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 LIBRARY 
 
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DATE DUE 
 
 _„ „ ^Cornell University Library 
 
 TX 773.R51 1907 
 
 Paul Richards' book of breads, cakes, p 
 
 3 1924 000 461 495 
 
The original of this bool< 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/cu31924000461495 
 
U^eA^ 2&-«t^ ^i^^ii'-ut^ 
 
Paul Richards' 
 
 BOOK OF 
 
 Breads, Cakes, Pastries, Ices and Sweetmeats 
 
 ESPECIALLY ADAPTED FOR HOTEL AND CATERING TRADES. 
 
 The riost Complete Book of Its Kind. Thoroughly Practical and Up-to-Date. 
 
 Conveniently Indexed. 
 
 SECOND EDITION 
 
 Copyright 1907 by Paul RIcbards. 
 
 / 
 
 PLEASE RETURN TO 
 
 HORWATH & HORWATH 
 
 '^ NEW Y®iftlistfilf^'^^ 
 
 THE HOTEL MONTHLY 
 
 443 So. Dearborn St. 
 
 CHICAQO. 
 
PREFACE 
 
 ¥ N this book I have endeavored, to the best of my ability, to tell how to 
 make breads, calces, pastries, ices, creams, and candies for the baker, 
 pastry cook, and confedlioner ambitious to do good work. 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 obje<a 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 cookii^ to the plane of high-class meat cooking. 
 
 The making of the book has been a labor of love, and my earnest desire 
 now is that the work shall bear fruit by popularizing, not alone the consump- 
 tion of pastry, but also the profession of pastry making. 
 
 Paul Hicbaiuis. 
 
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. tlen syrup and fruit is placed over the fire and 
 
 Not many hotels make their own preserves and Seated to a certain degree, (just to the boiling 
 
 Iruit jellies, and high prices are paid for these point) skimmed and set aside for ten days more, 
 
 goods by hotelkeepers to get them first-class to ^""^ P"t through the same process three or four 
 
 please their patrons. times. When the fruit has taken up enough sugar 
 
 The reason why preserving is not more prac- '' '^ ^^^^'^ ""*■ washed in pure water and then fin- 
 
 ticed is because the already preserved fruit can ^^^^'^ ^7 dipping in a thick syrup and dried; after- 
 
 often be bought cheaper than it can be made in ^^'^^ '' '^ packed in the light wooden boxes in 
 
 the hotels, for the reason that good table fruit al- ""^ich it is sold. 
 
 ways commands a high price in large cities, while The other preserves which come here (mostly 
 
 the manufacturers of preserves have plants right in long white glasses as imported goods from 
 
 in the heart of the fruit growing districts and get Europe) are made by a similar process, which 
 
 the best fruit at half the price, consequently can takes from three to five days and is as follows: 
 
 put them up cheaper and profit by it. Peaches, apricots, pears and quinces are peeled. 
 
 All fruit for preserving should be fresh and of cut in halves or quarters, the stones or seeds 
 
 uniform ripeness, therefore has to be carefully taken out, put in cold water to prevent losing 
 
 sorted to get good results. It is a mistake often color. A plated knife should be used for peeling 
 
 made in hotels, trying to make good preserves out ^nd slicing (as steel is apt to discolor); and hard 
 
 of fruit that is overripe and beginning to spoil, and green fruits should be softened in boiling 
 
 because the least speck of decay will be the cause water and put again in cold water. When this is 
 
 of spoiling the whole batch. Only good sound finished the fruit is blanched, as it is termed; 
 
 fruit is fit for this purpose. then begins the preserving. 
 
 For preserving on a small scale the common The fruitis taken out of the cold water, drained 
 
 one- and two-quart glass jars are the best; for jell- in a hair or cane sieve, put into boiling syrup and 
 
 ies the smaller glasses with tin covers do very well, given two or three boils; then put in earthen pans 
 
 After putting up, the fruits must be kept in cool and set aside till next day. The next day it is 
 
 dry places of even temperature, or in dark clos- heated and the syrup drained off. When the 
 
 ets, because light injures fruits just as much as syrup is boiling add a little more sugar, put in the 
 
 heat does. If put up in glasses, wrap in paper; fruit and let come to a boil, then set aside till 
 
 label, date and mark on it the cost price, so that next day. On the third day the syrup is drained 
 
 it can be charged without much trouble to the off again and more sugar added (because the 
 
 department it is used in. sugar gets weakened by the fruit juice) and boiled 
 
 The process by which the preserves known in to the soft ball, as it is termed; put in the fruit, 
 the market as "candied fruits" or "fruits glaces" let come to a boil, skim the syrup carefully, then 
 are made, is an art in itself, which can only be take out the fruit and put in glasses, the hot 
 learned and mastered by long experience. These syrup poured over and the glasses closed up air- 
 goods come mostly from Southern France. At- tight. Peaches and apricots are finished in this 
 tempts are made in California in this line of pre- way in three days, but pears and quinces take 
 serving, but with very little success. The Call- four and five days to get them clear and trans- 
 fornia fruits are hard and too much dried and parent. Watermelon rind (the white rind) if pre- 
 cannot be compared with the French fruits glaces. pared in this way makes a nice preserve if some 
 
 The main thing to be done in this process is to lemon or orange peel is added. Plums, cherries, 
 
 extract the juice of the fruit and replace it with strawberries and raspberries are prepared in the 
 
 «ugar, so it keeps its original form. The fruits, same way. 
 
 after being blanched, are put in a strong syrup of There is another way of putting up fruit which 
 
 clarified sugar, left in it from ten to fourteen days, takes less time and labor and is practiced in fam- 
 
PAUL RICHARDS BOOK OF ERHADB, CAKES, PASTRIES. ICES AND SWEETMEATS 
 
 ilies with good results. It is more like the pro- 
 cess used in large canning establisbments and is 
 done in two ways — either the fruit is boiled in 
 syrup for twelve to twenty-five minutes, and then 
 put in heated glasses and closed up air-tight; or 
 the fruit is put in glasses (peaches, pears and 
 quinces already blanched; berries are put in in 
 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 «id put on; or paper 
 securely tied over to form a cover. 
 
 I.— 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 
 
 fire and boil till it falls in clots from the spatula, 
 
 then put up as directed above. 
 
 2.— STRAWBERRY AND RASPBERRY JAMS 
 
 Rub the berries through a sieve. Take one 
 pound of sugar for the strawberries, and twelve 
 ounces for the raspberries, for each pint of pulp. 
 Boil till they begin to jelly and adhere to the skim- 
 mer. Be careful to take ofi 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, savinp the skins. Heat the 
 pulp for " 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 till 
 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. ^ 
 
 A nice preserve is made from half apples and 17. — RASPBERRY JELLY, 
 
 half quinces in this manner. Make like the Cnrrant Jelly (No. 16), using one 
 
 g. — CRAB APPLE JAM. quart of currants to fonr quarts of raspberries. 
 
 Preserve like the Quinces (see No. 8). 18 —CHERRY JELLY. 
 
 10. — CHERRY JAM. Take nice tart cherries. Take one pound ol 
 
 Stem and stone the fruit. For each pound of sugar to each pint of juice and boil as directed in 
 
 pnlp take twelve ounces of sugar and some of the Currant Jelly (No. 16). 
 
 crushed pits lor flavoring. Boil slowly till it 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 
 
 1 1 '^PEACH AND APRICOT JAMS. pound of sugar to every pound of juice. Boil for 
 
 Take very ripe Imit. Peel the peaches, (or about twenty mmutes, till it jellies. Drop some 
 
 plunge in boiling water a moment, to make the on a cold plate; if it sets soon 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 
 
 jars. Apple JeUy. 
 
 12.-GREEN GAGE PLUM JAM. 20.-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 tiU it jeUies; ^^^^^ ^^^^^^ ^.^^^ p„^ ^^1^ pi„t „f j„j^^ t^, 
 
 then put up in ]ars. twelve ounces sugar; boil till it clears and jellies. 
 
 13.-ORANGE MARMALADE. .i.-loRAPE TELLY. 
 
 Take equal weights of sour oranges and sugar. ^^^^ ^^ ^^^ ^^^1^_ ^^^ ^^ ^^^ ^ 
 
 Cut the oranges and press out the juice. Boil the Lejthe juice drain through a sieve. Take one 
 peel in water till it is tender, then scrape out the , . ^ ^ ■ .. c ■ ■ j^-i 
 
 :., „ . .,. ...... pound of sugar to each pint of juice and boil as 
 
 inside. Cut the rind m small thin slices, or j. , , . V^ .. t 1 1 ,-kj c 
 
 ' directed for Currant Jelly (No. 16). 
 pound in a mortar. ^^ 
 
 Boil sugar and juice to a syrup; add the peel PRESERVED CRUSHEDFRUITS FOR SHER- 
 
 Knd boil till it thickens. Put up in small jars or nr-rre 1 wn jrvc 
 
 glasses Bhl5> AINU ItHb. 
 
 14.— PINEAPPLE MARMALADE. aa.-PRESERVED CRUSHED BERRIES. 
 
 Pare and grate the pineapple. To each poond Select choice ripe fruit; pick over carefully. 
 
 3f pulp add one pound of sugar. Boil till it F°' berries, nib the fruit through a sieve, or put 
 
 thickens and gets clear. Put up in jars. through the fruit press. To each pound of pulp 
 
 15 FRUIT JELLIES ^^^ from six to eight ounces of sugar, and mix 
 
 are the juice of fruits, made clear by filtering, ^^11 together. Fill into bottles and set in a pan 
 
 and, with an equal weight of sugar, are boiled in- fi^ed with water up to the neck of the bottles 
 
 to a jelly. "'tli 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 done. 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, 6 " " " 
 
 Blackberries, 6 " " " 
 
 Blueberries, 6 " " " 
 
 Gooseberries, 8 ' 
 
 Cranberries, 10 
 
 Cherries, 8 " " " 
 
 Grapes, 8 " " " 
 
 Apples, 6 " " " 
 
 Peaches, 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 
 and fill up with hot syrup. Set the jar in warm 
 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 paraflBne and cover up. The jars 
 should not be moved about very much as there is 
 danger of loosening the paraffine 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- 
 
 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 hte filled 
 with chopped almonds, nuts, other fruits, or fruit 
 jam, and decorated with cherries and angelique; 
 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 tour 
 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 water till soft; sweeten and press throngh 
 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. Reduce 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 slices 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 boll 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. 
 
g 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 nice port wine or sweet Catawba in place of tain. Of course coloring, and, for soda syrups 
 
 the jnice). Set on ice to cool and serve. acid, from one to two ounces for each gallon ot 
 
 55.— COMPOTE OF ORANGES. syrup, must be added. Syrup prepared in this 
 
 Peel the oranges. Take ofi all skin and white manner will keep in good 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. in 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 mae, or squeeze over the juice of sweet bets can be made into a nice preserve, to be used 
 
 oranges. Set to cool and serve. in the same manner as the bought peel. 
 
 57.— 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 8:ow til: so^t p^ the peels from which the juice has been 
 
 enough to be pierced with a straw. Take the passed, into cold water for three days. Change 
 
 peaches and pnt carefully into a jar. Make a the water every day. Take out and scoop out the 
 
 syrup with one pint of water and two pounds of ^oit inside pulp. Put the peels in water and boil 
 
 sugar. Takeoff the fire and, while warm, add slow till they can be pierced with a straw. (Do 
 
 to It one pmt of brandy; pour this over the not boil lemon and orange peel together, because 
 
 peaches in the jar; cover and put away. lemon softens much slower than orange peel). 
 
 58.— FRUIT SYRUPS. ^Vhen soft, strain off the water. 
 
 To make all kinds of syrups from fresh fruits. Maj^g ^ syrup with one gallon of fresh water 
 
 proceed and extract .he juice of the fruits in the ^nd from ten to twelve pounds of sugar; let come 
 
 same manner as given for Jellies. To four pints („ ^ boil; drop in the soft peel and let simmer for 
 
 of pure fruit juice, add four pints of water and gf tggn minutes. Put syrup and peel into a large 
 
 eight pounds of sugar. Heat slowly to a boil, j^j. gjjj jg^ ^^^^^ 
 
 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. boil, add the peel 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 wiU 
 
 to which acids and the proper color is added. jjgg- f^^ ^ iojj_ time. 
 
 59.— SIMPLE SYRUPS. p„t ^ djin^ plate in the syrup, on top of the 
 
 The simple syrups are used for many purposes peg,_ j^ kggp it under the syrup. Cover and keep 
 
 in the pastry room. The syrup is mixed with jn a cool place. 
 
 fruit juices for ices and creams ; also used in con- gyrup left over after the peel is used can be re- 
 
 nection with liquors to macerate fruits, etc. The boiled and used over again for the same purpose. 
 
 syrups are made of different degrees of richness. , —WATERMELON RINDS 
 
 60.— SIMPLE SYRUPS NO. i. „ , ,, ^' . , ^ , a .u r. • -j 
 
 _ , . , , , , Peel the rmds and cut off the soft inside part. 
 
 Put together eight pounds of sugar and two ^ . . „ . j l •, ■ , ..,. 
 
 ,^ ? .,,.,,, . ,,, , ,. Cut m small even pieces, and boil m water till 
 
 quarts of water; mix with it the half beaten whites . , ,, , « ^ t^ . ,i.t 
 
 ^, . , , ^ J , . . , tender. Make a syrup as for Orange Peel (No 
 
 of two eggs; set on a slow fire and let simmer for , , -n ,. • ^u c^ ■ ^ j ■ 
 
 .° . , , . „ , , 02). Put in the soft rind and some lemon or 
 
 ten minutes; strain through a jelly bag and put , 1 n -r ^ ■ - , 
 
 . , , , o J .; D r orange peel for flavor. Let simmer m the syruo 
 
 away m bottles for use. ..,, , ., ... t-. -i . , 
 
 6X.-SIMPLE SYRUPS NO. 2. "" '=^'"' '^f" ?"' '° ^"^, ^°'' "P I" "^^ ^^^ 
 
 — , ^ , , . j„ r once more the next day, then put back in the lars. 
 
 Take twelve pounds of sugar and one gallon of , . . j, 
 
 .... , , , . , . close and put away for use. 
 
 boiling water; add the juice of one lemon, or a _ 
 
 little tartaric acid to prevent graining. Strain 64.-LEMON AND ORANGE EXTRACTS. 
 
 through a jelly bag, let cool and put away. ^^^^ ^^^ y^""" """^ °^ '^« ^^^^ ^°<^ <="' '° '1^'° 
 
 Both syrups are used at the bars for mixing ='"P^- P"* 1° bottles and fill up with proof aloo- 
 
 drinks; and, by the addition of extracts and one ^°^- ^^* =.'^°^ ^°' ^^° ^^«^^' s"'^'" ^^ P"' io 
 
 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 menthe, noyeau, lemons and oranges is to rub the rind ofi on hard 
 
 maraschino, rose, etc. loaf sugar; or grate the rind carefully (only the 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS 
 
 outside yellow skin) on granulated sugar, as much vent graining. 
 
 «s the sugar will take up. Let dry; crush fine 
 and put away in jars ready for use. 
 
 63.— EXTRACT OF VANILIJl. 
 
 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. 
 66.— RASPBERRY EXTRACT. 
 
 One of the best raspberry flavors is obtained 
 from 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 OF 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 " 
 
 240 
 
 242 '■ 
 
 244 
 
 250 " 
 
 255 
 
 260 
 
 
 28s " 
 
 3IS 
 
 320 " 
 
 360 
 
 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 holes. 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 the 
 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 off the fire and turn out on 
 the marble at once. 
 
 A little mere 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 io 
 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 alccbo! 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 all purposes. Boil one ounce 
 of Spanish saffron 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 fne, 
 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 CREAMS, PATTV 
 ICINOS. 
 
 PASTRY AND PIE MAKING, PASTES AND FILLINGS 
 CASES, TARTS AND TARTLETS . 
 
 74— PASTRY AND PIE MAKING, PASTES To obtain a nice deep baked crust, roll out the 
 
 AND FILLINGS. bottom a little thicker than usual, trim the sides, 
 
 The flour should be a good winter wheat or and prick the paste^all oyer with a fork,^to prevent 
 
 pastry flour. 
 
 The bread flours made from bard 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 puS 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, 
 Pufi 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 pu& 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. 
 
 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 
 
 In pie making two kinds of paste are generally made than in the ordinary bakeries and cheap res- 
 
 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. 
 
 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 
 
 For custard pies, the paste should be worked gives out, then it is time to use preserved fruits, 
 
 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. 
 
 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. 
 
to PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 Dried fruit shonld be soaked in cold water from When the paste is finished it should be given 
 
 twelve to twenty-four hours before using, and another rest before using. 
 
 then it should be stewed, sweetened and cooled It is sometimes required to give one more turn 
 
 before putting it in the pies. to the paste, when the butter runs, and in baking, 
 
 Tart fillings are made richer than the pie fill- which happens mostly when the paste is made in 
 
 ings and consist of rich preserves and creams, large batches and has not been rolled thin enough 
 
 which are filled into the tarts and baked; and in before folding in three. 
 
 some cases the tart shells are baked first and the Keep the puff paste covered up with a damp 
 
 filling is put in afterwards. cloth or greased papers to prevent the drying of 
 
 While many of the fresh fruits may be used in the paste, which would caus^ the breaking through 
 
 the pies without previous cooking, some of the of the butter. 
 
 fruits require stewing before they can be used. The rests between the rollings are given topre- 
 
 ye PUFF PASTE. ^^o' '^^ paste from shrinking. If the rollings 
 
 Puff paste should not be made in very large "ere continued without the intermissions, the 
 batches, because this prevents perfect rolling. If ^O"' P^^te would become tougher than the but- 
 large batches have to be made they should be ^" ^"^ shrink, and the butter would break 
 divided into smaller batches of two or three t^iroDgh and spoil the paste. It is the even lay- 
 pounds to the batch. The butter should be ers of butter and dough which causes the paste 
 washed in cold water to remove the salt, and both to P»ff "P ^^S^- The rest between the tnrns also 
 butter and dough should be of the same consis- prevents the butter from getting softer than the 
 tency when the rolling commences. dough, and in summer it is often advisable to 
 
 Take two pounds of good pastry flour, two give a rest between each turn to prevent this, 
 
 pounds of well washed and firm butter, one scant ^^ ^^^ P^^'^ '^ prepared the day before using, 
 
 pint of ice water, two yolks of eggs, one teaspoon- °™'' ^^^ l^st one or two turns and finish half an 
 
 ful of cream tartar or one tablespoonful of vine- ^oir before using, 
 
 gar, a little salt. ^^^ paste may be made from a good tough but- 
 
 Rub four ounces of butter well into the flour, 'erine, which is better than curdly butter; but 
 
 make a bay in the center of the flour, put in the *-^^ P^ste does not puff up so well as a paste made 
 
 yolks, vinegar, salt and water (leave out a little fro™ S°°^ butter, and, of course, lacks the flavor 
 
 of the water, because the amount required is not "' "^^ butter. 
 
 always the same, it depends on the flour used). 76. — QUICK PUFF PASTE 
 
 Mix into a smooth firm paste. Put the paste One pound of cold butter; one pound of flour, 
 
 away to rest for fifteen minutes. Chop the butter into the flour in small lumps of 
 
 Roll the dough out three times as long as it is aboutaquarterounceeach;sprinkle withicewater, 
 
 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 Put on the flour dusted table and press into a 
 
 part of the dough left bare over half of the square shape; roll out half an inch thick and fold 
 
 butter, and the butter part on top of the dough, in three; give one more turn and give a rest; give 
 
 This forms a square of three layers of dough, three more turns, (five altogether) and it is ready 
 
 with two layers of butter in the center. See that for use. 
 
 the sides of the dough enclose the butter all The same mixture may be made with the addi- 
 
 around, and begin the rolling. tion of one ounce of baking powder. Mix the 
 
 Dust the board well with dry spring flour and baking powder in some flour and dust it in be- 
 
 roll the paste carefully without much pressure in- tween the rollings. 
 
 to a long square one-quarter inch thick. Fold in 77. — THREE-QUARTER PUFF PASTE, 
 
 three layers, and roll each, folding down evenly, A less expensive faste, zvhich is suitable for 
 
 and brush off the flour. tarts, cream 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 Take one pound of flour and rub in four ounces 
 
 part of folding the butter in the dough is not of lard; mix with cold water into a medium firm 
 
 counted for a turn, but the last folding in three is paste, but don't work it much. Take half a pound 
 
 termed one turn] . of butter, pliable and of the same consistency ai 
 
 Roll the paste again as before and give two "^s dough, and roll it in the dough like Puff Pastes, 
 
 turns, (two times three foldings). Let rest again, giving five turns only. 
 
 and give three more turns, (six altogether). The 78.— PIE PASTES, 
 
 flour should be brushed off before each folding to For pie paste the same rales hold good as givec 
 
 obtain a nice clear paste. 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 pounil 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 
 paly enough so it holds together, and put away 
 f<3t use. 
 
 81.— CUSTARD PIE PASTE. 
 
 Three pounds of flour, eight ounces of butter, 
 -tight ounces of lard, one ounce of sugar, two yolks. 
 
 Rub the butter in the flour, add the yolks and 
 tugar 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. 
 DTwo pounds of flour, one pound of butter, eight 
 ounces of sugar, two eggs, half 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 batter, (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. 
 
 85.— STEAMED DUMPLING PASTE, NO. i. 
 
 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 of 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 Puff Paste (No. 73), 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 <i 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 wiih the fingers into any shape, 
 or pressed in molds £0; figure work, and may b6 
 colored any shade, /f 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 tt n whites of eggs into a smooth but firm paste. 
 Put away well covered in a cool place. 
 
 go.— ALMOND PASTE (MARCIPAN), 
 
 Take one pound and twelve ounces of blanched 
 swen almonds and four ounces bitter almonds; 
 let I en whiten in cold water over night. Wipe 
 th'' B munds dry and pound in a mortar to a fine 
 sm. 1 I paste. Add some water if too dry. Put 
 thf paste into a basin and stir with one pound of 
 powdered sugar till it is smooth and does not stick 
 to tbe finger. Take it off the fire and work in one 
 or iw/o pounds more of powdered sugar to form a 
 pliable pa.'^te. 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 (N0.88). 
 inio 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 the> 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 sufiSciently 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 bea m cold. 
 
 These meringue pastes arr used for the same 
 purpose as the others, only with the difference 
 that the hot pastes dry il 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.— MEltlNGUE PASTE, NO. 2. 
 
 One pint of whites of eggs, three pounds of 
 powdered sugar. 
 
 95.— ITALIAN MERINGUE PASTE. 
 
 Boil one pound of granulated sugar with -1. 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 flavor 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 m 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 Miy in the flour and sugar 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. I3 
 
 igntly, but fully, and dress the paste with bag The error is mostly found in not letting lard and 
 a large flat tube on baking sheets covered water come to a full boil before adding the flour; 
 
 with maniUa 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. 
 
 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 puffs, washed with 
 egg-wash and baked in a good heat. If the pu&s 
 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 
 
 The baked crust will keep for several days if require a smooth top, it is preferable to let them 
 
 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 a bowl ; 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 iu 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, 
 with a pinch of salt, into a shallow saucepan 
 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 pnffs. 
 
 This paste is not very hard to prepare, but 
 many fail in their first attempts at making it. 
 
 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. 102. 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.— FRENCH 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 froth 
 
 This batter is used for sweet fried cases and 
 fried spring waffles. 
 
 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 
 
PAUL RICHARDS' BOOK OF BREADS, CAKKS, PASTRIES, ICES AND SWEETMEATS. 
 
 and they may be served with meringue paste made from nine whites of eggs 
 
 14 
 
 and cinnamon 
 
 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. 
 
 loS.— 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, TAJITS, 
 AND CAKES ..f^' j-^. 
 
 The fillings can be made of more :wUfes| rich- 
 ness, to suit the price obtained for the gopdg. If 
 less eggs are used in the fillings, another tTkici^- 
 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 o.f using six or eight yolks, us- 
 ing more starch and a little more butter. Fruit 
 fillings may also be iiade 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 
 
 and eight ounces of powdered sugar. Mix and 
 let cool and use for filling. 
 
 115.— NUT FILLING NO. 1. 
 
 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. 
 1x6.— 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 cornstarch, 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 off 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. 118. 
 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, {our yolks, one 
 ounce of cornstarch, the juice of one orange. 
 
 Mix all the ingredients together, put on the fire 
 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 oQ at once and beat cold on ice. 
 
 Take white fresh country butter without salt, 
 stir it to a light cream, then aad 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 be 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 puSs, layers and piesi 
 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. 
 
 The creams made with flour should be well 
 cooked so as to lose the raw flour taste. Good 
 cornstarch has hardly any flavor, thickens more 
 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 . 
 mix with the yolks. Put^ 
 sugar and butter in thasauS 
 a boil; stir in the ]^q^^iiQ(^ 
 stirring till the :^^tal:e ia ~ 
 
 ,le coldA^liijill and 
 
 ■rest^ir^e Mlk, 
 
 ipapi^^^t oome to 
 
 ^'•i^^ 'Continue 
 
 Ikned. Take 
 nd flavor, 
 of many pie fiU- 
 cocoanut it will make 
 Tth nuts and almonds, 
 ms; with chocolate, chocolate 
 ream puff filling it may be used 
 :e recipe for Pie and Tart Filling, 
 half to one ounce less starch may be 
 (If the whites of the eggs are beaten to a 
 i^C^ 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 pufi paste, roll it oat 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 450 
 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 fiour 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 139. — CRANBERRY PIE. 
 
 around the edge, leaving the center open. GOOSEBERRY PIE. 
 
 136. — ENGLISH APPLE PIE. Stew the berries with about twelve ounces of 
 
 This pie is best suited for hotel and catering sugar to the quart of fruit, adding a little water; 
 
 trade. It is best served hot. It is made as a deep ,boil slowly till clear; let cool before using, 
 
 dish pie, and can be served in place of pudding. Cranberry pies are baked open with strips like 
 
 The individual pies are the most suitable for the sliced apple pie. 
 
 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 holes 
 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 stiff 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 may be 
 added; the other berries named require no water. 
 
 The gooseberry pies are baked with a full cover. 
 140.— RHUBARB PIE. 
 
 The young tender stalks require no peeling; 
 otherwise peel off 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. 
 
 Pufi paste may be used for strip covers. For 
 a full cover the rich pie crust is better; it makes 
 a better crust. Pufi 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 
 pies 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 ofi 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, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 in a slack oven for twenty to twenty-five minutes. 
 The pie pu&s 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 
 
 Ho. X45, using the rind of one orange only and the 
 
 jUice 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 
 of sugar, the juice and rind of one lemon, two 
 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 
 bntter. 
 
 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 
 
 milk and sugar come to a boil add the yolks and 
 starch and stir till it thickens. Take o£E 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. 
 IS2.— 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 Meringue 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. 
 
 153.— CREAM PIES WITH PRESERVED 
 FRJITS. 
 
 When the fresh fruit gives out, the preserved 
 fruits may be used for the cream pies. Fresh 
 fruit, like blackberries, grapes or cherries, may 
 be made into a compote and nsed for the pies. 
 The pies may be given the name of the caterer, 
 or the hotel, and called Grand Hotel Meringue 
 Pie or Delmonico Meringue Pie, etc. 
 134.— 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, ICBS 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 withapipingof fruit jelly, 
 which makes a nice efiect. 
 
 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 CREAM 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 on 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 pufi-paste, 
 and put a strip of the paste around the edge. 
 
 Make a custard in the following manner: Take 
 three pints of rich milk, twelve ounces of sugar, 
 four ounces of almond paste, ten yolks and three 
 ounces of cornstarch. Soften 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 ofi 
 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 paste No.St. 
 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<9n 
 eggs, five ounces of sugar, five ounces of molasses, 
 one ounce of melted and browned butter, one 
 teaspoonful of ground ginger, one teaspoonfnl of 
 mixed cinnamon, nutmeg or allspice. 
 
 166.— 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 throngh 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. 
 
20 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATjJ. 
 
 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. 
 
 Brandy is used in the mince meat for flavor, 
 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 
 
 The preserved fruits and the compotes of fruit "-from making fruit ices (instead of buying candied 
 
 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 juic6 of lemon; let cool and bake like the 
 Apple Pies. 
 
 i6g.— 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 
 and a good quality of spices should be used. 
 
 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, boil, 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, aut- 
 meg, ginger and cinnamon, 
 
 One ounce of salt. 
 
 One ounce of pepper. 
 
 Put into a whiskey barrel, or in a couple 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. 'With a 
 scalloped cutter cut out rounds a little large* than 
 the top of the tart tins; put in the greased tins; 
 press it well on the-sides with a piece of stifi paste; 
 put in the filling and bake. 
 
 A quicker way to line the tart molds is to sot the 
 greased tart forms on the table; roll out a sheet of 
 the paste and lay it over the tins. With a round 
 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 TAR rS 
 NO. I. 
 
 Four ounces of almond paste, eight ounc>.s 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. 21 
 
 cake crumbs, ten ounces of sugar, two eggs, little half with apple marmalade and the remaining 
 
 milk, two drops of bitter almond extract, the space with the custard, then bake, 
 
 grated rind of one lemon. 182.— CHELSEA TARTS. 
 
 175.— MAZARINE TART NO. 3. RqH out pufE paste about one-quarter of an inch 
 
 Four ounces of almond paste, four ounces of thick; cut in rounds three inches in diameter; 
 
 sugar, two ounces of butter, three eggs, two ^^ash with water and place in the center of each 
 
 ounces of crumbs, the grated rind of one lemon, round some firm apple marmalade. Fold up the 
 
 a little milk. sides and pinch together in the shape of a three 
 
 176.— MAZARINE TART NO. 4. cornered hat; egg wash the sides and bake to a 
 
 Eight ounces of almond paste, eight ounces of nice color. When done, place a little bright 
 
 sugar, two ounces of butter, one ounce of flour, colored currant jelly on the marmalade and deco- 
 
 three yolks, three whole eggs; cinnamon and rate the sides with Royal icing, 
 
 lemon flavor. 183.— MACAROON TARTS. 
 
 Mix the ingredients into a soft paste, fill into the prepare a short paste as for No. 179. Roll out 
 
 patty tins lined with tart paste or puff paste, put j^ q^^J^gJ ^j ^^ j^^.^ t^ick and cut in scalloped 
 
 a cross of strips of the same paste on top, (or use ^^^^^^ ^^^ and one-half inches in diameter. Place 
 
 four split half almonds to form a cross). Bake in ^^^^ rounds on greased baking pans a little apart, 
 
 medium heat. Take a pastry bag and star tube, fill with a firm 
 
 Ice with a vanilla water icing when done. macaroon paste and make a border around the 
 
 177- — ALMOND TARTS. edge of each cake. Bake in a medium heat to a 
 
 Prepare a soft paste with sufficient whites of nice color, and when baked fill the center with 
 
 eggs same as for Macaroons, from twelve ounces fruit jam, jelly or pastry cream. 
 
 of sugar, four ounces of almond paste, four ounces „ CONDF TART"? 
 
 of cake crumbs. Fill into puff paste lined tart ^^^^ ^^^ ^^ ^^^^^ ^^ one-eighth of an inch 
 
 forms, place a cross of strips on top of the filling ^^.^^^ ^^^ j^ scallopped rounds. Wet the edge 
 
 and bake in medium heat. ^^^ ^^jj ^j ^j^^ ^^^^^^ ^^^ g„ ^^^^^^ ^.^^^ ^ ^^^^ 
 
 178. ALMONTINES. macaroon paste. Place the other rounds on top 
 
 Line tins with puff paste, put a spoonful of ^f jhe almond paste and press" down the sides 
 
 orange or other fruit jam in the bottom. Make a with the back of a smaller cutter. Make a cross 
 
 mixture like a cake batter of four ounces of butter, incision on top. Egg wash and bake to a nice color. 
 
 four eggs, four ounces of flour, four ounces of _ 
 
 . °,^ , , - . , , „ 185.— ST. HONORE CREAM TARTS, 
 
 crushed almonds, eight ounces of sugar; flavor -' 
 
 .^, .„ J . ... ,..., .„ n . Roll out puff paste to one-eighth of an inch 
 
 with vanilla and mix with a little milk. Put on . , , 
 
 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 
 
 a cross of paste and bake. 
 T-. 4 -ii, _ • ■ t place on wet baking pan and let rest for thirty 
 
 Decorate with meringue or ice same as for *^ . . 1 1 c- 1 ■ 
 
 jyn. PEACH TARTS. Cream Puff Paste No. 102 and make a border of 
 
 Make a short paste from one and one-quarter <i°'s around the edge of the cut-out rounds. Prick 
 pounds of flour, three-quarters of a pound of ^^^ center all over with a fork. Wash the border 
 butter and one ounce of sugar; rub flour and ^'"1 ^gg yolks and bake in a brisk oven. When 
 butter together dry with the sugar; add three baked brush the border with vanilla icing while 
 yolks and a little water. Take muffin rings, but- 5>°'- ^^'1 ^^^ center in pyramid form with 
 ter them well and set on a greased pan. Line sweetened and flavored whipped cream, or pastry 
 rings with the paste and finish the top like for cream. Sprinkle with blanched, shredded and 
 custard pie; fill the center with the peeled fruit, browned almonds and serve, 
 sprinkle with sugar and bake in a medium heat. 186. — ^WINE CREAM TARTLETS. 
 
 180.— SARATOGA TARTLETS. Prepare a wine cream filling same as No. 118 
 
 Line tart molds with puff paste, and fill with from one quart of white wine, twelve ounces of 
 this custard: One pint of cream, three yolks, two sugar, twelve yolks, two ounces of cornstarch, 
 whole eggs, the grated rind of one lemon, two one stick of cinnamon, the grated rind and juice 
 ounces of crushed almonds, one drop of bitter of one lemon. Line molds with puff paste and 
 almond extract, three ounces of sugar. bake before filling (see No. 133). Fill the baked 
 
 Prepare same as for other custards and fill into shells with the cream, sift some powdered maca- 
 the lined molds; bake, and sift some powdered roons over and serve, 
 sugar over when done. 187.— GERMAN CHEESE TARTS. 
 
 181.— PORTUGESE TARTS. Rub eight ounces of dry curd through a sieve, 
 
 Prepare same as for Saratoga Tartlets. Fill 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, *lie grated rind of one lemon, a little grated with pastry cream and bake to a nice color, 
 nutmeg. Fill the mixture in pufi 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. — DARIOLES- 
 
 188.— CINNAMON TARTLETS. 0°e pint of cream, six ounces of stale maca- 
 
 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 ""is. 
 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 pufi paste, fill with pastry 
 cream. Take some soft macaroon paste, put in- 
 to a bag, and cover *he cream with the paste. 
 Bake in medium heat; fee pink and sprinkle with 
 cocoanut. 
 
 191.— FLORADORA TARTLETS. 
 
 Line the tart shells with tart paste or pufi 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, 
 baked, cooled and decorated with a meringue or 
 other icing, which may be made more elaborate 
 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. 
 
 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 stifi. Fill into 
 pufi paste lined pans and bake. Sift some powd- 
 ered sugar and cinnamon over the tarts when done. 
 
 Some Sultana raisins and currants may bo 
 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 
 and other ingredients, a great many mixtures can 
 be made. 
 
 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, PASTRIES, ICES AND SWEETMEATS. 
 
 oration. With a little ingenuity these suggestions 
 may be multiplied many times by the skillful 
 workman. 
 
 197.— STANDARD MIXTURE FOR CHEESE- 
 CAKES. 
 
 23 
 
 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 muffin 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. igg. Roll ont 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, pnt some sliced almonds on top and 
 bake. Ice with vanilla icing when cold. 
 
 201— FRENCH CREAM TARTS. 
 
 Roll out a thin sheet of Puff 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 Pufi 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, eight 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 
 beat. 
 
 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. 
 
 205.— 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. Wet the 
 marble with a little water. Put on the iron bars 
 in a square or oblong and ponr the boiling sugar 
 on the slab. Sprinkle a little water on the top. 
 Let the sugar become nearly cold; scrape o£E 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 you 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 
 melted. Do not heat the icing more than blood 
 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 cake^ 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 ofE 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. 203. 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. 
 
 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 
 cloth at all times, in a cool place. 
 
 For ornamenting it is beaten with the whites of 
 eggs till it retains 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 arabic, one pound of 
 icing sugar and one pint of warm water. Beat 
 up together in a pan of hot water. When light, 
 take off 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. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 23 
 
 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 off 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. 
 
 Flavor vanilla . Spread over the cake, top and 
 
 sides, with a palette knife; or put the paste in 
 
 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. 
 
 This icing may be used for filling as well as for 
 ornamenting. 
 
 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- 
 fully studied to produce the proper effects. Green 
 colors should be used sparingly because many 
 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 
 clear fruit jellies of different colors make also 
 very pleasing effects. 
 
 END OF SECOND PART 
 
PART 3. 
 
 CAKE BAKINa. 
 
 217— NEW RECEIPTS AND POINTS ON be dissolved in milk or added dry. Grated lemon 
 
 PAKE MAKING rind and spices may be added to the sugar. The 
 
 - ,. •.,.".., 1 J iiu liquid extracts are added after the butter is 
 
 In making up a new receipt a httle study of the ^ ,...., ■, i. i ^i. ai 
 
 ,.,..,, f,. w creamed with the sugar and eggs, before the fl6ur. 
 
 materials is required, to obtain proper results; _ , ° ^^ ■ ^, ■ ■ t. t 
 
 J .. L ,j t , L it , - ,.u Put the sugar and butter m the mixing bowl, 
 
 and notice should be taken how they work in the ,..,., ■ ^ i_ ^i. t- ..i. i-.i.i 
 
 ' (it IS best for creaming to have the butter a httle 
 
 mixtures. , . ,. ■ ^ •!>/-. 
 
 _, J J . , , ,-, ^u soft, but not too soft, as It becomes oily). Cream 
 
 The same goods do not work always alike. The , ' , ,. ti l « jj- ^i. 
 
 - ,.„ .,-.,.• . 1. V the butter and sugar light before adding the eggs, 
 
 flours differ greatly in their water- absorbing ,^ , r, T jj ^l ^ ^ ^• 
 
 ,,.,.„ ,. , i i 1. Have the eggs cold and add them two at a time; 
 
 power; and so do the different brands of starch. , , . „ jj • ^-,1 ^i. 
 
 L. ... , . J . L .1. work them m well; add more again, till they are 
 
 These qualities of flour and starch cause the „ , , . 
 
 • . , ..• i j: i all worked in. 
 
 mixtures, cakes or creams, getting too firm or too „ , , ., ,.^. . , . • ■ . 
 
 ,, ,, . I , u ij Some bakers add a little flour during mixing to 
 
 soft as the case may be; and more or less should , ,,. , j 1. ^.^ j 
 
 . , ,. ., jj J . ux • lu ■ ui prevent the curdling of eggs and butter; and 
 
 be used, or more liquid added to obtain the right '^ , . °, t ., . » •.- • 
 
 . ^ others cream flour and butter to prevent oiling m 
 
 _,,.,. , . ... , ,. the hot season, adding the sugar and eggs well 
 
 The baking and boiling process also causes the , , . , . , 
 
 ..1. 1- -J J •! ..• J 1 beaten together m the mixture, 
 
 evaporation of the liquids, and if continued too ,, .„ . , . , . , ., . jj j .^ 
 
 , , . ^ . ,. ,. , J If milk is used in the mixture it is added after 
 
 long, causes the drying out of the articles made. , . ... ., , ^, , ^, 
 
 ° . . ... - .. J the eggs are creamed with the butter; also the 
 
 The best pastry and cake flours are the red , , „ . , , . t. • l , 
 
 ..„,,,. . J T„. • r„. extracts; then the flour IS worked in. It is best 
 
 winter wheat flours of Missouri and Illinois. The , ,. , r . .„ -« , t .1^ 
 
 ,,. . . J ^, . a i u J to leave a little of the milk out, if not sure of the 
 
 Michigan and Ohio flours are more starchy, and , , , ., ... 
 
 ,.^., , , , /, i_ J -lu lu strength of the flour, to prevent getting the mix- 
 
 a little strong patent flour may be used with these ° , , ,,,.:,, , j, , 
 
 „ , , . ture too slack, and add it after the flour is all in if 
 flours for cake mixtures. 
 
 Flour merchants sell cake flours which are " 
 
 blended specially for cake baking. " f™''^ °' P««l^ "« "^«^' '^«y ^''""''^ ^"^ ^'^^^^ 
 
 If baking powder or cream of tartar is used it ^l^^" "^^ flour is about half mixed in. For heavy 
 
 should be sifted in the flour; and all the flour fruitcakes, the fruits and spices may be mixed 
 
 should be sifted before using it in the mixtures. '«''"' ^y^P o^ l'q"°' '^e day before using, and 
 
 For cake and meringues the sugar should be P"' '° "^^ mixture. For lighter cakes the fruit 
 
 dry and sifted before using. should be soft but dry, to prevent sinking in the 
 
 A good tough butter makes the best cream and '^^^^^ ^""°g baking, 
 
 the lightest cake. Very salty butter should be The baking of pastry and cakes requires differ- 
 
 washed before using. ent degrees of heat. Puff Paste from 400 to 450 
 
 The eggs should be as fresh as possible and the degrees Fahrenheit; Pie Paste 350 to 400 degrees 
 
 breaking and separating be done carefully, be- Fahrenheit; also cream puffs, lady-fingers, layer 
 
 cause one egg is liable to spoil the whole batch- '^^''^s and light cookies, from 300 to 350 degrees 
 
 The safest way is to break the eggs one by one in Fahrenheit; the large cakes, which contain milk 
 
 a cup; or, if separating the whites, in two cups. ^°^ baking powder, from 250 to 300 degrees 
 
 before adding them to the other eggs. Fahrenheit; and the heavy pound and fruit cake, 
 
 When mixing cakes it is best to have all the ^^out 200 degrees Fahrenheit. Hard cakes which 
 
 materials ready which go into the mixture, so the consist of sugar and eggs only, or with little flour, 
 
 mixing can proceed without interruption. Begin ^^^° '^e meringues, require still less heat in bak- 
 
 by preparing the pans in which the cake is to be '°g. Large sheet and layer cakes, also the heavy 
 
 baked; then weigh the sugar. (If butter is used '^^ge cakes, should be moved as little as possible 
 
 put it on top of the sugar, adding the additional during the time they are coming up in the oven, 
 
 weight: this prevents the sticking of the butter to ^^ moving causes the mixture to fall, 
 
 the scales). Next weigh the flour and add the Sometimes it is advisable to bake the cakes on 
 
 baking powder or cream of tartar, and sift it with double pans when the oven has got too much bot- 
 
 the flour into a pan or on a paper. Then break toil heat; and large cakes require covering with 
 
 up or separate the eggs, and measure eggs and paper to prevent baking too much color, 
 
 milk. If soda is used dissolve it in the milk. When a large cake is fully baked, it shrinks 
 
 Ammonia sho'ild be powdered very fine and may lightly from the sides, and feels elastic to th« 
 
PAUL JtlCBAROS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 7!} 
 
 toach of the fingers. The cakes may abo be and Drop cake. . , By adding a little more milk it 
 
 tested by sticking a splinter of wood in the center: can be made into a Layer or Sheet cake. . . By 
 
 if it comes ont dry the cake is done. nsing whites of eggs instead of whole eggs, this 
 
 Substitutes for batter are used in form of batter- makes Silver cake or White Mountain cake. . . It 
 
 ine, lard and cottolene, for commercial cake colored partly chocolate and red it makes Choco- 
 
 making. late cake. . . And all three colors combined makes 
 
 Cakes of the cheaper kind are mads without Marble cake, 
 
 eggs. Coloring is used in place of eggs; and a 218.— POUND CAKES, 
 
 strong flour is used with baking powder to make The old pound to poimd mixtures have changed 
 
 large cakes. in recent years into many other combinations, 
 
 It is advisable to use always the best materials and given other names as Madeira and Genoa 
 
 «nd, when making up a new receipt, figure out cakes, etc. Most all the plain cakes which con- 
 
 4ie cost, note the amount got out of the receipt, tain no fruit are termed pound cakes, and the 
 
 «nd use it for a reference the next time. lighter kinds of these cakes contain milk andbak- 
 
 To make this book suitable for all classes of the ing powder, less eggs and butter and more floor, 
 
 trade. I give a variety of receipts for caterers, jjg. — qLD TIME POUND CAKES. 
 
 and also for the general cake trade, where lower Onp pound of sugar, one pound of butter, ons 
 
 prices obtain. pound of flour, one pint of eggs, a little nutmeg 
 
 The most difficult cakes to prepare properly are grated, and the grated rind of one lemon, 
 
 the mixtures which contain no baking powder— a20.-0LD TIME POUND CAKES NO. a. 
 
 the rich pound and sponge cakes. _ One pound of sugar, one pound of butter, one 
 
 The hghtenmg agent in the sponge mixtures is ^^ ^j g^„,_ j^^,^^ ^^^ ^^ ,^^^ , 
 
 the air beaten mto the eggs. g,^^^ ^^^ 1^^^^ ^j^^ ^^ ^^^ ^ ^^ 
 
 In some mixtures the sugar and eggs are beaten ^^ ^^^ ^^^ ^^^^^^ ^^ ^^ ^ jj j^^ ^^^^. 
 
 together, mostly warm till light and then cold: in ^jd the eggs two at a time, beat them in well, 
 
 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 ^^^ ^j^j^,^ j^ ,j^^^ 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. ^i^VeA; it bakes best in this thickness, and has n 
 
 For the rich pound and lady cake mixtures the „j^^ appearance when cut. A baking heat of 200 
 
 creammg 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. . . 
 
 soft, but do not let it become oily. If the cream p^^ ^^ ^^^ .^ ^^ ^^^ j^j„_ „^ j^^^ ^^^ 
 
 gets too warm it injures the nch cakes. The ^ ^^n ^^^^^^ j^^^^^ „^ ^^^^^ j^i ^, ^ 
 
 mixtures which contain baking powder are not so ^ay be cut in pound blocks and iced and deco- 
 
 easily afiected by this, because they are lightened ^^^^ ^ ^^ ^^^ ^j^^^ p^^ p^^,y ^^^ \,it^^^y 
 
 Dy tne powoer. 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 ^^en ornamented. 
 
 added for the heavy wedding and Christmas cakes 221. POUND CAKES 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 „£ butter, three pounds of flour, thirty-six eggs, 
 
 less sugar. The lighter cakes contain from sis one-eighth of an ounce of baking powder, vanilla 
 
 ounces to one pound of fruit to one pound of batter, gavor. 
 
 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 ^o. 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 plaiu 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 BREADS, 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 o£ 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 rathei slack at the start and changing the 
 ingredients, adding more eggs or flour, as I bave 
 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. 
 £26.— 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 leinon. 
 
 Mix same as for No. 226. Bake in small pans 
 and dust with sugar before baking. 
 
 828— 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 tho 
 milk; add it after the flour is drawn in), and fin- 
 ish mixing. 
 
 This mixture, like No. 224, may be used for a 
 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 Pound Cakes. 
 231.— SPANISH POUND CAKE NO. a. 
 
 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 £J» 
 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 halt 
 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 
 Pound 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 RICHARDS- BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 2g 
 
 Separate the eggs; sift flour and cornstarch to-. Sift the soda and cream of tartar in the flour 
 
 gether. Cream bntter, sugar and yolks same as (use a strong cake flour, or half spring and half 
 
 for Pound Cake; leave out eight ounces of the winter). Mix and bake same as No. 238. 
 
 sugar; beat the whites firm and add the sugar 240. LADY CAKES NO. 3. 
 
 same way as for a meringue. Mix both parts to- One pound eight ounces of sugar, one pound 
 gether and add the flour and starch. Bake in a two ounces of butter, one and one-half pints whites 
 slow heat as for Pound Cakes. When done, let of eggs, one and one-half pounds of flour, one- 
 cool and ice with the almond icing; let dry and eighth of an ounce of soda, one-quarter of an 
 ice with a pink fondant, flavor with rose or mar- ounce of cream of tartar, flavor rose and almond, 
 aschino, and sprinkle with chopped pistachio nuts. Bake same as Pound Cake. 
 
 236.— SPONGE POUND CAKE. 241.— LADY CAKES NO. 4. 
 
 One pound of sugar, one pound of butter, one Xwo pounds of sugar, one and one-half pounds 
 
 pound of flour, two ounces of cornstarch, pinch of white butter, two pounds of flour, four ounces 
 
 ol baking powder, sixteen eggs, the grated rind of cornstarch, one quart of whites of eggs, half a 
 
 of one lemon, little mace. teaspoon of baking powder, flavor rose and al- 
 
 Sif t powder in the flour and starch; separate mond. 
 
 the eggs, rub the yolks with the butter and sugar; Cream sugar and butter with half of the whites, 
 
 beat the whites firm and mix. Add the flour, and mix with the flour; then draw in the other 
 
 draw it in lightly but fully, and bake in 300 de- whites beaten to a firm froth. Mix them in well, 
 
 grees Fahrenheit. Bake in medium heat of 250 to 300 degrees 
 
 237.— SPONGE POUND CAKE NO. a. Fahrenheit. 
 
 One pound four ounces of powdered sugar, one 242. — SILVER CAKE, 
 
 pound four ounces of butter, ten whole eggs, One pound four ounces of sugar, twelve ounces 
 
 twelve yolks, one pound of flour, four ounces of of butter, three-quarters of a pint of whites of 
 
 cornstarch, the grated rind of one lemon, a half eggs, three-quarters of a pint of milk, one and 
 
 teaspoon of mace. one-half pounds of flour, one ounce of baking 
 
 Sift the flour and starch together; put the eggs, powder, 
 
 yolks and sugar in a basin or kettle, and beat on a Cream same as for Pound Cake. Sift the 
 
 slow fire till warm, not hot. Take oft and beat powder in the flour and mix like New York Pound 
 
 till light and foamy, which will take about thirty Cake (No. 228). Bake in 300 to 350 degrees Fahr- 
 
 minutes or more. Add the flavor, mix in the enheit. 
 
 flour and, last, the melted butter. Put in the This mixture may be used for Loaf, Marble or 
 
 paper lined pans and bake in a medium heat of Layer cakes, 
 
 about 300 to 350 degrees Fahrenheit. 243.— SILVER CAKE NO. 2. 
 
 «*» One and one- half pounds of sugar, one potmd 
 
 WHITE CAKES. of butter, three-quarters of a pint of whites of 
 
 238. LADY CAKE. eggs, three-quarters of a pint of milk, two pounds 
 
 Three pounds four ounces of powdered sugar of flour, a half ounce of baking powder. Add 
 
 (or very fine granulated), three pounds of white flavor and mis like No. 242. 
 
 bntter, three pints of whites of eggs, one pound of • • 
 
 strong flour, three pounds of cake flour, one SPONGE CAKES. 
 
 ounce cf baking powder, flavor of vanilla and 244.— BUTTER SPONGE CAKE, 
 
 mace, or rose. One pound of sugar, sixteen eggs, one pound of 
 
 Cream butter, two pounds of the sugar with flour, four ounces of butter, vanilla flavor, 
 
 one pint of whites; beat the other two pints to a Beat sugar and eggs on a slow fire till light and 
 
 firm froth and add the remaining sugar as for foamy; but do not let it get hot, not more than 
 
 Meringue; mix both parts together, add the flour blood warm. Take ofi the fire and beat till ci Id; 
 
 with the baking powder, mix lightly but fully and add the flavor, and mix in the well sifted flour, 
 
 bake like Pound Cake. When the flour is in, add the melted bntter HOT. 
 
 This makes a very rich birthday or brides cake Fill into molds and bake, 
 
 mixture. These cakes are best baked in wooden frames, 
 
 339. — LADY CAKES NO. 2. as generally nsed for large square cakes, or in 
 
 Two pounds of butter, two and one-half pounds rings. Take the frames and rub lightly with 
 
 of sugar, twoandthree-qnarter pints of whites of butter or lard and dust with powdered sugar, 
 
 eggs, two and one-half pounds of flour, one-eighth Put a sheet of paper on the pan, dust also and set 
 
 of an ounce of cream of tartar, one-eighth cf an on the frame. Fill in the mixture and bake in a 
 
 ounce of soda. medium beat. 
 
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, one pound of flonr, one with a wide center tube, 
 
 pound of sugar, four ounces of batter, 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, s© the cake 
 
 One pound of sugar, sixteen eggs, one pound of sticks to the molds when baked, 
 
 flour, eight ounces of butter, vanilla. Bake the cake in a medium heat of 300 degrees 
 
 Separate the eggs, beat the whites firm, then Fahrenheit. When done turn upside down and 
 
 add the sugar gradually, beating all the time, let cool. This prevents the cake from shrmkmg 
 
 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 abound the edge, knock the pan on the table and 
 
 hot. and finish mixing. Bake same as No. 244 in the cake should drop out. Brush off the brown 
 
 layers or in one loaf. crumbs and ice with vanilla. 
 
 247.-GENOISE SPONGE CAKE. /--^ '\' ^"^^,' ^t' ""'"r 'T^oIT"p^ 
 
 _. ^ , , . „ , , of fancy flavored cakes, as Rose. Violet, Pis- 
 
 Sixteen whole eggs six yolks, one pound of t^,^i„/strawberry. Raspberry, etc.. using the 
 
 sugar, twelve ounces of flour, four ounces of corn- , ... 
 
 ....^ ... ,, .J. J. proper colors and icings. 
 
 starch, eight ounces of butter, the grated nnd of '^ ..; -^ . . ... , ii,,.^^ 
 
 ' ° ., , ' ^ No. 1. One quart of whites, one and three- 
 one lemon. Make same as No. 244. , , ... ^, „« 
 
 '^ quarters pounds of sugar, eighteen ounces of 
 
 248.— PLAIN SPONGE CAKE. g^^^^ j^o ounces of cornstarch, a half ounce ot 
 One pound of sugar, one pound of flour, twelve gjeam of tartar, 
 eggs, flavor. jj^ ^ Qj,g quart of whites, one and one- 
 Beat sugar and eggs together slightly warm and quarter pounds of sugar, eight ounces of flour, 
 then cold. eight ounces of cornstarch, a half ounce of cream 
 Mix and bake same as No. 244. q£ tartar. 
 
 249.— PLAIN SPONGE CAKE NO. a. No. 3. One quart ot 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 of 
 
 Mix same as No. 244. Bake in medium beat sugar, twelve ounces of flour, two ounces of corn- 
 
 300 to 350 degrees Fahrenheit. starch, a half ounce of cream of tartar. 
 
 ago. — SPONGE CAKE. No. 5. One quart of whites, one pound of so- 
 LADYFINGER MIXTURE. gar, fourteen ounces of flour, two ounces of cors- 
 One pound of sugar, eighteen eggs, one poond starch, a half ounce of cream of tartar, 
 one ounce of flour, vanilla flavor. Mix the flour, starch, sugar and cream of tar- 
 Separata the eggs; stir the yolks and scgar tar well together-, sifting it three or four iieais. 
 light. Keep one ounce ot the sugar out. Beat Beat the whites firm same as for meringve. Add 
 the whites firm and beat in the sa^r, then stir in a handful of the mixed sugar and flour and beat 
 the flavor and yolks and mis in the flour lightly it in with the flavor; then add the flour and sogai: 
 but fuUy. mix and fill into the mold, and bake. 
 
 Other mixtures with the same aaioant of flour Mixture No. 4 is a very light mixturs— tbe sSg\ 
 
 and sugar are made with from ten to sixteen eggs original angel food. The whites should not be 
 
 to the pound. The "tea eggs" mixture is used beaten up fully for this one mixture, only till tbe 
 
 for cheaper bakery goods; but more eggs make a eggs stand up on the beater, 
 
 better ladyfinger and raise them up high and The others are standard mixtures, generally 
 
 smooth in baking. used. 
 
 Bake in about 400 degrees Fabrenhait. 252. — SUNSHINE CAKE. 
 
 2ei._ANGEL CAKE. Make the mixture as for the Angel Cakes above, 
 
 Angel Cake or Angel Food is a cousin of the °°^y *^^ *'°°' sixteen to twenty-four yolks to the 
 
 sponge cake made from the whites of eggs only ^^^^^^ "^ ees^ when they are beaten firm) before 
 
 The quality differs according to how much more ^^^ fl°"'- ^'a'°' »emon or vanilla. Bake ia 
 
 or less flour is used in the mixture. The corn- medium heat, 
 
 starch is added to make the cake eat short; the 853.— FRUIT CAKES, 
 
 cream of tartar to whiten the mixttire. [Ifthelat- The fruit cakes are divided into heavy aad 
 
 ter is left out the cakes get a dull dark color like light cakes. 
 
 as if a very dark flour has been used; and the The black fruit cake and tbe 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 Fondaot 
 
 The heavy cakes should be baked at a law Icing is put over the almond icing and then deco- 
 
 temperature of about 20a degrees Fahrenheit, and rated. 
 
 made about two aad one-half inches thick. A Another way is to put the Almond Paste on 
 
 cake of this thicknasc, 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 beat, instead of 
 
 The pans should have a double lining of strong using two coats, and decorate with French fruit. 
 
 paper, well buttered, to prevent too much color in j-s. FRENCH FRUIT CAKE. 
 
 '^•'•"g- 1 lb. butter iX lbs. flour i lb. sugar 
 
 254.— AMERICAN FRUIT CAKE. ^ pinch baking powder 10 eggs orange flavor 
 
 2 lbs. sugar 4 lbs. currants i oz. allspice one and one-half pounds of French Iruiis 
 
 2 lbs. butter 2 lbs. seeded raisins i oz. cinnamon gjaces, cut in dice, consisting of cherries, apri- 
 
 2 lbs. flour 2 lbs. Sultanas }i 02. ginger gots, angelica, orange, or pomegranate. 
 
 16 eggs 12 oz. citron }i oz. cloves m^ nke other fruit cakes. 
 
 •A pt.molasses ^ oz. mace asg.-FRENCH FRUIT CAKE NO. 2. 
 
 >^ pt.brandy 4 oz. orange peel 2 oz lemon peel ^^ ^^^ ^ ,j, ^^^^^^ ^^ ^j^^ 
 
 • So^V f'^^T r" u JPf"' I >b. butter 'A lb. blanched & sliced almonds 
 
 in the brandy and molasses over night. Before ,, . ... . ,, ,. ,. 
 
 ' . . ^ . iM pts. whites of eggs J^ lb. sultanas 
 
 nsing, cream butter, sugar and eggs the same ,/ m. i, i^ .1 > 
 
 , „ ,-. .,...„ , I M lbs. flour 4 oz. soft preserved orange peel 
 
 way as for Pound Cakes. Mix in the flour, and ,/ u 1 • \ \/ /» L 
 
 ,■' ,,,,.,., ,, , !$ oz. baking powder X oz. cream of tartar 
 
 when half mixed add the fruit; finish and bake as xn 
 
 Flavor orange 
 
 Ice both cakes with almond or fondant, tbt 
 
 255-— ENGLISH FRUIT CAKE. fondant colored pink and flavored maraschino. 
 
 2 lbs. sugar 3 lbs. currants Decorate the center with a basket of French fruits 
 
 i.yi lbs. butter 2 lbs. Sultana raisins and a border of angelica and cherries. 
 
 s>^ lbs. flour ^% lbs. citron 260.-CURRANT CAKE, 
 
 1 qt. eggs I lb. orange and lemon peel CITRON CAKE or 
 
 I lb. chopped almonds I grated nutmeg RAISIN CAKF 
 
 ^£ are^"^ liklTo ' °^' ""^'^ ''^'''^" °°^ P""""^ °* '"^"" °°° P""""^ °* '^"^' "' 
 
 „ f . . , „.,.,„„„,„ eggs, one pound four ounces of flour. 
 
 ^f^'^o°"l'"*' ^^^ T u' ^u u?^ Mix like Pound Cake and add from one to tw« 
 
 CAKES. For this purpose they should be baked ^„^^ ^j ^^^ ^^^^ ^^^^^ j^^i^^ p,^^^^ ^^^^ 
 
 in tin hoops of a convenient size. . 
 
 and mace. 
 Fans generally used for the fruit cake have 
 
 slanting sides. If baked in straight sided hoops 261.-MADISON FRUIT CAKE. 
 
 less trimming is required, and the decorated cake °°« ^"'^ °°^-''^" P°™"^^ °^ ^"8"' °°= P°°°^ =» 
 
 looks better. butter, twelve eggs, a half pint of cream, two 
 
 2s6 —CHRISTMAS CAKE pounds of flour, one grated nutmeg, one ponndoi 
 
 BLACK CAKE currants, one pound of seeded raisins, a halt 
 
 1 lb. sugar 4 lbs. currants % oz. cloves P""""^ °* '=''™°- 
 
 1 lb. butter 2>i lbs.raisins,seeded % oz. ginger Mix like other fruit cakes. 
 
 1 lb. flour 1 lb. citron 1 oz. allspice 262.-CHEAP RAISIN AND CURRANT CAKES 
 10 eggs y^ lb. orange peel i oz. cinnamon Two pounds of sugar, one and one-quarter 
 ji pt. brandy % pt. black molasses pounds of butter, one and one-half pints of eggs, 
 
 Lemon and almond flavor one and one-half pints of milk, three pounds oil 
 
 Mix like the fruit cake No. 254. flour, three-quarters of an ounce of baking 
 
 257.— ENGLISH CHRISTMAS CAKE. powder, flavor mace and lemon. 
 
 2 lbs. butter z% lbs. sultanas Mix like No. 229. Add the fruit when th* 
 2!< lbs. sugar xyi. lbs. currants A"""^ »s half mixed in and finish miring. Baa* 
 2X lbs. flour 1;^ lbs. mixed peel about 350 degrees Fahrenheit, in smaU poand 
 I qt. eggs ;i 02. ground mace tins, or in large slab cake. 
 
 % lb. blanched and chopped almonds 263.— BLACK MOLASSES FRUIT CAKES. 
 
 % pt. rum or brandy CHEAP. 
 
 Mix like other fruit cakes. One-half pound of sugar, one quart of molasses. 
 
 Many of the English FRUIT, BRIDES and one quart of milk, a half ounce of soda, one pound 
 
PAOL RICHARDS BOOK OK BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 3a 
 
 of lard, five pounds of flour, four eggs, two 
 aunces 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 
 different 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 different nuts you get 
 
 WALNUT CAKE, 
 
 PECAN CAKE, 
 
 BRAZILIAN CAKE, 
 
 PEANUT CAKE, 
 
 FILBERT CAKE and 
 
 PISTACHIO CAKE. 
 
 Other combinations of this kind are made 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 Nut 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 iu 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 i^ lbs. 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. of 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 
 ^ pt. of eggs I qt. of milk 3 lbs. of flour 
 
 i^ ozs. of baking powder Flavor 
 
 271.— LAYER CAKE, YELLOW, NO. 4. 
 I lb. of sugar i lb. of butter and lard 
 
 }4 pt. of eggs i}4 pts. of milk 2 lbs of flour 
 i^ ozs. of baking powder Flavor 
 
 272.— LAYER CAKE, YELLOW, NO. 5. 
 2}4 lbs. of sugar ^ lb. of butter 8 eggs 
 i>4 pts. of milk 2% lbs. of flour Flavor 
 i}4 ozs. of baking powder 
 
 273.— WHITE MIXTURES NO. i 
 1 lb. sugar ^ lb. butter ^ pt. milk 
 
 lyi 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 
 
 ijj! lb. butter and lard ^ pt. whites of eggs 
 
 i}i 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 RJCHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 33 
 
 They are prepared like the other cakes -which maraschino; one part yellow, flavor orange; one 
 
 contain milk. part chocolate; one part pale green, flavor pista- 
 
 A baking temperature of 330 degrees, and for chio; and leave one part white. Dip the cakes 
 
 the plainest mixtures 400 degrees Fahrenheit, is in the different colors, and, before the icing be- 
 
 the most suitable for these cakes. comes dry, put a slice of fruit glace, and half an 
 
 For the best and richest kind of these cakes almond, walnut or hickory nut on each piece; or, 
 the Butter, Sponge, Genoise and Pound Cake a dot of icing of reverse colors, 
 mixtures are used by caterers; and other special Another form of decorating is to use ornament- 
 mixtures are made as occasion demands. ing icing in different colors, and with a cornet, 
 
 All the fillings given from No. in to No. 129, pipe on patterns of any description, setting it off 
 
 several of the tart fillings, and also the icings with dots or bright fruit jelly, 
 
 may be used for the Layer Cakes. Another way is to prepare tiny flowers and 
 
 The fruit jellies and jams make another variety stars beforehand from royal icing; or, buy small 
 
 of fillings, berry candies, dragees, etc., of different colors 
 
 The Nut Cake recipes and suggestions, as given and drop them on the small cakes as soon as 
 
 in No. 265, can be made into Layers and iced as they are iced, 
 
 suggested. The colored sugars may also be used in these 
 
 The Layer Cakes are made in two or three lay- cakes, 
 
 ers. When they are baked and cool, the filling Many bakers utilize stale cakes in this manner 
 
 is put between, pressed together, trimmed straight, without any filling, only they use different colored 
 
 and iced on top and sides. icing and sprinkle the cake with chopped nuts. 
 
 The jelly cakes are often sprinkled thickly with The plainer kinds are called Nougatinas. The 
 
 cocoanut, which makes the use of a thin icing others, made from black fruit cakes or ginger 
 
 possible and looks nice. bread, are generally iced chocolate, and are 
 
 Some caterers use the square pound cake, and called Negritos, or Negro Nougatinas. Of course 
 
 split it in two or three layers, put filling between there are many other ways of decorating and a 
 
 and ice. This makes very attractive Layer Cakes skillful inventive workman can devise thons^da 
 
 which are given special names. The cakes are oi them to make the cake look attractive, 
 
 named either after the flavors they contain, or » * • 
 
 are named after prominent persons or localities. LARGE TART CAKES. 
 
 In many of the best cakes a double icing is 276.— ORANGE TOURTE. 
 
 nsed. Either a firm fruit jam, or almond paste Bake from the Genoise Mixture No. 247, three 
 
 icing is put on and followed with another coat of even layers in large rings and let cool. Make the 
 
 Royal or Fondant. The English method of icing Orange Filling No. 118, and when cool spread on 
 
 Loaf and Layer Cake in this manner, is to take a ^'"O °^ ^^^ layers. On top of each layer of cream 
 
 thin almond paste or macaroon mixture, spread P"' * layer of thin slices of oranges from which 
 
 it over the cake, sprinkle or dip in shredded ^^^ seeds and the white pith has been removed, 
 
 almonds or nuts, and put the cake into the oven Place together with the third layer on top. Ice 
 
 for a minute to get a nice color; or, take a firmer with orange fondant icing and decorate with slices 
 
 paste which keeps its shape and put it on with °^ orange which have been split in its natural 
 
 bag and star tube in a decorative way; or, spread quarters and dipped in caramel sugar; or decorate 
 
 the paste over plain, and take a fork and make it ^i'l^ *''"•* glace, or with both oranges and fruits, 
 
 rough looking, then put the cake in the oven to 277.— VIENNA TOURTE A LA CREME. 
 
 color. When cold the cake is finished with Bake three thin bottoms from Mixture No. 83 
 
 fondant or royal icing, or decorated with French or No. 84; or make a special mixture like this: 
 
 fruits glaces. Rub twelve ounces of sugar very light with 
 
 The Layer Cakes are also baked in large sheets, seven yolks, and mix with twelve ounces of starch 
 
 two layers put together with filling and iced in ai:d two ounces of melted butter, and bake this 
 
 one whole sheet; or, cut up in small squares or to very thin crisp bottoms. 
 
 diamonds before icing and dipped in the icing like Fill with the Vienna Cream No. 122. Ice with 
 
 cream candies; or, set nearly touching each other chocolate or maraschino and decorate with halves 
 
 on a wire grate and the icing poured over. The of walnuts dipped in caramel and fruit glace, 
 
 icing used may be a soft royal icing or a fondant 278.— VIENNA ALMOND TOURTE. 
 
 ••^'"S- To the Mixture No. 244 or No. 247 add four 
 
 To make the small cakes attractive, prepare a ounces of dried and ground almonds. Bake three 
 
 batch of white icing and divide it into four or layers and fill with Almond Cream No. 114. Ice 
 
 five parts; color one part pink, flavor rose or with Almond Paste Icing No. 215. Spread the 
 
34 
 
 PAUL RICHARDS BOOK OF BREADS, CAKES 
 
 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 
 Cruit 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 6rm and draw in the 
 cream with the flour. Bake in three layers and 
 fill with Chocolate Nut Cream No. iiz. 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 
 
 PASTRIES, ICES AND SWEETMEATS. 
 
 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 Almond 
 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 Pufi 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 N0S.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. 
 
 35 
 
 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 au 
 Cbocolat, 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 
 ia sheet form and cut in squares. They may also 
 be baked in the smaller laydr 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. 
 I lb. of sugar i lb. of butter 12 eggs 
 
 X pt. of cream 1% oz. of cornstarch 
 
 % 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. 
 % lb. sugar % lb. butter 8 eggs 
 
 yi pt. milk I lb. flour ^ oz. baking powder 
 
 Vanilla flavor 
 
 291.— CUP CAKES No. 2. 
 1% lb. sugar % lb. butter and lard 
 
 1 pt milk 8 eggs 2% lbs. of flour 
 ij^ oz. baking powder Extract of lemon 
 
 292.— CUP CAKES No. 3. 
 
 2 lbs. sugar i lb. butter 10 eggs 
 
 I qt. milk 4X '^s- flo"' 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; sprirkle 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. 1. 
 z}i lb. sugar i lb. butter i}i 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}i lb. sugar 10 ozs. of butter 8 eggs 
 
 I pt, milk 2% lbs. flour 
 
 ^ oz. ammonia % oz of soda Lemon extract 
 Mix samd 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 
 
 PAUL RICHARDS' 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. 
 
 296— BEST HONEY CAKE. 
 
 2 lbs. honey i}i lb. brown sugar ^ pt. water 
 X oz. soda i}4 lb. shredded almonds 
 ^ oz. cloves, mace, cinnamon and nutmeg 
 
 3 lbs. flour, the grated rinds of two lemons 
 
 }i lb. of orange and citron peel cut fine. 
 Boil sugar, honey and water; take o£f 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}^ lb of blanched and shredded almonds roasted 
 light brown The grated rind of one lemon 
 
 15 eggs 1)4 lb. of sugar i lb. 4 oz. of flour 
 }4 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. 
 
 2}4 pts. molasses i qt. water X lb. sugar 
 
 J^ lb. lard i oz. ground ginger i oz. mixed spices 
 
 J^ 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 
 I pt. of milk I oz. of soda i oz. of ginger 
 }4 oz. of mace X °z. allspice 8 eggs 
 3 lbs. of flour. 
 
 300— CURRANT GINGERBREAD. 
 1 qt. of molasses i qt. of milk 1 lb. of lard 
 j4 lb. of crumbs 4 lbs. of flour i lb. currants 
 iX 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 m 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. 
 ij^ lbs. crumbs iX Ids. flour ^ lb. sugar 
 
 4 ozs. lard i pt. molasses 8 eggs 
 
 T teaspoon soda 4 ozs. currants 
 4 ozs. citron and orange peel i oz. mixed spice 
 milk or water to mix. 
 
 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 mufiSn cups. When done ice chocolate, 
 white or pink. 
 
 304— JELLY ROLL. 
 The mixtures from Nos. 244 to 250 make the 
 b3st 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. 2, 
 
 I lb. of sugar i}4 lb. flour i oz. baking powder 
 
 5 eggs a 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 eags 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. 
 
 37 
 
 Fill the roll with the creams, and ice when cold 
 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 (sponge 
 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 
 
 are the best. 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 ccol 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 v/ith 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 DESDEMONAS. 
 
 9 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 i^-inch drops, and bake in 300 degrees 
 
38 
 
 Fahrenheit. When cold scoop out and fill with 
 pastry cream; put two together and dip in choco- 
 late. 
 
 313— DESDEMONAS. 
 
 Fill like the Otbellos; 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. 
 
 313— BOUCHEES DES DAMES. 
 Make smaller drops and fill with nut creams or 
 preserves; ice in difierent colors and decorate in 
 the manner suggested in No. 275. 
 
 316— EASTER EGGS. 
 Lay out the cakes in half egg shape; let cool, 
 
 PAUL RICHARD S BOOK 0» BREADS, CAKES, PASTRIMS, ICES AND SWEETMEATS. 
 
 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 2^ lbs. sugar 5 lbs. flour 
 
 15 or 16 eggs y% 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 % lb. butter yi lb. sugar 
 
 2 yolks 2 whole eggs 4 ozs. ground almonds 
 scoop out and fill with lemon or orange butter, or ^^^^^^ ^ind of i lemon 2 ozs. finely chopped peel 
 apricot jam; put two together and ice in different 
 colors; decorate like Easter eggs. 
 
 317— CHANTILLY BASKETS. 
 
 CORBEILLE 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 centre 
 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 lYz lbs. butter 
 
 Yz lb. sugar. 
 
 MIXTURE NO. 2. 
 
 ^yi, lbs. flour 4 ozs. rice flour i lb. 4 ozs. butter 
 4 ozs. lard 10 ozs. sugar. 
 
 MIXTURE NO. 3: 
 
 I lb. flour Yz 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 beat. 
 
 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 
 
 Mix same as No. 319 and let cool. Roll out 
 into a square sheet about X i°ch 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 
 
 ij4 oz. caraway seed ^ pt. milk 3 lbs. flour 
 X oz. ammonia Y^ °z. grated nutmeg or mace. 
 Rub the butter in the flour; beat eggs and 
 sugar; dissoWe 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— SUGAR COOKIES. 
 
 \% lb. sugar 
 3 lbs. flour 
 
 3^ lbs. sugar 
 I oz. ammonia 
 
 2 lbs. sugar 
 I pt. milk 
 
 MIXTURE NO. x: 
 
 i}i lb. butter 
 }i oz. ammonia 
 
 MIXTURE NO. 2: 
 
 2 lbs. butter 
 7 lbs. flour 
 milk to mix. 
 
 MIXTURE NO. 3: 
 
 i}i lb. butter 
 
 I oz. ammonia 
 
 Flavor. 
 
 9 eggs 
 lemon flavor 
 
 12 yolks 
 lemon flavor 
 
 8 eggs 
 4H lbs. flour 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 39 
 
 MIXTURE NO. <). in one-inch slices. Take some soft macaroon 
 
 2 lbs. sngar ^ lb. lard 2 eggs paste and put into the center of each strip a dot 
 S qt. milk 2}i ozs. ammonia 6 lb. flour of the paste. Bake in medium heat and ice with 
 
 Flavor. maraschino or rum icing. 
 Dissolve the ammonia in the milk; rub sugar, MONTIVEDEOS 
 
 batter and eggs; add flavor and milk; add the ... i x it l .. .= 11 
 
 a , . 2 lbs. brown sugar 1% lb. butter 6 yolks 
 
 flour and mix. ^ , j . -n ,u a 
 
 _,. . . . , . ,, . ,, . I qt. molasses 2 ozs. soda i pt. milk 5 lbs. flour 
 
 The richer mixtures should rest in a cold place ,, ,, , ; j 1 j 
 
 . , . . , , .... I M lb. cake crumbs 4 ozs. ground almonds 
 
 before usmg, and they also require less heat in . j . ,l \ j . j « 1 
 
 ... ^ I oz. mixed spices, the grated rind of 2 lemons. 
 
 The cheaper mixtures should have a solid heat ^^^^'^ =°8*'' ^°^ »>""=' ^°^ "^ '° "'^ ^^"^ 
 
 of 300 to 350 degrees Fahrenheit. ^^^ ^^ f°' cookies. Roll out and cut in oblongs. 
 
 From one mixture several kinds can be made °' l°ng ovals; set on greased and dusted pans; 
 
 by adding spices, currants or nuts. Roll the '88 ""'^ ^°^ P'^=« "^^'^ ^ =P>'' ^^""""^ '" ""« 
 
 paste out into a thin sheet of about one-eighth <=«°'"- ^^^^ "> ""edium heat. 
 
 inch thick, and cut up with a variety of cutters ,28 BOLIVARS, NO. 1. 
 
 into rounds, loaves, etc. Wash with milk and ^ ,^5. ^rown sugar K lb. lard ij^oz. ammonia 
 
 eggs; turn over on granulated sugar, or on chop- , ^^ ^j^^^ ^^^^^^ j qt ^i,k ^ ^^^^ A^^ 
 
 ped nuts or almonds, and bake to a nice color. ^ ^j, ground ginger. 
 
 323— LEMON SNAPS, NO. i. Mix same as for cookies; cut out with a large 
 
 aJ4 lbs. sugar i lb. butter i pint eggs scallop cutter, wash with milk and turn in grann- 
 
 2}i lbs. flour }4 oz. ammonia lemon extract lated sugar. Bake in a good heat. 
 
 LEMON SNAPS, NO. 2. 329-BOLIVARS, NO. 2. 
 
 1% lb. granulated sugar % lb. lard 8 eggs , qj, molasses i pt milk }4 lb. lard 2 oz. soda 
 
 3 lbs. flour I oz. ammonia lemon extract , q^ ground ginger 1 oz. spices 4}^ lbs. flour.: 
 
 A little milk to mix. Mix same as No. 328. 
 Mix same as No 322; cut into rounds; egg wash, 
 
 and bake in medium heat. 330-GINGER SNAPS. NO. i. 
 
 I lb. sugar, ^ lb. lard, i qt. molasses. }i pt. water, 
 
 324— GERMAN ALMOND STRIPS. ,^ oz. soda. 4 lbs. flour, t oz. of ground ginger, 
 
 I lb. sugar i lb. butter i^ lb. flour 5 eggs j^ oz. allspice, a pinch of salt. 
 
 I lb. ground almonds; the grated rind of i lemon. GINGER SNAPS, NO. 2. 
 
 Mix same as No. 319. and put on ice to harden. ,,,^, . ', 
 
 Roll out into a thin sheet; cut in strips two and ^ »^- «"e"' ^ ^^- ^^'^' ^ ■!'• '""'^^''f ■ ^ P'" "='«'• 
 
 one-half inches long, one-half inch wide. Egg ^ °^- ^<^' ' °^- g™und gmger, 'A oz. allspice, 
 
 wash and sprinkle thickly with almonds shredded 4 °^^' 
 
 or chopped, dust with sugar, and bake in 250 GINGER SNAPS. NO. 3. 
 
 degrees Fahrenheit. ij^ lb. brown sugar, i qt. N. O. molasses, }i pt. 
 
 325— GERMAN ALMOND STRIPS.— PLAIN. '"^'^'■' ^ '•'• ^"^' * °==- ^°^^- ^ °^- ammonia. 
 
 , „ , ,y ,^ J, 1 teaspoonful of salt, i J^ oz. ground ginger, 
 
 lib. sugar 54^ lb. butter !>< lb. flour 3 eggs *^ ,/ „ ■ ^ ,u a 
 
 ^ /* , . ... . •' °° }£ oz. ammonia, 54 oz. allspice, 6 lbs. flour, 
 
 a pinch of ammonia; vanilla flavor. '•* '•' / 
 
 '^ ,, ... J • 1 1 Good weights. 
 
 Bake same as No. 324; cut in strips and sprinkle " 
 
 . . i_,o_js Mix sugar, lard, molasses and spices; dissolve 
 
 the soda and ammonia in the water, and work in 
 
 326— JAPANESE CAKE. ^^^ g^^j,. Let stand over night, or mix early in 
 
 I lb. sugar 1 lb. of almonds with the skins on jj,e morning and use later. Work the mixture 
 
 I lb. flour 8 ozs. butter 8 whites of eggs over before using. Wet with a damp cloth, after 
 
 Pound the almonds fine in the mortar and mix {^ey are cut out, and bake in medium heat of 250 
 
 with the sugar and flour; work together with the jq ^oq degrees Fahrenheit, 
 
 butter, and add the whites of the eggs to form a e^r.-rr-Ti nAvr^ 
 
 smooth paste. Set to cool, and roll out into a 331-SCOTCH CAKE, 
 
 square sheet one-eighth inch thick. Cut the 4 lbs. sugar (half granulated and half powdered), 
 
 sheet in two-inch strips, wash with eggs and 2 lbs butter, 16 eggs, i pt. molasses. S lbs. flour, 
 
 sprinkle with almonds. Place two strips one on 'A °^- ammonia dissolved in milk, i oz. g-'nger, 
 
 top of the other; press down along the center of i °^- vanilla extract, 
 
 the strip with the rolling pin, and cut the strips 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, 1 pt. milk, 
 
 jyi oz. soda, ^ lb. citron, ^ lb. currants, 
 
 yi oz. cloves, % oz. allspice, % 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. Put 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, 
 i^ 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, yi 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. i. 
 
 1 lb. sugar % lb. butter 6 eggs }4 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 jumble forcer, which is a very 
 handy machine. Bake in medium h^at. 
 
 337— NEW YORK JUMBLES, NO. 2. 
 1% lb. sugar, i^lb. butter, i pt. eggs, i pt. yolks, 
 2}^ lbs. flour, ij^ 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, % 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 oS 
 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 water. 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 yi 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 OP BRBADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 41 
 
 343— BUTTER WAFERS. 
 % lb. sugar lo 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 
 cinnamon. Spread the paste on wafer paper and 
 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, ^ 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. 
 
 Have ready prepared pans greased with melted 
 lard, dusted with flour and the surplus shaken oS. 
 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 off 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. 
 
 ;^lb. 
 
 sugar }i lb. flour % 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)4 lbs, flour, }i oz. ammonia, 
 yi oz. anise seed, the grated rind of one lemon. 
 Beat sugar and eggs well together, add the 
 seeds and ammonia well dissolved, and work in 
 the flour. Roll in a sheet about half an inch 
 thick, and cut in squares 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 the 
 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, i 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 pufi 
 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 pufl 
 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. 
 a 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 it-to a smooth paste. Roll out yi-mch thick, 
 cut out like the Almond SouflSe, put on dusted 
 pans, let dry a little and bake in medium heat. 
 
 The cakes should pufE up like the souffle. Ice 
 with a thin royal icing and dip the corners in 
 colored sugar, or decorate with piping in several 
 colors. 
 
 353— PATIENCE CAKE. 
 
 2 lbs. icing sugar, i pt. white of eggs, r}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 }i 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. 
 
 337.— 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 
 
 lusted pans, same as for ANISE DROPS, No. 
 
 336. 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. 
 
 338.— CHOCOLATE DROPS. 
 BAISEfiS. 
 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. 
 
 339.— VANILLA DROPS. 
 ROSE DROPS. 
 PEPPERMINT DROPS. 
 2% lbs. powdered sugar }i 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, 
 
 1 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 half 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 ofi 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 a rather firm paste, same as No. 362 
 (which keeps its shape well). Dress with bag and 
 star tube on waxed pans, or on paper in fancy 
 shapes. Decorate with French fruits glaces, and 
 split almonds. Let the macaroons dry for five or 
 six hours, and bake in a brisk oven to a nice color. 
 When done and while hot, brush over with a thin 
 syrup, or with a little gum arable dissolved in 
 water. 
 
 365.— PETITS FOURS. 
 
 For the PETITS FOURS take the same paste, 
 and dress with bag and tube on small fancy cakes 
 cut from Milanaise Pastes Nos. 319-320 Cut 
 the shapes from the paste, dress with Macaroon 
 Pastes Nos. 362 and 364 in fancy pattern; let dry 
 and bake. Finish the center with jelly and royal 
 icing. 
 
 366.— MACAROON SLICES. 
 
 Roll out a sheet of paste from No. 319 and cut 
 in strips iji inches wide, as long as the baking 
 sheet. Dress on the Almond Paste No. 364, with 
 the large star tube, in two strips, leaving about 
 one-half inch space in the center. Let dry and 
 bake in medium heat. Fill the center with a 
 firm jam and cover with strips of tri-colored icing. 
 Cut in diamonds while warm, before the paste 
 becomes hard. 
 
 367.— BOURBON CONDES. 
 
 Roll out a thin sheet from paste No. 75. Spread 
 with greengage jam. Cover this with a thin 
 
 macaroon mixture; dust with sugar; cut in squares 
 or rounds, and bake in medium heat. 
 
 368.— METTERNICH BISCUIT. 
 Bake large oval macaroons, and bake some oval 
 drops from the Savoy Mixture No. 310, of the 
 same size. Fill the center with orange jam; put 
 macaroon and drop together, and ice with Mara- 
 schino Icing. Decorate with cherries and angelica. 
 
 369.— SOUFFLE MACAROONS. 
 
 Take three-quarters pound of almond paste; 
 rub smooth with five whites of eggs, and work 
 into it one pound four ounces of powdered sugar. 
 
 Beat seven whites firm and draw it into the 
 paste, lay out on paper in finger shapes, dust with 
 sugar and bake. When done, take off the paper 
 and put two fingers together, with a firm fruit jam. 
 
 370.— FRANKFORT MACAROONS. 
 I lb. almond paste 2% lbs. sugar 2 oz. fiour 
 
 2 lbs. finely chopped cocoanut. 
 
 Mix with white of eggs, same as for macaroons, 
 and bake in the same manner. 
 
 For CHOCOLATE MACAROONS add four 
 ounces of dissolved chocolate or cocoa powder 
 and flavor vanilla. 
 
 371.— COCOANUT MACAROONS. 
 
 1 qt. whites of eggs 4 lbs. sugar 8 ozs. flour 
 
 3 lbs. cocoanut, vanilla flavor. 
 
 Beat the whites firm, and beat in about four 
 ounces of the sugar and the flavor. Mix sugar, 
 flour and cocoanut together, and mix with the 
 beaten whites. Mix lightly but fully and dress on 
 paper. Bake in 250 degrees Fahrenheit, 
 
 372.— COCOANUT STEEPLES. 
 9 whites of eggs zyi lbs. cocoanut 2>^ lbs. sugar 
 vanilla flavor. 
 Beat the whites, and mix with the sugar and 
 cocoanut and flavor. Form into steeples, set on 
 greased and dusted pans, and color nicely in a 
 quick heat. 
 
 373.— ALMOND BREAD. 
 PUMPERNICKEL. 
 % lb. sugar ^ lb. flour z% lb. cake crumbs 
 yi lb. unpeeled almonds 6 eggs ^ oz. ammonia 
 
 2 ozs. powdered cocoa, ^ oz. cinnamon and cloves. 
 
 Mix all the ingredients into a firm paste; roll in 
 strips as long as the pan; flatten a little, to make 
 the strips i^-inch wide and ^-inch thick; wash 
 with egg and bake; ice vanilla and cut in slices 
 while warm. 
 
 374,— ANISE TOAST. 
 I lb. sugar 8 eggs 4 yolks }i oz anise seed 
 I lb. flour, lemon flavor. 
 Beat up warm and mix same as Sponge Cale 
 
44 
 
 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 Bake in long narrow pans greased and dusted with 
 flour; let cool, cut in slices, and toast same as 
 Zwieback. 
 
 375.— MERINGUES. 
 
 Prepare the No. 94, or the Italian or French 
 Meringue pastes Nos. 95 or 96. Get ready the 
 Meringue boards as directed in No. 91. Soak in 
 water and cover with paper. Prepare also some 
 waxed pans, or pans greased and dusted with flour. 
 Color a part of the paste pink in a separate bowl. 
 
 376 —APPLES. 
 PEARS. 
 Take the bag and plain tube; put a little of the 
 pink paste in on one side of the bag, and fill with 
 
 379— ANIMALS. 
 
 Use one or two colors of paste in one bag; lay 
 out on waxed pans in form of pigeons or roosters, 
 starting on the tail; form the body, and last draw 
 up the head; then put on the wings, feet and eyes. 
 Swans and large birds are made on one side only, 
 to lay flat on the pan; others can be made to sit 
 up straight. 
 
 For other animals, such as dogs, sheep, etc., a 
 flat bottom is made from white meringue, sprinkled 
 with green colored sugar. Then, with a small 
 plain tube, the animal figure is put on; starting at 
 the back part of a body in S shape; next make the 
 head; then put on the ears, legs, tail and eyes. 
 
 the white paste, Drop out in half-inch globules These figures should be dried at a very slow heat 
 on the boards, a little apart. Put in the center of '° be perfect. 
 
 half of the drops a small strip of angelica, to 
 represent the stem of the apple; and in the center 
 of the other drops a whole clove, from which the 
 berry has been taken, to form the top. Sprinkle 
 with a little colored sugar, and put the boards in 
 the oven to dry. The meringues should more dry 
 than bake. When sufficiently dry, put two of the 
 drops together; this forms the apple. Put away 
 carefully, and let dry a little more before serving. 
 
 For PEARS, dress the meringues on in half a 
 pear shape, lengthwise, and put together in this 
 manner. . ,, 
 
 The PEARS may also be dressed da the pans in 
 one piece, and finished with angelica and cloves, 
 
 377.— MUSHROOMS. 
 Put some of the white Meringue paste in bag, 
 and use a plain tube. Put drops on the papered 
 boards, same as for apples. Smooth the top with 
 a wet finger tip so as to form a half globule. 
 Dust the tops with cocoa powder or cinnamon, 
 and put in the oven to dry. Take a dusted pan 
 and put on as many steeples as you have tops. 
 Put the steeples in the oven to dry. When the 
 tops are sufficiently dry, lift them off the board 
 and place one on each steeple. Let dry a little 
 more; this forms the mushioom. 
 
 378.— STRAWBERRIES. 
 GRAPES. 
 CHERRIES. 
 Dress pink paste on the boards to form half a 
 strawberry. Sprinkle thickly with carmine 
 colored sugar. Place the stem in one half, let dry 
 and put together; let dry a little more; put on some 
 leaves that have been made with green colored 
 paste, and you have the Strawberry. 
 
 GRAPES may be made on dusted pans in the 
 the same manner. 
 
 For CHERRIES make a bottom of white paste, 
 and put on the Cherries in pink or red. Form 
 stems and leaves of green colored paste. 
 
 380.— EASTER EGGS. 
 Lay the paste with plain tube in half egg shape 
 on the boards; let dry, take oS the boards; take 
 out the soft inside and smooth with the back of a 
 small spoon; let dry a little more and decorate in 
 the same manner as Sponge Eggs No. 316. 
 
 381.— MERINGUE BASKETS. 
 Lay out in high ovals, as instructed in No. 317, 
 and decorate the same as sponge baskets. The 
 baskets can also be made in round shapes, with a 
 foot of royal icing, and the sides decorated in 
 lattice fashion. 
 
 382. — LARGE MERINGUE CASES FOR 
 TOURTES AND ICE CREAMS. 
 ALSO SMALL MERINGUE CASES, ETC. 
 
 From the pastes Nos. 94 to 96. 
 
 Dress on a straight waxed baking sheet with the 
 lady-finger tubfe, one round sheet of the size you 
 wish it to be. Dress two rings of the same dia- 
 meter. For the top make another ring, and fill 
 out the center in lattice fashion, or in a fancy pat- 
 tern. Let dry well to a light color, very crisp. 
 For use, fasten the rings on top of each other on 
 the bottom, with marmalade or royal icing. Fill 
 the center with cream, or with strawberries and 
 whipped cream; or with ice cream, as the case 
 may be, and put on the top. It may be further 
 decorated with fruits glaces or royal icing. 
 
 Small Tart cases may be made in the same 
 manner. 
 
 Large pieces in form of beehives, baskets, wells, 
 etc., are put together in the same manner, deco- 
 rated with leaves and flowers. 
 
 Another variety of small Meringues can ba 
 made with plain and star tube on pans and boards. 
 Round and oval shells may be dressed on boards 
 like for Easter Eggs No. 380. The soft inside 
 taken out and the shells dried, when they may be 
 iced with chocolate or fondant icing of difierent 
 
PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 45 
 
 colors and flavors, filled with nut creams, jams or 
 whipped cream; two shells put together and 
 served in this manner. 
 
 383.— MERINGUE SLICES. 
 Take a thin sheet of baked sponge cake; spread 
 with fruit jam, and cut in strips two inches wide. 
 Lay on top of the jam, with bag and tube, four 
 strips of meringue, to cover the jam. On top of 
 this put three strips; then two; then one, in taper- 
 ing fashion. Dust with sugar and color nicely in 
 the oven. When done, cut with a knife, dipped 
 in water, into slices. 
 
 Another way is to cut the strips with the mer- 
 ingue before baking. Dip the knife in hot water 
 and cut down, and bring the knife up straight, to 
 smooth the sides, pushing the pieces apart, and 
 dust with sugar; then brown lightly in the oven. 
 Another way is to make the slices, spread on the 
 meringue and smooth it half round; dust with 
 sugar; brown and then ice with hot chocolate 
 icing, and cut in slices. 
 
 384.— MERINGUE DROPS. 
 
 BOUCHEES DES DAMES. 
 Bake drops of meringue on boards, and drops 
 of Savoy mixture No. 250, of the same size. Fill 
 and ice same as No. 315. 
 
 385.— CREAM ROLLS. 
 
 CANNELONS A LA CREME. 
 Take pufi pastes No. 75 or 76; roll into a thin 
 sheet about one-eighth inch thick; cut into strips 
 eight to ten inches long and three-fourths inch 
 wide; brush with egg-wash and roll on sticks, 
 overlapping the edges; or roll on conical tin tubes 
 to form cornets. Dip in granulated sugar, bake 
 in a medium heat; fill with pastry or whipped 
 cream, or with a meringue flavored with vanilla. 
 386.— CREAM SLICES. 
 
 NAPOLEON CAKES. 
 Roll out two thin sheets of puS paste, prick 
 with a fork, and bake well done. Spread one 
 with vanilla pastry cream, and put the other 
 sheet bottom up on top of the cream; ice with 
 vanilla or chocolate icing and cut in slices. 
 387.— PUFF- PASTE SANDWICH. 
 Roll out puS paste into a thin sheet and put on 
 a baking pan; spread with a thick layer of jam; 
 wash the edges of the sheet and place another 
 thin sheet of the same paste on top, pressing it 
 well together on the sides. Mark the top into 
 oblong slices; wash over and bake. When nearly 
 done, dust some sugar over; put back in the oven 
 till the sugar is melted to form a glazing. Let 
 cool and cut in slices. 
 
 388.— RISSOLES. 
 Roll out pufi paste into a thin sheet; cut out 
 circulars or ovals, wash with water; place a little 
 
 fruit jam in the center and fold over; press the 
 sides together, brush over with egg wash and bake. 
 When cold decorate with royal icing interpersed 
 with dots of fruit jelly. 
 
 389.— TURNOVERS. 
 GATES AJAR. 
 Proceed same as for Rissoles; cut in squares, 
 ovals or rounds; roll a little thin in the center; 
 bake with a little filling, or without any filling, 
 because they pufi up better without. When done, 
 split open on the side and fill with marmalade or 
 cream. 
 
 Gates Ajar are made like Turnovers, cut in 
 squares and filled with jam, folded in triangle^ 
 and baked. u /r 
 
 390.— FLORENTINES^ 
 Roll out pufi paste very thin, cuW^t aitJOttom; 
 wash and place on a ring of Ae sama.^^«; fill 
 center with plum jam; put^wa^yn^jd^tf mer- 
 ingue paste; sprinkle wit£^red^;0C|)l^bnds or 
 pistachios; dust with ^*r and^^fee- (6 a nice 
 color. ■O ^ C"i .^., 
 
 391-^ 
 Cut out rings'tUm 
 
 water and dIKin 
 sugar, bake nice 
 
 IN0§; 
 ^paste; wash with 
 onds; dust with 
 am two together. 
 AITS. 
 Roll out t^^^^mtete and cut in thin strips; 
 plait three^^^u^ together, form in rings or 
 crescents; waaj^hid dust with sugar and almond«: 
 bake in a good heat. 
 
 393.— MARIGOLDS. 
 Proceed same as for Florentines; place no jam 
 in the center; wash with eggs, and form a cross 
 of split almonds into the center; press down, dust 
 with sugar and bake; when done decorate with 
 jelly and royal icing. 
 
 394.— ROSES. 
 Roll out pufi paste, and with a five or six 
 pointed star cutter cut out in pieces; wash with 
 water and fold the points of the star into the 
 center; bake, and when nearly done, take to the 
 oven door and dust with sugar; put back in the 
 oven to glaze and finish baking. The paste should 
 pufi np like a rose. Fill with a little jelly, and 
 decorate with royal icing. 
 
 395.— PARISIENNES. 
 Take pufi paste which has got only four turns; 
 finish the other turns, dusting each tarn, and fold 
 with powdered sugar. Roll out very thin and cut 
 in pieces, say six to twelve inches. Roll this sheet 
 up in one roll same as for jelly roll; or roll from 
 each side to the center; or roll in form of a S, as 
 tight as possible. Cut in thin slices with a sharp 
 knife; put on pans cut side up, and bake in a 
 quick heat. When they take color, turn over on 
 
46 
 
 PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 the Other side and finish baking. The sugar 
 should glaze nicely and form a caramel. Take off 
 the pans while hot. 
 
 396,— BASKETS. 
 
 Cut out ovals from pufi paste -with a crimped 
 cutter; mark the top same as for Patties, but in 
 two parts, leaving the center to form the handle. 
 Wash with eggs and bake. Push the sides down, 
 or remove the soft inside paste; fill with jelly or 
 whipped cream. 
 
 The handle may be baked separate on a half 
 round tin, and placed over the cream, or fastened 
 with royal icing. 
 
 397.— BIRDS" NESTS, 
 Bake small patty cases from puS paste. When 
 done, brush with a thin royal icing and scatter 
 over plenty of shredded cocoanut. Put back in 
 the oven for a moment to color lightly; fill the 
 center with jelly or jam, and place three or four 
 small blanched almonds on the jelly to represent 
 the eggs; or use some small candy eggs. 
 
 398.— LARGE PUFF PASTE CAKES. 
 
 Large pieces from puff paste are built up in 
 rings (which are baked separate and put together 
 with jam or caramel sugar, or a couple of patty 
 cases, diminishing in diameter) are placed on 
 top of each other to form a pyramid. 
 
 Another way is to bake a skeleton frame of the 
 croquant paste No. 89, and place the puff paste 
 rings (after they are baked) over the frame, fasten- 
 ing with caramel or royal icing. 
 
 The forms may be decorated with meringue or 
 almond icing, and browned lightly in the oven 
 before filling; or it may be decorated with fancy 
 macaroons or other small cakes, etc. 
 
 400.— FRUIT SLICES. 
 
 BELGRADE SLICES. 
 ■2.% lbs. sugar, 3 lbs. flour, 10 eggs, Yi oz. ammonia, 
 the grated rind of one lemon, ^ a grated nutmeg, 
 8 ozs. sultanas, 8 ozs. almonds, 8 ozs. currants, 
 4 ozs. citron. 
 Beat sugar and eggs together and mix with the 
 dry ingredients into a paste; roll out in strips; 
 make and bake same as No. 373. 
 
 401.— ANISE SLICES. 
 
 I lb. sugar, 12 yolks of eggs, J4 oz. ammonia, 
 
 yi. oz. anise seed, i^ lb. flour, the grated rind of 
 
 one lemon. 
 
 Mix same as No. 400; bake in strips and cut in 
 
 slices. 
 
 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 obloD|;s 
 with a knife before baking. Spread the baked 
 bottom with Floradora cream No. 137; 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. 
 
 405.— ALMOND SLICES. 
 
 A variety of other slices can be made by spread- 
 ing a layer of almond paste between two layers of 
 puff 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, 
 Yz 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, i^ 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 or e 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 OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 47 
 
 of butter, six eggs, flavor lemon, and make into a 
 dongh with the rest of the flour. 
 
 Work into it one-half pound of raisins and one- 
 half pound of currants. 
 
 Fill the forms (which have be6n 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. 
 
 Butter some large or small Savarin molds; 
 sprinkle with shredded almonds, and fill the molds 
 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, ^ oz. 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, lyi 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 flour; 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 
 wxiites firm and mix into the cream with the yeast; 
 draw in flour lightly, but fully; sprinkle the well- 
 battered form with the shredded almonds, fill half 
 full with the mixture; let raise in a warm place 
 till nearly full, and bake in a medmm 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 
 
 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 
 Ro>al 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 OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 414.— THE USE OF CAKE CRUMBS AND 
 LEFT-OVER CAKES. 
 I have given a variety of recipes in which cake 
 crumbs are mentioned, and also others where the 
 left-over cake can be used in pieces. These 
 recipes are useful to dispose of cake trimmings 
 and broken or stale cakes. Even bread crumbs 
 may be used to some extent, but in these cakes the 
 mixtures should be made richer. Crumbs are also 
 mentioned in some fillings, where they take the 
 place of eggs. If there is still a surplus of 
 
 crumbs, they may be used with half the flour in 
 spiced muffins, ginger bread, or in Boston brown 
 bread. 
 
 In the following pudding receipts, cakes and 
 crumbs are required in many ways, and there is 
 use for all of them, so that there is no need of 
 any of them going to waste. 
 
 It is best to keep the light and dark crumbs 
 and cakes apart, so they can be used as required. 
 
 Rich crumbs readily become rancid and should 
 be used as fresh as possible. 
 
 END OF PART THREE. 
 (other RECEIPES to follow in the BREAD MAKING.) 
 
PART 4. 
 
 415.-PUDDINGS AND SAUCES. 
 
 As in cake baking, the ingredients used in the 
 pudding receipes should be carefully studied and 
 everything should be got ready before mixing. 
 
 The baking or boiling of the puddings to the 
 right point is essential to obtain good results. 
 Some of the ingredients, as rice, farina, tapioca and 
 sago, take up a large amount of milk or water in 
 boiling or baking. If the boiling is continued too 
 long, the liquid evaporates, making the pudding 
 dry. The same materials differ often greatly in 
 their liquid absorbing qualities, therefore good 
 judgment has to be used, adding more or less 
 liquid to make the pudding perfect. 
 
 After the mixtures have been prepared, before 
 baking, they should be tasted carefully, to ascer- 
 tain if they contain the proper flavor and season- 
 ing. 
 
 In baking light puddings which contain custard, 
 the pudding should bake only until the eggs are 
 set; more baking makes the puddings pufi up 
 high, the eggs separate from the milk, which 
 curdles, and when taken from the oven the pud- 
 ding falls and gets watery. 
 
 Puddings that are served in the dishes in which 
 they are baked require less eggs, and can be 
 made more tender than the puddings which have 
 to be turned from the molds before serving. 
 
 Puddings which are turned from the molds are 
 best if baked in a pan partly fllled with hot water; 
 and for hot puddings, the molds should be but- 
 tered and sprinkled with granulated sugar before 
 filling in the mixture. In this manner they are 
 easily turned out of the mold. 
 
 Most all the hotels have steamers, in which rice, 
 sago and tapioca can be steamed to best advantage 
 without stirring, and then finished with the other 
 ingredients and made ready for the baking. 
 
 STEAMER FOR PASTRY ROOM: The best, 
 cheapest and most practical steamer for the pastry 
 room, is a closet, made from galvanized sheet iron, 
 about 16 inches square, and from 18 to 24 inches 
 high, with changeable perforated shelves of the 
 same material, a perforated steampipe run in 
 along the bottom in the rear; and a small trough 
 at the bottom in front of the door, which catches 
 the condensed water, to run from there into a pail 
 or drain. In these steamers, steamed rolls and 
 dumplings can be set right on the shelves and 
 steamed without molds. And for other steamed 
 puddings and Boston brown bread they are far 
 more practical and make better puddings, than 
 the deep cast iron vegetable steamers often found 
 in the pastry rooms. 
 
 If the pudding is to be boiled, it is best to sus- 
 pend it in the boihng water, so it does not touch 
 the botton of the pot; or a perforated pie tin may 
 be placed in the bottom to prevent this. During 
 boiling, the pudding should be covered by the 
 water, and the pot filled with more boiling water 
 as it boils down, till the pudding is done. 
 
 PUDDING SAUCES. 
 
 416.— WINE CREAM SAUCE. 
 
 FOAMING SAUCE. 
 
 CHAUDEAU. 
 I lb. of sugar, 12 yolks, i quart of white wine, 
 I stick of cinnamon, ^ lemon, % orange peel. 
 Beat sugar and yolks together, dilute with the 
 wine, and add the peel and cinnamon. Set on a 
 slow fire and beat constantly till it thickens; take 
 off the fire at once, strain and serve. This sauce 
 should be prepared shortly before serving, to 
 have it perfect. More or less sugar may be used 
 according to the sweetness of the wine. 
 
 417.— SABAYON SAUCE. 
 I lb. sugar, i pint wine, i pint water, 6 eggs, 
 I oz. cornstarch, i lemon, juice and rind. 
 Dissolve the cornstarch in a little cold watei 
 and mix with the yolks; beat the whites firm. 
 Let the other ingredients come to a boil, stir in 
 starch and yolks; take off at once; strain, and 
 beat in the whites. Serve. 
 
 418.— ENGLISH BRANDY SAUCE. 
 ENGLISH RUM SAUCE. 
 Cream one pound of sugar with five ounces of 
 butter and eight yolks of eggs; put on the fire 
 with one pint of boiling water; stir till it thickens, 
 take off at once; stir in one gill brandy or rum, 
 and add a pinch of ground mace or nutmeg. 
 Serve. 
 
 419.— ENGLISH CREAM SAUCE with RUM. 
 
 SAUCE ANGLAIS. 
 I lb. sugar, i pint wine, % pint rum, i oz. butter, 
 6 yolks, I oz. cornstarch, the grated rind and 
 
 juice of one lemon. 
 Prepare same as No. 417. Add butter and rum 
 last. Serve. 
 
 420.— LEMON CREAM SAUCE. 
 CUSTARD SAUCE. 
 I quart of rich milk or cream, 12 ozs. of sugar, 
 8 eggs, I oz. cornstarch, grated rind of two lemons. 
 Separate the eggs, dissolve the starch in a little 
 cold milk, and mix with the yolks; beat the whites 
 firm. Set milk, sugar and lemon rind to boil; 
 
JO 
 
 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 when near boiling, add the yolks and starch, and 
 stir till it thickens: strain and beat in the whites. 
 Serve. 
 
 421.— ENGLISH CREAM SAUCE. 
 Prepare same as No. 420; leave oat 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 fire, 
 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 o& 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. 
 1 quart of water, i lb. sugar, \% 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. 
 I lb. sugar, i pint of white wine, 1 pint of water 
 the peel and juice of one lemon, 1% oz. cornstarcn. 
 Prepare same as No. 427. 
 
 429 —SAUCE CARDINAL. 
 
 1 lb. sugar, i pint claret, i pint water, ^ pint rum, 
 i^ oz. cornstarch, % doz. whole cloves, 
 
 the peel and juice of one orange. 
 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 juice of two oranges, a little of the grated rind, 
 I stick of cinnamon, )^ pint of rum. 
 Soak the sago for 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. 
 
 Maks 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 
 of 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 df 
 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 syrnp, 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. 
 
 lib. sugar, t pint fruit juice, the juice of one lemon, 
 
 X 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 BRZADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Jt 
 
 pistachios, etc.; and it can be colored to suit tbfl 
 requirements. 
 
 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 
 
 438.— PINEAPPLE SAUCE. 
 
 I pint can of sliced pineapple, cut in dice, (or 
 
 X pint of fresh fruit), i^ lb. sugar, }i 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. 
 t 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 
 x% 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, 
 flavorpd with fruit juices, vanilla, wines or ex- 
 tracts, chopped nuts, browned almonds, or green 
 
 443,— COLD CHOCOLATE SAUCE. 
 
 iH lb. sugar, i pint water, vanilla flavor. 
 8 ozs. chocolate or cocoa ponder. 
 
 Dissolve the chocolate and sugar gradually with 
 one pint of boiling water; let come to a boil, take 
 o£E 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 doable 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 curdle 
 and get weak; a pinch of salt added assists in 
 giving better consistency to the cream. 
 
 After the cream is beaten up fim, put it on a 
 sieve to drain for thirty minutes. 
 
 To use it, beat into one quart of cream from 
 four to sis 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. batter, a little mace, 
 
 the grated rind and juice of half a lemon; 
 
 flavor of rum, brandy or vanilla. 
 
 Cream the butter and sugar till .igbt 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. 12s and 
 123 may also be used for HARD SAUCE. 
 
52 
 
 PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES, 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 sufScient 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. 
 
 431.— 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; flU 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). 
 
 453.— 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 ofi 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. 
 
 455.— 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 400" 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. 456, 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 
 beat. Serve with any suitable sauce. 
 
 458.— APPLE MERINGUE. 
 Line bottom and sides of a square 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 in 
 bag and decorate nicely; dust with sugar and put 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 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. 
 
 459.— 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 satne paste as for the steamed roll No. 
 460. Prepare like the baked dumplings No. 457. 
 Steam right 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^ 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 
 
 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. 
 
 Another 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 as 
 many cakes as you require puddings, from any 
 plain cakes mixture. The cakes are better to cut 
 if baked the day before using. Cut each cake in 
 six or eight thin slices; butter and sugar the molds. 
 H ave ready a good apple sauce. Place one slice 
 of cake in the bottom, on it one layer of apple 
 sauce; then another layer of cake; apple sauce 
 again, and another layer of cake, to make two or 
 three layers of apples, and three or four of cake. 
 The apple sauce should be of the right consistency 
 to moisten the cake. Set the molds in a pan of 
 water, cover a with buttered paper and bake for 
 twenty-five minutes. Turn from the molds on a 
 pan, so the bottom becomes the top; dust thickly 
 with powdered sugar. Heat a stout wire to a 
 white heat and burn a pattern on top of the 
 Charlotte, lattice fashion. Serve with an English 
 cream sauce, or Chaudeau with sliced almonds. 
 
 The Charlotte may also be decorated with 
 meringue with bag and star tube, or with a piping 
 of bright fruit jelly, and in many other ways as 
 your fancy suggests. 
 
 465.— SOUFFLE OF APPLES. 
 Take one quart of prepared Apple Marmalade 
 No, I. Make a firm meringue from % pint of 
 whites of eggs and 10 ounces of sugar, flavor 
 lemon, and mix lightly into the marmalade. Fill 
 into paper cases, or in china soufSe cases; dust 
 with sugar, and bake in a medium heat for 
 twenty-five to thirty minutes. Serve at once. 
 
 466.— STEAMED APRICOT ROLL. 
 BAKED APRICOT ROLL. 
 Prepare the same way as for Steamed or Baked 
 Apple Roll No. 460. 
 
 467,— APRICOT CHARLOTTE. 
 Use apricot marmalade and prepare same as 
 for Apple Charlotte No. 463. 
 
 468.— APRICOT SOUFFLE. 
 PEACH SOUFFLE 
 Prepare the Marmalade No. 11, and finish same 
 as for Apple SoufiSe No. 465. Peach SoufSe and 
 Charlottes may be made in the same manner. 
 
54 
 
 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 469.— ALLIANCE PUDDING. 
 
 Prepare the cake mixture No. 268 or 270 Bake 
 three sheets; color one part chocolate, flavor cin- 
 namon; color another part pink, flavor strawberry 
 or raspberry, and leave the third part plain. 
 
 Prepare the molds with butter and sugar; cut 
 the cake in dice; put in alternate layers in the 
 molds. 
 
 Prepare a custard with i quart of milk, 5 eggs, 
 5 ounces of sugar; flavor vanilla. Saturate the 
 cake gradually with all the custard it can take up. 
 Bake in water and serve with a Sauce Macedoine 
 No. 432, or a clear wine sauce. 
 
 470.— ALMOND CUSTARD PUDDING. 
 Butter and sugar the pudding molds. Prepare 
 a custard with 10 ounces of bread crumbs, 3 pints 
 of milk, 8 yolks and 4 whole eggs, 8 ounces of 
 sugar, 4 ounces of melted butter, 4 ounces of 
 chopped and browned almonds; flavor vanilla. 
 Fill in the molds, and bake in water till the cus- 
 tard is set, Serve with claret wine sauce. 
 
 471.— ALMOND CREAM ROLL. 
 
 Take paste No 85; roU into a thin sheet; iiU 
 with any of the almond creams Nos. in to 113, 
 or with a vanilla cream, filling with almonds, and 
 finish and bake same way as for the Vienna Pud- 
 ding No. 449. 
 
 The roll may also be made from the pastes Nos. 
 83 and 76, and steamed or baked like the Apple 
 Rolls No. 456. 
 
 Other Cream Rolls can be made from creams 
 Nos. 114 to 129. 
 
 472.— ALMOND SOUFFLE. 
 
 Take 8 ounces of almond paste, 4 ounces of 
 crushed macaroons, 8 ounces of sugar, i pint of 
 milk, 12 yolks of eggs. 
 
 Rub the paste smooth with a little of the milk, 
 work in the yolks, sugar and macaroons; add the 
 milk, and stir on the fire till it thickens. Take 
 off, let cool and flavor with vanilla. Beat the 
 whites of the eggs firm and draw lightly into the 
 cream; fill into cases, and bake to a nice color. 
 The small cases bake in twelve to fifteen minutes. 
 The puddings rise about an inch above the case 
 in baking, and should be served immediately when 
 done, as the souffles fall in a short time and lose 
 much of their lightness. 
 
 For the American plan hotels the souffles may 
 be prepared beforehand, but should be baked in 
 small batches during the dinner hours. 
 
 Other nut souffles may be made like the Almond 
 Souffle, using half almond paste and half nuts, 
 with the same ingredients. 
 
 The pastry creams can be made into souffles of 
 vanilla, chocolate, orange, etc., by adding eight 
 
 beaten whites of eggs to one quart of the creams, 
 and bake same as the other souffles. 
 
 473.— BATTER PUDDINGS. 
 
 A variety of Batter Puddings can be made from 
 the Apple Batter Pudding No. 453, and baked in 
 individual dishes; mixing the same batter with 
 dates or figs, or using minced fresh or preserved 
 fruit. 
 
 The same batter may be mixed cold like a grid- 
 dle batter; adding some baking powder, or beat- 
 ing the white of the eggs light before adding to 
 the batter. 
 
 A sauce should be served with this pudding in 
 a separate pitcher or sauceboat. 
 
 474 —BREAD AND BUTTER PUDDING. 
 FAMILY STYLE. 
 
 Cut white bread in thin slices, spread with bat- 
 ter and put in pudding dish. Pour over a custard, 
 the same aa for pudding No. 469; bake to a nice 
 color, or till the custand is set in the centre. 
 Serve with wine or lemon sauce. 
 
 475.— BOSTON BREAD PUDDING. 
 Cut stale white bread in small dices; put oit 
 baking pan, and brown lightly in the oven with 
 some fresh butter. Butter and sugar small pud- 
 ding molds, fill half-full with the bread, and add 
 a few currants and sultanas. Saturate with a 
 custard, same as for No. 474, and bake in water 
 till the custard is firm. Turn from the molds and 
 serve with wine sauce. 
 
 476.— BREAD CUSTARD PUDDING. 
 Take eight ounces of bread crumbs, pour over 
 them a warm custard made from one quart of 
 milk, three yolks, three whole eggs, two ounces of 
 butter, four ounces of sugar, the grated rind of 
 one lemon. Bake in small molds in water, and 
 serve with a nice wine or fruit sauce. 
 
 477.— SHREDDED WHEAT BISCUIT 
 CUSTARD. 
 
 Prepare the same as for the Bread Custard No. 
 476. 
 
 Grape uuts and many of the ready-to-eat break- 
 fast foods may be made into Custard Puddings. 
 
 If served in cups less eggs can be used, also less 
 of the crumbs or breakfast foods. The custards 
 may be served hot or cold with a spoonful of 
 whipped cream. 
 
 478.— BABA AU RUM. 
 Bake the preparation No. 409 or 4 10 in the small 
 pudding molds. Before serving, dip into a hot 
 sherry wine sauce; place in saucer and cover with 
 a thick English cream sauce, flavored rum. Serve 
 Ks a hot or cold pudding. 
 
PAUL RICHARDS' BOOK OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 55 
 
 479.— BABA POLONAISE. the butter and chocolate; flavor vanilla, and stir 
 
 Prepare same way as No. 478. Serve with sauce '° "** '88^- ^'^' '° ""i molds and bake in water. 
 
 polonaise. Another way to make Chocolate Padding, is to 
 
 make the Bread-Custard Pudding No. 476, add- 
 480.— BISCUIT PUDDING. ing chocolate to the custard, and bake as usual. 
 
 Rub through a sieve 8 ounces of dry sponge cake, 
 add a few browned almonds, and flavor vanilla. 487-COCOANUT PUDDING. 
 
 Pour over it a custard made of i quart of milk, 4 Prepare the pudding No. 476, and add some 
 ounces of sugar, 8 yolks, i ounce of butter, shredded cocoanut. Serve with orange or vanilla 
 Beat the whites firm and mix into the custard, sauce. 
 
 Bake in small molds in water. Serve with vanilla 488. CORNSTARCH PUDDING 
 
 cream sauce. ^ < ■„ 
 
 I quart of milk, 4 ozs. cornstarch, 5 ozs sugar, 
 
 481.— BANANA PUDDING MERINGUE. 4 eggs, i oz. butter. 
 
 Bake a sheet of cake, either Sponge or Layer ^'^^^"^ '•>" cornstarch in a little cold milk; set 
 Cakes. Spread with Pastry Cream No. 127. and f"'^ ^°^ ^"^ar to boil; take off the fire and siir 
 cov^r with sliced bananas. Sprinkle with some '° '^e starch and butter; let cool a little, stir in 
 good rum, and cover with Meringue Paste No. 93. T ^ t 1^7. I""'"*' ^'*' *'"' "'""' °' 
 Dust with sugar and brown nicely. Serve with '^f J^' ^''°"' ^f ^™ """^ '"''' '°e«"^"- Fi» 
 ■c. 1- u -..u u i. »j ■°'° '°e prepared pudding forms, and bake in 
 
 English cream sauce, with rum — hot or cold. . , -J . ^, i"»"i=., auu udKe in 
 
 water for about fifteen or twenty minutes, or till 
 482.— BLUEBERRY ROLL, Baked or Steamed. '^^^ ''gss are set. 
 
 BLACKBERRY ROLL, Baked or Steamed. '^''■s pudding breaks readily if heated too much 
 
 T> .1. v 1 J 11 • .u ^'^"^ '' " ^°°e- It should stand to set for a 
 
 JnT^. 1 ^p n K '" «' ^"^l ""Z"^ ^ "•""" ''«^°" ''^"'■°8- «> •' <=- be turned from the 
 the Baked Apple Roll No. 456; the Steamed RoU :„old without breaking. Serve with fruit or cream 
 the same as No. 460. s^^^g hot or cold. 
 
 483.-BLACKBERRY MERINGUE. 489.-COTTAGE PUDDING 
 
 BLUEBERRY MERINGUE. ^ ^ x-uijmiNt.. 
 
 Prepare the same way as for Apple Meringue ^^"P^^J^" P°f i°g No. 462; add fruit or 
 
 No. 458. wiih a compote or marmalade of fruit. ""'"''• ^""^ "'"' '"''"' °' *'"" *^"'=«- 
 
 484— CABINET PUDDING. 
 
 490.— CABINET PUDDING A LA ROYALE. 
 
 Butter and sugar the molds. Line with Char- 
 Prepare the pudding molds with butter and jotte Russe crust No. 97. Fill the centre with 
 sugar. Cut some Sponge Cake or other plain cake peaches, cherries, and angelica cut in small dice- 
 in dices; half fill the molds and sprinkle with a few add some browned almonds or crushed macaroons' 
 sultana raisins and currants, and some finely cut Fill with custard No. 160. Bake in water till the 
 citron. Pouroveritacustard,saturatethoroughly, custard is set. Serve with chaudeau or cream 
 and bake in water. Serve with wine, cream or sauce. 
 fruit sauce. 
 
 491.— PUDDING A LA COMTESSE 
 
 485.-CHOCOLATE PUDDING. Bakeinthepnddingmoldsthedaybeforeusing, 
 
 ^ lb. butter, j4 lb. sugar, 1 lb. bread crumbs, small cakes from mixture No. 249. Cut the cake 
 
 8 ozs. of cocoa or chocolate, JS< pint milk, 12 eggs, in slices, spread each slice with raspberry or 
 
 vanilla extract. strawberry jam, and put together in the shape as 
 
 Separate the eggs; cream butter and sugar same they are cut. Before serving, dip the cake in a 
 
 as for cakes. With the yolks add the cocoa, milk, hot apricot sauce; put in the dish. Serve with 
 
 flavor and crumbs. Beat the whites firm and mix Sauce Macedoine flavored with Kirschwasser or 
 
 together. Fill in the buttered aad sugared forms, Maraschino, 
 and bake in water. Serve with chocolate or 
 
 vanilla cream sauce. 492.-PUDDING A LA PARISIENNE. 
 
 486.-CHOCOLATE PUDDING. J^ITITa °^f '"/PP"','"''™^»de, flavor 
 
 *» wi'ti the grated nnd of one lemon, and while 
 
 8 ozs. farina, 2 quarts milk. 8 ozs. sugar, warm mix with two ounces of butter and six yolks 
 
 6 ozs. chocolate, 4 ozs. butter. 8 yolks. Beat up four whites of eggs and mix together! 
 
 Let the milk and sugar coma to a boil, add the Bake in individual dishes or cups, or bake in 
 
 farina and stir constantly: let boil slow till the paper cases. Decorate with a meringue and soma 
 
 farina forms a thick mush; take off the fire, add fruit jelly, and serve. 
 
56 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 493 —ALEXANDRA PUDDING. 501.— STEAMED DATE PUDDING. 
 
 8 ozs. bread crumbs, i quart milk, 2 ozs. butter. Prepare same as for Cocoanut Suet Pudding 
 
 the grated rind of i lemon, 8 yolks of egg, 6 No. 496, except omit the cocoanut, and add 1% 
 
 whites of egg, 4 ozs. browned and chopped almonds, pounds of dates cut in small pieces. 
 
 Prepare same as for pudding No. 476. Steam A nice combination can be made with cocoanut, 
 
 or bake in water; turn from the molds, and serve orange peel, figs and dates in smaller quantities, 
 
 with a nice strawberry or raspberry sauce, or after the same recipe, 
 
 pour over a diluted fruit jam. Serve with a nice cream or wine sauce. 
 
 494.-COLLEGE PUDDING. 502.-PUDDING A LA COBURG. 
 
 2 lbs. white bread crumbs, 8 ozs. beef suet, ^ ,b. crumbs, % lb. butter, 6 ozs. sugar, 12 eggs, 
 
 H pint of milk, % lb. currants, 4 ozs. sugar, 4 ozs. currants, 4 ozs. sultanas, 4 ozs. orange peel, 
 
 the grated rind of I lemon, 5 eggs, % a nutmeg, ^ ^.^ ,.;,,„„_ ^ ^.^^ ^j ^j,j^_ ^ j.^^,^ ^^ 
 
 grated, % lb. citron and orange peel chopped fine, ^ ^^^^^ ^j ^^j^ 
 
 a pinch of salt. 
 „.,,.,. ,, , .,, separate the eggs; cream butter and sugar with 
 
 Mix the dry ingredients, add eggs and milk; ., _ ,, ,, .„ , ^ , ,Z t ■ 
 
 , .,i ^ , ' ^^ ... the yolks; add milk and crumbs, also the fruit 
 
 steam or boil for two to three hours; cut in slices , 1 d ^ ..t t-, ^ 3 j 
 
 . , . , and peel. Beat the whites firm and draw :n 
 
 and serve with wine or lemon sauce. ,. ,., _.,, . ^ , _,, , , . 
 
 lightly. Fill into forms. Steam or bake in 
 
 495.— CUMBERLAND PUDDING. water for one hour. Serve with English rum 
 
 2 lbs. bread crumbs, ^ lb. flour, i^ lt>. suet, sauce No, 419. 
 
 I lb. apples, peeled and cut in dice, ^ lb. currants, 503, -DIPLOMATIC PUDDING. BAKED. 
 M lb. seeded raisins, 12 ozs. sugar, }^ pint milk, „ ^^ ,, , ■, ■. ■. .... 
 
 .. »j.j ,•• t i_.„ „„„> Butter the molds and decorate with slices of 
 
 the grated rind and luice of one lemon, 10 eggs, . , . , . 
 
 . u r J ■ u I ii .J ^ citron, or cherries and angelica. Dust with sugar. 
 
 a pinch of soda, a pinch of salt, i grated nutmeg. _.„ ^ . .... 
 
 Fill the forms with alternate layers of cake cut 
 
 Mix the dry ingredients; add salt and soda to j„ ^ice, and preserved fruits; the top layer to be 
 
 the milk, and mix all together. Steam in large ^ake. Soak with custard, as much as the cake 
 
 molds, or in cups. Serve with wine or brandy ^an take up. Bake in water, Serve with a clear 
 
 sauce. maraschino sauce. 
 
 496.-COCOANUT SUET PUDDING. 504.-DIPLOMAT PUDDING. STEAMED. 
 
 2 lbs. crumbs, ^ lb. flour, i lb. cocoanut, xlb.sugar, ^ ,^ ^^^^^^^ ^ ,j^ ^ ^ . ^^^^ 
 
 1 54 lb. chopped suet, Ja teaspoon baking powder, - „ , . ,. 
 
 , \. J c ii r '2 ozs. sugar, 8 eggs, 8 ozs. apples cut in dice, 
 
 4 ozs. orange peel chopped fine, flavor of mace, i- j 1 j t . 
 
 , ^ • f I .„ ■ 1. I 1,. o 40zs.slicedalmonds, 4 ozs. cherries cut in quarters, 
 
 about one pint of milk, a pinch of salt, 8 eggs. , , . r j ■ i_ . , .„ 
 
 ^ '^ ^^ X teaspoon of soda, pinch of salt, milk to mix. 
 
 Mix the dry ingredients and the baking powder ^^^^ ^^^^^^ ^j^j ^^^ j^j^.^ ^j ^^^ j^^^^ 
 
 in the flour. Add more or less milk (which de- .,. .. , . ,. . , , ... 
 
 , ,, , , ^, u » o. "'''^ *°^ °^y ingredients, add milk and eggs. 
 
 pends on the dryness of the crumbs). Steam or «». •_ 1 n u o ■? 
 
 , ., . . „ ... Steam in large or small molds. Serve with a 
 
 boil for two hours. Serve with wine cream sauce _, _ , , 
 
 clear rum or brandy sauce, 
 or orange cream sauce. 
 
 497.-STEAMED CHERRY PUDDING. SoS-EVE'S PUDDING. 
 
 Prepare same as for Cocoanut Suet Pudding //"^^'^ mixture No 496 without the cocoanut; 
 
 „ , . J,, J . aaa one pound of sultanas and one pound of 
 
 No. 496, except add one pound or more of , . ,. „ t^uuuu 
 
 ; ..LI J 1 i. lu » apples cut in dice. Steam and serve with wine 
 
 cherries cut in halves, and leave out the cocoanut '^'^ ^ " 
 
 cream sauce, 
 and peel. 
 
 498 -STEAMED CHERRY ROLL. 506.-FARINA CUSTARD PUDDING. 
 
 BAKED CHERRY ROLL. 4 quarts of milk i lb. farina, 8 ozs. butter, 
 
 Prepare same as for Apple Roll in No. 456 or ' "'• ^"8=''' ^^ eggs, the grated rind of one lemon, 
 No. 460, except use cherry jam No. 10. ^ •'"^e ground mace, a pinch of salt. 
 
 499.— CRANBERRY ROLL. ^^* *"^ 1"*''^ °* "'^ "'"^ '° ^°'^ "'*•» '^^ 
 
 _ , , . ,_ T> 11 VI £. sugar. When it comes to the boil, sprinkle in the 
 
 Prepare same as for Apple Roll No. 456 or , . ^. . , , ,,..., 
 
 f » . „ u VT larina, stirring constantly, and boil slowly to a 
 
 No. 460, except use a compote of cranberry No. ,^ , „ , . ., „ , , . . 
 
 . . „ „ soft mush. Take from the fire; add the butter 
 
 44, or cranberry lelly No. 20. j w m , ^t j . 
 
 ^' ^ ' ■> and salt. Make the eggs and the remaining quart 
 
 SCO.- STEAMED CITRON PUDDING. of milk into a custard, add the flavor and mix 
 
 Prepare same as for Cocoanut Suet Pudding gradually with the farina; add a little more milk. 
 
 No. 496, except omit the cocoanut, and add i}i if required. Fill into the prepared molds and 
 
 pounds (or only one pound) of finely-cut citron. bake in water till the eggs are set. Let stand for 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 57 
 
 some time after baking, before turning from the 
 molds. Serve with wine or fruit sauce. 
 
 507.— FARINA A LA NAPOLITAINE. 
 Make the above mixture with eighteen ounces 
 of farina, and use eighteen yolks instead of 
 whole eggs. When the mixture is ready, divide in 
 three parts. Color one part with chocolate, flavor 
 vanilla; one part pink, flavor raspberry; and flavor 
 the other part orange or lemon, leave plain. Beat 
 twelve whites of eggs firm, and divide in three 
 parts and mix with the farina. Fill the mixture 
 in alternate layers into the forms, and bake in 
 water, same as directed in No. 506. Serve with 
 sauce macedoine, or with sauce polonaise. 
 
 508.— FARINA FRUIT PUDDING. 
 Prepare the Pudding No. 506, with three quarts 
 of milk. When the mixture is ready, add one 
 pound of sultanas, one-half pound of currants, 
 four ounces of lemon and citron peel cut fine. 
 Bake in small molds in water. Serve with wine 
 or brandy sauce. 
 
 509 —FARINA CAKE. 
 Make mixture No. 508, without the fruit. Fill 
 into a square cake pan about one and a half inches 
 deep. Bake to a nice color, Cut in squares or 
 slices, and serve with wine or fruit sauce. 
 
 310.— FLORADORA PUDDING. STEAMED 
 Add to the pudding mixture No. 496 one pound 
 of sliced pineapple cut in dice. Steam and serve 
 English cream sauce with sliced almonds. 
 5n.— FLORADORA MERINGUE. 
 Bake a sheet of white layer cake No. 273 or 
 No. 274. Spread with pastry cream No. 128, and 
 on top of the cream one layer of Floradora 
 Cream No. 157. Cover with meringue. Brown 
 nicely and cut in squares. Serve hot or cold with 
 cream sauce. 
 
 512.— STEAMED FRUIT PUDDING. 
 2 lbs. crumbs, ^ lb. flour, ^ lb. sugar, i lb. suet, 
 8 eggs, I lb. raisins, i lb. currants, }i lb. mixed peel, 
 ^ oz. baking powder, }i oz. mixed spice, salt. 
 Mix with milk, and steam same as directed in 
 No. 496. 
 
 513.— STEAMED FIG PUDDING. 
 Prepare mixture No. 496; leave out the cocoa- 
 nut, and add one and a half pounds of figs cut in 
 dice. Serve with hard or brandy sauce. 
 514.— STEAMED FRUIT PUDDING. 
 (CAKE MIXTURE.) 
 I lb. ragar, I lb. butter, 10 eggs, 2 lbs. flour, 
 }i oz. baking powder, }i pint milk, i lb. raisins, 
 I lb. currants, ^ lb. mixed peel, mace or nutmeg, 
 the grated rind of one lemon, salt. 
 
 Cream butter and sugar; sift the baking powder 
 in the flour and mix like a fruit cake mixture. 
 Steam in large or small molds, buttered and 
 dusted with flour. Cover with buttered paper 
 and serve with a nice sauce. 
 
 The same mixture may be made into a very 
 light and white pudding, using three-quarters of 
 a pint of whites of eggs, and a little more milk; 
 leaving out the whole eggs. 
 
 For variety, only sultana raisins may be tased, 
 or citron, figs and dates, cocoanut, almonds, 
 French fruit glaces, etc. 
 
 515.— STEAMED POUND PUDDING. 
 
 STEAMED FRUIT PUDDING (Rich). 
 
 i}i lb. sugar, i^ lb. butter, 20 eggs, 2 lbs. flour, 
 
 }i a nutmeg, grated; ^ teaspoon baking powder, 
 
 the grated rind of two lemons. 
 
 Mix like pound cake and steam as directed in 
 No. 514. 
 
 This pudding is richer than the steamed fruit 
 padding No. 514, but may be used as a fruit pud- 
 ding, adding about two pounds of fruit to the 
 mixture: leaving out the baking powder, and 
 steam as usual: 
 
 516.— GERMAN CREAM PUDDING. 
 LEMON PUDDING (GERMAN), 
 ORANGE PUDDING (GERMAN). 
 
 1 lb. flour, I quart milk, i lb. butter, 
 10 ozs. sugar, 20 yolks, 12 whites of eggs, 
 
 the grated rind of one lemon, a little mace. 
 
 Put one pint of milk on the fire with the sugar 
 and eight ounces of the butter; let come to a boil 
 and stir in the sifted flour to form a smooth paste. 
 Take off the fire, stir in the rest of the butter, 
 and add gradually the yolks and milk. Beat the 
 whites up firm, and add to the mixture with the 
 flavor. Fill into the prepared molds and bake in 
 water. Serve with a nut-cream or wine sauce. 
 
 From the same mixture a nice LEMON or 
 ORANGE PUDDING can be made, adding the 
 rind and juice of the fruit. Use three or four 
 lemons or oranges to this mixture, and serve with 
 a nice sauce. 
 
 517.— INDIAN PUDDING. BAKED. 
 
 2 quarts of milk, ^ pint of molasses, 6 eggs, 
 4 ozs. butter, 8 ozs. white cornmeal, salt, 
 3^ teaspoon cinnamon, ^ teaspoon ginger, 
 
 the grated rind of one lemon. 
 Let the milk and butter come to a boil, sprinkle 
 in the meal and let simmer for ten minutes; take 
 off, let cool a little; add the molasses, the beaten 
 eggs, salt and spices; a little more milk, if too dry. 
 Put in buttered pan and bake slowly till set in the 
 centre. Serve with maple syrup sauce. 
 
58 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 518. INDIAN CUSTARD PUDDING, 
 
 NEW ORLEANS STYLE. 
 
 2 quarts of milk, 4 ozs. cornmeal, 4 ozs. farina, 
 
 5 ozs. butter, 5 ozs. New Orleans molasses, 
 
 the grated rind or juice of one orange or lemon, 
 
 5 yolks, 5 whole eggs, a pinch of salt. 
 
 Let milk come to a boil, add the farina and 
 
 meal, also the butter; let boil slowly till the meal 
 
 is well cooked; take off and let cool a little; beat 
 
 in the molasses, orange rind and juice, eggs and 
 
 salt. Fill into small individual molds, buttered 
 
 and sugared. Bake in water till the eggs are set; 
 
 turn out and serve with orange cream sauce. 
 
 519.— BAKED INDIAN FRUIT PUDDING. 
 
 STEAMED INDIAN FRUIT PUDDING. 
 2 quarts of milk, 10 ozs. white cornmeal, 10 eggs, 
 I lb. suet and i lb. apples chopped fine, salt, 
 8 ozs. sugar, J4 piut molasses, }4 lb. raisins, 
 ^ lb. currants, ^ teaspoon cinnamon, }4 teaspoon 
 ginger, tho grated rind and juice of one lemon, 
 one-half a nutmeg, grated. 
 Set milk and sugar to boil; when boiling, add 
 the meal and let boil slowly for ten minutes; take 
 off and mix in the other ingredients. Fill into 
 molds. Bake for one hour, or steam for two 
 hours. Serve with brandy, cream or lemon sauce. 
 
 520.— JENNY LIND PUDDING. 
 Take plain sponge cake, cut in slices as wide as 
 the pudding molds. Butter and sugar the molds; 
 put one slice of cake in the bottom, then put in a 
 layer of chopped almonds and cocoanut, slightly 
 browned; then another layer of cake, and con- 
 tinue till the mold is nearly filled, finishing the 
 top with cake. Pour over this a custard; let 
 saturate thoroughly and bake in water. Serve 
 with Chaudeau or wine cream sauce. 
 
 521.— LEMON PUDDING. STEAMED. 
 ORANGE PUDDING. STEAMED. 
 
 Prepare the mixture No. 496, except leave out 
 the cocoanut; add the grated rind of three 
 lemons or oranges, also the juice; leave out the 
 baking powder, and add one-half teaspoon of 
 soda dissolved in milk. Steam as usual, and 
 serve with a rich sauce. 
 
 The cake pudding mixture No. 515 may be used 
 in the same manner. 
 
 522.— LEMON SOUFFLE. 
 ORANGE SOUFFLE. 
 I lb. bread crumbs, i quart of milk, 4 ozs. butter, 
 10 ozs. sugar, 8 eggs, 2 lemons (or 2 oranges). 
 Grate the rind on the bread crumbs; let the 
 milk and sugar come to a boil, and mix gradually 
 with the crumbs, adding the butter. Let cool a 
 
 the whites of the eggs beaten firm. Fill soufBe 
 molds, or into paper cases; dust with powdered 
 sugar and bake. 
 
 Like the other soufSes, this sou£9e should be 
 served at once. 
 
 Other Lemon and Orange Puddings may be 
 made with the mixture No. 476, adding the 
 grated rinds of two lemons or oranges, and serving 
 lemon or orange sauce. 
 
 523.— LEMON MERINGUE PUDDING. 
 ORANGE MERINGUE PUDDING. 
 Bake a sheet of layer cake, or plain sponge 
 cake; spread thickly with lemon cream No. iig; 
 cover with meringue No. 93. Serve hot or cold, 
 with a cream or wine sauce. 
 
 By using the orange filling No. 118, it will make 
 an Orange Meringue Pudding. 
 
 524,— NELSON PUDDING. 
 
 PUDDING A LA NELSON. 
 Line buttered molds with Ladyfingers cut to 
 fit. Fill the center with cake cut in dice, and 
 minced fruit consisting of sultanas, cherries and 
 citron. Pour over a vanilla custard; let soak well, 
 and bake in water. Serve with wine or fruit sauce. 
 
 525.— NONPAREIL PUDDING. 
 
 QUEEN PUDDING. 
 
 2 quarts of bread crumbs, 2 quarts of milk 
 
 8 ozs, sugar, 8 ozs. butter, a little nutmeg or mace, 
 
 the grated rind of one lemon, 10 yolks. 
 
 Prepare same as for Bread Custard Pudding 
 No. 476. Bake in a shallow square pan, about 
 i}i inches deep. 
 
 While the pudding is baking, prepare a meringue 
 from the whites and ten ounces of powdered sugar. 
 As soon as the custard is set spread it over the 
 pudding (reserve a part of it), mark the top in 
 squares of one portion each. With bag and tube 
 form a ring on each square with the remaining 
 meringue, dust with sugar and bake to a nice 
 brown. When done, fill each ring with jelly or 
 fruit jam; cut the pudding in squares. Serve 
 with cream or wine sauce. 
 
 526.— NEAPOLITAN PUDDING. 
 Prepare the pudding No. 476, divide in three 
 parts. Color one part chocolate, flavor vanilla; 
 another part pink, flavor strawberry; leave the 
 other part plain, flavor with lemon or orange. 
 Fill into the prepared molds in alternate layers. 
 Bake in water, and serve with a clear wine or 
 maraschino sauce. 
 
 527.— GERMAN NOODLE PUDDING. 
 Prepare the paste No. 99, with four yolks and 
 three whole eggs. Roll out into very thin sheets, 
 let dry and cut in very fine shreds. Put two 
 
 little; add the juice of the fruit, the yolks and quarts of milk to boil with eight ounces of sugar 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 59 
 
 sprinkle in the dry noodles. Let simmer slowlj 
 till half o{ the milk is absorbed; add four ounces 
 of butter, one quart of milk, eight eggs well 
 beaten, a pinch of salt; flavor lemon and nutmeg, 
 or vanilla. Fill into the prepared form, bake in 
 water till the custard is set. Serve with fruit 
 sauce. 
 
 528.— VERMICELLI PUDDING. 
 MACARONI PUDDING. 
 
 Take eight ounces of vermicelli or macaroni 
 and drop it into a pot of boiling water for a 
 couple of minutes, till it becomes soft. Take o£f 
 the fire, strain ofi the water; let cold water run 
 on it in the strainer for a few minutes. Put on 
 the fire with one quart of milk, and let simmer 
 till the milk is absorbed. 
 
 Prepare a custard with one quart of milk, eight 
 ounces of sugar, four ounces of butter, eight eggs, 
 and flavor like No. 527, and finish in the same 
 manner. Sultana raisins or currants may be 
 added, or sliced and browned almonds. Serve 
 with a compote of fruit, or a fruit sauce. 
 529.— NOODLE CAKE. 
 
 VERMICELLI CAKE. 
 
 Prepare the paste same as for the pudding No. 
 528. 
 
 Or, parboil one pound of vermicelli; simmer 
 with two quarts of milk till well thickened. Mix 
 into it eight ounces of sugar, six ounces of butter, 
 four ounces of currants, four ounces of sultanas, 
 the grated rind of one lemon, a little mace, a 
 pinch of salt, and twelve yolks of eggs. Beat 
 eight whites to a firm froth and draw in lightly. 
 Take a square cake pan, butter and sprinkle with 
 bread crumbs, and fill with the mixture about j}i 
 inch of thickness; bake to a nice color. Serve, 
 cut in squares, with a hot fruit sauce, or a com- 
 pote of fruit. 
 
 530 —PUDDING A LA REINE. 
 
 Take one quart of light cake crumbs; pour over 
 one quart of boiling milk; add four ounces of 
 crusned almonds, two ounces of butter, ten yolks; 
 flavor vanilla. Beat five whites firm, and mix into 
 the batter. Bake in buttered molds in water. 
 Serve with a pineapple sauce, or sauce macedoine. 
 531.— PUDDING, QUEEN VICTORIA STYLE. 
 
 Prepare same as for No. 530; add candied pine- 
 apple cut in dice, some sultana raisins, and some 
 candied orange peel cut in very thin shreds. 
 Bake, and serve with almond cream sauce, with 
 sliced almonds, flavored with rum. 
 
 532.— PUDDING ROMANOFF. 
 2 quarts milk, 6 ozs. rice flour, 10 ozs. sugar, 
 6 ozs. butter, 12 eggs, 8 ozs. blanched chestnuts, 
 4 ozs. sultanas, 2 ozs. angelica, 2 ozs. apricots, 
 4 ozs, browned almonds, 2 ozs. candied cherries, 
 
 Pound the almonds and chestnuts to a soft 
 paste, and dilute with some milk. Let milk and 
 sugar come to a boil, add the butter and the rice 
 flour (which should be dissolved in a part of the 
 cold milk). Stir till it thickens, and take ofi the 
 fire. Add the nut paste and the yolks of the eggs, 
 and mix in the fruit. Last, put in the whites of 
 the eggs, beaten firm; fill into the prepared molds 
 and bake in water. Serve with wine cream sauce. 
 
 533.— PLUM PUDDING. 
 2 lbs. bread crumbs, i^ lb. finely-chopped suet, 
 8 ozs. flour, iX lb. sugar, 12 eggs, t pint milk, 
 X pint rum or brandy, i lb. sultana raisins, salt, 
 I lb. malaga raisins, seeded and cut in halves, 
 I lb. currants, 8 ozs. mixed citron and orange peel, 
 X oz. cinnamon, }i oz. mixed allspice and nutmeg, 
 the grated rind and juice of two lemons, 
 X teaspoonful of soda. 
 
 Mix the dry ingredients and add the liquids. 
 Add a little more milk, if the mixture should be 
 too firm. Steam in molds, or boil in cloths (steam- 
 ing is much preferable to boiling). Divide into 
 four puddings, and steam or boil for three to four 
 hours. 
 
 534.— ENGLISH PLUM PUDDING. 
 I lb. crumbs, 2 lbs. raisins, }4 pint molasses, 
 }i pint milk, i lb. flour, i lb. currants, 6 eggs, 
 I lb. suet, yi lb. citron, i oz. mixed spices, 
 I lb. sugar, }4 lb. lemon and orange peel, 
 a pinch of soda, a little salt. 
 
 Mix and steam the same as for No. 533. Serve 
 with hard or brandy sauce, or with sauce No, 419. 
 
 Individual plum puddings may be steamed in 
 small dome-shaped pudding molds. 
 
 For special occasions plum puddings should be 
 served with a spray of holly in the top, a littl^ 
 good rum or brandy poured around the base, set 
 afire and sent to table blazing. 
 
 The sauce may be served on the side, in a 
 special dish or sauce boat. 
 
 533— STEAMED PEACH PUDDING, 
 FAMILY STYLE. 
 
 Prepare paste No. 86. Roll out into a round 
 sheet; fill the center with a compote of peaches, 
 fold the paste over, tie into a pudding cloth (which 
 should be well buttered and dusted with flour), in 
 the form of a round ball. Leave some room to 
 swell, and boil for one hour. Serve with a wine 
 sauce and sliced peaches. 
 
 536.- PEACH ROLL. STEAMED. 
 Use pastes Nos. 85 to 87, with fresh or pre- 
 served peaches, and prepare same as for Apple 
 Roll No. 460. Serve with a rich cream sauce. 
 
 537.— PEACH ROLL. BAKED. 
 Use pastes Nos. 76 to 79, and prepare same 
 way as for other baked rolls. 
 
6o 
 
 PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 538.— STEAMED PEACH DUMPLINGS. 
 BAKED PEACH DUMPLINGS. 
 
 Use large peaches; remove the stones, fill cen- 
 ter with sugar, and proceed same as for steamed 
 or baked Apple Dumplings. (See Nos. 457 and 461 . ) 
 
 539.— PEACH MERINGUE, MANHATTAN. 
 Bake a square sheet of layer cake (Nos. 268 to 
 275) Spread over a layer of almond pastry 
 cream; and on top of the cream place a compote 
 of peaches. Cover with a meringue No. 93, dust 
 with sugar, and brown lightly. Cut in squares, 
 decorate each square with currant jelly; serve 
 with sauce No. 419. 
 
 540.— PEACH COTTAGE PUDDING. 
 PEACH BATTER PUDDING. 
 Prepare same as for the Batter Pudding No. 473. 
 
 541.— PEACH COBBLER. 
 Prepare same way as No. 454. 
 
 542.— PEACH CHARLOTTE. 
 Prepare same way as Nos. 463 or 464. 
 
 543.— PEACH TURNOVER. 
 PEACH RISSOLES. 
 Prepare same way as directed in Nos. 388 and 
 389, and serve with cream or hard sauce. 
 
 544.— RAMEQUIN PUDDING. 
 CHEESE PUDDING. 
 CHEESE SOUFFLE. 
 2% lbs. dry curd, 8 czs. sugar, 10 yolks of eggs, 
 I lb. sultanas, 8 ozs. currants, 4 ozs. citron, 
 4 ozs. butter, 2 ozs. cornstarch, a little cinnamon, 
 the grated rind of one lemon. 
 Rub the curd through a. sieve, mix with the 
 sugar, the yolks, melted butter and fruit, and dust 
 in the cornstarch, and add the flavor. Butter the 
 molds thickly with cold butter, fill with crumbs, 
 press the crumbs well on the sides and bottom, 
 and shake out the surplus. Fill with the cheese 
 mixture, and bake in water. Serve with wine or 
 brandy sauce. 
 
 CHEESE SOUFFLE : The same, with only a 
 part of the fruit, and ten whites beaten to a froth, 
 may be made into a Cheese Souffle, baked in cups, 
 or in paper cases. 
 
 RICE PUDDINGS. 
 
 545.— RICE BOILED IN WATER. 
 Wash the rice a couple of times in cold water. 
 Put a large pot on the fire, holding about two gal- 
 lons of water, let come to a boil; drop in the rice, 
 and let boil for about half an hour, or till you 
 can crush the grains between the fingers. Strain 
 off the water. 
 
 546.— PLAIN BOILED RICE. 
 
 Add to each quart of the rice boiled in water 
 (No. 545) one quart of milk, and let simmer down, 
 on a slow fire, till it tickens. 
 
 The rice, while it is still warm, may be pressed 
 in wetted molds or cups and let cool, and may be 
 served cold, turned from the molds, with cream 
 and sugar. 
 
 547.— RICE PUDDING WITH APPLES. 
 
 Prepare a compote of sliced apples. Boil eight 
 ounces of rice with milk till it is soft and of » 
 creamy consistency. Make a. quart of custard, 
 with one quart of milk, six ounces of sugar, 
 eight yolks; flavor with the grated rind of half a 
 lemon and some mace. Mix the custard with the 
 rice. Fill the rice custard and apples in alternate 
 layers in the pudding dish. Have bottom and top 
 rice. Bake till the custard is set, and serve with 
 wine or cream sauce. 
 
 For small individual puddings, serve in the dish 
 the puddings are baked in, with sweetened and 
 flavored whipped cream. Serve hot or cold. 
 
 548.— BAKED RICE PUDDING. 
 Butter a large pudding pan which holds one 
 gallon. Wash one pound of rice; put it in the 
 pan with eight ounces of sugar and half a grated 
 nutmeg. Fill the pan nearly full of milk, set in 
 the oven and bake slowly for two hours or more. 
 If the pudding colors befgre the rice is done, 
 cover with buttered paper. Serve with wine, 
 cream or fruit sauce. 
 
 549.— GERMAN RICE PUDDING. 
 
 Wash well one pound of rice, and boil slowly 
 in one gallon of milk till soft; add four ounces of 
 buUer and a little salt. (The rice should be of 
 soft creamy consistency, not too thick.) Add 
 more milk, if required. Fill into the small indi- 
 vidual china dishes, nearly full. Sift over a 
 thick layer of sugar and cinnamon, to form a 
 crust, and serve in this manner. 
 
 The pudding should be soft enough to require 
 no other sauce. 
 
 The same pudding may be served hot or cold, 
 without the cinnamon and sugar, but with sweet- 
 ened whipped cream flavored vanilla. 
 
 530.— RICE CUSTARD PUDDING. 
 Steam or boil one pound of rice with thf^a 
 quarts of milk till soft. Prepare a custard with 
 one quart of milk, ten to twelve eggs, eight 
 ounces of sugar, a pinch of salt; flavor lemon 
 and mace. Stir the custard in the boiled rice 
 with six ounces of butter; fill into the prepared 
 pudding molds, and bake in water till the custard 
 is set. Turn out of the molds and serve with 
 sultana, wine, cream or fruit sauce. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. fiX 
 
 551 —RICE WITH PEACHES. diamonds, with fruit or sultana sauce, or with a 
 
 PEACHES A LA CONDE compote of fruit of any kind. 
 
 APRICOTS A LA CONDE. „ 
 
 PEARS A LA CONDE. 557-PLAIN RICE WITH FRUIT. 
 
 Prepare the rice custard No. 550. Butter and ^'^P^" '^^ P'^'° ^°'^^'^ "=«= '^' '^^ '""'' "'"r 
 
 sugar the molds, and place in the bottom of each ""^^ ^°^° ^«": ^«' '=°^^^ °' "■'^^^'^ cups with 
 
 mold half of a tender peach, fresh or preserved, r'^'" ^""^ '?""'''« "''*> ^"8"- ^'" "'"> ''"' 
 
 __j fill , ;n, .u • 1 J T3 1 • 1 i-11 boiled rice and let Stand in a warm place for some 
 
 and nil with the rice custard. Bake in water till . , ^ ^ 
 
 the custard is done. Turn out of the mold so """■ "" ""« ""=« =«'^- To serve: turn out and 
 
 the fruit appears on the top of the pudding when ^'^^ "'"^ ^ °'=« '='"°P°'« °* P^"°«^ °' ^^ °"'^' 
 
 served. Serve with a nice peach sauce. 
 
 APRICOTS are served with rice in the same SS8— ROYAL PUDDING, 
 
 manner. i lb- sponge or pound cake crumbs, 2 quarts milk, 
 
 PEARS should be served in an oval mold. ^ yolks and 6 whole eggs, 4 ozs. butter, 4 ozs. sugar, 
 
 .^,„», „„..„„, ,™ . », „„,..» ^ 8 ozs. browned and crushed almonds, vanilla flavor. 
 
 552.— RICE, NEAPOLITAN STYLE. „ t xt /: j -.i. 
 
 Prepare same as for No. 476, and serve with 
 
 Prepare the rice custard No. 550. Have it sam;e No 4^8 
 rather firm. Divide in three parts, add a few 
 
 more yolks to one part, flavor orange; color one 559 —SUET PUDDING. ENGLISH, 
 
 part with raspberry or strawberry jelly and some '^ lb. bread crumbs, ji lb. suet chopped fine, 
 
 carmine; the other part color chocolate, or a dark 8 ozs. flour, 1 lb. sugar, 1 lb. sultanas, 8 eggs, 
 
 nut caramel. Put into the molds in layers. Serve ^ 1^. currants, 4 ozs. citron, ^ nutmeg grated, 
 
 with sultana or sauce polonaise. ^ P'°' milk, a pinch of soda, a pinch of salt. 
 
 553 —PORTO RICO RICE PUDDING. 
 
 the finely-chopped peel and juice one lemon and 
 
 _ , . , , . . , . , one orange. 
 
 Prepare the rice custard, and mix with powdered ■««- j i « * . i,- 
 
 ^ ' *^ Mix and steam same way as for fruit pudding, 
 
 cocoa or diluted chocolate. Bake as usual, and o -.uujji-j 
 
 , ' . , Serve with hard and brandy sauce, 
 serve with vanilla cream sauce; or serve cold with 
 
 a border of whipped cream sauce. 560. — SUET PUDDING (Lemon and Orange). 
 
 554--ENGLISH RICE PUDDING with Fruit. ,^'?"° ""^^ "''""'^ ^°- 559. without the fruit, 
 
 add the grated rind and juice of three lemons or 
 oranges, a little less of the milk, a pinch of salt. 
 
 , , , , , J . . Separate the eggs, add the whites beaten to a 
 
 ounces 01 crushed brown almonds, two ounces 01 . ., , . , ^ . t . 
 
 , . , c , uotn, and steam as usual. Serve with lemon or 
 
 Prepare a firm rice custard and add four 
 ounces of sultanas, four ounces of currants, two 
 
 orange cream sauce. 
 
 orange peel, and two ounces of citron peel finely 
 
 cut; flavor mace and cinnamon. Fill into forms 
 
 and bake like other custards. Serve with brandy 561.— SAGO PUDDING. 
 
 sauce. TAPIOCA PUDDING. 
 
 555.— STEAMED RICE AND FRUIT PUD- ^°"' Puddings may be prepared after the same 
 
 DINGS. formula. The sago should be washed and soaked 
 
 Prepare two quarts of boiled rice No. 545, and for some time, or over night, in milk or water. It 
 
 let simmer with one quart of milk, till it is all may be steamed, or slowly boiled, till the grains 
 
 absorbed. are transparent; and it may be baked like plain 
 
 Take six ounces of sugar, eight ounces of sul- rice pudding. 
 
 tanas, 4 ounces of currants, four ounces of mixed When the sago has steamed or boiled sufficient, 
 
 citron and orange peel, the grated rind of one and is clear, custard, sugar and butter may be 
 
 lemon, a pinch of salt, eight ounces of cold butter, added, and the pudding finished like other custard 
 
 ten egg-yolks; flavor mace paddings, with and without fruit, and baked till 
 
 Chcp the butter fine into some flour, mix all the the custard is set. 
 
 dry ingredients into the rice, add the butter and A very light pudding in obtained by beating the 
 
 the beaten yolks, fill in large or small pudding whites to a froth, adding them the last thing before 
 
 molds. Steam for one hour. Serve with a cream baking, 
 
 sauce, flavored rum ^62 —PLAIN TAPIOCA PUDDING. 
 
 556. — RICE CAKES. Soak one pound of tapioca in one quart of 
 
 Prepare the rice custard No 550 and bake in a water or milk for three hours, or over night. Set 
 
 square pan same as for Farina Cake No. 509. one quart of milk to boil with sight ounces of 
 
 Raisins, currants and other fruit cut in dice may sugar When it boils add the soaked tapioca and 
 
 be added, for variety. Serve cut in squares or let simmer till clear; take off the fire, stir in four 
 
62 
 
 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 ounces of butter, a pinch of salt, the grated rind 
 of half a lemon, and mix into it one pint of milk 
 into which ten yolks have been beaten. Last, 
 add the whites beaten 6Tm; fill into the prepared 
 molds, and bake till the eggs are set. Let stand 
 and cool a little before turning out of the molds. 
 Serve with fruit or cream sauce. 
 
 563.— TAPIOCA WITH APPLES OR 
 PEACHES. 
 
 Soak one pound of tapioca over night in two 
 quarts of milk. Peel and core some tart apples 
 of small si^^e. Take individual dishes; put one 
 apple in each dish; fill the core with sugar, a little 
 powdered cinnamon; adding a small piece of but- 
 ter. Cover the apple with the soaked tapioca; 
 add a little more milk, if too dry; put in the oven 
 and bake till the apples are soft. Serve with 
 cream sauce. 
 
 Use PEACHES in the same manner. 
 
 The pudding may be made in large pans, with 
 a compote of peaches or apples; or a richer 
 tapioca custard may be used to cover the fruit, 
 instead of the plain tapioca or sago. 
 
 564.— TAPIOCA CUSTARD. 
 Prepare the pudding as directed in No. 562, 
 with one more pint of milk, and bake in cups. 
 Serve with whipped cream flavored vanilla. 
 
 565.— TAPIOCA CAKE. 
 SAGO CAKE. 
 
 Prepare the pudding No. 562, with one pint 
 less of milk. Bake same as for the Farina Cake 
 No. 509, and serve with fruit or cream sauce. 
 
 566.— SAVARIN PUDDING A LA MONT- 
 MORENCY, 
 
 Savarin pudding should be baked in the small 
 round molds with a centre tube. If these forms 
 are not at hand, it is best to bake the mixture in 
 wide muffin rings, or in shallow round molds, and 
 after they are baked cut out the centre with a 
 cutter or apple corer. 
 
 Bake the pudding from the mixture No. 408. 
 
 Prepare a macedoine of French fruits. Take 
 four ounces of pineapple, four ounces of apricots, 
 four ounces of cherries, and four ounces of green 
 plums or figs; cut the fruit in small dice, let sim- 
 mer in a light syrup till soft; flavor with noyeau 
 or kirschwasser. Fill the macedoine in the centre 
 of the pudding, which should soak well in the 
 syrup, and serve. 
 
 567.— SAVARIN PUDDING, RICHELIEU. 
 
 Prepare the pudding same as No. 566; dip in a 
 strong maraschino syrup, cover with a thick wine 
 cream sauce, and fill the centre with a compote 
 of strawberries. Serve hot or cold. 
 
 568.— SAVARIN PUDDING, MAZARIN. 
 Serve same as No. 567, except use a compote 
 of pineapple in place of strawberries. Decorate 
 with cherries and angelica. Serve hot or cold. 
 
 569.— SAVARIN PUDDING, PLAIN. 
 
 Bake a sponge cake mixture (Nos. 244 to 250) 
 in the savarin molds. Serve with sauce polonaise 
 or macedoine. 
 
 The puddings may also be soaked in a a wine 
 sauce, and covered with an English cream sauce 
 with rum. 
 
 570.— TIMBALE, MADISON. 
 
 Prepare the savarin or. baba mixture; bake in 
 high timbale molds, dip in sherry wine sauce, and 
 serve with sauce macedoine. 
 
 Another way to serve it, is to bake a light 
 sponge cake mixture in the timbale molds, hollow 
 out the cake and fill with minced fruit. Ice the 
 pudding with fondant; decorate and serve cold 
 with whipped cream. 
 
 571.— TIMBALE, LAFAYETTE. 
 Make the plain savarin mixture, with some 
 almonds added. Bake in the high timbale molds. 
 Before serving, saturate with a lemon sauce 
 flavored rum, and serve with English cream 
 sauce. 
 
 572.— TIMBALE OF FRUIT, COMTESSE 
 Line a buttered timbale mold with the paste 
 No. 82. Lay out the form with buttered paper, 
 and fill with dry beans or crumbs. Bake the 
 crust to a nice color. Take out the beans and 
 paper, and fill with a firm compote of fruit of 
 any kind. Turn from the mold so the bottom 
 becomes the top. Cover with a thick fruit sauce, 
 or a diluted marmalade, and serve. 
 
 573.— TIMBALE MARTIN. 
 Bake from mixture No. 247 or No. 248 as many 
 cakes as you require puddings, in the timbale 
 forms. Let cool; or, better, bake the day before 
 using. Cut each of the cakes into eight slices. 
 Leave top and bottom slice whole, and cut the 
 other slices into rings. Spread the bottom slice 
 with fruit jam; then place the rings one above the 
 other, fastening them together with jam. Fill the 
 centre with a rich pastry cream with almonds, 
 flavor vanilla. Put on the top piece; fasten with 
 jam. Set the molds in a pan of water to heat 
 for ten minutes; turn from the molds and serve 
 with cream sauce with sliced almonds, 
 
 574.— TIMBALE, WALDORF. 
 
 Prepare the timbale same as in No. 573. Fill 
 
 the centre with a compote of pineapple and 
 
 oranges; turn out and mask with meringue No. 
 
 93, with bag and star tube. Dust lightly witti 
 
PAUL RICHARDS' BOOK OF BREADS, CAKKS, PASTRIES, ICES AND SWEETMEATS. 63 
 
 Serve with combination with fruits and cake, and for this 
 
 sugar, and color nicely in the oven 
 a border of preserved strawberries. 
 
 575.— VIENNA PUDDING, EMPRESS. 
 
 K quart milk, i lb. bread crumbs, 6 ozs. butter, 
 
 i ozs. crushed almonds, 8 eggs, 5 ozs. sugar, 
 
 the grated rind of one lemon. 
 
 Let the milk come to a boil; pour over the 
 bread and set aside to cool; then stir in the but- 
 ter, sugar and almonds, the lemon rind and 
 beaten eggs. Fill in the molds and bake in 
 water till done. 
 
 For the sauce, take the apricot or plum marma- 
 lade No. n or No. 12, dilute with sherry wine; 
 add four ounces of currants and sultanas, four 
 ounces of shredded almonds, and two ounces of 
 orange peel cut in thin shreds; let simmer till the 
 fruit is soft. Pour this sauce over the pudding and 
 serve. 
 
 576.— YORKSHIRE PUDDING. 
 
 This pudding does not properly belong to the 
 class of sweet puddings served with the pastry. 
 It is a batter pudding without sweetening, served 
 generally with roast beef. The batter padding 
 No. 453, without sugar, baked in a buttered 
 square pan, makes an excellent pudding for this 
 purpose, and some chefs use plain mixture as 
 given here: 
 
 Three-quarters of a pound of flour, one quart 
 of milk, ten eggs, three ounces of melted butter, 
 a little salt, grated nutmeg. 
 
 Separate the eggs, and warm the milk lightly. 
 Have the flour well sifted. Add about half of the 
 milk to the flour and beat smooth, then add the 
 yolks, butter and nutmeg, and gradually the rest 
 of the milk; then add the beaten whites, and mix 
 thoroughly. Bake in a quick oven to a nice brown. 
 
 577- COLD PUDDINGS AND SIDE DISHES. 
 
 A large variety of paddings are classed under 
 this heading; and for restaurant service these 
 cold dishes are very useful, because they may be 
 kept on hand and in good condition for some time; 
 while the hot puddings lose much in quality stand- 
 ing after they are ready. 
 
 It is necessary to have the proper forms for the 
 difierent puddings to be served in an attractive 
 manner. 
 
 The high dome-shaped molds and ring mold are 
 the most useful for cold puddings; also the timbale 
 molds, which are best for custards. 
 
 For the frozen and other large iced puddings 
 melon and timbale molds should have tight fitting 
 covers, and the ice cream brick molds can be used 
 for some of the frozen puddings. 
 
 Many of the frozen puddings are ice creams in 
 
 reason I have placed some of them in the part of 
 Frozen Creams. 
 
 578.— COLD CABINET PUDDING. 
 3 pints of rich milk, 12 yolks, 8 ozs. sugar, 
 2 ozs. gelatin, 8 ozs. sultanas, 6 ozs. currants, 
 
 2 ozs. cherries, 2 ozs. pineapple, a little mace, 
 
 the grated rind of one lemon. 
 
 Cut the candied fruit in dice, and with the 
 rai.sins and currants, let simmer in a pint of light 
 syrup or wine sauce till all the liquid is taken up 
 by the fruit, then let cool. Soak the gelatin in a 
 little cold water. When soft strain ofi the water 
 and put the gelatin aside. 
 
 Prepare the cake same way as for Baked Cabi- 
 net Pudding No. 484, and moisten with a little 
 sherry wine or syrup. Fill into the molds (which 
 require no butter for this pudding) in layers with 
 the soaked fruit. Let the milk and sugar come 
 near to the boiling point; stir in the yolks; take 
 o& when it begins to thicken; add flavor and 
 gelatin, and strain. Pour the custard over the 
 cake in the molds, let soak in thoroughly, and set 
 in the ice box till the gelatin is well set. Un- 
 mold the puddings by dipping in hot water for a 
 moment; turn out on dish. Serve with whipped 
 cream, or with a cold fruit sauce. 
 
 579.— CHOCOLATE FARINA PUDDING. 
 
 3 pints of milk, i pint of whipped cream, i lb. sugar- 
 
 4 ozs. chocolate, 6 ozs. farina, i^ oz. gelatin, 
 
 vanilla flavor. 
 
 Soak the gelatin in a little cold water. Set milk 
 and sugar to boil. Sprinkle in the farina, and let 
 boil to a creamy consistency. Take ofi the fire, 
 add the chocolate; stir until well dissolved, then 
 add the gelatin and flavor. Stir on ice till it 
 begins to set, draw in lightly the whipped cream, 
 dip the pudding molds in water, dust with sugar, 
 fill in with the mixture and set in the ice box. 
 When cold and firm turn from the molds, and 
 serve with a cold cream sauce. 
 
 The same pudding may be made with the yolks 
 of eight to ten eggs, a custard of a quart of milk, 
 to which is added two ounces of gelatin (without 
 the chocolate), into a plain Farina Custard, and 
 served with cream, or a cold fruit sauce. 
 
 580.— COLD CORNSTARCH PUDDING. 
 
 2 quarts of milk, 5 ozs. cornstarch, 8 ozs. sugar, 
 8 eggs, vanilla flavor. 
 Prepare the same way as for No. 488, except 
 stir the yolks with the cornstarch; let thicken and 
 add the beaten whites and flavor. Fill at once 
 into slightly wetted cups. Let cool, and serve 
 with fruit or cream sauce. 
 
64 PAUL RICHARD'S BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 580A.— CORNSTARCH PUDDING. 583.- RICE PUDDING, JAPANESE. 
 
 CORNSTARCH BLANC MANGE. p.^p^e two quarts of plain boiled rice. let 
 
 2 quarts of milk, % pint of whipped cream, simmer with milk to a soft cream, and let cool. 
 
 10 ozs. sugar, 5 to 6 ozs. cornstarch, Beat one pint of whipped cream firm, sweeten 
 
 a pinch of salt, vanilla flavor. and flavor vanilla. Draw this lightly into the 
 
 Dissolve the starch in some cold milk. Let cold rice, fill into fancy paper cases, decorate 
 
 milk and sugar come to a boil. Have the whipped with thin slices of candied ginger, and .ten 
 
 cream ready; add the cornstarch to the boiling decorate with whipped cream, 
 milk, stir and let thicken. Take off the fire, add 
 
 salt and flavor, and mix in the whipped cream. 584.— COLD RICE WITH FRUITS. 
 
 Fill into the wetted cups or forms, and let cool Prepare the plain boiled rice; let thicken and 
 
 A very light mixture may be obtained from the simmer down till it is firm enough to keep shape 
 
 same recipe, omitting the whipped cream, and gfjer it has cooled; sweeten and flavor, 
 
 adding the beaten whites of six eggs, just before Rinse the pudding forms or cups with water 
 
 taking off the fire; mix well and fill into the forms and sprinkle with granulated sugar; fill with the 
 
 at once. warm boiled rice; let get cold in the molds. 
 
 A variety of these cornstarch puddings can be Xurn out and serve with any suitable compote of 
 
 made with fresh and preserved fruits. Place half fruit or rich fruit sauce. 
 
 a peach or apricot, or sweetened berries, in the Strawberries and raspberries and ripe fresh 
 
 bottom of the cup; fill with the hot cornstarch, peaches cut in slices and sweetened, served in a 
 
 and turn out when cold. Serve with the juice of border of cold rice and decorated with whipped 
 
 the fruit, or with whipped cream. cream, make one of the best summer desserts. 
 
 Another attractive way, is to fill the cornstarch xhe lunch rooms serve a cold rice pudding, 
 
 into the ring forms, like the savarin puddings; which consists of rice steamed, or boiled in milk 
 
 turn out when cold, and fill the centre with a and water slightly sweetened, filled into wetted 
 
 compote of fruit, or with sweetened strawberries cups while warm, with a couple of raisins in the 
 
 or raspberries. bottom of the cups. After it has cooled, it is firm 
 
 Plain boiled rice, tapioca, sago and farina may enough to keep shape. It is turned from the cups 
 
 be used in the same manner; filled into the wetted and served with a pitcher of plain cream. This 
 
 forms while warm, and when cold served like the makes a very profitable pudding, 
 cornstarch. 
 
 581. -CHOCOLATE CORNSTARCH S^S.-LEMON SNOW PUDDING. 
 
 PUDDING. PINEAPPLE SNOW PUDDING. 
 
 Prepare same way as for No. 380. Dissolve STRAWBERRY SNOW PUDDING, 
 
 four ounces of chocolate with the sugar and a RASPBERRY SNOW PUDDING, 
 
 little milk, and let come to a boil with the rest of ORANGE SNOW PUDDING, 
 
 the milk; then add the starch as usual. Serve , q„ajt of water, i lb. of sugar, 2 ozs. of gelatin, 
 
 with vaniUa cream sauce or whipped cream. ^^^^ grmeA rind of 3 lemons, the juice of 5 lemons, 
 
 582.— RICE PUDDING, ITALIENNE. i pint whites of eggs beaten on ice to a firm froth. 
 
 8 oes. rice, 10 ozs. sugar, 2^ pints of milk. Soak the gelatin in one pint of the water, add 
 
 ^ pint of whipped cream, ^ pint of maraschino, the grated lemon to the sugar, also the juice, and 
 
 i^ oz. gelatin. dissolve with the other pint of water. Dissolve 
 
 Boil the rice in water (see No. 545); strain and the gelatin on the fire, mix with sugar and juice, 
 
 let simmer with the milk and sugar to a thick stram and beat on ice till it begins to thicken, 
 
 cream; add the dissolved gelatin, and stir till cool. Beat it gradually into the whites. Fill into the 
 
 Before it sets add the mararchino and draw in the cold padding molds and set on ice. 
 
 whipped cream. Put into a dome shaped or ring This pudding may be improved by nsing some 
 
 pudding form; set on ice till firm. Serve with a white wine, leaving out a part of the lemon juice, 
 
 cold raspberry or strawberry sauce. and as much water as wine is added. 
 
 A variety of this pudding can be made after To serve: dip the molds a moment in hot water, 
 
 this recipe, adding fresh or canned fruit to the turn out and serve with wine, cream, or custard 
 
 rice; or. fill the rice in alternate layers with the sauce 
 
 fmit. Other fruit juices may be used, taking the same 
 
 Raisins and currants, also candied fruits, should quantities of liquids and gelatin, making PINE- 
 
 be simmered in a light syrup for some time, and APPLE, STRAWBERRY, ORANGE and RASP- 
 
 cooled before using BERRY SNOW PUDDING. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 65 
 
 586.— TAPIOCA PUDDING. 
 
 TAPIOCA BLANC MANGE. 
 a lb. tapioca, i quart of water, 1 quart of milk, 
 8 ozs. sugar, the rind and juic3 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 padding 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. 
 ji lb. tapioca, 10 ozs. sugar, i quart of water, 
 I quart of fruit juic«. 
 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, I2 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 off, 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. 
 I quart of double cream, 1 pint of milk, 8 yolks, 
 12 ozs. sugar, 6 ozs. chocolate, 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 
 and stir till it thickens (but do not let it boil). Take 
 off, add the gelatin and vanilla; strain, and stir 
 on ice. Before the gelatin sets draw in the whip- 
 
 ped cream, and fill at once into the cold pudding 
 molds. Set on ice to harden. 
 
 To serve: unmold and decorate with whipped 
 cream and a garniture of small macaroons. 
 
 590.— FROZEN PINEAPPLE PUDDING, 
 ROYALE. 
 
 Prepare a custard same as for No. 588, withont 
 the gelatin. Flavor maraschino, and freeze quite 
 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 wtiipped 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 bnry 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 of fruits, 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 padding form with a large centre tube. 
 Cover and seal, bury in ice and salt and freeze for 
 two hours. 
 
 To serve: turn from the molds; fill the centre 
 with a prepared macedoine, consisting of pine- 
 
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 o£ 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 cream, 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. 
 
 59S.— 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 sufficient 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 difficult 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 
 ;point must he 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 half an 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 67 
 
 hour, add the sugar, and warm in hot water till 
 gelatin and sugar are dissolved. (Do not over- 
 heat, 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 till into the lined 
 molds. 
 
 5oo.— CHARLOTTE RUSSE MIXTURE NO. 2. 
 CHARLOTTE RUSSE, GERMAN MIX- 
 TURE. 
 I quart rich milk or cream, i quart double cream, 
 i^ to 2 ozs. gelatin, 16 yolks, 12 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 off, 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 js*., and serve. 
 
 602.— CHARLOTTE RUSSE MIXTURE HO. 4. 
 Beat one quart of double crepm 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 three layers; the larger ones in six and nine 
 layers, in alternating colors. 
 
 To serve: turn out of the form, decorate the 
 aides 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 
 
 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. 
 
 605.— 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 meringueNo. 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 pouud of powdered sugar. Beat 
 i^ 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, 
 and mix lightly with the whipped cream. Fill 
 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, ICBS 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 peaches and 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 meld 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, x)^ 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 PANACHSe. 
 
 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 
 
 620. 
 
 69 
 
 The creams are generally served plain; but for 
 more effect they may be decorated with whipped 
 cream and French fruits. 
 
 615-BLANC- MANGE. 
 
 Blanc-Mange means a white mixture; but it 
 is made in a variety of colors, like the Bavarian 
 creams. 
 
 Blanc-Manges are generally 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. 
 
 6x6.— ALMOND BLANC-MANGE. 
 
 1 quart of milk, i quart of cream, 12 ozs. sngar, 
 
 2 ozs. gelatin, }i 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 blancmange 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. 
 
 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, PANACHfeE. 
 
 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, 
 
 i^ 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 ofi 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. 
 
 623.— 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 whipped cream. 
 
 626 COFFEE CREAM. 
 
 CREME FRANCAIS AU CAFfe. 
 Add half a pint of strong coSee 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 
 
7° PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 ice; add a macedoine of French fruits, consisting 
 of apricots, cherries, angelica and pineapple cut 
 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 fruits. 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, I2 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 
 
 the cups in a pan with hot water and bake in a 
 medium heat till done (which may be ascertained 
 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, cofiee, 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, i}i ozs. cornstarch, 
 8 yolks, 5 whole eggs, flavor. 
 
 Dissolve the starch in some cold milk. Let the 
 other milk and sugar come to a boil, stir in the 
 starch; take off 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 
 pufi-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 OF BREADS, CAXBS, PASTRIES, ICES AND SWEETMEATS. 
 
 71 
 
 635.-GELATIN JELLIES. 
 
 These jellies are made with wines, fruit juices 
 and liquors. The gelatin is added to give firm- 
 ness 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. 61, 
 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, 4^ 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 
 boil for about ten minutes from the time it begins 
 to boil, or till the whites of eggs curdle. Take 
 ofi 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 four 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 
 menthe, color light green; one part Chartreuse, 
 or sherry color (dark yellow); leave one part clear, 
 flavor with white wine. Fill the jeUy 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 apricoti 
 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 the 
 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, 
 tnrn over on dish, and serve in a border o{ 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 sance. 
 
 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 make one quart syrup and juice. 
 
 Other jellies of this kind can be made in the 
 same proportions, using one pint of strong 
 cofEee 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 
 clari&ed with the syrup to liquor jellies; also to 
 jellies with the fiavor 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 ia 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 centre. 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, 
 
 PFT FE MUSCOVITE r f r • 
 
 ■ two ounces of sugar, twelve ounces of butter and 
 
 Take clear stock jelly, flavor brandy and color ^jg^j y^j^. ^^^^^ cinnamon (see No. 84); or use 
 
 pink. Fill the bottom of the molds with one layer p^^j^ j^^ ^^ ^^ ^^ ^^ 
 
 of this jelly, and let get firm. Flavor another g^^^ ^^^ bottoms in layer-cake pans. Pick 
 
 part of clear jelly with Kiimmel Liqueur, a cordial ^^^j. ^^^ strawberries and mix with powdered 
 
 of carraway. Set on ice in a basin, and beat till ^^^^^ Prepare one pint of whipped cream (see 
 
 light and white but still flowing. Fill this into -j^^ ^^gj ^^^y^ jj^^ berries and spread on both 
 
 the mold on top of the pink jelly. Finish the top laye^ Cover the cake and berries on sides and 
 
 with another layer of pink jelly, let harden and j^p ^-^^ ^ihipped 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 g^^e, split in 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. 
 
 witn oeaien wui«a gg ^^ 653.— STRAWBERRY SHORTCAKE, 
 
 These jellies may again be varied with fruits, " wamtt v ctvt w 
 
 or by putting in the fruit in layers, Neapolitan i?AMli.Y t>l Yl-lS. 
 
 style The combinations could be multiplied and P'«P"« * '^^ »"='="'' °"^'"/« ^* '"° P"""^" 
 made into dainty dishes too numerous to mention. "« A""' "'^ """^^^ °« butter, four ouncesof sugar, 
 
 one and a half ounces of baking powder, two eggs, 
 650.— JELLY POWDERS AND JUNKETS. mjik ^ ^ix. sift flour and baking powder to- 
 Some preparations are in use for making jellies gether, rub in the butter, add the sugar and eggs, 
 on short notice and in small quanties in all flavors and mix with milk into a soft dough. Divide 
 and colors. They consist of very fine gelatin jn pieces, roll out and bake in layer-cake tins, 
 powder, sugar, flavor and acid mixed together. Split each of the layers in halves, spread with 
 The jelly is made by simply adding boiling water butter, cover with crushed and sweetened berries 
 to a given amount of the preparation, stirring till between and on top, and serve with cream, 
 it dissolves, and fill into the forms. The powders 654.— OTHER STYLES OF MAKING 
 may be improved by adding half wine and water, SHORTCAKES 
 
 or clarified fruit juices. They are very handy to ^^^ ^^^^^^ ^^^ ^^^ ^^^ layer-cake tins) from 
 use in restaurants, where only a small quantity is ^^^^^ ^^^^ ^^^^^^ ^^^^ ^^ j^^^^ ^^^^ mixtures. 
 
 °sed. TTINKETS Prepare the meringue No. 93. Spread one layer 
 
 Before I closl'lhis chapter on Jellies. I will °* the cake thinly with meringue Raise a high 
 
 J „t .„i,;„i, .v .,«* ,= nm of the meringue around the edge. Put on an 
 
 mention a nice summer dessert which IS not as ... j ^ ... , 
 
 , .i L 1 J u_ J .:■».,.,.,..., .n Ko even layer of berries; dust with sugar; place one 
 
 much used as it should be, and deserves to be / ^uw-j... 
 
 ,oL • 1 . i.» ~-.i» *,.,.» more layer of cake on the berries; spread with 
 
 better known. The junkets can be made from •' .. . ., , ». , , . . 
 
 ., meringue, like the bottom layer; then add berries 
 
 fresh milk. Junket or rennet tablets may be . ^ ,„.,. . j / u « 1 ..- 
 
 "" ■•. ., »„•„ fl , „„j and sugar. With bag and tube form a lattice on 
 
 boueht from the grocer; they contain flavor and ..f ,. • jj . -.i. ^ ^ , 
 
 Rougui I u 6 4.1,. »„M„j„ ,„ j:„ top of the berries, and decorate with a fancy border, 
 
 suear besides the rennet. The tablets are dis- „•; , . . - ^. . 
 
 sugai u xi„vi,„„ .u- _,:ii, :_ _ The cakes may be served in this manner, or the 
 
 solved in warm milk, and thicken the milk ma . v u j i- u.i • .u 
 
 auivcu . vi:_„ ui,„„ meringues may be browned lightly in the oven. 
 
 short time into a white jelly, resembling blanc- ° .u j ■ j • u 1 • j . 
 
 snori iiiuo . , , J -.1, „,=,„ „, This method is used in bakeries and lunch 
 
 manee. The junkets are served with cream, or o-i. ., . 1 • . j • u 
 
 maugo. '■ 1 !„„„, „. ^,„=v,=/i rooms. The shortcake is also made with one 
 
 „:tt, fniit sances' often with a layer of crusned 
 with fruit sauces, oiien / ^^^^ ^^ berries between two layers of cake, only 
 
 macaroons on top.^^ gg^ving this dish in North * ^^^ ^^"'^= P°* °° *°P *'"' <5««:o«tion. The 
 
 A favorite mo e o s g cakes are served with a pitcher of cream. 
 
 Germany, is to take pure fresh milk, fill it mto 
 
 the cups or dishes to be served in. and set in a 635.— INDIVIDUAL SHORTCAKE, 
 
 warm place till the milt 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 
 
 FAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 Split the cakes, and finish like the large short- 
 cakes. 
 
 Another way is to bake patty cases (see Nos. 
 130 and X31); fill the baked cases with crushed 
 and sweetened berries, and finish the top and 
 sides with whipped cream. 
 
 656.— STRAWBERRY MERINGUE. 
 
 Bake a sheet of the layer cake mixtures, or of 
 the biscuit mixture No. 653, rather thick; spread 
 with berries and cover thickly with meringue No. 
 93. Cut the cake in portions, using a knife dip- 
 ped in water. Place the pieces on another sheet 
 so they do not touch each other, dust with pow- 
 dered sugar and put on double pans in the oven to 
 color nicely. Serve with cream or custard sauce. 
 
 657.— BLACKBERRY SHORTCAKE. 
 RASPBERRY SHORTCAKE. 
 Bed raspberries, black raspberries and black- 
 berries may be used the same way as given for 
 Strawberry Shortcake. 
 
 658.— PEACH SHORTCAKE. 
 Very ripe and mellow peaches may be ns^ 
 fresh peeled and cut in thin slices, sweetened 
 and put between the layers and on top of the cake, 
 like strawberries. Other peaches should be 
 stewed in a light syrup before using. Serve with 
 plain or whipped cream. 
 
 659.— BANANA SHORTCAKE. 
 Prepare the same way as for Strawberry Short- 
 cake in two layers. Serve with whipped cream. 
 
 660.— INDIVIDUAL PEACH MERINGUE. 
 
 Place a thin round slice of sponge cake in the 
 bottom of the dish. Put half a preserved peach 
 on the cake, with a little of the juice or syrup. 
 Pour some boiled custard No. 634 around the 
 peach. Take the meringue No. 93 and with bag 
 and star tube place a border and netting over the 
 fruit and cream. Brown lightly in the oven, let 
 cool and serve. 
 
 Other fruits may be served in the same manner. 
 
 661.— PINEAPPLE MERINGUE. 
 
 Spread on one sheet of cake a layer of pastry 
 cream, and on top of the cream spread the Pine- 
 apple Filling No. 121; cover with meringue No. 93. 
 Cut like Strawberry Meringue No. 656, and brown 
 lightly in the oven. Serve with orange cream 
 sauce. 
 
 All the fruit jams may be served in this man- 
 ner. The nut creams, orange and lemon creams, 
 the Floradora cream, etc., may be used for a 
 variety of kinds, with fresh or preserved fruit. 
 
 662.— COLD SPONGE ROLL, WITH CREAM 
 OR FRUIT. 
 Take twenty-four eggs, one and one-half pounds 
 of sugar, and one and one-half pounds of flour. 
 
 Prepare the same way as for No. 244. Bake oa 
 sheets as for Jelly Roll No. 304. Let cool; re- 
 move the paper, spread thickly with fresh or pre- 
 served fruits; or use tlie fillings Nos. in to 123, or 
 fruit jams. Roll in, like Jelly Roll; cut in slices, 
 and serve with plain cream or cream sauce. This 
 is a favorite roll, used much ia lunch rooms and 
 restaurants. 
 
 663.— TIPSY PARSON. 
 
 Take a piece of sponge cake, round or square, 
 about one inch thick and two inches wide. Moisten 
 with sherry wine and place in the pudding dish. 
 Cover with a thick cream sauce, or a boiled cus- 
 tard, and serve. 
 
 A more elaborate way is to bake cake in pud- 
 ding forms or muffin rings, cut out the centre, fill 
 with fruit of any kind in a rich syrup or wine. 
 Cover with whipped cream, and decorate with 
 fancy macaroons. 
 
 664.— FLOATING ISLAND. 
 TRIFLE 
 
 This dish is made in various ways. It may be 
 served in the sherbet glasses or deep saucers; and 
 for a large party in a large cut glass bowl. 
 
 Prepare a boiled custard, or the English cream 
 sauce; flavor with sherry or Madeira. Fill the 
 glass nearly two-thirds with the custard. Dip a 
 piece of cake (biscuit, or ladyfinger, or macaroon) 
 in fruit or wine sauce, place it on top of the cus- 
 tard; cover with whipped cream or meringue; 
 sptinkl* over a few chopped pistachio nuts, or 
 green-colored shredded almonds, or cocoanut, and 
 serve. 
 
 665.— FRUIT FLOATS. 
 
 Fruit Floats are jams or jellies beaten light and 
 mixed with meringue or whipped cream, to make 
 them of a lighter texture. They are served cold, 
 with a custard or whipped cream. 
 
 666.— CREAM MERINGUE. 
 
 MERINGUE A LA CREME. 
 
 Prepare meringue shells same as for Easter 
 eggs (see No. 3S1). Fill each half with whipped 
 cream, place a couple of maraschino cherries in 
 the centre, put both halves together. Make an 
 oblong border of whipped cream on the dish, nest 
 fashion; place the egg in the centre, and serve. 
 
 A more elaborate way is to serve the shells in 
 a nest of spun sugar. 
 
 667.— MERINGUE BASKETS WITH WHIP- 
 PED CREAM. 
 CORBEILLE CHANTILLY. 
 Prepare the baskets (see No. 317); fill with 
 Charlotte Russe cream No. 602, or the crdam No. 
 631. Decorate with fruit or candied flowers, 
 Serve on lace paper doylies. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 73 
 
 668 —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 pufE 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. 6os. Deco- 
 rate with whipped cream in cornet fashion and 
 some fresh or candied fruits. 
 
 Another way is to use pufi 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 cream, 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. 
 
 67s.— BOSTON CREAM PUFFS WITH 
 
 WHIPPED CREAM. 
 Prepare the pu£Es from mixture No. 309. Large 
 size. Cut off the top, fill with whipped cream 
 and decorate with cherries and angelica. 
 676.— CHOCOLATE ECLAIRS. 
 COFFEE ECLAIRS. 
 VANILLA ECLAIRS. 
 Make the Eclairs in large size, to serve one for 
 a portion, from mixture No. 309. Ice chocolate, 
 coffee or vanilla. Fill with whipped cream, and 
 serve in a layer of the same cream. 
 
 677.— BABAS (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 fruit 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, sweetened 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. Rub 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 may 
 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 
 
 milk, the yolks and the melted butter; 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. loS. 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. 
 
 683.— 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. 6S2. 
 
 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. Si 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 sauce. 
 
 689.— BANANA FRITTERS. 
 Peel and cut the bananas in halves; split each 
 half in two pieces; dip in batter, and fry as usual 
 (sea No. 682 ). Glaze with a rum icing, or serve 
 with a clear rum sauce, or cream sauce with sliced 
 almonds. 
 
 PAUL RICHARD S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 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 3 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. 6go. These fritters may be filled 
 with pastry cream, as in cream puSs, 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 chocclate cream, making Chocolate, 
 or Almond, or Nut Cream Fritters. 
 
 Instead of ufing the batter No. 108, 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 ofi the paste in a short time. Take it out 
 and use again to dress more rings on. Turn t'le 
 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 No. 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 
 
 695,— RICE FRITTERS. 
 
 Prepare the plain boiled rice No. 546, and let 
 
 simmer with some cream to a firm consistency. 
 
 Let cool, alid form into round balls; flatten a little 
 
 and make & dent in the centre; dip in beaten eggs 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 77 
 
 and roll in bread crumbs. Fry in hot grease to a 
 nice 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-stiaped 
 slices. Fry in hot lard 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 X2i). 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. 
 
 sear the bottom to let out the water. 
 To freeze the cream : Set the can in the centre 
 
 703. — ICE CREAM MAKING. square zmc-lined box, large enough to leave about 
 
 _. ,. J • ,. . T ^ _ji_ four inches of space around the cave for the ice 
 
 The best and richest Ice Creams are made from ,, , '^ ^ ., 
 
 , , , .,. ,, ,j.^. , „ - and salt; also provided -with a plugged-up hole 
 
 double cream, with the addition of yolks of eggs, ', '^ , , r 00 t- 
 
 sugar and flavorings; while some of the cheapest 
 
 commercial creams are made from milk only, with- 
 
 out eggs, and are thickened with gelatin, com- °^ ^^^ t^^ °° the pin on which it revolves; cover 
 
 starch, arrowroot, sago and other preparations. ^''^ V^''^ ^"^ ice and salt, in proportion of one 
 
 TherichcreamsareknownasNEAPOLITANor P^"-' °^ =^' '° ^^""^ ^^'^ '° ^°" P"'« °^ "^ 
 ITALIAN creams, and also as FRENCH creams. Start the machine, or turn the crank, at a slow 
 The original creams of this class were frozen in ^ven speed. A slow motion freezes the cream 
 the old time hand freezers and worked with the "^"'^ '^^P^'^ly ^^^ » *^«' "^"'•"'^ "•"• ^oo much 
 spatula. This process makes a firm and more ^P^^^ is often injurious to the cream, and is liable 
 solid cream, and is in general use in Europe; '° '^l'"™ '* «t° gutter, or make it coarse. The 
 while over here the patent freezers are used, '™« °^ freezing differs according to the richness 
 which produce a more bulky and lighter kind of °* ^^^ mixtures and the strength of the brine, but 
 Ice Cream '' *^° ^ timed by the clock, if uniform mixtures 
 
 The rich creams which contain eggs and cream ^^^ usea. 
 frozen in patent freezers are also termed NEW When the cream is frozen, remove the dasher, 
 YORK creams, and the lighter creams, made from scrape down and work weU with the spatula, 
 the best cream and without eggs, PHILADEL- One kind of cream can be made into the differ- 
 PHIA creams. ent varieties after it is frozen to this point, by 
 
 Select a good Ice Cream freezer. There are adding Crushed Fruits, Nuts, Coloring and Flavor, 
 good ones, and others not worth the material After this the cream may be transferred in pack- 
 they are made of. BUY THE BEST. A good ing cans, or left in the freezing can and packed in 
 copper freezing can is a little expensive at first, 'oe and salt for one hour or more to ripen. This 
 but is the best, because it can be retinned as often makes the cream richer and of better flavor, 
 as required; while freezing cans of tinned iron or The rich Creams and Ices which contain much 
 steel are often an entire loss. When the tin wears sugar are not suited for molding. To obtain a 
 off, they get rusty and discolor the creams and ices, firm cream for this purpose, one pound and twelve 
 
 The ice tub should be wide enough to have four ounces of sugar to the gallon of cream is the most 
 inches or more of space around the freezing can suitable amount to be used, especially for large 
 for the ice and salt. Have two holes made in the pieces. 
 
 tub — a small half-inch hole about one inch below The WATER ICES cannot be exactly gradu- 
 the top of the freezing can. which is left open ated by measuring the water and weighing the 
 during the freezing, to prevent the brine from sugar for molding, and practical Ice Cream 
 getting into the cream: the other, a larger hole, makers use the saccharimeter, or syrup scale, to 
 near the bottom, with a plug in it to let out the obtain uniform results, 
 brine. When Ices are made in large quantities, the 
 
 Other tools which are required are Ice Shovel syrup scale should be used. It is the only means 
 and Salt Scoop, also a long wooden Paddle or to ascertain if the quality is correct. 
 Spatula, Ice Crusher, Packing Cans and Tubs. Fruits require syrups of different richness, 
 and an Ice Cave or Freezing Closet. according to the sweetness or acidity they contain. 
 
 The Ice Cave is to keep the molded creams from The thickness of the syrups change with the 
 the time they are taken from the forms until they temperature, and a standard has been adopted at 
 are served. And the cave is also required for which the syrups must be weighed; the hot syrup 
 freezing Biscuit Glaces, Mousses and other creams must be cooled down to 80" Fahr.. which is best 
 which are served in the cases they are frozen in. suited for fruit syrups. 
 
 The Ice Caves are made in sizes to hold from The Beaum^ syrup scale is graduated from one 
 four to forty quarts. They are generally made to fifty-five degrees, and at a temperature of 80" 
 from galvanized iron, with changeable shelves and Fahr. of the syrup, this list is best suited for fruit 
 racks. The cave is set into a wooden tub, or in a Ices : 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 79 
 
 Lemon 
 
 Oranee 
 
 Currant 
 
 Pineapple 
 
 Grape Fruit 
 
 Cantaloupe 
 
 Watermelon 
 
 Peach 
 
 Apricot 
 
 Strawberries 
 
 Raspberries 
 
 Piums 
 
 Clierries 
 
 Grapes 
 
 Apples 
 
 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 
 To test the syrup, fill a high narrow vessel, or flowers, and a couple of large forms for freezing 
 
 a glass stand of about ten to twelve inches in 
 height, with it, and set in a pail of water of 80" 
 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 
 the required degree, and more water is added un- 
 til it comes down to it. 
 For the large fancy pieces, and also for the 
 
 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 
 on ice till wanted. 
 
 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 
 
 smaller forms, fill the molds solid with the Creams possible; and, if not in season, the preserved fruit 
 
 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 
 with butter and tied with a string or wire, to pre- 
 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 
 IN the mold. The form opening on both sides 
 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 built with double sides like an ice box, lined with 
 freeze; the small individual molds may be frozen zinc, and large enough to keep the creams packed 
 
 and fruit juices, vanilla beans, and the rind of 
 oranges and lemons. 
 
 There are very many good extracts of vanilla, 
 lemons and oranges, but strawberry, raspberry, 
 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 
 right shade in molding, and it is cheapest and 
 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 
 
 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. 
 
 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 ia 
 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 
 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 
 can be bought all the year around in supply 
 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 modern 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 
 difificult 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 thR 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 
 chloride is used for brine 
 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 
 
 salt) and calcium 
 making. Calcium 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 8x 
 
 proper strength, to add more salt or calcium be tilted backward, which feature permits the 
 chloride from time to time. setting in and lifting of the freezing can without 
 For measuring the density of the brine a salino- moving the tub. This style of freezer is very 
 meter is used; also the Beaum^ scale. Salino- much inferior to the others mentioned. The con- 
 meters are correct at a temperature of 60" F., struction is faulty; the dasher works badly, leaves 
 and to weigh the brine, it must be either warmed 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 freeze, causing loss of cream and many other in- 
 the brine should be about go" by the salinometer, conveniences. But with all the faults, we had to 
 and 23'' Beaum^ at 60" F. use this kind, because it permitted the use of a 
 
 stationary tub. 
 TEMPERATURE OF BRINE FOR FREEZ- 
 
 jjjQ BRINE STORAGE FOR ICE CREAMS. 
 
 The object of using brine for freezing is to ^he storage tank can be made of heavy iron 
 
 obtain a liquid capable of carrying a lower plate, which is the most durable; or a box may be 
 
 temperature than 32° F. without freezing. constructed of wood and lined with galvanized 
 
 For ice making, the temperature of the brine is ^^^^^ '"^ "-^ ^^^c, with the same insulation as is 
 
 lowered to from 8 to 16 degrees F. ; 14 degrees F. "^ed for other refrigerators. The expansion coils 
 
 being the usual temperature. For the freezing of ^^^ Pl^^ed around the inside of the tank, and a 
 
 Ice Creams and Water Ices a temperature of framework constructed and fastened in the tank 
 
 from 5 to 8 degrees F. is generally used, and for "> si^PPort the cans, with clutches to hold them in 
 
 storing the frozen creams a temperature from 8 to '"^ brme. 
 
 12 degrees F. has been giving the best satisfaction. The most practical storage cans for this pur- 
 pose are made of heavy cast iron, porcelain-lined. 
 
 THE FREEZING PROCESS. These cans are held down in the brine by their 
 
 The freezing process is very simple, and is own weight, while the lighter cans are trouble- 
 
 similiar to the ice and salt process. The ordinary some to use. 
 
 ice cream freezers are used, and only a wider Brine freezing is very handy, because it saves 
 tub is required, into which an expansion coil of labor; no crushing of ice and no packing and re- 
 two-inch pipe is placed, which circulates the gas packing of the storage boxes is required. It also 
 to cool the brine. The tub is filled with brine, saves salt, because the brine can be used con- 
 su£Scient to come about two inches below the top tinuously, by occasionally readjusting its density, 
 of the freezing can. For re-freezing brick and fancy Ice Creams the 
 
 The cold is turned on, and when the brine has brine is not practical, because the brine is apt to 
 
 attained the proper degree for freezing, the can enter the creams during freezing; but after they 
 
 with the contents to be frozen is set into the brine; are frozen they may be kept in the brine stora|;e 
 
 the gear is adjusted and set in motion, same as in box. 
 
 the ice-and-salt-freezing process. When sufficiently 704.— ITALIAN ICE CREAM, 
 
 frozen, the creams are transferred to the storage NEAPOLITAN ICE CREAM, 
 
 box, as usual. ^ gallon double cream, 2^ lbs. granulated sugar, 
 
 FREEZERS FOR BRINE FREEZING. 32 yolks of eggs, two fine-cut vanilla beans. 
 
 The best kind of Ice Cream freezers, which are To get the best flavor of the vanilla bean, it 
 
 used by all practical Ice Cream makers, are an should be heated to the boiling point in one quart 
 
 improved style of the old Seaman pattern. These of the cream and let infuse for one hour. Put 
 
 machines are the easiest running and are giving the sugar in a basin or a sauce pan, add the yolks 
 
 the best satisfaction. They are made like a drill and beat well together, add the cream gradually, 
 
 press. But these machines are not adapted for set on the fire and keep stirring till the yolks be- 
 
 brine freezing, because they require a movable gin to thicken. Take off the fire, add the One 
 
 freezing tub; and in brine freezing the tub is quart with the vanilla; strain and cool. Put the 
 
 stationary on account of the coil attached to it. mixture in the freezing can and freeze nice and 
 
 There is no doubt that in the future the makers smooth. 
 
 of these machines will alter them, so they are The most difficult part in compounding these 
 
 available for brine freezing; but at the present creams, is to heat cream, sugar and yolks to the 
 
 time they have not done so, at least, not to my point at which the yolks begin to thicken. The 
 
 knowledge. y°'^^ should lose the raw egg taste, but not boil. 
 
 The kind of freezer we were using at these A little more heat would cause the eggs to curdle 
 
 hotels were of the W. M. pattern. The gear can and prevent proper amalgamation of cream and 
 
82 
 
 PAUL RICHARDS BOOK OF BREADS, CAKBS, 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. i. 
 
 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. z. 
 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 mere 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, 
 
 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. i. 
 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, i^ 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^ lbs. sugar 
 and i}i 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 
 
 the creams are made from plain cream, half milk used by the best caterers as a standard prepara- 
 and half cream, and of milk only. Starch, arrow- tion from which are made many of the fancy 
 
PAUL RICHAKDS' BOOK OF BREADS, CAKE^, PASTRIES, ICES AND SWEETMEATS. 83 
 
 creams, fruits and nut creams. It is also used for 719. — CHOCOLATE ICE CREAM (WITH- 
 
 fancy glacis, in which case it is mixed after OUT CREAM). 
 
 freezing with more whipped cream, fruit pulps, 3^ lbs. sugar, 3 ozs. gelatin, i lb. chocolate, 
 
 and other flavors. It malces a very bulky and i gallon water, 24 yolks. 
 
 light cream, and almost trebles in volume. goak the gelatin in one quart of the water. 
 
 Add the sugar to the cream, and stir till it is Dissolve the chocolate with half of the sugar, and 
 
 weU dissolved. Strain into the freezing-can; put ^^^ ^^^^ „^j„ gradually and make a smooth syrup, 
 
 on the cover; put some ice around the can (but stir the yolks light with the other half of the sugar; 
 
 no salt), and let the machine run slowly for five ^^^ ^^^ chocolate syrup, and stir on the fire till 
 
 or ten mmutes to beat up the cream. Then put j^ j^ ^^^^ ^^^ ^^^.^^ ^^ ^^ ^ j^^ ,„ ^^j^^en. 
 
 on salt and more ice, the regular freezing mixture, ^ake off the fire, add the gelatin, stir till dissolved: 
 
 and let the cream freeze from fifteen to twenty ^^^^^_ ^^j^^ ^^^j ^^^ g^^^^_ ^^^ ^^^^ ^ „^^^, 
 
 mmutes or t.U it stands up on the dasher. ^his Ice may be made without the gelatin, and 
 
 More freezing is apt to spoil this cream-run it f„^^^ j;^^ ^ ^ranito. served with a spoonful of 
 
 into butter. The cream should be light, smooth „,i,;„ j _ _ ■ , 1 1 -n » d- 
 
 . . . „ , whipped cream in glasses a la Porto Rico, 
 and soft. A little experience will soon tell how 
 
 long to freeze this cream. 720.— SIBERIAN ICE CREAM. 
 
 Remove the dasher and work the mixture with VIRGIN ICE CREAM, 
 
 the spatula. I gallon of cream, i^ lbs. sugar, i pint white of 
 
 If there are any flavorings to be added, or fruits eggs, flavor, 
 
 and nuts to be worked in, now is the time to do Put the cream on the fire with half of the sugar; 
 
 this. beat the whites of eggs light with the other half 
 
 Transfer the cream in the packing cans, and let of the sugar, and mix with the cream. Stir con- 
 ripen and harden. stantly till near the boiling point (but do not let 
 
 715.— CATERERS" STANDARD ICE CREAM '~'')- "^^^ °*^ *^ ^^^ '^^ ''e** "^ ««» ^' 
 
 jjQ 2 flavor and freeze. 
 
 DELMONICO ICE CREAM. 721.— COFFEE ICE CREAM. 
 
 I gallon double cream, 25 yolks, 2 lbs. sugar. TEA ICE CREAM. 
 
 This cream is made exactly like the Italian or 3 quarts cream, i quart milk, 2 lbs. sugar, 16 yolks, 
 
 French creams, and flavored as desired. 8 ozs. fresh ground coffee. 
 
 716.-VANILLA ICE CREAM. , ^«' *^ ""•"' '^'^^ '° ^ ^°^: ^^ *« «=°2~ ^^ 
 
 , . . . . , let iDinse in a warm place in a close covered 
 
 Flavor any of the preparations given with one ^^j f„^ „^^ j^^„^ p^^ ^^ ^j^^ ^^^^^ ^ 
 
 ounce of vanilla extract to each gallon of cream. ^ . ^ ^ , ^ _ . 
 
 , , , . . , ents into a custard same as for French creams; 
 
 If vanilla beans are used, they may be strained ,. ., „ j •„ . . , j « 
 
 , . . J J a . ado the coffee and milk, strain, cool and freeze, 
 
 from the cream, dried and pounded in a mortar „, ^ ,■ -u^, a j •.!_ •>■ 
 
 \ , r . , The cream may be lightly flavored with vanilla, 
 
 to a powder, and used again in creams or cakes j . . ^ j j j , , . 
 
 f o ■ ^""^ burnt sugar may be added for coloring, 
 
 for flavoring. .j.^^ j^^ CREAM may be made in the same 
 
 717.— LEMON ICE CREAM. manner, using four ounces of good tea. Let in- 
 
 ORANGE ICE CREAM. ^^ '° '^' boiled milk for twenty minutes, and 
 
 ^ .^ • J I r 1 ..u proceed same as for the Coffee Ice Cream. 
 
 Grate the nnd of four lemons or three oranges '^ 
 
 on the sugar to be used, and rub it well with the 722. — CARAMEL ICE CREAM. 
 
 sugar. (Be careful to use only the yellow part of j gallon cream, 2 lbs. sugar, 24 yolks of eggs. 
 
 the rind: the white part is extremely bitter, and Put the sugar with one pint of water on the fire 
 
 would spoil the flavor.) A part of the juice may and boil to caramel. Turn out on the marble, let 
 
 be added after the creams are frozen, but it is cool and crush very fine. Mix with the yolks and 
 
 not customary to do so. cream, and heat slowly to give time for the sugar 
 
 If extracts are used, take one-half ounce of to dissolve. Let come near the boiling point; 
 
 extract for each gallon of cream. strain, cool and freeze. A little vanUla flavor 
 
 718.-CHOCOLATE ICE CREAM. "^y ''« ^^"^ '° '•'^ "^^■ 
 
 Add to each gallon of cream eight ounces of 723.— NOUGAT ICE CREAM. 
 
 cocoa powder or bitter chocolate; dissolve with Preparesameasfor the Caramel Cream No. 722. 
 
 the sugar and milk, or cream, on the fire, and When the sugar is turning into caramel mix into 
 
 make the creams by the hot process. Flavor it one pound of blanched and slightly browned 
 
 vanilla and freeze as usuaL almonds; turn onto the marble, let cool, cmsh 
 
84 
 
 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 Tisual. 
 
 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 
 may also be made into Bisque Ice Creams; add- 
 ing the dried and sifted crumbs. 
 
 Another way to make a nice Bisque Ice Cream 
 is to add about half a pound of Grapenuts, or 
 
 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS, 
 
 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 Brown 
 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 cpt 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, and 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 
 or pulp; work well in the frozen cream, and let 
 ripen. 
 
 Banana, pineapple, apples, peaches and apricots 
 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 gallon 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 '° '^e fruit with the 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 siigar, 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 
 
 proper degree of strength, according to the list ^ , ^ 738— RASPBERRY ICE. 
 '^. . , ^. , .. Take four pounds of sugar, one gallon of water, 
 
 given in the article No. 703. ^. .. .., ri.- .1 
 
 _ , . , , ^, a I ii. I ■» 1 _„- „, tae juice of six lemons, from four to six quarts of 
 
 To heighten the flavor of the fruits, lemon or ■> . , „ , 
 
 . . i_ jj J iu -J •_ -^i,, raspberries, and prepare same as for Strawberry 
 
 orange juice may be added, or other acia m solu- - „ 
 
 tion. The flavor of peaches, apricots, plums and '^^ °' 737- 
 
 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 with 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; All 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 —CHERRY ICE 
 
 and leaving out the grated rind; adding fruit juices '^ ' " ^ v 
 
 " ^ " . , S5^ lbs. sugar, 3 quarts water, 2 quarts cherry 
 
 or pulps with appropriate colors. ^^'" , ° . •' 1, . u _• 1 
 
 " t^ '^ rr r pjjjp j^^ juice. To sweet cherries some lemon 
 
 733.— ORANGE ICE. j„;ce may be added. 
 
 I gallon water, 4 lbs. sugar, 12 oranges, 6 lemons. ^he flavor of the Cherry Ice may be improved 
 
 Prepare the same as the Lemon Ice No. 734. ^^^■^^ extract of wild cherries or maraschino 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 weU and press the juice through 
 
85 
 
 PAUL RICHARDS BOOK 07 BREADS, CAXBS, PASTRIES, ICBS AND SWEETMEATS. 
 
 the 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 of 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'cct, 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 OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 87 
 
 ped 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 
 
 , ,„™„„ «..„ Granito is served in glasses like the Sherbets. 
 
 732.— LIPTON CUP. ^ 
 
 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 Make sugar and water into a syrup, let infuse 
 be had; flavor with kirschwasser. Put on top of ^jjji the grated rind of six lemons, add the juice 
 the fruit a layer of Pistachio Ice Cream of a „£ gji anj strain. Add from four to Ave 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 
 and stem to represent a shamrock on top of the warm. Freeze as usual, 
 cream, and serve. 
 
 738.— ORANGE SHERBET. 
 
 733.— ST. JACQUES CUP. ,, . . «: . o 1 
 
 '■'-'■''* 4 lbs. sugar, 5 quarts water, 6 to 8 lemons, 
 
 Cover bottom of the glass with Maraschino Ice; ^^ oranges, 5 whites of eggs. 
 
 half fill with the fruit salad mixture flavored with i ,. t 01. >. . xt 
 
 „ ., ., , , ,. J . Prepare same as for the Lemon Sherbet No. 757; 
 
 cognac; finish with another layer of ice; decorate , ^. J^ ... . j • j z .1. 
 
 . . „ , , . J let infuse with the grated nnd of three oranges; 
 
 with French fruit and serve. jj ^v i.-i r j i 1 
 
 add the whites of eggs, and freeze as usual. 
 
 734.— 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. Dec°rate wi& a yjg.-APPLE SHERBET, 
 
 bunch of cherries. Use either the fresh fruit, or '""^ 
 
 candied cherries with stems and leaves of angelica. ^ S^^lo" ^^'^r. 3}i lbs. sugar. 8 lemons. 
 
 I doz. large tart cooking apples. 
 75S-— LOUISIANA CUP. pgei^ core and cut the apples in pieces, drop in 
 
 Prepare a macedoine of French fruits, add gold water to keep them white. Set the gallon of 
 some blanched and browned almonds chopped water to boil. When boiling, drop in the apples 
 fine, and some walnuts cut in small pieces. Let gmd 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 760.— 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 mora 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. *« ^°^ ^yrup a handful of crushed mint leaves. 
 
 The Sherbets should be of a lighter texture *«' »"^^ "ell, cool and color a delicate green; 
 than the ices, and it is preferable to use a Ughter ^eeze and serve with a spray of mint in each glass, 
 iyrup; that is, more water or less sugar. 762.— LEMON AND GINGER SHERBET. 
 
 About two ounces less of sugar for each quart pj^^^, jhe Lemon Ice with extract of ginger; 
 of water, and one white of egg beaten Ught. f^^^^ ^ ^„^^ ^^ ^^^ ^^^^ thin slices of 
 makes a perfect Sherbet from aU the Fruit Ices ggndied ginger in each glass, 
 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 
 
PAUI. RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 764.— ROSE SHERBET. 
 Prepare the Maraschino Ice No. 745, or the 
 Apple Sherbet No. 759; color pink and flavor 
 with extract of rose, or rose cordial, and freeze 
 as usual. 
 
 765.— ORIENTAL SHERBET. 
 Prepare a light Raspberry Ice, flavor with 
 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- 
 rants, candied orange peel and pineapple cut very 
 fine and soaked in maraschino syrup. Or, put 
 the sherbet in the glasses and sprinkle the fruit 
 on top before serving. 
 
 766.— VANILLA SHERBET. 
 Use either the Lemon Sherbet without the 
 grated rind of the lemons, or use the Apple Sher- 
 bet No. 759. Color pink and flavor vanilla. 
 
 767.— ORANGE FLOWER SHERBET. 
 Take the Orange Ice or Sherbet withoi^t in- 
 fusing any of the grated rind. Freeze smooth, 
 and flavor after it is frozen with the extract of 
 orange flower. 
 
 768.— CHOCOLATE SHERBET. 
 
 4 lbs. sugar, i^ lbs. chocolate or cocoa powder, 
 
 5 quarts water, 1 oz. gelatin or 6 whites of eggs, 
 
 vanilla flavor. 
 Soak the gelatin in cold water. Make the 
 chocolate and sugar into a syrup with the water; 
 add the gelatin while the syrup is hot, stir till dis- 
 solved; cool and freeze as usual. 
 
 769.— CHOCOLATE SHERBET. 
 
 GRANITO A LA PORTO RICO. 
 
 Prepare the Chocolate Sherbet without the 
 eggs or gelatin. Freeze without much stirring to 
 a coarse mush. Fill the glasses half with the 
 granito, and place on top a spoonful of sweetened 
 whipped cream. 
 
 Other varieties of Chocolate Sherbets are made 
 by adding chopped nutmeats or crushed maca- 
 roons. Some chocolate ices are served with a 
 spoonful of Vanilla Ice Cream on top. 
 
 The confectioners' supply stores sell a variety 
 of forms in which cups and saucers, glasses and 
 bowls may be frozen from clear or colored water. 
 These cups and glasses may be prepared before- 
 hand and kept in the ice cave. They melt very 
 slow and last longer than the ices. 
 
 A still more elaborate way of serving is to set 
 
 the frozen cups into a nest of spun sugar before 
 
 serving. 
 
 770.— FRAPPfeS. 
 
 The Frapp^s are similar to the Granitos. There 
 
 is no standard how much they should be frozen, 
 
 and Granitos are often served as Frapp^s. The 
 
 opinions of the best caterers differ on this subject. 
 The word frappe means cold, and if a drink is 
 served iced, this is termed "en frappe." Gener- 
 ally the Frappes are served at dances, receptions, 
 etc., and should be in such a liquid condition so 
 they can be sipped. 
 
 The Frappes are not made as rich as the sher- 
 bets or ices, but more like a plain lemonade, 
 about half as sweet as the water ices. Many 
 Frappes are liked best with a slice of orange or 
 pineapple floating in it, or a few ripe strawberries. 
 Of course caterers make the Frappes as rich as 
 their patrons desire to have them. 
 
 A standard rule for the plain Frappfe is about 
 two pounds of sugar to one gallon of water, and 
 sufficient fruit juice and flavor to make a good 
 lemonade. 
 
 CHOCOLATE, COFFEE AND TEA SHER- 
 BET are also served as a Frapp^; also combi- 
 nation Frappes which have three or four kinds of 
 fruit floating in the Frapp6. 
 
 They are best prepared cold, like the Granitos. 
 When the mixture is ready, put it in a packing 
 can in ice and salt; but use very little salt, so the 
 ice freezes only lightly. It should have only a few 
 fine ice crystals floating in it when ready to serve. 
 
 On short notice, mix even parts of fruit ice and 
 water, add a little more lemon juice or acid, and 
 serve. 
 
 On some occasions Frappes are also served as 
 a cup, in which case they contain wine or 
 liquors, or both, in combination with fruit juices. 
 They are in fact cold punches, but are served in 
 disguise where something with a stick in it is re- 
 quired. Very little sugar is used in these cups. 
 The mixtures are not frozen, they are made in 
 large bowls or pitchers, and cooled with a piece 
 of ice floating in it. 
 
 771.— LEMON FRAPPE. 
 I gallon water, 2 lbs. sugar, 12 to 16 lemons. 
 
 Prepare and freeze as directed above. 
 
 772.— ORANGE FRAPPfe. 
 I gallon water, 2 lbs. sugar, 12 oranges, 6 lemons. 
 Prepare as directed. Peel and cut six of the 
 oranges in thin slices, remove the seeds and serve 
 one piece floating in each glass. 
 
 773.— PINEAPPLE FRAPP6. 
 I gal. water, 2 lbs. sugar, 2 pt. cans grated pineapple 
 I pt. can sliced pineapple, 6 lemons. 
 Prepare the lemonade with lemon juice, water 
 and sugar; strain and serve with one slice of pine- 
 apple in each glass. 
 
 774.— STRAWBERRY FRAPPfi. 
 RASPBERRY FRAPPfi. 
 3 quarts water, i quart fruit juice, 2 lbs. sugar. 
 Make tart with lemon or orange juice, or use 
 
PAUL RICHARDS* BOOK OF BREADS, CAKES. PASTRIES, ICES AND SWFBTUEATS. 89 
 
 86me citric acid in solution. Serve with a few for an hour; cool, add wine, rum and orange juice. 
 
 whole berries floating in the cups; or add some Ice in a bowl and serve. 
 
 sliced oranges. Other fruit Frapp^s may be made g^^ CATAWBA CUP 
 
 in the same proportions. 3 q„^,t^ ^^j^^;^_ ^ ^^^^^ ^^^^^^ ^ p.^^ ^_.^^^_ 
 
 775. — COFFEE FRAPPfi. No. i. i fresh pineapple or 2 cans sliced pineapple, 
 
 4 quarts of strong black coflee, 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 like 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 f rapp^, and 
 
 77S A.— COFFEE FRAPPfe. No. 2. ^""^ ^»* ^''^es of 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 
 
 yyg. COFFEE GLACfi. water ices, and should have a rich flavor of fruit 
 
 Serve sweetened and iced black coffee with a ^^^ ''q»ors and plenty of sweetness. Being made 
 spoonfulof Coffee or Vanilla Ice Cream in a large °* "'^^ "=^^ ^''^ ^^^ addition of liquors, they 
 slass. cannot be frozen very hard. They are served in 
 
 y77_ CHOCOLATE FRAPPfi. small goblets, in the sherbet cups; also in speci- 
 
 3 quarts water, i quart cream, 2 lbs. sugar, ^^^ prepared forms and frozen cups; also in 
 I lb. powdered cocoa or chocolate, vanilla. "^'"""^ ''^"'' baskets. 
 
 Make the cocoa with the sugar and water into , ^ ""^^ ^^'"°° ^" "'"> °°'y ^ ^^^'^ ^^^""^ °* 
 
 syrup; cool, add cream and vanilla flavor; freeze '^°\°°f' °' ^ <:°°^bmation of several fruit ices is 
 
 as usual. " ^ ™^'' caterers as the foundation for the 
 
 778 —CLARET FRAPP6 difierent frozen punches. An Italian or other 
 
 ICED PUNCH * meringueisadded, also the liquors, before serving. 
 
 3 quarts of claret, i quart of water, 1^ lbs. sugar, 1° "'her places, . light sherbet is used for 
 6 oranges cut in slices, a few sticks of cinnamon. P"°<=tes. which require no additional meringue, 
 
 4 lemons. adding the liquors only. 
 
 Make sugar and water into a hot syrup and let }^ ''^^^ ^™ ^^^- ^^^ ^° each gallon of ice after 
 infuse with the cinnamon for one hour. Let cool '' '^ frozen an Italian Meringue (see No. 95), or 
 and mix with the lemon juice and wine. Strain anoAer cold meringue made from six to eight 
 into punch bowl, which should have a large piece ^'^''^s of eggs and one pound of powdered sugar; 
 of ice in il to cool the contents, and serve with a °' ^^^ ^^^ amount of sugar in syrup form. The 
 slice of orange in each glass. liquors should be added gradually, otherwise it 
 
 770 -WHITE WINE FRAPPfe T"^*^ ''^"'^ ^^^ '"^ '° "^'' *°° '■^P''^'y- t" '" 
 
 779. WHllJi WlJNh. ±.KAPPE. pfjg^ required to freeze the Punch for a short 
 
 2 quarts wme 2 quarts water. i}i lbs. sugar, time after the liquors are added, this causes much 
 
 the juice of 6 lemons, and 4 oranges cut in slices. i„3, „f ^^^^^^ ^^^ ^^^^l^ ^^ prevented as much 
 
 Mix wine and water and lemon juice cold with gg possible 1 
 
 the sugar; ice in a bowl, same as in No. 778. and '784-ROMAN PUNCH. 
 
 serve with a slice of orange. »r.i. -n -r, ^ ■ -.t^ , , 
 
 The Roman Punch is without doubt the first 
 
 780. — CLARET CUP. and original frozen punch made. Introduced 
 
 4 quarts claret, x quart mineral water, i lb. sugar, from Rome to other parts of Europe, it has been 
 }i pint brandy, V pint 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 
 
9° TAVL RICHARDS' BOOK OP BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 Meringue. The Punch should be floating, and freeze as usual; add the meringue and one pmt 
 
 rich and creamy like double cream. Serve in o£ maraschino, also one pint o£ arrac. Serve. 
 
 ^^Si^S-^^'^^^. 79a.-PUNCH CARDINAL. 
 
 ROMAN PUNCH. No. 2. p^^p^^ ^^^^ g^^^g^ j^^_ ^^^ g^^„^ ^.^^^ bitter 
 
 RUM PUNCH. orange extract; add one quart o£ dry white or 
 
 Take even parts of Lemon and Orange Ice; ,ed wine; freeze as usual. If white wine is used 
 
 add one pint of rum and the meringue. Serve, color the mixture strawberry red; add one pint of 
 
 785. — AMERICAN PUNCH. brandy and the meringue, and serve. 
 
 Prepare one gallon of Orange Ice, add to it 793. — PUNCH BISHOP, 
 
 one quart of strawberry juice, freeze and add the CARDINAL PUNCH, 
 
 meringue. Before serving, add one-half pint of -phis Punch is often served as Cardinal Punch, 
 
 kirschwasser and one pint of good rum. Serve Prepare a well-flavored Orange Ice. Let in- 
 
 in orange or meringue baskets, or in boats made f^^e with the syrup one dozen of whole cloves; 
 
 fromnougat, with an American flag in the centre, ^j^ ong qu^rt of claret, and freeze. Before 
 
 786. — CHAMPAGNE PUNCH. serving, add the meringue and one pint of good 
 
 Take one gallon of Pineapple Ice, add one-half rnm. 
 
 pint of kirschwasser and one quart of champagne ' "' 
 
 J , ■, ■ T 1 i-i, _ ■ PUNCH A LA RUSSE. 
 or dry catawba wine. Incorporate the meringue, 
 
 work smooth, same as for Roman Punch, and Prepare one gallon of Lemon and Tea Ice No. 
 
 serve in champagne glasses. 7^3- Use green tea for infusion. Flavor with 
 
 one-quarter pint of curaapo and one pint of 
 
 787.-IMPERIAL PUNCH. brandy. Serve without the meringue. 
 Take three quarts of Pineapple Ice, one quart 
 
 of Orange Ice, add one-half pint of strong black 795— MARGUERITE PUNCH, 
 
 tea, one-half pint of maraschino, and one pint of P^NCH A LA MARGUERITE. 
 
 Jamaica rum; work in the meringue, and serve. Prepare a Green Gage Plum Sherbet. When 
 
 788.-CALIFORNIA PUNCH. T^'^^u^l '^'''^' ^V^^ Pl"'^ )"!<== ^°^^ '° ^ 
 
 FROZEN MINT JULEP. ^°'' ^''\'^^ '"^"= '^'' "^'^"^ *^ '"^ ^[^^'^ "P 
 
 _ , , . , , . light and creamy. Generally no egg-whites are 
 
 Prepare the Ice with three quarts of water, ■ j 1, 1 -i ^ ,- t.x u jj xi. 
 
 *^ ... . , , . , required, but, if not light enough, add the mer- 
 
 one quart of white wine, ten lemons and eight . , . ^ c t- j 
 
 ^ , , . , ingue; also one pint of maraschino, and serve, 
 oranges, and one grated pineapple. 
 
 Let the syrup infuse with the grated rind of 796.— PRINCE OF WALES PUNCH, 
 
 two oranges, and use the juice of all the fruit. Prepare three quarts of a rich red Raspberry 
 
 Freeze and add the meringue, also a handful of Ice, add two quarts of sauterne or other good 
 
 finely-shredded mint leaves and one pint of white wine, work to a smooth ice; then add the 
 
 brandy. meringue and one pint of brandy. Serve in high 
 
 This may be served also as a Frozen Mint Julep, glasses, 
 
 with a spray of mint in each glass. 737. — ORLEANS PUNCH. 
 
 789.— RENAISSANCE PUNCH. PUNCH A L' ORLEANS. 
 
 PUNCH A LA RENAISSANCE. Prepare one gallon of Orange Ice, and add one 
 
 Prepare one gallon of Lemon Ice, add one pint 1"^"^' °^ strawberry juice and one pint of sherry 
 
 of strong tea, one pint of rum, and some vanilla '^°^'- ^eeze smooth, and add the meringue and 
 
 flavor; add some caramel coloring and the mer- °°^ P'°' °^ Jamaica rum. 
 
 ingue. Serve. 798.— VIENNA PUNCH. 
 
 790.— REGENT'S PUNCH. PUNCH A LA VIENNAISE. 
 
 PUNCH A LA REGENCE. Prepare the Apple Sherbet No. 759; flavor 
 
 Prepare same as No. 789, with one-half pint of vanilla and color pink; add one pint of cognac, 
 
 tea, one pint of rum, one pint of white wine, and and serve, 
 
 flavor with orange-flower water, and serve. 799. — SAXONIA PUNCH. 
 
 Other recipes call for a strong infusion of cin- Prepare a light Raspberry Sherbet; flavor with 
 
 namon, with the same liquors. one-half pint of maraschino, and serve. 
 
 791.— ROYAL PUNCH. 800.— PORTO RICO PUNCH. 
 
 PUNCH A LA ROYALE. Prepare the Chocolate Sherbet No. 768; flavor 
 
 Prepare one gallon of Pineapple Ice, add the with one pint of good rum, and serve vlth a 
 
 grated rind of one orange and the juice of six, spoonful of whipped cream. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 9I 
 
 801. — BONANZA PUNCH. flavor vanilla and rose; add one pint of brandy 
 
 Take four quarts of water, four pounds of sugar, and the meringue. 
 
 two cans of grated pineapple, six lemons and gjj. ^NOYEAU PUNCH. 
 
 eig t oranges. ... Add to one gallon of Lemon Ice, one pint of 
 
 Infuse the rmd of an orange and two lemons in y^^chwasser, a few drops of bitter almond, and 
 
 the syrup: add aU the fruit jmce, pineapple and ^^^ orange flower water. Add the meringue and 
 
 one quart of sherry or port wine. Freeze as „__,- 
 
 usual. When frozen, incorporate one pint of „ .„^, „„„„,„ „„»,„,, 
 
 „ ,, J . -.u / jj- • J 813.— APRICOTINE PUNCH. 
 
 Holland gin, without adding any meringue, and '' 
 
 ggj.yg Prepare the Apricot Ice with two quarts o£ 
 
 gQ2 FAVORITE PUNCH. water, two quarts of Apricot juice, and four 
 
 Infuse with one gallon of Strawberry Ice the T?°'^^ °* ''"«"• F™««- ^""^ '^^ ">« meringue 
 
 grated rind of two oranges; add the juice of six *°d °°« P'"' °* ^"^^y "^ k^schwasser. 
 
 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 of 
 
 803. ^VICTORIA PUNCH. Lemon Ice. Color a light green. When frozen. 
 
 Prepare one gallon of Orange Ice. and freeze ^^d 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 0°^ pint of brandy, 
 
 one pint of arrac. 815.— CHARTREUSE PUNCH. 
 
 804.-MIKADO PUNCH. CURACOA 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 
 
 and the meringue, and serve. sherry wine, one-half pint of chartreuse liquor, 
 
 805.-ORIENTAL PUNCH. and the meringue .. , . , 
 
 ■' . . Punches with other fancy cordials, can be made 
 
 Prepare the Sherbet No. 763; flavor cinnamon .^ ^, jj- /- ^ j- .. 
 
 r*"" •■"° " , , . after the same recipe, adding Curapoa, Benedict- 
 
 and add one pint of brandy and the meringue. . 
 
 1I16| 6lC> I 6(C* 
 
 806.-KNICKERBOCKER PUNCH. 816.-SARATOGA PUNCH. 
 
 Add to one gallon of Lemon Ice, one pint of gm, ^^^^ ^^^ ^^ ^^^^^ ^^^ ^^^^ ^^^^ ^j 
 
 one-half pint of maraschino and the menngue. , j 1 .. ■ i ■.,. .^l 
 
 »,u= ^a^ f a 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^^j^ claret, i quart water, 3 lbs. sugar. 
 
 Take two quarts of Lemon Ice, one quart of g lemons, 6 oranges, 2 sticks of cinnamon, 
 Raspberry Ice, and one quart of Orange Ice; j pjnt brandy, 
 
 flavor vanilla. Before serving, add one pint of ^^^ ^ ^^^^ ^.^^ ^^^ ^^^^^ ^^^ ^^^^^ ^^ 
 kirschwasser and the meringue. .^^^^^ ^j^^ cinnamon and the grated rind of one 
 
 Another way is to make Punch No. 807: flavor ^^^^^ ._^ ^^^ j^^^ ^^^p j^^ ^^^ j^^^^_ j^j^ ^^^^^^ 
 with vanilla, orange or strawberry extract, and ^^^p ^^.j the juice of lemons and oranges; freeze 
 color pink. ^^ usual; incorporate the brandy, and serve with 
 
 809.— ANISETTE PUNCH. ^t without the meringue. 
 
 Add to one gallon of Lemon Ice, one-half pint 
 
 of anisette Uquor, one-half pint of brandy and 818.— FROZEN WINES, 
 
 the meringue, and serve. j^^^t ^jj jj^g g^eet wines may be frozen in the 
 
 810. 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. 
 
 gjj 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. 
 
 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 fruit juices. 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. 
 
 .1 826.— LALLA ROOKH PUNCH. 
 
 Trfjjpfe gallon of New York or French Ice 
 Cream sJ^d one pint of rum and the meringue. 
 Serve in glasses, like other punches. 
 
 a^.— NEWPORT PUNCH. 
 Freeze one galjlbn of Cherry Ice Cream; add one 
 pint of sherry'; t5ne-{)glf .pint of kirschwasser, and 
 Italian Meringue, made from eight egg-whites and 
 one pint oi simple syrupt. Serve same as Roman 
 Punch 1' ' 
 
 822.— MILK I^UNQH. 
 X gallon milk, i lb. sugar, i qua.¥t double cream 
 }i pint brandy, }4 pi'nt*rum. 
 Freeze milk and sugar to a soft mush like a 
 granito; add the liquors, axid, 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 
 mm, and serve with some grated nutmeg on top 
 of each 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 
 twenty-four yolks, one pound of sugar, one quart 
 of sherry, one pint of rum, three pints of whipped 
 cream. Beat yolks and sugar together; add the 
 wine and set on a slow fire, or in boiling water. 
 Stir constantly till the mixture begins to thicken. 
 Take ofi the fire and beat cold on ice. Place in 
 the freezer and freeze smooth, then add the rum, 
 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 PUNQH. 
 Prepare the Coflee Frapp^ No. 775; add one 
 quart of cream and freeze smooth. Make a mer- 
 
 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 Glacis 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 Glac&, 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 GLAC6. 
 
 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. 
 
 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 Glacfe is to 
 take melon or bomb forms, line the sides with ice 
 creams or water ices in contrasting colors, and fill 
 the centre with the mousse preparation. 
 
 More fruit and sugar can be used, but it makes 
 a less lighter mixture, and an addition of gelatin 
 is required to keep the mousse from getting too 
 heavy. 
 
 828.— CHOCOLATE GLACfe. 
 
 MOUSSE GLAC6 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, CAKES, PASTRIES, ICES AND SWEETMEATS. 93 
 
 the syrup to the beaten whites and beat cold, 834. — PISTACHIO GLACfi. 
 
 flavor vanilla and mix with the whipped cream; Prepare the Maraschino Glac6 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 GLAC6 AU CAFfe. MOUSSE A LA NAPOLITAINE. 
 
 Make a syrup with half a cup of strong coffee Take a two-quart brick mold and fiU in t, 
 
 and ten ounces of sugar; add to this four beaten even layers: bottom. Vanilla Glac^; ^tre, 
 
 whites of eggs; cool and mix with one quart of berry or Raspberry Glac^; top mSf, 
 
 double cream, whipped and drained; fill into Qlac^. Seal the mold with some buSeJ 
 
 molds and freeze. in jce and salt for three t«!%s. 
 
 A less troublesome way, is to sweeten the slices. *^V ' 
 
 drained whipped cream with ten ounces of g,g MARJraW' n i^ 
 
 powdered sugar, and flavor with coffee extract. p^^p^^^ the Vaniljfec^ iJll^Take two 
 
 830.— COFFEE EXTRACT FOR CREAMS ounces of preservej^estjtetslwptwo ounces of 
 
 AND GLACfeS. browned and cng^Wl aMMjI^cut the chestnuts 
 
 Take one pound of fresh roasted and finely- in small piejjgj^id j^^^% the almonds and 
 
 ground coffee; put into a granite pot with one some sherry wme i^|^fc|^ipped cream, 
 
 quart of boiling water. Cover closely and let in- r-,., ^ff^oBBtTT MARTIN 
 
 fuse and simmer down to one pint. Strain and ^^j j^ thej^^Slac^ some finely-chopped 
 
 press well through a cloth; add half a pint of n^araschin^^ the juice of two oranges 
 
 proof alcohol, and preserve in a bottle. ^^j ^^^ gr^WjgSTd of one; flavor with brandy 
 
 Another way, is to macerate one pound of fresh- j freeze ^ 
 
 ground coffee in one quart of proof alcohol for , 
 
 two weeks, filter and pu' away for use. Chicory 838.— COLUMBIA GLACE, 
 
 or burnt sugar may be added for color. Prepare the Pistachio Mousse and a pl^n 
 
 . Vanilla Mousse. Add to the Vanilla Mousse a 
 
 831.-MARASCHINO GLACfi. fi^^,y.^„j macedoine of fruit. Take a two-quart 
 
 Prepare same as ior the Vanilla Glac^; sweeten ^rick or melon form. Line the melon form with 
 
 with four ounces of powdered sugar and one- j^e pistachio, and fill the centre with the fruit 
 
 quarter pint of Maraschino Liquor. mousse. The brick form may be filled bottom 
 
 For other Cordials, as Curasao, Anisette, etc., gnj 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 Glacfe may be made in com- 
 
 which contain no sugar, add ten to twelve ounces bination of different flavors and colors, decorated 
 
 of powdered sugar to each quart of cream. ^^^^^ whipped creams, wafers, smaU fancy merin-S 
 
 832. — MACAROON GLACfe. gnes, etc., and served in fancy paper cases. 
 
 Prepare the Vanilla Glac^ No. 8z6. Dry and 839.— BISCUIT GLACfe. 
 
 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 Glacfe. 
 
 with the sugar. Freeze in brick forms and cut in ^^^ ^^y ^^ ^^^^ ^^ ,he same varieties; but they 
 
 slices; or freeze in individual cases. Before ^^^ ^^^ ^^^^^^ j^ ,^^gg j^^^ y^^ ^^^ mousses 
 
 serving, decorate with whipped cream and fruit. ^^^ gj^^^jj gj^^^ ^^^ always served in the cases 
 
 833,_MANHATTAN GLACfi witb 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 lake brick or set the basin in boiling water and stir till it 
 
 molds or cases, place one layer ot -fie mousse in thickens. Take off, strain and beat on ice till 
 
 the bottom of the mold, level and a Jo one layer perfectly cold; flavor vanilla, and mix with one 
 
 of the sliced peaches mixed wiiti 1 tew maraschino pint of whipped cream. Fill the mixture into 
 
 cherries, and bmsb with an'.ihei layet of the paper cases. Fill about three-qnarters full and 
 
 mousse. Freeze and cut in -■■.i:e:s or serve set in the ice cave to freeze. When sufficiently 
 
 whole in the cases. Decorate t'»' '-- (•"■■ an witb frozen, fill the remaining space in the case witha 
 
 a border of whipped cream pink-colcred Maiaschino Ice, or any other froit 
 
94 
 
 PAUL RICHARD S BOOK OV BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 Tee; 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 
 Glac6 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, 
 to permit the filling above the case. The biscuit 
 preparation is filled in and frozen in the ice cave. 
 On the top of the Souffle 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 Souffle. 
 
 841.— ITALIAN SOUFFLE GLACfi. 
 
 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 Glacis. 
 
 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 GLACfi. 
 
 Fill the cases in three layers: bottom layer, 
 Vanilla Cream or Vanilla Glac^; centre, Italian 
 Souffle No. 841, flavored with kirschwasser and 
 mixed with a macedoine of fruit; and top layer, 
 Vanilla Glac6 No. 826. Freeze as usual, and 
 decorate with whipped cream. 
 
 844.— CHARLOTTE GLACfe. 
 PANACHfi. 
 
 Prepare Charlotte mixture No. 600; or use the 
 Biscuit Glac6 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 
 
 the molds, ice with fondant icing and decorate 
 with French fruit. Return to the freezing-box 
 till required. 
 
 84s.— COFFEE PARFAIT. 
 PARFAIT AU CAFfi. 
 
 Prepare the Coffee Mousse No. 829. Flavor 
 ■with kirschwasser. Fill into high-stem glasses, 
 and set in the ice cave to freeze. Before serving, 
 finish the 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 kinds of creams and ices are always 
 kept on hand, these combinations are easily made 
 and often constitute <i. saving, because small 
 quantities of 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 
 lady fingers soaked in cordial of caraway; on top 
 of the fingers place some sliced marron glaces 
 (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, seeded 
 
PAUL RICHARDS' BOOK OF BREADS, CAXBS, PASTRIES, ICES AND SWEETMEATS. 95 
 
 soaked in kirschwasser. For the centre, mix New 
 York Ice Cream with a macedoine of candied 
 fruit; finish top with fingers and cream. 
 
 This cream, which is also served as a frozen 
 pudding, is generally served in a border of whip- 
 ped cream. 
 
 858.— PORTO RICO ICE CREAM. 
 For bottom and top layers, take the white 
 Vanilla Ice Cream No. 714; or the Vanilla Glao£ 
 No. 826. For the centre, take Chocolate Sherbet 
 No. 768, or Chocolate Ice Cream. 
 
 859.— MARCIPAN ICE CREAM. 
 
 Prepare the Marcipan Paste No. 90, or the 
 French Macaroon Paste No. 364. Make it rather 
 firm, and flavor with kirschwasser or rum. 
 Divide in three parts; color one part pink, one 
 part green, and leave one part plain. Roll the 
 paste in round even strips, the length of the 
 mold. For the bottom layer take Almond or Nut 
 Ice Cream; on top of this cream place a layer of 
 ladyfingers, soaked in maraschino, colored pink; 
 then another layer of the same ice cream. 
 
 In this cream put the tliree strips of marcipan, 
 and press lightly in the cream to form the centre. 
 Cover with more cream, ladyfingers, and finish 
 with cream. 
 
 860.— DIPLOMATIC ICE CREAM. 
 
 In the bottom of the mold place one layer of 
 Vanilla Ice Cream, and cover with ladyfinger or 
 strips of thin sponge cake soaked in rum; sprinkle 
 thickly with a macedoine of fruit; ice cream on 
 top of the fruit. Make one or two more layers 
 like this, finish the top layer with ice cream, and 
 freeze as usual. 
 
 This cream may be served as a frozen pudding, 
 with sauce mousseline. 
 
 861,— MANHATTAN ICE CREAM. 
 
 For top and bottom layers use the French 
 Vanilla Ice Cream; for the centre, take a frozen 
 compote of peaches, strongly flavored with kirsch- 
 wasser; or a rich Peach Ice, with plenty of fruit 
 and colored a light pink. 
 
 The ice may be used also in two layers, making 
 top and bottom, and centre layer of cream. 
 
 862.— NUT SURPRISE ICE CREAM, 
 NEAPOLITAN. 
 This is a fancy blending, in four layers, — ^New 
 York Vanilla Ice Cream with chopped almonds. 
 Strawberry Ice Cream with English walnnts, 
 Lemon Water Ice with pecans, and Pistachio Ice 
 Cream with chopped pistachio nuts. 
 
 863 — GEORGIA ICE CREAM. 
 MELON ICE CREAM. 
 Take a melon form; line the sides with a thin 
 layer of Pistachio Ice Cream, follow with a layer 
 
 and cut in two; apricots, cherries and citron, cut 
 in dice and soaked in maraschino syrup. 
 
 1 he ice cream may also be prepared like the 
 pudding No. 591. 
 
 Pack in ice and salt and freeze. Serve in slices, 
 with a border of whipped cream. 
 
 850.— MARRON ICE CREAM. 
 For top and bottom layers, take Chestnut Ice 
 Cream mixed with crushed macaroons. For the 
 centre layer, take the Marron Glac^ No. 836, 
 Freeze, and serve cut in slices. 
 
 851.— ROMAN ICE CREAM. 
 Line the bottom and sides of the mold with a 
 light Pineapple Ice Cream. For the centre, take 
 the French Vanilla Ice Cream, flavor with rum 
 and mix with some quartered maraschino cherries; 
 finish the top with Pineapple Ice Cream. Pack 
 and freeze. 
 
 852— HARLEQUIN ICE CREAM. 
 This cream may be made the same as No. 847, 
 but in four layers of different colors — red, green, 
 white, and yellow; or the form maybe filled with 
 the various creams and ices in spoonfuls, to give 
 it a marble-like or a mottled effect. 
 
 853.— ICE CREAM A LA REINE. 
 
 Line bottom and sides of the mold with a thin 
 layer of Lemon Water Ice. Put one layer of 
 Vanilla Ice Cream in the bottom, and spread over 
 this a thin layer of strawberry preserves; another 
 layer of Vanilla Ice Cream for the centre; again 
 one layer of preserves; Vanilla Ice Cream; finish 
 the top with a thin layer of Lemon Ice; freeze, 
 and serve as usual. 
 
 854.— METROPOLITAN ICE CREAM. 
 
 Take New York Ice Cream for bottom and top 
 layers; for the centre. Walnut Cream with a 
 layer of biscuit, spread thickly with plum preserve 
 and soaked in kirschwasser. 
 
 855.— GENOISE ICE CREAM. 
 
 For top and bottom take a rich French Bisque 
 Ice Cream; for the centre. Maraschino Ice, colored 
 pink. 
 
 856.— CROQUETTES ICE CREAM. 
 
 Freeze Vanilla or Bisque Ice Cream in brick 
 forms. When frozen, cut in pieces one inch 
 square and 3^ to 4 inches in length; roll each 
 piece in a crushed Nougat mixture (see No. 723) ; 
 or use crushed macaroons and browned and chop- 
 ped almonds; return to the freezing box. Serve 
 with a cold cream sauce. 
 
 857.— ALENCON ICE CREAM. 
 
 PLOMBIERE D'ALENgON. 
 Line the mold with the Ice Cream No. 714 or 
 or No. 720. Cover the cream with ladyfingers 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 9S 
 
 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. 
 
 865.— MAGNOLIA ICE CREAM. 
 MAGNOLIA GLACfi. 
 For top and bottom use Vanilla Glace 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 GLAC6. 
 
 For bottom and top layers, take the Vanilla 
 
 Glace, 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. 
 GLACfi 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. 
 GLACfi 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 GLAC£. 
 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 PANACH6 or MERINGUE 
 GLACfe. 
 
 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 cases, or the creams 
 may be frozen in heart-shaped forma. 
 
 For 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 made 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 glacfis 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. Remove 
 the inside of solid bananas or oranges; cut the 
 inside of apples and pears, leaving a thin shell. 
 Place the shells 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 OF FIFTH PART. 
 
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 difficulties 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 wheat. The winter 
 wheat is planted in the fall, and the spring 
 wheat in the early spring. The best grade of 
 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 difficulties 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 FLOUE. 
 
 The best and whitest rye flours are made 
 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, ICE5 AND SWEETMEATS. 
 
 99 
 
 make a larger loaf, and also to work off cheap 
 ■wheat flours. 
 
 Kye 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 is 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. Tlie 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. Eye 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, while 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 is 
 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 YEAST. 
 Compressed yeast is a by-product of distil- 
 leries. Eye, 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 
 will be ready to start about two gallons of stock 
 with. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 882.— MAIDEN YEAST. 
 MALT YEAST. 
 Boil half a pound of hops with four gallons 
 of water for one hour; cool down to 170° Fahr. 
 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. Fermentation 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° Fahr. ; 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 FEEMENT. 
 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. Eoll 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 th« 
 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. 
 
PAUL RICHARDS' BOOK OF BREADS, CaKES, PASTRIES, ICBS AND SWEETMEATS. 
 
 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% 
 Cornstarch, - - 1% 
 
 No. 3. Cream of tartar, 
 
 Tartaric acid, ■ - 
 Bicarbonate of soda. 
 Cornstarch, 
 
 lb. ) . 
 1^ lbs. V mu 
 /s lbs. ) 
 
 - 1 lb. 1 
 
 ."Ss. -^- 
 - 1 lb. 
 
 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 POWDERS. 
 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. 
 
 For 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 
 aponges rob the flour of flavor and make a 
 tasteless bread. 
 
 After the sponge is ready to the drop, from 
 H 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 is 
 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 mada 
 The strong flours give very little, and a softer 
 dough can be made. In mixing the ingredients 
 into the dough, 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 aU 
 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 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 ovens for a small baker. They are economical 
 in fuel, and burn wood as well as coal or gas. 
 The only drawbacks are that the heating is 
 done in the baking chamber, and nothing can 
 be baked while it is heated. But these ovens 
 retain the heat well, and bread, rolls, pastry 
 and cakes may be baked all in one heating. 
 For large bakeries, the continuous bakers are 
 the most practical; the furnace is under the 
 baking chamber, and the baking can be con- 
 tinued during firing. The large bakers have 
 specially built Vienna and other patent ovens 
 for the bread and rolls, and other ovens for 
 pastry and cakes. 
 
 To bake Vienna bread and rolls and other 
 hearth-baked breads, an oven is required which 
 holds steam. It should have tightly fitting 
 doors and dampers, and also a steam-tight oven 
 light. The Vienna ovens are built to hold 
 steam. They are built with a sloping hearth, 
 so that the oven space is above the door. When 
 the door is opened, the steam stays in the oven 
 and does not escape. Other ovens have steam 
 attached. The oven is filled with steam before 
 the baking begins. When the bread is put into 
 the oven, the steam condenses on the cooler 
 dough, and in this manner forms the gloss on 
 the bread. In the ordinary oven, a perforated 
 steam pipe should be placed in the back of the 
 oven. This brings the steam from the back to 
 the front, and glazes the bread more effectually 
 than when the pipe is placed in the front, as is 
 often done. The steam escapes before it reaches 
 the back part of the oven, when the door is 
 opened to put in the bread. 
 
 Steam can also be generated by setting an 
 iron pan filled with sawdust and water in the 
 oven; ora pot of water in the fire-place; or by 
 rolling and tying up some bags, immersing 
 them in water and laying them in one corner 
 of the oven. In shelf ovens, a pan of water 
 may be placed on the bottom shelf. Some 
 bakers bake goods first which do not require 
 steam. These goods generate enough steam to 
 bake the Vienna breads and rolls. 
 
 In Europe most all the breads are baked on 
 the hearth. This gives a better flavor to the 
 bread than if baked on pans or on metal oven 
 soles. In this country the pan-baked breads 
 predominate. 
 
 Portable ovens are also used by many bakers 
 and in the hotels. These ovens are less expen- 
 sive than brick ovens, of lighter build and can 
 be moved. Some of them are built after the 
 style of the brick ovens, with an inside furnace 
 and one baking chamber, and might be named 
 movable brick ovens; others are built with 
 shelves, two or three above each other. These 
 ovens take up less space. 
 
 The knowledge of the necessary heat in fur- 
 nace ovens is estimated by the whiteness or 
 
 blackness of the interior. The smoke will first 
 blacken the interior, and as the heat increases 
 it will clear off and become white. Practical 
 bakers also can tell by holding the hand near 
 the oven door or in the oven. Another test is 
 to throw a handful of flour or corn meal in the 
 oven; if it browns gradually, the oven is right 
 for bread; if it blackens and burns, the oven 
 is too hot. This knowledge can be more readily 
 acquired by the use of the thermometer or pyrom- 
 eter. These meters are used in every modern 
 bakeshop. The baking heat is not registered all 
 alike by these meters. This is caused by differ- 
 ent meters, and also by placing the meter too 
 near or too far from the furnace. Too much 
 heat often injures these meters and they be- 
 come unreliable. A few trials with the differ- 
 ent meters will soon teach the right degrees for 
 baking. When a furnace oven has attained the 
 proper heat, the doors and dampers are closed 
 and the oven is laid off. In the usual routine 
 of baking, the oven is generally heated for one 
 hour, let draw, and then laid off for an hour. 
 The oven is then swabbed out, and the baking 
 begins. Continuous ovens do not require laying 
 off. The laying off is to distribute and tone 
 down the heat. After the oven is shut down, 
 the meter may register 550° Fahr. It will cool 
 down after awhile to 500°. This heat may be 
 used for rye bread; 450° for rolls and Vienna; 
 400° for pies and pastry; 300° to 200° for 
 large cake, etc. Some ovens may be right for 
 bread at 350°, and so on, according to the 
 nearness of the furnace. Some ovens have too 
 strong a bottom heat. This requires more swab- 
 bing, and often necessitates the use of double 
 pans to prevent burning the bottom of the 
 goods. The baking should be so arranged, and 
 the goods got ready for baking so that the 
 goods which require the most heat are baked 
 first, followed by the others which require less 
 heat in baking. 
 
 892.— MILK IN DOUGH MIXTXJEES. 
 
 Milk makes a very palatable and nutritious 
 bread. Many bakers object to the use of mUk, 
 because it is apt to turn the bread sour. It is 
 best to sterilize the milk: that is, to heat it to 
 the boiling point, and then cool it down to the 
 proper temperature for doughing. 
 
 When using all milk, it is best to make a 
 straight dough. When only a part milk is used, 
 set sponge with water, and use the milk for 
 doughing. Milk which is beginning to turn 
 sour can be used without danger to the sponge, 
 by adding one teaspoonful of baking soda to 
 each gallon of milk. Sour milk if put on the 
 sponge will cause it to ferment more rapidly, 
 and ages the dough in a shorter time, but 
 should not be used with yeast to set sponge. 
 Milk breads take more color in baking, require 
 
PAUL RICHARDS' BOOK OF BREADS, CAKBS, 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 utensUs, 
 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 BEEADS. 
 
 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 usuai 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 
 right 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 FEENCH BEEADS. 
 
 In New York City the French bakers make 
 several kinds : the long loaves, Jocos, 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 YOEK EECIPE. 
 Set a medium Sponge with one gallon fer- 
 ment at 75° Fahr. This sponge will 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 outs, and put into the oven on 
 the hearth. When baked, wash again with 
 water. 
 
 897.— FEENCH 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 FEENCH BEEAD. 
 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 FEENCH SPLIT BEEAD. 
 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. 
 
I04 
 
 PAUL RICHARDS' BOOK OF BREADS, CAKES, 
 
 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 
 dough. Work over twice, and proceed like for 
 the other split loaves. (See No. 897.) 
 
 900.— VIENNA BEEADS. 
 The Vienna method of breadmaking is used 
 by many bakers. A strong flour of good flavor 
 is used, with light short sponges, and plenty of 
 good strong yeast; both sponge and dough are 
 treated cool and taken young. Most all of the 
 breads are hearth baked, crisp, and with a good 
 crust. When the breads and rolls are molded 
 and have nearly attained proof, they are set in 
 a cooler place. They stiffen up, but are kept 
 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. 
 Set a very slack sponge at 70 degrees Fahr. 
 
 When ready, add the milk and salt at the same 
 temperature, and make a medium dough. Use 
 the best spring flour. Let rest for one hour and 
 work down; let come up again about half, and 
 work over again; let it come up again, and 
 make into breads or rolls. 
 
 902.— AMERICAN VIENNA BEEAD WITH 
 SPONGE. 
 
 2 gallons water, 1 gallon milk, 4 ozs. yeast, 
 6 ozs. salt, 8 ozs. sugar, 8 ozs. lard. 
 
 Before setting the sponge, dissolve the yeast 
 in the pail with one pint of water at 85 degrees 
 Fahr.; add some flour to make a soft batter; 
 beat up well and set aside in a warm place for 
 twenty minutes. Add to this batter the rest of 
 the two gallons of water at 75 degrees Fahr., 
 and with more flour make a slack sponge. When 
 it falls in the centre, add milk and the other 
 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 
 proof, turn onto the peel by means of a thin 
 board, smooth-side up, give three slanting cuts 
 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. 
 
 PASTRIES, ICES AND SWEETMEATS. 
 
 903.— VIENNA BEEAD. STRAIGHT 
 DOUGH. 
 1% gallon water, % gallon milk, 6 ozs. salt, 12 
 ozs. sugar, 12 ozs. lard, 4 ozs. compressed yeast. 
 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 
 once more; let it get another start and mold 
 into loaves. 
 
 904.— VIENNA CREAM BREADS. 
 
 Take from doughs No. 902 or No. 903. When 
 ready to mold, scale into twenty-four-ounce 
 loaves; mold and put in round corrugated pans 
 of four inches in diameter, from ten to twelve 
 inches long; give three-quarter proof, and bake 
 in medium heat. 
 
 This makes nice round slices for sandwiches, 
 which require no trimming. 
 
 905.— MILK BREAD. 
 
 1 gallon water, 1 gallon milk, 4 ozs. yeast, 
 8 ozs. sugar, 12 ozs. lard, 5 ozs. salt. 
 
 Make a straight dough, as usual; or set a 
 sponge with the water and yeast at 75 degrees 
 Fahr. When it falls in the centre make the 
 dough, adding milk, sugar, salt and lard. Work 
 over twice, give another start and mold into 
 loaves. Set in pans with sliding cover, or set 
 the loaves with the smooth side up on flat bak- 
 ing pans some distance apart, and cover with 
 the regular baking tins. The loaves may be cut 
 crosswise or in ribs, or proved up plain, without 
 cutting. Give the loaves three-quarters proof, 
 and bake in medium heat. If more color is 
 required, the tins may be taken off when almost 
 done and the baking finished without them. 
 906.— PULLMAN BEEAD. 
 
 This bread is used to a large extent on the 
 dining cars, and at many depots for sandwiches. 
 The Pullman pans are made in single and dou- 
 ble pans, with sliding covers. The size of the 
 pans ten inches long and four and one-half 
 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- 
 rollers, which are not very expensive. They can 
 be fastened to the bench with clamps, and can 
 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 BEEAD. 
 
 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. 
 
 Boll, scale, mold and bake in the same manner. 
 
 909.— SNOWFLAKE BREAD WITH 
 
 BUTTERMILK. 
 
 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 BREADS. 
 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 fiour 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 BREAD 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 BREAD WITH COM- 
 PRESSED YEAST. 
 2 gallons water, 2 ozs. yeast, 6 ozs. salt, 
 6 ozs. sugar, 6 ozs. lard. 
 
 Make a straight dough in the evening at 75 
 degrees Pahr., 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 BREAD, STRAIGHT 
 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.— QUAKER BREAD. 
 
 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 gallon of liquid. The breads are 
 mostly made with a short straight dough. 
 915-A.^CHICAGO QUAKER BREAD. 
 
 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, 
 
 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 BEBAD. 
 
 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 Pahr. 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 YOEK HIGH-ROUND 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 ea«h 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- 
 
 ICES AND SWEETMEATS. 
 
 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 IRISH SPLIT. They are first molded 
 in, the shape of pan loaves ; then pressed along 
 the centre, like the Prench 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 BREAD. 
 
 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.— GRAHAM BREAD; 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.— GRAHAM BEBAD PROM 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 BREAD. 
 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, CAKES, 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.— ELECTEIC BEOWN BEEAD. 
 12 lbs. graham 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 Fahr. 
 
 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. eornmeal, 1 quart molasses, 
 
 2 lbs. graham flour, 2 ozs. salt, 
 
 2 lbs. wheat flour. 
 Make a sponge vrith the yeast and rye flour, 
 using warm water. Scald the eornmeal 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. eornmeal, 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. Pill 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 bread flour. Take half a cupful of corn- 
 meal and half, a teaspoonful of soda; scald 
 with three eupfuls of fresh milk, 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 yeagt 
 will be light. Mix two quarts of warm water 
 and two pounds of flour at 95 degrees Fahr., 
 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 VARIOUS 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 Fahr. 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 EOLLS; 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. 
 
lOS PAUL KICHARDS' BOOK OF BKBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 Take ten pounds of sponge for OTHER This method, which is mostly used in Ger- 
 
 EOLLS ; add half a pint of milk, ten ounces of many, also in Austria and Russia, and also in 
 
 sugar, a little salt, one pound of lard or but- some American bakeries for Eye Breads, is 
 
 ter; this makes another dough. similar to the French method of making the 
 
 This would leave nearly three gallons of ^^^eat bread raised with leaven or sour dough 
 
 sponge. To this sponge we add two gallons of (see No. 894). The breads are proved m 
 
 water at a suitable temperature, also one pound dicker or straw baskets the shape of the loaf, 
 
 of salt, and break up and mix the sponge -which are made especially for this purpose. 
 
 dough and water. '^^^ baskets are slightly dusted with flour, the 
 
 _, ^, • , , molded loaves are put in upside down, and 
 
 From this broken sponge we measure one , , / j ti,„ „„„i 
 
 ,, ,,. . ■. . J. 1 J, when proved are turned over on the peel, 
 
 gallon, adding to it one pint, or less, of mo- , ,^ , ^ • ^i. t ^.i.- i t.v.- -L 
 
 f J 1 1 J 1 J 1, -4.1, washed and put m the oven. I think this is 
 
 lasses and some lard, and make a dough with ., , . ^ „ • -o -d i v„„„ „„ it 
 
 eraham and wheat flour ^^^ ^^^^ ^^^ °^ proving Rye Bread, because it 
 
 * „ , „ „ ■ , . „,,_, admits the use of a softer dough, and makes a 
 
 ^J^^^^°"«, g^"°° °* *' '^"T .*"■ lighter and moister loaf. 
 
 BREAD; add some carraway seed and a piece ^^^^j^^^ j^ ^^ ^^j^ ^he bread, either 
 
 of old rye dough, and make dough with rye ^^ ^^^^^ ^^^ ^^^ 1^^^^^ ^^ ^^^^^ bet- 
 
 ^"t^^vat. ?.^-^ ""' gallon for FRENCH ^^^^.^ boxes which are thickly dusted with a 
 
 BEBAU, adding more wheat flour for the .'. „ „ , , -t-x. c 
 
 , , m, . . , ,1 , mixture of flour and cornmeal, or with nne 
 
 dough. The remaining two gallons may be j^^ ^ . „j.o^in„ 
 
 made into VIENNA BEEAD or PAN '^■^^°' ,^" "^^ are wasnea aurmg proving, 
 
 TiTDTPAT-va J J- 1, 1^ J £ J and washed again on the peel before going into 
 
 BREADS; adding half a pound of sugar and ., ° ^ & » 
 
 ,' „ J I ^ * the oven. 
 
 ^ ^ , . ■ . , , , , The loaves may also be set in cloths, like the 
 
 In this manner various breads can be made ^j^^^^ ^^^^^ smooth-side down; turned over 
 
 from one sponge. The rolls, cofCee cakes and ^^ ^^^ ^j ^^^ ^^^^^^ ^^^ t,^^^^ i^ ^team. 
 
 rye bread doughs can be made ready first for j^ ^^^ ^^ ^^^^^^ .^ ^^^^^ ^^■^^. ^^^ ^^^^ 
 
 baking because they require a good heat; the ^^^^^^ ^^^ ^^^ ^^^^^ ^^^^ ^^^^^ ^^^. ^.^^^ ^ 
 
 other doughs can be made ready m the succes- ^^^^^ saturated with melted butter or lard, to 
 
 sion as they should be baked./ j^i. j.-i. j. 
 
 soiten the crust. 
 
 931. RYE BREADS. Breads made out of all rye flour and with 
 
 There is no more difiiculty in the making of sour dough only, are almost too heavy for the 
 
 Rye Breads than there is in the making of American taste. The addition of wheat flour 
 
 breads made from wheat flour. All the Eye and only a small quantity of sour dough with 
 
 Breads are hearth baked. Bakers not used to compressed yeast, makes a lighter loaf, which 
 
 handling rye flour often fail to turn out good ^^^^ """■« favor, and I think is the best way 
 
 bread, because they work it like wheat flour. *" make Rye Bread. 
 
 Eye flour is a weak flour, and has not the 932.— SOUE DOUGH TO START FROM 
 
 strength of wheat flour; it should be treated YEAST-RAISED DOUGH, 
 
 cooler, given less proof, and requires a stronger Take three pounds of yeast raised rye dough; 
 
 heat m baking. dissolve it in one quart of water, add some rye 
 
 A rye sponge should be taken young; that is, flour and make a slack sponge. Let this stand 
 
 as soon as it flattens it is ready, when it throws till the next day, and use it for the first batch 
 
 off gas and breaks. The dough should be given of rye bread dough, with some compressed 
 
 only time to come up till it shows life; then it yeast. 
 
 should be scaled, molded, and given only about Every day Tceep a piece of the rye dough 
 
 half the proof that is given to wheat breads. 6ocfc to use for the next day's 'batch. 
 
 If a rye dough is worked over several times, From this sour dough the German Rye 
 
 like the wheat flour dough, or gets too old be- Breads may be made; or it may be used added 
 
 fore molding, the bread, when baked, is dry to a broken up wheat flour sponge, like ex- 
 
 and tasteless, and the loaves crack during bak- plained in No. 930. 
 
 ing and fall in the oven. 933.— EYE BEEAD, STRAIGHT DOUGH. 
 
 Eye Bread made from flours which contain Take two-thirds of rye flour and one-third of 
 
 parts of wheat flour, of course, stand more wheat flour, two gallons of water, two pounds 
 
 proof. of sour dough, one and one-half ounces of 
 
 Many bakers prick the Eye Bread before yeast, six ounces of salt, and some caraway 
 
 putting in the oven, with a piece of wood like seed. 
 
 a pencil; others punch a hole in the centre with Dissolve yeast and sour dough in the water, 
 
 the finger; this is to prevent blistering in the add salt and seeds and make a firm dough (rye 
 
 quick heat, and also to prevent bursting out on dough always softens and loses some of its 
 
 the sides, which a cool young dough exposed to firmness) ; work it well ; let double in size, but 
 
 a quick heat often does. not fall, work over; scale and mold into loaves; 
 
PAUL RICHARDS' BOOK OF BREADS, CAXIS, PASTRIES, ICES AND SWEETMEATS. 
 
 109 
 
 give only medium proof and bake as explained 
 in No. 931. 
 
 When putting the bread in the oven, don't 
 set the loaves too close together, till they are 
 baked up well; then move closer together and 
 finish baking. 
 
 Bakers using shelf ovens without tile bot- 
 toms, can set the bread on roll pans dusted with 
 a mixture of flour and cornmeal, and bake it. 
 
 934.— RYE BBEAD WITH SPONGE. 
 
 2 gallons water, 2 lbs. rye dough, 1 oz. yeast, 
 
 6 ozs. salt, % oz. caraway seed. 
 
 Set sponge at about 65 degrees Fahr., with 
 one gallon of water, yeast and rye dough. Use 
 the same proportions of flour as in No. 933. 
 When the sponge is ready, add water and salt, 
 and make the dough. 
 
 There are some people who do not like cara- 
 way seed; for this reason some bakers add it 
 only to a part of the dough, or add it during 
 the molding process. This gives a choice to the 
 consumer. 
 
 935.— HALF EYE BREAD. 
 
 The Half Eye Bread is generally made from 
 a wheat flour sponge, without adding any sour 
 dough, but the flavor is improved if sour dough 
 is added. 
 
 2 gallons water, 2 ozs. yeast, ^ oz. caraway 
 seed, 6 ozs. salt. 
 
 Set sponge with one gallon of water, the 
 yeast and wheat flour. When ready, add one 
 gallon of water and the salt, also the caraway 
 seed, and make a medium firm dough, with one 
 part wheat flour and two parts rye flour. The 
 bread is molded in the shape of the Vienna 
 loaves, and is given more proof than the other 
 rye breads. 
 
 936.— PUMPERNICKEL. 
 
 The coarse rye bread known here under this 
 name, is made from the unbolted rye meal. The 
 stone-milled meal makes a better bread than 
 the meal made by the roller process. It is 
 baked on the hearth in brick-shape, set close 
 together, like the cottage loaves and split 
 loaves (see No. 919). In Germany it is made 
 in large and small loaves. In Westphalia, the 
 home of the Pumpernickel, it is made in loaves 
 as large as twenty-five pounds. In other parts 
 of Germany, the five- and ten-pound loaves pre- 
 vail. In this country it is made in two-pound 
 loaves. 
 
 In North Germany this bread goes through 
 the process of CASSELING. After it is 
 molded, the loaves are washed with water and 
 put on the cassel, a long piece of sheet iron, 
 six feet long, eight inches wide, and one-fourth 
 of an inch thick, with a wooden handle. The 
 ovens are heated on the inside, the coals are 
 drawn to the front and divided into two long 
 heaps about two feet apart. The cassel is 
 
 pushed between the two fires. When it reaches 
 a certain degree of heat, it is puUed out, the 
 molded loaves are put on, washed again and 
 pushed into the oven. The heat forms a thin 
 elastic skin and little blisters; then the loaves 
 are withdrawn, taken off, set on boards and 
 finished proving. This treatment keeps the 
 loaves in shape, prevents bursting, and gives 
 a lighter color to the crust, and also a different 
 taste to the baked loaf. This treatment is not 
 practiced over here, to my knowledge, because 
 it is too troublesome. Bakers generally mold 
 the bread, give it about half proof, wash and 
 bake it like the other rye breads, only set it 
 close together in brick shape. 
 
 To make this bread on a small scale: Take 
 half a gallon of broken wheat sponge, half a 
 gallon of water, one pound of sour dough, three 
 ounces of salt, one-half ounce of caraway 
 seed, and make a firm dough with rye meal. 
 Let the dough rest till it shows life. Mold in 
 two-pound loaves, set on boards, give about 
 half proof, wash with water, and bake as de- 
 scribed above. The loaves may also be set in a 
 baking pan with a wooden frame in it, and 
 baked in this manner. 
 
 937.— FRENCH BOLLS. 
 FLUTES. 
 
 This roll is used largely as a dinner roll. It 
 is made in the shape of a small French loaf, 
 and weighs about three ounces. The roll is 
 made long with pointed ends, given several 
 cuts, and baked on the hearth and in steam. 
 
 Take from the French bread doughs No. 896 
 or No. 898; break up in small pieces and mold 
 round on the board; give some proof and mold 
 in long shape. Set in cloth-lined boxes, in rows, 
 the smooth side down, pinch up the cloth be- 
 tween, and let prove. Then turn onto the peel 
 smooth-side up, cut, and bake in steam. 
 
 The rolls may be baked without steam, and 
 set on pans dusted with cornmeal and flour, cut 
 and washed before and after baking. 
 
 938.— FRENCH SPLIT ROLLS. 
 Use the same dough as for Flutes ; or use No. 
 899, which makes a roll with a shorter crust. 
 Divide in two-ounce pieces (for hotel use they 
 may be made smaller), mold round on the 
 board, give some proof, and brush over with 
 melted lard; then with a small rolling pin 
 press along the centre, turn over and set on 
 cloths, split-side down. Give good proof, turn 
 over onto the peel, split-side up, and bake on 
 the hearth. 
 
 939.— FEENCH BEIOCHE. 
 
 1 pint milk, 2 ozs. yeast, 8 to 12 eggs, 1 oz. 
 
 sugar, 1 lb. butter (from which the salt has 
 
 been washed), a pinch of salt. 
 
 Set a warm sponge with the milk and yeast; 
 
 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 cool 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 cuts 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 ROLL. 
 
 KAISERSEMMEL. 
 
 EMPEEOB'S ROLL. 
 The best known Vienna Bolls are the Kaiser- 
 semmel, or Emperor's Boll, and the Kipfl, or 
 Crescent. Many other varieties are made, as 
 Twists, Split Bolls, etc., etc. At Vienna sev- 
 eral qualities are made: Water Bolls, Milk 
 Bolls, and rolls which contain shortening. Most 
 all the roUs 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 treatments, 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 BOLLS. 
 
 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 BOLLS with SHOBTENING. 
 Add to the dough above (best if it is made 
 from all mUk), 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.— AMEBICAN VIENNA BOLLS, 
 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 BRIOCHES. 
 
 The Vienna Brioches are not made as rich as 
 the French 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 milk, 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.— HAMBURG RUNDSTUCK. 
 GERMAN BRODCHEN. 
 HAMBURG ROLLS. 
 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.— GERMAN WATER ROLL. 
 (SEMMEL.) 
 These roUs 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 KICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Ill 
 
 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. 
 
 947.— GERMAN BUTTER BOUi. 
 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 
 BOLL, 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 eurl 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 ROLLS. No. 1. 
 QUICK PROCESS. 
 % gallon milk, % gallon water, 8 ozs. yeast, 
 114 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 
 
 952.— POCKET-BOOK ROLLS. 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 Arm dough. Let come 
 up half and work over; repeat this once more 
 and mold into rolls. 
 
 953.— BUTTER ROLLS. 
 
 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 jians 
 so they do not touch in baking. Let prove 
 about half, wash over with egg-wash; set back 
 to finish proving and b£ike to a nice color. 
 
 954.— NEW ORLEANS ROLLS. 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. 
 
PAUL RICHARDS BOOK OF BRBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 956.— COLUMBIA SOLLS. 
 
 LONG SANDWICH EOLLS. 
 FRANKFORT ROLLS. 
 1 gallon water, 2 quarts milk, 3 ozs. yeast, 
 12 ozs. lard, 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 FRANKFORT 
 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 ROLLS, 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 
 bakie in about 450° Fahr., so they have a soft 
 crust. 
 
 958.— GRAHAM ROLLS. 
 Use 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 muffin 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 BREAD, etc., etc. Cater- 
 ers charge twenty cents per dozen for cheese 
 and soup ^ticks and fancy finger rolls and 
 brioches, so that there is a good profit in these 
 breads. 
 
 All 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 Rolls 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 pans, prove and bake in 
 a cool oven crisp and dry. 
 
 962.— SOUP STICKS WITH BAKING 
 
 POWDER. 
 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. 
 
 "3 
 
 der and sugar, and mix with milk a little firmer 
 than a tea biscuit mixture. Porm 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'ceuvres, 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 puff-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. Rub 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. 
 EoUed 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 
 oven. 
 
 This toast is served with cheese at dinner, 
 and it is also used for invalids. 
 
 966.— RASP ROLL. 
 
 (EASPEL BEODCHEN.) 
 
 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. 
 
 Eor 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 
 roll, 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 till 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 BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 969.— PLAIN BUNS. DOUGH, No. i. 
 
 Take five 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 
 
 eggs, Vz 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.— RUSK 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.— STANDAKD 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 mUk 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.— STANDARD 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 mdlk, 
 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.— STANDARD 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.— STANDARD DOUGH, No. 3. 
 FOK COFFEE CAKE. 
 STOLLEN. 
 GUGELHUPF. 
 ZWIEBACK. 
 2 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, PRETZELS, 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 CROSS 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.— CURRANT BUNS. 
 
 Take Bun mixtures from No. 969 to No. 971. 
 Roll 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. Roll 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 cinnamqn, 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. Roll 
 out in one long strip; brush with butter, 
 sprinkle with currants, sugar and cinnamon. 
 Roll 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 five 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.— GERMAN ALMOND BUNS. 
 Add to Rusk 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. 
 
 "S 
 
 983.— GERMAN STEEUSEL BUNS. 
 Add some currants to five pounds of standard 
 dough. Break the dough in two-ounce pieces, 
 mold in oval pieces, and set on pans single; 
 give some proof and brush over with melted 
 butter; flatten the rolls with the hand to about 
 one-half inch of thickness, and sprinkle thickly 
 with streusel; give good proof, and bake in 
 medium hot ovens. 
 
 984.— GERMAN STEEUSEL, 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.— GERMAN 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 vanilla 
 flavor. Set on pans in fingers, so they touch 
 slightly on the sides, but not on the ends; 
 prove and wash with egg-wash, sprinkle with 
 shredded almonds, and bake to a nice color. 
 Ice with vanilla water icing while hot. 
 
 986.— OPEEA BUNS. 
 Take mixture No. 971 or No. 972. Set on 
 pans in fingers, like the Buns No. 985; sprinkle 
 vfith chopped peanuts, and bake and ice in the 
 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. 
 Set on pans so they touch in baking, let prove 
 some and brush with melted butter; put back 
 to finish proving. Bake in a good heat. 
 
 When done, brush again with butter, and 
 dust with a mixture of powdered sugar and 
 cinnamon. 
 
 987.— MAETHA WASHINGTON BUNS. 
 
 Take from Standard dough No. 977. Roll 
 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 
 
 No. 116. Roll up, or fold the sides over the 
 filling and form a long round strand about the 
 thickness of a finger. Cut the strand in four- 
 inch pieces, set on pans to touch, brush the 
 sides with butter so as to separate nicely when 
 baked; prove, wash with a thin egg-wash, 
 sprinkle with coarse sugar, and bake to a nice 
 color. 
 
 988.— COCOANUT BUNS. 
 
 Add to five pounds of Bun doflgh; 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 while warm, 
 ice the buns and sprinkle with some of the 
 browned cocoanut while the icing is soft. 
 
 989.— CARAWAY 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 
 made plain, or with fruit and peel; they are 
 made in round shape; but often are dropped on 
 pans in a rough way, which makes them look 
 like rock cakes. They are washed with eggs 
 and sprinkled with crushed pieces of loaf sugar 
 before baking. 
 
 Add to the Rusk mixture No. 972 or No. 973, 
 eight ounces of flnely-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 
 sugar, one pound of butter, four ounces of 
 yeast, five eggs, three pints of milk, one pound 
 of peel and currants. 
 
 Set a slack sponge with the milk, yeast and 
 three pounds of the flour. When ready, make 
 a smooth dough with the rest of the flour, and 
 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 and sprinkle with a 
 coarse granulated or crushed loaf sugar, and 
 bake in medium heat. 
 
ii6 
 
 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 difEerence 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.— HAMBUBG 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.— HAMBUBG 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 Hour 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. Cut 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. 
 STEEUSEL KUCHEN. 
 Take from No. 972 or No. 973; or for less 
 rich cake the mixtures Nos. 974 to 977. EoU 
 
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-wash 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. Roll 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. 
 EoU 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. Koll 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.— GERMAN APPLE CAKE. 
 
 Take from any of the plain bun doughs. Roll 
 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.— OTHER FRUIT 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. 
 Roll 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 CREAM 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 like for fruit cake, sprinkle a few cur- 
 rants over and bake. Dust with powdered sugar 
 when done. 
 
 1009.— GERMAN CHEESE CAKE. 
 
 For the best kinds of Cheese Cake the Tart 
 fillings No. 187 and No. 194 may be used. For 
 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, and 
 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.— FRENCH COFFEE CAKES. 
 
 For richer kinds of cakes, like tea rolls, 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- 
 
ii8 
 
 PAUL RICHARDS' BOOK OP BRSADS, CAKES, PASTRIES, ICES 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 pufE 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 Pahr. 
 
 1011.— FEENCH TEA EOLL. 
 Take a piece of the prepared dough. EoU 
 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 vanilla water 
 icing. 
 
 1012.— WEEATHS. 
 
 FEENCH COEEEE CAKES. 
 
 EoU 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 PEETZELS. 
 Boll and cut in long narrow strips ; twist each 
 strip and form into pretzels. Prove, bake, and 
 ice like No. 1011. 
 
 1014.— SNAILS. 
 
 CHELSEA BUNS. 
 
 EoU 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.— GEEMAN KEANZ 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, 
 sei 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 StoUen, 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 RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 "9 
 
 Mold the Stollen long like a Vienna loaf, and 
 press along the centre with a long rolling pin 
 and flatten down ; fold over like for pocket-book 
 rolls, the bottom larger than the top. Set on 
 pans to prove. Brush over with melted butter 
 before and after baking, and dust with sugar 
 and cinnamon. 
 
 The plainer Stollen are washed with egg-wash, 
 baked, and iced after baking. 
 
 1021.— AMERICAN GUGELHUPF. 
 BUND KUCHEN. 
 
 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 
 ounc^ 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 GUGELHUPP. 
 
 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 SAVARINE 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. 
 
 Boll 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. 
 BISMAEKS. 
 Take from standard dough No. 977, and have 
 
 the dough soft and smooth. Mold on the table 
 in round one-ounce pieces, or larger. Give n 
 little time to prove, then flatten out and put a 
 little jam in the center. (It is not advisable to 
 use jelly, because it runs out — becomes too soft 
 in frying.) Pinch up the dough over the jam, 
 set in cloth-lined boxes and let raise. Fry like 
 the doughnuts. Dust with sugar and cinnamon 
 when done. 
 
 1025.— VIENNA KRAPFEN. 
 Take from the mixture No. 973. Roll 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 dougtanutB. 
 
 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 mUk, 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 finish like doughnuts. 
 
 1027.— BUTTERMILK DOUGHNUTS. 
 SOUR 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 mUk it is often necessary 
 to add some cream of tartar, sifted in the flour, 
 to neutralize all of the soda. 
 
 1028.— FRENCH CRULLERS. 
 Prepare the paste No. 105, and make like the 
 ring fritters, see No. 693. 
 
 1029.— ENGLISH MUFFINS. 
 ENGLISH CRUMPETS. 
 
 Muffins and Crumpets are very popular in 
 England, where they are consumed in large 
 quantities. They are made and sold in the 
 mufSn shops, and also peddled on the streets. 
 Both are raised vrith 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, CAKKS, PASTRIES, ICES AND SWEETMEATS. 
 
 halves (not cut), and spread with butter. They 
 are also eaten with milk or cream. 
 
 The English muflSns 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 muflSn 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 mufSn 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 CEUMPETS. 
 
 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.— CEUMPETS 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 j 
 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 cut each cake 
 in four pieces, set back to finish proving, and 
 bake in a good heat. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 This mixture may be used like for Englisli 
 muffins, as indicated at the bottom of No. 1029. 
 
 1034.— SALLY LUNN MUFFINS WITH 
 BAKING POWDER. 
 4 lbs. flour, 3 ozs. baking powder, 3 pints milk, 
 6 ozs. sugar, 8 ozs. butter, 8 eggs, % 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. 
 1035.— 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 buttermilk 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 6i 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 YORK 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 
 oflE the flre, 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 MUFFINS. 
 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 it 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 baie 
 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 milk. 
 
 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 BRBADS, CAKES, 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.— EYE MUFFINS. 
 
 Take one pound of rye flour, half a pound of 
 wheat flour, six ounces of white cornmeal 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 muffins. 
 
 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 muffins. 
 
 1047.— SPICED MUFFINS. 
 1% lbs. cake crumbs, ly^ lbs. flour, 4 ozs. lard, 
 1 lb. sugar, 1 pint molasses, 8 eggs, % oz. soda, 
 
 1 tablespoonful allspice and ginger, a little salt. 
 Mix with milk like for cakes, not too soft. 
 
 Fill into muffin 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.— SOUE 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. EoU 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 
 in baking; wash with a light egg-wash and 
 bake in a good heat. 
 
 1053.— PLYMOUTH EOCK BISCUITS. 
 Take mixture No. 1052. EoU 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.— CUEEANT 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 BUSK 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, rollers are used like in 
 cracker bakeries. 
 
 1056.— MAEYLAND 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 BRSADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 123 
 
 set on pans, and let rest again ; then press each one side of the meal, add the boiling water and 
 one down in the center, prick with the fork a mix with about half of the meal, and add the 
 
 couple of times and bake in a hot oven. 
 1057.— SOUTHERN BEATEN BISCUIT. 
 
 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, 
 
 Take two pounds of flour, two ounces of lard, leave out the baking powder, and add three 
 a little salt, and mix with milk to a medium small teaspoonfula of soda.) 
 firm dough. Beat this dough till it blisters ; let F'iH the batter, which should be very thin, 
 rest well covered. Boll out to one-third of an into well-greased pie-tins, and bake as directed, 
 inch thick; let rest and recover. Cut with a To eat, cut in slices, split each slice and 
 small cutter not more than two inches in spread with fresh butter, and you will have a 
 diameter, put on pans, prick, and bake in corn bread fit for a king, 
 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 „„„„i,„ 4.u i. x 1.,. j.<. 
 
 ^ i. . . T i.1.- 1 -i. V ij v • i J J egg-shapes on the hot pan; then the pan is put 
 
 of this country. I think it should be introduced .°°, _ ^ . , , ^ ' e f 
 
 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 
 
 more in lunch rooms and hotels, and would 
 find a ready sale, and could be sold with profit, 
 
 in the oven to bake. 
 
 In hotels a larger size is made; the mixture 
 
 It is good only' when fresh made and eaten >' '«' °° SrenBei baking pans with a basting 
 
 while hot. It is very good to eat and every- 
 body likes it. It may be kept hot for several 
 
 spoon, single, and baked in a good hot oven. 
 Mix eornmeal with cold water into a soft 
 
 hours in a moist heater, or on the stove, covered ^^^}' ^^^^^g al^out half an ounce of lard to 
 with a damp cloth ^ pound of meal, and a pinch of salt. Make 
 
 Southern people 'think the white eornmeal the ^^^^ ^^g"'* fj'* f"^^ ^°°"^^ *° ''"^P '''^P^' 
 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 
 
 1061.— HOE CAKE. 
 Hoe Cake may be made from the same mix- 
 
 also used with success. The coarse meal re- ture the Dodgers are made of, with a little 
 
 quires more scalding than the fine ground meal, more lard and water added; but are better if 
 
 No wheat flour is used in this bread; it is ^ P^rt of the meal is scalded, 
 made from eornmeal only, mixed with milk or Take three pounds of meal, a teaspoonful of 
 water, some shortening and a few eggs. It is salt, half a pound of lard, and one pint of boil- 
 raised with sour milk and soda, or sweet milk ing water. Scald part of the meal and add the 
 is used with baking powder, which is more lard and salt; mix with more water or milk to 
 
 a soft mush. Put this in spoonfuls on the hot 
 griddle, flatten with the spoon and bake like 
 
 liable to produce a uniform bread. 
 
 Half of the meal used is generally scalded 
 
 with boiling water; the other part is mixed in *o^° cakes, 
 dry with milk. 
 
 It may be baked in square cake pans, and 1062.— NEW ORLEANS CORN BREAD, 
 baked about one and one-half inches thick. YEAST RAISED. 
 
 In families the pan is made hot in the oven a lbs. bread flour (spring wheat), 1 lb. white 
 
 and the batter filled in without greasing the eornmeal, 1 oz. yeast, 2 ozs. molasses, 4 ozs. 
 pans. In hotels it is baked in the deep cus- lard, % oz. salt, 
 
 tard pie tins. The tins are well greased, filled Take one pint of warm water, dissolve the 
 
 nearly full, and baked in a good hot oven with yeast in it; add the molasses, and with a part 
 
 plenty of top heat. InsufSeient heat causes of the wheat flour set a sponge. Scald the 
 
 the bread to crack open in baking; it should eornmeal with some boiling water into a soft 
 
 bake up round and smooth, 
 
 1059.— SOUTHERN FAMILY CORN BREAD. 
 
 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 
 
 4 lbs. white eornmeal, 12 ozs. lard, 8 eggs, slack dough, let raise again, work over, scale. 
 
 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 bake in moderate heat. 
 
 mold in loaves; put into pans with a cover, or 
 cover pans in baking. Give medium proof, and 
 
124 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 1063.— SOUTHEEN BUTTEEMILK BEEAD. 
 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 EETJIT 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 ;_ 
 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 mUk, 
 
 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 WAPELES. 
 
 HOTEL GKIDDLE CAKES. 
 
 The best kinds of Wafiles 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 waffles, the batter is made of about the 
 same thickness as for crumpets; for the other 
 Griddle Cakes a softer batter is required. 
 
 For YEAST-EAISED WAEELES 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 each 
 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 griddle 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 POWDEB. 
 
 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 pinoh of salt. 
 
 If buttermilk is used, add six ounces of 
 
 melted butter; no butter is required if cream 
 
 is used. Mix and bake like No. 1068. 
 
 1070.— FEENCH WAFFLES. 
 2 lbs. flour, % oz. baking powder, 2 ozs. sug^*, 
 4 ozs. butter, 12 eggs, a little salt, 1 quart mils. 
 
 Separate the eggs, mix like No. 1068; add 
 the whites of eggs, beaten to a firm froth, the 
 last thing, and mix in carefully. Bake liks the 
 others. 
 
 1071.— HOLLAND WAFFLES. 
 SPRING WAFFLES. 
 
 These waffles are fried in hot lard like the 
 Eoman 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 tha 
 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. 
 EOSETTE WAFFLES. 
 The Bessettes 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 wafBe irons. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 125 
 
 The recipe for the batter is: Two eggs, one 
 teaspoonful of sugar, a little salt, one cup of 
 milk, one eup 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 sprinkled 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 GEIDDLE 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.— COEN GEIDDLE 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 GEIDDLE 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 BRBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 erable to moisten the quantity of fruit used 
 for each day, the day before, with a light 
 syrup; 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 OTHER GLAZINGS 
 FOE BREAD, ROLLS 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 OP BREAD- 
 MAKING RECIPES. 
 
 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 difBcult to state the 
 exact quantity of flour and liquids used; and to 
 insist upon the exact amounts would certainljr 
 invite failure, and would cause the mixtures to 
 be either too slack or too firm, 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 cheek 
 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. 
 
 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 
 sees 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 PASTEY-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 difficult 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 
 
 127 
 
 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 0¥ PASTEY. 
 
 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 arei 
 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 cups 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 a good profit. They can be 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 closied 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. 
 
 Por the cold puddings the refrigerator is the 
 best place to serve from. It should be placed 
 in a handy position to serve from. 
 
 EOUj 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 mufSns, and two for the 
 different rolls. 
 
 But there are many heaters Uke that. The 
 main feature of this heater was a small vent, 
 which let in just enough steam to keep sufSeient 
 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 utensUs 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 saceharometer is 
 used; and it is also used in sugar boiling for 
 testing the density of the hot syrups for crys- 
 tallizing tiU 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 lerm 
 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.— STEIPED 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 Are, 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 BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 129 
 
 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 ofi the hook 
 and make int.-- 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. 
 
 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, 
 tor 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 t^fore bpiling 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-half pints of water, 
 half 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-qnarter 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. 1087, 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 lemon, 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. P.^ur 
 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 cracK, or 270"' 
 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. 
 
I30 PAUL RICHARDS BOOK OF BREADS, CAKES, 
 
 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 
 and light, it is placed in slightly buttered pans. 
 
 iioo.— CHEWING TAFFY. 
 Thr6e 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 of 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. 
 
 iioi.— SPONGE TAFFY. 
 
 Two pounds of brown sugar, one quart of 
 molasses, one pint of water, one tablespoonful of 
 vinegar, one large teaspoopful of soda. 
 
 Boil as directed in No. 1098 to 270" Fahr. 
 Take ofl 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 pini of water, one pound of grated cocoanut, 
 one pint of molasses. 
 
 Boil to the soft crack, or 230" Fahr; add the 
 cocoanut, stir, and let boil to the hard crack, 295° 
 Fahr.; takeoff 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. 
 1104.— FUDGE. 
 
 Five pounds of sugar, one quart of fresh milk. 
 
 Put together on the fire and stir till dissolved. 
 Cover the kettle during boilmgand 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 
 
 PASTRIES, ICES AND SWEETMEATS. 
 
 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. 
 
 1106.— 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. When 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. I3I 
 
 in No. 73) . Throw the balls into it, and shake Put sugar, glucose and one pint of milk on the 
 
 them well about. Let the covered balls dry on fire auid stir till dissolved. When boiling, add the 
 
 trays before using. butter and three more pints of milk. Stir con- 
 
 jjjjg POPCORN BALLS stantly till the milk has evaporated and add the 
 
 Boil two pounds of sugar to the s^it ball, or "^^"^ gradually, stirring all the time. Boil to 
 
 240°Fahr: addhalf a teaspoonful cream of tartar. ^^So" Fahr.. and add the grated chocolate; mix 
 
 Have ready a quantity of popped com, and stir it ^^^^ ^^ ^"^^ the heated nut meat. Pour on the 
 
 in the sugar to form a firm mixture. Take off the 8"^^*^* slab, let cool and cut in caramels, 
 
 fire, and with your hands slightly buttered form 1113. — CREAM CARAMELS, 
 
 into balls and wrap in wax paper. ROSE CARAMELS. 
 
 Confectioners use a machine for this purpose, STRAWBERRY CARAMELS, 
 
 to make a perfect rounded ball, and the outside of MAPLE CARAMELS, 
 
 the com is tinted with pink carmine. NUT CARAMELS. 
 
 1109.-VANILLA CREAM CANDY. , '^''° P""""^' °} granulated sugar, one pound of 
 
 Five pounds of sugar, one quart of water, half S^""^^- *^"^° P'°'^ °* '"'"'■ °°« 'I""' °* "^^• 
 
 a teaspoonful cream of tartar. one ounce of paraffin. . , .„ 
 
 oi- J . x-ii J- 1 J tiTv 1. -1 Mix sugar and glucose with one pint of milk; 
 
 Stir sugar and water till dissolved. When boil- ..„,.,,,,, , ^ . ' 
 
 jj ^, t ,. ^ J 1. -1 1 lu 1 stir till dissolved; add the other two pints of 
 
 jng, add the cream of tartar and boil to the low . ., , , , 
 
 1 .-i^oT?!. rt V1.1J milk gradually as it boils down, and boil to 
 
 crack, or about 260" Fahr. Pour on buttered , ^ ,/ . . ,' 
 
 , , jj - J t ij • It. II. 1 the soft ball, stirring constantly. Add the 
 
 slab, add flavor and fold in the comers; let cool , , ., , „ , 
 
 ,..., J „ ..„ ... T,< »v 1 ui cream, and boil to the small crack, or 254"; add 
 
 a little, and pull till white. Place on the table , ^ , „ , , , 
 
 J.J .^, „„„„ ... . . , the paramn. let mix well and pour on the slab, 
 
 dusted with XXXX sugar; roll m strips or bars ,.,;„ , ,. „,, . 
 
 J , . . ^, ^.,, .. 1 1 .u (Add flavor before taking oft the fire. ) Let get 
 
 and let remain on the pans till it granulates; then , , , . ' 
 
 cold and cut in cubes, 
 cut m pieces. 
 
 . K, , u A t ■ . For ROSE and STRAWBERRY CARAMELS 
 
 Any flavor or color may be used tor variety. , ^ 
 
 add carmine color and flavor. 
 
 mo.— VANILLA CARAMELS. For MAPLE CARAMELS use half maple 
 
 Two pounds of granulated sugar, one pound of sugar, 
 
 glucose, two ounces of paraffin wax, one pint of For NUT CARAMELS add one pound of 
 
 cream or milk. crushed nuts. 
 
 Set on the fire and stir constantly till it reaches These caramels may be iced, or dipped in 
 
 the hard ball degree, or near the soft crack, about fondant or chocolate, and set on waxed paper or 
 
 254° Fahr. Add the paraffin when it boils. Add pans to dry. 
 
 flavor when nearly done. Pour on the buttered iii4._OPERA CARAMELS, 
 
 slab between the bars, and when cold, cut in OPERA CREAMS 
 
 squares and wrap in wax paper. ^^^ ^^^^ ^j ^^^^^ ^^^ pj^^ ^^ '^^^^^ ^^^^^ 
 
 Other flavor and color may be used for variety. ^^^^^^ ^j (,„jj^^_ ^^;U^ ^^^^^^ 
 
 iiii. — CHOCOLATE CARAMELS. Boil sugar and water to the ball degree, add 
 
 Six pounds of sugar, one pound of glucose, butter and flavor; take off the fire and set for a 
 
 eight ounces of cocoa, three pints of milk or moment in a pan of cold water to prevent further 
 
 cream, vanilla flavor. heating. Let stand and cool down a little; then, 
 
 Mix all the ingredients together, stirring con- with the spatula, rub it on the sides to granulate. 
 
 stantly; add the vanilla flavor when it is near the Stir this in the other part of the sugar, and work 
 
 crack degree, and put on the oiled slab between well till white and creamy. A little XXXX sugar 
 
 the bars about half an inch thick. Let rest and may be dusted in the syrup to make it grain in a 
 
 get cold, and cut with knife or caramel cutter in short time. Dust the slab with powdered sugar, 
 
 squares. Wrap in wax paper. put on the cream and roll out to about half an 
 
 For unwrapped caramels add for each pound of inch thick. Mark and cut in squares, and wrap 
 
 sugar one ounce of paraffin when the sugar begins in wax paper. 
 
 to boil. The paraffin holds the squares in shape 1115.— HONEY NOUGAT, 
 
 and adds to the chewing quality of the caramels. rj.^^ pounds of granulated sugar, two pounds 
 
 1112.— CHOCOLATE NUT CARAMELS. of honey, one pound of glucose, six whites of 
 
 Five pounds of sugar, four pounds of glucose, eggs, one and one-half pound of blanched and 
 
 two quarts of milk, two quarts of cream, eight split almonds or other nut meats, 
 
 ounces of butter, one pound of bitter chocolate. Boil one pound of sugar and one pound of the 
 
 two pounds of broken nut meats. honey to the ball degree, or 254" Fahr. In 
 
132 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 another kettle boil the remaining sugar, honey and the sugar to the pan, add about one pint of water 
 
 glucose with half a pint of water, to the crack and a few drops of carmine for color. Let boil 
 
 degree. Beat the whites of eggs firm, and after to the low crack, or 254' FaTir., and put in the 
 
 the first batch has cooled down to some extent, almonds: stir again till grained. Repeat this 
 
 pour it into the whites, same as for making a hot once or twice more, and they are then ready, 
 
 meringue. When this is done, mix the second Peanuts, walnuts and filberts are made into 
 
 batch (which should be just boiled to crack by Pralines like the almonds. 
 
 this time) , with the first batch, pouring it gradu- Orange and lemon peel; also rose leaves, 
 
 ally and stirring all thi time. Then add the nut violets and orange flowers are made into Pralines 
 
 meat and flavor of orange flower or vanilla. Fill in the same manner, 
 
 the mixture in a high square pan lined with wax mg.-CREAM ALMONDS, 
 
 paper, and let get cold before cutting. CREAM PEANUTS 
 
 In place of nut meats, candied peel, glace fruits, ^^^^ ^^^^^^ ^j ^^g^^_ ^^^ ^^^ ^^^.^"^^ ^^^^^^ 
 
 like cherries, apricots, angelica, etc., may be of blanched, dried and roasted almonds, 
 
 added for variety. p^ ^^^ ^^^^^ ^^ ^,^jj ^;jj^ ^^^ ^^^^.j ^^ ^ater; 
 
 11 16. — ALMOND NOUGAT FOR SMALL boil to the soft ball degree, flavor with orange 
 
 AND LARGE BASKETS. AND OTHER flower extract, and color pink. Have the almonds 
 
 ORNAMENTAL WORK. hot in a round vessel. Take the sugar ofE the fire 
 
 Two pounds of granulated sugar, three pounds and pour in a thin stream on the almonds, stir- 
 
 of blanched and shredded almonds, the juice of ring constantly; use all the sugar till the almonds 
 
 two lemons. are well coated. 
 
 Melt sugar and lemon juice on a slow fire, stir- CREAM PEANUTS may be made in the 
 
 ring constantly till the sugar is all melted. When same manner. 
 
 it begins to boil on the sides and assumes a 1120. LOZENGES. 
 
 golden color, add the heated almonds, mix well Lozenges are made from the gum paste No. 88. 
 
 and take off the fire. Put on oiled slab and roll, piavor and color is added with the sugar, also the 
 
 into a thin sheet. other ingredients in form of extracts or powders. 
 
 While the nougat is soft it is pressed in the The paste is rolled out into a thin sheet and 
 
 forms, or cut and bent in shape after the designs, formed with small cutters in difierent shapes. 
 
 The mixture can be kept warm and pliable on ^1 lozenges are made in the same manner. 
 
 a heated pan in the oven door, and can be pressed j^oU the paste out on the slab to about one- 
 
 in any form and shape in this state This work quarter inch thick. Dust the slab with starch 
 
 requires quickness, and the nougat can be pressed powder. Dust the top with XXXX powdered 
 
 in the forms with hard lemon or orange. After sugar, and rub it smooth and glossy with the 
 
 it has hardened it can be easily taken from the hand. Cut out the lozenges and put to dry in the 
 
 oiled molds. hot closet. 
 
 1117.— NOUGATINAS. ii2i.— CREAM DROPS. 
 
 Two pounds of blanched, finely-chopped and Take from the prepared fondant No. 205. Dis- 
 
 dried almonds, two and one-half pounds of fine solve the amount required in a small pan on a 
 
 powdered sugar, the juice of one lemon. slow fire, or in hot water. Color and flavor with 
 
 Melt the sugar and lemon juice, and finish like mint, wintergreen. musk, rose, etc. , etc. Fill the 
 
 No. 1116. Roll out on the slab, and cut into melted fondant into a drop funnel or paper 
 
 squares or diamonds, like caramels. Dip in cornet, and drop out on waxed paper in small 
 
 melted chocolate, like creams, and set in pans on drops the size of a twenty-five cent piece. Let 
 
 wax paper to dry and harden. become firm, and dry and remove from the paper. 
 
 iri8.— BURNED ALMONDS. '^^^^^ lozenges are used by caterers to sweeten 
 
 PRAT INF*; ^"'^ flavor the water in the finger bowls, because 
 
 „ , ^, J jr 1 ,. J J they readily dissolve in the water — sweetening 
 
 Take three pounds of granulated sugar and one , „ . , . 
 
 , i_ii-ii 1 Ti ii-M and flavormg at the same time, 
 
 and one-half pints 01 water. L.et come to a boil, ° 
 
 and throw into it two pounds of shelled sweet 1122.— CASTING CANDIES IN STARCH 
 
 almonds. When the almonds begin to crackle in PRINTS. 
 
 the syrup, take the pan off the fire and stir the Confectioners cast Bon-Bons. Conserve Drops. 
 
 almonds with a spatula till the sugar grains and and other candies in starch impressions, where 
 
 gets sandy. Put the dry sugar and almonds in a they are left to dry till they can be taken from it 
 
 coarse sieve and sift off the sugar, and break the and can be dipped in cream, or crystallized, as 
 
 almonds apart, if they form in lumps. Return the case may be. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, 
 
 Fruit jellies and jams are mixed with gelatin or to form 
 glucose, reduced to more firmness; and also cast above, 
 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 oS, 
 and they are ready for use. 
 
 ICES AND SWEETMEATS. 133 
 
 lumps. When cooled, use as directed 
 
 1123.— SUGAR CASTING IN MOLDS. 
 
 Fruits, flowers and figures may be cast in molds 
 of metal or plaster of 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. 
 
 1 124. —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, and 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 
 tire, set the kettle in cold water, cover with a 
 
 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 symp. 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 bt)xes lined with wax paper. 
 
 1125.— 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 cresim 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 
 
 damp cloth and let stand till lukewarm. Do not couple of minutes. Take a lip pan or funnel and 
 disturb the syrup in any way, as it might cause it 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- ^ 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 c°l°r a^d cocoa butter, and contain very Uttle 
 can be made. pure chocolate. 
 
 The creams may be dipped in the coating with 
 1128.— CREAM DROPS. jj^g ^^^.j^^ ^^^ confectioners geneiaUy 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 nttle, 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. 1 125. just large enough to receive one of the fondant 
 
 In place of crystallizing these drops, they may baUs. 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- 
 
 1129.— CRYSTALLIZED FRUIT DIAMONDS. °^^= ^'^ dispatch, and girls are employed by con- 
 
 T, iL I -i . • ^i. r 1, • fectioners to do this work, which requires small 
 
 Prepare the fruit paste in the following manner: . , , „ „„ , ^ . 
 
 „,, ,. , ,,. j^, nimble fingers. When the centers are coated. 
 
 Take good cooking apples; peel, suce and throw , 7 , , . ,j 
 
 ,,.,.:,. _ , , they are placed on wax paper and set in a cold 
 
 in cold water during this process. For each ten -^ if j 
 
 pounds of apples add about one and one-half ^ 
 
 pints of water; set on the fiie and stir till 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 culx 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 °er, tiU it forms a thick creamy mixture. Put 
 
 in cubes, may be dipped in cream like other t^iis away in a jar, and use like the other creams, 
 cream candies. 1132.— ALMOND OR NUT CREAMS. 
 
 1130.— CREAM CHOCOLATES. Take one pound of sugar, two pounds of glu- 
 
 For the center of the Chocolate Creams pre- '=°"^> °°« P°°^'^ °* blanched, chopped and weU- 
 
 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 ^^^^ ^"Sar. water and glucose, and add the 
 
 XXXX powdered sugar to roll, and let them dry; P"^° ^^«° " '^^^^''^^ *° ^°^- ^^ ^'^ 'o a 
 
 or the fondant may be melted and cast in starch ^^^^'^ ball and add the vanilla flavor; take ofi 
 
 prints as directed in No. 1122. the fire, and stir in the almonds. Mix weU and 
 
 For covering or coating, to make the best grades P"' °° '^^ ^^ '^"^'^'^ ^'"^ powdered sugar; roU 
 
 of creams, take one pound of cocoa paste, (bitter °"' ^'^°"' ^^^ ^° '""^ "^'<=''' ^""^ ^^^ ''°°^- ^ut 
 
 chocolate), cut in small pieces and place in the '" ^"^"^^^ °' diamonds and dip in vaniUa flavor 
 
 double kettle; or put it in a granite pot; set this '•'^^am. 
 
 pot into another vessel containing hot water; stir . Pistachios, filberts and other nuts may be used 
 
 the chocolate till 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, PASTRIES, ICES AND SWEETMEATS. 135 
 
 is to pound any suitable nut meat to a paste and The sugar is run on the oiled molds, either on 
 
 mix with powdered sugar or cream fondant into a the inside or outside, in form of a lattice, and 
 
 pliable paste. Roll in sugar and let dry a little when the sugar is almost cold, it is taken off the 
 
 before dipping. form. 
 
 1134.— NEAPOLITAN CREAM SQUARES. ■^°'' scrolls, basket handles, etc., the design is 
 
 T, , c J J 1 i J .1 drawn on the marble slab; or a paper design is 
 
 Take five pounds of granulated sugar, one quart • f f b 
 
 .. ji... .1 «_, laid under a pane of oiled glass, which is the bet- 
 
 of water, and about a quarter teaspoon of cream , 
 
 £ . , ter w?y, as it saves frequent drawing of the dif- 
 
 Let sugar and water come to a boil, add the °°*' 
 
 cream of tartar and let boil to about 235", or near •*• bowl-shaped spoon with a long spout is used 
 
 the soft ball degree. Pour on the slab sprinkled *°' l^^ge pieces; for the smaller goods a plain 
 
 with water; let rest for a few minutes and begin tablespoon can be used. The larger spoon should 
 
 to work with the spatula, like fondant. ^° ^^^ with another ladle. 
 
 When it sets, divide it in three parts; color one Smaller molds may be covered by dipping the 
 
 part light green, flavor pistachio; one part pink, tablespoon in the prepared sugar, holding the 
 
 flavor rose or raspberry; leave one part white, ""'^^ '"> °"s hand, and run the sugar over or in- 
 
 flavor lemon or vanilla. Work each part smooth side the mold with the other hand, 
 
 with the hands; form each into a flat square and The flow of the sugar is regulated by the rais- 
 
 place on the top of each other. Roll out on the ing or lowering of the spoon, and the thickness of 
 
 table dusted with XXXX powdered sugar about the threads depends on the state of the sugar, 
 
 three-quarters of an inch thick. Place on pans For large piece work, where a clear or colored 
 
 lined with wax paper, and let stand to harden; sugar is required, a five- or ten-pound batch of 
 
 then cut in squares. sugar is boiled to the hard crack, with a little 
 
 II3S.-TUTTI FRUTTI CREAM SQUARES, lemon juice added. The sugar is poured on the 
 
 „ , ,.,,», „, , oiled slab, and when cooled is cut in large squares. 
 
 Prepare the cream like for No. 1134. Take „, . .. ..u i ..u -i- t iii_\ .. 
 
 *^ , , < This prevents the frequent boiling of small batches, 
 
 as a large batch can not be used and kept in a 
 
 six ounces of candied cherries, four ounces of 
 
 angelica, and six ounces of apricots; cut in dice ,. . , *^ , , ^. .,. , . . 
 
 , . . , , . _ „ , liquid state for a long time without graining, 
 
 and mix in the cream when it sets. Roll out and ,„, , ^ « ,l . 
 
 .... , - , . When ready to use, some of the squares of 
 
 place in lined pans; let get firm and cut in squares. ,/ j ■ ,, j .. c 
 
 ^ , , . , sugar are melted in a small pan on a moderate fire 
 
 Nut meats may be used in the same manner, , , 
 
 and the cream may be flavored pink, caramel or _, ' .. , , j , ^ .^ . 
 
 " ■'. 11 ^^^ preparation of large and elaborate fancy 
 
 ' pieces takes much time, and can only be executed 
 
 1136.— ESMERALDA CREAM, OR TURKISH by the skillful workman; but the smaUer pieces 
 
 DELIGHT. ' may be easily prepared. Complicated pieces are 
 
 Take six pounds of sugar, four pounds of glu- made in sections, which are put together when 
 
 cose, two and one-half pints of water, and boil to perfectly cold, and fastened with sugar boiled to 
 
 the crack, or about 265° Fahr. Take off the the caramel degree. The pieces may be further 
 
 fire and add six whites of eggs beaten like for decorated with royal icing and candied fruits. 
 
 meringue; flavor with orange flower extract and Fruitslikegrapes, cherries, or almonds and nuts, 
 
 mix well; then add about one and one-half slices of oranges, etc. , are dipped in caramel and 
 
 pounds of nut meats (walnuts, pecans or almond), used to decorate or fill the baskets. 
 
 or add some French fruits glaces, like for No. 1135. Flowers are also made from boiled sugar, or 
 
 Stir the batch in the basin till it gets thick and from royal icing, or gum paste, and used for 
 
 white. Line a high square pan with wax paper decoration. 
 
 and fill in the cream. 1138.— SPUN SUGAR. 
 
 This cream when cold is cut in slices, and may ~,.. jx^ir jj 
 
 . ,.„ , , . ' Take three ponnds of cut loaf sugar, add one 
 
 be made in different colors and flavors. .^. ^ ^ iui:xi--i tit l j 
 
 wc luout, u pjjjj ^j water, put on the fire to boil. Wash down 
 
 HQ7 nPNAMFNTAT SIIHAR WORK ""^ ^'"^^ '° P'*'^°' *° ^"""^^ °^ crystals, and 
 1137-ORNAMEKTAL SUbAR WORK. j^^ j^y j^ the crack, or 2608 Fahr. Add the 
 
 SUGAR SPINNING. 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 omamento, 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 PAUL RICHARDS' BOOK OF BREADS, 
 
 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 off 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 affected 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. 
 
 1 140.— NOUGAT SUGAR WORK. 
 
 From the nougat mixture No. 1116, 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 
 
 CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 plainer handle may be made by boiling sugar to 
 the hard crack and, when cooled on the slab, pnll 
 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. 
 
 1141.— 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 
 comet to make a pleasing effect. 
 
 1 142.— 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. 
 
#AUL RICHARDS' 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, 
 1135). 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 gene^^ally 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 houses. 
 
 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. From the paste No. 94 beehives, baskets and 
 
 1 144.— 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 (justed pans and the paste put on with the bag 
 is put in the comet 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 f^,^ color, and when dry, put together with royal 
 taken in the left hand, the cornet in the right icjng. The finishing is done with the comet and 
 hand; the center of the rose is formed with a star joy^i j^ing ;„ 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 tjje bag and a large star tube are mostly used, 
 
 dry, they are taken from the nail. The different The 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 
 
 114- —NET AND SCROLL WORK WITH cherries and angelica leaves dipped in caramel 
 
 jjOYAL ICING. are also used for decorating, and the baked scrolls 
 
 Very nice table decorations may be made from while hot are brushed with diluted gum arabic to 
 
138 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICBS AND SWEETMEATS. 
 
 give a glossy appearance. These pieces are not 
 very difiacult 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 paris 
 are used, and the paste is pressed in the molds; 
 it dries<in^a short time and keeps the shape well 
 when ts£ea from the molds. 
 
 The modeli^g^js also . done by hand, but such 
 work requires^astistic taste, and much experience 
 and practice. ,; , 
 
 Flowers and ^pires; a^e painted with colors 
 diluted in syrup, to yrBlch some gum arable has 
 been added. 
 
 Many of the cake omamenteare made from 
 this paste, which generally consists jsf half starch 
 and half sugar, and these are m&de<in factories, 
 where this work is carried on in a'p^actical man- 
 ner. For icing and ornamenting of cakes see 
 No. 413. 
 
 1147.— 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 
 potters' clay and press one-half of the object into 
 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, the 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 
 
 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. 
 
 1148.— 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- 
 ffin and wax is melted and the form dipped first 
 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 
 
PADL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 139 
 
 the strings and wash in cold water; then put in a from hard 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 m^ 
 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 thi; 
 it with the fat about one and one-half or two form socles and figures by hand 1 
 inches- thick and set aside till it hardens. ner as other figures are moddled in c 
 
 To shape the fat, a profile board is used, cut in wood. ^'^ 
 
 ■<^ 
 
 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 
 
 MISCELLANEOUS RECIP^ ^ 
 
 lESERVlNG. ^SM-PiSoLOTj'F] 
 
 Plum du 
 It is made i 
 what the ofti 
 supply. O: 
 second-d 
 rolls dou] 
 added; the 
 
 le for plum pudding. 
 
 Pays, and according to 
 
 it stor>> of the ship can 
 
 in liners, for the crew and 
 
 [ers, it is made of yeast-raised 
 
 rhich raisins and currants are 
 
 9ugh 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- 
 
 of salt and twelve pounds of lime. Select the engers, the plum duff is enriched by adding more 
 
 finest kind of lime that will slake nice and white, fruit, and also citron and orange peel and spices. 
 
 Slake the lime with a part of the water, and then which makes this pudding like the boiled plum 
 
 add the rest with the salt gradually; stir well, pudding. A rich brandy sauce is served with this 
 
 then let- settle and cool. pudding and, if it should be Christmas time, a. 
 
 Place one layer of fresh eggs in the bottom of sprig of holly, carefully kept for this occasion by 
 
 the vat or barrel; stir the lime-milk and pour care- the cook, is placed on the pudding when served. 
 
 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 
 
 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 molaisses, one teaspoonful of allspice, a little 
 salt, half a teaspoonful of soda. 
 
 Mix all together with the soda dissolved in 
 
 on a grate, and pour over cold water to remove the water. Wet a cloth and dust with flour, put the 
 lime. The vat should be kept in a cellar or other mixture in the middle and tie up. Drop into a 
 
 cool place where a low temperature can be main- 
 tained. 
 
 1 149-B.— WATER-GLASS 
 EGGS. 
 
 PRESERVED 
 
 The water-glass, which can be had from the 
 wholesale druggist, is simply mixed -vith 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 wiU keep for eight months and more. 
 
 pot of boiling water and boil for tw; hours. 
 Serve with a hot syrup sauce flavored with plenty 
 of good rum. 
 
 1 131.— 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 Baumd. 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 off the brown cover- 
 
 ing. Finish same way as for salted almonds No. 
 1153. The peanuts may also be blanched before 
 roasting. 
 
 1155.— S/J 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. 
 
 1 156.— 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. 
 
 1137.— TO CLEAN RAISINS and CURRANTS. 
 
 Place them in a coarse sieve and rub with a 
 little flour to break oS 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 i t remains 
 clear; the sand will fall throngh 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. 
 
 1139.— SPAGHETTI PUDDING. 
 MACARONI PUDDING. 
 
 Break one pound of spaghetti in one-inch pieces, 
 put in a 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 RICHARDS' BOOK OP BRKADS, CAKES, PASTRIES, ICES A*ND SWEETMEATS. 
 
 141 
 
 MACARONI PUDDING may be made in the 
 same manner. 
 
 1160.— CRUMB GRIDDLE CAKE. 
 
 To use left over stale bread : Soak the bread in 
 soar 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 will 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 difiSculty in using the general 
 
 recipes. Yeast works more vigorously in sponge 
 and doughs, makes them come faster. But the 
 most difficulty 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 difficulty 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. 
 
 1165.— 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, 
 
 1166.— 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 little 
 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 be 
 used. 
 
 The stone ground meal is preferable for these 
 cakes. It makes a better cake than flaked or 
 rolled oatmeal. 
 
142 
 
 PAUL RICHARD'S BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 IN 
 
 1167. — TO PRESERVE RHUBARB 
 WATER. 
 
 The young tender sttJVs require no peeling; 
 otherwise peel off the outer sk'n, 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. 
 
 1 170.— 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. 
 
 To make Creme de Noyeau, take one pint of 
 spirits to one pint of syrup at thirty-two degrees. 
 
 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 OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 
 
 M3 
 
 BREAD ECONOMIES IN THE HOTEL. 
 
 In the modem hotel o£ 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 mufSns, 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. 
 
 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. 
 
 in most hotels the bread used for toast is baked 
 m 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 ofi 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 'iTork 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 moiater 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 thi3 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 whp made the toast said: " The slices fit 
 better in the toaster and it toasts better." And 
 the waiters said: "It is much better, l)ecause 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 difficult 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. 
 
 145 
 
 In some kitchens more of this left-over dry 
 bread is used 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 efficient 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 ofC 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 kqew 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. 
 
 In 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 hoteil 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 few 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, CAKES, PASTRIES, ICES AND SWEETMEATS. 
 
 CATERERS' PRICE LIST. 
 
 ICE CREAMS. 
 
 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. 
 
 Vanilla 
 Strawberry 
 New York 
 Raspberry 
 Harlequin 
 
 75c PER QUART, 
 
 Nougat 
 
 Pistachio 
 
 Tortoni 
 
 Peach 
 
 Banana 
 
 Pineapple 
 
 Apricot 
 
 Neapolitan 
 
 Chocolate 
 
 Bisque 
 
 Lemon 
 
 Orange 
 
 Caramel 
 
 ONE QUART TO SERVE SIX PERSONS. 
 
 Hazelnut Walnut 
 
 Hickory Pecan nut 
 
 French Sultana 
 
 $1.00 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 
 
 Benedictine 
 
 Siberian 
 
 Yvette 
 
 Royal 
 
 Bonanza 
 
 Favorite 
 
 Prince of Wales 
 
 FROZEN PUDDINGS. 
 
 Nesselrode, with sauce, $1.25; without sauce, $1.00 
 
 Plum, " " $1.25; ■' " *i.oo 
 
 Columbia, " " $1.25; " " $1.00 
 
 Diplomat Iced Pudding, $1.25. 
 
 Manhattan Iced Pudding, $1.23. 
 
 BISQUIT GLACES 
 
 IN QUARTS TO SERVE SIX PERSONS. 
 
 Strawberry, Raspberry, Vanilla or Chocolate, 
 60 cents per quart. 
 
 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. 
 Souffle glace, Tortoni glace, in fancy cases, from 
 $3.00 to $3.00 per dozen. 
 , Bavarian Creams in fancy forms, Ji per dozen. 
 
 CHARLOTTE RUSSE. 
 Glass bowl, plain, 30 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 £lled with Punch, $4.00 per doz. 
 Individual Ices and Creams in forms, $2 per doz. 
 Individual Ices and Creams in forms, painted 
 and trimmed, $2.30 to $6.00 per doz.. 
 
 Charlotte Panache, $2.00 to $6.00 per doz. 
 Spun Sugar Nests, $1.00 per dozen. 
 Fruit Salad Glace, $1.30 per quart. 
 
 FROZEN EGG NOGG. 
 
 $1.00 PER QUART. 
 
 FRAPPfeS AND GRANITOS. 
 
 (one gallon to serve THIRTY PERSONS. ) 
 
 Lemon, $1.50 Orange, $1.30 
 
 Strawberry, $1.75 Pineapple, $1.75 
 
 Cocoa, $2.00 Claret, $2.30 
 
 Coffee, $3.00 Sauteme Cup, $3.00 
 
 Lalla Rookh, $3.00 
 Champagne punch frapp^, $3.00 
 Maraschino Cream punch, $3.00 
 Punches in ice glasses, $4.00 per dozen. 
 
 CAKES. 
 
 PUFF-PASTE CAKES. 
 Fattie 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, 6oc. ; Chocolate Cake, 60c. ; Nut 
 Cake, 6oc.; Orange Cake, 6oc.; Cocoanut Cake, 
 60c. ; White Mountain Cake, 6oc. : Sponge Cake, 
 60c. ; Fig Cake, 73c. ; Pineapple Cake, 75c. ; Layer 
 Nut Cakes, 73c. 
 
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 147 
 
 Large Tart Cakes from $1.50 upwards. SANDWICHES. 
 
 Orange Tourte, Vienna Tourte, Bread Tonrte, per 100 
 
 Alliance Tourte, Almond Tourte, Punch Tourte, Bread and Butter $1.50 
 
 Tourte k la Qreme, Etc., Etc. Brown Bread and Butter 1.50 
 
 Fruit Cakes, 75 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. Qy^^^^ ' p^^ ^^^ ^^^ 
 
 PIES. Chicken Per doz. 2.50 
 
 25 CENTS EACH. ^obster Perdoz. 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 $soo 'o ^25. CUTLETS, $2.00 to $2.50. 
 Wedding Boxes, filled, per 100 $18 to $26. 
 
 BIRTHDAY CAKES, from $1.50 to $10. SALADS. 
 
 , „„ ONE QUART TO SERVE EIGHT PERSONS. 
 
 SMALL CAKES. t v x t, . . 
 
 ,„„ „„, _,„ „„. lobster Per quart (2.50 
 
 PER DOZ. PER DOZ. ^ ' ■' 
 
 Queen Cakes 20c Rolled Wafers. 15c Sweet Bread Per quart 2.50 
 
 Ginger Snaps loc Croquantes 25c Chicken Per quart 2.00 
 
 t>ady Locks 60c Wafer Kisses 30c Shrimp Per quart 2.00 
 
 Cream Pufis 300 Fancy Macaroons. . 20c Nut Per quart 2.00 
 
 Chocolate Eclairs.. 30c Almond Steeples... 12c Celery Per quart 1.50 
 
 Othellos 6oc Meringue Kisses. .. 12c Potato Per quart i.oo 
 
 Desdemonas 6oc Fancy Meringues. . 150 Crab Per quart 2.00 
 
 Dominos 30c Cocoanut Steeples. 15c Mayonnaise Salad Dressing, $2.00 per qnart. 
 
 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 
 
 poand. 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. I^arge entertainments at special rates. 
 
ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 
 
INDEX. 
 
 A 
 
 PAGE 
 
 About yeast m 
 
 Africans 38 
 
 au chocolat 7S 
 
 Alaska punch 92 
 
 souffle pudding 66 
 
 Albany roll iii 
 
 Alencon Ice cream 95 
 
 Alexandras 23 
 
 Alexandra pudding sb 
 
 Alliance pudding 54 
 
 tourte 34 
 
 Almantinos 45 
 
 Almond blanc-mange 6« 
 
 bread 43 
 
 buns, German 114 
 
 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 40 
 
 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 31 
 
 taffy 129 
 
 tarts 21 
 
 tourte, Vienna 33 
 
 wafers 40 & 41 
 
 Almontines 21 
 
 American butter cakes i2u 
 
 cup 86 
 
 fruitcake 31 
 
 gugelhupf 110 
 
 gum drops I33 
 
 meringue 75 
 
 punch 90 
 
 rolls Ill 
 
 stollen 118 
 
 American Vienna bread with 
 
 sponge 104 
 
 American Vienna roUs.straight 
 
 dough no 
 
 Angel cake 30 
 
 Angelica macaroons 43 
 
 Anglais sauce 4') 
 
 Animals (meringue) 44 
 
 Anise drops 42 
 
 seed buns : nS 
 
 slices 4t> 
 
 toast 43 
 
 zwieback 116 
 
 Anisette glace 03 
 
 punch 91 
 
 Ants in bakeries, remedies.... 142 
 
 Apples, baked 4 
 
 " compote 4 
 
 Apple batter pudding 52 
 
 braise 4 
 
 bread pudding 52 
 
 cake, German 117 
 
 Apples, charlotte of. 53 
 
 charlotte, Windsor S3 
 
 Apple cobbler........... 52 
 
 Apples, compote, baked 4 
 
 •^ sliced 4 
 
 whole 4 
 
 Apple cottage pudding 5i 
 
 dumpling, baked.. 52 
 
 " steamed 53 
 
 fritters 7^ 
 
 A>B 
 
 PAGE 
 
 Apple fritters, Princess 76 
 
 icecream 84 
 
 jam 
 
 jelly..., 3 
 
 marmalade 2 
 
 Apples, meringue 44&52 
 
 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 53 
 
 Apple turnover 53 
 
 Apricot charlotte 53 & 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 .■ S3 
 
 " 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 5<> 
 
 compote of apples 4 
 
 custards 70 
 
 diplomatic pudding 56 
 
 icecream 66 
 
 Indian fruit pudding 58 
 
 " pudding 57 
 
 peaches 5 
 
 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 115 
 
 " plain lis 
 
 Batter paste for sweet fritters 14 
 
 for plain fritters 14 
 
 puddings 54 
 
 B 
 
 PAGE 
 
 Batter pudding, apple 52 
 
 " peach 60 
 
 Bavarian cream 68 
 
 ■■ chocolate 68 
 
 in layers 68 
 
 raspberry 68 
 
 strawberry 68 
 
 " vanilla 68 
 
 Bavarois creme, panache. 68 
 
 Beaten biscuits, Maryland 122 
 
 Southern. 122 & 123 
 
 Virginia 122 
 
 Beaume syrup scale 78 
 
 Beignets souffle 13&76 
 
 Belgrade slices 40 
 
 Bellevue, charlotte 68 
 
 Benedictine punch 91 
 
 Berlins 23 
 
 Berlin napfkuchen 47 
 
 pancake no 
 
 Berry fritters 7f> 
 
 pie 17 
 
 Berries, preserved crushed — 3 
 
 Best honey cake 3& 
 
 Birds' nests 46 
 
 nestpudding 52 
 
 Biscuit cuilliere 37 
 
 duchese 41 
 
 glace 93 
 
 ' vanille. 93 
 
 languedechat 41 
 
 Metternich 43 
 
 pudding 55 
 
 queen 46 
 
 Savoy 37 
 
 seed 46 
 
 souffleglace 94 
 
 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 so 
 
 Bismarks no 
 
 Bismark buns ns 
 
 BlsQue ice cream 84 
 
 Black cake 31 
 
 molasses fr'tcakes,cheap 31 
 
 Blackberry jam' 2 
 
 meringue SS 
 
 roll, baked 5S 
 
 " steamed 55 
 
 shortcake 74 
 
 Blanc mange, almond 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 24 
 
 custard 70 
 
 rice, plain 60 
 
 Bolivars 39 
 
 Bomb a la Martin 96 
 
 Bonanza punch 91 
 
 Boston bread pudding 54 
 
 brown bread 107 
 
 " "1 with soda... 107 
 
 yeast raised. 107 
 
 cream puffs 37 
 
 " ■■ with whipped 
 
 cream 7s 
 
 griddle cakes 125 
 
158 
 
 B 
 
 PAGE 
 
 Boston lemon pie 17 
 
 Bottom paste for laree cakes 
 
 and layers 11 
 
 Bouchees des 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 41 
 
 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 io5 
 
 Quaker 105 
 
 Columbia 104 
 
 custard pudding 54 
 
 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... los 
 
 Irish split loaves io6 
 
 jocos 103 
 
 Kinsley's French split 103 
 
 malt 106 
 
 Bread-making 98 
 
 recipes, manipulation of. 126 
 Bread, to make various kinds 
 
 from one large sponge.. 107 
 
 milk 104 
 
 mother's 106 
 
 New England, w. sponge. los 
 " " 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 
 
 Pullman 104 
 
 Quaker 105 
 
 rye 108 
 
 ■' as a wall paper cleaner 142 
 
 " with sponge log 
 
 " sponge for 108 
 
 " straight dough 108 
 
 salt-raising 100 & 107 
 
 Breads, Scotch short 38 
 
 Bread, snowflake los 
 
 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 106 
 
 " " w. potatoes. 107 
 
 Brides' cake, English 31 
 
 Brine 80 
 
 B-C 
 
 PAGE 
 
 Brine freezing, 8" 
 
 " freezers for 81 
 
 storage for icecreams.... 8I 
 temperature of for freez'e 81 
 
 Brioche, French 109 
 
 Brioches, Vienna no 
 
 Brodchen, German no 
 
 Brown bread, Boston 107 
 
 " w. soda.. 107 
 " " " yeast rais'd 107 
 
 electric 107 
 
 " " icecream 84 
 
 Buckwheat cakes 125 
 
 with baking 
 
 powder 125 
 
 Buns, almond, Gerinan 114 
 
 annis seed iiS 
 
 Bath, plain 115 
 
 Bismark ■ iis 
 
 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 ns 
 
 hot cross 114 
 
 Martha Washington 115 
 
 opera 115 
 
 plain 114 
 
 and rusks, sponge for 113 
 
 sultana H4 
 
 Bund kuchen 119 
 
 Burgundy and port wine cup. .. 89 
 
 Burned almonds 132 
 
 Butter cakes, American 120 
 
 New York 121 
 
 Butter icing 25 
 
 pretzels 118 
 
 rolls Ill 
 
 roll, German ill 
 
 Scotch 129 
 
 spongecake 29 
 
 taffy 129 
 
 wafers 41 
 
 Buttermilk bread. Southern... 124 
 
 doughnuts 119 
 
 Cabinet fritters ib 
 
 pudding 55 
 
 cold 63 
 
 " a la royala 55 
 
 Cakes 35 
 
 American butter 120 
 
 Cake, American fruit 31 
 
 angel 30 
 
 apple pan 125 
 
 baning 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 crumos 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 
 
 c 
 
 PAGE 
 
 Cake, fie , 32 
 
 filbert 32 
 
 Cakes, flannel 12s 
 
 French coffee 117 & 118 
 
 Cake, French fruit 3i 
 
 fruit .30 
 
 Genoa pound 28 
 
 Genoise sponge 3<> 
 
 German apple 117 
 
 " cheese ii7 
 
 Cakes. German pan 12s 
 
 graham 12s 
 
 griddle, Boston 125 
 
 corn 12s 
 
 rice I2S 
 
 Cake, harleauin 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 J21 
 
 pound 28 
 
 Cake, noodle 59 
 
 nut 32 
 
 oatmeal 141 
 
 Cakes, old time pound 27 
 
 ornamenting large 47 
 
 otherfruit 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 39 
 
 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 32 
 
 Cake, sunshine 30 
 
 tapioca 62 
 
 Cakes, use of colors in icing... 25 
 
 Cake, use of crumbs and left- 
 over 48 
 
 vanilla cream 117 
 
 vermicelli 59 
 
 walnut 32 
 
 Cakes, wedding 31 
 
 wheat 12s 
 
 white 29 
 
 " fruit 32 
 
 " mixtures for 32 
 
 wine 28 
 
 whole wheat 125 
 
 yellow layer 32 
 
 California punch 90 
 
 Candies, casting into starch 
 
 prints 132 
 
 crystallizing 133 
 
 and fruits, crystallizing... 133 
 
 Candy drops, hard 129 
 
c 
 
 PACK 
 
 Candr. Japanese cocoanut..... 130 
 makineand miscellaneous 
 
 recipes 128 
 
 nut.fivekinds 130 
 
 striped stick 128 
 
 vaniila cream 131 
 
 Cannelons 75&77 
 
 a lacreme 4S&75 
 
 Cantaloup ice 86 
 
 Caramels, chocolate 131 
 
 chocolate nut 131 
 
 cream 131 
 
 Caramel custard, French ;o 
 
 fruits in 136 
 
 icecream 83 
 
 Caramels, maple 131 
 
 nut 131 
 
 Caramel nut cream 14 
 
 Caramels, opera J31 
 
 rose 131 
 
 strawberry 131 
 
 vanilla 131 
 
 Cardinal punch 90 
 
 sauce 50 
 
 Carmencita icecream <)b 
 
 Carmine color 7 
 
 Carraway buns 115 
 
 Carrot pudding, English 141 
 
 Cases, patty is 
 
 Casseling log 
 
 Casting candies in starch prints 132 
 
 Catawba cup 89 
 
 Caterers'price-list 146 
 
 stardard ice cream 82 & 83 
 
 Cats' tongues 41 
 
 Causes of waste bread 144 
 
 Cave, ice 78 
 
 Celestine, omelet 75 
 
 Centers, marchpane cream 134 
 
 Champagne jelly. 71 
 
 punch Qo 
 
 ChantilW baskets 38 & 136 
 
 corbeille 74 
 
 cornet 7S 
 
 Charlotte with almonds M 
 
 of apples 53 
 
 " Windsor S3 
 
 apricot 53&67 
 
 Bellevue 68 
 
 with chocolate, German 
 
 style 67 
 
 glace 68&04 
 
 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 •;••■•• *' 
 
 Cheap black molasses fruit 
 
 cakes Si 
 
 gelatin icing 25 
 
 raisin and currant cakes. 31 
 
 Cheese cake, German 117 
 
 cakes, standard, mixture. 23 
 
 custard tarts p 
 
 pudding 00 
 
 soufne 60 
 
 sticks W3 
 
 straws IW 
 
 tarts 22 
 
 •• German 21 
 
 Chelsea buns «8 
 
 tarts 21 
 
 Cherries, brandy 142 
 
 compoteof _5 
 
 Cherry ice "S 
 
 jam 3 
 
 jelly,. ..••. •, 3 
 
 Cherries (meringue) 44 
 
 preserved crushed 3 
 
 Cherry pudding, steamed so 
 
 C 
 
 PAGE 
 
 Cherry roll, baked 56 
 
 " steamed 56 
 
 sauce, cold 51 
 
 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 6g 
 
 caramels 131 
 
 cornstarch pudding 64 
 
 cream 69 
 
 Chocolates, cream I34 
 
 Chocolate cream fondant 134 
 
 cream fritters 76 
 
 " icing 25 
 
 " pie 18 
 
 •' roll 36 
 
 " sauce 50 
 
 custardpie ig 
 
 drops 42 
 
 eclairs 75 
 
 farina pudding. 63 
 
 frappe 88&8q 
 
 glace 02 
 
 icing 24 
 
 " boiled 24 
 
 icecream 83 
 
 " " (without cream) 83 
 
 " Porto Rico 83 
 
 leckerlets 36 
 
 macaroons 43 
 
 nut caramels 131 
 
 ■■ cream 14 
 
 pudding S5 
 
 " Prince of Wales. 65 
 
 sauce, cold si 
 
 sherbet 88 
 
 souffle 42&S4 
 
 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 8q 
 
 frappa 89 
 
 punch 91 
 
 wine sauce with sago sn 
 
 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 
 
 steei>les 43 
 
 suetpudding 56 
 
 CoSee 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&80 
 
 ^lace 80&93 
 
 icecream 83 
 
 parfait 94 
 
 punch 92 
 
 Cold apricot sauce si 
 
 cabinet pudding 03 
 
 cherry sauce si 
 
 chocolate sauce 51 
 
 C 159 
 
 PAGE 
 
 Cold, compote of fruit 5 
 
 •' oranges and 
 
 bananas 5 
 
 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 
 
 sabayonsauce 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 
 
 flace 93 
 
 icecream 96 
 
 pudding, frozen 65 
 
 rolls 112 
 
 Combinations, ice cream 94 
 
 Combination jellies 73 
 
 Commercial ice cream 82 
 
 Compoteof apples, ba^ed 4 
 
 of apples, sliced 4 
 
 of apricots s 
 
 of baited apples 4 
 
 of bananas, oranges and 
 
 cocoanut 5 
 
 of blueberries 5 
 
 of cherries s 
 
 cold, oranges & bananas. 5 
 
 '■ strawberries 6 
 
 of cranberries 5 
 
 of currants S 
 
 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 s 
 
 of quinces 5 
 
 of raspberries 5 
 
 of rhubarb s 
 
 sliced apples 4 
 
 of strawberries 5 
 
 of white clierries s 
 
 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 
 
 muffins 121 
 
 pone. Southern 123 
 
 Cornstarch blanc mange 64 
 
 pudding 55&64 
 
 chocolate 64 
 
 •• cold 63 
 
 Cornet chantilly 75 
 
 Cornets of fruit 7s 
 
 to make 40 
 
 Cornucopia w. whipped cream 75 
 
 Cottage pudding S5 
 
 pudding, apple S3 
 
 " peach 60 
 
 Cough drops 129 
 
 Cra Dapple 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 
 
 " inlayers 68 
 
 Breads, Vienna 104 
 
 Cake, potato 117 
 
 " vanilla 117 
 
i6o C 
 
 PAGE 
 
 Cream candy, vanilla 131 
 
 caramels 131 
 
 caramel icincr 24 
 
 centers, marchpane 134 
 
 chocolate 6g 
 
 " Bavarian 63 
 
 chocolates 134 
 
 coffee 69 
 
 custard 70 
 
 drops 132 &134 
 
 " vanilla 42 
 
 Esmeralda 135 
 
 fillings for pies, tarts, and 
 
 cakes 14 
 
 filling, Vienna is 
 
 fondant, chocolate 134 
 
 Creams, French 6g&82 
 
 Cream, French, w. apricots — 70 
 " " benedictine 70 
 
 " " chartreuse. 70 
 
 "fruit 69 
 
 " " liauors 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 
 
 puSs,Boston 37 
 
 " " w. whipped 
 
 cream 75 
 
 puff filling 15 
 
 " paste 13 
 
 raspberry Bavarian 68 
 
 rolls 45&7S 
 
 roll almond 54 
 
 sauce, chocolate 50 
 
 cold 51 
 
 •• English so 
 
 " " with rum.. 49 
 
 " lemon 49 
 
 " orange , so 
 
 " vanilla so&Si 
 
 wine 49 
 
 slices 45 
 
 squares, Neapolitan 13s 
 
 " tutti fruitti 135 
 
 strawberry Bavarian 68 
 
 Tortoni 69 
 
 vanilla Bavarian 68 
 
 waffles with sour cre!;m 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 
 
 renverse. caramel 71) 
 
 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 
 Crystallizin^candiesand fruits 133 
 
 Cuilliere. biscuit 37 
 
 Cumberland pudding s6 
 
 Cup, American 86 
 
 Burgundy and port wine. . Bg 
 
 cakes 35 
 
 Catawba ' Bg 
 
 claret 8g 
 
 custard with almonds 70 
 
 with chocolate... 70 
 
 " " coffee 70 
 
 " " lemon rind.. 70 
 
 " " nuts 70 
 
 " orange rind. 70 
 
 " " vanilla 70 
 
 Lipton 87 
 
 Louisiana 87 
 
 St.Jacques 87 
 
 Cups, tutti fruitti ices in 86 
 
 Cup, Washington 87 
 
 Curacoa glace g3 
 
 " punch 91 
 
 Currant biscuits 122 
 
 buns 114 
 
 cake 31 
 
 " sultana 32 
 
 Currants, compote of 5 
 
 Currant gingerbread 36 
 
 ice 86 
 
 jam 2 
 
 jelly 3 
 
 and raisin cakes, cheap.. 31 
 Currants and raisins, to clean. 140 
 
 Currant sauce so 
 
 Custard, baked 70 
 
 boiled 70 
 
 cream 70 
 
 cup. with almonds 70 
 
 " " chocolate 70 
 
 " " coffee 70 
 
 " " lemon rind 70 
 
 " " nuts 70 
 
 " " orange rtnd.... 70 
 
 " " vanilla 70 
 
 French caramel 70 
 
 frozen 82 
 
 pie 19 
 
 pie paste 11 
 
 pudding, almond 54 
 
 " bread 54 
 
 " farina 56 
 
 " Indian, New Or- 
 leans style 
 
 pudding, rice 
 
 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, meringue 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 56 
 
 Dodders 123 
 
 Dommo 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(i8 
 Gugelhupf, StoUen and 
 
 Zwieback lU 
 
 Dough, straight loi 
 
 Vienna bread, straight — 104 
 
 " coffee caKe ii7 
 
 Doughlng loi 
 
 Doughnuts with baking powder 119 
 
 buttermilk Ii9 
 
 sour milk no 
 
 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 
 
 oaked peach 60 
 
 paste II 
 
 steamed apple 53 
 
 " peach 60 
 
 Easter eggs 38 
 
 with cream 7S 
 
 " (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 
 
 applepudding 52 
 
 Bath buns iis 
 
 brandy sauce 49 
 
 bride'scake 31 
 
 carrot pudding 14X 
 
 cheese tarts 22 
 
 Christmas cake 31 
 
 cottage bread io6 
 
 cream sauce 50 
 
 " " with rum 49 
 
 crumpets 119 & 120 
 
 fruitcake 31 
 
 gum drops 133 
 
 moss cake 40 
 
 muffins 119 
 
 plum pudding. . 1 59 
 
 rice pudding with fruit 61 
 
 rock cake 4a 
 
 rum sauce 49 
 
 seed pound cake 28 
 
 suet pudding 61 
 
 Esmeralda cream 13s 
 
 Eve's pudding 55 
 
 Everton taffy 139 
 
 Extract, coffee, for cream and 
 
 glaces Q3 
 
 lemon 6 
 
 maraschino (42 
 
 Extracts of noyeau 142 
 
 Extract, orange 6 
 
 raspberry 7 
 
 of vanilla,,.,., t 
 
p 
 
 PAGE 
 
 Family corn bread. Southern.. 123 
 Fanchonettes aux amandes.... 22 
 
 aux chocolates 22 
 
 aux fruits 22 
 
 vanille 22 
 
 Fancy rolls and buns 113 
 
 " scones 121 
 
 Farina cake 57 
 
 custard pudding 56 
 
 fritters 76 
 
 fruit puddine. 57 
 
 Napolitaine 57 
 
 puddine, chocolate 63 
 
 Fat, fi|;ures and socles from 138 
 
 Fa vorite punch n 
 
 Ferment, potato 100 
 
 Fie cakes 32 
 
 pudding, steamed S7 
 
 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 pics, tarts 
 
 cakes 14 
 
 Filling, cream puff 15 
 
 lemon butter 14 
 
 '• plain 14 
 
 nut 14 
 
 orange 14 
 
 " butter 14 
 
 Fillings, pie and tart 9 
 
 Filling, pineapple 14 
 
 plain lemon 14 
 
 tartlet crumb 15 
 
 Vienna cream 15 
 
 Finger rolls in 
 
 Flannel cakes 125 
 
 Floats, fruit 74 
 
 Floating island 74 
 
 Floradorabuns 115 
 
 cream pie iv 
 
 '• roll 37 
 
 meringue 57 
 
 pudding, steamed 57 
 
 slices 46 
 
 tartlets 22 
 
 Florentines 45 
 
 Flour, gluten 98 
 
 graham 08 
 
 rye 98 
 
 Flowers and leaves from boiled 
 
 sugar 137 
 
 of royal icing I37 
 
 Flummery 65 
 
 Flutes iw 
 
 Foaming sauce 49 
 
 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&B9 
 
 lemon 88 
 
 orange 88 
 
 pineapple 88 
 
 raspberry 88 
 
 strawberry 88 
 
 tea 88 
 
 white wine 89 
 
 Frascatl glace 94 
 
 Freezers for brine freezing 81 
 
 Freezing process 81 
 
 French apple pudding 52 
 
 baba 47 
 
 breads 103 
 
 bread, Chicago 103 
 
 New York 103 
 
 sponge for 108 
 
 brioche 109 
 
 caramel custard 70 
 
 creams 69ot 82 
 
 cream with apricots 70 
 
 " benedictine,. 70 
 " " chartreuse... 70 
 
 " fruit 69 
 
 " " liQUOrs 70 
 
 F-a 
 
 161 
 
 PAGE 
 
 French cream w. maraschino. . 7" 
 
 " peaches 7" 
 
 " " raspberries,. 7" 
 " strawberries 70 
 
 ■' tarts 23 
 
 coffee cakes 117 & 118 
 
 croquante 42 
 
 crullers Ii9 
 
 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 n8 
 
 toast 77 
 
 tourte, creme 34 
 
 vanilla cream 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 76 
 
 German 77 
 
 noodle 77 
 
 nut cream 76 
 
 orange 76 
 
 peach 76 
 
 pear 76 
 
 pineapple 76 
 
 puff paste 77 
 
 Queen 76 
 
 with almonds 76 
 
 rice 76 
 
 ring 76 
 
 sago 76 
 
 savarin 77 
 
 and sweet omelets 75 
 
 vermicelli 77 
 
 Frozen bananas and oranges.. 86 
 
 charlotte russe 68 
 
 Columbia puddine 65 
 
 custard 82 
 
 egg nogg 92 
 
 mint julep 90 
 
 pineapplepudding, 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 
 
 cukes. 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 s 
 
 Fruits with cold rice 64 
 
 compote of 4 
 
 "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 filli.'g I'y'r cakes 15 
 
 PAGE 
 
 Fruits.preserved crushed, with- 
 out sugar 3 
 
 Fruit, preserve in water 142 
 
 pudding, baked Indian. .. . s8 
 
 " farina 57 
 
 steamed 57 
 
 " ■• Indian,, 58 
 
 salads, 5 
 
 salad glace 86 
 
 sauces so 
 
 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 
 
 Fruit water ice 85 
 
 with whipped cream in 
 
 cases 70 
 
 Fudge 130 
 
 Gates ajar 4S 
 
 Gelatin jellies 71 
 
 Gelee, Muscovite 73 
 
 pousse cafe 71 
 
 Gems, graham H2 
 
 Genoa pound cake 28 
 
 " " " plain 28 
 
 Genoise ice cream 95 
 
 spongecake 30 
 
 Genuine Vienna bread 104 
 
 Georgia icecream 95 
 
 German almond buns 114 
 
 almond strips 39 
 
 apple cake 117 
 
 brod tourte 34 
 
 brodchen no 
 
 butter roll in 
 
 cheesecake 117 
 
 " tarts 21 
 
 cream puddine 57 
 
 crumb tarts 23 
 
 fritters 77 
 
 kranz kuchen 118 
 
 lemon puddine, 57 
 
 mixture, charlotte russe,. 67 
 
 noodle pudding. 58 
 
 nudle paste 13 
 
 orange pudding 57 
 
 pan cakes 12s 
 
 poppy-seed tarts 22 
 
 rice pudding 60 
 
 short paste 11 
 
 split roll Ill 
 
 stollen n8 
 
 streusel 115 
 
 buns 115 
 
 water roll no 
 
 Ginger and lemon sherbei 87 
 
 muffins 122 
 
 snaps 39 
 
 Gingerbread 36 
 
 currant 36 
 
 Southern: 36 
 
 Glace, anisette 93 
 
 biscuit 93 
 
 " souffle 94 
 
 " vanilla 93 
 
 Carmencita 96 
 
 charlotte 68&94 
 
 chocolate 92 
 
 coffee 89&93 
 
 Columbia 93 
 
 curacoa 93 
 
 frascati 94 
 
 fruit 92 
 
 " salad 86 
 
 Italian souffle 04 
 
 Louisiana 96 
 
 macaroon 93 
 
 magnolia 96 
 
 Manhattan, w'th peaclies 93 
 
 maraschino 93 
 
 marron 84&;93 
 
 Martin 93 
 
 meringue 96 
 
 mousse, cafe 93 
 
 " chocolate 92 
 
 " aux fruits 92 
 
 Neapolitan 93 
 
 pistachio 93 
 
 royale ofc 
 
 tortoni 94 
 
l62 
 
 Q-H-I 
 
 PAGE 
 
 Glace, vanilla 02 
 
 Waldorf ob 
 
 Glazingsfor bread, rolls & buns 126 
 Glucose, use of in p.-eserving 
 
 fruits 139 
 
 Gluten bread 106 
 
 flour g8 
 
 Gooseberries, compote of 5 
 
 Gooseberry 'jam 2 
 
 pie 17 
 
 preserve 2 
 
 Graham bread from sponge..,. 106 
 
 bread, straight dough 106 
 
 cakes 125 
 
 flour p8 
 
 gems 112 
 
 muffins 121 
 
 rolls 112 
 
 Granites 87 
 
 Granito a la Porto Rico 
 
 Grape fruit ice 86 
 
 " w. maraschino ice. 86 
 " peel, to preserve... 6 
 
 Grape ice 8s 
 
 jam 
 
 jelly .^ 3 
 
 Grapes (meringue) 44 
 
 Grapenut ice cream 84 
 
 Green color 8 
 
 Greengage plum jam 3 
 
 Griddle cakes, Boston 125 
 
 corn 125 
 
 " " crumb 141 
 
 " " hotel 124 
 
 " rice 125 
 
 Gugelhupf, plain 47 
 
 almond 119 
 
 American iig 
 
 standard dough for 114 
 
 Gum drops 1J3 
 
 " " American 133 
 
 " English 133 
 
 Gum paste 11 
 
 Half rye bread 109 
 
 Hamburg children zwieback. .. 116 
 
 rolls no 
 
 rundstuck no 
 
 zwieback 116 
 
 Hard candy drops 120 
 
 " sauce 51 
 
 Harlequin cake , 37 
 
 " icecream 95 
 
 Health breads 106 
 
 High-round bread, New York.. 106 
 High altitudes, baking cakes in 141 
 Hoarhound drops 129 
 
 sticks 129 
 
 Hoe cake 123 
 
 Holiday ice cream 96 
 
 Holland wafHes 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 
 
 wafBes 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 Bs 
 
 peacn 85 
 
 pineapple 85 
 
 plum 85 
 
 Ices, preserved crushed fruits 
 
 for 3 
 
 PAGE 
 
 Ice, raspberry 8s 
 
 to save in hot weather 80 
 
 strawberry 8s 
 
 Ices, tuttifrutti 86 
 
 " in cups 86 
 
 Ice cream, Alenconj 95 
 
 almond 84 
 
 " apple 84 
 
 " apricot 84 
 
 baked 66 
 
 " banana 84 
 
 " 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'ut cr'm) 83 
 
 " Porto Rico... 83 
 
 coffee 83 
 
 Columbia 96 
 
 combinations 94 
 
 commercial 82 
 
 croquettes 95 
 
 Delmonico 83 
 
 diplomatic 9S 
 
 Easter 97 
 
 filbert 84 
 
 Fourth of July 97 
 
 French 82 
 
 with fruit 84 
 
 Genoise 95 
 
 Georgia 95 
 
 grapenut 84 
 
 harlequin 9S 
 
 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 
 
 Icecream, orange 83 
 
 Parisian 06 
 
 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 
 
 suggestions tor holi- 
 days & special occasions 99 
 
 Icecream tart 96 
 
 tea 83 
 
 tortoni 84 
 
 tutti frutti 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..., a 
 
 I-J-K-L 
 
 PAGB 
 
 Icing, chocolate 24 
 
 " cream 25 
 
 cream caramel 24 
 
 flowers of royal I37 
 
 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 sB 
 
 pudding, baked 57 
 
 fruit pudding, baked 58 
 
 ■■ " steamed.... 58 
 
 Individual peach meringue 74 
 
 shortcake 73 
 
 Irish bread, Chicago 106 
 
 " split loaves 106 
 
 Italian ice cream 8l 
 
 meringue 12 
 
 soufSeglace 94 
 
 Jam, apple 2 
 
 apricot 3 
 
 blackberry 2 
 
 cherry 3 
 
 crabappie 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 
 
 crabappie 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 
 
 peacn 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 
 
 ellies. wine & liquor, w. fruit.. 71 
 
 enny Lind pudding 58 
 
 bcos 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 
 
 Kirsch wasser punch 91 
 
 Knickerbocker punch 91 
 
 Kranz kuchen, German 118 
 
 Krapfen, Berlin 119 
 
 Kucnen, German kranz 118 
 
 streusel n6 
 
 Lady cakes 29 
 
 Ladyfingers 37 
 
 Ladyfinger mixture 30 
 
 Lalla Rookh punch 02 
 
L.M 
 
 PAGE 
 
 Langue de chat biscuit 41 
 
 Laree cakes, ornamenting 47 
 
 meringue cases for tourtes 
 
 and icecreams u 
 
 puff paste calces 46 
 
 and small charlottes 66 
 
 tartcakes 33 
 
 Layer cakes, fruit pastes for 
 
 filling 15 
 
 cakes, notes on 32 
 
 " yellow 32 
 
 Leaves and flowers from boiled 
 
 sugar 137 
 
 Leckerlets, chocolate 36 
 
 Leckerly, Nuremberg 36 
 
 Lemon butter filling. 14 
 
 cream sauce 49 
 
 drops 129 
 
 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 58 
 
 sauce 50 
 
 sherbet 87 
 
 snaps 39 
 
 snow pudding 64 
 
 souffle s8 
 
 suet pudding 61 
 
 tartlets 23 
 
 and tea sherbet 87 
 
 Lime water, use of In baking.. 141 
 
 Liming eggs 139 
 
 Linzer tourte 34 
 
 Liptoncup 87 
 
 Liquor drops 133 
 
 Loaves, French split 103 
 
 " Irishsplit 106 
 
 Long sandwich rolls 112 
 
 Louisiana cup, 87 
 
 ^lace «6 
 
 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 ai 
 
 Macaroons, walnut 43 
 
 Macedoine of fruit 72 
 
 ices 86 
 
 salad S 
 
 sauce so 
 
 Maderia cakes 28 
 
 Madison fruit cake 31 
 
 Magnolia glace 96 
 
 " icecream 96 
 
 Maiden yeast w 
 
 Making the dough 111 
 
 Malt bread 106 
 
 " yeast 190 
 
 Manhattan glace with peaches 93 
 
 " icecream 9S 
 
 Manipulation of bread-making 
 
 recipes 126 
 
 Maple caramels 131 
 
 syrup sauce 50 
 
 Maraschino extract 142 
 
 elaoe w 
 
 Ice 80 
 
 " grape fruit with 86 
 
 Marble cakes 32 
 
 Marcellina ice cream 96 
 
 Marchpane cream centers 134 
 
 Marcipan 12 
 
 icecream 95 
 
 Marguerite punch 90 
 
 M 
 
 M-N-O 
 
 PAGE 
 
 Marigolds 45|Mnffins. finger. 
 
 Marmalade, apple 2 
 
 orange 3 
 
 pineapple 3 
 
 Marron glace 84&93 
 
 " icecream 95 
 
 Marshmallow icing 24 
 
 Martha Washington buns iis 
 
 pie 19 
 
 Martin glace 93 
 
 Maryland beaten biscuits 122 
 
 Maserene tart (Mazarene) 20 
 
 Melon ice 86 
 
 icecrram g; 
 
 rinds, to preserve, I 
 
 Meringue, American 75 
 
 animals 44 
 
 apples- 44 
 
 apple 52 
 
 banana pudding S5 
 
 baskets 44 
 
 w. whipped cream 74 
 
 blackberry 55 
 
 blueberry 55 
 
 cases for tourtes and ice 
 creams, large and small 44 
 
 cherries 44 
 
 cream (creme) 74 
 
 decorations 137 
 
 drops. 45 
 
 Fioradora 57 
 
 French 12 
 
 glace 96 
 
 erapes.... 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 
 
 Mlrlitons 22 
 
 Miscellaneous recipes 139 
 
 Mixed fruits, compote 72 
 
 Mixture, cake, for steamed fruit 
 
 pudding. 57 
 
 charlotte russe 66 
 
 forcheesecakes, 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 taffv 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 si 
 
 Muffins, corn 121 
 
 egg 122 
 
 English 119 
 
 163 
 
 PAGE 
 ... 123 
 
 graham 121 
 
 popover I2t 
 
 rice 121 
 
 rye 122 
 
 Sally Lunn 120 
 
 " " w.bakingpwdr 121 
 
 spiced 122 
 
 wheat 121 
 
 yeast raised 121 
 
 Muscovite gelee , 73 
 
 Mushrooms (meringue) 44 
 
 Napfkuchen. Berlin 47 
 
 Napoleon cakes 4S 
 
 Neapolitan cake 37 
 
 cream squares 135 
 
 glace 93 
 
 icecream 81&94 
 
 pudding. 58 
 
 Negritos 33 
 
 Negro nougatinas 33 
 
 Nelson pudding. 58 
 
 Nesselrode ice cream 94 
 
 " pudding 65 
 
 Net and scroll work with royal 
 
 icing 137 
 
 New England bread w, sponge. J05 
 " _ ," " straight dough los 
 
 New Orleans corn bread, yeast 
 
 raised 123 
 
 New Orleans rolls iii 
 
 Newport punch 92 
 
 NewYearscake 38 
 
 New York butter cakes 121 
 
 French breads 103 
 
 high-round bread. .. io6 
 
 ice cream 82 
 
 jumbles 50 
 
 poundcakes 28 
 
 Nonpareil pudding 58 
 
 Noodle cake 59 
 
 fritters 77 
 
 paste 13 
 
 pudding. German 58 
 
 Notes on layer cakes 32 
 
 Nougat, almond, for small and 
 large baskets and other 
 
 ornamental work 132 
 
 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 I3t 
 
 cream, caramel 14 
 
 chocolate 14 
 
 fritters 76 
 
 „,„" roll.. 36 
 
 nlllng 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... 75 
 
 Opera buns 115 
 
 caramels 131 
 
 creams 131 
 
 slices 46 
 
 Other fruitcakes 117 
 
 Oranges & bananas, cold com- 
 
 poteof s 
 
 Oranges and bananas, frozen.. 86 
 
 Orange butter filling 14 
 
 Oranges compote of ft 
 
 Orange cream sauce 50 
 
 extract 6 
 
 fillin; 14 
 
 flower sherbet 88 
 
 frappe 88 
 
 fritters 76 
 
164 
 
 O-P 
 
 PAGE 
 
 Orange ice 8s 
 
 icecream 83 
 
 jelly 72 
 
 macaroons 43 
 
 marmalade 3 
 
 meringue pie 18 
 
 " pudding s8 
 
 peel, to preserve 6 
 
 pudding, German 57 
 
 " steamed 58 
 
 sauce 50 
 
 sherbet 87 
 
 snow pudding 64 
 
 souffle 54&58 
 
 suet pudding 61 
 
 tourte 33 
 
 Oriental punch 91 
 
 sherbet 88 
 
 Orleans pudding. 65 
 
 punch 90 
 
 Ornamental sugar work 135 
 
 Ornamenting large cakes 47 
 
 Othellos 37&75 
 
 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 (au 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 11 
 
 " 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 cake 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 
 
 PAGE 
 
 Peach ice 85 
 
 icecream 84 
 
 jam 3 
 
 jelly 3 
 
 a la Melba 96 
 
 meringue, individual 74 
 
 Manhattan 60 
 
 Swiss 72 
 
 pie 17 
 
 Peaches, preserved crushed... 
 
 to preserve in water 142 
 
 Peach pudding, steamed, family 
 
 style 59 
 
 Peaches, with rice 61 
 
 Peach rissoles 60 
 
 roll, baked S9 
 
 " steamed 59 
 
 sauce SI 
 
 " cold SI 
 
 shortcake 74 
 
 souffle 53 
 
 tarts 21 
 
 turnover 60 
 
 Peanut cake 32 
 
 Peanuts, cream 132 
 
 salted 140 
 
 Peanut taffy 130 
 
 Pears, compote of 5 
 
 a la conde 6r 
 
 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 Id 
 
 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 
 
 Pies, dairy 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 
 
 mock mince 20 
 
 a la mode 141 
 
 orange meringue i8 
 
 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 
 
 raspberry cream meringue 18 
 
 rhuoarb 17 
 
 sliced apple 16 
 
 squash 19 
 
 strawberry cr'm meringue 18 
 with whipped 
 
 cream 18 
 
 sweet potato 19 
 
 PAGE 
 
 Pie and tart fillings 9 
 
 Pineapple compote s&f> 
 
 filling 14 
 
 frappe 88 
 
 fritters 76 
 
 ice 85 
 
 icecream 84 
 
 marmalade 3 
 
 meringue 74 
 
 pie iB 
 
 pie 17 
 
 pudding, royale, frozen... 65 
 
 sauce SI 
 
 snow pudding 64 
 
 Pistachio cake 32 
 
 glace 93 
 
 icecream 84 
 
 Plain Bath buns 115 
 
 boiled rice 60 
 
 buns 114 
 
 Genoa pound cake 28 
 
 gugelhopf 47 
 
 icecream 82 
 
 " cold process 82 
 
 lemonfiUing 14 
 
 raisin cakes 32 
 
 rice with fruit 61 
 
 savarin pudding 62 
 
 scones with buttermilk. .. 121 
 
 spongecake 30 
 
 tapioca pudding 61 
 
 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 50 
 
 English 59 
 
 " frozen 66 
 
 Plymouth Rock biscuits 122 
 
 Pocket-book roll iii 
 
 roUs.plainmixt're in 
 " quickprocess in 
 
 Points on cake making 26 
 
 Polonaise, baba 55 
 
 sauce so 
 
 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 fci 
 
 Portuguese tarts 21 
 
 Port wine and Burgundy cup .. 89 
 
 Potato bread 106 
 
 cream cake 117 
 
 ferment 100 
 
 pan cake 12s 
 
 Poundcake, English seed 28 
 
 Genoa 28 
 
 cakes. New York 28 
 
 Spanish 28 
 
 cake, sponge 2v 
 
 Pound pudding, steamed 57 
 
 Pra lines 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 
 
 165 
 
 PAGE 
 
 Pretzels, butter 118 
 
 standard dough for... 114 
 
 Price-list cateiers' 146 
 
 Prince of Wales punch go 
 
 Princess roll 3% 
 
 Prunes, dried, compote 5 
 
 " {re'sh, compote 5 
 
 Prune pie 20 
 
 Pudding, Alaska 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 56 
 
 baked Indian 57 
 
 '■ fruit s8 
 
 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. s6 
 
 cocoanut 55 
 
 suet 56 
 
 cold cabinet 63 
 
 " cornstarch 63 
 
 Puddings, cold, and side dishes 63 
 
 Pudding, college 56 
 
 alacomtesse SS 
 
 cornstarch S5 & 64 
 
 cottage 55 
 
 peach 60 
 
 Cumberland s6 
 
 Eve's 
 
 empress. Vienna 
 
 Englishapple sa 
 
 plum M 
 
 " rice with fruit 
 
 suet 
 
 farina chocolate 63 
 
 custard 56 
 
 fruit 57 
 
 Napolitaine 57 
 
 French apple 52 
 
 frozen Columbia 65 
 
 §ineapple. royale . 65 
 
 tanley 65 
 
 German cream 57 
 
 lemon 57 
 
 noodle 58 
 
 orange S7 
 
 rice 60 
 
 Puddings, hot ., 52 
 
 Pudding, iced, w. strawberries 66 
 Indian custard. New Or- 
 leans style 58 
 
 Jenny Lind 58 
 
 lemon meringue 58 
 
 snow 64 
 
 steamed 58 
 
 " suet 61 
 
 macaroni so & 140 
 
 Neapolitan S8 
 
 Nelson 58 
 
 nesselrode 65 
 
 nonpareil 58 
 
 orange, meringue 58 
 
 snow 64 
 
 steamed 58 
 
 suet 61 
 
 Orleans f>5 
 
 Parisienne 55 
 
 peachbatter 60 
 
 pineapple snow. 64 
 
 plain tapioca 61 
 
 plum 59 
 
 frozen 66 
 
 Porto Rico rice 61 
 
 queen 58 
 
 Queen Victoria 59 
 
 ramequin <"> 
 
 PAGE 
 
 Pudding, raspberry snow 64 
 
 a la relne 59 
 
 Puddings, rice 60 
 
 Pudding, rice with apple 60 
 
 " baked 60 
 
 " custard 60 
 
 " Japanese 64 
 
 ' Itallenne 64 
 
 Romanoff 50 
 
 royal 61 
 
 sago 61 
 
 Puddings and sauces 49 
 
 Pudding sauces 49 
 
 sauce for all puddings so 
 
 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 y vette 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 91 
 
 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 50 
 
 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, 
 
 chea p 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 
 
 f rappe 88 
 
 ice 85 
 
 jam 2 
 
 jelly........ 3 
 
 with gelatin 72 
 
 pie with whipped cream. . 18 
 
 sauce, odd 51 
 
 shortcake 74 
 
 snowpudding 64 
 
 Raspel brodchen 113 
 
 Recipes, miscellaneous 139 
 
 Red ants, remedy for 142 
 
 Regent's punch go 
 
 Remedies against ants in 
 
 bakeries 142 
 
 Remedy for red ants 142 
 
 Renaissance punch 90 
 
 Renverse. creme, au caramel.. 70 
 
 Rhubarb, compote of 5 
 
 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 121 
 
 Neapolitan style 61 
 
 with peaches 61 
 
 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 iii 
 
 almond cream 54 
 
 Rolls. American in 
 
 American Vienna, str'ight 
 
 dough no 
 
 Roll, baked apple 53 
 
 ;• apricot 53 
 
 blackberry 5; 
 
 blueberry 55 
 
 cherry 3* 
 
i66 
 
 R-S 
 
 PAGE 
 
 Roll, baked, peach sq 
 
 Rolls, butter iii 
 
 Roll, chocolate cream 36 
 
 cold sponge, with cream 
 
 cr fruit 74 
 
 Rolls, Columbia 112 
 
 Roll, cranberry 56 
 
 Rolls, cream 45 & 75 
 
 Roll, emperor's no 
 
 Rolls, Frankfort 112 
 
 Rolls, fancy, and buns 113 
 
 finger Iii 
 
 Roll, Floradora cream 37 
 
 Rolls, French log 
 
 split 10? 
 
 Roll, French tea 118 
 
 German butter iii 
 
 split Ill 
 
 " water no 
 
 Rolls, graham 112 
 
 Hamburg no 
 
 Roll, jelly 36 
 
 Rolls, long sandwich 112 
 
 milk, Vienna no 
 
 New Orleans in 
 
 Roll, nut cream 35 
 
 Paris S' 
 
 Parker House in 
 
 pocketbook ni 
 
 Rolls, " plain mixture in 
 
 " Quick process in 
 
 Roll, princess 37 
 
 rasp 113 
 
 Rolls, sandwich, plain 112 
 
 Roll, steamed Apple 53 
 
 apricot 53 
 
 " blackberry 55 
 
 blueberry 55 
 
 "' 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 11 
 
 wafers 40 
 
 Roly-poly S3 
 
 Roman case paste 13 
 
 icecream OS 
 
 punch 8g 
 
 Romanoff pudding so 
 
 Rose caramels 131 
 
 drops 42 
 
 sherbet 88 
 
 Roses 45 
 
 Rosette wafers 124 
 
 wafBes 124 
 
 Royal ice cream 06 
 
 icing 24 
 
 " flowers of 137 
 
 " scroll and net work 
 
 with 137 
 
 pudding 61 
 
 punch 00 
 
 Rum punch / 90 
 
 " sauce, English 40 
 
 Rundstuck. Hamberg no 
 
 Rusk 116 
 
 Rusks and buns, sponge for.. . 113 
 
 Rusk dough 114 
 
 " toasted tea 122 
 
 Russiarn jelly 73 
 
 punch 90 
 
 Rye breads 108 
 
 bread, half lop 
 
 " sponge for 108 
 
 " with sponge 100 
 
 straight dough.... 108 
 " as wall paper 
 
 cleaner 142 
 
 flour 98 
 
 muffins 122 
 
 Sabayon sauce 49 
 
 •■ cold SI 
 
 Saffron yellow color 8 
 
 Sago cake 62 
 
 fritters 76 
 
 with fruit juice 65 
 
 jelly 65 
 
 pudding 61 
 
 St. Honore cream tarts 21 
 
 St. JacQues cuQ 87 
 
 PAGE 
 
 Salads, fruit s 
 
 Salad, fruit glace 86 
 
 macedoine 5 
 
 Sally Lunn 120 
 
 " muffins 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 54 
 
 punch 01 
 
 tartlets 21 
 
 Sauce, for all puddings 50 
 
 Anglais 49 
 
 apple 4 
 
 apricot 51 
 
 bishop 50 
 
 brandy so 
 
 cardinal 50 
 
 chocolate cream 50 
 
 claret wine with sago 50 
 
 clear white wine 50 
 
 cold apricot si 
 
 " cherry si 
 
 " chocolate si 
 
 •" cream 51 
 
 " peach 51 
 
 "' raspberry 51 
 
 *■ sabayon 51 
 
 " strawberry 51 
 
 currftnt so 
 
 custard 40 
 
 English brandy 49 
 
 cream 50 
 
 *' " with rum.. 49 
 
 " rum 49 
 
 foaming. 49 
 
 Sauces, fruit so 
 
 Sauce, fruit from all fruits so 
 
 hard 51 
 
 lemon 50 
 
 cream 49 
 
 macedoine , 50 
 
 maple syrup so 
 
 mousseline 51 
 
 orange so 
 
 cream 50 
 
 peach 51 
 
 pineapple 51 
 
 polonaise so 
 
 Sauce, pudding 49 
 
 sabayon 49 
 
 sultana so 
 
 vanilla cream 50&51 
 
 vin blanc so 
 
 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 
 
 g 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 
 
 leiron and ginger 87 
 
 mint 87 
 
 orange 87 
 
 orange flower 88 
 
 PAGE 
 
 Sherbet, oriental 88 
 
 pear 87 
 
 Sherbets, preserved crushed 
 
 fruits for 3 
 
 Sherbet, rose dS 
 
 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 
 
 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 46 
 
 meringue 45 
 
 opera 46 
 
 Small fancy cakes from sponge 
 
 mixtures 37 
 
 meringue cases for tourt's 
 
 and ice creams 44 
 
 Snails xi8 
 
 Snaps, ginger 39 
 
 lemon 39 
 
 Snow pudding, lemon 64 
 
 orange 64 
 
 " pineapple 64 
 
 raspberry 64 
 
 " strawberry 64 
 
 Snowflake bread 305 
 
 " w. buttermilk. 10s 
 Socles and figures from fat, 
 
 paraffin, stearin & wax. 138 
 
 Souffle, almond 41 & 54 
 
 of apples S3 
 
 apricot 53 
 
 Souffles beignets 13&76 
 
 Souffle cheese 60 
 
 chocolate 42 & 54 
 
 glace, biscuit 94 
 
 Italian 94 
 
 imitation 94 
 
 lemon s8 
 
 macaroons 43 
 
 meringue 42 
 
 omelet, American style... 75 
 
 orange 54 &58 
 
 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 115 
 
 Southern beaten biscuits. 122 & 123 
 
 buttermilk bread 124 
 
 corn bread 123 
 
 " pone 123 
 
 family corn bread I2i 
 
 fruit bread 124 
 
 gingerbread 36 
 
 Spaghetti pudding 14c 
 
 Spanish cake 28 
 
 poundcake. 28 
 
 Special hotel breads 113 
 
 Spice cakes 36 
 
 Spiced muffins 122 
 
 Spinning sugar 135 
 
 Split bread, Kinsley's French. 103 
 
 loaves, French 103 
 
 Irish lot 
 
 rolls, French iw 
 
PAGE 
 
 Split rolls, German m 
 
 SpoHKe for buns and rusks 113 
 
 cakes 20 
 
 cake 30 
 
 " butter 2p 
 
 " Genoise 30 
 
 ," plain 30 
 
 for coffee cakes and sweet 
 
 rolls 107 
 
 and douEh lui 
 
 for French bread 108 
 
 to make various kinds of 
 
 bread from one large.. . 107 
 
 for pan bread 108 
 
 pound cake 20 
 
 for rye bread 108 
 
 taffy 130 
 
 cocoanut 130 
 
 popcorn 130 
 
 for Vienna bread 108 
 
 Spring waffles 124 
 
 Springerle 41 
 
 Spun sugar 135 
 
 Squares. Neapolitan cream 135 
 
 Souasli Die 19 
 
 Standard dough for coffee cake 114 
 
 dough for eugelhupf 114 
 
 " " pretzels 114 
 
 " stoUen 114 
 
 " zwieback 114 
 
 Steamed apple dumpling 53 
 
 . " roll 53 
 
 apricot roll S3 
 
 blackberry roll 55 
 
 blueberry roll 55 
 
 cherry roll S6 
 
 pudding 56 
 
 citron " " sb 
 
 date " s6 
 
 diplomat " 56 
 
 dumpling paste 11 
 
 fig pudding 57 
 
 Floradora pudding 57 
 
 fruitpudding 57 
 
 (rich) 57 
 
 Indian fruit pudding 58 
 
 lemon pudding. 58 
 
 orange " 58 
 
 peach dumplings 60 
 
 " pudding, family s. so 
 
 " peach roll 50 
 
 pound pudding 57 
 
 rice and fruit puddings ... 61 
 
 Steamer for 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 71 
 
 " yeast 100 
 
 Stollen, almond iiB 
 
 American 118 
 
 German 118 
 
 standard dough for 114 
 
 Storing and keeping of creams 
 
 and ices 70 
 
 Straight dough loi 
 
 Straws, cheese 113 
 
 Strawberry Bavarian cream... 68 
 
 blancmange 69 
 
 caramels 131 
 
 charlotte 67 
 
 Strawberries, cold comqote... 6 
 
 compoteof 5 
 
 Strawberry cream meringue pie 18 
 Strawberries, crushed, pre- 
 served cold 4 
 
 Strawberry drops 120 
 
 frappe 88 
 
 ice 8s 
 
 icecream 84 
 
 jam 2 
 
 jelly with gelatin 72 
 
 meringue 44&74 
 
 pie with whipped cream . . 18 
 
 sauce, cold 51 
 
 shortcake 73 
 
 family style 73 
 
 snow pudding 64 
 
 Streusel buns, German 115 
 
 coffeecake no 
 
 S-T 
 
 PAGE 
 
 Streusel, German ii^ 
 
 kuchen. 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 
 
 boiling degree 7 
 
 casting in molds 133 
 
 colored 8 
 
 cookies 38 
 
 leaves and flowers from 
 
 boiled 137 
 
 work, ornamental 13s 
 
 spinning 13s 
 
 spun 135 
 
 web 136 
 
 work, nougat 136 
 
 Suggestions, ice cream, for holi- 
 days &special occasions 96 
 
 Sultana buns 114 
 
 currant cake 32 
 
 sauce so 
 
 Sunshine cake 30 
 
 Swedish croquant wafers 41 
 
 Sweet biscuits 121&122 
 
 fritters, batter paste for.. 14 
 
 omelets and fritters 7S 
 
 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 6s 
 
 jelly... „ 6s 
 
 pudding 61 & 65 
 
 plain 61 
 
 Tarts 16 
 
 almond 21 
 
 Tart cakes, large 33 
 
 Tarts, cheese 22 
 
 " custard 22 
 
 Chelsea 21 
 
 conde 21 
 
 English cheese 22 
 
 French cream 23 
 
 German cheese 21 
 
 " crumb 23 
 
 " poppy seed 22 
 
 Tart, ice cream 96 
 
 Tarts, macaroon 21 
 
 Tart, Maserene (mazerine) 20 
 
 Tarts, metropolitan 22 
 
 peach 21 
 
 Tart and pie fillings « 
 
 Tarts. Portuguese 21 
 
 St. Honore cream 21 
 
 Tart, Vienna nut 23 
 
 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 
 
 PAGE 
 
 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. Francais 69 
 
 glace 94 
 
 ice cream 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 13s 
 
 Turnovers 45 
 
 Turnover, apple 53 
 
 peach 60 
 
 Tutti frutti cream squares 13S 
 
 ices 86 
 
 " " in cups 86 
 
 " icecream 96 
 
 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.. 12s 
 
 flucoseinpres'rvingfruits 139 
 ime water in baking 141 
 
 waste breads 144 
 
 Vacherine meringue 75 
 
 " in wafer cases 75 
 
 Vanilla Bavarian cream 68 
 
 caramels 131 
 
 cream cake 117 
 
 " candy 131 
 
 drops 42 
 
 French 60 
 
 roll 36 
 
 sauce 50&SI 
 
 crisps 40 
 
 drops 42 
 
 eclairs 75 
 
 extract 7 
 
 glace 92 
 
 ice cream 83 
 
 sherbet 88 
 
 souffle 54 
 
 wafers 40 
 
 Vermicell i cake so 
 
 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 25 
 
 krapfen 119 
 
 milk rolls no 
 
 nuttdrt , 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 So 
 
 Virgin ice cream 83 
 
 yeast gg 
 
 Virania beaten biscuit 122 
 
 Voi-au-vent 16 
 
 Wafers, almond 40&41 
 
 brandy 41 
 
 butter 41 
 
 chocolate 41 
 
 duchesse 41 
 
 filbert 41 
 
 honey 41 
 
 icecream 40 
 
 rolled 40 
 
 rosette 124 
 
 Swedish crocuant 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 
 
 Waffles, rosette 124 
 
 spring. 124 
 
 yeast raised 124 
 
 Waldorf glace 96 
 
 W 
 
 PAGE 
 
 Waldorf ice cream q6 
 
 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 I3g 
 
 ice, fruit 8s 
 
 icing 24 
 
 roll, German im 
 
 Watermelon rinds 6 
 
 Wax, figures and socles from.. 138 
 
 Web sugar 136 
 
 Wedding cakes 31 
 
 Wheats 158 
 
 Wheat cakes 12s 
 
 whole 125 
 
 muffins 121 
 
 Whipped cream with fruit, in 
 
 cases 70 
 
 " cream sauce for deco- 
 rating 51 
 
 White cakes 2g 
 
 cherries, compote 5 
 
 fruit cakes 32 
 
 mixtures for cake 32 
 
 wine frappe 8g 
 
 Whole wheat bread iq6 
 
 W-Y-Z 
 
 PAGE 
 Whole wheat bread with po- 
 tatoes 107 
 
 " ■■ cakes 12? 
 
 Wilhelminas 23 
 
 Wine cakes 28 
 
 cream sauce 4g 
 
 tartlets 21 
 
 Wines, frozen 9i 
 
 Wine and liauor jellies with 
 
 fruit 71 
 
 Wreathes "^ 
 
 Yeast, about 99 
 
 cake, dry 10° 
 
 compressed 99 
 
 maiden 9o 
 
 malt 100 
 
 raised muffins 121 
 
 waffles 124 
 
 stock 100 
 
 virgin 90 
 
 Yellow color 7 
 
 " layercakes 32 
 
 Yorkshire pudding 63 
 
 Zwieback, anise 116 
 
 Hamburg 116 
 
 " children Ii5 
 
 Hungarian 116 
 
 Pressburgh ii* 
 
 Saxon 116 
 
 standard dough for iii 
 
 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. 
 
 PART III. 
 PART IV. 
 PART V. 
 PART VI. 
 PART VII. 
 
 Pastry and Pie Making, Pastes and Fillings. . . Pastry Creams, Patty 
 
 - - Pages 9 to 25. 
 
 Cases, Tarts and Tartlets. . Icings. 
 
 Cake Baking. - 
 
 Puddings and Sauces. 
 
 Ice Creams, Ices, Punches, Etc 
 
 Breads, Rolls, Buns, Etc. - - 
 
 Candy Making and Miscellaneous Recipes. . 
 Hotel. . . . Caterers' Price-List. - - - 
 
 - Pages 26 to 48. 
 
 ' Pages 49 to 77. 
 
 Pages 78 to 97. 
 
 Pages 98 to 128. 
 
 Bread Economies in 
 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 pufE paste, or as French, or Vienna 
 coffee cake doughs. Of late years the pastry 
 has become 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 Vs 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, Fahr. In some 
 bakeries it is the custom to rhake 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, 7^2 to 8 
 pounds; cold milk, 2 quarts; sugar, l^i pounds; 
 butter, 5 to 6 pounds, (Amount may he varied ac- 
 cording to richness of dough desired) ; yeast, 8 
 ounces; eggs, % pint yolks, 1/2 pint whole eggs; 
 flavor with the grated rind of two lemons; a little 
 ground mace. 
 
 2: Swedish Pastry Dough: 2 quarts half 
 milk half water; 5 to 10 eggs; 8 ounces yeast; 
 12 ounces sugar; 12 ounces lard; 2 pounds but- 
 ter ; iy2, to 8 pounds flour ; flavor with lemon rind 
 and mace. 
 
 METHOD OF WOEKING: 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 egg's. 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 Vs-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 % 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 
 desired, 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 filled 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, %g^ wash, sprinkle chopped nuts on top ; 
 let rest 20 minutes, then bake. They may be left 
 plain, or covered with butt«r cream and rolled in 
 chopped nuts. 
 
 Other effects may be made by filling a long 
 strip of dough, dividing, and cutting in 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 foe 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 gTonnd 
 walnuts; 2 pounds sugar; 1 pound cake crumbs; 
 1 teaspoonful cinnamon; 5 eggs, and sufficient 
 water to make a soft spreading paste. 
 
 No. 2 : Half pound almond paste, % pound 
 ground almonds, 1^/2 pounds sugar, 1 230und 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 
 
 3^2 pounds icing sugar (powdered) ; 1 pound 
 best butter free from salt; % pint egg whites 
 beaten to a stiff meringue, adding 1% 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 Avere veiy 
 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 the 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 IV2 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 Flours, 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 vei-y 
 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— ONE 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 
 
 2y2 to 3 ounces salt. 
 
 8 ounces of sugar 
 
 4 to 6 ounces shortening 
 ■ Erom 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, mix 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 
 3^2 ounces salt 
 
 4 to 5 ounces yeast 
 1% pounds sugar 
 
 1 to V/z 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 degTees. 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. 
 IV2 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 flve 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 
 
 mjT BEEAD 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. 
 
 From 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 1% 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% 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 careful 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 corn 
 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. Coeteltou, Secretary of the 
 
 Treasury. 
 "James Wilson, Secretary of Agriculture. 
 
 "Oscar S. Steaus, 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 your publica- 
 tions. 
 
iHSHESE5S5H5252S2S2SE5H5E5ESaS2SH5H52SE5J52SH525ia525a525HE5E5H5ESE5BSSSHSH5252525a^ 
 
 The Epicurean 
 
 By Ghas. Ranhofer 
 
 An All-Around Cook Book for the Kitchen, Pastry 
 Room, Pantry, Storeroom, and Beverage Room 
 
 The opening chapter is on "Table Service," and leads off with the arrangement of the bill of fare, 
 followed with a chapter on wines, including a list of the different wines appropriate for the different 
 courses, and the wines usually called for at dinners of Americans, Frenchmen and Germans, respectively. 
 This is followed by a system of menu-compiling for course dinners ranging from 4 to 36 covers, and 
 stating the time it should take to serve the dinners. 
 
 How to lay and decorate the table; the seating of the host and guests; the fixing of the sideboard; the 
 duties of the steward and waiters; dinner table etiquette, the manner of serving the different courses, 
 including wines, and the windup with the tea service are cleverly explained. The French and Russian 
 service are explained and a list is presented of the china, glassware, silver, etc., required for a dinner 
 of twenty-four persons. Next comes valuable information regarding breakfasts, luncheons and suppers. 
 
 Note the Diversity of the Contents 
 
 There is a table of supplies in which is ^ven the French 
 and English names of the foods and the time of year each 
 is in season. This table includes "fish and shell fish," 
 "poultry," "fruits," "game," "meats," and "vegetables." 
 This is followed with a model market list to show at a 
 glance quantities received, on hand, and needed. 
 
 We have so far got to page 24 and we come to "Bills of 
 Fare." These occupy 144 pages and present specimens for 
 breakfasts, luncheons, dinners, buffet or standing suppers, 
 collations, hunting parties, garden parties served ambtgue, 
 sit down suppers, and dancing parties, including the re- 
 freshments and supper. Every dish is numbered to corre- 
 spond with a recipe for its preparation in another part of 
 the book, the 3,715 recipes given being all represented in 
 these bills of fare. 
 
 Next comes a chapter on "Elementary Methods," in 
 which is taught such information as how to peel almonds, 
 to blanch vegetables, to make paste borders, to prepare 
 bouchees, to braise, oread, carve, mold jellies, make vege- 
 table colors, prepare different style creams, make puff paste, 
 beat up eggs, clean fish, prepare forcemeats and bread 
 stuffing and gelatines, grate cheese, cook icing, prepare 
 jellies, cut fat pork for larding, lard meat, poultry and 
 game, cut lemons, dress meringues, make mince meat, 
 flute mushrooms, stone olives, fix parsley for garnishing, 
 make almond and many other pastes; press meats, gela- 
 tines, breasts, sweetbreads, etc., prepare quenelles, clean 
 currants, reduce and strain sauces, prepare rissoles, cut 
 roots with a spoon and with a vegetable cutter; to prepare 
 salpicon; to scald and sieve; the use of spices, aromatics 
 and seasonings for cooking purposes; to cast and color 
 stearine, to strain purees, cook sugar, make tarts; make 
 thickenings for soups, sauces and stews; to line and bake 
 timbale crusts, brush and peel truffles, dress, singe and 
 truss poultry and game for entrees and roasting; make 
 vol-au-vent crust, white stock for meats and vegetables, 
 etc., etc., etc. 
 
 Then follows a chapter on "Kitchen Utensils," in which 
 about every known article of kitchen furniture and equip- 
 ment (when the book was written) is described and illus- 
 trated. This includes the cold storage department, as well. 
 Next comes the department of "Soups," of which the mak- 
 
 ing of two hundred kinds is explained. This is followed by 
 "Sauces — Stocks, Essences and Auxiliaries," for which 251 
 recioes are given. Following the sauces is a department 
 of "garnishings," for which there are 133 recipes. Next 
 is a chapter on "Side Dishes," in which recipes for 63 
 cold and 158 hot are given. Then follows a chapter on 
 "MoUusks and Crustaceans," with 101 recipes. A chapter 
 on "Fish" comes next with 218 recipes. This is followed 
 with chapters on "Beef," 165 recipes; "Veal," 165 recipes; 
 "Mutton," 75 recipes; "Lamb," 109 recipes; "Pork,'*^ 48 
 recipes; "Poultry," 224 lycipes; and "Game," 163 recipes. 
 As yet we have got only about half way through the book. 
 The next chapter is beaded "Miscellaneous Entrees," and 
 gives 198 recipes. Next is a department of "Cold Service," 
 including garnishings for cold dishes, the making of cooked 
 salads, cooked and raw vegetable salads, green salads, etc* 
 There are 267 recipes in this department. Following 
 comes a chapter on Vegetables," with 172 recipes. Then 
 one on "Eggs," with 100 different ways of cooking. Then 
 comes a chapter headed "Farinaceous," with 37_ recipes. 
 This is followed with "Sweet Entremets," of which there ' 
 are recipes for 134 hot and 99 cold. 
 
 We now come to the "Pastry," beginning with large 
 cakes for entremets, 40 recipes; breakfast cakes, 19 reci- 
 pes; small cakes for entremets. 52 recipes; tea cakes, 24 
 recipes; and fancy cakes, 40 recipes. 
 
 Next is the "Bakery" department with 17 recipes, to- 
 gether with full information regarding utensils, yeast, fer- 
 ment, leaves, etc., etc. 
 
 Then follows a chapter on "Ices," including "Iced 
 Drinks," with 189 recipes. Following this is a depart- 
 ment of "Confectionery," with 90 recipes, including large 
 ?ieces, candies, preserves, salted almonds, cheeses and 
 resh fruits, chocolate, coffees, raccahout, teas, etc. 
 
 Then follows a very interesting chapter on "Wines," 
 with information regarding the care of bottling, clarifying, 
 decanting, and freezing; punches, dessert, drinks, etc. 
 
 This is followed with a pictorial display of "last century" 
 tables, and a "Collection of Delmonico*s Menus," occupy- 
 ing 64 pages of the book. 
 
 The volume ends with a comprehensive index occupying 
 44 double column pages. 
 
 The book is profusely illustrated — ^there being no less than 806 cuts interspersed among the 
 reading matter. The pictures are very good of their kind, too. Another most excellent fea- 
 ture of this great cook book is that every recipe in it appears under a good, honest English 
 name, alongside of which is the translation of it into the French. 
 
 PRICE $10.00 Postage Prepaid 
 
 For Sale by 
 
 JOHN WILLY 
 
 443 SOUTH DEARBORN STREET, CHICAGO, ILLINOIS 
 
Popular Handbooks 
 
 for Hotel, Restaurant, Transportation 
 Catering, Institution and Club Use 
 
 Ranhof&r's Epicurean: The king of cook books is "The Epi- 
 curean," by Charles Ranhofei-, of Delmonleo's. This book is 1,200 
 pages, and weighs about ten pounds. It is the most extensive, the 
 most complete, thei most readable, the most attractive, and the 
 best all-around cook book that has ever been published. The first 
 chapter is devoted to table sei-vice, with instruction in menu- 
 maliing and the care and service of wines, the decoration of the 
 table, the fixing of the sideboard, complete dining room instruc- 
 tions for the service of course dinners. French and Kusaian 
 servico is explained. There are lists of china, glass, and silver, etc. ; 
 a table of supplies in which tho French and English names are 
 given, and a market list. Then follows 144 pages of menus for 
 breakfasts, luncheons, dinners, buffet or standing suppers, colla- 
 tions, hunting parties, garden parties, dancing parties, Btc. All 
 dishes in these menus are numbered to conform with recipes for 
 them in tho body of the book. There is a chapteir on elementary 
 methods, in which even the drudgery work in the kitchen is ex- 
 plained, and all the work done by apprenti-ces in the early stages 
 of hotel kitchen work. The chapter on kitchen utensils is very 
 full, every utensil iUustrate'd. 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 poulti^. 163 
 game, 198 miscellaneous entrees, 267 salads, 172 vegetables, 100 
 eggs, 37 failnaceous foods, 233 sweet entrees. 170 caltes, 17 
 breads, 189 ices and iced drinks, 90 confectionery, and several il- 
 lustrations of centetrpi^es. 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 pa^es. There ai-e more than 800 illustrations. A most 
 excellent feature of The Epicurean is that ^ery recipe in it appears 
 under a good honest English name, alongside of which is the 
 translation of it into French. It is beautifully botmd in Keratol 
 Levant grain, embossed In gold. Price $10 
 
 The Hotel St Francis Cook Book, by Victor Hirtzler. 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 has made the cuisine of the Hotel St. Francis world-famous. 
 A feature of the Hotel St. Francis Cook Book that will be appreciatecl 
 by thousands of hotel people, caterers, families and all interested in 
 home economics, is the selection and preparation of foods in season; 
 Uie 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 
 flook gives a suggestive quality, a reminder attribute, and a knowl- 
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 to Hie aid of the proficient and the learner, also enables even the 
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 recipe can be referred to on the instant. Price $5 
 
 A Selection of Dishes and The Chef's Reminder (Chas. Fellows). 
 The book that has met with the largest sale and is In most demand 
 from managers, stewards and cooks. Is in vest pocket form. ' 220 
 pages. The most complete and serviceable pocket reference book to 
 culinary matters .that has ever been published. It is not a cook book. 
 In the general sense of the word, but is full of ideas and suggestions 
 regarding bill-of-fare dishes. Chapters are devoted to entrees of all 
 kinds, salads, soups, consommes, fish and their sauces, sauces in 
 general, garnishes, fancy potatoes, miscellaneous recipes, hints to 
 cooks and stewards, suggestions for breakfast, lunch and supper 
 dishes, chafing dish cookery, menus, and a pronouncing glossary of 
 culinary terms. Hundreds of the dishes listed are given with their 
 bill-of-fare names only, as the cooks understand the basic work In 
 preparing dishes, and the sauces and garnishes are treated separate- 
 ly, with information as to their component parts. Thousands of men 
 who possess a copy of this book say it is their greatest help. Printed 
 on bond paper, bound In flexible cover $1.25 
 
 -The Culinary Handbook (Chas Fellows), Presents In concise form 
 Information regarding the preparation and service of nearly 4,000 
 different bill-of-fare dishes; also gives much Information of encyclo- 
 pedic nature regarding foods of all kinds. Quick reference to every 
 dish described 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 paee on which it is found. Referring, for In- 
 Btanoe, to a sauce of any particular kind. Find the word Sauce in 
 the index, and under It will be found in alphabetical order 149 dif- 
 ferent sauces; and under Salads, 71 different kinds, exclusive of Uie 
 variations In making. Under head of Sausage there are 45 different 
 binds described, with directions for making as well as cooking and 
 serving. In fact, the sausage Information in this book Is more com- 
 plete than In any other published. 190 pages; 7x10 inches $2.50 
 
 Fellows* Menu Maker is the last o*" the succe^ful ready reference 
 books compiled by Chas. Fellows, aujhor of "A Selection of Dishes 
 and The Chef's Beminder" and "The Culinary Handbook." In thla 
 book Mr. Fellows has c(»mplled in concise form thousands of BUgms- 
 tions for daily changes on the bills -of -fare, both American and Eu- 
 ropean plan, for breakfast, luncheon and dinner cards, and so ar- 
 ranged as to give popular changes from day to day to give acceptable 
 variety. These changes Include soups, fish, bolides, entrees, roasts, 
 and specials. In their presentation he starts with typical bllls-of- 
 fare, and the changes are such as might be made In these blllH from 
 day to day. Also he has presented a chapter entitled "SuggeBtlona 
 for Specials fii the Day," In which the dishes are priced and under- 
 lined vitb tnief Information regarding their compoBlCioD. Also, he 
 
 submits several sample menus for business lunches, bauQUeta, and 
 small party dinners, and one very serviceable feature of the book Is a 
 list of the most popular dishes, as soups, fish, boiled meats, roasts, 
 and entrees. The book is supplemented with 110 pages of sample 
 menus and bills-of-fare, several of them photographic reproductions, 
 and representing the cards of hotels and restaurants of both first 
 and second class, lunch rooms, transportation catering menus, club 
 menus, wine list, caterer's li^ and several illustrations of glass, 
 china and silverwares and banquet scenes. The book is indexed; 
 printed on fine quality paper; page 7x10 inches, cloth bound.. $2.50 
 
 The Lunch Room (Paul BIchards), is the newest of the culinarr 
 books and bids fair to become one of the most popular ever produced. 
 In writing this book Mr. Bichards covered all branches of the busi- 
 ness. In its pages can be found lunch room plans; illustrations of 
 equipment; chapters on management, salesmanship and bookkeeping; 
 suggestions for bills -of -fare; reproduction of articles from technical 
 journals relating to lunch room, and about 2,000 recipes for lunch 
 room dishes. It is a complete guide to making and marketing lunch 
 room foods and beverages. The book is of particular value, not 
 alone to those who operate lunch rooms, but to hotelkeepcrs who may 
 consider the advisability of putting in a lunch room in connection 
 with their business; a departure that has become very general since 
 so many country hotels are changing to modified American or to 
 European plan, the lunch room being the stepping stono to tha 
 change. Prin ted on fine quality of paper strongly bound $2.50 
 
 Paul Richards' Pastry Book is the title in brief of "Paul Bichards* 
 Book of Breads, Cakes, Pastries. Ices and Sweetmeats, Especially 
 Adapted for Hotel and Catering Purposes." The author is known as 
 one of the most skillful all around baliers, pastry cooks and confec- 
 tioners in America, and has demonstrated the qualil? 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 ttat all who 
 read them may readily understand and work from thentf The book 
 is in seven parts. Part I is devoted to fruit jellies ana preserves; 
 jams, jellies, compotes and syrups ; preserved crushed fruits for sher- 
 bets and ices; preserving pie fruits; sugar boiling degrees; colors. 
 Part II, 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 mis- 
 cellaneous recipes; bread economies in hotel; caterers' price list. The 
 recipes are readily found with the aid of 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; page 7x10 inches, 168 pages 
 bound in cloth $2.50 
 
 Pastiy for the Restaurant, by Paul Bichards, a vest pocket book 
 of 158 pages, is, as its title indcates, especially produced for the use 
 of bakers employed in restaurants and European plan hotels. The 
 style of work required for the American 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 receipts and methods especially adapted for the prepara- 
 tion of bakery and pastry goods for individual sale. The first chap- 
 ter is devoted to French pastries, which are now so generally sold, 
 yet so little understood, because of the misnomer title; then foUowi 
 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 mixing and preparing, and 
 instructions for oven or temperature control. Mr. Bichards' other 
 books have become standard the world over, and this one will be 
 equally reliable. The Index to this book makes a very complete refer- 
 ence to popular pastry goods and will be found valuable as a re- 
 minder. The book is printed on bond paper. Price $1.2S 
 
 Candy for Dessert, by Paul Bichards. Since prohibition went Into 
 effect there has been noticeable increase In the consumption ot 
 candy, and hotels and restaurants have found it profitable to list 
 can(^ on their bills of fare. This book tells bow to make the kinds 
 of candy best adapted for this purpose, so that it cmi be fresh, 
 home-made candy. Price $1.25 
 
 The Vest Pocket Pastry Book (John E. Meister)*» This UtUe 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 cake; 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 complimented 
 by his employers, who said they believed him to have no superior as 
 a first-class workman. The recipes, while given in few words, yet 
 are easily understandable, and have helped thousands of bakers ta 
 Improve their work. Book is indexed; printed on bond paper. $1.2S 
 
 Tho Vest Pocket Vegetable Book, (Chas. G. Moore) hns done 
 more to popularize the cooking and serving of vegetables in hotels 
 and restaurants than any other book ever published. It waa 
 written with this Idea. The author took particular pains to mako 
 this little volume a classic and his masterpiece, and he succeeded 
 remarkably welt Into 120 pages he has condensed more informa- 
 tion regarding the history, cultivation, 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 demon- 
 strated to bo a book without mistaltes. Recipes for soups, sauoes, 
 gamlshlngs 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, printed on bond paper $1.25 
 
 Tho Bo«k of Sauces, by C. Herman Senn, is the newt^dt ot 
 The Hotel Monthly Handbook series. Mr. Senn is the author of 
 the famous Twentieth Century Cookery Book. The Menu Book 
 Practical Gastronomy, ana ten other culinary books that have 
 become standard In Europe, and that hav extensive sale In Amer- 
 ica. 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 sweet sauces. .This book-ia adapted not alone for 
 
Uie Uotol and cataring trades, bat aUo for family use the world 
 over. Epicures will find It Invaluable (or the suggestlonB antf- 
 liraetical instructions, together with tiie culinary lore therein con- 
 talned. Book is vest rodiet size, printed on bond paper $1.25 
 
 Ths Fl«h and Oyster Book, by Leon Elentz. for many yeara 
 ebef of Hector's (the noted sea foods restaurant in Chicago), ia a 
 handy veet pocket Tolume, the leaf measuring Sz6% Inches. Id 
 this book Mr. Kientz tells in concise manner bow to cook practically 
 svery 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 
 ita bill-o-fare name in English and Ita translation Into the If^ench. 
 The recipes Include also such dishes as frogs' legs, all kinds of 
 Bhell fl&h. snails, terrapin, and the fish forcemeats. 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 $1.25 
 
 Vaohon's Eoonomlcal Soups and Entrees, (Joseph Vachon) 
 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 deterioration 
 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, hashj 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 $1.25 
 
 Tollman's Praotloal Hotel Steward (new, revised and en- 
 larged edition by John Tollman). The duties of the modern hotel 
 steward are concisely set forth. The author is a thoroughly practical 
 man, known as a good organizer, an executive, a master of his 
 calling. He is a man more of action than words ; a logical thinker, 
 with the ability to express himself clearly. The short, pithy sen- 
 tences In his book and the large amount of Information boiled down 
 Into small space has made It of particular value, not alone for 
 stewards, but managers. The book contains lists for kitchen equip- 
 ment for dliferent sized houses, market lists, chapters on managing 
 the help, buying, the care of meats, bllls-of-fare, banquets, carving 
 and party catering; also an exhaustive chapter on "wines of the 
 world" and a chapter on wine room bookkeeping. In rewriting this 
 book Mr. Tollman has adapted it for European as well aa American 
 plan. The new edition contains articles on accounting $2.50 
 
 The Hotel Butcher, Garde Manger and Carver. (Frank Rivers.) 
 The author has cultivated a new field in culinary literature, and 
 produced a book both novel and useful. His experience as butcher, 
 carver, cfaef and steward enabled him to compile facts regarding 
 meats and meat economics, from the butcher shop to the dining- 
 room table, that will be invaluable 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 flsh for hotels, restaurants, clubs and Institutions. It is varied 
 with suggestions for the use of meats and trimmings for particular 
 dishes: the composition of those dishes set forth in concise form. 
 The Information is clarified by the use of about 300 illustrations. A 
 valuable feature of the book i s an appendix composed of "gleanings 
 from THE HOTEL MONTHLY" of articles of particular Interest to 
 caterers ; these including kitchen and refrigerator plans ; illustrations 
 of kitchens, pantries, and garde manger departments; specially con- 
 tributed articles on meats and catering topics, including service; also 
 editorial paragraphs. The index Is so comprehensive that any Item 
 may be referred to on the instant. 200 pages. Price $2.50 
 
 IDEAS FOR REFRESHMENT ROOMS. This book Is composed 
 
 mainly of expositions of catering systems, in particular, tea room, 
 iuncdi room, department store, cafeteria., school, industrial i^ant, 
 dining car, elub, and outside. A valuable feature of It is the illus- 
 trating of dlfl'erent accounting systems and report fonuB; also plans 
 of lunch rooms, kitchens and pantries, showing consistent lay-out. 
 There are more tJian a hundred beautiful half tone illustrations 
 picturing refreshment rooms of many kinds, their decoration, and 
 furnlshment. Complete sets of menus of famous catering establish- 
 ments are presented ; also a larg^e number of menus to fit the lunch 
 room, cafeteria, industrial p-lant, or soliood. Thruout the book there 
 is a plea for the balanced ration and right eating, the advocacy of 
 plain foods simply prepared and appetlsingly served, the nutritive 
 value given careful conslderatlmi. There is a chapter on service; a 
 chapter on the brewing and serving of tea and cofl'ee; several pages 
 devoted to pantry prepared foods; iltudtratlons of Idtctiens, of res- 
 taurant checks, and ot many interesting things, as electrlo equip- 
 ment; queations of fu^l economy, illumination, and a hundred and 
 one olever Ideas In the marketing of p<repared foods in public eating 
 houses. The book is thoroly Indexed and ctosb indexed to assure 
 quidc finding. S85 pages, cloth bound Price, $4.00 
 
 Eggs In a Thousand Ways, by Adolpne Meyer, gives more rdiable 
 information regarding 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 cocMng eggs and any cf the ganiishings can be 
 referred to on the instant. The book starts with boiled eggs. Then 
 (following the departmental index In alphabetical order) are cold 
 eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25 ways; in 
 cooottes, 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 ; 
 ahirred, 95; stuffed, hard, 34; surprise omelets, 9; sweet eggs, 16; 
 sw-eet omelets, 38. The recipes are in condensed form. The book 
 is vest po cket size, 150 pages, printed on bond paper. Price. .$1.26 
 
 The American Walter (John B. Coins) Is the only published book 
 that treats intelligently of tlie waiter's work from bus boy to head 
 waiter, for both hotel and restaurant requirements. The author has 
 rtcenf^ completed Part 2 of this book, the new part devoted largely 
 to European plan service, and, combined with Part 1, whit^ is 
 devoted largely to American plan service, has rounded out a manual 
 wlilcb la very valuable to those wbp would give table service of the 
 kind suited for the average hotel. Interspersed in the book are 
 chsptars on the care of table wares, salad making, table setting. 
 
 carving, dishing up, handling of eea foods, bulldinf of banquM 
 tables, and many other useful items of Information. The book is 
 illustrated, veat pocket size, printed on bond paper $l.ig 
 
 The Frank E. Mdler Monthly Wages Table Book for 28, 30 and 
 31-day months Is In form of three wax engraved sheets bound inte 
 a flexible cover. The tables are from $10 to $100 a month. Frlce.$1.26 
 
 Preston's Caloulator is the old standard, based on ^ days at se 
 
 much per day, or week, or month of thirty days, or fraction thereof. 
 The tables range upward from 50 cents to $10 per day; from $2.59 
 to $50 per week; and from $5 to $150 per month. Price SOc 
 
 Hospitality (John McGovern) is a series of chapters presenting io 
 entertaining fashion the history of hospitality from the earlleit 
 record of man on earth to the present time $1 
 
 Drinks (Jacques Straub, wine steward of The Blaokstone). .$I.2S 
 
 Applegreen's Bar Book (Mixed Drinks) $1.25 
 
 Cli fford M. Lwis' "American Plan Check System" $1.00 
 
 Clarenbaoh System of Hotel Aocountlng (second edition). De- 
 scribes a complete system of bookkeeping for the average hotel of the 
 American plan; and with slight changes can be adapted for all 
 kinds of hotels. It utilizes the Hotel Monthly patented room rack 
 ledger system for the front ofiice, and provides simple and effecUva 
 methods of keeping track of the different departments, as store 
 room, wine room, cigar room; also explains method of keeping the 
 private oCBce books, including journal, ledger, and private office cash 
 book. The only complete system of hotel bookkeeping in print; 
 profusely Illustrated . Print ed on linen ledger paper $2 
 
 The Chinese-Japanese Cook Book, by Sarah Bosse and Onoto 
 Watanna, a collection of dishes of the kind to appeal to 
 Western palates. Chop suey featured. Price $1.00 
 
 Whitehead's American Pastry Cook. The qualities of the recipes 
 are calculated on the average orders of about fifty persons choosing 
 from a bill-of-fare. This book also contaiiu chapters on salada and 
 cold meat dishes. In his introduction to the book Mr. Whitehead 
 says: "In many of the more important matters such as pu£F paste, 
 bread and rolls, cakes. Ices, creams, and pie mixtures, and in cold 
 meat dishes, corned beef management and salads, the standard of 
 one pound or quart used will be found to make the recipes equally 
 useful for private families, and the trouble of dividing the larger 
 quantities In other cases will probably be fully repaid by the simple 
 conciseness of the directions, the absence of all technical jargon, 
 and the professional knowledge of the art of cookery Imparted In 
 every page. Price $2 
 
 Whitehead's Hotel Meat Cooking, comprising hotel and restaurant 
 flsh and oyster cooking; how to cut meats; and soups, entrees, and 
 bllls-of-fare. Several thousand copies of this book have been printed 
 and sold, and thousands of hotel keepers and caterers acknowledge 
 a great measure of their success due to the Infiuence of this book, 
 whlcli teaches the careful handling of foods, the economical use of 
 foods, the necessity of cleanliness in all departments of the kitchen, 
 and presents many suggestions for blU-of-fare dishes that can be 
 made from left-overs and served at a profit; also suggestions for 
 using up all parts of the carcass that are good for food. The book 
 is Interspersed with anecdotes and snappy little editorials scintillat- 
 ing with wit and wisdom $2 
 
 Whitehead's The Steward's Handbook: For many years this waa 
 the only book in print that instructed in the steward's duties and 
 outlined the management of the back part of the hoiiae: and todav 
 there is no other book that occupies the peculiar field that this one 
 does. Several pages are devoted to illustrations of requisition 
 blanks, market sheets, storeroom issue book, storeroom stock book, 
 and sample menus and bllls-of-fare. It tells of the head waiters' 
 duties, of club and party catering, and of catering extraordinary. 
 Also there is a profusely Illustrated chapter on napkin folding: 
 250 pages of the book are devoted to "Whitehead's Dictionary of 
 Dishes and Culinary Terms and Specialties," and this dictionary of 
 dishes Is today one of the most serviceable works of reference $3 
 
 Whitehead's Cooking Tor Profit: Intended for the small hotel, 
 restaurant and lunch room, and the boarding house. The author, 
 when writing It, puts himself In the position of the man or woman 
 who had "to count the cost" very carefully in all matters of table 
 supply, both meat and pastry; the management of food on hand; also 
 to see that nothing is wasted. 170 pages of this book comprise a 
 diary of the author during eight weeks employed at a small summer 
 hotel; and he tells in language from the heart the trials and trtbu- 
 lations of landlord and cook in providing three meals a day undeE 
 adverse conditions ; as supplies not arriving on time, trouble with 
 the help, with boarders, adverse weather conditions, and the In- 
 genious devices adopted from necessity for storing and preserving 
 meats, vegetables, fruits, and dairy foods. Occasionally the pages 
 are Illumined with broad smiles, as when there has been a lucky 
 haul of fish, or the social parties are successful, or when buslneea 
 la rushing and everybody happy. The author gets dovm to bard pan 
 when he Itemizes how meals are prepared for fourteen, or sixteen, or 
 twenty cents per capita. It is not like reading a cook book; it is 
 more Interesting, more like a faithful portrayal of human nature 
 between the kitchen and Uie dining-room $3 
 
 Whitehead's Family Cook Book is composed of recipes contributed 
 to Chicago Herald. Has merit of absolute reliability $1.5D 
 
 The prices quoted on above books are subject 
 to change without notice. 
 
 Books sent by mail or express, charges prepaid 
 upon receipt of price. 
 
 For Sale by 
 
 JOHN WILLY 
 
 443 South Dearborn Street CHICAGO, ILL.