Class itUA Book (xpight}J°_„. COPVRIGHT DEPOSIT. THE MODERN BAKER A COMPILATION OF VALUABLE RECIPES ARRANGED IN CONVENIENT FORM FOR EVERY DAY USE. PRICE, $5.00 HiLKER & BlETSCH CoMPANY CHICAGO CINCINNATI DISTRIBUTERS COPYRIGHT, 190? BY HILKER & BLETSCH COMPANY THE LIBRARY OF CONGRfeSS, Two Copies Receiver! FEB 20 1Q03 •1 Copyright tittiy CLASS ^ XXc. No. r^-b ^ ^ COPY B. (t^ PREFACE IN OFFERING this valuable work to the public, the publishers endeavor to give a concise collection of prac- tical recipes that have been tested and that are in daily use in the most modern and up-to-date bake shops throughout the country. This selection of recipes is the result of many years' experience, in fact, a life study of the compiler, and will prove itself valuable to the average workman in complying with the demands of com- petition of the present day. QUEEN CITY PUBLISHING CO. Fancy- and Plain Cake Recipes IMPORTANT. USE ONLY PATENT SOFT WINTER FLOUR IN THESE RECIPES. Owing to the variation in the strength of flour, the same proportion of raising material cannot be used in all sections of the country. It is, therefore, well to begin with small batches until the exact amount of Yeast Powder is ascertained to obtain the proper results. Particular attention is called to the moisture and softness which cakes retain when Yeast Powder is used as a raising material. This feature has been obtained by using Potato Flour and other ingre- dients not contained in baking powder. Fancy ®. Plain Cake Recipes THE MODERN BAKER. S\i^ar CaKes, No. 1. 1 ^]4- lbs. gran, or soft sugar, 12 ozs. butter, 3 eggs, 1 pt. milk, 3 lbs. flour, 4J4 ozs. Yeast Powder, Flavor with lemon. Rub sugar, butter and eggs well before adding milk. Mix Yeast Powder with flour. Bake in slow oven. S\ig(ar CaKes, No. 2. 8 lbs. gran, or soft sugar, 5 lbs. lard and butter, 1 K qt. eggs, 1 }4 qt. milk, 16 lbs. flour, 12 ozs. Yeast Powder, Flavor with lemon. Mix as above. Bake in slow oven. THE MODERN BAKER. President CaKes. 3 lbs. gran, or soft sugar, 1 yi lbs. butter, 8 eggs, 1 pt. milk, 5 lbs. flour, 6 ozs. Yeast Powder. Rub sugar, butter and eggs together before adding milk. Mix Yeast Powder with flour before putting in butter. Bake in hot oven. Cut out with round cutter and wash with &gg before baking. ZepHyr CaKe. 1 lb. gran, sugar, ^ lb. butter, 1 5 egg whites, 54^ lbs. flour, Yi oz. Yeast Powder. Beat &'g% white to froth then add sugar and butter, well mixed; put flour and Yeast Powder in last. Bake in cold oven. Put in pound cake pans. THE MODERN BAKER. Leaf CaKe. 3 lbs. gran, sugar, 3 lbs. butter and lard, 2 doz. eggs, 6 lbs. flour, 4 ozs. Yeast Powder, Vanilla flavor. Rub eggs, adding sugar, butter and lard, well mixed; add flour mixed with the Yeast Powder last. Bake in moderate oven. R^aisin CaKe. 2y2 lbs. gran, sugar, 21/ lbs. butter, 10 eggs, 4>< lbs. flour, 2 ozs. Yeast Powder, Flavor with lemon. Mix sugar, butter and eggs well before adding flour and Yeast Powder. Bake in moderate oven. Place raisin in center of cake before baking. THE MODERN BAKER. J I^emon CaKes. 5 lbs. gran, sugar, 3 lbs. butter and lard, 1 yi doz. eggs. 14 pint milk, 7 • lbs. flour. 2^ ozs. Yeast Powder, Lemon flavor. Rub eggs, sugar and butter before adding milk and flour. Mix Yeast Powder with flour before adding. Bake in medium oven. Centennial CaKe. 3 lbs, . gran, sugar. 1 >4 lbs, . butter, 1 qt. ^gg whites, IK pt. milk, 3>i lbs, , flour. 1 oz. Yeast Powder, Lemon flavor. Beat ^gg whites to froth, adding sugar and but- ter, well mixed; then add milk. Do not put flour and Yeast powder in until balance is well mixed together. Bake in medium oven. THE MODERN BAKER. Leopard CaKe. 2 lbs. gran, sugar, 1 lb. butter, Yz pt. tgg yolks, Yz pt. tgg whites, % pt. milk. 4 lbs. flour, 3 ozs. Yeast Powder. Beat &%% whites to froth; rub egg yolks with butter and sugar, then put all together, adding flour mixed with Yeast Powder last. Bake in moderate oven. Berlin CaKe. 1 lb. gran sugar, >2 pt. tgg yolks, Yi pt. ^gg whites, Y2 lb. almond paste, Y^ lb. citron peel, 1 lb. flour. Rub sugar, yolks and almond paste well to- gether before adding Q,g% whites, beat to a stiff froth, and mix the whole very light, adding flour and citron last. Squeeze through bag and star tube in crescent shape. Bake in moderate oven. Ice with orange icing. 10 THE MODERN BAKER. Cocoantit CaKe. 1 lb. gran, sugar, 2 ozs. butter, 15 egg yolks, y2 lb. flour, yi OZ. Yeast Powder, 2 lbs. grated cocoanut. Mix sugar, butter and yolks together, adding flour and Yeast Powder. Put in cocoanut last. Bake in hot oven. Paris CaKes. 2 lbs. , gran, sugar. 'A lb. butter. p 'A pt. eggs, 1 pt. milk. 4 lbs . flour, 3^ A ozs ;. Yeast Powder. Lay out like gingernuts, placing a small piece of citron on top. Bake in mediunn oven. THE MODERN BAKER. ScotcH SHort CaKe. yz lb. gran, or soft sugar, 1 lb. butter, y^ lb. lard, 2 lbs. flour. Mix very stiff and bake in cool oven. SHeet CaKe. 3 lbs. powdered sugar, 2 lbs. butter, 4>^ lbs. flour, 1 y^ pts. tgg whites, 1 y^^ pts. milk, Zy2 ozs. Yeast Powder, Vanilla flavor. Rub butter and sugar thoroughly; rub in the egg whites, then add flavor and milk. Sieve Yeast Powder with flour and mix. Grease and paper ordinary cake pans and spread about I4 inch thick. Bake in hot oven. 12 THE MODERN BAKER. Jelly Roll, No. 1. 3 lbs. sugar, 1 qt. egg yolks, 1 qt. milk, Ay, lbs. flour, 4 ozs. Yeast Powder. Rub eggs and sugar together thoroughly and add milk. Sieve Yeast Powder with flour before mixing. Bake quick. Jelly Roll, No. 2. (Prepare same as No. 1.) 6 lbs. sugar, 3 lbs. shortening, 2 doz. eggs, 2 qts. water, 8 or 9 lbs. flour, 4 ozs. Yeast Powder, Lemon flavor. Sieve Yeast Powder with flour before mixing. THE MODERN BAKER. 13 Jelly Roll, No. 3. (Prepare same as No. 1.) 2 lbs. sugar, 2 ozs. shortening, 4 eggs, 1 pt. milk, 1 Yi lbs. flour, 2 ozs. Yeast Powder. Sieve Yeast Powder with flour before mixing. Jelly Roll, No. 4- 3 lbs. sugar, 1 qt. yolk of eggs, 1 qt. milk, 4^4 qts. flour, 5 ozs. Yeast Powder. Rub eggs and sugar together, add milk. Sieve Yeast Powder with flour thoroughly before mixing. Flavor with lemon. The above makes four rolls 18x25 inches. 14 THE MODERN BAKER. I^ady Fing'ers. 18 eggs, 1 Yz lbs. powdered sugar, 1 Yz lbs. flour, Lemon flavor. Beat up whites of the eggs very stiff, add sugar, and stir while adding the yolks and flour. Sprinkle with powdered sugar (sifted). Bake in hot oven. Frtiit CaKe, darK. 4 2 4 6 8 1 lbs. sugar, lbs. butter, pts. eggs, lbs. seedless raisins, lbs. curi'ants, lb. citron. 1 1 oz. mace, oz. cloves, 2 2 V2 4 1 ozs. cinnamon, ozs. allspice, pt. molasses, lbs. flour, oz. Yeast Powder. Rub butter and sugar together, and add eggs slowly. Sieve Yeast Powder with flour before using, and add fruit last. A little brandy or sweet cider will improve the flavor. Bake in cold oven. THE MODERN BAKER. 15 Fr\iit CaKe, ligHt. 3>4 lbs. sugar, 3/2 lbs. butter, 4 pts. eggs, 4>^ lbs. flour, 4 lbs. seedless raisins, 4 lbs. currants, 1 lb. ( citron. 1 oz. Yeast Powder, Mace or lemon flavor. Use same instructions as dark fruit cake. Layer CaKe. 2 lbs. sugar. 12 eggs 't 1 pt. milk, 2^ lbs. flour, 2 ozs . Yeast Powder. Rub sugar and eggs together tiioroughly and add milk. Sieve Yeast Powder with flour before mixing. 16 THE MODERN BAKER. Yello-w Layer CaKe. 1 lb. sugar, 8 ozs. butter, 7 eggs, y2 pt. milk, 1 lb. 6 ozs. flour. 1 oz. Yeast Power, Vanilla flavor. (Grease pans, don't dust.) Rub sugar and butter together thoroughly; add eggs and milk. Sieve Yeast Powder with flour before nnixing. Bake quick. IVHite Layer CaKe. 4 lbs. powdered sugar, 1 1/4 lbs. butter, 4 lbs. flour, 1 qt. tgg whites (beaten to froth) 1 qt. milk, 2 ozs. Yeast Powder. Vanilla flavor. Use same instructions as Yellow Layer Cake. Bake slow. THE MODERN BAKER. 17 Scotcti CaKe. 2>^ ■ lbs. sugar, \% lbs. butter, 4 ^gg s, y, pt. molasses, 3 lbs. flour, 1 oz. soda. Cut with cutte r and wash with egg. cold oven. Bake in 'Wine CaKe. 2 lbs. sugar, 1 % lbs. butter, 1 4 eggs, 1 pt. milk, 2)4; lbs. flour, 2 ozs. Yeast Powder, Flavor with lemon and mace. Rub sugar and butter together thoroughly; add eggs slowly, and then add milk. Sieve Yeast Pow- der with flour before mixing. Sieve powdered sugar over them. Bake slow. THE MODERN BAKER. V/ine Ctip CaKe. \% lbs. sugar, % lb. butter, 2^ lbs. flour. 10 eggs, 1 pt. milk, 2 ozs. Yeast Powder, Lemon flavor. Mix same 1 as Wine Cal^e. Bisctiits, No. 1. 3 lbs. flour. 34 lb. butter or lard, 2^4 pts. milk, 1 yi oz. salt, 2 ozs. Yeast Powder. Sieve Yeast Powder with flour before mixing. Rcll and cut out with cutter. By washing with egg a nice color will be obtained. Bake in a hot oven immediately, THE MODERN BAKER. 19 Bisc\iits, No. 2. 9 lbs. flour, 1 14 lbs. lard, 4 ozs. salt, 3 qts. milk, . 6 ozs. Yeast Powder. Use same instructions as No. 1 . Angel Food, No. 1. 1 qt. 1 sgg whites 1>4 lbs. powdered sugar, 12 ozs . flour, 3 ozs. , corn starch, 1 oz. cream tartar, Vanilla flavor. Beat up egg whites and ^ lb. sugar; a little sugar to be put in at a time. Sieve balance of sugar and other ingredients together and mix thor- oughly before adding to the egg whites. Bake in temperate oven. 20 THE MODERN BAKER. Angel Food, No. 2. 2 qts. egg whites, 4 lbs. powdered sugar, 2 lbs. flour, 2 ozs. cream tartar, 4 ozs. corn starch, Vanilla flavor. Mix same as No. 1. Ginger CooKies. 3 lbs. lard, 4 qts. molasses, 2 qts. water, 8 ozs. soda, 3 ozs. ginger, 1 6 lbs. flour Bake in hot oven. THE MODERN BAKER. 21 I^emon CooKies. 8 lbs. sugar, 4 lbs. butter, 2 pts. milk, 20 eggs, 12 lbs. flour, 9 ozs. Yeast Powder, Flavor with lemon extract. Rub sugar and butter together thoroughly; add eggs slowly and then mix with milk. Sieve Yeast Powder with flour before mixing. Wash with egg and bake in hot oven. Marble CaKe. 5 ■ lbs. powdered sugar, 2y2 lbs. butter, 2 pts. tgg whites, 2 qts. sweet milk, 7 lbs. flour, 4 ozs. Yeast Powder, Vanilla flavor. Rub butter and sugar together thoroughly; add egg whites and milk. Sieve Yeast Powder with flour before mixing. Before baking take one-third of the batch and mix with one ounce melted choco- ate and a little spice. 22 THE MODERN BAKER. Ctirrant Drop CaKe. 2 lbs. sugar, 1 lb. ] lard, 16 egg s, 1 Vi pts. milk, 43 /2 lbs. flour, 2 ozs . Yeast Powder, 1 lb. ( :leaned currants, Flavor with almond extract. Mix sugar, lard and eggs together thoroughly, and add milk. Sieve Yeast Powder with flour be- fore mixing. Put currants in last. Roll on bench and cut out. Sponge Drop CaKe. 2^ lbs. sugar, 1 Yi pts. eggs, 2 pts. milk, 18 ozs. butter, 3 lbs. flour, 1 Yi ozs. Yeast Powder, Vanilla flavor. Rub sugar and butter together thoroughly; add eggs and mix with milk. Sieve Yeast Powder with flour before mixing. Drop on dusted pan and bake in hot oven. THE MODERN BAKER. 23 Pound CaKe, No. 1. 1 lb. sugar, 1 lb. butter,- 1 pt. eggs, 1 lb. 2 ozs. flour, Lemon flavor, Pinch Yeast Powder. Rub sugar and butter together thoroughly, add eggs slowly, and then add flour. Potind CaKe, No. 2. 3 lbs. granulated sugar, 2 lbs. butter, 1 qt. eggs, 1 qt. milk, 4>4 lbs. flour, 4 ozs. Yeast Powder. Mix same as No. 1. 24 THE MODERN BAKER. W^hite Loaf CaKe. No. 1. 1 lb. powdered sugar, yi lb. butter, y, pt. egg white, ^ pt. milk, 1 lb. 5 ozs. flour, y2 oz. Yeast Powder, Vanilla flavor. Rub sugar and butter together thoroughly; add Qgg whites slowly until thoroughly nnixed, and then add milk. Sieve Yeast Powder with flour before mixing. Bake slow. AVHite CaKe, No. 2. 1 y2 lbs. powdered sugar, 1 lb. butter, 20 egg whites, 1 y^ lbs. flour, y2 oz. Yeast Powder. Beat &%% whites to a froth before mixing; then rub thoroughly with sugar and butter. Sieve Yeast Powder with flour before mixing. THE MODERN BAKER. 25 Vanilla Wafers. 1 yi lbs. sugar, 1 lb. butter, 6 eggs, 2 lbs. flour, 1 oz. Yeast Powder, Vanilla flavor. Rub sugar and butter together thoroughly; add eggs. Sieve Yeast Powder with flour before mix- ing. Wash with egg; bake in temperate oven. Fried CaKes (Sweet DotigKiwits) 4^ lbs. sugar, 12 eggs, y2 lb. lard, 3 qts. sweet milk, 12 lbs. flour, 5 ozs. Yeast Powder, Mace flavor. Rub sugar and lard together thoroughly; add eggs and milk. Sieve Yeast Powder with flour before mixing. 26 THE MODERN BAKER. Dotiglintits, No. 2. 1 lb. sugar, 4 ozs. butter, 4 eggs, 4 lbs. flour, 1 qt. milk (good measure 2 ozs. Yeast Powder, Salt, Lemon or mace flavor. Orange CaKe. 1 lb. 6 ozs. powdered sugar, 12 ozs. butter, 1 eggs, 1 pt. milk, 1 lb. 14 oz. flour, 1 ^4- 02. Yeast Powder, Flavor with juice of 2 oranges. Rub butter, sugar and eggs together thorough- ly; add milk and flour. Sieve Yeast Powder with flour before mixing. Bake in Golden Red or square tubed cake pan. Turn upside down, ice bottom side. Grease pans; don't dust. Bake slow. THE MODERN BAKER. 27 New Year's CaKe. 2 lbs. sugar, 1 ^ lbs. butter, 1 14 qts. milk, 414 lbs. flour, 2 ozs. Yeast Powder, Small quantity caraway seed. Rub butter and sugar together tlioroughly and add milk. Sieve Yeast Powder with flour before mixing. Cocoanut Drop CaKes. 2 lbs. sugar, 3 lbs. flour, 1 14 pts. eggs, 54 pt. water, 2 ozs. Yeast Powder, Vanilla flavor. Sieve Yeast Powder with flour before mixing. Grease pans and dust. Dip cakes in shred cocoa- nut. 28 THE MODERN BAKER. Lemon Snaps. 2 lbs. granulated sugar, 1 lb. butter, 8 eggs, 2>< lbs. flour, 2 ozs. Yeast Powder, Lemon flavor. Rub butter and sugar together; add eggs slowly and mix thoroughly. Sieve Yeast Powder with flour before mixing. Bake in cold oven. Spring^erle CaKes. ^ lb. powdered sugar, y2 lb. flour, 2 eggs, Anise. Beat eggs and sugar stiff, add flour, roll out, and make impressions with springerle board. Cut and let them lay on pans eight hours. Bake in cold oven. THE MODERN BAKER. 29 Golden CaKe. 1 ^ lbs. sugar, 1 lb. butter, 1 pt. milk, 1 pt. egg yolks, 1 34 lbs. flour, 1 oz. Yeast Powder Flavor with mace. Rub sugar and butter together thoroughly; add egg yolks and then add flour. Sieve Yeast Powder with flour before mixing. Crystal CaKe. 1 }^ lbs. powdered sugar, 10 ozs. butter, 15 egg whites, i/^ pt. milk, 1 % lbs. flour, }4 oz. Yeast Powder, Lemon flavor. Rub sugar and butter together thoroughly; add egg whites and milk. Sieve Yeast Powder with flour before mixing. 30 THE MODERN BAKER. C\ip CaKes. 1 lb. sugar, 6 ozs. lard, 5 eggs, 1 54 lbs. flour, 1 yl pts. milk, 1 Yz ozs. Yeast Powder. Rub sugar, lard and eggs; add milk and flour. Sieve Yeast Powder with flour before mixing. Ro\igl\ and Ready' CaKe. 3 lbs. sugar, 1 yi lbs. butter, 12 eggs, 1 qt. milk, 6 lbs. flour, lyi ozs. Yeast Powder. Rub butter and sugar together thoroughly; add eggs and milk. Sieve Yeast Powder with flour before mixing. Drop in granulated sugar, and mark with fork. THE MODERN BAKER. 31 German Honey CaKe. 2y^ lbs. granulated sugar, 8 eggs, y2 gal. honey, J4 oz. ammonia (carbonate), 2 ozs. soda. Boil honey with sugar, mixing flour for soft dough. Add eggs, ammonia and soda when cooled. Use flour for dusting in rolling, and cut with square cutter. Bake in temperate oven. Ging^er Snaps. 1 y2 lbs. sugar, 34 lb. lard. 1 pt. molasses, >^ pt. water, 1 Yz ozs. ginger, 3 lbs. flour, 1 oz. soda. Dissolve soda in water. Mix sugar and lard together thoroughly. Add molasses, ginger, water and flour. Bake in cold oven. 32 THE MODERN BAKER. New YorK LriincH CaKe. 3 lbs. Sugar, 2>4 lbs. butter, 2 doz. eggs, 1 >2 pts. milk, 4 lbs. flour, 25^ ozs. Yeast Powder, Vanilla flavor. Rub sugar and butter together thoroughly; add eggs slowly and then add milk. Sieve Yeast Pow- der with flour before mixing. StraAvberry SHort CaKe. 1 lb. butter, yi lb. sugar, 3 eggs, 1 pt. milk, 3 lbs. flour, 3 ozs. Yeast Powder. Rub butter, eggs and sugar together thoroughly; add milk and a little salt' Sieve Yeast Powder with flour before mixing. THE MODERN BAKER. 33 Jelly Scrtiares. 2 lbs. sugar, 1 lb. lard, 1 pt. eggs, 2 qts, , milk, 6 lbs. flour, 3^ \ ozs . Yeast Powder. Rub sugar, lard and eggs together thoroughly and add nnilk. Sieve Yeast Powder with flour be- fore mixing. Make two layers, putting jelly be- tween. Use water icing. Bake in hot oven. Silver CaKe. 3 lbs. sugar, 2 lbs. butter, 1 qt. ^gg whites. 1 qt. milk, 4.% lbs., flour, 2K ozs. Yeast Powder, Var iilla Flavor. Rub sugar and butter together thoroughly. Add eggs slowly, and mix with milk. Sieve Yeast Powder with flour before mixing. 34 THE MODERN BAKER. Genuine StinsHine CaKe 1 ^ lbs. sugar, 1 lb. butter, 15 eggs, 1 pt. milk, 2>4 lbs. flour, 1 Yz ozs. Yeast Powder, Flavor with lemon extract. Rub yolks, butter and sugar together- thorough- ly. Add egg whites after beating same to a froth. Sieve Yeast Powder with flour before mixing. Grand Dticliess CaKe. 1 lb. sugar, Yz lb. butter, ^ pt. tgg yolks, 1 yi lbs. flour, 54 pt. milk, 1 ^ ozs. Yeast Powder, Bake in Wine Cake moulds. Rub sugar, butter and eggs together. Add milk and flour. Sieve Yeast Powder with flour before mixing. THE MODERN BAKER. 35 Vien ina CaKe. 2 1 10 4 3 3>< lbs. sugar, lb. butter, eggs, lbs. flour, pts. milk (scant), ozs. Yeast Powder. Rub flour, mixing. sugar, butter and eggs. Add milk and Sieve Yeast Powder with flour before Bake in large sheets. Fr\iit SticKs. 4 lbs. granulated sugar, 2 lbs. lard or butter, 3 lbs. raisins, 3 lbs. currants, 1 pt. molasses, 1 pt. water, 8 oz. eggs, 6 lbs. flour. Cinnamon. Dissolve soda in water, cream butter and sugar together, add eggs, molasses and water. Mix in flour then add currants, raisins and spice. Divide the dough in 12 equal parts. Roll the parts round the length of cake pans, putting 3 pieces in a pan. Wash with egg and bake in slow oven. Do not flatten down, as they will spread themselves. When baked cut into sticks I inch wide. 36 THE MODERN BAKER. Honey CaKes. 1 ^ qts. honey, 2 lbs. sugar, \j4 ozs. soda, 6^/i lbs. flour, 4 eggs. J4 pt. water. Mix sugar, honey, soda, eggs and water, then add 'flour, roll out on bench and cut with 3 inch plain cutter. Bake in cool oven and frost when baked. NeM^ Erig(land Cr\illers. 1 lb. powdered sugar, 6 ozs. butter, 5 eggs, 1 qt. milk, 2 ozs. Yeast Powder, 4^ lbs. flour, Vanilla flavor. Rub butter and sugar together, add eggs, then add milk and flavor; sieve Yeast Powder with flour before mixing. Roll out about one-third inch thick, cut into strips and twist. Fry in hot lard. Pastry Recipes THE MODERN BAKER. . 37 Pastry Recipes. Ptiff Paste. For Oyster Patties, Tarts, Cream Rolls, etc. Take equal quantities of stiff dough (ice water and flour) and tough creamery butter. Roll out and fold together. Let it stand an hour in a cold place and then repeat the rolling' and folding; let it stand another hour in cold place and re- peat the operation a third time. Wash with egg when ready to cut. P\iff Paste, No. 2. One pound flour, 1 pound butter, beat up the yolk of 1 egg and put into your flour with enough cold water to make a stiff paste. Roll out your dough about y2 inch thick and place butter in center; turn the dough over the butter from all sides. Roll 1 inch thick and turn over again. Now set away in the ice box for 15 minutes. Repeat this three times, giving it about 10 minutes rest between each roll. Put in ice box or cool place again for a short time and it will be ready for use. 38 THE MODERN BAKER. S^veet Pastry Do\i£(l\ Yi lb. granulated sugar, 1 lb. butter, 2 eggs, y^ pt. water, 2 lbs. flour, M; oz. ammonia. Mix all ingredients at one time. This dough is used for lining patty pans; also for bottoms of meringue and macaroon slices and tarts Macaroon Slices. 1 Yi lbs. granulated sugar, 6 ^gg whites, 1 lb. almond paste, 2 oz. flour. Rub well together and spread on a thin sheet of sweet pastry dough about y^ inch thick. Bake in moderate oven. Cut in penny oblongs when cool. THE MODERN BAKER. 39 I^ady LrOcKs, or Cream Rolls. Wind a thin strip of puff paste around large tin tubes, about the same as for cream rolls. Wash with egg and roll in granulated sugar. Bake in hot oven. Fill with whipped cream. Clieese SticKs. 1 y2 lbs. flour, 1 oz. Yeast Powder, 1 oz. salt, 5 egg yolks. Make a dough of the above by adding water, making same stiffness as pie dough. Use 15 ozs. butter and 6 ozs. cheese to work same as pastry. Bake in hot oven. 40 THE MODERN BAKER. Almond "Wafers. 1 lb. granulated sugar, 1 lb. almond paste, 9 egg whites, 1 oz. flour. Spread thin on wafer paper. Bake in cool oven.. Berlin CaKe. 1 lb. sugar, 1 lb. flour, ^ lb. almond paste, ^ lb. citron, y2 pt. yolks, }/2 pt. whites. Rub sugar, yolks and almond paste together, then beat the whites to a stiff snow and mix the whole very light. Lay out with bag and star tube in crescent shape. Bake in medium oven and ice with orange icing. Cocoan\it Kisses. Run a meringue mixture through pat- ent jumble apparatus. Strew shredded cocoanut on top. Bake in cool oven. THE MODERN BAKER. 41 Almond Iceberg's. Brown Y^ lb. blanched and shredded almonds in oven. When cold add to a stiff meringue mixture. Lay out in large high drops, rather rough. Dust with icing sugar. Bake in cool oven. Almond Tarts. 1 Yi lbs. granulated sugar, 1 lb. almond paste, 8 ^gg whites. Rub well together and use as filling in patty shells made of sweet pastry dough, with a little jam in center. Put a thin layer of dough over top. Bake in moderate oven. 42 THE MODERN BAKER. Congress Tarts. 1 lb. granulated sugar, 1 eggs, 14 oz. flour, y^ lb. chopped almonds. Beat a sponge of sugar and eggs, adding flour and almonds. Fill this batter in patty pans lined with sweet pastry dough. Bake in medium oven. Ice with vanilla icing while hot. B\itterc\ips. y2 lb. granulated sugar, y^ lb. almond paste, 2 ozs. flour. Egg yolks enough to m.ake me- dium dough. Put this mixture between two sheets of puff paste. Wash with eggs and strew granulated sugar on top. Bake in moderate oven. THE MODERN BAKER. 43 Cliocolate Baisees. 2 lbs. granulated sugar, Yj^ lb. powdered chocolate, 6 egg whites. Boil together. Lay out like finger shape on dusted pans. Let dry three hours. Bake in cool oven. Snovir Balls. 1 lb. icing sugar, 1 qt. egg whites, y2 oz. Cream Tartar. Beat egg whites to stiff froth, adding sugar and Cream Tartar. Squeeze through bag and tube on paper. Bake in cool oven. Ice bottom and put two together to form a ball. 44 THE MODERN BAKER. Fritters. 1 lb. granulated sugar, lj4 qts. milk, 10 eggs, J4 oz. soda. ^ oz. salt, 1 Yz lbs. flour. Boil milk, then stir in flour. Mix eggs, sugar and salt and add to milk and flour. Drop on paper. Almond Macaroons. 1 lb. almond paste, 5^ lb. granulated sugar, y^ lb. powdered sugar. Whites of 8 eggs. Rub paste and egg whites together thoroughly, and add sugar by rubbing hard. Bake in temperate oven. THE MODERN BAKER. 45 Macaroon Rings. 1 lb almond paste, 1 1/2 lbs. granulated sugar, Yj^ lb. flour, Egg whites to make a medium dough. Squeeze out with jumble machine. Bake in medium oven. Washington Slices. 1 lb. granulated sugar, 1 lb. butter, 9 eggs, 2>< ozs. Yeast Powder. 21/4 lbs. flour. Roll dough yi inch thick, then roll up like jelly roll and cut about y^ inch thick and fry in hot grease like doughnuts. 46 THE MODERN BAKER. Apple Fritters. Peel carefully and slice your apples, soak them 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. 1 pound flour, 2 eggs, Yi pint salad oil, little salt and milk enough to make thick batter; almost any kind of fruit can be used in place of apples. Cocoaniit Macaroons. 1 lb. cocoanut (fine shred), y^ lb. granulated sugar, y lb powdered sugar, Whites of 8 eggs. Rub cocoanut, egg whites and sugar together thoroughly. Bake in temperate oven. THE MODERN BAKER. 47 Cream Ptiffs. 1 pt. water or milk, 7 ozs. lard, 12 ozs. flour, 12 eggs, Salt. Boil water and lard together until it foams. Add flour, and rub eggs with same while still warm, and add a little Yeast Powder. Bake 20 minutes in hot oven. Cream for above: 1 qt. milk, 3 eggs, 6 ozs. sugar, 2 ozs. corn starch. Beat eggs and sugar together. Add milk, starch and a little salt. Cook until stiff and flavor with vanilla when cool. Pie Crust. 1 lb. flour, 6 ozs. lard, ^ oz. Yeast Powder, Moisten with water or milk (salt), 48 THE MODERN BAKER. I^emon Pie. y2 lb. sugar, 1 pt. water, 2 egg yolks, 1 oz. corn starch. Add the grated peel and juice of 2 lemons. Set the vessel containing the mixture in a pan of boiling water and stir until it thickens. C\istard Pie. 4 ozs. sugar, 4 eggs, 1 qt. milk, 2 ozs. corn starch. Beat eggs and sugar together. Stir the mix- ture when adding starch. Then add milk and a little salt, THE MODERN BAKER. 49 Cocoaiwit Pie. Use same ingredients as custard pie, and prepare the mixture in the same way, adding ]\ lb. grated cocoanut. P\impK in Pie. 3 lbs. sugar, 22 eggs, y^ gal. pumpkin (solid fruit) 6 qts. milk, % lb. bread crumbs (fine), 2 lbs. flour, 2 ozs. cinnamon, 1/4 ozs. ginger, 3 ozs. salt. Beat whites of eggs separately. Stir balance together, then mix. 50 THE MODERN BAKER. Bread and Fancy Yeast Baking. Compressed Yeast Spong(e. The milk or water should be used at QS"" Fahrenheit. The shop and the flour should also be kept at the same temper- ature. The sponge is set in one end of the trough; the yeast dissolved in part of the liquid, and enough spring wheat flour is mixed into all the liquid to make a smooth, medium sponge. The sides and bottom of the trough must be kept scraped, so there will be no flour under- neath the sponge to form lumps; then dust a little flour on top and close the trough. A sponge made of weak flour is ready for use as soon as it commences to fall. Sponges made of strong flour can drop 54 inch, but no more, as they will lose their strength if they do. The quality of the goods depends, in a great measure, on the character of the sponge used. THE MODERN BAKER. 51 Sponge. y^ pound compressed yeast, 1 gallon milk or water, or half of each; strong flour enough to make a medium sponge. If large sponges are made les^ yeast can be used. Boston Bro^vn Bread. J lb. Graham flour, J 'lb. rye flour, J lb. wheat flour, \ lb. corn meal, pt. molasses, oz. salt, oz. Yeast Powder. Mix with water or milk enough to make soft dough. Bake 4 hours in cool oven. Grat\am Bread. 2 buckets lukewarm water, 6 pts. molasses, 7 ozs. compressed yeast. Make medium dough, adding Graham flour. Let dough stand until raised light, then work over, letting it stand again. 52 THE MODERN BAKER. Malt Bread. This kind of bread is made under many different names: Mother's Bread, IVIalt Pepto, Malt Cream, Mother's Best, etc. 7 gals, water (90 degrees), 2>^ lbs. corn flour (dry), 1 lb. Malt Extract, 1 y, lbs. salt, 1 lb. lard, 10 ozs. compressed yeast, 80 lbs. flour. Observe the following rules: Do not add yeast until half the dough is mixed in; add lard when dough is at least half mixed. Work dough thor- oughly and dry. When well mixed let the dough mixer run ten minutes longer. Now put dough into the trough to raise. Allow the dough com- paratively little space at first in the trough, push- ing the board back gradually. In about 3 hours it is generally ready to work over. But it wants to be good and ripe; say, if you press on it with your fingers it must break around that place. In 3/( hour more it is ready to mould up into loaves. Give only light proof in the tins and bake in me- dium heat with steam in oven. A very good mixture for this kind of bread is obtained from 3 parts Minnesota hard spring pat- ent, 1 part Kansas patent and 1 part winter wheat patent. THE MODERN BAKER. 53 General R.\iles for Using Malt Extract. As a rule, Malt Extract is not added to the sponge, because when added to the sponge it works too soon and the dough will always act as if young, even when it is almost sour; that nneans it will draw large blisters and relax; it does not stand up and the loaves will flatten when moulded up. When changing brands of flour it may be neces- sary to change the usual quantity of Malt Extract. If very hard flour is used, proportionately more Extract may be taken. Don't use Malt Extract by guess, always have it carefully and exactly weighed or measured. Have it always thoroughly dissolved, or else the bread may be streaky. Weak yeast may be improved by setting a "ferment" with the Malt Extract. For this pur- pose dissolve the Extract in about ten times its weight of water (about 95 to 100 degrees) and add the yeast. Fermentation will soon start, and in about an hour this ferment may be added with the rest of the water to make the dough or set the sponge. By this process, however, the amount of sweetness otherwise caused by the same quantity of Malt Extract in the dough, will be less, and perhaps a little sugar may have to be added to certain doughs, 4 teaspoonful Jamaica ginger, 54 THE MODERN BAKER. Salt IVising Bread. Solution called "emptyings," 2 tablespoonfuls of corn meal, (not bolted), ^ teaspoonful granulated sugar, y^^ teaspoonful gro. black pepper, V % teaspoonful B. C. soda, }4 pt. sweet milk (scalded). Mix or stir thoroughly in a vessel. Set this vessel of emptyings into a vessel of warm water or steam, keeping same temperature for about 14 hours, or whenever it is light body and very sour. Make a stiff sponge of 4 qts. warm water and winter wheat flour, adding emptyings. Leave stand until sponge is ripe. Make stiff dough by adding 3 qts, water and handful of salt, using winter wheat flour. Scale 1 lb. 2 oz.. and grease around sides. Let prove one hour. Bake in slow oven. This bread does not get as brown on top as other bread. THE MODERN BAKER. 55 Cream Bread. Also for Queen Loaf, King Loaf and Crimp Crust Bread. For a batch of 3 pails at 16 qts. take: 1 qt. Malt Extract or 4 lbs. granulated sugar, 7 lbs. corn flour (dry), 2 J/2 lbs. salt, 4J^ lbs. lard, 1 lb. compressed yeast, 150 lbs. all spring patent flour. The temperature of this dough should always be at least 85 to 90 degrees, even in summer. Let dough come up nearly to drop, then knock it down and let it come again. Mould up in crimped pans at once and don't give full proof. Vienna Rolls. Take Vienna bread dough, break into 2-oz. pieces, roll them round and place them in cloth-covered boxes. When half proved stamp them with a Vienna roll stamp and turn them over. When three-quarters proved turn them over again. Wash them with water and bake in steam oven the same as Vienna bread. 56. THE MODERN BAKER. Cinnamon CaKe. Make a soft smooth dough out of 6 lbs. milk sponge, 1 lb. butter, Vi lb. sugar, 4 eggs, flavors; let raise twice and scale and mould in suitable pieces; let them lay for a few minutes and roll out flat, about half an inch thick; place them on baking pans; wash over with melted but- ter; let raise; then strew a mixture of powdered sugar and cinnamon on top and bake in medium oven. To make the cake rich you can place small pieces of good butter, three or four inches apart, and chopped almonds on top before bak- ing. Apple, Peachk and Pltim CaKe. The dough is rolled a little thinner than for cinnamon cake, and even slices of fruits are laid all over the cake in symmetrical rows. Sugar and currants are strewn on top. Let raise and bake in hot oven. Cream may be used in place of the sugar and currants. THE MODERN BAKER. 57 Berry CaKe. Proceed the same as for apple cake. The berries must be picked and spread over the cake. Cream composed of the following ingredients is then placed and leveled on top of the berries: Scald ^4 lb. of farina in 2 quarts of boiling milk; then add 1 lb. of sugar, 5 yolks of eggs, a little yolkaline and flavor. Let raise and bake to a light brown. Clieese CaKe. ^ lb. sugar, 6 ozs. butter, 8 eggs, %' lb. flour, 4 lbs. pot cheese; cream the butter and sugar and gradually work in the yolks; beat the whites to a stiff snow; thin the cheese with a little milk and mix the whole together lightly; then cover a pan with a thin sheet of cinnamon cake dough and spread the mixture on top; wash over with egg; strew a few currants on top and bake hot, THE MODERN BAKER. Batl\ Buns. ■ Work 1 lb. of coarse sugar into 5 lbs. of cinnamon cake dough; break out in 2 oz, pieces and place them on pans; do not mould them; wash over with egg; let prove and bake in hot oven. Coffee W^reatHs. Roll out some cinnamon cake dough into long thin strips; braid three together and form into a round wreath; set to raise; wash with egg; strew coarse sugar and chopped almonds on top and bake hot. They may also be iced with vanilla icing after baking. THE MODERN BAKER. 59 ZMriebacK. Roll out the above dough like small fingers. Set close together; do not let them rise too much; bake light. Let stand one day; then cut each biscuit in two with a sharp knife. Roast well, brown on both sides and dip in cinna- mon or vanilla sugar. Long C\irrant B\iiis. Take above dough, roll out in square pieces ^ inch thick and 10 inches wide; sprinkle with cinnamon sugar and cur- rants; double over from both sides; set the cut side up after you cut the whole strips in small fingers with the scraper; set them close together; allow it to rise; bake in good heat and frost thick with vanilla icing. 60 THE MODERN BAKER. SdinecKen. Roll out same as dough for currant buns; sprinkle with currants, cinnamon sugar and some chopped almonds; wash edges with little egg; make into a roll; cut into narrow pieces; set cut side up on greased tins; allow it to rise well; then bake hot and ice. Hot Cross Buns. Same dough as above; cut in small pieces; round up like biscuit, but when half risen press each one down with a cross cutter, thus +; wash over with butter and dip in coarse or fine sugar; set to rise and bake hot, or wash with egg, and, when baked, ice them, THE MODERN BAKER. 61 TiirR's Heads. Weigh off the above dcugh in pieces, about 12 to 14 ozs.; mix in raisins and set to rise in buttered Turk's head tins. You may sprinkle the moulds in the bot- tom with sliced blanched almonds; more butter, sugar, citron and eggs may be added if not found rich enough. Stollen, or Coffee CaKe. Work up a suitable quantity of cur- rants, raisins and citron with cinnamon cake dough; the dough is stiffened up a little; let raise once and scale and mould in the shape of Vienna bread; then roll down the center, lengthwise, with large rolling pin; grease the outer edge same as for milk rolls; turn over; roll down a little more; place them on pans; wash with eggs; strew chopped almonds on top; bake when three-quarters proved and ice while hot. 62 THE MODERN BAKER. Ring and Pretzel CaKe. Roll out 5 lbs. cinnamon cake dough; place on top 1 lb. butter; fold and roll three times, the same as for puff paste; then cut off strips and twist them from left to right, and place them on pans in shape of rings, pretzels, crescents, etc. Wash over with eggs; strew chopped almonds on top; bake hot and ice while warm. It is understood that the dough must be kept cool and the goods raised in a cool place, otherwise the butter will run from the dough. Crackers, CaKes and Sweet Goods THE MODERN BAKER. 63 Crackers, Cakes CO, Sweet Goods. StocK. 6 ozs. hops (boil 20 minutes 4 gallons water, . 314 lbs. flour, Yi gallon malt, 18 cakes Yeast Foam, 1 oz soda. Icing^. 12 oz. tgg albumen, 6 oz. cream tartar, 2 gallons water, 72 lbs. sugar. MetKocI of Using Kgg Albumen. 1 8 ozs. tgg albumen is equal to the whites of 10 doz. eggs. Use 2 ozs. to 1 pint of lukewarm water. 64 THE MODERN BAKER. American Fancy. 1 20 lbs. flour, 50 lbs. P. sugar, 36 lbs. butter, 2 gallons eggs, 6 gallons milk. 3 ozs. lemon, 1^ 3 ozs. ^gg color, 6 ozs. ammonia, 6 ozs. soda. Bar Fig and Raspberry. 100 lbs. flour, 45 lbs. P. sugar, 15 lbs. butter, 13 lbs. lard. ^y. I gallons milk, . 1 gallon eggs. 12 ozs. soda, 10 ozs. ammonia. Scotch CaKe. 60 lbs. flour, 30 lbs. sugar. 4 gallons molasses. 3 qts. water, 1 lb. soda, 12 lbs. lard, % lb. cinnamon. THE MODERN BAKER. 65 Jumble. 23 lbs. sugar, 12 lbs. butter and lard, 6 oz. Ammonia. 4 oz. Soda, 3 qts. eggs, 7 qts. , sour milk, 1 oz. lemon, 5C ) lbs. , flour. Banana Bar. 62 lbs. flour, 32 lbs. P. sugar, 18 lbs. butter, 21/4 gallons eggs, 1 y^ gallons milk, 2^^ oz. banana, 10 oz. ammonia, 8 oz. soda. 66 THE MODERN BAKER. Graliam "Wafer, 2 bbls ). flour. 104 lbs. graham, 40 lbs. butter. 40 lbs. lard, 80 lbs. P. sugar. 6 lbs. soda. 2 lbs. ammonia, 8 gallons molasses, 15 gallons hot water. Imperial. 2 bbls. flour, 160 lbs. C. sugar. 70 lbs. lard, 2 lbs. salt. 10 gallons water, 2 qts. glycerine. 2 lbs. ammonia, 2 lbs. soda, . 1 lb. ( :ream tartar. THE MODERN BAKER. 67 Albina Mixed Xmas CaKe. 196 lbs. flour, 102 lbs. granulated sugar, 42 lbs. lard, 3 gallons eggs, 5% gallons glucose, 7 gallons sour milk, 12 oz. ammonia, 18 oz. soda. Mosell. 60 lbs. flour, 12 lbs. corn starch. 52 lbs. P. sugar, 7 lbs. butter, 6 oz. vanilla. 6 oz. lemon, 1 oz. egg color. 1 oz. tartaric acid, 3 oz. soda, 8 oz. ammonia. 3 gallons eggs. 1 gallon water, Lay over night on pan. 68 THE MODERN BAKER. Fig Tart. 110 lbs. flour, 63 lbs. F. gran, sugar, 18 lbs. butter, 3^ gallons eggs, 4^2 gallons milk, 3 oz. vanilla, iy2 oz. ammonia, 7^ oz. soda. BacKaracK. 2 bbls. flour. 160 lbs. C. sugar. 84 ■ lbs. butter, 16 lbs. lard, 1 gallon glucose 6 gallons milk. 4 gallons eggs. 2 lbs. ammonia. 2 lbs. soda. Vanilla. THE MODERN BAKER. 69 Ginger W^afers. 1 bbl. flour, 50 lbs. gran, sugar, 30 lbs. butter, 20 lbs. lard, 2 lbs. ginger. 1 lb. cinnamon, y2 lb. salt, % gallon glucose, 10 gallons molasses, 1 pt. caramel. 2 lbs. soda. 6 qts. water. Lay 5 hours before running, then mix again. Orange Bar. 80 lbs. flour, 44 lbs. powdered sugar. 6 lbs. lard. 5 gallons eggs. 6 qts. milk. 9 oz. ammonia, 9 oz. cream tartar. 3 oz. soda. 4 oz. orange. 70 THE MODERN BAKER. Cocoaniit Snap. 49 lbs. flour, 35 lbs. gran, sugar, 10 lbs. butter and lard, 2 qts. eggs. 6 qts. milk, 10 lbs. cocoanut, 4 oz. ammonia. 3 oz. soda. Ass'td Jumbles. 1 bbl. flour, 1 08 lbs. powdered sugar, 54 lbs. butter, 6 gallons milk. 3 gallons eggs, 3 oz. lemon. 12 oz. soda. 20 oz. ammonia. THE MODERN BAKER. 71 CoQtiettes. 1 bbl. flour, . 90 lbs. C. sugar, 40 lbs. butter, 1 gal. glucose, 2^ gallons eggs, 2 gallons milk, 20 oz. ammonia, 10 oz. vanilla. I^emon Snaps. 1 bbl. flour, 150 lbs. gran, sugar, 20 lbs. butter. 20 lbs. lard, 2 gallons eggs, y2 gallon glucose, 10 oz. lemon, 12 oz. ammonia, 5 gallons milk. 72 THE MODERN BAKER. Coffee CaKe. 1 bbl. flour, 40 lbs. C. sugar, 45 lbs. lard, 3 lbs. ginger, 13 gallons molasses, 1 >< gallons water. 1 oz. wintergreen. 3}4 lbs. soda. Combination Vanilla Bar. 24 lbs. flour, 14 lbs. powdered sugar, 5 lbs. butter. 3 qts. eggs. 5 qts. milk, 2 oz. vanilla. 3 oz. soda, 2 oz. ammonia. THE MODERN BAKER. 73 DarK Combination Bar. 18 lbs. flour, 12 lbs. powdered . sugar, 2 lbs. butter, 3 lbs. chocolate, 2 qts. eggs, 5 qts. milk, 2 oz. ammonia. 2 oz. soda. Cliocolate Bar. 24 lbs. flour. 8 lbs. C. sugar, 2% lbs. butter, 5 lbs. chocolate, 5 qts. molasses, 1 qt. water. 2 oz. soda. 74 THE MODERN BAKER. BismarcK. 70 lbs. flour, 10 lbs. bu-tter, 2>^ gallons milk, 8 oz. soda, 8 oz. ammonia, 8 oz. tartaric acid. Cream C risp. 122 lbs. flour. 66 lbs. powdered sugar, 18 lbs. butter. 6 lbs. lard, 7 qts. eggs. 4 gallons milk. 5 oz. vanilla, 18 oz. soda. THE MODERN BAKER. 75 Vanilla W^afers. 205 lbs. flour, 125 lbs. gran, sugar, 10 lbs. butter, 40 lbs. lard. 2 gallons eggs, 12 gallons milk, 3 pts. vanilla, 2 lbs. ammonia, 2 lbs. soda. R.oot Bar. 60 lbs. flour, 24 lbs. powdered sugar, 15 lbs. butter, 3 qts. eggs, 1 gallon milk, 6 oz. ammonia. 76 THE MODERN BAKER. Hig'li Tea L. ■ 260 lbs. flour, 90 lbs. powdered sugar, 42 lbs. butter. 3 gallons eggs. 4 gallons hot milk. 1 qt. glucose, 10 oz. vanilla, 6 oz. soda, 18 oz. ammonia, Oswego. Alberts. 2 bbls. flour, 80 lbs. gran, sugar, 56 lbs. butter, 1 1 gallons hot milk, 28 oz. soda, 8 oz. ammonia. Mix one hour, break out 15 minutes before running, sweat in box over night. THE MODERN BAKER. 77 T Lemon Snaps. 1 bbl . flour, 24 lbs . gran, sugar, 48 lbs. C. sugar, 20 lbs. butter, 20 lbs. , lard, 3 gallons milk, 2 gallons eggs, 1 gall on glucose, 2 oz. lemon, 2 oz. vanilla, 26 oz. ammonia. 16 oz. soda, 16 oz. cream tartar. Cocoan\it Bar. 1 10 lbs. flour, 45 lbs. gran, sugar, 45 lbs. cocoanut, 28 lbs. butter, 5^2 gallons molasses, 2>^ gallons water, 2 oz. vanilla, 8 oz. soda. 78 THE MODERN BAKER. Soft Snap. 1 bbl. flour, 65 lbs. C. sugar, 30 lbs. lard. 13 gallons molasses, 3 gallons water, 4 lbs. ginger, 1 lb. ( :innamon, 1 lb. ; salt. 4 lbs. soda. Sultanas. 1 bbl. flour, 50 lbs. gran, sugar. 30 lbs. lard, 7 gallons boiled water, 2 lbs. salt, 12 oz ; soda, 4 oz. ammonia. Sultanas. 2 bbl: 3. flour, 70 lbs. gran, sugar, 70 lbs, , butter. 20 gallons boiled milk, 40 oz. ammonia. 24 oz. soda. THE MODERN BAKER. 79 Combination I^emon Bar. .122 lbs. flour, 69 lbs. powdered sugar. 18 lbs. butter, 6 lbs. lard. 7 qts. eggs, 4 gallons milk, 5 oz. lemon. 18 oz. ammonia. BlacK. 98 lbs. flour, 55 lbs. powdered sugar, 13 lbs. butter, 5 lbs. lard, 6 qts. eggs. 3 gallons milk, 2 oz. vanilla. 4 lbs. chocolate, 14 oz. soda. 80 THE MODERN BAKER. Hand Made Sugar CaKe. 49 lbs. flour, 22 lbs. powdered sugar, 1 lbs. butter, 2 gallons milk, 1 qt. eggs, yi oz. lemon, 4 oz. soda, 4 oz. ammonia. Crldorado. 110 lbs. flour, 63 lbs. gran, sugar, 18 lbs. lard, 2 gallons eggs, 6 gallons milk, 10 oz. ammonia, 5 oz. soda, Chocolate. THE MODERN BAKER. 81 Vanilla IVafer. 70 lbs. sugar, 1 8 lbs. butter, 1 8 lbs. lard, 2 gallons eggs, 5>4 gallons milk, 12 oz. soda, 4 oz. ammonia, 4 oz. cream tartar, 100 lbs. flour, 1 qt. vanilla. Paris Btiii. 18 lbs. sugar, 6 lbs. butter, 3 qts. eggs, 6 qts. milk, 12 oz. cream tartar, 30 lbs. ^lour, 1 oz. vanilla. 82 THE MODERN BAKER. Citroi\ Drops. 18 lbs. sugar, 8 lbs. lard, 2 qts. eggs, 6 qts. milk, 4 oz. soda, 6 oz. ammonia, 1 oz. oil lemon. 30 lbs. flour. Cocoaiixit Bar. 60 lbs. flour, 24 lbs. gran, sugar, 24 lbs. cocoanut, 12 lbs. butter, 7 qts. molasses, 3 qts. eggs, 4 qts. water, 5 oz. soda, 2 oz. vanilla. THE MODERN BAKER. 83 Egg Jtimbles. 35 lbs, powdered sugar, 1 lbs. butter, 1 lbs. lard, 1 gallon eggs, 4 gallons milk, 1 oz. color, 75 lbs. flour, -1 lb. ammonia. Ivy Bisctiit. 4)^ gallons honey, 434 gallons molasses, 28 lbs. butter, 2 gallons eggs, 4 lbs. soda, 4 oz. vanilla, 2^ gallons water, 1 bbl. flour, 15 lbs. sugar. 84 THE MODERN BAKER. Ginger Snaps. 80 lbs. powdered sugar, 28 lbs. lard, 10 gallons molasses, 4 lbs. soda, 3>^ lbs. ginger, 1 lb. cinnamon, 2^ gallons water, 3 oz. oil lemon, 1 bbl. flour, 30 lbs. meal. Cliocolate Snap. 125 lbs. sugar, 32 lbs. lard, 1 y2 lbs. ammonia, 20 lbs. chocolate, 7 gallons milk, 1 bbl. flour, 8 oz. soda. THE MODERN BAKER. 85 I^eb Kticlien. 2^ gallons honey. 2% gallons molasses, 2 gallons eggs, 12 lbs. sugar. 8 oz. ammonia. 4 oz. soda. 2 lbs. citron, . 8 oz. cinnamon. 4 oz. allspice, 4 oz. mace. 12 lbs. almond nuts, 5 drops oil bitter almond. 70 lbs. flour. Honey CaKe. 14 gallons honey, 7 lbs. lard, 1 gallon eggs, 3>^ lbs. soda. 10 oz. ammonia. 8 oz. alum. 4 oz. tartaric acid, 6 qts. water. 1 bbl. flour. 86 THE MODERN BAKER. Frosted Creams. 4 gallons honey, 8 gallons molasses, 7 lbs. , lard, 3>^ : lbs. soda, 10 oz. ammonia, 8 oz. alum, ^'A ^ gallons water, 1 bbl, >P. . flour, Fr\iit Drc 35 lbs, , sugar. 6 lbs. butter, 7 lbs. lard. 1 gallon eggs, 3 qts. molasses. 2>4 gall ons milk. 8 oz. cinnamon, 8 oz. mace. 4 oz. soda. 4 oz. ammonia. 15 lbs. raisins. 10 lbs. currants, 70 lbs. flour. THE MODERN BAKER. 87 Jersey Biscuit. 30 lbs. lard, 8 oz. ammonia. 1 14 lbs. soda, 1 2 oz. tartaric acid, 3 lbs. salt, 15 lbs. brown sugar, 5 gallons hot water, 1 bbl flour. Jersey Toast. 30 lbs. lard, 10 lbs. corn starch, 3 lbs. salt, . 10 lbs. sugar. \% lbs. soda. 6 gallons old sponge. 2 gallons dough. 1 bbl. flour. 88 THE MODERN BAKER. DarK CooKies. 10 gallons molasses, 32 lbs. lard. 4 lbs. soda. 2>4 gallons water, 1 lb. ( :innamon, 1 lb. : allspice. 1 bbl. naf flour. Lemon S >s. 125 lbs. sugar, 34 lbs. lard. 2 gallons eggs, 5 gallons milk, \Y^ lbs. ammonia, 8 oz. soda. 1 bbl. flour. Jumble. 65 lbs. sugar, 18 lbs. , butter. 18 lbs. lard. 2^ gallons eggs, 7 gallons milk. 1 lb. ammonia. 12 oz. soda, 1 40 lbs, , flour. THE MODERN BAKER. 89 Creams. 65 lbs. sugar, 25 i or 30 lbs. lard. 2 lbs. ammonia, 1 lb. salt, 7 gal] Ions water, 1 bbl, . flour. 4 oz. tartaric acid. Vanilla Bar. 80 lbs. powdered sugar, 35 lbs. butter and lard, 2 gallons eggs, 10 oz. soda, 10 oz. ammonia, 6 gallons milk, 3 qts. vanilla, 1 bbl. flour. 90 THE MODERN BAKER. Ctiban Scftiare. 25 lbs. lard, 1 Yz lbs. cinnamon, 10 gallons molasses, 2y2 lbs. soda, y^ gallon water, 8 oz. powdered licorice, 3 oz. oil lemon, 1 bbl. flour. Cocoantit Bars. 65 lbs. powdered sugar, 30 lbs. butter and lard, 80 lbs. cocoanut, 2 gallons eggs, 3 gallons molasses, 3 gallons milk, 10 oz. soda, 10 oz. ammonia, 1 bbl. flour. THE MODERN BAKER. 91 Animals. 40 lbs. sugar, 24 lbs. lard, Yz gallon molasses, 6 gallons milk, 18 oz. soda. 8 oz. ammonia, 3 oz. lemon. 1 bbl. flour. World's Fair. 75 lbs. sugar, 34 lbs. butter and lard, 1 Yv lbs. soda. 1 ^ lbs. cream tartar. ^ gallon glucose. 1 Yz gallons eggs, 5 gallons milk, 3 oz. vanilla. 1 bbl. flour. 92 THE MODERN BAKER. Base Ball I. 70 lbs. sugar, 28 lbs. butter and lard, \% lbs. soda. 1 K lbs. cream tartar, 1 gall on eggs, 6 gallons milk, 34 gallon glucose, 1 bbl. flour. Taffy Snaps. 85 lbs. sugar, 30 lbs. butter and lard, 2 gallons eggs, 3 gallons molasses, 4>4 gallons milk, 30 lbs. cocoanut, 6 oz. soda, 6 oz. ammonia, 155 lbs. flour. (For Fingers use 80 lbs. of sugar. THE MODERN BAKER. 93 Graliam Wafers. 58 lbs. brown sugar, 38 lbs. lard, 50 lbs. graham, 1 lb. ammonia, 2 lbs. soda. 2 lbs. salt. 4 gallons water. 1 gallon molasses. 150 lbs. flour, Boil sugar. Vanilla IVafers. 70 lbs. sugar, 18 lbs. butter. 18 lbs. lard, 2 gallons eggs, Syi gall ons sour milk, 1 lb. ; soda, 4 oz. cream tartar. 2 qts. vanilla, 100 lbs, . flour. 94 THE MODERN BAKER. CnglisH Coffee CaKe. 65 lbs, sugar, 16 lbs. lard, 1 7 lbs. butter, 2 gallons eggs, 4>< gallons milk, 6 oz. soda, 1 lb. cinnamon, . 1 lb. mace, 120 lbs. flour, 3 gallons molasses Boiled Icing'. 6 oz. gelatine, 2>< gallons water, 2 oz. cream tartar, 2 oz. tartaric acid, 2 oz. soda, 50 lbs. sugar. THE MODERN BAKER. 95 B\itter Scotcli. 12 lbs. powdered sugar, 8 lbs. butter and lard, \% pts. eggs, 3 qts. molasses, ^% oz. soda, 3 qts. water. 25 lbs. flour, 4 oz. mace, 1 oz. lemon, 1 oz. vanilla. Molasses CaKes. 6 gallons molasses, 15 lbs. lard, 5 dozen eggs, 2 lbs. soda, 1 lb. ginger. 2 oz. lemon, 1 gallon water, 100 lbs. flour. 96 THE MODERN BAKER. Jtist tl\e Thing. 25 lbs. butter, 25 lbs. lard. 2 lbs. soda, 30 lbs. powdered sugar, 8 gallons honey. 4 gallons molasses. 2 oz. color, 1 ]/, gallons eggs, yi lb. cinnamon, 1 bbl. flour. CHocolate Snap. 25 lbs. gran, sugar, 1 3 lbs. butter and lard, 5 dozen eggs, 6 qts. milk. 8 oz. ammonia, 4 oz. soda. 5 lbs. chocolate. 40 lbs. flour, 1 oz. vanilla. THE MODERN BAKER. 97 Lremon Snaps. \2] ^ lbs. butter and lard, 27 lbs. sugar, 5 doz. eggs, 10 oz. ammonia, 4 oz. soda. 6 qts. milk, 2 oz. lemon. 2 oz. color. 50 lbs. flour. S\iltanas. 44 lbs. sugar. IK lbs. ammonia, 4 gallons milk, 25 lbs. lard. 1 lb. salt, 2 oz. lemon, 1 bbl. flour. 98 THE MODERN BAKER. Tea or Star CaKe. 15 lbs . sugar, 9 lbs butter and lard. % gallon eggs, 4 oz. soda. 4 oz. cream tartar, 2 oz. ammonia. gal [on milk, /2 gallon honey, pt. glucose, /^ pt. vanilla, 1>^ oz. color, 50 lbs flour. BreaKfast Coffee CaKe. 3 gallons honey, 5 lbs. sugar, 2 dozen eggs, 2>^ lbs. lard. 4 oz. ammonia. 10 oz. soda, 3 qts. water, 45 lbs. flour. THE MODERN BAKER. 99 Cocoanxit T Bar. 10 lbs. sugar, 5 lbs. butter and lard, 2>^ dozen eggs, 3 qts. milk, 2 oz. ammonia 4 oz. soda, 1 gallon honey, 1 oz. lemon, 12 lbs. fine cocoanut. 35 lbs. flour. Coffee CaKe. gallon honey, gallons molasses, gallon water, lb. ginger, lbs. lard, lbs. soda, 45 lbs. flour, 5 lbs. meal. '2 L.ofC. 100 THE MODERN BAKER. Btitter ScotcH. 100 lbs. flour, 50 lbs. sugar, 44 lbs. butter, 4 gallons molasses, 2y2 gallons eggs, 6>2 qts. milk, 8 oz. soda, 4 oz. mace. Lemon, vanilla. Gratiam Wafer. 1 bbl. flour, 25 lbs. butter, 25 lbs. lard, 55 lbs. sugar, 70 lbs. graham, 1 lb. soda, 1 lb. ammonia, 12 oz. mace, 7 gallons milk, THE MODERN BAKER. 101 ViTorld's Fair Wafer. 1 bbl. flour, 75 lbs. soft sugar, 34 lbs. butter and lard, 1/4 lbs. soda, 1/4 lbs. cream tartar. % gallon glucose. 1>^ gallons eggs, 3 gallons milk. I Scr\iare. 1 bbl. flour. 25 lbs. lard, \% lbs. cinnamon, 10 gallons molasses. 2K lbs. soda, /^ gallon water, 8 oz. p. licorice, 3 oz. oil lemon. 102 THE MODERN BAKER. Jximbles. 60 lbs. sugar, 35 lbs. butter and lard, 2 gallons eggs, 6 gallons milk, 1 lb. soda. 12 oz. ammonia, 135 lbs. flour, Lemon, wintergreen, oil cin- namon, oil sweet anise, 12 oz. mace. Cream Bar. 50 lbs. flour. 15 lbs. butter, 27 lbs. granulated sugar, 1 gallon eggs. 5 qts. milk, 4 oz. soda. 8 oz. vanilla. THE MODERN BAKER. 103 Cocoantit Bar. 60 lbs. flour, 42 lbs. granulated sugar, 12 lbs. butter, 1 gallon molasses, 1 gallon milk, 1 gallon eggs, 8 oz. soda, 20 lbs. cocoanut. Sponge CaKe. 80 lbs. flour, 37 lbs. sugar, 1 8 lbs. butter, 1 >4 gallons eggs, 20 oz. ammonia, 14 qts. milk, 2 oz. lemon, Dip in powdered sugar. 104 THE MODERN BAKER. People Mix • 45 lbs. sugar, 1 1 lbs. butter, I I lbs. lard. 2 gall ons eggs. 3 gallons milk, 8 oz. soda, 8 oz. ammonia. 72 lbs. flour, Oil wintergreen. Spice Jtimbles. 25 lbs. sugar. 23 lbs. butter and lard; 6 gallons molasses, 3 gallons milk, 2 gallons eggs. 1 lb. ammonia. 1 lb. soda, 135 lbs. flour. THE MODERN BAKER. 105 T Snaps. 85 lbs. sugar, 30 lbs. butter and lard, 2 gallons eggs, 3 gallons molasses, ^yi gallons milk, 30 lbs. cocoanut, 155 lbs. flour. 6 oz. soda, 6 oz. ammonia, Lemon. Vanilla Bars. 42 lbs. sugar, 2 lbs. butter, 9 lbs. lard, 1 gallon eggs, 8 qts. milk, 6 oz. ammonia, 4 oz. soda, 80 lbs. flour. Vanilla. 106 THE MODERN BAKER. Orange Fing [ers. 75 lbs. powdered sugar. 17 lbs. butter. 18 lbs. lard, 3 gallons eggs, 5>^ gallons milk, 140 lbs. flour, l^lbs. ammonia, Orange and coloring. Vanilla IVafers. 100 lbs. sugar, 20 lbs. butter. 20 lbs. lard, 2y2 gallons eggs, l^lbs. soda, 1 y4 oz. ammonia, 140 lbs . flour, 1 qt. vanilla. THE MODERN BAKER. 107 English Coffee CaKe. 75 lbs. sugar, 16 lbs. lard. 16 lbs. butter, 2 gallons eggs, 3 gall ons molasses. ^Yz gall ons milk. 6 oz. soda, 6 oz. ammonia. 1 lb. ( :innamon, 1 lb. ] Tiace. Animals. 42 lbs. sugar, 20 lbs. corn starch, 12 lbs. butter, 12 lbs. lard, 2 qts. eggs. \y^ lbs. soda. \y2 lbs. cream tartar, by. gallons milk, Boil milk, 1 bbl . flour. 108 THE MODERN BAKER. AlpHabets. 30 lbs. sugar, 20 lbs. butter. 10 lbs. lard, 12 oz. cream tartar, 12 oz. soda, 8 oz. ammonia, t% gallons milk, 1 bbl. flour. Boil I milk. Mint Drops. 20 lbs. sugar. 7 lbs. butter, 7 qts. eggs, ty2 qts . milk, 1^ oz. ammonia, 26 lbs. flour, Peppermint oil. THE MODERN BAKER. 10^ Lemon Snaps. 130 lbs. sugar, 2 gallons eggs, 4>^ gallons milk, 30 lbs. lard, 8 lbs. butter, 1 14- lt>s. ammonia, 1 bbl. flour. Frosted Creams. 13 gallons molasses, 2}4 gallons water, 1 lbs. lard, 3yi oz. soda, 8 oz. alum, 4 oz. lemon. Imperial. 80 lbs. sugar, 30 lbs. butter and lard, 1 }i gallons glucose, 1 j4 lbs. ammonia, 8 oz. mace, 5 gallons milk, Lemon or vanilla. 110 THE MODERN BAKER. Oatmeal "Wafers. 45 lbs. B. sugar. 30 lbs. lard, 15 lbs. butter. 45 lbs. oatmeal. 4 gallons sponge, 5 gallons dough, • ■ 1^ lbs. salt. 1 % lbs. soda, 3 gallons molasses, 1 bbl. flour, Lemon and vanilla. Btitter Scotchk. 50 lbs. sugar, 44 lbs. butter, 4 gallons molasses, 2>^ gallons eggs, 6>4 qts. milk, 10' oz. soda. 4 oz. mace, 100 lbs. flour, Orange and lemon. THE MODERN BAKER. Ill CHocolate Maple. 37 lbs. honey, % gallon eggs, 7 lbs. lard. 6 lbs. butter, 4 oz. soda. 1 oz. alum, \% gallons water. 3 oz. vanilla, Lay over night. Corn Meal Wafers. 48 lbs. powdered sugar, 12 lbs. butter, 12 lbs. lard, 20 oz. ammonia, 12 oz. soda. 6 gallons water. 60 lbs. yellow corn meal, 1 30 lbs. flour. 112 THE MODERN BAKER. Grandma CooKies. 75 lbs. sugar. 30 lbs. lard, 1 gallon eggs, 8 oz. ammonia, 1 lb. soda, 1 gallon glucose, 4>^ gallons, water, Yz lb. mace, 3 oz. lemon, 1 .bbl. flour. DarK CooKies. 1 1 gallons molasses, 2 gallons water, 28 lbs. lard, 3>4 lbs. soda, 2 lbs. ginger, 1 bbl. flour, Lemon. THE MODERN BAKER. 113 Crystal ^Wafers. 60 lbs. sugar, 12 lbs. butter, 2 gallons molasses, 3 gallons milk, 8 oz. soda, 8 oz. ammonia, 1 gallon eggs, 80 lbs. flour. Dip in white sugar. Tiitti Fr\itti. 42 lbs. flour, 30 lbs. sugar. 12 ^ lbs. butter. 2 gallons milk, 1 gallon eggs, 4 oz. ammonia. 3 oz. soda. Dip ) in powdered sugar. 114 THE MODERN BAKER. I^ady^ Fing'ers. 37 lbs. sugar, 9 lbs. butter, 9 lbs. lard, 8 oz. ammonia, 8 oz. soda, 4 qts. eggs. 12 qts. milk. 72 lbs. flour, Lemor 1. Cocoaiwit Caramels. 60 lbs. powdered sugar, 45 lbs. butter. 2 gallons honey, 2 gallons molasses. 14 qts. eggs, 4 qts. water. 10 oz. soda. 10 lbs. cocoanut. 100 lbs. flour. 2 oz. mace. Dip 1 in cocoanut. THE MODERN BAKER. 115 Ass'td CaKes and Jumbles. 52 lbs. sugar, 20 lbs. butter. 10 lbs. lard, 2 qts. glucose. 2 gallons eggs. 20 qts. milk, 12 oz. ammonia, 10 oz. soda, 125 lbs. flour, Lemon. Cocoa Bars. 45 lbs. gran, sugar, 24 lbs. butter, 10 qts. eggs. 6 qts. honey. 8 qts. molasses. 8 oz. ammonia. 8 oz. soda. 2y2 qts. milk, 20 lbs. cocoanut. 100 lbs. flour. 116 THE MODERN BAKER. Egg Jtimbles. 35 lbs. powdered sugar, 10 lbs. butter, 10 lbs. lard, 17 qts. milk. 4 qts. eggs, 1 lb. ammonia. 75 lbs. flour, 2 oz. tumeric. Stra-wberry CaKe. • 37 lbs. sugar, 18 lbs. butter, 4 gallons milk, 1 Yz gallons eggs; 1 lb. ammonia. 80 lbs. flour, 2 oz. tumeric. Strawberry, THE MODERN BAKER. 117 Grandma's CooKies. 10 gallons molasses, 36 lbs . lard, • 3 lbs • ginger, 1 lb. cinnamon. 4>4 lbs .. soda. 10 qt^ 5. water. 1 bb] I. flour. Vanilla W^afers, No. 2. 65 lbs. flour, 50 lbs. powdered sugar, 26 lbs. butter, 1 gallon eggs, 13 qts. milk. 12 oz. soda. Cliocolate 'Wafers. 56 lbs.' flour. 50 lbs. powdered sugar. 20 lbs. butter. 1 gallon eggs, 10 lbs. chocolate. 9 qts milk, 6 oz. soda, . 4 oz. vanilla. 118 THE MODERN BAKER. Lemoin AVafers. 80 lbs. sugar, 20 lbs. butter, 20 lbs lard, ^% gallons eggs, 5 gallons milk, 8 oz. soda. 4 oz. ammonia. IOC )lbs cai flour. Swiss Ma *oons. 6 lbs powdered sugar, 3 lbs. cocoanut, 2^4 lbs. flour. 3 pts. isct egg whites. Jersey Bi lit. bbl. flour. lb. ammonia. lb. soda. lb. salt, lb. acid, 10 lbs. sugar. 7K gallons hot water, 30 lbs. lard. THE MODERN BAKER. 119 Banana Fing^ers. 36 lbs. powdered sugar, 8 lbs. butter, 8 lbs. lard, 6 qts. eggs, 12 qts. milk, 12 oz. soda, 5 oz. ammonia. 76 lbs. flour. Banana to suit taste. Cocoantit Gems. lyi. gallons molasses (best), 2y2 lbs. butter, 2y2 lbs. lard, 7>4 lbs. powdered sugar, 1 qt. eggs, 1 oz. acid, 5 oz. soda, 4 lbs. cocoanut 25 lbs. flour. 120 THE MODERN BAKER. Raisin Wafers. 35 lbs. flour, 25 lbs. sugar, 1 5 lbs. butter and lard, 6 oz. ammonia, 4 oz. soda, . 4 oz. cinnamon, 4 oz. allspice. 2 oz. mace. 1 gallon eggs, 6 qts. milk. Cocoa Wafers. 25 lbs. sugar, 7> ^ lbs. butter. 7> ^ lbs. lard. 1 gallon eggs. 6 oz. ammonia, 4 oz. soda. 2 oz. alum. 6 qts. milk, 8 lbs. cocoanut (fine), 32 ! lbs. four. THE MODERN BAKER. 121 Macaroon Fingers. 50 lbs. flour, 30 lbs. granulated sugar, 3 gallons eggs, 2 oz. soda, . 2 oz. salt, 1 % oz. cream tartar, 1 oz. acid, 6 oz. vanilla, 1 qt. glucose, 1 3 lbs. 4X powdered sugar. Put in soda 15 minutes before flour, put pow- dered sugar in with flour. Honer Ntits. 1 gallon nnolasses, 1 gallon honey, 4 oz. ammonia, 2 oz. soda, 4 oz. cinnamon, 2 oz. cloves, 2 oz. mace, 4 dozen eggs, i^ oz. oil bitter almond, 1 lb. citron, 2 oz. lemon, 5 lbs. sugar, 34 lbs. flour, 122 THE MODERN BAKER. Grandma CooKies, No. 2. y, bbl. flour, 40 lbs. sugar, 18 lbs. lard, 3 qts. eggs, 12 oz. ammonia, 4 oz. soda, 2^ gallons water, Lemon. I^ady Fing'ers» No. 2. 30 lbs. sugar, 15 lbs. butter and lard, 1 gallon eggs, 8 oz. ammonia, 4 oz. soda, 6 qts. milk, 53 lbs. flour. Lemon. THE MODERN BAKER. 123 Cocoa Bars, No. 2. 30 lbs. Hour, 24 lbs. sugar, 6 lbs. butter, 2 qts. molasses, 2 qts. milk, 4 oz soda, 10 lbs. cocoanut, 2 qts. eggs. Cxtra Oin^er Snaps. 6 gallons molasses. ^% lbs . butter. 2>^ lbs . lard, 7/2 lbs. powdered sugar, 2 oz. acid, 5 oz. soda. 5 oz. ginger. 3 oz. cinnamon, 1 qt. water, 25 lbs . flour. 124 THE MODERN BAKER. Vanilla Scttiares. 1 bbl. flour, 100 lbs. soft A. sugar, 30 lbs. lard, 5 qts. milk, 2>^ gallons eggs, 12 oz. soda. 8 oz. cream tartar. Put cream tartar in flour. England Ginger Snaps 1 bbl, . flour. 45 lbs. butter, 45 lbs. powdered sug ;ar. 1 lb. ; soda, 1 lb. cinnamon. 4 oz. lemon, 3 lbs. ginger, 1 gallon water. 10 gallons molasses. THE MODERN BAKER. 125 Rifle Nuts. 60 lbs. flour. 20 lbs. butter, 30 lbs. brown sugar, 1 gal] Ion eggs, 3 gallons molasses, 3 oz. mace, 3 oz. cinnamon. 4 oz. soda. Coffee CaKes. 40 lbs. sugar, 1 4 lbs. butter and lard, 3 qts. eggs, 5 qts. molasses, 9 qts. water, 8 oz. ammonia. 6 oz. mace, 6 oz. cinnamon, 60 lbs. flour. 126 THE MODERN BAKER. Currant CaKes. 30 lbs. sugar, 15 lbs. butter and lard, 1 gallon eggs, 6 oz. ammonia, 4 oz. soda, 7 quarts water, 50 lbs. flour. Lemon. Cream Bars. 25 lbs. flour, ly, lbs. butter, 13>^ lbs. sugar, 2 qts. eggs, 2>^ qts. milk, 2 oz. soda, 4 oz. vanilla. THE MODERN BAKER. 127 Golden Wafers. 130 lbs. flour, 66 lbs. yellow corn meal. 12 lbs. lard, 12 lbs. butter, 48 lbs. powdered sugar, 1 V^ lbs. ammonia, V^ lb. soda. 6 gall ons hot water. Honey CaKes. 14 gallons honey, 1 gallon eggs, 7 lbs. lard, 3>^ lbs. soda. . 14 oz. ammonia. 7 oz. alum, 4 oz. acid. 1 bbl. flour, 7 qts. water. 128 THE MODERN BAKER. Frosted Creams. 1 11 4 10 7 bbl flour. gallons N. 0. molasses, gallons honey, qts. water, lbs. lard, lbs. soda. 14 8 oz. ammonia, oz. alum. I^emon Snaps. 24 lbs. powdered sugar, 12 lbs. butter, 8 dozen eggs, 8 oz. ammonia, 36 lbs. flour. Assorted Jumbles. 60 30 2 3 lbs. soft A. sugar, lbs. butter and lard, gallons eggs, gallons milk. 12 oz. ammonia, 8 oz. soda, Lemon oil, 105 lbs. flour, If too rich, add more flour. THE MODERN BAKER. 129 Oatmeal Wafers. 115 lbs. flour, 27 lbs. oatmeal, 38 lbs. brown sugar, 12 oz. ammonia, 14 oz. soda, 12 oz, lard, 1 lb. salt, 18 qts. hot water. Graliam Wafers. 1 bbl. strong flour. 1 bbl. Graham flour. 80 lbs. brown sugar, 4 gallons molasses, 12^ gallons hot water, 30 lbs. butter, 30 lbs. lard, 4 -lbs. chocolate, 2 lbs. ammonia, 1 lb. vanilla. 6 oz. mace, 2 lbs. soda, Melt lard, butter and chocolate together, put soda in one gallc m of hot water and add after the dough is well mi ixed, bake in small forms; bake in hot oven on iron pans. 130 THE MODERN BAKER. Vanilla Wafers. 50 lbs. powdered sugar, 15 lbs. butter, 15 lbs. lard, 2 gallons eggs, 3 gallons milk, 12 oz. ammonia, 8 oz. soda, 4 oz. alum, 1 qt. vanilla, 70 lbs. flour. Gratiam Wafers. 130 lbs. flour, 70 lbs. Graham. 60 lbs. standard A. sugar, 34 lbs. lard, 4 qts. ferment, 4 qts. molasses, 24 qts. hot water, 1 Yz lbs. soda, 1 Yz lbs. ammonia, 3 lbs. salt, 6 oz. tartaric acid. THE MODERN BAKER. 131 GraHam "Wafers. 150 lbs flour, 50 lbs. Graham, 50 lbs. yellow sugar, 20 lbs. butter. 20 lbs. lard, 12 oz. ammonia, 2% lbs. soda, 4 oz. tartaric acid, 4 qts. molasses, 26 qts. hot water. S\igar CooKies. 6 lbs. flour, 3 lbs. sugar, ^ lbs. lard and butter, Pt. eggs, oz. ammonia, 4. oz. soda, ^ qt. milk, Lemon. 132 THE MODERN BAKER. Ginger CooKies. 6 lbs. flour, qt. molasses, ^% lbs . lard, \% oz. soda. Yi pt. water. T^ oz. ginger, Ler oz. non. :es, ammonia, Fr\iit Slic » 1 qt molasses, 2 lbs currants, 3 lbs crumbs, 4 lbs flour, 1 oz. soda. % pt. eggs, % pt. water. Cin nam on, ginger, allspice Icing for e Above. 35 lbs . sugar, IK gallons water, 8 oz. gelatine. 6 oz. cream tartar, 2 oz. vanilla, % pt. glycerine. THE MODERN BAKER. 133 Princess CaKe. 5 lbs. sugar, 2]/^ lbs. butter, 2 qts. tgg whites. 2 qts. milk. 4 oz. cream tartar, 2 oz. soda, 6 lbs. flour. Macaroons. 5 lbs. sugar (gran, or powdered) 5 lbs. almond paste, 2 qts. %gg whites. Sponge CaKe. 4 dozen eggs. 5 lbs. sugar. 5 lbs. flour. 1 oz. ammonia. Vanilla. 134 THE MODERN BAKER. BlacK Frtiit CaKe. 5% lbs. sugar. 7 lbs. raisins, 7 lbs. currants, 2 lbs. citron, 3}4 oz. cloves, 3}4 oz. allspice, 3}4 oz. cinnamon, 1 ^ oz. soda, 3 dozen eggs, 3^ pts. milk, 2 pts. molasses, 514 lbs. butter, ^ pt. brandy, 9 lbs. flour, 5 lbs. nuts. Coffee CaKe. 40 lbs. powdered sugar, 25 lbs. butter, 25 lbs. lard, 3^ lbs. cinnamon, }4 lb. ginger, 1 j4 gallons eggs, 6 gallons honey, 4 gallons molasses, 2 lbs. soda, 1 bbl flour. Icin^. THE MODERN BAKER. 135 72 lbs. sugar, 2 gallons water, 12 oz. gelatine, 8 oz. cream tartar, 1 lb. cocoa butter, 1 pt. glycerine, 4 oz. vanilla or 2 oz. lemon. >Vhiite Mountain CaKe, 12 lbs. sugar, 7 lbs. butter, 3 qts. egg whites, 3 qts. milk, 7 oz. yeast powder, 14 lbs. flour, VVTHite CaKe. 3 lbs. sugar, 3 lbs. butter, 4 lbs. flour, 3 qts. egg whites, 1 oz. yeast powder. 136 THE MODERN BAKER. Ginger Wafers. 1 bbl. flour, 40 lbs. powdered sugar, 25 lbs. butter, 25 lbs. lard, 2 lbs. ginger, 1 lb. cinnamon, 1 oz. orange, 1 oz. lemon, 13 gallons molasses, 4 lbs. soda. Honey Goods. 165 lbs. honey, 5 lbs. lard, 2j4 gallons eggs, 1 gallon sour milk, 18 oz. ammonia, 1 6 oz. cream tartar, 3>^ lbs. soda, 1 bbl. flour. Lay over night for French bars; one to two hours for other goods. THE MODERN BAKER. 137 Ctip CaKe. 12 lbs. sugar, 8 lbs. butter, 4 qts. eggs, 4 qts. milk, 4 oz. soda, 8 oz. cream tartar. 20 lbs. flour. Drop CaKes. 60 lbs. granulated sugar, 35 lbs. butter, V2 gallon glucose, 5 qts. eggs, 6 gallons sweet milk, 8 oz. ammonia. 8 oz. cream tartar. 8 oz. soda, 90 lbs. flour. 138 THE MODERN BAKER. Vanilla Wafers. 75 lbs. powdered sugar, 34 lbs. butter, 1 lbs. lard, 1 % lbs. vanilla. y2 gallon glucose, 2>^ gallons eggs, 454; gallons milk, 5 oz. ammonia. 16 oz. soda, 112 lbs. flour. ew YorK Joe Orange Bar. 19 lbs. flour, 13 lbs. powdered sug; ar, 6 qts. eggs, 2y2 pts, , water. 1 oz. orange. % oz. ^gg color. 6 oz. ammonia. INDBX THE MODERN BAKER. 141 Cake Recipes. Angel Food 19 Angel Food 20 Berlin Cake •. 9 Biscuits .' 18 Biscuits 19 Centennial Cake 8 Cocoanut Cake 10 Cocoanut Drop Cake 21 Crystal Cake 29 Cup Cake 30 Currant Drop Cake 22 Doughnuts 26 Doughnuts (Sweet) 25 Doughnuts (New England) 36 Fried Cakes 25 Fruit Cake (Dark) 14 Fruit Cake (Light) 15 Fruit Sticks 35 Ginger Cookies 20 Ginger Snaps 31 Golden Cake 29 Grand Duchess Cake 34 Honey Cake 31 Honey Cake 36 Jelly Roll No. 1 12 Jelly Roll No. 2 12 Jelly Roll No. 3 13 Jelly Roll No. 4 13 Jelly Squares 33 142 THE MODERN BAKER. Lady Fingers 14 Layer Cake 15 Layer Cake 16 Leaf Cake 7 Lemon Cakes 8 Lemon Cookies . . 21 Lemon Snaps 28 Leopard Cake 9 Marble Cake 21 New England Crullers 36 New Year's Cake 26 New York Lunch Cake 32 Orange Cake 26 Paris Cakes 10 Pound Cake No. 1 23 Pound Cake No. 2 23 President Cake 6 Raisin Cake 7 Rough and Ready Cake 30 Scotch Cake 17 Scotch Short Cake 11 Sheet Cake 11 Silver Cake 33 Sponge Drop Cake 22 Springerle 28 Strawberry Short Cake 32 Sugar Cakes No. 1 5 Sugar Cakes No. 2 5 Sunshine Cake 34 Vanilla Wafers 25 Vienna Cake 35 THE MODERN BAKER. 143 White Cake 24 White Layer Cake 16 White Loaf Cake 24 Wine Cake 17 Wine Cup Cake 18 Yellow Layer Cake 16 Zephyr Cake 6 144 THE MODERN BAKER. Pastry Recipes. Almond Icebergs ., 41 Almond Macaroons 44 Almond Tarts 41 Almond Wafers 40 Apple Fritters 46 Berlin Cake 40 Butter Cups 42 Cheese Sticks 39 Chocolate Baisees 43 Chocolate Kisses 40 Cocoanut Macaroons 46 Cocoanut Pie 49 Congress Tarts 42 Cream Puffs 47 Cream Rolls .^ 39 Custard Pie 48 Fritters 44 Lady Locks 39 Lemon Pie 48 Macaroons 44 Macaroon Rings 45 Macaroon Slices 38 Macaroons (Cocoanut) 46 Pastry Dough 38 Pie Crust 47 Puff Paste 37 Puff Paste 37 Pumpkin Pie 49 Snow Balls 43 Washington Slices 45 THE MODERN BAKER. 145 Bread and Fancy Yeast Baking. Apple Cake 56 Bath Buns 58 Berry Cake 57 Boston Brown Bread 51 Cheese Cake 57 Cinnamon Cake 56 Coffee Cake 61 Coffee Wreaths 58 Compressed Yeast Sponge 50 Cream Bread 55 Currant Buns 59 Graham Bread 51 Hot Cross Buns 60 Malt Bread 52 Malt Extract (Directions) 53 Peach Cake 56 Plum Cake 56 Pretzel Cake 62 Ring Cake 62 Salt Rising Bread 54 Schnecken . .' 60 Sponge 51 Stollen ■. . .61 Turks' Heads 61 Vienna Rolls ' 55 Zwieback 59 146 THE MODERN BAKER. Crackers* Cakes and Sweet Goods. Alberts ' 76 Albina Mixed Cake 76 Alphabets 108 Animals 91 Animals 107 Assorted Cakes and Jumbles 115 Backarack 68 Banana Bar 65 Banana Fingers 119 Bar Fig and Raspberry 64 Base Ball 92 Bismarck 74 Black 79 Breakfast Coffee Cake 98 Butter Scotch 95 Butter Scotch 100 Butter Scotch 110 Chocolate Bar ; 73 Chocolate Maple , Ill Chocolate Snap ' 84 Chocolate Snap 96 Chocolate Wafer..., 117 Citron Drops 82 Cocoa Bars 115 Cocoa Bars 123 Cocoa Wafers . . •. 120 Cocoanut Bar ,. 77 Cocoanut Bar 82 Cocoanut Bar 90 Cocoanut Bar 103 THE MODERN BAKER. 147 Cocoanut Caramels 114 Cocoanut Gems 119 Cocoanut Snap 70 Cocoanut T Bar 99 Coffee Cake 72 Coffee Cake 99 Coffee Cake 125 Coffee Cake 134 Coffee Cake (Breakfast)- 98 Coffee Cake (English) 94 Coffee Cake (English) 107 Combination Bar 73 Cookies 88 Cookies (Dark) 112 Cookies (Ginger) , 132 Cookies (Grandma's) , 1 12 Cookies (Grandma's) 117 Cookies (Grandma's) 122 Croquettes 71 Corn Meal Wafer Ill Creams 89 Cream Bar 102 Cream Bar 126 Cream Crisp 74 Crystal Wafer 1 13 Cuban Square 90 Cuban Square 101 Cup Cake 137 Currant Cake ' 126 Dark Cookies 112 Drop Cakes 137 Egg Albumen (Directions) 63 Egg Jumbles 83 Egg Jumbles .... ^ 116 Eldoi'ado 80 English Coffee Cake 107 148 THE MODERN BAKER. Fig Tart 68 Frosted Creams 86 Frosted Creams 109 Frosted Creams 128 Fruit Cake 134 Fruit Drop 86 Fruit Slices 132 Ginger Cookies 132 Ginger Snaps 84 Ginger Snaps 123 Ginger Snaps 124 Ginger Wafer 69 Ginger Wafer 136 Golden Wafers 127 Graham Wafers 66 Graham Wafers 93 Graham Wafers 100 Graham Wafers 129 Graham Wafers 130 Graham Wafers 131 Grandma's Cookies 112 Grandma's Cookies 117 Grandma's Cookies 122 High Tea 76 Honey Cake 85 Honey Cake 127 Honey Goods 136 Honey Nuts 121 Icing 63 Imperial 66 Imperial 109 Ivy Biscuit 83 THE MODERN BAKER. 149 Jersey Biscuit 87 Jersey Biscuit 118 Jersey Toast 87 Jumbles 65 Jumbles 70 Jumbles 88 Jumbles 102 J umbles 128 Jumbles and Assorted Cakes 115 Just the Thing 96 Lady Fingers 114 Lady Fingers 122 Leb Kuchen 85 Lemon Bar 79 Lemon Snaps 71 Lemon Snaps 77 Lemon Snaps 88 Lemon Snaps 97 Lemon Snaps 109 Lemon Snaps 128 Lemon Wafers 118 Macaroons 133 Macaroon Fingers 121 Mint Drops 108 Molasses Cakes 95 Mosell 67 New England Ginger Snap 124 New York Joe Orange Bar 138 Oatmeal Wafer 110 Oatmeal Wafer 129 Orange Bar 69 Orange Fingers 106 150 THE MODERN BAKER. Paris Bun 81 People Mix 104 Princess Cake 133 Raisin Wafer 120 Rifle Nuts 125 Root Bar 75 Scotch Cake 64 Soft Snap 78 Spice Jumbles 104 Sponge Cake 103 Sponge Cake 133 Star Cake 98 Stock 63 Strawberry Cake 116 Sugar Cake 80 Sugar Cookies 131 Sultanas 78 Sultanas '. . 97 Swiss Macaroons 118 T Lemon Snaps 77 T Snaps .■ 105 Taffy Snaps 92 Tea Cake 98 Tutti Frutti 113 Vanilla Bar.- 72 Vanilla Bar 89 Vanilla Bar 105 Vanilla Squares 124 Vanilla Wafers 75 Vanilla Wafers 81 Vanilla Wafers 93 Vanilla Wafers '. . . . 1'06 Vanilla Wafers 117 Vanilla Wafers 130 Vanilla Wafers \ 138 THE MODERN BAKER. 151 135 White Cake • White Mountain Cake World's Fair ^^^ World's Fa:r Wafer ; • 152 THE MODERN BAKER. Cincinnati Yeast Powder "TKe Original" It is tHe Lsitest Discovery in tHe Art of Fine BaKing Can be used in place of Ammonia, Bak- ing Powder or Cream Tartar and Soda Mixture with better results. Contains POTATO FLOUR and other ingredients for giving moisture and fine rich color to cakes, biscuits, doughnuts, etc., when baked. Is composed of healthful food pro- ducts and contains no injurious chemicals. Works absolutely uniform and keeps inde- finitely in any climate. Has more leaven- ing power or strength than baking powder. Sold in Cans Only HilKer (Si BletscH Company CHica^o Cix\ciz\i\ati THE MODERN BAKER. 153 PREMIER PRAND Fruit Icing Cream FLAVOR. AND COI^OR. COMBINED Can be used in all Icings, Layer Cake Creams, Marshmallows, Cake Batters, Ice Cream and Ices. PREMIER ICINGS have a strong color and fine flavor. They are much stronger than flavoring extracts and more economical. No boiling is required. FOR ICING, add a small quantity of Icing Cream, to produce the desired color. This will give the proper flavor and gloss. PREMIER ICING IS NOTED FOR ITS PURITY FLAVOR, COLOR, STRENGTH, Etc. Prepared in the Following Flavors: ORANGE STRAWBERRY ROSE . LEMON RASPBERRY BANANA CARAMEL PINEAPPLE CHOCOLATE VANILLA PISTACHIO WINE FLAVOR CHERRY ALMOND MAPLE HilKer (Si BletscK Company CKicago Cincinnati 154 THE MODERN BAKER. LEMON COMPOUND Four times stronger than Extract of Lemon Does not contain alcohol, and gives a more Natural Flavor than ordinary extracts. It is superior to Extract for baking purposes Because being non-alcoholic it does not bake out of the goods. Because it gives the Natural Flavor of the whole lemon. Because it contains no impurities, and consequently is not injurious to health. Because the consumer does not pay al- cohol prices when the strength of • the flavor is taken into considera- tion. Hilker & Bletsch Company Chicago :: :: :: Cincinnati THE MODERN BAKER. 155 .. SO M ETH I N G N EW.- PREMIER CAKE FILLER LEMON, ORANGE AND PINEAPPLE MADE OF PURE FRUIT, EGGS, SUGAR AND CREAM Can be used in Layer Cakes, Tarts, Cream Puffs, etc. Has the proper consistency in body for spreading. Flavor and taste pleasing to all. Will keep indefinitely in any climate. PUT UP ONLY IN 30 POUND PAILS HILKER & BLETSCH COMPANY CHICAGO : : : : Cincinnati 156 THE MODERN BAKER. Duaiev's "Sure Kill" Roach Powder Guaranteed to extermifi- ate R.oacKes» CricRets (SI Bugs of all Kinds in tKree to five days j^ jS^ j^ j^ j^ Valuable Investment TO Hotels, BaKeries, Cafes, etc. MANUFACTURED BY fall River (Kbemical Company l)ilker % Bletscb Company Chicago Cincinnati Ulestcrn Jl3(nt$ f^ 20 1903