■ 
 
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 ilia 
 
 
 
LIBRARY OF CONGRESS. 
 
 Chap._„\ .. V Copyright No. 
 
 Shelf. 
 
 .,3&\2> 
 
 UNITED STATES OF AMERICA. 
 
Advertising Supplement . 
 
 KINGSFORD'S 
 
 Sold all around 
 the World 
 
 THE "ORIGINAL," 
 
 OSWEGO 
 
 The Standard for over 
 
 STARCH 
 
 Fifty Years 
 
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 LONDON 
 
 HIGHEST AWARDS 
 
 1893 
 CHICAGO 
 
 P OR FOOD .... 
 
 Kingsford's Corn Starch 
 
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 FOR 
 
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 It is a Wholesome Article of Diet 
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 Send stamp for a FREE COPY of our dainty 
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 pOR THE LAUNDRY 
 
 1876 
 PHILADELPHIA 
 
 Kingsford's "Silver Gloss" Starch Z^J^^^SZ 
 
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 Kingsford's "Pure" Starch k s e eTe 1 r S ad it D ifag°e I economical house ~ 
 
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 Kinf^fflrfV^ <4 T 5 : ^1^1(1^ft ,, The perfect cold-water starch, labor-saving, 
 
 T. KINGSFORD & SON, Manufacturers OSWEGO, N. Y. 
 
Advertising Supplement. 
 
 Still Ahead and Gaining 
 
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 CRANDALL & GOBLEY CO. CHAPMAN & SMITH CO, 
 
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 Order from nearest Agent or the Manufacturer 
 
 B. HOWARD SMITH 
 
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 KANSAS CITY, MO. 
 
Advertising Supplement. 
 
 Tanner's^ 
 
 B 
 
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 Are known a ll over the cou ntry 
 
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 Constructed from best selected 
 
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 SEND FOR ILLUSTRATED CATALOGUE TO 
 
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Advertising Supplement. 
 
 Henry Heide'S 
 
 ONLY GENUINE 
 
 Almond Paste 
 
 To BAKERS.... 
 and 
 CONFECTIONERS 
 
 HOLD ON TO THE BEST 
 
 BEWARE OF IMITATIONS 
 
 NEW WAY 
 
 Wiiilllcil'ii.ailii! AM 
 
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 A SI* 
 
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 THE ORIQINAL 
 
 Almond Paste «» Macaroons 
 
 ALWAYS RELIABLE, PURE 
 and FRESH _— 
 
 FOR SALE BY ALL SUPPLY HOUSES 
 AND GROCERS 
 
 MANUFACTURED ONLY BY 
 
 Ok 
 
 HENRY HEIDE - - 183 Franklin Street 
 
 NE>W YORK 
 
Advertising Supplement. 
 
 vn 
 
 It is certainly a great satisfaction 
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 With the formula of its preparation printed on each can 
 Such is the case with 
 
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 m*?m 
 
 STRENGTH 
 
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Vlll 
 
 Advertising Supplement. 
 
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 A rm and Hammer grand 
 
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 MANUFACTURED ONLY BY 
 
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 FOR SALE BY ALL SUPPLY HOUSES AND GROCERS 
 
Perfection 
 
 Baking 
 
 A 
 
 IN 
 
 BY 
 
 EMIL BRAUN. 
 
 General rules and instructions in all branches of American baking 
 
 In nine parts, each part containing many new theories and 
 
 new ways of composing recipes, and furthering the 
 
 culinary education of the professional 
 
 baker as well as the housekeeper. 
 
 SECOND EDITION. 
 
 (revised and enlarged.) 
 
 H. 
 
 Chicago : V 
 R. CLISSOLD, 
 1895. 
 
 IAN 11 18% 
 
 <^£*XL, 
 
# 
 
 y 
 
 Copyrighted, 1895, 
 
 BY 
 
 Emil Braun. 
 
PREFACE. 
 
 no other land has the baking and consumption of bake- 
 stuffs grown to such an extent as it has within the past few 
 years in this country. Even in the household of the most 
 humble workman, as in the mansion of the rich and pros- 
 perous merchant, the American cook and housewife is 
 generally more praised and esteemed for her good bread, pastry and 
 desserts, than for meat cooking. In looking over the numerous cook 
 books that are now placed so freely before the public, the inexperi- 
 enced can find no way of learning how or why the recipes read as they 
 do. Before any success in baking can be expected, the cook, baker 
 or housewife must be educated to all the particulars of the materials 
 they are about to use. 
 
 It is the main object of this work to show in plain language all 
 who are interested how to become successful in baking; the theories 
 of how to put together and how to change recipes, when the same 
 grades or brands of materials are not on hand. Judgment and com- 
 mon sense must be displayed to insure success. Did you ever hear a 
 woman say, "I had good luck to-day with my cakes," but alas, the 
 next time, "Oh, I had such bad luck with my baking" ? There it is; 
 one day good luck, the next time ashamed to show the result of her 
 labor, and all the good materials wasted. It is the lack of theoretical 
 
— 4: — 
 
 knowledge about baking that brings the bad lnek, and many a pro- 
 fessional baker is not able to explain the real cause ot the m.shap. The 
 theories herein laid out plainly before the reader are all the result of 
 careful, practical experiments, and are based upon accomplished facts. 
 Being confident of the success of my efforts in demonstrating 
 some new and practical points to all interested in baking, and wishing 
 to prepare delicious desserts, I shall herewith give my rec.pes m 
 several parts, each part treating upon a different branch in the art of 
 baking. 
 
 Utica. N. Y. 
 
PART I 
 
 Puff Paste, Pies, Tarts, etc. 
 
 American Puff Paste. 
 
 One pound of butter washed well in ice water and one pound of 
 mixed flour ; mix together very light, with one ounce of baking 
 powder, one egg, one teaspoonful of salt and enough ice water to 
 make a smooth paste, same as you make for tea biscuits ; roll out 
 once about eighteen inches long and ten inches wide, turn in the ends 
 to meet in the middle and double again ; let rest in ice box or cellar 
 for an hour, and repeat this until rolled out four times. For tarts 
 and patties, roll out one-quarter of an inch in thickness, cut out with 
 biscuit cutter, lay on clean cooky tins (not greased), and if time 
 allows, let rest awhile in cold place before baking. When ready for 
 the oven, dip the top of a small wine glass or biscuit cutter in hot 
 water and press in the center of each tart, down to near the bottom 
 of the paste; bake in a hot oven. When baked, cut the center all out 
 with a sharp pen-knife and they are ready to fill. This paste is very 
 valuable for the American cook, so as to be able to make patty shells 
 with success, while it takes a great deal more experience to make 
 French puff paste. 
 
 French Puff Paste. 
 
 Mix stiff one pound of mixed flour (half pastry and half bread 
 flour) with one egg, two ounces of butter, one teaspoonful of cream of 
 tartar or rum, and sufficient ice water. Work well and set to rest in 
 ice box half an hour; then press the piece flat towards the edges, place 
 in the center fourteen ounces of good dry butter washed well in ice 
 water, with all the water and buttermilk squeezed out, and pull the 
 edges of the dough over the butter from the four sides. Then you 
 can proceed rolling it as in above recipe. If time allows, bake a little 
 sample first; if it falls over in the oven, roll it out once or twice more; 
 if butter runs out into the pan, let it rest longer on the ice. 
 
— 6 — 
 
 HollantI or Dutch Paste, 
 
 Wash in ice water one pound of butter until smooth. To one 
 pound of flour add one-quarter of the butter, one-half teaspoonful 
 cream of tartar, one egg, and one teaspoonful salt ; mix all together 
 with ice water (about one-half pint) into smooth dough; let rest awhile, 
 then roll out in a long strip, break the rest of the butter into small 
 pieces the size of a walnut and lay all over the dough, then turn the 
 left end one-third over, then the other end over this; roll out carefully, 
 one-half inch thick, using no more flour for dusting than is necessary, 
 and turn over like American puff paste. Roll five times, and if butter 
 is very rich, you can cut short say one ounce to the pound of flour. 
 
 Vienna Tart Paste. 
 
 Chop fine ten ounces of washed butter with one pound of pastry 
 flour, six ounces of sugar, one tablespoonful of pie seasoning, then 
 mix with three eggs into light paste. This paste is very extensively 
 used as crust for the delicious large fruit and cream tarts so common 
 in Europe. If convenient, use six yolks of eggs in place of three 
 whole eggs, as this makes the paste more smooth. 
 
 Common Pie Paste. 
 
 Mix together, dry, one pound of flour with three-quarters of a 
 pound of lard and butter, and one-half teaspoonful of salt, then moisten 
 with enough ice water to have it hold together, but do not work any 
 more than necessary; and if time allows, let it rest on ice before using. 
 That is the secret of a tender pie crust; working it too much makes 
 what you so often find — shoe-leather pies. If you want a cheaper 
 crust for the bottom, use less shortening. Always wash pies on top 
 with milk before baking; this gives them a lively and appetizing color. If 
 the oven bakes slow from the top, add a pinch of salt to the milk you 
 wash the pies with. 
 
 Prepared Pie Seasoning. 
 
 Not only in large hotels but also in every household a large 
 quantity of that delicate flavor, the peel of lemon, is wasted daily. 
 How often are lemons cut up, when in a moment's time the rind could 
 
— 7 — 
 
 be grated and saved for future use, put in a glass jar and occasionally 
 sprinkled over with a little sugar and a few drops of water to keep 
 moist. In this way you can have lemon flavor free of cost all the 
 year around. Two tablespoonfuls of this lemon peel, two cups of 
 brown sugar, one tablespoonful of cinnamon, one tablespoonful of 
 allspice, one-half a nutmeg (grated); mix all together and keep in a 
 can in a cool place, always ready for use. 
 
 How to Prepare Pies. 
 
 Pie plates should always be greased with butter, then dusted 
 with flour, or what is better, cracker dust; this prevents the pie from 
 tasting greasy after standing a day or two. Never have too rich a 
 pie crust for the bottom, and always roll out very thin. For apple, 
 and fresh fruit pies generally, it is advisable to dust the pie crusts with 
 cracker dust before filling with the fruit, as this absorbs the juice of 
 the fruit while baking. If fresh fruit pies are to be packed in lunch 
 baskets, the following is a very valuable recipe : Mix the berries or 
 other fruit, as soon as picked, with sufficient sugar, a little water, and 
 put away if possible over night; before using, drain off the juice, and 
 cook it, adding three tablespoonfuls of corn starch to every pint of 
 juice, then add the fruit, mix, and it is ready for use. This pie will 
 cut like jelly. Brown sugar is very good for pies and gives a nice flavor. 
 
 Evaporated and Dried Fruits. 
 
 By following instructions given here you will be surprised at the 
 excellent results. Never soak any pie fruit over night. To one quart 
 of boiling water add one-half pound of berries, apples or apricots, 
 one-half teaspoonful salt, cook ten minutes until swelled up well, add 
 three-quarters of a pound of granulated sugar, and one teaspoonful 
 butter; cook five minutes longer, then stir into this two ounces or five 
 tablespoonfuls of corn starch, dissolved in a little cold water ; stir 
 quickly a few moments and set away to cool. This I guarantee to 
 make the most delicate pies from any dried fruits. If fruit is very 
 tart, like apricots, add a little more sugar ; with apricots you can 
 always cook some apples, as apricots are almost too rich; some of the 
 ready pie seasoning can be used to advantage in almost all pies. This 
 mixture can be made in larger quantities and put away in cans or jars, 
 as it keeps well. 
 
— 8 — 
 Custard Pies. 
 
 FOR THREE PIES. 
 
 Line deep pie plates very thin with plain paste, fill with custard 
 and bake about twenty minutes. For the custard, beat up six eggs 
 with four ounces of powdered sugar, one tablespoonful of melted 
 butter, one-half teaspoonful salt, add two ounces of flour, one tea- 
 spoonful of any extract you wish, and three pints of fresh milk; strain 
 all together and bake twenty minutes. This mixture is also fine for 
 cup custard. Bake about twenty minutes. To make sure that any 
 kind of custard pie is done, stick a knife through the pie, and if you 
 can remove it without any custard or milky paste sticking to it the 
 pie is done. 
 
 Z,emon Pie. 
 
 Boil one quart of water with one cup of canned, fresh or dried 
 apples, three-quarters of a pound of granulated sugar, until apples 
 are soft, then stir into it three ounces (or five tablespoonfuls) of 
 dissolved corn starch; remove from the stove and when cool add five 
 to six eggs, one-half teaspoonful salt, the juice of three lemons, two 
 grated lemon peels, and one tablespoonful butter; strain all through 
 a colander and fill into pie dishes lined with plain pie crust. If you 
 want French lemon pie, line flat pie dish with American puff paste, 
 scallop the edge with your fingers or a knife, fill in the cream and lay 
 four bars of the same paste over the top and four more crosswise over 
 them. This is the finest lemon pie found in twenty years' practice. 
 
 Pumpkin or Squush Pies. 
 
 FOR THREE PIES. 
 
 Cut up and boil soft one-half of a small pumpkin, strain off water 
 well and press the dry meat through a colander. Beat up six eggs 
 with six ounces of powdered sugar, one-half teaspoonful salt, one 
 tablespoonful ginger, one-half nutmeg; then add the pumpkin, one 
 quart of milk, and one tablespoonful of melted butter, strain all 
 through colander again, fill in deep pie dishes lined with plain pie 
 paste, and bake like custard pie — twenty to thirty minutes. This is 
 enough for three large pies. Generally, as soon as pie is up above 
 the rim of the plate it is done; if bottom is not quite baked, then set 
 on top of hot stove a few seconds to finish bottom. The same rule 
 applies to custard pies. 
 
— 9 — 
 Cream Pies, 
 
 FOR TWO PIES. 
 
 Boil one quart of milk with one-half pound of sugar (one cup), 
 stir into this quickly, while boiling, four tablespoonfuls of corn starch, 
 mixed with two or three eggs and one teaspoonful of any extract ; a 
 little butter may be added ; you may also use grated lemon or orange 
 peel, or two ounces of chocolate as required. Line a flat pie dish 
 with American puff paste, dust well with cracker dust or flour, press 
 another same size pie dish on top of the paste and set in the oven ; 
 when about half done take top dish off and bake until done ; pour in 
 cream and set away to cool. 
 
 Cream Meringue Pie. 
 
 Beat only the whites of three eggs to a stiff froth ; mix into it, 
 light, one small cup of sifted powdered sugar ; spread this over the 
 cream and dust with a little sugar; brown in oven about three minutes. 
 
 Peach. Meringue* 
 
 EUROPEAN STYLE. 
 
 Skin say six ripe peaches, cut them up into thin slices, mix with 
 one cup of powdered sugar and divide on twelve deep saucers ; then 
 cover over with meringue, same as for cream meringue pie. If you 
 have a canvas bag and tube you can ornament a little on top. Any 
 other fresh fruit except berries can be used the same way. 
 
 Russian Spice Pie. 
 
 Line flat pie dish with common pie crust, and spread thin with 
 any kind of jelly or jam. Mix together three-quarters of a pound of 
 sifted bread or cake crumbs, three-quarters of a pound of lard, one 
 quart molasses, one pint of sour cream or water, one ounce of saleratus, 
 one egg, one pint of washed currants, a little chopped citron, a little 
 lemon and vanilla extract, and one tablespoonful of cinnamon or pie 
 seasoning ; mix all together and thicken with enough pastry flour to 
 have a soft paste. Fill this on top of the jelly and bake slow; when 
 baked, dust with powdered sugar. This pie is very fine when a few 
 days old. 
 
_ 10 — 
 
 Mince Meat for Pies. 
 
 Two pounds of apples, chopped fine; one-half pound of washed 
 currants; one pound of lean boiled beef, chopped fine; half-pound 
 citron and orange peel; two lemons, grated and the juice; one pound 
 raisins, stoning them if time allows; one pound of brown sugar; one- 
 half nutmeg; two ounces of mixed ground spices; add either brandy, 
 wine or cider to taste, and enough of the beef broth to moisten well. 
 
 French Madelaine Pie or Tarts. 
 
 Line pie dish or tart mould with American puff paste and spread 
 with jelly. Stir together lightly one cup of sugar, one cup of sweet 
 almonds pounded very fine, and six yolks or three whole eggs; then 
 add two tablespoonfuls of melted butter, three-quarters of a cup of 
 pastry flour and one-half teaspoonful of baking powder. If too stiff, 
 add a little milk or cream. Fill in the dish, roll out a piece of the 
 paste, cut in narrow strips one-quarter of an inch thick, and lay close 
 together across the top of pie. Bake by moderate heat for half an 
 hour; if it colors too soon on top, cover with a strong, greased paper. 
 
 Rice Pie. 
 
 Line plate same as for custard pie. One cup of rice, boiled very 
 soft with one-half teaspoonful of salt; beat lightly four eggs with one- 
 half cup of sugar; add the rice, one-half nutmeg, a little lemon or 
 cinnamon, one quart of milk or cream, and two tablespoonfuls of 
 butter. Press all through a fine colander twice and bake same as 
 custard pie. 
 
 Southern Custard or Potato Pie. 
 
 Boil or bake four good potatoes and take the skins off ; beat up 
 with five ounces of powdered sugar and five eggs, then add one ounce 
 of flour, one and one-half quarts of milk, one-half grated nutmeg, 
 one-half teaspoonful salt and one tablespoonful melted butter. Strain 
 all through colander, fill in lined pie plates and bake like custard. 
 Sweet potatoes or carrots can be used the same way. You may also 
 steam the potatoes until mealy but not watery. 
 
— 11 — 
 
 Rhubarb Pie. 
 
 Get your rhubarb cleaned and cut in strips one inch long the 
 night before and mix well with sufficient sugar. Next morning strain 
 off the juice and set on the fire ; when boiling add the rhubarb, boil 
 about two minutes, stir two ounces (three good tablespoonfuls) of 
 corn starch into it and take off to cool. A little cinnamon improves 
 it greatly. Gooseberries are prepared in the same manner. 
 
 European Cherry Pie (Plamri). 
 
 Line a flat pie dish or layer-cake tin with American puff paste, 
 dust well with cracker dust and cover the bottom with one layer of 
 stoned cherries and bake half done ; pour over the following creme, 
 and put back in oven for five to seven minutes longer. Creme: Four 
 egg yolks, three ounces sugar, a little cinnamon, and two ounces of 
 flour; mix all together, then add one-half pint of sour cream. 
 
 Imperial Currant Pie and Tarts. 
 
 Line one large flat cake tin with Vienna tart paste, making rim 
 extra thick ; fill with following mixture and bake slow : Beat the 
 whites of five eggs very stiff, adding six ounces of powdered sugar, a 
 little at a time; after the eggs are stiff, add two ounces of chopped 
 almonds and half a pint of sour cream; finally add one pint of picked 
 red currants. In winter, use a pint can of preserved currants or one 
 pound of washed English currants. This is the genuine recipe from 
 the German Imperial Court Confectionery, and will repay a hundred- 
 fold for the little extra care and trouble required in its preparation. 
 
 Imperial Vanilla Cream Tarts. 
 
 Line a dish with Vienna tart paste, making rim double thickness 
 and bake. Beat the whites of four eggs very stiff, adding six ounces 
 of sugar, a little at a time, then mix in the four yolks and two table- 
 spoonfuls of dissolved gelatine with one tablespoonful of vanilla extract 
 or vanilla sugar; pour into the baked pie crusts and set away in ice 
 box until wanted. In the place of vanilla any other flavor or rind 
 and juice of lemon or orange may be used. 
 
— 12 — 
 
 Apple Flamri Tarts. 
 
 Line flat pie dishes with Vienna tart paste, have side with extra 
 thick rim dust with cracker meal, cut apples in thin slices, lay them 
 closely together, covering the paste with one layer, sprinkle with 
 sugar pie seasoning, currants, fine citron and almonds, and bake half 
 done; pour over this the same mixture as above. Peaches and plums 
 may be used the same way, but no berries. 
 
 French Tartlets. 
 
 Line patty moulds or flat tartlet dishes with American paste, 
 dust well with flour and fill with dried beans or split peas; then pour 
 out all the beans (saving them for the next time) and fill the shells 
 with any jam, jelly or cream. These shells may also be used for 
 oyster patties. 
 
 Metropolitan Cream or Jelly Tarts. 
 
 Line moulds as above and fill with jelly or cream and bake, then 
 make a light meringue, spread over the tarts and put back in oven 
 until browned over the top. 
 
 L,arge Patties. 
 
 From puff-paste leavings, roll out a sheet one-fourth of an inch 
 thick cut out round the size of dish you wish to serve it on, wash the 
 edge a little with water and fill the center with your meat or game; 
 roll out another sheet of fresh paste, cover over the meat, lapping 
 over the border; cut off sharp and scallop a little. For large patties 
 lay another ring of fresh paste around the border. Wash a well 
 with egg, prick a few times with a fork and decorate with small thin 
 stars, etc. ; bake at about 370 degrees. 
 
 Large Patty Shells. 
 
 Cut out a round bottom layer one-quarter of an inch thick from 
 good French paste, lay it on strong pan that will not warp in the 
 oven Now make a ball of fine shavings, cover with thin paper and 
 tie together with fine thread to keep it in shape. Set this in the center 
 
— V6 — 
 
 of the paste and dust well with flour. Then roll out a piece of the 
 paste one eighth of an inch in thickness and layover the ball, covering 
 it thoroughly and lapping over the border, cut it off sharp on the 
 edges, prick with a fork, wash well with egg, decorate with little 
 ornaments of different shapes (stars, squares, crescents, etc.) and 
 some narrow strips of paste laid crosswise. When baked, cut about 
 two inches from the top all around with a sharp knife, remove the 
 cover, cut the thread, take out the paper and shavings carefully and 
 after cleaning out thoroughly they are ready to fill with fricassee, 
 oysters, etc. 
 
 \ T ol-a u- Ven ts. 
 
 These serve the same purpose as patty shells, only they are not 
 so hard to make. Roll out a strip of best puff paste one-third of an 
 inch thick and cut with" a sharp knife one and one-half inches wide, 
 long enough to form a ring the size of the dish in which you wish to 
 serve it. Care must be taken to avoid touching the sides of any part 
 of puff paste after it is cut, and also avoid allowing the waste to run 
 down the sides, as this prevents the paste from rising even. In making 
 a vol-au-vent, one end is carefully flattened down and washed with 
 water, the other end lapped over this and afterwards washed with egg 
 and pressed down evenly. The top may be marked crosswise with a 
 fork. Extra small ornaments (stars, squares, crescents, etc.) are 
 baked separately to decorate the fricassee after it is rilled in the ring. 
 
14 
 
 GOLDEN RULES. 
 
 Apple pies should always have the prepared seasoning. 
 
 Gooseberries are improved by a little cinnamon or meringue. 
 
 Never use more than four eggs to a quart of milk for any custard. 
 
 Save all your broken crackers; dry them, pound fine and save for 
 pies. 
 
 All pie dishes should be greased, and then dusted with cracker 
 meal. 
 
 Never use soft butter or lard for pie crust. Always wash butter 
 in ice water. 
 
 For baked pot pies (either meat or fruit), use the American Puff 
 Paste and prick well. 
 
 Three ounces of sugar are sufficient to every quart of milk for 
 custards of any kind. 
 
 Dried apples, cooked soft enough to press through colander, are 
 very nice for meringue pies. 
 
 Never use too much flavoring of any kind in baking, especially 
 cinnamon or almond extract. 
 
 All fresh fruit should be mixed with sugar before filling in pies. 
 A little butter increases the delicacy. 
 
 Good corn starch can be used in a great many ways in pie 
 baking, but only the best will give satisfaction. 
 
 Huckleberries and blueberries should always be mixed with some 
 apples, either fresh or canned, to increase flavor. 
 
— 15 — 
 
 Always keep a can of the prepared pie seasoning on hand, as 
 this will increase the delicacy of flavor of almost every pie. 
 
 The recipe for American Puff Paste, if made as directed, will be 
 worth more than the price of this book to any cook or housewife. 
 
 All patties, tarts, banburys, etc., are much improved if they 
 are allowed to rest on ice for at least half an hour before going into 
 the oven. 
 
 If cornstarch is to be used in place of flour, use the best. Don't 
 use too much, a large tablespoonful always is sufficient to every pint 
 of milk or water. 
 
 Always follow our general rules and change flavors to suit your- 
 self. Every one of our recipes can be used with different fruits, 
 flavors and names changed, but follow the instructions otherwise. 
 
 Success in pie baking depends a good deal on the mixing of the 
 crust. Never work any more than necessary; just stir around enough 
 to have it hold together and let rest as long as possible in cold place. 
 
 Prick the top crust on every pie to let the steam escape. When 
 using fresh fruit, insert in center of top crust a small round tube of 
 tin or strong paper, through which all steam will escape as through 
 a chimney. 
 
FOR NOTES AND RECIPES. 
 
PART II 
 
 Puddings, Souffle, etc. 
 
 Cottage Bread Pudding. 
 
 For ten persons. Soak as much as a half loaf of stale bread or 
 six biscuits in a quart of milk. Beat up well together four or five 
 eggs, one cup of sugar, one teaspoonful vanilla, one-half teaspoonful 
 salt and two tablespoonfuls of melted butter. Mix up well with the 
 bread, adding one cup of large raisins. Bake in a buttered and sugar- 
 dusted china dish or tin pan. Set this dish in a pan of hot water. 
 A little nutmeg improves the flavor. 
 
 Bread and Butter' Pudding. 
 
 Slice your bread thin, spread well with butter, and fill your dish 
 half full of this buttered bread; then pour custard ("prepared same as 
 for custard pie) over it ; omit raisins and bake same as the other 
 bread pudding. 
 
 Farina or Indian Meal Pudding. 
 
 One-half pound of farina or meal, stirred into one quart of boiling 
 milk and leave on fire until it thickens; set away to cool, stirring into 
 it, when cold, one-half pound of sugar, yolks of four eggs, the grated 
 rind of a lemon and the stiff froth of the whites of four eggs; then add 
 one even teaspoonful of good sifted baking powder, and one-half 
 nutmeg, grated. Mix in well and bake one-half hour — not too hot. 
 
 Souffle. 
 
 Proceed the same as above, using eight eggs, and do not oake 
 until time to serve. Bake in a hotter oven, using a china dish, and 
 do not set into hot water as you do with puddings. 
 
 ( 17) 
 
— 18 — 
 
 Tapioca and Sago Pudding. 
 
 For twelve persons. Put one-halt pound of tapioca or sago in 
 three pints of boiling water (never soak over night), stir and set on 
 a slow fire ; stir continually to keep from sticking to the bottom 
 When it is all soft and jellied, put in double boiler with one pint of 
 milk and one-quarter of a pound of butter and cook twenty minutes 
 more until jellied again, setting away to cool. Beat up well four eggs 
 with three-quarters of a cup of sugar (six ounces), one grated lemon, 
 and a little nutmeg; then mix well with the other mixture and bake 
 about forty minutes — not too hot. 
 
 Cottage Rice Pudding. 
 
 For twelve persons. Put one-half pound of well-soaked rice in a 
 galvanized kettle on a slow fire, with about three pints of boiling water 
 and cook until all swelled and soft. If it boils dry, add more boding 
 water but do not disturb. When done, set away to cool Proceed 
 the same as above for sago. For sultana rice pudding, add one cup 
 of sultana seedless raisins to above mixture. 
 
 Rice Pudding, Family Style. 
 
 Pour two quarts of boiling water over a pound of rice and cook 
 very soft then adding lemon peel, one pouud of sugar and a little 
 — two tablespoonfuls butter, and two tablespoonfuls corn 
 star* When all the water is boiled in, add a pint of milk and cook 
 all dry again; then pack solid in any mould and let it settle. Before 
 Irving, furu out onl deep plate and sprinkle with cinnamon and pour 
 over it a nice soft vanilla custard, cold. Dip your mould in cold 
 water before filling with the rice. 
 
 Roly-Poly, or Steamed Pudding. 
 Mix together lightly, as for tea biscuits, one and one-half pounds 
 of rich pastry flour, four ounces of butter or lard, one ounce o good 
 baking powder, a little nutmeg, the yolks of three eggs one-half tea- 
 spoonful salt and about one pint of milk. Roll out about eighteen 
 n'ches long and ten inches wide. Spread with any fruit or jam; »U 
 up, set in a greased pan in a steamer and cover over. It will be done 
 in half an hour. 
 
— 19 — 
 Fruit Dumpling. 
 
 For this the paste is the same as Roly-Poly Pudding. Roll ou. 
 one-quarter of an inch thick; cut out with large, round cake cutter; 
 put fruit and sugar in middle and double over; set in greased muffin 
 tins and steam about one-half hour. A dozen different kinds can be 
 made from this formula. 
 
 Cabinet Pudding. 
 
 Fill moulds three-quarters full with lady fingers or sponge cake, 
 cut up fine; pour over it a rich custard, same as used for custard pie, 
 and flavor to taste. 
 
 Diplomatics Pudding. 
 
 Proceed by the same rule as for cabinet pudding ; mix currants, 
 sultana raisins and a little citron (cut very fine) with the sponge cake. 
 
 Tutti-Frutti Pudding. 
 
 Follow the same formula, only you may use pieces of different 
 kinds of cake and sprinkle the fruit over the bottoms of moulds. 
 Different names may be given this by using special fruits, such as 
 peaches, oranges, etc. 
 
 Cold Farina or Indian Pudding. 
 
 Boil one-half pound of farina or meal with three pints of boiling 
 milk, stir until it starts to thicken, then let it cool; add a little lemon 
 or other flavor. Beat up stiff the whites of four eggs, mix all together, 
 fill in moulds and set on ice. 
 
 Boiled Indian Pudding. 
 
 One cup<of Indian meal and one-half cup of flour, pour into one 
 quart of boiling milk; when it thickens, add one-half cup (four ounces) 
 of brown sugar, one-half cup of finely chopped suet, a little salt, four 
 eggs and a little nutmeg ; two tablespoonfuls of molasses may be 
 added. Tie in a cloth and boil or steam from four to five hours. 
 
_20 — 
 Poor Man's Padding. 
 ■ t.lp biscuits for three biscuits and three com muffins) 
 
 fT "*Z a handfu of stoned raisins, some washed currants, 
 grated fine, add a handtul 01 sroi fing 
 
 a good handful of brown sugar, and one cup ul o flo ^ 
 
 with the flour one-quarte ro » ^ b« fsue ^ P ^ 
 
 J.SS £S^"^tSd dish about two hours. Add a 
 little nutmeg or mace. 
 
 English Plum Padding. 
 
 Chon fine one pound of beef suet with one cup. of pastry flour: 
 ad d thre e P q fi ;arters !< a pound of ^^^J^^ 
 
 6 T£e^^ f 1 
 
 r g a r d c nron/nutmeg and allspice, te**«^ °J 
 
 ° a loaf of bread, which you have first soaked .» ^^TSl, or 
 rum . Mix all well J^^^CS- Awards 
 SSS" ;: " Ihfe S5 rum over it and set the rum on fire. 
 
 Genuine Oid-Fasnioned EngZisn Ptan Pudding. 
 
 One pound of suet, chopped fine, one pint of roasted bread 
 crumble, one pound of «- = ^« "^ 
 pound of citron, one-half teaspoonful nutmeg one p ^ 
 
 sugar, a little salt, six eggs and two S-ted parrots. ^ ^ 
 
 m0 uld not less than eight hours -.fpossbh, bo ^ 
 
 day and two hours before using. Pack solid 8 
 mould and tie up with cloth. Serve with French brandy sauce. 
 
 Baked Apple Dumplings. 
 
 Roll out leavings of puff paste one-quarter of an inch thick, cut 
 
 in scares, lay one ^^^^^ 
 
 ravitv with cinnamon sugai. lurn m tne loui 
 
 cavity d hard sauce , or it cold, 
 
 together on top and bake, berve who rum * 
 
 serve with whipped cream. 
 
— 21 — 
 Chocolate Pudding. 
 
 Stir until light one-quarter of a pound of butter and ten ounces 
 of sugar, add the yolks of ten eggs, one teaspoonful of vanilla, six 
 ounces of grated chocolate, cinnamon, one-quarter pound of pounded 
 almonds, one-quarter pound of breadcrumbs, three ounces of flour, and 
 the whites of ten eggs beaten stiff. Bake one and one-half hours, at 
 about three hundred and seventy degrees. 
 
 Almond Pudding. 
 
 GERMAN STYLE. 
 
 Stir light five ounces of butter and one-half pound of sugar; then 
 add the yolks of nine eggs, lemon peel, six ounces of pounded almonds 
 or one-half pound of almond paste, one-half pound of biscuits soaked 
 in milk and squeezed out dry, and the snow of the whites of eight 
 eggs. Bake in a buttered and sugar-dusted fancy mould. 
 
 Queen Pudding. 
 
 Mix, same as for wine cake, one pound of sugar, one-half pound 
 of butter, one and one-half pounds of pastry flour, seven eggs, one- 
 half pint of milk, one-half ounce of soda, one ounce of cream of 
 tartar sifted in the flour, mace and citron. Bake in well-buttered 
 and sugar-dusted moulds. 
 
 Suet Pudding. 
 
 Mix together one cup of stoned raisins, three and one-half cups 
 of flour, one cup of chopped beef suet, cinnamon and mace. To one 
 cup of cream or milk add one cup of molasses, one teaspoonful of 
 soda and two eggs. Mix thoroughly, fill in a mould with tight-fitting 
 cover, well buttered and dusted with crumbs or sugar. Steam three 
 hours. 
 
 Snow Pudding. 
 
 For- twelve persons. Dissolve one ounce gelatine in one-half 
 glass of sherry wine and as much water. In the snow of the whites 
 of ten eggs beat three-quarters of a pound of fine sugar and the gela- 
 tine. One orange peeled, and the -juice of the same, will increase the 
 delicacy of flavor. Set away in little moulds to ha»rden. If fruit 
 flavors and coloring are used, a variety of names can be given. 
 
— 22 — 
 
 Minute Pudding. 
 
 Of one quart milk take enough with three ounces of flour to make 
 
 a soft batter. The balance of the milk, with five ounces of sugar, 
 
 set on the fire. When boiling, add one-half teaspoonful salt and two 
 
 beaten eggs;, stir continually about five to eight minutes, until thick 
 
 like creme. Serve with sweet cream, sweetened and seasoned with 
 
 mace. 
 
 Boston Brown Bread Pudding. 
 
 Mix two pounds self-raising brown bread flour with one and one- 
 half pints of cream or milk, one pint of molasses and enough water 
 to make a soft dough, one cup of raisins, five ounces of finely 
 chopped beef suet. Bake in water-bath one and a half t© two hours. 
 A little sugar may be added. Before serving, pour hot brandy sauce 
 over it to soften crust. 
 
 Brown Bread Pudding. 
 
 NEW ENGLAND STYLE. 
 
 Cut into thin slices a loaf of graham bread or brown bread; butter 
 them well. Arrange them in layers in buttered, sugar-dusted moulds 
 until half full; fill up with plain custard. Some English currants 
 may be sprinkled between the layers; they give custard a rich mace 
 flavor. Let soak for a half hour before baking; bake in water-bath. 
 
 Floating Island. 
 
 Beat the yolks of twelve eggs with ten ounces of sugar; add two 
 ounces of cornstarch, vanilla and a little milk. Boil one quart of milk; 
 stir into it the above mixture; take from the fire and when a little 
 cool pour in a large glass or porcelain dish; set on ice. Beat very 
 stiff the whites of six eggs; add a handful of sugar and a little vanilla. 
 With a large spoon (dipped in water) take out in pieces and put in 
 boiling water for a few minutes; then arrange these "snow-balls" 
 on top of the custard. A little jelly may be sprinkled on top of each. 
 Dust with powdered sugar and serve. 
 
 Stock Sauce. 
 
 In the saucepan dissolve together three tablespoonfuls of corn 
 starch, one-half pound or one cup of brown or granulated sugar, a 
 little mixed whole spice, one-half lemon rind and juice, with a pint of 
 
— 23 — 
 
 cold water and set on the fire. Let it simmer slowly until it is clear, 
 add a little butter or salt and strain. Before serving, add one-half 
 glass of any wine desired, or one tablespoonful of any extract, one- 
 quarter pound of butter; set on stove and stir until butter is melted. 
 Color to suit taste. 
 
 Chateau Sauce. 
 
 The proper name is Cheau d'Eau, but is generally called as above. 
 Beat light the yolks of four eggs with two handfuls of powdered sugar 
 and the rind and juice of half a lemon; stir in slowly one-half glass of 
 Rhine wine and beat well until it is all foam, over a moderate fire. 
 This is a favorite sauce. 
 
 Hard Sa uee. 
 
 Rub together to a froth one cup of butter, one and one-half cups 
 of powdered sugar, the juice of half a lemon, or a little vanilla and the 
 white of one egg. If you have a bag and tube drop in little stars, or 
 set on a plate, sprinkle with mace and put it on ice to harden. 
 
 Rum Sauce. 
 
 Mix together one-half quantity of hard sauce and one-half quantity 
 of stock sauce, add one small glass of rum, let it boil lively fcr about 
 five minutes, keeping it hot until served. 
 
 Cream Sauce. 
 
 Mix together, in a double boiler, one cup of fine sugar, one and 
 one-half pints of cream and milk, one ounce of corn starch or two 
 ounces of flour, one-half teaspoonful of salt and one tablespoonful of 
 butter; stir occasionally, and when just starting to thicken remove 
 and strain. Flavor with vanilla. 
 
 French Cream Sauce. 
 
 Add a little cognac brandy to mixture for cream sauce. 
 
 Yankee Sauce. 
 
 Same as rum sauce, only add a little ground ginger and molasses. 
 
— 24 — 
 Brandy Sauce. 
 
 Stir to a cream one cup of butter, one and one-half cups of sugar, 
 one-half of grated nutmeg, one-half of the peel and the juice of one 
 lemon; set on a good fire; add three eggs and one glass of brandy. Let 
 it boil about five minutes. This is a very fine sauce. 
 
 Omelette Souffle. 
 
 Take the yolks of six eggs, a little vanilla, one-quarter of a pound 
 of sugar and one spoonful sweet cream; stir fifteen minutes; add 
 quickly the whites of six eggs beaten very stiff; mix it very light; 
 pour in a warm porcelain dish greased with butter, bake at once, 
 not too slow. Dust a little fine sugar over it. Flavor, with vanilla. 
 
 Fritters. 
 
 Fritters are frequently made with apples, peaches and other 
 large fruits with this recipe: Dissolve one yeastcake in one pint warm 
 milk; add one-quarter of a pound of sugar, salt, four eggs, two table- 
 spoonfuls best olive oil and enough pastry flour to make a soft batter. 
 Set to rise; then beat again, add a little nutmeg, throw in the fruit, 
 cover all with the batter, and fry in hot lard. 
 
 Fritters with Baking Powder. 
 
 The same proportions; instead of the yeast use one tablespoonful 
 of baking powder, and mix shortly before using. 
 
 Mayonnaise. 
 
 SALAD DRESSING. 
 
 In a deep soup-plate place the yolks of four eggs, two teaspoon- 
 ful-s best ground mustard, three-quarters of a teaspoonful of salt, one- 
 half teaspoonful cayenne pepper, and one-half teaspoonful white 
 pepper. With a large fork or spoon stir continually in one direction. 
 With the other hand pour in slowly from time to time, from the bottle, 
 the best olive oil. As soon as it commences to bind and get stringy, 
 add quickly a little lemon juice or vinegar. Keep stirring continually 
 until three-fourths of a pint of oil, the juice of one lemon, and one-half 
 
— 25 — 
 
 gill of vinegar are used up. Stir up well, then place at once on ice. 
 Some cooks make a big time about mayonnaise, but if everything is 
 properly prepared there is no excuse for failure. Everything should 
 be cold, especially the oil. Should the dressing break in spite of all, 
 add quickly another yolk of egg, and stir, holding back the oil for a 
 minute. 
 
 Combination of Puddings and Sauces. 
 
 Not every sauce corresponds with every pudding ; the following 
 will be found to correspond well: 
 
 Cottage Rice pudding and Vanilla sauce. 
 Sago pudding and Madeira sauce. 
 Farina pudding and Cream sauce. . 
 Cabinet pudding and Chateau sauce. 
 Indian pudding and French Cream sauce. 
 Cottage Bread pudding and Rum or Hard sauce. 
 Fruit pudding and Brandy sauce. 
 Sponge pudding and Rhine Wine sauce. 
 Angel Food pudding and Raspberry sauce. 
 English Plum pudding and Rum and Hard sauce. 
 Tapioca pudding and Sherry Wine sauce. 
 
— 26 — 
 
 Hints on Puddings. 
 
 Never soak rice for rice -puddings. 
 Always use pastry flour if on hand. 
 
 If patent flour is used, use a little extra lard and mix moist. 
 When berries are used for Roly Poly, prepare them the same way 
 as for pies in Part I. 
 
 If boiled in a kettle direet on the fire, put a plate on the bottom 
 to keep the pudding from burning. 
 
 To boil puddings in a bag, grease the inside of the cloth with 
 but J and sug'ar; when done, dip the bag in co.d water so that ,t 
 will loosen easily. 
 
 If you want to steam puddings, put the mixture in a greased and 
 sugared mould or dish and tie over with a cloth and set mto steamer. 
 Cover steamer closely and steam a little longer than for borlmg. 
 
 There are other formula for plum puddings, but I give two only 
 which are warranted the best. The first is what I use; ,t cuts and 
 looks excellently. The other is the genuine old Colomal recpe. 
 
FOR NOTES A.XD RECIPES. 
 
FOR NOTES AND RECIPES. 
 
PART III 
 
 Ice Creams, Sherbets, Jellies, etc. 
 
 European Style of Freezing. 
 
 Especially for water-ices, the European hand-freezing process is 
 the best, in fact the only proper way. A plain packing can, of zinc 
 if possible, is used. Set it in a packing tub, well packed with salt and 
 ice. Do not pack too solid, but so you can turn the can with 
 one hand; strain and pour in your syrup; put the cover on (with 
 handle) and turn for about five minutes, then with spatula scrape off 
 the sides, and, turning the can with one hand, stir up the syrup on 
 the sides; put the cover on again after a few minutes and turn fast, 
 and so continue turning, occasionally scraping the sides down until 
 all is well frozen; then, after letting all the water run off, re-pack 
 with more ice and salt, beat up well once more and set away. The 
 open "Vienna Ice Cream Machine" is now adopted by many of the 
 leading caterers and is worked on this principle. The "American Ice 
 Cream Machine " is certainly more convenient, more profitable, and 
 quicker in working. It beats up the cream, or ices, increasing the 
 contents to double the liquid quantity at least, but it does not give it 
 the fine, silk-like finish obtained by the use of the European method. 
 
 Vienna Ice Cream (Vanilla). 
 
 Set on a moderate fire in a clean kettle two quarts of milk, yolks 
 of twelve eggs, one-half of a vanilla bean, one and three-fourth pounds 
 of sugar, stirring slowly but steadily with beater. As soon as it is 
 near boiling, take off, cool a little, and add one quart of double 
 cream; strain through a fine sieve and freeze. 
 
 Ice Cream with Eggs. 
 
 Mix well two quarts of cream, one quart of milk, six eggs, one 
 and one-fourth pounds of powdered sugar; vanilla. 
 
 (29) 
 
— 30 — 
 
 Philadelphia Ice Cream. 
 
 Beat up two quarts of double cream, three-fourths of a pound 
 of fine sugar, one teaspoonful of vanilla, strain through a fine sieve 
 into freezer, add the whites of two eggs and freeze. In place of 
 whites of eggs, one tablespoonful of desiccated egg white can be used 
 to advantage. 
 
 American Ice Cream. 
 
 Dissolve two ounces of desiccated egg food in one quart of milk; 
 cook two quarts of milk with one and a quarter pounds of sugar, add 
 the solution and two tablespoonfuls of vanilla or lemon, strain and 
 add two whole raw eggs. This is an inexpensive cream.- 
 
 Custard Cream. 
 
 One gallon of milk, three ounces of desiccated egg food, two 
 pounds of sugar, two tablespoonfuls of corn starch. Set on a mod- 
 erate fire; stir until near boiling, but do not let it boil up. If desired, 
 about two quarts of sweet cream may be added with ten ounces of 
 powdered sugar. Flavor to taste. 
 
 Lfemon or Orange Ice Cream. 
 
 To any of the above mixtures add one ounce of either lemon or 
 orange extract to a gallon. 
 
 Raspberry Fruit Cream. 
 
 Two quarts of double cream, one quart of ripe berries, one 
 lemon peel and juice, and one and a quarter pounds of fine sugar; 
 stir up; press through a fine sieve and freeze slowly. 
 
 Peaches, strawberries and all other fruits may be used the same 
 as above. 
 
 Pineapple Cream. 
 
 Make same as above, only grate into it one large, peeled pineapple, 
 well ripened. 
 
— 31 — 
 Chocolate Ice Cream. 
 
 Dissolve six ounces of chocolate with one-half pound of powdered 
 sugar and three-fourths of a pint of water on a slow fire. Stir until 
 all is smooth and getting thick, then add slowly any of the above 
 mixtures. 
 
 If it is desired to make chocolate cream from vanilla already 
 frozen, dissolve chocolate as above, then cool a little, and add by 
 small spoonfuls some of the frozen cream until all is smooth and 
 thoroughly cold; then add sufficient of the frozen cream, set in well 
 packed freezer; stir a few minutes and set away. 
 
 Chocolate Essence. 
 
 TO KEEP ON HAND. 
 
 Dissolve two pounds of chocolate in a hot water bath; cook five 
 pounds of sugar and one-half pound of glucose with one quart of water 
 to a syrup, then pour it slowly into the chocolate, stirring well; add 
 some powdered sugar if you want to make it sweeter. Set away in a 
 cool place. 
 
 Coffee Cream. 
 
 Mix two quarts of .double cream and three-fourths of a pound of 
 powdered sugar. Cook one quart of milk, add one-fourth of a pound 
 of mixed Java and Mocha coffee, ground, and let -it simmer about 
 fifteen minutes; add two handfuls of sugar and let it stand some time; 
 strain into the cream; add three eggs and freeze. 
 
 Holcey-P okey . 
 
 Dissolve two ounces of cornstarch in one gallon of milk; add one 
 and three-fourth pounds of sugar; boil until it starts to thicken; take 
 from the fire and add two ounces of vanilla, one can condensed milk, 
 whites of three eggs, and strain. 
 
 Caramel Cream. 
 
 To one gallon of Philadelphia or Vienna cream add four ounces* 
 of burnt sugar (caramel) and one ounce of vanilla. 
 
— 32 — 
 
 Bisque Ice Cream, 
 
 For each gallon of Philadelphia cream allow, before serving, one 
 glassful of strong wine and a half pound of roasted, crushed macaroons. 
 
 Croquant or Nougat Ice Cream. 
 
 To Philadelphia or Vienna cream add, -after freezing, one-half 
 pound of crushed croquant, a little vanilla and sugar color. If it 
 takes too long to cook fresh croquant, crush one-half pound raw well 
 roasted almonds with fine sugar. 
 
 Sherbets and Punches- 
 Few pastry cooks make a distinction between sherbet and water- 
 ice. For sherbet or punch, for twenty-five persons, use the following 
 formula: To two and one-fourth pounds of sugar add two and one- 
 half quarts of boiling water; the juice of four and rind of two lemons; 
 stir all up well; strain and add the whites of three eggs and freeze well. 
 This is a general formula for all sherbets and punches and gives the 
 best satisfaction. Lemons are so cheap now everywhere, that there 
 is no excuse for using acids in their place. Using water in place of 
 milk or cream reduces the cost so much that all possible care should 
 be taken, and only the best of liquor and -fruits should be used in 
 their preparation. 
 
 Roman Punch. 
 
 To above mixture add, before serving, one wineglassful of rum. 
 
 Cardinal Punch. 
 
 To above add one orange peel and the juice of two oranges; 
 color bright red. Before serving add one wineglassful of sherry wine. 
 
 Pineapple Sherbet. 
 
 A small can of grated pineapple, or a small fresh grated pine- 
 apple added to above. 
 
— 33 — 
 
 Orange and Lemon Sherbets. 
 
 Add to formula for Sherbets the grated peels of two and the 
 juice of four oranges or lemons. Other fruits for sherbets are used 
 in the same proportion. 
 
 'Water Ices. 
 
 Genuine water-ice is best made in a Vienna freezer or by hand. 
 The very best ices should not be beaten up while freezing, but be 
 compact and firm when done. The genuine formula is: Boil one 
 quart of water with one and one-half pounds of sugar to a syrup, then 
 add the grated peel of one and juice of two lemons, and one pint of 
 juice of any kind of fruit. If the fruit is tart, such as red currants, 
 use more sugar. If you want to beat up same, add the whites of 
 two eggs. 
 
 Lemon Ice. 
 
 Take one extra peel and the juice of two more lemons than in 
 the formula. 
 
 Frozen Lemonade. 
 
 Take half of any sherbet, after freezing, and add one pint of 
 water and one handful of powdered sugar to it. Fill glasses three- 
 fourths full and lay on the top of each a small piece of the sherbet. 
 
 Frozen Fruit. 
 
 Only fresh fruit as may be in season, should be used. Freeze 
 any fruit as for sherbet above; before serving mix in one quart of 
 fresh fruit; whole peaches, apricots and such large fruit should first 
 be cut in smaller pieces. 
 
 Jellies. 
 
 Jellies and cold desserts are often prescribed for the sick, but 
 some cooks use gelatine to excess, and often poor gelatine at that, 
 so that the lime taste kills the good quality of the jelly. 
 
 The following is a stock formula: Dissolve one package of gela- 
 tine (four ounces) in two quarts of cold water, add one quart of boiling 
 water, two and one-half pounds of granulated sugar, a little mixed 
 
34: 
 
 whole spice, the juice of five lemons the^ of ^ons and 
 about -We ^en - g J^j- * « ^ ^ _ of 
 
 felt bag. it not an ciedi warm 
 
 again. Do not disturb the bag m the least and keep , : . 
 T e From this stock you can make any kmd of jelly and .put 
 away in I dry, dark place in bottles with tight covers, wdl keep fresh 
 a long time. Lemon Jelly. 
 
 To each quart of the above, dissolved by warming, add the juice 
 of two lemons'and one-half of a lemon peel cut up very fine. 
 
 Wine Jelly. 
 
 Sherry or Port Wine Jelly. 
 
 Add a few drops of burnt sugar color and one-half of a glassful of 
 
 wine to each quart. 
 
 Claret Jelly- 
 
 Add a few drops of cochurea, coloring and one-half o, a glassfuf 
 
 of Bordeaux wine for each quart. 
 
 Champagne Jelly. 
 
 * nf stock ielly add one-third of a pint of champagne 
 To one quart of stock jeny a ^^ thg whltes of 
 
 cid er, fill in champagne ^ »^ u ° rf d ; ssolved ge ,atine, and 
 ^k^ rhe tt oTe^ gli and set on ice nntU ready to serve. 
 
 Orange Jelly. 
 
 r * i a HH the iuice of one orange and the rind 
 
— 35 — 
 
 Fruit Jelly. 
 
 Put a pint of stock jelly into a quart mould and set it to harden; 
 when half set lay on the top a layer of nice washed berries, cherries 
 or other fruit; fill up with dissolved stock and set to harden again. 
 
 Demi-Glace of Coffee. 
 
 The same as snow pudding (see Part II.), only omit the wine and 
 add one cupful of strong coffee and a few drops of sugar color to 
 gelatine. 
 
 Blane Mange. 
 
 ESPECIALLY RECOMMENDED FOR THE SICK. 
 
 One handful of sweet blanched almonds pounded very fine in 
 a mortar; dissolve two ounces of gelatine in one quart of sweet milk; 
 add six ounces of sugar; let it, with the almonds, come to near the 
 boiling point on the stove, then add one and one-half pints of sweet 
 cream; let simmer a few minutes, still stirring it. When nearly cold, 
 strain into the prepared moulds and set on ice. 
 
 Charlotte Russe. 
 
 Line a glass dish or bowl with ladyfingers or slices of sponge 
 cake and filhwith the following creme: Dissolve one ounce of gela- 
 tine in a half pint of water, set warm; whip one quart of double 
 cream very stiff, let it drain for a while, then beat in the yolks of two 
 eggs, six ounces of powdered sugar, and add the gelatine and vanilla. 
 Fill the molds and set away on ice. It can be ornamented with 
 whipped cream. 
 
 Swiss Cream Meringue. 
 
 Soak a thick board in fresh water. In the meantime beat the 
 whites of seven eggs very stiff and add gradually one pound of pow- 
 dered sugar; flavor with vanilla. Set with bag and tube (or large 
 spoon) about the size of a goose egg, on paper, dust lightly with 
 sugar, set on the wet board and bake in a very cool oven. When hard 
 and a light brown take off one at a time; scrape out the soft inside 
 with the back of a spoon and lay the shells bottom up on tins and 
 put back in the oven to dry out. They can be kept for months. 
 Before using, set two together with whipped cream. 
 
— 36 — 
 Raspberry Floats. 
 
 Float: In farina boiler boil one pint of raspberry juice, one- 
 fourth of a pound of sugar and two tablespoonfuls of cornstarch; add, 
 as soon as thick, the whites of four eggs well beaten; let all cool. 
 
 Creme: Boil one pint of milk with three ounces of sugar; stir 
 together the yolks of three eggs, one ounce of cornstarch, a little 
 milk and four drops of almond extract, and pour it into the boiling 
 milk; as soon as it commences to thicken, pour in a glass dish, and 
 when cold lay the float on top by spoonfuls. 
 
 Fruit Blanc Mange. 
 
 Dissolve one ounce of gelatine in a half pint of sweet cream. 
 To one pint of fresh red currants or other fruit, add ten ounces of 
 fine sugar, one spoonful of lemon juice. Let soak one hour, mashing 
 them up well; strain, mix well with the gelatine, stirring in hot 
 water bath, and fill in the 'dish. Serve with sweet cream, poured 
 over, or whipped cream. 
 
 Raspberry Bavarian. 
 
 Dissolve three ounces of gelatine in a half pint of cream; press 
 out enough raspberries to get one pint of juice; add sugar to it; after 
 it is strained add the gelatine to it; set in ice water, stirring it until 
 nearly cold. Beat up one pint of double cream, very stiff; let the 
 other mixtnre run into it quickly, stirring it. Fill at once in fancy 
 mould and set on ice. Turn out when ready to serve, by dipping for a 
 second in hot water and ornament with whipped cream. 
 
 Strawberry Bavarian, Chocolate, or any other kind is made on 
 the same principle, only substitute different flavors and colors. 
 
— 37 — 
 
 Golden Rules. 
 
 For freezing, figure one quart of rock salt to five quarts of finely 
 chopped ice. 
 
 Punch, sherbet and frozen fruits are generally served in glasses 
 with handles. 
 
 One ounce of good gelatine is always sufficient to one quart of 
 liquid for any dessert. 
 
 Always use doable cream, that is cream which has stood twenty- 
 four hours undisturbed. 
 
 Too much salt will freeze cream quicker, but makes it coarse 
 and melts the ice too quickly. 
 
 Gelatine should always be soaked first in cold water before being 
 melted. If heated too quickly or if boiling water is thrown over it, 
 a disagreeable lime taste is given to it. 
 
 To fill fancy moulds, such as flowers, etc., in ice cream and ices, 
 each part must be filled well, so all the rims are packed solid when 
 closed, then wrap each mould in strong paper and pack at least three 
 hours in ice. 
 
FOR NOTES AND RECIPES. 
 
PART IV. 
 
 Sponge Cal<es, Pound Cal<es, 
 ka\)er Calces, etc 
 
 Sponge Cake. 
 
 Most] of the younger bakers, who learned their trade in this 
 country, are using hardly any recipes for real sponge cakes. In gen- 
 eral there is now so much cream of tartar and baking powder intro- 
 duced in the recipes that these cakes are hardly worthy the name 
 any longer. • Sponge cake (biscuit) is (or used to be) as a rule one of 
 the finest and most delicate cakes, and widely used for the sick. 
 
 European Sponge Cake. 
 
 WARM. 
 
 Beat fourteen eggs and one pound of fine sugar well in a kettle, 
 then set in a hot water bath and beat until thoroughly heated. Beat 
 cold again, until light and firm; add one tablespoonful of water. 
 Sometimes it may be necessary to beat warm the second time, to get 
 it firm. (It must be somewhat standing up, before setting down 
 smooth, when you take out the batter, before it can be called done.) 
 Stir into this one pound of sifted pastry flour, in which two ounces of 
 cornstarch may be mixed and one tablespoonful of lemon. Bake 
 medium hot, say 360 degrees. 
 
 Vienna Sponge Cake. 
 
 COLD 
 
 Beat the whites of fifteen eggs very stiff; add by handfuls part 
 of one pound of powdered sugar, then add the remainder of the 
 sugar and the yolks of fifteen eggs, stirring in carefully. Take out 
 the beater and mix in one pound of pastry flour; flavor with lemon. 
 Bake at 360 degrees. 
 
 (39) 
 
-- 40 — 
 
 L,arge Sponge Cake. 
 
 Beat up well in a bowl the yolks of eighteen eggs with one pound 
 of powdered sugar; beat very stiff the whites of eighteen eggs and 
 acid one-fourth of it to the sugar in the bowl, then mix in lightly one 
 pound of sifted pastry flour (one-half pound of cornstarch and one- 
 half pound of flour mixed, is still better), the rest of the whites of egg 
 and lemon or vanilla. Bake slowly and well in large paper-lined tin, 
 at 350 degrees. 
 
 Vienna Sponge Cake, 
 
 Beat the whites of twenty-eight eggs very stiff (it is best to use 
 it two or three days old) ; add by handfuls one pound of powdered 
 sugar, then the yolks of twenty-eight eggs, and last one pound of fine 
 cake flour; mix as light as possible; bake quick in deep, square mould. 
 This cake must be raised in a quick heat; if not, it gets dark in color 
 before it is done. When once done raising and half baked, open the 
 dampers or doors, and finish slower. Cut in five cent squares, and 
 dust well with sugar. Bake at 400 degrees. 
 
 T^ight Pound Cake. 
 
 Use the first or third recipe for sponge cake, only mix in lightly, 
 after the flour, one-half of a pound of good melted butter. 
 
 Pound Cake. 
 
 One pound of powdered sugar and one pound of good dry butter, 
 rubbed to cream; add slowly, one at a time, ten eggs, which you beat a 
 little first, and in warm weather, keep in ice water; then mix in one 
 pound (good weight) of pastry flour, mace and vanilla. It is best to 
 add flour by the handful. Bake in-cool oven, about two' hours; if not 
 sure of its being done, stick a broomstraw in the center to the bottom, 
 and if it pulls out clean, without dough on it, the cake is done. 
 
 Raisin Pound Cake. 
 
 To the above mixture, add two and one-half pounds of Sultana 
 raisins; rub them first well in flour. 
 
— 41 — 
 American Sponge Cake. 
 
 Beat up one pound of powdered sugar with twelve eggs, set in 
 hot water bath until warm, beat until it does not run down quick 
 from the beater, when raised; then add lightly one pound of pastry 
 flour, sifted, with one-half of an ounce of baking powder. Bake in 
 duchess tins at about 360 degrees. 
 
 Jelly Roll. 
 
 Take the above recipe and with bag and tube lay out in even 
 thin layer, on a cooky pan, all lined with paper; use the lady finger 
 tube. Bake quick at 400 degrees, and turn out at once on sugar- 
 dusted paper; spread with jelly and roll up while warm. 
 
 Common Jelly Roll. 
 
 Stir up together well one pound of sugar with six eggs; add one- 
 half of a pint of milk, lemon, one and one-half pounds pastry flour, 
 and one ounce of baking powder. 
 
 Imitation Raisin Cake and Pound Cake. 
 
 Two pounds of sugar and one and one-fourth pounds of butter, 
 rubbed to cream; add slowly one and one-half pints of eggs, one and 
 one-half pints of milk, two and one-half pounds of cake flour with 
 one ounce of baking powder, sifted; mix in three and one-half pounds 
 of seedless raisins rubbed in one-half pound of flour. Finer cake is 
 made by adding milk and flour alternately, part of each at a time, 
 mixing light. Leaving raisins out will make a fine pound cake. 
 
 Gold Cake. 
 
 One-half of a pound of butter, three-fourths of a pound of sugar, 
 rubbed to cream; add slowly five eggs, one-third of a pint of milk, 
 and then one pound of pastry flour with one teaspoonful of baking 
 powder, a little egg coloring and vanilla. Bake in flat squares at 370 
 to 380 degrees. 
 
 Orange Cake. 
 
 To the above mixture add the juice and grated peel of one 
 orange. Bake in layers, set together with orange cream filling. 
 (See Part IX.) 
 
— 4:2 — 
 
 Layer Cake. 
 
 For layers, the gold cake mixture is very fine. Bakes very even. 
 
 . Marble Ca/ce. 
 
 Take the above gold cake mixture. Place one-half of a tea- 
 spoonful of red coloring in a china bowl and mix in enough dough to 
 make it a bright red. In another bowl melt one-third of a pound of 
 chocolate; and mix also with enough of above dough. Now fill a 
 paper-lined pan half full with plain gold cake dough; with a spoon 
 make four deep furrows in it, fill them alternately with red and 
 chocolate; fill up to the top with plain cake dough, and smooth over. 
 Bake like citron cake. 
 
 Citron Cake. 
 
 Rub one and one-half pounds of butter with one and three- 
 fourth pounds of powdered sugar to cream; add slowly one and one- 
 half pints of egg whites, then two pounds of flour with one-half of a 
 teaspoonful of baking powder; beat the eggs a little first; add 
 one and a half pounds of citron, sliced thin and rolled in flour; almond 
 flavor. Bake at 370 degrees. 
 
 Lady Cake. 
 
 Cream together two pounds of powdered sugar with one and one- 
 half pounds of butter; rub in slowly the whites of eight eggs, then 
 beat the whites of eight more eggs to a froth and add part of it to the 
 above, the rest alternately with two and one-fourth pounds of pastry 
 flour. Bake at 350 degrees. 
 
 Silver Cake. 
 
 One-half of a pound of butter, one-half of a pound of lard, one- 
 half of a pound of sugar, all creamed together; add one pint of egg 
 whites slowly, then three-fourths of a pint of milk with one-fourth of 
 an ounce of soda in it; then two pounds of flour with one-half of an 
 ounce of cream of tartar; mix light. Bake at 370 degrees. 
 
— 43 — 
 Citron Cake. No. 2. 
 
 The silver cake recipe makes a nice, cheap citron cake, with one 
 and one-half pounds of citron added. 
 
 Wedding Cake. 
 
 Cream together one pound of butter with one and one-fourth 
 pounds of powdered sugar; add slowly twelve eggs; then one and one- 
 fourth pounds of pastry flour with one-half of an ounce of baking 
 powder; soak one and one-half pounds of washed currants, one and 
 one-half pounds of stoned raisins, three-fourths of a pound of sliced 
 citron, with brandy; mix to above dough; add one-half of a nutmeg. 
 
 Dark Wedding Cake. 
 
 Take pound cake mixture (genuine) and add one-half of a pint ot 
 Porto Rico molasses, two ounces of cinnamon, allspice and cloves, 
 one teaspoonful of vanilla, one teaspoonful of almond, one and one- 
 half pounds of currants, one and one-half pounds of seedless raisins, 
 three-fourths of a pound of sliced citron, all mixed well; one glass of 
 sherry wine, one glass of brandy. Bake very slowly. 
 
 Wine Cake. No. 1. 
 
 Cream together two pounds of sugar with three-fourths of a 
 pound of butter and lard; add eight eggs slowly, one quart of milk, 
 vanilla or lemon, three pounds of flour and two ounces of baking 
 powder. Dust with sugar before baking. Bake at 370 degrees. 
 
 Wine Cake. No. 2. 
 
 Cream together two pounds of butter and lard, four pounds of 
 sugar, one and one-half pints of eggs, three pints of milk, six and one- 
 half pounds of flour, five and one-half ounces of baking powder, egg 
 coloring and mace. Prepare as above. 
 
 Strawberry Short Cake. No. 1. 
 
 Make a rich tea biscuit dough of three pounds of flour, six ounces 
 of butter and lard, two and one-half ounces of baking powder, a little 
 salt, and one quart of milk; roll out in round layers one-fourth of an 
 
— 44 — 
 
 inch thick, wash one layer a little with butter, lay another on top 
 and bake. Take apart, spread with butter on the soft side, fill well 
 with berries and juice and set the top on, spread with berries again, 
 and pour juice over all. Have berries mixed well with powdered 
 sugar for one hour. 
 
 Strawberry Short Cake. No. 2. 
 
 Take layer cake (plain layers), spread well with meringue (the 
 whites of six eggs beaten with one-half pound of powdered sugar), 
 spread with berries, dust with sugar, lay another layer on top, spread 
 again, set the berries in rows on top, sprinkle with sugar, ornament 
 a border around the edge with the meringue, and set a few minutes 
 in the oven to brown the top. 
 
 Strawberry Meringue Squares. 
 
 Same as above, baked in squares, not too thick, cut in ten cent 
 squares, well browned, are good sellers in season. 
 
 Duchess. No. 1. 
 
 Mix like wine cake. One pound of butter and lard, two pounds 
 of sugar, one-half teaspoonful of egg coloring, seven eggs, one and 
 three-fourth pints of milk, mace, three and one-fourth pounds of 
 flour, two and one-half ounces of baking powder. 
 
 Duchess. No. 2. 
 
 Cream together two and one-half pounds of sugar, one and 
 one-half pounds of butter and lard, one quart of eggs, slowly added; 
 one quart of milk, in which is dissolved one ounce of soda; four and 
 one-half pounds of flour, with two ounces of cream of tartar and a 
 little mace. Frost half chocolate, half white. Bake in square tins, 
 lined with paper. 
 
 A.ngel Food. 
 
 Beat the whites of ten eggs very stiff; sieve together one-half of a 
 pound of powdered sugar, five ounces of pastry flour, one-half of a 
 teaspoonful of cream of tartar; mix all very light in the snow; one 
 
— 45 — 
 
 teaspoonful of vanilla. Dip your moulds in cold water before filling. 
 Bake in a moderate heat about thirty minutes. As soon as baked, 
 turn the mould upside down, but rest on one side, so the air can cir- 
 culate under it. 
 
 Jelly Cake. 
 
 Cream together two pounds of sugar withi one pound of butter 
 and lard; add slowly eight eggs, then one and three-fourth pints of 
 milk, and lastly, three pound of flour with two ounces of baking 
 powder. Grease the tins well and lay a small square piece of paper 
 in the center. Fill half full and smooth on top. Bake quick and 
 turn out at once on sugar dusted paper. Trim the edges a little, 
 spread bottom layer with jelly, set another one on top; spread again, 
 setting another layer on top. Frost with lemon icing, and draw 
 thick lines through it with a jelly cornet; cut through crosswise, then 
 with the back of a knife. Or you can spread the tops with jelly, 
 laying a border of cocoanut around. 
 
 Cocoanut Layer Cake. 
 
 Set three layers together with cream frosting (see Part IX.), 
 sprinkle each with cocoanut; frost the tops and sides also and sprinkle 
 well with cocoanut; give the frosting a rich flavor of vanilla. 
 
 Chocolate Layer Cake. 
 
 Same as above, only fill and cover with chocolate frosting. 
 Draw a few cross lines in white frosting over the chocolate, and run 
 through crosswise with the back of a knife; or lay a border of walnut 
 halves over the top. 
 
 White Mountain Cake. 
 
 Bake thick layers with the following mixture: One and one-half 
 pounds of sugar and twelve ounces of butter creamed together; add 
 slowly the wites of twelve eggs, one pint of milk, and two pounds of 
 flour with one and one-half ounces of baking powder; almond flavor. 
 Set two layers together with jelly; cover well with light meringue; 
 dust with cocoanut and set a minute in hot oven, to brown the top. 
 
— 46 — 
 
 A.linoncl Cake. 
 
 Cream well one-half pound of almond paste, three-fourths of a 
 pound of sugar, the yolks of twelve eggs, and one egg. Beat the 
 whites of twelve eggs very stiff; add half of it light under the above, 
 then mix in ten ounces of sifted pastry flour, the rest of the egg 
 whites and a little vanilla; mix carefully, and not too much. Bake 
 in moderate heat, in large, round tin, lined with paper. Frost with 
 vanilla water icing, very thin. 
 
47 — 
 
 Golden Rules. 
 
 Add egg coloring to butter or lard, if any is used. 
 
 Seedless (Sultana) raisins are the best for large cakes. 
 
 In summer wash your butter in ice water first; in winter soften 
 a little in oven before using it. 
 
 If the oven bakes from the bottom, set your tin on another pan 
 first, with heavy papers between. 
 
 Fruit for large cake should always be rubbed well with flour first. 
 Keep eggs on ice, if whole or broken up. 
 
 For large square cakes it is best to have a wooden frame made, 
 which should be greased and paper-lined; set on level and cook in 
 tin. This avoids crust on the sides of cakes. 
 
 Grease all tins for loafcakes first, then line with paper, and for 
 square cakes line the sides again, after the paper, with strips of card- 
 board. This avoids all hard crust and waste. 
 
FOR NOTES AND RBCIPBSo 
 
PART V. 
 
 Small Cal<es, Cookies, Cup Cal<es, 
 Drop Calces, etc. 
 
 Sugar Cookies. 
 
 Mix together four pounds of sugar, two pounds of lard, eight or 
 nine eggs, one quart of milk, one-half pint of water, one and one- 
 half ounces of ammonia, one-fourth of an ounce of soda, a little mace 
 or nutmeg. Then add eight and one-half pounds of pastry flour, 
 roll out one-fourth of an inch thick, wash over the top after it is cut 
 out, dip in granulated sugar. Bake hot at 400 degrees. 
 
 Shrewsbury Cakes. 
 
 One pound of butter, three-fourths of a pound of sugar, one and 
 three-fourth pounds of flour, mace and cinnamon; rub all together dry. 
 Then add four eggs (yolks of eight eggs are better), one tablespoonful 
 of cream or milk; mix all very light together, and if possible, let it 
 rest on ice for some time. Roll out like cookies, press the top with 
 a fork and wash. Mix one egg, one spoonful of milk, one-half tea- 
 spoonful of sugar, one-half spoonful of salt. Different shapes can be 
 given to the mixtures. Bake hot. 
 
 Seed Cakes. 
 
 Use recipe for sugar cookies as above, or this: One pound of 
 sugar, ten ounces of butter and lard, one ounce of ammonia, seven 
 eggs, one pint of milk, mace, caraway seeds, four pounds of pastry 
 flour. Roll out one-fourth of an inch thick, cut out with a scalloped 
 . cutter, wash with milk or egg wash, sprinkle with caraway seed, or 
 lay one large raisin in center. 
 
 (49) 
 
— 50 — 
 Jumbles or Drops. 
 
 Cream together one and one-half pounds of powdered sugar, 
 three-fourths of a pound of butter and lard; then add slowly nine 
 eggs, then one pint of milk, in which dissolve three-fourths of an 
 ounce of ammonia, then three pounds of pastry flour, and lemon 
 extract. Bake on ungreased tins, dropping them with your hand, the 
 size of a dollar for drops. For jumbles, frost them after they are 
 baked. 
 
 Jelly lingers. 
 
 Mixture is the same as for drops. Lay out like lady fingers on 
 ungreased tins; dust with powdered sugar; bake hot; cut loose as 
 soon as done. When cold set together with jelly. . 
 
 Jelly Diamonds. 
 
 One pound of butter and lard; rub with one and one-half pounds 
 of sugar, one pint of eggs, one and one-fourth pints of milk, egg col- 
 oring two pounds of flour and one ounce of baking powder; flavor 
 with vanilla. Bake hot in flat sheet and cut in two, set together with 
 jelly. Frost on top with vanilla icing and ornament with jelly. 
 
 JVew Year Calces. 
 
 Two and one-fourth pounds of sugar, one and one-fourth pounds 
 of butter and lard, one and one-fourth pints of water one-half of an 
 ounce of ammonia, one-fifth of an ounce of soda, five and three. 
 fourth pounds of flour; mix like sugar cakes. Bake hot. They can 
 be rolled out and cut with different shaped cutters or pressed infancy 
 moulds. Wash with same wash as lemon snaps. 
 
 Drop Cakeso 
 
 Two and one-fourth pounds of sugar, one and one-fourth pounds 
 of butter and lard, thirteen eggs; rub to cream; add one quart of mdk 
 rshort measure), one ounce of ammonia, four and one-fourth pounds 
 of "vanma flavor. Bake on flour-dusted, lightly greased tms. 
 Sprinkle with currants. 
 
— 51 — 
 
 Improved JVeiv Year Cakes. 
 
 Two and one-fourth pounds of sugar, two pounds of butter, one- 
 half of an ounce of ammonia, a pinch of soda, one pint of water (good 
 measure), six and one-fourth pounds of flour; lemon flavor. Mix and 
 bake as above. 
 
 Sponge Biscuits. 
 
 One and one-half pounds of powdered sugar beaten up with 
 fifteen eggs and one-half of an ounce of soda; vanilla; then add 
 two and one-fourth pounds of pastry flour with one ounce of cream 
 of tartar. Drop on lightly greased flour-dusted tins. Bake in a 
 moderate heat; cut loose at once; ice on bottom. 
 
 Fanoy Cup Cakes. 
 
 Cream together one and one-fourth pounds of sugar, nine ounces 
 of butter and lard, seven eggs, and egg coloring; add one pint of milk 
 with one-half of an ounce of ammonia, then two and one-fourth 
 pounds of flour; grease little scalloped moulds very lightly, half fill, 
 sprinkle with currants and bake hot, at 400 degrees. 
 
 Cup Cakes, 
 
 Same mixture as above, only grease plain cups better, and warm 
 them before filling; frost with vanilla frosting. 
 
 Extra Cup Cakes* 
 
 Cream together one pound of butter and lard with two pounds of 
 sugar, eight eggs, one and three-fourth pints of milk, vanilla, three 
 and one-fourth pounds of flour with two ounces of baking powder. 
 
 Pound Cup Cakeso 
 
 Cream one pound of sugar with six ounces of butter; add six 
 eggs, one at a time; one-third of a pint of milk; mix in lightly one 
 and one-fourth pounds of pastry flour with one heaping teaspoonful 
 of baking powder. Grease and warm large cup cake tins and fill 
 them half full. Bake medium hot. Ice on bottom and sides with 
 boiled cream frosting; flavor with lemon juice only. 
 
— 52 — 
 Roclc Calces. 
 
 Two pounds of sugar, four pounds of flour, and two pounds of 
 , a A hnttor- mix up dry. Dissolve one-half of an ounce ot 
 rnrol ^"half pints of milk and * W^J* 
 ,emon; mix all well and roll in long stnps one mch t h«* ut 
 small pieces, lay out on tins, press down w,t .fork mix some 
 currants also; wash like lemon snaps. Bake at 400 degrees. 
 
 Extra Lemon Snaps. 
 
 Two and one-half pounds of sugar and two and «*"-£££ 
 pounds of pastry flour, rub dry with eighteen ounces of -he«r 
 mix together one pint of eggs egg colormg one « » 
 ammonia, one teaspoonful of lemon extract. Bake at 34 
 degrees. 
 
 Lemon Snaps, Crisp. 
 Mix three pounds of powdered sugar, one pound of butter one- 
 fourth of a pound of lard, two ounces of baking powder four and one- 
 Xounos'of flour; then add ten yolks or four eggs, three-four hso 
 
 &£• -rss sssr £ set - 
 
 Bake at 370 degrees on ungreased tins. 
 
 Orange Crescents. 
 
 Line a shallow tin with paper and fill fourths o^indh 
 thick with the following mixture: One-half of a pound of butter and 
 a d ttoe-fourths of a pound of sugar; add slowly five eggs, one- 
 tod ofTpint of milk, the juice and peel of one orange; then one 
 po nd of flour with one-half ounce of baking powder. Bake m 
 medium heat, then turn out on sugared paper. When cold tee on 
 bottom with orange, and cut with plain round cutter m half moon 
 shane Dip vour cutter in water occasionally. Th.s is a very 
 viable recipe, as it never fails; you can bake it very qutckly, or 
 
 slower, if thick. 
 
— 53 — 
 Chocolate Diamonds. 
 
 Take the preceding sheet, ice with chocolate while warm, cut in 
 diamonds and on top of each set one silver dragee. 
 
 Fried Cakes. 
 
 Stir together eight eggs, one and one-half pounds of sugar, one- 
 fourth of a pound of butter; then add one quart of milk, salt, mace, 
 and four and one-half pounds of pastry flour with two ounces of 
 baking powder; mix light, so it will not be tough. Have the grease 
 hot before you cut them out, and turn them over before they com- 
 mence to break on top. 
 
 Doughnuts or Crullers. 
 
 Five eggs, twenty ounces of sugar, one and one-fourth quarts of 
 milk, one-fourth of a pound of butter, salt, mace or vanilla flavor; then 
 add four pounds of pastry flour with two ounces of baking powder. 
 Roll out the same as for fried cakes, cut out with cruller cutter, and 
 pull the right upper corner through the second cut. Bake at once. 
 When cold, roll in powdered sugar, cornstarch and cinnamon mixed. 
 If you want to use sour milk, use one-half ounce of soda in the milk, 
 and one ounce of cream of tartar in the flour. 
 
 Raised Doughnuts. 
 
 Dissolve one ounce of yeast in one and one-half quarts of warm 
 milk; add three-fourths of a pound of sugar, three ounces of butter, 
 four eggs or ten yolks, salt, mace, mix with enough flour to make 
 medium soft dough (half pastry and half spring wheat flour); set away 
 to raise. Push down well; let rest a short time and roll out one-third 
 of an inch thick, cut with fried cake cutter; let lay a minute and fry hot. 
 
 Christmas Mixture. 
 
 Mix together two pounds of granulated and light brown sugar, 
 eighteen ounces of butter, one quart of milk, with one teaspoonful of 
 ammonia and three pounds of flour; make a dough like sugar cakes; 
 cut in different shapes. 
 
— 5i — 
 
 Jelly Doughnuts (Bismarks). 
 
 The same dough as Raised Doughnuts. Break and roll up like 
 biscuits, only smaller; let raise some, then flatten, lay in the center a 
 teaspoonful of jam or hard jelly. Pull the dough from all sides over 
 the top; set on a cloth dusted with flour and cover up well in a warm 
 place. When raised to over double their size, pick up carefully, and 
 fry slowly on both sides. 
 
 Cocoanut Wafers. 
 
 Three pounds of sugar, one and one-half pounds of butter, one- 
 half pound of lard, ten eggs; mix together; flavor with vanilla. Dis- 
 solve one ounce of ammonia in one pint of milk and add to the above; 
 also six pounds of pastry flour, salt, and one-half pound of grated 
 cocoanut. Roll out like sugar cookies; wash with egg, dip in cocoa- 
 nut and bake like sugar cakes. If too stiff, add a little more milk. 
 
 Sprin ger-le . 
 
 Beat up well three pounds of powdered sugar with fourteen eggs; 
 add two ounces of anise seed, one-half of an ounce of ammonia, and 
 four pounds of flour; mix very light. First leave out some flour, as 
 sometimes it does not take all of four pounds. Roll out one-half of 
 an inch thick, cut in small sheets, and press them well into the 
 moulds. Then cut them apart with a sharp knife and set on boards 
 to dry. Dust the boards lightly with anise seed. If you want to have 
 them stand over night before baking, do not set them so warm. If 
 the bottom is very dry, wet the edges a little with wet ringers. Set 
 on lightly greased tins; bake in cool oven. 
 
 Springei'le. ^Vo. 2. 
 
 Stir three pounds of sugar well with the yolks of sixteen eggs, 
 four whole eggs, one-half of an ounce of ammonia. Then beat the 
 whites of sixteen eggs to a stiff froth and add alternately with four 
 pounds of cake flour to above. Proceed as above. This is a very 
 fine mixture, but must be treated carefully. 
 
55 
 
 General Rules. 
 
 Cream of tartar should always be mixed with flour; soda with milk. 
 
 Where cream of tartar and soda are used, take two-thirds cream 
 of tartar and one-third soda. 
 
 For cookies always use pastry flour. If you have to use bread 
 flour, take two ounces less and a little more soda or ammonia. 
 
 To have cup cakes even and smooth on top, grease the cups well 
 and heat first; if you want them to spring up in center, grease very 
 lightly and do not warm. 
 
 For all cookies and snaps you can use desiccated eggfood in place 
 of fresh eggs. To equal five eggs use one ounce of eggfood and 
 dissolve in one-half of a pint of milk. 
 
 Soft ' 'A" or light brown sugar is very good for cookies, because 
 they do not dry out so quick. If you have old cream, custard, 
 whipped cream, etc., left over, it can be used to best advantage in 
 lemon and sugar cookies, spice cakes, etc. 
 
FOR x\Or£S A.NU RBC1PB3. 
 
PART VI. 
 
 /Vlacaroons, Kisses, Fanc\) Cal<es, Etc. 
 
 Almond Afaearoons. 
 
 One pound of almond paste, one pound of powdered sugar; mix 
 smooth with the whites of four or five eggs; add a little vanilla and three 
 ounces of granulated sugar, one-half of an egg shell full of water. 
 When smooth and light, drop with bag and tube on paper. Bake in 
 a moderate oven, about 350 degrees. Do not have the mixture too 
 soft, so they run flat. Throw a small handful of granulated sugar 
 over each sheet before you put in oven. 
 
 Parisian Macaroons. 
 
 One pound of almond paste, one pound of powdered sugar, the 
 whites of five or six eggs and a little vanilla; one ounce of flour may 
 be added. Lay out on paper and stick on top of each three split 
 half almonds. Let stand one-half hour and bake. While hot, brush 
 over with heavy syrup. 
 
 European A.lmo'nd Alcujaroons. 
 
 One pound of blanched almonds, pounded fine or ground in a 
 stone mortar, adding egg white enough to make soft; mix in it two 
 pounds of fine sugar, and a little water if the almonds are very dry. 
 
 Home-made JK£acai°oons. 
 
 Pound fine one pound of blanched almonds in a mortar; from 
 time to time add powdered sugar and sift until one and one-half 
 pounds have been used. Add one-half pound of granulated sugar 
 mixed with enough white of egg to make a paste. Beat well, adding 
 a few drops of water and vanilla or lemon. Proceed as above. 
 
 ( 57 ) 
 
Princess Macaroons. 
 
 From Parisian mixture make macaroons, some in oblong shape 
 and some round. As soon as done, dip a round or oblong stick in flour 
 and press down in center of each macaroon near to the bottom. Fill 
 this in with any stiff frosting, putting on top a dot of different colored 
 frosting. Put your frosting in strong paper cornet and warm a little 
 so it will run out freely. 
 
 Jelly Macaroons. 
 
 Same as above, only fill with jelly or jam and cover them with 
 water icing. 
 
 Cocoanut Macaroons. 
 
 Mix one and one-half pounds of powdered sugar with one pound 
 of shredded or grated cocoanut; beat the whites of nine eggs very stiff, 
 adding ten drops of acetic acid. Then mix in the sugar by handfuls; 
 add a little vanilla. Lay out with a spoon in little cakes on greased 
 tins, and bake very slowly. 
 
 Macaroon Souffle. 
 
 Rub smoothly three-quarters of a pound of almond paste with two 
 pounds of sugar and sufficient white of egg to thin it. Beat the 
 remaining whites of eighteen eggs very stiff, and mix together. You 
 may add one handful of flour. Bake on greased, flour-dusted pans. 
 
 Almond Croquettes. 
 
 Beat up one-half pound of sugar with three eggs, one grated 
 lemon peel, one cup of chopped almonds and one pound of flour. 
 Roll in long strips; bake in warm oven and ice with rose (pink). 
 
 Macaroon Slices. 
 
 Bake strips of Vienna tea cake or Shrewsbury cake two inches 
 wide. Lay a border of stiff macaroon paste on each side with bag and 
 tube; soften remainder of macaroon paste with yolk of egg and one 
 handful of flour. Flavor with lemon and fill in the center of strips. 
 When baked, frost thin with lemon water icing. 
 
— 59 — 
 Leayes for Cen ter-Pieees. 
 
 Pound fine four ounces of sugar with white of egg, adding six 
 ounces of fine sugar and two ounces of flour, making it into a smooth 
 paste. Almond paste may be used in place of the almonds. Bake 
 on very clean tins, which are heated and rubbed lightly with beeswax 
 or butter; then set to cool. Bake very quickly and as soon as border 
 browns a little, take off the tins and bend them around a thick round 
 stick or rolling pin. Have moulds of tin or pasteboard; on an oval 
 piece of same draw leaf-shape pattern and have same cut out, leaving 
 one-half inch border around the tin; lay this on the pan and spread on 
 the mixture very thinly, then remove the mould and proceed further 
 until pan is full. 
 
 Cream Puffs. 
 
 Use one pint of water with a little milk in it and eight ounces of 
 lard; let it come to a boil, cook for two minutes, then stir into it four- 
 teen ounces of sifted cake flour. When all is loosened from the pan 
 and dry, remove from the fire. Stir in ten to twelve eggs, two at a 
 time, and a little ammonia. Bake on ungreased pans, previously 
 washed with egg. Bake rapid — 410 degrees. Cut open and fill with 
 custard or whipped cream. (See Part IX.) 
 
 Chocolate Eclairs. 
 
 Proceed same as for cream puffs; lay out with bag and tube in 
 the shape of large lady-fingers, keeping the dough a little stiffer. After 
 filling them, frost over with chocolate. 
 
 Champagne "Wafers. 
 
 Mix together six ounces of powdered sugar, three ounces of 
 pastry flour, three eggs and one teaspoonful of vanilla. Beat well 
 and with flat spoon or brush lay out as thin as paper the size of a 
 buckwheat cake on cooking tins. Have tins well cleaned, warmed 
 and rubbed over with beeswax or good butter. Set in cold place until 
 wanted, allowing grease to become hard on them. When com- 
 mencing to brown, on the edges, lift up one corner, turn over and roll 
 over a thin stick which has first been greased. 
 
— GO — 
 Kisses. 
 
 Beat very stiff the whites of eight eggs, adding one pound of 
 powdered sugar — one handful at a time — and a little vanilla. Set 
 with bag and tube on greased, flour-dusted tins in different shapes. 
 Dust with sugar and bake in a cool oven. 
 
 Cocoanut Kisses. 
 
 Lay out the above mixture in rings and dust well with shredded 
 cocoanut. 
 
 Cream Kisses. 
 
 Same mixture as above. After soaking a board .about one inch 
 thick in water for one hour, drain it off a little; have your different- 
 shaped kisses dusted on paper, place on the wet board and bake. 
 Afterwards set together, placing back on top of oven to dry out well. 
 
 Fruit Kisses. 
 
 Same as above, except placing a piece of French fruit glace in 
 one part before you put the two together. 
 
 Spanish Kisses. 
 
 In place of above fruit use French cherries soaked in sherry wine, 
 but well drained off. All these kisses are so light and easy to prepare 
 triat they can be mixed in fancy cake to great advantage in different 
 shapes, but you will need a bag and different tubes for them. 
 
 Spanish Meringue. 
 
 Mixture as above. Divide in three parts, add rose and color one 
 part pink, one part add chocolate and leave the other plain. Cut off 
 by spoonfuls and work a little with spoon until it is a nice smooth 
 shape; drop them about the size of an egg on tins greased and»dusted 
 as above. 
 
 F*a tien ees. 
 
 Beat one pound of egg white half stiff. Stir into it two pounds of 
 powdered sugar, one and one-half pounds of cake flour, one ounce of 
 vanilla; with fine tube set on waxed tins; first let, dry on top, then 
 bake slowly. 
 
— 61 — 
 Vienna Lady Fingers. 
 
 Beat the whites of fifteen eggs very stiff; add by handfuls one 
 pound of powdered sugar; then the yolks of twelve eggs; and last, 
 fourteen ounces of sifted pastry flour. Dust well with powdered 
 sugar. Bake very hot, at 410 degrees. Flavor with lemon. When 
 baked, turn upside down, wet the paper and stick two together as 
 soon as softened. 
 
 Lady Fingers. > 
 
 Beat the whites of erdit eggs very stiff, and in the meantime stir 
 up well the yolks of ten eggs and one-half of a pound of fine sugar; 
 flavor with lemon; then add part of the snow; then one-half of a 
 pound of pastry flour; then the rest of the snow; mix, only very 
 light. Lay out, dust and bake as quick as possible, say 400 degrees. 
 
 Sponge Drops. 
 
 Beat well one pound of powdered sugar with twelve eggs; then 
 set in hot water bath and beat until hot; take off and stir until cold 
 again; mix with two egg shells full of water, one and one-fourth 
 pounds of pastry flour and one ounce of baking powder; flavor with 
 vanilla. Set two together with jelly. 
 
 Vanilla Wafer Jumbles. 
 
 Cream together one-half of a pound of powdered sugar, one-half 
 of a pound of butter and two large eggs, add a little vanilla, and last 
 nine ounces of pastry flour; grease the tins lightly, dust with flour. 
 Lay out on pans with bag and star tube in rings. Bake like cookies. 
 
 Chocolate Kisses. 
 
 Beat stiff the whites of eight eggs and add one and one-half 
 pounds of powdered sugar; then set on a slow fire, beat until warm 
 and firm; then mix in lightly one-fourth of a pound of dissolved 
 Baker's chocolate. Lay out on dusted tins with star tube in "S" 
 shape, dust with white nonpareils or coarse granulated sugar. 
 
— 62 — 
 Vienna Fancy Mixture. 
 
 Eight eggs and one and one-half pounds of sugar beaten together 
 in a kettle over a slow fire until just warm; add one and one-fourth 
 pounds of cake flour and the peel of one lemon. Lay out in different 
 shapes, fingers, rings, etc., but with fine tube and very small. Let 
 dry in warm room to a good crust, then bake at 340 degrees. Dust 
 some with cocoanut, some with coarse sugar or chopped almonds as 
 soon as laid out. This is a very fine assortment. 
 
 Vienna Almond. Drops, 
 
 Same as above, only dust weVi with chopped blanched almonds, 
 and bake without drying them. 
 
 Anise Drops (Gateaux Anissette). 
 
 Beat up together one pound of powdered sugar and eight eggs. 
 Set on a slow fire until warmed through, but not too hot; beat until 
 cold again; mix with one pound of pastry flour and one handful of 
 anise seed. Lay out the same as above, but dry well, to get a crust 
 on the top. Do not bake too warm. 
 
 Vienna Tea Cakes. 
 
 Wash one pound of butter in ice water and chop it fine with one 
 and one-half pounds of pastry flour; mix well with one-half pound of 
 powdered sugar, lemon and cinnamon; add five eggs or ten yolks; 
 mix light or it will break; cut out with different shaped cutters and 
 wash with eggs. Bake at 380 degrees. You can also frost the same. 
 
 Snow /Jails. 
 
 Beat one pint of egg white until stiff, and mix well one pound of 
 powdered sugar, three-fourths of a pound of cake flour, one third of 
 an ounce of cream of tartar, and stir into the snow very lightly; 
 add a little vanilla. With bag and tube lay out on paper. Bake 
 moderately warm; stick two together with cream frosting or jelly, 
 then dip the whole cakes in cream frosting or marshmallow frosting. 
 
— G3 — 
 Cinnamon Stars. 
 
 Four ounces of finely pounded raw almonds, the whites of 
 three eggs; mix to a stiff dough with sufficient powdered sugar and 
 two spoonfuls of cinnamon; cut out with star. Bake slowly and 
 frost on top. 
 
 Jenny L,ind Slices. 
 
 Spread a square layer of sponge cake or gold cake half or three- 
 fourths of an inch thick, with jelly; beat the whites of seven eggs very 
 stiff; mix very carefully with three-fourths of a pound of powdered 
 sugar and a little vanilla. Cut the sheet of cake in strips two and 
 one-half inches wide and lay them on flour-dusted paper. With bag 
 and large tube lay strips over the jelly the whole length of the cake. 
 Lay rows close together, then other rows over them, but not so wide, 
 and continue until you have brought it to a point on top. Now dip 
 a sharp knife in water, and cut in slices three inches long. Dust well 
 with sugar and set in the oven to brown. You may brown them and 
 cut in slices afterward if you prefer. 
 
— 64 — 
 
 Golden Rules. 
 
 The addition of a little granulated sugar makes macaroons crack 
 better. 
 
 The Vienna fancy mixture is a very good one and can be made 
 up in many shapes. 
 
 Almond paste is certainly a great help, and saves time and trouble 
 in making macaroons. 
 
 For all kisses and meringue work add first some sugar by hand- 
 fuls to the well beaten eggs, then the rest of the sugar; add with large 
 wooden spatula, mixing it very carefully. 
 
 For kisses, and for all purposes when it is desired to beat them 
 stiff, if the whites of eggs are kept on ice two or three days before 
 using, the best results are obtained, as they beat up stiffer. 
 
 For Boston cream puffs, you can easily dispense with two-thirds 
 of the fresh eggs by using one and one-half ounces of dissolved desic- 
 cated egg food instead. Take one and one-half ounces of egg food 
 in a pint measure, add enough milk to make two-thirds of a pint 
 and stir up well. Then add enough fresh eggs to fill a pint measure. 
 
FOR XOTES AAD RECIPES. 
 
EOR NOTES AA'D RECIPES. 
 
PA K.T VII 
 
 /Vlolasses and Honc\J Cal(cs. 
 
 In baking with molasses, baking soda or saleratus is used. There- 
 fore it should be made a special point that only the very best, pure 
 soda is used; and if a baker is not much of a judge, I would advise 
 him to use that done up in packages, so as to get it pure. Poor soda 
 makes cakes look green and taste like soap. Soda must be used with 
 great care, as worse results are obtained from using too much than 
 not enough. 
 
 JKIolasses Ginger Bread. 
 
 Mix together one quart of Porto Rico and New Orleans molasses, 
 one and one-half pints water, one and one-half ounces soda, twelve 
 ounces lard, two eggs, two handfuls brown sugar, two tablespoonfuls 
 ginger, one-half spoonful cinnamon and enough flour to make a soft 
 dough. Fill half-full with mixture a greased pan lined with paper, and 
 bake about one hour in a medium-warm oven. 
 
 English Currant Slices. 
 
 Mix in a piece of the above dough English currants. Roll in 
 long strips, lay on greased cooky tins and bake in a warmer oven 
 than for the above. Press down flat, then frost with chocolate and 
 cut in narrow slices. 
 
 Scotch Fruit Drops. 
 
 To the above mixture add one pound currants one-half pound 
 citron (cut fine), one handful granulated sugar and a little more 
 molasses. Drop in small cakes, flatten them somewhat, dust with 
 granulated sugar and bake rapidly. 
 
 (67) 
 
— 68 — 
 Spioe Cup Calces. 
 
 Three-quarters of a pound of crumbs, one and one-quarter quarts 
 molasses, three-quarters of a pound of lard, one quart water, one and 
 one-quarter ounces soda, two eggs, one pound currants; vanilla, lemon, 
 cinnamon and allspice, with sufficient flour to keep in a soft dough. 
 Use cup-cake moulds, having them well greased and warm, then fill 
 half-full with mixture. Frost with chocolate. 
 
 Common Spice Cup Cukes. 
 
 From the above mixture omit the eggs and extracts; otherwise 
 the same. 
 
 Washington Sliees. 
 
 Line a flat pan with pie crust and put in to the depth of one-half 
 inch the mixture for spice cup cakes; bake in a medium-hot oven. 
 Frost with water icing flavored with rum or lemon and cut in slices 
 two by three inches. 
 
 Molasses Pound Cake. 
 
 Rub together three-quarters of a pound of lard and three-quarters 
 of a pound of sugar and slowly add seven eggs (or one and one-half 
 ounces of dissolved desiccated egg food); then mix together and add 
 to this, one and one-half pints molasses, one-half pint milk and one 
 and one-half ounces of soda; then add to the whole, three and one- 
 half pounds of cake flour, two ounces ginger, one ounce cinnamon 
 and one teaspoonful of salt. Bake medium — about 350 degrees. 
 
 Alolasses Cookies. 
 
 Use ten ounces lard, one pint milk, one quart New Orleans 
 molasses, two ounces soda, a little cinnamon, one teaspoonful salt, 
 four pounds of flour and a handful of granulated sugar. Wash with 
 milk and cut out, having them a fair thickness. 
 
 Ginger Cookies. 
 
 Use one and one-quarter pounds lard, one quart milk, two quarts 
 New Orleans molasses, one-half pound brown sugar, four ounces 
 soda, cinnamon, four ounces ginger, one and one-half ounces salt and 
 eight pounds of flour. Cut out thick and wash with milk. 
 
69 
 Ginger' Nuts. 
 
 One quart New Orleans molasses, one pint Porto Rico molasses, 
 three-quarters pint of milk (sour if possible), one and one-quarter 
 pounds lard, three-quarters pound granulated sugar, six pounds soft 
 flour; ginger, cinnamon, salt and two and one-half ounces of soda. 
 Make a soft dough and drop with hand or spoon on the tins. 
 
 Brandy Snaps. 
 
 Stir together one pint of molasses and twelve ounces of butter 
 with one pound of brown sugar; add one pound of soft flour and one 
 ounce of cinnamon. Break in pieces the size of walnuts; press flat a 
 little and drop in cooky tins. Bake in three to five minutes, and roll 
 at once over a round stick. 
 
 French Ginger Nuts. 
 
 One quart molasses, three eggs, one pint milk, one ounce soda, 
 two and one-half pounds crumbs, one pound brown sugar, fourteen 
 ounces lard and about four pounds of flour. Wash with egg-wash and 
 dip in granulated or powdered sugar. 
 
 Molasses Fruit Cakes. 
 
 Beat up one pound of brown sugar and one and one-half pounds 
 of butter and lard, and slowly add seven or eight eggs; then three 
 pints of molasses and three pints of sour milk or water with two ounces 
 of soda; then five to six pounds of soft flour, four pounds of currants, 
 three pounds of seedless raisins and one pound of finely-cut citron; 
 ginger, cinnamon and allspice. Bake at 350 to 360 degrees. 
 
 Crumb or Spice Cookies. 
 
 Two and one-half pounds sugar, three pounds cake crumbs, one 
 and one-half pounds of lard, seven eggs (or one and one-half ounces of 
 desiccated egg food) and one and one-half pints of molasses; cinna- 
 mon, vanilla and lemon. Then dissolve three ounces of soda in one 
 and one-half pints of milk or water, a little vinegar and five and one- 
 half pounds of flour. Roll out thick as ginger cookies, dip in fine 
 sugar and bake at 370 degrees. 
 
— 70 — 
 Bolivars. 
 
 Mix two quarts molasses, one and one-half quarts water, ten 
 ounces lard, four ounces soda, some spices, about eight pounds flour 
 and a little salt. Roll out one-quarter of an inch thick; bake in a 
 rather warm oven. 
 
 Berkshire Calces. 
 
 One and one-half pints molasses, two ounces butter, one-half 
 ounce soda, one-half cup milk; salt, ginger and sufficient flour to make 
 dough stiff enough to roll out. Roll out one-quarter inch thick, lay 
 the whole sheet upon a well-dusted pan, cut with large knife into 
 finger shapes to be two and one-half by four inches in size after they 
 are baked; break before they are cold; before baking, prick well with 
 a fork. 
 
 Poor Man's Fruit Cake. 
 
 Rub together one-half pound of brown sugar and three-quarters 
 of a pound of lard; add four eggs, then one and one-half pints 
 molasses, one pint sour milk, one ounce soda, three to three and one- 
 half pounds flour, two pounds currants, two pounds raisins, one-half 
 pound sliced citron and two pounds of finely sliced apples. 
 
 Ginger Snaps. 
 
 One pound of granulated sugar, one pound of brown sugar, two 
 and one-half quarts of New Orleans molasses and Porto Rico molasses 
 mixed, one pint of water, two and one-half ounces of soda, one 
 ounce of salt, three ounces of ginger, two ounces of cinnamon, one 
 pound and fourteen ounces of lard, and last twelve and one-half 
 pounds of soft flour and one-half ounce of ammonia. Work well 
 and have it stiff. 
 
 Cinnamon Wafers. 
 
 Same as ginger snaps above, only leave out the ginger; take one 
 ounce more of cinnamon, roll out thin and cut in fingers to be one 
 and one-half by three inches after they are baked. Wash with milk 
 before baking. 
 
— 71 — 
 Money Cakes. 
 
 Honey cakes are made to a great extent in Germany, for the 
 holidays. Special kinds are identified as original in different cities 
 and shipped to all countries; for instance, the delicious Niirnberger, 
 the Thorner, and Basler honey cakes. The principal dough or stock 
 is usually prepared in September or October and stored away in the 
 cellar in tubs or barrels sawed in two; but as a general rule this first 
 dough is only mixed with part of the rising ingredients, alum or 
 potash, while ammonia or soda is added just before using it. 
 
 Stoek for Honey Cakes. 
 
 Twenty pounds of honey, ten pounds of molasses; boil up several 
 times; strain through a sieve in a bowl or tub; with a little water, 
 pound or grind very fine one-fourth of a pound of alum and add to 
 the honey when luke warm. Then mix with enough soft cake flour 
 to make a medium otiff dough. Set away in the cellar. 
 
 German Honey Cakes and Hearts. 
 
 Get ten pounds of above dough, into which work one ounce of 
 ammonia, which has been ground and dissolved, with the yolks of 
 two or three eggs. Work well or put under a dough break. First 
 bake a sample at 360 degrees. Roll out one-third of an inch thick, 
 wash with milk or glue water, or still better, desiccated egg food dis- 
 solved. Prick the larger ones with a fork. 
 
 American Spieed Honey Cake. 
 
 Three pounds of boiled honey, one pound of molasses, one-half 
 pound of sugar, one-half of a pound of lard, one ounce of ammonia, 
 a little soda, one pint of milk, spices; add enough soft flour to 
 make a dough like ginger cookies, and bake in the same way. 
 
 American Honey Cakes. 
 
 Three pounds of boiled honey, two pounds of sugar, one-half of 
 a pound of lard, four eggs, three-fourths of a quart of milk, spices, 
 one ounce of ammonia; add enough soft flour and one ounce of baking 
 powder to make a dough like molasses cakes. 
 
— 72 — 
 Thiclz Honey Cake. 
 
 Grind fine one-half of an ounce of ammonia with the yolk of one 
 egg] work well into ten pounds of stock dough; roll out one-half of 
 an inch thick, prick well with a fork, wash with milk, and lay on top 
 blanched almonds, split in halves. Bake on heavy pans, well dusted 
 with common flour. Bake slowly and cut in square pieces. Add 
 cinnamon and a little caraway to the dough. 
 
 Hxii'iibei'irei' Leblcnchen. 
 
 Stir up together well twenty-five eggs, two pounds of fine sugar, 
 one-half of an ounce of ammonia, 'one-fourth of a pound of orange 
 peel, one-fourth of a pound of almonds, one-half of 'a pound of 
 citron, all chopped fine, and spices. Then mix in light, two and one- 
 fourth to two and one-half pounds of pastry flour. With a palette 
 knife lay out this dough on wafer sheets and cut in squares; lay on 
 top of each a thin slice of citron. Bake medium warm. 
 
 Swiss Honey Calces (Basler T,ec1<.er-le). 
 
 Four pounds of honey (boiled), two pounds of brown sugar, one- 
 half of a pound of orangeade, two pounds of citron, two pounds of 
 sweet almonds (all chopped fine); nutmeg, spices, the juice and 
 grated rind of one lemon, one-half of an ounce of ammonia or three- 
 fourths of an ounce of potash, one-half of an ounce of soda. Pour 
 the honey over this; add one glass of rum or kirsch water, and make 
 with enough pastry flour into medium dough. Bake in sheets one- 
 fifth of an inch thick on strong tins, well dusted with flour. Bake 
 quick and frost. [Frosting. — Boil three pounds of granulated sugar 
 with one pint of water to the "thread." Rub with stiff brush a little 
 at a time over the sheets, until it granulates or gets white.] Warm 
 the sheets again and cut with a sharp knife in small tablets, about 
 one and one-half inches by two and one-half inches long. Pack five 
 in a glossy white paper, lay one on top and tie all together neatly 
 with narrow red tape. 
 
 Sutrax- Nuts (Hard Tacks). 
 
 Two pounds of sugar, four eggs, the yolks of eight eggs, one- 
 half of a pint of milk, one ounce of ammonia, lemon. Mix with 
 
— T6 — 
 
 enough soft flour to make into a stiff dough. Cut out very small, 
 round, but very thick. Bake at 370 degrees; afterwards you may 
 throw all in boiled icing (conserve), and spread on a sieve to dry. 
 
 Cobblestones (Pfeffemusse). 
 
 Mix and bake, same as above, one pound of sugar, one pint of 
 molasses, spices, one-half of an ounce of soda, one-half of an ounce 
 of ammonia, ginger and cinnamon, one pint of milk or water, and 
 enough soft flour to make a stiff dough. 
 
— 74 — 
 
 Golden Rules. 
 
 Spices are always best sifted into the flour. 
 
 Soda, ammonia or potash should always be first dissolved fn 
 water or milk. 
 
 Always use the softest winter wheat flour. Some mills make a 
 specialty of such flour. 
 
 If you have very light colored molasses (New Orleans), always 
 add part Porto Rico or sugar color. 
 
 The quality of molasses is best tried by stirring up a little of it 
 with a pinch of soda. If the molasses raises up at once and foams, 
 and looks brown, and smells all right, it is good. If it looks green 
 when mixed, it is generally of poor quality and will smell like soap. 
 
FOR A T OT£S A2V£> RECIPES. 
 
FOR A r Or£S AAD RECIPE So 
 
FART VIII 
 
 yeast, 5 r ead, f^scuits, Coffee Calces, 
 puffins, etc. 
 
 Yeast is the first factor to be looked after in preparing fermented 
 bread; therefore I will give a few suggestions and formulas relating 
 to its preparation and use. Where home made yeast is made, almost 
 every baker has his own formula, and knows just how it will work. 
 But, as a rule, given a certain recipe for stock yeast, it is necessary 
 to give the whole process of baking with it. With the astonishingly 
 perfect system with which compressed yeast is now delivered and 
 shipped fresh to any part of the country, there is hardly an excuse for 
 not using it. To bake a perfect, sweet, flaky loaf of bread every 
 season in the year and every day alike, requires considerably more 
 technical skill and experience than if compressed yeast is used. For 
 coffee cakes and other sweet bread baking, the old fashioned stock 
 yeast is almost entirely out of date. 
 
 Dry Stack Yeast, 
 
 Over two ounces of sweet fresh hops pour seven quarts of boil- 
 ing water. Let it stand a while, then add one more quart of water 
 until all the strength seems boiled out of the hops, at which point 
 they commence to settle down below the surface. Mix enough of 
 this liquid with eighteen ounces of bread flour and one-fourth of a 
 pound of corn meal, one-fourth of a pound of rice flour, two ounces 
 of crushed malt, into a smooth paste. Then add the rest of the 
 liquid, and set aside. When partly cooled off, add three or four 
 handfuls of white sugar and one ounce of compressed yeast, or one 
 pint of fresh, ready fermented yeast to start it. Set aside, where i 
 will not be disturbed for at least twenty hours. Then strain and mix 
 
 (77) 
 
— 78 — 
 
 with sufficient flour into a stiff sponge. When well ripened, throw 
 out on a bench dusted with corn meal, and roll or press out and cut 
 in small, thick cakes, which are then dried in the fresh air, in a shady 
 place. When thoroughly dry, pack away for future use. Keep away 
 from heat and dampness. This is now used as mother yeast to start 
 fresh ferment or new stock. One ounce to each gallon is sufficient 
 in warm weather; in winter one and one half ounces may be needed. 
 
 The Ferment. 
 
 Wash about two quarts (six pounds) of potatoes, and boil them 
 soft, with plenty of water to cover them well. In a very clean tub 
 place the boiled potatoes, add one and one-half pounds of white flour, 
 one handful of corn meal, and mash up fine with the potatoes. Add a 
 little at a time of the boiling hot potato water. Let both now cool 
 a little more, then add all the liquid from the potatoes and enough 
 water to make about four gallons in all. When blood warm in 
 winter or luke warm in summer, add three and one-half to five 
 ounces of dry stock yeast (or two and one-half ounces of fresh com- 
 pressed yeast). Set away in quiet place, not too warm, where it will 
 not be shaken up or disturbed for about eight hours. In very hot 
 days, you may cool it down first, with a piece of ice. If it is ready, 
 you will notice on the side of the tub that it had risen some inches 
 and fallen back again. If you cannot notice that, it is not ready yet. 
 Then strain and set into the sponge with sufficient flour, not too stiff. 
 This sponge does not need to rise the second time, like compressed 
 yeast sponge. Take as soon as it has fallen once. 
 
 Flour for Bread. 
 
 It is certainly a poor investment to buy cheap flour for bread 
 baking. Nearly all brands of bread flour, made from healthy, straight, 
 hard spring wheat, are controlled by about the same market price; 
 and if any flour is offered below these figures, you should be careful 
 and have it thoroughly tested before laying in a stock of it. While 
 the strongest flour takes the most water, it is cheapest even if higher 
 in price. But for home made bread, milk bread, etc., it is advisable 
 to mix it with one-fourth to one-third of winter wheat flour (pastry). 
 Do not buy a mixed flour, as it will cost you more than if you mix it 
 
— 79 — 
 
 yourself. To test your flour, put a handful on a clean pasteboard, 
 take a dry, smooth knife, and slide over the flour, pressing it down 
 solid. If the knife is free from any particles, and the flour is smooth 
 and does not show any dark streaks in it, it is all right for a good 
 spring patent; still it should have a granulated appearance, not too 
 much like powder. Compare different brands in this way, and you 
 will understand it. 
 
 Flour should never have a reddish or dark look when examined 
 in the light, unless it is common flour which you have bought cheap 
 for molasses work. It is also a mistake to set sponge or .dough with 
 one kind of flour as you would with another. If you have a good, 
 straight, patent flour, one cake of compressed yeast is sufficient for 
 three quarts of flour in summer, or two quarts in winter; but if you 
 have to use up cheap, poor flour, always set sponge first and do not 
 set too warm. 
 
 Home Made Bread (Without Sponge). 
 
 In warm weather set your dough at nine o'clock in the evening, 
 and in cold weather set it two hours earlier. Dissolve three to four 
 ounces of compressed yeast in three quarts of warm milk, then add 
 ten quarts of water, one-fourth of a pound of salt, six ounces of 
 sugar, four ounces of lard, a little butter, and sufficient flour to make 
 a stiff dough. In the morning cut up in pieces, and after greasing 
 your hands with lard, mould up round; let it rest a little while and 
 then mould over into long loaves to fit the tins. Do not let it raise 
 too much, and bake about thirty minutes. 
 
 Cottage Bread. 
 
 Set warm sponge with four ounces of yeast and ten quarts of 
 water (in winter five ounces of yeast). Set softer than ordinary 
 sponge; let it raise the second time, which should not take more than 
 three hours. Then add four quarts of warm milk, two quarts of water, 
 one-half pound of sugar, six ounces of salt, one-half pound of lard, a 
 little butter and sufficient flour to work soft; let it raise well, in sum- 
 mer about one and one-half hours, in winter two hours; the bench 
 should be greased before using; then proceed as above. This makes 
 a very fine round loaf of bread. 
 
— 80 — 
 
 Vienna Bread. 
 
 Prepare as second recipe for bread, only use the following formula: 
 One-half of a pound of yeast, six quarts of milk for dough, three- 
 fourths of a pound of lard, no sugar. Let the dough stand one hour; 
 roll out about fourteen inches in length; point both ends; set in cloth, 
 each separate, well dusted; wash before baking; cut three times 
 across. Bake on bottom of oven, or, if you have to bake on pans, 
 dust them first with corn meal and heat them. 
 
 French Sticks (without Sponge). 
 
 Same as the first bread dough, only leave tne sugar out. Mould 
 up in long sticks; lay each separate on a cloth; bake on bottom or 
 tile; wash first and cut crosswise. 
 
 Milk Bread. 
 
 To cottage dough add more milk, a little extra sugar; mould up, 
 not too old; set on dusted cooky tins and cover over with a square 
 bread pan, in bottom of which holes are punched. This bread will 
 not get a hard crust. 
 
 Graham Bread (without Sponge). 
 
 Three ounces of compressed yeast, seven quarts of luke warm 
 water, one and one-half pints of the darkest Porto Rico molasses, three 
 ounces of salt, three and one-half pounds of graham flour, and 
 sufficient wheat flour to make medium dough. Let it stand over 
 night; in the morning throw it on the board, cut in pieces and mould 
 up at once. Let it raise well in the tins and bake slow. 
 
 Graham Bread (with Sponge). 
 
 Take two quarts of sponge from the cottage bread, add one quart 
 of warm water, one-half pint of dark Porto Rico molasses, three 
 ounces of salt, two quarts of graham flour, and enough wheat flour to 
 make a soft dough. Let it stand about two hours. Mould and bake 
 as above. 
 
— 81 — 
 Boston Brown Bread with yeast. 
 
 One pint of corn meal, one-half of a pint of rye meal, one-half of 
 a pint of graham flour, one-half of a pint of wheat flour; mix all with 
 one teaspoonful of salt. Dissolve one yeast cake with one-half of a 
 cup of molasses and one quart of buttermilk or sour milk and one- 
 half of a teaspoonful of soda. If fresh milk is used, take a little more 
 yeast and no soda; mix all well, and if too stiff add a little water. 
 Make no stiffer than corn muffins; put in well greased, deep tins, 
 with cover; do not fill them half full. Set in a pan with one and one- 
 half inches of water, so as to steam or boil from bottom, or bake in a 
 steamer. Bake three or four hours in a medium oven; after two 
 hours cool down the oven to 360 degrees. 
 
 Boston Brown Bread with Baking Powder. 
 
 Ingredients are the same as above, only use in place of the yeast 
 two tablespoonfuls of good baking powder. 
 
 American Rye Bread. 
 
 American bakers generally use the same formula as for the gra- 
 ham bread, only they take rye flour in place of graham. German 
 bakers make a separate dough and bake it like Vienna bread. 
 
 French Rolls. 
 
 In the evening set a stiff dough of three ounces of compressed 
 yeast, four quarts of luke warm milk, three quarts of water, two 
 ounces of salt, two ounces of sugar, four ounces of lard, four ounces 
 of butter and sufficient flour (not too strong). In the morning, push 
 down the dough, break off a little smaller than biscuits, roll up, let it 
 spring a little, then press down well in center with a thin rolling pin, 
 wash with a little melted butter, and double over. Set to raise and 
 bake hot; 400 degrees. 
 
 Raised Biscuits. 
 
 You can take either of the bread doughs; add a li.tle extra milk 
 and lard or butter, and roll up round. 
 
— 82 — 
 
 Finger Rolls or I^ady Washington Rolls. 
 
 Dissolve two ounces of compressed yeast in two quarts of warm 
 milk; add one-half of a pound of lard and butter, six ounces of sugar, 
 two and one-half ounces of salt, another quart of milk, one quart of 
 water, and sufficient flour (mixed) to make medium dough. Work 
 well and set to raise about two and one-half hours, in a warm place. 
 Break off in small pieces, mould up round and cover over to let them 
 raise some. Then mould over in finger-shape and set close together 
 on greased tins, until light; wash with egg, and bake. 
 
 Par-leer' House Rolls. 
 
 Dissolve three ounces of compressed yeast with two quarts of 
 milk; add two ounces of sugar, one ounce of salt, four ounces of 
 butter, two ounces of lard, four eggs or ten yolks, and enough flour 
 to make medium dough; wash well; let raise two hours, push down 
 and set away another hour; make up in shape to suit yourself, let it 
 raise, wash with egg, and bake quickly. 
 
 Tea Biseuits. 
 
 Three and one-fourth pounds of flour, three ounces of baking 
 powder, one and one-half ounces of salt, all sifted together; rub dry 
 six ounces of lard in the flour and mix with one and one-fourth quarts 
 of milk into a light dough. Roll out at once one-half of an inch 
 thick, cut out, set close together, wash with milk; first prick with a 
 fork, and bake hot; 400 degrees. 
 
 Newport Rolls. 
 
 Same as tea biscuits, only add two ounces of butter, roll a little 
 thinner, cut out, wash with butter and double over like French rolls; 
 let stand a few minutes, wash with egg and bake. 
 
 Graham Gems. 
 
 Break like biscuits from either of the graham bread doughs. 
 Roll up like biscuits, set to raise in gem tins and do not bake too hot. 
 
— 83 — 
 
 Corn Muffins. 
 
 Grease and heat well deep gem tins and fill over half full of this 
 mixture: Six ounces of cornmeal, four ounces of sugar, four ounces 
 of lard, four eggs; mix all light; add one pint of milk and eighteen 
 ounces of pastry flour with one and one-half ounces of baking powder, 
 one ounce of salt. If too stiff add a little more milk. Bake hot. 
 
 Johnny Cake. 
 
 The same mixture as above, only add two ounces more of sugar 
 and two ounces of butter and bake in long, flat tins. 
 
 Buokwheat Cakes. 
 
 Dissolve one-half of a yeast cake in one-half of a cup of warm 
 water; add one quart of milk, one teaspoonful of salt, a little corn- 
 meal, a handful of wheat flour, and enough buckwheat flour to make 
 a stiff batter. Set away over night. In the morning stir up well, 
 add a little molasses and bake on hot griddle. If too stiff, add a little 
 milk and a little sugar. 
 
 English Wheat Muffins. 
 
 Mix one yeast cake in one-half of a cup of warm water, one cup 
 of milk, two tablespoonfuls of melted butter, two tablespoonfuls of 
 sugar, a little salt, enough flour to make a stiff batter; let it raise, 
 then add three eggs; beat all well; fill in muffin rings. Bake hot. 
 
 Wheat Cakes. 
 
 Beat up well, two eggs, one-half of a teaspoonful of salt, one 
 tablespoonful of sugar, one-half of a cup of milk, and stir again. Mix 
 with sufficient flour and one teaspoonful of baking powder to make 
 into a soft batter; grease the griddle well, and bake quickly. This 
 seems to be very rich, but they can be poured out thinner and make 
 more cakes. 
 
 Waffles. 
 
 Set over night one-half of a yeast cake in one-half of a cup of 
 hike warm milk, with enough pastry flour and one pint of milk to 
 make a stiff batter. In the morning add three or four eggs beaten 
 up well, a handful of sugar, and a little salt to the batter. Beat well 
 and bake in hot waffle irons; a little nutmeg to flavor. 
 
— 84 — 
 Coffee Calces. J. 
 
 Set soft sponge with seven ounces of yeast, three quarts of warm 
 milk, one quart of water, and enough flour. Beat up well, set in warm 
 place to raise. When it breaks, add three-fourths of a pound of 
 butter and lard, one and one-half pounds of sugar, eight to ten eggs 
 (one pint of egg yolks is best), lemon and mace, two ounces of salt, 
 and three pints more of milk. Work well and smooth, but not too 
 stiff. Let raise >one or two hours, push down and mould up in 
 different shapes. 
 
 Buns. 
 
 Roll up like biscuit, press flat, dip in coarse sugar, set to raise, 
 bake medium warm. (The eggs may be omitted if desired.) 
 
 Currant Buns. 
 
 The same as above, only roll out a piece about ten inches wide, 
 sprinkle with currants and cinnamon, double over from both sides, 
 cut with scraper in finger shape, set the cut side up, close together; 
 let raise, bake warm, and frost thick with vanilla icing. 
 
 Not Cross Buns. 
 
 The same dough as for buns, only when half raised press each 
 down crosswise with same cutter and wash with butter and dip in 
 sugar, or ice them after they are baked. 
 
 Cinnamon Calce. 
 
 Same dough as above. Take about one pound of the dough and 
 roll out eight by ten inches; wash with butter; dust well with cinna- 
 mon and fine sugar. 
 
 Streussel Iiuohen. 
 
 Same as above, only cover well with the following mixture: One 
 pound of cake flour, one spoonful of cinnamon, one-half pound of 
 fine sugar; add five ounces of good melted butter, rub together well 
 and press through coarse sieve. 
 
— 85 — 
 Coffee Cake Dough. II. 
 
 In six quarts of milk and two quarts of water dissolve seven to 
 eight ounces of compressed yeast, one pound of fine sugar, lemon 
 and mace, one and one-half ounces of salt; mix with enough mixed 
 flour to make into a soft dough, beat well and set to raise. Mean- 
 while cream one and one-fourth pounds of butter with two pounds of 
 sugar; add one pint of eggs (or one pint of yolks is best); add slowly 
 the other dough, beating well. If too soft, add more flour, but do 
 not make too stiff. Let raise again. 
 
 Turk Heads. 
 
 Weigh off the above in pieces about fourteen ounces, mix in 
 some raisins, and lay in well buttered Turk-head tins. You may 
 sprinkle some sliced blanched almonds in the bottom of the moulds 
 first. 
 
 Coffee Wreaths. 
 
 From the above dough cut even pieces, roll out in long and thin 
 strips, braid three together and form into a round wreath. Set to 
 raise; wash with egg; bake hot and ice with thick vanilla icing. 
 
 Zwieback. 
 
 Roll out the above dough like small fingers; set close together; do 
 not let it raise too much; bake light; let stand one day, then cut each 
 biscuit in two with a sharp knife, roast well brown on both sides, and 
 dip in cinnamon or vanilla sugar. 
 
 Jelly Doughnuts (Bismarks). 
 
 Set to raise a soft sponge with two ounces of yeast, one pint of 
 milk, and enough flour. As soon as it breaks, add four to five eggs, 
 one-fourth of a pound of lard or butter, one-half of a pound of sugar, 
 lemon and mace, one pint of warm milk and sufficient flour to make 
 a soft dough; beat well and set to raise; push down; let raise again, 
 then dust bench well with flour; break in small biscuits, roll them up, 
 let raise a little, press flat; lay in center of each some stiff jelly (or 
 better, jam or marmalade); pull up from the sides over the jelly, and 
 
- 86 - 
 
 pinch together well. Set on a cloth well dusted with flour, the 
 pinched side on bottom, cover over and let them raise well. Bake in 
 hot grease, slower than fried cakes. Roll, when cool, in cinnamon 
 sugar. 
 
 French Crullers. 
 
 Boil one pint of milk and water with six ounces of lard for two 
 minutes; then add quickly fourteen ounces of pastry flour, let it stand 
 five minutes, then mix in slowly ten to twelve eggs one handful of 
 sugar, vanilla, and a little salt. Keep dough just like eclairs; fill in 
 bag with star tube. Run out on greased paper in rings. Lay the 
 paper with rings on the bottom in your hot grease, until all the rings 
 are loosened. Bake slow, and well through. Dust with sugar and 
 serve with sauce or syrup. 
 
— 87 — 
 
 General Rules. 
 
 Keep yeast always in cool, dry place. 
 
 One teaspoonful of salt is enough to each quart of flour. 
 
 For all coffee cakes take one-third of cake flour, what is called 
 blended flour. 
 
 If you have little pieces of dough left over, cover with cold water, 
 and use the next day for sour- dough in rye bread. 
 
 For all coffee cakes desiccated egg food can be substituted for 
 fresh eggs satisfactorily. Use one ounce for every five eggs. 
 
 Bread rolls or biscuits, if washed with butter immediately after 
 baking, will shine nicely and will be softer than if not washed. 
 
 Common buns and coffee cakes can also be made from bread 
 dough. Add some sugar and butter, and work well. Let rest awhile; 
 add some coloring, cinnamon and lemon or vanilla. 
 
 If you want to keep compressed yeast fresh for a long time, put 
 it in a glass or stone jar and fill with water. When you want to use 
 some, pour off the water slowly, take out what yeast you need, and 
 pour fresh water over the rest. 
 
FOR AOTBS AA T D RECIFES, 
 
PART IX 
 
 Icings, Fillings, Fanc\) Calces, 
 Colors, etc. 
 
 Water Icing. 
 
 XXXX confectioner's sugar is the best sugar for icings. Although 
 a trifle higher in price it makes a cheaper frosting because it takes up 
 more water. Plain water icing is made simply by mixing enough 
 sifted powdered sugar with cold water, adding flavor as desired. 
 After cakes are iced, set in the oven a few seconds by the open door. 
 Another method of making water icing is to use boiling hot water in 
 place of cold water, and do not set in the oven to dry. 
 
 American Vanilla Cream Frosting;. 
 
 Mix one pound XXXX powdered sugar with egg white and four to 
 five drops acetic acid or half a teaspoonful of cream of tartar. Beat 
 light, then add one more pound of sugar and sufficient boiling water 
 to thin it as desired; one teaspoonful of vanilla. 
 
 Walnut Frosting. 
 
 To above icing add one-half pint of walnut meats chopped fine. 
 
 JSIarshmallow Filling. I. 
 
 Take four and one-half pounds of granulated sugar and one 
 quart of water; dissolve over a good fire, then add one-half of a 
 pound of glucose and boil to a very light ball (242 degrees). In the 
 meantime beat one pint of egg white very stiff and then pour in the 
 
 (89) 
 
— 90 — 
 
 sugar in a light stream, still beating. Then pour in one-half of a 
 pound of dissolved gum arabic (a thin solution) or gum Senegal, and 
 two ounces of vanilla. Keep on beating a little while longer. If a 
 large mixture, set in hot water bath, so it will not get too stiff before 
 it is all used. You can flavor and color to taste. 
 
 Marshmallow Filling. II. 
 
 One-half of a pound of gum arabic or Senegal dissolved in a good 
 pint of water, strain in a kettle and add one-half of a pound of XXXX 
 loaf sugar; set on a slow fire, stir until reduced and thick. Beat up 
 stiff in a bowl two ounces of white egg food dissolved in one pint of 
 warm water, with enough powdered sugar and one-half of an ounce 
 of cream of tartar; add the gum syrup slowly and a little plain syrup 
 if still too stiff. Flavor with neroli oil, which is the right flavor for 
 marshmallow. If you have no egg food, take one pint fresh egg white. 
 
 Boiled Chocolate Frosting. 
 
 One and a half pounds of sugar and one pint of water set on a 
 moderate fire. Dissolve four ounces of baker's chocolate and stir in 
 the syrup. Let boil until to a thread (236 degrees); wash down on 
 the sides, and stir occasionally. Then sprinkle with a little cold 
 water, and boil again to the thread. Then take off the fire. Rub 
 with the spatula against the sides of the kettle until it commences to 
 turn light and creamy. Take up more sugar, and so continue, until 
 all is turned lighter. Let it stand a minute, and as soon as there 
 forms a light crust on top, it is done. Stir through once more and 
 use at once. Set the frosted goods in the oven for a second. 
 
 A.meriemi Choeolate Frosting. 
 
 Mix two pounds of powdered sugar with sufficient hot water to 
 make it the desired consistency. Meantime dissolve five ounces of 
 chocolate, cut up fine, with two ounces of butter, in the oven. Stir 
 until it is all smooth, and let it run slowly into the other sugar. 
 Keep stirring it; add warm water and a little vanilla. This frosting 
 can be kept in a cool place a good while, only warm it up well 
 before using. 
 
— 91 — 
 Fondant for Frosting. 
 
 Boil five pounds of granulated sugar, one pound of glucose and 
 one quart of water to a light ball (242 degrees). As soon as it com- 
 mences to boil, wash down on the sides, and cover. Do not let it 
 boil too slowly. Then sprinkle your marble slab with ice water, and 
 pour the syrup on it. When partly cooled off, work with large 
 wooden spatula until it is all creamed and hard. Have a clean tub 
 ready, throw the> fondant in and pound it down solid until it is all 
 smooth; cover over with a wet cloth. Before using melt it on stove 
 or in hot water bath, adding a little plain syrup, and flavor to taste. 
 
 Coffee Icing. 
 
 Boil four ounces of best Java coffee, ground, with one pint of 
 water down to half a pint, keeping it covered. Then strain and add 
 two tablespoonfuls burned sugar color and three pounds of fondant. 
 Stir over the fire until soft and smooth. Use at once. 
 
 Pistachio Icing. 
 
 Peel one ounce of pistachio nuts and pound them to a paste in a 
 stone mortar; mix with fondant and melt. 
 
 Rose, Almond or Strawberry Icing. 
 
 Dissolve fondant over a fire with a little syrup, the proper extract 
 to flavor, and coloring. Or mix XXXX confectioner's sugar with hot 
 water, and add flavor and coloring. 
 
 Lemon Frosting. 
 
 A very fine frosting for sponge cakes and cup cakes is made by 
 adding the juice of one or two lemons to fondant or water icing. 
 
 Gelatine Icing. 
 
 Dissolve one ounce of good gelatine in one pint of water, mix 
 with four pounds of confectioner's powdered sugar, and beat up like 
 meringue with an egg beater; add vanilla or lemon. 
 
— 92 — 
 -Berg" Food Ioing. 
 
 Dissolve four ounces white egg food in a pint of warm water, 
 add a pint of cold water, sufficient powdered confectioner's sugar, and 
 one teaspoonful of cream of tartar. Beat up well with spatula, and 
 flavor. This keeps softer than the regular egg frosting. 
 
 Royal Icing. 
 
 For decorating. Beat up the whites of three eggs with sufficient 
 XXXX confectioner's sugar and eight drops of acetic acid and a little 
 bluing. Have everything — bow], spatula, etc., perfectly clean. 
 
 Boiled Frosting for Honey Cakes,. 
 
 Boil six pounds of granulated sugar with one quart of water to a 
 thread (236 degrees). Rub with stiff brush over the top of the cakes, 
 commencing on one corner, dipping the end of brush in the sugar, 
 but do not disturb sugar in the kettle more than necessary, so it will 
 not die off too soon. Rub hard and quick over the cakes, until it 
 creams. 
 
 Cream for Filling. 
 
 Bring two quarts of milk to a boil with five ounces of sugar. 
 Stir into this quickly two ounces of corn-starch, stirred smooth with 
 two eggs, and one teaspoonful of vanilla. As soon as it thickens, take 
 off from the fire. 
 
 Apple Filling. 
 
 Mix together the juice and grated rind of one lemon and two 
 peeled apples grated, with sufficient powdered confectioner's sugar. 
 Stir over fire until it boils down a little, then add more sugar until 
 stiff enough. 
 
 Lemon- Jelly Filling. 
 
 Boil one pint of water, the juice of three lemons and one-half 
 pound of powdered sugar. Stir into it slowly two and one-half 
 ounces of corn-starch dissolved in a little water, a pinch of salt, and 
 one grated lemon peel. As soon as it starts to thicken, take off from 
 the fire, and spread on the cakes, while warm. Juice of oranges, 
 canned apples, or peaches, can be used up- in the same way. 
 
— 93 — 
 
 Whipped Cream. 
 
 To beat up cream well, it should have been standing twenty- 
 four hours, undisturbed — what is called double cream. To beat it up 
 everything must be very clean and cold. Beat up slowly and easily, 
 then, when done, add to every quart five ounces of powdered sugar 
 and one teaspoonful of vanilla. 
 
 Red Cochineal Color. 
 
 Mix in stone or porcelain basin one-fourth of an ounce of cochineal 
 ground up very fine, one-fourth of an ounce of burnt alum, one- 
 fourth of an ounce of cream of tartar, and pour over this one pint of 
 hot rainwater; then add one-fourth of an ounce of salts of tartar; mix 
 and strain next morning; then add one-half of an ounce of gum arabic. 
 
 Yellow Coloring. 
 
 Saffron, boiled down, with a little sugar and rainwater, and then 
 filtered through a glass funnel, is the old style of coloring. But now 
 there is such a number of colorings, liquid and paste, on the market, 
 that it does not pay to make it yourself. 
 
 Blue Coloring. 
 
 Generally ultramarine is used, but it must be handled carefully, 
 .being very strong. For painting ornaments and toys it is mixed with 
 a little gum arabic and sugar solution. 
 
 Colored Sugar Sand. 
 
 Sift coarse sugar through a fine sieve to separate all the fine dust. 
 Warm the coarse sugar a little in a kettle, make a cavity in the center 
 and pour into it a little coloring; mix with a little of the sugar first, 
 gradually rubbing in more of the sugar, until all is mixed evenly. On 
 a heavy baking tin lay strong paper, spread the sugar over it, warm 
 well through in oven, stir up thoroughly, warm again, and when per- 
 fectly dry, sift through a coarse sieve and pack in glass jars, but do 
 not expose to the sun. 
 
 Lemon and Orange Sugar. 
 
 Grate nice, hard lemon or orange skins (not too deep — only the 
 yellow part), and mix with sufficient powdered sugar and set away in 
 air-tight jars. 
 
— 94 — 
 
 Vanilla Sugar. 
 
 Cut up very fine two or three sound vanilla beans and weigh off 
 one pound of cut lump sugar. Put the vanilla with part of the sugar 
 in a mortar and pound fine. Then sift it, put the remaining vanilla 
 back in the mortar, add more sugar, pound fine again, sift, and so 
 keep on, until all is beaten to fine powder. Then pack away air-tight. 
 
 Orange and Lemon Zest. 
 
 To get the very finest aroma of the fruit without any bitter taste 
 to it, rub hard lemons or oranges over lumps of sugar. As soon as 
 the sugar is covered with the skin, scrape it off with a sharp knife 
 and rub over it again. So keep on, until the outside skin of all the 
 lemons or oranges is rubbed off. This is especially fine flavoring for 
 ice creams, cremes and icings. 
 
 Dominoes. 
 
 Bake a sheet about three-fourths of an inch thick of sponge or 
 gold cake mixture (see Parts IV. and V.). Let it stand one day, if 
 possible, then cut in slices two inches wide. Turn the bottom up and 
 spread thin with jelly. Now roll a piece of marzipan, very thin, cut 
 in same size strips, to cover the top of slices, and frost over very thin 
 with water icing. Now, with a sharp knife cut in blocks again the 
 size of domino blocks. Let them stay close together; draw a line 
 through the center with red icing, then with finer tube draw two lines 
 with white royal icing on the sides, and ornament with dots of choco- 
 late to represent the numbers on the dominoes. 
 
 Potatoes. 
 
 Take small bits of sponge cake, rub with a little thin jelly, cover 
 with a thin sheet of marzipan, brush over with a little sugar color 
 and roll in grated chocolate. Then, with a pointed stick, prick some 
 holes in them, and stick small bits of sliced almonds in, to represent 
 sprouts of the potatoes. 
 
 .Apples, Pears, etc. 
 
 These can be made out of sponge cake (lady finger mixture). 
 With bag and tube lay out in the shape of the fruit, and bake a nice 
 brown. When well done, set two together with apple or apricot 
 marmalade, and frost some with white, some with yellow icing. 
 
— 95 — 
 
 Pours and Apples of Afering-ue. 
 
 Take a very thin layer of sponge cake, spread it with marmalade 
 and cut out with round or oval cutter. Now prepare a good meringue 
 (as for Kisses, see Part VI. ) and lay out in the shape of apples, pears, 
 peaches, etc. , and bake on wet boards. Where there is a good crust 
 on top, lay one on a piece of the sponge cake, same shape, and 
 sprinkle a very little with red coloring. Then frost very thin with 
 transparent water icing, and stick on the end a whole clove for the 
 core, and on the other end a thin stick of citron for the stem. 
 
 Almond. Souffle JOsses. (A uf la uf). 
 
 Pound very fine two ounces blanched almonds with the white 
 of one egg and sufficient XXXX confectioner's sugar. Then add the 
 whites of three more eggs, beaten up a little first, and enough more 
 fine sugar to make a stiff paste. Roll out one-fifth of an inch thick, 
 and cut out in stars, rosettes, rings, etc. , and set on flour-dusted tins. 
 Let dry a few hours, and bake very cool. They will raise over an 
 inch high and come up straight, if oven is cool enough. Then frost 
 with thin water icing or royal icing, and sprinkle with colored sugars, 
 or paint them. 
 
 Vanilla and Rose Souffle,, 
 
 The same as above, only omit the almonds and add a few drops 
 of alcohol and a little vanilla or rose and red coloring. 
 
 A.meriean JKlarzipano 
 
 Cut up two pounds of almond paste in thin slices and spread on 
 candy marble, which you first sprinkle with ice water. While this is 
 being done, boil five pounds of sugar with one quart of water and a 
 half pound of glucose to the ball (245 degrees), and pour over the 
 paste. Let it cool off, then rub with spatula until it is all smooth and 
 creamed. Work all in one lump and cover up. This is very fine for 
 fancy bonbons and fancy hand-modeled cakes. 
 
 Sizg-cir Couleur (Burned Sugar), 
 
 Dissolve one pound powdered sugar on a good fire, stirring it. 
 Let it get black, until a thick, heavy smoke ascends and it foams up. 
 Then pour in a pint of water and stir until all is dissolved again. 
 
— 96 — 
 Croquant or Nougat. 
 
 Melt in a kettle one and a half pounds of white sugar without 
 water, stirring it occasionally. Then add one pound of thin sliced or 
 chopped blanched almonds, which you have first heated. Mix well 
 and quickly now, and roll out on 'well oiled marble slab, and cut out 
 or mould in any shapes desired to make pyramids, centre pieces, etc. 
 
 Clear Caramel. 
 
 FOR SPUN SUGAR ORNAMENTS, FLOWERS, ETC. 
 
 Boil two and a half pounds of loaf sugar with a pint of water 
 (short measure) and a pinch of cream of tartar to the crack (280 de- 
 grees). Take off the fire and keep in hot water bath,. Now dip in 
 your spoon and run out the design as drawn on well oiled marble 
 slab, or for flowers dip in your lead moulds. 
 
 Rook Sugar (Honeycomb). 
 
 FOR DECORATING. 
 
 Boil two and a half pounds of granulated sugar to light crack 
 (285 degrees) and stir into it one good tablespoonful of royal icing 
 (with acetic acid). It will foam up in a minute, and must be poured 
 as quickly as possible on an oiled slab, as it will turn hard in a second 
 afterwards. If you want to get different shades to represent rocks, 
 you can make up a spoonful of different colored frosting before adding 
 to the caramel 
 
 Pure Baking Powder* 
 
 Mix together two pounds of pure cream of tartar, one pound of 
 baking soda, one-half of a pound of corn-starch, one-half pound of 
 flour. Sift seven or eight times through a fine sieve. 
 
 Cheap Baking Powder* 
 
 One-half of a pound of cream of tartar, one-half of a pound of 
 saleratus, three ounces of tartaric acid, one ounce of salt, two ounces 
 of ammonia, one pound of corn-starch or flour. Sift fine ten times. 
 
FOR NOTES AND RECITES. 
 
FOR JXOTES AAD RECIPES. 
 
 / 
 
99 
 
 /Miscellaneous. 
 
 Z*iquid JHeasixres. 
 
 Two tablespoonfuls equal i ounce 
 
 One gill equals 4 
 
 One cup equals 8 
 
 One-half pint equals 8 
 
 One pint equals 16 
 
 One quart equals 2 pounds 
 
 One gill equals A cup 
 
 Eighteen to twenty egg whites equal 1 pint 
 
 Eight to ten eggs equal 1 pound 
 
 Metric Weights. 
 
 1 gram equals 0.035 ounce 
 
 31.5 grams equal 1 ounce 
 
 490 grams equal 1 pound av. 
 
 i kilogram equals 1 . 102 pound 
 
 1 kilogram equals 2. 204 pounds 
 
 1 liter equals 1 quart (short) 
 
 Degrees for Sugar Hailing. 
 
 For the use of the thermometer. When the sugar boils over 
 five minutes, you can look for the first degree, which is: 
 
 The small thread . . 230 degrees 
 
 The strong thread 236 
 
 Soft ball 240 to 245 
 
 Hard ball 246 to 2 50 
 
 Light crack 260 to 265 
 
 Strong crack 290 to 300 
 
 Light caramel 3 2 ° to 33° 
 
 Yellow caramel 34° to 350 
 
FOR NOTES AAO RBCIPBS. 
 
 y 
 
INDEX 
 
 PART I.--PUEE PASTE, PIES, TARTS, BTC. 
 
 American Puff Paste 5 
 
 Apple Flamri Tarts 12 
 
 Common Pie Paste 6 
 
 Cream Meringue Pie 9 
 
 Cream Pies 9 
 
 Custard Pies 8 
 
 European Cherry Pie (Flamri) 11 
 
 Evaporated and Dried Fruits 7 
 
 French Madelaine Pie or Tarts 10 
 
 French Puff Paste 5 
 
 French Tartlets 12 
 
 Holland or Dutch Puff Paste 6 
 
 How to Prepare Pies 7 
 
 Imperial Currant Pie and Tarts 11 
 
 Imperial Vanilla Cream Tarts 11 
 
 PAGE 
 
 Large Patties 12 
 
 Large Patty Shells 12 
 
 Lemon Pie 8 
 
 Metropolitan Cream or Jelly Tarts ... 12 
 
 Mince Meat for Pies 10 
 
 Peach Meringue 9 
 
 Prepared Pie Seasoning 7 
 
 Pumpkin or Squash Pies 8 
 
 Rhubarb Pie 11 
 
 Rice Pie 10 
 
 Russian Spice Pie 9 
 
 Southern Custard or Potato Pie 10 
 
 Vienna Tart Paste. 6 
 
 Vol-au-Vents 13 
 
 Golden Rules I 4 _I 5 
 
 PART II.— PUDDINGS, SOUFFLE, ETC. 
 
 Almond Pudding 21 
 
 Baked Apple Dumplings 20 
 
 Boiled Indian Pudding 19 
 
 Boston Brown Bread Pudding 22 
 
 Brandy Sauce 24 
 
 Bread and Butter Pudding 17 
 
 Brown Bread Pudding 22 
 
 Cabinet Pudding 19 
 
 Chateau Sauce 23 
 
 Chocolate Pudding 21 
 
 Cold Farina or Indian Pudding 19 
 
 Combination of Puddings and Sauces. 25 
 
 Cottage Bread Pudding 17 
 
 Cottage Rice Pudding 18 
 
 Cream Sauce 23 
 
 Diplomatic Pudding 19 
 
 English Plum Pudding 20 
 
 Farina or Indian Meal Pudding 17 
 
 Floating Island 22 
 
 French Cream Sauce 23 
 
 Fritters : 24 
 
 Fritters with Baking Powder 24 
 
 Fruit Dumpling 19 
 
 Genuine Old-Fashicned English Plum 
 
 Pudding 20 
 
 Hard Sauce 23 
 
 Mayonnaise 24 
 
 Minute Pudding 22 
 
 Omelette Souffle 24 
 
 Poor Man's Pudding 20 
 
 Queen Pudding 21 
 
 Rice Pudding, Family Style 18 
 
 Roly-Poly, or Steamed Pudding 18 
 
 Rum Sauce 23 
 
 Snow Pudding 21 
 
 Souffle 17 
 
 Stock Sauce 22 
 
 Suet Pudding 21 
 
 Tapioca and Sago Pudding 18 
 
 Tutti-Frutti Pudding 19 
 
 Yankee Sauce 23 
 
 Golden Rules 26 
 
 (101) 
 
102 
 
 PART/TT.—ICE CREAMS, SHERBETS, JEEEIES, Eta. 
 
 American Ice Cream 30 
 
 Bisque Ice Cream , 32 
 
 Blanc Mange 35 
 
 Caramel Cream 31 
 
 Cardinal Punch 32 
 
 Champagne Jelly 34 
 
 Charlotte Russe 35 
 
 Chocolate Essence 31 
 
 Chocolate Ice Cream 31 
 
 Claret Jelly 34 
 
 Coffee Cream 31 
 
 Croquant or Nougat Ice Cream 32 
 
 Custard Cream 30 
 
 Demi-glaci' of Coffee 35 
 
 European Style of Freezing 29 
 
 Frozen Fruit 33 
 
 Frozen Lemonade 33 
 
 Fruit Blanc Mange 36 
 
 Fruit Jelly 35 
 
 Hokey-Pokey 31 
 
 Ice Cream with Eggs 29 
 
 PAGE 
 
 Jellies 33 
 
 Lemon Ice 33 
 
 Lemon Jelly 34 
 
 Lemon or Orange Ice Cream 30 
 
 Orange Jelly 34 
 
 Orange and Lemon Sherbets 33 
 
 Philadelphia Ice Cream 30 
 
 Pineapple Cream 30 
 
 Pineapple Sherbet 32 
 
 Raspberry Bavarian 36 
 
 Raspberry Floats 36 
 
 Raspberry Fruit Cream 30 
 
 Roman Punch 32 
 
 Sherbets and Punches 32 
 
 Sherry or Port Wine Jelly 34 
 
 Swiss Cream Meringue 35 
 
 Vienna Ice Cream (Vanilla) 29 
 
 Water Ices 33 
 
 Wine Jelly 34 
 
 Golden Rules 37 
 
 PART IV.— SPONGE CARES, POUXL* CAKES, 
 EAYER CAKES, ETC. 
 
 Almond Cake 46 
 
 American Sponge Cake 41 
 
 Angel Food 44 
 
 Chocolate Layer Cake 45 
 
 Citron Cake 42 
 
 Citron Cake. No. 2 43 
 
 Cocoanut Layer Cake 45 
 
 Common Jelly Roll 41 
 
 Dark Wedding Cake 43 
 
 Duchess. No. 1 44 
 
 Duchess. No. 2 44 
 
 European Sponge Cake 39 
 
 Gold Cake 41 
 
 Imitation Raisin Cake and Pound Cake. 41 
 
 Jelly Cake 45 
 
 Jelly Roll 41 
 
 Lady Cake 42 
 
 Large Sponge Cake 40 
 
 Layer Cake 42 
 
 Light Pound Cake 40 
 
 Marble Cake 42 
 
 Orange Cake 41 
 
 Pound Cake 40 
 
 Raisin Pound Cake 40 
 
 Silver Cake 42 
 
 Sponge Cake 39 
 
 Strawberry Meringue Squares 44 
 
 Strawberry Short Cake. No. 1 43 
 
 Strawberry Short Cake. No. 2 44 
 
 Vienna Sponge Cake 39 
 
 Vienna Sponge Cake 40 
 
 Wedding Cake 43 
 
 White Mountain Cake 45 
 
 Wine Cake. No. 1 43 
 
 Wine Cake. No. 2 43 
 
 Golden Rules 47 
 
103 — 
 
 PART V*--8MAZ,l4 CAKES, COOKIES, CUP CAKES, 
 UROP CAKES, ETC. 
 
 PAGE 
 
 Chocolate Diamonds 53 
 
 Christmas Mixture 53 
 
 Cocoanut Wafers 54 
 
 Cup Cakes 51 
 
 Doughnuts or Crullers 53 
 
 Drop Cakes 50 
 
 Extra Cup Cakes 51 
 
 Extra Lemon Snaps 52 
 
 Fancy Cup Cakes 5 : 
 
 Fried Cakes 53 
 
 Improved New Year Cakes 51 
 
 Jelly Diamonds. 50 
 
 Jelly Doughnuts (Bismarks) 54 
 
 Jelly Fingers 50 
 
 Jumbles or Drops 50 
 
 Lemon Snaps, Crisp 52 
 
 New Year Cakes 50 
 
 Orange Crescents 52 
 
 Pound Cup Cakes 51 
 
 Raised Doughnuts 53 
 
 Rock Cakes 52 
 
 Seed Cakes 49 
 
 Shrewsbury Cakes 49 
 
 Sponge Biscuits 51 
 
 Springerle. No. 1 54 
 
 Springerle. No. 2 54 
 
 Sugar Cookies 49 
 
 Golden Rules 55 
 
 PART VI.— MACAROONS, KISSES, EANCY 
 CAKES, ETC. 
 
 Almond Croquettes 58 
 
 Almond Macaroons 57 
 
 Anise Drops (Gateaux Anissette) .... 62 
 
 Champagne Wafers 59 
 
 Chocolate Eclairs 59 
 
 Chocolate Kisses 61 
 
 Cinnamon Stars 63 
 
 Cocoanut Kisses 60 
 
 Cocoanut Macaroons 58 
 
 Cream Kisses 60 
 
 Cream Puffs 59 
 
 European Almond Macaroons 57 
 
 Fruit Kisses 60 
 
 Home-made Macaroons 57 
 
 Jelly Macaroons 58 
 
 Jenny Lind Slices 63 
 
 Kisses 60 
 
 PAGE 
 
 Lady Fingers 61 
 
 Leaves for Center-Pieces 59 
 
 Macaroon Slices 58 
 
 Macaroon Souffle 58 
 
 Patiences 60 
 
 Parisian Macaroons 57 
 
 Prince Macaroons 58 
 
 Spanish Kisses 60 
 
 Spanish Meringue 60 
 
 Snow Balls 62 
 
 Sponge Drops 61 
 
 Vanilla Wafer Jumbles 61 
 
 Vienna Almond Drops 62 
 
 Vienna Fancy Mixture 62 
 
 Vienna Lady Fingers 61 
 
 Vienna Tea Cakes 62 
 
 Golden Rules 64 
 
 PART VII.—MOEASSES AND HONEY CAKES. 
 
 American Honey Cakes 71 
 
 American Spiced Honey Cake 71 
 
 Berkshire Cakes 70 
 
 Bolivars 70 
 
 Brandy Snaps 69 
 
 Cinnamon Wafers 70 
 
 Cobblestones (Pfeffernusse) 73 
 
 PAGE 
 
 Common Spice Cup Cakes 68 
 
 Crumb or Spice Cookies 69 
 
 English Currant Slices 67 
 
 French Ginger Nuts 69 
 
 German Honey Cakes and Hearts. ... 71 
 
 Ginger Cookies ,. . . 68 
 
 Ginger Nuts 69 
 
104 
 
 l*.\KT VII.— MOLASSES AND I ION BY GAKES-Confiniied. 
 
 Ginger Snaps 70 
 
 Honey Cakes ... 71 
 
 Molasses Cookies 68 
 
 Molasses Fruit Cakes 69 
 
 Molasses Ginger Bread 67 
 
 Molasses Pound Cake 68 
 
 Nurnberger Lebkuchen 72 
 
 Poor Man's Fruit Cake 70 
 
 Scotch Fruit Drops 67 
 
 Spice Cup Cakes 68 
 
 Stock for Honey Cakes 71 
 
 Sugar Nuts (Hard Tacks) 72 
 
 Swiss Honey Cakes (Basler Leckerle). 72 
 
 Thick Honey Cake 72 
 
 Washington Slices 68 
 
 Golden Rules 74 
 
 PART VIII.— YE AST, BREAIJ, BISCUITS, COFFEE 
 CAKES, MUFFINS, BTC. 
 
 American Rye Bread 81 
 
 Boston Brown Bread with Baking 
 
 Powder 81 
 
 Boston Brown Bread with Yeast 81 
 
 Buckwheat Cakes 83 
 
 Buns -84 
 
 Cinnamon Cake 84 
 
 Coffee Cakes. 1 84 
 
 Coffee Cake Dough. II 85 
 
 Coffee Wreaths 85 
 
 Corn Muffins 83 
 
 Cottage Bread 79 
 
 Currant Buns 84 
 
 Dry Stock Yeast 77 
 
 English Wheat Muffins 83 
 
 Finger Rolls or Lady Washington Rolls 82 
 
 Flour for Bread 78 
 
 French Crullers 86 
 
 French Rolls 81 
 
 French Sticks (without sponge) 80 
 
 Graham Bread (with sponge) 80 
 
 Graham Bread (without sponge) 80 
 
 Graham Gems 82 
 
 Home-made Bread (without sponge). . 79 
 
 Hot Cross Buns 84 
 
 Jelly Doughnuts (Bismarks) 85 
 
 Johnny Cake 83 
 
 Milk Bread 80 
 
 Newport Rolls 82 
 
 Parker House Rolls 82 
 
 Raised Biscuits 81 
 
 Streussel Kuchen 84 
 
 Tea Biscuits 82 
 
 The Ferment 78 
 
 Turk Heads 85 
 
 Vienna Bread 80 
 
 Waffles 83 
 
 Wheat Cakes 83 
 
 Zwieback 85 
 
 General Rules 87 
 
 PART IX.— ICINGS, FIBBINGS, FAACV CAKES, 
 COLORS, BTC. 
 
 PAGE 
 
 Almond Souffle Kisses. (Auflauf). ... 95 
 
 American Chocolate Frosting 90 
 
 American Marzipan 95 
 
 American Vanilla Cream Frosting. . . 89 
 
 Apple Filling 92 
 
 Apples, Pears, etc 94 
 
 Blue Coloring 93 
 
 Boiled Chocolate Frosting 90 
 
 Boiled Frosting for Honey Cakes 92 
 
 Cheap Baking Powder 96 
 
 PAGE 
 
 Clear Caramel 96 
 
 Coffee Icing 91 
 
 Colored Sugar Sand 93 
 
 Cream for Filling 92 
 
 Croquant or Nougat 96 
 
 Dominoes 94 
 
 Egg Food Icing 92 
 
 Fondant for Frosting 91 
 
 Gelatine Icing 91 
 
 Lemon and Orange Sugar 93 
 
105 
 
 PART IX.— ICINGS, FILLINGS, JPAA T CY CAKES, COLORS, ETC.— Cont'd. 
 
 Lemon Frosting 91 
 
 Lemon-Jelly Filling 92 
 
 Marshmallow Filling. 1 89 
 
 Marshmallow Filling. II 90 
 
 Orange and Lemon Zest 94 
 
 Pears and Apples of Meringue 95 
 
 Pistachio Icing 91 
 
 Potatoes 94 
 
 Pure Baking Powder 96 
 
 Red Cochineal Color 93 
 
 Rock Sugar (Honeycomb) 96 
 
 Rose, Almond or Strawberry Icing ... 91 
 
 Royal Icing 92 
 
 Sugar Couleur (Burned Sugar) 95 
 
 Vanilla and Rose Souffle' 95 
 
 Vanilla Sugar 94 
 
 Walnut Frosting 89 
 
 Water Icing 89 
 
 Whipped Cream 93 
 
 Yellow Coloring 93 
 
(fi oobs dbflcrtts eb.... 
 
 npHE author of "Perfection in Baking" takes pleasure 
 -*■ in calling attention to the materials and appliances 
 advertised in this book, and in vouching for their excel- 
 lence. It is because of the patronage given by the manu- 
 facturers of these goods that the book can be sold at the 
 low price at which it is offered. 
 
 Almond Paste vi. Egg Coloring v. 
 
 Baking Powder vii. Egg Food xi. 
 
 Bakers' Tools xiv. Journal for Bakers xvii. 
 
 Baskets iii- Lamps iv. 
 
 Books for Bakers xviii. Mince Meat xvi. 
 
 Cake Ornaments • . • ix. Ornamenting Tools x. 
 
 Cockroach Powder ii. Oven Lights xni. 
 
 Compressed Yeast x. Portable Ovens xv. 
 
 Dough Dividers xii. Soda vm. 
 
 Dried Fruits xvi. Starch i- 
 
Advertising Supplement. 
 
 SCHALili & CO. 
 
 NBW YORK 
 
 Manufacturers of the Latest 
 and Finest 
 
 61 Barclay Street, 
 
 Manufacturers c 
 and Finest 
 
 fium Paste Flower Leaves * 
 
 u 
 
 C 
 
 o 
 
 u 
 
 tfl 
 
 4> 
 
 eg 
 
 •«-> 
 
 <u 
 
 <n 
 
 tfi 
 
 es 
 
 
 LU 
 
 >> 
 
 03 
 
 Cfl 
 
 ^*G>£ 
 
 Cake Ornaments 
 
 
 ■n 
 
 £ - >; . 
 
 
 o 
 
 3- 
 
 
 1313 I5XB/ 2 IN. 
 
 IMPORTERS OF THE FINEST 
 
 OLIVE OIL 
 
 MOULDS FOR ICE CREAM 
 
 CJ1K)COL^ 
 
 OUR SPECIALTY 
 SEND FOR OUR ILLUSTRATED CATALOGUES 
 
A dvertising Supplement. 
 
 FLEISCHMANN'S 
 
 ^ VEGETABLE COMPRESSED 
 
 Yeast 
 
 HAS NO EQUAL 
 
 For 28 C en tS 
 
 We will send, postage prepaid 
 
 £abu. ; fingers, 
 
 KtSSeS anb 
 
 Puffs • 
 
 ONE CANVAS BAQ 
 and THREE TUBES 
 
 ADDRESS 
 
 Emil Braun 
 
 60 CHARLOTTE, ST. - UTIGtt, N. Y. 
 
Advertising Supplement. 
 
 CUNNINGHAM'S 
 
 DESICCATED 
 
 EGG FOOD 
 
 PERFECTLY PURE 
 ....and WHOLESOME 
 
 WILL KEEP 
 in ANY CLIMATE 
 
 A PERFECT SUBSTITUTE FOREGGS 
 
 por B a ^ ers ' anc * C on ^ ect * oners ' U se 
 
 LESS THAN HALF THE PRICE OF EGGS 
 
 ENDORSED BY 
 
 PROF. HENRY A. MOTT, Ph.D., L.L.D. LAWREN E BRIANT. F.C.S.. F.R.M.S., 
 
 145 Broadway, Hew York 24 Holborn St., London, England 
 
 PRICE: 
 
 45 Cts. Per Pound, ir. 6 Pound Cans. 40 Cts. Per Pound, in 50 Pound Cases 
 
 1 Pound of Desiccated Egg Food is Equal to 7 Doz. Eggs 
 C UNNINGHAM'S 
 
 W^hite JE^T^f f^ood 
 
 A SUBSTITUTE FOR THE^WHITr^TJF^ETiGS 
 
 SUITABLE FOR ICING 
 AND DECORATING, AND FOR 
 
 Almond and Cocoanut Macaroons 
 
 4 Ounces of WHITE EGG FOOD will Equal 1 Quart of the White of Eggs 
 Costing you 13 Cents Per Quart 
 
 PRICE: 
 
 60 Cts. Per Pound, in 6 Pound Cans. 45 Cts. Per Pound, in 50 Pound Cases 
 
 SOLD BY ALL BAKERS' SUPPLY HOUSES 
 
 manufactured CUNNINGHAM MANUFACTURING CO. 
 
 KINGSTON, N. Y. 
 
Advertising Supplement. 
 
 In these [)ay5 of ""2km^ 
 
 ••'Advancement 
 
 
 MACHINERY 
 
 Is an Essential Feature in all Modern Bakeries 
 
 ^N^^^. 1^ «^V ^^ ^^ . ^^V^^/ 
 
 * 
 * 
 
 It is Very Desirable to have 
 
 A GOOD DOUGH DIVIDBR 
 
 One which is easy to operate, 
 is practical in design and construction, possessing strength and durability. 
 
 OUR DIVIDER FOR ROLLS 
 
 CUTS INTO 36 PARTS 
 
 THEY ARE THE SIMPLEST, THE EASIEST AND THE QUICKEST TO OPERATE 
 
 OF ALL MACHINES 
 
 ALL DEALERS SELL THEM 
 
 ^5^C. 
 
 Dutchess Tool Co- 
 VVVVVVVVVVV jy^ S^N^S^S^ ^^f^^S^K^ 
 
 FISHKILL- ON -HUDSON, NEW YORK 
 
Advertising Supplement. 
 
 Good Material s ss? Good Bread 
 
 WE MAKE THE 
 
 Eureka Oven Illuminator 
 
 We have sold thousands of them, which proves 
 that they are the 
 
 BEST OVEN LIGHT IN EXISTENCE 
 
 THE VAN HOUTEN DOOR 
 
 t SIZE U°2i 9X26. 
 PAT'D.MAR.26,'95. 
 
 MANUFACTURED Br" 
 
 DUTCHESS TOOL GO. 
 
 F1SHKILL-ON-HUDSON.N.Y. 
 
 Our Oven Doors A.re Unexcelled 
 
 For Economic Results, Ease of Operation 
 
 Simplicity and durability 
 
 ALL DEALERS SELL THEM 
 
 DUTCHESS TOOL CO. 
 
 FISHKILL-ON-HUDSON, = NEW YORK 
 
A dvertising Supplement . 
 
 Cherry Peels 
 
 Patent Egg Beaters 
 
 THOS. MILLS 
 
 a Manufacturers 
 of 
 
 BAKERS', 
 CONFECTIONERS' 
 
 Tin and Wood Bowls and ICE CREAM.... 
 
 MANUFACTURERS' 
 
 Copper Pans 
 
 Cake Cutters 
 
 All Styles 
 
 JOOlS and 
 
 Machines 
 
 1301 to 130 r N. 8th St. 
 
 PHILADELPHIA 
 
 CATALOGUE SENT 
 
 ON APPLICATION 
 
 Furnaces 
 
 Ice Cream Freezers Oven Castings 
 
Advertising Supplement. 
 
 RBID'S 
 
 Portable Ovbn 
 
 THREE SIZE5. 
 
 FOR 50, 80 and 120 LOAVES 
 
 Just as Good for Roasting 
 as for Baking 
 
 THE GREATEST ECONOMY IN FUEL 
 
 Many Desirable Features are United in this Oven 
 
 6,600 IN USE 
 
 In ail parts of the country 
 
 Adam Reid, U9 Main st Buffalo, n. y. 
 
Advertising Supplement. 
 
 Out* C 1 1 ****** *•% "f- c are cleaned and washed, and we guarantee 
 Will Vte/UIldlll^ same perfectly clean. 
 
 the keystone Fruit Cleaning Co. 
 
 IMPORTERS AND CLEANERS OF 
 
 DRIED FRUITS 
 
 Packers of the well-known "Keystone Brand" of Headquarters for.... 
 
 CLEANED and WASHED 
 
 CURRANTS 
 
 BAKERS' 
 SUPPLIES 
 
 WORKS: Front and Laurel Sts. 
 
 967 North Second Street 
 
 PHILADELPHIA, PA. 
 
 Atmore's Mince Meat 
 
 WARRANTED 
 FREE 
 FROM 
 ALL 
 
 CHEMICALS 
 AND 
 
 ADULTERA- 
 TIONS 
 
 MAKES 
 
 BETTER 
 
 PIES 
 
 REACHES 
 
 TWICE 
 
 AS FAR AS 
 
 ANY OTHER 
 
 BRAND 
 
 has a reputation all over the Continent for 
 its superior flavor and quality. Always 
 ready, always alike. 
 
 SEND FOR SAMPLE ORDER OR ASK YOUR JOBBER FOR IT 
 
 Our Plum Pudding 
 
 o*niy u by?*. ured ATMORE & SON 
 UO Tasker Street PHILADELPHIA, PA. 
 
A dvertising Supplement. 
 
 otvn 
 
 THE HELPER gives Solid Money Value lor its Subscription Price. 
 
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 BOOKS m BAKERS m CONFECTIONERS 
 
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 ejmfe =* = ^» r° Bakers 
 
 ADDRESS 4Sb rBICLfrEi^eO» Ft « "- 4 CHICAGO 
 
 ej^yr 1 =* = ^ r° Bakers 
 
 Security Building, Fifth Ave. and Madison St. 
 
 Books marked with an asterisk (*) are written and published in England. 
 
 CANDY MAKING 
 
 Frye's Practical Candy Maker, 96 pp., 5*4x8 cloth cover, 
 
 Gill's Complete Practical Confectioner, 572 pp. , 3J4x7J4 
 
 Perfecto's Notes on American Confectionery, 90 pp., 5x7 
 
 *Skuse's Complete Confectioner, 187 pp., 5%x8% ." " 
 
 ORNAMENTAL AND PASTRY WORK 
 
 Gill's Complete Practical Pastry Cool; 400 pp , 5^x7^ cloth cover, 
 
 Hueg's Ornamental Confectionery and the Art of Baking, 200pp., 5x7%, " 
 
 King's Artistic Confectionery, 96 pp., 5%x8Jg leatherette 
 
 ♦Vine's Practical Pastry, 212 pp. . 5x7 board cover, 
 
 ♦Wells' Pastry Cook and Confectioner, 198 pp. , 5x7% cloth cover, 
 
 BAKING 
 
 ♦Blandy's Baker's Catechism, 37 pp., 534x8% paper cover, 
 
 ♦Blandy's Baker's Guide, (3d Edition), 240 pp., 5%x8% 
 
 Braun's Perfection in Baking, 100 pp., 6x9 (2d Edition) cloth cover, 
 
 Braun's " " " in German, 125 pp., 6x9 paper cover, 
 
 Braun's " " ," " 125 pp., 6x9 cloth cover. 
 
 Bullinger's Recipes for Bakers, 144 pp. , 6x8% paper cover, 
 
 Bullinger's " " 144 pp., 6x8% cloth cover, 
 
 Gill's Complete Bread, Cake and Cracker Baker, 384 pp., 5^x7% 
 
 ♦Goodfellow's Elementary Principles of Breadmaking, 200 pp., 5x7 cloth cover, 
 
 Ice Cream and Cakes, 385 pp., 5x7% 
 
 *Jago's Principles of Bread Making, 134 pp. . 5x7 
 
 ♦Jago's Science of Bread Making, 650 pp., 5%x8% 
 
 Schurr's Baker's Hand Book, 54 pp., 4x6% paper cover, 
 
 ♦Wells' Bread and Biscuit. Baker, 106 pp. , 5x7% cloth cover, 
 
 Yanner's Modern Cake Baker. 250 pp. , 5x6% 
 
 MISCELLANEOUS 
 
 ♦Blandy's Bakery Economics, 90 pp., 5%x8% paper cover, 
 
 ♦Goodfellow's Dietetic Value of Bread. 328 pp. , 4%t%% cloth cover, 
 
 Hossick's Book of Detachable Advertisements, 200 adv'ts. 4 to page 
 
 MacMahon's Soda Water Dispenser's Guide, 95 pp., 6x9 cloth cover, 
 
 McKinney '8 Baker's Route Book, 4%x9 leather cover 
 
 
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