orange, or pomegranate. 16 eggs 12 oz. citron }i oz. cloves mi^ Hke other fruit cakes. }i pt.molasses ^ oz. mace 2S9.-FRENCH FRUIT CAKE NO. 2. 1^ pt.brandy 4 oz. orange peel 2 oz. lemon peel ^^ ,^^ ^ ,1, p^^„^^ ^.^^ ^j^^ Soak the prepared f ruit mixed with the spices ^ j^ ^^4,^^ ^ jj, Ranched & sliced almonds m the brandy and molasses over night. Before ^^ ^^.^^^ ^^ ,^ ,^ ^„1,^^ using, cream butter, sugar and eggs the same ^^ ^^^ ^^^^ ^^ soft preserved orange peei way as for Pound Cakes. Mix in the flour, and ,/ u 1 • j j/ _ « 1..^-. , ' „ . , , . ' X oz- baking powder K oz. cream of tartar when half mixed add the fruit; finish and bake as _, ,, , Flavor orange cirfictGo. ' Ice both cakes with almond or fondant, tna 255-— ENGLISH FRUIT CAKE. fondant colored pink and flavored maraschino. 2 lbs. sugar 3 lbs. currants Decorate the center with a basket of French fruiU 2}4 lbs. butter 2 lbs. Sultana raisins gnd a border of angelica and cherries. 2}i lbs. flour I'A lbs. citron 260.-CURRANT CAKE, I qt. eggs 1 lb. orange and lemon peel CITRON CAKE or I lb. chopped almonds I grated nutmeg RAISIN CAKE }i pt. brandy or rum i oz. mixed spices. ^^^ ^^^^^ ^j ^^g^,_ ^^^ p^^^^' ^j j^^^^^^^ ^ Prepare just like No. 254. „,„^^,„^ eggs, one pound four ounces of flour. Both mixtures may be used for WEDDING ^^^ ^^^ p^^^j ^ake and add from one to two CAKES. For this purpose they should be baked ^^^^^ ^j ^^^ ^^^^ „^^^^ ^^.^^ pj^^„^ j^^^ la tm hoops of a convenient size. , _ ana mace. Pans generally used for the fruit cake have slanting sides. If baked in straight sided hoops 261.— MADISON FRUIT CAKE. Mix like other fruit cakes. less trimming is required, and the decorated cake ^ne and one-half pounds of sugar, one pound of looks hettT butter, twelve eggs, a half pint of cream, two 2s6 -^CHRISTMAS CAKE pounds of flour, one grated nutmeg, onepoundot BLACK CAKE currants, one pound cf seeded raisins, a half 1 lb. sugar 4 lbs. currants }i oz. cloves P°^°^ °^ f^l°°-_ I lb. butter 2^ lbs. raisins, seeded }i oz. ginger 1 lb. flour 1 lb. citron i oz. allspice 262.-CHEAP RAISIN AND CURRANT CAKES 10 eggs }i lb. orange peel i oz. cinnamon Two pounds of sugar, one and one-quartet }i pt. brandy X P*- W^ck molasses pounds of butter, one and one-half pints of eggs, Lemon and almond flavor one and one-half pints of milk, three pounds of Mix like the fruit cake No. 254. 0°"^. three-quarters of an ounce of baking 257.— ENGLISH CHRISTMAS CAKE. powder, flavor mace and lemon. 2 lbs. butter 2/2 lbs. sultanas ^'^^ ^^^ No. 229. Add the fruit when the 2X lbs. sugar i}i lbs. corrants ^"""^ »= '^=" ""'"^^ in and finish mixing. Saks 2X lbs. flour iX ibs. mixed peel a''""' 35° degrees Fahrenheit, in smaU pooncl X qt. eggs y^ oz. ground mace ''°s. or in large slab cake. }i lb. blanched and chopped almonds 263.— BLACK MOLASSES FRUIT CAKES. X pt. rum or brandy CHEAP. Mix like other fruit cakes. One-half pound of sugar, one quart of maiasses. Many of the English FRUIT, BRIDES and one quart of milk, a half ounce of soda, oca ;^a3l£ 32 PAOL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. of lard, five pounds of flour, four eggs, two ounces of mixed spices, four pounds of currants, two pounds of raisins, a half pound of citron. Cream sugar, spices and lard; add molasses; milk with the soda dissolved; add the flour and beat in the eggs; last, mix in the fruit. Bake like the other fruit cakes. 264.— WHITE FRUIT CAKES. Add to No. 240 three pounds of mixed fruit, consisting of two pounds of sultanas, a half pound of blanched and shredded almonds, a half pound of citron and orange peel; also add four ounces more flour. 'Mix and bake as usual. With other fruit the same mixture can be made into FIG, DATE, PLAIN RAISIN, or SUL- TANA CURRANT CAKES, etc. 265— NUT CAKES. From the pound and white cake mixtures a variety of Nut Cakes may be made with the difierent kinds of nut meats. The best way to bake these cakes is to bake them in the small round, oval or square tins which hold from eight ounces to one pound. The Angel Cake molds may also be used to advantage. By using the diffsrent nuts you get WALNUT CAKE, PECAN CAKE, BRAZILIAN CAKE, PEANUT CAKE, FILBERT CAKE and PISTACHIO CAKE. Other combinations of this kind are madS of mixed nuts and almonds; nuts and sultanas, nuts and orange peel, or nuts and French cherries, etc. Use either of the mixtures; flavor with lemon, orange or vanilla, or vanilla with a drop of bitter almond. Use about one ounce or more of the chopped nut meat to one pound of cake batter, and when the cakes are baked, ice fully and sprinkle with chopped nuts before the icing gets dry; or ice and sprinkle the sides with chopped nuts, and use some half walnuts or other kinds, or split almonds to decorate the top. For less expensive cake put only a broad strip of icing in the center and decorate with a few half nuts. Chocolate, caramel and vanilla, also nut-flavored icings are the most suitable for Nut Cake. With different shapes of tins, various icing and mixtures you can evolve many more cakes of this kind. A nice cake deserves a nice name and sells bet- ter, so you may call your cake Princess or Vic- toria or Duchess Nat Cake, etc. 266— MARBLE CAKES. Take white cake mixtures No. 242 or No. 243; color one-fourth part pink, and one-fourth part chocolate; put a thin layer of the white mixture on the bottom; put the other two colors in turns in the center; finish the top with a thin layer of white cake and bake. Ice with a soft water icing; color a little of the icing pink and chocolate, put each in a paper cornet and draw straight lines in alternate colors across the soft white icing, then draw the knife in straight lines or in ziz-zag across the colored strips while the icing is soft. 267.— DOMINO CAKES. Bake two sheets of cake of any suitable mix- ture and fill with jelly, jam or cream. Prepare two icings — a white and a chocolate. Ice one part white, one part chocolate. Cut the iced cake in long strips, about two inches wide, while the icing is soft. Draw a line along the center of each strip in reverse color, then cut the strip in one-inch slices and make the dots to imitate dominoes. 268.— LAYER CAKE, YELLOW, NO. i. I qt. of eggs 3 lbs. of sugar iji Ibs.of butter 1 qt. of milk 4^ lbs. of flour i oz. of soda 2 ozs. of cream of tartar Lemon or vanilla flavor 269.— LAYER CAKE, YELLOW, NO. 2. 2 lbs. of sugar i lb. of butter 20 eggs 1 pt. of milk 3 lbs. o£ flour 2 ozs. of baking powder Lemon and mace flavor 270.— LAYER CAKE, YELLOW, NO. 3. 2 lbs. of sugar i lb. of butter and lard X pt. of eggs I qt. of milk 3 Ibs.of flour lyi ozs. of baking powder Flavor 271.— LAYER CAKE, YELLOW, NO. 4. I lb. of sugar i lb. of butter and lard ^ pt. of eggs 1% pts. of milk 2 lbs of flour 1% ozs. of baking powder Flavor 272.— LAYER CAKE, YELLOW, NO. 5. 2% Ibs.of sugar % lb. of butter 8 eggs lYz pts. of milk 2% lbs. of flour Flavor lyi ozs. of baking powder 273.— WHITE MIXTURES NO. i I lb. sugar ^ lb. butter % pt. milk 1% lb. flour % pt. whites of eggs I oz. baking powder Vanilla flavor 274.— WHITE MIXTURE NO. 2. }i lbs. sugar i pt. milk 2 lbs. flour iX lb. butter and lard % pt. whites of eggs 1% ozs. baking powder Flavor vanilla 275.— NOTES ON LAYER CAKES. The mixtures from No. 266 to No. 274 are standard Layer Cake receiptsof different quality, as generally used for white and yellow layers. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 33 They are prepared like the other cakes which contain milk, A baking temperature of 350 degrees, and for the plainest mixtures 400 degrees Fahrenheit, is the most suitable for these cakes. For the best and richest kind of these cakes the Butter, Sponge, Genoise and Pound Cake mixtures are used by caterers; and other special mixtures are made as occasion demands. All the fillings given from No. iii to No. 129, several of the tart fillings, and also the icings may be used for the Layer Cakes. The fruit jellies and jams make another variety of fillings. The Nut Cake recipes and suggestions, as given in No. 265, can be made into Layers and iced as suggested. The Layer Cakes are made in two or three lay- ers. When they are baked and cool, the filling is put between, pressed together, trimmed straight, and iced on top and sides. The jelly cakes are often sprinkled thickly with cocoanut, which makes the use of a thin icing possible and looks nice. Some caterers use the square pound cake, and split it in two or ihree layers, put filling between and ice. This makes very attractive Layer Cakes which are given special names. The cakes are named either after the flavors they contain, or are named after prominent persons or localities. In many of the best cakes a double icing is used. Either a firm fruit jam, or almond paste icing is put on and followed with another coat of Royal or Fondant. The English method of icing Loaf and Layer Cake in this manner, is to take a thin almond paste or macaroon mixture, spread it over the cake, sprinkle or dip in shredded almonds or nuts, and put the cake into the oven for a minute to get a nice color; or, take a firmer paste which keeps its shape and put it on with bag and star tube in a decorative way; or, spread the paste over plain, and take a fork and make it rough looking, then put the cake in the oven to color. When cold the cake is finished with fondant or royal icing, or decorated with French fruits glaces. The Layer Cakes are also baked in large sheets, two layers put together with filling and iced in one whole sheet; or, cut up in small squares or diamonds before icing and dipped in the icing like cream candies; or, set nearly touching each other on a wire grate and the icing poured over. The icing used may be a soft royal icing or a fondant icing. To make the small cakes attractive, prepare a batch of white icing and divide it into four or five parts; color one part pink, flavor rose or maraschino; one part yellow, flavor orange; one part chocolate; one part pale green, flavor pista- chio; and leave one part white. Dip the cakes in the different colors, and, before the icing be- comes dry, put a slice of frnit glace, and half an almond, walnut or hickory nut on each piece; or, a dot of icing of reverse colors. Another form of decorating is to use ornament- ing icing in different colors, and with a cornet, pipe on patterns of any description, setting it off with dots or bright fruit jelly. Another way is to prepare tiny flowers and stars beforehand from royal icing; or, buy small berry candies, dragees, etc., of different colors and drop them on the small cakes as soon as they are iced. The colored sugars may also be used in these cakes. Many bakers utilize stale cakes in this manner without any filling, only they use different colored icing and sprinkle the cake with chopped nuts. The plainer kinds are called Nougatinas. The others, made from black fruit cakes or ginger bread, are generally iced chocolate, and are called Negritos, or Negro Nougatinas. Of course there are many other ways of decorating and a skillful inventive workman can devise thousands of them to make the cake look attractive. * LARGE TART CAKES. 276.— ORANGE TOURTE. Bake from the Genoise Mixture No. 247, three even layers in large rings and let cool. Make the Orange Filling No. 118, and when cool spread on two of the layers. On top of each layer of cream put a layer of thin slices of oranges from which the seeds and the white pith has been removed. Place together with the third layer on top. Ice with orange fondant icing and decorate with slices of orange which have been split in its natural quarters and dipped in caramel sugar; or decorate with fruit glace, or with both oranges and fruits. 277.— VIENNA TOURTE A LA CREME. Bake three thin bottoms from Mixture No. 83 or No. 84; or make a special mixture like this: Rub twelve ounces of sugar very light with seven yolks, and mix with twelve ounces of starch and two ounces of melted butter, and bake this to very thin crisp bottoms. Fill with the Vienna Cream No. 122. Ice with chocolate or maraschino and decorate with halves of walnuts dipped in caramel and fruit glace. 278.— VIENNA ALMOND TOURTE. To the Mixture No. 244 or No. 247 add four ounces of dried and ground almonds. Bake three layers and fill with Almond Cream No. 114. Ice with Almond Paste Icing No. 215. Spread the 34 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. icing on very smooth, put back in the oven and color nicely; let cool and ice with a pink fondant flavored maraschino, and decorate with French fruit in an artistic manner. 279.— VIENNA CHOCOLATE TOURTE. One-half of a pound of almond paste, eight ounces of sugar, eight ounces of butter, four ounces of chocolate, twelve yolks, twelve whites, four ounces of flour. Cream sugar and butter with the yolks; add the almond paste rubbed smooth with four whites and the grated chocolate or cocoa powder; beat the other whites of eggs firm and draw in the cream with the flour. Bake in three layers and fill with Chocolate Nut Cream No. 112. Ice the center of top chocolate, and the sides with maras- chino fondant, and decorate with nuts and glazed almonds. 280.— LINZER TOURTE. Roll out a bottom from paste No. 84. Put on a large raised edge from a strip of the same paste. Fill with a cherry fruit jam, or a compote of pit- ted cherries. From the same paste form a lattice of strips and cover the cherries. Bake in a med- ium heat, dust with sugar and serve. 281.— GERMAN BROD TOURTE. Pound three-quarters of a pound of dried and browned almonds with six eggs and add one pound of powdered sugar; work in to it gradually twelve more yolks and add six ounces of dried and browned rye-bread crumbs moistened with one- half of a gill of rum; add four ounces of cocoa powder and one ounce of ground cinnamon, cloves and allspice mixed together; add four ounces of orange peel and four ounces of citron cut very fine. Beat the whites of the eggs firm and add to it the mixture with four ounces of flour. Bake in one large ring form in a slow oven. When baked and cool ice with a nice liquor — flavored icing and decorate with fruit. 282.— ALLIANCE TOURTE. Bake three layers: one layer of the the Brod Tourte, one layer of the Vienna Almond Tourte, and one layer of the Mixture No. 248. Spread one layer with apricot marmalade, one layer with raspberry marmalade, put together, spread with an almond icing and put in the oven to dry. Let cool and ice with fondant in three colors. Dec- orate with royal icing and fruit glace. 283.— SAND TOURTE. Eight ounces of butter, twelve ounces of sugar, eight ounces of cornstarch, four ounces of flour, fourteen yolks and twelve whites of eggs, the grated rind of one lemon, one-quarter of a tea- spoonful of mace. Cream butter and sugar and add the yolks grad- ually with a spoonful of starch and flour, and work it into the cream together; add the flavor andlats the whites beaten firm. Bake in a slow heat in a large ring form. Ice with a maraschino fondant and decorate nicely. 284.— PUNCH TOURTE. Bake four thin layers from Mixture No. 247. Take some firm apple marmalade and mix with some good rum, the juice and grated rind of one lemon or orange, and spread it between the lay- ers. Ice with a punch-flavored fondant and deco- rate with royal icing and fruit. 285.— TOURTE A LA ROYALE. Bake two thin bottoms from the Vienna AlmonU Tourte No. 278; and bake another bottom from the Meringue Paste No. 94 or No. 95. Spread one of the first bottoms with an apricot marmalade. Place on top of this the meringue layer. Place on the meringue a layer of wine cream (made after the formula No. 118 without the orange flavor) and cover with the other layer. Ice with lemon fondant and decorate with royal icing. 286.— MERINGUE TOURTE. Bake a bottom with raised edge from No. 83 or No. 84. Spread with raspberry jam. Take Meringue No. 93 and with bag and tube put on a a border and network, dust with sugar and color nicely in the oven. 287.— FRENCH TOURTE A LA CREME. Roll out a bottom from Paste No. 75 or No. 76. Put on a border from the same paste. Fill the center with an almond paste cream. Wash over the rim with egg wash and bake to a nice color. Serve plain, dusted with sugar, or decorate with meringue. Another variety of large Tourtes is made simi- lar to the Cream Pies given in former chapters. The bottoms are made from Puff paste. Short paste, and from the Sponge and Genoise cake mixtures. From the puff pastes, the bottoms are baked as described in Nos. 131 and 132, and filled with the creams. Other bottoms are made from pastes Nos. 82 to 84 with a raised edge of the same paste. The creams are filled in while warm, the same as for the Cream Pies. 288.— TOURTE A LA CREME DE VANILLE. Bake a bottom or a case as indicated above, and fill with the cream made as follows: Take one quart of plain cream, eight ounces of sugar, twelve yolks and four whole eggs, vanilla flavor. Beat the sugar and eggs well together; let the cream come near the boiling point and stir it into the eggs; put back on the fire and stir till it thickens; take off at once, flavor and strain and PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. fill into the baked bottoms; let cool and serve. To this creme may be added chocolate, or the grated rind of oranges or lemons, nut or browned al- monds, and this would give your Creme an Chocolat, Creme d'Oranges, Creme de Nois- ettes, etc. The same creme made from wine in- stead of cream, flavored with spice and lemon o.' orange rind makes another variety of Wine Cream Tourtes. Other tourtes of this class are made from fresh fruits, which should be very ripe, such as straw- berries, raspberries and ripe soft peaches. Pre- pare and bake the bottoms same as for the Creme Tourtes. Beat up firm one quart of double cream and put it on a sieve to drain. Sweeten two quarts of crushed fruit and stir it cold till it forms a rich jam. Mix in this two-thirds of the drained cream and fill into the baked bottom. Fill the rest of the whipped cream into a bag and decorate the tourte with it in lattice fashion. Some of these large Tart Cakes can be baked in sheet form and cut in squares. They may also be baked in the smaller layer cake tins, but should sell for abetter price to leave a reasonable profit for the maker. They are best suited for a high- class catering trade and for hotels. 289.— QUEEN CAKES, z lb. of sugar i lb. of butter 12 eggs X pt. of cream 1^ oz. of cornstarch X oz. baking powder 4 oz. chopped almonds 4 oz. chopped citron Mix like pound cake and add the peel and al- monds. Roll out a thin sheet of paste No. 82; place on a baking sheet; grease high muffin rings and set close together on the paste; fill the rings half with the mixture and bake in medium heat. Ice vanilla. 290.— CUP CAKES No. I. Jf lb. sugar ^ lb. butter 8 eggs ^ pt. milk I lb. flour ^ oz. baking powder Vanilla flavor 291.— CUP CAKES No. 2. rX lb. sugar X '^ butter and lard 1 pt milk 8 eggs 2^ lbs. of flour l^ oz. baking powder Extract of lemon 292.— CUP CAKES No. 3. 3 lbs. sugar i lb. butter 10 eggs I qt. milk 4X lbs. flour i oz. of soda a ozs. cream of tartar Flavor mace and lemon The New York Pound and Wine cake mixtures may also be used for Cup Cakes. Mix in the same manner and work the mixture a little tough after the flour is added. Bake in greased and dusted cup cake moulds; sprinkle with a few cur- rants or seme chopped almonds and bake in a good heat of 400 to 450 degrees Fahrenheit. Ice and sprinkle with cocoanut, or leave plain. 293.— DROP CAKE No. x. 1% lb. sugar i lb. butter 1% pt. eggs I qt. milk i oz. of powdered ammonia 3 lbs. of flour The grated rind of two lemons 294.— DROP CAKE No. 2. i^ lb. sugar 10 ozs. of butter 8 eggs I pt. milk 2% lbs. flour }i oz. ammonia X °^ of soda Lemon extract Mix same as for Cup Cake and drop on greased and dusted pans; sprinkle a few currants on top and bake in a good heat. 295.— HONEY CAKE. Take half New Orleans molasses and half honey and let it come to a boil; skim well, throw a little cold water in it, let it boil up and skim again, then take off the fire. Let ccol till you can hold your hand in it, then work in enough soft flour to make a medium dough. In Germany it is customary to make this dough several months before it is used, because it im- proves with age. Take from this stock dough, and into five pounds of it work one-half ounce of soda, or one- fourth ounce of ammonia dissolved in a little water, and a tablespoonful of mixed spice. Add one-half pound of chopped almonds, one half pound of citron and some lemon extract, and work it all well together. Before baking the whole batch it is best to make a test with one small cake, because the dif- ference in the acidity of the honey and molasses requires this test, to be certain in the result. If the cakes are too light, work more stock dough into it; if too heavy, add more soda or ammonia Make into single cakes; or, roll out a sheet as large as the pan, grease and dust the pan with flour, put on the dough about one-third inch thick and bake in a medium heat. Make a boiled icing like No. 206, very thin, grain it on the side of the pan till it gets white and brush the cake over with it. Let dry and cut the cake in small pieces. Other cakes are made smaller shapes in square and heart forms; also figures of men and animals are cut from the paste, decorated with icing of different colors. Other decorations are executed with blanched almonds and slices of citron, and the cakes are iced with a gloss of gum water while warm. The cheapest grades of these cakes are made from molasses and brown sugar in the same man- ner as given above. 36 2g6— BEST HONEY CAKE. 2 lbs. honey i3^ lb. brown sugar X P'- water X oz. soda i}i lb. shredded almonds }i oz. cloves, mace, cinnamon and nutmeg 3 lbs. flour, the grated rinds of two lemons }4 lb. of orange and citron peel cut fine. Boil sugar, honey and water; take off and let cool till blood warm; mix in the flour, spices and the soda dissolved; then add the almonds and peel. Let stand for a couple of days to ripen; cut out in small cakes, put on dusted pans and bake in medium heat. Ice with transparent icing No. 206. 297— NUREMBERG LECKERLY. i}i lb of blanched and shredded almonds roasted light brown The grated rind of one lemon 15 eggs i}4 lb. of sugar i lb. 4 oz. of flour ^ lb. of orange and citron peel chopped fine. Rub the sugar and yokes light; beat the whites firm, and mix together; add the almond, peel and lemon rind and draw in the flour. Spread the mixture on wafer paper, cut in oblongs, put a thin slice of citron in the centre, dust with sugar and place on dusted and greased pans in medium heat. The same mixture can be made into CHOCO- LATE LECKERLETS by leaving out the peel, and adding four ounces of cocoa powder. 298— GINGERBREAD. 2j^ pts. molasses i qt. water J^ lb. sugar J^ lb. lard i oz. ground ginger i oz. mixed spices }4 pt- of eggs 2 ozs. of soda 4 lbs. of flour A little salt. 299— SOUTHERN GINGERBREAD. I lb. of sugar i lb. of lard i qt. of molasses T pt. of milk I oz. of soda i oz. of ginger 1^ oz. of mace J^ oz. allspice 8 eggs 3 lbs. of flour. 300— CURRANT GINGERBREAD. I qt. of molasses i qt. of milk i lb. of lard X lb. of crumbs 4 lbs. of flour i lb. currants i}4 oz. of soda I oz. of ginger 2 eggs I oz. mixed spices. Cream sugar and lard; add spices, molasses, the soda dissolved in water or milk, and the flour, and beat in the eggs. Bake in greased and dusted pans (or in pans lined with paper), in a medium heat. Be careful not to move the cake while it is baking. 301— SPICE CAKES No. i. i^ lbs. crumbs i}4 lbs. flour ^ lb. sugar 4 ozs. lard i pt. molasses 8 eggs I teaspoon soda 4 ozs. currants 4 ozs. citron and orange peel i oz. mixed spice milk or water to mix. PAUL EICfiARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 302— SPICE CAKE No. 2. 3 lbs. crumbs i lb. flour 2 ozs. lard I qt. molasses J^ teaspoon soda 6 eggs 8 ozs. citron and orange peel 4 ozs. currants Mix with a little water. 303— SPICE CAKE No. 3. I qt. molasses i qt. water i lb. sugar I lb. lard 2 ozs. soda i oz. mixed spices 5 eggs 3 lbs. crumbs 3 lbs. flour 4 ozs. currants 4 ozs. chopped peel Rub the crumbs through a coarse sieve. Dis- solve the soda in water. Cream sugar and lard; add molasses, spices, water and soda, and mix in the crumbs and flour. Add more water if re- quired to make a soft mixture. Bake in well- greased muffin cups. When done ice chocolate, white or pink. 304— JELLY ROLL. The mixtures from Nos. 244 to 250 make the bsst Jelly Roll mixtures, if baked in sheets on paper and rolled warm. I give here a couple of commercial receipts, less expensive and quickly made: JELLY ROLL No. i. I lb. of sugar i lb. of flour 12 eggs I oz. baking powder vanilla flavor JELLY ROLL No. :,:, I lb. of sugar iX lb. flour i oz. baking powder 5 eggs i^ pint milk Sift the baking powder in the flour; beat the sugar and eggs together, and add the flavor and flour. For the second mixture, add the flour, and mix the milk afterwards, Spread the mixture with the palette knife on the paper very thin, and bake in 400 to 450 degrees Fahrenheit. When done, turn at once over on a paper dusted with sugar; the paper side up. Wet the paper, remove it quickly and spread the cake over with a soft preserve or jelly, and roll up. Roll it up tight, so it keeps its shape in the paper. A better mixture is made with sixteen eggs to the pound of flour and sugar; beaten up like No. 244, warm and cold, and made and rolled as de- scribed above. Lately the large bakeries and caterers are mak- ing a variety of fancy rolls in this manner. In place of using a plain jelly or jam, the cream fillings and cream icings are used, and the rolls are iced with almond and cream icings and rolled in chopped nuts, which makes a very rich looking roll. If the creams are used as given in the chapter of Fillings, you can make Vanilla Cream Roll, Chocolate Cream Roll, Nut Cream Roll, etc. PAUL Richards' book of breads, cakes, pastries, ices and sweetmeats. Fill the roll with the creams, and ice when cold are the best 37 with chocolate, vanilla, or caramel icing; or spread with a light jam or jelly, and roll in cocoa- nut; or fill with nut or almond cream, or icing; spread the outside with a thin almond icing and roll in chopped nuts. Use Cream No. 157 for the Floradora Cream Roll. Another variety of these rolls are made with two colors; one part of the mixture is colored pink or chocolate. Two thin sheets are put to- gether with jelly; another coat of jelly or cream is spread on the top, and both sheets are rolled up together. Another way is to roll one small roll of one color inside of another roll; the outside can be masked with jam, or iced with fondant or other icing, and decorated with fancy piping and with French fruits. These fancy rolls are sold as Swiss Roll, Paris Roll. Princess Roll, etc. 305— PUNCH CAKE. Take some left-over sponge, pound or white cakes, and cut up in half-inch dice. Make a thin syrup with one pint of water and one pound of granulated sugar, add the juice and grated rind of one orange or lemon and a glass of good rum. Moisten the cake with this syrup and mix to- gether. Line a square pan with a thin sheet of tsponge cake on bottom and sides; spread with jam or jelly and put in the moistened cake. Take another thin sheet of sponge cake, spread with jelly, and put with the jelly inside on top of the moistened cake. Press well together, put another heavy pan on top, with a weight to press down, and let stand for some time to make it firm; then turn the pan upside down on a board and ice with a punch icing, flavored rum and lemon. 306— HARLEQUIN CAKE. This cake is made in the same manner as the Punch Cake, using cakes of different colors, pink, white, dark and yellow, cut in dice and mixed with a fruit syrup, or with diluted jelly, and fill into a pan lined same as for Punch Cake. Ice in different colors same as in No. 266. These cakes are very useful to dispose of left-over cakes. Another cake of this kind can be made, using crumbs. Mix with a few chopped nuts and raisins, add a good flavor of spices, and moisten with syrup or wine sauce, and finish same way as for Punch or Harlequin Cake. 307— NEAPOLITAN CAKE. For this cake you require four different kinds of cake. A solid Pound and Lady Cake mixture Color one part chocolate, one part pink, leave one part white and one part yellow. Cut the cake in one-inch square strips, and jam the pieces together, placing a thin two-inch strip of sponge cake on the bottom and top. Mask the square with Almond Icing No. 216, and put in the oven to color lightly. Let cool and ice in three colors with fondant or water icing. 308— DEVIL'S CAKE. Bake three layers from mixture No. 279, or from plain Chocolate or Spice Cake mixtures. Spread with chocolate filling, and ice with a very dark chocolate icing. 309— BOSTON CREAM PUFFS. ECLAIRS. Make the mixture No. 102 or 103. Lay out with bag and plain tube in the size of large drops on greased and dusted pans; brush over with eggs and bake in 400 degrees Fahrenheit. When done cat on the sides and fill with pastry cream. The puffs may also be filled with whipped cream, sweetened and flavored. Cut out a round piece from the top and fill with cream. Dress the Eclairs on the pans in finger shape; let stand for a while before baking, and bake in a slower heat than the puffs; fill with cream and ice with choco- late, vanilla, etc., etc. 310— LADYFINGERS. SAVOY BISCUIT. BISCUIT CUILLIERE. Prepare mixture No. 250 or 249, and with bag and tube lay out fingers on paper. Sift over with powdered sugar. Shake off the surplus sugar; put the paper on pans and bake in 400 degrees Fahrenheit. Let cool and take off the fingers, wetting the paper on the underside, and stick two together. 311— SMALL FANCY CAKES FROM SPONGE MIXTURES. A variety of small cakes can be made from the sponge mixtures; making plain drops and sprinkle with nuts and almonds. Spread the bottom with jelly when baked and stick two together; or, make drops in bean shape, put two together with almond paste and ice with chocolate, white, yellow, pink or light green. Other drops are scooped out and filled with cream or jam, iced and decorated like the other small cakes, as I have suggested in No. 275- 312— OTHELLOS, ALSO MIXTURE FOR AFRICANS AND DESDBMONAS. g ozs. of sugar 14 ozs. of flour vanilla flavor 14 whites of eggs, 18 yolks. Make this mixture like No. 250. Lay out with bag and tube on paper, or on greased and dusted pans, in ij^-inch drops, and bake in 300 degrees PAUL RICHARD S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 38 Fahrenheit. When cold scoop out and fill with pastry cream; put two together and dip in choco- late. 313— DESDEMONAS. Fill like the OtbeUos; ice with white fondant or royal icing; put on pink cheeks, with carmine, and serve one Othello and one Desdemona to- gether on one plate, to represent the two star actors in Shakespeare's drama. 314— AFRICANS. Make like the Othello's; scoop out, dip each half in chocolate, let dry and put two together filled with whipped cream. 315— BOUCHEES DES DAMES. Make smaller drops and fill with nut creams or preserves; ice in different colors and decorate in the manner suggested in No. 275. 316— EASTER EGGS. Lay out the cakes in half egg shape; let cool, scoop out and fill with lemon or orange butter, or apricot jam; put two together and ice in different colors; decorate like Easter eggs. 317— CHANTILLY BASKETS. CORBEILLK A LA CHANTILLY. Drop out high ovals; bake and let cool; scoop out the inside; ice and let dry; put on four dots of royal icing to form the feet of the basket; let dry, turn upside down on the feet; make a fancy border with different colored icings; fill the ceutre with sweetened whipped cream or pastry cream. The handle may be made from a strip of angelica or candied orange peel; or it may be made from royal icing, put on half around waxed tin, let dry and placed over the filling. 318— SCOTCH SHORT BREADS MIXTURE NO. i: 2 lbs. flour 6 ozs. rice flour ij4. lbs. butter }i lb. sugar. MIXTURE NO. 2. 2^ lbs. flour 4 ozs. rice flour i lb. 4 ozs. butter 4 ozs. lard 10 ozs, sugar. MIXTURE NO. 3: 1 lb. flour yi lb. butter 4 ozs. sugar Mix flour and sugar and rub in the butter; make into a paste and let stand over night. Roll out into round pieces, pinch up a scolloped edge, decorate with slices of citron, and bake in a medium heat. The short breads are improved by adding the grated rind of lemon and some yolks or whole eggs. (The old original mixtures are without eggs and flavor.) It is also best to use a very fine powdered sugar to make smooth mixture. The cakes may be decorated with royal icing and fruit; but the Scotch mode is to decorate with caraway comfits. 319— MILANESE CAKE, NO. i. 2% lbs. butter z}i lbs. sugar 5 lbs. flour 15 or i6 eggs yi oz. ammonia The grated rind of two lemons. Cream the butter and sugar, add flavor and work in the eggs; add the ammonia and flour; set on ice to harden, or make the day before using. Roll out into a thin sheet, cut in rings, stars, leaves or crescents; egg-wash and sprinkle with chopped almonds; bake in medium heat to a nice color. These cakes may be decorated before baking with a firm Macaroon paste, with bag and star tube; or iced with royal icing, decorated with angelica and cherries, etc. 320— MILANESE CAKE, NO, 2. 1 lb. flour yi lb. butter yi lb. sugar 2 yolks 2 whole eggs 4 ozs. ground almonds Grated rind of i lemon 2 ozs. finely chopped peel Mix same as No. 319 and let cool. Roll out into a square sheet about }( inch thick. Cut with the dough wheel into two-inch strips, and then across in one-inch pieces, diamond shape. Draw a fork across and trace lines, wash with eggs, sprinkle with shredded almonds, and bake in a good heat. 321.— NEW YEAR'S CAKE. I lb. powdered sugar % lb. butter 3 eggs Tyi oz. caraway seed % pt. milk 3 lbs. flour X oz. ammonia yi oz. grated nutmeg or mace. Rub the batter in the flour; beat eggs and sugar; dissoU-i the ammonia in the milk. Mix same as for Milanese cake No. 319 or 320, and make into a medium firm paste. Roll out and cut into squares; press into the New Year's cake forms, wash with egg, and bake in medium heat. The cakes may be made in a whole sheet as large as the baking pans, about one-quarter inch thick, rolled with the New Year's cake roller, washed, baked and cut while warm. 322- xyi lb. sugar 3 lbs. flour ^yi lbs. sugar I oz. ammonia 2 lbs. sugar I pt. milk -SUGAR COOKIES MIXTURE NO. i: lyi lb. butter yi oz. ammonia MIXTURE NO. 2: 2 lbs. butter 7 lbs. flour milk to mix. MIXTURE KO. 3: lyi lb. butter I oz. ammonia Flavor. 9 eggs lemon flavor 12 yolks lemon flavor 8 eggs 4^ lbs. flour PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 39 3 lbs. sngar s qt. milk MIXTURE NO. 4. ji lb. lard 2 eggs z}i ozs. ammonia 6 lb. flour Flavor. Dissolve the ammonia in the milk; rub sugar, butter and eggs; add flavor and milk; add the flour and mix. The richer mixtures should rest in a cold place before using, and they also require less heat in baking. The cheaper mixtures should have a solid heat of 300 to 350 degrees Fahrenheit. From one mixture several kinds can be made by adding spices, currants or nuts. Roll the paste out into a thin sheet of about one-eighth inch thick, and cut up with a variety of cutters into rounds, loaves, etc. Wash with milk and eggs; turn over on granulated sugar, or on chop- ped nuts or almonds, and bake to a nice color. 323— LEMON SNAPS, NO. i, 2'/i lbs. sugar i lb. butter i pint eggs a}i lbs. flour % oz. ammonia lemon extract LEMON SNAPS, NO. 2. i^ lb. granulated sugar ^ lb. lard 8 eggs 3 lbs. flour I oz. ammonia lemon extract A little milk to mix. Mix same as No 322; cut into rounds; egg wash, and bake in medium heat. 324— GERMAN ALMOND STRIPS. I lb. sugar i lb. butter 1% lb. flour 5 eggs I lb. ground almonds; the grated rind of i lemon. Mix same as No. 319, and put on ice to harden. Roll out into a thin sheet; cut in strips two and one-half inches long, one-half inch wide. Egg wash and sprinkle thickly with almonds shredded or chopped, dust with sugar, and bake in 250 degrees Fahrenheit. 325— GERMAN ALMOND STRIPS.— PLAIN. I lb. sugar ^ lb. butter i^ lb. flour 3 eggs a pinch of ammonia; vanilla flavor. Bake same as No. 324; cut in strips and sprinkle with almonds. 326— JAPANESE CAKE. I lb. sugar i lb. of almonds with the skins on I lb. flour 8 ozs. butter 8 whites of eggs Pound the almonds fine in the mortar and mix with the sugar and flour; work together with the butter, and add the whites of the eggs to form a smooth paste. Set to cool, and roll out into a square sheet one-eighth inch thick. Cut the sheet in two-inch strips, wash with eggs and sprinkle with almonds. Place two strips one on top of the other; press down along the center of the strip with the rolling pin, and cut the strips in one-inch slices. Take some soft macaroon paste and put into the center of each strip a dot of the paste. Bake in medium heat and ice with maraschino or rum icing. 327— MONTIVEDEOS. 2 lbs. brown sugar j}^ lb. butter 6 yolks I qt. molasses 2 ozs. soda i pt. milk 5 lbs. flour t}i lb. cake crumbs 4 ozs. ground almonds 1 oz. mixed spices, the grated rind of 2 lemons. Cream sugar and butter and mix in the same way as for cookies. Roll out and cut in oblongs, or long ovals; set on greased and dusted pans; egg wash and place half a split almond in the center. Bake in medium heat. 328— BOLIVARS, NO. i. 2 lbs. brown sugar }4 lb. lard i^oz. ammonia I oz. mixed spices i qt. milk 4 lbs. flour }i oz. ground ginger. Mix same as for cookies; cut out with a large scallop cutter, wash with milk and turn in granu- lated sugar. Bake in a good heat. 329— BOLIVARS, NO. 2. I qt. molasses i pt milk % lb. lard 2 oz. soda I oz. ground ginger i oz. spices 43)^ lbs. flour.: Mix same as No. 328. 330— GINGER SNAPS. NO. i. 1 lb. sugar, % lb. lard, i qt. molasses, % pt. water. \}i oz. soda, 4 lbs. flour, i oz. of ground ginger, }i oz. allspice, a pinch of salt. GINGER SNAPS, NO. 2. % lb. sugar, ^ lb. lard, i qt. molasses, i pt. water, 2 oz. soda, I oz. ground ginger, ^ oz. allspice, 4 lbs. of flour, GINGER SNAPS, NO. 3. 1% lb. brown sugar, i qt. N. O. molasses, }i pt. water, i lb. lard, i oz. soda, ^ oz. ammonia, 1 teaspoonful of salt, i^ oz. ground ginger, }i oz. ammonia, ^ oz. allspice, 6 lbs. flour. Good weights. Mix sQgar, lard, molasses and spices; dissolve the soda and ammonia in the water, and work in the flour. Let stand over night, or mix early in the morning and use later. Work the mixture over before using, Wet with a damp cloth, after they are cut out, and bake in medium heat of 2jo to 300 degrees Fahrenheit. 331— SCOTCH CAKE. 4 lbs. sugar (half granulated and half powdered), 2 lbs butter, 16 eggs, i pt. molasses, 6 lbs. flour, ^ oz. ammonia dissolved in milk, i oz. g'nger, I oz. vanilla extract. Mix and bake same way as for ginger snaps. 4° PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 332— ENGLISH MOSS CAKE. I lb. sugar, % lb. butter, i qt. molasses, i pt. milk, lyi oz. soda, % lb. citron, % lb. currants, ^ oz. cloves, yi oz. allspice, }i oz. lemon extract, 5 lbs. flour. Chop citron and currants together very fine, and mix the same way as for ginger snaps. Put away to cool over night. Beat three whites of eggs firm and mix with icing sugar to a thin icing. Roll the mixture out same as for snaps, spread the icing over very thin and cut out in cakes with a two- or three-inch cutter. Pat on pans and bake same way as for snaps in a medium heat. The icing should break nicely in baking to have a moss-like appearance. 333— VANILLA CRISPS. z.yi lb. sugar ^ lb. butter ^ oz. ammonia 1 pt. eggs 4 lbs. flour i lb. cornstarch vanilla flavor, milk to mix. Mix same as for cookies. Roll into a very thin sheet, cut with oval cutter, wash and turn on almonds; put on pans and bake in a medium heat. 334— ROCK CAKES. 2 lbs. sugar 1% lb. butter 7 eggs i pt. milk I oz. ammonia 4 lbs. flour lemon extract. Mix same as for sugar cookies; break out in pieces; put on pans and stamp with the rock cake stamp, or use a fork and press down cross wise; wash and bake in good heat. 335— ENGLISH ROCK CAKE. 1 lb. sugar, % lb. butter, 4 ozs. currants, 3 eggs, % pt. milk, ^ oz. soda, i oz. cream of tartar, 2 lbs. flour, 2 ozs. citron peel chopped fine, a little mace, the grated rind of one lemon. Rub the butter in the flour and sift in the cream of tartar; dissolve the soda in the milk, and mix in the other ingredients; mix only lightly, and drop on the greased pans in spoonfuls; wash lightly and sprinkle with coarse sugar; bake in a good heat. 336— NEW YORK JUMBLES, NO. 1. 1 lb. sugar % lb. butter 6 eggs J^ pt. milk 2 lbs. flour % oz. baking powder vanilla flavor Cream butter and sugar; add eggs, flavor and flour. Dress on greased pans in rings, or in form of S; or use a jumbla forcer, which is a very handy machine. Bake in medium heat. 337— NEW YORK JUMBLES, NO. 2. 1% lb. sugar, ij^lb. butter, i pt. eggs, i pt. yolks, 2}i lbs. flour, iK oz. baking powder, vanilla flavor. Mix same as No. 336. 338— JUMBLES. I lb. sugar i lb. butter 2 lbs. flour 10 eggs lemon or vanilla flavor. Mix same as No. 336. 339— ALMOND JUMBLES. I lb. sugar, X lb. butter, % lb. almond paste, I pinch ammonia, 8 eggs, 2 lbs, flour, vanilla flavor. Rub the almond paste smooth with one egg, and mix same as the other Jumbles. 340— VANILLA WAFERS. I lb. 2 oz. butter, 8 eggs, i lb. flour, vanilla flavor I lb. XXXX powdered sugar. Make and dress same as Jumbles. Bake on very straight smooth pans lightly greased, and take off the pans while warm. 341— ROLLED WAFERS. ICE CREAM WAFERS. }i lb. sugar % lb. flour 12 whites of eggs vanilla flavor, a little cream or milk. Beat the whites firm, add the sugar and flavor and mix well, then add the flour and some milk to make a soft batter. This mixture can be flavored rose and colored pink; or cinnamon added to the vanilla, etc. Take smooth pans, well cleaned, and make hot in the oven; rub over with white wax and let cool. (Drained butter may be used also, but it is pre- ferable to use wax.) Lay out the wafers and spread with the back of a spoon in round or oval shape, or about three inches in diameter; then put one pan at a time in a good oven of about 400 degrees Fahrenheit, and let color nicely. Draw the pan to the front of the oven, where you can reach the wafers, and with the palette knife take them up, one after the other, and roll on a stick. This has to be done as quick as possible, or the wafers will become too crisp and break in rolling. To make Cornets, the wafers are rolled on a pointed stick. Another way to dress the wafers on the pans, is to use a piece of cardboard cut like a stencil in the shape of a wafer. The sten- cil is put on the pan, then put a little of the pre- pared paste in the hole and smooth it with the palette knife to an even thickhess; this gives a uniform size to the wafer. By means of the stencil the wafers are made for cases, cornucopias and leaves, which are used for decorating show pieces. Wafers will keep for a long time in dry air-tight boxes, and can be made in all flavors. 342— ALMOND WAFERS. SHU-SHUS. 4 oz. almond paste % lb. sugar 4 ozs. flour vanilla flavor 3 whites of eggs. Rub the paste smooth with the whites, add sugar, flavor and flour; thin with a little milk or cream. For Shu-Shus add a little ground cinna- mon and ginger. Bake same as No. 341 and bend over a broom handle. PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 41 343— BUTTER WAFERS. 5f lb. sugar 10 oz. butter 2 yolks 3 whole eggs 10 ozs. flour a little rosewater. Mix and spread on the pans; sprinkle with chopped almonds; bake and bend on sticks. 344— SWEDISH CROQUANT WAFERS. Three eggs, the weight of the eggs in the shell of powdered sugar, the same weight of flour, vanilla flavor. Mix sugar, eggs and flour together; add a little milk or egg white to thin up, spread very thin on the pans, sprinkle thickly with shredded cocoanut, and bake in a brisk heat. Roll like the other wafers of the foregoing receipts. 345— CHOCOLATE WAFERS. 8 ozs. sugar 4 ozs. cocoa 7 ozs. flour 4 eggs vanilla flavor a little cream. Dissolve the cocoa, rub with sugar and eggs, add flavor and flour, and thin up with cream to make a smooth batter. Bake like the other wafers in the foregoing receipts. Roll into cornets; fill with whipped cream. 346— CHOCOLATE WAFERS. BAKED ON WAFER PAPER. 12 OZS, unpeeled almonds crushed fine, i lb. sugar, I oz. cinnamon, 8 ozs. chocolate, 6 whites of eggs. Beat the whites and mix with the sugar into a mernigue; add the melted chocolate, almond and Have ready prepared pans greased with melted lard, dusted with flour and the surplus shaken o5. Dress on the pans in large finger shape (larger than lady-fingers). When all the fingers are dressed on the pans, dredge them lightly with powdered sugar and let them stand for ten to fifteen minutes; then turn over to shake ofi the surplus sugar. Bake same as lady-fingers in about 400 degrees Fahrenheit. The biscuit may also be baked on paper; but after baking should not be turned over and wetted, as this would break the little pearls of sugar which form during baking. It is best to remove them with a palette knife while warm. 350.— LANGUE DE CHAT BISCUIT. CATS' TONGUES. yi lb. sugar }i lb. flour j^ lb. butter 6 whites of eggs, vanilla flavor. Beat up the whites; cream butter and sugar, and mix in the whites; add flavor and flour. Dress on greased and dusted pans like Lady Fingers; bake in a good heat and take off the pans while warm. 351.— SPRINGERLE. 9 eggs, 2 lbs. sugar, 2% lbs, flour, % oz. ammonia, % oz. anise seed, the grated rind of one lemon. Beat sugar and eggs well together, add the cinnamon. Spread the paste on wafer paper and ^^^^^ ^^^ ammonia well dissolved, and work in cut in strips two and one-half inches long and two-thirds inch wide; put on pans and bake in medium heat. 347— ALMOND WAFERS. WALNUT WAFERS. Make the same mixture as No. 346; use blanched almonds and leave out chocolate and cinnamon; flavor vanilla. For WALNUT or FILBERT WAFERS use half almonds and half nuts; or half almond paste and half nuts, and cut and bake in the same manner. 348— BRANDY WAFERS. HONEY WAFERS. I pt. molasses or honey, i lb. sugar, i lb. butter, 1% lb. flour, }i oz. of cloves and cinnamon. Mix same way as for cookie dough, and set on ice to harden. Break out in small pieces, and set on pans some distance apart. These wafers require no spreading, only a little flattening by hand. Bake in a slow heat and bend over a stick or peel handle. 349.— DUCHESSE WAFERS. DUCHESSE BISCUIT. 20 eggs, separated I lb. powdered sugar 14 ozs. cake flour vanilla flavor Prepare this mixture exactly like No. 250. It should have a strong vanilla flavor. the flour. Roll in a sheet about half an inch thick, and cut in squai.es the size of the forms. Put a little starch in a piece of muslin and tie it loosely; tap the molds with it and press in tho dough; turn out and cut in single pieces; set on lightly greased pans and let dry for from four to six hours, and bake in a cool oven. The Spring- erle boards can be bought at all the confectioners' supply stores. 352.— ALMOND SOUFFLE. 4 ozs. almond paste, 1 lb. icing sugar, vanilla flavor about 4 whites of eggs. Rub the almond paste smooth with one or two whites, work in the sugar, and add enough white of egg to make a firm paste. Roll out very thin on the marble, use a little powdered sugar for dusting (no flour); cut out iu stars, rings, hearts and basket-shapes. (It is best to use a cutter with a center tube, or cut a hole in the center of the cake with a small cutter: this makes the cake puff up better and more even.) Set the cake on lightly greased and dusted pans, let dry a little to form a thin crust, and bake in a cool oven. This cake, if properly made, rises up like puff paste. When done and cool, ice with a thin royal icing and decorate in different colors. 42 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 353— MERINGUE SOUFFLE. % pt. of white of egg, 4^ lbs. of icing sugar, vanilla flavor. Beat whites up about half, add the vanilla, and mix in three pounds of the sugar; put on the marble slab and work in the other sugar, to make a firm paste. Roll out very thin, same as in No. 352; cut out and bake in the same manner. Ice with several colors of icings. The same mixture may be flavored peppermint in place of vanilla; or colored pink and flavored rose; or some cocoa powder may be added for CHOCOLATE SOUFFLE. The mixture can also be used in the Springerle forms and for larger ornaments. 354.— FRENCH CROQUANTE. 18 whites of eggs, 4 ozs. almond paste, 2 lbs. flour, 3 lbs. icing sugar, vanilla flavor. Rub the almonds smooth with some of the whites of eggs; beat the other whites up about half and mix with the sugar, paste, flavor and flour if to a smooth paste. Roll out J^-inch thick, cut out like the Almond SoufSe, put on dusted pans, let dry a little and bake in medium heat. The cakes should puff up like the souffle. Ice iwith a thin royal icing and dip the corners in colored sugar, or decorate with piping in several colors. 335 —PATIENCE CAKE. 2 lbs. icing sugar, i pt. white of eggs, i^ lb. flour, vanilla flavor. Beat the whites of eggs up about one-half, add flavor, sugar and flour. Mix well together till the mixture gets soft. Put with bag and tube on waxed pans in shape of small fingers or drops; let dry till a. crust is formed, and bake in a cool oven. The cake may be made in several colors and flavors. 356,— ANISE DROPS. I lb. sugar i lb. flour 8 eggs % oz. anise seed lemon extract. Beat the sugar and eggs together on a slow fire, same as for sponge cake. When light, add the seeds and flavor. Lay out with bag and tube on greased and dusted pans in drops the size of a silver quarter, and let dry, same as PATIENCE CAKE, No. 355, for three or four hours, and bake in a cool oven. 357.— VANILLA CREAM DROPS. 20 yolks 3 lbs. icing sugar % oz. ammonia vanilla flavor. Stir sugar, yolks and vanilla till smooth and add the ammonia. Dress on waxed or greased and Justed pans, same as for ANISE DROPS, No. 356. Let stand till a thin crust is formed (which takes from ten to twenty minutes). Do not let dry too much. The mixture should be rather firm, just enough to flow. If too soft, add more sugar; otherwise, add a little more yolk. Bake in a cool oven. 358.— CHOCOLATE DROPS. BAISEfeS. 3 lbs. sugar, (take half powdered sugar and half icing sugar), ^ pt. whites of eggs, 6 ozs. chocolate, vanilla flavor. Dissolve the chocolate, and stir with the sugar and whites of eggs on a slow fire till it is well dis- solved and blood warm. Dress with bag and tube on greased and dusted pans, same as ANISE DROPS, No. 356. Let stand for three hours to dry; then bake in a cool oven. 359.— VANILLA DROPS. ROSE DROPS. PEPPERMINT DROPS. 2% lbs. powdered sugar j4. pt. whites of eggs. Beat sugar and the whites of eggs on a slow fire till lukewarm. Take off and beat till medium firm, but flowing. Flavor vanilla or peppermint; or color pink and flavor rose. Dress on waxed or greased and dusted pans. Let stand for about fifteen minutes, or till a thin crust is formed, and bake in a cool oven. 360.— MACAROONS. 2 lbs. powdered sugar 10 to 12 whites of eggs, I lb blanched and well-dried almonds. Pound the almonds in the mortar with whites of eggs to a fine paste, adding the sugar gradually and more whites to make a smooth paste. The flavor is improved by using a few bitter almonds in the paste, or bitter almond oil. Lay the paste out in drops on paper, and bake in a medium heat on double pans. When cold wet the under side of the paper and remove the macaroons. 361.— MACAROONS FROM ALMOND PASTE. I lb. almond paste 6 or 7 whites of eggs I lb. 4 ozs coarse powdered sugar (or halt granu- lated and half powdered sugar). Rub the paste smooth with some whites, add a part of the sugar and more whites; work in the rest of the sugar, and make into a smooth paste. Lay out same as No. 360. 362.— MACAROON PASTE FOR FANCY MACAROONS. Make the paste No. 360, with one pound of almonds and one pound of sugar and five whites of eggs, and dress on papers with bag and star tube in fancy shapes. PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 43 363— MACAROON DECORATING. Macaroons may be decorated in many ways be- fore and after baking. Before baking they may be decorated with split almonds, citron and angelica cut in diamonds; candied cherries cut in small pieces; chopped nuts and almonds. These decorations may be varied by laying out the cakes in difierent shapes, like rings, S shapes, fingers, three small drops touching each other, clover leaf fashion, etc., etc. After baking, the macaroons may be filled with jam or cream by punching a small hole in the top while warm and soft, and filling the cavity with a paper cornet, and top off with a dot of icing. A fancy pattern may be piped on with royal icing in several colors; or the cakes may be iced and sprinkled with colored or nonpareil sugar, etc. Other nuts may be added to the preparation for WALNUT and FILBERT MACAROONS, choco- late for CHOCOLATE MACAROONS, peels and angelica for ORANGE and ANGELICA MACA- ROONS. 364— FRENCH MACAROONS. I lb. almond paste, 12 to 14 ozs. powdered sugar, about 4 whites of eggs. Make ^ lb. flour, the grated rind of one lemon. Mix same as No. 400; bake in strips and cut in 402.— OPERA SLICES. Roll out puff paste in a thin sheet, cut into three- inch wide strips. Fill the center of the strip with a filling from No. 173 to No. 178; fold the sides over the cream; wash and put on a netting of pufi paste strips; bake and cut in slices. 403.— FLORADORA SLICES. Bake a bottom from paste No. 82, and a top from paste No. 75. Mark the top into oblongs with a knife before baking. Spread the baked bottom with Floradora cream No. 157; put on the top sheet, ice pink and sprinkle with chopped pistachio nuts. Cut into slices. 404.— ECCLES CAKE. Make same as the Rissoles No. 388. Fill with the raisin pie mixture, or with mince meat. Bake in a good heat. 403.— ALMOND SLICES. A variety of other slices can be made by spread- ing a layer of almond paste between two layers of pufi paste; cut in strips or slices, egg wash and sprinkle with chopped almonds, and bake to a nice color. From the Milanaise paste No. 319 another variety can be made; using one layer of puff paste and one layer of Milanaise; or bake strips of Milanaise, put together with jam, ice and sprinkle with nuts or almcnds while warm, and cut in slices before the baked paste gets too crisp. Another way is to roll out one sheet of pufl paste or short paste; spread with jam, and with bag and tube spread a net work of soft macaroon paste over. Bake and cut into squares or slices. 406— QUEEN BISCUIT. I lb. of almonds, i lb. of sugar, 4 whites of eggs, one-half lemon rind grated. Crush the almonds and make into a smooth paste with the whites and sugar. Roll out and cut in crescents or rings; wash and dip in finely shredded almonds, and bake in a slow heat. 407.— SEED BISCUIT. 4 ozs. sugar, 4 ozs. butter, i lb. flour, 3 eggs, yi oz. seeds of carraway, lemon extract. Make into a paste and cut out in round biscuits; wash with egg-wash, and bake in medium heat. 408 — SAVARIN CAKE. 3 lbs. flour, lyi pt. milk, 4 ozs. yeast, i lb. butter, 10 ozs. sugar, 8 ozs. chopped almonds, the grated rind of one lemon, 12 whole eggs, 6 yolks, one-half nutmeg grated. Dissolve the yeast in warm milk, and make a soft sponge with a part of the flour; cover and set in a warm place to rise. It will be ready and begin to drop in the center in about ore hour. When it reaches this point, cream the butter, sugar and eggs; add it to the sponge with almonds and flavor, and with the rest of the flour make a smooth dough. PAUL RICHARDS BOOK OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 47 Butter some large or small Savarin molds; of butter, six eggs, flavor lemou, and make into a sprinkle with shredded almonds, and fill the molds dough with the rest of the flour. about half with the batter; let rise till nearly full, and bake in medium heat to a nice color. When done dust with powdered sugar and cinnamon while warm. 409.— FRENCH BABA. 2 lbs. flour, I lb. 4 ozs. butter, i pt. milk, 3 ozs. yeast, 8 ozs. sugar, ii whole eggs, 4 yolks, the grated rind of one lemon, 8 ozs. sultana raisins, 4 ozs. French cherries cut in quarters, 4 ozs. orange and citron peel cut fine, 6 ozs. chopped almonds, X °^- ground mace. Proceed same as for Savarin Cake; set a sponge and work in the other ingredients when ready. Bake in the Turban or Baba forms, and dust with vanilla or cinnamon sugar while warm. The Savarin and Baba mixtures are also used for PUDDINGS. In this case the cake is saturated with a light syrup, flavored with rum or kirsch- wasser and served with another sauce. (See PUDDINGS.) 410.— BERLIN NAPFKUCHEN. 2 lbs. flour, i}i, lb. butter, 6 ozs. sugar, % pt, milk, 3 ozs. yeast, 8 whole eggs, 8 yolks, 6 ozs. citron, 6 ozs. chopped almonds, 8 ozs. sultanas, 8 ozs. currants, the grated rind of one lemon, a little ground mace. Warm the flour, dissolve the yeast in the warm milk; cream the butter and sugar with the eggs; add the milk and yeast and beat in the floar; add the fruit; fill in the well-buttered form about half, and l6t raise till nearly full; bake in medium heat. When done, brush with melted butter and dust with sugar and cinnamon. 411.— DRESDEN BABA. I lb. butter, 8 ozs. sugar, 12 whites of eggs, 16 yolks, I lb. 6 ozs. flour, 2 oz. yeast dissolved in a little warm milk, the grated rind of one lemon, 4 ozs. shredded almonds. Cream butter, sugar and yolks. Beat the wliites firm and mix into the cream with the yeast; draw in fiour lightly, but fully; sprinkle the well- buttered form with the shredded almonds, fill half full with the mixture; let raise in a warm place till nearly full, and bake in a medium heat. When done, brush with butter and dust with sugar and cinnamon. 412.— PLAIN GUGELHOPF. Two and one-half pounds of flour, one-half pint milk, two ounces of yeast to make a soft sponge with part of the flour. When the sponge is ready, add one pint of warm milk, eight ounces of sugar, eight ounces Work into it one-half pound of raisins and one- half pound of currants. Fill the forms (which have been buttered and sprinkled with almonds) half full; let raise, and bake in a good heat. Brush with butter, and dust with sugar and powdered cinnamon when done. 413.— ORNAMENTING LARGE CAKES. The suggestions I have given about ornament- ing the small cakes, can be applied in a more elaborate way for the larger cakes. The ROYAL ICING may be colored in delicate shades, or left plain; the FONDANT and WATER ICINGS may be used in the same manner, The CHOCOLATE and CARAMEL ICINGS are also effective for decorating, if trimmed in pink or white colors. The cake to be iced should be trimmed straight and the icing put on in one or two coatings, and let dry before decorating. I think a fine line ornamenting the most artistic, but it requires considerable skill and long practice, aiso a steady hand. In decorating, it is best to find the exact center of the cake; mark the outer edge in even divisions, and put on the design. A plainer and more practical way, and most effective, for the less experienced, is to use stamps, designs of scrolls and figures, which can be made, or bought in supply houses, Mark out the top of the cake with a square or star pattern in divisions, mark the divisions with the scroll or stamp, and then trace the lines with bag and tube. The Royal Icing should be light but tough, for line-ornamenting, with very little acid; or better, without any, because acid makes the icing porous and the lines break easily. To increase the effect, silver and gold dragees, leaves and flowers, made from icing and gum pastes, may be used. For cakes iced with Fondant and Water Icing the French fruits glaces may be used for leaf and flower effects; also for small baskets and cornu- copias, interspersed with a line decoration of Royal Icing. The different colored fruit jellies may be ap- plied, pressed through a cloth and filled in a paper cornet, between the other decorations, which is also very effective and rich looking. Other large ornaments for cake tops are made from firm macaroon paste in form of rings and scrolls, baked and put together with caramel sugar or Royal Icing, decorated with piping and with candied fruit, etc. 48 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 414,— THE USE OF CAKE CRUMBS AND crumbs, they may be used with half the flour in LEFT-OVER CAKES. spiced muffins, ginger bread, or in Boston brown I have given a variety of recipes in which cake bread, crumbs are mentioned, and also others where the In the following pudding receipts, cakes and left-over cake can be used in pieces. These crumbs are required in many ways, and there is recipes are useful to dispose of cake trimmings use for all of them, so that there is no need of and broken or stale cakes. Even bread crumbs any of them going to waste, may be used to some extent, but in these cakes the It is best to keep the light and dark crumbs mixtures should be made richer. Crumbs are also and cakes apart, so they can be used as required, mentioned in some fillings, where they take the Rich crumbs readily become rancid and should place of eggs. If there is still a surplus of be used as fresh as possible. end of part three. {other receipes to follow in the bread making.) PART 4. 415.— PUDDINGS AND SAUCES. if the pudding is to be boiled, it is best to sus- , . 1.1- ii. • J. 1 J . ,1. pend it in the boiling water, so it does not touch As in cake baking, the ingredients used in the . , . , , , . . jj. . u ,j i_ I „ 1 J- J J the botton of the pot; or a perforated pie tin may pudding receipes should be carefully studied and , '^ '^ . . -^ . iu- t ij I. 1 J u . • • be placed in the bottom to prevent this. Daring everything should be got ready before mixing. . .,'. , •, , , , , ~, , , . , ... . ^, , ,. ° ^. boiling, the pudding should be covered by the The baking or boiling of the puddings to the " , / „„ , . , , ... ... . ^ . 1- , ^ ,.1 • J ,. water, and the pot filled with more boiling water right point IS essential to obtain good results. . . ., , .... o r.u- j-i -i-i- J as it boils down, till the pudding IS done. Some of the ingredients, as rice, farma, tapioca and '^ sago, take up a large amount of milk or water in nrrnnTVP c a nrrc boiling or baking. If the boiling is continued too long, the liquid evaporates, making the pudding 416. — WINE CREAM SAUCE, dry. The same materials differ often greatly in FOAMING SAUCE, their liquid absorbing qualities, therefore good CHAUDEAU. judgment has to be used, adding more or less j lb. of sugar, 12 yolks, i quart of white wine, liquid to make the pudding perfect. j stick of cinnamon, }^ lemon, }4 orange peel. After the mixtures have been prepared, before g^^, ^„g^, ^^^ y„H^^ together, dilute with the baking, they should be tasted carefully, to ascer- ^;„^_ ^^^ ^^^ ^^^^ p^^l ^^ cinnamon. Set on a tain if they contain the proper flavor and season- ^j^^ g^^ ^^^ ^^^ constantly till it thickens; take ing ofi the fire at once, strain and serve. This sauce In baking light puddings which contain custard, ^^^„,j ^^ prepared shortly before serving, to the pudding should bake only until the eggs are ^^^^ j^ ^^^^^^^ ^^^^ ^^ ,^3^ ^„g^^ ^^^ 1,^ ^^^^ set; more baking makes the puddings puff up according to the sweetness of the wine. high, the eggs separate from the milk, which curdles, and when taken from the oven the pud- 417.— SABAYON SAUCE. ding falls and gets watery. I lb- sugar, i pint wine, i pint water, 6 eggs. Puddings that are served in the dishes in which i oz- cornstarch, i lemon, juice and rind, they are baked require less eggs, and can be Dissolve the cornstarch in a little cold watet made more tender than the puddings which have and mix with the yolks; beat the whites firm, to be turned from the molds before serving. Let the other ingredients come to a boil, stir in Puddings which are turned from the molds are starch and yolks; take ofi at once; strain, and best if baked in a pan partly filled with hot water; beat in the whites. Serve. and for hot puddings, the molds should be but- 418.— ENGLISH BRANDY SAUCE. tered and sprinkled with granulated sugar before ENGLISH RUM SAUCE filling in the mixture. In this manner they are _ , , .^, „ ° , , , , , Cream one pound of sugar with five ounces of easily turned out of the mold. . ^^ j • v.. n « .. ^u yz ■^ -ft.- butter and eight yolks of eggs; put on the fire Most all the hotels have steamers, m which nee, .^. • » . w -i- ^ »■ .-ii -x.i.- , , ^ . , , , with one pint of boiling water; stir till it thickens, sago and tapioca can be steamed to best advantage ., a \ ..■ ■ -n u j ^ '^. , , , ..■,... X. .. take OH at once; stir in one gill brandy or rum, without stirring, and then finished with the other , ,, • u ^ j ^ f , 3 » xt L , • and add a pinch of ground mace or nutmeg, ingredients and made ready for the baking. o STEAMER FOR PASTRY ROOM: The best, ^"'*' cheapest and most practical steamer for the pastry 419.— ENGLISH CREAM SAUCE with RUM. room, is a closet, made from galvanized sheet iron, SAUCE ANGLAIS. about 16 inches square, and from 18 to 24 inches i lb. sugar, i pint wine, j^ pint rum, i oz. butter, high, with changeable perforated shelves of the 6 yolks, i oz. cornstarch, the grated rind and same material, a perforated steampipe run in juice of one lemon. along the bottom in the rear; and a small trough Prepare same as No. 417. Add butter and rum at the bottom in front of the door, which catches jggj^ Serve. the condensed water, to run from there into a pail leMON CREAM SAUCE. or drain. In these steamers, steamed rolls and CUSTARD SAUCE. dumplings can be set right on the shelves and steamed without molds. And for other steamed ^ l"^" °i "^^^ ^''^^ °r "^a-". « °«- °f sugar. puddings and Boston brown bread they are far 8 eggs, i oz. cornstarch, grated rind of two lemons. more practical and make better puddings, than Separate the eggs, dissolve the starch in a little the deep cast iron vegetable steamers often found cold milk, and mix with the yolks; beat the whites in the pastry rooms. firm- Set milk, sugar and lemon rini to boil; so PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. when near boiling, add the yolks and starch, and stir till it thickens; strain and beat in the whites. Serve. 4SI.— ENGLISIJ CREAM SAUCE. Prepare same as No. 420; leave out the lemon rind, add four ounces of blanched and shredded almonds, lightly browned; flavor with sherry, maraschino or vanilla. 422.— ORANGE CREAM SAUCE. Prepare like the Lemon Cream Sauce No. 420, and flavor orange; or, better, make Sauce No. 417, and flavor with the grated rind of half an orange. 423.— CHOCOLATE CREAM SAUCE. I lb. sugar, 6 ozs. butter, i quart milk or cream, 6 ozs. chocolate or cocoa powder, i oz. cornstarch, 8 yolks, vanilla flavor. Dissolve sugar and chocolate, add the milk gradually; let come near a boil, add the yolks and starch, and stir till it thickens; take off the flre, add the butter, strain and flavor vanilla. 424.— VANILLA CREAM SAUCE. Prepare same as for No. 420. Leave out the lemon rind, and flavor vanilla. 425— BRANDY SAUCE. I quart of water, i^ lb. sugar, i gill of brandy, the juice and peel of one lemon, 2 ozs. cornstarch, I stick cinnamon or nutmeg, % lb. butter. Set water, sugar, lemon peel and juice and spices to boil; let boil till clear; add the cornstarch dis- solved in a little water; let boil till clear again; take ofi the fire; strain, add butter and brandy. Serve. 426.— MAPLE SYRUP SAUCE. Dissolve one pound of maple sugar in one pint of water; let boil clear, and add two ounces of butter. Serve. 427.— LEMON SAUCE. ORANGE SAUCE. PUDDING SAUCE FOR ALL PUD- DINGS. I quart of water, i lb. sugar, 1^ oz, cornstarch, the peel and juice of two lemons. Set sugar, water, peel and lemon juice to boil. Let boil a couple of minutes, add the dissolved starch; let boil clear, strain and serve. This sauce may be improved by adding half a pint of wine; using less water. For ORANGE SAUCE flavor with orange rind. For other sauces use only one lemon, half the peel; adding a little whole allspice or stick cinna- mon. Flavor with wines, brandy or rum, and color the sauce, in accordance with the liquors or wines used, with caramel or cochineal coloring. 428.— CLEAR WHITE WINE SAUCE SAUCE VIN BLANC, t lb. sugar, i pint of white wine, I pint of water the peel and juice of one lemon, \% oz. cornstarcn. Prepare same as No. 427. 429 —SAUCE CARDINAL. 1 lb. sugar, i pint claret, i pint water, ^ pint rum, x}i oz. cornstarch, ^ doz. whole cloves, the peel and juice of one oitange. Prepare same as No. 427. 430.— SAUCE BISHOP. Prepare Sauce No. 428 with burgundy wine; flavor orange and cinnamon. 431.— CLARET WINE SAUCE WITH SAGO. 5 ozs. sago, I pint water, i pint claret, i lb. sugar, the Jnice of two oranges, a little of the grated rind, I stick of cinnamon, ^ pint of rum. Soak the sago tor a couple of hours; let boil in the water till clear, add sugar, wine, juice and spice; let boil till it thickens; take out the cinna- mon, add the rum and serve. 432.— SAUCE MACEDOINE. S ozs. candied cherries, 2 ozs. angelica, 2 ozs. pineapple, 2 ozs. apricots. Make one quart of white wine sauce, add the candied fruit, cut in dice, and let simmer slowly till tender. Use hot or cold. Flavor maraschino. 433.— SAUCE POLONAISE. Make a clear white wine sauce No. 428, and add to each quart two ounces of blanched and shred- ded almonds, two ounces of sultanas, two ounces 01 currants, one ounce of candied orange peel shredded. Let the fruit simmer in the sauce till tender. Serve. 434.— SULTANA SAUCE. Prepare same as No, 433; add six ounces of sultanas. 435.— CURRANT SAUCE. Prepare Sauce No. 431, and add four ounces of currants. 436.— FRUIT SAUCES. Fruit sauces may be made from any surplus juices left over from canned fruits. The juice should be boiled down to a syrup, adding more sugar and the juice of lemons; or cornstarch and sago may be used for thickening. For cold sauces no starch is required, because the syrup thickens sufficiently when cold. 437.— FRUIT SAUCE FROM ALL FRUITS. I lb. sugar, 1 pint fruit juice, the juice of one lemon, I pint water, i oz. cornstarch. Dissolve the starch in some cold water. Boil juice, water and sugar, add the starch and let boil PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS till clear. Less sugar may be used if the juice is sweetened. Some whole fruit may be added to the sauces — berries, whole; peaches, pears and apricots cut in dice. 51 pistachios, etc.; and it can be colored to suit tbt requirements. 438.— PINEAPPLE SAUCE. I pint can of sliced pineapple, cut in dice, (or I pint of fresh fruit), i}i lb. sugar, }4 pint water, X pint of white wine, the juice of one lemon only, I oz. cornstarch. Make a clear sauce like No. 428; add the pine- apple. For a cold sauce, leave out one-half a pint of water and the starch, and let cool. 439,— PEACH SAUCE. I quart of preserved or fresh peaches, i lb, sugar, I pint water, ^ oz. cornstarch, the juice one lemon. Make a syrup with the water and sugar; add the peaches, cut in dice, and the juice; thicken with the starch; let boil slowly till clear. Serve hot or cold. 440.— APRICOT SAUCE. Take apricot jam and dilute with boiling water to the consistency of a sauce; or take one pint of apricot pulp, half a pint of water, one pound of sugar, one-half ounce of cornstarch; flavor with some orange rind, let boil clear, and serve hot or cold. 441.— COLD STRAWBERRY SAUCE. COLD RASPBERRY SAUCE. Take one quart of ripe berries and crush with i^ pound of sugar. Press through a sieve or colander. Stir well together in a cold place till sugar and juice form a clear sauce, like jelly. The flavor of strawberries is improved by add- ing some orange juice (a little acid hastens the jellying process). Other ripe fruits, like apricots, peaches and cherries, may be made into sauces by the same process; to be served with ice creams or frozen puddings. 442.- -COLD CREAM SAUCE. I pint rich milk, i pint double cream, 8 ozs. sugar, % oz. gelatin. Soak the gelatin in cold water; beat up the double cream to a firm froth. Let the milk and sugar come near the boiling point, and let cool till blood- warm; add the gelatin; stir till well dissolved, strain and put on ice to cool; stir, and before it thickens add the flavor and the whipped cream. This sauce may be used for many cold puddings, flavored with fruit juices, vanilla, wines or ex- tracts, chopped nuts, browned almonds, or green 443,— COLD CHOCOLATE SAUCE. i}i lb. sugar, i pint water, vanilla flavor, 8 ozs. chocolate or cocoa povrder. Dissolve the chocolate and sugar gradually with one pint of boiling water; let come to a boil, taka off and let cool; flavor vanilla and serve. 444.— COLD SABAYON SAUCE. Make sauce No. 416 or 417, and beat cold on ice. Flavor sherry, rum or maraschino. 445.— VANILLA CREAM SAUCE. SAUCE MOUSSELINE. Beat one pint of double cream on ice till nearly firm; sweeten with four ounces of powdered sugar and flavor vanilla. For MOUSSELINE flavor with the suitable cordials, as maraschino, noyeau, etc. 446.— WHIPPED CREAM SAUCE FOR DECORATING. To obtain a firm cream which can be used for ornamenting cold puddings with bag and tube, use double cream that is a day old (new cream does not beat up well). Prepare the cream some time before it is wanted; put it in a basin and beat on ice, or in a cold place, with slow and even motion, till the beater stands in the cream, or till it can be drawn to a point. Fast beating breaks the cream, makes it curala and get weak; a pinch of salt added assists in giving better consistency to the cream. After the cream is beaten up firaa, put it on a sieve to drain for thirty minutes. To use it, beat into one quart of cream from four to six ounces of fine powdered sugar, add flavor, and use with bag and tube. The puddings may be decorated in reverse colors, using pink and white cream. 447.— HARD SAUCE. I lb. powdered sugar, 8 ozs. butter, a little mace, the grated rind and juice of half a lemon; flavor of rum, brandy or vanilla. Cream the butter and sugar till light and white, add the flavor. Fill the cream into the bag, and with the star tube lay out in little pyramids, in portion forms, on cold pie tins. Grate over a little nutmeg and put on ice to harden. Whipped cream or the beaten whites of eggs may be added during the creaming, to make a lighter sauce. The cream fillings Nos. 12a and 123 may also be used for HARD SAUCE. PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIBS, ICES AND SWEETMEATS. HOT PUDDINGS. 448.— APPLE PUDDING, FAMILY STYLE. Peel and cut six large apples in small dice, mix with sugar and cinnamon and the grated rind of one lemon. Take one pound of bread crumbs and four ounces of currants, and mix crumbs and apples together. Cream six ounces of sugar with eight ounces of butter and six yolks of eggs; add one pint of milk and mix with crumbs and apples. Last, add the whites of six eggs beaten to a froth; fill into pudding dish, and bake to a nice color. Serve with wine or brandy sauce. 449,— VIENNA APPLE PUDDING. Take paste No. 85 and roll out into a thin sheet; cover with Apple Braise No. 32 (or use raw apples chopped very fine and mixed with sugar, currants, almonds and butter). Roll the fruit into the paste; place in a long bread pan, or coil in a round pudding pan. The pudding should about half fill the pan. Pour over the pudding some hot milk to fill the pan; put in the oven and bake, till the milk is absorbed, to a nice color Serve with Cream Sauce, 450.— ENGLISH APPLE PUDDING. Butter small individual pudding dishes. Put in the bottom one layer of bread crumbs. Take nice tart apples, peel and core; cut in very thin slices; mix with sufficient sugar, a little grated nutmeg, and fill the dishes with the apples. Put on top a pat of butter. Sprinkle with a little wine or water, and cover same as a pie with a rich crust No. 76 or No. 79. Brush with milk and eggwash, and bake till the apples are soft. Serve hot or cold with Hard Sauce or Cream Sauce. 451.— APPLE BREAD PUDDING. Cut bread into thin slices and toast in the oven to a nice brown. Prepare a custard like No. 161. Peel and cut apples in thin slices. Fill the dish in layers, with the bread soaked in the custard, and the apples; finish with bread. Pour over more custard, as much as the bread will take up. Bake till the apples are soft. Serve with Wine Cream Sauce No. 417. 452 —APPLE PUDDING A LA REINE. Prepare a compote of apples No. 31. Cut some sponge or pound cake in dice. Butter and sugar the pudding forms; fill the molds with alternate layers of cake and apples; finish with cake. Pour over a custard No. 161, till the cake is well saturated. Bake in pans partly filled with hot water, till the custard is done. Serve with English Cream Sauce with sliced almonds (see No. 421). 4S3- APPLE BATTER PUDDING. BIRD'S NEST PUDDING. Prepare the compote of apples, No. 29 or 30 of small-sized apples. Put one in each individual pudding dish. Fill the core with sugar, butter and some raisins or currants. Prepare a batter like cream puff mixture No. 102. Take i pint of milk and let come to a boil with 4 ounces of butter and 6 ounces of sugar. When it boils, take off the fire and stir into it 10 ounces of sifted flour. Work in gradually 8 whole eggs, and thin up with one more pint of milk. Add a pinch of salt, the grated rind of one lemon, a little mace. Cover the apples with this mixture and bake. Serve hot with wine sauce: or cold with sweetened whipped cream. A large variety of these batter puddings can be made with any fresh fruit in season, and also of preserved fruit. 454.— APPLE COBBLER. Line a deep baking pan with pie paste, and fill with stewed or raw apples, sliced, sweetened and flavored like for apple pie. Cover with a top crust, brush with egg-wash and bake. Serve with cream or wine sauce. 45S.— FRENCH APPLE PUDDING. Line a pan with short paste No 82, and fill with apple braise No. 32. Cover with puff paste No. 75 or 76. Mark the top in portions, wash with egg and bake. Ice with vanilla, cut in squares, and serve with vanilla cream sauce — hot or cold. 456.— BAKED APPLE ROLL. Roll out a sheet from paste No. 76, 77 or 79. Spread with finely-chopped apples, sweetened and spiced. Brush the edges of the sheet with water, make into a roll, set on pan, egg wash, and bake in a good heat of 350 to 4oo« Fahr. When done, cut in slices and serve with cream or wine sauce. 457.— BAKED APPLE DUMPLING. Take the same paste as for Baked Apple Roll No. /jjS, roll out thin and cut in squares large enough to fold one apple in. Wash the squares with water; put one apple, peeled and cored, on each square. Fill the core with sugar flavored cinnamon, put on a small pat of butter, fold the paste over the apple, egg wash, and bake in a good heat. Serve with any suitable sauce. 458.— APPLE MERINGUE. Line bottom and sides of a sq'iare baking pan with short paste No. 82 or 83. Bake lightly and spread thickly with Apple Marmalade No. i, or Apple Braise No. 32. Make the Meringue No. 93. Cover the apples with it, and put part of it ia bag and decorate nicely; dust with sugar and put PAUL RICHARDS' BOOK OF BREADS, CAKES, in the oven to color. When done, cut in squares and serve with cream sauce. Another way is to place some pastry cream in an individual pudding dish, cover with Apple Braise No. 32, and decorate with meringue. Serve hot or cold, with or without sauce. 4S9— APPLE TURNOVER. Prepare like No, 388 or 389. Fill with Apple Marmalade No. i, or Apple Braise No. 32. It is preferable to bake the turnovers without any fill- ing, because they puff much better. Split and fill when baked. Serve with cream sauce. 460.— STEAMED APPLE ROLL. ROLY POLY. Take dumpling pastes Nos. 85 to 87. Roll out and prepare same as for the baked roll No. 456. Steam; or roll in a wet cloth dusted with flour; tie up, leaving a little room to swell; boil for forty- five minutes. Steaming requires less time. Serve with cream sauce or hard and brandy sauce. All the other steamed or boiled rolls are made in the same manner. For very juicy fruit a layer of bread crumbs may be put on the paste before putting on the fruit, to retain the juice. Another way is to sweeten the fruit after the roll is done, cutting it the full length and adding the sugar Serve with any suitable sauce. 461.— STEAMED APPLE DUMPLING. Use the same paste as for the steamed roll No. 460. Prepare like the baked dumplings No. 457. S team righ t on the shelf in the steamer. They may also be steamed in cups, or tied in squares of cloth and boiled. Steam or boil till the apples are soft. Serve with cream or hard sauce. 462. APPLE COTTAGE PUDDING. Take 6 ounces of sugar, 6 ounces of butter, 6 to 8 eggs, I pint of milk, i}i pounds of flour, i ounce of baking powder. Mix like for cakes, and flavor with the grated rind of one lemon and a pinch of mace. Cut some tart apples in dice or in thin slices; mix with the batter. Bake in buttered pans, and serve with a nice sauce. This pudding may also be steamed, and can be used for other fruits, like No. 453. 463.— CHARLOTTE OF APPLES. Prepare the Apple Marmalade No. i. To each quart of it add 2 ounces of currants, 2 ounces of sultanas, and i ounce of sliced almonds; flavor cinnamon. Take individual molds, butter thickly with cold butter; sprinkle thickly with bread crumbs, and press the crumbs well into the butter. Fill the PASTRIES, ICES AND SWEETMEATS. 53 centre with the firm marmalade and finish the top with crumbs. Set the molds in a pan with hot water and bake for twenty minutes. Serve with fruit or cream sauce. Anolher way is to line the molds with thin slices of buttered bread, cut to fit the molds, and fill with Apple Braise No. 32. The molds may also be lined with the crust No. 97 or 98, and filled with jam or stewed apples. 464.— CHARLOTTE OF APPLES A LA WINDSOR. Bake in the Charlotte molds about half a.hen decorate with whipped cream. 584.— COLD RICE WITH FRUITS. Prepare the plain boiled rice; let thicken and simmer down till it is firm enough to keep shape after it has cooled; sweeten and flavor. Rinse the pudding forms or caps with water and sprinkle with granulated sugar; fill with the warm boiled rice; let get cold in the molds. Turn out and serve with any suitable compote of fruit or rich fruit sauce. Strawberries and raspberries and ripe fresh peaches cut in slices and sweetened, served in a border of cold rice and decorated with whipped cream, make one of the best summer desserts. The lunch rooms serve a cold rice pudding, which consists of rice steamed, or boiled in milk and water slightly sweetened, filled into wetted cups while warm, with a couple of raisins in the bottom of the cups. After it has cooled, it is firm enough to keep shape. It is turned from the cups and served with a pitcher of plain cream. This makes a very profitable pudding. 585.— LEMON SNOW PUDDING. PINEAPPLE SNOW PUDDING. STRAWBERRY SNOW PUDDING. RASPBERRY SNOW PUDDING. ORANGE SNOW PUDDING. 1 quart of water, i lb. of' sugar, 2 ozs. of gelatin, the grated rind of 3 lemons, the juice of 5 lemons, I pint whites of eggs beaten on ice to a firm froth. Soak the gelatin in one pint of the water, add the grated lemon to the sugar, also the juice, and dissolve with the other pint of water. Dissolve the gelatin on the fire, mix with sugar and juice, strain and beat on ice till it begins to thicken. Beat it gradually into the whites. Fill into the cold pudding molds and set on ice. This pudding may be improved by using some white wine, leaving out a part of the lemon juice, and as much water as wine is added. To serve: dip the molds a moment in hot water, turn out and serve with wine, cream, or custard sauce. Other fruit juices may be used, taking the same quantities of liquids and gelatin, making PINE- APPLE, STRAWBERRY, ORANGE and RASP- BERRY SNOW PUDDING. PAni. RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 65 586.— TAPIOCA PUDDING. TAPIOCA BLANC MANGE. ^ lb. tapioca, i quart of water, i quart of milk, 8 ozs. sugar, the rind and juics of one lemon. Soak the tapioca over night in the water. In the morning add the tapioca to the boiling milk and sugar, and let boil slowly till the grains become clear; add the lemon rind and juice. Fill while hot into the pudding forms wetted and sprinkled with sugar. Let cool, and serve with cream or fruit sauce. 587.— SAGO WITH FRUIT JUICE. TAPIOCA WITH FRUIT JUICE. SAGO JELLY. TAPIOCA JELLY. ^ lb. tapioca, 10 ozs. sugar, i quart of water, I quart of fruit juice. Soak the tapioca over night in the water. In the morning add the sugar and fruit juice. Let boil till clear; fill into the wetted molds; let cool. Serve with cream sauce. This pudding can be made, with the addition of wines instead of fruit juice, into a pleasant jelly for invalids. Plain, it may be served as SAGO or TAPIOCA JELLY, and is often called Blanc Mange or Flummery. 588.— ORLEANS PUDDING. I quart of cream, 12 ozs. sugar, iz yolks, I oz. gelatin. Soak the gelatin in some cold water. Make a custard with the cream, sugar and yolks; stir on the fire till it thickens; take ofE, let cool a little, add the gelatin, and strain. Have ready a macedoine of fruit, consisting of equal parts of sultanas, currants, orange peel and citron, simmered in one-quarter pint of maras- chino or sweet wine. Fill one layer of custard into the mold; on top of this lay a couple of lady- fingers dipped in wine; sprinkle some of the fruit on the ladyfingers; put on another layer of custard, then more cake and fruit; finish the top with cus- tard. Set on ice till firm. To serve: dip the mold in hot water for a moment, wipe dry and turn out. Serve with cream or fruit sauce. 589.— CHOLOLATE PUDDING, PRINCE OF WALES, t quart of double cream, i pint of milk, 8 yolks, 12 ozs. sugar, 6 ozs. chocolate, i}i oz. gelatin, vanilla flavor. Soak the gelatin in a little cold water; beat the double cream on ice to a firm froth; dissolve choco- late and sugar on the fire, add the yolks and milk Cover and seal, bury in ice and salt and freeze for and stir till it thickens (but do not let it boil). Take two hours. off, add the gelatin and vanilla; strain, and stir To serve: turn from the molds; fill the centre on ice. Before the gelatin sets draw in the whip- with a prepared macedoine, consisting of pine- ped cream, and fill at once into the cold pudding molds. Set on ice to harden. To serve: nnmold and decorate with whipped cream and a garniture of small macaroons. 590.— FROZEN PINEAPPLE PUDDING, ROYALE. Prepare a custard same as for No. 588, without the gelatin. Flavor maraschino, and freeze qnite firm (or use ready frozen French Ice Cream). Mix into the frozen custard one pint of a compote of pineapple cut in dice, mixed with a few cherries and pistachio nuts cut in shreds. Freeze again, and add half a pint of whipped cream. Fill into pudding forms or brick molds, put on the cover, ■ seal with some soft butter and freeze in ice and salt for three hours. To serve: dip the mold in hot water, wipe dry and slip out of the forms. Serve with a cold Sabayon sauce. 591.— NESSELRODE PUDDING. Take i^ pounds of chestnuts, blanch and re- move the brown skin; put on the fire in a thin syrup to cover the nuts and stew slowly till soft. Put in the mortar and pound to a smooth paste, adding one pint of cream and one-fourth pint of maraschino; add some vanilla flavor; cool, and freeze. Take eight ounces of sultanas, four ounces of currants, four ounces of cherries, and two ounces of sliced and browned almonds, simmer in a little wine sauce, till soft; let cool; add the fruit to the frozen cream and incorporate about half a pint of whipped cream. Fill into pudding forms, seal and bury in ice and salt for three hours. Serve with a maraschino sauce, or with whipped cream sauce No. 446. 592.— FROZEN COLUMBIA PUDDING. Prepare one quart of Almond or Pistachio Ice Cream, color a delicate green. Take one quart of maraschino ice. Mix into the ice one pint of macedoine o^f ruits, consisting of candied cherries, orange peel, angelica and pineapple. Line the mold with the pistachio cream, fill the centre with the ice and fruit. Bury in ice and salt for three hours. Serve cut in slices with a whipped cream sauce, or sauce mousseline No. 445, flavored maraschino or noyeau. 593.— FROZEN PUDDING, STANLEY. Prepare a frozen custard same as for No. 590 (or use the French Ice Cream). Fill into a turban- shaped pudding form with a large centre tube. 66 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. apple, peaches, apricots, strawberries or rasp- berries; decorate with a border of whipped cream. 594.— FROZEN PLUM PUDDING. Prepare one quart of Chocolate Ice Cream. Flavor with cloves and cinnamon. Add one pint of mixed fruit, consisting of seeded Malaga raisins, currants, citron and orange peel, sim- mered in a strong rum sauce. Cool the fruit be- fore adding to the creara, and mix with it half a pint of whipped cream. Put into molds and freeze for two hours. Serve with a Sabayon sauce, flavored rum. 595.— ICED PUDDING WITH STRAW- BERRIES. Line the pudding forms with a clear wine jelly, and keep the forms on ice. Prepare a strawberry sauce same as for No. 441. Warm it lightly, and to each quart add one ounce of gelatin previously soaked and dissolved. Cool again, till it nearly sets. Fill the lined forms with alternate layers of the fruit sauce and ladyfingers till the molds are filled. Keep on ice till well set. Unmold and serve with a border of whipped cream; decorate with fresh strawberries. 596.— HOW TO LINE A MOLD WITH JELLY. Have the Gelatin Jelly nearly cold, but liquid. Set the molds to be lined in a shallow pan, half filled with finely shaved ice, a little salt and water. Fill the molds nearly full with the jelly, and let rest for a minute till the jelly on the sides begins to set. Give the mold a few turns, lift from the ice, pour out the jelly from the centre, and put the coated mold in the ice box. Proceed in this manner till all the molds are lined. 597.— ALASKA SOUFFLE PUDDING. BAKED ICE CREAM. . Prepare one quart of frozen custard ice cream (or use ready frozen brick ice cream). Cut into square portions, steeple form. Have ready pre- pared the meringue No. 93. For each portion prepare a bed of ladyfingers in the dish the pud- ding is to be served in; put on the ice cream. Put the meringue in the dressing bag; use plain or star tube, and cover the cream in pyramid fashion. Decorate with French fruit; dust with powdered sugar. Set the dish in another platter in a very hot oven or range, to brown lightly, and serve at once. 598.-LARGE AND SMALL CHARLOTTES. The Charlottes are made in various ways, with fillings of fruit and creams. The large Charlottes are the most attractive, because they admit of more decoration. The casing may be built around the creams after it is turned from the mold. It may be formed of iced strips of cake, fancy macaroons, meringues, and of fancy rolled wafers, placed around the base of the creams, and further decorated with whipped cream. Another way is to build the case from lady- fingers, macaroons, or meringues, around the out- side of the Charlotte mold, fastening the pieces together with sugar boiled to the caramel degree, or with royal icing. Let it dry well, and set the prepared case over the cream after it is turned from the mold. For the small Charlottes, the cases may be lined with the special crusts given in Nos. 97 and 98. Ladyfingers and rolled wafers are also used for the lining. The commercial way is to serve the Charlottes in the paper cases, which are lined with sponge cake or ladyfingers, cut to fit; and some caterers serve large Charlottes in one- and two-quart glass bowls, lined with ladyfingers, filled with simple whipped cream, sweetened and flavored. The small ones in sherbet or wine glasses lined with ladyfingers or wafers, the centre decorated with cherries and angelica. The CHARLOTTE RUSSE and other cream mixtures in the following chapters are for creams which are to be turned from the molds. The amount of gelatin given is sufiScient for this pur- pose. For Charlottes served in the case, less gelatin may be used; and in the small Charlottes, if they do not have to stand very long before serving, it may be left out altogether. The gelatins vary in strength, and the cheaper grades possess a strong flavor of glue, which often mars the delicate flavor of the creams, if too much is used. The most difiScult and delicate part in preparing creams, to make them perfect, is the bringing to- gether at the right moment the part which con- tains the gelatin and the whipped cream. If the part which contains the gelatin is added too soon, before it begins to set, it injures the lightness of the whipped cream, and the preparation loses much of its beauty. If it sets too much, the gelatin part forms lumps, which cannot be prop- erly amalgamated with the lighter whipped cream. As soon as the mixture is prepared, it should be filled into the forms while it is still in a flowing condition, before the gelatin is firmly set. This foint must be observed in all the creams in which gelatin is used, because it is essential to make them perfect. 599.— CHARLOTTE RUSSE MIXTURE NO. 1. I quart plain cream, i quart double cream, 12 ozs. sugar, 2 ozs. gelatin, vanilla flavor. Soak the gelatin in the plain cream for halt an PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 6j hour, add the sugar, and warm in hot water till gelatin and sugar are dissolved. (Do not over- beat, as this may cause the cream and gelatin to curdle.) Strain, let cool, and add the flavor. Stir till it begins to thicken, and draw it into one quart of whipped cream; then fill into the lined molds. 600.— CHARLOTTE RUSSE MIXTURE NO. 2. CHARLOTTE RUSSE, GERMAN MIX- TURE. I quart rich milk or cream, i quart double cream, l}i to 2 ozs. gelatin, 16 yolks, I2 ozs. sugar, vanilla flavor. Soak the gelatin in a little cold water. Beat the double cream to a firm froth. Stir sugar and yolks in a sauce pan, and add the milk gradually. Stir on the fire till it thickens; take ofi, add flavor and the gelatin, strain, and stir in a basin on ice till it begins to set. Mix with the whipped cream and fill into the forms. 601.— CHARLOTTE RUSSE MIXTURE NO. 3. I quart of double cream, 6 ozs. sugar, ^ oz. gelatin, vanilla flavor. Soak the gelatin in a little cold water. When soft, strain and mix with the sugar. Dissolve on the fire, and let cool. Beat the double cream on ice to a firm froth, add flavor, and pour in the gelatin in a thin stream, beating constantly till it is all in. Fill the mixture into the lined molds; let .aS*, and serve. 602.— CHARLOTTE RUSSE MIXTURE NO. 4. Beat one quart of double cre?m to a firm froth, sweeten with six ounces of powdered sugar, flavor vanilla. 603.— CHARLOTTE, NEAPOLITAN. Prepare mixture No. 601. Divide the whipped cream in three parts, and also the gelatin after it is dissolved. Color one part pink, adding straw- berry or raspberry extract. The next part color chocolate, with powdered or melted chocolate. Leave one part white, flavor vanilla. Prepare one of the colors at a time, and fill each mold in even layer to one third. Set on ice to settle, and prepare the next color. Fill in the second layer. Set on ice again, and finish with the third color. The small individual Charlottes may be made in threejayers; the larger ones in six and nine and mix lightly with the whipped cream. Fill 604.— CHARLOTTE RUSSE, CHANTILLY. Prepare a lining from the crusts Nos. 97 or 98. Bake very soft, and let cool. Remove the paper, cut in strips to fit the molds. After all the molds are lined, fill with any of the first three mixtures. Set in the ice box till firm. To serve: dip the bottom of the mold in hot water for a moment, and turn out in the dish. Decorate top and sides with whipped cream; put a border around the base, and decorate with cherries and angelica. 60s.— CHARLOTTE RUSSE IN CASES. Line plain or fancy paper cases, or sherbet glasses, with the crusts Nos. 97 or 98 (or use lady- fingers or wafers). Fill with the mixture No. 602. Serve plain, or decorate with star tube and whip- ped cream. 606.— CHARLOTTE WITH CHOCOLATE, GERMAN STYLE. Prepare the mixture No. 600, with four ounces of chocolate. Fill into forms without lining, and set on ice to become firm. Prepare and bake some ladyfingers of even size, one part of the macaroon mixture No. 261, the other part of meringue No. 94. Dry the meringues rather light, and give the macaroon fingers a good color. To serve: unmold, set on flat dishes, and place the fingers alternately around the cream, fasten- ing with strips of whipped cream on the sides, and a heavy border around the base. To make the Charlotte more elaborate, the fingers may be decorated with royal icing; and for a large Charlotte of this kind, the case may be prepared as indicated in No. 598. 607.— STRAWBERRY CHARLOTTE. RASPBERRY CHARLOTTE. PEACH CHARLOTTE. APRICOT CHARLOTTE. NUT MEAT CHARLOTTE. Line the molds the same as for No. 604. Soak two ounces of gelatin in a little cold water. Take one quart of ripe berries, rub through a sieve and mix with one pound of powdered sugar. Beat i}4 pints of double cream to a firm froth. Dis- solve the gelatin on the fire, add to the crushed fruit; stir this mixture on ice till it begins to set. layers, in alternating colors. To serve: turn out of the form, decorate the sides with small ladyfingers, iced chocolate, pink and white, and fasten with a firm jam around the cream, a little apart. With bag and tube dress a border of whipped cream around the base, which intersperse with candied fruit into the lined molds and set on ice till firm. Turn from the molds. Serve decorated with whipped cream and some nice ripe berries. The same combination may be used without lining, for large fancy Charlottes, and the case may be built around the cream after it is turned from the mold. (See No. 598.) 68 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. A plainer Charlotte of this kind can be made by adding ripe berries to the Charlotte Russe mixtures Nos. i, 2, or 3 (the strawberries cut in halves or quarters; the raspberries left whole), and filled into the molds as usual. Or, if served in the cases, some sweetened berries may be placed in the bottom, and the case filled with the mixture No. 4, which contains no gelatin. Ripe fresh peaches or apricots, cut in small dice and sweetened, may be substituted for berries, naming them PEACH or APRICOT CHAR- LOTTE. Other combinations may be made by adding crushed macaroons, browned almonds, or other nut meats, to peachesand apricots; or by using other preserved fruits or French fruits glaces, giving the Charlotte the appropriate names. 608.— FROZEN CHARLOTTE RUSSE. Line the Charlotte mold same as for No. 604, and fill with the whipped cream No. 602. Set the Charlottes in the ice cave or freezing box for two hours. To serve : turn from the molds, ice with Fond- ant icing, and decorate with cherries and angelica, or with a bright red jelly. Another way is to decorate with whipped cream in two colors, pink and white, like No. 604. 609.— CHARLOTTE WITH MACAROONS. CHARLOTTE WITH ALMONDS. CHARLOTTE WITH NUTS. CHARLOTTE WITH MERINGUES. PONCE DE LEON CHARLOTTES. Prepare the mixture No. 600. Add two ounces of crushed macaroons, flavor vanilla, fill into forms, and set on ice. Prepare small macaroons, decorate each with royal icing. Unmold the cream, place a border of whipped cream around; set the macaroons around the Charlotte and one on top of the cream, and finish the decoration with more whip- ped cream in fancy design. Charlottes with almonds, nuts, and meringues may be made in the same manner, using small macaroons, wafers or meringues for side decora- tion. 610,— CHARLOTTE GLACE. Line a dome-shaped mold with a pink colored jelly, as indicated in No. 596. Flavor the jelly maraschino or port wine. After the lining is firmly set, fill with mixture No. 599 or 601, and set on ice till the cream becomes firm. To serve: dip the mold in warm water for a moment, and turn carefully on a shallow dish. De- corate with whipped cream and small macaroons. 611.— CHARLOTTE BELLEVUE. Line the molds with a clear wine jelly. Deco- rate the bottom with a star or any other fancy design of angelica and cherries. Fasten the fruit to the sides by dipping in some jelly. When the lining is set, fill the centre with a pink colored Charlotte Russe or Bavarian Cream, flavored strawberry or maraschino. Set on ice till firm; unmold, and serve in the same manner as Char- lotte Glace No. 610. Another way of making this Charlotte, is to fill some clear wine jelly into the bottom of the mold, decorate with fruit; put in a cake lining, as described in No. 604; fill with the Charlotte mix ture; let set, and serve with the jelly part on top and the sides decorated with whipped cream. 612.— BAVARIAN CREAM. CREMES BAVAROIS. VANILLA BAVARIAN CREAM. CHOCOLATE BAVARIAN CREAM. I pint of plain cream, i pint of double cream, 10 yolks, 8 ozs. of sugar, i^ ozs. of gelatin, vanilla flavor. Soak the gelatin in a little cold water. Beat the double cream firm ' and let drain on a sieve. Put the sugar, yolks and plain cream on the fire; stir till it thickens, but do not let boil. Take ofi; stir in the gelatin; strain and add the flavor. Stir on ice till it begins to set, then mix with the whip- ped cream. Fill into the cold forms, and set on ice till wanted. To facilitate the unmolding, the molds may be brushed with sweet almond oil or olive oil; other- wise the molds have to be dipped in water for a. moment to loosen the cream. After this recipe a variety of creams can be made, changing the flavors, to maraschino, orange, orange flower; or add some crushed nuts or browned almonds. The addition of four ounces of chocolate makes a nice CHOCOLATE BA- VARIAN CREAM. 613.— STRAWBERRY BAVARIAN CREAM. RASPBERRY BAVARIAN CREAM. Prepare the cream same as for No. 607, and fill into the forms without any lining. Other fruit creams of this kind can be made with crushed cherries, peaches, apricots and red currants, using one pint of crushed fruit, two ounces of gelatin, one pound of sugar, and one and a half pints of double cream. 614.— BAVARIAN CREAM IN LAYERS. CREME BAVAROIS PANACH£;E. Prepare three or four of the creams, as straw- berry, vanilla, chocolate, and one white cream same as No. 604. Fill into the forms in layers in the same manner as for No. 603. Other flavors in which the creams are made are coffee, tea, caramel, etc. PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 69 The creams are generally served plain; but for more efiect they may be decorated with whipped cream and French fruits. 61S-BLANC- MANGE. Blanc-Mange means a white mixture; but it is made in a variety of colors, like the Bavarian creams. Blanc-Manges are geneitally made of a firmer texture than the foregoing creams, but may be greatly improved and made light by adding a part of whipped cream, or whites of eggs in the form of a meringue, to the mixture just before the cream thickens on ice, in the same way as for the Charlotte and Bavarian creams. 616.— ALMOND BLANC-MANGE. 1 quart of milk, i quart of cream, 12 ozs. sugar, 2 ozs. gelatin, ^ lb. almonds, a few bitter almonds or peach kernels. Soak the gelatin in a little cold water; blanch the almonds and pound in the mortar to a soft paste, adding some milk. Put the milk, sugar and almonds on the fire, and let come near to a boil; remove and set in a warm place for half an hour, well covered, to draw the flavor of the almonds; add the gelatin. Strain and press through a fine cloth, flavor with a few drops of orange flower extract and add the cream. Beat on ice till it begins to thicken and set, then fill into forms. Serve same way as the Bavarian creams. A plainer and less expensive blanc-mange may be made after the same recipe, adding half a pint more of milk, and leaving out the almonds; add- ing almond extract for Almond Blanc-Mange, and other extracts and colorings for the other kinds. 617.— CHOCOLATE BLANC-MANGE. Add to No. 616 four ounces of chocolate, or cocoa powder, and four ounces more sugar, and finish in the same manner. 618.— BLANC-MANGE WITH COFFEE: BLANC-MANGE AU CAFfi Add to No. 616 half a pint of strong black cofiee; leave out half a pint of the milk, and finish same as the others. 619.— BLANC-MANGE A LA REINE. BLANC-MANGE WITH FRUIT. Prepare the mixture No. 616 with three pints of plain cream. Take one pint of double cream, beat it to a firm froth, adding it to the almond cream before it begins to set; adding also at the same time one- half a pint of mixed candied fruits soaked in maraschino syrup and cut in very small pieces. Serve with a border of whipped cream, colored pink and flavored with rose extract. 620.— STRAWBERRY BLANC-MANGE. RASPBERRY BLANC-MANGE. Prepare the mixture No. 616 with three pints cf plain cream, and add one pint of sweetened fruit juice and some color before the cream thickens. Beat and mix well and fill into forms. 621.— BLANC-MANGE WITH LIQUORS. To mixture No. 616 add suitable liquors, as sherry, rum, maraschino, noyeau, etc. 622.— BLANC-MANGE, PANACHfiE. Prepare same as Bavarian Cream No. 614, let- ting each layer set before adding the next layer. The Blanc-Manges may be made with fresh berries in season, adding the berries in layers between the cream. 623-FRENCH CREAMS. CREMES A LA FRANCAIS. The French Creams consist of custards, which are set w'th gelatin, and made light by beating the custard on ice till the gelatin begins to set, same way as for the blanc-mange. 624.— FRENCH VANILLA CREAM. CREME FRANCAIS A LA VANILLE. 3 pints of cream, 12 ozs. of sugar, 12 yolks, \j4 ozs. of gelatin. Soak the gelatin in a little cold water; beat yolks and sugar, add the cream gradually, put on the fire and stir till it thickens. Take o£E at once, add the dissolved gelatin, and strain into a basin set on ice. Add the flavor and beat con- stantly till it begins to set. Fill into oiled forms, and keep on ice till firm. Unmold and serve like blanc-mange. 625.— CHOCOLATE CREAM. CREME FRANCAIS AU CHOCOLAT. Add four ounces of chocolate to No. 624; let dissolve with the sugar before adding the cream and yolks. Serve with a border of whippedcream. 626 — COFFEE CREAM. CREME FRANCAIS AU CAF6. Add half a pint of strong coffee to No. 624. Leave out one-half pint of cream, and finish in the same manner. 627.— TORTONI CREAM. CREME TORTONI A LA FRANCAIS. Add to the vanilla cream No. 624 four ounces of crushed and browned almonds and macaroons. Fill into forms as usual, and serve with whipped cream. 628.— FRENCH CREAM WITH FRUIT. CREME FRANCAIS, MACEDOINE. Prepare the cream No. 624 without the vanilla; flavor maraschino before it begins to set on the 70 PAUL RICHARD'S BOOK 0» BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ice; add a macedoine of French fruits, consisting the cups in a pan with hot water and bake in a of apricots, cherries, angelica and pineapple cut medium heat till done (which may be ascertained in dice. Fill into the forms, and serve with whip- ped cream. 629.— FRENCH CREAM WITH PEACHES. CREME FRANCAIS AUX PECHES. Prepare one pint of peach marmalade No. 11. Make a cream with one quart of cream, six ounces of sugar, ten yolks and two ounces of gelatin, as in No. 624. Mix with the marmalade before it cools; beat on ice till it thickens; fill into forms and set on ice to settle. Serve in a border of whipped cream. Cream with apricots may be made in the same manner; also cream with strawberries or rasp- berries, adding one pint of crushed and sweet- ened fruit pulp and a little coloring. 630.— FRENCH CREAM with LIQUORS. FRENCH CREAM with MARASCHINO. CREME FRANCAIS au MARASQUIN. The French Creams with liquors are made after the recipe No. 624, adding maraschino, Char- treuse, Benedictine, etc. 631.-WHIPPED CREAM with FRUIT in cases. MOUSSE AU FRUITS en caisse. I pint of double cream whipped to a firm froth, I pint of crushed fruit, i lb. sugar, i^ ozs. gelatin. Soak the gelatin, mix the sugar and crushed fruit, heat lightly and add the gelatin; stir till cold, and before it sets add the whipped cream, and fill into molds or paper cases. Decorate with plain whipped cream, and serve. Strawberry, raspberry, apricot and peach mousse are prepared in this manner. A lighter kind of mousse can be made without the gelatin (for immediate use) from dry whipped cream. Take one quart of double cream, beat firm and let drain on a sieve for thirty minutes. Before serving add three-quarters of a pint of sweetened fruit pulp, and draw it lightly into the whipped cream. Chocolate, coffee, liquors and extracts may be added in place of fmits. These creams should be served at once, because they soften quickly, being without gelatin to keep them firm. In place of paper cases, meringue baskets or small patty cases may be used for holding the creams. See Nos. 131, 317, 381 and 396. BAKED CUSTARDS. 632.— CUP CUSTARD WITH VANILLA. 2 quarts of rich milk, 12 ozs. of sugar, 10 eggs, vanilla extract. Beat eggs and sugar and add the warmed milk; add flavor and a pinch of salt, fill into cups; set by inserting the blade of a thin knife in the centre of the custard: if the blade appears dry, the cus- tard is done.) A variety of custards may be made after this recipe by adding chocolate, coffee, orange or lemon rind or extracts, nuts or almonds, etc. The custards should be served iced, and may be served plain, or with a spoonful of whipped cream on top. 633.— FRENCH CARAMEL CUSTARD. CREME RENVERSE AU CARAMEL. Boil one pound of granulated sugar to the caramel degree (No. 67). As soon as it turns to a golden color, add a little water and reduce it to the soft ball degree. Fill a thin layer of this syrup while hot into the bottom of timbale molds; let cool. Rub the sides of the molds with some melted butter or olive oil. Prepare the custard No. 160; flavor vanilla. Fill into the molds and bake same as the cup custard No. 632. When done, take from the water and let cool. To serve: loosen the custard lightly from the sides with the tip of the finger and turn upside down into the dish the custard is to be served in. The caramel in the bottom of the mold forms a syrup, which serves as the sauce. The most particular part of this custard is the baking. Too much baking makes the custard curdle and turn watery. Custards with other flavors may be made after this recipe, to be turned from the molds when cold. 634.— BOILED CUSTARD. CUSTARD CREAM. CUSTARD SIDE DISHES. 2 quarts milk, 10 ozs. sugar, 1% ozs. cornstarch, 8 yolks, s whole eggs, flavor. Dissolve the starch in some cold milk. Let the other milk and sugar come to a boil, stir in the starch; takeoff the fire, pour the milk over the well-beaten eggs; return to the fire a moment for the eggs to thicken; strain and flavor. This custard serves for many purposes. It may be stirred cold on ice, or poured hot over the fruit or cake you intend to serve with it. A large variety of SIDE DISHES may be made with boiled custard for lunch counters and hotel use, by baking small cases or tart shells from puff-paste or pie crust or short paste; filling the bottom with berries, cherries or peaches; sweeten and pour over some custard. Or bake the fruit in the cases, pour over the custard and decorate with a meringue PAUL RICHARDS' BOOK OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 7I 635.-GELATIN JELLIES. These jellies are made with wines, fruit juices and liquors. The gelatin is added to give firm- cess to the mixture, so it can be turned from the molds. For this reason the jellies served in glasses can be made more delicate, and require less gelatin than the jellies which have to be taken from the molds. As the gelatins are not uniform it often takes a little experimenting to obtain the proper results. The wine jellies may be made from wine only, but the process is too expensive. It is best to make a stock jelly from lemon juice, water, sugar and spices, and add the wine or liquors. For the Fruit jellies the fruit juice is filtered and mixed with even quantities of simple syrup No. 6i, to which the gelatin is added. It is advisable to use a little more gelatin during the summer months, or in places where the jellies are served in a hot kitchen. The warm atmosphere keeps the jellies soft, and if not sufficient gelatin is added the jellies run flat or break, and become unfit to serve. A jelly is best if made the day before using it, so it may be well set before it is served. 636.— STOCK JELLY. 8 ozs. gelatin, ^}i quarts of water, 3 lbs. sugar, 10 lemons, the rind of i orange and 2 lemons, I oz. mixed spices (consisting of whole cloves, allspice, cinnamon and a blade of mace), 7 whites of eggs, and the clean shells of the eggs. Soak the gelatin in the water for half an hour, add the strained juice of the lemons, the spices, the rind and sugar, the clean egg shells, crushed, and the whites beaten up half. For the boiling use a large pan or kettle which holds about three or four gallons, as the jelly rises considerably during boiling. Set on the fire and let come to a slow boil; let toil for about ten minutes from the time it begins to boil, or till the whites of eggs curdle. Take off the fire and let rest for a moment. Wet the flannel or felt jelly bag in hot water, wring it and hang in the jelly box; fill with the jelly; let run into a clean basin, and return it to the bag several times, till it runs perfectly clear. Keep the bag well covered in a warm place till the jelly has all run through. Add to this jelly one quart of wine, or one pint of liquor, as directed; add appropriate colors, fill into molds; let rest on ice from tour to five hours, or till ready to serve. To use: dip the mold in hot water for a second and turn out on the dish to be served in. Bright, shallow glass dishes are the best for serving jellies. They may be served in a border of whipped cream; or a part of the jelly may be colored in an opposite color, filled into a shallow pan in a thin layer about one-quarter inch deep, and after it is hardened cut into small diamonds, stars or crescents and used for decoration. From this Stock Jelly all the different wine and liquor jellies can be made without giving a sepa- rate recipe for each jelly. 637.— RIBBON JELLY. GELEE A LA POUSSE CAFfi. Take from the clear Stock Jelly. Flavor one part maraschino, color pink; one part creme de mentbe, color light green; one part Chartreuse, or sherry color (dark yellow); leave one part clear, flavor with white wine. Fill the jelly in alternate colors into high narrow glasses, letting each layer set before adding the next layer. Finish the top with whipped cream, sweetened and flavored, and serve. 638.— CHAMPAGNE JELLY. Make the Stock Jelly lightly spiced; add one quart of dry sweet catawba, or any other white wine of good flavor. Cool the jelly on ice till it nearly sets. Beat the jelly with the egg-beater lightly till some bubbles appear in the jelly. The bubbles are caught in the setting jelly, and a part will rise to the top, forming a white froth. Fill at once into champagne glasses and set on ice. The foam on the top becomes firm, and the rising bubbles in the centre make it look like real champagne. For a more expensive Champagne Jelly, one pint of champagne may be added to the setting jelly at the proper moment, so the bubbles are caught in the jelly, which will make it still more real. A very nice jelly of this kind may be made by adding ginger ale or sparkling cider to plain jelly, and finish like the Champagne Jelly. For a hoax, a straw may be placed into the glass, or a cherry in the centre of the jelly to make it look like a cocktail, etc. A more plain way of making Champagne Jelly is to fill the glasses partly with clear jelly; beat some jelly light, adding some beaten whites of eggs, and fill on top of the clear jelly. 639.— WINE AND LIQUOR JELLIES WITH FRUIT. Take a clear wine or liquor jelly, fill one layer of jelly in the bottom of the small individual molds, put on ice till the jelly is set. Place on top of the jelly half a preserved peach or apricot, or take a round slice of pineapple. Place a cherry in the centre, or use fresh ripe berries of any kind, putting them in symmetrically. On top of tha fruit fill more jelly which is almost ready to set. Place on ice to get firm. 72 PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. To unmold: dip the mold in hot water a second, turn over on dish, and serve in a border of whip- ped cream. 640.— SWISS PEACH MERINGUE. Line a dome-shaped jelly mold with a pink colored marschino jelly, then place half a pre- served peach in the bottom and fill some more of the jelly over the fruit, and set cold to become firm. Prepare the Charlotte Russe Cream No. 601 and fill on top of the fruit. To serve: turn out so the fruit appears on top. Serve in a border of whipped cream. 641.— MACEDOINE OF FRUIT. Line a jelly mold with a clear liquor jelly. After the jelly has set, put in one layer of straw- berries or raspberries; pour over a little jelly and let set. Put on one layer of ripe peaches cut in dice; more jelly; then a layer of blackberries or blue grapes; a little more jelly, and a layer of green grapes, etc., and continue in alternating layers till the form is filled. Keep on ice till firm and serve with whipped cream, or with a cold cream sauce. For a large party this jelly may be made very attractive in a border mold with a large centre tube; filling the centre, after the jelly is turned from the mold, with whipped cream. Or, by making a separate Bavarian cream in a mold which fits into the centre of the border mold, and place this in the centre when ready to serve. The macedoines may be made with any fruit in season, or in combination with French fruits glaces, or preserved fruits. The French fruits should be softened in a liquor syrup before using. 642.— STRAWBERRY AND RASPBERRY JELLIES WITH GELATIN. I quart water, i quart fruit juice, 2 lbs. sugar, 3 ozs. gelatin. Soak the gelatin, make a clear syrup of the water and sugar, filter the fruit juice same way as for fruit syrups (see No. 58). Add the gelatin to the hot syrup, and mix with the fruit juice. Add a little coloring, if required; fill into forms, like other jellies. 643.— ORANGE JELLY. Take one pint of simple syrup No. 61. Have it very clear. Press the juice of twelve oranges and two lemons to make one pint of juice; add one and one-half ounces of soaked gelatin to the warm syrup, and mix syrup and the filtered juice. Fill into forms, let become firm and serve. A favorite way f serving this jelly is to cut baskets from oranges, scallop the sides and handle and remove the pulp. The juice may be used for the jelly. Set the baskets on ice, or, better, in a freezing closet to get firm, and fill with the jelly. Decorate with cherries and angelica. The jelly may be served as a ribbon jelly, one part colored a deep red, like blood orange, and the other part orange yellow; and filled into the forms in alternating layers. 644.— LEMON JELLY. Prepare like the Orange Jelly No. 643. Use one pound of sugar, one and one-half ounces of gelatin, the juice of ten lemons, and enough water to inake one quart syrup and juice. Other jellies of this kind can be made in the same proportions, using one pint of strong coffee or tea, with one pint of syrup; or one pint of wine, with the same amount of gelatin. The juice of some lemons may be added and clarified with the syrup to liquor jellies; also to jellies with the flavor of orange flower or violets and roses. 645.— PUNCH JELLY. Prepare the Orange or Lemon- Jelly, Nos. 643 and 644, and flavor with some good rum. 646.— CRUSHED FRUITS AND COMPOTES OF FRUIT IN FORMS. Prepare berries and other fruits in the same way as for marmalade (see Preserves No. 13). Use ten ounces of sugar to each quart of fruit (more if the fruit is very tart). Stir juice and sugar till well dissolved and clear. Warm lightly and add one ounce of dissolved gelatin. Stir slowly on ice till it begins to thicken, then fill into forms. Let become firm and serve with cream. 647.— COMPOTE OF MIXED FRUITS. Line a large compote or melon form with a clear wine or maraschino jelly. Take a mixed compote of fruit, or use preserved fruit, as cherries, peaches, apricots, greengages, plums, etc. Dry the fruit in a clean towel, dip each fruit in jelly and arrange it in contrasting layers tastefully in the form, filling a little of the jelly between the layers till the form is filled. Let be- come firmly set, unmold and serve. Whole fresh strawberries and raspberries may be served in this manner, or the sides of the form only may be decorated with the berries; fastening the fruit to the jelly lining with nearly set jelly, and fill the centre of the decorated form with the Charlotte russe mixtures. Pineapples, pears, apples and other fruit may be used in exactly the same manner With the assistance of some cherries and angelica these dishes can be made very attractive. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 73 6>8. COMBINATION JELLIES. cool. It is served with a thick layer of black rye Another large variety of cold dishes can be bread crumbs (Pumpernickle) sweetened with made by using the Charlotte and Bavarian creams, powdered sugar, and makes one of the most or the blanc-manges, in combination layers with delicious summer dishes. the wine and fruit jellies; or by using one or the other in a border form, and one to fill the centra. OTHER SIDE DISHES. The cream combinations may be further deco- rated with macaroons, biscuits, wafers, etc. SHORT CAKES. 652.— STRAWBERRY SHORTCAKE. 649.— RUSSIAN JELLY. Prepare a short paste from one pound of flour, GELEE MUSCOVITE. ^ *^ , '^ ^ , ru.» j vjj-iw^^ j^jj ounces of sugar, twelve ounces of butter and Take clear stock jelly, flavor brandy and color ^j^^j y^j^^. g^^^^ cinnamon (see No. 84); or use pink. Fill the bottom of the molds with one layer paste No. 77 or No. 79. of this jelly, and let get firm. Flavor another 3^^^ ^^^ bottoms in layer-cake pans. Pick part of clear jelly with Kummel Liqueur, a cordial ^^^^ ^^^ strawberries and mix with powdered of carraway. Set on ice in a basin, and beat till ^^g^^ Prepare one pint of whipped cream (see light and white but still flowing. Fill this into ^^ ^^gj_ ^^^^^ ^^^ berries and spread on both the mold on top of the pink jelly. Finish the top layers. Cover the cake and berries on sides and with another layer of pink jelly, let harden and j^p ^^^ whipped cream with bag and tube, serve. _ Another way is to bake a thick layer of pound All the plain jellies may be beaten light in this ^^^^^ gp^ ;„ halves, spread with the berries and manner, and when near the setting point mixed shipped cream, as given above, with beaten whites of eggs or whipped cream, witnoeaienwuit gs ,„:»X ^ifh fr„:t . . , . . ■„u ;„ „„t „„ rim of the meringue around the edge. Put on an mention a nice summer dessert which IS not as tu - ^ ^ -.-u 1 "^ even layer of berries dust with sugar; place one much used as it should be, and deserves to be ' ^u u • j -.,. "^ „, - , i w j» *„„ more layer of cake on the berries; spread with better known. The junkets can be made from . ' ., , „ , .. j , . ociLci »."" J . . ui . .. Ka meringue, like the bottom layer then add berries fresh milk. Junket or rennet tablets may be , ^ „,.^, , ^ / . , , „. iresu uiiic. J I -^fl „„„,„„ J and sugar. With bag and tube form a lattice on bought from the grocer; they contain flavor and , .u u ■ j j . -.u ^ u j puugui iiuuA 6 4,. ^ . , . j.„ topof theberries,anddecoratewithafancyborder, sugar besides the rennet. The tablets are dis- ^ " ^ • ,. - ,. »ugai Mca. „■,.,: The cakes may be served in this manner, or the solved in warm milk, and thicken the milk in a . u u j i- u.i • .v, auivcu 1" ... ,, .,- _ Li meringues may be browned lightly m the oven. short time into a white jelly, resembling blanc- ,^ .u j • j- ui • j, snuri iiiuc ."iw •■ -It. This method is used in bakeries and lunch manee The junkets are served with cream, or o^. u . . • 1 j -.u mange, xuc ju . , , . u j rooms. The shortcake is also made with one with fruit sauces; often with a layer of crushed * v, • u . » 1 11 witu 11 u" =><»"-= . -I layer of berries between two layers of cake, only macaroons on top. ,. . j- u • tj„,.u a few berries put on top for decoration. The A favorite mode of serving this dish in North ^^^^^ ^^^ ^^^^^^ ^_^^ ^ ^^ Germany, is to take pure fresh milk, fill it into the cups or dishes to be served in, and set in a 655.-INDIVIDUAL SHORTCAKE. warm place till the milk thickens, using no ren- Bake the tea biscuit mixture given in No. 653, net. After it has thickened, it is set on ice to or other cake mixtures, in muffin rings on a pan. 74 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Split the cakes, and finish like the large short- Prepare the same way as for No. 244. Bake on cakes. sheets as for Jelly Roll No. 304. Let cool; re- Another way is to bake patty cases (see Nos. mo'o Ae paper, spread thickly with fresh or pre- 130 and 131); fill the baked cases with crushed served fruits; or use the fillings Nos. in to 123, or and sweetened berries, and finish the top and fcuit jams. Roll in, like Jelly Roll; cut in slices, sides with whipped cream. and serve with plain cream or cream sauce. This 656.-STRAWBERRY MERINGUE. 's * favorite roll, used much in lunch rooms and Bake a sheet of the layer cake mixtures, or of wstaurants. the biscuit mixture No. 653, rather thick; spread 663.— TIPSY PARSON, with berries and cover thickly with meringue No. Take a piece of sponge cake, round or square, 93. Cut the cake in portions, using a knife dip° about one inch thick and two inches wide. Moisten ped in water. Place the pieces on another sheet with sherry wine and place in the pudding dish, so they do not touch each other, dust with pow- Cover with a thick cream sauce, or a bailed cus- dered sugar and put on double pans in the oven to tard, and serve. color nicely. Serve with cream or custard sauce. A more elaborate way is to bake cake in pnd- 657.— BLACKBERRY SHORTCAKE. ^'°g ^°'^^^ °^ ""ffi" "°p- ™' o"* ^^^ centre, fiU RASPBERRY SHORTCAKE with fruit of any kind in a rich syrup or wine. Red raspberries, black raspberries and black- Cover with whipped cream, and decorate with berries may be used the same way as given for ^^"^y macaroons. ^ Strawberry Shortcake. 564.— FLOATING ISLAND. 658.— PEACH SHORTCAKE. TRIFLE Very ripe and mellow peaches may be used This dish is made in various ways. It may be fresh peeled and cut in thin slices, sweetened served in the sherbet glasses or deep saucers; and and put between the layers and on top of the cake, for a large party in a large cut glass bowl, like strawberries. Other peaches should be Prepare a boiled custard, or the English cream stewed in a light syrup before using. Serve with sauce; flavor with sherry or Madeira. Fill the plain or whipped cream. glass nearly two-thirds with the custard. Dip a 639.— BANANA SHORTCAKE. P'^'^^ °^ '^^^^ (biscuit, or ladyfinger, or macaroon) Prepare the same way as for Strawberry Short- « *™'' °' ^'"^ =="'==• 1?^^^ '' "^ *°P °* "^« «="^- cake in two layers. Serve with whipped cream. ^"^^^ t^"^" ^'"^ whipped cream or meringue; spiinkla over a few chopped pistachio nuts, or 660.-INDIVIDUAL PEACH MERINGUE. g.een-colored shredded almonds, or cocoanut, and Place a thin round slice of sponge cake in the gg^yg bottom of the dish. Put half a preserved peach —FRUIT FLOATS on the cake, with a little of the juice or syrup. . Pour some boiled custard No. 634 around the P'"" ^'°^'= "= J^""^ °' ^""'^^ ^=^'=° ^'g'^* ^^ peach. Take the meringue No. 93 and with bag ""^^^ "^'^^ meringue or whipped cream, to make and star tube place a border and netting over the **"«■" °* ^ ^'s'^'" *^''!"'^=- '^'^=3' "° ^«""='^ «=°''^' - ., ■, T-. 1- I ^1 • ^1- It with a custard or whipped cream- fruit and cream. Brown hghtly in the oven, let v-uai^.u ^x wun^i^cii i,icaui cool and serve. 666.— CREAM MERINGUE. Other fruits may be served in the same manner. MERINGUE A LA CREME. 661.— PINEAPPLE MERINGUE. Prepare meringue shells same as for Easter Spread on one sheet of cake a layer of pastry eggs (see No. 381). Fill each half with whipped cream, and on top of the cream spread the Pine- cream, place a couple of maraschino cherries in apple Filling No. 121 ; cover with meringue No. 93. the centre, put both halves together. Make an Cut like Strawberry Meringue No. 656, and brown oblong border of whipped cream on the dish, nest lightly in the oven. Serve with orange cream fashion; place the egg in the centre, and serve, gauce. ^ more elaborate way is to serve the shells in All the fruit jams may be served in this man- a nest of spun sugar, ner. The nut creams, orange and lemon creams, 667.— MERINGUE BASKETS WITH WHIP- the Floradora cream, etc., may be used for a PED CREAM. variety of kinds, with fresh or preserved fruit. CORBEILLE CHANTILLY 662.— COLD SPONGE ROLL, WITH CREAM Prepare the baskets (see No. 317); fill with OR FRUIT. Charlotte Russe cream No. 602, or thecre^m No. Take twenty-four eggs, one and one-half pounds 631. Decorate with fruit or candied flbwers, of sugar, and one and one-half pounds of flour. Serve on lace paper doylies. PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 73 068.— EASTER EGGS WITH CREAM. Prepare the shells from the sponge or meringue mixtures No. 312 or No. 381. Fill with pastry cream, put together; ice with chocolate, pink, or other colors; decorate and serve in a nest of whip- ped cream or spun sugar. 669.— BASKETS OF FRUIT WITH WHIP- PED CREAM, Prepare baskets of pufi paste (see No. 396). fill with fruit jam, sweetened berries or peaches; decorate with whipped cream in basket fashion. 670.— CORNET CHANTILLY. CORNUCOPIA WITH WHIPPED CREAM. Prepare the cornets a little larger than used for cake No. 341. Fill with cream No. 602. Deco- rate with whipped cream in cornet fashion and some fresh or candied fruits. Another way is to use pu£f paste. Roll and bake on a pointed tube or stick (see No, 385), and decorate as above. 671.— CREAM ROLLS. CANNELONS A LA CREME. Prepare the same wa; as for No. 385; or make large wafers (see No. 341). Fill with pastry or whipped creamj and serve. 672.— CORNETS OF FRUIT. CANNELONS. Fill the cannelons or comets with fruit, fresh crushed and sweetened berries, or with fruit jam, and serve on a bed of whipped cream, or with vanilla cream sauce. 673. PHILIPPINOS. Prepare round meringue shells like No. 381. Let dry, and ice with chocolate. Fill with nut cream No. 112. Serve with a white cream sauce, or sauce No. 445. 674.— AFRICANS AU CHOCOLAT. OTHELLOS. DESDEMONAS. Prepare the same way as given in Nos 312 to 315. , Make larger to serve one to a portion. Serve in a border of whipped cream. 675.— BOSTON CREAM PUFFS WITH WHIPPED CREAM. Prepare the pu£Es from mixture No. 309. Large Size. Cut ofE the top, 611 with whipped cream and decorate with cherries and angelica. 676.— CHOCOLATE ECLAIRS. COFFEE ECLAIRS. VANILLA ECLAIRS. Make tue Eclairs in large size, to serve one for a portion, from mixture No. 309. Ice chocolate, co£Eee or vanilla. Fill with whipped cream, and Eerve in a layer of the same cream. 677.— B ABAS (COLD). SAVARIN PUDDING (COLD). The Babas, Savarins and Timbales given in the hot puddings may be also served cold, with whip- ped cream or rich cream sauce. 678.— VACHERINE MERINGUE. AMERICAN MERINGUE. From the paste No. 94 make rings of even size, dress on greased or waxed pans and dry very crisp in a cool oven. Put three or four rings together with a firm frjit jam, and decorate with royal icing in several colors; or make the rings of a tri- colored meringue Place into the pudding dish and fill the centre in pyramid form with whipped cream, swsetened and mixed with nuts or crushed almonds. Serve in a border of whipped cream. 679.— VACHERINE IN WAFER CASES. Prepare cases from mixture No. 341. (They are best made with stencils of cardboard, as ex- plained in No. 341.) Bake long strips, the size of the Charlotte forms, and bend around the form. Make tops and bottoms from the same paste, stamp out with a cutter, while hot. Fasten the bottom with icing. Fill with Charlotte Russe mixture No. 602, mixed with browned almonds; put on the top, turn upside down. Ice with fondant; or serve like a Charlotte, decorated with whipped cream and some bright red currant jelly. SWEET OMELETS AND FRITTERS. 680.— OMELET SOUFFLE, AMERICAN STYLE. Take six whites of eggs, four yolks, vanilla extract, and four ounces of sugar Beat the whites to a meringue, adding a part of the sugar. Stir the yolks with the other part of the sugar, and- add the vanilla. Keep out a little of the meringue for decoration. Mix the yolks and sugar lightly in the other part. Rnb a little butter on an oval omelet dish, and pile on the mixture, high and long, in omelet shape. Make a dent along the top, to facilitate quick baking. Decorate with the balance of the meringue. Dust with sugar. Set on another platter, and bake in a good heat (range or bake oven), for from twelve to fourteen minutes, and serve at once. The omelet can be made with fruit, cherries, berries or peaches, placed on the dish along the centre and covered with the preparation. It Toay also be baked in small individual paper cases. 681.— OMELET CELESTINE. 8 ozs. flour, 2 ozs. sugar, 2 ozs. butter melted, 2 ozs. powdered macaroons or cake crumbs, 6 yolks, 4 whites of eggs beaten firm, a little milk to mix, vanilla or orange extract. Mix flour, sugar and crumbs, add a part of the 76 PAUL Richard's book of breads, cakbs, PrisxRiES, ices and sweetmeats. milk, the yolks and the melted batter; add more milk to make a thin batter; adding the whites of eggs the last thing. Put some butter in the fry- ing pan; fry thin cakes on both sides; spread with fruit jam; roll each cake up like jelly roll; dust with powdered sugar. Put on a cross pattern with the red hot fire poker, and serve at once. 682.— APPLE FRITTERS. Prepare the paste No. 108. Peel and core tart cooking apples. Cut in even slices; dip the slices in the batter and drop in hot grease, Fry to a nice color, or until the apples are soft. Dust with sugar and cinnamon; serve hot. 683.— APPLE FRITTERS, PRINCESSE. Peel and core some nice tart apples. Cut each apple in even slices; simmer the slices in a light syrup till soft. Cut thin slices of bread, and stamp out pieces the size of the apples; spread each slice with a firm fruit jam, and sandwich a slice of apple between two of bread. Dip in the batter No. 108, and fry like the others. No. 682. Roll in sugar and cinnamon, and serve. 684— PEACH FRITTERS. Peel and cut the peaches in halves (large peaches in quarters), or use the preserved fruit. Dip in batter, and fry like the Apple Fritters No. 682. 685.— PEAR FRITTERS. Prepare the pears the same way as for the com- pote No. 35 (or use the canned fruit), and pro- ceed as for Apple Fritters No. 682. 686.— ORANGE FRITTERS. Peel and divide the oranges in quarters; remove the seeds and the white skin; simmer in a light syrup; drain on sieve. Dip in batter and fry like the other fritters (see No. 682), Use the syrup with the juice of some oranges for the sauce. 687.— PINEAPPLE FRITTERS. Prepare the compote No. 49, or use preserved sliced pineapple Fry like other fritters (see No. 682). 688.— BERRY FRITTERS. Prepare the paste No. 81 rather soft. Roll out and cut out rounds. Wash with egg. Place some sweetened berries, or fruit jam, in the centre; place another round of paste on top, and press the sides close together. After the fritters are all prepared dip in batter No. 108, and fry as usual (see No. 682 ). Serve with a cream sance. 689.— BANANA FRITTERS. Peel and cut the bananas in halves; split each half in two pieces; dip in batter, and fry as usual (see No. 682 ). Glaze with a rum icing, or serve with a clear ram sauce, or cream sauce with sliced almonds. 690.— QUEEN FRITTERS. BEIGNETS SOUFFLES. Prepare the paste No. 104. Drop the batter, with a spoon, into the hot grease in the shape of small eggs; fry to a nice color; let drain, and serve hot with a vanilla cream sauce. 691.— QUEEN FRITTERS WITH ALMONDS. Prepare the same batter. No. 104. Drop the paste in finely-chopped almonds, and fry as directed in No. 690. These fritters may be filled with pastry cream, as in cream pufis, and served without sauce. 692.— CREAM FRITTERS. CHOCOLATE CREAM FRITTERS. ALMOND CREAM FRITTERS. NUT CREAM FRITTERS. Make the pastry cream No. 127. Use four ounces of cornstarch to each quart of milk. Pour while hot into a buttered, flat, square pan, to one and one-half inches of thickness. Let cool, without stirring. When cold and firm, warm the pan a moment and turn the cream onto a board. Cut in two-inch squares or diamonds. Dip each piece in thin batter, and fry to a light color. This cream may be made into a nut or almond cream; or, by adding chocolate to the milk, it can be made into a chocolate cream, making Chocolate, or Almond, or Nut Cream Fritters. Instead of using the batter No. loS, the fritters may be dipped in beaten eggs, and rolled in bread or cracker crumbs before frying. 693.— RING FRITTERS. Take paste No. 105. Put it into pastry bag, and, using a large star tube, dress in large rings on a round greased paper the size of the frying pan. Turn the paper with the rings over in the hot grease, the paper side up. The paper will come off the paste in a short time. Take it out and use again to dress more rings on. Turn the rings over in the grease several times till well done. Serve the rings, hot or cold, with a cream sauce, or with whipped cream. 694.— CABINET FRITTERS. Bake the Cabinet Pudding I^o. 484 in a shallow pan; let cool, tarn from the pan; cut in squares or oblongs, and fry like the Cream Fritters No. 692. Serve with a wine or fruit sauce. The Rice Cakes, Farina and Sago Cakes, given in the Puddings, may be made into fritters in the same manner. 69s,— RICE FRITTERS. Prepare the plain boiled rice No. 546, and let simmer with some cream to a firm consistency. Let cool, at^dform into round balls; flatten a little and make s. dent in the centre; dip in beaten eggs PAUL RICHARDS' BOOK OF BRBADS, CAKES, PASTRIES, ICBS AND SWEETMEATS. 77 and roll in bread crumbs. Fry in hot grease to a Dice color. Fill the dent with fruit jam or jelly, and serve with vanilla cream sauce. 696.— PUFF PASTE FRITTERS. RISSOLES. Prepare as directed in No. 388, except fry in hot grease, instead of baking on a pan. Serve with cream sauce. 697.— VERMICELLI OR NOODLE FRITTERS. Prepare the Vermicelli or Noodle Cake No. 529. Let cool, and fry cut in squares like Rice Fritters No. 695, or Cream Fritters No. 692. 698.— SAVARIN FRITTERS. Bake the savarin in a flat pan, or in the small savarin molds (see No. 408). Cut the cake in squares. (Use the small ones whole.) Dip in maraschino syrup, let soak, dip in beaten eggs and fry to a nice color. Serve with rum or cream sauce. 699.— FRENCH TOAST. Cut stale bread in thick square slices, saturate with a custard made of one quart of milk, two ounces of sugar, four eggs; flavor lemon and mace, or vanilla. Fry in a shallow pan on both sides, dust with sugar and cinnamon, and serve. A nice rich fruit sauce is also well suited for this toast. 700.— CANNELONS. PUFF PASTE FRITTERS. Roll out paste No. 76, 78, or 79, into a thin sheet. Cut in pieces three inches wide and four inches long. Wash the edges, spread some fruit jam in the centre and roll up. Press the sides and ends well together, and set on ice to rest for fifteen minutes. Fry in hot grease, let drain, dust with sugar, and serve with a nice liquor sauce. 701.— GERMAN FRITTERS. ARME RITTER. Bake some small oval or finger-shaped rolls. While hot, as soon as baked, take a grater or rasp, and grate off all the hard crust. Soak the rolls in a custard (as made for No. 699). Fry in hot lard, and serve with wine sauce. 702.— FRIED CRUSTS WITH FRUIT. CROUTES AUX FRUITS. Cut stale bread in round-, oval-, or heart-shaped slices. Fry in hot la/d or butter to a nice color. Serve with a compote of fruit of any kind; or serve with sauce polonaise, or a macedoine that contains plenty of fruit. Another way of making the croutes, is to sand- wich two slices of bread together with fruit jam, or with any of the nut cream fillings (see Nos. Ill to 121). Soak in a custard and fry in lard, like the Cream Fritters No. 692. Serve with fruit or wine sauce. END OF PART FOUR. Part 5. 703.-ICE CREAM MAKING. The best and richest Ice Creams are made from double cream, with the addition of yolks of eggs, sugar and flavorings; while some of the cheapest commercial creams are made from milk only, with- out eggs, and are thickened with gelatin, corn- starch, arrowroot, sago and other preparations. The rich creams are known as NEAPOLITAN or ITALIAN creams, and also as FRENCH creams. The original creams of this class were frozen in the old time hand freezers and worked with the spatula. This process makes a firm and more solid cream, and is in general use in Europe; while over here the patent freezers are used, which produce a more bulky and lighter kind of Ice Cream. The rich creams which contain eggs and cream frozen in patent freezers are also termed NEW YORK creams, and the lighter creams, made from the best cream and without eggs, PHILADEL- PHIA creams. Select a good Ice Cream freezer. There are good ones, and others not worth the material they are made of. BUY THE BEST. A good copper freezing can is a little expensive at first, but is the best, because it can be retinned as often as required; while freezing cans of tinned iron or steel are often an entire loss. When the tin wears off, they get rusty and discolor the creams and ices. The ice tub should be wide enough to have four inches or more of space around the freezing can for the ice and salt. Have two holes made in the tub — a small half -inch hole about one inch below the top of the freezing can, which is left open during the freezing, to prevent the brine from getting into the cream: the other, a larger hole, near the bottom, with a plug in it to let out the brine. Other tools which are required are Ice Shovel and Salt Scoop, also a long wooden Paddle or Spatula, Ice Crusher, Packing Cans and Tubs, and an Ice Cave or Freezing Closet. The Ice Cave is to keep the molded creams from the time they are taken from the forms until they are served. And the cave is also required for freezing Biscuit Glaces, Mousses and other creams which are served in the cases they are frozen in. The Ice Caves are made in sizes to hold from four to forty quarts. They are generally made from galvanized iron, with changeable shelves and racks. The cave is set into a wooden tub, or in a square zinc-lined box, large enough to leave about four inches of space around the cave for the ice and salt; also provided with a plugged-up hole near the bottom to let out the water. To freeze the cream : Set the can in the centre of the tub on the pin on which it revolves; cover and pack with ice and salt, in proportion of one part of salt to from three to four parts of ice. Start the machine, or turn the crank, at a slow even speed, A slow motion freezes the cream more rapidly than a fast motion will. Too much speed is often injurious to the cream, and is liable to churn it into butter, or make it coarse. The time of freezing differs according to the richness of the mixtures and the strength of the brine, but it can be timed by the clock, if uniform mixtures are used. When the cream is frozen, remove the dasher, scrape down and work well with the spatula. One kind of cream can be made into the differ- ent varieties after it is frozen to this point, by adding Crushed Fruits, Nuts, Coloring and Flavor. After this the cream may be transferred in pack- ing cans, or left in the freezing can and packed in ice and salt for one hour or more to ripen. This makes the cream richer and of better flavor. The rich Creams and Ices which contain much sugar are not suited for molding. To obtain a firm cream for this purpose, one pound and twelve ounces of sugar to the gallon of cream is the most suitable amount to be used, especially for large pieces. The WATER ICES cannot be exactly gradu- ated by measuring the water and weighing the sugar for molding, and practical Ice Cream makers use the saccharimeter, or syrup scale, to obtain uniform results. When Ices are made in large quantities, the syrup scale should be used. It is the only means to ascertain if the quality is correct. Fruits require syrups of different richness, according to the sweetness or acidity they contain. The thickness of the syrups change with the temperature, and a standard has been adopted at which the syrups must be weighed; the hot syrup must be cooled down to 80° Fahr., which is best suited for fruit syrups. The Beaum^ syrup scale is graduated from one to fifty-five degrees, and at a temperature of 8o» Fahr. of the syrup, this list is best suited for fruit Ices: PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 79 Lemon 9) Peach fl> Oranee E Apricot E Currant a Strawberries a Pineapple Grape Fruit s Raspberries CQ Plums Cantaloupe Watermelon Cherries 8 Grapes Apples So M To test the syrup, fill a high narrow vessel, or a glass stand of about ten to twelve inches in height, with it, and set in a pail of water of 8o° Fahr. When the syrup is of the same tempera- ture, put in the scale. If the syrup requires more sugar, the scale will sink below the given degree, and more sugar should be added until it comes up. If it contains too much sugar, the scale rises above °^ ice till wanted. water for a moment, and put them back in the ice cave; this process forms a thin transparent crust, which resembles the skin of the fruit, be- sides keeping the frozen cream in better shape. With a variety of small forms for fruits and flowers, and a couple of large forms for freezing baskets, vases and stands from colored water or ices, many nice centre pieces may be produced. The unmolding of the creams should be done in a cold place and as speedily as possible to pre- vent the softening of the creams. The dishes on which the creams are served should also be kept the required degree, and more water is added un- til it comes down to it. For the large fancy pieces, and also for the smaller forms, fill the molds solid with the Creams or Ices to prevent air-holes. Fill each half of the form a little more than full and press both sides well together. The large molds should be sealed It is best to serve molded creams on lace paper doylies, to prevent sliding on the plates. For flavoring, use the fresh fruits as much as possible; and, if not in season, the preserved fruit and fruit juices, vanilla beans, and the rind of oranges and lemons. There are very many good extracts of vaoilla. with butter and tied with a string or wire, to pre- lemons and oranges, but strawberry, raspberry, vent the salt getting into the cream. The small individual forms hardly require these precautions, if they are close fitting. Brick molds should be made to have two covers, that is, top and bottom; and the covers should fit OVER the mold, not pineapple, and many other extracts should be used with caution, as the most of them are made artificial, and after some time turn rancid and become unfit for use. The use of colors is often required to obtain the IN the mold. The form opening on both sides right shade in molding, and it is cheapest and makes it easy to take out the frozen creams. When filling the brick molds, line the bottom with manilla paper, fill the form a little more than full, level it and place another piece of paper on the top; press the cover down well, tie up and pack in ice and salt. The large molds take from two to four hours to freeze; the small individual molds may be frozen in from fifteen to thirty minutes. To unmold the creams: Wipe off the brine, dip the form for a moment in warm water; wipe dry, and slip the cream onto a platter, or on the table. The bricks may be cut in slices as ordered, or all cut in portions, each slice wrapped in wax paper, ready to serve, and kept in the ice cave. best to buy the colors ready made. THE STORING AND KEEPING OF CREAMS AND ICES. Where several kinds of creams and ices are kept on hand, it is profitable to have a storage box built with double sides like an ice box, lined with zinc, and large enough to keep the creams packed in ice and salt. It is best to make a box like this in two or three partitions, each with a separate outlet in the bottom to let out the brine; so they all may be used at one time, or one part of it only, if business is slack and to save ice. Lately storage boxes have come into use in hotels where they have a cold storage system. While many of the colors may be produced by Where the brine system is used in place of ice using the different creams and ices in molding, some of the fancy figures require a little touching up with artificial colors. The colors are diluted with a little syrup. A small brush is used for painting. Some colors are also used in powder and salt, the cover of the storage box should be made in sections, and with a double lid, the outer cover to be fastened with hinges, and the inside cover (which has to be opened only when the cream is to be repacked) to lift out. In the in- form, put in a muslin bag, which is very handy side cover are to be cut circular openings to fit for making red cheeks on fruit and figures, etc. over the packing cans, which also may be covered. To make fruits and flowers look still more This is the best kind of box for storing and keep- ing creams, and saves ice and money. Porcelain lined cans are the best for keeping can be bought all the year around in supply ices and creams. The best tinned cans, if the creams are kept for a longer time, cause an un- pleasant metallic taste, while poorly tinned cans spoil and discolor the creams. natural, fresh leaves and stems are used when in season. The artificial leaves, stems and petals stores. Some Ice Cream makers dip the creams which represent frozen fruits, after painting, in cold So PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Bulk Ice Creams and Ices should be worked over once or twice a day to prevent graining, and repacked as often as required. OTHER POINTS IN ICE CREAM MAKING. All the Ice Creams lose in bulk if they are worked over, or transferred into other cans, after they have been frozen hard and ripened for some time. They become more solid. For this reason it is more profitable to the Ice Cream maker to transfer his creams as much as possible to the cans in which it is sent out in while it is still soft and light; that is, at the time when the dasher has been removed from the freezing can, after it has been worked with the spatula and the flavor added, and let the Cream ripen in the cans. TO SAVE ICE IN HOT WEATHER wrap or cover boxes and tubs with wet bags. In cold weather, if the freezing proceeds too slow, and the ice won't melt, take some old brine and pour it over the ice and salt in the freezing- tub; this will make it freeze faster. To hasten the freezing of molded creams, use very finely crushed ice and mix with a strong brine. Coarse salt and sea salt are best for freezing. The fine salt, if it has to be used, should be well mixed with the ice, otherwise it will form in lumps and prevent freezing. The finer the crushed ice, the faster the freezing. High, narrow freezing cans make creams freeze quicker, because they have more freezing surface than a low, wide can. They freeze faster and save ice. Ice Creams made without being heated require less sugar and freeze faster, than the rich creams made by the hot process. Ice Creams made from double cream and by the cold process require close attention in freezing. These creams should be frozen only till they begin to stand up on the dasher like whipped cream — not more. More freezing would make this cream coarse and run into butter — spoil it. Very rich creams which contain eggs, also re- quire more sugar. Rich Creams and Water Ices freeze slower and require more salt in freezing and packing. Too much sugar prevents freezing, not enough sugar makes them coarse, like snow. Keep all the utensils used perfectly clean, scour- ing and scalding them as often as possible. BRINE FREEZING. The ice machine is coming more and more into use in the modem hotel and restaurant. They are used for refrigerating, cold storage and ice making; and some hotels have applied this system also for freezing and storing Ice Creams and Ices. My experience of brine freezing has been con- fined to two Southern hotels, and I cannot say that the system always worked satisfactory, or as good, or better, than the ice-and-salt-freezing process. We had much trouble to keep the brine at an even low temperature; and a rising temperature would cause the frozen creams to become too soft in the storage box; and sometimes it was very difficult to freeze the creams hard enough to be served. Mechanical refrigerating is practically a new industry, and I think the engineers were not quite familiar with the new machine, as they were both newly installed in the hotels. A part of our trouble may have been due to this fact. Or it may have been because Ice Cream freezing and storing require a lower temperature than the ordinary cold storage and ice making, and the machine did not have the capacity to cool the ice boxes and freeze the creams at the same time. The most trouble we had was caused by the freezing or choking up of the valves or coils. This is due to small particles of moisture which enter with the gas from the compressor, which gradually accumulates at the bottom of the re- frigerating coil, or at the expansion or regulator valve. If the choking occurs on the valve, it can be cleared away quickly by throwing the valve open to its fullest extent. To clear the refrigerating coil is more trouble- some, and requires the shutting down of the ma- chine for some hours. It is also necessary about every three or four weeks to clean the separator, to keep the machine in good working order. Other times, the machine being short of gas, caused a rising temperature of the brine, and made us trouble. BRINE. Sodium chloride (common salt) and calcium chloride is used for brine making. Calcium chloride is a by-product of chemical works, and is obtained in large quantities in the making of salt and ammonia. Both salts are very much alike in character; the common salt is mostly used. One objection to the sodium chloride brine is that it rusts the ice tanks and coils immersed in it, and causes considerable wear. This is avoided by using a calcium chloride brine. A suitable brine for all freezing purposes can be made in proportions of four pounds of salt to one gallon of water. It is best to mix the brine in a separate vessel, and then put it in the freezing tub or storage tank. Calcium chloride is used in the same proportions, and dissolves best in warm water. As brine is absorbing water from the atmo- sphere, it is necessary, in order to keep it at its PAUL RlLIHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 8i proper strength, to add more salt or calcium chloride from time to time. For measuring the density of the brine a salino- meter is used; also the Beaum^ scale. Salino- meters are correct at a temperature of 60' F., and to weigh the brine, it must be either warmed be tilted backward, which feature permits the setting in and lifting of the freezing can without moving the tub. This style of freezer is very much inferior to the others mentioned. The con- struction is faulty; the dasher works badly, leaves a thick crust on sides and bottom; and this makes up or cooled down to this degree before a proper it very hard on the engine, and takes longer to test of its density can be made. The density of the brine should be about 90" by the salinometer, and 23' Beaum^ at 60' F. TEMPERATURE OF BRINE FOR FREEZ- ING. The object of using brine for freezing is to obtain a liquid capable of carrying a lower temperature than 32° F. without freezing. For ice making, the temperature of the brine is lowered to from 8 to 16 degrees F. ; 14 degrees F. being the usual temperature. For the freezing of Ice Creams and Water Ices a temperature of from 5 to 8 degrees F. is generally used, and for storing the frozen creams a temperature from 8 to 12 degrees F. has been giving the best satisfaction. THE FREEZING PROCESS. The freezing process is very simple, and is similiar to the ice and salt process. The ordinary ice cream freezers are used, and only a wider tub is required, into which an expansion coil of two-inch pipe is placed, which circulates the gas to cool the brine. The tub is filled with brine, sufficient to come about two inches below the top of the freezing can. The cold is turned on, and when the brine has attained the proper degree for freezing, the can with the contents to be frozen is set into the brine; the gear is adjusted and set in motion, same as in the ice-and-salt-freezing process. When sufficiently frozen, the creams are transferred to the storage box, as usual. FREEZERS FOR BRINE FREEZING. The best kind of Ice Cream freezers, which are used by all practical Ice Cream makers, are an improved style of the old Seaman pattern. These machines are the easiest running and are giving the best satisfaction. They are made like a drill press. But these machines are not adapted for brine freezing, because they require a movable freezing tub; and in brine freezing the tub is stationary on account of the coil attached to it. There is no doubt that in the future the makers of these machines will alter them, so they are available for brine freezing; but at the present time they have not done so, at least, not to my knowledge. The kind of freezer we were using at these hotels were of the W. M. pattern. The gear can freeze, causing loss of cream and many other in- conveniences. But with all the faults, we had to use this kind, because it permitted the use of a stationary tub. BRINE STORAGE FOR ICE CREAMS. The storage tank can be made of heavy iron plate, which is the most durable; or a box may be constructed of wood and lined with galvanized sheet iron or zinc, with the same insulation as is used for other refrigerators. The expansion coils are placed around the inside of the tank, and a framework constructed and fastened in the tank to support the cans, with clutches to hold them in the brine. The most practical storage cans for this pur- pose are made of heavy cast iron, porcelain-lined. These cans are held down in the brine by their own weight, while the lighter cans are trouble- some to use. Brine freezing is very handy, because it saves labor; no crushing of ice and no packing and re- packing of the storage boxes is required. It also saves salt, because the brine can be used con- tinuously, by occasionally readjusting its density. For re-freezing brick and fancy Ice Creams the brine is not practical, because the brine is apt to enter the creams during freezing; but after they are frozen they may be kept in the brine storage box. 704.— ITALIAN ICE CREAM. NEAPOLITAN ICE CREAM. I gallon double cream, ■2.'% lbs. granulated sugar, 32 yolks of eggs, two fine-cut vanilla beans. To get the best flavor of the vanilla bean, it should be heated to the boiling point in one quart of the cream and let infuse for one hour. Put the sugar in a basin or a sauce pan, add the yolks and beat well together, add the cream gradually, set on the fire and keep stirring till the yolks be- gin to thicken. Take off the fire, add the one quart with the vanilla; strain and cool. Put the mixture in the freezing can and freeze nice and smooth. The most difficult part in compounding these creams, is to heat cream, sugar and yolks to the point at which the yolks begin to thicken. The yolks should lose the raw egg taste, but not boiL A little more heat would cause the eggs to curdle and prevent proper amalgamation of cream and 82 PADL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. eggs. Some makers of Ice Creams set three-parts of the cream on the fire with half of the sugar; beat the yolks light with the other half of the sugar, and thin up with a part of the hot cream; put eggs and cream together, and, as soon as it begins to thicken, check the boiling by adding the one part of cold cream, which had been left out for this purpose. The cream is then strained, cooled and frozen as usual. 705.— FRENCH CREAMS. The French creams are made in the same man- ner as the Italian creams; but the preparations differ considerable in richness. While some of the creams of this class are made of cream only in connection with eggs; others are made of half milk and half cream, and some of milk only, with plenty of eggs, like a frozen custard. 706.— FRENCH CREAM. NO. 1. 1 gallon cream, 2 lbs. sugar, 24 yolks, 2 vanilla beans split and cut in small pieces. Prepare the same as directed in No. 704. 707.— FRENCH CREAM. NO. 2. NEW YORK CREAM. 2 quarts milk, 2 quarts cream, i^ lbs. sugar, 16 whole eggs, flavoring. Make into a custard same as directed in No. 704 Strain, cool, add flavoring and freeze. 708.— FRENCH CREAM. NO. 3. FROZEN CUSTARD. I gallon milk, i ^ lbs. sugar, little salt, flavoring 12 whole eggs and 12 yolks. Prepare as directed in No. 704; or, beat sugar and eggs well together, add the milk, and set the basin with the mixture in another pan with boil- ing water, stirring constantly till the thickening takes place. Strain, cool, flavor and freeze. 709 —PHILADELPHIA ICE CREAM. This name is generally applied to Ice Creams made with pure cream, and without any eggs, although some makers use about five eggs to each gallon of cream, with two pounds of sugar. The cream and sugar is heated near the boiling point, cooled and frozen. The heating of the cream is the best method, for it gives more body to the cream and makes it smoother. If the sugar is dissolved in the cream without heating, the cream bulks more, but loses the fine texture of the heated creams. 710.— COMMERCIAL ICE CREAMS. Where quantity is more required than quality, the creams are made from plain cream, half milk and half cream, and of milk only. Starch, arrow- root and sago flour, in proportion from three to six ounces to each gallon, is boiled into a smooth batter, with a part of the milk and the sugar; strained, cooled and frozen. Gelatin should be soaked and dissolved in warm milk, but not boiled, as this would cause the milk to curdle. About one and one-half to two ounces of gelatin are used for one gallon of cream and milk. Another thickener for Ice Creams is used cold. The preparation is known to the trade as cream- thick, it is something like a dry milk powder. The thickener is mixed with the sugar to be used, the cold milk or cream added gradually. As soon as the sugar is dissolved, the cream is ready to be frozen. 711.— COMMERCIAL ICE CREAM. NO. 1. PHILADELPHIA ICE CREAM. 1 gallon cream, 4 eggs, i^ lbs. sugar, flavoring. Mix all well together cold, flavor vanilla, lemon or orange. Freeze as directed for cold mixtures. 712.— PLAIN ICE CREAM. 2 quarts milk, 2 quarts cream, 1% lbs. sugar, 3 ozs. cornstarch, arrowroot, or sago -flour, 4 whole eggs. Break the eggs in a basin and beat light with a small part of the sugar. Set milk and sugar on the fire. Dissolve the starch, or the other thick, ener, in a little cold milk. When the milk reaches the boiling point, add the starch, stir till it thickens and pour it over the beaten eggs, stirring constantly. Add the cream, strain, cool, flavor to suit, and freeze. This recipe may be made without eggs. To use GELATIN in the above recipe : Leave out the starch and soak one and one-half to two ounces of gelatin in some cold milk for thirty minutes. Heat milk and sugar, and add the gelatin to the warm milk; stir till dissolved; add the cream; strain, cool, flavor, and freeze. 713.— PLAIN ICE CREAM, COLD PROCESS. I gallon plain cream, i^ lbs. sugar, ^ oz. cream-thick. Or, use good fresh milk, i gallon, i}4 lbs. sugar and iJS^ ozs. cream-thick, flavoring. Mix sugar and thickener together dry; pour over the cream or milk, stirring constantly till the sugar is dissolved; flavor, color and freeze as usual- 714.— CATERERS' STANDARD ICE CREAM, BEST QUALITY. I gallon double cream (whipping cream), flavor, 1% lbs. sugar. The cream is made by the cold process, and is used by the best caterers as a standard prepara- tion from which are made many of the fancy PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 83 creams, fruits and nut creams. It is also used for fancy glacis, in which case it is mixed after freezing- with more whipped cream, fruit pulps, and other flavors. It makes a very bulky and light cream, and almost trebles in volume. Add the sugar to the cream, and stir till it is well dissolved. Strain into the freezing-can; put on the cover; put some ice around the can (but no salt), and let the machine run slowly for five 719.— CHOCOLATE ICE CREAM (WITH- OUT CREAM). 3}i lbs. sugar, 3 ozs. gelatin, i lb. chocolate. I gallon water, 24 yolks. Soak the gelatin in one quart of the water. Dissolve the chocolate with half of the sugar, and add the water gradually and make a smooth syrup. Stir the yolks light with the other half of the sugar; add the chocolate syrup, and stir on the fire till or ten minutes to beat up the cream. Then put jj j^ ^^^^ ^^^ j^^.^^^ ^^.^^ ^^^ ^^^^^ ^^ ^^^-^^^ on salt and more ice, the regular freezing mixture, and let the cream freeze from fifteen to twenty minutes, or till it stands up on the dasher. More freezing is apt to spoil this cream — run it into butter. The cream should be light, smooth and soft. A little experience will soon tell how long to freeze this cream. Remove the dasher and work the mixture with the spatula. If there are any flavorings to be added, or fruits and nuts to be worked in, now is the time to do this. Transfer the cream in the packing cans, and let ripen and harden. 715.— CATERERS' STANDARD ICE CREAM NO. 2. DELMONICO ICE CREAM. 1 gallon double cream, 25 yolks, 2 lbs. sugar. This cream is made exactly like the Italian or French creams, and flavored as desired. 716.— VANILLA ICE CREAM. Flavor any of the preparations given with one ounce of vanilla extract to each gallon of cream. If vanilla beans are used, they may be strained from the cream, dried and pounded in a mortar to a powder, and used again in creams or cakes for flavoring. 717.— LEMON ICE CREAM. ORANGE ICE CREAM. Grate the rind of four lemons or three oranges on the sugar to be used, and rub it well with the sugar. ( Be careful to use only the yellow part of the rind: the white part is extremely bitter, and would spoil the flavor.) A part of the juice may be added after the creams are frozen, but it is not customary to do so. If extracts are used, take one-halt ounce of extract for each gallon of cream. 718.— CHOCOLATE ICE CREAM. Add to each gallon of cream eight ounces of cocoa powder or bitter chocolate; dissolve with the sugar and milk, or cream, on the fire, and make the creams by the hot process. Flavor vanilla and freeze as usual. Take off the fire, add the gelatin, stir till dissolved; strain, stir, cool and flavor, and freeze as usual. This Ice may be made without the gelatin, and frozen like a Granito, served with a spoonful of whipped cream in glasses k la Porto Rico. 720.— SIBERIAN ICE CREAM. VIRGIN ICE CREAM. I gallon of cream, 1^ lbs. sugar, i pint white of eggs, flavor. Put the cream on the fire with half of the sugar; beat the whites of eggs light with the other half of the sugar, and mix with the cream. Stir con- stantly till near the boiling point (but do not let boil). Take off the fire and beat cold on ice; flavor and freeze. 721.— COFFEE ICE CREAM. TEA ICE CREAM. 3 quarts cream, i quart milk, 2 lbs. sugar, 16 yolks, 8 ozs. fresh ground coffee. Let the milk come to a boil, add the cofiee and let infuse in a warm place in a close covered vessel for one hour. Prepare the other ingredi- ents into a custard same as for French creams; add the coffee and milk, strain, cool and freeze. The cream may be lightly flavored with vaniUa, and burnt sugar may be added for coloring. TEA ICE CREAM may be made in the same manner, using four ounces of good tea. Let in- fuse in the boiled milk for twenty minutes, and proceed same as for the Coffee Ice Cream. 722.— CARAMEL ICE CREAM. I gallon cream, 2 lbs. sugar, 24 yolks of eggs. Put the sugar with one pint of water on the fire and boil to caramel. Turn out on the marble, let cool and crush very fine. Mix with the yolks and cream, and heat slowly to give time for the sugar to dissolve. Let come near the boiling point; strain, cool and freeze. A little vanilla flavor may be added to the cream. 723.— NOUGAT ICE CREAM. Prepare same as for the Caramel Cream No. 722. When the sugar is turning into caramel mix into it one pound of blanched and sightly browned almonds; turn onto the marble, let cool, crush 84 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. fine, or pound in mortar; finish and fieeze same as for the Caramel Cream. 724.— NUT ICE CREAMS. Nut Creams are made in several ways. Chest- nuts, almonds, filberts, etc., may be used in pulp form and frozen with the creams. For other nuts, as the English walnuts and pecans, it is best to add the chopped nuts after the cream is frozen and flavored. 725.— CHESTNUT ICE CREAM. MARRON GLACE. Use the French preserved marrons; or, take one pound of blanched and peeled chestnuts. Boil or steam till soft, and pound in the mortar to a smooth paste. Let this paste infuse in one gallon of French cream, and cool; or, add the paste to the cream before heating; flavor, when cool, with maraschino, noyeau or vanilla extract, and freeze as usual. 726.— ALMOND ICE CREAM. FILBERT ICE CREAM. Blanch and pound one pound of the nuts, either almond or filbert, into paste, and proceed same as for Chestnut Cream. 727.— PISTACHIO ICE CREAM. Prepare a paste with twelve ounces of blanched pistachio nuts; add the paste to one gallon of Philadelphia Ice Cream No. 709 before freezing. Color the cream a delicate green, flavor Maras- chino or Kirschwasser and freeze as usual. If pistachio nuts cannot be had, use almonds blanched and lightly browned, and flavor with extract of pistachio. A combination of orange flower, rose and bitter almond extracts have almost the same flavor as the genuine pistachio nuts. In making nut creams many makers prefer to roast the nuts slightly before pounding or chop- ping, as this brings out a more delicate flavor. 728.— BISQUE ICE CREAM. GRAPENUT ICE CREAM. SHREDDED WHEAT ICE CREAM. BROWN BREAD ICE CREAM. Add to one gallon of French Vanilla Ice Cream one pound of powdered macaroons, or crushed and sifted wafers and meringues, which should be perfectly dry. The cream may be flavored also with sherry wine or maraschino. The Chocolate, Caramel and Coffee Ice Creams Shredded Wheat Biscuits; or dry some brown bread in the oven, crush fine with some browned almonds and mix with the HOT cream; cool and flavor vanilla or sherry, and freeze as usual. This makes Grapenut, Shredded Wheat or Browa Bread Ice Cream. 729.— TORTONI ICE CREAM. Add to one gallon of Philadelphia or French Ice Cream, after it is frozen, an Italian Meringue made from one-half pint of whites of eggs and one pound of sugar made into syrup. Beat the meringue cold on ice, and add eight ounces of browned and sifted almonds and eight ounces of macaroons; mix well with the creams, let ripen, and serve flavored with sherry or maraschino. This cream may be served also in paper cases like the Glacis. 730. -ICE CREAMS WITH FRUIT. In making Fruit Creams, the cream should be partly frozen before adding the fruit juice or pulp. These creams also require more sugar; other- wise the fruit should be sweetened before adding it to the frozen cream. The amount of sugar depends on the acidity of the fruits used. Pre- served fruits which contain sugar require no addi- tional sweetening. Creams which contain fruit are best kept in porcelain-lined cans or earthen jars. Tinned cans and copper vessels are cr>t to produce poisonous compounds in connection with fruit acids, and become injurious to the consumer. 731.— STRAWBERRY ICE CREAM. I gallon cream; 2^ lbs. sugar, 4 quarts berries. Prepare and freeze the cream with half of the sugar, same as the Philadelphia Ice Cream No. 709. Crush the berries, rub through strainer or sieve, and mix with the rest of the sugar. When the cream is nearly frozen, add the berries, mix in well with the spatula and let ripen for one hour. Another way, is to take from the standard cream No. 714, or any other plain creams which contain the usual amount of sugar, and add sweetened and crushed fruit, acd some coloring, if required. Pack away and let ripen for one hour. Another way, is to mix even parts of frozen Fruit Ice and Ice Cream, add coloring and more flavor and use. Other Ice Creams with fruit may be made in the manner as given above; adding to each gallon of French, plain or Philadelphia Ice Cream two quarts of fresh or preserved sweetened fruit juice may also be made into Bisque Ice Creams; add- or pulp; work well in the frozen cream, and let ing the dried and sifted crumbs. ripen. Another way to make a nice Bisque Ice Cream Banana, pineapple, apples, peaches and apricots IS to add about half a pound of Grapenuts, or may be used, all in the same proportions. PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 85 732.— ICE CREAMS WITH LIQUORS. 736.— PINEAPPLE ICE. All the Ice Creams may be flavored with fancy i galloti water, 4 lbs. sugar, the juice of 8 lemons liquors, and also with sweet wines of a pro- and 4 oranges, 3 pints of canned grated pineapple nounced flavor. The most pleasant way to serve (or two fresh grated pineapples and one more these creams is in combination with Fruit Ices, pound of sugar) . or, if very rich, in liquor as a demi-glace, that is. Make the syrup as usual; add the juice of half frozen, with some fresh crushed and sweet- lemons, oranges and the grated pineapple; strain ened fruit in the bottom of the glass, or with a and freeze. macedoine of fruit to which liquor has been Some makers add the pineapple and freeze with- added, to heighten the flavor. out straining; others prefer to add the sweetened FRUIT WATER ICES ^°^ grated pineapple after the Ice is frozen, work- Fruit Ices should be rich in fruit and sugar. '°g '° '^^ *'^"'' "''^ 'he spatula. For this reason they are served in glasses, because 737. — STRAWBERRY ICE. they cannot be frozen hard like creams. 4 lbs. sugar, i gallon water, the juice of 8 oranges The best flavor of the fruit is obtained if the and 4 quarts of very ripe strawberries. Ices are prepared cold. The heating of the fruit Crush the berries and mix with one pound of makes them lose much of the delicate flavor. the sugar, let stand for one hour or more; make Mix the crushed fruit in proportion to one the water and sugar into syrup; add the juice of quart of simple syrup to one quart of fruit juice the oranges, mix with the crushed berries, strain or pulp; when the fruit syrup is thus prepared, it and freeze. should be tested with the syrup scale to the yjg.-RASPBERRY ICE. proper degree of strength, accordmg to the list ^ , ' , , „ i, . "^."^ . , . , ,T Take four pounds of sugar, one gallon of water, given in the article No. 703. „ .. c ■ , t t \ ■ ^i ° „ , . , , „ I ,1. t -1. 1 _ the mice of six lemons, from four to six quarts of To heighten the flavor of the fruits, lemon or ■• . , „ , . . , , , , ^, .J . ,„ raspberries, and prepare same as for Strawberry orange ]uice may be added, or other acid in solu- , V, tion. The flavor of peaches, apricots, plums and ^ °' '"' cherries is increased by infusing some of the 739.— PEACH ICE. crushed kernels with the syrup. 4 lbs. sugar, i gallon water, the juice of 2 oranges. The more simple way of weighing and measuring about 2 quarts of crushed fruit pulp, the ingredients, as it is generally done, may be Mix the fruit pulp vrith a part of the sugar and improved by weighing the syrup before freezing, rub through a sieve. Make a syrup with the water The standard mixture for the best Ices, is to take and the other part of the sugar; add orange or one pound of sugar and one quart of water and lemon juice, to make it tart, also one drop of bitter make it into syrup, cool and add fruit juices and almond extract, or infuse some of the crushed flavor, and freeze; or, take for each pint of pulp kernels, and freeze as usual. or fruit juice one pint of water and one pound of APRICOT ICE. sugar in form of syrup. PLUM ICE. 734. — LEMON ICE. Use from two to three quarts of fruit pulp for I gallon of water, 4 lbs. of sugar made into syrup, each gallon of water, and four pounds of sugar, the juice of 18 lemons, the grated rind of 8 lemons, and prepare same as for Peach Ice No. 739. Let infuse to draw the flavor, for one hour; AU kinds of plums may be made into Ices in the strain and freeze. same proportions, adding a little coloring and This Ice may be used as a standard to make some bitter almond extract. Fruit Ices of the best quality, using less lemons 74i._CHERRY ICE. and leaving out the grated rind; adding fruit ]uices ^^ ^^^ ^^^^^^ ^ ^^^^^ ^^^^^_ ^ ^^^^^ ^^^^ or pulps with appropriate colors. ^^^^ ^^^ .^.^^ ^^ ^^^^^ cherries some lemon 735. — ORANGE ICE. juice may be added. I gallon water, 4 lbs. sugar, 12 oranges, 6 lemons. ^^jjg flavor of the Cherry Ice may be improved Prepare the same as the Lemon Ice No, 734. .^yjjjj extract of wild cherries or maraschiiio liquor. Use the juice of lemons and oranges, and infuse prepare and freeze same as for the other Fruit Ices, with the grated rind of four oranges. Add a little coloring and freeze as usual. 742.-GRAPE ICE. For small parties, cut baskets out of oranges. Use four quarts of water, four pounds of sugar, remove the pulp and use in the Ice. Fill the from eight to ten pounds of grapes, the juice of frozen Ice in the baskets, and decorate with about six lemons, cherries and angelica leaves. Wash the grapes well and press the juice throng 86 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICBS AND SWEETMEATS. Ae press, or mash and squeeze through a strong cloth. Mix the remaining pulp with the water, strain again, add sugar and lemon juice; freeze as usual. Some claret or white wine may be used as an improvement, using less water. 743.— CURRANT ICE. 4 quarts water, i pint raspberry juice, 4 lbs. sugar, I quart currant juice. Prepare same as for the Cherry Ice No. 741. 744.— GRAPE FRUIT ICE. 3 quarts water, 4 lbs. sugar, 12 grape fruits, 4 oranges Prepare a syrup with the water and sugar, let infuse with the grated peel of six grape fruits for one hour. Add the juice of grape fruits and oranges; strain and freeze. 745.— GRAPE FRUIT WITH MARASCHINO ICE. A favorite way to serve the grape fruit is to cut the fruit in halves; with a sharp knife cut out the centre core; fill the cavity with a rich Maraschino Ice or Kirschwasser Punch, and decorate with candied fruit. Another way is to place a spoonful of Lemon Ice in the centre, and cover with a fruit salad flavored with sherry or rum. Very large oranges or small cantaloupes may be served in the same manner. 745 A.— MARASCHINO ICE. Prepare the Lemon Ice with four pounds of sugar, twelve lemons, and one gallon of water. Before freezing, add four beaten whites of eggs; freeze nice and smooth, and incorporate half a pint of the best maraschino with the spatula; then it is ready to serve. 746.— MELON ICE. CANTALOUP ICE. Both Ices may be made after the same recipe. Scoop the pulp from the melons in spoonfuls, take out the seeds, sweeten with simple syrup and flavor with sherry wine. Mix syrup and pulp well, without crushing. Pack in ice and salt, and freeze without stirring. This will take about three hours or more Serve in glasses. For cantaloups the juice of oranges and brandy may be added in place of the sherry wine, and the Ice may be served in the scooped-out rind of the cantaloups. 747.— FROZEN BANANAS AND ORANGES. Peel the oranges, remove the white skin, pull apart in pieces, take off all the white pith, re- move the seeds (or, better, use seedless oranges ). Peel and cut the bananas in short small strips. Cover the fruit with a. syrup, which may be flavored with rum or maraschino. Let macerate for a couple oT hours. Mix the fruit into a Pine- apple or Lemon Ice; pack in ice and salt for one hour, and serve in glasses, or the natural fruit baskets. 748.— MACEDOINE ICES. TUTTI FRUTTI ICES. These Ices are made of fresh fruits in season; also from combinations of fresh and preserved fruits, and of the candied fruits, the French Fruits Glaces. All fruits which are frozen in the Ices have to be soaked in a strong liquor syrup before using; have to macerate; otherwise, the fruit would freeze too nard, and be unfit for use. Take any combination of fruits in contrasting colors, to make a pleasing ei'^ct, cut in dice and cover with a syrup flavored with suitable liquors, and let stand for some hours before using. The Macedoine Ices are also served as a frozen fruit salad. Fruit Salad Glac^ as it is termed. The macerated fruit is mixed with a Pineapple, Lemon, Orange or Maraschino Ice and served single, or in combination with other Ices or Creams. 749.— FRUIT SALAD GLACfi. Take oranges, bananas, pineapple, peaches, cherries, strawberries or raspberries, also grapes. Peel the oranges, remove the pith and seeds. Cut grapes in halves and take out the seeds. Large strawberries may be quartered, and the other fruit cut in dice. Macerate the fruit for two hours and mix into a frozen Pineapple Ice, and pack in ice and salt to ripen for one hour. CUPS. 750.— TUTTI FRUITTI ICES IN CUPS. The Macedoine Ices are also served as a cup. The fruit is macerated in a liquor syrup, but not frozen with the Ice. The fruit is served in the cup, on or between a layer of fruit Ice or Cream, as it may be. Although these cups contain liquors, they are not served between the courses like a punch; the cups are served as a dessert, and often take the place of the cold pudding or the ice cream. A larger glass, something like a goblet, is better suited for cups than the ordinary punch glass. 751.— AMERICAN CUP. Cover the bottom of the glass with a layer of Orange Ice, or Pineapple Ice, and half fill with a macedoine of fruit flavored with some good rum or arrac; cover with another thin layer of the same ice, and finish the top with sweetened whip- PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 8> J>ed cream, slightly flavored vanilla. Insert a tiny ice and salt and frozen to a mush without turning; American flag in the centre and serve. using the spatula to loosen it from the sides. The LIPTON niP Granite is served in glasses like the Sherbets. CUP LIPTON. 757.— LEMON SHERBET. Cover the bottom with a layer of Lemon Ice; 4 lbs. sugar, 5 quarts of water, 12 lemons. fiU half with a macedoine of fresh fruit, if it can ^ake sugar and water into a syrup, let infuse be had; flavor with kirschwasser. Put on top of ^^^ j^e grated rind of six lemons, add the juice the fruit a layer of Pistachio Ice Cream of a „£ ^ji ^nd strain. Add from four to five beaten delicate green color. Cut out four heart-shaped whites of eggs: or, add one-half ounce of soaked leaves from angelica, also a stem; arrange leaves gelatin in place of the whites, to the syrup while jmd stem to represent a shamrock on top of the warm. Freeze as usual cream, and serve. 758.— ORANGE SHERBET. 4 lbs. sugar, 5 quarts water, 6 to 8 lemons, 12 oranges, 5 whites of eggs. 753.— ST. JACQUES CUP. Cover bottom of the glass with Maraschino Ice; half fiU with the fruit salad mixture flavored with cognac; finish with another layer of ice; decorate . Prepare same as for the Lemon Sherbet No. 757; with French fruit and serve. let infuse with the grated rind of three oranges; add the whites of eggs, and freeze as usual. 754.— WASHINGTON CUP. Many of the other fruit sherbets may be pre- Cover bottom with Orange Ice; fill the centre pared like the ices, using one more quart of with a macedoine of bananas, oranges, pineapple water and four beaten whites of eggs for each and cherries. Flavor with brandy. Finish the gallon before freezing, top with Vanilla Ice Cream. Decorate with a bunch of cherries. Use either the fresh fruit, or 759-— APPLE SHERBET, candied cherries with stems and leaves of angelica. ' gallon water, 2}i lbs. sugar, 8 lemons, I doz. large tart cooking apples. 755.— LOUISIANA CUP. pggi_ ^^^^ ^^ ^.^ ^^^^ ^^^^^^ ^^ ^j^^^^^ ^^^p .^ Prepare a macedoine of French fruits, add cold water to keep them white. Set the gallon of some blanched and browned almonds chopped „ater to boil. When boiling, drop in the apples fine, and some walnuts cut in small pieces. Let and add one stick of cinnamon. As soon as the macerate well in a syrup flavored strongly with apples are soft, take off the fire; add the sugar, cognac. Serve between two layers of Pineapple the grated rind of half a lemon, and the juice of Ice, and decorate with a star of cherries and the eight lemons. Cool, strain, add four beaten angelica. whites of eggs and freeze. A variety of cups may be made by using fresh fruit ices in combination with frozen creams or 7^°- PEAR SHERBET. whipped cream, with or without liquors. These Prepare same as the Apple Sherbet No. 759. creams and ices can be made richer and of a more Flavor with a few whole cloves in place of cin- delicate flavor, if served in glasses than if they namon. are frozen hard, like the molded creams. The soft canned Bartlett pears make a very nice sherbet. 756.— SHERBETS. GRANITOS. 761.— MINT SHERBET. Fruit Ices made light by the addition of whites Prepare the Lemon Sherbet No. 757. Add to of eggs or gelatin are called SHERBETS. *e hot syrup a handful of crushed mint leaves. The Sherbets should be of a lighter texture ^s' '"^"^ "s"- ^ool and color a delicate green; than the ices, and it is preferable to use a lighter ^^^ ^'^ serve with a spray of mint in each glass, syrup; that is, more water or less sugar. 762.— LEMON AND GINGER SHERBET. About two ounces less of sugar for each quart pj^^^^ j^^ j^^^^ j^ ^;j^ ^^^^^^^ ^^ ^^^^^, of water, and one white of egg beaten Ught, ^^^^^ ^ ^„^j^ ^^ ^^^ ^^j^ ^j^j^ ^^^^^ ^^ makes a perfect Sherbet from aU the Frmt Ices ^.^^j^ ^^^^^ ^ ^^ g,^ given in former chapter. GRANITOS are Sherbets frozen without much 763.— TEA AND LEMON SHERBET, stirring. This process makes them more granular Prepare the Lemon Ice No. 734 and add four and icy. They are better if made without the ounces of good tea infused in one quart of boiling use of syrup. The sugar is dissolved in the cold water. Strain, cool, add tour beaten egg whites water and mixed with fruit and juices, packed in and freeze as usual 88 PAUL RICHARDS'^ BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 764. — ROSE SHERBET. opinions of the best caterers differ on this subject. Prepare the Maraschino Ice No. 745, or the The word frappe means cold, and if a drinK is Apple Sherbet No. 759; color pink and flavor served iced, this is termed " en frapp^. " Gener- with extract of rose, or rose cordial, and freeze ally the Frappes are served at dances, receptions, as usual. ^'c., and should be in such a liquid condition so 765.-ORIENTAL SHERBET. '''5: ^^° ^^ "'PP^"^- , -u.uu _ ,.,,„, T a -.^ The Frappes are not made as rich as the sher- Prepare a light Raspberry Ice, flavor with , .'^, ,., , . , , .,, J , . , / J . . . bets or ices, but more like a plain lemonade, vanilla, and also with a few drops of rose extract. Freeze as usual. Before serving, mix with a macedoine of fruit, consisting of sultanas, cur- *bout half as sweet as the water ices. Many Frappes are liked best with a slice of orange or ... , J • ,1 pineapple floating in it, or a few ripe strawberries, rants, candied orange peel and pineapple cut very >, , , , _ , . , , , ,,. ,. _ .Of course caterers make the Frappes as rich as fine and soaked in maraschino syrup. Or, put the sherbet in the glasses and sprinkle the fruit on top before serving. their patrons desire to have them. A standard rule for the plain Frappes is about two pounds of sugar to one gallon of water, and 766. — VANILLA SHERBET. sufficient fruit juice and flavor to make a good Use either the Lemon Sherbet without the lemonade. grated rind of the lemons, or use the Apple Sher- CHOCOLATE, COFFEE AND TEA SHER- bet No. 759. Color pink and flavor vanilla. BET are also served as a Frapp^; also combi- 767.— ORANGE FLOWER SHERBET. nation Frappes which have three or four kinds of Take the Orange Ice or Sherbet without in- ^™'' floating in the Frappe. fusing any of the grated rind. Freeze smooth. "^^^y ^"^^ ^^^^ prepared cold, like the Granitos. and flavor after it is frozen with the extract of ^^^"^ "^« mixture is ready, put it in a packing orange flower '^^^ '"* ^''^ ^""^ ^^^^'' ^"' ^^^ Y^''^ kittle salt, so the ice freezes only lightly. It should have only a few 768.— CHOCOLATE SHERBET. ^^^ j^e crystals floating in it when ready to serve. 4 lbs. sugar, 1/2 lbs. chocolate or cocoa powder, Qn short notice, mix even parts of fruit ice and 5 quarts water, i oz. gelatin or 6 whites of eggs, ^^ter, add a little more lemon juice or acid, and vanilla flavor. serve. Soak the gelatin in cold water. Make the Qn some occasions Frappes are also served as chocolate and sugar into a syrup with the water; ^ cup, in which case they contain wine or add the gelatin while the syrup is hot, stir tiU dis- liquors, or both, in combination with fruit juices. solved; cool and freeze as usual. They are in fact cold punches, but are served in ygg_ CHOCOLATE SHERBET. disguise where something with a stick in it is re- GRANITO A LA PORTO RICO. quired. Very little sugar is used in these cups. Prepare the Chocolate Sherbet without the '^^^ mixtures are not frozen, they are made in eggs or gelatin. Freeze without much stirring to '^"^f^ ^""^'^ °'^. P't^hers, and cooled with a piece a coarse mush. Fill the glasses half with the °* ''^^ floating in it. granito, and place on top a spoonful of sweetened 77i- — LEMON FRAPPE. .whipped cream. i gallon water, 2 lbs. sugar, 12 to 16 lemons. Other varieties of Chocolate Sherbets are made Prepare and freeze as directed above. by adding chopped nutmeats or crushed maca- «y2 ORANGE FRAPP6 roons. Some chocolate ices are served with a i gallon water, 2 lbs. sugar, 12 oranges, 6 lemons, spoonful of Vanilla Ice Cream on top. Prepare as directed. Peel and cut six of the The confectioners' supply stores sell a variety oranges in thin slices, remove the seeds and serve of forms in which cups and saucers, glasses and one piece floating in each glass bow.s may be frozen from clear or colored water. 773.-PINEAPPLE FRAPPfi. These cups and glasses may be prepared before- , „ , , ,, ^ , . 1. J /, .•.!.• Tu 1^ igal. water, 2 lbs. sugar, apt. cans grated pineapple hand and kept m the ice cave. They melt very ,, vj. , Z , , , '^, , , . I pt. can sliced pineapple, 6 lemons. slow and last longer than the ices. t-,_ ^i, 1 ' j • ". , ? , . ... , Prepare the lemonade with lemon luice, water A still more elaborate way of serving is to set „„, » ■ j -.u ,■ , , , and sugar; strain and serve with one slice of be fro. — ■-' — serving. ', , , ana sugar; strain and serve with one slice of pine- the frozen cups into a nest of spun sugar before ^^^^^ j^ ^^^^ ^j^^^^ 770.— FRAPPfeS. 774.— STRAWBERRY FRAPPfi. The Frappes are similar to the Granitos. There RASPBERRY FRAPPfi. is no standard how much they should be frozen, 3 quarts water, i quart fruit juice, 2 lbs. sugar. and Granitos are often served as Frappes. The Make tart with lemon or orange juice, or use PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 89 some citric acid in solution. Serve with a few for an hour; cool, add wine, rum and orange Jtiice. whole berries floating in the cups; or add some Ice in a bowl and serve. sliced oranges. Other fruit Frappfe may be made yg^ CATAWBA CUP. in the same proportions. 3 quarts catawba, i quart water, }i pint arrac, 775. — COFFEE FRAPPfi. No. i. 1 fresh pineapple, or 2 cans sliced pineapple, 4 quarts of strong black coffee, 2 lbs. of sugar, the juice of 4 lemons and 4 oranges, i lb. sugar. 6 lemons. Dissolve the sugar cold with the wine and water; Prepare Tke the other Frapp^s, and flavor pare and core the pineapple and cut in thin slices; lightly vanilla; or with rum, cognac or kirsch- add this to the liquids, also the juice of oranges wasser. and lemons and the arrac. Ice like a frapp^, and 775 A.-COFFEE FRAPPfe. No. 2. ^"^^ ^'''^ ^l''=«^ °^ pineapple. Take five pints of strong coffee, three pints of cream, and two pounds of sugar. 783-— FROZEN PUNCHES. Freeze like other Frapp^s and serve. These punches are made and frozen like the , „_,„ f'T ip* water ices, and should have a rich flavor of fruit Serve swlLened and iced black coffee with -. and liquors and plenty of sweetness. Being made spoonful of Coffee or Vanilla Ice Cream in a large °* "'^VT ^"^ the addition of liquors, they •^ cannot be frozen very hard. They are f erved in ^ ^^" 777._CHOCOLATE FRAPPfe. ^""^ S°^'^'=' '" ^^^ ^'^^^^^^ '^"P"' ^"° '"^ "P^"" ,, _ ally prepared forms and frozen cups; also in 3 quarts water, 1 quart cieam, 2 lbs. sugar, ',,.,, ^ „ , , u 1 1 -11 natural fruit baskets. I lb. powdered cocoa or chocolate, vaniUa. . ■ , ^ • . , , , „ . . A rich Lemon Ice with only a weak flavor of Make the cocoa with the sugar and water into , ,.•..•* 1 x •.. • • , .„ J c lemons, or a combination of several fruit ices is syrup; cool, add cream and vanilla flavor; freeze „ „j . „ . ^u x j x- x ^.i. ' f^' ' used by many caterers as the foundation for the as usual. different frozen punches. An Italian or other 778.— CLARET FRAPPE. . • jj j , ^, ,- . x '' mermgueis added, also the liquors, before serving. , „ In other places, a light sherbet is used for 3 quarts of claret, i quart of water. z}i lbs. sugar, ^^^^^^^^ ^^.^^ ^ ^^ additional meringue. 6 oranges cut in shces,^a^few sticks of cinnamon, ^^^^^ ^^^ j.^^^^^ ^^^^_ Make sugar and wate^hiTo a hot syrup and let " '^"^^ ^"^^ "^^^^ ^^^ '° ^^'^'^ g^"°° °^ '" ^^^^ infuse with the cinnamon for one hour. Let cool '' '^ ^'•°^^° ^° 1'^'^° Meringue (see No. 95), or and mix with the lemon juice and wine. Strain ^"""^^ '=°1^ meringue made from six to eight into punch bowl, which should have a large piece "^''^^ °^ ^^S^ ^'l °°« P°"°<^ °^ powdered sugar; of ice in i: to cool the contents, and serve with a °' ^^^ ^^^"^ ^'°°"°' °^ ^"g" '° ^^"^P *°™- . ^^^ ,. c • u 1 liquors should be added gradually, otherwise it slice of orange in each glass. ■* *!,•.,»» -a, rr* • would cause the ice to melt too rapidly. [It is 779.— WHITE WINE FRAPPE. ^ftg^ required to freeze the Punch for a short 2 quarts wine, 2 quarts water, i^ lbs. sugar, time after the liquors are added, this causes much the juice of 6 lemons, and 4 oranges cut in slices, j^gg „£ flavor, and should be prevented as much Mix wine and water and lemon juice cold with as possible.] the sugar; ice in a bowl, same as in No. 778, and 784.— ROMAN PUNCH, serve with a slice of orange. ^^^ Roman Punch is without doubt the first 780. — CLARET CUP. and original frozen punch made. Introduced 4 quarts claret, 1 quart mineral water, i lb. sugar, from Rome to other parts of Europe, it has been }i pint brandy, V P'"^* curacoa, the juice of 4 for a century the only frozen punch known, from lemons, the rind of one large cucumber, which in later years the other frozen punches 4 oranges cut in slices. have originated. The name has been very much Mix the ingredients and let infuse for half an abused, and a tasteless sherbet, flavored with a hour before serving. Cool in a bowl same as in cheap rum or brandy is placed on bills-of-fare as No. 778, and serve with a slice of orange. the genuine article. 781.— BURGUNDY AND PORT WINE CUP. ROMAN PUNCH. No. i. I quart burgundy, i quart port, i quart water, Prepare a Lemon or Pineapple Ice, add for each I lb. sugar, i pint rum, i doz. whole cloves, gallon of Ice one quart of dry white wine and one 8 oranges. pint of the best Jamaica rum. Work the Ice and Make a syrup with the sugar and water; let in- liquor smooth, and add a meringue of eight whites fuse with the cloves and the peel of two oranges of eggs and one pound of sugar — the Italian 90 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Meringue. The Punch should be floating, and rich and creamy like double cream. Serve in high glasses. ROMAN PUNCH. No. 2. RUM PUNCH. . Take even parts of Lemon and Orange Ice; add one pint of rum and the meringue. Serve. 785.— AMERICAN PUNCH. Prepare one gallon of Orange Ice, add to it one quart of strawberry juice, freeze and add the meringue. Before serving, add one-half pint of kirschwasser and one pint of good rum. Serve in orange or meringue baskets, or in boats made from nougat, with an American flag in the centre. . 786.— CHAMPAGNE PUNCH. Take one gallon of Pineapple Ice, add one-half pint of kirschwasser and one quart of champagne or dry catawba wine. Incorporate the meringue, work smooth, same as for Roman Punch, and serve in champagne glasses. 787.— IMPERIAL PUNCH. Take three quarts of Pineapple Ice, one quart of Orange Ice, add one-half pint of strong black tea, one-half pint of maraschino, and one pint of Jamaica rum; work in the meringue, and serve. 788.— CALIFORNIA PUNCH. FROZEN MINT JULEP. Prepare the Ice with three quarts of water, one quart of white wine, ten lemons and eight oranges, and one grated pineapple. Let the syrup infuse with the grated rind of .two oranges, and use the juice of all the fruit. Freeze and add the meringue, also a handful of finely-shredded mint leaves and one pint of brandy. This may be served also as a Frozen Mint Julep, with a spray of mint in each glass. 789.— RENAISSANCE PUNCH. PUNCH A LA RENAISSANCE. Prepare one gallon of Lemon Ice, add one pint of strong tea, one pint of rum, and some vanilla flavor; add some caramel coloring and the mer- ingue. Serve. 790.— REGENT'S PUNCH. PUNCH A LA REGENCE. Prepare same as No. 789, with one-half pint of tea, one pint of rum, one pint of white wine, and flavor with orange-flower water, and serve. Other recipes call for a strong infusion of cin- namon, with the same liquors. 791.— ROYAL PUNCH. PUNCH A LA ROYALE. Prepare one gallon of Pineapple Ice, add the grated rind of one orange and the juice of six. freeze as usual; add the meringue and one pint of maraschino, also one pint of arrac. Serve. 792.— PUNCH CARDINAL. Prepare the Orange Ice, and flavor with bitter orange extract; add one quart of dry white or red wine; freeze as usual. If white wine is used color the mixture strawberry red ; add one pint of brandy and the meringue, and serve. 793.— PUNCH BISHOP. CARDINAL PUNCH. This Punch is often served as Cardinal Punch. Prepare a well-flavored Orange Ice. Let in- fuse with the syrup one dozen of whole cloves; add one quart of claret, and freeze. Before serving, add the meringue and one pint of good rum. 794.— RUSSIAN PUNCH. PUNCH A LA RUSSE. Prepare one gallon of Lemon and Tea Ice No. 763. Use green tea for infusion. Flavor with one-quarter pint of curaago and one pint of brandy. Serve without the meringue. 795.- MARGUERITE PUNCH. PUNCH A LA MARGUERITE. Prepare a Green Gage Plum Sherbet. When making the syrup, let the plum juice come to a boil with the sugar ; this makes the ice freeze up light and creamy. Generally no egg-whites are required, but, if not light enough, add the mer- ingue; also one pint of maraschino, and serve. 796.— PRINCE OF WALES PUNCH. Prepare three quarts of a rich red Raspberry Ice, add two quarts of sauterne or other good white wine, work to a smooth ice; then add the meringue and one pint of brandy. Serve in high glasses. 797.— ORLEANS PUNCH. PUNCH A L'ORLEANS. Prepare one gallon of Orange Ice, and add one quart of strawberry juice and one pint of sherry wine; freeze smooth, and add the meringue and one pint of Jamaica rum. 798.— VIENNA PUNCH. PUNCH A LA VIENNAISE. Prepare the Apple Sherbet No. 759; flavor vanilla and color pink; add one pint of cognac, and serve. 799.— SAXONIA PUNCH. Prepare a light Raspberry Sherbet; flavor with one-half pint of maraschino, and serve. 800.— PORTO RICO PUNCH. Prepare the Chocolate Sherbet No. 768 ; flavor with one pint of good rum, and serve with a spoonful of whipped cream. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 91 801. — BONANZA PUNCH. flavor vanilla and rose; add one pint of brandy Take four quarts of water, four pounds of sngar, and the meringue. two cans of grated pineapple, six lemons and 812. NOYEAU PUNCH eight oranges. ^jj ^^ ^^^ g^j^^^ ^j Lemon Ice, one pint of Infuse the rind of an orange and two lemons in ki,3ch.wasser. a few drops of bitter almond, and the syrup: add all the fruit juice, pineapple and ^^^^ orange flower water. Add the meringue and one quart of sherry or port wine. Freeze as g-^yg usual. When frozen, incorporate one pint of „ .„„ „ . . „ „ , . ... ^ jj- ■ J 813.— APRICOTINE PUNCH. Holland gin, without adding any meringue, and ^ ggjyg Prepare the Apricot Ice with two quarts of go2. FAVORITE PUNCH. water, two quarts of Apricot juice, and four Infuse with one gallon of Strawberry Ice the P°"°'^= °^ =™g"- ^^^^^^- ^"'^ ^^ ^^^ meringue grated rind of two oranges; add the juice of six ^^ °°^ P"' °* ^""^^r ""^ "rschwasser. oranges; freeze; add meringue and one pint 814. — CREME DE MENTHE PUNCH, of Jamaica rum, and serve. Prepare the Sherbet No. 761; or one gallon ot 803. ^VICTORIA PUNCH. Lemon Ice. Color a light green. When frozen, Prepare one gallon of Orange Ice, and freeze ^dd the meringue and one pint of creme de with one pint of white wine. Before serving, add menthe liquor; or flavor with extract of mint and the meringue, one-half pint of kirschwasser, and °^^ P^"t °^ brandy. one pint of arrac. 815.— CHARTREUSE PUNCH. 804.-MIKADO PUNCH. CURAgOA PUNCH. Take one gallon of Cherry Ice; incorporate one BENEDICTINE PUNCH, pint of arrac, one-quarter pint of maraschino To one gallon of Lemon Ice add one pint of aad the meringue, and serve. sherry wine, one-half pint of chartreuse liquor, «..,,^»T.„.T ir^TT'.T^TT and the meringue. 80s.— ORIENTAL PUNCH. -c i. -1 .r, t j- 1 u j ■' XT c fl • Punches With Other fancy cordials, can be made Prepare e e • 7 5. after the same recipe, adding Curafoa, Benedict- and add one pint of brandy and the meringue. Iu6| ctCif ctCa 806.-KNICKERBOCKER PUNCH. 816.-SARATOGA PUNCH. Add to one gallon of Lemon Ice, one pint of gin. ^^^^ ^^^ ^^ ^^^^^ ^^^ ^^^^ ^^^^^ ^^ one-half pint of maraschino and the meringue. ° j 1 ^ ■ i •.,_ ,l *^ sugar; make a syrup, and let infuse with the 807. — KIRSCHWASSER PUNCH. grated rind of one orange. Add one pint of PUNCH AU KIRSCH. strawberry juice; also the juice of ten oranges Prepare one gallon of Lemon Ice, and freeze ^nd four lemons, and one pint of white wine. as usual; add one pint of kirschwasser and the Freeze. Add one-half pint of kirschwasser and meringue. the meringue. 808.— PERFECT LOVE PUNCH. 817.— CLARET PUNCH. PUNCH PARFAIT D'AMOUR. ^ q^^jg ^j^et, i quart water, 3 lbs. sugar. Take two quarts of Lemon Ice, one quart of g jemons, 6 oranges, 2 sticks of cinnamon. Raspberry Ice, and one quart of Orange Ice; j pint brandy. flavor vanilla. Before serving, add one pint of -..u n. . j t ^ navor v^uiiia. ^^v-i &• r Make a syrup with the water and sngar. Let kirschwasser and the meringue. .^^^^ ^^^ cinnamon and the grated rind of one Another way is to make Punch No. 807; flavor ^^^^^ .^ ^^^ ^^^ ^^^p ^^^ ^^^ ^^^^_ ^.^ ^^^^^^^ with vanilla, orange or strawberry extract, and ^^.^p ^^.^ the juice of lemons and oranges; freeze color pink. ^^ usual; incorporate the brandy, and serve with 809. — ANISETTE PUNCH. ^^ without the meringue. Add to one gallon of Lemon Ice, one-half pint of anisette liquor, one-half pint of brandy and 818.— FROZEN WINES. the meringue, and serve. j^^gt ^jj jjjg g^get wines may be frozen in the gio. CREME DE NYMPHE PUNCH. same manner as the Claret Punch, with or with- Prepare a very lightly-flavored Lemon Ice, add out other liquors. Sugar should be used sparingly, one pint of maraschino and the meringue, and and a better flavor is obtained if the meringue is flavor with extracts of rose, cinnamon and mace, omitted. gj J CREME YVETTE PUNCH. Take three quarts of wine, three pints of water. Prepare one gallon of Lemon Ice, color pink, about one and one-half pounds of sugar. Dis- 92 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ingue with one pint of egg-whites and one pound of sugar; add this to the frozen mixture, also one pint of brandy and one-half pint of kirschwasser. In place of the meringue, one quart of sweet- ened whipped cream may be added with the liquors. 825.— GLACfiS. MOUSSES GLACfiES. The frozen Mousses are simply whipped cream, sweetened and flavored with fruits, extracts, etc. To make these Glaces perfect, good double cream is required, which should be two days old. The cream is beaten cold to a firm froth and set on ice to drain in a sieve. After the cream is drained, it is sweetened with powdered sugar or syrup, fruit pulps, chopped nuts or macaroons, etc. ; filled into melon or brick molds; packed in ice and salt, and frozen. The small individual Glacis, also the Biscuit Glacis, are filled into paper cases and frozen in the ice cave. Another way to make the Glacis, is to prepare the mixture same as for Charlotte Russe, with a small quantity of gelatin (see No. 607). The mixing of the whipped cream with the other in- gredients should be done without too much stir- ring, in order to keep the creams as light as pos- sible. 826.— VANILLA GLACfi. Beat one quart of double cream to a firm froth, drain on ice in sieve for thirty minutes, sweeten with eight ounces of powdered sugar; flavor with vanilla extract. Fill the mixture into molds or cases and freeze as directed. 827.— FRUIT GLACfe. MOUSSE GLACfi AUX FRUITS. I quart of double cream beaten and drained, }i, pint of fruit juice or pulp, 10 to 12 ounces of powdered sugar. I Mix fruit pulp with the sugar, and make a syrup; add to the whipped cream and mix care- fully. Fill into forms and freeze. A favorite way of serving the fruits Glacis is to twenty-four yolks, one pound of sugar, one quart take melon or bomb forms, line the sides with ice of sherry, one pint of rum, three pints of whipped creams or water ices in contrasting colors, and fill cream. Beat yolks and sugar together; add the the centre with the mousse preparation, wine and set on a slow fire, or in boiling water. More fruit and sugar can be used, but it makes Stir constantly till the mixture begins to thicken, a less lighter mixture, and an addition of gelatin Take off the fire and beat cold on ice. Place in is required to keep the mousse from getting too the freezer and freeze smooth, then add the rum, heavy. solve the sugar in the wine and water, cold; freeze smooth and serve. Spices, or less wine may be used; also a combi- nation of wines and f rui t j uices. Liquors should be added only after freezing — shortly before serving. 819.— SIBERIAN PUNCH. ALASKA PUNCH. Prepare one gallon of the virgin cream No. 720; freeze as usual; add one pint of rum and one pint of brandy; work smooth and serve. 820.— LALLA ROOKH PUNCH. To one gallon of New York or French Ice Cream add one pint of rum and the meringue. Serve in glasses, like other punches. 821.— NEWPORT PUNCH. Freeze one gallon of Cherry Ice Cream; add one pint of sherry, one-half pint of kirschwasser, and Italian Meringue, made from eight egg-whites and one pint o( simple syrup. Serve same as Roman Punch 822.— MILK PUNgH. I gallon milk, i lb. sugar, i quart double cream }i pint brandy, ^ pint rum. Freeze milk and sugar to a soft mush like a granito; add the liquors, a;nd, last, the double cream, beaten to a firm froth. Serve with some grated nutmeg on top of each glass. 823.— FROZEN EGG NOGG. Take one gallon of cream, ten yolks, one and one-half pounds of sugar. Prepare and freeze same as for French Ice Cream. Take twelve whole eggs and one pound of sugar, beat together, first warm and then cold, like for sponge cake. When the cream is about half frozen, add this mixture and finish freezing. Incorporate one pint of brandy and one pint of rum, and serve with some grated nutmeg on top of e^ch glass. If a richer mixture is required, take only two quarts of cream and all the other ingredients. Another way of making this punch, is to take and last, the whipped cream. Draw the cream in lightly without much stirring. Serve at once, with a little grated nutmeg on top of each glass. 824.— COFFEE PUNgH. Prepare the Coftee Frapp^ No. 775; add one q[uart of cream and freeze smooth. Make a mer- 828.— CHOCOLATE GLACfe. MOUSSE GLACfe AU CHOCOLAT I quart double cream, i lb. sugar, 3 ozs. cocoa, 4 whites of eggs, vanilla flavor. Make a syrup with the sugar, cocoa, and one- half pint of water like for Italian Meringue; add PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 93 the syrup to the beaten whites and beat cold, 834.— PISTACHIO GLAC6. flavor vanilla and mix with the whipped Iream; Prepare the Maraschino Glac4 No. 831, color a fill into molds and freeze. delicate green, and add four ounces of blanched The chocolate syrup may also be added with- and shredded pistachio nuts. Fill into brick out the beaten whites, and chopped walnuts or forms between two thin layers of Orange Ice; browned almonds added. freeze and serve. 829.— COFFEE GLACfi. 835.— NEAPOLITAN GLACfi. MOUSSE GLACE AU CAFfi. MOUSSE A LA NAPOLITAINE. Make a syrup with half a cup of strong coffee Take a two-quart brick mold and fill in threa and ten ounces of sugar; add to this four beaten even layers: bottom. Vanilla Glacd; centre, Straw, whites of eggs; cool and mix with one quart of berry or Raspberry Glac^; top layer, Pistachio double cream, whipped and drained; fill into Qlac^. Seal the mold with some butter, and pack molds and freeze. in j^e and salt for three hours. Serve cut in A less troublesome way, is to sweeten the slices drained whipped cream with ten ounces of Q,g MARRON GLACfi powdered sugar, and flavor with coffee extract. p^^p^^^ the VaniUa Glac4 No. 826. ' Take two 830.— COFFEE EXTRACT FOR CREAMS ounces of preserved chestnuts and two ounces of AND GLACfeS. browned and crushed almonds; cut the chestnuts Take one pound of fresh roasted and finely- in small pieces and mix with the almonds and ground coffee; put into a granite pot with one some sherry wine into the whipped cream. quart of boiling water. Cover closely and let in- g,_ GLACfi MARTIN fuse and simmer down to one pint. Strain and a jj 1 iu tut .-.1 ^ c 1 i. j „ , , , , ,,, ,r . „ "^^"- t° t°s Marron Glace some finely-chopped press well through a cloth; add half a pint of_ .. ,- .1.-. r ^ ^ , , ... maraschino cherries, the juice of two oranges proof alcohol, and preserve m a bottle. ^^^ ^^^ ^^^^^^ ^^^ ^^ ^^^. ^^^^^ ^^^ ^ Another way, is to macerate one pound of fresh- j r ground coffee in one quart of proof alcohol for two weeks, filter and put away for use. Chicory 838.— COLUMBIA GLACE, or burnt sugar may be added for color. Prepare the Pistachio Mousse and a plain . VaniUa Mousse. Add to the Vanilla Mousse a 831.— MARASCHINO GLACfi. «„ , , , . r t -^ ^ , 7 1 •' finely-cut macedome of fruit. Take a two-quart' Prepare same as for the Vanilla Glac^; sweeten ^rick or melon form. Line the melon form with with four ounces of powdered sugar and one- the pistachio, and fiU the centre with the fruit quarter pint of Maraschino Liquor. mousse. The brick form may be filled bottom For other Cordials, as Curapao, Anisette, etc.. and top pistachio, and the centre with fruit, use the same preparation. Freeze for three hours, and serve in slices. Other liquors, as rum or kirschwasser, or wines other individual Glac& may be made in com- which contain no sugar, add ten to twelve ounces bjnation of different flavors and colors, decorated of powdered sugar to each quart of cream. ^^^^ whipped creams, wafers, small fancy merin-' 832. — MACAROON GLACfi. gues, etc., and served in fancy paper cases. Prepare the Vanilla Glac^ No. 826. Dry and 839.— BISCUIT GLACfi. crush four ounces of macaroons, sprinkle with BISCUIT GLACfi A LA VANILLE. kirschwasser and mix into the whipped cream Biscuit Glacfe are similar to the Mousse Glac^ with the sugar. Freeze in brick forms and cut in ^^^ ^^^ ^^ ^^^^ .^ ^^^ ^^^ varieties; but they slices; or freeze in individual cases. Before ^^^ ^^^ j^^^^^ -^ ^^^ ^^^^ y^^ ^1^^ ^^^^^^ serving, decorate with whipped cream and fruit, ^he Biscuit Glacis are always served in the cases 833.— MANHATTAN GLACfe with PEACHES, in which they are frozen. Take brandy peaches or fresh fruit. Macerate Mix eight yolks of eggs with ten ounces of the sliced fruit in a strong maraschino syrup, sugar and one pint of cream, and stir on the fire; Prepare the Macaroon Mousse. Take brick or, set the basin in boiling water and stir till it molds or cases, place one layer of the mousse in thickens. Take off, strain and beat on ice till the bottom of the mold, level and add one layer perfectly cold; flavor vanilla, and mix with one of the sliced peaches mixed with a few maraschino pint of whipped cream. Fill the mixture into cherries, and finish with another layer of the paper cases. FiU about three-quarters full and mousse. Freeze and cut in slices; or, serve set in the ice cave to freeze. When sufficiently whole -E the cases. Decorate before serving with frozen, fill the remaining space in the case with a a border of whipped cream. pink-colored Maraschino Ice, or any other fruit 94 PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES Ice; or use a Chocolate or Coffee Ice for a com- bination. Return the case to the ice cave till ready to serve. A more simple way of making the Biscuit Glace is to take one pint of rich French or New York Ice Cream; flavor to suit, and mix with one pint of whipped cream; fill into cases and pro- ceed as given above. 840.— BISCUIT SOUFFLE GLACfi. IMITATION SOUFFLE. To imitate the baked Souffles, a rim of stout paper is fastened one inch high around the case, fo permit the filling above the case. The biscuit preparation is filled in and frozen in the ice cave. On the top of the SoufBe are sifted some finely- crushed and browned almond macaroons. Before serving, remove the paper band, and it will have the appearance of having risen from the case, like a baked SoufSe. 841.— ITALIAN SOUFFLE GLAC6. I quart double cream, i lb. sugar, % pint water, 10 whites of eggs. Beat the double cream to a froth and drain on ice. Boil the sugar and water to a syrup and add to the beaten whites, to make an Italian Meringue. Beat cold and mix with the whipped cream. Flavor and color to suit, and fill into cases like the Biscuits Glaces. Like the mousses, this mixture may be made into all the former Glaces. 842.— TORTONI GLACfe. Prepare the Biscuit Glace or the Italian Glac^; flavor vanilla, and incorporate two ounces of crushed macaroons soaked in maraschino, and two ounces of browned and crushed almonds. Freeze in cases, and decorate with whipped cream and candied cherries and angelica. 843.— FRASCATI GLAC6. Fill the cases in three layers: bottom layer, Vanilla Cream or Vanilla Glace; centre, Italian Souffle No. 841, flavored with kirschwasser and mixed with a macedoine of fruit; and top layer, Vanilla Glac^ No. 826. Freeze as usual, and decorate with whipped cream. 844.— charlotte glac6. panach:6. Prepare Charlotte mixture No. 600; or use the Biscuit Glac^ mixture No. 839. Line a melon mold, or the the small Charlotte molds, with a sponge cake lining; fill with the mixture, and freeze. The large molds are fitted with covers; seal them and bury in ice and salt for three hours. The small molds are frozen in the ice cave. When frozen, shortly before serving, turn from ICES AND SWEETMEATS. the molds, ice with fondant icing and decorate with French fruit. Return to the freezing-box till required. 845.— COFFEE PARFAIT. PARFAIT AU CAFfe. Prepare the Coffee Mousse No. 829. Flavor with kirschwasser. Fill into high-stem glasses, and set in the ice cave to freeze. Before serving, finifb ^'le top with sweetened whipped cream. On short notice, take Coffee Ice Cream, flavor with kirschwasser; or, take Vanilla Ice Cream, flavor with extract of coffee and kirschwasser, finish the top with whipped cream, and serve. 846.-ICE CREAM COMBINATIONS. Ice Creams are made more attractive when served in layers, Neapolitan style; that is, in com- bination with other creams or ices, and frozen again in brick, melon or bomb shapes. These creams are not so difficult to make, as it may seem at first; and for caterers and hotels where several kibds of creams and ices are always kept on hand, these combinations are easily made and often constitute a saving, because small quantities pf left-over creams and ices may be combined in this manner and used with profit. Some of the combination creams which contain liquors, or additions of biscuits, macaroons and fruits, may be served as a frozen pudding, with a suitable sauce. 847.— NEAPOLITAN ICE CREAM. Fill brick mold in three layers — Vanilla Ice Cream, Pistachio Ice Cream and Strawberry Ice Cream; or, use an ice between two layers of different colored ice creams. Seal the molds with a little butter and bury in ice and salt, the regular freezing mixture, for about three hours. See instructions No. 703 about molding and un- molding. 848.— SARATOGA ICE CREAM. Place in the bottom of a brick mold a layer of Bisque Ice Cream; place on the cream one layer ladyfingers soaked in cordial of caraway; on top of the fingers place some sliced marrou glacis (candied chestnuts) , and some walnuts; on top of the nuts, for a centre layer, take Orange Water Ice, colored pink. Place a layer of sliced nuts on the Orange Ice; ladyfingers again, and finish with Bisque Ice Cream. Pack in ice and salt, and freeze as usual. 849.— NESSELRODE ICE CREAM. Take Chestnut or Nut Ice Cream, mix with some sweetened whipped cream, and with a macedoine of fruit, consisting of raisins, seedaC PAUL RICHARDS' BOOK OF BREADS, CAKES, PAS-'P.IES, ICES AND SWEETMEATS. M and cut in two; apricots, cherries and citron, cut soaked in Itirschwasser. For the centre. nUx New in dice and soaked in maraschino syrup. York Ice Cream with a macedoine ol candied The ice cream may also be prepared like the fruit; finish top with fingers and cream, pudding No. 591. This cream, which is also served as a frozen Pack in ice and salt and freeze. Serve in slices, pudding, is generally served in a border of whip- with a border of whipped cream. ped cream. 850.— MARRON ICE CREAM. 858.— PORTO RICO ICE CREAM. For top and bottom layers, take Chestnut Ice For bottom and top layers, take the white Cream mixed with crushed macaroons. For the Vanilla Ice Cream No. 714; or the Vanilla Glac^ centre layer, take the Marron Glac^ No. 836. No. 826. For the centre, take Chocolate Sherbet Freeze, and serve cut in slices. No. 768, or Chocolate Ice Cream. 851.— ROMAN ICE CREAM. 859.— MARCIPAN ICE CREAM. Line the bottom and sides of the mold with a Prepare the Marcipan Paste No. 90, or the light Pineapple Ice Cream. For the centre, take French Macaroon Paste No. 364. Make it rather the French Vanilla Ice Cream, flavor with rum firm, and flavor with kirschwasser or rum. and mix with some quartered maraschino cherries; Divide in three parts; color one part pink, one finish the top with Pineapple Ice Cream. Pack part green, and leave one part plain. Roll the and freeze. paste in round even strips, the length of the 852— HARLEQUIN ICE CREAM. ™°^'^- ^°'^ *^^^ bottom layer take Almond or Nut This cream may be made the same as No. 847. ^"^^ '^''^^"^ °° '°P °^ *'^ "^^°" ^^"^ ^ ^^y" °^ but in four layers of different colors-red. green, l^dyfingers, soaked in maraschino, colored pink; , .. J 11 .1. t 1, £11 J -ii. then another layer of the same ice cream, white, and yellow; or the form may be filled with .,.,.■' ., . ... I 1 i ■ In this cream put the three strips of marcipan, the various creams and ices m spoonfuls, to give ^ r t- 1 it a marble-like or a mottled effect. ^""^ P"^^"" ''S'^'ly '° *^^ "^^" ^o form the centre. Cover with more cream, ladyfingers, and finish 853.— ICE CREAM A LA REINE. with cream. Line bottom and sides of the mold with a thin 860. — DIPLOMATIC ICE CREAM, layer of Lemon Water Ice. Put one layer of i„ the bottom of the mold place one layer of Vanilla Ice Cream in the bottom, and spread over Vanilla Ice Cream, and cover with ladyfinger or this a thin layer of strawberry preserves; another .t^ips of thin sponge cake soaked in rum; sprinkle layer of Vanilla Ice Cream for the centre; again thickly with a macedoine of fruit; ice cream on one layer of preserves; Vanilla Ice Cream; finish j^p „f j^e fruit. Make one or two more layers the top with a thin layer of Lemon Ice; freeze, 1;^^ this, finish the top layer with ice cream, and and serve as usual. j ^.^^^g ^^ ^^^^l 854.— METROPOLITAN ICE CREAM. This cream may be served as a frozen pudding, Take New York Ice Cream for bottom and top with sauce mousseline. layers; for the centre. Walnut Cream with a 861.— MANHATTAN ICE CREAM. layer of biscuit, spread thickly with plum preserve For top and bottom layers use the French and soaked in kirschwasser. Vanilla Ice Cream; for the centre, take a frozen 855. — GENOISE ICE CREAM. compote of peaches, strongly flavored with kirsch* For top and bottom take a rich French Bisque wasser; or a rich Peach Ice, with plenty of irxu' Ice Cream; for the centre. Maraschino Ice, colored ^°^ colored a light pink. pink. The ice may be used also in two layers, making 856.— CROQUETTES ICE CREAM. t°P ^^^ bottom, and centre layer of cream. Freeze Vanilla or Bisque Ice Cream in brick 862.— NUT SURPRISE ICE CREAM, forms. When frozen, cut in pieces one inch NEAPOLITAN, square and 3^ to 4 inches in length; roll each This is a fancy blending, in four layers, — ^New piece in a crushed Nougat mixture (see No. 723) ; York Vanilla Ice Cream with chopped almonds, or use crushed macaroons and browned and chop- Strawberry Ice Creaii. with English walnuts, ped almonds; return to the freezing box. Serve Lemon Water Ice with pecans, and Pistachio Ice with a cold cream sauce. Cream with chopped pif lachio nuts. 857.— ALENCON ICE CREAM. 863 — GEORGIA ICE CREAM. PLOMBIERE D'ALENgON. MELON ICE CREAM. Line the mold with the Ice Cream No. 714 or Take a melon form; line the sides with a, thin or No. 720. Cover the cream with ladyfingers layer of Pistachio Ice Cream, follow with a layer 95 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. of Lemon or Maraschino Ice. For the centre take Strawberry Ice Cream, mix with a few chocolate fondant drops to resemble the water- melon seeds; cover, and freeze. 864.— PARISIAN ICE CREAM. Flavor Pistachio Ice Cream with orange flower extract. For bottom layer, take Pistachio Ice Cream; next layer, Strawberry Ice; one layer of Orange Ice, and finish top with Pistachio Cream. 863.— MAGNOLIA ICE CREAM. MAGNOLIA GLACfi. For top and bottom use Vanilla Glac^ No. 826, with some maraschino cherries cut in dice; for the centre, one layer of Strawberry Ice with lady- fingers, soaked in maraschino syrup, on both sides. 866.— LOUISIANA ICE CREAM. LOUISIANA GLACfi. For bottom and top layers, take the Vanilla Glac^, color pink and flavor with maraschino; for the centre take Bisque Ice Cream, with a thin layer of raspberry preserve on each side. 867.— ROYAL ICE CREAM. GLACE ROYALE. For top and bottom layer use French Vanilla Ice Cream; for the centre use Tutti Frutti Ice No. 749, and freeze as usual. 868.— COLUMBIA ICE CREAM. Top and bottom layer Pistachio Ice Cream; for the centre. Maraschino Ice mixed with a mace- doine of fruit. 869.— CARMENCITA ICE CREAM. GLAC£ CARMENCITA. For top and bottom layers use Strawberry Ice Cream; for the centre. Vanilla Glac^ mixed with finely-chopped nuts. 870.— WALDORF ICE CREAM. WALDORF GLACfi. Line bottom and sides of the mold with Straw- berry or Raspberry Ice. Make the Glac^ No. 841, mix with a macedoine of cherries and pineapple and some shredded nuts; finish top with Rasp- berry Ice. 871.— BOMB A LA MARTIN. Line a bomb mold with Chocolate Ice Cream; fill the centre with a Vanilla Glac^, mixed with chopped nuts and crushed macaroons soaked in kirschwasser. Serve with a cold chocolate sauce, which should be very thick, to mask the cream. 872.— MARCELLINA ICE CREAM. Make top and bottom layers of a white Vanilla Ice Cream. For the centre, take Caramel Ice Cream No. 722, mix with plenty of chopped wal- nuts. Serve in slices, with a thick maple syrup sauce. 873.— TUTTI FRUTTI ICE CREAM. Add to one gallon of frozen French Ice Cream one quart of mixed fruit cut in dices and macerated in liquor syrup; or prepare the Fruit Salad No. 749, and arrange in the brick mold in layers of ice cream and fruit salad. Repack in ice and salt, and serve in slices. 874.— ICE CREAM TART. From the Meringue Paste No. 94 prepare a case in the following manner: Take a flat even baking pan, rub slightly with butter and dust with flour. The meringue may also be dressed on paper. Make a bottom of about eight inches in diameter; also two rings eight inches wide; also the top, which should be dressed like the top of a meringue pie, but open in lattice fashion. Let the meringue dry in a slow heat. When perfectly dry and crisp, put the bottom on a plate, fasten the two rings on the bottom with fruit jam or royal icing, fill the centre with a suitable frozen ice cream or glac^. On top of the cream put a thin layer of Fruit Ice and put on the top cover. Place the tart in the ice cave till required. Small individual tart cases may be made in the same manner; or the tart may be served without the meringue cover, decorating the top with fancy macaroons and whipped cream; or a decoration of jelly and royal icing may be piped on, as you prefer. 875.— PEACH A LA MELBA. Take a ripe fresh peach, remove the stone; or take preserved or a brandy peach; cover it with Vanilla Ice Cream in form of a steeple, pour around the base a. strawberry syrup sauce and serve. 876 —MERINGUE PANACHfe or MERINGUE GLACfi. Prepare meringues in egg-shapes (see No. 381); fill with ice cream and put together. They may be tied with a ribbon, or set in a nest of spun sugar, or served in a. border of whipped cream. Creams of two colors may be served, or one fruit ice and one cream in the same shells, and are then termed Meringue Panaches. 877. —ICE CREAM SUGGESTIONS FOR HOLIDAYS AND SPECIAL OCCASIONS. Many other combinations of frozen creams and ices may be devised to suit occasions. For Afternoon Receptions, Ladies' Luncheons, etc., etc., any of the Glac^ Creams may be served in fancy paper cases. Mousses, or creams and ices are also served together in sherbet or claret glasses. For St. Valentine's Day the glacis may be PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 97 served in heart-shaped eases, or the creams may be frozen in heart-shaped forms. Tor Washington's Birthday, hatchet-shaped cases may be used, decorated with candied cherries and angelica stems and leaves. Three- cornered hats may be made from wafer mix- tures, and filled with cream. The Washington Cup No. 754 may also be served. For St. Patrick's Day, Pistachio Ice Cream frozen , in harp shapes is very appropriate. Also Irish potatoes frozen in molds the shape and size of potatoes; outside, Chocolate or Caramel Ice Cream; centre. Vanilla Ice Cream with a couple of maraschino cherries, and served with a cream sauce. Potatoes may also be ma^e from Marcipan Paste. The Cup Lipton may also be served, see No. 752. For Easter, the creams may be frozen in egg-shaped forms in various colors; or the meringue shells filled with frozen creams and ices. For the Fourth of July, the American Punch No. 785, or the American Cup No. 751. The glaces may be served in drum-shaped cases; or ice cream may be frozen in brick form, in layers representing the American flag, Old Glory with the thirteen original stars and stripes. Many of the frozen creams in brick form are very delicious, if served with a sauce. One of these favorites is Vanilla Ice Cream with choco- late sauce; another is Bisque or Nut Ice Cream with maple syrup sauce. The maple sauce is made by reducing one pound of maple sugar with half a pint of water to a thick syrup. For cold chocolate sauce see No. 443. Frozen individual Fruit Creams may be frozen without molds, using the fruit. Eemove the inside of solid bananas or oranges; cut the inside of apples and pears, leaving a thin shell. Place the sheila in the ice cave or freezer to harden, then fill with frozen cream and serve. These creams are made still more beautiful if served in baskets made from ices or creams, or molded from nougat or meringue placed on another tray on which they are handed around. END OP riFTH PABT. Part 6. 878.-BREADMAKING. To make good bread, there are three things required : First, good flour ; second, good yeast; and third, a person with practice and experience, who knows how to use flour and yeast to make bread out of it. Most diflSculties for bakers arise from the variety of flours in use. Almost every section of this country produces flours of different qualities. Bakers used to Eastern flours often have trouble going West, and have to learn the use of these flours before they are able to make good bread. Flours of different qualities require more or less fermentation and different treatment in sponge and doughs. The varieties of wheat are divided into spring wheat and winter w^eat. The winter wheat is planted in the fall, and the spring wheat in the early spring. The best grade o'f [spring wheat, the hard red spring wheats, have come from the Northwest, .from Minnesota, Dakota and Manitoba. The Southwest, espe- cially Kansas, also Texas and Oklahoma, raise a good hard red winter wheat which makes good bread flours. The winter wheats are known as hard and soft red winter wheat and soft white winter wheat. The soft grades are mostly used for cake and pastry flours; the others are used in blends with spring wheat flours. The Oregon and California wheats make a flour of good color and -flavor, but because they contain much starch, they are classed among the weak bread flours. It is a well known fact that winter wheat flours possess a better flavor, and give more moisture to the bread; for this reason the various kinds of spring and winter wheat flours are blended into mixtures which give a good flavor to the breads and at the same time a larger loaf. The mills and the large modern bakeries have laboratories, in which grains and flours are tested before milling or baking, to ascertain their bread-making qualities, which enables them to turn out a uniform blend of flour. The process of testing is done on a scientific basis, which requires a technical knowledge of chem- istry. The blending is done by complicated sifting machinery. Therefore, it is best for the small baker to use a standard brand of flour; the brand is the trademark of the miller, and is generally kept at a uniform quality. A plain test for flour, is to place several samples side by side on a board or stiff paper and smooth them with a knife as much as possi- ble. In this manner flour is tested for its freedom from bran and for color. The strong bread flours have a yellow color and a sharp granular feel when rubbed between the fingers, while the weaker flours are more white of color and feel smooth and heavy in the hand. Another simple test is to take even quantities of the different samples, say an ounce of each, and mix with even parts of water into a paste; the flour which makes the firmest paste is the strongest and yields the most bread. Even the best known brands of flour change with every season, and it requires constant watching to get uniform bread, even with the same brands. The most dif&culties are ex- perienced with newly-milled flours. Bakers always try to keep a supply of old flour on hand. Newly-milled wheat flour shows less ex- pansion in the dough, and in baking proves slower than flours which have been stored and aired for several months. Wheat flour improves with age, gets whiter and of better proving qualities. Flour is best stored in a well-aired room of moderate temperature. It should not be kept near strong-smelling substances,- because it ab- sorbs odors readily and would make the bread unfit for use. All the flours should be sifted before using. This makes a lighter bread and removes all kinds of things, like barrel tacks, strings, etc., etc., often found in flours. Graham flour is the unbolted wheat meal, but in many of these flours the best part of the flour has been taken out, or it is made of the poorest grades of wheat. For breadmaking it is best to mix some strong patent flour with it, to make good bread. Whole wheat flour, or entire wheat flour, is made of the better grades of wheat, with a part of the bran or all of it removed. Gluten flour, or Health flour, is used to some extent in sanitariums and hotels. It is a wheat flour which should contain very little or no starch at all. It is made into bread for dia- betic patients. EYE FLOUR. The best and whitest rye flours are mado from the centre of the grains, like the wheat patent flours. Generally only the bran is taken from the rye flours, which makes a darker flour, but of a more pronounced rye flavor. Many of the rye flours in the market are blended with the darker grades of wheat flour. This is done partly to improve the breadmaking qualities, to PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 99 make a larger loaf, and also to work off cheap wheat flours. Eye meal is made like the graham flour, and is used for the class of rye bread called ' ' pum- pernickel. ' ' While wheat flour improves with age, rye flour ia better if used fresh from the mill. Old rye loses much of the rye flavor. Corn meal and corn flour is used in bread- making. Corn flour is generally used mixed with wheat flour. The blended flour has the color and the sharp granular feel of the strong wheat flours, but the strength of the pure wheat flour is lacking. Corn meal is used in some breads. It is scalded and made into a mush, which is added to the dough. This process makes bread which retains moisture longer than the ordinary way of bread-making. Rye flour and corn flour blended, is also used in Europe to make a cheaper grade of bread. 879.— ABOUT YEAST. Leaven in some form has been used for many thousands of years. The oldest leaven consisted of a piece of old dough left from the previous baking, and this method is still used to some ex- tent in Europe. The old dough preceded stock yeast, ferment, brewer's yeast and distiller's yeast. Stock yeast and ferment is still used by many bakers, be- cause they claim it makes a better bread, and keeps it moister. Compressed distiller's yeast is preferred by most of the bakers, because it is stronger, more uniform and reliable; not so readily influenced by atmospheric changes as the stock yeast. It is more convenient to use and a great saver of time and labor. Yeast develops best at a temparture of from 75° to 90° Fahrenheit. Excessive heat will spoil yeast, kill the yeast germ; and great care should be taken when dissolving yeast not to scald it. A bake-shop should be laid out so as to keep an even temperature, free from drafts; should have a proof -box or closet where heat can be introduced to raise the bread and rolls after they are molded. The large bakeries pay strict attention to the temperature in bread- making. The temperature of the flour and water is taken before doughing. There are special doughing and proving rooms. The latest in this line, and also the most practical, is a refrigerating room to control the dough. In the hot summer months, when the temperature rises up to 90° Fahr., and more, this is of a decided advantage, as there is no danger of the dough getting too old or sour, and it enables the baker to turn out a uniform loaf of bread. Sudden changes in temperature influence yeast, and often are the cause of bad bread. In the winter time yeast works slower and more of it is re- quired to raise the bread. The strong flours re- quire more yeast, or a stronger fermentation, than the weak flours. Soft water raises better and assists the yeast, whUe hard water retards fermentation. Salt is used in yeast sometimes as a preserva- tive, and it should be put in the yeast only after fermentation is complete. Where yeast ia made fresh often, salt is better left out. In breadmaking it is used as a flavor, and also as a check on fermentation. Larger quantities may be used in the hot season to prevent sour- ing. Salt should not be used in setting sponge; it is better if used in doughing. In the rarified air of high mountainous countries yeast raises quicker than in the low lands. 880.— COMPEESSED "SEAST. Compressed yeast is a by-product of distil- leries. Rye, corn or malt undergoes the regular process of fermentation necessary for the mak- ing of spirits. The yeast is taken from the tubs at a certain time, and is pressed through silken bags of different grades of fineness. The yeast so obtained goes through a chemical test before it is placed on the market, to keep a uniform article. Compressed yeast should al- ways be used fresh, but where it cannot be had regularly, it will keep for months in a jar of cold water; the yeast settles on the bottom and the water covering prevents air spoiling the yeast. It is best kept in the ice box, and the water changed twice a week. To use it, pour off the water carefully, take out what is needed with a spoon and pour fresh water over the re- maining yeast. If the water gets too warm, the yeast will rise to the top and spoil. Yeast will also keep frozen for a long time. Before using, it should be thawed slowly in cold water. Compressed yeast is used for setting sponge and for straight doughs; also for starting stock yeast and potato ferment. 881.— VIRGIN YEAST. MAIDEN YEAST. Making yeast from the beginning is not much practised, because the dry hop yeast cake and fresh compressed yeast cake can be had at al- most any place to start a batch of stock yeast with; and even the large distilleries retain some yeast of previous batches to start the next batch. It may be made on a small scale in this manner: Take a handful of hops and boil in a quart of water for half an hour; strain off the hops and put the liquor in a strong bottle with a handful of malt and a little sugar ; cork up and tie securely with wire, and let it stand in a warm place for forty-eight hours. Then it wiU be ready to start about two gallons of stock with. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AMD SWEETMEATS. 882.— MAIDEN YEAST. MALT YEAST. Boil half a pound of hops with four gallons of water for one hour; cool down to 170° l''ahr. and mash with six pounds of malt for one hour ; add half a pound of sugar and strain it in the yeast tub, a long narrow tub like an ice cream tub. Set this in a warm place, well cov- ered. Eermentation begins in one day; and in forty-eight hours, or when fermentation ceases, it is ready for use. This is a pure malt yeast, and a better result and a stronger yeast is obtained from this recipe, if stocked with four ounces of compressed yeast, or with one quart of previous stock, or eight dry hop yeast cakes dissolved in water. Before adding the yeast, the liquid should be cooled down to 80" Eahr. It may be got. ready in from twenty-four to thirty-six hours, according to the strength of the yeast and temperature. 883.— STOCK YEAST. Take five ounces of hops, two pounds of malt, three and one-half pounds of flour, five gal- lons of water, two quarts of stock yeast, or eight dry yeast cakes, or three ounces of compressed yeast. Boil the hops and water for one hour; strain and scald the flour with a part of the water into a smooth paste. Cool the hop water to 165° Eahr.; add the malt, and let mash and cool down to 85 degrees, about blood warm. Strain and wash off the malt; add the flour paste and the stock yeast, either the liquid stock, or compressed yeast, or dry yeast. Put away in a warm place, well covered, till ready. If compressed yeast is used, it will be ready in about thirty-six hours, or sooner. When the yeast , is ready, fermentation ceases, and the liquid gets clear; two ounces of salt may be added, and the stock put in a cold place to keep. It is best to make fresh stock twice a week. For sponge, take one quart to each pail of water; for ferment, take one quart to start four gallons of ferment. 884.— POTATO PEEMENT. Peel or wash well a peck of good potatoes; boil till soft. Put three pounds of flour into the yeast tub; put the hot potatoes on the flour with a part of the water, and mash into a paste; put more water to it, to make up two pails (twenty quarts) ; have it about lukewarm. Stock away with two quarts of stock, or four ounces compressed yeast; cover and set aside. This ferment will be ready in from twelve to twenty-four hours, according to the tempera- ture. It will come up like a sponge, and fall when ready. It may be used to set sponge, or for straight doughs, with or without addition of more water. In making yeasts and ferment, the utensils used should be kept perfectly clean and sweet, to prevent contamination. 885.— DRY YEAST CAKE. The dry yeast cakes are made from strong stock yeast, which is thickened with corn meal into a paste, and dried in form of small cakes, in which condition they keep a long time. They are made in the following manner : Take good strong stock yeast and make into a paste with corn meal. Roll out one-half inch in thick- ness ; dust with more, meal and cut in one-inch squares. Let dry thoroughly in a warm place, and put away for use. This yeast works very slow in sponges, but if given plenty of time gets as strong as other yeasts. It is best to dissolve the dry cakes in warm water, with some yeast food added, which may consist of sugar, grape-sugar, glucose, boiled cornstarch, or malt. Let it stand in a warm place till it starts to work, and then use it in sponge, stock yeast, or ferment. 886.— SALT-EISING BEEAD. This is also a fermented bread. The yeast or leaven to start with is made on the same principle as the Maiden Yeast No. 881. The making of this bread requires heat from start to finish. Corn meal is scalded with milk, to which a pinch of soda is added, into a soft batter; the batter is kept well covered in a warm place till fermentation has made it light. To this yeast a sponge is set with wheat flour (preferably winter wheat flour) and warm water. When this has risen again, the dough is made, adding more water, sugar, salt, larc. and flour. The dough is given a little time to prove and is molded into loaves, proved and baked. This process makes a bread of good flavor. Other methods of lightening breads are by means of artificial aeration, and by using some form of baking powder. These breads lack thu pleasant taste of the fermented brands. They may be preparea quick and easy, but will never displace the fermented breads. For the aerated breads carbonic acid gas is used to lighten the dough. The baking powders are sifted with the flour, made into dough with the other ingredients and baked at once. 887.— BAKING POWDEES. Carbonate of ammonia, cream of tartar, and bicarbonate of soda used to be the only lighten- ing agents; but many baking powders used at present are made of various chemicals. A good home-made baking powder can be made from two parts of bicarbonate of soda, five parts of cream of tartar, and one part of cornstarch. The starch is added to prevent caking. All parts are powdered and well sifted together, and put up in air-tight cans. PAUI. RICHARDS' BOOK 07 BREADS, CAKES, PASTRIES, ICBS AND SWEETMEATS. V mis mis. Cream of tartar is expensive. Tartaric acid, phosphate and citric acid are used, which cost less. The cheapest grades of baking powder are made with powdered alum. Here are some recipes used: No. 2. Powdered tartaric acid, 1 lb. Bicarbonate of soda, - 1% lbs. Cornstarch, - - - 1% lbs. No. 3. Cream of tartar, 1 lb. Tartaric acid, - - - % lb. Bicarbonate of soda, - 1% lbs. Cornstarch, - - - 1 lb. j No. 4. Alum Baking Powder. Powdered alum, 22 parts. Bicarbonate of soda, 23 parts. Cornstarch, - 50 parts. To some of these powders one ounce of pow- dered turmeric is added, and they are sold as Egg Baking Powder. 888.— BAKING POWDEES. Bicarbonate of soda and sour milk are also used. One teaspoonful of soda should be used to one pint of sour milk, but as the acidity of the sour milk is not always alike, less of the soda may be required to neutralize the same amount of sour milk. 889.— SPONGE AND DOUGH. STEAIGHT DOUGH. Both of these systems are widely used. The sponge method is used because it enables the baker to make different kinds of doughs out of one large sponge, and it saves yeast. Por the sponge, flour, yeast and water are made into a soft dough, which can be got ready in a shorter or longer time, by using more or less yeast and raising or lowering the tempera- ture; also, by making a slacker or tighter sponge: that is, to use more or less flour in mixing. When the sponge is made, it is al- lowed to rise ; when it gets ready, bubbles begin to show; after awhile they burst and throw off gas; the sponge flattens and drops in the cen- tre. This stage is termed by bakers the first drop. If not taken at this stage, it rises and drops again; this is termed the second drop. With a strong flour the fermentation will con- tinue in this manner till all the strength of the flour is exhausted and the sponge turns sour. Many bakers like to take the sponge at the second drop when using strong flours. They claim it makes a larger and whiter loaf. I prefer to take the sponge at the first drop, because it makes bread of better flavor. Old •sponges rob the flour of flavor and make a tasteless bread. After the sponge is ready to the drop, from ■t may be taken for the different rolls, coffee cakes and breads; and more or less liquid and the other ingredients added, and made into the dough. For breads, generally one-third part of the flour is used in the sponge mixture, and two- thirds of it in the dough. A sponge may be set cool in the evening and taken in the morn- ing for doughing, or it may be set warm and slack, with more yeast, and got ready in one hour's time. A Straight Dough is made by mixing all the materials at one time. It can be made with ferment, or with compressed yeast. This process is termed the short process, and more yeast ie used than for sponge doughs. The more yeast used the sooner it can be got ready. At a warm temperature, it can be got ready for the oven in four hours. At a cool temperature, with a smaller amount of yeast, it may also be made in the evening and taken in the morning. 890.— MAKING THE DOUGH. DOUGHING. A dough should be thoroughly mixed and kneaded to make good bread. Small bakers are still mixing the doughs by hand, but all the larger bakeries use machinery; dough mixers are used ; the doughs can be made more rapidly, and uniform and thorough mixture is secured. Before molding, the doughs are given time to mature and get ripe. It is necessary for a baker to know when a dough is ready for mold- ing, and also when it has the proper proof to be baked. This point can be learned only by practical experience. The term "proof" means the age of the dough, which differs with the strength of the flour, and with the tightness of the doughs. When the dough gets ripe, it loses the green feeling and gets dry. A sponge dough reaches this stage sooner than a dough made by the straight-dough method. The weaker flours require a firmer dough, because the dough gives — gets softer after it is made. The strong flours give very little, and a softer dough can be made. In mixing the ingredients into the doiugh, it is best to add the shortening, butter or lard, after all the flour is added. The dough should be worked over several times after it has risen, for some time; this secures a close grained bread; and should be taken for molding when the fermentation is strongest. A pan bread dough may be given less age than a Vienna dough and rolls dough. A young dough takes more color in baking and requires less heat. Old dough can stand more heat in baking without taking too much color. If the tempera- ture of the oven is low, give the goods less proof than when the temperature is high. 891.— OVENS AND BAKING HEAT. There are many kinds of ovens in use, and afl of them have some good points. The ovens mostly in use are the furnace brick ovens. They are without doubt the most practical and best '°2 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ovens for a small baker. They are economical blackness of the interior. The smoke will first in fuel, and burn wood as well as coal or gas. blacken the interior, and as the heat increases The only drawbacks are that the heating is it will clear off and become white. Practical done in the baking chamber, and nothing can bakers also can tell by holding the hand near be baked while it is heated. But these ovens the oven door or in the oven. Another teat is retain the heat well, and bread, rolls, pastry to throw a handful of flour or corn meal in the and cakes may be baked all in one heating, oven; if it browns gradually, the oven is right For large bakeries, the continuous bakers are for bread; if it blackens and burns, the oven the most practical; the furnace is under the is too hot. This knowledge can be more readily baking chamber, and the baking can be con- acquired by the use of the thermometer or pyrom- tinued during firing. The large bakers have eter. These meters are used in every modern specially built Vienna and other patent ovens bakeshop. The baking heat is not registered all for the bread and rolls, and other ovens for alike by these meters. This is caused by differ- pastry and cakes. eut meters, and also by placing the meter too To bake Vienna bread and rolls and other "^ar or too far from the furnace. Too much hearth-baked breads, an oven is required which ^^^^ "^t^n injures these meters and they be- holds steam. It should have tightly fitting «°™e unreliable. A few trials with the differ- doors and dampers, and also a steam-tight oven ^nt meters will soon teach the right degrees for light. The Vienna ovens are built to hold fcaki"g- When a furnace oven has attained the steam. They are built with a sloping hearth, V^^V^r heat, the doors and dampers are closed so that the oven space is above the door. When ^""^ ^^^ "^^^^ ^^ ^^^^ °^- ^^ ^^^ "^'^^^ 1°"*'"^ the door is opened, the steam stays in the oven °^ ^^^'""S, the oven is generally heated for one and does not escape. Other ovens have steam ^°'^^' !«* ^^^^' ^"^ then laid ofC for an hour, attached. The oven is filled with steam before The oven is then swabbed out, and the baking the baking begins. When the bread is put into ''egins. Continuous ovens do not require laying the oven, the steam condenses on the cooler °^- ^he laying off is to distribute and tone dough, and in this manner forms the gloss on "^own the heat. After the oven is shut down the bread. In the ordinary oven, a perforated ^^^ meter may register 550= Fahr. It will cool steam pipe should be placed in the back of the down after awhile to 500 Thi^ heat may be oven. This brings the steam from the back to "f/, ^f ^^. ^'^^^J ^^\ *°^/°"/ f^olnf ?' the front, and glazes the bread more effectually fO" *"'• P^f ^"^ P^^t^^! 300 to 200 for than when the pipe is placed in the front, as is ^^^Se cake etc Some ovens may be right for often done. The steam escapes before it reaches "^'^^^ «* f ^ ' /'^^ «« °^' a<=cordi"g to the ti,., i,„„i, i „j! 4.V ™ „r, 4.v„ .!„„, ;„ nearness of the furnace. Some ovens have too the back part oi the oven, when the door is , , . , , . rr,, . . i_ J i« \, i • 4.1, X, J strong a bottom heat. This requires more swab- opened to put in the bread. ■, ■ -, j,^ -i ^ Ji j, j vi bmg, and often necessitates the use of double Steam can also be generated by setting an ^^ ^^^^^^ burning the bottom of the iron pan filled with sawdust and water m the ^^^^^ ^he baking should be so arranged, and oven; or a pot of water m the fire-place; or by ^^^ g^^ ^ ^^^^ f^^ -^^t- ^^ ^^^^ ^he rolling and tying up some bags, immersing ^^^^ ^^^^ ^ ^j^^ ^^^ ^^^^. ^^^^ ^^^ ^^^^^g^ them m water and laymg them m one corner ^ followed by the others which require less of the oven. In shelf ovens, a pan of water , , . i,,].;-- may be placed on the bottom shelf. Some bakers bake goods first which do not require steam. These goods generate enough steam to 892.— MILK IN DOUGH MIXTURES, bake the Vienna breads and rolls. Milk makes a very palatable and nutritious In Europe most all the breads are baked on bread. Many bakers object to the use of milk, the hearth. This gives a better flavor to the because it is apt to turn the bread sour. It is bread than if baked on pans or on metal oven best to sterilize the milk: that is, to heat it to soles. In this country th« pan-baked breads the boiling point, and then cool it down to the predominate. proper temperature for doughing. Portable ovens are also used by many bakers When using all milk, it is best to make a and in the hotels. These ovens are less expen- straight dough. When only a part milk is used, sive than brick ovens, of lighter build and can set sponge with water, and use the milk for be moved. Some of them are built after the doughing. Milk which is beginning to turn style of the brick ovens, with an inside furnace sour can be used without danger to the sponge, and one baking chamber, and might be named by adding one teaspoonful of baking soda to movable brick ovens; others are built with each gallon of milk. Sour milk if put on the shelves, two or three above each other. These sponge will cause it to ferment more rapidly, ovens take up less space. and ages the dough in a shorter time, but The knowledge of the necessary heat in fur- should not be used with yeast to set sponge, nace ovens is estimated by the whiteness or Milk breads take more color in baking, require PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 103 a lower temperature in baking, and, conse- quently, less proof. 893.— THE BAKESHOP. Modern bakers do no guessing in their work. They ascertain the temperature of the shop and flour, and give the water the proper temperature to obtain a dough of a certain degree of heat. If the shop is kept at an even temperature, by heating or ventilation, the doughs can be got ready at a certain time for baking; bread- making is made more certain, and better bread results. The appliances should be located in the handiest position to make work easy, and the materials in the right place. There are many labor-saving devices, which, when used, often save one hand in the shop and soon pay for themselves. A well-constructed shop, pro- vided with the proper appliances and utensils, makes work a pleasure and assists in doing good work. It also tends to retain good help, and prevents frequent changes, which is often the case when the appliances are not satisfactory. 894.— FEENCH BREADS. It is usage in many bakeries to make French, Vienna, and the ordinary pan breads all out of one dough, the only difference in the breads being in the name and shape. The fancy breads of Paris, the Pain du Luxe, is made after the Vienna method — raised with com- pressed yeast or stock yeast and short sponges. The original French bread is an all-water bread. The bread is not as white as the Amer- ican breads — more of a yellowish color. The body of the bread is light and moist, and of a slight sourish taste, but good to eat. This bread is raised with leaven. The leaven con- sists of a piece of dough, about three or four pounds, left from the day before; this is thinned up with three quarts of warm water and made into a soft sponge with more flour. This sponge is ready to drop in about two hours; with six more quarts of water this is made into the second sponge. When this is ripe, from twelve to twenty-four quarts of water is added, with the usual amount of salt; the sponge is broken fine and worked into a smooth dough with more flour. One-third of this dough is put aside to serve as the second sponge for the next batch of bread. The other dough is given a start, is scaled Tight out of the trough, molded into loaves at once, put in long cloth-lined baskets, the shape of the loaf, and given three-quarter proof. The oven, which has been heated during this process, is swabbed out. The loaf is turned upside down onto the peel, given three or four slanting cuts, put into the oven on the hearth and baked to a nice brown color. 895.— NEW YOEK FRENCH BREADS. In New York City the French bakers make several kinds: the long loaves, Joeos, which are more than two feet long, and the split loaves, about eighteen inches long. Some of the bakers use stock yeast and ferment; others make fer- ment only, and stock it with compressed yeast; a few make straight doughs. At Delmonico's, the famous caterers, they use stock yeast and ferment ; set sponge with the ferment, and make dough from the sponge. Nothing else but water, flour and salt goes into the bread. 896.— THE NEW YORK RECIPE. Set a medium sponge with one gallon fer- ment at 75° Fahr. This sponge wUl be ready to drop in three hours. When ready, add one gallon of water at the same temperature and six ounces of salt. Make a good dough; beat it well, but have it rather slack; pen up in the trough and let rest for one hour; scale and mold round into a box, and when all have been scaled begin to mold into long loaves. Set the loaves in cloth-lined boxes, dust lightly with flour and pinch up the cloth between. When proved, put onto the peel, wash with water and give four or five cuts, and put into the oven on the hearth. When baked, wash again with water. 897.— FRENCH SPLIT LOAVES. Use the same dough as for the long loaves; best if a little firmer. Scale and mold in the box; then form in long loaves of the Vienna shape, and set these on the board or bench. When they are all molded and have proved slightly, dust with flour (some bakers brush the top of the loaves with lard), and press each loaf along the center with a long narrow rolling pin, just like the split rolls. Set the loaves split-side down in cloth-lined boxes, pinch up the cloth between, and let prove. Turn split- side up onto the peel, put in the oven and bake on the hearth (without washing), to a nice color. 898.— CHICAGO FRENCH BREAD. Set a sponge as usual, with one gallon of water and two ounces of yeast at 75° Fahr. Use a good patent flour. When ready, add one gallon of water, four ounces of sugar, and six ounces of salt, and make a good smooth dough. Let come up and work over; give a little time to recover; then scale and proceed like for the New York bread. The breads may be baked In steam, like the Vienna, or without steam, washing the loaves before and after baking. 899.— KINSLEY'S FRENCH SPLIT BREAD. 2 gallons water, 1 gallon milk, 4 ozs. yeast, .4 ozs. sugar, 8 ozs. salt, 8 ozs. lard. Set a sponge as usual with water and yeast 104 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 903— VIENNA BREAD. STRAIGHT DOUGH. Take the sponge as soon as it is ready; make a dough with the milk, sugar and salt; add the lard after the flour, and make a nice smooth 1% gallon water, % gallon milk, 6 ozs. salt, 12 dough. Work over twice, and proceed like for ozs. sugar, 12 ozs. lard, 4 ozs. compressed yeast. the other split loaves. (See No. 897.) 900.— VIENNA BREADS. Make a dough with all the ingredients at 80 to 85 degrees Fahr. Let rest for four hours and work down; let come up, and work over The Vienna method of breadmaking is used once more; let it get another start and mold by many bakers. A strong flour of good flavor into loaves. is used, with light short sponges, and plenty of good strong yeast; both sponge and dough are 904.— VIENNA CREAM BREADS. Take from doughs No. 902 or No. 903. When treated cool and taken young. Most all of the ^^^^^ ^^ j^^id, scale into twenty-four-ounce breads are hearth baked, crisp, and with a good loaves; mold and put in round corrugated pans crust. When the breads and rolls are molded of four inches in diameter, from ten to twelve and have nearly attained proof, they are set in inches long; give three-quarter proof, and bake a cooler place. They stiffen up, but are kept in medium heat. free from drafts. Then they are baked in steam. (See Ovens No. 891.) 901.— GENUINE VIENNA BREAD. 1 gal. water, 5 ozs. yeast, 1 gal. milk, 6 ozs. salt, This makes nice round slices for sandwiches, which require no trimming. 905.— MILK BREAD. 1 gallon water, 1 gallon milk, 4 ozs. yeast, Set a very slack sponge at 70 degrees Fahr. « ozs. sugar, 12 ozs. lard, 5 ozs. salt. When ready, add the milk and salt at the same ^ake a straight dough, as usual; or set a .„ .„ „ „ J „ 1 J. 7, t, TT sponge with the water and yeast at 75 degrees temperature, and make a medmm dough. Use 15 , ^ .^rT, .. j, i, ■ ^i ^ i 4.1. ' ^ Fahr. When it falls m- the centre make the the best spring flour. Let rest for one hour and work down; let come up again about half, and dough, adding milk, sugar, salt and lard. Work over twice, give another start and mold into work over again; let it come up again, and ^o^yes. Set in pans with sliding cover, or set make into breads or rolls, the loaves with the smooth side up on flat bak- 902.— AMERICAN VIENNA BREAD WITH ™S pans some distance apart, and cover with SPONGE. the regular baking tins. The loaves may be cut crosswise or in ribs, or proved up plain, without 2 gallons water, 1 gallon milk, 4 ozs. yeast, cutting. Give the loaves three-quarters proof, 6 ozs. salt, 8 ozs. sugar, 8 ozs. lard, gnj -^^^^^ jj, medium heat. If more color is Before setting the sponge, dissolve the yeast required, the tins may be taken off when almost in the pail with one pint of water at 85 degrees done and the baking finished without them. Fahr.; add some flour to make a soft batter; 906. — PULLMAN BREAD, beat up well and set aside in a warm place for This bread is used to a large extent on the twenty minutes. Add to this batter the rest of dining cars, and at many depots for sandwiches. the two gallons of water at 75 degrees Fahr., The Pullman pans are made in single and dou- and with more flour make a slack sponge. When We pans, with sliding covers. The size of the it falls in the centre, add milk and the other Pans ten inches long and four and one-half ingredients and make a medium firm dough. Let the dough double in size, and work over; let come up, and work over again. Scale and mold into loaves. Set in cloth-lined boxeS, smooth-side down; pinch up the cloth between and keep well cov- ered during proving. Give good three-quarter inches square. This size of pan makes a large square slice of bread which is especially suited for sandwiches. A good Vienna or Milk Bread dough may be used for this bread. The dough should be medium firm and go through the rollers from ten to twelve times before molding. Bakers who have no machinery, use hand- proof, turn onto the peel by means of a thin rollers, which are not very expensive. They can board, smooth-side up, give three slanting cuts be fastened to the bench with clamps, and can and bake on the hearth. If the oven holds steam, no washing is re- quired; but if baked without steam, it is cut and washed with water before it goes into the oven, and washed again with a thin cornstarch wash, when it is baked. If a thin egg-wash is used going into the oven, no washing is required after baking. be taken off after using. The rolling makes this bread close and fine grained. Make and bake like the Milk Bread No. 905. 907.— COLUMBIA BREAD. 2 gallons water, 6 ozs. yeast, 7 ozs. salt, 12 ozs. sugar, 1 lb. lard. Set a firm sponge with two-thirds of the water and a strong flour. Let the sponge come PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 105 up twice and fall; take it at the second drop. Add the rest of the water and the other ingre- dients; make a firm dough (best with winter wheat flour). Let rest for fifteen minutes; then run through the rollers twenty times. Scale and mold at once in the usual baking tins; cut over five times, let prove up moist, give three-quarter proof, and bake in steam in a solid heat. This bread became well known during the Columbian Exposition. The old treatment of the sponge bleaches the flour, and the rolling gives a very fine white texture and grain, but of little flavor. 908.— SNOWFLAKE BREAD. This bread is practically the same as the Columbia No. 907, and can be made from the recipe; only set a slack sponge, give it the second drop, make the dough only medium firm. EoU, scale, mold and bake in the same manner. 909.— SNOWPLAKE BEEAD WITH BTJTTEKMILK. 1 gallon water, 1 gallon buttermilk, 2 ozs. yeast, 5 ozs. sugar, 6 ozs. salt, 6 ozs. lard. Set a medium firm sponge with water and yeast. Take the sponge when ready; add milk, sugar, salt and lard and make a medium dough. Let come up, and run through the break or rollers twelve times. Scale and mold in the square box mold, or bake under cover, like the Milk Bread No. 905. 910.— HOME MADE BEEADS. These breads are made mostly by the straight- dough method, raised either with ferment or compressed yeast. Some bakers add cornmeal in form of mush, or boiled rice. The doughs are set to rise in the evening, and taken in the morning. Some of the modern bakers in place of using stock yeast and ferment, use malt ex- tract, potato flour boiled into starch, or add mashed potatoes to the doughs. This process keeps the bread moist and adds flavor. A home made bread should be close grained and of a solid texture, which is best obtained by making a medium firm dough. Work it well, and do not give full proof in baking. 911.— HOME MADE BEEAD WITH FER- MENT. 6 quarts of ferment, 2 quarts water or milk, 5 ozs. salt. Make a straight dough with the ingredients; set at 75 to 80 degrees Fahr. Work the dough well and pen it close up in the trough; let come up, and work over ; let come up half, then throw out ; scale, mold in the box and form in loaves. Sugar and lard may be added to this mixture. It may also be made into French bread or rolls. 912.— HOME MADE BEEAD WITH COM- PEESSED YEAST. 2 gallons water, 2 ozs. yeast, 6 ozs. salt, 6 ozs. sugar, 6 ozs. lard. Make a straight dough in the evening at 7.5 degrees Fahr., using a good strong flour. This dough will be ready in from eight to nine hours. It will flatten out like a sponge when ready — lose its resistance. Work this dough over well and let come on for twenty minutes. Scale, mold and pan as usual. The same recipe may be got ready in about four hours with four to six ounces of yeast, at a warmer temperature; and it can be made to come slow or fast, using more or less yeast. 913.— NEW ENGLAND BREAD WITH SPONGE. 2 gallons water, 2 ozs. yeast, 6 ozs. salt, 6 ozs. sugar, 4 ozs. lard. Set sponge with six quarts of water at 75 degrees Fahr. Scald twenty ounces of cornmeal (white) into a soft mush. When the sponge is ready, thin up the cornmeal with two quarts of water; rub it through a sieve onto the sponge; add sugar, salt and lard, and make a medium dough. Let come up, work over, scale and mold into loaves. Give only three-quarter proof, and bake in a good heat. 914.— NEW ENGLAND BEEAD, STEAIGHT DOUGH. To the recipes No. 911 or No. 912 add four pounds of cornmeal mush, or take twenty ounces of white cornmeal and make it into mush and add it to the dough. Treat like No. 913. 915.— QUAKEE BEEAD. Some bakers use corn-flour dry; others, corn- meal mush; some add malt extracts or glucose; others again, sugar and lard only, in this bread. Malt extracts improve the flavor of the bread; it is used in proportion of one and one-half ounces to one gaUon of liquid. The breads are mostly made with a short straight dough. 915-A.— CHICAGO QUAKEE BEEAD. Take one pail of ferment (ten quarts) ; or, take one pail of water and five ounces of com- pressed yeast, eight ounces of sugar, or eight ounces of glucose, two pounds of cornmeal mush, six ounces of salt, and eight ounces of lard. Before doughing, dissolve the yeast in one pint of warm water, add the glucose and some flour to make a soft batter. Let this stand in a warm place for twenty minutes. [This process is to strengthen the yeast and to secure a lively fermentation. It may be used also in other doughs.] Add the water at 80 degrees Fahr., and make io6 PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. a smooth dough with the other ingredients. Let rest for four hours and work over; let rise again about half and make into loaves. Bake in double square pans, give medium proof and bake in good heat. 916.— MOTHEE'S BEEAD. 1 pail water, 1 lb. sugar, 1 lb. lard, 5 ozs. yeast, 6 ozs. salt. Make a straight dough and bake in double- square loaves, like the Quaker Bread No. 915. Part milk may be used in this recipe. 917.— MALT BEEAD. Take recipe No. 916, leave out the sugar, and add six ounces of malt extract and one pound of dry corn-flour, or two pounds of cornmeal mush. Make a straight dough at 75 to 80 de- grees Fahr. Take the dough young; give only good half proof in baking, and bake in steam. 918.— POTATO BEEAD. % peck potatoes, 5 quarts milk, 5 quarts water, 4 ozs. yeast, 8 ozs. sugar, 8 ozs. salt, 8 ozs. lard. Set a slack sponge with the water, yeast, and a strong flour. Boil, peel and mash the pota- toes. When the sponge is ready, thin up the potatoes with the milk and pass them through a sieve onto the sponge, add the other ingre- dients and make a medium firm dough. Let come up and work over; give a start and then mold in loaves. Give only medium proof, and bake as usual. This bread is also made as a hearth-baked bread in the following manner: When the dough is ready to mold, scale and mold round; flatten the loaves some and set in boxes dusted with flour, smooth side up, a little distance apart, so they do not touch in proving; dust some flour on top of the loaves, cover and give three-quarter proof. Bake on the hearth with- out washing. 919.— ENGLISH COTTAGE BEEAD. NEW TOEK HIGH-EOXJND BEEAD. lEISH SPLIT LOAVES. 1 gallon ferment, 1 gallon water, 6 ozs. salt, 6 ozs. sugar, 6 ozs. lard. Set sponge with the ferment; take the sponge when ready, add water and other ingredients and make a firm dough. Let come up and work over, scale in eight-ounce pieces and mold round on the bench; then mold over again and press two pieces together on top of each other; dust with flour and set two by two in long narrow cloth-lined boxes, pinch up the cloth between each two and let prove. The oven is lined on the sides with wood. The bread is put in, two loaves at one time, close together in square shape. This requires prac- tice and dexterity. When the loaves are all in the oven, other pieces of wood are put in front of it to keep it in shape till baked. Split loaves are made from the same dough, named lEISH SPLIT. They are first molded in the shape of pan loaves; then pressed along the centre, like the French split; set to prove, split side down, between cloths. The loaves are baked like the Cottage loaves, ends and sides touching each other. 920.— CHICAGO lEISH BEEAD. Make a good home-made dough like No. 910 or No. 911. Mold in one-pound loaves, the shape of pan loaves; set in cloth-lined boxes, smooth side down, two-by-two, so they touch; pinch up the cloth between, and let prove. To bake; put the loaves in the oven, two at one time, in one row, so they touch the other loaves at the ends, but not at the sides. Bake without washing. 921.— GEAHAM BEEAD; Straight Dough. 2 gallons water, 3 ozs. yeast, 1% pint molasses, 6 ozs. salt, 8 ozs. lard. Make a straight dough with the ingredients, rather slack; use one-third to one-half of wheat flour with the graham flour. Let come up once, work over; scale, mold and pan. (Do not give much proof.) Bake in medium heat. Always treat the dough cool and take it young. 922.— GEAHAM BEEAD EEOM SPONGE. Take two gallons of broken-up white bread sponge, with the salt in it; add one and one- half pints of molasses, eight ounces of lard, and make the dough with one part wheat flour and two parts of graham flour. Prove and bake like No. 921. 923.— WHOLE WHEAT BEEAD. GLUTEN BEEAD. HEALTH BEEADS. The Whole Wheat Breads, Entire Wheat Breads, and also the Gluten Breads, or Health Breads, as they are often called, are made and baked like the Graham Bread; less sweetening is used, and in some instances, when used for dietetic purposes, both sweetening and shorten- ing are left out altogether. The breads are made of water, or partly milk. Take one gallon of water, one gallon of milk, three ounces of yeast, six ounces of salt, twelve ounces of lard, three-quarters pint of molasses. Good flours of this kind require no addition of wheat flour, and are used straight; some of them are very poor, and bake better with some strong spring wheat flour added. Make the dough like for Graham Bread; treat cool, take the dough young and do not give much proof in baking. PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 107 924.— WHOLE WHEAT BREAD WITH POTATOES. 2 quarts milk, 2 quarts water, 2 ozs. yeast, 2 ozs. salt, 8 ozs. sugar, 8 ozs. lard, 1 lb. of boiled and mashed potatoes. Grate or mash the boiled potatoes. Use the water the potatoes are boiled in with the two quarts of milk to make up one gallon. With the yeast and other ingredients make a soft dough, and work smooth. Mold and bake like No. 923. The loaves may be washed with water after baking, or brushed with butter or lard. 925.— ELEOTEIC BEOWN BEEAD. 12 lbs. graljam flour, 12 lbs. wheat flour, 1 gallon milk, 1 gallon water, 1 quart molasses, 1% lbs. lard, 1 oz. baking soda, 1 lb. baking powder, 8 ozs. salt. Less of the baking powder may be needed, or the soda left out, if a strong powder is used and the bread is too light. Eub the lard in a part of the flour; sift the baking powder in the other part; mix both together; form a bay in the centre of the flour. Dissolve the soda in the milk, add salt and molasses and make a nice smooth dough, rather slack. Scale and pan at once, set in a warm prover, let come up half, and bake in medium heat. Brush over with water or lard after baking. 926.— BOSTON BEOWN BEEAD. This bread is raised with yeast; also with soda, or with baking powder. More or less molasses may be used to make different qual- ities. Lard or shortening is not used in this bread. In hotels or restaurants the pudding steamer is used to steam it, but it can also be baked in a cool oven at a temperature of 200 to 250 degrees Pahr. To bake: set the molds in a pan with about two inches of water in it, which steam-bakes the bread, and prevents too much browning at the bottom. Self-raising, ready-made brown bread flours are in the market, which have to be mixed with even quantities of milk or water and molasses into a soft batter, and steamed as usual. 927.— BOSTON BEOWN BEEAD; YEAST EAISED. 2 lbs. rye flour, 2 ozs. yeast, 2 lbs. cornmeal, 1 quart molasses, 2 lbs. graham flour, 2 ozs. salt, 2 lbs. wheat flour. Make a sponge with the yeast and rye flour, using warm water. Scald the cornmeal with one quart boiling water, and let cool. When the sponge is ready, add molasses and salt, corn- meal mush and the other flours, and mix with milk into a smooth dough. When it shows life, divide into loaves and fill into well-greased molds. This mixture makes about one dozen loaves. Let rise to three-quarter proof, and steam or bake for three hours. 928.— BOSTON BEOWN BEEAD with SODA. 1 lb. rye flour, 1 quart molasses, 1 lb. graham flour, 3 pints milk, 2 lbs. cornmeal, 2 ozs. salt, 1 lb. wheat flour, 1 oz. baking soda. Mix all the flours together, dissolve the soda in the milk; add salt and molasses, and make a slack dough, same as for drop cakes, adding more milk if required. Fill molds about three- quarters full. Steam or bake for three hours. Three ounces of baking powder may be used in place of the soda. Eaisins and currants are used for variety in the brown breads, also a small addition of spices, and stale cake crumbs may be used up in the breads. 929.— SALT-EISING BEEAD. This bread is made of winter wheat flour, not of iread flour. Take half a cupful of corn- meal and half a teaspoonful of soda; scald with three cupfuls of fresh mUk, and make a very thin mush; add a pinch of salt and a lit- tle sugar. Set in a warm place over night, at an even temperature of 85 to 90 degrees Fahr., and keep well covered. In twelve hours this yeast will be light. Mix two quarts of warm water and two pounds of flour at 95 degrees Eahr., and add the yeast. This sponge will be ready in about one hour; add one more quart of water, two ounces of sugar and two of salt, a little lard, and with more flour make a medium firm dough. Scale and mold into loaves, put in pans, give about one-half proof, and bake like other breads. A very warm temperature is required from the beginning to the finish, to make this bread successfully. 930.— TO MAKE VAEIOUS KINDS OF BEEADS FEOM ONE LAEGE SPONGE. Set a medium sponge with four gallons of water, six to eight ounces of yeast, with a good flour, at a warm temperature of about 80 de- grees Eahr. This sponge will have a good drop in three hours. (This same sponge may be set at a cooler temperature and less yeast, for a long sponge.) One quart of liquid makes about five pounds of sponge dough. Take from the ready sponge ten pounds for COFFEE CAKES, or SWEET BOLLS; add ten eggs, one-half pint of warm milk, one and one-quarter pounds of sugar, one and one-half pounds of butter, flavor, a little salt, and make this with more flour into a dough. io8 PAUL RICHARDS' BOOK OF BRBADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. Take ten pounds of sponge for OTHER ROLLS ; add half a pint of milk, ten ounces of sugar, a little salt, one pound of lard or but- ter; this makes another dough. This would leave nearly three gallons of sponge. To this sponge we add two gallons of water at a suitable temperature, also one pound ft salt, and break up and mix the sponge dough and water. From this broken sponge we measure one gallon, adding to it one pint, or less, of mo- lasses and some lard, and make a dough with graham and wheat flour. Take one gallon of the sponge for EYE BEEAD; add some carraway seed and a piece of old rye dough, and make dough with rye flour. We may take one gallon for FKENCH BEEAD, adding more wheat flour for the dough. The remaining two gallons may be made into VIENNA BEEAD or PAN BREADS; adding half a pound of sugar and one pound of lard. In this manner various breads can be made from one sponge. The rolls, coffee cakes and rye bread doughs can be made ready first for baking, because they require a good heat; the other doughs can be made ready in the succes- sion as they should be baked. 931.— RYE BREADS. There is no more difficulty in the making of Rye Breads than there is in the making of breads made from wheat flour. AH the Eye Breads are hearth baked. Bakers not used to handling rye flour often fail to turn out good bread, because they work it like wheat flour. Rye flour is a weak flour, and has not the strength of wheat flour; it should be treated cooler, given less proof, and requires a stronger heat in baking. A rye sponge should be taken young; that is, as soon as it flattens it is ready, when it throws ofE gas and breaks. The dough should be given only time to come up till it shows life; then it should be sealed, molded, and given only about half the proof that is given to wheat breads. If a rye dough is worked over several times, like the wheat flour dough, or gets too old be- fore molding, the bread, when baked, is dry and tasteless, and the loaves crack during bak- ing and fall in the oven. Eye Bread made from flours which contain parts of wheat flour, of course, stand more proof. Many bakers prick the Eye Bread before putting in the oven, with a piece of wood like a pencil; others punch a hole in the centre with the finger; this is to prevent blistering in the quick heat, and also to prevent bursting out on the sides, which a cool young dough exposed to a quick heat often does. This method, which is mostly used in Ger- many, also in Austria and Russia, and also in some American bakeries for Rye Breads, is similar to the French method of making the wheat bread raised with leaven or sour dough (see No. 894). The breads are proved in wicker or straw baskets the shape of the loaf, which are made especially for this purpose. The baskets are slightly dusted with flour, the molded loaves are piit in upside down, and when proved are turned over on the peel, washed and put in the oven. I think this is the best way of proving Rye Bread, because it admits the use of a softer dough, and makes a lighter an.d moister loaf. Another way is to mold up the bread, either long or round ; set the loaves on boards, or, bet- ter, in boxes which are thickly dusted with a mixture of flour and eornmeal, or with fine bran; then they are washed during proving, and washed again on the peel before going into the oven. The loaves may also be set in cloths, like the Vienna bread, smooth-side down; turned over on the peel, cut, washed, and baked in steam. It can be washed again after baking, and some bakers rub the bread over after baking with a cloth saturated with melted butter or lard, to soften the crust. Breads made out of all rye flour and with sour dough only, are almost too heavy for the American taste. The addition of wheat flour and only a small quantity of sour dough with compressed yeast, makes a lighter loaf, which finds more favor, and I think is the best way to make Rye Bread. 932.— SOUR DOUGH TO STAET FROM YEAST-RAISED DOUGH. Take three pounds of yeast raised rye dough; dissolve it in one quart of water, add some rye flour and make a slack sponge. Let this stand till the next day, and use it for the first batch of rye bread dough, with some compressed yeast. Every day Iceep a piece of the rye dough back to use for the next day's hatch. From this sour dough the German Rye Breads may be made; or it may be used added to a broken up wheat flour sponge, like ex- plained in No. 930. 933.— RYE BEEAD, STRAIGHT DOUGH. Take two-thirds of rye flour and one-third of wheat flour, two gallons of water, two pounds of sour dough, one and one-half ounces of yeast, six ounces of salt, and some caraway seed. Dissolve yeast and sour dough in the water, add salt and seeds and make a firm dough (rye dough always softens and loses some of its firmness) ; work it well ; let double in size, but not fall, work over; scale and mold into loaves; PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. lOg give only medium proof and bake as explained pushed between the two fires. When it reaches in No. 931. a certain degree of heat, it is pulled out, the When putting the bread in the oven, don't molded loaves are put on, washed again and set the loaves too close together, tOl they are pushed into the oven. The heat forms a thin baked up well; then move closer together and elastic skin and little blisters; then the loaves finish baking. are withdrawn, taken off, set on boards and Bakers using shelf ovens without tile bot- finished proving. This treatment keeps the toms, can set the bread on roll pans dusted with loaves in shape, prevents bursting, and gives a mixture of flour and cornmeal, and bake it. a lighter color to the crust, and also a different gg^ EYE BEEAD WITH SPONGF taste to the baked loaf. This treatment is not „ „ ' i n 11. 3 1, , practiced over here, to my knowledge, because 2 gallons water 2 lbs. rye dough, 1 oz. yeast, .^ -^ ^^^ troublesome. Bakers generally mold 6 ozs. salt, % oz caraway seed. ^he bread, give it about half proof, wash and Set sponge at about 65 degrees Fahr with ^,^^6 it Uke the other rye breads, only set it one gallon of water, yeast and rye dough. Use ^1^^^ together in brick shape, the same proportions of flour as in No. 933. t„ ^^^e this bread on a small scale: Take When the sponge is ready, add water and salt, ^^jf ^ ^^^^^ „f ^^^^^^ ^^^^^ ^^^^^^ j^^jf ^ and make the dough. gallon of water, one pound of sour dough, three There are some people who do not like cara- ^^^^^^ „f ^^^^^ one-half ounce of caraway way seed; for this reason some bakers add it ^^^^ ^„^ ^^^^ ^ ^^^ ^^^^ ^^^^ ^^^L only to a part of the dough, or add it during j^et the dough rest till it shows life. Mold in the molding process. This gives a choice to the two-pound loaves, set on boards, give about consumer. ^^^^ proof, wash with water, and bake as de- 935 HALF EYE BEEAD scribed above. The loaves may also be set in a The Half Eye Bread is generally made from ^^^S. P^f. ^'^^ ^ ^"""^^"^ ^""^"^ ^ i*' ^'^'^ » . ^ ..i_ . 3-1. baked in this manner, a wheat flour sponge, without adding any sour dough, but the flavor is improved if sour dough 937^ FEENCH EOLLS. is added. FLUTES. 2 gallons water, 2 ozs. yeast % oz. caraway rj,^^ ^^jj .^ ^^^^ j^^^^j^ ^^ ^ ^^^^ ^^jl_ j^ seed, 6 ozs. salt. ,,. is made in the shape of a smaU French loaf, Set sponge with one gallon of water the ^^^ ^^. ■^^^ ^^^^^ ^^^^^ ^^^^^^_ The roU is yeast and wheat flour When ready, add one ^^^^ ^ ^.^^ .^^^^ ^^^ .^^^ ^^^^^^1 gallon of water and the salt, also the caraway ^^^ ^^^ ^^-^^^ ^^ ^^^^ j^^^^h and in steam. seed and make . medium firm dough, with one ^^^ ^^^^ ^^^ ^^^^^^ ^^^^^^ ^ ^^_ g^g part wheat flour and two parts rye flour. The -. .„„ , , . „ . ° , ,, f , . ■, 1 i . i, ^ J! ii. 1T- or No. 898 ; break up m small pieces and mold bread is molded m the shape of the Vienna , 4.111- jj u , , . . J- it J.I, i.1, round on the board; give some proof and mold loaves, and is given more proof than the other . , , o j. • i iu t fr. ■, ■, m long shape. Set in cloth-lined boxes, m rows, Tve breads o ^^ f ' •' ■ the smooth side down, pinch up the cloth be- 936. PUMPERNICKEL. tween, and let prove. Then turn onto the peel The coarse rye bread known here under this smooth-side up, cut, and bake in steam, name, is made from the unbolted rye meal. The The rolls may be baked without steam, and stone-milled meal makes a better bread than set on pans dusted with cornmeal and flour, cut the meal made by the roller process. It is and washed before and after baking. baked on the hearth in brick-shape, set close 933 FEENCH SPLIT EOLLS. together, like the cottage loaves and spUt ^^^ ^^^ ^^^^ ^^^ j^ ^^ ^^^ ^^ ^^ '^^^ ^^^ loaves (see No. 919). In Germany it is made ggg^ ^^^^^ ^^^^^ ^ ^^jj ^.^.^ ^ ^j^^^^^^ ^^^^^_ in large and small loaves. In Westphalia, the j^j^^^ ^ two-ounce pieces (for hotel use they home of the Pumpernickel, It IS made in loaves ^^^ ^^ ^^^^ smaller), mold round on the as large as twenty-five pounds. In other parts ^^^^^^ gj^^ ^^^^ ^^^^^^ ^^^ ^^^^^ ^^^^ ^^^^ of Germany, the five- and ten-pound loaves pre- ^^^j^^^ j^^^^. ^.j^^^^ ^^^^ ^ ^^^^ ^^^^^^ ^^ vail. In this country it is made m two-pound ^^^^ ^j^^g ^j^g egntre, turn over and set on loaves. cloths, split-side down. Give good proof, turn In North Germany this bread goes through gygj. onto the peel, split-side up, and bake on the process of CASSELING. After it is the hearth. molded, the loaves are washed with water and -pTj-pTSrrTT TST^TDPHV put on the cassel, a long piece of sheet iron, 939.— FRENCH BEIOCHE. six feet long, eight inches wide, and one-fourth 1 pint milk, 2 ozs. yeast, 8 to 12 eggs, 1 oz. of an inch thick, with a wooden handle. The sugar, 1 lb. butter (from which the salt has ovens are heated on the inside, the coals are been washed), a pinch of salt, drawn to the front and divided into two long Set a warm sponge with the mUk and yeast; heaps about two feet apart. The cassel is use a strong flour. When this sponge is ready. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. add eggs, sugar and salt and work in the flour ; then add the butter and make a smooth dough. Let rise, and work over several times; then set in a eool place to stiffen up. After it has cooled and become firmer, it is ready to be molded in different shapes. The regular Brioches are molded in the shape of the cottage loaf, a large flat round bottom and a small top. In this shape it is proved and given some straight outs all around the sides. Many other fancy shapes are made from this dough: small fingers, twists, crescents, etc., etc. These rolls are baked on pans, and washed with egg-wash before baking. 940.— VIENNA EOLL. KAISERSEMMEL. EMPEEOE'S EOLL. The best known Vienna Eolls are the Kaiser- semmel, or Emperor's Eoll, and the Kipfl, or Crescent. Many other varieties are made, as Twists, Split Eolls, etc., etc. At Vienna sev- eral qualities are made: Water Eolls, Milk Eolls, and rolls which contain shortening. Most all the rolls are baked on the hearth. Only the rolls with shortening are baked on pans. The baking on the hearth and in steam, and the cool treatmeuis, is what gives these rolls the excellent taste which has made them famous the world over. The making of the rolls requires long prac- tise, and if baked and made right cannot be excelled by any other breads. In the American mixtures sugar and lard is used, like in the Vienna breads, and the bread mixtures from No. 903 to No. 905 may be used for rolls with a firmer dough. 941.— VIENNA MILK EOLLS. 1 gallon water, 1 gallon milk, 5 ozs. salt, from 4 to 6 ozs. compressed yeast. Set a sponge with water and yeast as. usual. When it falls in the centre, add the milk and salt and make a medium dough with a good spring flour. Let come up well the first time; work over and let come again; then break up in pieces and make into rolls. More milk may be used in this mixture, and also a larger amount of yeast. This dough is best suited for all kinds of Vienna rolls. 942.— VIENNA EOLLS vmn SHOETENING. Add to the dough above (best if it is made from all milk), after all the flour is worked in, one pound and four ounces of butter. The butter should be melted, drawn off and set in a cold place to harden. If added to the cool dough, the rolls have a nice leafy crust when baked. 943.— AMBEICAN VIENNA EOLLS, STRAIGHT DOUGH. 2 quarts milk, 2 quarts water, 4 ozs. yeast, 4 ozs. sugar, 12 ozs. lard, 3 ozs. salt. Make a medium firm dough with the ingre- dients. Let the dough come up and work over twice; then it is ready to form into rolls. The rolls are baked on pans, and can be baked with- out steam, if an egg-wash is applied before baking. 944.— VIENNA BEIOCHES. The Vienna Brioches are not made as rich as the Ereneh kind, but make a nice roll. It is made in many fancy shapes, like twists, snails, knots, small crescents, etc. A small round roll is made with sultana raisins. The rolls are baked on pans, and washed with eggs before baking. Take one pint of mUk, two ounces of yeast, one ounce of sugar, a pinch of salt, eight ounces of butter, and four eggs. Make a light sponge with milk and yeast. When ready, add the beaten eggs, sugar and salt; add the flour, and last, the butter. Make a medium dough, let come up and work over, and set in a cool place for one hour to get firm. Then it is ready to form the different shapes. Give good proof and bake to a nice golden, color. 945.— HAMBUEG EUNDSTUCK. GEEMAN BEODCHEN. HAMBUEG EOLLS. 1 gallon milk, 8 ozs. yeast, 2^?^ ozs. salt. The method used in Hamburg is to make a slack straight dough with the ingredients, using a good patent flour. Set to raise in a warm place for half an hour; then throw out on the table, dust well with flour and work over in small pieces of not more than one pound, and put back in box or bowl to prove. The dough should be worked over in this manner from four to five times every half hour. In a warm place, this dough should then be full of life and ready to mold into rolls. Break in two ounce pieces, mold in long ovals and set in dusted boxes or on floured cloths; let prove. Then set on the peel, give a deep cut across, and bake on the hearth and in steam. Another way of making these rolls is to use a slack Vienna dough. Mold the rolls in ovals and set on pans dusted with flour and cornmeal, set to prove in a moist prover; give half proof, cut across, and set back to finish proving, and bake in steam. If baked without steam, they should be washed with water before baking, and with a thin cornstarch wash when done. 946.— GEEMAN WATEE EOLL. (SEMMEL.) These rolls are made from sponge dough, and any of the doughs used for the French or Vienna breads may be used. Take from the dough and break in one ounce pieces, mold round and set on board to give a little proof; take two pieces and press lightly together, set PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. IH in cloth-lined boxes, pinch the cloth up between and lard together and rub it into some flour, the rows and set to prove. Bake on the hearth add it to the sponge and make a medium firm and in steam, or bake on pans, like the Ham- dough; let come up once, and work over and burg rolls. make into rolls. 952.— POCKET-BOOK EOLLS. No. 2. PLAIN MIXTURE. Take ten .pounds of white sponge, eight ounces of sugar, eight ounces of lard, two ounces of salt, and one pint of milk. Make into a medium firm dough. Let come up half and work over; repeat this once more and mold into rolls. 953.— BUTTER EOLLS. FINGER ROLLS. 10 lbs. sponge, 1 lb. butter, 8 ozs. sugar, a little salt, mace and lemon flavor. Work the ingredients into the sponge, and add more flour to make a medium dough. For a richer mixture three or four eggs may be added. Let it come up once and work over and make into rolls. Break in small pieces and mold round, give some proof and roll long with both hands; then twist and double up in rope fashion, brush with butter and set on pans, so they touch lightly; let prove and bake to a nice color. The same mixture may be made in Vienna crescents, braided twists, snails, and other fancy rolls, using a good egg-wash before bak- ing. For FINGER ROLLS, add eight eggs to the mixture. Break in one ounce pieces, mold round on the board, let rest for a few minutes. Form into fingers about five inches long, set on pans so they do not touch in baking. Let prove about half, wash over with egg-wash; set back to finish proving and bake to a nice color. 954.— NEW ORLEANS EOLLS. No. 1. Take from doughs Nos. 949 or 950. Break in two-ounce pieces and mold on the board; then roll with both hands into long strips and double into a twisted knot. Set on pans so they touch in baking; brush over with melted butter or lard so they separate nicely, give good proof and bake in a good heat. 955.— NEW ORLEANS ROLLS.' No. 2. Take one gallon of milk sponge, or set a sponge with one gallon of milk and yeast, as usual. When ready, add to the sponge one pound of lard, eight ounces of sugar, one-half pint New Orleans molasses, one and one-half ounces of salt, one-half ounce of ground cinna- mon and ginger. Make a medium dough, let come up and work over. Break in pieces, mold round and give some proof. Roll out long and double up in twists, rope fashion. Set on pans singly, give half proof, wash with egg-wash, finish proving, and bake to a nice color. 947.— GERMAN BUTTER ROLL. SPLIT ROLL. 6 quarts milk, 6 ozs. yeast, 4 ozs. sugar, 4 ozs. salt, 3 lbs. butter and lard. Set a very soft sponge with half of the liquid and yeast. When the sponge is ready, add the salt, sugar and flour, and, last, the lard. Work the dough well and let rest for one hour; work over twice and mold round in two-ounce pieces; set in cloth-lined boxes and mold like the Ham- burg roll (No. 945). When ready for the oven, in place of cutting across, cut lengthwise, not very deep, and bake in steam. The same mixture is made into split rolls, like the French split roll (see No. 938), and baked in the same manner. 948.— AMERICAN ROLLS. ALBANY ROLL. All the Vienna and French rolls are made by the American bakers, but generally richer and with a softer and more brittle crust. The American roll, which has many names, is known as the PARKER HOUSE ROLL, the ALBANY ROLL, the POCKET-BOOK ROLL, etc., and is made after a variety of recipes. The rolls can be made by the sponge method, or with a straight dough. 949.— PARKER HOUSE ROLL. No. 1. 2 quarts milk, 2 quarts water, 3 ozs. yeast, 1 oz. salt, 1 lb. butter, 10 ozs. sugar. 950.— PARKER HOUSE ROLL. No. 2. 1 gallon milk, 4 ozs. yeast, six ozs. sugar, 2 ozs. salt, 12 ozs. butter or lard. Make both mixtures either with a sponge, using half the liquid in the sponge, or make a straight dough. When ready, mold round on the board and give a little proof; then take a small pin and roll flat in the centre; take some melted butter or lard and brush over; double both sides together and set on pans; they may be set close, to touch in baking, or single. The rolls should not be given too much proof. In baking they should open and curl backwards, if given the right proof. If proved moist, they require no washing, but may be brushed with butter or lard when done. 951.— POCKET-BOOK EOLLS. No. 1. QUICK PROCESS. y^ gallon milk, % gallon water, 8 ozs. yeast, 1% ozs. salt, 1 lb. sugar, 1 lb. lard. Set a slack warm sponge, with water, milk and yeast, at 85° Fahr., — flour and shop of the same temperature. At this temperature the sponge will be ready in one hour. Cream sugar PAUL RICHARDS ' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 956.— COLUMBIA ROLLS. LONG SANDWICH EOLLS. FRANKFORT EOLLS. 1 gallon water, 2 quarts milk, 3 ozs. yeast, 12 ozs. laxd, 12 ozs. sugar, 2% ozs. salt. Set a warm sponge with water and yeast. When ready, add sugar, salt and milk, and mix in the flour; when half mixed, add the lard and make a smooth dough. Let come up and work over twice. Break out and mold in long fingers ; set on pans so they don't touch in baking. Let prove half, wash with milk, give full proof, and bake in a good heat. These rolls are also called FEANKFOET EOLLS, because they are very convenient to use for -a. sandwich with the frankfort sausage. The rolls are made a little longer than the well- known sausage. They were sold in very large quantities during the Columbian Exposition, hence the name. The rolls may be made from any cheap roll dough, but should be proved light and have a soft crust. 957.— SANDWICH EOLLS, PLAIN. 1 gallon water, 2 ozs. yeast, 10 ozs. sugar, 1 lb. lard, 2 ozs. salt. Make a straight dough with the ingredients. Let come up and work over twice. Mold round and set on pans single. Give good proof, and bake in about 450° Fahr., so they have a soft crust. 958.— GRAHAM ROLLS. TTse the Graham bread dough No. 921 or No. 922. Mold in round or oval shape, set on pans, give medium proof, and bake in a good heat. 959.— GRAHAM GEMS. Take from mixture No. 925. Mold round and set in gem or small mufBn pans. Set in a warm prover to come up half, and bake in a good heat. Or take the following mixture : Three pounds of graham flour, one pound of wheat flour, three ounces of baking powder, two ounces of lard, three ounces of molasses, one-half ounce of salt. Sift the baking powder in the flour, make a bay in the centre, add the salt and molasses and the melted lard, mix with milk or water to a slack dough. Drop at once in the gem pans, and bake in a, good heat. 960.— SPECIAL HOTEL BREADS. Bakers in hotels are often called upon to make special breads for parties, banquets, etc. While generally the Vienna and French bread is used, many caterers prefer to serve a small individual loaf or roll to each person. This is an old custom brought over from Europe, where it has been in use for many years. The largest of these loaves is made in the shape of the Vienna loaf, or French loaf, weighs about seven ounces in the dough. It is made just long enough to fit exactly the oval silver tray in which it is served. The smallest loaf or roll is not more than two inches long, and weighs not quite one-half ounce. It is used to serve with soups, like consomme, or bouillon. As these breads are made to suit the fancy of the dinner-givers or caterers, they differ con- siderably' in size, weight and quality. The small loaves like the French flute, about four ounces in weight, are mostly in use for a dinner loaf. Another is made of all milk dough, like the Vienna or French loaf, given several cuts. Another one is cut from end to end along the centre, which makes it look like a split loaf. One loaf is made round, from Vienna dough. It is cut across the centre before baking. These breads should be baked in steam and on the hearth, and have a good crust. They can also be baked on pans and without steam, but then should be washed with a light egg- wash before baking. A Vienna dough is considered best for these rolls, except where a very crisp, hard-crusted bread is wanted, it is preferable to use an all- water dough. For light luncheons, teas and receptions, where no heavy dishes are served, a light and rich bread is served, something like the French or Vienna Brioches (see Nos. 939 and 944), made in fancy shapes, like crescents, twists or fingers. Other breads used at dinners are SOUP STICKS, CHEESE STICKS, CHEESE STRAWS, PULLED BEEAD, etc., etc. Cater- ers charge twenty cents per dozen for cheese and soup sticks and fancy finger roUs and brioches, so that there is a good profit in these breads. AH these small breads should be made neat and attractive in appearance; the soup sticks and cheese straws small and dainty; better have them rather small than too large, to be in accordance with the other attractions which pertain to a good table. 961.— SOUP STICKS. ■ Take Vienna or American Eolls dough with a good shortening, but very little sugar in it. When the dough is ready, put it in a cool place to stiffen and to lose some of its springi- ness. It is better to mold, and keeps better shape when cold. Break in small pieces and form in strips of the length and thickness of a lead pencil. Put on pahs, prove and bake in a cool oven crisp and dry. 962.— SOUP STICKS WITH BAKING POWDBE. These sticks can be made on short notice. Take one pound of flour, one ounce of baking powder, and one and one-half ounces of sugar, one ounce of butter, and mix with milk. Rub the butter in the flour, mix in the baking pow- PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 113 der and sugar, and mix with milk a little firmer than a tea biscuit mixture. Form in strips like the other soup sticks, brush over with milk, and bake crisp and dry. 963.— CHEESE STICKS. (PAIN SWISS.) Cheese sticks are served with fancy salads, and also at the beginning of the dinner, after the soups, with the hors d'oeuvres, which con- sist of small patties and other appetizers. They are made of puff-paste in which some dry grated cheese is rolled in. For gentlemen's parties it is often served deviled — that is, a dash of cayenne pepper is added to the grated cheese to sharpen the ap- petite. The best cheese for this purpose is a dry Parmesan, but a good dry American cheese will answer. Take a piece of pufE-paste, roll out thin and grate some cheese over it, fold in three and roll out again to one-eighth of an inch of thickness; wash with egg-wash and grate more cheese over it. Cut in strips five inches long and one-half inch wide, put on pans; let stand in a cool place for fifteen minutes, or longer, and bake nice and crisp in a medium heat. A good pie crust can be used, but pufE-paste is better. 964.— CHEESE STRAWS. Cheese straws are more like the soup sticks. They are served in the same manner as the cheese sticks. Take equal parts of butter, grated cheese and flour. Eub cheese and butter to a smooth paste, season with a pinch of cayenne pepper and some dry mustard and salt, add a few yolks of eggs, and mix with the flour and a little milk into a paste like a cookey dough. Set in a cold place to get firm, form in thin strips or straws about three and one-half inches long and set on pans. Bake in medium heat. The paste can also be made in thin biscuits. Eolled out one-quarter inch thick, cut into round biscuits one and one-half inches in diam- eter, prick with a fork, and bake to a nice fawn color. 965.— PULLED BREAD. The original pulled bread is made by taking the inside out of a fresh baked loaf and pulling it apart by means of two forks in large flakes, which are toasted in the oven to a light brown crisp. A better way is to cut a fresh loaf in slices about one inch thick, trim off the crust and cut the slices in one-inch strips. Pull the strips slightly apart with a fork, and brown in the Gven. This toast is served with cheese at dinner, and it is also used for invalids. 966.— RASP ROLL. (EASPEL BRODCHEN.) The Rasp roll is also used as a special dinner roll, and in many other shapes for culinary purposes. These rolls are best if made from a good Vienna dough, and baked very crisp on the hearth. Grate off the dark crust evenly all around while the rolls are hot and just from the oven. Use a fine grater or a coarse rasp for this pur- pose. For a dinner roll, bake it about three ounces in weight, in the shape of a Vienna loaf, and remove the crust while hot. For sandwiches, make them in a small oval shape. The Rasp roll is also used in small round shape for a certain croustade. After the crust has been grated off, the top is cut from the roU, part of the crumbs removed, and refilled with a forcemeat, the top replaced and this roll is served with consomme, etc. For other use of the Rasp roll see Nos. 701 and 702, Fritters and Croustades. 967.— FANCY ROLLS AND BUNS. Where many kinds of rolls are made it is best to set one large sponge, from water only, or from milk and water mixed; and use it as described in No. 930. Many of the rolls given under the numbers from 937 to 958 can be made in smaller quan- tities after this method, by taking from the ready sponge and adding the other ingredients. For doughs which are made richer than the ordinary roll doughs, it is best to use more yeast in the sponges, and if sponge is used from a slow bread sponge, some yeast may be added dissolved in warm milk to make it come faster. Sponges are also used as half and three- quarter sponge; that means the liquid used in the sponge is one-half or three-quarters more than the liquid used on the dough; and often the sponge is used straight, without adding any liquid, except the eggs, butter and sugar and more flour. A good dough should be worked well tUl it is smooth and comes off the fingers, and it should be given some time to rest and prove up before using. 968.— SPONGE FOR BUNS AND RUSKS. Take one gallon of milk and water mixed and four ounces of yeast. Set a warm sponge, rather firm, at about 85 to 100 degrees Fahr., and use from this sponge as directed in the following recipes. A larger or smaller amount may be made as required, and more, or only two ounces of yeast may be used, but it is preferable to use plenty of good yeast to make the goods prove up light. 114 PAUL RICHARDS BOOK OF BRZADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 969.— PLAIN BUNS. DOUGH, No. i. Take fiye pounds of the sponge, add one gill of milk, one-half pound of lard, one-half pound of sugar, one-half ounce of salt; flavor with mace and lemon. Work milk, salt, sugar and flavor in the sponge, add the flour and, last, the lard, and make a smooth dough. Let come up half and work over, then it is ready for molding. 907.— BUN DOUGH, No. 2. 10 lbs. sponge, 1 lb. butter, 12 ozs. sugar, 10 6ggS) Vi oz. salt, mace and lemon flavor. 971.— BUN DOUGH, No. 3. 10 lbs. sponge, 20 ozs. sugar, 20 ozs. butter, 4 eggs, salt, mace and lemon flavor. 972.— EUSK DOUGH, No. 1. 5 lbs. sponge, 1 lb. butter, 12 ozs. sugar, 8 eggs, vanilla or lemon flavor. 973.— EUSK DOUGH, No. 2. 5 lbs. sponge, 1% lbs. butter, 8 ozs. sugar, 18 eggs, lemon and mace flavor. Make into dough same as for plain buns. To the above mixtures currants, raisins, or chopped peel may be added to make the various kinds of fancy rolls and buns out of it. 974.— STANDAED DOUGH. In bakeries where a variety of sweet doughs are used, it is the practise to make a large sponge from all milk, or half milk and water mixed, and make a standard dough from this sponge, with eggs, sugar and butter in it. The buns and rusks, and often the zwiebach, are made out of this dough; and it is made richer for other goods. 975.— STANDAED DOUGH, No. 1. Set a warm sponge with one quart of water and one quart of milk mixed, and four ounces of yeast. When ready, add two quarts of milk, one and one-half pounds of sugar, one and one- half pounds of butter, one and one-half ounces of salt, ten eggs; flavor lemon and mace. Break up the sponge with the sugar, salt, eggs and milk in it; work in the flour and add the butter. Work the dough well; let prove up half and work over; let come again and use it. 976.— STANDAED DOUGH, No. 2. Set sponge with two qaurts of milk and four ounces of yeast. When ready, add one quart of milk, twenty ounces of sugar, twenty ounces of butter, five eggs, mace and lemon flavor, and salt. Work and finish like No. 1. 977.— STANDAED DOUGH, No. 3. Foe COPITEB CAKE. STOLLEN. GUGELHUPr. ZWIEBACK. S quarts of milk, 4 to 6 ounces of yeast. Set a warm sponge with milk and yeast and about four pounds of flour. When ready, add twelve eggs, one pound of sugar, one pound of butter, one-half ounce of salt, lemon or vanilla flavor. Work in the ingredients, let come up and work over, and let come up again, and work into COFFEE CAKE, PEETZELS, STOLLEN, GUGELHUPF and ZWIEBACK. The mixture may be made less expensive us- ing lard in place of butter, or using a part lard and less eggs. 978.— HOT CEOSS BUNS. Any of the standard mixtures may be used. Add one pound of currants to each five pounds of dough; or use half peel and half currants, as desired. The buns may be set single, or let them touch in baking. Have the dough rather slack, so they prove up light. Mold round, set on pans, give about half proof and cut with a sharp knife; or use the cross stamp. Wash over and sprinkle with sugar, or leave plain and ice after baking. 979.— CUEEANT BUNS. Take Bun mixtures from No. 969 to No. 971. EoU out in long strips about ten inches wide, sprinkle with currants; press the currants In the dough with the rolling pin, dust with sugar and cinnamon. Eoll up from both sides to form a double coil; flatten the roll and cut in strips, set together on pans, cut side up. Give good proof, and bake in good heat. Wash with but- ter and dust with sugar and cinnamon, or ice while hot. Another way is to make them like the Hot Cross Buns, No. 978. Set close together, prove without cutting, and leave plain; or dip in granulated sugar before panning, and bake as usual. 980.— CINNAMON BUNS. Make like the Currant Buns No. 979. Eoll out in one long strip; brush with butter, sprinkle with currants, sugar and cinnamon. Eoll up like a jelly roll, cut in slices, set on pans cut side up, give good proof, and ice when baked. 981.— SULTANA BUNS. Add to flve pounds of plain bun dough one pound of sultana raisins. Mold in round or oval shapes, set single and wash with a light egg-wash before baking. Leave plain, or ice with water icing while hot. 982.— GEEMAN ALMOND BUNS. Add to Eusk dough No. 972, or to five pounds standard dough, eight ounces of chopped al- monds and eight ounces of currants, set single on pans, give half proof, wash with milk and egg-wash, sprinkle with chopped almonds and sugar, and bake in a medium hot oven. PAUL RICHARDS ' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. I»> 983.— GEEMAN STEEUSEL BUNS. No. 116. EoU up, or fold the sides over the Add some currants to five pounds of standard filKng and form a long round strand about the dough. Break the dough in two-ounce pieces, thickness of a finger. Cut the strand in four- mold in oval pieces, and set on pans single; inch pieces, set on pans to touch, brush the give some proof and brush over with melted sides with butter so as to separate nicely when butter; flatten the rolls with the hand to about baked; prove, wash with a thin egg-wash, one-half inch of thickness, and sprinkle thickly sprinkle with coarse sugar, and bake to a nice with streusel; give good proof, and bake in color. medium hot ovens. 984.— GEEMAN STREUSEL, No. 1. 1 lb. powdered sugar, 1 lb. 4 ozs. cake flour, from 6 to 8 ozs. butter, 2 ozs. chopped almonds, lemon and cinnamon extract, or ground cinna- mon. Mix all the ingredients together like for short paste; sprinkle with a little milk; or, better, use one or two yolks of eggs, for the mixture to hold together, so it can be rubbed between the hands into small globular pieces. It may also be rubbed through a colander or a coarse sieve. 984a.— GEEMAN STEEUSEL, No. 2. 1 lb. flour, 12 ozs. sugar, 6 ozs. butter, 1 egg, vanilla flavor, 1 drop bitter almond extract. 985.— FLOEADOEA BUNS. Add to Bun dough No. 970, one pound of chopped cocoanut, eight ounces of candied orange peel, eight ounces of citron, and vanUla flavor. Set on pans in fingers, so they touch slightly on the sides, but not on the ends; 988.— COCOANUT BUNS. Add to five pounds of Bun dough; one pound of fresh grated cocoanut, and flavor vanilla. Mold up in small pointed loaves, set single, prove, and bake in a good heat. Take some shredded cocoanut and brown to a light color in the oven. When the buns are baked and whOe warm, ice the buns and sprinkle with some of the browned cocoanut while the icing is soft. 989.— CAEAWAY BUNS. ANISE SEED BUNS. Add to some Bun dough caraway seeds or anise; flavor with lemon extract, or use grated lemon rind. Mold in round or oval pieces, set on pans single, let prove, wash with egg-wash, and bake in a good heat. 990.— ENGLISH BATH BUNS. Bath buns are one of the old-time English buns and are made in several ways; they are prove and wash with egg- wash, sprinkle with ^^^^^ pj^jj,^ ^^ ^it^ fruit and peel; they are shredded almonds, and bake to a nice color, jj^^^g j^ round shape; but often are dropped on Ice with vanilla water icing while hot. p^^^g ju ^ rough way, which makes them look ggg OPEEA BUNS. ^8 ^O"* cakes. They are washed with eggs Take mixture No. 971 or No. 972. Set on and sprinkled with crushed pieces of loaf sugar pans in fingers, like the Buns No. 985; sprinkle ^Jefore baking, with chopped peanuts, and bake and ice in the Add to the Eusk mixture No. 972 or No. 973, eight ounces of finely-chopped lemon or citron peel (currants may also be added), and set on pans as indicated above, and bake in medium heat. 991.— BATH BUNS, PLAIN. Take four pounds of flour, one pound of same manner. 986a.— BISMARK BUNS. Take plain Bun dough, or from No. 977. Mold up in round pieces on the bench, give some proof, flatten with the rolling pin or by hand. Place a little good fruit jam in the cen- tre, and pinch up the sides to enclose the jam. g^g^r, one pound of butter, four ounces of Set on pans so they touch in baking, let prove yeast, five eggs, three pints of milk, one pound some and brush with melted butter; put back ^^ pggj ^j^^ currants. to finish proving. Bake in a good heat. ggj. ^ gi^ck sponge with the milk, yeast and When done, brush again with butter, and ^jjrge pounds of the flour. When ready, make dust with a mixture of powdered sugar and ^ smooth dough with the rest of the flour, and cinnamon. 987.— MAETHA WASHINGTON BUNS. Take from Standard dough No. 977. Eoll out in strips about six inches wide, and not more than half an inch thick. Spread along the centre some of the Nut filling No. 115 or add the other ingredients. Let prove up half, then drop on greased pans rather rough-shaped, in two-ounce pieces, single. Let prove, wash with a good egg-wash aiid sprinkle with a coarse granulated or crushed loaf sugar, and bake in medium heat. n6 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 992.— EUSK. Eusks are made very much like the buns ; but they are generally made of a richer dough, which contains more butter and eggs, but less sugar. Fruit is not used in Eusks, but caraway and anise seeds are added, also almonds. The Eusks are set on pans and baked single, and also set close and baked in squares. Some bakers make them in the shape of a long Parker House or pocket-book roll, and cut the folded side with scissors or knife before proving, which looks pretty when baked. Take the French Brioche No. 939, or use mixtures Nos. 972 and 973, as directed. Eusks are often used toasted like the follow- ing Zwieback, but should be a day old. 993.— ZWIEBACK. Zwieback means twice baked, and it is made in a variety of shapes. A very light and porous dough is best suited for Zwieback. It should be made fresh every day, baked, and when one day old, toasted fresh several times during the day. There is as much difference in a stale and fresh toasted Zwieback as there is in fresh and stale toasted bread. The Zwieback should be. toasted in the oven to a light brown color, but fully dry. The Eusk mixtures and also the other stand- ard dough mixtures may be used for Zwieback. 994.— HAMBUEG ZWIEBACK. Take from No. 976. Have the dough rather slack, mold on pans round and set single in one-ounce pieces, give good proof and bake in medium heat. Let stand and cool over night, or at least six hours; cut with a sharp thin knife in halves, set on pans and toast dry to a nice brown. Set the tops and bottoms together when dry, and put away for use. 995.— HAMBUEG CHILDEEN ZWIEBACK. These Zwieback are made without sugar, and are used for invalids and in the nursery. Take one pint of milk, one pint of water, two ounces of yeast, one-half ounce of salt, twelve ounces of butter, twelve ounces of potato-starch or cornstarch. Make a slack sponge with the mixed milk and water, add yeast and some wheat flour. When ready, add the cornstarch and salt, and work in the butter and more flour to make a rather firm dough; let come up and work over; then mold round in one-half -ounce pieces on pans; prove and bake like the other Zwieback. Cut and dry when cooled. This Zwieback is used with milk as a baby food. 996.— SAXON ZWIEBACK. Take from No. 977 or No. 971. Break out in one-half-ounce pieces, mold round, and then form in fingers about three inches long. Place the fingers together in rows and let prove. Give good proof and bake to a nice color. The day after baking, cut in slices and toast on pans to a nice brown. 997.— VIENNA ZWIEBACK. Take Mixture No. 973. Mold and bake in long ovals or in finger shape. Out when cold and toast like other Zwieback. 998.— HUNGAEIAN ZWIEBACK. PEESSBUEGH ZWIEBACK. Bake like No. 997. Form in finger shapes, larger on both ends than in the centre ; cool and cut in halves and toast dry. Make a meringue icing; beat five whites of eggs firm, stir in one pound of powdered sugar, and add two ounces of shredded or chopped almonds, and flavor vanilla. Spread this icing over the toasted side of the Zwieback, and set back in the oven to dry to a fawn color. A variety of other similar Zwieback is made round or in long shapes, which are iced with vanilla or cinnamon icing, like the above Zwie- back. 999.— ANISE ZWIEBACK. The Eusk mixtures with anise seed may be made into Zwieback in the same manner. An- other mixture is given in No. 374, under Anise Toast, which is made like a sponge cake mix- ture. Left-over stale pound cake may also be made into a nice toast to be served with wines or liquors. 1000.— COFFEE CAKES. Coffee cakes are made from all the mixtures given for buns and rusks, and also from the standard mixtures (see Nos. 970 to 977). The French savarine and Baba mixtures, also the Gugelhupf mixtures are used as Coffee Cake (see Nos. 408 to 412). For hotel use the most convenient shape of baking the flat Coffee Cakes is to use layer cake or pie tins. Weigh the dough about twelve to fourteen ounces, mould round and flatten in the tins; sprinkle with almonds, sugar and cin- namon, or streusel. Let prove and bake. These small cakes may be cut in slices like pies, and are very nice to serve in this manner. For bakeries they are generally baked in one sheet and cut in pieces, or are baked in squares to sell for from ten to fifteen cents. Other shapes of Coffee Cakes are baked in forms of tin, Turk's head shape; some in form of stollen, and others again in form of large or small pretzels and rings. 1001.— STEEUSEL COFFEE CAKE. STEEXJSEL KUCHEN. Take from No. 972 or No. 973; or for less rich cake the mixtures Nos. 974 to 977. Eoll PAUL Richards' book of breads, cakes, pastries, ices and sweetmeats. 117 out four pounds of the dough the size of a bak- ing pan, or make small pieces and lay in pie tins. Wash with milk or egg-wasl^^ and sprinkle thickly with Streusel No. 984. Give good proof and bake in medium heat. When baked, brush with melted butter while hot, and dust with sugar and cinnamon. 1002.— CINNAMON CAKE. Prepare like No. 1001. Eoll out and wash with melted butter, sift over a thick layer of sugar and cinnamon, and bake in medium heat. 1003.— EAISIN COFFEE CAKE. To five pounds of dough No. 972, add two pounds of sultana raisins and currants mixed. Eoll out and brush with melted butter, give medium proof and bake plain. When baked, the cake may be washed with butter and sprinkled with sugar and cinnamon, or iced with vanilla water icing. 1004.— ALMOND COFFEE CAKE. Add to five pounds of dough one pound of chopped almonds and one ounce of bitter al- monds. Eoll out, wash with egg-wash and sprinkle with chopped almonds, and bake to a nice color ; or ice with vanilla icing when baked, and sprinkle with some browned almonds while the icing is soft. 1005.— GEEMAN APPLE CAKE. Take from any of the plain bun doughs. Eoll out into a thin sheet and line a well-greased baking pan. Press up well around the sides, and give some proof. Take good baking ap- ples; peel, core and cut in thin slices; put the apples on the cake in even rows, give some more proof; sprinkle a few currants over, and some sugar and cinnamon, and bake. The cakes may be brushed with melted butter before or after baking, or some milk or cream sprinkled over before baking. If the apples color too much, a buttered paper may be placed over the fruit during baking. 1006.— OTHEE FETJIT CAKES. Plums, peaches and apricots may be stoned and cut in halves and laid on the dough like for apple cake. Cherries and blueberries are picked over, washed and put on whole. Some bakers use a thin pastry cream or a custard, which is poured over the fruit before baking. 1007.— POTATO CREAM CAKE. Eoll out a thin bottom and line a baking sheet like for fruit cakes, and give some proof; then fill with the following mixture: Take two and one-half pounds of boiled potatoes; peel while warm and let cool, and grate the potatoes in a bowl. Separate eight eggs; beat the yolks and twelve ounces of sugar together, add gradually to the potatoes; then add eight ounces of sifted flour, six ounces of melted butter; flavor with cinnamon, or lemon and mace, and add one-half pint of milk or cream; beat the whites of eggs light and mix all together. Spread this cream over the cake evenly and bake in a good heat. When done, dust with powdered sugar and cinnamon. 1008.— VANILLA CEEAM CAKE. Take one quart of milk, sixteen eggs, four ounces of butter, twenty-four ounces of sugar, and four ounces of cornstarch. Boil milk and sugar; dissolve starch in a lit- tle cold milk. Add the starch to the boiling milk and take off the fire; stir in the butter; add the beaten eggs, and flavor vanilla. Spread this cream over a pan lined with cake dough Uke for fruit cake, sprinkle a few cur- rants over and bake. Dust with powdered sugar when done. 1009.— GEEMAN CHEESE CAKE. For the best kinds of Cheese Cake the Tart fillings No. 187 and No. 194 may be used. Po* the regular Cheese Cake use the following mix- tures: Take three pounds of dry cheese-curd, eight eggs, six ounces of butter, eight ounces of sugar, three ounces of flour, six ounces of currants, six ounces of sultana raisins, four ounces of chopped almonds, half a pint of milk, a pinch of salt, a little mace, and the grated rind of one lemon. German bakers add saffron to Cheese Cake, which gives a peculiar flavor, and also more color to the mixture. If used, it should be dis- solved in a little hot water. Line a pan with dough like for No. 1007, ana prepare the mixture like No. 187 or No. 194. Spread evenly over the dough, and bake in medium heat. Sift over some powdered sugar and cinnamon when done. Some bakers leave out raisins and almonds, and sprinkle only some currants over the cheese mixture before baking. 1010.— FEENCH COFFEE CAKES. For richer kinds of cakes, like tea roUs, but- ter pretzels, snails, etc., etc., more butter is added to the standard mixtures. The butter is rolled into, the dough like for puff paste, which gives these goods a flaky appearance when baked. The dough is also named VIENNA COFFEE CAKE DOUGH by many bakers. For each pound of standard dough roll in from two to six ounces of butter, which should be of the consistency of the dough. (Part lard may be used for cheaper goods.) Take five pounds of any of the standard doughs, and set in a cool place to stiffen up for one hour. Take one pound of washed out but- liS PAUL KICHARDS' BOOK OF ERBADS, CAEIS, PASTRIES, ICBS AND SWEETMEATS. ter; roll out the dough about one inch thick and spread the butter over two-thirds of it in little pats; fold over like puff paste No. 75; fold in three times; let rest and give two more turns and the dough is ready for use. This kind of dough should be kept cool and proved cool; if set in a warm closet, or in steam, the butter will run out and the cakes run flat. Keep from drafts during proving, and raise the goods in the ordinary shop temperature of about 65 to 70 degrees Fahr. 1011.— FRENCH TEA ROLL. Take a piece of the prepared dough. Roll into a thin sheet about half an inch thick. Cut in strips about eight inches long and three- quarters of an inch wide; give each strip a twist, and double up and twist again, rope fashion. Set on pans, let prove, wash with eggs and bake. Ice while hot with vaniUa water icing. 1012.— WREATHS. FRENCH COFFEE CAKES. Roll out and cut in long narrow strips; braid three strips together, form into a ring, joining the ends nicely together. Set on pans, give good proof, wash with egg-wash and sprinkle over a few chopped almonds. Bake and ice with vanilla icing. These cakes are made to sell at five and ten cents each, and may be made larger for special orders. 1013.— BUTTER PRETZELS. Roll and cut in long narrow strips ; twist each strip and form into pretzels. Prove, bake, and ice like No. 1011. 1014.— SNAILS. CHELSEA BUNS. Roll and cut the prepared dough in long nar- row strips. Twist each strip and coil it up like a watch spring. Set on pans, prove, wash and bake. Ice after baking. Another way to make the buns is to take only plain standard dough, roll out into a thin sheet about one-quarter inch thick and twelve inches wide; brush the sheet over with melted butter, sprinkle with currants and finely chopped al- monds and citron; dredge with powdered sugar and cinnamon. Roll up the sheet like a jelly roll. Brush the outside of the roll with butter, and cut the roll in slices about half an inch thick; set on pans cut side up, so they touch slightly on the sides in baking. Let prove and wash with egg-wash, and ice after baking, or sprinkle sugar on top before baking. The rolls may be made of any size to suit prices. 1015.— GERMAN KRANZ KUCHEN. Take a piece of the prepared French dough, or use plain standard dough. Roll out into a long sheet, eighteen inches long, ten inches wide, one-quarter of an inch thick. Cream to- gether four ounces of sugar, six ounces of but- ter, and one egg; flavor with mace and lemon extract. Spread this cream over the sheet, sprinkle with sultana raisins, currants and finely-chopped citron. Roll up like jelly roll, set on pan and form a ring, joining the ends nicely. Set to prove. When half proved, cut the top with scissors halfway down in the cen- tre in zigzag. Set back to prove, and then bake in medium heat. When done, brush with but- ter and dust with sugar and cinnamon; or it may be iced and sprinkled with shredded and browned almonds after baking. 1016.— GERMAN STOLLEN. CHRISTMAS CAKE. StoUen is the German fruit cake for the holi- days, and they are made as rich as the Amer- ican fruit cake, but are raised with yeast. The German housewife gets busy about one month before the holidays to make these StoUeu, be- cause if very rich they improve if a couple of weeks old, and become rich and mellow. 1017.— STOLLEN, NO. 1. Take five pounds of milk sponge, or set a warm milk sponge with one quart of milk and two ounces of yeast. Add to the sponge one and one-half pounds of butter,, twelve ounces of sugar, eight eggs; flavor mace and lemon, and make a medium firm dough. Add one pound seeded Malaga raisins, one pound of sul- tana, eight ounces of currants, eight ounces of chopped almonds, with a few bitter almonds, eight ounces chopped citron and orange peel. 1018.— STOLLEN, NO. 2. Take five pounds of dough No. 973. Add one pound of sultana, two pounds of currants, eight ounces of citron and lemon peel. 1019.— ALMOND STOLLEN. Add to 973, two pounds of sweet almonds, three ounces of bitter almonds, eight ounces of finely-chopped citron. 1020.— AMERICAN STOLLEN. Take five pounds of standard dough, make it a little firmer than for coffee cakes; add eight ounces of raisins, eight ounces of currants, and four ounces of citron; flavor mace and lemon. The StoUen are made from two to five pounds and more. In Germany they are baked on the hearth. Over here (in America) they are baked on pans. PAUL RICHAKDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 11$ Mold the Stollen long like a Vienna loaf, and the dough soft and smooth. Mold on the table press along the centre with a long rolling pin in round one-ounce pieces, or larger. Give a and flatten down; fold over like for pocket-book little time to prove, then flatten out and put a rolls, the bottom larger than the top. Set on little jam in the center. (It is not advisable to pans to prove. Brush over with melted butter use jelly, because it runs out — becomes too soft before and after baking, and dust with sugar in frying.) Pinch up the dough over the jam, and cinnamon. set in cloth-lined boxes and let raise. Fry like The plainer Stollen are washed with egg-wash, the doughnuts. Dust with sugar and cinnamon baked, and iced after baking. when done. 1021.— AMERICAN GUGELHUPF. BUND KITCHEN. Take four pounds of patent flour, one quart of milk, three ounces of yeast, sixteen eggs, twelve ounces of sugar, one and one-half pounds of butter, half a pound of sultana raisins, half a pound of currants, four ounces of citron, four ounces of chopped almonds; flavor mace and lemon. Set sponge with milk and two pounds of the flour. When ready, add the other ingredients and flour; let come up once. Butter the molds well and sprinkle with chopped almonds, fill half with the mixture, let raise to about three- quarters and bake in jiedium heat. 1022.— ALMOND GUGELHUPF. Take five pounds of milk sponge; add one pound of butter, twelve ounces of sugar, fifteen eggs, eight ounces of chopped almonds; flavor mace and lemon. Beat all together very light, fill in well-but- tered molds at once, let raise and bake like above. The cakes may be dusted with sugar and cin- namon while warm, or buttered before adding the sugar. For other cakes of this class, see FRENCH BABAS and SAVAEINE CAKES and others, Nos. 408 to 412. 1023.— DOUGHNUTS. For plain Doughnuts take from Nos. 969 to 971. The better grades may be made from the mixtures Nos. 972 to 977. The cakes are fried in hot lard. The lard should have the right degree of heat when the cakes are put in, otherwise the grease will soak into the cakes and make them unfit for use. One other point which should be watched is not to give full proof, or use too much baking powder, as the cakes would get too porous and soak in the grease. Eoll out the dough into a large sheet, about half an inch thick, cut with the Doughnut cut- ter, set in cloth-lined boxes to prove; cover, and give about three-quarter proof. Fry in hot lard. Dust with powdered sugar and cinnamon. 1024.— BERLIN PAN CAKE. BISMARKS. Take from standard dough No. 977, and have 1025.— VIENNA KEAPFEN. Take from the mixture No. 973. Eoll out a thin sheet about one-quarter inch thick. Cut rounds with a scalloped cutter, put a dot of jam in the centre, wash the edge and put an- other piece on top; press the edges together, set in cloths, let raise and fry in hot lard. Finish like doughnuts. 1026.— DOUGHNUTS WITH BAKING POW- DER. CRULLERS WITH BAKING POWDER. No. I. Two pounds of flour, one ounce of baking powder, four ounces of butter, six ounces of sugar, eight yolks, two whole eggs, one gill of milk, lemon extract and mace. No. II. Three pounds of flour, one and one- half ounces of baking powder, six ounces of butter, eight ounces of sugar, from six to eight eggs, one and one-half pints of milk, flavor. No. III. Four pounds of flour, one pound of sugar, four ounces of butter, two ounces of baking powder, four eggs, one quart of milk, lemon and mace. Sift the baking powder into the flour; cream butter and sugar with^the eggs, add flavor, and mix all together to a smooth dough. Cut with the doughnut cutter, or the cruller cutter, and twist them. Fry and flnish like doughnuts. 1027.— BUTTERMILK DOUGHNUTS. SOUE MILK DOUGHNUTS. Prepare like the other recipes without bak- ing powder. Add for each pint of buttermilk one teaspoonful of baking soda. When using sour milk it is often necessary to add some cream of tartar, sifted in the flour, to neutralize all of the soda. 1028.— FEENCH CEULLEES. Prepare the paste No. 105, and make like the ring fritters, see No. 693. 1029.— ENGLISH MUFFINS. ENGLISH CEUMPETS. Muffins and Crumpets are very popular in England, where they are consumed in large quantities. They are made and sold in the muffin shops, and also peddled on the streets. Both are raised with yeast and baked on the griddle, or hot plate, like the wheat and buck- wheat cakes. The muffins are served hot, pulled apart in PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. halves (not cut), and spread with butter. They are also eaten with milk or cream. The English muffins should be about three inches in diameter and one inch thick when baked. The crumpets are about five to six inches in diameter, and about one-quarter of an inch thick. In some of the American restaurants or lunch rooms the crumpets are baked in the smaller muffin rings, and are served as English muffins. Take two quarts of water, or use half milk, one ounce of yeast, half an ounce of salt, and a good bread flour. Make a soft dough, work it well, but make it slack like a sponge; set it about luke warm, let raise to the drop, beat it down again, and let come up half. Prepare some bread boxes and fill with sifted flour about three inches deep. Take a muffin cup, or a coffee cup of small size, and make half-round impressions in the flour, a little distance apart. Drop the dough out by hand, in the impressions, in two-ounce pieces, just like drop cake; dust over with a little flour; cover, and let prove to near double size. Lift care- fully from the flour, stretch lightly, but keep in shape, and place on the griddle to bake. , Some bakers set these muffins in rings to keep an even shape. When done on one side, turn carefully over with cake or palette knife, and finish baking. The best muffins of this kind are made from pure milk without any water, and some muffin- makers make the dough just firm enough so it can be molded, instead of dropping out. A richer kind of muffin is made from two quarts of milk, two ounces of yeast, twelve ounces of sugar, twelve ounces of butter, eight eggs, half an ounce of salt, a little grated nut- meg or mace. These are called SALLY LTJNN MUFFINS, and are baked like the English muffins. 1030.— ENGLISH CRUMPETS. Take two pounds of flour, one quart of milk, half an ounce of salt, one ounce of yeast. Make this into a soft batter, about blood warm. Let raise to the drop, beat down again very smooth, and let raise about half. The bat- ter should be of a thick flowing consistency, thicker than buckwheat or wheat cake batter. Fill the batter in a dipper with a deep spout; grease the griddle and the rings; place the rings on the griddle and fill nearly full with the batter, spreading it with the palette knife. When colored to a nice brown at the bottom, turn over with the ring and finish baking. Both muffin and crumpets can be made from a large water or milk sponge; taking to five pounds of sponge, half an ounce of salt, and work it to the right thickness — firmer for muffins, and slacker for crumpets. 1031.— CBUMPETS WITH BAKING POWDEE. Two pounds of flour, one and one-half ounces of baking powder, two ounces of butter or lard, two ounces of sugar or molasses, half an ounce of salt, one quart of water and milk mixed. Sift the baking powder in the flour with the sugar and salt, add the milk gradually and beat into a thick batter, and add the melted butter. Bake like the other crumpets. By adding a little more flour — about eight to ten ounces — it could be made into an imitation of the English muffin; cutting with a large cut- ter, and baking it like the muffins. 1032.— AMEEICAN BUTTEE CAKES. Butter cakes are baked like the English muffins, and are raised with yeast, or with bak- ing powder, or soda. The mixture is cut out like tea biscuits, set in boxes, proved, and baked on the griddle. They are sold in many restaurants and lunch rooms. Take four pounds of flour, three pints of but- termilk, half an ounce of salt, half an ounce of soda, two yolks of eggs, and one ounce of melted butter.. Take half cake-flour and half bread-flour; sift with the salt and soda three times; put in a bowl, make a bay in the centre and add two pints of the milk; work in the flour and add the butter and the rest of the milk. A little more milk may be required, according to the strength of the flours. Work well into a very smooth dough, like for a soft tea biscuit dough. Put on the table, flatten into a square and let rest for half an hour to lose its springiness; roll out, let rest again to loosen up; then cut with a large biscuit cutter. Set in cloth-lined and dusted boxes; let raise, well covered, to about one inch thick, and bake on the griddle, like the muffins. 1033.- SALLY LUNN. 2 quarts milk, 2 ozs. yeast, 12 ozs. sugar, 8 eggs, 12 ozs. butter, % oz. salt, flavor mace or nutmeg. Set a warm sponge with three pints of milk. When ready, add the remaining pint of milk, eggs, salt and sugar; add flour and the soft- ened butter. Make a soft dough, but work it well ; make it as slack as it can be handled. Let prove up and double in size, and work over; then scale in eight to ten-ounce pieces, mold round on the board, set in greased pie tins, or layer cake tins, and flatten to fill the tins; brush over with melted butter and let prove up half. Take the dough scraper and out each cake in four pieces, set back to finish proving, and bake in a good heat. PAUL RICHARDS' BOOK OF BRBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. This mixture may be used like for English muffins, as indicated at the bottom of No. 1029. 1034.— SALLY LTTNN MUPPINS WITH BAKING POWDEB. 4 lbs. flour, 3 ozs. baking powder, 3 pints milk, 6 ozs. sugar, 8 ozs. butter, 8 oggs, % oz. salt, a little mace. Mix like No. 1031. Bake in muffin cups, or in rings. Set on a baking sheet in a well- heated oven. SCOTCH SCONES. iq35.— PLAIN SCONES WITH BUTTER- MILK. Scones are eaten in large quantities in Eng- land and Scotland. The scones are made plain with flour, buttermilk, salt and soda, and some bakers add lard or butter. The fancy kinds are made richer; sugar and butter is added, also flavorings, raisins, currants and peel. Soda and cream of tartar and baking powders are used in place of buttermUk and soda. Scones are eaten hot like muffins, split and buttered. The mixing should be done quickly, before the soda and acid works out. Take three and one-half pounds of flour, one ounce of soda, half an ounce of salt, and four ounces of butter. Eub the butter in one part of the flour, sift soda and salt in the other part; mix together and add about three pints, or less, of butter- milk to make a smooth dough; divide in twelve- ounce pieces, mold round; then roll out half an inch thick; cut each round crosswise with the dough scraper in four pieces, like for Sally Lunn. Set on pie tins so they do not touch too close, prick with a fork and set in the proof box for about fifteen minutes, to raise. Wash with egg-wash and bake in a good heat. If no buttermilk is at hand, use sweet milk; leave out the soda, and sift two teaspoonfuls of soda and four and one-half teaspoonfuls of cream of tartar in the flour. Make and finish as directed. 1036.— FANCY SCONES. Take four pounds of flour, two yolks, one ounce of soda, two and one-quarter ounces of cream of tartar, a little salt, eight ounces of butter, eight ounces of sugar, lemon and mace; add half a pound of currants, or half a pound of sultana raisins; or, half a pound of mixed peel, currants and raisins. Mix and bake like plain scones. 1037.— NEW YOEK BUTTER CAKES. Take one quart of milk, one pound of flour, eight ounces of butter, eight ounces of sugar. Set milk, sugar and butter on the fire and let come to a boil ; then stir in the sifted flour, like you would make a cream puff mixture; take off the fire, let cool a little, and work into this paste five yolks and five whole eggs. Take about two and one-half pounds of white yeast-raised sponge, and work this with the scalded paste and some more flour to a smooth dough. Let this dough rest and prove for half an hour; then roll out and cut into large bis- cuits, like other butter cakes. Set in cloth-lined, well-dusted boxes; let prove, and bake like No. 1032. The same mixture may be made into butter biscuit, using a smaller cutter. Set on pans single, let prove, wash with egg-wash and leave plain, or dip in granulated sugar before setting on the pan, and bake in a medium hot oven. 1038.— YEAST RAISED MUPPIN8. SWEET BISCUITS. 4 lbs. flour, 1% ozs. yeast, 3 pints milk, 8 eggS, 8 ozs. sugar, 12 ozs. butter, a little salt, flavor mace. Prepare and raise the dough like for No. 1033. When ready, fill into greased muffin rings placed on a baking sheet; fill the rings half with the batter, let prove up full, and bake ii a good heat. 1039.— WHEAT MUFFINS. 2 lbs. flour, 1% ozs. baking powder, 8 ozs. but- ter, 5 ozs. sugar, 5 eggs, 1 quart of milk, a little salt and mace. Cream butter and sugar, sift baking powder in the flour, and mix like for cakes. Fill into rings like No. 1038, or in muffin cups, and bake in medium heat. 1040.— GRAHAM MUFFINS. Take mixture No. 959 and bake in muffin cups. 1041.— CORN MUFFINS. 2 lbs. wheat flour, 1 lb. cornmeal, 12 ozs. sugar, 2 ozs. baking powder, 8 ozs. butter, 8 eggs, salt, 2% pints of mUk. Mix like cake and fill into well-greased cups. Bake at once in a good heat. 1042.— JOHNNY CAKE. Take the mixture No. 1041, and bake in deep pie tins. 1043.— RICE MUFFINS. Take mixture No. 1039; add one cupful of boiled rice, rub through a sieve, and bake like other muffins. 1044.— POPOVER MUFFINS. These muffins are best baked in high cups or large sized timbale molds. No baking powder is used. They puff up very high and are hol- low. A very thin batter is required. They may be baked in small quantities from the same bat- ter, because the muffins get tough and soft, and lose much of their goodness when cold. They are excellent when eaten hot and crisp with good butter. Take one pound and four ounces of flour, eight eggs, one pint of milk, one pint of water (or use one quart of skimmed milk), one tea- PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. spoonful of salt. Beat eggs and milk and water together, add salt and the well-sifted flour ; beat all together to a thin batter free from lumps. Fill the well-greased molds about half with the batter and bake in medium heat for thirty minutes. 1045.— RYE MUFFINS. Take one pound of rye flour, half a pound of wheat flour, six ounces of white eornmeal sifted with one and one-half ounces of baking powder ; add four ounces of sugar, four eggs, and a tea- spoonful of salt ; mix this with about one quart of milk, and add four ounces of melted butter. Bake like wheat muflBns. 1046.— GINGER MUFFINS. Take twelve ounces of sugar, six ounces of butter or lard, one and one-half pints of milk, one and one-half pints of molasses, one table- spoonful of ginger, one tablespoonful of all- spice, a little salt, one teaspoonful of soda, and four eggs. Mix like ginger bread, adding flour to make a soft batter. Fill into well-greased cups and bake in medium heat. The Ginger Bread mixtures Nos. 298 and 299 may also be used for mufl&ns. 1047.— SPICED MUFFINS. 1% lbs. cake crumbs, 1% lbs. flour, 4 ozs. lard, 1 lb. sugar, 1 pint molasses, 8 eggs, i^ oz. soda, 1 tablespoonful allspice and ginger, a little salt. Mix with milk like for cakes, not too soft. Fill into mufSn cups, and bake in medium hot oven. 1048.— EGG MUFFINS. 1% lbs. flour, 10 eggs, 1 lb. sugar, 8 ozs. butter, 3 teaspoonfuls baking powder sifted in the flour, % pint milk, a pinch of salt; flavor mace and lemon. Mix like for cakes, and bake in muffin cups in medium heat. 1049.— TEA BISCUIT. No. 1. 3 lbs. flour, 3 ozs. baking powder, 2 ozs. sugar, 6 ozs. butter or lard, % oz. salt. 1050.— TEA BISCUIT. No. 2. 12 lbs. flour, 8 ozs. cream of tartar, 4 quarts milk, 3 ozs. soda, 6 ozs. salt, 2 lbs. lard. 1051.— SOUR MILK BISCUIT. 2% lbs. flour, 2 teaspoonfuls salt, 4 ozs. butter, 2 small teaspoonfuls soda, 1 quart sour milk! Sift soda in the flour, rub the lard in one part of the flour, and mix all into a light dough. Roll out and cut into biscuits, set close together, wash with milk and egg-wash, and bake in a good heat. 1052.— SWEET BISCUITS. Take four pounds of flour, one pound of but- ter or lard, twelve ounces of sugar, six eggs, flavor of vanilla or lemon, two and one-half ounces of baking powder, about one and one- half pints of milk. Mix like for cakes, and make in a dough like for other tea biscuits. Mold in round pieces like for rolls; set together so they touch lightly m baking; wash with a light egg-wash and bake in a good heat. 1053.— PLYMOUTH ROCK BISCUITS. Take mixture No. 1052. Roll out half an inch thick and cut with oval crimped cutter; set on pans single, wash with egg and put a strip of cut citron in the centre. Bake in medium hot oven. 1054.— CURRANT BISCUIT. 3 lbs. flour, 2% ozs. baking powder, 10 ozs. sugar, 10 ozs. butter, a scant quart of milk, a little salt, 3 eggs, 12 ozs. currants, flavor mace and lemon. Cream butter, sugar and eggs, sift flour and baking powder, and mix into a soft dough; roll out and cut in large biscuits. "Wash and bake as usual. To these sweet mixtures seeds of caraway or anise may be added; also raisins or chopped almonds, and a variety of biscuits can be made in this manner, and given the appropriate names. Left-over biscuits, without fruit, may be toasted like zwieback, and served as TOASTED TEA RUSK or zwieback. The same mixtures can be made a little firmer with more flour, and molded in oval or finger shapes, set on pans single, washed and baked plain, or with a sprinkling of sugar on top of each biscuit; or molded round, and then made in shape of the pocket-book roll, etc., etc. 1055.— SOUTHERN BEATEN BISCUITS. Beaten Biscuits are made in many Southern families, and also in hotels. They are not well known in the Northern States, and are, in fact, more like a cracker than like a biscuit. The Maryland or Virginia biscuit is made of water and looks like the well-known water-cracker, and is made of the same size. The other Beaten Biscuit is made with milk and of a smaller size. Both require a firm dough. The dough is beaten and folded over till it blisters. A large heavy club or a big rolling pin is gen- erally used 'for this purpose. Where larger quantities are made, roUe'^s are used like in cracker bakeries. 1056.— MARYLAND BEATEN BISCUIT. Take one pound of old dough left over from baking, and thin this up with one pint of water, add one teaspoonful of salt and four ounces of butter or lard. Mix this all together with more flour into a firm dough. Beat with pin till smooth. Form in long roll and break in pieces, mold round and let rest on the table, well-covered with a moist cloth, to recover; flatten each biscuit, and PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. »«8 Bet on pans, and let rest again; then press each one down in the center, prick with the fork a couple of times and bake in a hot oven. 1057.— SOUTHERN BEATEN BISCUIT. Take two pounds of flour, two ounces of lard, a little salt, and mix with milk to a medium firm dough. Beat this dough till it blisters; let rest well covered. Roll out to one-third of an inch thick; let rest and recover. Cut with a small cutter not more than two inches in diameter, put on pans, prick, and bake in medium heat. The dough should be kept moist during the rest, to prevent drying out; this gives the bis- cuits a nice color in baking. Very little flour should be used for dusting. 1058.— SOUTHERN CORN BREAD. The Corn Bread as made in the Southern States is not well known in the Northern parts of this country. I think it should be introduced more in lunch rooms and hotels, and would find a ready sale, and could be sold with profit. It is good only when fresh made and eaten while hot. It is very good to eat and every- body likes it. It may be kept hot for several hours in a moist heater, or on the stove, covered with a damp cloth. Southern people think the white cornmeal the best, because the yellow meal often has got a bitter taste. The coarse-eountry-ground meal is preferred, but the medium ground and a very fine ground meal called "cream meal" is also used with success. The coarse meal re- quires more scalding than the fine ground meal. No wheat fiour is used in this bread; it is made from cornmeal only, mixed with milk or water, some shortening and a few eggs. It is raised with sour milk and soda, or sweet milk is used with baking powder, which is more liable to produce a uniform bread. Half of the meal used is generally scalded with boiling water; the other part is mixed in dry with milk. It may be baked in square cake pans, and baked about one and one-half inches thick. In families the pan is made hot in the oven and the batter filled in without greasing the pans. In hotels it is baked in the deep cus- tard pie tins. The tins are well greased, filled nearly full, and baked in a good hot oven with plenty of top heat. Insufficient heat causes the bread to crack open in baking; it should bake up round and smooth. 1059.— SOUTHERN FAMILY CORN BREAD. 4 lbs. white cornmeal, 12 ozs. lard, 8 eggs, 2 quarts boiling water, 3 pints milk, or more; .% oz. salt, 4 teaspoonfuls baking powder. Put the meal in the dishpan; make a bay on one side of the meal, add the boiling water and mix with about half of the meal, and add the salt and lard; let cool a little, then add the milk and eggs; mix well together and, last, add the baking powder. (If sour milk is used, leave out the baking powder, and add three small teaspoonfuls of soda.) Fill the batter, which should be very thin, into well-greased pie-tins, and bake as directed. To eat, cut in slices, split each slice and spread with fresh butter, and you will have a corn bread fit for a king. 1060.— SOUTHERN CORN PONE. DODGERS. PONE. In some parts this bread is called Pone, in other parts Dodgers. In families, a pan is set on the stove, and when hot the mixture is spooned out in small egg-shapes on the hot pan; then the pan is put in the oven to bake. In hotels a larger size is made; the mixture is set on greased baking pans with a basting spoon, single, and baked in a good hot oven. Mix cornmeal with cold water into a soft mush, adding about half an ounce of lard to each pound of meal, and a pinch of salt. Make the mixture just thick enough to keep shape, and bake as directed. 1061.— HOE CAKE. Hoe Cake may be made from the same mix- ture the Dodgers are made of, with a little more lard and water added; but are better if a part of the meal is scalded. Take three pounds of meal, a teaspoonful of salt, half a pound of lard, and one pint of boil- ing water. Scald part of the meal and add the lard and salt; mix with more water or milk to a soft mush. Put this in spoonfuls on the hot griddle, fiatten with the spoon and bake like corn cakes. 1062.— NEW ORLEANS CORN BREAD, YEAST RAISED. 3 lbs. bread flour (spring wheat), 1 lb. white cornmeal, 1 oz. yeast, 2 ozs. molasses, 4 ozs. lard, Yg oz. salt. Take one pint of warm water, dissolve the yeast in it; add the molasses, and with a part of the wheat flour set a sponge. Scald the cornmeal with some boiling water into a soft mush, adding the lard and salt. When the sponge is ready, add about one pint of milk or water to the sponge and the mush. Make a slack dough, let raise again, work over, scale, mold in loaves; put into pans with a cover, or cover pans in baking. Give medium proof, and bake in moderate heat. 124 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 1063.— SOUTHEEN BTJTTEEMILK BREAD. 2 lbs. cornmeal, 2 lbs. wheat flour, 6 oz. lard, % oz. salt, 2 ozs. sugar, 4 eggs, 1 oz. soda, 1 quart of buttermilk. Scald half of the meal with one pint of water, add sugar and lard, sift the soda in the wheat flour. Mix and cool down the meal with the buttermilk, add eggs and the other flour, and make up like a tea biscuit dough. Divide into loaves, set in pans and bake in a good heat. 1064.— SOUTHEEN EEUIT BEEAD. Take ten pounds of white bread sponge; add one quart of molasses, eight ounces of lard, one pound of currants, eight ounces of raisins, one ounce of allspice, and one ounce of salt. Work this into the sponge with more flour j let rest and come up once. Scale in loaves, and bake in tins as usual. 1065.— NUT BEEAD. 3 lbs. whole wheat flour, 1 lb. patent flour, 1 lb. ground peanuts, % pt. molasses, 3 pts. milk, 1 oz. cream of tartar, % oz. soda, % oz. salt. Sift soda and cream of tartar in the patent flour, and mix with the other flour and the ground nuts. Mix with the milk and molasses into a smooth dough, mold into loaves, and bake in long narrow pans in a good heat. Other nut meats may be used, and the graham and whole wheat breads may be made into nut breads in the same manner. 1066.— OATEN BEEAD. 2 lbs. oatmeal, 2 lbs. graham flour, 2 lbs. wheat flour, 1 oz. yeast, 1 quart water, 1 quart milk, 1 cup molasses, 4 ozs. lard, 1 oz. salt. Set a warm sponge with yeast, water and wheat flour. When ready, make a dough rather slack with the milk and other ingredients. Let come up once, then mold into loaves, pan and give only medium proof, and bake in good heat. 1067.— HOTEL WAFFLES. HOTEL GEIDDLE CAKES. The best kinds of Waffles and Griddle Cakes can be made just like the yeast-raised English Crumpets No. 1030, by adding the enriching ingredients when the sponge is ready; then beating the batter well together, and let raise again for half an hour or so. For waflles, the batter is made of about the same thickness as for crumpets; for the other Griddle Cakes a softer batter is required. For TEAST-RAISED WAFFLES add to the Crumpet mixture, for each pound of flour, four whole eggs, or six to eight yolks; four ounces of butter, and one ounce of sugar. Flavor of cinnamon, mace, lemon, or vanilla may be added. For the GEIDDLE CAKES, add to eaci pound of flour one and one-half ounces of sugar or syrup, from one to two ounces of butter, salt and two whole eggs, or yolks only. The waffle irons or gxiddle should be hot and well greased when the batter is filled in. The waffles are often dusted with sugar and cinnamon or vanilla sugar when baked, and are also served plain and eaten with honey or syrup, or with milk and cream like the griddle cakes. 1068.— WAFFLES with BAKING POWDEE. Take four pounds of flour, two ounces of bak- ing powder, four ounces of sugar, one pound of butter, eight yolks and six whole eggs, a lit- tle salt, flavor of mace or lemon. Sift the baking powder in the flour, beat eggs and sugar, add about two quarts of milk and mix well; beat in the melted butter, and bake in well-greased irons. 1069.- CEEAM WAFFLES WITH SOUE CEEAM OE BUTTEEMILK. 2 lbs. flour sifted with % oz. of soda, 12 yolks, 1 oz. sugar, a pinch of salt. If buttermilk is used, add six ounces of melted butter; no butter is required if creani is used. Mix and bake like No. 1068. 1070.— FRENCH WAFFLES. 2 lbs. flour, % oz. baking powder, 2 ozs. sug.!*, 4 ozs. butter, 12 eggs, a little salt, 1 quart milk. Separate the eggs, mix like No. 1068; add the whites of eggs, beaten to a flrm froth, ths last thing, and mix in carefully. Bake lik» the others. 1071.— HOLLAND WAFFLES. SPEING WAFFLES. These waffles are fried in hot lard like the Roman cases (see Nos. 106 and 107). The iron used is formed in a coil. It is heated in the grease, then dipped in the batter almost to th^ edge, and back again in the hot grease. When done, the waffle is removed from the iron by a slight knock, and served with sugar or cinna- mon. It is also served as a sweet entree or dessert, with a compote of prunes or other fruit, or with a rich vanilla cream sauce. Take one pound and eight ounces of flour, six ounces of sugar, one pint of milk and ten well- beaten eggs. Mix flour, sugar and milk smooth, then add the eggs and mix again, and use as directed. 1071a.— EOSETTE WAFEES. ROSETTE WAFFLES. The Eossettes are similar to Spring Waffles. The irons are patented and sold in all depart- ment stores, two different shapes, with handle, for fifty cents. The irons are smaller than the spring waffle irons. PAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. MS The recipe for the batter is: Two eggs, one teaspoonful of sugar, a little salt, one cup of milk, one cup of flour (a little more if neces- sary). Beat eggs slightly with sugar and salt, add the milk and flour and beat until smooth. If wanted for oysters, etc., leave the sugar out of the batter. The Eosette Wafers make a very nice dessert to be served with strawberries or sliced peaches and whipped cream; also with preserved fruits or jams. They are very nice if served with whipped cream sprinkiled thickly with chopped nuts or browned almonds, etc.; or they may Be served plain, hot or cold, with powdered sugar and cinnamon dusted over them. The same wafers, without the sugar, may be used as a canape for oysters, creamed chicken or veal, with asparagus or poached or scrambled eggs; and any vegetable with a cream sauce can be served in the same way. 1072.— WHEAT CAKES. FLANNEL CAKES. Sift together three pounds of flour, three ounces of baking powder, six ounces of pow- dered sugar, half a teaspoonful of salt; mix with milk to a thin batter, add six beaten eggs (or the yolks only), and three ounces of melted butter. For FLANNEL CAKES four ounces of corn- meal may be added. 1073.— GEAHAM CAKES. WHOLE WHEAT CAKES. Graham cakes may be raised with yeast, like buckwheat cakes, or with baking powder in the following manner : Take two pounds of graham flour, or whole wheat flour, and two pounds of wheat flour; sift three ounces of baking powder and half a teaspoonful of soda in the wheat flour; mix both flours together, add milk to make a soft batter, also half a pint of molasses, four beaten eggs, four ounces of melted butter, and one teaspoonful of salt. Mix smooth and bake like wheat cakes. 1074.— BUCKWHEAT CAKES. Take four pounds of buckwheat flour and one ounce of yeast ; set a soft sponge in the evening with water. In the morning add one cupful of molasses, four to six ounces of melted butter, one ounce of salt, and one cupful of milk. Beat this all well together, and if the batter is too thin add some sifted wheat flour (some people prefer cornmeal). Let rise for ten minutes and bake. Keep the batter in a cool place, and add a teaspoonful of soda to prevent turning sour. 1075.— BUCKWHEAT CAKES with BAK- ING POWDEE. Add to four pounds of buckwheat flour four ounces of baking powder and half a teaspoon- ful of soda. Mix with half milk and water to a soft batter; add one cupful of molasses, six ounces of melted butter, and one ounce of salt, and bake as usual. 1076.— BOSTON GRIDDLE CAKES. Use the self-raising Boston brown bread flour; or, use one pound of wheat flour, one pound of rye flour, one pound of graham flour, and one pound of cornmeal; add three ounces of baking powder, half a teaspoonful of soda, one cup of molasses, four eggs, six ounces of butter, and half an ounce of salt. Mix with milk like Graham Cakes No. 1073. 1077.— CORN GRIDDLE CAKES. Take one pound of wheat flour, one pound of cornmeal, two ounces of baking powder, four ounces of sugar, four ounces of butter, four eggs, and a little salt. Mix with milk and bake like Wheat Cakes No. 1072. 1078.— EICE GRIDDLE CAKES. Make the wheat cake batter, and add one cup or more of soft boiled rice. 1079.— GEEMAN PAN. CAKES. Take one pound of flour, twelve eggs, a little salt; mix with cream or milk. Separate the eggs; stir the flour with the milk, smooth; add the yolks and salt, add the whites of the eggs beaten to a froth. Have the frying pan hot, put in some butter, and fry in rather thick cakes to a nice brown color on both sides. Dust with sugar and cin- namon and serve. 1080.— APPLE PAN CAKE. Use the batter No. 1079. Peel and slice very thin some good cooking apples, or chop like mince meat. Mix with the batter, and fry in butter on both sides till the apples are soft. Dust with sugar and cinnamon. 1081.— POTATO PAN CAKE. Take half a pound of boiled and cooled pota- toes, grate or rub through a sieve; add two ounces of flour and two ounces of sugar; mix with twelve yolks and five ounces of melted but- ter; add a pinch of salt, the grated rind of half a lemon, a little mace; mix well and add the beaten whites of the eggs. Fry in butter on both sides. Dust with powdered sugar and serve. 1082.— THE USE OF FEUITS IN CAKES AND BUNS. When using fruit in buns or coffee cakes, the fruit should be prepared the day before using. Eaisins, currants and chopped peel are often used in very dry condition; they draw moisture from the cakes and make them dry. It is pref- 126 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. erable to moisten the quantity of fruit used for each day, the day before, with a light Byrup; the fruit gets soft and regains the natural shape. In this way it is more accept- able in cakes and much better to eat. 1083.— EGG- WASH AND OTHEE GLAZINGS FOE BEEAD, EOLLS AND BUNS. To give a glazing to breads and rolls after baking, a thin wash of cornstarch is generally used for breads which are not baked in steam. The wash is made with one and one-half ounce to two ounces of cornstarch and one quart of boiling water. Potato starch gives the best gloss, and can be made from raw grated pota- toes Peel and grate four medium-sized potatoes in one pint of water; mix well and strain through a sieve, the starch will settle on the bottom after a few minutes; add about one more pint of boiling water, and stir on the fire till it is clear and like mucilage; then it is ready for use. A wash for buns is made from gelatin or gum arable, which has also to be used while the buns are hot. Dissolve one ounce of gum in cold water; when soft, pour over about three pints of boiling water and stir till dissolved; add a little alum or salt, and keep the wash in a cold place. Egg-wash may be made of different degrees of strength by mixing yolks of eggs with water or milk. For a rich-looking wash a little burnt sugar is often added, or egg color. The wash is applied to the goods before bak- ing. 1084.— THE MANIPULATION OF BEEAD- MAKING EECIPES. At the closing of this chapter on Bread- Making I would like to say a few words in re- gard to working of the recipes. The difference of the flours used in all parts of this country make it difficult to state the exact quantity of flour and liquids used; and to insist upon the exact amounts would certainly invite failure, and would cause the mixtures to be either too slack or too flrm, according to the strength of the flour. For this reason much depends on the intelligent judgment of the workman, to add to or decrease the amount of flour and liquid. The treatment of yeasts, sponge and doughs, and the use of the thermometer has been ex- plained in the opening of this chapter. Machinery is being used more and more every day. Most all modern bakeries use dough mixers, dough dividing and molding machines, which lighten the heavy labor in baking. To regain the flavor of the malt and stock yeasts formerly used, progressive bakers who use compressed yeast add malt extract, malt sugar, or grape sugar in baking, and use potato flour in starch form in place of the potato fer- ment, to give moisture and flavor to the bread. Malt extract, also grape sugar, if added to the sponge, acts as a stimulant and ripens the sponge more rapidly, but loses some of the malt flavor during this process; therefore, if used as flavor, it is preferable to add it to the dough where more of the flavor is retained. The potato flour in starch form may be used in sponge and dough to keep the bread moist. Salt is used as a flavor, and also as a check on fermentation; it prevents the souring of the dough, and should be used more freely in sum- mer than in winter. It has been demonstrated by practical bakers that it is best to add the lard used in baking, after all the flour is worked into the dough, which makes the dough finer of grain. The doughs should be well worked, and plenty of air beaten into it. This increases the proving qual- ities and gets it ready in a shorter time for the oven. THE PASTRY-ROOM IN THE HOTEL. The art of making bread and pastry consists of several distinct trades, and to be successful and become perfect in this art takes years of hard work and study. While outside of the hotel Breadmaking, Cakes and Pastry, Ice Cream Making, and also the Preserving of Fruit are special vocations, in the hotel they are combined into one business, and the work is often performed by one person. In the largest hotels the work is divided into several parts: a regular baker is employed for the bread baking, but under the supervision of the pastry cook, who is supposed to understand both branches. Besides the four different trades named above, the pastry cook must know how to pre- pare a variety of Hot and Cold Puddings, and is often asked to make Candies and prepare Ornamental Fancy Pieces for decorating the tables for special occasions. Baking and pastry work is more difficult to learn, and it requires a longer time than the meat cooking; and although the two branches of hotel work are closely affiliated to each other, PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 127 the pastry work is not paid as well. I think this is one of the reasons why good pastry cooks are more scarce to-day than good meat cooks. Many a young baker or confectioner starts to work in the pastry room to learn the trade. He has probably been at his own trade for several years, and wants to learn pastry cooking. After some years of hard work he loses courage; he Bees some other young fellow in the kitchen who started to learn the meat cooking at the same time he started in the pastry-room, and had no idea of cooking, getting away ahead of him, getting into better paying places, having a larger salary, and, often, even shorter hours of work; or more time off. The next chance this young man gets he leaves the pastry-room for the kitchen, or goes back to his first trade. Bread and pastry making requires to rise early in the morning to have the rolls ready for breakfast. And because the pastry is the last course of the dinner, the pastry cook is often the last man in the kitchen, when all the other cooks are off duty. I have known several of the best pastry cooks who have quit the pastry- room for the kitchen, and who have become very good chefs in a short time. THE PASTHY-EOOM. A good pastry-room should consist of two parts adjoining each other : one, the warm part, with the> oven in it ; and a cool part, the pastry- room proper. Bread making requires a warm even tempera- ture free from drafts. Pastry making, cake baking, and the making of cold puddings requires a cool place — the cooler the better. These two different facts have been in recent years often neglected. In the endeavor to have an ideal kitchen, and have the working depart- ments on the same floor with the dining-room, the pastry-room is often squeezed into such a small space, that it is almost impossible to do good work. The lack of space compels the use of portable ovens, which take up less room, but radiate more heat than the ovens built of bricks. The open wire partitions in those kitchens also cause drafts, and often more additional heat from the near-by range. This makes it still more diflficult to do good work. Although it is desirable to have the pastry- room on the same floor as the kitchen, because it saves time and help, and also gives better service, too much concentration is detrimental to good work. A properly constructed shop, equipped with the right kind of appliances, makes work a pleasure, while unsatisfactory arrangements cause loss of money, spoil good materials, and are often the cause of frequent changes of help. This is largely because a good workman prides himself in doing good work, which cannot be done if the conditions of the shop do not per- mit it. SEEVING OF PASTBT. The proper serving of pastry is an art, which is of as much importance as the making of it. It requires well-trained skilled help, and should be done from the pastry-room if possible. What is the good of making dainties, if they are not served in the proper way? The dishes in which the different things are served in should be selected so they can be used with the proper effect. Ornamental puddings and jellies, fancy charlottes, ices and creams, look better if served in shallow dishes. It shows off to advantage the side decorations, and makes it look larger. In a deep saucer the pudding would lose much of its attractiveness. The sauces should be served in a decorative manner. Whipped cream, sweetened, makes a nice sauce for decorating, and may be used for almost any cold pudding, and for many other dishes. A proper taste in colors and flavors, also in forms, is required in serving, and many a plain dish can be made very attractive, if this point is observed. A variety of different shaped molds should be used for puddings to make a change. If dif- ferent puddings are made always in the same forms, they look very much alike, and this must be avoided. Puddings should be made as much as possible in individual molds, from which they can be turned out before serving; and this is also a more economical way. Other puddings can be baked in the individual pudding dishes, and served in dishes they are baked in. This way of serving puddings in the dishes they are baked in could also be made a source of profit for lunch counters and cheaper res- taurants. The brown German custard <=ups and deep pudding dishes are the best for this pur- pose. The puddings can be made more tender and permit the use of less eggs, and can bfc sold at 3, good profit. They can he made more fancy with meringue, or could be decorated with jelly, etc. For the steamed puddings and steamed rolls I have been using a long round mold, which opens longways in two halves. The form is lined with buttered paper when used, then filled with the mixture, some space left for the pudding to expand, the frame closed and steamed in this manner. This insures even round slives, and is preferable to the old way of boiling in a napkin. 128 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. For the cold puddings the refrigerator is the best place to serve from. It should be placed in a handy position to serve from. EOLL WAEMEE. The problem of keeping the rolls in proper condition during the breakfast is the source of much trouble. Many of the appliances in use keep the rolls hot, but dry them to such an extent that they are unfit for use after they have been for some time in the heater. Other heaters have too much steam inside and the rolls become soggy. The best roll warmer I have used is a closet of galvanized sheet iron, with double sides and bottom, which can be set on the carving stand. The bottom of the heater has an opening to fit over the hole in the stand. It could be made also with steam circulating from pipes. The inside of the closet contains three perforated shelves, each large enough to hold one of the ordinary size roll pans. This leaves one shelf for muffins, and two for the different rolls. But there are many heaters like that. The main feature of this heater was a small vent, which let in just enough steam to keep sufficient moisture to keep the rolls in the proper condi- tion. The door of the heater should be auto- matic self-closing, to keep the heat inside, be- cause frequent opening causes any heater to cool off. A heater like this may also be used for keep- ing pudding warm, if it can be set in the right place. For a pudding heater a small gas heater, or, better, an electric heater, on which a pan con- taining water can be placed, is very handy for use. It can be connected with a rubber hose, taken off and set aside when not in use. END OP PAET SIX. Part 7. 1085.-CANDY MAKING and MISCEL- LANEOUS RECIPES. Candy making is not practised to a great ex- tent in hotels. Caterers and bakers make only the plainer kinds, which can be made without expensive machinery, as used by the practical candy manufacturers. But even for the plainer kinds of candies some tools and appliances are required to make them successfully; without those appliances, it is cheaper to buy them from the dealer. The utensils required, consist of a good sized Marble Slab about three inches thick, a set of Candy Bars to enclose the boiled sugar, a Cop- per Candy Kettle, a Spatula and Scraper, some Wire Trays, Molds, a Candy Hook, a Caramel Cutter, a Drop Cutter, a Funnel Dropper, and a small Double Kettle for dipping cream candies. In the chapter on preserving fruits, I have given the sugar boiling degrees by the ther- mometer, and also the finger test (No. 67). For Syrup Testing, the saccharometer is used; and it is also used in sugar boiling for testing the density of the hot syrups for crys- tallizing till to the soft ball, or to about 140° Fahr. (see Beaume syrup scale No. 703). For higher degrees in boiling, it cannot be used with reliance. FONDANT, or Cream as confectioners term it, is largely used in fancy candies. It is made for candies in the same manner as given for Fondant Icing (see No. 205). The cream is used for dipping candies, and also for centers. Two creams are generally made for this pur- pose. The cream for dipping is made of sugar with a very small quantity of glucose added; or cream of tartar is used with pure sugar. For the center creams, about four ounces of glucose is added to each pound of sugar and is boiled a few degrees higher. To use the dipping cream, it is warmed in a small double kettle, something like a rice boiler, and stirred gently till it is soft enough to cover fruit or nut pastes or center creams, which are dipped into it on a small spoon-shaped wire. The creams are colored and flavored at this point, and should be kept at an even temper- ature of about 95° Fahr., or about blood warm. Over heating causes the cream to set hard and dry. It is convenient to make this cream in large batches, as it will keep for a long time, and store it away; then it may be used as re- quired. In boiling the sugar, particular care should be observed to keep the sides of the kettle free from the small particles of sugar which are de- posited there by the steam from the boiling sugar. This may be done by washing the sides occasionally with a wet sponge, and by placing a cover on the kettle during boiling. 1086.— STRIPED STICK CANDY. Six pounds of granulated sugar, one quart of water, half a teaspoonful of cream of tartar. Flavor of peppermint, lemon, or any other suit- able flavor. Put water and sugar on a brisk fire, stir till dissolved, and when it comes to a boil add the cream of tartar; boil to the hard crack, or about 300° Fahr. Pour onto the greased marble slab, between the bars, fold in the edges and add the PAUL RICHARDS' BOOK OF BRBADS, CAKBS, flavor. When cool enough to handle, cut off about halt a pound, color it red, or divide it and color in two or three colors; leave the colored parts near the oven door, or any other warm place, so they stay soft. Take the other part and put it on the hook and pull till white; take off the hook and make into loaf. Take the colored parts, roll into strips and lay it on the white part in alter- nate colors Roll and pull in sticks and cut in suitable pieces. Many varieties of stick candy may be made by using different flavors and colors. The same candy may be cut in small drops with the shears. PASTRIES, ICBS AND SWEETMEATS. 129 1087.— HARD CANDY DROPS. Five pounds of sugar, one and one-half pints of water, two pounds of glucose, flavor. Mix sugar water and glucose, stir till dissolved; boil to 290° in winter ( 300° in summer). Put on the greased slab, fold in the corners, and when cool run through the drop cutter; or roll in sticks and cut in small drops with the shears. The same mixture may be used for stick candy. 1088.— LEMON DROPS. For Lemon Drops, add to No. 1087 one and one-half ounces of powdered tartaric acid after the sugar is boiled and on the slab. Flavor lemon and fold and work in the acid. When cool, run through the drop cutter. 1089.— HOARHOUND DROPS. HOARHOUND STICKS. Boil half an ounce of hoarhound leaves in half a pint of water for fifteen minutes; strain and add to No. 1087 before boiling the sugar. Run the drops through the cutter same as for Lemon Drops No. 1088. For sticks, take off half a pound when on the slab, and pull till white. Stripe the clear part of the candy with it, and finish as directed for stick candy No. 1086. Cut in suitable lengths when cold. 1090.— PLANTATION DROPS. Five pounds of brown sugar, two and one-half pounds of glucose, one and one-halt pints of water, haif a pound of butter, and one quart of molasses. Mix sugar, water and glucose, and stir till dis- solved. When boiling, add the molasses; boil to the soft ball, add the butter and let boil to 270' Fahr., or medium crack, and pour onto the slab. When cool, run through the rollers in large drops, and wrap in wax paper. 1091.— MINT DROPS. Add to No. 1087 on the slab, half a teaspoonful of oil of mint and finish as usual. 1092.— COUGH DROPS. Add to No. 1087, on the slab, one-quarter ounce of powdered charcoal, one ounce of powdered licorice root, ten drops of oil of mint, ten drops of anise oil, five drops of wintergreen, and five of sassafras. Work this well into the sugar and finish like other drops. 1093.— STRAWBERRY DROPS. RASPBERRY DROPS. Add to No. 10S7, on the slab, half an ounce of powdered tartaric acid, color cochineal or carmine, and flavor and finish like other drops, using the strawberry roller. 1094.— EVERTON TAFFY. Two pounds of brown sugar, six to eight ounces of fresh butter, the grated rind of one lemofa, half a teaspoonful of ground ginger. Put the butter in.the kettle on the fire, and when melted, gradually add the sugar. Stir the mixture during boiling till it reaches the crack degree, or 260" Fahr. Pour on the slab between the bars, and when cool enough mark and cut in suitable squares. 1095.— ALMOND TAFFY. Add to No. 1094 when it reaches the crack, about four ounces of blanched, shredded and dried almonds, and finish like Everton Taffy No. 1094. 1096.— BUTTER TAFFY. Take three pounds of ganulated sugar, one and one-half pints of water, six ounces of butter, lemon flavor. Boil sugar and water to the soft ball, or 240° Fahr. ; add the butter and boil to the crack. Pjur on the marble slab and finish like the other taffy. 1097.— BUTTER SCOTCH. Three pounds of granulated sugar, one quart of molasses, one pound of glucose, one pint of water, six ounces of butter. Mix sugar, water and glucose; boil to the crack, add butter, and boil a little longer, or to the hard crack 290' Fahr. Pour on buttered slab in a thin sheet and cut in tablets when cool; or fill into drop funnel and run out in drops on oiled pans, 1098.— MOLASSES TAFFY. Two quarts N. O. molasses, three pounds of sugar, eight ounces of butter, half a pint of water, flavor of nutmeg. Mix sugar, water and molasses; boii to the ball and add the butter; let boil to the cracij, or 2701 Fahr. Pour on the slab, let cool and cut. 1099.— PULLED TAFFIES. Take four pounds of sugar, two pounds of glucose, eight ounces of butter, one and one-half pints of water. Boil to 240° Fahr., add the butter and let boil to the crack, or about 260' Fahr., and pour on the oiled slab. 13° PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. This taffy may be flavored with chocolate while hot, adding grated chocolate and vanilla flavor; or flavor ginger, strawberry, rose, etc., etc., and put it on the hook to pull. Flavor and color may be added while pulling. Crushed nut meats may be added while warm. When the taffy is nice {ind light, it is placed in slightly buttered pans. iioo.— CHEWING TAFFY. Three pounds of sugar, one pint of milk, six ounces of butter, half a teaspoonful cream of tartar. Stir milk and sugar on the fire till dissolved. When boiling add the cream o£ tartar; let boil to the crack; add butter and any suitable flavor. Stir the butter gently, and when well dissolved pour on the slab. Let cool and cut in squares; or put on the hook to pull. Draw out in bars and cut in pieces. I loi.— SPONGE TAFFY. Two pounds of brown sugar, one quart of molasses, one pint of water, one tablespoonful of vinegar, one large teaspoonful of soda. Boil as directed in No. 1098 to 270° Fahr. Take oS the fire and add the soda. This will make the sugar foam and bubble. Pour on the slab and let cool; then cut in squares or break in pieces. 1 102.— POPCORN SPONGE TAFFY Three pounds of brown or granulated sugar, one pound of glucose, one pint of water, one and one-half pints of molasses, one pound of sifted popcorn. Boil to the hard crack, or 295' Fahr. Take off the fire and add one teaspoonful of soda, and stir in the popcorn. Put on the slab between the bars, level and let cool. Before it hardens cut in bars or squares. 1103.— COCOANUT SPONGE TAFFY. PEANUT TAFFY. Three pounds of sugar, one pound of glucose, one pinl of water, one pound of grated cocoanut, one pint of molasses. Boil to the soft crack, or 250' Fahr; add the cocoanut, stir, and let boil to the hard crack, 295° Fahr. ; take off the fire, stir in a small teaspoonful of soda ant" pour on the slab. Let cool and break in pieces. For PEANUT TAFFY, add one pound of cleaned peanuts in place of cocoanut. 1 104.— FUDGE. Five pounds of sugar, one quart of fresh milk. Put together on the fire and stir till dissolved. Cover the kettle during boiling and let boil to the soft ball degree, or 242' Fahr. Sprinkle the slab with water, put on the bars and pour on the sugar. Let cool down, till you can handle it and work with the scraper like Cream Fondant. Flavor and color it; then let rest for five minutes and cover with cloth; then work smooth. Dust the table with fine powdered sugar, roll out the cream flat to about half an inch thick (or less ). Mark out in two-inch squares and put in pans. After this recipe all kinds can be made : adding nut meats or chocolate, and changing flavors and colors. 1105.— NUT CANDY. FIVE KINDS OF NUT CANDY. Take two pounds of sugar, one pound of glucose, half a pint of water, about two pounds of nut meat. Boil to 280° Fahr., or good crack; stir in the nuts with a spatula which has been soaked in water; let boil a moment longer and put on the slab. Spread out well on the greased marble, roll out with a rolling pin and cut in squares or bars. In this manner all the different nuts may be used, as peanuts, cocoanuts, walnuts, hickory and Brazil nuts. Peanuts should be roasted and cleaned. The larger nuts may be broken; and all the nuts should be heated and added hot. In this state they will mix better with the boiling sugar. 1 106.— JAPANESE COCOANUT CANDY. Three pounds of glucose, and one pound of powdered sugar. Mix together and stir till dissolved. Boil to 250° Fahr., or hard ball; add three pounds of shredded cocoanut, mix well and take off the fire. Put on the slab between the bars. Whfen cool, sift powdered sugar over and cut in squares or bars. 1107.— COCOANUT CREAM BALLS. Three pounds of sugar, one pound of glucose, one pint of water, the meat of one large fresh grated cocoanut, or twenty ounces of desiccated cocoanut. Fresh cocoanut is preferred for this candy. The desiccated cocoanut should be moistened in steam, or stirred in a kettle on the fire with a little water, till the water is evaporated and has softened the nut meat. Boil to the soft ball degree; take the kettle off the fire, and rub the sugar on the sides of the vessel with the spatula till it whitens and granu- lates; stir this into the rest of the sugar till it is all white and milky; then add the cocoanut; mix and cover and let cool. Now work this up with the spatula into smooth cream. From this mix" ture form balls. Have ready prepared some finely-chopped and browned cocoanut mixed with granulated sugar; or prepare half a panful of colored sugar, of a bright red, (see Colored Sugar PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 131 IH No. 73) . Throw the balls into it, and shake them well about. Let the covered balls dry on trays before using. 1 108.— POPCORN BALLS. Boil two pounds of sugar to the soft ball, or 240° Fahr; add half a teaspoonful cream of tartar. Have ready a quantity of popped com, and stir it in the sugar to form a firm mixture. Take o£E the fire, and with your hands slightly buttered form into balls and wrap in wax paper. Confectioners use a machine for this purpose, to make a perfect rounded ball, and the outside of the corn is tinted with pink carmine. 1109.— VANILLA CREAM CANDY. Five pounds of sugar, one quart of water, half a teaspoonful cream of tartar. Stir sugar and water till dissolved. When boil- ing, add the cream of tartar and boil to the low crack, or about 260° Fahr. Pour on buttered slab, add flavor and fold in the comers; let cool a little, and pull till white. Place on the table dusted with XXXX sugar; roU in strips or bars and let remain on the pans till it granulates; then cut in pieces. Any flavor or color may be used for variety. mo.— VANILLA CARAMELS. Two pounds of granulated sugar, one pound of glucose, two ounces of parafiin wax, one pint of cream or milk. Set on the fire and stir constantly till it reaches the hard ball degree, or near the soft crack, about 254° Fahr. Add the parafiBu when it boils. Add' pans to dry. flavor when nearly done. Pour on the buttered slab between the bars, and when cold, cut in squares and wrap in wax paper. Other flavor and color may be used for variety. Put sugar, glucose and one pint of milk on the fire and stir till dissolved. When boiling, add the butter and three more pints of milk. Stir con- stantly till the milk has evaporated and add the cream gradually, stirring all the time. Boil to 250' Fahr., and add the grated chocolate; mix well and add the heated nut meat. Pour on th» greased slab, let cool and cut in caramels. 1113.— CREAM CARAMELS. ROSE CARAMELS. STRAWBERRY CARAMELS. MAPLE CARAMELS. NUT CARAMELS. Two pounds of granulated sugar, one pound of glucose, three pints of milk, one quart of cream, one ounce of paraffin. Mix sugar and glucose with one pint of milk; stir till dissolved; add the other two pints of milk gradually as it boils down, and boil to the soft ball, stirring constantly. Add the cream, and boil to the small crack, or 254°; add the paraffin, let mix well and pour on the slab. (Add flavor before taking off the fire. ) Let get cold and cut in cubes. For ROSE and STRAWBERRY gARAMELS add carmine color and flavor. For MAPLE CARAMELS use half maple sugar. For NUT CARAMELS add one pound of crushed nuts. These caramels may be iced, or dipped in fondant or chocolate, and set on waxed paper or 1114.- nil.— CHOCOLATE CARAMELS. Six pounds of sugar, one pound of glucose, eight ounces of cocoa, three pints of milk or cream, vanilla flavor. Mix all the ingredients'together, stirring con- stantly; add the vanilla flavor when it is near the crack degree, and put on the oiled slab between the bars about half an' inch thick. Let rest and get cold, and cut with knife or caramel cutter in squares. Wrap in wax paper. For unwrapped caramels add for each pound of sugar one ounce of paraffin when the sugar begins to boil. The paraffin holds the squares in shape and adds to the chewing quality of the caramels. 1112.— CHOCOLATE NUT CARAMELS. Five pounds of sugar, four pounds of glucose, two quarts of milk, two quarts of cream, eight ounces of butter, one pound of bitter chocolate, two pounds of broken nut me»ts. OPERA CARAMELS. OPERA CREAMS. Two pounds of sugar, one pint of water, three ounces of butter, vanilla extract. Boil sugar and water to the ball degree, add butter and flavor; take off the fire and set for a moment in a pan of cold water to prevent further heating. Let stand and cool down a little; then, with the spatula, rub it on the sides to granulate. Stir this in the other part of the sugar, and work well till white and creamy. A little XXXX sugar may be dusted in the syrup to make it grain in a short time. Dust the slab with powdered sugar, put on the cream and roll out to about half an inch thick. Mark and cut in squares, and wrap in wax paper. 1115.— HONEY NOUGAT. Two pounds of granulated sugar, two pounds of honey, one pound of glucose, six whites of eggs, one and one-half pound of blanched and split almonds or other nut meats. Boil one pound of sugar and one pound of the honey to the ball degree, or 254° Fahr. In 132 PAUL RICHARDS BOOK OF BREADS, CAKES, another kettle boil the remaining sugar, honey and glucose with half a pint of water, to the crack degree. Beat the whites of eggs firm, and after the first batch has cooled down to some extent, pour it into the whites, same as for making a hot meringue. When this is done, mix the second batch (which should be just boiled to crack by this time) , with the first batch, pouring it gradu- ally and stirring all ths time. Then add the nut meat and flavor of orange flower or vanilla. Fill the mixture in a high square pan lined with wax paper, and let get cold before cutting. In place of nut meats, candied peel, glace fruits, like cherries, apricots, angelica, etc., may be added for variety. 1116.— ALMOND NOUGAT FOR SMALL AND LARGE BASKETS, AND OTHER ORNAMENTAL WORK. Two pounds of granulated sugar, three pounds of blanched and shredded almonds, the juice of two lemons. Melt sugar and lemon juice on a slow fire, stir- ring constantly till the sugar is all melted. When it begins to boil on the sides and assumes a golden color, add the heated almonds, mix weU and take off the fire. Put on oiled slab and roll into a thin sheet. While the nougat is soft it is pressed in the forms, or cut and bent in shape after the designs. The mixture can be kept warm and pliable on a heated pan in the oven door, and can be pressed in any form and shape in this state. This work requires quickness, and the nougat can be pressed in the forms with hard lemon or orange. After it has hardened it can be easily taken from the oiled molds. 1 1 17.— NOUGATINAS. Two pounds of blanched, finely-chopped and dried almonds, two and one-half pounds of fine powdered sugar, the juice of one lemon. Melt the sugar and lemon juice, and finish like No. 1116. Roll out on the slab, and cut into squares or diamonds, like caramels. Dip in melted chocolate, like creams, and set in pans on wax paper to dry and harden. 1118.— BURNED ALMONDS. PRALINES. Take three pounds of granulated sugar and one and one-half pints of water. Let come to a boil, and throw into it two pounds of shelled sweet almonds. When the almonds begin to crackle in the syrup, take the pan ofi the fire and stir the almonds with a spatula till the sugar grains and gets sandy. Put the dry sugar and almonds in a coarse sieve and sift off the sugar, and break the almonds apart, if they form in lumps. Return PASTRIES, ICES AND SWEETMEATS. the sugar to the pan, add about one pint of water and a few drops of carmine for color. Let boil to the low crack, or 254° Fahr., and put in the almonds: stir again till grained. Repeat this once or twice more, and they are then ready. Peanuts, walnuts and filberts are made into Pralines like the almonds. Orange and lemon peel; also rose leaves, violets and orange flowers are made into Pralines in the same manner. 1119.— CREAM ALMONDS. CREAM PEANUTS. Four pounds of sugar, one and one-half pounds of blanched, dried and roasted almonds. Put the sugar to boil with one quart of water; boil to the soft ball degree, flavor with orange flower extract, and color pink. Have the almonds hot in a round vessel. Take the sugar off the fire and pour in a thin stream on the almonds, stir- ring constantly; use all the sugar till the almonds are well coated. QREAM PEANUTS may be made in the same manner. 1 120.— LOZENGES. Lozenges are made from the gum paste No. 88. Flavor and color is added with the sugar, also the other ingredients in form of extracts or powders. The paste is rolled out into a thin sheet and formed with small cutters in different shapes. All lozenges are made in the same manner. Roll the paste out on the slab to about one- quarter inoh thick. Dust the slab with starch powder. Dust the top with XXXX powdered sugar, and rub it smooth and glossy with the hand. Cut out the lozenges and put to dry in the hot closet. 1121.— CREAM DROPS. Take from the prepared fondant No. 205. Dis- solve the amount required in a small pan on a slow fire, or in hot water. Color and flavor with mint, wintergreen, musk, rose, etc., etc. Fill the melted fondant into a drop funnel or paper cornet, and drop out on waxed paper in small drops the size of a twenty-five cent piece. Let become firm, and dry and remove from the paper. These lozenges are used by caterers to sweeten and flavor the water in the finger bowls, because they readily dissolve in the water — sweetening and flavoring at the same time. 1 122.— CASTING CANDIES IN STARCH PRINTS. Confectioners cast Bon-Bons, Conserve Drops, and other candies in starch impressions, where they are left to dry till they can be taken from it and can be dipped in cream, or crystallized, as the case may be. PAUL RICHARDS' BOOK OF BREADS, CAKES, Fruit jellies and jams are mixed with gelatin or glucose, reduced to more firmness; and also cast in the starch prints, left there to dry, and then are dipped in sugar, or crystallized. Very dry powdered starch is put in flat boxes, smoothened, and the imprints are made. A drop- funnel or a lip pan is used for filling, and starch powder is sifted over when the casting is done. The boxes are placed in dry closets till the candies are dried sufficiently. The starch is brushed off, and they are ready for use. 1 123. —SUGAR CASTING IN MOLDS. Fruits, flowers and figures may be cast in molds of metal or plaster o£ paris. The molds are oiled while cold, and the oiling is repeated after each cast. For fruits, artificial stalks may be added, and when the casts are removed from the molds, they may be painted to imitate Nature. Take six pounds of sugar, three pints of water and one teaspoonful of cream of tartar. Stir on the fire till dissolved. Wash down the sides to avoid graining, and boil on a good fire to the hard crack, or 300° Fahr. Put the sugar in the lip pan or funnel and run into the molds. If the casting is desired hollow, allow the out- side crust to form, then dip the molds to let the sugar run out from the centre. 1124.— CRYSTALLIZING CANDIES AND FRUITS. The crystallization of candy, and also of candied fruits, is done by placing bon-bons, jelly drops, or fruits in clarified syrup which has been boiled to the blow or feather degree of about 235° Fahr. (Or, if the syrup scale is used, the boiling syrup should register about 33-34 degrees Beaum^.) In this state the sugar crystallizes readily, dnd forms crystals on the sides of the pan and on anything which is suspended in it. The crystallizing pans or boxes are made in form of trays about ten by twelve inches square and three inches deep. The bon-bons are placed in the box in rows and are covered with the syrup. The pans are covered and set away to crystal- lize for ten to twelve hours. The pans are then inclined, and the syrup is drained from the pan. The bon-bons remain till dry, and are packed in wax paper. To prepare the syrup for this purpose, use loaf sugar. Dissolve eight pounds in three quarts of cold water, stir till dissolved, and put on the fire. Let boil to the blow degree, 240' Fahr. (Or test with the syrup scale. ) When the boiling syrup reaches 33 or 34 degrees Beaum^ take it off the hre, set the kettle in cold water, cover with a damp cloth and let stand till lukewarm. Do not disturb the syrup in any way, as it might cause it PASTRIES, ICES AND SWEETMEATS. 1 33 lumps. When cooled, use as directed to form above. Fruits to be crystallized must first go through the process of candying, as described in the open- ing chapter of fruit jellies and preserves (see Candied Fruits and Fruits Glaces.) The fruits should be perfectly dry when put in the crystal- lizing syrup. The small fruits are placed in the trays covered with a wire screen to prevent rising in the syrup, and the syrup is poured gently over the fruit and set to form the crystals. When you test the fruit, and judge the crystals to be of the proper size, the syrup is drained like for bon-bons, by inclining the trays, and the fruit is left too dry till no more moisture is left. The fruit is then packed in boxes lined with wax paper. 1 125.— GUM DROPS. ENGLISH GUM DROPS. Take four pounds of sugar, two and one-half pounds of glucose, one pint of water, and ten ounces of gelatin. Soak the gelatin in cold water. Set sugar, glucose and one pint of water to boil, and boil to the ball degree, or 244° Fahr. Take off the fire, add flavor and color and the soaked gelatin strained from the water. Mix well and let stand for a few minutes. Take off the scum which arises. Fill in the funnel dropper and run into starch prints. Let dry, and take from the starch. Moisten lightly with gum water, or hold in a sieve over steam for a moment, and roll in granulated sugar. The drops may now be used, or further crystal- lized for better goods. 1126.— AMERICAN GUM DROPS. Take two pounds of sugar, two pounds of glu- cose, a pinch of cream of tartar, and eight ounces of lump starch. Dissolve the starch in three quarts of water. Let the glucose and sugar come to a boil, add the cream of tartar, and strain the water and starch on the boiling sugar. ( This process is best done in a jacket steam boiler, same as used in the pastry room. ) Boil down to a thick syrup, or drop a little in powdered starch; it should form a soft elastic ball. Color and flavor, and fill into starch prints. Finish as directed in No. 1125. 1127.— LIQUOR DROPS. Five pounds of cut loaf sugar, three pints of water, a pinch of cream of tartar, one gill of maraschino or kirschwasser. Let sugar and water come to a boil, add the cream of tartar and let boil to the soft ball, or 240° Fahr. Remove from the fire and add the liquor; let boil up once more, and let cool for a couple of minutes. Take a lip pan or funnel and drop in starch prints. Let stand for about twelve 134 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. hours in the dry closet. When dry enough to spotted and rusty. This coating ready made can handle, brush off the starch and crystallize as ex- be boaght of the supply houses, and at low prices, plained in No. 1125. ^^^ cheaper grades are made mostly of sugar, By changing flavor and colors, a variety of drops color and cocoa butter, and contain very UtUe can be made. P""^^ chocolate. The creams may be dipped in the coating with 1128.— CREAM DROPS. jj,g j^^j^^ ^^^^ confectioners generaUy dip the best Take prepared Cream Fondant; flavor with any creams on a warmed marble slab. A little of the suitable extract. While melting the fondant in coating is placed on the slab; when this cools a the' pot, add color if required; heat it well, but little, it is worked smooth like a paste; another do not let boil. Take lip pan or funnel and drop spoonful is put on top of the first part, and a in starch prints. Let dry, and finish as directed small bay is made in the centre with the fingers, ji No. 1 123. just large enough to receive one of the fondant In place of crystallizing these drops, they may balls. This ball is deftly twisted around in the be dipped in cream fondant or chocolate, and set coating with two fingers till it is covered with the on wax paper to dry. chocolate. This work has to be done with deft- 1 129. —CRYSTALLIZED FRUIT DIAMONDS. ''^^^ ^""^ dispatch, and girls are employed by con- „ ii_ j: -1 1 • iL r 11 • fectionefs to do this work, which requires small Prepare the fruit paste in the following manner: . , , ^ ,,„ _,,, ,. , ... , ^, nimble fingers. When the centers are coated. Take good cooking apples; peel, shce and throw , ? , , . ,j ,j ^ J . ', . _ , ^ they are placed on wax paper and set m a cold in cold water during this process. For each ten ' , , ,r , jji_i. J i_ij: place to harden, pounds 01 apples add about one and one-halt '^ pints of water; set on the fire and stir tiU soft; 1131.— CHOCOLATE CREAM FONDANT. pass through a sieve. Weigh the pulp, and take In place of coating the white cream with choco- the same weight of sugar. Boil the sugar to the late, the centre may be made of chocolate cream hard ball degree and mix in the fruit pulp; boil a and a white coating used; a vanilla flavored dip- a little more and color the pulp to any shade de- ping cream for the coating. sired. Pour this paste in trays one-eighth of an The cream for the centres is made as follows: inch thick, and set in the drying closet to get firm. Take three pounds of granulated sugar, eight Cut in diamonds or cuK s and crystallize like other ounces of glucose, one and one-half pints of water, drops. six ounces of bitter chocolate; flavor vanilla. Prepare all other fruit pulps in the same man- Boil the ingredients same way as for Fondant ner. No. 205, and work it on the slab in the same man- The fruit pulps, after they are prepared and cut ner. tiU it forms a thick creamy mixture. Put in cubes, may be dipped in cream like other t^^is away in a jar, and use like the other creams, cream candies. 1132.— ALMOND OR NUT' CREAMS. 1130.— CREAM CHOCOLATES. Take pne pound of sugar, two pounds of glu- For the center of the Chocolate Creams pre- '=°=^' °°^ P""""^ °^ blanched, chopped and well- pare the fondant as directed in No. 205. The ^"'^ almonds, or nuts; one pint of water, and cream may be flavored vanilla and formed by °°^ """'^^ °^ paraffin. hand into little balls or steeples, using a little ^^1' ^"S^"^' ^^'^'^ ^""^ gl"<=°^«' ^""^ ^^^ ^^^ XXXX powdered 5Ugar to roll, and let them dry; P^^^^" ^^^"^ " ''^^"^^^ *« ^°'^- ^^ ^°'^ to a or the fondant may be melted and cast in starch ™^<^''^'" ^^^^ ^""^ ^^'^ ^^^ ^^'"^ ^^''°'^- ^^^^ °^ prints as directed in No. 1122. ^^^ ^^^' ^^ ^''"^ '° "^^ almonds. Mix well and For covering or coating, to make the best grades P"' °° *^ ^'^^ '^"^'^'^ ^'"^ powdered sugar; roU of creams, take one pound of cocoa paste, (bitter °"' ^t.°"' 1^^" ^° ''"'^ ^^'''^- ^°^ !«' '=°°1- Cut chocolate), cut in small pieces and place in the '° ^l"^"^^^ °' diamonds and dip in vanilla flavor double kettle; or put it in a granite pot; set this '-'^^^™- pot into another vessel containing hot water; stir Pistachios, filberts and other nuts may be used the chocolate tiU dissolved, add four to eight '° ^^^ ^^"^ manner. ounces of XXXX powdered sugar and beat well 1133.— MARCHPANE CREAM CENTERS, together; then add two or three ounces of cocoa Prepare the paste No. 90, without the gum butter to make it of the proper consistency; then tragacanth. Flavor with Maraschino or Noyeau it is ready for dipping. Great care should be liquor, and form in ball by hand, using XXXX taken not to over heat the chocolate during the powdered sugar. Dip in pink-colored fondant dipping process: it should only be blood warm, flavored with rose or orange flower extract. not hot. Over-heating causes the coating to look Another way of making Nut Creams for centers, PAUL RICHARDS' BOOK OF BREADS, CAKES, is to pound any suitable nut meat to a paste and mix with powdered sugar or cream fondant into a pliable paste. Roll in sugar and let dry a little before dipping. 1 1 34. —NEAPOLITAN CREAM SQUARES. Take five pounds of granulated sugar, one quart of water, and about a quarter teaspoon of cream of tartar. Let sugar and water come to a boil, add the cream of tartar and let boil to about 235°, or near the soft ball degree. Pour on the slab sprinkled with water; let rest for a few minutes and begin to work with the spatula, like fondant. When it sets, divide it in three parts; color one part light green, flavor pistachio; one part pink, flavor rose or laspberry; leave one part white, flavor lemon or vanilla. Work each part smooth with the hands; form each into a flat square and place on the top of each other. Roll out on the table dusted with XXXX powdered sugar about three-quarters of an inch thick. Place on pans lined with wax paper, and let stand to harden; then cut in squares. 1135.— TUTTI FRUTTI CREAM SQUARES. Prepare the cream like for No. 11 34. Take six ounces of candied cherries, four ounces of angelica, and six ounces of apricots; cut in dice and mix in the cream when it sets. Roll out and place in lined pans; let get firm and cut in squares. Nut meats may be used in the same manner, and the cr'^am may be flavored pink, caramel or chocolate; or made in several colors. 'I PASTRIES, ICES AND SWEETMEATS. 13s 1136.— ESMERALDA CREAM, OR TURKIi DELIGHT. Take six pounds of sugar, four pounds of glu- cose, two and one-half pints of water, and boil to the crack, or about 265° Fahr. Take off the fire and add six whites of eggs beaten like for meringue; flavor with orjinge flower extract and mix well; then add about one and one-half pounds of nut meats (walnuts, pecans or almond), or add some French fruits glaces, like for No. 1 135. Stir the batch in the basin till it gets thick and white. Line a high square pan with wax paper and fill in the cream. This cream when cold is cut in slices, and may be made in different colors and flavors. 1137- -ORNAMENTAL SUGAR WORK. SUGAR SPINNING. The sugar is run on the oiled molds, either on the inside or outside, in form of a lattice, and when the sugar is almost cold, it is taken off the form. For scrolls, basket handles, etc., the design is drawn on the marble slab; or a paper design is laid under a pane of oiied glass, which is the bet- ter wpy, as it saves frequent drawing of the dif- ferent designs. A bowl-shaped spoon with a long spout is used for large pieces; for the smaller goods a plain tablespoon can be used. The larger spoon should be filled with another ladle. Smaller molds may be covered by dipping the tablespoon in the prepared sugar, holding the mold in one hand, and run the sugar over or in- side the mold with the other hand. The flow of the sugar is regulated by the rais- ing or lowering of the spoon, and the thickness of the threads depends on the state of the sugar. For large piece work, where a clear or colored sugar is required, a five- or ten-pound batch of sugar is boiled to the hard crack, with a little lemon juice added. The sugar is poured on the oiled slab, and when cooled is cut in large squares. This prevents thefrequent boiling of small batches, as a large batch can not be used and kept in a liquid state for a long time without graining. When ready to use, some of the squares of sugar are melted in a small pan on a moderate fire and used. The preparation of large and elaborate fancy pieces takes much time, and can only be executed by the skillful workman; but the smaller pieces may be easily prepared. Complicated pieces are made in sections, which are put together when perfectly cold, and fastened with sugar boiled to the caramel degree. The pieces may be further decorated with royal icing and candied fruits. Fruits like grapes, cherries, or almonds and nuts, slices of oranges, etc. , are dipped in caramel and used to decorate or fill the baskets. Flowers are also made from boiled sugar, or from royal icing, or gum paste, and used for decoration, 1138.— SPUN SUGAR. Take three pounds of cut loaf sugar, add one pint of water, put on the fire to boil. Wash down the sides to prevent the forming of crystals, and let boil to the crack, or 260" Fahr. Add the juice of half a lemon, or a pinch of cream of Spun sugar and web sugar is used by the pastry tartar, and let boil to the hard crack, or 300° to cook and confectioner for decorative purposes. 315° Fahr. Before it reaches this degree, add Scroll omamentj, vases and baskets, also large the color, if color is required. Now turn the fancy pieces are made with this sugar. Molds sugar on the slab, and when cool cut in pieces; or are used for vases and baskets, etc. set the pan in cold water for a moment, to pre- 136 vent the turning of the sugar into caramel; let cool a little, and use with the spoon as directed above. 1 139.— WEBB SUGAR. For a silver webb, use the same sugar as above without any coloring. For a gold web, boil the sugar a little higher, till it turns yellow. A little saffron color may be added. As soon as the sugar reaches the proper degree, take the pan o& and set it in cold water for a minute, and let the sugar cool a little. Take a bunch of straight wires tied together, or use an egg beater with the ends cut off straight. Take a stick and hold it up high in your left hand, dip the points of the wire in the sugar with the right hand and throw it over the stick, where it will hang from it in fine threads. When sufficient threads have accumulated, place them on the table and cut in suitable lengths. This sugar is used to represent the hair of helmets, the water of a fountain, etc. An easier way to prepare the web sugar for nests (for which purpose web sugar is mostly used) is to place five or six long sticks (clean broom or peel handles will do) crosswise between two tables. Place on the floor, under the sticks, some sheets of paper, to take up any drops of the sugar fall- ing on the floor. When the sugar is ready, and has cooled some, dip the points of the wire in the sugar, and pass the wire with a quick forward and backward mo- tion over the sticks, so the sugar forms in long threads on the sticks. Set the sugar in a pan with hot water, or keep near the fire, if it should cool too much during this process. When a sufficient part of the web is formed, put it on the table and cut it in suit- able lengths to form the nests. These finely-spun threads of sugar are very much afiected by a damp atmosphere, and readily collapse, losing much of their beauty. For this reason they are best made only a short time be- fore using, and should be kept in a dry place, or placed in tin boxes till wanted for use. 1140.— NOUGAT SUGAR WORK. From the nougat mixture No. 11 16, other large decorations are made in form of castles, temples, vases or baskets. The nougat is cut after the de- signs, or pressed in metal forms, which are gener- ally made in two parts; each half is lined with the nougat, both sides are pressed together and left in the mold till cold. Baskets made from nougat are fastened to another plate or socle, made also from nougat, or from the gum paste or the croquant pastes No. 88 and No 8g. The handle is made from spun sugar in two pieces, which are fastened together and on the basket with caramel sugar. Or a PAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. plainer handle may be made by boiling sugar to the hard crack and, when cooled on the slab, pull and twist, or braid into handle, and bend it over a half round tin. When cold, fasten it to the form by heating the ends on the fire, or with caramel. Other pieces of this kind may be made from clear or colored sugar, boiled to the hard crack, and poured on the marble slab in a thin sheet. When cool enough to handle, the sugar is pressed in the molds like the nougat, and finished in the same manner. Blanched almonds are split and colored over the fire in prepared syrup, and pressed in the soft sugar in the molds to form borders or other designs. Large baskets and vases of this kind made from brown nougat, clear or colored sugar, may be filled with frozen creams, molded in the shape of flowers or fruits (fruits made from marcipan paste, or flowers made of sugar); and also with fresh or candied fruits, dipped in caramel. ii4r.— CHANTILLY BASKETS. These baskets are made of macaroons, or meringues, and also of fruits dipped in sugar boiled to the hard crack. A mold is used, slightly oiled, and the edge of the macaroons is dipped in the boiled sugar, and they are fastened together on the inside or outside of the mold. When the sugar is cold, the form is taken off the mold and fastened to a. bottom or socle made from gum paste or croquant paste, iced and ornamented with royal icing. The basket may also be fastened on a shallow di.'h of china with caramel sugar. The inside may be lined with Charlotte russe crust No. 97 or No. 98, or with ladyfingers, and filled with sweetened whipped cream. The handle may be made from spun sugar or royal icing. The finishing touches may be put on with the cornet to make a pleasing effect. 1142.— FRUITS IN CARAMEL. All kinds of fresh or candied fruit, also almonds and nuts, may be dipped in sugar boiled to the hard crack or to the caramel degree. Cherries, strawberries, grapes, etc., should be freed from the stalks; the oranges peeled, all the white pith removed, and divided in natural divis- ions; the fruit should be perfectly dry. Nuts or almonds may be stuck on a wire and dipped in the sugar. For the other fruits a wire bent in spoon shape is used. The fruit, after it is dip- ped, is placed on the slab or on wire grates to drain and harden. When cold, it may be used to build baskets or pyramids, fastening the pieces together; or it may be served in single pieces, or filled in nougat baskets or cornucopias. MUL KICHABDS'BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 137 1143. — FLOWERS AND LEAVES FROM royal icing. The piping is done on a white or BOILED SUGAR. pink gauze or netting, and this kind of ornament- Prepare the sugar as for spun sugar ( see No. ing is termed bobbin-net work. Scrolls, handles, 1 135). Cut in tablets and melt a small portion cottages and castles, also baskets, are made in this on a slow fire. Use dry paste color, and color work, which is all done with the comet. The each part when the sugar is melted on the oiled piping is geneially done in white, and the finish- slab. This work must be done near the fire or ing touches are put on with pink icing inter- over a gas-stove to keep the sugar in a pliable spersed with small gold and silver dragees. condition. The design may be drawn on the marble, or if Take a small part of the sugar and form in on paper, laid under glass. The netting is placed petals of flowers, cutting the shape with the scis- over the design, and the piping is put on the net- sors, and forming it with the fingers. After the ting; when dry, it is turned over and piped on the different sizes of petals are made they are formed other side. and fastened around a center, to represent roses, When dry, the netting is cut close to the out- tulips, calla lilies, and other smaller flowers and line with the scissors. For some of the scrolls, buds. The petals may be made from yellow handles, etc., the netting is cut in shape of the colored and pulled sugar, or from gum paste, design before putting on the piping, to make it The petals are fastened by heating the parts to be invisible, fastened on the fire. The piping on both sides is required for scrolls, For the leaves a part of the sugar is colored handles, and such work where both sides are seen; green, and the stems may be imitated with choco- other work, like baskets and outside pieces, roofs, late color. ' etc. , require no duplicating. The sides of bouses. To imitate Nature the flowers may be touched etc., are piped in lattice fashion with a strong up and painted with a small camel's hair brush, edge, which gives more support to the fine piping. Roses and tulips without a center may be made Small scrolls may be placed together upright in and filled with ices or creams; or large leaves of the center of an ornamental cake, four or six of a delicate green may be formed in cup shapes to them, and fastened together with icing; or larger serve ices and creams. scrolls in the shape of S and C scrolls, supported If it is desired to give the flowers a crystalline with rings, may be placed upright together around appearance, a little strong syrup is diluted with a center support, which is fastened into the stand, proof spirits, and the flowers are brushed with it. in the form of a pyramid. The top may be The spirit evaporates and small crystals are finished with a few candy flowers and leaves, or formed, which gives the flower the appearance other artificial flowers, in form of a small bouquet, of being covered with dew. A little ingenuity and practice will make it Flowers may also be made of the gum paste possible to execute a large variety of these orna- No. 88 and of the almond oaste No. 90, colored ments. and molded by hand into leaves, and put together 1146.— MERINGUE DECORATIONS, like flowers made of candy. p^.^^ ^^^ p^jg j^o g^ beehives, baskets and 1144. — FLOWERS OF ROYAL ICING. many scroll ornaments may be made. The rings The flowers of royal icing are made with the or scrolls may be drawn on greased and flour- comet and special small brass tubes. The icing dusted pans and the paste put on with the bag is put in the cornet with the special leaf tubes, and a plain tube of a large size. The paste is used for the different flowers. A long pin with baked in a slack oven of about 200° Fahr. to a large flat head, which is made for this purpose, is fawn color, and when dry, put together with royal taken in the left hand, the cornet in the right i^ing. xhe finishing is done with the cornet and hand; the center of the rose is formed with a star ^gyal icing in different colors, tube on the pin's head; the leaves are formed The French Macaroon Paste No. 364 may be with the leaf tube. used in the same manner. It should be rather The trick of making the roses lies in the twist- firm for this purpose, and rings, or S and C scrolls, ing of the nail or pin. The pin is stuck into a should be baked to a nice color. For this work soft board and the flowers are left to dry; when the bag and a large star tube are mostly used, dry, they are taken from the nail. The different x^e baked pieces are put together, fastened tubes and the nails may be bought at any of the around a center support with caramel sugar, and confectioners' supply stores. further decorated with royal icing. Candied jj . „ ^NET AND SCROLL WORK WITH cherries and angelica leaves dipped in caramel ROYAL ICING. are also used for decorating, and the baked scrolls Very nice table decorations may be made from while hot are bmshed with diluted gum arable to 138 give a glossy appearance. These pieces are not very difficult to make; and some supply firms sell scroll and ring molds in which the paste may be baked or dried in a very short time, and can be made with accuracy and little skill. From the gum paste No. 88 a variety of orna- ments can be made Molds of plaster of parls are used, and the paste is pressed in the molds; it dries in a short time and keeps the shape well when taken from the molds. The modeling is also done by hand, but such work requires artistic taste, and much experience and practice. Flowers and figures are painted with colors diluted in syrup, to which some gum arabio has been added. Many of the cake ornaments are made from this paste, which generally consists of half starch and half sugar, and these are made in factories, where this work is carried on in a practical man- ner. For icing and ornamenting of cakes see No. 413. 1 147.— PLASTER OF PARIS MOLDS. Take the original from which the cast is to be made, and with a soft brush coat it with sweet oil; suspend it in a frame or box about one inch larger in diameter. Prepare the plaster of paris quickly but carefully, sprinkling the powder in cold water, stirring at the same time, till it forms a thick creamy mass; then pour it in the frame to sur- round and cover the object. It will harden in about ten minutes; but it is best to let harden in the cast for about half an hour. Smooth casts are sawed in halves. Angular figures have to be cut in more parts. An opening is cut if the molds are intended for casting in sugar or in fat. The molds may be made more durable by ex- posing them to a dry heat. Candy molds are varnished on both sides. To make half casts for molding, the oiled object may be pressed halfway down in the thin plaster and removed when the plaster hardens; but a better way to make such casts is to take common PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICBS AND SWEETMEATS. cover them with thin layers of gum paste; or use a brush and some royal icing diluted with gum water. Borders may be made from gum paste, or the stand may be piped with royal icing. Plain royal icing after it becomes dry falls from the coated objects, and the wooden stand should be rubbed or brushed with diluted fruit jelly be- fore putting on the icing, which makes it adhere better. 1 148.— FIGURES AND SOCLES FROM FAT, WAX, STEARIN AND PARAFFIN. For figures take even parts of paraffin and stearin; or, take one part of paraffin, one part of mutton tallow, one part of white wax, and one part of lard. Melt all parts together on a slow fire; do not let the mixture get too hot, because it turns the fat yellow, and the cast objects should be white. When the melted fat has cooled a little, make the castings. If color is added, it should be done while the mixture is hot. The plaster molds used for casting should be laid in water of about 75' Fahr. for half an hour before casting; then drain off the water, run in the fat and put the mold in cold water. If you wish the castings hollow, allow a little time for the outside crust to from, reverse the mold, let the liquid part run out, and return to the water to harden; then remove the casting care- fully from the mold. A preparation of even parts of wax and mutton tallow is used for molding flowers and small ob- jects by hand. The mixture is melted together and set to harden; the next day it is cut in fine shavings, which are worked in a cloth till soft and pliable. The flowers are formed by hand like the sugar flowers ( see No. 1143) . Small bunches of grass are imitated by press- ing green-colored fat through a sieve in small threads. Small blossoms and flowers are also made with lead forms which are cast in the shape of the flower; the form is fastened to a wire, the para- potters' clay and press one-half of the object into ffin and wax is melted and the form dipped first the clay, leaving only the part exposed of which the cast is to be made. Brush the exposed part with oil, place a frame around the object and pour in the plaster. For border and face casts of this kind, sulphur is often used; also for casting the faces of coins and medallions. The sulphur is melted on a slow fire, tha object oiled and the cast is made the same way as with the plaster of paris. To make stands for ornamental pieces, it is ad- visable to use wooden stands of suitable size, and in the paraffin and then in iced water; it hardens immediately and can be taken out of the form. The center can be made with a paper cornet, with soft tallow. To use the fat for decorating with bag and tube: Melt two parts of mutton tallow with one part of lard, strain through a fine cloth into a basin and let cool; when it begins to set, beat with an egg- beater till white and light. To prepare the fat for large socles, take even parts of mutton tallow and leaf lard; free it from PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWFETMEATS. I39 the Strings and wash in cold water; then put in a from hafd wood (or it can be of metal). The pan on the fire and cover with water; let boil board is dipped in hot water and drawn around slowly and stir occasionally, till the water has the sides till the socle is formed. The socle is evaporated, and the fat is nice and clear. Strain further decorated with borders of wax or gum- through a cloth and set to cool. When it begins paste, and the smaller side decorations are made to set, beat light and white. from castings, as described above. ' Now take a wooden center or stand and cover Some of the best artists in this class of work it with the fat about one and one-half or two form socles and figures by hand in the same man- inches thick and set aside till it hardens. ner as other figures are modeled in clay or carved To shape the fat, a profile board is used, cut in wood. MISCELLANEOUS RECIPES. 1 149.— EGG PRESERVING. There are many methods of preserving eggs, such as varnishing, or packing in dry salt, liming, and the water-glass method; but only the latter two have proved practical and satisfactory for general use. The old-time liming process is still considered by many the simplest, best and cheap- est method in use; while it is said the preserving of eggs in a water-glass solution keeps them even in a better condition than the lime and salt mix- ture, with only a slight increase of cost. 1 149-A.— LIMING EGGS. Take twenty-five gallons of water, six pounds of salt and twelve pounds of lime. Select the finest kind of lime that will slake nice and white. Slake the lime with a part of the water, and then add the rest with the salt gradually; stir well, then let settle and cool. Place one layer of fresh eggs in the bottom of the vat or barrel; stir the lime-milk and pour care- fully over the eggs; place another layer on top of the first one, pour over more of the lime, and continue till the barrel is filled. Keep the pickle over the eggs. The above quantity may be in- creased or diminished, according to the quantity of eggs to be pickled. To use the eggs, place them in a wire basket or on a grate, and pour over cold water to remove the hme. The vat should be kept in a cellar or other cool place where a low temperature can be main- tained. 1149-B.— WATER-GLASS PRESERVED EGGS. The water-glass, which can be had from the wholesale druggist, is simply mixed with water which has been previously boiled and cooled to normal temperature, in proportion of one pound of water-glass to ten pounds of water. For use: the eggs are simply taken from the solution by hand and dried before using. Eggs thus preserved should be kept in a dark cool place, and will keep for eight months and more. 1150.— PLUM DUFF. Plum duff is the sailors' name for plum pudding. It is made in a variety of ways, and according to what the often very scant storf of the ship can supply. On the big ocean liners, for the crew and second-class passengers, it is made of yeast-raised rolls dough, to which raisins and currants are added; the dough is given a little time to raise and is divided in two-pound pieces, placed in canvas bags, tied up and dropped in a large boiler filled with boiling water. A sweet sauce is served with the pudding, and often a compote of stewed prunes is given in place of the sauce. For the captain's table and first-class pass- engers, the plum duff is enriched by adding more fruit, and also citron and orange peel and spices, which makes this pudding like the boiled plum pudding. A rich brandy sauce is served with this pudding and, if it should be Christmas time, a sprig of holly, carefully kept for this occasion by the cook, is placed on the pudding when served. Here is another recipe for PLUM DUFF from one of the smaller boats: Take three cups of flour, one cupful of beef drippings, or chopped suet, one cup of raisins, one cup of currants, one cup of molasses, one teaspoonful of allspice, a little salt, half a teaspoonful of soda. Mix all together with the soda dissolved in water. Wet a cloth and dust with flour, put the mixture in the middle and tie up. Drop into a pot of boiling water and boil for twi hours. Serve with a hot syrup sauce flavored with plenty of good rum. 1151.— THE USE OF GLUCOSE IN PRE- SERVING OF FRUIT. Sugar after it reaches the blow degree in boil- ing readily crystalizes, and for this reason a cer- tain quantity of acid is added if this is not desired. This acid transforms the sugar into uncrystaliz- able sugar. The same result is obtained by adding glucose to the sugar. Glucose, or com sugar, is inverted sugar, only it contains less sweetening properties. X4° PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES ANE SWEETMEATS. One part of sugar is said to sweeten as much as two and one-half parts of glucose. By using one-third part of glucose with two-thirds of sugar, a more acceptable preserve of less sweetness may be ob- tained, with a better flavor of the fruit. 1152.— TO PRESERVE CITRON. Cut fresh citron, remove the seeds and keep in cold water for three days, changing the water every day; or place in running water. Much citron and orange peel is imported in salt brine of about twelve per cent, in strength; if this citron is used, wash it in water till all the salt is removed. Blanch the fresh or pickled citron in clear water, by setting it on the fire and let simmer; keep it near the boiling point (but do not let it boil) till soft. During the blanching process some green color may be added to give a nice color. When soft, place again in cold or running water to lose some of the bitter taste. Put the peel in jars and pour over a hot syrup made with three quarts of water and two pounds of sugar; or weigh the syrup to 16 degrees syrup-scale. Let the syrup remain in the peel for two days. Drain and reboil the syrup and add more sugar to make 20 degrees Baum^. After this time, drain the syrup every three days and increase the syrup every time two more degrees by adding more sugar till it reaches 32 degrees B. The citron or peel should be fully candied by this time, and may be left in the syrup for use; but if you want to glace it, take it from the syrup and wipe dry with a moist sponge, and set to dry on a wire grate. When dry, take five pounds of sugar and one quart of water, boil to the blow degree, and drop in the peel; let boil for one minute; take out the peel with a fork and drain on a wire grate; then set in the dry closet till all the moisture has evaporated. 1153.— SALTED ALMONDS. DEVILED ALMONDS. Blanch and dry sweet almonds and brown to a fawn color. Put a pat of butter on a pan and let brown, add the hot almonds, shake well together and place in a sieve. Sprinkle with fine table salt and let cool. Another method of salting almonds is to fry the dry almonds in fresh butter till brown; then drain and sprinkle with salt. Another mode, is to roast the almonds to a nice brown, then moisten them with gum water and sprinkle with fine salt. DEVILED ALMONDS are made by adding a dash of cayenne pepper with the salt. 1154.— SALTED PEANUTS. Roast the peanuts and rub ofi the brown cover- ing. Finish same way as for salted almonds No. 1153. The peanuts may also be blanched before roasting. 1155.— SA: TED CHESTNUTS. Make a cross incision on the shell of the nuts; roast and peel; or boil in water and remove the peel and thin skin. Fry in butter and salt same way as for salted almonds No. 1153. 1156.— STUFFED DATES. Select choice dates and remove the seed; fill the opening with half a walnut or pecan-nut; or make a roll of cream fondant and use for filling. 1157.— TO CLEAN RAISINS and CURRANTS. Place them in a coarse sieve and rub with a little flour to break off the stems; after this take them on the table, with one hand push aside the raisins, with the other hand the loosened stems and gravel. Currants require washing. Place the currants in a sieve and set the sieve in a pan of water; soak and wash, changing the water till it remains clear; the sand will fall through the sieve into the pan. Let the currants dry, and pick over care- fully to remove the pieces of gravel which have not been removed in the water. 1158.— COCOANUT ICE OR SHERBET. Take the grated meat and milk of two fresh cocoanuts; add three quarts of water and let slowly come to a boil; set aside and let simmer for fifteen minutes; place in a stone jar and let cool. When about luke-warm, strain through a clean towel and add two pounds of sugar, stir till dissolved and add two or three beaten egg whites. Freeze as usual. Desiccated cocoanut may be used if fresh cocoanut cannot be had. Take four to six ounces of the cocoanut to each quart of water and let simmer on the fire for fifteen minutes; cool and strain. Add for each quart, eight ounces of sugar and one white of egg, and freeze. The juice of some lemons or oranges may be added; also the flavor of orange flower water or vanilla extract. 1 1 59.— SPAGHETTI PUDDING. MACARONI PUDDING. Break one pound of spaghetti in one^inch pieces, put in d. pan and pour over one quart and one pint of boiling milk; let simmer slowly till soft. Take off the fire and add four ounces of butter and six ounces of sugar and mix together; let cool. Then add twelve eggs: Separate the yolks and mix with four ounces of chopped almonds. Beat the whites firm and draw in 'carefully. Add a pinch of mace and half a grated lemon rind and bake in buttered mold. Serve with cream sauce. PAUL RICHAItDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 141 MACARONI PUDDING may be made in the same manner. 1 160. —CRUMB GRIDDLE CAKE. To use left over stale bread : Soak the bread in sour milk over night. For each pound of bread take one quart of milk. In the morning rub through a sieve or colander, add four eggs, one ounce of melted butter, and two teaspoonfuls of soda dissolved in water, add a little flour or corn- meal to make it like ordinary griddle cakes. Another way is to grate the bread, or trim off the crust, and soak it in milk or water; add to each pound of it, eight ounces of flour sifted with one teaspoonful of baking powder; add three eggs, a little melted butter, salt, and more milk to make a smooth batter, and bake like other griddle cakes. 1161.— ENGLISH CARROT PUDDING. One pound of grated carrots, twelve ounces of finely-chopped suet, one pound of raisins, one pound of currants, one pound of boiled potatoes (grated when cold) , one pound of brown sugar, one pound and eight ounces of flour, one tea- spoonful of soda, a little salt. Mix all the ingredients together dry. Steam or boil in cloth for three hours. When done, take from the cloth; put in the oven to brown and bake for twenty minutes. Serve with wine sauce. 1162.— USE OF CONDENSED CREAM AND MILK. For ice cream, use even quantities of condensed cream and water. To each gallon of the mixed cream and water add one pound and twelve ounces of sugar; heat and let cool. Flavor and freeze as usual. Condensed milk contains sugar; to use it, dilute one part of the milk with two parts of boiling water, let cool, flavor and freeze. For richer creams the yolks of eggs may be added in the same manner as for other ice creams. If fresh milk can be used with the condensed cream or milk in place of water, it wiU make a still richer mixture. Condensed milk diluted with three parts of hot water may be used for puddings, custard, and cream cake fillings. 1163.— PIE A LA MODE. This name appears sometimes on bills-of-fare. A slice of fruit pie, (generally apple pie), is served with a spoonful of ice cream on top, or on the side. 1164.— CAKE BAKING IN HIGH ALTITUDES. Bakers not used to work in high altitudes always experience some difiScnlty in using the general rolled oatmeal. recipes. Yeast works more vigorously in sponge and doughs, makes them come faster. But the most difiSculty is with *he cake mixtures. The ordinary mixtures rise too much in baking, and fall like as if there was too much baking powder in it. During the time I worked in Denver,. Colorado, I had trouble with my own recipes. I learned to overcome the diflSculty by comparing the recipes used there by other bakers. The amount of sugar in these receipes had been reduced two, three, and in some recipes nearly four ounces. Some recipes contained more flour, and the raising material, baking powder or am- monia, was about half, and in some mixtures one- third less than in the Eastern mixtures. The remedy is to reduce the sugar two or three ounces each pound in all the mixtures, and reduce the 'raising material to one-half or one-third of the usual amount. 1 165.— THE USE OF LIME WATER IN BAKING. Lime water has been used for years to improve weak flours and correct flours which have got damp in the package and become musty. It is also used in flours which run in the dough, caused by unripe and sprouted wheat. This lime water is made by taking one pound of fresh slaked lime and mix it well with one pail (twelve quarts) of water; let it settle and draw off the clear liquid without disturbing the sedi- ment on the bottom. Use from one to two quarts of this liquid to each ten quarts of dough. Do not use the lime water in the sponge. Set the sponge with a little more yeast than usual, and when the sponge is ready, use the lime water and more water for doughing. The lime water checks fermentation, that is the reason why it should not be used in the sponge. It is said that some physicians advise the use of lime water in breads as an aid to digestion, 1 166.— OATMEAL CAKE. Mix one pound of oatmeal with one pint of buttermilk and let soak over night. In the morn- ing dissolve a small teaspoonful of soda in a litde water with a pinch of salt; mix and add more meal, if required, to make a. firm paste. Form in flat thin cakes the size and thickness of griddle cakes, and bake on a pan in a medium hot oven. Some shortening in form of butter or lard may be added, and water or sweet milk can bo used. The stone ground meal is preferable for these cakes. It makes a better cake than flaked or To make Creme de Noyean, take one pint of spirits to one pint of symp at thirty-two degrees. 142 PAUL RICHARD'S BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 1167. — TO PRESERVE RHUBARB IN WATER. The young tender stulis require no peeling; otherwise peel ofC the outer skin, cut in small pieces, and fill in jars. Fill jars with fresh cold water, close the jars, steam or boil for fifteen minutes. 1168.— TO PRESERVE OTHER FRUIT IN WATER. The fruits are bottled, covered with fresh boiled water; then the jars or cans are closed airtight and steamed, or kept in boiling water till the heat penetrates and preserves the fruit. This process sterilizes but does not cook the fruit. The time to STERILIZE the FRUITS is given: For small fruit with stones: for quarts, ten minutes; pints, eight minutes: For large fruit with stones: for quarts, twelve minutes; for pints, ten minutes. For pitted fruits, as pears, half peaches and apricots: for quarts, eight minutes; for pints, six minutes. 1169.— BRANDY PEACHES. BRANDY CHERRIES. BRANDY PLUMS. AND OTHER FRUIT. Take medium ripe fruit. Wash and prick peaches or plums with a silver fork and put in stone jars. Pour over a hot syrup, made with two quarts of water and two pounds of sugar. The next day, drain off the syrup, reboil, add eight ounces more of sugar, and leave on the fruit for three days. Drain the syrup from the fruit; put the fruit in bottles and cover with a syrup of thirty-two de- grees. Add to each pint of the syrup one quart of proof spirits and put on the covers. A syrup of this density may be made with one quart of water and two pounds and twelve ounces of sugar. 1170.— ANOTHER WAY TO PRESERVE PEACHES IN WATER. Take medium ripe peaches, prick each one several times with a silver fork, put on the fire in cold water and let come near a boil. Do not let boil, but simmer slowly till they can be pierced with a straw; then fill into bottles or jars with boiling water and close up tight. 1171.— EXTRACTS OF NOYEAU. CREME DE NOYEAU. Cover stones and pits of peaches, plums and cherries with proof spirits from two to three weeks, and filter. 1172.— MARASCHINO EXTRACT. Take one pint of the Noyeau Extract No. 1171, two ounces of orange flower water, four ounces of raspberry extract, one quart of syrup, and half a pint of spirits. 1173.— REMEDIES AGAINST ANTS IN BAKERIES. Ants are very fond of sugar and often become a great nuisance in the bakery. One of the common remedies is to set the legs of the tables in cans of water. Another remedy is to scald or bum the ants frequently. Another remedy is to soak a sponge with a thin syrup, which attracts the ants, then put the sponge in boiling water. Ants are fond of lard; it is said that a mixture of sixty grains of corrosive chloride of mercury with one ounce of lard is certain death to all insects. Some of this poisoned grease put in crevices or in a ring on the legs of tables will be a complete protection. Ants cannot cross the grease and live. In mixing avoid getting it on the hands, and do not place or leave any of the poison where it may result in harm. 1174.— REMEDY FOR RED ANTS. Use eight ounces of aqua ammonia mixed with one ounce of creosote, and sprinkle it around where the ants appear. 1175 —RYE BREAD AS A WALL PAPER CLEANER. In some hotels rye bread is used to clean ex- pensive wall paper. Bake round loaves of the bread; do not give much proof in baking. When the bread is baked and while still warm, cut each loaf in four pieces, crosswise, pull out the soft crumb in one piece and press and form into a firm cone or ball. The paper is rubbed with this paste. The paste is moist but does not stick to the paper; but cleanses it effectively. Another wall paper cleaner which has been used in the old Richelieu Hotel, Chicago, is known by the name of DR. EWELL'S WALL-PAPER CLEANER. Dissolve one tablespoonful of blue vitriol in one pint of boiling water; while boiling, stir in suffi- cient winter wheat flour to make a firm paste. Then mix and work into it by kneading, two spoonfuls of pearline, one spoonful of glycerine, two spoonfuls of oil of sassafras. PAUL RICHARDS BOOK OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. M3 BREAD ECONOMIES IN THE HOTEL In the modem hotel of to-day, everything is arranged with a view to the greatest economy, and every detail is closely looked after to reduce expenses and prevent waste. One of the problems which come before hotel men is, how to reduce the waste of bread. In large hotels this waste often amounts to two or three barrelfuls or bagfuls a day. It consists of left-over and broken rolls and mufiSns, dry cuts of French bread, and for the most part, the trim- mings and ends of toast bread. Although much of the left-over bread is utilized Other hotels use single pans which are made to in the kitchen and help's dining room, sometimes hold one two-pound loaf. These pans are from it accumulates in such quantities that all of it twelve to eighteen inches long and about three WASTE OF BREAD BAKED IN OPEN PANS. NEW PULLMAN. OPEN SINGLE PAN. Wi c^ WASTE OF BREAD BAKED IN OPEN PANS. inches deep, narrow on the bottom and wide on the top. Bread baked in these open pans forms a round SHEET IRON PAN. cannot be used, and it is sold for very little, or given away for chicken or horse feed. As I said above, the largest part consists of trimmings and ends of toast bread. This part of the waste can be cut down to almost nothing, if the proper kind of pans are used for baking the toast bread in. Almost all the restaurants who buy their bread from the baker are using bread which is baked in covered pans; and some wide-awake hotel men also use covered pans (known as Pullman pans ) to bake the toast bread in. But in -a. majority of the hotels this is not the case. i'n most hotels the bread used for toast is baked in large square pans, about i8 x 25 x 3 inches, and five or six two-pound loaves are baked in one pan. NO WASTE OF BREAD WHEN BAKED IN COVERED PANS. top, the sides and ends contract, and a thick brown crust forms in baking. Bread toasts better when a day or two old. The loaves baked in the multiple pans are cut or often broken apart, and each loaf is cut in slices, 144 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. suitable for toast. From each end of the loaf one thick slice is cut off that goes into the waste bar- rel; and when the other slices are toasted they are trimmed square, and the brown top and bot- tom crust also goes in the waste barrel. One other drawback of bread baked like this is, that the crumb soon gets very dry, and in hot kitchens large cracks form in the center of the loaves, which makes it unfit to be cut in slices. Nearly all of this waste disappears if the bread is baked under cover, or in Pullman pans. The pans are called Pullman Bread Pans be- cause the bread used on dining cars and in many depots is baked in these pans. The pans are not a novelty. I have used pans like these twenty-five years ago in New York City at the old Sinclair Hotel. The proprietor, Mr. Ashman, had the pans made after his own design to prevent waste. The reason why these pans are not more in use, is (probably) because it is easier for the baker to use large open pans. Baking single loaves in closed pans makes more work in cleaning, greas- ing and handling the pans. But I think this is offset in the smaller amount he would have to bake. The size of the regular Pullman pan as used at depots, is ten inches long and about four and one- half inches square, with a sliding cover. This size makes -a. large square slice, which is especi- ally well suited for sandwiches. For hotels it would be more profitable to use two sizes of pans: a large size like above for club sandwiches and other purposes where a large slice is required; and a smaller size, about 3^ or 3^ inches square, for toast. Both sizes of pans could be from eighteen to twenty inches long. This size would reduce the waste of ends. The smaller size also makes a nice slice, if used for table bread. Breads like this, baked in covered pans, acquire a different taste. The crumb becomes moister and retains its moisture longer. Only a very thin crust is formed in baking, and the flavor is like that of Vienna bread. The flavor and the thin crust makes this bread often more acceptable to patrons who do not like the hard-crusted French bread; and others would relish it for a change. Although the French bread is the acknowledged table bread, the trend of the public inclines more and more to the thin soft-crusted breads, which are very popular in the ordinary restaurants. I am giving here some experiences which I had in some Southern resort hotels, in the hope that it may do some good. In one hotel we had the old-style pans, and were baking five two-pound loaves in one pan. I talked the matter over with the steward about getting covered pans; then it was laid before the proprietor. He saw the point at once, and ordered several dozen of the pans from a Cincinnati firm. Before we used these pans we had from five to six big potato-bagfuls of dry bread left over per week. This was given to a farmer, who furnished us with sawdust for use on the kitchen floor in return for the bread. After we had the pans in use for a week, not more than half of the former amount of bread was left over. The satisfaction was all around. The pantry- girl who had to cut the bread said: "It cuts much better: does not crumble like the other did." The girl who made the toast said : ' ' The slices fit better in the toaster and it toasts better." And the waiters said: "It is much better, because we do not have to trim it after toasting." Sometimes we would run short of French bread, and we served some of the fresh baked loaves for dinner; after a while the waiters began to ask for this bread, because some of the patrons liked it better than the French bread. The buying of these pans was a very good in- vestment, and the cost was saved in a few months' time. As to the cost of the pans, we had two price lists to choose from. One firm quoted three sizes of pans at $3.60, $3.75 and $4.00 per dozen, and one firm only one size at seventy-five cents each. We paid $3.75 per dozen. The pans are made of heavy white tin, and have been in use now for several years. ■Wnite tin possesses this peculiarity: when new and bright, it repels heat. For this reason, for the first week, it is difiScult to give the proper color to the crust in baking; but after the bright- ness wears of, the pans bake as well as pans made of black sheet steel or Russia iron. OTHER CAUSES OF WASTE BREAD. It is the custom in many hotels to cut the bread before the meal starts, and each waiter carries as much of the cut bread to his station as he expects to use during the dinner. This method probably tends to quicker service; but, as is generally the case, the waiters carry in more than they actually require in order to save themselves an extra trip to the pantry; and, as it often happens, some of the expected patrons do not appear for dinner. The bread after standing for two hours in the dining room is carried back to the scrap table. All cut bread dries quickly; and I think it would be more pleasing to the patrons and more profit- able to hotelmen if each order of bread would be served freshly cut, with the other orders. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. J45 In some kitchens more of this left-over dry bread is nsed than in others. This depends mainly on the chef. At one other large Southern hotel, -where I was employed several seasons, with different chefs, we had a. very e£Scient chef, who is at present one of the best known stewards. While this chef presided over the kitchen there was very little bread wasted. Every day the left-over bread was carefully looked over, the brown crusts were trim- med off each slice, and put through a large bread- crumbing machine, run by power, and was made into crumbs. The crumbs were used for various purposes, but the largest part went into pork sausage and fricadelles for the help. We had nearly two hundred colored help, and pork sausage was one of the favorite dishes. The fresh pork was bought in the shape of whole pigs from the farm- ers. This chef knew how to use it to the best advantage, and every particle of it was used. When one realizes that good ordinary pork sausage contains about fifty per cent, of soaked bread crumbs or cracker meal, one would think it would pay to make the sausage in the hotel, instead of paying the butcher for stale bread. \a comparison with other chefs we had there other seasons, this chef saved in my department about one barrel of flour every week, and inci- dentally the work of making it into bread, not to speak of the other ingredients which go into good bread, besides .saving money to the hotel otherwise. One other cause which tends to a waste of bread is the idea that bread is an article of little value, because there are very tew hotel men who know how much each loaf of bread costs them to pro- duce. This idea is shared by the employes. I have often heard the remark, " O, bread is cheap, the loss don't amount to much." This is especi- ally so where the bread is baked in the hotel. In places where it is bought from the baker, it is more closely looked after, because the value of each loaf is known and charged to the department it is used in. 146 PAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICBS AND SWEETMEATS. CATERERS' PRICE LIST. ICE CREAMS. 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. Vanilla Peach Chocolate Strawberry Banana Bisque New York Pineapple Lemon Raspberry Apricot Orange Harlequin Neapolitan Caramel 7SC PER QUART, ONE QUART TO SERVE SIX PERSONS. Nougat Hazelnut Walnut Pistachio Hickory Pecan nut Tortoni French Sultana Si. 00 PER QUART. Bisque of almonds. Vanilla with brandy cherries. Vanilla with preserved figs. Vanilla with French fruit. Charlotte panache in melon mold. Vanilla with preserved strawberries. Vanilla with peaches. WATER ICES. 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. Lemon Raspberry Peach Orange Grape Cherry Strawberry Catawba Currant Apricot Pineapple SHERBETS. 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. Pineapple Lemon Strawberry Cherry Orange Raspberry Apple Sherry Catawba Pear Rose Grape FROZEN PUNCHES. $1.00 PER QUART. Roman Champagne Imperial Victoria Cardinal American Kirschwasser Curacao Benedictipe Siberian Yvette Royal Bonanza Favorite Prince of Wales FROZEN EGG NOGG. $1.00 PER QUART. FRAPP6S AND GRANITOS. (one gallon TO SERVE THIRTY PERSONS. ) Lemon, $1.50 Orange, $1.50 Strawberry, $1,73 Pineapple, $1.75 Cocoa, $2.00 Claret, $2.50 Coffee, $3.00 Sauteme Cup, $3.00 Lalla Rookh, $3.00 Champagne punch frapp^, $5.00 Maraschino Cream punch, $3.00 Punches in ice glasses, $4.00 per dozen. FROZEN PUDDINGS. Nesselrode, with sauce, $1.25; without sauce, $1.00 Plum, " " $1.25; " " $1.00 Columbia, " " $1.25; " " $1.00 Diplomat Iced Pudding, $1.25. Manhattan Iced Pudding, $1.25. BISQUIT GLACES ^ IN QUARTS TO SERVE SIX PERSONS. Strawberry, Raspberry, Vanilla or Chocolate, 60 cents per quart. I Walnut, Almond, Macaroon, Pistachio, Marron, Rum, Maraschino or Coffee, 75 cents per quart. Individual glaces in paper cases, $2.50 perdoz. Tutti-Fruiti glace, Waldorf glace, Martin glace, SoufHe glace, Tortoni glace, in fancy cases, from $3.00 to $5.00 per dozen. Bavarian Creams in fancy forms, $1 per dozen. CHARLOTTE RUSSE. Glass bowl, plain, so cents per quart. Glass bowl, decorated, 75 cents per quart. In plain paper cases, individual, 30 cts. per doz. In fancy paper cases, individual. $2.00 per doz. In wafer cases, - - $1.30 per doz. Plain whipped cream, per quart, 30 cents. SPECIALTIES. Fruit Salad in Orange Baskets, $4.00 per doz. Oranges filled with Punch, $4.00 per doz. Individual Ices and Creams in forms, $2 per doz. Individual Tees and Creams in forms, painted and trimmed, $2.30 to $6.00 per doz. Charlotte Panache, $2.00 to $6.00 perdoz. Spun Sugar Nests, $1.00 per dozen. Fruit Salad Glace, $1.50 per quart. CAKES. PUFF-PASTE CAKES. Pattie Shells, large, 30 cents per dozen; small, 33 cents per dozen. Apple Turnovers, 60 cents per dozen. Mince Turnovers, 60 cents per dozen. Tartlets of Fruit or Cream, from 30 cents to 30 cents per dozen. VOL AU VENTS. PRICE ACCORDING TO SIZE. Roman Cases, 60 cents per dozen. Finger Rolls, Bread Sticks and Cheese Straws, 20 cents per dozen. Loaf Cakes and Angel Food, 30 cents per lb. Caramel Cake, 60c.; Chocolate Cake, 60c.; Nut Cake, 60c.; Orange Cake, 60c.; Cocoanut Cake, 60c.; White Mountain Cake, 60c.: Sponge Cake, 60c.; Fig Cake, 73c.; Pineapple Cake, 730.; Layer Nut Cakes, 73c. PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. I47 Large Tart Cakes from $1.50 upwards. SANDWICHES. Orange Tourte, Vienna Tourte, Bread Tourto, per 100 Alliance Tourte, Almond Tourte, Punch Tourte, Bread and Butter ti.50 Tourte k la Qreme, Etc., Etc. Brown Bread and Butter 1.50 Fruit Cakes, 73 cents per pound. Lettuce and Butter 2.50 Madison Cake, 60 cents per pound. Ham and Butter 2.50 Pound Cake, 50 cents per pound. Chicken and Butter 2.50 Delicate Cake, 50 cents per pound. Salad and Butter 4.00 Small Cake Macaroons, 60 cents per pound. _,,„_-_„ Fancy Cake, 60 cents per pound. <-> ^ t, j ^ ■' f f Oyster. Per doz. $2.00 P^^^- Chicken Per doz. 2.50 25 CENTS EACH. t v » -r. j •^ Lobster Per doz. 2.50 WEDDING CAKES. CROQUETTES, per dozen $2.00. Bride's Cake, from $3.00 to $20. TIMBALES, per dozen, *2.50 to $3.00. Groom's Cake, from $5.00 to $25. CUTLETS, $2.00 to $2.50. Wedding Boxes, filled, per 100 $18 to $26. BIRTHDAY CAKES, from $1.50 to $10. SALADS. ONE gUART TO SERVE EIGHT PERSONS. PER DOZ. PER DOZ. ^^^^^^ Per quart $2.50 Queen Cakes 20c Rolled Wafers 15c Sweet Bread Per quart 2.50 Ginger Snaps loc Croquantes 25c Chicken Per quart 2.00 Lady Locks 60c Wafer Kisses 30c Shrimp Per quart 2.00 Cream Pufis 30D Fancy Macaroons. . 20c Nut Per quart 2.00 Chocolate Eclairs. . 30c Almond Steeples ... 12c Celery Per quart i . 50 Othellos 60c Meringue Kisses. .. i2C Potato Per quart i.oo Desdemonas 60c Fancy Meringues. . 150 Crab Per quart 2.00 Dominos 30c Cocoanut Steeples. 15c Mayonnaise Salad Dressing, $2.00 per quart. Hearts 30c Scotch Cakes 25c French Salad Dressing, $1.50 per quart. Crescents 25c Brandy Wafers 15c Tartar Sauce, $1.50 per quart. Ladyfingers 12c Springerle 15c Deviled Crabs, $1.50 per dozen. Cocoanut Drops. . . 12c Anise Toast 15c Soft Shell Crabs, $3.00 per dozen. Trimbles 12c Anise Drops 12c Lobster k la Newberg, $2. 50 per quart. Diamonds 25c Lobster k la Newberg, individual, $3 per dozen. SALTED ALMONDS, 80 cents per pound; TO HIRE. Pecans, $1.00 per pound; Peanuts, 60 cents per Different colors in chinaware, silverware, cut pound. glass, and linen. Peppermint or Wintergreen Wafers, 30 cents Use of carpet, $5.00. per pound. Use of canopy, $15.00. Wine and Liquor Jellies, from $1.00 to $2.00 Use of kneeling pillow. #5.00. per quart. Large entertainments at special ratss. Missing Page Missing Page Missing Page Missing Page Missing Page Missing Page Missing Page Missing Page INDEX. A PAGE About yeast W Africans 38 au chocolat 75 Alaska punch 92 souffle pudding 66 Albany roll in Alencon ice cream PS Alexandras 23 Anexandra pudding 56 Alliance pudding ' 54 tourte 34 Almantinos 45 Almond blancmange 69 bread 43 buns, German lu Almonds, burned 132 Almond coffee cake 117 Almonds, cream 132 Almond cream fritters 76 pie 18 roll 54 custard pudding 54 Almonds, deviled 140 Almond filling 14 gugelhupf 119 icecream 84 jumbles 4° Almond nougat for small and large baskets and other ornamental work 132 Almond or nut creams 134 and nut cream filling 14 paste 12 '■ icing 25 " macaroons from 42 Almonds, salted 140 Almond slices 46 souffle 41&54 stollen 118 strips, German 39 taffy 129 tarts 21 tourte, Vienna 33 wafers 40&41 Almontines 21 American butter cakes 120 cup 86 fruit cake 31 gugelhupf 119 gum drops 133 meringue 75 punch 90 rolls I" stollen 118 American Vienna bread with sponge 104 American Vienna rolls.straight dough no Angel cake 3o Angelica macaroons 43 Anglais sauce 49 Animals (meringue) 44 Anise drops 42 seed buns ii5 slices 40 toast 43 zwieback "6 Anisette glace 93 punch 91 Ants in bakeries, remedies.... 142 Apples, baked 4 compote 4 Apple batter pudding 52 braise 4 bread pudding 52 cake, German ii7 Apples, charlotte of S3 charlotte, Windsor S3 Apple cobbler........... S2 Apples, compote, baked 4 sliced 4 ■' whole 4 Apple cottage pudding 5? dumpling, baked 52 steamed 53 fritters 76 A-B PAGE Apple fritters. Princess 76 ice cream 84 jam jelly 3 marmalade 2 Apples, meringue 44&S2 Apple pancake 12s pie 16 pudding, English 52 family 52 " French 52 " reine 52 " Vienna 52 roll, baked 52 " steamed 53 sauce 4 sherbet 87 Apples, sliced, compote 4 souffle of S3 Apple turnover S3 Apricot charlotte S3 & 67 Apricots conde 61 compote of 5 Apricot ice 85 ice cream 84 jam 3 jelly 3 pie 17 Apricots, preserved crushed.. 3 Apricot roll, baked 53 " steamed S3 sauce 51 " cold 51 souffle 53 Apricotine punch 91 Arme ritter 77 Babas (cold 75 Baba, Dresden 47 French 47 polonaise 55 au rum 54 Bake shop, the 103 Baked apples 4 compote 4 apple dumpling 52 ^ roll 52 apricot roll 53 blackberry roll 55 blueberry roll 55 cherry roll 56 compote of apples 4 custards 70 diplomatic pudding 56 icecream 66 Indian fruit pudding 58 pudding 57 peaches S peach dumplings 69 roll 59 rice pudding; 60 Baking cake, high altitudes 141 heat and ovens 'loi powders 100 & 101 use of lime water 141 Balls, cocoanut cream 130 popcorn 131 Banana fritters 76 ice cream 84 Bananas, oranges and cocoa- nut, compote of 5 Bananas and oranges, frozen.. 86 Banana pie 17 pudding meringue 55 shortcake 74 Bar le due jelly 2 Baskets 46 chantilly 38 & 136 fruit with whipped cream 75 meringue 44 w. whipp'd cream 74 nougat for 132 Bath buns, English iiS plain lis Batter paste for sweet fritters 14 for plain fritters 14 puddings 54 B PAGE Batter pudding, apple 53 " peach 60 Bavarian cream 68 chocolate 68 " in layers 68 " raspberry 68 " strawberry 68 " vanilla 68 Bavarols creme, panache 68 Beaten biscuits, Maryland 122 Southern. 122 & 123 Virginia 122 Beaume syrup scale 78 Beignets souffle 13&76 Belgrade slices 46 Bellevue, charlotte 68 Benedictine punch 91 Berlins 23 Berlin napfkuchen 47 pancake Ii9 Berry fritters 76 pie 17 Berries, preserved crushed 3 Best honey cake 36 Birds' nests 46 nest pudding 52 Biscuit cuilliere 37 duchese 41 glace 93 ■' vanille 93 languedechat 41 Metternich 43 pudding 55 queen 46 Savoy 37 seed 46 souffleglace 04 Virginia beaten 122 Biscuits, Plymouth Rock 122 Biscuit. Maryland beaten. 122 Biscuits, sour milk 122 Southern beaten 122 & 123 sweet 121 & 122 tea 122 Bishop punch 90 sauce 50 Bismarks Ii9 Bismark buns 115 Bisque icecream 84 Black cake 31 molasses fr'tcakes,cheap 31 Blackberry jam' 2 meringue 55 roll, baked 55 " steamed 55 shortcake 74 Blanc mange, almo nd 69 au cafe 69 chocolate 69 with coffee 69 cornstarch 64 with fruit 69 withliQUors 69 panache 69 raspberry 69 a la reine 69 strawberry 69 tapioca 6s Blueberries, compote of 5 Blueberry meringue 55 roll, baked 55 " steamed 55 Boiled chocolate icing zj custard 70 rice, plain 60 Bolivars 39 Bomb a la Martin 96 Bonanza punch 91 Boston bread pudding 54 brown bread 107 with soda... 107 " " yeast raised. 107 cream puffs 37 " with whipped cream 75 griddle cakes 12s 158 B PAGE Boston lemon pie 17 Bottom paste for laree cakes andlayers 11 Boucheesdes dames 38&45 Bourbon condes 43 Braise, apple 4 Baisees 42 Brandied peaches 6 Brandy cherries 142 fruit 142 peaches 142 plums 142 sauce 50 English 49 wafers 4i Brazilian cake 32 Bread, almond 43 American Vienna, with sponge 104 Boston brown 107 with soda... 107 " yeast raised 107 brown, electric 107 & butter pudding family s. 54 causes of waste 144 Chicago, French 103 Irish 106 Quaker 105 Columbia 104 custard pudding S4 economies in hotel 143 English cottage 106 French 103 sponge for 108 genuine Vienna 104 gluten 106 graham, from sponge 106 straight dough... 106 half rye 109 health 106 home-made 105 w. compressed yeast 105 home-made, w. ferment. .. 105 Irish split loaves 106 jocos 103 Kinsley's French split 103 malt 106 Bread-making. q3 recipes, manipulation of. 126 Bread, to make various kinds from one large sponge.. 107 milk 104 mother's 106 New England, w. sponge. 105 *' " straight dough 105 New Orleans corn, yeast raised 123 New York French 103 " " high round 106 nut 124 oaten 124 pans 143 pan, sponge for 108 potato 106 pudding, apple 52 Boston 54 Pulled 113 ullman 104 Quaker 105 rye 108 " asawallpapercleaner 142 " with sponge log " sponge for 108 " straight dough 108 salt-raising 100 & 107 Breads, Scotch short 38 Bread, snowflake 105 " w. buttermilk 105 Southern buttermilk 124 corn 123 " family corn 123 " fruit 124 Breads, special hotel 112 Bread for toast 143 Breads, use of waste 144 Vienna 104 cream 104 " sponge for 108 " straight dough 104 waste, causes of 144 whole wheat io6 " " w. potatoes. 107 Brides' cake, English 31 Brine 80 B-C PAGE Brine freezing. 80 " freezers for 8I storage for ice creams 81 temperature of for f reez'g 81 Brioche, French 109 Brioches, Vienna no Brodchen, German 110 Brown bread, Boston 107 " w. soda.. 107 " " " yeast rais'd 107 " " electric 107 " " icecream 84 Buckwheat cakes 125 " " with baking powder 125 Buns, almond, German 114 annis seed 115 Bath, plain 115 Bismark 115 carraway 115 Chelsea 118 cinnamon 114 cocoanut 115 currant 114 Bun dough 114 Buns, English Bath 115 and fancy rolls 113 Floradora 115 German streusel 115 hot cross 114 Martha Washington 115 opera 115 plain 114 and rusks, sponge for 1:3 sultana 114 Bund kuchen iig Burgundy and port wine cup. _ _ Burned almonds 132 Butter cakes, American 120 " " New York 121 Butter icing 25 pretzels 118 rolls Ill roll, German iii Scotch 129 spongecake 29 taffy 129 wafers 41 Buttermilk bread. Southern... 124 doughnuts iig Cabinet fritters 76 pudding 55 cold 63 a la royaU 55 Cakes 35 American butter 120 Cake, American fruit 31 angel 30 apple pan 125 baking 26 " high altitudes 141 black 31 Cakes, black molasses fruit, cheap 31 Cake, Brazilian 32 Cakes, buckwheat 125 '* with baking powder 125 butter sponge 29 Cake, Christmas 31 & 118 cinnamon 117 citron 31 Cakes, coffee 116 Cake, coffee, almond 117 raisin 117 streusel 116 Cakes, coffee, and sweet rolls, sponge for 107 crumb griddle 141 Cake crumbs and left-over cakes, use of 48 currant 31 Cakes, currant and raisin, ch'p 31 date 32 Cake, devil's 37 domino ■ 32 drop 35 eccles 46 English brides' 31 Christmas 31 " fruit 31 \\ moss 40 rock 40 " seed pound 28 farina 57 PAGE Cake, fig 32 filbert 32 Cakes, flannel 125 French coffee 117 & 118 Cake, French fruit 31 fruit 30 Genoa pound 28 Genoise sponge 30 German apple 117 " cheese 117 Cakes. German pan 125 graham 125 griddle, Boston 125 " corn 125 rice 125 Cake, harlequin 37 hoe 123 honey 35 " best 36 Cakes, hotel griddle 124 Cake, Japanese ,39 Johnny 121 Cakes, lady 29 large tart 33 layer, notes on 32 Madeira 28 Cake, Madison fruit 31 Cake making 26 Milanese 38 marble 32 mixture for steamed fruit pudding 57 Napoleon 45 Neapolitan 37 New Year's 38 Cakes, New York butter 121 " pound 28 Cake, noodle 59 nut 32 oatmeal 141 Cakes, old time pound 27 ornamenting large 47 other fruit 117 Cake, pan, Berlin 119 patience 42 peanut 32 pecan 32 pistachio 32 plain Genoa pound 28 plain sponge 30 potato cream 117 " pan 125 Cakes, pound 27 puffpaste, large 46 Cake, punch 37 Queen 35 Raisin 31 Cakes, raisin, plain 32 rice 61 rock 40 Cake, sago 62 Savarin 46 Scotch 35 silver 29 Cakes.small, fancy, from sponge mixtures 37 Cake, Spanish 28 Cakes, Spanish pound 28 spice 36 sponge 29 Cake, sponge 30 " pound 29 Cakes, sultana currant 33 Cake, sunshine 30 tapioca 62 Cakes, use of colors in icing... 23 Cake, use of crumbs and left- over 43 vanilla cream 117 vermicelli 59 walnut 32 Cakes, wedding 31 wheat 125 white 29 " fruit 32 " mixtures for 32 wine 28 wholewheat 125 yellow layer 32 California punch 90 Candies, casting into starch prints 132 crystallizing 133 and fruits, crystallizing... 133 Candy drops, hard 129 c PAGB CandT. Japanese cocoanut 130 maKingand miscellaneous recipes 128 nut.fivekinds 130 striped stick 128 vanilla cream 131 Cannelons 75&77 a la creme 4S&7S Cantaloup ice 86 Caramels, chocolate 131 chocolate nut 131 cream 131 Caramel custard. French 70 fruits in 136 icecream 83 Caramels, maple 131 nut 131 Caramel nut cream 14 Caramels, opera 131 rose 131 strawberry 131 vanilla 131 Cardinal punch 90 sauce so Carmencita icecream «6 Carmine color 7 Carraway buns 115 Carrot puddine, English 141 Cases, patty 15 Casseling 109 Casting candies in starch prints 132 Ca ta w ba cup 89 Caterers'price-list 146 stardard ice cream 82&83 Cats' tongues 4i Causes of waste bread 144 Cave, ice 78 Celestine, omelet 75 Centers, marchpane cream 134 Champagne jelly 71 punch 00 Chantilly baskets 38 & 136 cortjeille 74 cornet 75 Charlotte with almonds 68 of apples 53 Windsor S3 apricot 53 & 07 Bellevue 68 with chocolate. German style 67 glace 68&()4 Charlottes, large and small 66 Charlotte with macaroons 68 with meringue 68 Neapolitan 67 with nuts 68 nut meat 67 peach 60&67 Ponce ue Leon 68 raspberry 67 russe 66 " incases 67 ■' chantilly 67 " crust paste, yellow.. 12 white... 13 " frozen 68 " German mixture 67 •' mixture 66 strawberry 67 Chartreuse punch W Chaudeau ..•;• 4? Cheap black molasses fruit cakes 3i gelatin icing 25 raisin and currant cakes. 31 Cheese cake, German Ii7 cakes, standard, mixture. 23 custard tarts 22 pudding 00 soufHe 00 sticks IH straws H3 tarts 22 " German 21 Chelsea buns W8 tarts 21 Cherries, brandy 142 compoteof 5 Cherry ice 8S jam 3 jelly 3 Cherries (meringue)..... 44 preserved crushed 3 Cherry pudding, steamed s6 PACE Cherry roll, baked 56 steamed -56 sauce, cold si Chestnut icecream 84 Chestnuts, salted 140 Chewing taffy „ 130 Chicago French bread 103 Irish bread 106 Quaker bread los Children zwieback, Hamburg. 116 Chocolate Bavarian cream 68 blanc mange 69 caramels 131 cornstarch pudding 04 cream 69 Chocolates, cream 134 Chocolate cream fondant 134 cream fritters 76 icing 25 " pie 18 '• roll 36 " sauce 50 custard pie 19 drops 42 eclairs 75 farina pudding. 63 frappe 88&89 glace 92 icing 24 " boiled 24 icecream 83 " " (without cream) 83 " Porto Rico 83 leckerlets 36 macaroons 43 nut caramels 131 " cream 14 pudding 55 " Prince of Wales. 65 sauce, cold 51 sherbet 88 souffle 42&54 tourte, Vienna 34 wafers 41 Christmas cake 31 & 118 " English 31 Cinnamon buns 114 cake 117 tartlets 22 Citron cake 31 to preserve 140 pudding, steamed 56 Claret cup 89 frappe 89 punch 91 wine sauce with sago 50 Clean raisins and currants, to. 140 Clear white wine sauce so Cobbler, apple 53 peach 60 Cochineal color 7 Cocoanut buns 115 candy, Japanese 130 cream balls 130 pie 18 custardpie 19 filling 14 ice 140 macaroons 43 pudding. 55 sherbet 140 sponge taffy 130 steeples 43 suetpudding 56 Coffee cakes 116 cake, almond 117 dough, Vienna 117 cakes. French 117 & 118 cake, raisin 117 streusel 116 " standard dough for 114 cakes and sweet rolls, sponge for 107 cream 69 eclairs 75 extract for creams&glaces 93 frappe 88&89 glace 89&93 icecream 83 parfait 94 punch 92 Cold apricot sauce si cabinet pudding 63 cherry sauce 51 chocolate sauce 51 C 159 PAGE Cold, compote of fruit s " oranges and bananas s compote of strawberries. 6 cornstarch pudding 63 cream sauce 51 meringue paste 12 peach sauce 51 puddings and side dishes. 63 raspberry sauce 51 rice with fruits 64 sabayon sauce 51 savarin pudding 75 sponge roll with cream or fruit 74 strawberry sauce 51 College pudding 56 Colors ,.. 7 Colored sugar 8 Columbia bread 104 glace 93 icecream 96 pudding, frozen 65 rolls 112 Combinations, ice cream 94 Combination jellies 73 Commercial ice cream 82 Compote of apples, baiied 4 of apples, sliced 4 of apricots 5 of baked apples 4 of bananas, oranges and cocoanut.... 5 of blueberries s of cherries 5 cold, oranges & bananas. 5 " strawberries 6 of cranberries 5 of currants 5 of dried prunes s of fresh prunes s of fruits 4 of " forms 72 of gooseberries s of mixed fruits 72 of oranges 6 of peaches 5 of pears 5 of pineapple 5&6 of plums. 5 of quinces s of raspberries 5 of rhuoarb 5 sliced apples 4 of strawberries 5 of white cherries 5 of whole apples 4 Compressed yeast 99 Conde tarts 21 Condes, Bourbon 43 Condensed cream & milk, use of 14I Cookies, sugar 38 Corebeille a la chantilly .... 38 & 74 Corn bread. New Orleans, yeast raised 123 bread. Southern (family) . 123 griddle cakes 125 mufflns 121 pone. Southern 123 Cornstarch blanc mange 64 pudding 55 & 64 chocolate 64 cold 63 Cornet chantilly 75 Cornets of fruit 75 to make 40 Cornucopia w. whipped cream 75 Cottage pudding 55 pudding, apple 53 peach 60 Cough drops 129 CraBapple jam 3 ," . jelly 3 Cranberries, compote of 5 Cranberry jelly 3 pie, 17 roll 56 Cream almonds 132 Creams, almond or nut 134 Cream balls, cocoanut 130 Bavarian 68 " in layers 68 Breads, Vienna 104 Cake, potato 117 " vanilla 117 leo c PACK Cream candy, vanilla 131 caramels 131 caramel icing 24 centers, marchpane 134 chocolate. 69 " Bavarian 68 chocolates 134 coffee 69 custard 70 drops 132 & 134 " vanilla 42 Esmeralda 135 fillings for pies, tarts, and calies 14 filling, Vienna 15 fondant, chocolate 134 Creams, French 69&82 Cream', French, w. apricots 70 " " benedictine 70 " " chartreuse. 70 "fruit 69 " " liQUors 70 " " maraschino 70 " " peaches.... 70 " raspberries 70 " " str'wb'rries 70 " vanilla 69 fritters 76 " almond 76 " chocolate 76 " nut 76 Creams, fruit, frozen individu'l 97 and ices, storing and keep- ingof 79 Cream meringue 74 & milk, condensed, use of 141 Creams, opera 131 pastry 15 Cream peanuts 132 pies 18 " w, preserved fruits... 18 pudding. German 57 puffs, Boston 37 " " w. whipped cream 75 puff filling 15 " paste 13 raspberry Bavarian 68 rolls 45&75 roll almond 54 sauce, chocolate so cold 51 " English so with rum.. 49 " lemon 49 '• orange so vanilTa S0&51 " wine 49 slices 45 squares. Neapolitan 135 tutti fruitti 135 strawberry Bavarian 68 Tortoni 69 vanilla Bavarian 68 waffles with sour cream or buttermilk 124 water 15 whipped, w. fruit. In cases 70 Cremes bavarois 68 Creme bavarois, panachee 68 Francais au cafe 69 " chocolat 69 " macedoine 69 " marasQUin 70 " peches 70 " vanille 69 de menthe punch 91 de nymphe punch 91 de noyeau 142 ren verse, caramel 70 yvette punch 91 Crisps, vanilla 40 Croquante, French 42 Croquant pas'e 12 " wafers, Swedish 41 Croquettes ice cream 95 Cross buns, hot 114 Croutes aux fruits 77 Crullers with baking powder.. 119 " French 119 Cruller paste. French 13 Crumbs, use of 144 Crumb griddle cakes 141 tarts, German 23 Crumpets wi''h baking powder 120 C-D PAGE Crumpets, English 119&120 Crushed fruits and compotes of fruits in forms 72 raspberries, pres'rv'd eld 4 strawberries, preserved cold 4 Crusts, fried, with fruit 77 Crystallized fruit diamonds 134 Crystallizingcandiesand fruits 133 Cuilliere, biscuit 37 Cumberland pudding 56 Cup, American 86 Burgundy and port wine. . 89 cakes 35 Catawba ' 89 claret 89 custard with almonds, .... 70 " with chocolate... 70 " " coffee 70 " " lemon rind.. 70 "■ " nuts 70 " " orange rind. 70 " " Tanilla 70 Lipton 87 Louisiana 87 St.Jacques 87 Cups, tutti fruitti ices in 86 Cup, Washington 87 Curacoa glace 93 " punch 91 Currant biscuits 122 buns 114 cake 31 " sultana 32 Currants, compote of s Currant ginger oread 36 ice 86 jam 2 jelly......: 3 and raisin cakes, cheap.. 31 Currants and raisins, to clean. 140 Currant sauce 50 Custard, baked 70 boiled 70 cream 70 cup. with almonds 79 " " chocolate 70 " " coffee 70 ** *' lemon rind 70 " ■■ nuts 70 " " orange rind 70 " " vanilla 70 French caramel 70 frozen 82 pie 19 pie paste 11 pudding, almond 54 " bread 54 " farina 56 " Indian, New Or- leansstyle 58 pudding, rice 60 sauce 49 shredded wheat biscuit: .. 54 side dishes 70 tapioca 62 Dairy cream pies 19 Darioles 22 Date cakes 32 " pudding, steamed 56 Dates, stuffed 140 Decorating, macaroon 43 " whipped cream sauce for 51 Decorations, meringu6 137 Delmonico ice cream 83 Desdemonas 38 & 75 Deviled almonds 140 Devils cake 37 Diamonds, crystallized fruit. .. 134 Diplomat pudding, steamed s6 Diplomatic ice cream 95 " pudding, baked s6 Dodgers 123 Domino cakes 32 Dough, bun 114 making the loi mixtures, milk in 102 for pretzels, standard 114 rusk 114 sour, to start from yeast- raised dough 108 and sponge loi standard 114 for coffee cake, D-E PA(» Gugelhupf, Stollen and Zwieback 114 Dough, straight loi Vienna oread, straight. ... 104 " coffee cake 117 Doughlng 101 Doughnuts with baking powder 119 buttermilk. 119 sour milk 119 Dresden baba 47 cream meringue pie.. 19 Drop cake 35 Drops, American gum 133 anise 42 chocolate 42 cough 129 cream 132 & 134 English gum 133 gum 133 hard candy 129 hoarhound 129 lemon 129 liquor 133 meringue 45 mint 129 peppermint 42 plantation 129 raspberry 129 rose 42 strawberry 129 vanilla 42 " cream 42 Dry yeast cake 100 Duchesse biscuit 41 wafers 41 Duff, plum 139 Dumpling, baked apple 52 baked peach to paste u steamed apple 53 " peach 60 Easter eggs 3B ,,,, ' with cream 75 " (meringues) 44 Eccles cake 46 Eclairs 37 chocolate 75 coffee 75 vanilla 75 Economies, bread, in hotel 143 Eggs, Easter 38 " with cream 75 " (meringue) 44 liming 139 muffins 122 nogg,. frozen 92 preserved.lwater-glass 139 preserving 139 Egg-wash and other glazings for bread, rolls and buns... 126 Electric brown bread 107 Emperor's roll no English apple pie 17 apple pudding. 52 Bath buns lis brandy sauce 49 bride's cake 31 carrot pudding 141 cheesetarts 22 Christmas cake 31 cottage bread 106 cream sauce 50 " " with rum 49 crumpets 119 & 120 fruitcake 31 gum drops 133 moss cake 40 muffins 119 plum pudding..! S9 rice pudding with fruit. ... 61 rock cake 40 rum sauce 49 seed pound cake 26 suet pudding 6t Esmeralda cream 135 Eve's pudding 56 Everton taffy 129 Extract, coffee, for cream and glaces 93 lemon 6 maraschino 142 Extracts of noyeau 142 Extract, orange 6 raspberry 7 of vanilla t F-a i6i PAGE Family corn bread, Southern.. 123 Fanchonettesaux amandes.... 22 aux chocolates 22 auxfruits 22 vanille 22 Fancy rolls and buns 113 " scones 121 Farina cake 57 custard puddine 56 fritters 76 fruit puddine 57 Napolitaine 57 pudding, chocolate 63 Fat, fifures and socles from 138 Favorite punch qi Ferment, potato 100 Fig cakes 32 " pudding, steamed 57 Figures and socles from fat, paraffin, stearin & wax. 138 Filbert cake 32 icecream 84 macaroons 43 wafers 41 Filling, almond 14 almond and nut cream... 14 cocoanut 14 Fillings, cream, for pies, tarts cakes 14 Filling, cream puff 15 lemon butter 14 ■' plain 14 nut 14 orange 14 " butter 14 Fillings, pie and tart Q Filling, pineapple 14 plain lemon 14 tartlet crumb 15 Viennacream 15 Finger rolls iii Flannel cakes 125 Floats, fruit 74 Floating island : 74 Floradora buns 115 cream pie iQ •" roll 37 meringue 57 pudding, steamed 57 slices 46 tartlets 22 Florentines 45 Flour, gluten «8 graham 08 rye «B Flowers and leaves from boiled sugar 137 of royal Icing 137 Flummery 65 Flutes 109 Foaming sauce 40 Fondant 128 chocolate cream 134 icing 23 " imitation 24 Fours, petits 43 Frankfort macaroons 43 rolls 112 Frappe, chocolate 88 & 89 claret „ 89 coffee 88&;8q lemon orange pineapple raspberry strawberry whitewine 89 Frascati glace 04 Freezers for brine freezing.,... 81 Freezing process 81 French apple pudding 52 baba 47 breads I03 bread, Chicago 103 New York 103 " spongefor 108 brioche io9 caramel custard 7o creams 69 & 82 cream with apricots 70 " benedictine.. 70 '• ■■ chartreuse... 70 ■• fruit 69 " " liquors 70 PAGE French cream w. maraschino. . 7° " peaches 7° " " raspberries,. 70 " " strawberries 70 ■■ tarts 23 coffee cakes 117 & 118 croquante 42 crullers 119 cruller paste 13 fritter paste 13 fruitcake 31 icecream 82 macarooos 43 meringue 12 rolls 109 split bread, Kinsley's 103 " loaves 103 " rolls 109 tea roll 118 toast 77 tourte, creme 34 vanitlacream 69 waffles 124 Fried crusts with fruit 77 ' " waffle paste 13 Fritters, almond cream 76 apple 76 " princess 76 banana 76 batter for, plain 14 berry 76 cabinet 76 chocolate cream 76 cream 76 farina 7f> German 77 noodle 77 nut cream ^b orange 76 peacn 76 pear 7b pineapple 76 puff paste 77 Queen 76 " with almonds 75 rice 76 ring 76 sago 76 savarin 77 and sweet omelets 75 vermicelli 77 Frozen bananas and oranges.. 86 charlotte russe 68 Columbia pudding 65 custard 82 egg nogg 02 mint julep 90 pineapple pudding, royale 65 plum pudding 66 pudding, Stanley 65 punches 89 wines 91 F-uit, baskets of, with whip- pedcream ; 75 brandy 142 bread. Southern 124 cakes 30 cake, American 31 C£:kes, black molasses, chp 31 cake, English 31 " French 31 " Madison 31 cakes, other 117 " white 32 Fruits & candies, crystallizing. 133 in caramel 136 crystallizing. 133 Fruit, cold compote of 5 Fruits with cold rice 64 compote of. mixed 72 Fruit, cornets of 75 creams, frozen individual 97 Fruits crushed, and compotes of, in forms 72 Fruit custard pies 20 diamonds, crystallized... 134 floats 74 glace 92 icing; 24 jellies 3 " and preserves i macedoine of 72 meringue pie 17 pastes for filU'eTy'r cakes is PACK Fruits, preserved crushed, with- out sugar J Fruit, preserve in water 142 pudding, baked Indian.... 58 farina 57 " steamed 57 Indian.. 58 salads 5 salad glace 86 sauces 50 sauce from all fruits 50 slices 46 Fruits, to sterilize 142 Fruit syrups 6 tartlets 20 timbale. comptesse 62 Fruits, use of in cakes & buns. 125 " " glucose in pre- serving. 139 Fruitwater ice 85 with whipped cream in cases 70 Fudge 130 Gates ajar 4i Gelatin jellies 71 Gelee, Muscovite 73 pousse cafe 71 Gems, graham ii2 Genoa pound cake 28 " " " plain 28 Genoiseice cream 95 spongecake 30 Genuine Vienna bread 104 Georgia ice cream 95 German almond buns 114 almond strips 39 apple cake 117 brodtourte 34 brodchen no butter roll iii cheesecake 117 tarts 21 cream pudding. 57 crumb tarts 23 fritters 77 kranz kuchen 118 lemon pudding 57 mixture, charlotte russe,. 67 noodle pudding 58 nudle paste. 13 orange pudding 57 pan cakes 125 poppy-seed tarts 22 rice pudding 60 short paste 11 split roll Ill stollen 118 streusel 115 " buns IIS water roll no Ginger and lemon sherbet 87 muffins 122 snaps 39 Gingerbread 36 Ourrant 36 Southernt 36 Glace, anisette 93 biscuit 93 " souffle 04 " vanilla 93 Carmencita 96 charlotte 68 & 94 chocolate 92 coffee 89&93 Columbia 93 curacoa 93 frascati 94 fruit 92 " salad 86 Italian souffle 94 Louisiana 96 macaroon 93 magnolia 96 Manhattan, with peaches 93 maraschino 93 marron 84&93 Martin , 93 meringue 96 mousse, cafe 93 " chocolate 92 auxfruits 92 Neapolitan 93 pistachio 93 royale 96 tortoni 94 X62 Q-H-l PACK dace, vanilla 92 Waldorf , «6 Glazings for bread, rolls & buns 126 Glucose, use of in p.eservine fruits 135 Gluten bread 106 flour 98 Gooseberries, compote of 5 Gooseberry 'jam 2 pie 17 preserve 2 Graham bread from sponge.. .. 106 bread, straight douBh 106 cakes 12s flour 98 eems 112 mufhns 121 rolls 112 Granitos 87 Granito a la Porto Rico 88 Grape fruit ice 86 " w. maraschino ice. 86 " peel, to preserve... 6 Grape ice 85 jam 2 jelly 3 Grapes (meringue) 44 Grapenut ice cream 84 Green color 8 Greengage pluin jam 3 Griddle cakes, Boston 125 corn 125 " " crumb 141 " " hotel 124 " rice 125 Gugelhupf, plain 47 almond 119 American 119 standard dough for 114 Gum drops 133 " " American 133 ■■ English 133 Gum paste 11 Half rye bread 109 Hamburg children zwieback. .. 116 rolls no rundstuck no zwieback ". . . 116 Hard candy drops 129 sauce 51 Harlequin cake 37 icecream 95 Health breads 106 High-round bread. New York.. 106 High altitudes, baking cakes in 141 Hoarhoand drops 129 sticks 129 Hoe cake 123 Holiday ice cream 96 Holland waffles 124 Home-made breads 105 bread w.compress'd yeast 105 "ferment 105 Honey cake 35 cake, best 36 nougat 131 wafers 41 Hot-cross buns 114 Hot puddings 52 Hotel breads, special 112 griddle cakes 124 pastry room in 126 waffles ■■•■ 124 How to line a mold with jelly.. 66 Hungarian zwieback 116 Ice, apricot 85 cantaloup 86 cave 78 cherry 85 cocoanut 140 Ices and creams, storing and keepingof 79 Ice, currant 86 grape 85 grapefruit 86 lemon 85 Ices, macedoine 86 Ice. maraschino 86 melon 86 orange 8s peacli 85 pineapple 85 plum 85 Ices, preserved crushed fruits for 3 PAGE Ice, raspberry to save in hot weatlifer 80 strawberry 85 Ices, tutti trutti 86 " " in cups 86 Ice cream, Alencon! 95 almond 84 " apple 84 apricot.. 84 baked 66 banana bisque 84 " brine storage for.... 81 " brown bread 84 ■■ caramel 83 carmencita 96 " caterers' standard. 83 " caterers' standard, bestquality 82 Ice cream, chestnut 84 chocolate 83 " (with'utcr'm) 83 " Porto Rico.,. 83 coffee ■ 83 Columbia 96 combinations 94 commercial 82 croquettes 95 Delmonico 83 diplomatic 95 Easter 97 filbert 84 Fourth of July 97 French 82 with fruit 84 Genoise 95 Georgia 95 grapenut 84 harlequin 95 Italian 81 lemon 83 with liquors 85 Louisiana 96 magnolia 96 making 78 Manhattan 95 marcellina 96 marcipan 95 marron 95 melon 95 Ice creams, meringue cases for 44 Ice cream, metropolitan 95 Neapolitan 81&94 nesselrode 94 New York 82 nougat 83 " nut 84 " nut surprise, nea- politan 95 Ice cream, orange 83 Parisian 96 peach 84 " a la Melba 96 Philadelphia 82 pineapple 84 pistachio 84 plain 82 " cold process.. 82 Porto Rico 95 a la reine 95 Roman 95 royal 96 St. Patrick's 97 St. Valentine's 97 Saratoga 94 shredded wheat 84 Siberian 83 strawberry 84 suggestion? for holi- days & special occasions 99 Icecream tart 06 tea 83 tortoni 84 tutti frutU 06 vanilla 83 virgin 83 wafers 40 Waldorf 96 Wash'ton's birthd'y 97 Iced pudding with strawberries 66 Iced punch 89 Icing, almond paste 25 boiled chocolate 24 butter 25 cakes, use of colors In..., 2s I-J-K-L PAGE Icing, chocolate 24 " cream 25 cream caramel 24 flowers of royal 137 fondant 23 fruit 24 gelatin, cheap 25 imitation fondant 24 marshmallow 24 royal 24 scroll and net-work with 137 transparent 24 Vienna cream 25 water 24 Imitation fondant icing 24 souffle 94 Imperial punch 90 Indian custard pudding. New Orleans 58 pudding, baked 57 fruit pudding, baked 58 steamed.,.. 58 Individual peach mermgue 74 shortcake 73 Irish, bread, Chicago 106 " split loaves 106 Italian ice cream 81 meringue; 12 souffle glace 94 Jam, apple 2 apricot 3 blackberry 2 cherry 3 crabapple 3 currant 2 gooseberry 2 grape 2 greengage plum 3 peach 3 quince 2 raspberry 2 strawberry 2 Japanese cake 39 " cocoanut candy 130 Jelly, apple 3 apricot 3 bar le due 2 champagne 71 cherry 3 crabapple 3 cranberry 3 currant 3 Jellies, fruit 3 " and preserves "i gelatin 71 Jelly, grape 3 how to line a mold with... 66 lemon 72 orange 72 peach 3 plum 3 powders and junkets 73 punch 72 quince 3 raspberry 3 " with gelatin 72 ribbon' 71 roll 36 Russian 73 sago 6s stock 71 strawberry, with gelatin.. 72 tapioca 65 Jellies, wine & liquor, w. fruit,. 71 enny Lind pudding 58 ocos bread 103 bhnny cake 121 umbles. almond 40 " New York 40 Junkets 73 Kaisersemmel no Keeping and storing of creams and ices 79 Kinsley's French split bread.. 103 Kirschwasser punch 91 Knickerbocker punch 91 Kranz kuchen, German 118 Krapfen, Berlin 119 Kuchen, German kranz 118 " streusel ii5 Lady cakes 29 Ladyfingers 37 Ladyfinger mixture 30 Lalla Rookh punch 02 PAGE Laneue de chat biscuit 41 Laree calces, ornamentinE 47 meringue cases for tourtes and ice creams puff paste calies. 46 and small cliarlottes 66 tartcalies 33 Layer caltes, fruit pastes for filling IS calces, notes on 32 yellow 32 Leaves and flowers from boiled sugar , 137 Leckerlets, chocolate 36 Leckerly, Nuremberg 36 Lemon butter lilling. 14 cream sauce 49 drops IS? extract 6 frappe 88 and ginger sherbet 87 ice 85 icecream 83 jelly 72 meringue pie 18 " pudding 58 peel, to preserve 6 pie, Boston 17 pudding, German 57 steamed s8 sauce so sherbet 87 snaps 3Q snow pudding 64 souffle S8 suet pudding 61 tartlets 23 and tea sherbet 87 Lime water, use of in baking.. 141 Liming eggs I39 Linzer tourte 34 Liptoncup 87 Liquor drops 133 Loaves, French split 103 " Irishsplit 106 Long sand wich rolls 112 Louisiana cup 87 glace 96 icecream 96 Lozenges 132 Macaroni pudding 59 &140 Macaroons from almond paste. 42 angelica 43 chocolate 43 cocoanut 43 Macaroon decorating 43 Macaroons, filbert 43 Frankfort 43 French 43 Macaroon glace 93 Macaroons, orange 43 Macaroon paste for fancy macaroons 42 Macaroon slices 43 Macaroons, souffle 43 Macaroon tarts 21 Macaroons, walnut 43 Macedoineof fruit 72 ices 86 salad 5 sauce so Maderia cakes 28 Madison fruitcake 31 Magnolia glace 96 " icecream 96 Maiden yeast 09 Making the dough ini Malt bread 106 " yeast.... .-■■ 100 Manhattan flace with peaches 93 " ice cream OS Manipulation of bread-making recipes 126 Maple caramels 131 syrupsauce 50 Maraschino extract 142 place 93 ice 86 " grape fruit with 86 Marble cakes 32 Marcellina ice cream 96 Marchpane cream centers 134 Marcipan 12 icecream 95 Marguerite punch 90 M PAGE Marigolds 45 Marmalade, apple 2 orange 3 pineapple 3 Marron glace 84&93 ■' icecream 95 Marshm? How icing 24 Martha Washington buns lis " " pie 19 Martin glace 93 Maryland beaten biscuits 122 Maserene tart (Mazarene) 20 Melon ice 8f Icecrram 9; rinds, to preserve t Meringue. American 75 animals 44 apples' 44 apple .•-. 52 banana pudding S5 baskets 44 " w. whipped cream 74 blackberry s5 blueberry S5 cases for tourtes and ice creams, large and small 44 cherries 44 cream (creme) 74 decorations 137 drops. 45 Floradora 57 French 12 glace 96 grapes 44 individual peach 74 Italian 12 mushrooms 44 panache 96 paste 12 peach, Manhattan 60 pears 44 pies 18 pineapple 74 pudding, lemon 58 " orange 58 slices 45 souffle 42 strawberries 44&74 Swiss, peach 72 tourte 34 vacherine 75 Metropolitan ice cream 95 " tarts 22 Metternich biscuit 43 Mikado punch 91 Milanese cake 38 Milk bread 104 and cream, use of con- densed 141 in dough mixtures 102 punch 92 rolls. Vienna no Mincemeat 20 Mince pie 20 Mint drops 129 julep, frozen 90 sherbet 87 Mirlitons 22 Miscellaneous recipes 130 Mixed fruits, compote 72 Mixture, cake, for steamed fruit pudding. 57 charlotte russe 66 for cheesecakes, stand'rd 23 Mixtures, dough, milk in 102 Mixture for ladyfingers 30 Mixtures, white, for cakes 32 Mock mince pie 20 Molasses, black, fruit cakes. cheap 31 Molasses taffy 129 Mold, how to line with jelly. .. . 66 Molds, plaster of paris 138 Montevideos 39 Moss cake, English, 40 Mother's bread 106 Mousse au fruits en caisse 70 glaceaucafe 93 " auchocolat 92 " aux fruits 92 Napolitaine 93 Mousseline sauce 51 Muffins, corn 121 egg 122 English 119 AI-N-O 163 PAGE MnfSns, ginger i2j graham 121 popover 121 rice 121 rye 122 Sally Lunn 120 " . " w.bakingpwdr 121 sDiced 122 wheat.. 121 yeast raised 121 Muscovite gelee , 73 Mushrooms (meringue) 44 Napfkuchen, Berlin 47 Napoleon cakes 45 Neapolitan cake 37 cream squares 13s riace 93 icecream 81&94 pudding. 58 Negritos 33 Negro nougatinas 33 Nelson pudding. 58 Nesselrode ice cream 94 " pudding 6s Net and scroll work with royal icing 137 New England bread w, sponge. 105 xr" ^ ." "straight dough 105 New Orleans corn bread, yeast raised 123 New Orleans rolls iit Newport punch 9a New Years cake 38 New York butter cakes :.. 121 " French breads 103 ■ high-round bread. .. 106 Ice cream 82 " jumbles 50 " poundcakes 28 Nonpareil pudding 58 Noodle cake 59 fritters 77 paste 13 pudding. German s8 Notes on layer cakes 32 Nougat, almond, for small and large baskets and other ornamental work 13a honey 131 icecream 83 sugar work 136 Nougatinas , 33 & 132 negro 33 Noyeau, creme de 142 extracts of 142 punch 91 Nuremberg leckerly 36 Nut or almond creams 134 bread 124 cakes 32 candy > 130 " fivekinds 130 caramels 131 chocolate 131 cream, caramel 14 chocolate 14 " fritters 76 " roll 36 filling 14 icecream 84 meat charlotte 67 surprise ice cream, Nea- politan 9S Oaten bread 124 Oatmeal cake 141 Old time pound cake 27 Omelet celestine 75 " souffle, American 75 Omelets, sweet, and fritters... 7S Opera buns iis caramels 131 creams 131 slices 46 Other fruit cakes 117 Oranges & bananas, cold com- poteof s Oranges and bananas, frozen.. 86 Orange butter filling 14 Oranges compote of (> Orange cream sauce so extract 6 fillin?. 14 flower sherbet 88 frappe 88 fritters 76 164 O-P PAGE Orange ice 85 icecream 83 jelly 72 macaroons 43 marmalade 3 meringue pie 18 " pudding 58 peel, to preserve 6 pudding, German 57 " steamed 58 sauce so sherbet 87 snow pudding 64 souffle S4&S8 suet pudding 61 tourte 33 Oriental punch 91 sherbet 88 Orleans pudding 6s punch 90 Ornamental sugar worlt 13S Ornamenting large calces 47 Othellos 37&7S Ovens and baking heat loi Pain Swiss 113 Panache 94 Bavarois creme 68 meringue 96 Pan bread, sponge for 108 Pan cake, apple 125 " Berlin 119 cakes, German 125 cake, potato 125 Pans, bread 143 Paraffin, figures & socles from, 138 Parfait, coffee (a u cafe) 94 Parisian ice cream 96 Parisiennes 45 Paris roll 37 Parker House roll in Paste, almond 12 macaroons from 42 bottom, for large cakes & layers 11 charlotte russe crust 12 " white 13 cream puff 13 croquant 12 custard pie 11 dumpling, rolled 11 steamed 11 suet II French cruller 13 fritter 13 " meringue 12 fried waffle 13 German nudle 13 gum II Italian meringue 12 macaroon for fancy maca- roons 42 meringue 12 cold 12 noodle 13 Pastes, pie .- 10 Paste, pie, bottom crust n " topcrust II puff 10 quick 10 Roman case 13 short, for tarts 11 three-quarters 10 Pastillage 11 Pastry creams 15 and pie making 9 room, the 127 in hotel 126 steamer for 49 serving of 127 Patience calte 42 Patty cases 15 " large 16 Peaches, baked 5 Peach batter pudding 60 Peaches, brandied 6 brandy 142 Peach charlotte 60 & 67 cobbler 60 Peaches, compote of 5 a la conde 61 Peach cottage pudding 60 cream meringue pie 18 dumplings, baked 60 steamed 60 fritters 76 Peach ice 35 icecream jam .'... jelly ^ a la Melba 96 meringue, individual 74 Manhattan 6q Swiss 72 pie 17 Peaches, preserved crushed,.. 3 to preserve in water 142 Peach pudding, steamed, family style 59 Peaches, with rice 61 Peach rissoles 60 roll, baked 59 " steamed 59 sauce 51 cold SI shortcake 74 souffle S3 tarts 21 turnover 60 Peanut cake 32 Peanuts, cream 132 salted 140 Peanut taffy 130 Pears, compote of 5 a la conde 61 Pear fritters 76 Pears (meringue) 44 Pear pie 17 sherbet 87 Pecan cake 32 Peel, grape fruit, to preserve.. 6 lemon & orange, preserv'd 6 Peppermint drops. . , 42 Perfect love punch 91 Petits fours 43 Philadelphia ice cream 82 Philippines 75 Pie, almond cream 18 apple 16 apricot 17 banana 17 berry 17 Boston lemon 17 chocolate cream 18 custard 19 cocoanut cream 18 custard 19 cranberry 17 cream 18 Pies, cream, w. preserved fruits 18 custard 19 PieSjdairy cream 19 Pie, Dresden cream meringue. 19 English apple 17 Floradora cream 19 Pies, fruit custard 20 Pie, fruit meringue 17 fruits, preserving of 4 gooseberry 17 lemon meringue 18 Martha Washington 19 mince 20 mockmince 20 a la mode 141 orange meringue 18 pastes 10 paste, bottom crust 11 custard 11 raised, cold 13 hot 13 topcrust II and pastry making 9 peach 17 " meringue cream 18 pear 17 pineapple 17 meringue 18 prune 20 pumpkin 19 quince 17 raisin 20 raspberry, with whipped cream 18 raspberrycream meringue 18 rhubarb 17 sliced apple 16 squash 19 strawberry cr'm meringue 18 with whipped cream 18 sweet potato i« PAGE PAGE Pie and tart fillings 9 Pineapple compote s&fc filling 14 frappe 88 fritters 76 ice 85 icecream 84 marmalade 3 meringue 74 pie 18 pie 17 pudding, royale, frozen. .. 6s sauce SI snow pudding 64 Pistachio cake 32 glace 93 icecream 84 Plain Bath buns 115 boiled rice 60 biins 114 Genoa pound cake 28 gugelhopf 47 icecream 82 " cold process 82 lemon filling 14 raisin cakes 32 rice with fruit 61 savarin pudding 62 scones with buttermilk. .. 121 spongecake 30 tapioca pudding 6i Plaits 45 Plantation drops 129 Plaster of paris molds 138 Plombiere D'Alencon 95 Plums, brandy 142 compote of s Plum-duff 139 Plum ice 85 jelly 3 Plums, preserved crushed 3 Plum pudding 59 English 59 " frozen 66 Plymouth Rock biscuits 122 Pocket-book roll iii rolls.plainmixt're III " " " Quickprocess iii Points on cake making 26 Polonaise, baba 55 sauce 50 Ponce de Leon charlotte 68 Pone 123 ' Southern corn 123 Popcorn balls 130 sponge taffy 131 Popover muffins 121 Poppy seed tarts, German 22 Porto Rico ice cream 95 ' " punch 90 rice qudding 61 Portuguese tarts 21 Port wine and Burgundy cup. .. 89 Potato bread 106 cream cake 117 ferment 100 pan cake 125 Pound cake, English seed 28 Genoa 28 cakes. New York 28 Spanish 28 " cake, sponge 29 Pound pudding, steamed 57 Pralines.,.'. 132 Preserve citron, to 140 Preserved crushed apricots ,., 3 crushed berries 3 " cherries 3 fruits w'out sugar 3 " for sherbets and ices 3 crushed peaches 3 plums 3 eggs, water-glass 139 Preserves, fruit jellies, and i Preserve fruit in water, to 142 Preserve, gooseberry! 2 Preserved lemon & orange peel 6 melon rinds 6 Preserve peaches in water, to. 142 rhubarb in water, to. 142 Preserving eggs 139 fruits, use of glucose in. .. 139 pie fruits 4 PressDurgh zwieback . . . . , 116 P-Q-R i6s PAGE pretzels, butter ii8 " standard dough for... 1.^4 Price-list cateters' 14ft Prince of Wales punch 90 Princess roll 37 Prunes, dried, compote s " fresh, compote s Prune pie 20 Pudding, Alaslca souffle 66 Alexandra 56 Alliance 54 almond custard 54 apple batter 52 bread 52 " cottage 53 family styles 52 a la reine 52 Puddings, batter 54 Pudding, baked diplomatic sb baked Indian 57 " fruit 58 banana meringue 55 birds' nest 52 biscuit 55 Boston bread 54 bread and butter, family style 54 bread custard 54 cabinet 55 royale 55 carrot, English 141 cheese 60 chocolate 55 cornstarch 64 Prince of Wal's 65 a la Coburg 56 cocoanut 55 suet 56 cold cabinet 63 " cornstarch 63 Puddings, cold, and side dishes 63 Pudding, college 56 a la comtesse 55 cornstarch 55 & 64 cottage 55 peach 60 Cumberland 56 Eve's 56 empress. Vienna 63 English apple 52 plum 59 " rice with fruit 61 " suet 6i farina chocolate 63 custard 56 fruit 57 Napolitaine S7 French apple 52 frozen Columbia 65 pineapple, royale . 65 " Stanley 65 German cream 57 lemon 57 noodle 58 orange 57 rice 60 Puddings, hot 52 Pudding, iced, w. strawberries 66 Indian custard. New Or- leans style S8 Jenny Lind 58 lemon meringue 58 snow 64 " steamed S8 suet 61 macaroni 5q & 140 Neapolitan 58 Nelson 58 nesselrode 65 nonpareil 58 orange, meringue 58 snow 64 steamed 58 " suet 61 Orleans 65 Parisienne 55 peach batter 60 pineapple snow 64 plain tapioca 61 plum 59 " frozen 66 Porto Rico rice 61 queen 58 Queen Victoria 59 rameQuin 60 PAGE Pudding, raspberry snow 64 a la reine 59 Puddings, Vice 60 Pudding, rice with apple 60 " baked 60 " custard 60 " Japanese 64 ' Italienne 64 Romanoff 59 royal 61 sago 61 Puddings and sauces 49 Pudding sauces 49 sauce for all puddings 50 savarin, cold 75 *' Mazarin 62 " Richelieu 62 " Montmorency... 62 " plain 62 Spaghetti 140 steamed cherry 56 ■ citron 56 date 56 " diplomat 56 ;; §,?■■■•■, 57 Floradora 57 fruit 57 Indian fruit 58 " peach, f'm'y style 59 pound 57 " rice and fruit 61 strawberry snow 64 tapioca 61 & 65 vermicelli 59 Vienna apple 52 Yorkshire 63 Puffs, Boston cream 37 " with whip- ped cream 75 Puff paste 10 " cakes, large 46 " " fritters 77 " " Quick 10 " sandwich 45 " three-quarters 10 Pulled bread 113 taffies 129 Pullman bread 104 Pumpernickel 43 &109 Pumpkin pie 19 Punch, Alaska 92 American 90 anisette 91 apricotine 91 benedictine 91 bishop 90 bonanza 91 cake 37 California 90 cardinal 90 champagne ; 90 chartreuse 91 claret 91 coffee 92 creme de menthe 91 creme de nymphe 91 creme yvette.... 91 curacoa 91 favorite 91 Punches, frozen 89 Punch, iced 89 imperial 90 jelly 72 au kirsch 91 kirschwasser 91 knickerbocker 91 Lalla Rookh 92 Marguerite 90 Mikado 9i milk 92 Newport 92 noyeau 91 oriental 91 Orleans 90 parfait d'amour 91 perfect love 91 Porto Rico 90 Prince of Wales 90 regent's (Regence) 90 renaissance 90 Roman 89 royal 90 rum' 90 a la Russe 90 Russian 90 PAGE Punch, Saratoga 91 Saxonia 90 Siberian 92 tourte 34 Vienna (Viennaise) 90 Victoria 91 Quaker bread 105 " " Chicago 105 Queen biscuit 46 cakes 35 fritters 76 " with almonds 76 pudding 58 Victoria pudding 59 Quick puff paste 10 Quinces, compote of s Quince jam 2 jelly 3 pie 17 Raised pie paste, cold 13 hot 13 Raisin cake 31 cakes, plain 32 coffee cake. 117 raisin and currant cakes, cheap 31 Raisins and currants, to clean 140 Raisin pie 20 Ramequin pudding 60 Rasp roll 113 Raspberry Bavarian cream 68 blanc-mange 69 charlotte 67 Raspberries, compote of 5 Raspberry cream meringue pie 18 Raspberries, crushed, pres'v'd cold 4 Raspberry drops 129 extract 7 frappe 88 ice 85 jam 2 jelly.... 3 with gelatin 72 pie with whipped cream. . 18 sauce, cold si short cake 74 1/ snowpudding 64 Raspel brodchen 113 Recipes, miscellaneous 139 Red ants, remedy for 142 Regent's punch 90 Remedies against ants in bakeries 142 Remedy for red ants 142 Renaissance punch 90 Renverse, creme, au caramel.. 70 Rhubarb, compote of s pie 17 to preserve in water 142 Ribbon jelly 71 Rice, boiled in water 60 cakes 61 custard pudding 60 fritters 76 & fruit puddings, steamed 61 griddle cakes 125 muffins 12I Neapolitan style 61 with peaches 6i plain boiled 60 with fruit 61 pudding with apples 60 baked 60 " English w. fruit. . 61 " German 60 " Italienne 64 " Japanese 64 Porto Rico 61 Rinds, watermelon 6 Ring fritters 76 Rissoles 45 & 77 peach 60 Ritter, Arme 77 Rock cake, English 40 Roll, Albany m almond cream 54 Rolls. American m American Vienna, str'ight dough no Roll, baked apple 53 ;; apricot 53 blackberry 55 " blueberry 55 cherry 94 i66 R-5 PAGE Roll, baked, peach S9 Rolls, butter in Roll, chocolate crea m 36 cold sponge, with cream C/r fruit 74 RolU, Columbia iiz Roll, cranberry 56 Rolls, cream 4S & 75 Roll, emperor's uo Rolls. Frankfort 112 Rolls, fancy, and buns iia linger Iii Roll, Floradora cream 87 Rolls, French 109 split 105 Roll. French tea 118 German butter ni split Ill " water no Rolls, graham 112 Hamburg.... no Roll, jelly 36 Rolls, long sandwich 112 milk, Vienna no Netw Orleans in Roll, nutcream 36 Paris 3' Parker House in pocketbook in Rolls, " plain mixture in ■■ Quick process in Roll, princess 37 rasp 113 Rolls, sandwich, plain 112 Roll, steamed Apple 53 apricot 53 " blackberry 55 blueberrry S5 " cherry 56 " peach 59 Rolls, sweet, and coffee cakes, sponge for 107 Roll. Swiss 37 Vanilla cream 36 Vienna no Rolls, Vienna with shortening, no Roll warmer 128 Rolled dumpling paste n wafers 40 Roly-poly S3 Roman case paste 13 icecream 95 punch 89 Romanoff pudding so Rose caramels 131 drops 42 sherbet 88 Roses 4S Rosette waters 124 waffles 124 Royal ice cream 96 icing. 24 " flowersot 137 " scroll and net work with 137 pudding 61 punch 90 Rum punch 90 " sauce, English 49 Rundstuck, Hamberg no Rusk 116 Rusks and buns, sponge for.. . 113 Rusk dough 114 toasted tea 122 Russian jelly 73 punch 90 Rye breads 108 bread, half 109 *' sponge for 108 " with sponge 109 " straight dough.... 108 " as wall paper cleaner 142 flour 98 muffins 122 Sabayon sauce 49 " cold 51 Saffron yellow color 8 Sago cake 6» fritters 76 with fruit juice 6s jelly 65 pudding 61 St. Honore cream tarts si St. JaCQuescuo 87 PAGE Salads, fruit Salad, fruit glace macedoine .''. 5 Sally Lunn 120 " " mufSns 120 with baking powder 121 Salted almonds 140 chestnuts 140 peanuts 140 Salt-rising bread 100 & 107 Sand tourte ; 34 Sandwich, puff paste 45 rolls, plain 112 Saratoga ice cream 94 punch 91 tartlets 21 Sauce, for all puddings 50 Anglais apple apricot Si bishop 50 brandy 50 cardinal so chocolate cream so claret wine with sago 50 clear white wine 50 coldapricot S' " cherry 51 " chocolate si " cream 51 " peach 51 " raspberry 51 " sabayon 51 " strawberry 51 currant so custard 49 English brandy 49 " cream so " " with rum.. 49 " rum 49 foaming. 49 Sauces, fruit 50 Sauce, fruit from all fruits so hard ~.. 51 lemon so cream 49 macedoine so maple syrup 50 mousseline 51 orange 50 cream so peach 51 pineapple 51 polonaise so Sauce, pudding 49 sabayon 49 sultana so vanilla cream so & 51 vin blanc 50 whipped cream, for de- corating SI wine cream 49 Savarin cake 46 fritters 77 pudding, cold 75 Mazarin 62 " Montmorency... 62 " plain 62 " Richelieu 62 Savoy biscuit 37 Saxon zwieback 116 Saxonia punch 90 Scones, fancy 121 § lain, with buttermilk 121 cotch 121 Scotch cake 39 scones 121 shortbreads 38 Scroll and net work with royal „ ,, icing 137 Seed biscuit 46 " poundcake, English 28 Semmel no Serving of pastry 127 Sherbet, apple 87 chocalate 88 cocoanut 140 Sherbets and ices, preserved crushed fruits for 3 Sherbet, lemon 87 lemon and ginger 87 mint 87 orange 87 orange flower 88 PAGE Sherbet, oriental ..., ,,, 88 pear 87 Sherbets, preserved crushed fruits for 3 Sherbet, rose d8 tea and lemon 87 vanilla 83 Short breads, Scotch 38 Shortcake banana 74 blackberry 74 different ways of making. 73 individual 73 peach 74 raspberry 74 strawberry 73 ■' family style... 73 Short paste, German 11 for tarts n 49 Shredded wheat biscuit cust'rd 54 " ice cream 84 Shu-shus 40 Siberian ice cream 83 punch 92 Side dishes and cold puddings 63 custard 70 Silver cake 29 Simple syrups 6 Sliced apples, compote 4 apple pie 16 compote of apples 4 Slices, almond 46 anise....' 46 belgrade 46 cream 45 Floradora 46 fruit 45 meringue 4s opera 46 Small fancy cakes from sponge mixtures 37 meringue cases for tour t's and ice creams 44 Snails 118 Snaps, ginger 39 lemon 39 Snow pudding, lemon 64 " orange 64 " pineapple 64 " raspberry 64 " strawberry 64 Snowflake bread 105 '■' " w. buttermilk. 105 Socles and figures from fat, paraffin, stearin & wax. 138 SoufHe, almond 41 &S4 of apples 53 apricot 53 Souffles beignets 13&76 Souffle cheese 60 chocolate 42&S4 glace, biscuit 94 " Italian 94 imitation 94 lemon 58 macaroons 43 meringue 42 omelet, American style. .. 75 orange 54&S8 peach S3 pudding, Alaska 66 vanilla 54 Soup sticks 112 " w. baking powder.. 112 Sour dough to start from yeast- raised dough 108 milk biscuits 122 " doughnuts iig Southern beaten biscuits. 122 & 123 buttermilk bread 124 corn bread 123 " pone 12? family fcorn bread I2i fruit bread 124 gingerbread 36 Spaghetti pudding 14c Spanish cake 28 " poundcake 26 Special hotel breads iia Spice cakes 36 Spiced muffins 12s Spinning sugar 13s Split bread, Kinsley's French. 103 loaves, French 103 " Irish 106 rolls, French io< PAGE Split rolls. German in SpoDice for buns and rusks iia cakes cake 30 " butter 2? " Genoise 30 " plain 30 for coffee cakes and sweet rolls 107 and dough loi for French bread loB to make various kinds of bread from one large.. . 107 for pan bread 108 poundcake 2q for rye bread 108 tatty 130 " cocoanut 130 " popcorn 130 tor Vienna bread 108 Spring waffles 124 Springer le 41 Spun sugar 135 Sauares. Neapolitan cream 135 Squash pie 19 Standard dough for coffee cake 114 dough for gugelhupf 114 " pretzels 114 " stollen 114 " " zwieback 114 Steamed apple dumpling S3 roll 53 apricot roll 53 blackberry roll S5 blueberry roll 55 cherry roll 56 pudding 56 citron " 56 date ■' s6 diplomat ' 56 dumpling paste 11 fig pudding 57 Floradora pudding 57 fruit pudding 57 (rich) 57 Indian fruit pudding s8 lemon pudding. 58 orange " 58 peacn dumplings 60 " puddmg, family s. sp peach roll 5« pound pudding 57 rice and fruit puddings... 61 Steamer tor pastry room 49 Stearin, figures and socles from 138 Steeples, cocoanut 43 Sterilize fruits, to 142 Stick candy, striped 128 Sticks, cheese 113 hoarhound 129 soup 112 " with baking powder. 112 Stock jelly 7i " yeast 100 Stollen. almond 118 American 118 German 118 standard dough for 114 Storing and keeping of creams "and ices 79 Straight dough loi Straws, cheese 113 Strawberry Bavarian cream .. . 68 blanc-mange 69 caramels 131 charlotte 67 Strav/berries. cold comaote... 6 compote of S Strawberry cream meringue pie 18 Strawberries, crushed, pre- served cold 4 Strawberry drops 129 frappe 88 ice 85 icecream 84 jam. jellywith gelatin 72 meringue 44&74 pie with whipped cream.. 18 sauce, cold Si shortcake 73 family style 73 snowpudding 64 Streusel buns. German 115 coffeecake 116 S-T PAGE Streusel, German ii<; kucheiL 116 Striped stick candy 128 Strips, German almond 39 Stuffed dates 140 Suet dumpling paste 11 pudding, cocoanut 56 English 61 " lemon 61 " orange 61 Sugar 3 boiiingdegree 7 casting in molds 133 colored 8 cookies 38 leaves and flowers from boiled 137 work, ornamental 13s spinning 135 spun 135 web 136 work, nougat 136 Suggestions, ice cream, for holi- days & special occasions 96 Sultana buns 114 currant cake 32 sauce 50 Sunshine cake 30 Swedish croQuant wafers 41 Sweet biscuits I2i&i22 fritters, ba tter paste for . . 14 omelets and fritters 75 potato pie 19 rolls and coffee cakes, sponge for 107 Swiss peach meringue 72 „ " roll 37 Syrups, fruit 6 simple 6 Taffy, almond 129 butter 129 chewing 130 cocoanut sponge 130 -Everton 129 molasses 129 peanut 130 popcorn, sponge 130 Taffies, pulled 129 Taffy, sponge 130 Tapioca with apples or peaches 62 blanc-mange 65 cake 62 custard 62 with fruit juices 65 jelly 65 pudding 61&65 " plain 61 Tarts 16 almond 21 Tart cakes, large 33 Tarts, cheese 22 custard 22 Chelsea m conde 21 English cheese 22 French cream 23 German cheese 21 crumb 23 " poppy seed 22 Tart, icecream 96 Tarts, macaroon 21 Tart, Maserene (mazerine) 20 Tarts, metropolitan 22 peach 21 Tart and pie fillings 9 Tarts, Portuguese 21 St. Honore cream 21 Tart. Vienna nut ^3 Tartlets 16 cinnamon 22 Tartlet crumb filling 15 Tartlets, Floradora 22 fruit 20 lemon 23 Saratoga 21 Vienna 23 wine cream 21 Tea biscuits 122 frappe 88 icecream 83 and lemon sherbet 87 roll, French 118 rusk, toasted 122 Temperature of brine for freez- ing 81 T-U-V 167 PAGB Three-Quarters puff paste 10 Timbale of fruit, comptesse 62 LaFayette 62 Madison 62 Martin 62 Waldorf 62 Tipsy parson 74 To make various kinds of bread from one large sponge.. 107 Toast, anise 43 bread for 143 French 77 Toasted tea rusk 122 Tortoni cream 69 creme. Fjancais 69 glace 94 icecream 84 Tourte, alliance 34 chocolate Vienna. ..". 34 creme de vanille 34 French, a la creme 34 German brod 34 liner 34 meringue 34 Tourtes, meringue cases for... 44 Tourte, orange 33 punch 34 a la royale 34 sand 34 Vienna almond 33 " creme 33 Transparent icing. 24 Trifle 74 Turkish delight 135 Turnovers 4S Turnover, apple SJ peach 60 Tutti frutti cream squares 13s ices 86 " " in cups 86 " icecream q6 Use of cake crumbs and left- over cakes 48 colors in icing cakes 25 condensed cream & milk. 141 crumbs 144 fruits in cakes and buns.. 125 glucose in pres'rvingtruits 139 lime water in baking 141 waste breads 144 Vacherine meringue 75 ■' in wafer cases 73 Vanilla Bavarian cream 68 caramels 131 cream cake 117 " candy 131 ■■ drops 42 " French bo •• roll 36 sauce 50&51 crisps 40 drops 42 eclairs 7S extract 7 glace 92 Icecream 83 sherbet 88 souffle 54 wafers 40 Vermicelli cake 59 fritters 77 pudding 59 Victoria punch 91 Vienna almond tourte 33 apple pudding 52 breads 104 bread, Americ'n.w.sponge 104 " genuine 104 ■■ sponge for 108 straight dough 104 brioches 110 chocolate tourte 34 coffee cake dough 117 cream breads 104 filling 15 icing. 2S krapfen 119 milk rolls no nut tart 33 punch 90 pudding, empress 63 rolls, American, straight dough no rolls with shortening no tartlets 23 i68 V-W PAGE Vienna tourte, creme 33 zwieback 116 Vin blanc sauce 50 Virgin ice cream 83 yeast gg Virginia beaten biscuit 122 Voi-au-vent 16 Wafers, almond 40&41 brandy 41 butter 41 chocolate 41 ductiesse 41 filbert 41 honey 41 icecream 40 rolled 40 rosette 124 Swedish croquant 41 vanilla 40 walnut 41 Waffles with baking powder... 124 cream, with sour cream or buttermilk 124 French 124 Holland 124 hotel 124 Waffle paste, fried 13 Watfles, rosette 124 spring. 124 yeast raised 124 Wa'dorf glace 96 w PAGE Waldorf icecream 96 Wall paper cleaner. Dr. Ewells 142 rye bread as 142 Walnut cake 32 macaroons 43 wafers 41 Washington cup 87 Waste breads, use of 144 Water, cream 15 -glass preserved eggs 139 ice, fruit 85 icing 24 roll, German no Watermelon rinds 6 Wax, figures and socles from.. 138 Web sugar 136 Wedding cakes 31 Wheats 98 Wheat cakes 125 whole 125 muffins 121 Whipped cream with fruit, in cases 70 ■ cream sauce for deco- rating SI White cakes 29 cherries, compote s fruit cakes 32 mixtures tor cake 32 wine frappe 89 Whole wheat bread 106 W-Y-Z PAGE Whole wheat bread with po- tatoes 107 " " cakes liS Wilhelminas 23 Wine cakes 28 cream sauce 49 " tartlets 21 Wines, frozen 91 Wine and liQuor jellies with fruit 71 Wreathes 118 Yeast, about 99 cake, dry ico compressed 99 maiden 90 malt 100 raised muffins 121 waffles 124 stock 100 virgin ; 99 Yellow color 7 layercakes 32 Yorkshire pudding 63 Zwieback, anise ii5 Hamburg 116 " children ii5 Hungarian 116 Pressburgh 116 Saxon 116 standard dough for 114 Vienna 116 PART I. Fruit Jellies and Preserves. . . Jams, Jellies Compotes and Syrups. . . Preserved Crushed Fruits for Sherbets and Ices. . . Preserving Pie Fruits. . . Sugar Boiling Degrees. . . Colors. - - Pages i to 8. PART II. Pastry and Pie Making, Pastes and Fillings. . . Pastry Creams, Patty Cases, Tarts and Tartlets. . . Icings. ----- - Pages 9 to 25. PART PART PART PART PART III. Cake Baking. IV. Puddings and Sauces. V. Ice Creams, Ices, Punches, Etc VI. Breads, Rolls, Buns, Etc. - Pages 26 to 48. - Pages 49 to 77. - Pages 78 to 97. Pages 98 to 128. VII. Candy Making and Miscellaneous Recipes Bread Economies in Hotel. . . . Caterers' Price-List. - - - - Pages 128 to 146. APPENDIX 169 DANISH PASTRY AND BUTTER CREAMS Danish pastry is made of rich coffee cake dough, which was formerly known as yeast raised puff paste, or as French, or Vienna coffee cake doughs. Of late years the pastry has hecome more widely known and made popular by the name of Danish pastry, and the methods of slow working doughs have been changed to more progressive methods, using a larger quantity of yeast, which permits the doughs to be made and the butter to be rolled in at once. The methods, however, vary in the different shops. The handling of this pastry is the same as when making other puff pastes ; the conditions must be favorable so that the goods can be made up in a cold place; the materials must be cold, and handled in a temperature which prevents the butter from melting. After the goods have been placed in pans, they may be placed in a warmer temperature, given time to expand before baking. The flour should be a blend of from 2/3 to % of a good hard wheat flour (bread flour) with from % to % part of soft wheat flour (pastry flour). The butter should be dry and flexible, and of the same con- sistency as the dough. A most favorable tem- perature of handling these doughs is given as between 50 and 55 degrees, Tahr. In some bakeries it is the custom to make the basic dough in the evening, and roll in the butter in the morn- ing. In other places the dough is made ready and given two turns in the evening, kept in the ice box over night, and worked up in the morning; or the dough is made up and worked at once, giving it only a little time to recover. 1: Danish Pastry Dough: Flour, 7% to 8 pounds; cold milk, 2 quarts; sugar, 1% pounds; butter, 5 to 6 pounds, (Amount may be varied ac- cording to richness of dough desired) ; yeast, 8 ounces ; eggs, % pint yolks, % pint whole eggs ; flavor with the grated rind of two lemons ; a little ground mace. 2: Swedish Pastet Dough: 2 quarts half milk half water; 5 to 10 eggs; 8 ounces yeast; 12 ounces sugar; 12 ounces lard; 2 pounds but- ter; 7% to 8 pounds flour; flavor with lemon rind and mace. METHOD OF WORKING: Make a fairly stiff dough of the consistency of cold firm butter; dissolve the yeast in the milk. For No. 1, cream sugar, 1 pound of butter light with eggs. For No. 2, cream sugar and lard with eggs. Add flour and make a smooth dough. Divide the dough in two pieces, form a square and set in the ice box, covered, to rest for half an hour. Then place dough on flour dusted table and roll each piece out to about %-inch in thickness, forming an oblong three times as long as wide. For No. 1, divide 2 to 2% pounds butter. For No. 2, 1 pound of butter over 2/3 of the dough evenly in small pals. Smooth the butter, and fold Vs part of the dough left bare over half the butter; then fold the buttered third over on top. This forms a square of three layers of dough with two layers of butter in the center. Now give one more rolling to % inch of thick- ness, and fold in three. Let rest, covered, for half an hour and give one more turn. This is the same method as used for puff pastes, only less turns or foldings are given. The dough is now ready to be worked up in the various shapes desiyed, set on pans, and allowed to rest from 20 to 30 minutes to gain some volume, after which the goods are washed, sprinkled with nuts or almonds, or filled with cream or jam and baked, and further finished with icings and butter creams for decoration. OTHER METHODS OF HANDLING are to make the dough as given in the evening, and fin- ish by rolling in the butter in the morning; or making the dough and rolling in the butter in the evening, giving it two turns and leaving in the ice box over night, and give only one folding in the morning. The Swedish pastry dough is usually made and worked up at once after giving dough a little time to prove, or from 20 to 30 minutes. The butter is then rolled in, and the dough is worked up at once. This dough, being less rich in butter, is well suited for lunch rooms and restaurant, the work being quickly made, and may be worked up in large portion pieces, such as crescents, snails, pretzels and squares, to sell for five or ten cents each, the size according to price. The dough may also be made up in large fiUed rolls, proved and baked, iced and sold in cuts. With different fillings and shapes quite a variety of goods can be produced, all of which will prove good sellers. Working Up Ready Made Doughs Roll out a sheet of dough to about % inch thickness, cut up in strips six inches wide, and cut this again in one-inch wide strips ; twist these strips, and make up into coils or snails, pret- zels, or scrolls ; set on pans, place a dot of good jam in the center of each coil or scroll, place a dot of cream custard over, let rest 20 to 30 min- utes and bake. These may be covered with icing, and a cherry in center of icing. Filled Crescents Roll dough and cut in three-ounce triangles, oblongs ; spread some almond or nut cream over, or cover with jam and sprinkle with chopped nuts. Roll dough up as for crescents, set on pans, egg wash, sprinkle chopped nuts on top ; let rest 20 minutes, then bake. They may be left plain, or covered with butter cream and rolled in chopped nuts. Other effects may be made by filling a long strip of dough, dividing, and catting ia six-inch 170 APPENDIX strips ; set these in horseshoe shape on the pans, wash and bake, and decorate with butter cream. Swedish Butter Roll Roll dough out after giving two turns, sprinkle with cinnamon sugar and ground nut meats, double over, and roll into sheet % inch thick; cut into three-inch wide strips, and cut the strips into three-inch squares. This can be done in the ordinary shop temperature of 80 degrees if dough is cool. Fold each comer of the square to the center, and press down well. Set on pans, about 25 of this size to a pan 18x25x1 inch ; egg wash, let prove to double size, put a dot of pastry cream in the center, give only medium proof, and bake in fairly good heat. When baked put dot of icing on the cream. The shapes and sizes may be varied in many ways and the filling changed. In fact there is no limit to the variations. It must be borne in mind that goods of high quality can only be made of the best materials. The rich pastry doughs, containing large amounts of butter should be baked as soon as recovered on the pans to have the appearance of good leafy and crisp pastry. The less rich doughs may be given more time on the pans to produce a larger lighter article. Any pastry cook used to han- dling puff pastes, the making of which is fully explained in all of my pastry books, will find no difficulty in making Danish pastry. The same shapes as used for turnover fancy rolls, and twists with puff paste, also will work nicely when using the yeast raised puff pastes given. Fillings tor Pastries Quite a variety of fillings for pastries are given in "Pastry for the Restaurant," pages 41 to 45; in "Paul Richards' Pastry Book," pages 2 to 4, and 14 to 15, and in the "Lunch Room Book" pages 30 to 34. Fruit jams of all kinds, pastry creams, etc., are popular. The various icings and butter creams are used for decorating the baked cakes, which are often finished with candied fruits, and in many other ways. In making up fillings it is economical to use good cake crumbs, broken or stale macaroons, which may be mixed with the various ground or chopped nut meats, or jams, and sufficient moisture in a soft spread- ing paste. Almond Filling — Nut Filling No. 1: 1 pound roasted filberts, or ground walnuts; 2 pounds sugar; 1 pound cake crumbs; 1 teaspoonful cinnamon; 5 eggs, and suffiicient water to make a soft spreading paste. No. 2: Half pound almond paste, % pound ground almonds, 1% pounds sugar, 1 pound cake crumbs, 5 to 8 eggs, sufficient water to make a soft paste, flavor of vanilla. Frangipane Cream Filling Cream 1 pound sugar, 1 pound almond paste, with 1 pound butter. Add 8 to 9 eggs. Flavor vanilla. The fillings may be varied, adding chocolate or spices or crushed fruit, or other goods. Butter cream being very much used for filling pastries, especially French pastries, and other large tart cakes, is also used for decorating, and the formulas are varied in many ways. It may be made up in one large batch, divided, colored, and flavored, and kept on hand in cool place for use. Standard Butter Cream SYz pounds icing sugar (powdered) ; 1 pound best butter free from salt; % pint egg whites beaten to a stiff meringue, adding V/z pounds of the sugar. A good neutral fat, such as cocoanut butter or a good margarine may be used with the butter. Cream butter light with 2 pounds of the sugar, and when very light gradually beat in the me- ringue until all is added. This may be made any color and flavor. A little lemon juice may be added with fruit flavors. Boiled Butter Cream. Italian Butter Cream Method 1: Boil 2 pounds sugar, % pint of water 240 degrees (soft ball degree). Beat up 16 yolks, and gradually add the boiled syrup and beat up light. Beat up 2 pounds of butter, or part margarine. When light add the cooled egg cream in small portions, and beat up. Flavor and color as desired. Method 2: Make a hot meringue, boiling 3 pounds of sugar, % pint water to 245 degrees. Beat up 1 pint egg whites and gradually pour the boiled syrup into the beaten whites, beating constantly. Then cream up 2 pounds of butter, and beat in the meringue, until light. Flavor as desired. For almond or nut cream diluting almond paste, or nut paste may be added. RAISIN BREAD AND HEALTH BREAD A buyer of Paul Richards' books asks for some recipes for Raisin Breads, which he is unable to find in the books; because when the books were written, raisins in bread were very little used. In recent years raisins as well as prunes have been very much advertised, and many kinds of fruit breads have become popular and are in good demand. Seeded raisins and seedless raisins are used in various proportions. For use in breads seeded raisins are best sep- arated by breaking the package, placing the raisins on a baking pan, and set in the oven for a minute to heat. This facilitates the separat- ing. Another way is to moisten them with a little water. When dry, seedless raisins are used, they should be covered with water for a couple of hours, and the water drained off before using. The adding of the raisins to tlie dough is best done shortly before the dough is fully mixed. APPENDIX 171 If added too early the fruit is liable to break and cause the breads to have a streaky looking texture. In many bakeries it is the custom, where only a small quantity of this bread is required, to simply work from li/g to 2 pounds of raisins in twenty to twenty-five pounds of plain bun dough. Quite a good many bakeries make special raisin breads, and also use fine cut figs, prunes, or combinations of fruits and chopped walnuts or pecans in these breads. A number of these raisin or fruit breads are made with so-called Health Tlours, consisting of whole wheat meal, or a combination of sev- eral flours or meals. Some of them have bran added. These breads make a pleasing specialty where a change in diet is appreciated. To make a good whole wheat bread and add- ing raisins, it is necessary to have the whole wheat meal or flour milled from high grade hard winter wheat, or good Northern or Canadian hard spring wheat. Quite a number of mills grind special strong wheat meals and whole wheat flours, and some bakers buy the hard Canadian spring wheat and grind it into a coarse meal, using the same grinder that is used for coffee, which makes a fine gritty meal. Graham flours should practically contain the whole of the wheat ; but these flours vary greatly in strength. Some of them are milled from very soft wheat. Some of them are composed of bran and offal of soft wheat, and are mixed with soft wheat flours. These flours require a large addition of good hard wheat flour to make good bread. To make a Special Raisin Bread: 1— OITO GALLON BATCH RAISIN BREAD, STRAIGHT DOUGH 14 to 14% pounds white bread flour 1 gallon water, or part milk 5 to 6 ounces of yeast 2% to 3 ounces salt. 8 ounces of sugar 4 to 6 ounces shortening From 1 to 2 pounds of raisins. Method of Mixing: Dissolve the yeast in 1 quart of water; dissolve salt and sugar in bal- ance of water, having the water of a temperature to have the dough about 80 degrees Fahr. when mixed. Add the flour and partly mix. Add the yeast solution, mis a minute, then add the short- ening. When dough is nearly mixed add the raisins and mix smooth to distribute the raisins evenly. Let the dough rise until light enough to recede when fingers are pushed in and with- drawn. Punch down and fold in sides and ends. Cover and let rise again to same height, fold over again, let rise once more about half way up, then divide into loaves. Give only short proof (let loaves double in size in pan) and bake as usual. 2.— RAISIN BREAD, SPONGE AND DOUGH PROCESS 1 gallon water % gallon milk 3y2 ounces salt 4 to 5 ounces yeast 11/2 pounds sugar 1 to 11/^ pounds shortening 3 to 5 pounds raisins 21 pounds flour (approximately). For this bread from 5 to 10 eggs or one pint of yolks may be added if desired. Set sponge with one gallon water, yeast and ten pounds of flour. Add the balance of in- gredients for doughing and work as in the pre- ceding formula. Set sponge at 82 degrees; dough at 80 degrees. Let dough come up once fully, then let come up twice only half, and work up. BOSTON BROWN BREAD WITH RAISINS 1% pounds white bread flour. 1% pounds graham flour. 1% pounds cornmeal. 1% pounds rye flour. 2 quarts molasses. 1 quart water. 1 quart milk. 1 pound small raisins. % ounce salt. 3 ounces baking powder. Mix all the dry ingredients, sifting the bak- ing powder in the white flour. Add molasses mixed with milk and water; last, add raisins. Mix well and steam or bake in well greased tins from 2 to 2% hours. For baking, set tins on one heavy pan; cover with another pan, and bake in low temperature of 260 to 275 degrees Fahr. BRAN BREAD WITH RAISINS (ONE GALLON BATCH)* For flour blend take 6 pounds white bread flour 5 pounds whole wheat flour 2 pounds wheat bran 1 pound potato flour Work like Batch No. 1, using ingredients as given, and handle dough in the same way. WHOLE MEAL RAISIN BREAD* Use 14 pounds strong whole wheat meal; or, if flour appears weak, add five pounds hard spring wheat bread flour, leaving out a propor- tionate amount of the meal. WHOLE WHEAT AND WHITE BREAD WITH RAISINS* Take half whole wheat flour, or two-thirds whole wheat and from one-third to a half white bread flour to make up 14 to 14% pounds flour. 172 APPENDIX NUT BREAD COMBINATION* Take 9 pounds good white bread flour 2% pounds wheat meal 21/2 pounds pure rye flour Use ingredients as given for No. 1, with from 8 to 12 ounces of coarsely chopped nuts and one pound of small raisins. Prom the formula given a very good plain health bread can be made without the raisins; and another variety can be made using from 12 ounces to one pound of honey in place of the sugar in No. 1, or II/2 pint honey in No. 2, which would make a Plain, or Raisin Bread with Honey. As the darker grades of flour ferment and ripen more quickly than the white bread flours, the fermentation must be closely watched, and the doughs handled cool and young, and breads must not be given high proof in the pans before baking to make a good well flavored bread. *P. S. — The various combinations of flours, bran, whole meal, whole wheat, and nut bread, all to be used like No. 1, leaving out the 14 to 14^2 pounds white flour. Taboo Use of Word Glucose W. p. Cutler, secretary of the "American Manufacturers' Association of Products from Com," calls attention to the word "glucose" as used indiscriminately by the authors of cook books, and submits the following for future guidance of said authors: • * • I trust you will pardon me, for calling your attention to the fact that the word "glucose" is no longer recognized, as a proper characteriza- tion for a combination of dextrose-glucose, dex- trine, and maltose, resulting from the manufac- ture of syrup from the starch of com. All legal authorities now use the term "Corn Syrup" in accordance with the following defini- tion: "Washington, D. C, February 13, 1908. "We have each given cai;eful consideration to labeling, under the pure food law, of the thick viscous syrup obtained by incomplete hydrolysis of the starch of corn, and composed essentially of dextrose, maltose and dextrine. "In our opinion it is lawful to label this syrup as 'Corn Syrup'; and if to the com syrup there is added, a small percentage of refiners' syrup, a product of the cane, the mixture, in our judgment, is not misbranded if labeled 'Com Syrup with Cane Flavor.' "George B. Cortelyou, Secretary of the Treasury. "James Wilson, Secretary of Agriculture. "OscAE S. Straus, Secretary of Commerce and Labor." The reason for this definition was that the word "glucose" being in effect "dextrose" could not properly be applied to a combination of dextrose-glucose, dextrine, and maltose, for the further reason that it was one ingredient and the law requires that no combination of ingredients can be named for one of the ingredients. Furthermore it has been found that the word "glucose" carries with it a prejudice on the part of the consumer, who does not understand what it really is. Not very long since the writer found a country physician, objecting to candy containing "glu- cose" as he called it, believing as it was made from glue, would gum up the kidneys. You will see from this, how misleading is the word "glucose" and I trust that you will in the future see your way clear to use the word "Corn Syrup" where you have hitherto used the word "glucose"— especially in any of jrour publica- tions. Popular Handbooks for Hotel, Restaurant, Transportation Catering, Institution and Club Use The Epicurean (Ranhoiei) $7.00 The king of cook books is "The Epicurean," by Charles Ranhofer, of Delmonioo's. This book Is 1,200 pages and weighs about ten pounds. It is the most extensive, the most complete, the most readable, the most attractive and the best all- around cook book that has ever been published. The first chapter is devoted to table service, with Instruction in menu-making and the care and service of wines, the decoration of the table, the fixing of the sideboard, complete dining room instructions for the service of course dinners. French and Russian service is explained. There are lists of china, glass and silver, etc. ; a table of supplies In which the French and Fngllsh names are given, and a market list. Then follows 144 pages of menus for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties, dancing parties, etc. All dishes in these menus are numbered to conform with recipes for them In the body of the book. There is a chapter on elementary methods, in which even the drudgery work in the kitchen is explained, and all the work done by apprentices in the early stages of hotel kitchen work. The chapter on kitchen utensils is very full, every utensil illustrated. Then come the recipes: 200 soups, 251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscellaneous entrees, 67 salads, 172 vegetables, 100 eggs, 37 farinaceous foods, 233 sweet entrees, 170 cakes, 17 breads, 189 Ices and iced drinks, 90 confectionery, and several illustra- tions of centerpieces. There is an exhaustive chapter on wines, several recipes for mixed drinks, and 64 pages devoted to a collection of Delmonico menus. The index occupies 44 double- column pages. There are more than 800 illustra- tions. A most excellent feature of The Epicurean is that every recipe in it appears under a good honest English name, alongside of which is the translation of it into French. It is beautifully bound in Keratol Levant grain, embossed in gold. The Palmer House Cook Book (Andet) $3.00 Here is the book you have been waiting for . . . the new Palmer House Cook Book . . . newly revised, new recipes . . . illustrated with 20 beautiful natural color and 20 black and white illustrations. The new Palmer House Cook Book contains all the menus and recipes that made the first edition a best seller, plus many new recipes and color il- lustrations. Recipes for world-famous dishes just as they are prepared by Chef Amiet in Chicago's Palmer House, and in other leading hotels, clubs, restaurants and in private homes. Yet, the In- structions are so clear and simple, even a begin- ner can produce the dishes with wonderful re- sults. The book is divided into two sections. The first section gives menus with recipes for seventy- six consecutive days. The second part is devoted to a choice of 339 recipes which may be substi- tuted for any of those on the daily menus; and instructions for preparing the sauces, garnishes and dressings called for on the menus. Outstand- ing feature of this book is its 40 beautiful color and black and white illustrations showing the proper manner of service, and how the finished dish will look. The new Palmer House Cook Book is truly a masterpiece of culinary literature . . . a book which every manager, chef and steward ... in every hotel, club, and restaurant should own and use. 318 pages of recipes and menus, plus 40 pages of illustrations, 6%x8 inches, cloth bound. The Hotel St Francis Cook Book (Hirtzler) $3.00 The author was chef of Hotel St. Francis, San Francisco. Adapted for hotels, restaurants, clubs, coffee rooms, families and every place where high-class, wholesome cuisine is desired. This is the most important culinary book that has come from any press in the last twenty-five years. Mr. Hirtzler is known thruout Europe and America as one of the ablest chefs of the day. He made the cuisine of the Hotel St. Francis world-famous. A feature of the Hotel St. Francis Cook Book that will be appreciated by thousands of hotel people, caterers, families and all interested in home economics, is the selection and preparation of foods in season ; the presentation of breakfast, luncheon and dinner menus for every day in the year — the selections appropriate, and all dishes actually prepared and served in the Hotel St. Francis. This feature of the book gives a sug- gestive quality, a reminder attribute, and a knowledge of food economies and food attributes that is hereby brought to the aid of the proficient and the learner, also enables even the inexperienc- ed to produce the well-balanced menu. The Hotel St. Francis Cook Book is indexed and cross in. dexed so that every recipe can be referred to on the instant. The Edgewater Salad Book (Shircliife) $5.00 Contains more than 600 tested recipes for salads and salad dressings. Mr. Shircliffe has not only given the recipes, but in many cases has supple- mented them with author's notes, calling atten- tion to special health-giving features, and sug- gesting diets for the different ailments that af- flict humans. He also takes opportunity to preach many a short sermon on the importance of right eating and what is best for health from the cradle to old age. He also intersperses much of human interest in the way of anecdote, legend and historic events. In this way it is more than a cook book — it is readable to those who are not so much interested in how to make salads as in the enjoyment of them. The great charm of the book is the illustrations, which are from direct photographs in the natural colors, so that the dishes illustrated have the eye-appeal and the enticing qualities of the real dish. It is a book that fits into every kitchen — home, hotel, club, hospital, restaurant, lunch room, cafeteria, steam- ship, dining car, industrial catering plant. Insti- tution, army mess — In fact, wherever information is desired as to the why and how to prepare for the table. The Edgewater Salad Portfolio (Shircliife) $2.50 A set of beautiful illustrations of salads taken from the Edgewater Beach Salad Book. They are mounted on heavy green cover stock, 8% x 11^ Inches, each showing one or two of the salads, and are suitable for framing. The portfolio may be used by the maitre d'hotel to assist him in sell- ing party menus. The illustrations are so natural and appetizing that they make strong appeal to patrons when selecting the salad course for special menus. Also these pictures serve as a guide to pantry girls, showing them how the finished salad should look. The Edgewater Sandwich Book (Shircliife) $2.00 Supplemented with chapters on hors d'oeuvres, supremes, canapes and relishes. More than 600 recipes. This book is by the author of the Edge- water Salad Book, the most important culinary book produced in recent years. There are thirty illustrations of sandwiches and hors d'oeuvres. It will meet the requirements of all kinds of re- freshment places from the soda fountain to lunch room, tea room and high-class restaurant. Bound in convenient pocket size. A Selection of Dishes and the Chei's Reminder (Fellows) $1.25 The book that has met with the largest sale and is In most demand from managers, stewards and cooks. It Is in vest pocket form, 220 pages. The most complete and serviceable pocket reference book to culinary matters that has ever been pub- lished. It is not a cook book, in the general sense of the word, but is full of ideas and suggestions regarding blll-of-fare dishes. Chapters are de- voted to entrees of all kinds, salads, soups, con- sommes, fish and their sauces, sauces In general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestion for break- fast, lunch and supper dishes, chafing dish cook- ery, menus, and a pronouncing glossary of culi- nary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand tlie basic work in prepari»«c dishes, and the sauces and garnishes are treated separately, with information as to their com- ponent parts. Thousands of men who possess a copy of this bool^ say it is their greatest help. Printed on bond paper, bound in flexible cover. The Hotel Butcher, Gatde Manger and Carrei (Frank Rivers) $2.50 The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts regard- ing meats and meat economics, from the butcher shop to the dining-room table, that will be in- valuable to managers, stewards, chefs, and all persons employed in culinary work. His book digests the subjects of buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs and institutions. It is varied with suggestions for the use of meats and trim- mings for particular dishes ; the composition of these dishes set forth in concise form. The infor- mation is clarified by the use of about 300 illus- trations. The index is so comprehensive that any item may be referred to on the Instant. 125 pages. The Culinarr Handbook (Fellows) $2.50 Presents in concise form information regarding the preparation and service of nearly 4,000 dif- ferent bill-of-fare dishes ; also gives much infor- mation of encyclopedic nature regarding foods of all kinds. Quick reference to every dish de- scribed is facilitated with an index of 39 columns arranged in alphabetical order, and cross indexed so that no matter what one is looking for, all he has to do is to find the initial letter and under it. In alphabetical order, for second, third and fourth letters, etc., the article wanted, with page on which it is found. Referring, for Instance, to a sauce of any particular kind. Find the word Sauce in the index, and under it will be found in alpha- betical order 149 different sauces ; and under Salads 71 different kinds, exclusive of the varia- tions in making. Under head of Sausage there are 45 different kinds described, with directions for making as well as cooking and serving. In fact, the sausage information in this book is more complete than in any other published. 190 pages; 7 X 10 Inches. Paul Richards' Vasby Book $2.50 This Is the title in brief of "Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, Especially Adapted for Hotel and Catering Pur- poses." The author is known as one of the most skillful all around bakers, pastry cooks and con- fectioners in America, and has demonstrated the quality of his work in leading hotels. In writing this book he took particular pains to have the recipes reliable and worded In such simple fashion that all who read them may readily understand and work from them. The book Is In seven parts. Part I is devoted to fruit jellies and preserves ; jams, jellies, compotes and syrups ; preserved crushed fruits for sherbets and ices; preserving pie fruits ; sugar boiling degrees ; colors. Part H, pastry and pie making, pastes and fillings ; pastry creams, patty cases, tarts and tartlets ; icings. Part III, cake baking ; Part IV, puddings and sauces. Part V, ice creams, ices, punches, etc. Part VI, breads, rolls, buns, etc. Part VII, candy making and miscellaneous recipes ; bread econo- mies in hotel ; caterers' price list. "The recipes are readily found with the aid to 36 columns of index and cross index in the back of the book, this index forming In Itself a complete directory, so to speak, of breads, pastry, ices and sugar foods. Printed on strong white paper ; pages 7x10 inches, 168 pages, bound in cloth. Pastry for the Restaurant (Richards) $1.25 A vest pocket book of 158 pages, is, as its title indicates, especially produced for the use of bak- ers employed in restaurants and European plan hotels. The style of work required for the Amer- ican plan hotel with table d'hote meal, and that for the European plan hotel restaurant, where each article Is sold for a separate price, has brought about a demand for a book with recipes and methods especially adapted for the prepara- tion of bakery and pastry goods for individual sale. The first chapter is devoted to French pastries, which are now so generally sold, yet so little understood, because of the misnomer title; then follows cakes and tarts of every kind; pies, in great variety ; puddings, hot and cold ; ices, ice creams, and many specialties, all set forth with ingredients, quantities, and methods of mix- ing and preparing, and instructions for oven or temperature control. Mr. Richards' other books have become standard the world over, and this one will be equally reliable. The index to this book makes a very complete reference to popular pastry goods and will be found valuable as a re- minder. The book is printed on bond paper. Ice Cream for Smoll Plants (Etta H. Handy) $2.50 Whether you make your own ice cream or buy it on specification from a local manufacturer, you need this book. It has many practical suggestions for retailing and service ; also special chapters on the selection of manufacturing and storage equipment. There are 23 pages of pictures of specialty dishes. The book shows how high grade frozen foods can be made economically and ad- vantageously in small quantity, as in the hotel or restaurant. It is a practical handbook on the making of ice cream, and is written in non- technical language so that it can be easily under- stood by those not familiar with ice cream pro- duction. The formulas are written for use in a forty-quart freezer, but may be easily adapted to one-half or one-quarter that amount, or for even smaller quantity. The recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit. For those who buy ice cream from a local manufacturer, and want to control the quality, Ice Cream For Small Plants enables them to specify formulas for an almost unlimited variety of frozen desserts. 180 pages, 6x7^ inches, durable cloth binding. The Vest Pocket Pastry Book (Meister) $1.25 This little book contains 500 recipes, includes 57 for hot puddings, pudding sauces, etc. ; 77 for cold puddings, side dishes, jellies, etc. ; 90 for ice creams, water ices, punches, etc. ; 68 for pastes, patties, pies, tarts, etc. ; 77 for cakes ; 17 for icings, colorings, sugars, etc. ; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly, who had heard his work highly compli- mented by his employers, who said they believed him to have no superior as a first-class work- man. The recipes, while given in few words, yet are easily understandable and have helped thou- sands of bakers to improve their work. Book is indexed ; printed on bond paper. The Vest Pocket Vegetable Book (Moore) $1.25 This book has done more to popularize the cook- ing and serving of vegetables in hotels and res- taurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded re- markably well. Into 120 pages he has condensed more information regarding the history, cultiva- tion, nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large ; and it has been demonstrated to be a book with- out mistakes. Recipes for soups, sauces, garnlsh- ings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed and printed on bond paper. The Book of Sauces (Senn) $1,25 Mr. Senn is the author of the famous Twentieth Century Cookery Book, The Menu Book, Practical Gastronomy, and ten other culinary books that have become standard in Europe, and that have extensive sale in America. His Book of Sauces is the most complete work of the kind that has ever been produced. It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish and salad dishes; also Bweet sauces. This book is adapted not alone for the hotel and catering trades, but also for family use the world over. Epicures will find It Invaluable for the suggestions and practical In- structions, together with the culinary lore there- in contained. Book Is vest pocket size, printed on bond paper. The Fish and Ora\et Book (Kienlx) $1.25 The author was for many years chef of Rector's (the noted sea foods restaurant in Chicago), Is a handy vest pocket volume, the leaf measuring 3 X 6 % inches. In this book Mr. Kientz tells In concise manner how to cook practically every kind of fish that is brought to the American market; and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish force-meats. Also there Is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is indexed, printed on bond paper, bound in flexible cover. Economical Soups and Entrees (Vachon) $1.25 This book was written in response to a demand for a book that would tell how to prepare savory dishes from inexpensive materials at small cost; and, in particular, how to use up leftovers ; by which is meant good cooked foods not served at a previous meal, and which have not in any way lost their marketable value In the sense of de- terioration of quality, but which can be served in hotel or restaurant in the same appetizing manner that leftovers are served in well-to-do families. Mr. Vachon was selected to write this book because of his reputation as an economical chef. In it he has given recipes in particular for meat entrees of the savory order, stews, pies and croquettes, hash, salads and fried meats. The soups include creams, broths, bouillons, chowders, purees, pepper-pots and the like. It Is two books in one, separately indexed, printed on bond paper, leaf 3x7 inches, bound in flexible cover. Eggs in a Thousand Wa7s (Merer) $1.25 This book gives more reliable information regard- ing eggs and their preparation for the table than can be found in any other book. Is indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index in al- phabetical order) are cold eggs, 79 ways ; egg drinks, 22 kinds; eggs in cases, 25 ways; in cocottes, 24 ways; mollet, 79 ways; molded in timbales, 29 ways; fried, 33; fried poached, 38; hard eggs, 32 ; miscellaneous recipes, 27 ; omelets in 210 ways; poached, 227 ways; scrambled, 123; shirred, 95; stuffed, hard, 34; surprise omelets, 9 ; sweet eggs, 16 ; sweet omelets, 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper. Drinks (Jacques Straub) $1.25 This book is full of genuine pre-prohibition re- cipes for mixed Drinks. The author was wine ste- ward of the famous Blackstone Hotel Bar in Chicago. It is an authoritative treatise on how mixed drinks should be made. In addition to 700 practical recipes, it has a preface by "Oscar" of the Waldorf, and an opening chapter outlining the care and medicinal value of wines. We recommend "Drinks" as the book being used by the finest hotels and clubs, by connois- seurs of beverages, and as a book that is author- itative and exceedingly practical because it was written by one who knew how, and was first published in the days before prohibition, (1914). Candy for Dessert (Paul Bichaids) $1.25 This book is concise, yet thorough on the subject of candy making; and in addition, offers valuable pointers for the preparation of foimtaln syrups, ice creams and ices. It starts out vrith information on sugar boiling degrees; then follow the recipes and other basic information for fondants, caramels. fudges, taffies, nougats, crystallized candles, fruit centers, bar candles, bon bons, drops, wafers, mis- cellaneous candies, sugar spinning, syrups, ice creams and ices. The book is vest pocket size bound in flexible cover. The Menu Translotor (Duchomp & Jenning). ...$3.00 This book was formerly known as the "Uni- versal Dictionary of Menus" and served as a guide to thousands of menu-makers, stewards, and chefs. Today, it has been completely re- vised, greatly enlarged and lists about 12,000 translations in French, English and German. Items are carefully arranged under 25 head- ings, making it easy to find any item. Now in its seventh edition, and one of the newest and most complete works of its kind. 137 pages, 5x7% inches. Adverfising of Hotels (Ckuence Madden) $2.00 Will advertising pay you a profit? This book is written not so much to tell you how to advertise, (that depends upon individual circumstances) but to help you think thru the problem yourself. It deals with studying and planmng sales, what media to use, publicity, word-of-mouth advertising, pro- motion and selling, the use of an agency, the adver- tising message — what to say and how to say it. Written by one with 20 years hotel advertising experience. A new book. 135 pages, IVixS inches, cloth bound. Front Office Psychologr (H. V. Heldenbrand). . . .$2.00 HEVISED EDITION. An enlarged, revised, up-to- date edition of a book that has long been the "bible" of all front office personnel who meet the traveling public. The book includes: Management relations; Employee relations; Your personality; Receiving and rooming; Mail; Information; Check- ing out; General; and Front office tactics. Says Mr. Ed. A. Boss, owner of Boss Hotel System, "If you can get a clerk to read only 50% of it, he will im- prove 100%." The book is written from the practical viewpoint. Inspires for improvement in service. 137 pages, 5x8 inches. Housekeeping on Parade $1.00 Tells in concise, understandable English, the methods and practices of successful hotel house- keepers. Among the subjects' included are: House- keeping technique in one of America's most suc- cessful hotel systems; Rules for making beds; Daily care of the guest room (schedule for) ; Maid's in- structions; How to get stains out of carpets (14 formulas) ; Working manual for the housekeeping department; Vermin and insects, how to rid them; Regulations for the housekeeping departments. Two chapters devoted exclusively to hotels in the 100- room class. It is a book for the management as well as for the housekeeper. 90 pages, 9x12 inches. The Van Orman System of Hotel Control $ .50 A book illustrating and describing the many forms used in the hotels of the Van Orman Chain of hotels. American Plan Check System (leiris) $1.00 HospitaUty (McGovem) $1.00 The American Wcdter (Gnns) $1.25 This is the only published book that treats in- telligently of the waiter's work from bus boy to head waiter, for both hotel and restaurant re- quirements. Interspersed are chapters on the care of table wares, salad making, table setting, carv- ing, dishing up, handling of sea foods, building of banquet tables, and many other useful items of information. The book is illustrated, vest pocket pize, printed on bond paper. The Hotel Monthly Bookshop John Willy, Inc. 123 North Wacker Drive Chicago 6, Illinois