THE HISPANIC FOUNDATION Class, Book FROM THE ARCHER M. HUNTINGTON PURCHASING FUND _JyU.el?iicin &l£u€ci >7^<^^^*>> >>>>>>>>>>> >>>>>>>>>T*>T*T>>T-J?C»? g >T*Xv e & g^aft §1 Ifilllillllll! 9 AND Practical Assistant TO I be jlrt of Baking IN AM, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueg, Practical Cake Baker and Confectioner. \£ f SEP PRINTED IN ENGLISH AND GERMAN. : PRICE, ^2.00. 1892. i^ ^t \A Entered according to Act of Congi-ess in the year 1892, by Herman Hueg, in the Office of the Librarian of Congress, at Washington. / nag) INTRODUCTION, £*. ^^^^^^^^^^...^^^^^^^ In offering thisbcok to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. Many books have been written on the various branches of our trade ; but none, I believe, treat on the subject with which I propose to deal in this book. I have classed these mixtures in an honest spirit, and to the best of my knowledge and ability. It would not be possible to give recipes for all kinds of Cake and Confectionery in so small a work, as in many cases the ingredients are very simple, and the success of the experiment depends altogether on the skill of the workman, and years are often necessary to attain the requisite proficiency. Any one with a fair share of courage and intelligence can, with this book in hand, produce in a short time better and purer Cake and Candies than are generally offered for sale In order to keep this book in the reach of all, I will have to divide the Cake baking into three parts, which we may call thus : "RUBBING", "MIXING" & "BEATING". Best paying recipes are marked "*". ocwtjb^ivt^.^^s Page. PART I. No. i Rubbing i i Drop Cakes . . - i — 1 3 2 Wine Cakes 14—18 Cup Cakes 19 — 21 Rough and Ready 22 — 23 Plain Pound Cakes 24 Citron Pound Cake 25 Raisin Pound Cake 26 Silver Cake 27 Gold Cake 28 Lady Wine Cakes 29 Lady and Marble Cakes 30 — 33 Common Raisin Cake 31 — 42 Fruit Cake 43 45 Springerle 46 —47 Corn Muffins 45 — 51 Cocoanut Cakes 52—53 Metropolitan Cakes 54 White Mountain Cakes 55 — 56 Croton Cakes ... 57 Union and Shilling Cakes 58—59 Penny Pound Cakes 60 Strawberry Short Cakes 61 Lunch Cakes 62 Diamond and JellySquares. .. 63 Raisin Cake 64 — 65 Washington Slice Soda and Madeira Cakes ... Self-raising Flour Currant and Heart Cakes. .. , Genoa and Madeira Cakes. . . Wedding Cakes Patent Flour Currant and Rice Cakes I ntermediate Heart Cakes 8 Rice Buns 8 Dandy and Cheese Cakes 8 Seed and Teameeting Cakes 8 RiceBuns 8 Genoa, Madeira and Penny Cakes G6 66—67 68 60 — 70 71-73 76 77 78—80 81 82 83 84-85 86—87 89-92 E Rocks and Rice Buns 93— 94 Intermediate 95 Wedding and Mahary Cakes 96 — 97 Parisiens 98 Butter Scotch and Domestic Cakes 99 — 100 German Wine Cakes 101 Duchess and Lunch Cakes. . . 102 — io3 Claremont&CodringtonBuns.io4 — 105 ._ Cotton Seed Oil 106 10 Almond & Cocoanut Jumbles. 107 — 100 10 French Snaps. no — in 10 Layer.White, Marble andjelly Cakes 112— 115 PART II. 11 Mixing 116 11 GenuineScotch Short Cakes. . 117— 120 12 Sugar Cakes Shrewsberry... 121— 134 Vanilla, Cinnamon and Wafer Jumbles 135—144 Tea Biscuit & Baking Powder. 145—148 14 Sponge Cakes and Jelly Roll.. 149 — 151 14 Crullers and Sponge Biscuits. 152 — 162 15 Mol. Fruit Cake & Mol. Cakes 163—166 15 Bolivars and Suiar Bolivars.. 167 — 171 16 Gingernuts and Spice Cakes. .172 — 178 16 Ginger Snaps & Gingerbread 179 — 190 17 Ginger Pound Cakes. 191 17 New Years Cakes and Lemon '3 M Page. No. 18 Lemon Crackers, Brandy and Wine Snaps 203 — 207 18 Cocoanut Balls & Macaroons. 208 — 211 19 Cinnamon Stars and French Macaroons 212 — 214 19 FrenchGingernuts &PiePastry2i5 — 218 19 Puff Paste and Cream Tarts. 219 — 221 20 Cream Cakes and Eclairs 222 — 225 21 Vanilla Creams & Doughnuts 226—229 21 Wine Biscuits & Queens DropS23o — 231 21 Collet and Credition Buns.... 232— 233 21 Africans andLemon Drops 234 — 235 21 Scones and Bath Buns 135 — 238 22 Jumbles, Puff Paste and Cin- namon Stars 239 — 241 22 Cocoanut & Lemon Fingers.. 242 — 249 22 Golden Drops & Ginger Jumb- les 246 — 246 22 Prince Albert and Cantones.. 247— 248 22 Domestic Cakes and Shrews- berry 249 — 251 23 LemonSnaps.Dips&Cantones252 — 254 23 QueenCakes and Scones 255—256 23 Santa Claus and Jelly Roll. .. .257— 260 23 Spice Rings & Pum )ernicle 261 — 262 23 Chocolate Rings....' 263 24 Cocoanuts Pyramids ... 264 24 Napoleons & Chocolate Beses .255 — 266 24 Neapolitan, and BisqneCake . . 267 — *68 24 Brazil Molasses Cakes 269 24 French Crullers and Cocoanut Cakes 270 — 271 25 Cinnamon and Italian Fruit Drops 272 — 273 25 Crumb and Lemon Cakes 274—275 25 Brandy Snaps & Spice Cakes. 276— 277 25 FrenchCrullers& Gold Cakes. 278— 281 26 Cream Roll & Vanilla Slices. .282— 285 26 Turn Overs & Puff PasteTarts. 285— 286 26 Patties or Tarts 287 PART III. 27 Beating 288 27 Meringue Work & Jenny Lind284— 291' 28 Kisses and Cocoanut Kisses. .292— 293 28 Meringue, Tarts, Pies & Tart- lets 294—297 29 Angel Cakes & Lady Fingers. 298— 302 29 Lady.Marble andWhite 0akes3O3— 307 29 Brides and Sponge Cakes 308—310 30 CharlotteRusse& AniseDrops3ii— 315 30 Spanish Macaroons and to test Eggs •■ 316-317 30 Fancy Cakes 320— 343 PART IV. 35 Pie Baking 344 35 Dried Fruits and Mince MeatS345— 350 36 Oyster Pie and Canned FruitS35i— 353 36 Lemon Cream and Custards . . 354—361 PART V. 37 Icing & Glazing 362 36 Two Colors 363 38 All kinds of Icings 364— 374 39 Ornamenting Butter and Lard 375 39 How to Ice Large Cakes 376 39 Confectioners Paste 377 PART VI. 40 Jelly 378 Snaps 192—202 I 40 How to make Colored bugar s . All kinds of Colors 379~ 3§9 385 ^CONTENTS.SS; PART VII. Page No. 41 About Bread 386 41 London Snow Flake Yeast 387 42 Celebrated Dry Hop Yeast. .. 388 42 Glycerine Bread 389 43 Croll System 490 43 Stock Yeast Liquid 391 43 Stock Yeast Dry 392 44 How to make Ferment 393 44 How to make Bread 394 44 Valuable Hints 395 45 Best method of making Fer- ment 296 46 Fine Bread without Ferment. 397 46 Malt Stock Yeast 398 46 London Stock Yeast 399 46 American Plain Yeast 400 47 Genuine Snow Flake Yeast.. . 401 47 Compressed Yeast 402 47 Rolls.Buns,Rusk & Doughnuts403— 406 PART VIII. 48 Egg Preserving. 50 Best Methods 407 — 410 PART IX. 50 Flavoring Extracts 411 51 How to make all kinds of flavors 412 — 423 PART X. 51 Ice Creams. 52 How to make all kinds of Ice Creams 423—430 PART XI. 53 Syrup for Soda Water. 53 All kinds of Syrups 430—436 53 Foam on Soda' Water 437 PART XII. 54 Gum Paste 438 54 How to make Moulds 439 55 How to make Ornaments 440 55 Icing and Gum Paste Roses.. 441 56 Gum Paste Easter Eggs 442 PART XIII. 57 Ornamental Confectionery.... 57 List of Tools '..... 443 57 Clarifying 444 57 FingerTest and Thermometers— 44 6 59 Ice Cream Candy, all kinds .447 — 449 59 All kinds of Caramels 450 — 451 59 ImitationEggs ingrainedSugar 452 60 MallowCups 453 60 Butterines 454 60 Caramels 455 — 457 6r Peanut and Almond Bars 458 — 460 61 Cocoanut Cakes 461 61 Cocoanut Cream Bars 462 ,61 Cream for Chocolate Drops. , 463 61 Walnut Candy 464 61 Lemon Acid Drops 465 Page. No. 62 Old Fashioned Mol. Candy 466 62 Mol. 7'affy a ndEverton Ca'ndy467— 469 62 Chocolate Paste 470 62 Cream Chocolate 47 i 62 Starch Room 472 62 Cream Bonbons 473 6 j Crystalization . 474 63 Sugar Spinning , 475 63 Saccharometer 476 64 Nougat or Croquant 477 64 New England Taffy 47 8 64 Soft Fondant 479 65 Parafflne 480 65 Caramel Ornaments 481 65 Vanilla Sugar 482 66 Papier Mache 483 66 Pastillage ... 484 66 RockSugar 485 66 Almond Paste for ornaments 486 66 Panorama Eggs , 487 67 Conserve Sugar 488 68 Apple Sugar 489 6d Cream Mint Drops 490 68 Pink Burnt Almonds 491 69 Praline Cups 492 69 To spin a silver or gold web.. 493 70 Blow Candy 494 70 Cream Candy.. 495 71 Saccharine...' 496 71 Beehives and Pyramids. 397 71 Chocolate Caramels 498 71 Easter Cards 499 72 Spun Sugar Bee Hive 500 72 Lozenges 501—502 73 Fruitjuices 503 73 Fruit Preserving 504 73 The Thermometer 505 73 Behandlungder I Abtheilung 506 74 " " II. *' 507 74 " " HI. " 508 75 Miscellaneous Recipes. 75 Fritters. 75 All kinds of Fritters. 75 Bitter. 75 Crumpets. 75 Butter Cakes. 75 Sausage Roils. 76 Butter Cakes. 76 Johnny Cakes. 76 Buckwheat Cakes. 76 Bath Buns. 76 Domestic Bread. 76 No more dry bakers bread. 77 White and Graham Bread. 77 Potato Yeast. 77 Golden Cottolene. 78 Notes about flavoring, baking, &c. 78 Composition Cake. 79 Silver Cake. 79 The proper Baking Heal. 250 Designs and Illustrations. Representing the Bakers' and Con- fectioners art in all its branches. r^^^Inhalts-Veraceichniss.: Seite. No. i Conditorei. I. THEIL. i Das Lautern i i Die Zuckerprober. 2 — 7 2 Conserven und Friichte 8 — 10 4 Zucker-Coleur 12 4 Nougat oder Croquant 13 4 Candiren 14 5 Carmeliren 15 II. THEIL. 6 Torten-Backerei 16 6 Mandel- und Nuss-Torte 17 — 18 7 Apfelsinen- und Wiener Torte 19—20 7 Punch- und Brod-Torte 21—22 7 Imperial u. Chocoladen-Torte 23—24 7 Biscuit- und Aleanca-Torte. . . 25—28 8 Eisenbahn- u. Berliner Torte 29—30 8 Sand- und Macronen-Tone. . . 31— 32 8 Baiser- und Eis-Torte 33— 34 9 Baiser Berg 35— 3 6 9 Schaum- und Elisen-Torte. .. . 37— 38 jo Marschall-Torte 39 III. THEIL. 10 Tafel-Aufsatze. 10 Macronen-Fruchtkorb 40 11 Baumkuchen 41 13 Kranzkuchen 42 13 Aufsatz auf Baumkuchen 43 13 Caramel-Figuren 44 23 Mandelspahne 45 14 Aufsatz von Bonbon >... 46 14 Macronen-Aufsatz 47 14 Fullhorn 48 15 Macronen-Pyramide 49 15 Felsen-Zucker 50 15 Pousier-Wachs 5 1 15 Glasur-Spahne 5 2 IV. THEIL. 15 Thee- und Tafel Backerei 53 16 Miirbe Teig 54 16 Zimmt-Sterne 55 16 Ani3-Platzchen 56 16 Gewiirz-Ringe 57 17 Pumpernickel 58 17 Theestengel 59 17 Chocoladenringe 60 17 Macronen-Tortchen 61 17 Anis-Zwieback 62 17 Vanilla-Bretzeln 63 17 Thee-Kuchen 64 17 Napoleons 65 17 Creme-Tortchen 66 17 Masennen 67 18 Leipziger Kuchen ... 68 18 Marschall-Kuchen 69 18 Porzellan-Schnitte 7° 18 Schaum-Torte 71 18 Thee-Bretzeln 72 Seite. No. 18 Vanilla-Bretzeln 73 18 Vanilla Thee-Biscuit 74 18 Zimmtstangen 75 18 Mandelberge 76 18 Congress-Kuchen 77 19 Devrient 78 19 Domino-Steine 79 19 Backwerk aus Kapsel 80 19 Strohhute 81 19 Schmetterlinge 82 19 Bohnen 83 20 Aprikosenschr.itte 84 20 Johannisbrod 85 — 86 20 Mohrenkopfe 87 21 Spntzkuchen 88 21 Sahnenkuchelchen 89 21 Theeschlangen 9a 21 Punschringe . 91 21 Windbeutel .. 92 22 Chau d'eau-Kbrbchen 93 22 Anischius zu Chocolade 94 V. THEIL. 22 Macronen-Backerci. 22 Belegte Macronen 95 23 Gefiillte Macronen 96 23 Rosen-Macronen 97 23 Zimmet-Macronen 98 23 Chocoladen-Macronen % 99 23 Vanilla-Macronen 100 23 Citronen-Macronen 101 23 Bestreute Macronen 102 23 Mandelbogen 104 — 105 24 Zimmetstange 106 24 Mandelschlangen 107 24 Mandelringe 108 24 Mandelbogen 109 24 Macronenschnitte no. 24 Mandel-Bretzeln m 25 Zimmetstangen 112 VI. THEIL. 25 Marzipan. 26 Konigsbereer Marzipan 113 26 Marzipan -Torte 114 26 Marzipan-Confect 115 2b Backwaaren von Marzipan... 116 VII. THEIL. 27 Hefen- und Schmalz-Backerei 117 27 Zwieback 118 — 121 27 Muskuchen 122 27 Pressburger Zwiebacke 123 28 Plunderbretzeln 124 28 Martinshorner 125 28 Gries- und Speckkuchen 126—127 28 Zwiebel- und Kirschenkuchen 128 28 Pflaumen- und Apfelkuchen . . 129—130 29 Topf- und Zimmetkuchen. .. 131— 132 29 Streusel-und Kasekuchen ...133—135 29 Quark- und Mohnkuchen 136— 137 30 Radergebackenes 138 ^^^czIiiHalts-VeraseieliLixiws.^u^SS Seit*. VIII. THEIL. 30 Leb- u. Honigkuchen-Backerei. 30 Diinner Honigkuchen 31 Pflastersteine 3i Weisse Lebkuchen 31 Verschiedene Lebkuchen 31 Citronenkuchen 31 Scheveletten 31 Braunschweiger Confect 32 Weisser Marzipan 32 Wasser-Marzipan 32 Geduldskuchen , IX. THEIL. 32 Schaumsachen. 33 Warme Schaummasse 33 Kalte " 33 Geriihrte " 33 Figuren aus Schaummasse. . . 34 Conserve-Formen X. THEIL. 34 Mandel-Auflauf 34 Weisser " 35 Rother " 35 Chocoladen-Auflauf 35 Gespritzter " 35 Traganth " 35 Baiserschalen.. 36 Spanischer Wind 36 Porzellan-Bretzeln XI. THEIL. 36 Cremes und Wein-Gelees. 36 Schlagsahne 163 37 Creme von Pistatien 37 " " Marasquino 37 " " Chocolaee 37 " " de Rose 37 " zu verzieren 37 " von Chocolade 38 Citronen-Creme 38 Gelees 38 Wein-Gelees 38 Farbiger Gelee 39 Blanc Mange XII. THEIL. 39 Liqueur-Fabrikation. 39 Verschiedene Liqueure 39 Krauter-Bitters 39 Punsch-Extract 40 Gliihwein-Essenz 40 Bonekamp 40 Marasquino di Sara 40 Marasquino Liqueur 40 Rosen-Liqueur 40 Vanilla-Liqueur 41 Bishoff 41 Bishoff-Essenz 41 Cardinal , 41 Limonade-Extract 41 Hbllen-Punsch No. 140 140 141 142 M3 144 '45 146 147 148 154 155 156 157 153 159 160 161 162 -io 5 166 167 168 169 170 171 172 173 '74 175 i 7 6 Seite. XIII. THEIL. \z Glasuren. 42 Wasser-Glasur 42 Rosen- " 42 Citronen- " 42 Apfelsinen-Glasur 42 Chocolade " 43 Gekochte " 43 Eiweiss- " 43 Eiweiss-Chocolade-Glasur 43 Spritz-Glasur .' . 43 Ersatz fur Eiweiss , No. XIV. THEIL. 44 Ueber den Traganth. 44 Traganth-Lack 44 Bonbon-Lack 44 Chocoladen-Lack 44 Traganthteig 45 Verarbeitung des Traganths 45 Formen zu Traganth XV. THEIL. 46 Garmren und Schablonen. . . 46 Ornamente aus Spritz-Glasur 47 Aufsatze auf Gauze 47 Tafel-Auf satze ... 43 XVI. THEIL. Friichte in Dunst, Blanchiren Behandlung Birnen in Dunst Erdbeeren in Dunst Himbeeren " " Kirschen " " Bemerkung 177 178 i79 . 180 I 5 181 5 182 183 184 185 186 :8 7 XVII. THEIL. Gelees und Marmelade Marmelade Apfel-Gelee Himbeer-Gelee Johannisbeeren-Gelee Kirsch-Marmelade Erdbeer-Marmelade Himbeer-Marmelade Johannisbeeren-Marmelade. . Pflaumen-Marmelade XVIII. THEIL. Croquant-Aufsatz i 9 r 192 193 '94 196 197 198 199 200 201 202 203 204 207 208 209 210 211 212 213 214 215 216 217 218 219 222 223 224 225 226 227 228 2.'.) Erklarung zu Tafel I XIX. THEIL. Das Mischen der Farben 230 Farben-Harmonie 231 Vom Zuckerfarben , 232 Technische Ausdriicke. 250 Illustrationen und Vorlagen zu Cakes, Torten- Aufsatzen, Maca- ronen, Traganth u. Wind-Confect. MIT tlllt* The ingredients of all recipes in this book are written the way they are used one after the other, this you will find very handy, as you can start on a mixture without reading the whole recipes. One of the most important things is to know how to rub, and also to know when it is rubbed enough; I will try my best to explain this matter to you. Scale your sugar and butter in the bowl, place your right hand flat down to the bottom of the bowl, in this position "keep rubbing steadily, until your mixture is a perfect cream, add z eggs every 2 minutes until all used up, this is taken from the size of mixture mentioned in this book; larger or smaller mixtures you will have to take in proportion; after your eggs are all used up, add flour, milk and soda, stir it up, now is the time to sift your flour and cream of tartar into it, mix it easy, and the dough is ready for baking. If you like to have large heads on your cakes you can work the dough a little more, but whenever you do not find any soda, cream of tartar, baking powder, or ammonia in the mixture you are making, do not work it with the flour at all. Butter and sugar of these recipes require plenty of rubbing, but as soon as you add the flour mix as little as you can possibly help, then the less you work the dough the nicer the cake will be. All recipes in this part have to be rubbed up, and worked as mentioned above. 1. DROP CAKES.* i\ lb sugar, f lb butter and lard, u eggs, 1 pt milk, 1 oz ammonia, i\ flour. Hot oven. 10 cents a doz. 2. DROP CAKES. 2\ lbs sugar, i| lb butter and lard, 18 eggs, 1 qt milk, 2 oz ammonia, 4J lbs flour. 3. DROP CAKES. 3 lbs sugar, i\ lb butter, 15 eggs, 1 qt milk, i± oz ammonia, 4J flour. 4. DROP CAKES 2 lbs sugar, 120Z butter, 17 eggs, 2 oz ammonia, 1 qt milk, 4 lbs flour. — 2 — 5. DROP CAKES. 3 lbs sugar, i Jib butter, 15 eggs, § oz ammonia, \ ozsoda„ I qt milk, \\ lbs flour. 6. DROP CAKES. 1 lb sugar, \ lb butter, 8 eggs, \ oz ammonia, 1 pt milk, 1^ lb. flour. 7. DROP CAKES. 2 \ lbs sugar, 18 oz butter, 18 eggs, 2 oz ammonia, 1 qtmilk* 4i lbs flour. 8- DROP CAKES. 2± lbs sugar, 1 \ lb butter, 15 eggs, 1 qt milk, 1 oz ammonia,. 4 lbs flour. \ oz soda. 9. DROP CAKES. 3 lbs of sugar, 2 lbs butter, 24 eggs, 1 qt milk, § oz soda,, § oz ammonia, 5 lbs flour. 10. DROP CAKES. 2 1 lbs sugar, 1 J lb butter, 14 eggs, 1 qt milk, § oz ammonia,. § oz soda, 4 lbs flour. 11. DROP CAKES. 2 lbs sugar, 1 lb butter, 10 eggs, 1 oz soda, iqt milk„ 4 \ lbs flour, 2 oz cream of tartar. 12. DROP CAKES 2\ lbs sugar, \\ lb butter, 15 eggs, 1 qt milk, ij 02 ammonia, \\ lbs flour. 13. DROP CAKES. 2 lbs sugar, 2 lbs butter, 16 eggs, 2 oz ammonia, iqt milk,. 4 1 lbs flour. 14. WINE CAKES.* 2ilbs sugar, 1 \ lb butter, 15 eggs, 1 qt milk,§ ozammoma, I I oz cream of tartar, \\ lbs flour. 5, 10, and 25 cts. cakes. 15. WINE CAKES * 3 lbs sugar, 2 lbs butter, 20 eggs, 1 qt milk, 1 oz soda, 2 oz cream of tartar, 4 \ lbs flour. 16. WINE CAKES. 1 J lb sugar, i| lb butter, 15 eggs, § oz soda, \\ cream of tartar, 1 qt milk, 4 \ lbs flour. 17. WINE CAKES.* 2\ lbs sugar, i| lb butter, 20 eggs, 1 oz soda, 2 oz cream of tartar, 1 qt milk, 4 J lbs flour. 18. WINE CAKES. 5 lbs sugar, 2± lbs butter, 30 eggs, 1 oz soda, 2 oz cream of tartar, 1^ qt milk, 6 J lbs flour. — 3 — 19. CUP CAKES.* 2 lbs sugar, i lb butter, 1 2 eggs, i oz soda, 2 oz cream of tartar, i qt milk, 4 lbs flour. 3 for 5 cents. 20. CUP CAKES. I lbs sugar, \ lb butter, 8 eggs, \ oz soda, 1 oz cream of tartar, 1 pt milk, 2 lbs flour. 21. CUP CAKES. 1 J lb sugar, J lb butter, 9 eggs, \ oz soda, § oz cream of tartar, 1 pt ot milk, 2| lbs flour. 22. ROUGH AND READY.* I I lb sugar, j lb butter, 4 eggs, § oz soda, ij oz cream of tartar, 1 pt milk, 2| lbs flour. 3 for 5 cents. 23. ROUGH AND READY. 1 lb sugar, 6 oz butter, 2 eggs, | oz ammonia, f pt milk, I lb 10 oz flour. 24. PLAIN POUND CAKE. * 2 lbs sugar, 2 lbs butter, 20 eggs, 2 lbs flour. Rub well. Up to 45 get sold by lb or piece. 25. CITRON POUND CAKE. * 2 lbs sugar, 2 lbs butter, 20 eggs, 2| lbs flour, 3 lbs citron. Rub well. 26. RAISIN POUND CAKE.* 2 lbs sugar, 2 lbs butter, 20 eggs, i\ lbs flour, 3 lbs raisins. Rub well. 27. SILVER CAKE* - 1 lb sugar, \ lb butter, 8 white of eggs, }£ oz soda, £ oz cream of tartar, \ pt milk, 1 lb flour, vanilla; baked in square tins. 28. GOLD CAKE * I lb sugar, J lb butter, 1 2 yolks, yi oz soda, \ oz cream of tartar, \ pt milk, 1 lb flour. 29. LADY WINE CAKES * 1 J lb sugar, J lb butter, 10 eggs, | soda, § oz cream of tartar, 1 pt milk, 2 lbs flour. 30. LADY CAKE. ij lb sugar, 1 lb butter, 2 white of eggs, ^ oz soda, \ oz cream of tartar, 1 j flour, almond flavor. 31. LADY CAKE. I I lb sugar, 1 \ lb butter, 22 white of eggs, i\ lb flour, almond flavor. 32- LADY OR MARBLE CAKE. 3 1 lbs sugar, 3 lbs butter, il qt white of eggs, 4 lbs flour. \ of the mixture color with chocolate, the other J with cochenille, and work the same as 114. _ 4 — 33. LADY CAKE. i \ lb sugar, i lb butter, 24 white of eggs, 1 \ lb flour, almond flavor. 34. COMMON RAISIN CAKE. 2 \ lb sugar, 2 lbs butter, 20 eggs, 3 lbs flour, 4 lbs raisins. 35. COMMON RAISIN CAKE.* 4 lbs sugar, 2 \ lbs butter, 25 eggs, 3 pts milk, \ oz soda, \ oz cream of tartar, 6 lbs flour, 6 lbs raisin, equal to pound 36. COMMON RAISIN CAKE 4| lbs sugar, 3 lbs butter, 35 eggs, \ oz soda, 1 oz cream of tartar, 3 pts milk, 9 lbs flour, 6 lbs raisins. 37. COMMON RAISIN CAKE. 6 lbs sugar, 4 lbs butter, 62 eggs, \ oz soda, 1 oz cream of tartar, %\ lbs flour, 7 lbs raisins, flavor. 38. COMMON RAISIN CAKE. 7 J lbs sugar, 4 lbs butter, 3 qts milk, 45 eggs, 1 oz soda, 2 oz cream of tartar, 14 lbs flour, 8 lbs raisins. 39 COMMON RAISIN CAKE. 3 lbs sugar, 2 \ lbs butter, 30 eggs, 2 qts milk, | oz soda, 1 \ oz cream of tartar, 9 lbs flour, 6 lbs raisins. 40. COMMON RAISIN CAKE. 2 lbs sugar, \\ lb butter, 16 eggs, 1 pt milk, \ oz soda, \ oz cream of tartar, 2 \ lb flour, 3 lbs raisins. 41. COMMON RAISIN CAKE. ii lb sugar, ij{ lb butter, 16 eggs, 1 lb 10 oz flour, 3 lbs raisins. 42. COMMON RAISIN CAKE. 11 lbs sugar, /\\ lbs butter, 3 lbs lard, 7 \ pts eggs, 7^ pts milk, 1 \ oz soda, 3 oz cream of tartar, 20 lbs flour, 18 lbs rais- ins. Of course you can use any other kind of fruit in place of raisins, such as citron, currants, lemon and orange peel. 43. FRUIT CAKE. 6\ sugar, 5 J lbs butter, 54 eggs, 1 pt molasses, \ pt rancy, 5 lbs flour, 17 lbs currants, 13 lbs raisins, 5 lbs citron spices. 44. FRUIT CAKE. 4 lbs sugar, 4 lbs butter, 32 eggs, 2,2 * DS Ao ur ? 10 lbs rais- ins, 12 lbs currants, 1 pt molasses, J pt brandy, spices. 45. FRUIT CAKE. 1 lb sugar, 1 lb butter, 10 eggs, 1 lb flour, 1 lb citron, 4 -lbs raisins and currants, \ pt brandy, spices. 46. SPRINGERLE * 2 lbs sugar, 9 eggs, rub well, 1 oz anise, J oz ammonia, 2-| lbs flour, press well into the moulds, let them dry about 2 — 3 hours and bake them in a cool oven. 46a. SPRINGERLE. 3 lbs sugar, 18 eggs, 4 \ lbs flour, J oz ammonia; worked as above. 47. CORN MUFFINS* 10 oz sugar, 6 oz lard, 1 oz soda, 2 oz cream of tartar, 5 eggs, i| lb flour, 1 lb corn meal, 1 qt milk. 48. CORN MUFFINS * i\ lb sugar, 10 oz butter, 8 eggs, § cz soda, i\ oz cream of tartar, 1 qt milk, 1 lb corn meal, 2 lbs flour, makes 75 corn 49. CORN MUFFINS. 1 J lb sugar, \ lb butter, 4 eggs, § oz soda, i\ oz cream of tartar, 1 qt milk, i-| lb flour, \ lb corn meal. 1 ct. each. 50. CORN MUFFINS. 1 \ lb sugar, j lb lard, 1 lb corn meal, 3 J lbs flour, 2 qts milk, i\ oz soda 2§ oz cream of tartar. 51. CORN MUFFINS. 1 J lb sugar, J lb butter, io eggs, 2 qts milk, 2§ lbs flour, 1 oz soda, 2 oz cream of tartar, litiie of salt, hot oven. 52. COCOANUT CAKES. 1 lb sugar, 1 lb butter, 12 eggs, 1 lb flour, -J lb cocoanut; hot oven. 53. COCOANUT CAKES.* 2 lbs grated cocoanut, 1 lb Fugar, 2 oz butter, \ lb flour, ]/i oz soda, J oz cream of tartar, and yolks enough to make a stiff dough, hot oven, lemon flavor. 6 for 5 cents. 54. METROPOLITAN CAKES. Made out of a wine cake mixture and baked in cup cake tins, ice the bottom, jelly the sides, and dip in cocoanut. 55 WHITE MOUNTAIN CAKES.* 3 lbs sugar, 1^ lb butter, 12 egg whites, 1 pt milk, 1 oz soda, 2 oz cream of tartar, 2 lbs 2 oz flour, orange flavor. 15 — 20 cents each. 53 WHITE MOUNTAIN CAKES. 1 \ lb sugar, 1 lb butter, 1 pt whites of eggs, 1 pt milk, 2 lbs flour. 57. CROTON CAKES.* ij lb sugar, 12 oz butter, 4 eggs, \ pt milk, \ oz soda, § oz cream of tartar, 2k lbs flour. — 6 — 58. UNION CAKES.* I lb sugar, f lb butter, 6 eggs, £ pt milk, 2| lbs flour, \ oz ammonia. 59. SHILLING CAKES* 4 lbs sugar, 2 lbs butter, 24 eggs, 1 qt milk, 1 oz soda, 2 oz cream of tartar, 6 lbs flour, flavor. 60. PENNY POUND CAKES. You can make out of wine or pound cake dough. 61. STRAWBERRY SHORT CAKES. You can make out of wine, sponge or scones dough. 62. LUNCH CAKES. Gets made from wine or cup cake mixture. 63. DIAMOND OR JELLY SQUARES You can make out of sponge or wine cake mixture. iiniotioe;. The recipes that follow I have gathered in London, Eng- land, and Glasgow, Scotland, but as they belong in this part, I will let them follow : 64 RAISIN CAKE. 6 lbs sugar, 4 lbs butter. 62 eggs, \ oz soda, 1 oz cream of tartar, 8| lbs flour, 7 lbs raisins. Sold by pound. 64a. RAISIN CAKE. 4 lbs sugar, 25 lbs butter, 25 eggs, 3 pts milk, \ oz soda, \ oz cream of tartar, 6 lbs flour, 6 lbs raisins. 65. WASHINGTON SLICES.* 1 lb sugar, 1 lb butter, 9 eggs, 1 oz ammonia, 2J lbs flour, roll the dough \ inch thick, then roll up like jelly roll, cut them in 3 equal lenghts, put on a flat cake pan, wash with eggs, sprinkle some chopped almond on top, bake hot, ice them with water icing and cut in diamond shape. 1 cent each 66. SODA CAKES. 2\ lbs sugar, 2J lbs butter, 9 lbs self-raising flour, 4^ lbs currants, 1 lb citron. 10 eggs, 2 qts milk; baked in square tins. Sold by pound. 67. MADEIRA CAKES.* 1 lb sugar, J lb butter, 9 eggs, ]/e oz ammonia, 1 lb 2 oz flour; work it like pound cake. 10 cent cakes. 68. SELF-RAISING FLOUR. 30 lbs flour, 10 oz soda, 7 oz tartaric acid; mix and sift 3 times. 69. CURRANT CAKE 14 oz sugar, J lb butter, 8 eggs, 2J lbs of the above self- raising flour, 2 lbs currants. So^d by pound. 70. HEART CAKES.* \ lb sugar, £ lb butter, "4 eggs, \ oz ammonia, \ pt milk, i\ lb flour, are about the same as fancy cakes. 1 cent each. 11. GENOA CAKE.* i\ lb sugar, 1 lb butter, 10 eggs, i\ lb flour, 2 lbs currants and citron. Sold by pound. 72. GENOA CAKE. 2\ lbs sugar, 2 lbs butter, 20 eggs, 4 lbs flour, 4 lbs rais- ins, 1 lb citron. 13. GENOA CAKE. 1 1 lb sugar, ij lb butter, iS eggs, 3 lbs flour, 4 lbs citron and raisins. 14. GENOA CAKE. if lb sugar, \\ lb butter, 18 eggs, 2 J lbs flour, 4 lbs citron, raisins and currants. 15. MADEIRA CAKES. 1 lb sugar, 1 lb butter, 12 eggs, 1 lb patent and 1 lb vienna flour, little milk. 10 cents each. 76. WEDDING CAKE. 1 lb sugar, 1 lb butter, 10 eggs, \\ lb flour, 4 lbs currants, 2 lbs raisins, 1 lb citron, 2\ lb chopped almonds, 1 gill sherry wine, spices. 77. PATENT FLOUR. \ lb soda, \ lb cream of tartar, 24 Ids flour, mix and sift 3 times. This is what we call patent flour in London, and is used in those recipes under the name of patent flour in this part only. 78- COMMON CURRANT CAKE. 1 lb sugar, J lb butter, 2 oz soda, 1 oz tartaric acid, 7 lbs flour, 7 lbs currants, spices; one large cake. 79. RICE CAKES 2 lbs sugar, \\ lb butter, 10 eggs, 1 qt milk, 2 oz rice, 5 lbs patent flour: about the same as wine cakes. 10 cent cakes. 80 SMALL CURRANT CAKES. 1 J lb sugar, \\ lb butter, 8 eggs, 1 pt milk, 3 lbs currants, 5 lbs patent flour; same as lunch cakes. 1 cent each. 81. INTERMEDIATE.* 1 J lb sugar, \\ lb butter, 10 eggs, 1 pt milk, 3 J lbs patent flour, 1 lb currants, 1 lb raisins, 1 lb citron. 10 cents each. 82. HEART CAKES. i J lb sugar, ij lb butter, 12 eggs, 2 \ lbs flour, \ oz am- monia, little milk. 1 cent each. 83. RICE BUNS.* I lb sugar, \ lb butter, 6 eggs, \ pt milk, 2 oz ammonia, 4 lbs flour; break the dough into 1 oz pieces, wash them with eggs, dip in coarse sugar and bake hot, very nice cakes, never seen them in this country. 1 cent each. 84. DANDY CAKES. 1 lb sugar, j lb butter, 7 eggs, 1 \ lb flour, \\ lb currants. 85. CHEESE CAKES." \ lb sugar, \ lb butter, \ lb powdered sponge cakes, rub well, 3 eggs, fill this mixture in fancy cake pans, which are laid out with pie paste. 1 cent each. 86. SEED CAKES. 1 J lb sugar, 1 lb 2 oz butter, 15 eggs, 1 qt milk, § oz soda, 1 J oz cream ot tartar, 4^ lbs flour, 2 oz caraway seed. 10 cents each. 87. TEA MEETING CAKES. 2 J lbs sugar, 2 \ lbs butter, 15 eggs, \ oz soda, § oz cream of tartar, 5 lbs flour, 3 lbs raisins, 4 lbs currants and citron. 10 cents each. 88. RICE BUNS.* 1 1 lb sugar, 1 lb butter, 14 eggs, 1 pt milk, \ lb rice, 3 lbs patent flour. 89. SULTANA GENOA 2 lbs sugar, 2 lbs butter, 25 eggs, 2\ lbs flour, 3 lbs sultanas. Sold by pound. 90. CARAWAY SEED DEVONS. 1 lb sugar, 1 lb butter, 10 eggs, \ lb patent flour, 2\ lb flour. 91. MADEIRA CAKES. 3 lbs sugar, 2J lbs butter, 32 eggs, J lb patent flour, 3 lbs flour. 10 cents each. 92. PENNY CAKES. i\ lb sugar, ij lb butter, 1 qt milk, § oz soda, \\ oz cream of tartar, 4 lbs flour, 2^ lbs currants. 93. ROCKS. 10 oz sugar, 10 oz butter, i\ pt water, § oz soda, i\ oz cream of tartar, 4 eggs, 2 lbs flour, | lb currants. 1 cent each. 94. RICE BUNS.* J lb sugar, 1 lb butter, 9 eggs, 2 oz ammonia, \ pt milk, 4 lbs flour. — 9 — 95. INTERMEDIATE. i£ lb sugar, i lb 2 oz batter, 15 eggs, § oz soda, i\ oz cream of tartar, 1 qt milk, 4J lbs flour, 4J lbs raisins and cur- rants. 96. WEDDING CAKE. 2\ lbs sugar, 2\ lbs butter, 2\ lbs eggs, 2\ lbs flour, 2\ lbs citron, 2J lbs almonds, 10 lbs currants, \ pt brandy. 97. MAHARY CAKES. 2 lbs sugar, f lb butter, 2 lbs eggs, )4> oz soda, \ oz cream of tartar, \ pt milk, 2J lbs flour. 98. PARISIENS * j lb sugar, f lb butter, 10 eggs, little milk, i\ oz soda, 2% oz cream of tartar, 4 lbs flour, lay out in 2 oz pieces, wash with eggs, dip in coarse sugar, let stand \ hour, bake hot. 99. BUTTER SCOTCH CAKES.* 1 lb brown sugar, 1 lb butter, 9 eggs, \ pt N. O. moiasses, \ oz soda, § oz cream of tartar, 1 gill milk, ij lb flour, spices, lemon oil; baked in oblong tins. 100. DOMESTIC CAKES* 4 lbs sugar, 2 lbs butter, 18 eggs, ii oz ammonia, 1 qt milk, 5^ lbs flour, lemon oil. 101. GERMAN WINE CAKES/ 5 lbs sugar, 2 lbs butter, 20 eggs, 2 qts milk, 1 oz soda, 2 oz cream of tartar, 6 lbs flour; baked in square tins and sprinkle some cinnamon and sugar on top. 102. DUCHESS CAKES. 1 \ lb sugar, 1 lb butter, 8 eggs, \ oz soda, § oz cream of tartar, 1 pt milk, 2 lbs 2 oz flour; baked and iced. 10 cents each. 103. LUNCH CAKES. 1 lb sugar, f lb butter, 10 eggs, \ oz soda, 1 oz cream of tartar, i| lb flour, f lb currants; baked in corn cake tins. 3 for 5 cents. 104. CLAREMONT BUNS * 1 lb sugar, J lb butter, 3 eggs, 1 oz ammonia, 2J lbs flour, little milk, lay out like ginger nuts on greased pans, rather rough, wash with egg, dredge a little sugar on top, bake hot. 105. CODRINGTON BUNS.* \ lb sugar, \ lb butter, \ oz ammonia, 4 eggs, little milk, if lb flour; lay out like drop cakes, put a slice of citron on top, bake hot. — 10 — 106. COTTON SEED OIL. Cotton seed oil, if you take the very best, is a good sub stitute for lard, it got into the bakeries on account of being cheaper and richer, and can be used in most all of the common cakes in place of lard. You can fry a good cruller in it, and make a first-class cream cake, but it is not advisable to use it in fancy cakes. The best way to use it is half and half 107, ALMOND JUMBLES. i lb butter, ij lb sugar, 4 whites of eggs, | oz soda, § oz cream of tartar, i| lb flour, wash with milk and dip them in chopped almonds and sugar; open damper. 1 cent each. 10S. COCOANUT JUMBLES. 1 J lb grated cocoanut, tJ lb sugar, 1 lb butter, 4 eggs, yd oz soda, \ oz cream of tartar, i| lb flour. 1 cent each. 109. COCOANUT JUMBLES ij lb sugar, 1 lb butter, 4 whites of eggs, \ oz soda, § oz cream of tartar, \ lb cocoanut, 1J lb flour. 1 cent each 110. FRENCH SNAPS. 1 lb sugar, 1 lb butter, 1 pt molasses, 1 lb flour. 1 cent each. 111. FRENCH SNAPS. 1 lb sugar, 1 lb butter, 1 lb flour, 6 eggs. 112 LAYER CAKES.* 2 lbs sugar, 2 lbs butter, 2 oz baking powder, 6 eggs, i| pt water, 2 lbs flour, lemon oil; baked in layers, fill with cream or jelly, and ice over. 113. WHITE CAKES.* 3 lbs sugar, 1 lb butter, 2 oz baking powder, 24 whites of eggs, 1 qt water, 3 lbs flour, lemon oil; worked and baked like pound cakes, ice over when cool, and mark in 10 cents squares. 114. MARBLE CAKES.* As above. J of the dough color with chocolate, \ with cochineal, and \ keep white, first put a thin layer of the white all over the bottom, then with two spoons drop in the two mixtures alternately in such a manner as to form the desired combination. 115. JELLY CAKES.* 1 lb sugar, \ lb 1 oz baking powder, 6 eggs, \ pt milk, 1 lb flour; baked in layers, fill with jelly, ice or sprinkle cocoanut on top. 116. MIXING. Always knead your butter and lard before using; always have your sugar and flour sifted; always have your ammonia good and fine; always put your flavors in the wet part of your mixtures; always be careful with scaling, as too much or too little of anything will spoil your cakes. Now we are ready to mix. First scale your butter, sugar and lard in the bowl and put ammonia into the mortar, pound and dissolve them, then mix your sugar and butter, add your eggs, work them through and put in your milk, ammonia and flavor, take the pallet-knife, scrape it altogether nicely, stir it up and mix in the flour easy; the less you work the dough the nicer the cakes. Take care that you don't work your dough too much on the bench, cut your cakes out close, and do not use too much flour for dusting. Molasses mixture gets handled about the same way, the only difference is, that you commence to mix with molasses and lard instead of butter and sugar. By reading the recipes you will rind that I did not mention any lard, flavors and spices; this is done to keep the book as small as possible, so that it will be in the reach of all. Explanation of lard, flavors, spices and cotton seed oil In every recipe mentioned in this book you can use half lard in place of butter, also in the common cakes you can use cotton seed oil in place of lard; spices and flavors I leave to your own taste, and the name of the cake will tell you a good many times what flavor or spices to take; for lemon snaps take lemon; for ginger snxps take ginger; but cloves and allspices are very nice for molasses mixture; for vanilla jumbles take vanilla, etc., etc. All the recipes in this part must be mixed and worked as mentioned above. 117. GENUINE SCOTCH SHORT CAKE,* 2 lbs flour, i lb butter, J lb lard, h lb sugar, mix into a very stiff dough, and bake in a very cool oven ; this is the genuine scotch short cake recipe and only known by a very few bakers, always has been a great secret. — 12 — 118. SCOTCH SHORT CAKES. | lb sugar, 10 oz butter, i| lb flour, 3 eggs, little milk and ammonia. Cool oven. 119. SCOTCH SHORT CAKES. I lb sugar, \ lb butter, 4 eggs, }£ oz ammonia, i£ pt milk, 3 lbs flour. Very common. 120. SCOTCH CAKES. 1 lb sugar, i| lb butter, 4 eggs, 2 J lbs flour, flavor. 10, 15, 25 cents each. Cool oven. 121. SUGAR CAKES* 6 lbs sugar, 4 lbs butter, 3 oz ammonia, 3 pts milk 20 eggs, 12 lbs flour. Hot oven. 122. SUGAR CAKES. 4 lbs sugar, 3 lbs butter, 2 oz ammonia, 1 qt milk, 8 eggs, 8 lbs flour. 1 cent each. Hot oven. 123. SUGAR CAKES. 12 lbs sugar, 7 J lbs butter, 30 eggs, 6 oz ammonia, 3 qts milk, 24 lbs flour. Cut round, leaf and diamond shape. 124. SUGAR CAKFS. 2 lbs sugar, ij lb butter, 1 pt milk, 5 eggs, 1 oz ammonia, 2\ lbs flour. Granulated sugar on top. 125. SUGAR CAKES. ij lb sugar, j lb butter, 4 eggs, \ pt milk, \ oz ammonia, i\ lb flour. 126. SUGAR CAKES * 2 lbs sugar, 1 lb butter, 1 oz ammonia, 7 eggs, \ pt milk, 4 lbs flour. 127. SUGAR CAKES. 9 lbs sugar, 5 lbs lard, 18 eggs, 3 qts milk, 18 lbs flour, 6 oz ammonia 128 SUGAR CAKES. lb sugar, £ lb butter, 4 eggs, \ oz ammonia, \ pt milk, 2 lbs flour. 129. SUGAR CAKES. 1 \ lb sugar, 1 lb butter, 1 pt milk, 5 eggs, \ oz ammonia, 3 lbs flour. Rich sugar cakes don't need any washing. 130. SUGAR CAKES. 1 \ lb sugar, \ lb butter, 4 eggs, 1 pt milk or water, \ oz ammonia, 4 lbs flour. — 13 — 131. SUGAR CAKES "WITHOUT EGGS. 15 lbs sugar, 7^ lbs butter, 5 oz ammonia, 5 qts milk, 30 lbs flour. Wash with milk and egg and dip in sugar. 132. SUGAR CAKES WITHOUT EGGS. 12 lbs sugar, 4 lbs lard, 4 qts water, 5 oz ammonia, 24 lbs flour. 133. SHREWSBERRY. 1 lb sugar, 1 lb butter, 4 eggs, \ pt milk, \ oz ammonia, 2I lbs flour. 134. SHREWSBERRY. 1 lb sugar, 1 lb butter, 4 eggs, \ oz ammonia, J gill milk, 2\ lbs flour. 135. ROCK CAKES. 1 lb sugar, j lb butter, 4 eggs, J pt milk, \ oz ammonia, 2\ lbs flour. 136. VANILLA JUMBLES. 5 lbs sugar, 4 lbs butter, 16 eggs, | oz ammonia, 7! lbs flour, vanilla. 137. VANILLA JUMBLES. 2 lbs sugar, 1 lb butter, 6 eggs, % oz ammonia, 2 J lbs flour. 1 cent each. 138. VANILLA JUMBLES. 10 oz sugar, J lb butter, \ gill milk, \ oz ammonia, 4 eggs, 14 oz flour. 139. CINNAMON JUMBLES. i\ lb brown sugar, 6 oz butter, 8 eggs, \ oz soda, § oz cream of tartar, 2 lbs flour. 140. WAFER JUMBLES. 1 lb sugar, 1 lb butter, i\ lb flour, 6 eggs, flavor. 1 cent 141. WAFER JUMBLES 2 lbs sugar, 2 lbs butter, 12 eggs, 3 lbs flour, flavor. 142. WAFER JUMBLES. i\ lb sugar, 1 lb butter, 3 eggs, 1 lb flour, flavor. 143. JUMBLES. 1 J lb sugar, i\ lb butter, 6 eggs, 3 lbs flour, 1 oz ammonia, 1 pt milk. 144. JUMBLES. 1 lb sugar, 14 oz butter, 5 eggs, \ oz ammonia, \ pt milk, 2J lbs flour. 145. TEA BISCUIT. 3 lbs flour, 6 oz lard, 2 oz sugar, \ oz soda, 1 oz cream of tartar, 1 qt milk, little salt. — U — 146. TEA BISCUIT. 10 lbs flour, i J lb lard, 2 oz soda, 4 oz cream of tartar, 3 qts milk, J lb sugar, a pinch ammonia, little salt; mix well, and let them stand about 5 minutes before baking, hot oven. 1 cent each. 147. TEA BISCUIT. 3 lbs flour, 6 oz lard, § oz soda, 2 oz cream of tartar, 1 qt milk, salt. Mix well. 143. BAKING POWDER. 1 lb soda, 1 lb flour, 2 lbs cream of tartar, sift 3 times. 149. SPONGE CAKE. 1 lb sugar, 11 eggs, i\ lb flour, 1 oz of the above baking powder. 150. JELLY ROLL. 1 lb sugar, ij lb flour, 5 eggs, \ pt milk, 1 oz baking powder. 151. JELLY ROLL. 1 lb sugar, ig lb flour, J oz soda, 3 oz cream of tartar, 5 eggs, h pt milk, mix, no beating. 10, 15 cents each. 152. CRULLERS.* 1 lb sugar, J lb butter, \ oz soda, 1 oz cream of tartar, 4 eggs, 1 qt milk, 4 lbs flour; this is the best paying recipe. 153. CRULLERS 1 \ lb sugar, 6 oz butter, 6 eggs, 1 qt milk, \ oz soda, 1 oz cream of tartar, 4 lbs flour, flavor. 154. CRULLERS. 1 J lb sugar, \ lb butter, \ oz ammonia, % oz soda, \ oz cream of tartar, 1 qt milk, 6 eggs, 4J lbs flour. 1 cent each. 155. CRULLERS. 1 lb sugar, 6 oz butter, 6 eggs, J oz ammonia, 1 qt milk, 4 lbs flour. 156. CRULLERS. 3 lbs sugar, 1 lb butter, 20 eggs, 2 qts milk, 2 oz soda, 4 oz cream of tartar, 10 lbs flour. 157. CRULLERS. i\ lb sugar, 6 oz butter, 8 eggs, § oz soda, i\ oz cream of tartar, 1 qt milk, 5 lbs flour. 158. CRULLERS. 1 lb sugar,, \ lb butter, 6 eggs, \ oz soda, 1 oz cream of tartar, 1 qt milk, 4 lbs flour. — 15 — 159. SPONGE BISCUIT. 4 lbs sugar, 44 eggs, 6 lbs flour, 2 oz soda, 2 oz cream of tartar, flavor. 1 cent each. Ice on bottom. 160. SPONGE BISCUIT. 1 lb sugar, 12 eggs, J oz ammonia, 1 lb 6 oz flour, flavor. 161. SPONGE BISCUIT. 2 lbs sugar, 12 eggs, 1 qt milk, ij oz ammonia, 3^ lbs flour, flavor. Ice on bottom. 162 SPONGE BISCUIT. 1 lb sugar, ij lb flour, 10 eggs, J oz soda, | oz cream of tartar. 163. MOLASSES FRUIT CAKE.* i qt molasses, 1 qt water, 1 lb lard, 1 lb sugar, 5 lbs flour, 4 lbs raisins, 4 lbs currants, \ lb citron, § oz soda, 2 oz spices; if the cake is 2 inches thick will bake about 2 hours, cool oven, never touch the cake until it is i£ hour in the oven. Sold by the pound. 164. MOLASSES FRUIT CAKE. 1 qt molasses, \ lb sugar, 1 lb lard, \ oz soda, 1 qt water, 5 lbs flour, 4 lbs currants, 2 lbs raisins, \ lb citron, 3 eggs. 165. MOLASSES CAKES. 1 qt molasses, 1 qt water, j lb lard, j lb flour, 2 oz soda, 1 egg. 166. MOLASSES CAKES. 1 qt molasses, 1 qt water, { lb lard, 2 oz soda, 3! lbs flour, 2 oz sugar, 4 eggs. 167. BOLIVARS. 1 qt molasses, 1 pt water, f lb lard, 2 oz soda, 4 lbs flour, spices. 1 cent each. 168. BOLIVARS. 2 qt molasses, 1 qt water, 6 oz soda, 1 lb lard, 8 lbs flour, spices. 169. BOLIVARS. 1 qt molasses, \ lb lard, 2 oz soda, 1 pt water, 4^ lbs flour, spices. 170. SUGAR BOLIVARS. 4 lbs sugar, 2 lbs lard, 3 oz ammonia, 2 qts milk, 8 lbs flour, flavor. 171. SUGAR CRACKERS. 10 lbs sugar, 3 lbs butter, 2 oz ammonia, 3 qts water, 12 lbs flour. — 16 — 112. GINGER NUTS.* 2 qts molasses, i pt water, 4 oz soda, 2 lbs lard, 1 lb sugar 8 lbs flour. 173. GINGER NUTS. 2 qts molasses, 1 pt water, 4 oz soda, 7 lbs flour, ij lb lard, spices. 174. GINGER NUTS. 2 qts molasses, 1 pt water, 4 oz soda, i\ lb lard, 8 lbs flour, h lb sugar. 175. SPICE CAKES. 1 qt molasses, 1 qt water, \ lb lard, \ lb sugar, 1 lb crumbs, 2 j lbs flour, § oz soda, 1 J oz cream of tartar, 3 eggs. 176 SPICE CAKES.* 1 J lb crumbs, \ lb lard, \ lb sugar, 7 eggs, 1 pt molasses, \ oz soda, § oz cream of tartar, 1 pt water, ij lb flour. 177. SPICE CAKES. 2 lbs crumbs, 1 pt molasses, § oz soda, 1 pt water, ij lb flour, \ lb sugar* Grease the tins heavy. 178. SPICE CAKES. 1 qt molasses, 1 pt water, 2 oz soda, \ lb crumbs, f lb lard, 3 lbs flour, 1 egg; ice top with chocolate icing. 179. GINGER SNAPS.* 1 qt molasses, 1 pt water, 2 oz soda, 3 lbs sugar, 1 lb lard, §\ lbs flour; wash them with water. 180. GINGER SNAPS. 1 qt molasses, 1 pt water, f lb lard, 2 oz soda, \ lb sugar, 4 lbs flour; bake as soon as washed. 181. GINGER SNAPS. 4 qt molasses, 1 qt water, 1 J lb lard, 6 oz soda, 3 oz am- monia, 2 lb corn meal, 4 lbs sugar, 16 lbs flour, spices; washed with water; medium oven. 182. GINGER SNAPS. 1 qt molasses, i\ lb brown sugar, 2 lbs lard, i\ oz soda, J pt water, 5 lbs flour, spices. 183. GINGER SNAPS. 1 qt molasses, 1 gill water, \ lb sugar, J lb lard, 1 oz soda, \ oz ammonia, 2 lbs flour, spices. 184. GINGER SNAPS. 2 qts molasses, 1^ pt water, i\ lb lard, 9 lbs flour, 3 lbs crumbs, 3 lbs sugar, 2\ oz soda. — 17 — 185. COMMON GINGER BREAD.* i qt molasses, i qt water, i^ lb crumbs, J lb lard, i oz soda, i oz cream of tartar, 4 lbs flour; put all the dough on a flat cake pan, put a stick on the open end, so it won't run off, have the pan greased heavy, spread the dough level about 1 inch thick, bake in moderate heat, ice with water icing, and, mark the icing in penny squares. 186. GINGER BREAD. 1 qt molasses, £ lb lard, \ lb sugar, i\ oz soda, 1 qt water, Si lbs flour, 4 eggs. 187. GINGER BREAD. 1 qt molasses, \ lb lard, 2 oz soda, 1 pt water, \ lb sugar, 4f lbs sugar, spices. 188. GINGER BREAD. 1 pt molasses, \ pt water, 1 oz soda, 5 oz lard, 2 lbs flour, spices. 189. GINGER BREAD. I pt molasses, \ pt water, 4 oz lard, 1 oz soda, 2 lbs flour, spices. 190. GINGER BREAD. 1 pt molasses, 1 pt water, 6 oz lard, 1 oz soda, 2 lbs 6 oz flour. 191. GINGER POUND CAKE.* 1 pt molasses, \ lb lard, 1 oz soda, \ lb sugar, J pt water, 5 eggs, 2\ lbs flour. 192 NEW YEARS CAKES.* 5 lbs sugar, 3 lbs butter, \\ qt water, 1 oz ammonia, § oz soda, 2 oz caraway seed, 12 lbs flour; hot oven, wash with egg and water. 193. NEW YEARS CAKES. 5 lbs sugar, 3 lbs butter, 3 pts water, 2 oz ammonia, 2 oz caraway seed, 12 lbs flour; cut while warm, work the dough well. 194. NEW YEARS CAKES/ I lb butter, if lb sugar, 6 oz lard, 1 pt water, \ oz am- monia, \ oz caraway seed, 4 lbs flour; break up the butter in the water and sugar, that is the rule for new years cakes. 195. NEW YEARS CAKES. 7 lbs sugar, 4 lbs butter, 2 qts water, if oz ammonia, 16 lbs flour. 196 NEW YEARS CAKES. 5 lbs sugar, 4 lbs butter, 1 oz ammonia, \ oz soda, ij qt water, 13 lbs flour. — 18 — 197. LEMON SNAPS.* 5 lbs sugar, 2 lbs butter, 5 lbs flour, 15 eggs, 1 oz ammonia, lemon oil. 198. LEMON SNAPS. 12 lbs sugar, 14 lbs flour, 48 eggs, 3 oz ammonia, 4 lbs butter, lemon oil. IS 9. LEMON SNAPS. 7^ lbs sugar, 3 pts milk, 2\ lbs lard, 8 lbs flour, 2 lbs orn meal, 2 oz ammonia. 200. LEMON SNAPS. 1 bbl flour, 60 lbs sugar, 30 lbs lard, 2 lbs ammonia, 24 qts water. 201. LEMON SNAPS. i\ lb sugar, | lb butter, 4 eggs, \ oz ammonia, ij lb flour; open door and damper as soon as they done spreading. 202. LEMON SNAPS. t\ lb sugar, f lb butter, 10 eggs, § oz soda, ij cream of tartar, i\ lbs flour. Cool oven. 203. LEMON CRACKERS. 6 lbs sugar, z\ lbs lard, 1 oz ammonia, 2 qts water, 12 lbs flour. Moderate oven. 204. SUGAR CRACKERS. 1 lb sugar, f lb butter, 3 lbs flour, j qt milk, \ oz am- monia, */<5 oz soda. 205. BRANDY SNAPS.* 1 lb sugar, 1 lb butter, 1 lb flour, 1 pt molasses. Bake, cut loose and roll up on small rolling-pins while hot. 206. BRANDY SNAPS. 1 pt molasses, 1 lb sugar, lb butter, \\ lb flour. Roll them hot, same as above. 207. WINE SNAPS. I lb sugar, 8 eggs, \ lb flour. Work the same as brandy- snaps. 208. COCOANUT BALLS. 4 lbs grated cocoanut, 1 j lb sugar, 1 oz traganth gum. 209. COCOANUT BALLS. 1 lb grated cocoanut, \ lb sugar, 2 oz flour, 3 or 4 white of eggs. 210. MACAROONS.* 1 lb almond paste, \\ lb sugar, 1 oz corn meal, whites of eggs. — 19 — 211 MACAROONS. i lb ground blanched almonds, ij lb sugar. Whites of eggs, enough to get the right thickness. 212. CINNAMON STARS. i lb sugar, i lb butter, 4 eggs, J pt milk, J oz ammonia, 2 lbs flour. Medium oven. 213 CINNAMON STARS 1 lb sugar, 1 lb butter, 4 eggs, J oz soda, § oz cream of tartar, J pt milk, 2 lbs flour. Wash with milk and dip in coarse sugar. 214. FRENCH MACAROONS. 1 lb sugar, f lb sweet ground blanched almonds, 5 eggs, 1 lb flour. 215. FRENCH GINGER NUTS* 1 qt molasses, 1 pt water, 5 eggs, 1 oz soda, 3 lbs crumbs, 4 lbs flour, 1 lb lard, 1 lb sugar. Wash with eggs and dip them in coarse sugar. 216. FRENCH GINGER NUTS. 2 lbs crumbs, \\ sugar, 1 pt molasses, 2 eggs, 1 oz soda, J pt water, 2 lbs flour. Bake hot. 217. PIE PASTRY. 1 lb flour, I lb butter, little sat and water for top. 218. PIE PASTRY. 1 lb flour, J lb butter, little salt and water for top. 219. PUFF PASTE, The common American formular is to use \ pt water to each pound of flour and to each pound of flour 1 lb butter. 220. GERMAN PUFF PASTE. Mix 1 lb of spring flour, 2 yolks, 1 whole egg, pony rum, J oz butter, \ pt water to a smooth dough, form into a flat square and let it lay \ hour in a cool place, now roll the dough \ inch thick, place 1 lb of good washed butter formed in a square in the centre, turn the dough over the butter from all sides, roll 1 inch thick and turn over again, then roll it 3 times more in the same manner, but give it 1 5 minutes rest be- tween each roll. By rolling the paste always brush off your flour, cut the dough out very close and bake in hot oven. Out of this paste any kind of shapes can be made, such as squares, ovals, stars, turn overs, different kinds of tarts and a good many more, too numerous to mention. If you want to have your paste not so rich, you can leave the yolks, eggs, and the rum, out of it, it will work just as well. — 20 - 221. CREAM TARTS. Cut out the size of a sugar cake in pie paste, put a ring- around it from cream cake dough, after baked ice the ring with chocolate-icing and fill the centre with vanilla cream. 222. CREAM CAKES. Before you start on this mixture you must have every thing in its place such as: I. Have your eggs broke and put them near the bowl. II. Have your ammonia powdered before you start. III. Have your bag, pans and bowl clean and ready. IV. Never take too much ammonia or they will not raise at all ; a pinch to a qt is plenty. V. Always have your lard melted before it comes to a boil. VI. Let water and lard boil \ minute, stir in the spring flour, quick, until the paste gets loose from the sides, dump the whole in the bowl, add i egg and stir it into the paste ; keep a stiring quick and add about 2 eggs every \ minute until the paste gets the right thickness, than mix in your am- monia and the paste is ready to bake in a hot oven. Wash with eggs before baking. The thickness of cream cake dough depends on the kind of eggs you are using; if eggs are fresh you can have the dough so soft, that it will run the least bit, if you are using lime eggs dough must be stiffen A hollow bottom shows that your dough has been too soft, if the dough is too stiff they will not get hollow in the centre, too much ammonia or not scald enough will do the same thing. Pans ought to be greased light, no dusting. Cream cake wants a hot and steady oven. Never touch them until very near done. Keep the cream cake dough a litlle stiffer, lay them out with jumble bag and plain tube about 5 inches long and of a thick- ness of your large finger. Bake and fill same as cream cakes and ice them with chocolate-icing. 223. CREAM CAKES* 1 J lb lard, i| lb spring flour, about 25 eggs, 1 qt water, \ oz ammonia. 224. CREAM CAKES. 1 lb lard, 1 qt water, ij lb flour, \ oz ammonia, about 24 eggs. 225. CREAM CAKES. \\ lb lard, 2 lbs flour, 1 qt water, \ oz ammonia, about 32 eggs. — 21 — 226. VANILLA CREAM. Mix I \ lb sugar, | lb flour, 12 eggs to a paste and stir this into 3 qts of boiling milk quick. 227. VANILLA CREAM. 1 lb sugar, 8 eggs, 2 qts milk, 5 oz corn starch, vanilla. 228. VANILLA CREAM. 3 qts milk, i\ lb sugar, 6 oz corn starch, 12 eggs. 229. DOUGHNUTS. 4 qts water, 4 qts milk, 4 oz soda, 8 oz cream of tartar, 1 lb lard, 5 lbs sugar, little salt. Add flour sufficient to make a dough stiff enough to roll and cut. 230. "WINE BISCUIT. 1 lb sugar, 1 lb butter, 4 eggs, 2 lbs flour, }i oz am- monia. 231. QUEENS DROPS. 1 lb sugar, 1 lb butter, 2 lbs flour, 10 eggs, T /e oz am- monia. 232. COLLET BUNS I lb sugar, 9 oz butter, 2 eggs, little milk, 4 J oz soda, \ tartaric acid, 2 J lbs flour, lay out like ginger nuts, wash with eggs, dip in granulated sugar, lay a slice of citron on top and bake hot. 233. CREDITION BUNS- 1 lb sugar, 6 oz butter, 2 eggs, little milk, ij lb flour, J ammonia, wash as above mentioned, cocoanut on top in place of sugar. 234. AFRICANS. 1 J lb sugar, 1 lb butter, 8 eggs, 2 J lbs flour }i oz. am- monia. 235. LEMON DROPS. 2 lbs flour, Jib butter, 2 lbs sugar, 6 eggs }4> oz. am- monia. 236. SCONES.* 4 lbs flour, 1 lb butter, 1 lb sugar, 2 oz. soda, 4 oz. cream of tartar, i\ pt. milk. 237. SCONES. 4 lbs flour, \ lb butter, \ sugar, 1 pt, milk, 1 \ oz. soda, 2§ oz cream of tartar, work the dough well and quick, scale off 1 lb pieces, mould them round, roll \ inch thick, cut cross- ways, wash with eggs, let them stand \ hour and bake hot. — 22 — 238. BATH BUNS. 3 lbs flour, i lb butter, I lb sugar, i lb raisins 6 oz citron, i J lb bread dough. 239. JUMBLES. 5 lbs sugar, 3 lbs butter, 12 eggs, ij oz ammonia, 12 lbs flour, milk to make a nice dougfh. 240. PUFF PASTE. 1 lb flour, 1 yolk, \ pt water, 1 lb butter, roll 4 to 5 times. 15 minutes rest between each roll. 241. CINNAMON STAR. 1 lb sugar, 1 lb butter, 4 eggs, h pt milk, \ oz ammonia, 2 lbs flour, fla/or. 242. COCOANUT FINGERS.* 1 J lb sugar. 1 lb butter, 4 eggs, little milk, 3 lbs flour, \ oz ammonia; cut out oval like sugar cake, wash with milk, dip in cocoanut, and bake in medium heat. 243. LEMON FINGERS. 2 qts water, ij oz ammonia, 8 lbs granulated sugar, 18 lbs flour, 2 lbs lard. 244. LEMON FINGERS. 2 qts water, i\ oz ammonia, 8 lbs powdered sugar, 18 lbs flour, 2 lbs butter. 245. GOLDEN DROPS. 12 lbs flour, 1 lb butter, 5 lbs sugar, i\ qt milk, 1 oz am- monia, flavor. 246. GINGER JUMBLES. 1 lb lard, 1 lb sugar, 6 eggs, 1 pt water, 1 oz soda, 1 qt molasses, 4 lbs flour. 247. PRINCE ALBERT 1 lb sugar, 6 oz butter, 5 eggs, \ oz ammonia, 2 lbs flour, citron in the centre. 248. CANTONES. 1 lb sugar, 1 lb butter, 8 eggs, \ oz ammonia, 2 lbs flour, dip in coarse sugar and bake. 249. DOMESTIC CAKES. 1 lb sugar, \ lb butter, \ lb lard, f pt milk, \ oz ammonia, 5 eggs, 2\ lbs flour; cut out with square cutter, set close to- gether, \ inch thick. 250. DOMESTIC CAKES 4 lbs sugar, 2 lbs butter, 18 eggs, \\ oz ammonia, 1 qt milk, 5 \ lbs flour as above, cut after baked. — 23 — 251. SHREWSBERRY. 2 lbs sugar, 2 lbs butter, 4 lbs flour, 24 eggs, \ oz ammonia. 252. LEMON SNAPS. \ oz ammonia, \ pt water, 16 eggs, 6\ lbs flour, 4! lbs sugar, 2\ lbs butter; cut them out like ginger snaps. 253. DIPS. \ lb butter, 1 lb sugar, 4 eggs, \ pt milk, \ oz ammonia, 2 § lbs flour. 254. CANTONES 2 lbs sugar, 2 lbs butter, 16 eggs, | oz ammonia, 4 lbs flour, coarse sugar on top. 255. QUEEN CAKES. 9 lbs flour, 2 oz ammonia, 1 qt milk, 16 eggs, 2± lb butter, 4 lbs sugar, flavor. 258 SCONES BAKED ON THE OVEN BOTTOM. 9! lbs flour, \ lb sugar, \ lb lard, 2 oz soda, 5 oz cream of tartar, 3 qts milk. 257. SANTA CLAUS.* 3 lbs flour, 2 lbs sugar, 1 lb butter, \ oz soda or potash, little milk. Can be cut in all shapes and figures. 258. SANTA CLAUS. 10 lbs sugar, 13J lbs flour, 4 lbs butter, \ oz soda, flavor, milk as above. 259. LEMON SNAPS 2 J lbs sugar, f lb butter, 10 eggs, § oz soda, ij oz cream of tartar, 2\ lbs flour. 260. JELLY ROLL. 2 lbs sugar, 3 lbs flour, 12 eggs, 1 oz soda, 2 oz cream of tartar, 1 qt milk; 3 sheets. 261. SPICE RINGS. 2 lbs stale cakes, powdered, J lb sugar, 2 oz butter, 6 eggs, J pt molasses, 1 lb flour, \ oz ammonia. 262. PUMPERNICLE.* 2 lbs stale cakes, powdered, 2 lbs sugar, 3 lbs flour, 12 eggs, \ oz ammonia, spices, wash over with eggs. 263. CHOCOLATE RINGS.* 1 lb sugar, 2 oz butter, 4 eggs, \ lb grated chocolate, 1 lb flour, ye oz ammonia, vanilla. — 24 — 264. COCOANUT PYRAMIDS.* i lb grated cocoanut, \ lb sugar, a little corn starch, and whites of eggs enough to make a medium dough, form the dough into small pyramids and bake hot. 265. NAPOLEONS.* Bake a thin sheet of puff paste, cut it in two, spread vanilla cream over the one, and lay the other half on top, ice with water icing, and cut to suit. 266. CHOCOLATE BESES 2 lbs sugar, 6 whites of eggs, \ lb chocolate, set on fire, keep stirring until it is quite warm, take off, and put all little drops on a dusted pan, let them dry ij hour, and bake cool. 267. NEAPOLITAN CAKE.* Make a sponge cake mixture, divide it into 4 parts, leave one part plain, and color the others, one pink, one yellow, one chocolate, bake in sheets 1 inch thick, after baking put the 4 layers together with jelly and cocoanut, ice the cake pink and white in strips, and mark the cake with the pallet knife cross ways. 268. BISQUE CAKE.* 1 \ lb sugar, 1 lb butter, 1 J pt white of eggs, \ lb powdered macaroons, almond flavor; baked like pound cake, and iced when cool. 269. BRAZIL MOLASSES CAKES/ Make a good molasses cake mixture, add a few brazil nuts and figs, cut in lenghts, mix and bake. 210. FRENCH CRULLERS.* This mixture is made the same way as cream cake, boil \ lb butter with 1 pt water, and stir in f lb flour, add about 10 to 12 eggs, mix it up good, now fill your jumble bag with star tube, and cut about 2 or 3 papers the size of cruller pot, grease the paper, put round rings on to it, take the paper, turn it upside down, and put it in your boiling cruller grease, you can take the paper out in less then a minute, and bake the same as crullers, in this way you continue until done. 271. COCOANUT CAKE.* Take 1 lb sweet almonds, blanched and dried, pound them in a stone mortar to a fine smooth paste with the whites of 8 eggs; then add and pound into it 3 lbs of fine white pulverized sugar; now mix and stir well into it 1 lb of freshly-grated cocoa- nut, form this mixture with the hands into small balls or — 25 — steeples, place them at a little distance apart on sheets of paper laid on baking tins. Bake them in a moderate -oven. As soon as the tops begin to brown take them from the oven and let them stand till cold. These are a most delicious little cocoa- nut cake, suitable to go with the best assortment of mixed cakes for parties. 272. CINNAMON DROPS.* i \ lb sugar, 6 oz butter, i pt molasses, i pt water, 4 eggs, \ soda, \ oz cinnamon, i\ lb flour, mix and drop with a spoon on greased pans; medium oven. 273. ITALIAN FRUIT DROPS.* 3 lbs C sugar, | lb butter, J oz almonds, 9 eggs, ij lb chopped raisins, 3^ lbs flour, \ oz cinnamon; handle and bake like ginger nuts. 274. CRUMB CAKES.* 2 lbs C sugar, 1 lb butter, 1 lb lard, 2 oz soda, 1 oz cin- namon, 4 eggs, 1 qt molasses, \ pt water, 3 lbs crumbs, 41 lb flour, work as above and put a raisin in centre of cake. 275. LEMON CAKES*. 2 lbs C sugar, | lbs butter, \ almond, 6 eggs, 2 lbs flour, lemon oil, cut out like sugar cakes, and wash with eggs. 276. BRANDY SNAPS.* 2 lbs C sugar, 6 oz butter, 1 pt molasses, 2 lbs flour, lay- out like ginger nuts, they spread very thin, roll up while hot. 277. SPICE CAKES.* \ lb sugar, J lb lard, 4 egg$ y l pt molasses, \ pt water, 3 \ lbs flour, spices. 278. FRENCH CRULLERS. \ butter, 2 oz sugar, 1 pt water, 1 lb flour, 14 eggs, work the same as above. 279- FRENCH CRULLERS. \ lb butter, \ lb sugar, J pt water, 1 lb flour, 10 to 12 eggs, the same as above. 280. FRENCH CRULLERS. \ lb butter, 2 oz sugar, § qt water or milk, 10 oz flour, about 6 eggs. f 281. GOLD CAKE.* 1 lb sugar, \ lb butter, 8 yolks, £ pt milk i^ flour, 1 oz baking powder, mix and bake in pans in slow heat. — 26 — 282. CREAM ROLLS.* Roll out puff paste to the thickness of one-eighth of an inch, then cut in pieces four inches wide and five inches long, and wash them with water. Now take turned sticks, perfectly round and about 6 inches long, and f of an inch thick ; lap your paste (the four inch side) round it up to one inch. Now dip or roll it in granulated sugar and place them at about 4 inches apart on baking-pans. Bake well, then remove the sticks and fill the rolls with meringue so as to look out at both ends. This can be done nicely by means of a large meringue bag. They are now ready for use. 283. CREAM ROLLS.* Cut long strips, about one inch wide and 12 inches long, wind them around turned sticks, lap over a little and work as above. 284. VANILLA SLICES.* Take a sheet of puff-paste and roll down to f inch in thickness, cut off slips 4 inches wide, and then cut up into pieces \ inch wide, that will give you slips 4 inches long, \ inch wide. Set then on tins, the cut side down, and bake. Instead of rising up they will flow out wide. Bake a very pale color. 285. TURN OVERS.* May be cut out in square ovals or rounds, roll them with a rolling pin a little thinner in centre, fill with marmalade, turn over, wash with eggs and bake hot. 286. PUFF PASTE TARTS.* Cut out in puff paste the size of sugar cake, then cut out another one, and cut with an smaller cutter a 1 inch hole in the centre, wash the first one wiih water and lay the one with the hole in centre on top, wash with eggs, bake hot and fill with jelly of different colors, they also can be filled with meringue, vanilla-cream and charlotte russe batter. 287. PATTIES OR TARTS.* Tarts are, however, usually made by lining small patty- pans with the pastry rolled out thin, and filling them with any kind of marmalade or stewed fruit, such as cranberries, strawberries, cherries, apricots, peaches, &c. i*Mf ill* 288. BEATING. Ail the recipes in this part must be worked as follows : The principal thing in beating is to keep your tools very clean, and keep away from grease, beat steadily with- out stops, and do not always beat one way, change hands if you can. The whites of eggs for meringue or kisses should be beaten steadily. After they are beaten up stiff add i table spoon of your XXXX sugar and beat up again, put in another spoon full of sugar, and now beat all you can until it sticks up like pickets, put in the rest of your sugar, mix as little as you possible can help, now it is ready to lay out, in case the whites should not beat very well, add a few drops of lemon juice or acided acid. The right way to beat is to start very slow and keep increasing your speed until done. White of eggs, if kept for a day or two in a clean basin, are the best for meringue or icings. 289. MERINGUE WORK. Pieces in meringue are easy of execution for any one familiar with the use of the cornet, but you cannot expect to make with meringue such complicated and regular pieces as with icing sugar; moreover the styles differ essentially and a difference is necessary between them, for they are not required for the same purpose. Pieces in meringue may be decorated like other pieces; but are executed in detached parts ; that is, each piece is made separate with the cornet on buttered or floured baking pans, the drawing being sketched on the surface of the pan, with the point of a pencil, and from a pattern. When all the details are done the meringue is baked in a very moderate oven, but not al- lowed to get brown ; the pieces are removed with care, and put together with icing, and decorated with roses, leaves, flowers, etc. 290. JENNY LIND. Bake a thin sheet of pound cake, lady or sponge cake, or the following recipe can be used also : j lb sugar, | lb butter, 8 eggs, i lb 'flour, pinch ground mace, a few drops oil of lemon, J oz ammonia ; rub sugar, butter and flavor light, as for pound cake ; then the eggs in the same way. — 28 — Dissolve the ammonia in a tablespoonful of milk, and stir in with the flour lightly to make a soft batter ; spread the mix- ture evenly on a papered sheet pan and bake in a moderate oven. Cut into slices as long as the cake may be; let the slices be three inches wide, which will be 4 pieces to the pan, spread a little currant jelly on the cake. Now beat up 20 white of eggs, and while beating add a little sugar now and then to give a body to the foam ; take the sugar that you add from the 2 lbs, let this be icing sugar, then mix all in slowly with a spaddle ; then lay out on these slices, with a a bag and star tube, 6 rows as long as the cake, then 5 rows, then 4 rows ; next put 3, and continue in this manner until you have it tapered to an edge, and have the batter about 2 inches high. Let this sheet be on a pan on paper, then do the same to the other 3 pieces ; sift over some fine sugar and put into a cool oven to let it get brown on top ; take out, and when it has stood five minutes, cut these slices across, so that each piece will be only ij inches one way and 3 inches the other. 291. MERINGUE. 1 lb XXXX sugar, 1 pt white of eggs, 2 drops of acided acid. 292. KISSES. 1 lb XXXX sugar, 8 whites, 2 drops acided acid. 293. COCOANUT KISSES. The above mixture laid out through a star tube in round rings, on dusted pans, sprinkle some desiccated cocoanut on top and bake cool. 294. MERINGUE TARTS* Lay out 24 fancy cake pans with rich pie paste, put a little marmalade in centre ; after baked, decorate the tarts with meringue and bake again. 295. MERINGUE PIES. Cover the plates with pie paste, fill them with lemon cream ; after baked cover the whole pie with meringue and decorate. 296. ALMOND SACKS. I lb XXXX sugar, 8 whites, \ lb chopped almonds, 2 oz flour, 3 oz chopped citron, little cinnamon. 297. TARTLETS MERINGUE Lay out 20 small rosette pans with pie paste, put a little marmalade into them, after baked fill them up with meringue, sprinkle some desiccated cocoanut on top and bake again. — 29 - 298. ANGEL CAKES.* i qt whites, if lb sugar, i J flour, \ oz cream of tartar. 299. ANGEL FOOD. \\ pt whites, i\ lb sugar, i lb flour, i oz cream of tartar. 300. ANGEL CAKES. i qt whites, 2 lbs sugar, i lb flour, i oz cream of tartar. 301. LADY CAKE. ii sugar, i lb butter, rub to a cream, beat up 20 whites, yi oz soda, J oz cream of tartar, if lb flour. 302. LADY FINGERS. I lb sugar, 12 eggs beat warm, 1 lb 2 oz flour, little soda and cream of tartar. 303. LADY CAKE. ij lb butter, i± lb sugar, 22 whites, i| lb flour, almond. 304. LADY CAKE. I I lb sugar, 1 lb butter, 24 whites, i| lb flour, flavor. 305. LADY OR MARBLE CAKE. 3| lbs sugar, 3 lbs butter, ij pt whites, 4 lbs flour, di- vided in 3 parts, 1 part color with chocolate, 1 with coche- nille and one plain ; form the desired combination with spoon or bag. 306. ANGEL FOOD.* Beat 20 whites of eggs with \ oz cream of tartar to a stiff snow, add 12 oz sugar, little at the time, flavor with vanilla and mix in 7 oz flour lightly. 307. WHITE CAKE.* Cream, i| lb sugar, \\ lb butter, and beat up 18 whites to a stiff snow, then mix it altogether with ij lb flour lightly, medium oven. 308. BRIDES CAKE.* i\ lb sugar, 1 lb butter, 15 whites, J gill brandy, i\ lb flour; work and bake as above. 309. SPONGE CAKES* 1 lb sugar, 12 eggs, beat warm, 1 lb flour, flavor. 310. SPONGE CAKES. 1 lb sugar, 1 2 eggs, beat w,arm, 1 \ lb flour, £ oz baking powder. * 311. SPONGE BISCUIT. 1 lb sugar, 10 eggs, 1 lb 2 Jfz flour, }$ oz ammonia. — 30 — 312. CHARLOTTE RUSSE.* Lay out the cups with sponge cake, then dissolve i oz gelatine and weigh ± lb XXXX sugar, now beat up i qt sweet cream, add the sugar, gelatine and vanilla, mix easy and fill the cups. 313. CHARLOTTE RUSSE. io whites, i qt sweet cream, J lb XXXX sugar, \ oz gelatine. 314. CHARLOTTE RUSSE. i qt sweet cream, \ lb XXXX sugar, \ oz gelatine, vanilla. 315. ANISE DROPS. i lb sugar, 8 eggs, i lb flour, beat warm, lay out like sponge biscuit, let them stand 3 hours and bake in a cool oven. 316. SPANISH MACAROONS. 3 lbs XXXX sugar, 6 whites, beat up, mix, roll out J inch thick, cut them out, let them stand \ hour and bake in a cool oven, ice when cold. If you want to make red Spanish macaroons add a little cochenille, if brown, add grated chocolate. 317. VANILLA ZWIEBACK. Beat up 1 lb sugar, 9 eggs, skin of 2 lemons, and add 1 lb flour, form 2 long rolls on a dusted pan; when baked, ice with water icing, sprinkle some granulated sugar on top and cut to suit. 318. TO TEST EGGS. In order to be certain that your eggs are good and fresh, put them in water; if the butts turn up, they are not fresh. 319. FANCY CAKES (See Designs.) No. I. — For the moulded pieces, avoid the crust parts of trimmings. Now pass a desired quantity through a fairly coarse sieve, say quarter-inch mesh. Heat some strawberry, rasp- berry, or pineapple syrup, or boil some apple juice, as for apple jelly, only not quite so strong, and saturate your crumbs slightly, using about 1 pt of liquid to about 2 lbs of crumbs, over which may have been previously sprinkled a little brandy, rum, mar- aschino or some other fancy cordial. By all means, don't work your combination too much, lest you turn it into a pasty substance, which would be unfit for use; simply get it so that it practically takes form when worked into shape. 320. No. II. — Soak 2 lbs of crumbs with \ pt of sherry, 1 gill of rose or orange-flower water, and one cup of milk or cream. — 31 — Next, stir 2 lbs of sugar, if lb of butter, creamed; gradually add 18 whites of eggs and 8 yolks; beat the whites of the eggs to a stiff froth; add a pinch of mace, a pinch of ground carda- mom, half a teaspoonful of cinnamon, and a little lemon or orange juice; then add the soaked crumbs, and, last, i|lb flour. This is for a sheet cake, to be cut up. Into a part of it may be put a proportionate quantity of melted chocolate, or some may be tinted a light red. 321. No. III. — Jumble Cake. — Grind J lb of roasted almonds with one cup of milk; add a good pinch of soda. Now pass 1 lb of crumbs through a coarse flour sieve. Next, stir 1 lb of sugar, 14 oz of butter, creamed; gradually add 18 yolks. Now add your ground almonds, next i\ lb flour, and, last, the fine crumbs. 322. No. IV. — Take 3 lbs of sugar, 3 lbs of butter, 4 lbs of flour, 3J lbs of crumbs, 1 pt of molasses or honey, \ pt of milk, \ pt of brandy or rum, 1 J pt of yolks, 1 teaspoonful of cloves, 2 tea- spoonfuls of allspice, 3 teaspoonfuls of cinnamon, 2 grated nut- megs, and \ teaspoonful of soda. Soak the crumbs about half an hour before using with the milk, rum and molasses, also, mix in the yolks. Stir the butter and sugar light, add the crumbs, and, last, the flour. If desirable, 1 lb of browned and ground almonds can be added to this mixture, which will tend to improve its flavor very much. This dough should be placed in a cool place for some time before using it. 323 A Rich Nut Filling. — Grind in a mortar 1 lb of wal- nuts, \ lb of almonds, with i\ pt of milk or cream; add i| lb of sugar and a glass of rum or brandy. Now take this and roast it, stirring constantly over the fire until it gets to a stout paste, then put aside to cool for future use. Filberts, chestnuts and roasted almonds may be done in the same way. When too stout, thin down with syrup or cordial. 324. The pieces numbered from 1 to 10 (see design) are of composition No. I. They are moulded by hand about the size of a pigeon's egg, so that about 12 to 15 goes to a pound when done; into each is put a small quantity of some kind of jelly or marmalade, or some nutfilling, like, for instance, the chestnut potato and croquette. Fondant icing is the best kind of ma- terial to coat these with. — 32 — 325. Nos. i, 2, 3 (see design) are done in vanilla; when dry, tint one side of them a little with dry carmine and starch mix- ture, applied with a small ball of cotton wadding; insert a whole clove into the blossom side of apple and pear, and a stem cut from orange peel or citron; for the peach the frosting may be a little light yellow. 326. No. 4. — Strawberry; use a bright red icing flavored with strawberry juice; the bud and stem for this fruit can be bought from any supply firm for $1 a t,ooo. The chestnut is filled with nut filling and coated with chocolate frosting of a light shade; when dry, brush the end over with syrup, and dip into a mixture of ground chocolate and powdered sugar. For the carrot the icing should be of an orange color; the greens may be drawn with a small leaf tube, of very stiff green royal icing. 327. No 7. — The potato; instead of frosting, coat it with thin, warm macaroon paste, applied very sparingly; then roll it into the ground chocolate and sugar dust; then insert here and there sprouts which are cut from fresh blanched almonds. 328. Frost No. 8 with a yellow lemon or pineapple frosting. 329. No. 9. — Fill with orange marmalade and coat with a light pistachio icing of a light green shade; insert a stem. 330. No. 10. — Fill with a nut filling; coat it with currant or apricot jelly, and roll into lightly-browned and crushed maca- roon dust. This will give it a perfect appearance of a croquette 331. Nos. 11 and 12 are made from the sheet mixture No. II set together with jelly, and cut out with a cutter or knife, and each frosted over individually and garnished in an appropriate shape. 332. No. 13. — Either model top part from first mixture, or use the second recipe, and bake it in small Madelein moulds; then fill with jelly and set upon bottoms which have been baked separately; cut out with an oval cutter from following recipe: 333. No. VI. — Mix 1 lb sugar with if lb well- washed butter, not very light; add 12 yolks, | cup milk, pinch of bicarbonate — 33 — soda, pinch of cinnamon, pinch of nutmeg, and pinch of ground cardamom; now incorporate 3 lbs of flour; don't work your dough too much, but set it in a cool place a good while before using. This serves as an excellent bottom part for similar small cakes. 334. Finish No. 13 by frosting it with a nice coffee frosting; sprinkle over each a pinch of browned and chopped almonds. 335. No. 14 — Dress these cakes up from mixture No. Ill with a lady-finger tube, on greased and floured baking tins; wash over with egg with a soft brush, and sprinkle either with shreded almonds or pignolia nuts; bake in a warm oven; when taken out dust with sugar dredger. 336. No. 15. — Take a half inch sheet of No. II mixture, fill with raspberry marmalade, cut in strips ij inch wide, and set on the edges J inch thick marzipan strips or Tollable macaroon paste, which is then ribbed with a paste pincer; then shove these strips in a hot oven so as to lightly brown the marzipan, which is then gummed over with a brush, and the inner space is filled out with tart lemon juice icing, which should be quite stiff. 337 No. 16. — Between two thin, white layers of mixture No. II a filling similar to No. I is put in, only the crumbs are supposed to be from dark fruit or wedding cake, with a small share of crushed macaroons and walnuts; put this under pressure for one or two hours; then cut these into narrow strips; frost with a raspberry frosting, and garnish with a red cherry and two sprays of almonds or angelique. 338. No. 17. — Cut 01U and bake some scalloped bottoms from mixture No. VI. Put some kind of nut filling on it, mount it with a disc of the light sheet and cap it with a small macaroon, and frost the whole with a very thin but lukewarm vanilla icing. Decorate with a small red icing top and a silver bead. 399. No. 18. — Cut I or -| inch strips of three different colored sheets of No. II mixture; coat one side of them lightly with currant jelly and set them together as indicated. Now roll out a sheet of marzipan or macaroon paste, converted to similar material; coat the four surfaces of cake also with a thin layer of jelly, and envelope it with the marzipan; now cut small — 31 — squares, \ inch in thickness, and frost over the surface with a thin coat af maraschino frosting. 340. No. 19. —Form little pyramids of composition No. I. Frost these with pistachio icing, sprinkle over with even-chop- ped almonds or filberts. Now bake on thin bottoms, of mix- ture No. VI, rings dressed with small lady-finger tube of mix- ture No. III. Sprinkle these over with granulated sugar and bake in a pretty warm oven. When done, place a little nut- filling into the centre of each and mount with the pistachio- iced pyramids. 341. Nos. 20 to 25 are made of mixture No. IV, rolled out about i of an inch thick, washed over, when cut with the respective cutters, with egg, and either dusted with granu- lated sugar or fine-chopped almonds, or trimmed up with half almonds and round discs of citron. Desiccated cocoa- nut is a handy substitute for almonds. A dent may be made in some with the point of the finger, into which is put a little raspberry preserves, which is baked with the cakes. 342. Nos. 26 to 30. — These cakes are all baked on bottoms made of mixture No. VI. No. 26 and 29 are made in long strips, and cut to suitable size after being baked. Mixture No. Ill is forced through medium star tube, either with aid of a bag or the regular jumble machine. The creases are then filled out, as well as the interior, of individual cakes, with some kind of jelly and fancy frosting, and garnished up a little, as shown in sketch. 343. The recipes for these cakes may puzzle some a little, but after a fair trial they will prove themselves a valuable acqui- siton both from an economical and palatable point of view. A little hitch is always experienced with every new recipe, and it greatly depends on the practical knowledge of the nature of the stock to be handled. If things don't exactly turn out as you desire, stop and think where the fault may lie, and whether an improvement can be made by adding or leaving out something. Perseverance is the greatest con- queror of all seeming obstacles or temporary mishaps. If you are gratified with your own success in what you under- take, you certainly reap your merits from your employer; or, if you are in business, from the patrons of your establish- ment. 344. PIE BAKING. Apple Pie, Peach Pie, Rhubarb Pie, Cherry Pie, Goose- berry Pie, Raspberry Pie, Currant Pie, Grape Pie, Cran- berry Pie, Orange Pie, Quince Pie, Raisin Pie, Co- coanut Pie, Sweet Potato Pie, Pine Apple Pie, Pumpkin Pie, Rice Pie, Custard Pie, Lemon Pie, Mince, and many others. To explain every kind of pie to you would make this book too expensive, I will therefore explain them to you in general. Pies can be made of either green, dried or evaporated fruits. Pies made out of green fruit generally run out in the o/en, it is therefore better to stew green fruit before using. Take sugar and flavor to suit your taste. ' 345. DRIED FRUIT. Dried or evaporated fruits boil soft in some water, add sugar and flavor to suit. 346. MINCEMEAT. 3 lbs currants, | lb suet, 4 lbs apples, 6 lbs beef, cook mutton, beef and suet, i\ lb sugar, 2 lbs raisins, ± pt brandy, i pt cider, 2 oz allspice, 2 oz cloves; all meats for mince ought to be cooked. 347. LENTEN MINCE PIES. i lb hard boiled whites of eggs, i± apples, peeled, i lb raisins, i lb currants, \ lb sugar, § lb orange, citron and lemon peel, \ oz mace, \ oz cloves, \ oz nutmegs, i pt brandy, juice of 6 oranges. 348. MINCE MEAT. 5 lbs beef, i lb suet, 1 1 lbs apples, 3 lbs currants, 3 lbs raisins, \ lb citron, 5 lbs sugar, 1 qt molasseo, 1 pt brandy, 1 oz cloves, 1 oz allspice, \ oz pepper. 349. MINCE MEAT. 24 lbs currants, 12 lbs sugar, 12 lbs suet, 12 lbs tripe, 4 lbs citron, 2 lbs lemon peel, 2 oz orange peel, 16 lbs apples, 4 lbs sultanas, 6 oz spices, 1 oz ammonia, 2 oz nutmeg, 1 pt brandy, skin and juice of 12 lemons. — 36 — 350. MINCE MEAT. i lbs soupmeat, 2 pecks apples, 1 lb suet, i| lb citron, 5 lbs raisins, 5 lbs currants, 4 lbs sugar, 3 oz cinnamon, 2 oz cloves, 1 pt brandy, cider. 351. OYSTER PIE. 1 qt oysters, dry measure, add 1 pt milk, cook 5 minutes > then add 3 oz cracker dust, J oz pepper, little sage; fill the pies, cover and bake. 352. LEMON CREAM. Boil 1 qt water with f lb sugar, and mix 2\ oz corn starch, 4 yolks and stir this in the boiling sugar, take off the fire quick and mix in skin and juice of 2 lemons and 1 oz of butter. 353. CANNED FRUITS. How to make a good apple pie from canned apples. — Put the apples, juice and all into a bowl or pail; put in a little salt ; then put in a flavor mixture of mace and cinna- mon, — one third mace and two-thirds cinnamon; sugar to taste, and you have a pie as good as if made of green apples. All canned pie-fruit needs salt, as salt brings back and restores the flavor lost in canning and from age. Plum and peach pies are improved by adding a little cinnamon. Rhubarb should be boiled with sugar before using. 354. LEMON PIE FILLING 1 \ lb sugar, 4 oz flour, 4 eggs, 1 qt water, 4 lemons. 355. LEMON PIE FILLING. 10 qts water, 8 lbs sugar, 20 eggs, 25 lemons, i\ lb corn starch. 356. LEMON PIE FILLING.* 7 qts water, 5 lbs sugar, 1 lb corn starch, J lb lard, J lb butter, lemons and eggs to suit your taste. 357. LEMON PIE FILLING. 5 lbs sugar, 10 eggs, 10 oz corn starch, \ lb butter, 5 qts water, skin and juice of 16 lemons. 35«. CUSTARD 1 lb sugar, 18 eggs, \ flour, 4 qts milk, salt. 359 CUSTARD. 5 \ lbs sugar, 4 qts eggs, 20 qts milk, 1 \ lb corn starch, salt. 360. CUSTARD.* \\ lb sugar, 36 eggs, 8 qts milk, \ lb corn starch, salt. 361. CUSTARD. 1 lb sugar, 15 eggs, 2 qts milk, 2 oz flour, salt. — 37 — 362. HINTS ABOUT ICING AND GLAZING. I. Use china or enamelled bowls to make icing. II. Have spatula dry, and bowl very* clean. III. Never use whites or gelatine.icing unless it is beaten up well. IV. Always keep a damp cloth on top of your icing- bowl. V. Do not keep icings in the bake shop. VI. Always sift your XXXX sugar through a clean sieve on paper. VII. Cakes iced on a board can not be moved onto another board until finished and dried. VIII. Use as little colors as possible on cakes; light shades is the latest. IX. Do not fasten gum paste ornaments, put them on when dry. X. Piping must not be covered with ornaments. X T . Always put a lace paper under large cakes. XII, My ornamenting machine stands at the head. 363. TWO COLORS. Ornamenting with two colors is done by putting the ',olored icing with a small knife on one side of the bag or machine and the white on the other, always put more white than colored icing into your bag; for very small writing or ornamenting use orna- 2^^ menting paper with no tubes at all; to make a paper bag cut a piece as shown in cut and start to roll up on corner No. 1, after all is rolled up turn corner No. 2 over to the inside of the bag and the bag will not unroll any more, and so is ready for use by filling, closing and cutting point to suit. A piece of ornamenting paper 6 by 12 inches will make two bags by cutting cross- ways like cut. 364. WATER ICING. Water icing is simply XXXX sugar and water, this icing can be colored and flavored with most any kind of flavor. — 38 — 365. ORNAMENTING ICING. Is nothing but XXXX sugar, beat up with some whites of eggs and a few drops of acided acid or lemon juice. 366. ICING FOR CAKE, Is the same as above, only not quite as thick; all icing made out of whites of eggs ought to be beat up well, as it makes it whiter and will not run. The proportion for a good icing are about 4 whites to every pound of sugar. 367. CHEAP ICING. 4 oz gelatine dissolved in i qt of warm water, when all melted skim it off, putin XXXX sugar and J oz alaun,to make a nice icing beat well with spatula, common glue will answer as well as gelatine. 368. CHOCOLATE ICING. J lb chocolate, \ pt water, set in a warm place until melted, then mix in XXXX sugar, enough to get the right thickness. 389. CHEAP CHOCOLATE ICING. 5 pounds of your best cocoa, to which add from i± to 2 pounds of cocoa butter, and enough well dried and sifted lozenge sugar to make it to the consistency you require. You may also use a heavy chocolate fondant to cover with. 370. TRANSPARENT ICING. i pound pulverized white sugar, \ pt water. Boil to the consistency of mucilage, rub the sugar with a wooden spatula against the sides of the pan until it assumes a white, milky appearance, stir in two table spoons extract vanilla, mix well together; pour while hot over the top of the cake, so as to completely cover it. 371. CHOCOLATE ICING. Stir into white or royal icing, when ready for use, cho- colate that has been melted over the fire; stir in a sufficient quantity to give the required color, at the same time moisten it with the whites of eggs. 372 BOILED CHOCOLATE ICING. Put i pt hot water onto \ pt chocolate, add i lb sugar, stir it up and let it boil about io minutes, take a spatula and keep a rubbing on the sides of your pan to cause granulation. — 39 — 373. BOILED CHOCOLATE ICING. Melt i lb chocolate in a vessel, add i nt of warm c t™ syrup, stir it up, and it is ready for'use 2 A? boilld chocZ! icing must be applied while hot. cnocolate 374. BOILED ICING. ™M,! i0i Vff lbS J SUgar ', 1 Pt water t0 a hard ball, beat up i 2 whites stiff and pour the boiling sugar onto the whitest a Ih^sufar Stream ' S "' r the WhUeS " hile I™ are Paring in 375. ORNAMENTING BUTTER OR LARD. Mix i oz corn starch with i lb butter, work it well with- out softening the butter more than is needed. TWs kind of work ought to be done in a cool place. It is used to orna- 376. HOW TO ICE LARGE C4KES. Brush all the crumbs off of the cake to be iced then piv* a thin coat of well beat up whites of eggs icing, and set a !de to dry, when dry give it a second coat, have the thickness of your .cmg that it will run very slow, if the icing is well pre pared this will give a smooth, glossy surface. In very par- ticular cases, when a level surface is needed, run a plain tube of icing around the edge of the cake and cover the cak with thin cng level with the rim and let it run smooth, and dry a httle in the oven. But for wedding or bride cakes the icinT ought to be as stiff as ornamenting icing, after you let you? cake on the rotation stand, take spatula 'and cover the cake all over with icmg, then take a large size pointed table knife I P f? P K y T f nght hand holdin S theknife steady, and use he eft hand for rotation. The sides of a wedding cake ou4 to be p,ped and ornamented, but for any other kind of cake's you can put a printed or silver band around it; colored tissue paper looks very nice, and saves a good deal of work? wedd! ing cakes must not be dried in the oven. 377. CONFECTIONERS PASTE. i lb flour, $ lb sugar, and whites enough to make a stiff moulding dough; th.s dough can be formed in any shape that is needed; let it dry, and bake in a cool oven. 40 — 378. JELLY. For this recipe $500.00 was paid. Boil 4 lbs gelatine with 11 qts water, put in 31 lbs white sugar, J oz tartaric acid, and 2 oz fruit extract; boil 4 minutes, and it is ready to fill in your pails or tumblers, let it stand 12 hours, put a piece of paper, which is soaked in rum, on the top, and close them up tight; for coloring use colors which you will find on another page of this book. This jelly is nice, clear, cheap, and will keep for years. COLORS- 379. COCHINEAL. 1 oz powdered cochineal, 2 oz cream of tartar, 1 oz burnt alum, 1 pt boiling rain water, 1 oz tartaric acid; strain it. 380 BLUE. For sugar boiling take indigo, for icings take ultramarine or blue carmine. 381. AN ALINE COLORS, The beautiful analine colors, though much employed, are considered objectionable by many. The intensity of their color is so great however, that the quantity necessary to pro- duce any injurious effect would not be likely to be introduced. For extracting the colors from these dyes, dissolve them with boiling water or alcohol; use with care, as one or two drops are sufficient to color a small boiling of sugar. 382. YELLOW. Saffran, curcume, and yellow carmine. 383. BROWN. Burnt sugar or sugar color you will find on another page. 384. GREEN. Juice of spinach, all the rest of the colors you can get by mixing the above, as black and red makes brown, red and yellow makes orange, yellow and blue makes green, black and white makes gray, red and blue makes purple, yellow and white makes cream, red and white pink, etc. 385. HOW TO MAKE COLORED SUGAR. Put some sugar in the oven, after it is warm take it out, and put a few drops of cochineal, analine or carmine solution into it, and rub and sift it until it is dry; do just the same with any other color. For such work have your color pretty thick. — 41 — tut ?ii 386 ABOUT BREAD. If bread be the staff of life it should be made so well and of such good material that it shall be healthful and strenght- giving. From the first dawn of civilization to the present time some kind of bread has been made by mankind. One would think that, with a practice and experience of so many hundred years, perfection would now be reached and there would be no need of instructing the present or future generation. But although bread-making has reached perfection in the hands of thousands, there are still thousands, and there always will be, who must have the methods of good bread-making made plain to them. Perfect bread will be light and sweet, and with a rich, nutty flavor of the wheat. To get this result good yeast and flour must be used; the dough, while rising, must be kept at a proper temperature, about 75 F. , and the heat of the oven, when baking the dough, must be high enough to raise the in- side of the loaf to about 220 F. This is necessary to cook the starch, expand the carbonic acid gas, air and steam, and drive off the alcohol. A good way to test the heat is to put in a piece of white paper. If it turns a dark brown in five minutes the oven is of the right temperature, but if it burns, the oven is too hot and must be cooled a little before the loaf is put in; or, if the paper is only a light brown at the end of the five minutes the oven must be made hotter, 387. LONDON SNOW-FLAKE STOCK YEAST RECIPE Prepare i\ oz hops and 4 oz malt, boiled in 12 qts of water 20 minutes. Take 1 lb of corn meal, 1 J lb wheat flour, \ lb rye flour, \ lb rice flour, \\ lb sugar, 4 oz ginger, \ oz soda, 2 oz salt, put in a jar or tub, and pour enough of the scalding hop and malt liquor on it to make a stiff batter. Beat it well, then pour the remainder of the liquor on, and dissolve all together. Let it stand until you can bear your hand in it,* then stock away with 1 qt of stock yeast. Let it work 24 hours before using. Make it every three days. To each 10 qts of ferment use 1 qt — 42 — of this stock. For a 4 bucket batch, to stay your sponge, use 1 lb of salt in setting it. To bring it quicker use the same amount of sugar in place of salt. *In summer let stand until cool, then stock. 388. THE CELEBRATED DRY HOP YEAST. This yeast when once made will keep for six months. Take 3 gallons of water and boil; when at the boiling point put in 3 oz of fresh hops; have ready in a jar or small yeast tub i\ lb of wheat flour and 1 lb corn meal; now add sufficient boiling hop. water to form a rather stiff paste; now, in order to keep 3 gallons of water in your boiler, you must make up for what you have taken out; keep on boiling hops until they sink to the bottom, then strain on top of your paste, stir well and set aside to cool; when cooled off | hour put in 4 oz malt and 1 lb A sugar; when cooled down to eighty-five or ninety degrees add 1 qt fresh stock yeast and let stand 24 hours; when ready strain through a hair sieve, and with this yeast you set a stiff sponge, (flour only); let this sponge ripen well, when ready add 1 oz soda and enough corn meal to form the whole into little stiff rivels or lumps, now put all in your flour sieve and sieve out all surplus corn meal; then spread out on boards covered with clean towels, and let them dry in the shade. This yeast is equal to Fleischmann & Co.'s compressed yeast, but will keep good for months and months in a dry place. You can either use it to stock away hop yeast or ferment. Directions for Hop or Malt Yeast. — Boil the stock yeast as usual, and when ready to stock away add \ oz of dry yeast to every gallon of hop water; let stand until it works itself clear on top. Directions for Ferment. — Boil and make as usual; to every gallon of ferment add \ oz of dry yeast, stir well, cover up tight; in 10 or 12 hours it will be ready to use. Notice. — Always dissolve your dry yeast in a little luke- warm water for storing away yeast or ferment. In managing this dry yeast the season of the year and weather has some- thing to do with it 389. GLYCERINE BREAD. Take a good mixture of flour, say 1 bbl, take 5 galls of ferment yeast, set a sponge very soft and let it stand 4 or 5 hours; when it bubbles on top, take 4 galls of luke-warm water dissolve ij lb salt in it, 4 lbs lard and about 4 or 5 lbs pul- verized sugar, which makes a great improvement in the weight. Take 1 lb of the glycerine and melt it over the fire; after it is — 43 — melted, pour it into the mixture, make a nice easy dough, and let proof; after it has proofed work it as much as you can, have a pair of rollers and break it through two or three times, and you will find it becomes white; mould in any shape desired. It is baked in box-shape, only a little narrower than the box and scroll on the sides, being round at the ends, same as Boston cream bread moulds. It can be baked in ordinary bread pans. 390. THE CROLL SYSTEM OF BREAD BAKING. To make 250 lbs of flour into bread. I use three nine- quart pails of ferment and five pails of water, and a little over 4 lbs of salt. I have my flour sifted in one end of the trough, and mix the liquor, salt and ferment well together in the other end, and make the dough straight off. After the dough is made two hours, I throw it out on the table, and if it has slackened out, I stiffen it out a little with flour; then roll it up in liftable pieces and put it back in the trough for two hours more; it is then ready for the scales. Scale it off any weight to suit your trade, mould it up round, give it a little proof; now make it up into any shape you like, and give it sufficient proof and bake it in a good steady heat. I leave purchasers to figure up their own proportions of ferment, salt and water, to suit the extent of their business. 391 STOCK YEAST-LIQUID. Prepare 3 oz hop and 8 oz malt, to which add 5J lbs of potatoes and 10 qts water. Boil until potatoes are thoroughly cooked. Put in a jar or tub \\ lb corn meal, i\ lb flour, Jib sugar, and pour on enough of the scalding liquor from the hops, potatoes, etc., to make a stiff batter, and then pour the remainder of the liquor, with the hops, potatoes, etc., into the tub, and then dissolve all together. Then add enough water to make 9 or 10 quarts of the whole. When sufficiently cool, stock away with 1 qt of good stock yeast. Let it work 24 hours. When ready add | ot a teaspoonful of ammonia, and same amount of salt. 392. STOCK YEAST-DRY. Then make your dry stock yeast, using \ flour to I corn meal. Having strained the yeast, pour on and work it as dry and stiff as you can conveniently, spreading it loosely and turning it frequently on table covered with cloths, dry- ing as quickly as possible in cool, open air. When done put in sacks for a few days, and then in stone jars — u — 393. HOW TO MAKE THE FERMENT. To make 20 quarts of ferment, put in a kettle 8 lbs pota- toes, add water enough to cover them well, then take your tab and put 8 oz malt and 2 lbs good flour in it. When you have boiled your potatoes 30 minutes, then scald the flour and malt and beat well. Let stand for about 10 minu'es, then add 12 qts cold water, and then stock away with 8 oz of Dry Stock Yeast, or 1 qt of good ferment or Liquid Stock Yeast. Set in a cool place and the ferment will be ready for use in from 7 to 9 hours. In summer use one teaspoon ful liquid ammonia to each pail of ferment. 394. HOW TO MAKE THE BREAD. Sieve your flour and go to work in the ordinary way to set sponge. Use 30 qts of ferment to each barrel of flour, and 3 lbs salt dissolved in 40 qts of water. After having poured both water and yeast in the trough, draw the board, set aside and mix in the flour at once, and make a nice smooth dough, not too stiff, but work it well. Let it stand about two hours and work down again. Let it stand another hour and then cut it over, work in flour and lighten up well, leav- ing it smooth and nice. Let it stand another hour and get fully as light as other dough. Then work down and throw on table, cut, mould and put in the pans, and in the usual time your bread will be ready to go in the oven, and you will have nice, sweet bread, and can't very well help it. I expect and hope you will be well pleased, and write me a hearty recommendation of the same, which would be highly appreciated by me. The above method is practiced in my bakeries, and is quite satisfactory to me, and also to my employes, being less laborious. Make a nice tough dough at once, let it stand about four hours, then lighten it up well, throw out on the table and mould and pan at once. 395. HOW TO GIVE EIGHTEEN OUNCES OF BREAD FOR THE SAME PRICE AS OTHERS SELL SIXTEEN FOR. This is something not generally known by bakers, and yet it is correct, and no doubt it has been done by a few that have had the knowledge. Should you wish to accomplish the above result which I cannot disapprove of, as there is nothing to injure the health of anyone, but I do not advise anyone to adopt it. I give you the information, for perhaps - 45 — you have been deceived by others that have the knowledge, and you have been compelled to give as big a loaf as they are and you being the loser thereby. Yet, as far as any- one can understand, they cannot do this, thinking they are not wronging the public, for selling that pure free gift of heaven's, water, is unjust. The following will show how it is done: Take four pounds of rice — common broken rice will suit — adi. to it as much water as it will soak; add the same when well soaked to one barrel flour. You will find that you will gain from twenty to twenty-five pounds of dough to the barrel than if you used flour alone ; add the boiled rice to the dough ; mix in well-made strong yeast ; potatoes will suit if you have not the rice, as good boiled potatoes are nearly starch and can be used instead of rice. The bread is per- fectly wholesome made ; in this way more or less may be added. First try one pound of rice to the barrel ; increase as you may desire. 396. BEST METHOD OF MAKING FERMENT. For the ferment take one pail of good patotoes, washed clean, boil in enough water so they will be covered when done; then empty them, water and all, into the yeast tub, and immediately pour in about six pounds of flour and stir well with the paddle, forming a thick paste ; beat it well, then thin gradually by first adding a very little water at a time. When finished there should be about four or five pails of ferment, leaving it the proper temperature, according to the weather. For stocking this, use one pint of snow flake yeast, and in about ten hours, or as soon as it begins to fall, it is ready. For setting the sponge, use about 4 pails of this ferment, \ pound of salt, and i pound of sugar; make the sponge just thick enough so it will drop from the hand when held up, and so it will come up in 2 hours. As soon as it begins to fall it is ready. To mix the dough add about 2 pails of water, 2 lbs of salt, 3 or 4 lbs of sugar, and 3| lbs of melted lard. Mix into a medium dough; work well for | hour. This dough ought to come and be ready to scale in I hour, and the dough in the pans ought to come in the same time. A baker must use his own judgement at what time to take the dough, as no definite rule can be given. — 46 — 397. FINE BREAD WITHOUT FERMENT.* For i lb of flour take 10 qts potatoes well done, pour off the water, work well, and run through a strainer in the trough, add 40 qts warm water, J lb salt, 1 lb sugar, 1 qt of the genuine snow flake yeast and set a medium stiff sponge, which will stand from 8 to 10 hours. When it begins to fall it is ready; to mix the dough add 20 qts water, 2 lbs salt, 3 lbs sugar and 3 lbs melted lard. This dough ought to come up in 1 hour, then knock it down and turn it over, let it come up again, now it is ready to scale, mould and bake. 398. MALT STOCK YEAST. Take 1 2 qts soft water, 3 oz of hops, j lb malt, put your malt in a sieve and shake the fine part through on a piece of paper and lay away, throw the coarse part into the kettle with the hops, let boil \ hour, put 3 lbs best wheat flour in the tub and pour enough of your scalding liquid on to make a medium paste, beat well. When done, pour 3 pts hop water on top and set away to get cold, when cold put the fine malt on the paper into the paste, break up well with your hands, stock away with 1 pt of good stock, let work 10 or 12 hours, when you see it begin to fall strain in the rest of hop and malt liquid, stir well, set away to work. It will work from 36 to \o hours. Put your paste together cold, so it does not work too fast. When done working set away in a cool, dry place. To make ferment take a reasonable amount of pota- toes, 3 lbs flour to every bucket of water, do not scald the flour, (you can make bread without setting a sponge). Make a dough at once, let lay 3 hours, cut over, let lay 1 \ hour, if light, pan at once, to start a Begin-Yeast put a hand full of paste and some hop-water in a glass jar, set in a warm place to let work, it will make you a new yeast in 2 or 3 days. 399. LONDON STOCK YEAST. Boil J lb hops with 20 qts water about 10 minutes, let it get milk-warm, put in 7 lbs of malt, stir and rub the malt with the hop-water, stock away with 1 qt of good yeast, set t in a dry place, in about 24 hours strain the yeast and it is ready for use ; most of the London bakers are using the hops twice by adding new hops to every batch. 400. AMERICAN PLAIN YEAST.* Boil \ lb hops with 3 qts water 10 minutes, scald $\ lbs spring flour with 4 qts of the hop water, beat well, strain the — 17 — rest of your hop water on top of the paste, when lukewarm, add 3 pts of malt, stir and break it up good and stock away with 3 qts of yeast, keep in a dry place and it is ready for use in 24 hours. 401. GENUINE SNOW FLAKE YEAST. Boil io qts nicely pared potatoes in enough water so they will be covered when done, at the same time boil \ lb hops in 4 qts water. When the patotoes are done empty them, water and all, into a yeast tub, and immediately add 12 lbs flour, stir it briskly with the paddle. Also have the hop- water ready, boiling hot, and add enough of it to get the flour all well scalded, and to form a paste that will not run from the tub if turned bottom up, beat the paste about 20 minutes, reboil the hops in about 3 pts water, and set aside, then put the paste in a warm place for 9 hours, now it is ready to stock away, dissolve 14 cakes of yeast foam in the 3 pts hop- water and stir into the paste; in 4 hours it begins to work, stir down as soon as it comes up, stir it down again, always stir it down before it falls itself, in 10 hours it will be about done working, remove in a cool place until next day, it is now ready for use. This yeast will keep 6 weeks if kept in a large stone jar, stir it up from the bottom every time it is used. This recipe is worth a $100 to any baker on earth, it can be used with or without ferment. 402. COMPRESSED YEAST. Set a upright sponge out of \ lb compressed yeast and 20 qts of warm water, in 5 or 6 hours the sponge will be ready; let it go down only once, put 10 qts of warm water and i\ lb salt on top, and make a nice smooth dough; have your trough greased, and let the dough come up twice, then it is ready for moulding; do not give it too much proof in the steam box, and bake in steady heat. 403. MILK ROLLS. Take 20 lbs of the above sponge, 1 lb sugar, 1 lb butter and lard, little salt and flour. 404. BUNS AND RUSKS. Take 12 lbs of the sponge, 1 lb sugar, 1 lb butter, salt. 405. DOUGH NUTS. 8 lbs sponge, 1 lb butter, \ lb sugar, 4 eggs, salt, and flavor, and flour to make a nice soft dough. — 48 — 406. CAESAR BUNS. 2 lbs flour, J lb butter, \ lb sugar, \ lb currants, I oz cream of tartar, J oz carbonate of soda, 3 eggs, milk, essence lemon. Sieve the soda, cream of tartar, and flour well to- gether upon the bench. Make a bay, put in butter, sugar, and currants, add few drops essence. Break in the eggs and work into a fine dough with milk. Lay out on to clean greased tins in thirty penny buns, dust over with sugar and bake in a warm oven. Sell at 1 cent each. £M9 fill 407. EGG PRESERVING.* This recipe has been thoroughly tested and proved to he the best yet discovered.— It has been brought into competition -with most others at agricultural exhibitions abroad and in this country and has invariably triumphed. To 30 gallons of soft water add 13 lbs unslacked white lime and 5 lbs salt. Stir it well each hour or two for one day. Then let it settle. Then dip off all that is clear. Now take 8 oz borax, 3 oz bi-carbonate soda, 8 oz cream of tartar and 8 oz salpetre. Pulverize these well, mix them thoroughly and dissolve in 2 gallons of boiling water, and pour it into the clear lime water you have dipped off. This will fill a coal oil barrel a little over half full. Now be sure your eggs are fresh. It does not improve a bad egg one bit to be preserved. Fill the barrels up within 4 inches of the top with eggs, and be sure that there is from 2 to 3 inches of the liquid above the eggs. A coal oil barrel will hold about 150 dozen eggs. When you get the barrel lull, spread an old cloth on top of the eggs, and cover the cloth an inch or more with lime settlings that were left in the barrel after dipping the water off. Do not have the cloth hung over the top of barrel or it will cause the pickle to run out. Do not use the pickle but once, but make a fresh pickle for each barrel of eggs. After the eggs have been in pickle for thirty days examine them. Keep them in a dry, cool place. Be particular to have pure drugs to make your pickle. Buy an egg tester (I will send you one for 50 cents), and examine every egg particulary before preserving. Any that are not strictly fresh mark immediately. You can — 49 sell them for at least as much as you paid for them. Theu preserve the fresh ones. Do not put in any cracked eggs, as they will spoil. To clean coal oil barrels burn them out,' fill with water and let soak several days. The lime must be of the finest quality, free from sand and dirt — lime that will slack white, fine and clean. Have the salt clean, and the water pure and sweet, free from all vegetable or decomposed matter. Slack the lime with a portion of the water, then add the balance of the water, the salt and other elements. Stir well three or four times at intervals, and then let it stand until well settled and cold. Either dip or draw off the the clear pickle into the cask or vat in which it is intended to preserve the eggs. When the cask or vat is filled to a depth of 15 to 18 inches, begin to put in the eggs, and when they lie, say about one foot deep, spread around over them some pickle that is a little milky in appearance, made so by stirring up some of the very light lime particles that settle last, and con- tinue doing this as each lot of eggs is added. The object in doing this is to have the fine particles drawn into the pores of the shells, as they will be by a kind of inductive process, and thereby completely seal the eggs. Care should be taken not to get too much of the lime in; that is not enough to settle and stick to the shell of the eggs, and render them difficult to clean when taken out. The chief cause of thin, watery whites in limed eggs is that they are not properly sealed in the manner described. Another case is the putting into the pickle old stale eggs that have thin, weak whites. When the eggs are within 4 inches of the top of the cask or vat, cover it with factory cloth, and spread on two or three inches of the lime that settles in making the pickle, and it is cf the greatest importance that the pickle be kept over this lime. A tin basin (holding about 6 or 8 dozen eggs) punched quite full of inch holes, edge muffled with leather, and a suitable handle about 3 feet long attached, will be found convenient for putting the eggs into the pickle. Fill the basin with eggs, put both under the pickle and turn the eggs out ; they go to the bottom without breaking. When the time comes to market the eggs they must be taken out of the pickle, cleaned, dried and packed. To clean them, secure half of a molasses hogshead, or something like it, fill the same half full of water. Have a sufficient number of crates the right size (to hold 20 or 25 dozen eggs) made — 50 — of lath or other slats, placed about a J of an inch apart. Sink one of these crates into the half hogshead, take the basin used to put the eggs into the pickle, dip the eggs by raising it up and down in the water, and if necessary to properly clean them set the crate up and douse water over the eggs ; then if any egg are found, when packing, that the lime has not been fully removed from, they should be set out and all the lime cleaned before packing. When the eggs are care- fully washed, thev can be set out in a suitable place to dry, in the crates. They should dry quickly, and be packed as soon as dry. In packing the same rules should be observed as in packing fresh eggs. 408. EGG PRESERVING. Germans take i lb of fresh slacked lime to ioo eggs, pile your eggs in a strong barrel broad side down, and pour only the clear lime water on top of the eggs so it will stand one inch above the eggs, then put a heavy piece of paper on top, and lay the thick lime that settled down on top of the paper; from time to time add fresh lime water, so that you always keep one inch above the eggs. These eggs will keep one year or more. 409. AMERICAN EGG PRESERVING. To each patent pail full of water add 2 lbs of fresh slacked lime and 1 lb of salt, mix well. Fill your barrel half full with this fluid, put your eggs down in it any time; after June always keep the fluid one inch over the eggs. 410. MY OWN INVENTION.* Put \ lb salycillic acid and 2 lbs powdered sulphur into an empty barrel, add 10 gallons of water, stir well, then deposit the eggs in the prepared water, and so continue to add eggs and water until the barrel is full, then cover the surface of the water with \ inch depth of cotton seed oil; these eggs you can bake, boil or fry, and they taste like fresh ones. 411 FLAVORING EXTRACTS. The following proportions of oils and alcohol make a better extract than can be obtained from most of the prepara- tions manufactured for sale. Bakers, confectioners and families will find it to their interest to manufacture their own extracts from these recipes. — 51 — 412. VANILLA EXTRACT. 2 oz vanilla beans, 6 oz alcohol, 4 oz water; cut and pound the beans, put the whole in a glass bottle, let it stand 2 or 3 weeks, shake it up once in a while, and it is ready for use. 413. CHEAP VANILLA EXTRACT. 4 oz vanilla, 1 lb tonka beans, 2 qt alcohol, 1 pt water. 414. EXTRACT OF ANISE. 1 oz anise oil, 1 pt alcohol. 415. EXTRACT OF CLOVES. 2 oz oil of cloves, 1 pt alcohol. 416. EXTRACT OF CINNAMON. 1 oz ceylon oil, 1 pt alcohol. 417. EXTRACT OF BITTER ALMONDS. 2 oz oil of bitter almonds, 1 pt alcohol. 418. EXTRACT OF CAPRISUM. 4 oz powdered cayenne pepper, 1 pt alcohol. 419. EXTRACT OF GINGER. 8 oz green Jamaica ginger, 1 pt alcohol; let stand one month, then filter and use. 420 EXTRACT OF SARSAPARILLA. 2 oz oil of sassafras, 2 oz oil of wintergreen, 1 pt alcohol. 421. EXTRACT OF LEMON. 2 oz oil of lemon, the best, 1 pt alcohol, mix and use. 422. EXTRACT OF PEPPERMINT. 2 oz oil of peppermint, 1 pt alcohol, mix and use. 423. EXTRACT OF WINTERGREEN. 1 oz oil of wintergreen, 1 qt alcohol, mix and use. ICE CREAM. Put 2 lbs sugar, 4 eggs and vanilla in a clean kettle, stir together well with an egg beater, and add 4 qts of cream, place it on the fire, and stir constantly until it is about to boil, then take it from the fire and strain it through a hair sieve into an earthen crock, let it stand till cool and pour it into the freezing-can already imbedded in broken ice and salt, cover and turn the crank slow and steadily until it can not be turned any longer, open the can and remove the — 52 — dasher. Scrape the hardened cream from the sides with a long handled spatula, then beat and work the cream until smooth. Close the can, draw off the water and repack with fresh ice and salt, and let rest for an hour or two to harden. Ice cream is often made from fresh unscalded cream beaten with force during the entire freezing process, which makes it very light and snowy. It also increases consider- ably in quantity (recipes you will find below). Another kind of ice cream (called Hokey-Pokey) which you can buy on the New York streets from the sons of sunny Italy, I would like to mention: Dissolve 2 oz gelatine in \ pt milk or water, then 4 qts of milk and 8 eggs slightly beaten, add 1 \ lb sugar, little salt and the yellow rind of 2 lemons, put the ingredients into a clean kettle, set on the fire and stir till it begins to thicken, then remove quickly, and pour it into an earthen crock and continue to stir it till nearly cool. Then add your gelatine and pour the whole into the freezer, and freeze like other ices. 424. ICE CREAM. 6 qts cream, i\ lb sugar, vanilla flavor; no boiling. 425. ICE CREAM. 6 qts cream, i\ lb sugar, 1 pt glucose, flavor; no boiling. 426. CHOCOLATE ICE CREAM. 6 qts cream, 2 lbs sugar, \ lb chocolate; no boiling. 427. LEMON ICE CREAM. 6 qts cream, 2 lbs sugar, 4 lemons; no boiling. 428. RASPBERRY AND STRAWBERRY ICE CREAM. 6 qts cream, i\ lb sugar, 1 qt berries; no boiling. Put the ripe berries in a flannel bag, add a little sugar, and hang the bag on a nail; put a basin under to catch the juice. 429. CHEAP ICE CREAM. 5 qts milk, ij lb sugar, J lb corn starch; dissolve the starch in 1 qt milk, then mix altogether, stir it and let it come close to a boil; flavor to suit. 430. ICE CREAM. Put 4 eggs, 8 yolks, % lb sugar, 1 qt milk on the fire, beat it well, but do not let it come to a boil; strain and freeze, flavor to suit your taste. 53 SYRUPS FOR SODA WATER. 13 lbs granulated sugar, 1 gallon water, boil about 5 minutes, the froth of the white of an egg mixed with it adds to its clearness, skim off, strain through a piece of flannel while hot and add 1 pt of glucose; keep it in a cool place. 431. RASPBERRY SYRUP. The combination press will press the juice out of the ber- ries very nicely and can be bought at any hardware store. To each gallon of juice add 13 lbs sugar, dissolve it by gentle heat, not to exceed 125 degrees, bottle while warm and cork for future use. Mix \ oz acetic acid in 3 oz water and add to each gallon of juice before bottling-. 432. STRAWBERRY SYRUP. Same as above. 433. PINEAPPLE SYRUP. As above. 434. SARSAPARILLA SYRUP. Add 20 drops of wintergreen and sassafras oils in a wine- glass full of alcohol, color the syrup with burnt sugar or extract of licorice. 435. CREAM SYRUP Reduce the condensed milk to the consistency of cream by adding a little water, then add an equal quantity of simple syrup. 436. CHOCOLATE SYRUP. Melt 2 lb chocolate and stir 2 qts of syrup through it, ready tor use. 437. FOAM ON SODA WATER. In order to create a foam that will stand on soda water when drawn from the fountain all you have to do is to incorporate with the syrup a certain proportion of dissolved gum arabic. 1 oz of gum dissolved and added to 1 gallon of syrup will be found amply sufficient for the purpose. Bi-carbonate of soda is useful and harmless in preventing cream from souring for a day or two, especially if the cream is kept on ice or in cold spring water. 54 — ill ill 438. GUM PASTE Gum paste or traganth is the stuff from wmch all beautiful cake ornaments are made, in this country it is a trade by itself, and we have quite a number of large factories in this kind of business, I will give you an idea how they make it: Soak 2 oz of traganth gum in i pt ot water for 36 hours, then press through a piece of cloth, put it into a large stone macaroon mortar, have everything very clean, then go to work and rub about \ hour, put in 2 oz of xxxx sugar and rub again, then put in another 2 oz of xxxx sugar and rub until it teels dry and looks very white, then put it into a stone jar, and it is ready for future use. This kind of work needs a little practice. The moulds you can buy in almost any baker tool supply house, but a good workman makes his own moulds, as the most of them are made of plaster-paris, sulphur or lead. After you have your moulds ready take a small piece of dough out of the jar, stiffen it with \ oz corn starch and § oz xxxx sugar so as to have a nice easy working dough, out of this dough you can imitate most anything, then press your dough into your moulds, cut the dough even with the moulds, take a pinch of dough out of the jar, stick it in the back of the impression, take it out and lay on gauze, and let them dry, bent work is laid on roll- ing pins or different shapes of wood, or tins to suit. 439. HOW TO MAKE MOULDS. Grease a pane of glass, lay your pattern on top of the glass; to make things plain we will say you want to make dollars. Put your new dollar on the glass, oil very light, put a paste-board ring around the dollar, which is a little larger in size, then mix some plaster-paris very thin and pour it into the ring, in less than an hour you can pick it up and by taking out the dollar you have got the mould. If you want a mould of a dollar on both sides you will have to leave the dollar in the mould, scrape the mould down about half the thickness of a dollar, but do not move the dollar. Bore a little hole on each side; this is done so as to have the mould to fit, now oil the whole very lightly, put the same paste-board ring around it, and put some more plaster- — 55 — pans on the top of the first mould, let it lay 6 hours and you can then take it apart, be very careful. These moulds must be soaked in cotton seed oil with a little terpentine for one week, take them out and dry them in the sun, and they are then ready for use. Illustrations of this kind of work ycu will find on other pages. 440. ORNAMENTS IN GUM PASTE, OR ALMOND PASTE. Graduated stands, cups, tazzas, baskets, vases and a variety of other ornaments fitted for confectioners' use, may be advantageously imitated in gum paste or almond paste. The moulds used for making any of these are to be lined with either kind of paste, rolled out very thin and gently pressed into the mouldings or sunk portions of the moulds, so that when the objects moulded are delivered they may turn out perfect. It is of the utmost importance that the different pieces comprising the whole edifice, whether this consists of what is generally called a piece montee (a term usually supposed to mean some representation of architecture in the form of a temple, pavilion, kiosk, fountain, castle, ruin, etc.), or of bas- kets, vases, stands, etc. — should be thoroughly dried before they are stuck together, otherwise the ornament would be liable to give way and fall to pieces. Almond and gum paste being usually colored for these purposes, it is useless to color them afterwards. When the body of the ornament is colored, the borders or other decorations should be white ; when it happens that the vase, etc., is white, the ornamentation should be colored either brown, pink, blue or green, using in no case more than 3 colors ; indeed it is admitted as a rule, that 2 colors only constitute the best taste. In some in- stances the whole ornament may be wrought in pure white ; but this course requires the greatest precision and cor- rectness in the execution of the whole work, as the ab- sence of color tends to expose defects more distinctly to the eye. 441. ICING AND GUM PASTE ROSES. Rose making is difficult, and it takes a good deal of practice and patience. I advise the beginner not to practice any longer than \ hour at a time. 25 years ago we piped them on a half an egg shell, but they now have a certain kind of nail for it in the shape of an egg shell ; the head of the nail is about 1 inch in diameter, arch like, the pin about 2 inches long. After all the nail heads have been greased — 56 — lightly, place tnem in a flat box filled with sugar so that they stand up, the centre piece of a rose should be piped with a star tube. The trick of making roses lies in the turning of the nail; small roses can be finished at one operation, larger sizes get handled 2, 3 and 4 times, a good rose maker gives the nail 2 or 3 rotations without interruption. Gum paste roses are made with pincettes of different shapes, the leaves are flattened out on a piece of glass and put together on the nail. 442. GUM PASTE EGGS. Wash 2 oz of traganth gum free from dirt, put it in a basin with water enough to cover it, let it stand a day to dis- solve; squeeze it through a cloth, taking care that every- thing is perfectly clean, or it will spoil the color; put it in a hiarble mortar, adding gradually 12 to 16 ounces of XXXX sugar, sifted through a lawn sieve ; work it well with the pestal until it is incorporated and becomes a very white, smooth paste ; put it into a glazed pot, cover the paste with a damp cloth to exclude the air. When it is wanted, take a little of it and put it on a clean marble, and work some more sugar (which has been sifted through a lawn sieve) with the fingers until it is a firm paste, which will bieak when pulled. If it is not stiff enough it will roll under the knife when you cut it from the impression ; if your paste works harsh and cracks it has too much gum in it, and will require a little water to work it down. For coloring the paste, use prepared cochineal or vegetable color. These require wooden moulds. If you have not got boxwood egg moulds, you can make some moulds lromthe following composition: mix one pound of Scotch glue, \ pint of water, \ pound of white resin, \ pound of Burgundy pitch, \ pint of linseed oil ; melt the glue, resin and pitch in a pan on a slow fire or in an ordinary glue pot; sift some powdered whiting through a fine sieve on a table ; make a hole in the centre of the whiting and pour in the oil which has been previously warmed, and then add other ingredients, and mix the whole into a smooth paste, which must be kept warm until used. Take a piece of the composition and knead it well ; then roll it into a sheet about 2 inches thick ; take the impression of half the egg length- ways, and cut away the superfluous composition. This will require 2 or 3 days' drying before the mould is ready for use. Now to make the sugar eggs: Roll out the gum paste into a thin sheet on a marble slab, and cut off pieces and form into the half egg shape, and with a knife cut away the paste out side the shape ; now take them out of the mould and dry — 57 — them for a few hours in the stove ; when dry join the two halves together with piping or ribbon, If you require them to look like the natural egg, without any decoration, insert a strip of gum paste inside the edge of one of the halves, join the other half to, so that it fits like a boxlid, disguising the marks with a little gum paste softened down with water; trim them down with a knife. ORNAMENTAL CONFECTIONERY. The principal thing in making confectionery is to know how to boil the sugar, and its tendency to granulation while and after the boiling is done. Confectioners use two methods to determine the proper time, one is that of the common finger test, the other method is that of the thermometer; cream of tartar is generally used to prevent granulation. 443- LIST OF TOOLS. i furnace, t copper boiler, i thermometer, i marble and 4 iron rods \ inch square to go around the marble and keep sugar from running off, also a candy shears and hook, a batch and a pallet knife; these tools are needed to run business on a small scale; for wholesalers there are very handy tools in the market, such as revolving steam pans, batch warmers, droo machines, rollers, etc., etc. 444. CLARIFYING. The clarifying and boiling of sugar to the different degrees is the base or key to all sorts of candymaking. 15 lbs sugar, 3 qts water, 1 white of egg, which is beat up with 1 pt water, put the whole into the boiling pan, as soon as it comes to a boil add 1 pt water, when it rises again add an- other J pt water, this prevents the scum from boiling into the sugar and makes it rise to the top; now is the time to take all the scum off, when done dip in your finger, and if a drop hangs from it, it is the "I" degree, called "smooth". 445- FINGER TEST. I. Pearled. Cover your preserving pan bottom two or three inches deep, boil it briskly over a clear fire for a short time, then dip — 58 — in your finger and put it to your thumb, if on separating them a small string of sugar adheres to each it is boiled to the degree "pearled". II. Blown. After you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes, then shake it out of the sugar and give it a blow. If sugar flies from the skimmer in small bladders it is boiled to the degree called "blown". III. Feather. Continue to boil the sugar from blown for a short time longer; take out the skimmer and give it a jerk over r the pan, then over your head, and if sugar flies out like feathers it is boiled to the degree called "feather". IV. Ball. To know when the "ball" has been acquired, first dip your finger into a basin of cold water; then apply your finger to the syrup, taking up a little on the tip and dipping it into the water again; if upon rolling the sugar with the fingers and thumb you can make it into a small ball, that is what is termed the "small ball"; when you can make a larger and harder ball, which you could not bite without its sticking unpleasantly to the teeth, you may be satisfied that is the "large ball". V. Crack. Boil the sugar from the degree called ball a little longer; dip your stick into water, then into the sugar and again into the water. If it cracks under your teeth it is boiled to the degree called "crack". VI. Caramel. Boil the sugar still further, dip a stick or your finger into water, then into the sugar, and again into the water. If it snaps like glass it is of the highest degree, called "caramel", and must be taken off the fire immediatety, for fear of burn- ing. 446. THERMOMETER. The pearl is to boil to 220 degrees; the small thread 228 degrees; the large thread 236 degrees; the blow 240 degrees; the feather 242 degrees; the small ball 244 degrees; the large ball 250 degrees; the small crack 261 degrees; the hard crack 281 degrees; the caramel 360 degrees. — 59 — 447. ICE CREAM CANDY. 5 lbs sugar, i qt water, f lb butter, \ oz cream of tartar, boiled to 280 degrees (add cream of tartar and butter when it starts boiling), pour on the marble, shove together when cool enough, 'put onto the hook, and flavor while pulling back and forth until it is white, put back on the table, and form to suit. 448. CHOCOLATE ICE CREAM CANDY. As above, add \ lb grated chocolate just before you start pulling. 449 STRAWBERRY ICE CREAM CANDY. As above, add strawberry flavor and a little cochineal in place of chocolate. 450. VANILLA CARAMELS. 6 lbs sugar, 4 lbs glucose, i\ lb butter, 2 qts sweet cream, boil to 280 degrees (add the butter when it has boiled 10 minutes), pour on the marble and cut in small squares; while boiling it must be stirred constantly. 451. VANILLA CARAMELS. 10 lbs sugar, 2 lbs butter, 3 qts milk, \ oz cream of tar- tar, vanilla; stir while boiling as above. 452. IMITATION EGGS IN GRAINED SUGAR These can only be made with egg-shaped moulds of metal or wood. If made of the former material, the two halves must be slightly oiled before being used, and if of the latter, soaked in water and dried with a sponge afterwards, as they require to close perfectly air-tight. Only one-half of the mould must be filled with the sugar, while an assistant must be ready to instantly close the mould up and turn it round to distribute the contents equally all over the inside. To make the eggs lighter in weight some of the syrup may be drained from the interior of the eggs while they are warm by means of the small hole in the end. This opening may be stopped up with a patch of the grained sugar or the egg filled with yellow fondant cream in imitation of a yolk. The best or whitest refined sugar is used for these goods and boiled to a "soft ball", or about 240 — 245 degrees by the thermo- meter. It will be advisable for those who desire to manu- facture this class of goods to use small boils in their first attempt, and only slightly grain the same, and well stir that in a drop-pan with a Tip to it. — 60 — 453. MALLOW CUPS. They are made by placing the whites of i doz. eggs in a clean copper pan and beat them till they are quite stiff; then place 2 lbs of sugar and \ lb of glucose in a copper pan and \ pt water and cook to 225 degrees; then pour it on the beaten eggs in a fine stream, beating it through the eggs at the same time. Now place egg batch on a strong steam bath or on a fire covered with ashes and cook to a stiff paste, beating all the time ; try the paste by placing a little in cold water, and when it is almost as stiff as caramels, it is about right to work well ; then flavor with vanilla and let the batch set on the steam bath so as to keep it warm while you get the outside ready. For the outside take 6 lbs of sugar, \ lb glucose and 1 qt of water and cook to 320 degrees; then pour on marble and when it is cool enough to handle color pink and flavor with oil of rose and pull on the hook rapidly till well pulled ; then twist the air out of the batch and flatten it out on the table and scrape the egg batch on it ; then wrap the pink batch around the egg batch and pull out like stick candy and cut with a butter cup cutter. 454. BUTTERINES. 1 lb of white sugar and 2 lbs glucose, 1 lb butter, \ pint good rich cream, and five cocoanuts, grated fine, and placing all in a copper pan, and cook to a stiff paste, about as hard as caramels, stirring all the time ; then add the grated rinds of 2 good oranges, and stir through the batch ; then scrape the contents of the pan upon a marble and spread out in a sheet half-inch thick, and when cold, cut in pieces i| inches long, J inch wide, and cover in good choco- late coating, leaving a streak over the top of the coating, and when cold they are ready for the counter. 455. MAPLE CARAMELS. Same as 450, use maple sugar, instead of A sugar; no flavor. 456. CHOCOLATE CARAMELS 6 lbs sugar, 4 lbs glucose, i\ lb butter, 2 qts sweet cream, ii lb cocoa paste, vanilla, put on the fire, when it has boiled 10 minutes add the butter and cocao, stir while boiling it to 280 degrees. 457 CHOCOLATE CARAMELS. 10 lbs sugar, 2 qts milk, i| lb butter, i\ lb chocolate, \ oz cream of tartar, when it starts boiling add the cream of tartar; rest as above. — 61 — 458. PEANUT BARS. 2 lbs kernels to i lb sugar, take 3 lbs sugar and \ oz cream of tartar, put dry in a kettle, set on the fire, stir quick until melted, throw in the nuts slowly, until there is enough sugar to cover them, when the nuts turn to a light brown, pour the batch on the marble, press down to an inch thickness and cut while warm. 459. PEANUT BARS. Boil 5 lbs old candy, 1 qt water, 3 lbs glucose to 280 degrees, put in the nuts and work as above, roast the nuts on a light brown before using. 460. ALMOND BARS. As above, use almonds in place of peanuts. 461. COCOANUT CAKES. Boil 5 lbs sugar, 1 pt water to 275 degrees, remove the syrup from the fire and stir in 5 fresh grated cocoanuts, re- turn it to the fire and boil until you can draw a thread be- tween your finger and thumb, stir constantly from the time the nuts are put in, take a spoon and spread it with a fork to any size or shape. 462. COCOANUT CREAM BARS. 5 lbs sugar, 1 qt water, boil to 260 degrees, put in 5 grated cocoanuts, let boil 4 minutes, stir quick, pour on the marble, flatten it, cut into bars when cold. 463. CREAM FOR CHOCOLATE DROPS. Boil 10 lbs sugar, 2\ qts water, J oz cream of tartar to 245 degrees, put it into a very cold place, when lukewarm stir the mass quick with a spatula until it turns white as snow (put in vanilla before stirring), it will keep a long time if kept in a covered stone jar. 464* -WALNUT CANDY . 2 qts N. O. molasses, 2 lbs glucose, 1 qt water, boil to 280 degrees, put in your kernels slowly, turn it out and flat- ten it on the marble, cut before it gets cold, you can leave the glucose out if you like. 465. LEMON ACID DROPS. Boil 10 lbs sugar, 2 qts water, \ oz cream of tartar to 305 degrees, put onto the marble \ inches thick, spread 20 drops oil of lemon and \\ oz tartaric acid evenly over the hot sugar, knead the whole like dough, draw it out, cut or roll it into drops or sticks (always keep your marble oiled when in use. — 62 — 466. OLD FASHIONED MOLASSES CANDY. Stir and boil i gall. N. O. molasses, i qt water to a crack, take a small wet stick, dip in the syrup and in the cold water again, now take the little sugar there is on your stick between the teeth, if it sticks to them, it must be boiled a little longer, and if the sugar cracks or breaks between the teeth it is ready to use, when nearly done put in a \ lb butter, pull and flavor it on the hook. 461. MOLASSES CANDY. J gall, molasses, i qt water, 5 lbs brown sugar, 2 lbs white sugar, boil as above and flavor while pulling. 468. TAFFY CANDY. As above, pouring it into trays and pans without pulling or flavoring it. 469. EVERTON TAFFY. 5 lbs C sugar, 1 qt water, 1 \ lb butter, \ oz cream of tartar, boiled to a crack, lemon flavor. 470. CHOCOLATE PASTE. 5 lbs sugar, 3 qts water, 1 lb chocolate, \ lb butter, \ oz cream of tartar, vanilla, boil to 230 degrees, then add the chocolate and butter, stir constantly, boil to soft ball and run it into greased pans, when cold it will cut like cheese. 471. CREAM CHOCOLATE. 5 lbs sugar, 1 lb glucose, 1 qt sweet cream, 1 lb choco- late, boil to a ball. 472. STARCH ROOM. Models of bonbon, easter eggs, Christmas goods, etc., etc., are generally made of plaster of paris glued one inch apart on a flat board, long enough to reach across the starch trays, size of trays 2 feet long and 18 inches wide, with sides about \\ inches high, these trays get filled with light starch and made even with the edges by a ruler. When starch is ready the impressions are made by gently pressing the moulds their full depth in the starch until all are full, the impressions get filled through a candy funnel. 473. CREAM BONBONS. 5 lbs sugar, 1 lb glucose, 1 qt sweet cream, 1 lb cocoa paste, mix sugar and cream, then add the glucose, when boiling put in the cocoa paste, boil to a ball degree and fill in starch trays, when hard enough take them out and put into a dry place for 2 or 3 days. They can also be crystal- ized. — 63 — 474. CRYSTALIZATION- The articles to be crystalized should be put in pans hav- ing sides z\ inches high. Then put in a copper or brass kettle as much water as will more than fill the pans. Then add 7 lbs of sugar to a gallon of water and boil by thermo- meter to 225 degrees, take it from the fire and let it cool until blood warm, then pour upon the goods sufficient to cover them, put them in a warm place for 10 hours, pour off the syrup aud let them dry well before turning them out. The principle upon which the above is conducted is readily comprehended. When water is cold it will dissolve but a certain quantity of sugar and no more. When heat is ap- plied it will dissolve a much greater quantity. When taken from the fire and allowed to cool the superfluous sugar that was held in solution by the heat, now begins to form itself in crystals and is deposited on the sides and bottom of the vessel, or upon the goods. Cream figs, cream dates, cream nuts can easily and without trouble be crystalized in the above manner. No cream of tartar or alcohol must be used. 475, SUGAR SPINNING. Boil 1 lb sugar, 1 gill water, little cream of tartar, 310 degrees. Any workman with ordinary ideas of symetry, de- signs and perspective can produce efforts in sugar spinning, which surprise themselves. All there is necessary for practice is a flat piece of glass well oiled, lay the glass onto the de- sign you want to make. Dip your spoon in the above sugar and trace the designs, when cool put them together with caramel. Spun sugar is used for many decorative purposes, such as falling or running water, etc., this is made by dip- ping a docker or bunch of wires into the sugar, then hold an iron bar in your left hand, as high as you can reach, run the docker over the bar as quick as possible, letting it nearly touch the floor. Continue this until there is a skein of sugar that looks like a skein of silk, the threads can be made fine or coarse by mo zing the wires slow or fast. 476. SACCH UROMETER This instrument is an hydrometer for ascertaining the specific gravities of liquids. It is made in glass containing quicksilver, as the thermometer, divided into degrees or scales. When immersed in pure water it marks zero, which proves that the water contains no sugar. The advantages of the saccharometer are immense, not only as a matter of economy, but as a guide to the workman, who cannot work — 64 — with certainty without knowing the degrees of boiling, which can only be learned by practice. For example, the pearl marks twenty-five degrees ; the thread, large or small, thirty degrees ; the blow thirty-four degrees ; the feather, thirty-six degrees ; the ball fifty degrees. After this last degree the sugar has become so dense and thick that the saccharometer can no longer be used. The remaining de- grees, the crack and caramel, must be determined by the finger test. In order to use the saccharometer you must have a nar- row tin tube in which to dip up a quantity of the boiling sugar. This tube must be longer than the saccharometer, and have a handle. Wet the saccharometer and drop it into the tube containing the boiling sugar and it wil indicate the degree of the sugar. Both the saccharometer and the ther- mometer are most excellent instruments by which to ascer- tain the degrees of boiling sugar. 477. NOUGAT OR CROQUANT. Weigh 2 lbs sugar in a sauce-pan and a few drops of lemon juice, set on the fire, as soon as it has dissolved add and stir in i lb of chopped almonds, turn it out on the oiled marble and roll it out in thin sheets and cut to suit; very nice looking ornaments can be made out of nougat, such as temples, fountains, churches, baskets, waterfalls, vases, etc., etc. It is also cut in strips and ribbons to be used for decorating large ornaments (see illustrations). 478. NEW ENGLAND TAFFY. 5 lbs of standard A sugar and ij lb glucose; dissolve these in water and cook to 250 degrees, then add 3 pts New Orleans molasses and cook to 260 degrees, then add 2 lbs Spanish pea- nuts, and boil the whole batch to 270 degrees. Take off the fire, and add 3 oz butter and - oz soda. Pour on a greased marble and form to suit, 479. SOFT FONDANT. 5 lbs sugar and 3 pts of water; place it on the fire and stir until the sugar is dissolved; remove the scum, boil it to the "feather," then pour it on a cold marble slab. The space on the marble on which the fondant is poured should be inclosed with iron bars, in order to prevent the fondant in its hot fluid state from running off the marble. Let it remain undisturbed until it becoms quite cold, then remove the bars, sprinkle a teaspoonful of cream of tartar over the top, and by means of a — 65 - short pallet knife you scrape in the outer edges; then, with a large wooden spatula, you work the sugar to and fro continually, without rest, until the whole mass granulates into a smooth white paste, which you can no longer work with the spatula; then with your knife immediately scrape off that which has ad- hered to the spatula, and scrape all together on the marble and knead it together with the hands into one compact mass; then place it in an earthen tureen and it is ready for use. 480. PARAFFINE. Paraffiine is a harmless substance obtained from the tar of coal oil; also from the distillation of the tar of beechwood. It is a tasteless, inodorous, fatty matter, fusible at 112 , and resist- ing the action of acids and alkalies. It is so named from its little affinity for other substances. The object of its use by the confectioner in caramels and other candies, is to firm them and hold them in shape. The paraffine introduced into the boiling sugar dissolves and mixes with the boiling mass, and on cooling concretes and holds in shape, when it is cut into cubes; the cubes are then wrapped or folded in neatly small squares of waxed or paraffine paper; this is done in order to pro- tect it from the atmosphere, and thereby prevent them from becoming sticky. The quantity of paraffine required is about one ounce to each two pounds of sugar. 481. CARAMEL ORNAMENTS. They generally require moulds out of lead or copper in which you pour your boiling sugar, but there is a way to make these kind of ornaments without moulds, which I would like to explain. Cut out the different parts of the ornament into paste- board, put them onto the oiled marble, and run a plain tube of icing around the edge of the patterns, when done take out your pattern and continue until all the parts of the ornaments are done, when dry pour in your sugar, boiled to 280 degrees, when cool pick them up and put together with caramel or icing. These ornaments can be crystallized or decorated with icing gum leaves, roses, flowers, paper leaves; you can also cast the different parts into different colors. 482. VANILLA SUGAR. Cut and split J dozen vanilla beans, and pound them with J lb loaf sugar in a stone mortar, sift it, and it is ready for use ; this is a very nice flavor for charlottes, meringue, creams and other light mixtures. — 6G — 483. PAPIER MACHEE. Soak any amount of white paper in scalding water for i\ hour, then press all the water out of it, and pound into a smooth pulp. Now add 4 oz of glue dissolved, and f lb pow- dered chalk and make a stiff paste; this paste can be used in place of gum paste. 484. PASTILLAGE. 1 qt water, 2 oz of gum traganth, soak for $6 hours, now press it through a cloth, then add a few drops glycerine and equal parts of icing sugar and corn starch, and make a nice paste by working it well; this paste may be used instead of gum paste. 485. ROCK SUGAR. Boil 2 lbs sugar to a crack, and stir in J lb ornamenting icing, let it cool off, turn it out, and break into suitable pieces for the construction of rocks. 4S6. ALMOND PASTE FOR STANDS AND ORNAMENTS. 1 lb macaroon paste, ij lb sugar, ^ oz traganth, soaked and pressed through a cloth, and a little rose water; put all the ingredients in a kettle and set on a slow fire, keep stir- ing for 20 minutes, take off, add the juice of a lemon, and work it until cool, it is now ready for use; if not used directly place the paste under a basin, and it will keep for months. This paste can be used in place of gum paste, and is very handy to make cake stands, pedestals, etc., etc. 487. PANORAMA EGGS..' These require a special mould, extra dry starch powder, and deep starch coffers or boxes. You must make a mould of plaster of Paris, as follows : Form a wall of potters' clay about 2\ inches deep, into which run some soft plaster, and while it is yet soft press into it, exactly halfway, an egg that has been well greased. As soon as the plaster sets remove the egg and the clay, and you have a mould with the im- pression of half an egg in it. Drill a small hole through the mould at the bottom of the egg impression in order to facili- tate the escape of the air when the mould is in use ; trim the mould nicely and smoothly on the outside. When the mould is perfectly dried fasten on the flat surface a piece of cork or wood, to serve as a handle. Now have coffers or shallow boxes, say three or four inches deep; fill these with fine dry starch powder, smooth off the top of the starch with a ruler, and with your mould print the starch; then boil your sugar — G7 - to the "feather" degree, and by means of a confectioner's funnel or a small lip pan, fill your starch prints with it; sieve some starch powder lightly over the top and set it away in a moderately warm place until next day. Then gently remove the castings from the boxes, and with a soft brush carefully brush off any adhering starch. Now make a little hole in the top of the casting, drain off the syrup contained in them, after which set them for one moment on a wetted towel and then gently break away the surrounding sugar and you have half an egg — the outside crystal and the inside smooth. Now, in the pointed end of the egg, make a small hole, and in one of the half eggs construct your panorama. Place a small round piece of glass in the hole at the end and fasten it with a little icing; join, also, another half egg to it with icing, thus forming a whole egg ; conceal the joints by means of a nar- row strip of gold paper and you have a panorama egg. A much easier way of making egg moulds is as follows: Take a sharp scissors and cut and trim the edges of a half an egg shell lenghtways, grease the shell very light, and fill it up with thin plaster of Paris, when set take off theshJl, put a handle onto it, and it is ready for use. If you like to have the outside mould of an egg turn the shell over, grease them, put a paste board ring around it, and fill up with plaster of Paris. Very nice moulds are made by not greasing at all and keeping the shells onto the moulds 488. CONSERVE SUGAR. The proper moulds to use for casting this sugar are com- posed of plaster of Paris, and are usually made in several pieces, so as to facilitate the delivery of the objects cast in them. When about to use them the mould should be taken to pieces, washed clean, and put to soak for an hour or two in a tub of lukewarm water; then let the pieces composing the mould be put together and tied securely with a string and placed in proper position for casting the sugar. The sugar must be boiled to the " soft ball" degree ; add a few drops of acetic acid, and work a small portion of the sugar with a small wooden spatula up against the side of the pan till granu- lated ; stir this into the body of the sugar till it acquires an opalized or whitish appearance; as soon as the sugar assumes this states, which constitutes "graining," pour it immediately into the ready prepared mould, and when the sugar has be- come perfectly set to the depth of about one quarter of an inch on the sides of the mould reserve it, so that the still fluid centre of sugar may run off, thus you will have the — 68 — casting hollow in the centre ; then take it out of its mould and stand it up to drain and dry. In this manner vases, baskets, eggs, fruits, birds, animals, fish, flowers, &c, may be made ; they may also be painted in colors so as to imitate nature as nearly as may be. The finish and style and the degree of perfection to be obtained in the production of these beautiful objects must greatly depend upon the amount of knowledge and experience possessed by the practitioner; yet it is to be remembered that an indomitable determination to succeed will accomplish wonders 489. APPLE SUGAR. This is an old confection, and has for many years been much used in France as a healthful and nutritious confection for children. The following is the recipe: Cut a dozen or more pippins, or any other full-flavored, juicy apples into slices ; skin, core and all ; add water sufficient to cover them, and boil until very soft ; then strain the liquid from them through a fine sieve or a flannel filtering-bag ; add to this strained liquor 4 lbs of white sugar to each quart, and half a teaspoonful of cream of tartar; boil to the "crack" degree and pour on a greased marble slab ; fold in the edges and then into a mass, and pull it out into rather thick sticks; when these are cold cut them into suitable lenghts, and wrap a fringed paper round them, and tie with bright colored test ribbons. 490. CREAM MINT DROPS. Put the powdered sugar in a bowl or basin, and mix it with sufficient glucose to form it into a paste or dough, not too stiff to roll out into sheets. Flavor the mass to your taste with a few drops of the best and freshest oil of peppermint, work well together, dust a perfectly clean marble slab with powdered sugar, and roll out your mixture in a sheet to about a quarter of an inch in thickness, dust the top over with powdered sugar and cut out the drops with a tin cutter; lay them out so as not to touch each other upon powdered trays or smooth flat boards until they become dry enough to handle, which will be in a couple of hours. Then arrange them in your pans and crystallize them in syrup boiled to the "blow." This will give you a light and fine crystal. 491. PINK BURNT ALMONDS. Put 1 pt of clarified sugar in a round-bottomed pan on a clear fire, boil it to the degree called "blown," mix in as -69 - much prepared cochineal as will make it a good color, boil it again to the degree called " blown," throw in the brown burnt almonds free from shell ; take the pan off the fire and stir the almonds well about in the sugar with the spatula until it is all upon them, which is very easily done if you are care- ful. You may repeat this two or three times, which will make the almonds verv handsome 492. PRALINE CUPS. Take i lb of Valencia almonds and roast to a light brown coxor (being careful not to burn them, as they will color up more after they have been taken from the fire before they cool off), then grind to a smooth paste through a sausage cutter or a Universal grater; then take 2 lbs of cream that has been cooked to 238 degrees, and place it in a steam bath, warm it, and then add to the almond paste \ lb of melted chocolate No. 1, and boil all well together. Your assistant can have 4 lbs of white sugar, 2 lbs of glucose, and 3 pts of water cooked to 310 degrees; then add \ lb of butter, and stir till the butter is well cooked through the batch, then take from the fire and add 1 lb of melted chocolate, stir through the batch well and pour on the marble, and when it is cool enough to handle, turn it up into a heap and cool it off, so it can be handled nicely, then place it on the table and wrap the almond paste batch in the chocolate batch, and pull out like stick candy and cut like buttercups, and when cold they are ready for the counter. There can also be a nice candy made by shaping the same batch three-cornered, or triangular shaped, and pull out like stick candy, twist in auger shape, and cut in sticks five inches long, and when cold stack up in silver trays and place on the counter. 493 TO SPIN A SILVER WEB. Take 1 pt of clarified sugar and 1 teaspoonful of lemon juice, boil in a small pan to the degree called "caramel;" the moment the sugar is ready take it off and put the bottom of the pan in cold water. As soon as the water is warmed take the pan out. Tnis precaution will keep the sugar from discoloring. As this sugar is to represent silver you must be particularly careful not to boil it too high. Have ready a crocanth mould neatly oiled with sweet oil, then take a tea- spoon and dip the shank of it into the sugar on one side of the pan, take up a little sugar and throw the spoon backwards and forwards in the mould, leaving as fine a thread as pos- — 70 — sible. Continue to do so until the mould is quite full. You must observe that there be no blotches and that the threads be as fine as hair; you may then take it out and cover it over a custard or any other sweet, and may, if you please, raise it by spinning light threads of sugar on the top. TO SPIN A GOLD WEB. Proceed with a gold web exactly the same as with the silver web, only boil the sugar a moment longer. 494. BLOW CANDY. Place 5 lbs sugar in a copper pan and 4 oz glucose, small pinch of cream of tartar, and i qt water ; cook to 330 degrees, and add a little color ; pour on the marble, and when it is cool enough to handle, flavor with rose orteaberry, place it on the table and pull it out a little ; double it up again and pull it out the same way, and continue in this way so as to slightly pull the batch, and when it is partly cool shape it in one strip about 3 feet long and 3 inches wide, aud lay a tin pipe (3 feet long and \ inch in diameter) on the batch ; now press the pipe down in the batch and bring the candy up over the pipe so as to cover it ; then roll the batch round, (moving the pipe so as to keep the pipe from sticking to the batch) ; then pull the pipe out and at the same time blow the hole full of air, closing the end as soon as possible, so as to keep the air in the batch ; then pull the batch out in a stick 12 feet long and put it in 4 lengths 3 feet long, and place the four sticks together and place a tin pipe 1 inch in diameter and 3 feet long on the sticks and bring them up over the pipe so as to cover it ; now pull the pipe out, blow the hole full of air, close the ends, and stretch it out 12 feet long and cut it in 3 feet lenghts and place it together once more, placing the inch pipe again in the strips, bring them up over the pipe, pull the pipe out and close the ends, stretch the batch out in strips 1 \ inches thick and let lay till they are cold ; then mark them with a knife in 3-inch sticks and break them off, when it is ready for the counter. This candy ought to be well perforated, with a large hole in the centre. When you cut the lengths off be sure and keep the air in the batch. Have a warm table. It can be made in different colors and flavors. 495. CREAM CANDY. Take 15 lbs of white sugar and place it in a copper pan with 3 qts of water and one teaspoonful of cream of tartar and 8 oz glucose, and cook fo 280 degrees; then pour on a -71 greased cool marble ana whe- partly cold tnrn it up -nto a heap and flavor with floral extract of rose and vanfla 'color a light tea color like tea sa' ; n ; then nlace it on ihJ hi i i pull rapidly till it is well pulled, then add o toebateh » on the hook i lb of glucose, pulling the batch weH so as to mix the glucose through the batch to soften it continue to pu I it till quite cold, then shape it up on the table and nufl Z m S7 St T 3 inCh6S Wide and ' inc h thick then leU h/vl , TfJ°, a Cr f am (which wiU soon take place "f you have pulled the batch well); then cut in bars and wrap °n wax paper and it is ready for the counter. P 496. SACCHARINE. An article called "saccharine", so pungent that its sweet emng properties are stated to be three hunfred times stronger mZ hTf' IS °? en , d t0 ' he trade - An article of «* stre fth must be of great value m sweetening fruits, jellies, etc espe- cially when the proprietors say it is not in any way injurious and improves the flavor of what it is used in! lnjunous > 497. BEE HIVES AND PYRAMIDS IN MERINGUE MACAROONS AND MASSEPAIN. The frame of each may be composed of ten or a dozen rings of meringue laid on paper and baked in the usual man" iV^j la 0fmacaroon ormassepain paste may be and, f H • TT the „ rin?S are detached f » t«e paper and well dried, but still retaining their thickness, they are ranged m shape, one on top of the other. Y 498. CHOCOLATE CARAMELS. One pound "A" white sugar, 12 oz glucose, iteallon t re i a " d \ ° Z , C T° late ; Take Cream aad sugar 2 afd let it come to a boil, stirring slowly; when about to boil try by dipping your finger in cold water, then into the boiling sugar, then again into the cold water ; if it adheres to your fe. 7 and ^V ba " ° f St ' and if y° u can it is ready iLtl S T ?,!"! cho , cola t e ' Cut the chocolate fine before tin7,l g ' a ? ",7'" dlssolv e more readily; then stir and con- So" the era ck" 18 '° * "** ** ^ ' 6t " b ° jl l °»^ 499 EASTER CARDS. bbH S ° ak 2 lb gelatine, weighed dry, take 2 lbs of glucose frnrn?^^ * T' pan ' and brin S h to ^ boil ; remove it from the fire, and put in the soaked gelatine, stirring it well — 72 — until quite dissolved ; then mix in a little cachou flavor. Now take 28 lbs of fine pulverized sugar, which has been sifted free from lumps, and make a bay with the sugar on your slab, into which you pour your liquid, mix well up into a nice smooth paste, at the same time working in the color that is desired. When it is well mixed, cut a small portion off the bulk, and roll it out with the rolling pin, dust lightly with farina, and then cut them out with a large cutter about the size of a medium-sized envelope. As they are cut, place them on trays which have been lightly dusted with farina, and put them into the stove to dry. When dry, take them out and decorate them by piping a fancy edge right round them with icing ; then in the centre write various mottos — one motto for each card. The icing may be colored accord- ing to fancy, so as to make a variety, and will give a very nice effect if 2 or 3 colors are used on each card ; if nicely decorated, these will sell well. 500. SPUN SUGAR BEE-HIVE Mould 2C or 30 bees in gum paste, as near the color and shape as possible, make a hole with a pin on each side of the mouth and let them dry ; make some of the wings extend as if flying. Provide a large round crocanth mould as near the shape of a bee-hive as possible, then boil the sugar as formerly instructed. Spin the sugar hot close to the inside of the mould. It must be regularly spun and very strong, the threads very fine, and no blotches. When it is so, let it stand until quite cold, then turn it out of the mould on to a large dish and ornament. 501. LOZENGES. The proportion of gum and water in general use is 1 lb gum arabic dissolved 1 pt of water. 502. PEPPERMINT LOZENGES. Take some finely powdered loaf sugar, put it on a marble slab, make a bay in the centre, pour in some dis- solved gum, and mix into a paste, flavor with the essence cf peppermint, roll the paste on the marble until it is about -J inch thick. Use starch-powder to dust it with ; this keeps it from sticking. Dust the surface with a little starch - powder and sugar, and rub it over with the palm of your hand. Cut out the lozenges and place them on wooden trays, and place them in the stove to dry. All lozenges are finished in the same way. — 73 503. FRUIT JUICES. The combination press is about the handiest instrument to separate the juice from the different fruits. Now fill your juice into clean bottles and cork well, and boil it 3 of an hour; the boiling is done as follows: Put a little hay or straw on the bottom of your cruller-pot, place your bottles on top, and put a little hay between and around* the bottles fill the pot with water and boil f of an hour, then take off 'the fire pour off the water, when cool dip the tops of the bottles in hot wax, now keep in a cool place by laying them on their sides for future use Do not use any sugar or salicylic-acid as they will spoil the flavor of the juice. 504. FRUIT PRESERVING. fill ,i ?laCe ^°K Ur i Pre r^ d fraitS in bottles ' J' ars or tin cans and fill them with clarified sugar, now cork or solder so they will be perfectly air-tight, the corks of the bottles or jars ousrht to be covered and tied over with wet bladders; now place them in your cruller pot and boil them for 20 minutes in the same manner as mentioned above, and keep in a cool place for iuture use. 505. THE THERMOMETER. Their are three different thermometers in use, the one of Fahrenheit (in America and England), the one of Reaumur (in Germany and Aus#ia), and the one of Celsius (in France and Switzerland). Fahrenheit sets his freezing point at No. 32, the boiling point at 212. Reaumur has the freezino- point marked o, and boiling point 80. Celsius sets die freezing point at o, and the boiling point at 100. In this book we use the one of Fahrenheit graded up to 400 degrees. If you buy a new thermometer you will have to be careful, as thermometers vary some, which you can very easy find out by boiling a batch or two. Behandlung der I. Abtheihing. 506. RUBBING. _ Sammtliche Recepte in dieser Abtheilung werden auf- geneben und behandelt wie folgt: Zuerst wiege und lose das Ammonia, dann reibe man den Zucker und die Butter mit der flachen Hand recht schaumig, jetzt werden die Eier nach und nach dazu geruhrt, d. h. jede halbe Minute 2 Eier. Sobald die Eier alle darunter sind, thue man Milch, Ammonia, Soda und Gewiirz dazu, schabe mit dem bowlknife von den Seiten und dem Boden, riihre es nochmals durch und mische das Mehl und cream of tartar behutsam unter die Masse ; alsdann tres- Sire oder fulle man die Formen und backe. Enthalt das Recept — 74 — kein Ammonia, so fangt man naturlich mit Zucker und Butter an und fahrt fort wie schon erwahnt. Bei pound cake oder alien anderen Massen, welche keine Fliissigkeiten enthalten, mische man das Mehl recht vorsichtig unter die Masse, sobald die Eier darunter sind. Raisins, Currants und Citron setzt man gerne dann zu, wenn das Mehl halb durch gemischt ist. Behandhmg der II. Abtheilung. 507, MIXING. Alle Recepte in dieser Abtheilung werden der Reihenfolge nach gemischt, ohne schaumig zu rtihren. Man verf ahre wie folgt : Wiege und lose das Ammonia, dann mische Zucker und Butter gut durch; wenn dieses geschehen, riihre die ganzen Eier mit einem Mai darunter und thue Milch, Soda, Ammonia und Gewiirz dazu, schabe mit dem pallet knife vom Boden und den Seiten, riihre die Masse gut durch einander und mische das Mehl und cream of tartar behutsam darunter. Alle Massen sollten, sobald das Mehl darunter ist, so wenig wie moglich gearbeitet werden. Auch bei dem Ausstechen verhiite das Mehl und Arbeiten des Teiges soviel wie moglich, und steche stets so dicht wie irgend thunlich, um nicht zu viel Abfall zu bekommen. Bei Molasses-Massen fange mit Molasses und Lard an zu mischen, statt Zucker und Butter. Im Uebrigen ver- fahre wie schon erwahnt. Behandlung der III- Abtheilung. 508. BEATING. In dieser Abtheilung werden sammtliche Recepte vermit- telst Schneebesen oder Schaumruthe aufgeschlagen. Sauber, reinlich und trocken ist das Loosungswort. Nach- dem man den Kessel und die Schaumruthe recht sauber und trocken hat, wiege und siebe man den XXXX Zucker, alsdann lasse man das Eiweiss recht vorsichtig ab, damit nichts Gelbes hinein kommt, thue es in den Kessel und fange langsam an zu schlagen, schlage immer etwas schneller, bis der Schnee recht steif ist; dann setze man einen Essloffel voll XXXX Zucker dazu und schlage es nochmals steif; man wiederhole dieses letztere noch einmal, nehme dann die Schaumruthe heraus und mische den Rest des Zuckers mit einem Spatel recht vor- sichtig darunter, tressire so schnell wie moglich. Ununter- brochenes, immer schneller werdendes Schlagen und Hande- wechsel ist sehr zu empfehlen. Im Falle sich das Eiweiss schlecht schlagt, kann man einige Tropfen Essigsaure dazu setzen. Bei Cream lasst man naturlich die Saure fort, im Uebrigen verfahrt man wie beim Eiweiss. - 75 - -s£) Miscellaneous Recipes fee*. / v_a. .. .m^ ... ... • - .. .m<_ ... ^^^y~ "WITH INSTRUCTIONS. FRITTERS. 1 1 lb flour, i^ qt milk, 10 eggs, \ oz soda, \ oz salt. Let the milk come to a boil, stir in the flour, remove it from the fire and mix in the eggs, also the dissolved soda and salt; then drop them in pieces the size ot a walnut into hot grease and bake like crullers or doughnuts. APPLE FRITTERS. Peel carefully and slice your apples, soak them a little in a mixture of powdered sugar, lemon juice and brandy. Then dip them in the following batter, fry them in hot lard and dust with sugar. BATTER. i lb flour, 2 eggs, \ pt salad oil, little salt and milk enough to make a thick batter; almost any kind of fruit can be used in place of apples. CRUMPETS Make a thin batter out of 2 lbs flour, \\ oz compressed yeast, 1 oz salt and z\ qts milk at ioo° Fahr., let it stand one hour and give it a good beat up, let stand another hour, and it will be ready to bake; then have your rings and hot plate greased, set the rings onto the hot plate and fill and level them with the bowl knife, as soon as they are baked on one side turn them over, ring and all. Bake to a nice yellow color (rings must be \ inch in height). BUTTER CAKES 4 lbs flour, 4 oz butter, 4 oz sugar, 1 oz soda, 2 oz cream of tartar, and milk enough to make a nice working dough; roll it out to \ inch thickness, cut out with tea biscuit cutter, dock and bake on hot plate by turning them over. SAUSAGE ROLLS. Roll pie paste \ inch thick and cut 3 inches square, put a little sausage meat in centre lenghtways, form a roll, wash with eggs and cut them 2 or 3 times slantways; bake in medium oven. — 76 — BUTTER CAKES. Make a nice dough out of 2 lbs flour, J oz soda, 1 oz cream of tartar, little salt and milk to suit, roll out J inch thick and 3 inches diameter, and bake on hot plate by turn- ing them over. JOHNNY CAKE. 1 qt milk, 3 eggs, \ oz soda, \ lb flour, little corn meal and salt. Bake in greased square tins. BUCKWHEAT CAKES. 1 qt warm water, 1 oz compressed yeast, and buckwheat flour enough to make a thin batter; let it rise, add J oz soda, dissolved, and fry or bake. BATH BUNS. 2 lbs flour. 1 lb butter, 20 yolks, 2 J oz compressed yeast, and warm milk enough to make a nice sponge; when ready work in 1 lb of coarse sugar, let lay a little, then break into 2 oz pieces and set on greased tins rather rough, in shape of rocks; then wash them with eggs, let them prove a little, and bake in hot oven. DOMESTIC BREAD. No more dry bakers bread. 1 barrel Pillsbury's flour, 12 lbs 8 oz cottolene, 2 lbs 13 oz compressed yeast, 1 lb 6J oz granulated sugar, 5 lbs 10 cz glucose, 1 lb 4 oz salt, 6 qts potato yeast made without hops. Sift the flour into the mixer or trough, make a hole in it and put in the cottolene. To the glucose add 2 qts of hot water and stir them to- gether (on the stove if necessary) to dissolve the glucose. Put it into some milk and bring it to 80 degrees by the ther- mometer (a little higher in winter). Measure it and add to the batch in the mixer or trough enough milk at the same temperature to make the whole wetting measure 4 1 q-s. Then in the mixture of glucose, water and milk dissolve the yeast, sugar and salt. Pour this into the batch. Then put in the potato yeast. Stir in enough of the flour to make the sponge about as thick as very thick cream. Let it stand f of an hour and then start the mixer or mix in the trough in the usual way. Passing it two or three times through the brake is a great improvement. In the absence of a brake it wants a thorough kneading. 77 I would advise a person beginning; to make the domestic bread to make two or three very small batches to learn about proving it as that is something that cannot be exactly de- scribed and must be learned by observation. For this purpose I give the formula figured down to a very small quantity. WHITE BREAD 13 lbs flour, 131 oz cottolene, 3 oz compressed yeast, i| oz sugar, i| oz salt, f pt potato yeast, 6 oz glucose. GRAHAM BREAD- 6 lbs 8 oz flour, 3 lbs 14 oz graham, 15 oz lard, 9 oz sugar, 1 J oz salt, 6 oz glucose, J pt potato yeast. Dissolve the 6 oz glucose in a gill of hot water and add to it enough milk to make 2 qts 1 \ pt, warm it to 80 degrees (85 or 90 in cold weather), dissolve in it the compressed yeast, sugar and salt. Then add the potato yeast. Pour this into a hole in the flour, mix in enough flour to make a sponge as thick as cream. Let it stand j of an honr. It does not fall. Then knead it thoroughly and let it stand till light enough to scale (an hour, more or less). Scale it, round it up into loaves, put it into proving boxes, cover with wax paper and prove about an hour, but don't let it stand long enough to run to- gether. When proved enough, mould it into the pans, let it prove and bake in hot oven. POTATO YEAST To mane the yeast, boil one bushel potatoes, peel them and pass through a masher. Do not let the mashed pota- toes stand warm but stir in enough ice water immediately to cool them. Dissolve 1 lb compressed yeast in some cold water and stir it in. Then add 16 lbs of sifted flour, and ice water to make it thin enough. Set away in the refrigerator. Ready to use in twelve hours. This yeast is not so strong as that made with hops, but it gives the bread a nicer flavor. It is better not to make more than two days supply at a time. GOLDEN COTTOLENE. The edible fat " Golden Cottolene " justly deserves the appellation ••Golden", as it is among all edible or cooking fats the best that ever has been brought in the market. Not alone is its solidity as fat a very considerable one, but the flavor of the cakes prepared with it must be termed — 78 — quite superior. I am firmly convinced that § lb of cottolene contains exactly as much fat substance as i lb of either but- ter, lard, or any other cooking fat. Furthermore considering- the enormous economy to the baker through its use, cottolene will certainly command the markets of the world. In using cottolene for all cooking purposes, as shorten- ing, but § as much as of lard or butter should be used, as it is so much richer in shortening properties ; if more than § be used the food is made too rich. In frying with cottolene it should be put in a cold kettle or pan and allowed to heat gradually. It should be borne in mind that cottolene reaches a cooking temperature without any sputtering or smoking and quicker than lard with the same heat. Drop a piece of bread in the kettle in deep frying and if it browns in half a minute, or while you count sixty, it is ready for use. For all kinds of common bread, rolls, etc., it is the best short- ening, and for frying doughnuts, croquettes, fritters, vege- tables, fish, oysters, etc., it is unequaled. NOTE. In making up goods always get the ingredients ready. Before beginning the preparatory beating, etc., see that the cake-tins, pans, or baking-tins, are ready; currants, etc., washed, picked and weighed ; peel cut ; flour, butter, sugai, eggs, all weighed ; and then the mind will be left clear to work out the necessary formula and directions. Also be sure and watch the process in every stage ; be most careful about small details, such as the flavoring, baking, sending up or displaying ; and above all, beware of dirty pans or cook- ing utensils, and grit in the fruit. COMPOSITION CAKE. 20 e gK s > 2 lb s sugar, 2 lbs butter, 4 lbs flour, 2 lbs cur- rants, 3 lbs sultanas, 1 lb peel, \ oz cream of tartar, \ oz soda. Cream the butter and sugar and mix as usual, place in 1 or 2 square tins, with edges about 3 inches deep, chop- ped almonds thickly sprinkled on top. This cake must be baked in a cool oven, and if baked in one piece will take two hours or more. The tins must be prepared with white stiff paper. It is usual in lieu of square pound cake tins to cut pieces of wood of the required height, and fasten them on a flat baking-tin, prop them up with pieces of brick. — 79 — SILVER CAKE. i£ lb butter, | lb sugar, i pint egg whites, I J lb flour, 12 drops of rose-flower water, and 1 glass of sherry ; cream the butter and sugar, and thoroughly beat with them the pint of whites, adding a few at the time ; having beaten these very light, put in the rose water and stir the flour in lightly ; put this into a buttered and prepared tin, and bake carefully. This cake is usually iced and ornamented in white, but it is very good indeed without icing. BAKING HEAT. Bread, rolls, buns, scones, tea biscuits, drop cakes, fancy cakes, New Years cakes, muffins, puff-paste, etc., needs a hot oven, or better, 450 Fahrenheit. An expert can tell the heat of his oven by simply look- ing or touching the handle of the oven door, but the more common test is by throwing a little corn meal or flour in the centre of the oven, if the flour smokes before you can count 10 the oven is too hot, if it smokes at 10, the oven has the proper heat for the above goods. As soon as these goods are baked and the heat reduced to 400 Fahrenheit the oven is ready to bake the following cakes : Cream puffs, sugar cakes, queen cakes, rock cakes, jumbles, lady fingers, rough and ready, jelly rolls, etc.; after these cakes are baked the heat will be reduced to 350 Fahrh. and just right to bake wine cakes, cup cakes, sugar cakes, ginger nuts, and snaps, pies, ginger bread, spice cakes, madeira cakes, etc. Now your oven is ready to bake large cakes, such as raisin, currant, pound, citron, bride, white, marble cakes, and macaroons, etc. After all these cakes are baked we have got the proper heat for : Wedding cakes, kisses, anise, drops, Auflauf, Wind- massen, Zwiebackrosten, Zimmetstangen, etc. MlllllltmilMIIIIMI Advice and Instructions. i. It will pay to use the best Materials. 2. For Pastry, Pound and Lady Cake; have butter washed. 3. For common cake, knead the butter before using. 4. Always put your Soda,Ammonia in the milk or water. 5. Cream of Tartar, Baking Powder, Tartaric Acid in the flour. 6. Never stop when beating, rubbing or mixing. 7. Never bake anything in flash heat. 8. Always remove the contents of tin cans as soon as they are opened. 9. Keep your yeast cool and in a dry place. 10. Set your sponge warm and away from draft. 11. Have your dough cool and the trough greased. 1 2. Keep your peels clean and yeast tubes dry and clean. 13. Take ^ lb salt to 10 qts. water, summer time a little more. 14. Put a little lard into your bread, it will improve it very much. 15. 1 barrel of flour on an average will make 260 lbs of bread. 16. White-wash with plenty of carbolic acid into it, will kill all the cockroaches in the bakery. 17. The little brown spots on drop or fancy cakes shows that your Ammonia was not fine enough. 18. Soda, if not dissolved proper, will make brown spots on the inside of the cakes, which tastes bitter 19. Too much soda gives cakes and biscuits a bad green color. 20. All kinds of cakes or biscuits ought to be baked up in their own steam, that means, keep door and damper shut un- til they are done spreading, than if the oven is hot enough open door and damper and give the cakes a light bright color, Kisses meringue or large cake are not included. 21. 10 eggs are counted for a pint. 22. Never put flavoring extract or oil in the flour, as it will form lumps, always put them into the wet part of your mixture. 23. Cruller grease ought to be cleaned by every batch, the best and easiest way is as follows: As soon as you are done frying, pour your grease red hot in a tin pail, dirt and all, let it stand 2 or 3 hours and pour it back into the clean cruller pot and it is ready for use again. ;«>»'*>! *»>>>»»»» ^♦'.'♦•♦'♦'♦'♦-..'♦•..'♦*V«5^»^%'.'*'« ^ s •£U.ustrirte s 9 '"^^■"•^cg^^ 1 "^^ cnt^altcub J57ii2 Tausend werthvolle Recepte und Illustrationen fur Cakes, Crackers, Custards, Pastry, Pies, Ice Creams, Traganth, Torten, Thee-, Tafeh, Mandel-, Leb- und Honig- Kuchen-Backerei. Fjerattsgegebeu von Herman Hukg, Praktischer Conditor. — -^^Gedriiclrt in iCnglisch mid Deutsch, PREIS $1.00. 1892. „%•,..•.,,, »~ yuuu'y^i v— ♦ «-^^W^— * _^. . (^^^\(^L/ y^ I II I llll IIIMIIIMIIIIIIIIIIMIIIIIIIIIIIIIIHIM (V i^^ :> : (I Yorwort. j^=^ : (Z_^/\ 4^1 >^" -minimi iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiii " A/ /Tki^v^^^ Das liber Erwarten schnelle Bedurfniss nach erneuerter Auflage dieses Buches lieferte den Beweis seiner Nutzlich- keit und Brauchbarkeit in hinlanglichem Maasse. Die mir von mancher Seite gewordenen practischen Winke zur Verbesserung fanden in dieser Aufiage ihre An- wendung, und es ist dem Collegen, dem jiingeren wie dem alteren, hiermit ein Hiilfsbuch geworden, wie es an Reich- thum und Vollkommenheit bisher auch nur annahernd nie- mals erreicht wurde. Bei jeder einzelnen Sache sind die Verhaltnisse genau angegeben, ebenso die Reihenfolge der Zumischung und das Verfahren bei der Bereitung. Ich bitte diesen Punkten die nothwendige Aufmerksamkeit zu schenken und versichere, dass denjenigen, die sich genau darnach richten, nichtsmiss- lingen dlirfte; aber aus eben dem Grunde, ist die Art der Ausdrucksweise und die Kiirze der Fassung entstanden. Da es mir wohl bekannt ist, dass letzterem Umstande zufolge mancher Verstoss gegen Satzbildung und die Regeln der Grammatik sich eingeschlichen hat, dies aber nur durch ein nochmaliges Umschreiben verhindert werden konnte, so troste ich mich damit, dass dieses Buch nur fur praktische Fachgenossen, Hausfrauen und Madchen bestimmt ist, aber nicht flir Gelehrte ; ich bitte also diesen Punkt in Beziehung auf Kritik mild auffassen zu wollen. Alle auch in Zukunft mir wieder werdenden Winke auf Verbesserung und Bereicherung von practischer Seite werden auch fernerhin dankbar entgegen genommen. 1. Das Lantern nnd die Proben des Znckers. Wenn der Zucker noch so schon und rein aussieht, so ist derselbe doch in der Auflosung nicht ganz klar, was man bei jedem Glas Zuckerwasser bemerken kann. Es ist jedoch bei •vielen Arbeiten eine Hauptsache, den Zucker recht klar zu haben, deshalb unterwirft man den Zucker noch einer Reini- gung, oder, wie die Conditoren sagen, man lautert denselben. Dies geschieht nun auf folgende Weise : Man nimmt je nach der Grosse des Kessels eine Quantitat Zucker, meistens nimmt man dazu Brod-Melis oder A Sugar, rechnet auf 10 Pfund Zucker 4 Quart Wasser, welches man dariiber giesst, quirlt auch noch ein Eiweiss mit etwas Wasser durch, giesst es eben- falls iiber den Zucker und setzt den Kessel iiber Kohlenfeuer. Bevor der Zucker an das Kochen kommt, muss er ganz auf- gelost sein. Sobald der Zucker kocht, steigt er sehr stark, und man muss sich hiiten, einen zu kleinen Kessel zu nehmen, da er leicht uberlaufen kann. Sobald der Zucker also steigt, muss man etwas Wasser zur Hand haben; man giesst etwa \ Quart hinein und der Zucker falltdadurch sofort. Dieses Experiment, Abschrecken genannt, wird dreimal wiederholt, alsdann nimmt man den Zucker vom Feuer und lasst ihn eine halbe Stunde stehen. Darauf hebt man den Schaum recht vorsichtig mit einem Schaumloffel ab und setzt den Zucker wieder iiber das Feuer, um ihn bis zu der Probe zu kochen, als man denselben zur Verwendung bringen will. Oder man setzt auch den Zucker zuriick, um bei vorkommenden Fallen Lauterzucker zur Hand zu haben. 2. Breitlanf. Nachdem man obigen Lauterzucker auf starkem Kohlen- feuer mehrere Minuten gekocht hat, wird man nnden, dass der Zucker von dem Schaumloffel etwas breit ablauft. Dies wird der Breitlauf genannt. 3. Kleiner Faden. Hat der Zucker wieder eine kleine Weile gekocht, so wird man fmden, dass, wenn man etwas zwischen Daumen und Zeige • finger nimmt, man einen kleinen Faden ziehen kann. 4. Grosser Faden Wieder nach einer Weile wird man einen grossen Faden ziehen konnen. 5. Kleiner Flag. DieseProbe lasst sich erkennen,wenn man den Schaumloffel heraushebt, durch diesen blast und kleine Blasen davon fliegen. 6. Grosser Flag. Wie vorhergehend, nur miissen grosse Blasen davon fiiegen. 7. Der Brach. Nun kommt ein Grad des Zuckers, der ziemlich schwer zu beschreiben ist und mehr Kenntniss erfordert, als bei den vor- hergehenden Proben erforderlich ist; es ist dies der Bruch, die- jenige Probe, welche der Zucker haben muss, um Bonoons da- von anzui'ertigen. Diese Probe erkennt man am leichtesten, wenn man einen kleinen Stab in den Zucker taucht und schnell mit dem Stab in's kalte Wasser fahrt; der dann am Stab bennd- liche Zucker muss recht hart sein und unter den Zahnen brechen. Wird dann der Zucker noch langer gekocht, so geht er dem Verbrennen entgegen. In grosseren Ceschaften bedient man sich des Fahrenheit Thermometers. Der Bruch steht auf 280 Grad. 8. Conserven oder Morsellen. Hierzu gebraucht man kleine Bretter, ungefahr 1 Fuss lang und 2 Zoll breit, welche man kurz vor dem Gebrauch in's Wasser legt, stellt dann eins auf die Kante legt dann eins nach, darauf wieder eins auf die Kante, und so fort. Man befestige sie mit Klammern. 9. Zweifarbige Conserven. Hierzu nimmt man ein Pfund Zucker, den man zum Flug kocht, und dann einen Theeloffel voli Orangebliithenwasser zusetzt, tablirt, und dann ausgiesst auf die Brettchen. Dann nimmt man abermals 1 Pfund Zucker, farbt ihn roth, kocht ihn zur Probe, giesst 3 Tropfen Rosenol zu und tablirt ihn. Diesen Zucker giesst man nun genau auf den vorher ausgegossenen und hat dann zwei Farben auf einander, was sehr gut aussieht. Auf dieselbe Weise kann man auch noch die dritte Farbe darauf bringen, indem man noch Chocoladen-Conserve darauf giesst. 10. Conserven in Fader. Dieselbe Conserve, die in den vorher beschriebenen Para- graphen in Formen oder Holz gegossen ist, kann nun auch in Puder gegossen werden. — 3 — Hierzu hat man flache, etwa i bis 2 Zoll hohe Kasten, ij Fuss breit und 2J Fuss lang, und fiillt dieselben mit feinem Puder, den man recht ausgetrocknet hat. Diesen Puder streicht man nun recht glatt und driickt aus Gyps geschnittene Formen oder Figuren hinein. In diese Eindrucke giesst man nun die Conserve ein; dazu bedient man sich eines Trichters, der wie eine Diite geformt ist und unten eine Oeffnung, so gross wie eine Erbse, hat, welche durch einen Stock verschlossen ist, den man oben mit der einen Hand halt, wahrend die andere den Trichter hat. Nun lasst man von einer zweiten Person sich von dem etwas schwacher tablirten Zucker in den Trichter giessen, halt ihn iiber die Eindrucke, hebt den Stock und lasst dieselben voll laufen. Diese Figuren kehrt man nach dem Erkalten mit einem feinen Handfeger oder Pinsel ab, gummirt sie, indem man sie mit aufgelostem Gummi Arabicum, der so dick ist wie Zuckersyrup, bestreicht. Nun kann man die Figuren bemalen und sonst geschmackvoll decoriren. 11. Conserve-Figuren und Friichte. Hierzu bedarf man Formen von Gyps oder Holz, die sich tiichtige Conditoren wohl selbst anfertigen konnen, sonst aber von Formenstechern gemacht werden. Diese Formen legt man in reines Wasser; wenn sie von Holz sind, mussen sie mehrere Stunden darin liegen, von Gyps ist es nicht so lange nothwendig. Hat man den Zucker nun wie oben zubereitet, so muss man einige Minuten vorher die Formen aus dem Wasser genommen haben und sie gehorig ablaufen lassen. Dann giesst man die Conserve in die Formen und nach einigen IVlinuten kann man die gegossenen Gegenstande schon her- ausnehmen, schneidet die Rander, die sich durch die Formen- kanten bilden, ab und legt sie zum Trocknen auf Siebe. Sind die Formen zu den Figuren gross, so wiirde viel Zucker hinein gehen und dieselben sehr schvver werden ; des- halb giesst man grossere Figuren und Fiuchte hohl, um sie dadurch leichter und auch besser aussehend zu machen, weil sie dadurch transparent werden. Um die Figuren nun hohl zu giessen, verfahrt man so: man giesst die Formen erst ganz voll und nach einer Minute macht man mit einem Stockchen oben an der Oeffnung der Form den erstarrten Zucker we^f und giesst Alles, was herauslaufen will, wieder zuruck in die Kasserolle, wendet dann die Form ofter um, damit, was etwa noch fliissig ist, egal in der Form sich vertheilt. Die offene Liicke, die sich nun gebildet hat, verschliesst man, wenn die Figur aus der Form heraus genommen ist, indem man ein — 4 — wenig Conserve auf die Bonbonplatte giesst und die Figur darauf legt. Sind es indess Figuren, die unten einen Fuss haben, so ist dieserVerschluss nicht nothwendig. Wenn ich hie> das Verfahren, Figuren und Friichte anzufertigen, zu erklaren versuchte, so geschah es weniger, um es Denen klar zu machen, die es versuchen wollen, sondern um Denen einen Begriff davon zu geben, die gem wissen wollen, wie es gemacht wird. Es gehort jedenfalls zu solchen Arbeiten mehr Erfahrung und etwas Geschicklichkeit, um Friichte und Fi- guren natiirlich und hlibsch herstellen zu konnen. 12. Zucker-Coleur. Wie schon erwahnt, geht derZucker, wenn er den Bruch erreicht hat, dem Verbrennen entgegen, d. h. der Zucker be- kommt zunachst eine gelbe Farbe, dann wird er braun und immer dunkler. Man kann mit diesem Zucker die schonsten Farben von Gelb bis zum tiefsten Braun erzielen, nur muss man den Zucker, wenn er dunkel genug ist, mit etwas Was- ser verdunnen. Auf folgendem Wege lasst sich diese Coleur schneller anfertigen : Man thue \ lb Zucker in einen Kessel und riihre diesen Zucker iiber einem Feuer bis er sich gelost und die erwiinschte Farbe erreicht hat, alsdann schiitte man etwas Wasser dazu und hebe diese Farbe zum Gebrauch auf. Die Bonbon-Recepte findet man in einem andern Theile. 13. Nougat oder Croquant.! J lb weisse Mandeln werden langlich geschnitten und gerostet, dann schmelze \ lb Zucker liber Feuer, schiitte die Mandeln hinein, riihre es mit \ lb Zimmet gut durch und schiitte die Masse auf die gestrichene Bonbon-Platte und formire nach der Zeichnung. 14. Candiren. Candiren heisst, verschiedenen Gegenstanden einen Ueberzug von kleinen Zuckercrystallen zu geben, welcher diesen Gegenstanden einen glitzernden Glanz verleiht, was besonders bei Licht einen hiibschen Effect macht, wenn sich die Strahlen in den kleinen Crystallen brechen. — Man kann fast alle Gegenstande, die in der Conditorei gefertigt werden, candiren, wenn sie sonst einigermassen fest sind, sogar Auf- lauf, auch Chocolate und Tragantsachen. — Zum Candiren gehort nun eine Einnchtung, die besonders rein gehalten werden muss. Man lasse sich vom Klempner einen Blech- kasten machen, ungefahr I Fuss breit, i\ Fuss lang und — 5 — 4 — 6 Zoll hoch, oben etwas breiter als unten. Unten iiber dem Boden hat der Kasten ein kleines Abzugsrohr, welches mit einem Kork verschlossen wird. Im Innern des Kastens sind kleine Haken angebracht, worauf man Drahtgitter legen kann, die die Grosse des Kastens haben. Auf diese Gitter legt man nun die zum Candiren bestimmten Sachen nicht gar zu eng, auch der Boden wird damit belegt. Die Anzahl der Gitter zu dem beschriebenen Kasten richtet sich natiirlich nach der Hohe der zu candirenden Sachen und diirfte von \ Zoll als niedrigste Entfernung ausgegangen werden. Das Candiren bedarf jedenfalls einiger Erfahrung, wie die meisten Laborator- oder Kesselarbeiten, die auch in den Conditoreien von den alteren und erfahreneren Gehilfen be- sorgt werden und so gehort besonders zum Candiren Er- fahrung und viel Sorgfalt. Der Zucker, der zum Candiren verwendet werden soil, muss sehr gut gereinigt sein ; man nimmt auch nur den feinsten Raffinat dazu und kocht denselben zum Faden. Man richtet sich auch hier nach den zu candirenden Sachen, einigen giebt man gem grossere Crystalle, deshalb muss man wissen, ob der Faden starker oder schwacher zu nehmen ist. 1st der Candirkasten gefiillt und man hat eine angemessene Menge Zucker zur Faden- probe gekocht, so lasst man denselben so viel abkiihlen, dass er nur noch lauwarm ist und giesse ihn nun iiber die zu can- direnden Gegenstande in den Kasten hinein. Der Zucker muss einen Finger hoch iiber die zu candirenden Gegen- stande stehen. Oben auf den Zucker legt man nun ein Papier, so gross wie der Kasten und setzt denselben in einen massig warmen Raum. Nach circa 6 Stunden hebe man das Papier etwas in die Hohe, um einen der hineingelegten Ge- genstande herauszunehmen und zu untersuchen. Findet man, dass sich schon Crystalle genug angesetzt haben, so zieht man den Kork aus der kleinen Rohre heraus und fangt den herauslaufenden Zucker in einer Schussel auf, setzt den Kasten etwas schief, damit alles ablaufen kann und darauf in einen Trockenschrank, wo die Gegenstande bald getrock- net sein werden, um sie dann herauszunehmen, auf Siebe zu legen und sie noch weiter abzutrocknen. 15. Das Carmelireii. Wenn in der vorhergehenden Nummer vom Candiren gesprochen ist, so soil diese Nummer von dem Carmeliren sprechen. Man karmelirt gern solche Sachen, die dadurch einmal an Geschmack und dann an Aussehen gewinnen. Zuerst wollen wir von den Sachen reden, die an kleine Stock- -. 6 - chen oder Drahte gesteckt werden. Das sind Nusskerne von Wallnussen, gerostete Maronen, auch wohl Mandeln. Man kocht, nachdem die zu iiberziehenden Sachen alle an StSck- chen gesteckt sind, den Zucker, dem man einen Loffelvoll Essigsprit zugesetzt hat,zumBruch und taucht die Nusse etc. so tief in den Zucker, dass sie ganz davon iiberzogen sind und reichf diesachdem die Ringe mit Glasur zusammengesetzt sind, eine angenehme Form erhalten hat. Auf eine Marmorplatte spritzt man einen lange- ren und entsprechend breiten Streifen, der als Henkel dienen soil. Zucker, den man etwas roth farbt, kocht man zu Cara- mel. Mit diesemCaramelzucker wird jener Streifen, den man zu einem halbrunden Bogen zusammenbiegt, als Henkel an den Korb befestigt. Von gewohnlicher Macronenmasse backt man eine Platte, so gross als die obere Weite des Korbes, setzt sie hinein, befestigt sie und betegt sie mit carmelirten Fruchten und Blattern. Der Korb wird sodann noch passend verziert. 41- Baumkuchen. Zur Anfertigung von Baumkuchen bedarf es vor Allem einer Backanstalt. In grosseren Conditoreien ist eine solche stets feststehend aufgestellt, in kleineren Geschaften jedoch stellt man eine solche auf einem Queerherd auf,- der eine massive Riickwand hat. Man hat dazu zwei Bocke nothig, etwa wie beim Kaffeebrennen, jedoch miissen dieselben fester und so eingerichtet sein, dass die Baumkuchenwalze etwa 10 Zoll hoch zu liegen kommt und ebenso weit von der Wand absteht. Das Feuer kommt unmittelbar an die Wand und man stellt Steine in der Hohe von 3 Zoll und 3 Zoll von der Wand davor und bildet auch von Steinen Seitenwande, die so weit von einander stehen, als aie Baumkuchen -Walze lang ist. Die schon genannte Baumkuchen -Walze ist aus sehr trockenem, festem Holze gedreht, etwa 2 bis 2 \ Fuss lang, an der Spitze 6 Zoll, unten 8 bis 10 Zoll dick und mit eisernen Ringen beschlagen. Genau durch die Mitte geht ein eiserner Spiess, der 1^ Fuss langer als die Walze ist und an der einen Seite einen Griff mit Bogen hat, womit man drehen kann. Der Spiess muss fest in der Walze stecken. Die Walze wird mit festem Papier umwickelt und ausserdem mit Bindfaden umwunden, dessen Faden oben und unten an der Walze an einem kleinen Nagel befestigt ist. Ausser diesen Vorrichtungen bedarf man noch eines kupfernen oder eisernen flachen Kastens, so lang als die Walze und 10 Zoll breit und 2 Zoll hoch, um die Masse auf- zutragen und auch die abfliessende Masse wieder aufzufangen. Das Auftragen der Masse geschieht mit einem grossen Loffel von Blech mit holzernem Stiel. Zum Backen der Baumkuchen muss man recht trockenes, fein gespaltenes Holz haben und ist ellernes oder buchenes — 12 — Holz das geeignetste dazu, weil dasselbe keine Funken ab- wirft. Nachdem man alle Vorbereitungen getroffen hat, fertigt man die Masse an, und will ich nun beschreiben, wie man beim Backen verfahrt. Zuerst macht man Feuer und stellt dabei das Holz meist hoch auf, damit die Flamme recht nach oben schlagt, auch legt man Holzstiicke quer, doch muss man immer darauf achten, dass der Rauch nach hinten schlagt und nicht an den zu backenden Kuchen, weil das nicht allein den Geschmack beeintrachtigt, sondern auch schlecht aussieht. Man legt nun die Baumkuchen-Walze auf und lasst sie recht heiss wer- den, nimmt dann 2 Loffel voll von der Masse in die Baum- kuchen-Pfanne, die unter der Walze steht, und tragt davon mit dem Loffel auf die Walze, die von einer zweiten Per- son fortwahrend gedreht wird. In der Regel bildet man zu- erst lauter Ringe aus der Masse, etwa 4 Zoll von einander, und muss dabei fortwahrend das Feuer gut unterhalten. Hat man den ersten Theil der Masse verbraucht, so nimmt man wieder ebensoviel in die Pfanne und tragt sie ebenso auf wie die erste, jedoch muss die zuerst aufgetragene Masse schon etwas gelblich gebacken sein, was nur die Zeit weniger Mi- nuten bedarf. Man fahrt nun fort, in der beschriebenen Weise die Masse in kleineren Theilen aufzutragen und achte dabei darauf, die schon gelblich gebackene Masse moglichst zu decken, weil, wenn nicht frische Masse dariiber kommt, sich dunkelbraune Stellen bilden, die den Geschmack und das Aussehen des Kuchens beeintrachtigen. Nachdem nun die Ringe durch 6- bis 8maliges Auftragen sich hoch genug gebildet haben und Zacken angesetzt, so nimmt man etwas mehr Masse und fullt dann, nachdem erst wieder die Ringe iibergossen sind, die Liicken zwischen denselben aus. Beim nachsten Auftragen richtet man sich wieder so ein, dass die Masse fur die Ringe und dazwischen ausreicht, und um das Uebergiessen zu erleichtern und die Masse deckender zu haben, giesst man wohl \ Tasse Milch dazwischen, besonders beim letzten Auftragen. Nachdem die Masse nun alle auf- getragen, was etwa auf eine Masse von 1 Pfund Zucker eine Stunde dauert, lasst man den Kuchen liber den Kohlen, die man etwas ausbreitet, hiibsch goldgelb ausbacken und glasirt ihn dann mit Wasserglasur vermittelst eines Pinsels, schneidet dann unten und oben den Bindfaden ab und hebt den Kuchen mit dem Papier ab. — 13 — 42 . Kranz-Kuchen. Man reibe I lb geschalte und getrocknete Mandeln, recht fein, mit etwa 16 Eiweiss und reibe dann ij lb feinen Zucker dazu, auch nimmt man etwas Citronenschaale und Jein gehackten Citronat hinein. Nun klebt man ein Paar Tafeln Oblaten zusammen undschneidet mit dem Cirkel zwei yunde Boden, die einen etwa 10 Zoll im Durchmesser, den -zweiten einen halben Finger breit kleiner. Aus diesen Ob- latenboden schneidet man nun lauter einen Finger breite Ringe vermittelst des Cirkels aus und erhalt dadurch eine regelmassige Pyramide. Nun legt man diese Ringe auf Papier auseinander, flillt die Macronenmasse, die nicht zu fest sein darf, in eine Spritze, die eine Tulle in der Starke cines kleinen Fingers hat und bespritzt damit die Oblaten- rjnge, dann streuet man etwas geschnittene oder gehackte Mandeln darliber und backt sie recht saftig aus. Nachdem sie aus dem Ofen kommen, glasirt man die Ringe mit Vanille-Glasur. — Man wird nun noch Macronenmasse iibrig haben und verwendet dieselbe, indem man auf Papier kleine Ringe oder Macronen spritzt, die man auch mit ge- hackten Mandeln bestreut und die nachher zwischen die Ringe gesetzt werden. 43. Aufsatz auf Baumkuchen. Werden aus obiger Masse gemacht, indem man diesel- ben durch eine Stern-Scheibe spritzt, zuerst einen Ring so gross wie der Baumkuchen, dann 6 Stuck Schnorkel in C- oder S-Form, setzt dieselben zusammen auf den Ring zu einer Krone, dazwischen setzt man Mandelblatter, Blumen u. dgl., oben darauf eine Figur. Auch kann man die Seiten des Baumkuchens mit Schnorkel, Mandelblatter, Blumen u. dgl. schmiicken. 44. Caramel-Fig ureii and Blumen, Der zum Bruch gekochte Zucker wird in leicht ge- schmierte Zinnforme gegossen. Blumenstempel taucht man in Caramel und lasst sie bei ofterem Umdrehen erkalten. 45. Mandel-Spahne Man schneide aus fester, doch nicht zu starker Pappe Schablonen, wie etwa einEichenblatt,in verschiedeneGrossen, oder wahlt eine andere Form, etwa ein oval, oder wie sonst der Geschmack es liebt. Dann bestreicht man Bleche mit -"Butter, legt die Schablone darauf und streicht mit einem l>iegsamen Messer (Bowl-knife) von der beschriebenen Masse — 14 — uber die Schablone weg, hebt dieselbe dann fort und wird dann ein Blatt, oder was die Schablone vorstellt, auf dem Bleche haben. Diese Blatter backt man nun aus, was sehr schnell geschieht, weil man sie recht diinn macht, hat in- zwischen Rollholzer oder rund gebogene Bleche zurecht ge- legt und legt darauf die heissen, gebackenen Blatter, die sich dadurch biegen. Spater bespritzt man auch diese Blatter und gewinnt dadurch eine hiibsche Verzierung zu allerhand Aufsatzen. 46. Anfsatz von Bonbon Zu solchen Aufsatzen hat man haufig Formen aus Zinn oder Kupfer, in welche man den Caramel hineingiesst. Jedoch kann man auch ohne solche Formen Aufsatze von Bonbon herstellen und muss man dann sich die Schnorkel, die man dazu haben will, auf Pappe zeichnen, dann aus- schneiden und dann auf den gestrichenen Bonbonstein legen und mit Spritzglasur einen starken Faden an den ausseren Kanten des Schnorkels ziehen. Hat man das gethan, so nimmt man behutsam den Schnorkel von Pappe aus dem ge- spritzten Faden heraus, legt lhn etwas weiter und macht es ebenso, bis man genug solcher Theile hat. Hat man gar keine Formen, so muss man alle Stticke, die man gebraucht, in eine solche Einzwangung giessen. Zu diesen Aufsatzen kocht man meistens verschiedene Farben von Bonbon und giesst von jeder Farbe einen Theil der Schnorkel. Beim Giessen dieser Schnorkel muss man eine Pfanne mit etwas enger Tulle haben, damit es nicht so dick herausfliesst. Die ausseren Kanten der Bonbon-Schnorkel bespritzt man mit Spritzglasur undsetzt sie dann zusammen mit aufgelostem Zucker. 47. Macronenaufsatz von 2 Etagen. Von fester Macronenmasse dressirt man verschiedene Schnorkel, z. B. 6 Stuck S zur unteren Etage, 6 Stuck C, welche man um | kleiner macht, zur zweiten. Dann bereitet man 4 Ringe, namlich 2 so gross als die Platte, auf der der Aufsatz stehen soil, und 2 kleinere, um zwischen der ersten und zweiten Etage zu hegen. Dies alles setzt man mit fliis- sig gemachtem Zucker zusammen und bringt dazwischen verschiedenen Zierrath an, als : Mandelblatter, Glasur- spahne, Blumen, farbige Mandeln, Silbespillen, griine Blatter von Papier u. dergl. Oben auf die Krone setzt man ein Blu- menkorbchen oder eine Figur. 48. Fullhorn. In einer Thonform, die man vom Topfer hat anfertigen lassen, backt man von beliebiger Tortenmasse die Figur — 15 — eines Flillhorns, iiberspritzt dieselbe mit Schaummasse oder glasirt sie, belegt die Figur am breiten Ende mit Friichten und verziert alles geschmackvoll. 49. Macronen-Pyr amide. Nachdem man die Form geschmiert hat, lasst man auf Feuer etwas Zucker unter bestandigem Riihren schmelzen, fange von unten an; wenn man dann die Form entfernt hat, verziere und garnire man dieselbe mit Glasur,Mandelspahnen, Blumen und dergl., oben darauf setzt man gern eine Tra- ganth oder Caramel-Figur. 50. Gateaux oder Felsenzucker. Koch 2lb Zucker zumBruch,riihre einen Essloffel Eiweiss- Glasur hinein, riihre es mit dem Spatel tiichtig durch und giesse den Zucker in die mit Butter bestrichene Form. Man kann auch den Zucker hart werden lassen, undschneidet mit der Sage beliebige Stiicke davon. (Ein paar Tropfen Citronensaft zu dieser Masse ist sehr zu empfehlen. 51. Pousier Wachs. Schmelze 4 oz gelbes Wachs, dann thue \ Essloffel voll venetianischen Terpentin dazu, \ oz Fass-TJnschlitt, riihre Alles gut durch einander, nimm es vom Feuer und mische soviel feine Kreide darunter, dass man es gut bearbeiten kann. Die Figuren werden dann mit Instrumenten von Knochen oder Messing ausgearbeitet. Will man sie nach der Verfertigung glatt haben, so nehme man einen Haarpinsel, tauche denselben in Terpentin Oel und streiche sie glatt. 52. Glasur-Spane. Man streiche eine nicht zu feste Spritz Glasur auf Oblate, schneide sie dann in langliche Streifen, lege sie auf gebogene Bleche oder Holzer, und wenn trocken, garnire man sie recht schon und gebrauche sie zu Aufsatzen, um die Ecken und Winkel auszufiillen. Diese Spane fertigt man auch in ver- schiedenen Farben an. J i2if 1?2 W ^JB 1*5? 12+f 125f 1 ? 6 T ^f 72»f 15 jT 13X135X134 1331 1324 1?ljl30j 129j — J J Jo 1« H2 1W ^| U- "'I H so| ,J 15 i Only a first-class workman knows now a proper tube ought to be. Price, $1.00 per dosen. No. ] . Hold the knife steady and turn the cake. No. 2 shows how to make a proper paper bag. No. 3 shows how to make roses. First put a star in the centre of the nail head, then add the leaves as shown in cut. The trick of making roses lies in the turning of the nail. KAAA7*AA - 5>r - ^MMp^-^> - - '^ - -^ S '-,-. ■% 8 *^r. Designs . — 'Car (aqet. I3esig:ns.— ^orloflcn. Will man diesen Aufsatz durchsichtig haben, so legt man mehrere Macaronen zwischen die Ringe. Fishes House. Pischer-Haus. Die Schnorkel macht man aus fester Macaronen-Masse, das Hauschen von Glasur oder Traganth, das Wass-er s-tellt man durch Spiegelglas her. JFMill-Horn. OroquaniVXempel. XVIIJ. Croquant-Aufsatz. Noug^at-Kapelle, Tragpantli- Auf satz. Designs for Fancy Cakes. Recipes, instructions and information you will find under No. 319 of this book. Recipes and information you will find in Part III. Fancy ICisses, Meringue Beees oder Schaumsachen. jQI a**Jt&^>&*&^ tisttirtes i This cut represents my Little Ornamenter, which I invented in the city of London in 1876. As others are infringing on my patent I will sell this handy tool with 6 screw tubes and cup, all complete, for $1.50. My Ornamenting Screw Tubes are no doubt the best in the market, as each tube will tit the Jumble, the Kisses, the Ornamenting Machine, and also the Little Handy Orna- menter. See illustrations of my art and flower tubes, rumers, crimpers, leaf and rose tubes. Set of 12 tubes with screw cup, $1.00. Rubber bags, any size, 50 cts. each. Address H. HUECr, P.O. Box 181, Lone Island City, N. Y. I would like to call your attention to my Improved Ornamenting Machine, this is the best invention I have ever made. The tubes can be changed from the smallest writing to the largest Jumble tube in a second. It is worked by a spring, is very light and cannot get out of order. This handy tool, with 6 screw tubes, is sold for the small amount of $2.50. My Kisses and Jumble Machines are of the same make only larger in size. Price, with 6 screw tubes and plates, $1.50 each. Address H. HU^G, P. O. Box 181, Long Island City, N. Y. A Vienna Roll Machine has been a long felt want, as over two-thirds of the bakers cannot make them and quite a number of first-class workmen have lost their situation on this ac- count. This handy tool is worked by a spring; a boy can make one hundred Vienna rolls in a minute with this machine. Price, $1.00. My Improved Candy Funnel will fill three times as much as the old style funnel with less lalx r. It is worked by a spring, is easy to clean and cannot get out of order. Price, $1.00. Address H. HTJEG, P. O. Box 181, Long Island City, N. Y. •v>>:'>:»:»>>:*>>>>>>> >»» »» »:»:»:«»» :