MMivarMt f m t a u r vm wWBMiamte-' f i % iMnttn LIBRARY OF CONGRESS. Chap. }*' Copyright No Shelf .,JB& I 1 UNITED STATES OF AMERICA. AdvtrlisiriQ Supplement. AVOID BULK SODA Bad Soda Spoils Good Flour. Pure Soda— the Best Soda, comes only in Packages ff Bearing Trade Mark: ARM and HAMMER. It costs no more than inferior package Soda —never spoils the flour— always keeps soft. Beware of Imitation trade marks and labels, and INSIST ON PACKAGES bearing these words- CHURCH &CQ NewYork. SOLD BY GROCERS EVERYWHERE. Write for Arm and Hammer Book of Valuable Recipes- FREE. Advertising Supplement. When a Baker Wants an Oven He wants one that will bake bread of every kind, and pastry of every kind, just right. He wants that oven to save all the time, fuel, room and trouble possible. The Hubbard Portable Oven is an Oven like that. Hubbard Portable Ovens Bake anywhere- Bake even- ly on all shelves — Can be fired while baking — Use any fuel -^-No fumes — No hotter in a room than a brick oven — Practically fire-proof — Use on any floor — Easily taken down or set up — Take only one- third the room of a brick oven — Bake bread, cake or pastry equal to brick oven — Soapstone or tile surface best for rye or Vienna bread — Don't absorb the moisture — Can scale the dough lighter — Axe good roasters— All right for hotels and restaurants — Easily managed — Last a long time — Good all round oven — Not the tin box kind — Thor- oughly tested— Satisfactory— Bakers don*t go back to brick ovens when they've once tried the Hubbard Portable Oven. SHIPMENTS F. O. B. NEW YORK OB CHICAGO. SEND FOR ILLUSTRATED CATALOGUE. Hubbard Portable Oven Co., NEW YORK: " A" W. BROADWAY & BEACH ST., WOOL EXCHANGE BUILDING. 122 CHICAGO : ( A" MICHIGAN ST. Adv irtising Supplement. THE MIDDLEBY PORTABLE BRICK OVEN THE STANDARD OVEN IN NEW YORK, BOSTON AND CHICAGO. OVER 1,000 NOW IN USE. Our business is fast and steadily growing. Why ? Because the Middleby Portable Tile Oven is now well known by a majority of Bakers over the country. The practical, successful men now know that when they purchase one of our Ovens, they secure a first- class Brick Oven and one that can be moved. That's what the Middleby is, a Brick Oven that can be moved. If you intend going into business you cannot afford to build an Oven on another man's property. Buy a Middleby. You will then own a Brick Oven that is absolutely your own property. You can move it ivhenever you please. Let us send you a catalogue or come and see us. MIDDLEBY OVEN MFG. CO., NEW YORK OFFICE, 153 Franklin Street. CHICAGO OFFICE, 62 West Van Buren Street. BOSTON OFFICE, 201 State Street. Advertising Supplement. FLEISCHMANN'S VEGETABLE YE ACT COMPRESSED L H U I HAS NO EQUAL. Advertising Supplement. BUY. . . PILLSBURYS BEST FLOUR And You are Sure to have the Best. Never Varies in Strength or Quality. The best bakers always indorse " Pillsbury's Best " as the best and most perfect patent flour in the world. o © o o MAXTJFACTURED BY THE PILLSBURY-WASHBURN MILLING COMPANY, MINNEAPOLIS, MINN. Advertising Supplement HENRY HEIDE'S ONLY GENUINE ALMOND PASTE, For Bakers and Confectioners FOR OVER 24 YEARS ON THE MARKET. ASK FOR HENRY HEIDE'S ORIGINAL ALMOND PASTE FOR MACAROONS. Always Reliable, Pure and Fresh. FOR SALE BY AH Bakers' Supply Houses and Wholesale Grocers. MANUFACTURED ONLY BY HENRY HEIOE, 84-90 VANDAM ST.. NEW YORK. Advertising Svpplement. MUSSGILLER Cake Pans of Every Description. 359 WASHINGTON Bread Pans of Every Description. Any Size to Order. Iron Cake and Bread Pans. Any Size to Order. NEW YORK. Manufacturers and Job- bers in Every Descrip- tion of Bakers' Supplies, Tools, Pans and Utensils. Bakers' Extracts a Specialty. Our Egg Colors cannot be Surpassed. Our Illustrat- ed Catalogue mailed free to any Address. Oven Doors and Lights. All Makes. Show Cases of all Kinds. Advertising Supplement. M?mmmmmmmmmmmmmmmm???£ I ! BAKERS' 3 The Best is None to Good For the Baker : ♦ ♦ ! HELPER MONTHLY ♦ ESTABLISHED J 1887 ♦♦♦♦< ♦ ♦ To Hake the BEST He Needs the BEST X - - His Work Deserves the Best Helps to be Obtained BEST AIR best shob best tools best light best methods best eormttlas best materials best machinery best trade tottrnstal B IT PAYS BEST TO GET THE BEST 3 ^ The Bakers' Helper is recognized the world over as the leading bakers' g ^^~ journal on this continent — the oldest — the largest — the most quoted. "^^* ^ Vol. XIII, Jan. to Dec., 1900, Contained Nearly ^ ^ ONE THOUSAND PAGES ^ ^^ It Costs Only One Dollar a ITear ~^m ^— SAMPLE COPY FREE TO ANY BAKER —^ ~£ Address BAKERS' HELPER, Chicago E2 Advertising Supplement. WILL PLEASE YOU CANT HELP IT IT'S THE BEST. NEXT TIME ORDER IT! i Washburn-Crosby's "GOLD MEDAL" Flour. Advertising Supplement. SCHALL & CO., 61 Barclay Street, 16, 18, 20 West Broadway, New York. MANUFACTURERS OF THE LATEST AND FINEST Gum Paste Flowers, Leaves and Cake Ornaments. u c en u CA «3 C O (A CJ CW >> u > U i- o "3 O .2 z a O 3 -3 en u u. o D. o o O Ml TO ■t 3 O o 3* C r S3 > CO en o ■n r+ 3 m 3 o 3* © 5 3 83 n •6 o 1313 I5XB/ 2 IIM. IMPORTERS OF- THE Finest OLIVE OIL, FANCY MOULDS FOR Ice Cream, Chocolate and Conserves our Specialty. ILLUSTRATED CATALOGUE SENT FREE ON APPLICATION. Advertising Supplement. M. Neumann, SOLE AQENT FOR E. P. HOPPE & CO., Leipzig, Germany. NON-POISONOUS COLORS FOR BAKERS ANO . . . . CONFECTIONERS IN POWDERS AND PASTES. UNSURPASSED FOR PURITY. CHOCOLATE BROWN PASTE A SPECIALTY. BAKERS'. YOLK COLORS IN POWDERS AND LIQUIDS. We guarantee all our colors to be perfectly free from any poison or injurious substance. SAMPLES AND PRICE LIST SENT ON APPLICATION. 22 & 24 North William Street, NEW YORK. Advertising Supplement, T3T7l~Tk am AT> COMPEESSED 15% STRONCER THAN ANY OTHER. Red Star Compressed Yeast Company 79-81 BUFFALO ST., MILWAUKEE, WIS JOSEPH MIDDLEBY, Jr. MANUFACTURER OF Jams, Jellies, Preserves, and Pie Filling, EXTRACTS, FRUIT SYRUPS, Etc. New England Pulverizing Sugar Works 201 and 203 State Street, 98 and 100 Central Street, BOSTON, MASS Canvas Jumble Bag We guarantee this bag to be the best in the market. We furnish a bag screw and a reducing screw with every bag, the reducing screw enables the operator to screw ornamenting tubes on to a jumble bag for meringue ornamentation. Canvass bag with screw and reducing screw and six assorted large screw tubes, $1, 10 cents extra for expressage. Bag only, 40 cents. Note. — How to prepare our canvas bags: boil them for five minutes in water and you will have a bag as tight as a rubber bag, and much stronger. Rubber bags should not be washed in hot water, and must be kept away from grease for grease will destroy any kind of rubber in a very short time. Address EMIL BRAUN, 23 Duane St., New York Advertising Suppleniint. THE PERFECT OVEN ILLUMINATOR For Gas or Electric Light, or Both Combined for Immediate Use of Either. Is operated by simply raising or lowering a lever handle. The most practical il- luminator in the market. Circulars and prices on application. GEO. L. BKITN'EK'S PATENT. GEO. L BEITNER, Manufacturer, 99 Hanover Street, Bridgeport, Conn. For Sale by Leading Dealers In Bakers' Supplies. BKAMHALL, DEANE COMPANY M anufactvirer s of* French Ranges, Portable Brick Ovens, Broilers, Vermont Ovens, Carving Tables, Eumford Ovens, Coffee and Tea Urns, Plate Warmers, Copper Saucepans, Water Heaters, Ice Cream Freezers, Confectioners' Stoves, Steam Cooking Apparatus, Cooking Utensils. 262, 264 and 266 WATER STREET, NEW YORK. Advertising Supplement. Dwight's Cow Brand SODA— kOW PRICE. ESTABLISHED To avoid disappointment, insist upon having COW BRAND in original packages, and don't be put off with cheap, inferior substitutions. John Vw - I&ht & eo ^ ew y QrK c,t*» Send address for Cow Brand Cook Book— Free Advertising Supplement. ...ESTABLISHED 1884... W. WIRT WICKES, 62 Water Street, New York. IMPORTER AND DEALER IN MOLASSES, SYRUPS, AND HONEY, Bakers' Molasses a Specialty. Satisfaction Guaranteed. A Trial Solicited. RICHARD L. riacHALE, nANUFACTURER OF Bakers' Hachinery, Dough Hixers, Brakes, Cutters, Ovens, Shafting, Pulleys, etc. 129-135 Mangln Street, . . New York. PRICES AND CATALOGUES FURNISHED ON APPLICATION. BONANZA APPLE PARER AND CORER. F. M. BOWER & CO flanufacture or Carry in Stock Every Utensil Used by a Baker, Confectioner, or Ice Cream Dealer. Does Not Slice. Just What You Want. 165 Chambers Street, NEW YORK. 0ur New China Ice cream Plate. The Best Plate Telephone, 1227 Franklin. Made for Ice Cream. Advertising Supplement. KINGSFORD'S Sold all around the World. The Original OSWEGO The Standard for over Fifty Years STARCH Purest, Best, 1851 LONDON HIGHEST AWARDS 1893 CHICAGO i876 PHILADELPHIA For Food Kingsford's Corn Starch Forms, with Milk or Beef Tea, a most EXCELLENT FOOD FOR Children and Invalids. It is a Wholesome Article of Diet FOR ALL. Send stamp for a FREE COPY of our dainty book of over 200 new recipes. FOR THE LAUNDRY Kingsford's "Silver Gloss" Starch S'MSlJ'BrtSfiffl strength and uniformity. It imparts to fine laces, linens, and muslins a delicacy and luBtre simply incomparable. 17inN no other land has the baking and consumption of bake- stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and pros- perous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperi- enced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use. It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and com- mon sense must be displayed to insure success. Did you ever hear a woman say, "I had good luck to-day with my cakes," but alas, the next time, "Oh, I had such bad luck with my baking" ? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical — 4 — knowledge about baking that brings the bad luck, and many a pro- fessional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my rec.pes in several parts, each part treating upon a different branch in the art of baking. New York City. PART I. Puff Paste, Pies, Tarts, etc. American Puff Paste. One pound of butter washed well in ice water and one pound of mixed flour ; mix together very light, with one ounce of baking powder, one egg, one teaspoonful of salt and enough ice water to make a smooth paste, same as you make for tea biscuits ; roll out once about eighteen inches long and ten inches wide, turn in the ends to meet in the middle and double again ; let rest in ice box or cellar for an hour, and repeat this until rolled out four times. For tarts and patties, roll out one-quarter of an inch in thickness, cut out with biscuit cutter, lay on clean cooky tins (not greased), and if time allows, let rest awhile in cold place before baking. When ready for the oven, dip the top of a small wine glass or biscuit cutter in hot water and press in the center of each tart, down to near the bottom of the paste; bake in a hot oven. When baked, cut the center all out with a sharp pen-knife and they are ready to fill. This paste is very valuable for the American cook, so as to be able to make patty shells with success, while it takes a great deal more experience to make French puff paste. French Puff Paste, Mix stiff one pound of mixed flour (half pastry and half bread flour) with one egg, two ounces of butter, one teaspoonful of cream of tartar or rum, and sufficient ice water. Work well and set to rest in ice box half an hour; then press the piece flat towards the edges, place in the center fourteen ounces of good dry butter washed well in ice water, with all the water and buttermilk squeezed out, and pull the edges of the dough over the butter from the four sides. Then you can proceed rolling it as in above recipe. If time allows, bake a little sample first; if it falls over in the oven, roll it out once or twice more;, if butter runs out into the pan, let it rest longer on the ice. — G — Holland or Dutch Paste. Wash in ice water one pound of butter until smooth. To one pound of flour add one-quarter of the butter, one-half teaspoonful cream of tartar, one egg, and one teaspoonful salt ; mix all together with ice water (about one-half pint) into smooth dough; let rest awhile, then roll out in a long strip, break the rest of the butter into small pieces the size of a walnut and lay all over the dough, then turn the left end one-third over, then the other end over this; roll out carefully, one-half inch thick, using no more flour for dusting than is necessary, and turn over like American puff paste. Roll five times, and if butter is very rich, you can cut short say one ounce to the pound of flour. Vienna Tart Paste. Chop fine ten ounces of washed butter with one pound of pastry flour, six ounces of sugar, one tablespoonful of pie seasoning, then mix with three eggs into light paste. This paste is very extensively used as crust for the delicious large fruit and cream tarts so common in Europe. If convenient, use six yolks of eggs in place of three whole eggs, as this makes the paste more smooth. Common Pie Paste. Mix together, dry, one pound of flour with three-quarters of a pound*of lard and butter, and one-half teaspoonful of salt, then moisten with enough ice water to have it hold together, but do not work any more than necessary; and if time allows, let it rest on ice before using. That is the secret of a tender pie crust; working it too much makes what you so often find — shoe-leather pies. If you want a cheaper crust for the bottom, use less shortening. Always wash pies on top with milk before baking; this gives them a lively and appetizing color. If the oven bakes slow from the top, add a pinch of salt to the milk you wash the pies with. Prepared Pie Seasoning. Not only in large hotels but also in every household a large quantity of that delicate flavor, the peel of lemon, is wasted daily. How often are lemons cut up, when in a moment's time the rind could — 7 — be grated and saved for future use, put in a glass jar and occasionally sprinkled over with a little sugar and a few drops of water to keep moist. In this way you can have lemon flavor free of cost all the year around. Two tablespoonfuls of this lemon peel, two cups of brown sugar, one tablespoonful of cinnamon, one tablespoonful of allspice, one-half a nutmeg (grated); mix all together and keep in a can in a cool place, always ready for use. Now to Prepare Pies. Pie plates should always be greased with butter, then dusted with flour, or what is better, cracker dust; this prevents the pie from tasting greasy after standing a day or two. Never have too rich a pie crust for the bottom, and always roll out very thin. For apple, and fresh fruit pies generally, it is advisable to dust the pie crusts with cracker dust before filling with the fruit, as this absorbs the juice of the fruit while baking. If fresh fruit pies are to be packed in lunch baskets, the following is a very valuable recipe : Mix the berries or other fruit, as soon as picked, with sufficient sugar, a little water, and put away if possible over night; before using, drain off the juice, and cook it, adding three tablespoonfuls of corn starch to every pint of juice, then add the fruit, mix, and it is ready for use. This pie will cut like jelly. Brown sugar is very good for pies and gives a nice flavor. Evaporated and Dried Fruits, By following instructions given here you will be surprised at the excellent results. Never soak any pie fruit over night. To one quart of boiling water add one-half pound of berries, apples or apricots, one-half teaspoonful salt, cook ten minutes until swelled up well, add three-quarters of a pound of granulated sugar, and one teaspoonful butter; cook five minutes longer, then stir into this two ounces or five tablespoonfuls of corn starch, dissolved in a little cold water ; stir quickly a few moments and set away to cool. This I guarantee to make the most delicate pies from any dried fruits. If fruit is very tart, like apricots, add a little more sugar ; with apricots you can always cook some apples, as apricots are almost too rich; some of the ready pie seasoning can be used to advantage in almost all pies. This mixture can be made in larger quantities and put away in cans or jars, as it keeps well. Custard Pies. FOR THREE PIES. Line deep pie plates very thin with plain paste, fill with custard and bake about twenty minutes. For the custard, beat up six eggs with four ounces of powdered sugar, one tablespoonful of melted butter, one-half teaspoonful salt, add two ounces of flour, one tea- spoonful of any extract you wish, and three pints of fresh milk; strain all together and bake twenty minutes. This mixture is also fine for cup custard. Bake about twenty minutes. To make sure that any kind of custard pie is done, stick a knife through the pie, and if you can remove it without any custard or milky paste sticking to it the pie is done. TUemon Pie. Boil one quart of water with one cup of canned, fresh or dried apples, three-quarters of a pound of granulated sugar, until apples are soft, then stir into it three ounces (or five tablespoonfuls) of dissolved corn starch; remove from the stove and when cool add five to six eggs, one-half teaspoonful salt, the juice of three lemons, two grated lemon peels, and one tablespoonful butter; strain all through a colander and fill into pie dishes lined with plain pie crust. If you want French lemon pie, line flat pie dish with American puff paste, scallop the edge with your fingers or a knife, fill in the cream and lay four bars of the same paste over the top and four more crosswise over them. This is the finest lemon pie found in twenty years' practice. Pumpkin or Squash Pies. FOR THREE PIES. Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoonful salt, one tablespoonful ginger, one-half nutmeg; then add the pumpkin, one quart of milk, and one tablespoonful of melted butter, strain all through colander again, fill in deep pie dishes lined with plain pie paste, and bake like custard pie — twenty to thirty minutes. This is enough for three large pies. Generally, as soon as pie is up above the rim of the plate it is done; if bottom is not quite baked, then set on top of hot stove a few seconds to finish bottom. The same rule applies to custard pies. — 9 — Cream Pies, FOR TWO PIES. Boil one quart of milk with one-half pound of sugar (one cup), stir into this quickly, while boiling, four tablespoonfuls of corn starch, mixed with two or three eggs and one teaspoonful of any extract ; a little butter may be added ; you may also use grated lemon or orange peel, or two ounces of chocolate as required. Line a flat pie dish with American puff paste, dust well with cracker dust or flour, press another same size pie dish on top of the paste and set in the oven ; when about half done take top dish off and bake until done ; pour in cream and set away to cool. Cream. Meringue JPie, Beat only the whites of three eggs to a stiff froth ; mix into it, light, one small cup of sifted powdered sugar ; spread this over the cream and dust with a little sugar; brown in oven about three minutes. Peach. Meringue, EUROPEAN STYLE. Skin say six ripe peaches, cut them up into thin slices, mix with one cup of powdered sugar and divide on twelve deep saucers ; then cover over with meringue, same as for cream meringue pie. If you have a canvas bag and tube you can ornament a little on top. Any other fresh fruit except berries can be used the same way. Russian Spice JPie. Line flat pie dish with common pie crust, and spread thin with any kind of jelly or jam. Mix together three-quarters of a pound of sifted bread or cake crumbs, three-quarters of a pound of lard, one quart molasses, one pint of sour cream or water, one ounce of saleratus, one egg, one pint of washed currants, a little chopped citron, a little lemon and vanilla extract, and one tablespoonful of cinnamon or pie seasoning ; mix all together and thicken with enough pastry flour to have a soft paste. Fill this on top of the jelly and bake slow; when baked, dust with powdered sugar. This pie is very fine when a few days old. — 10 — JMince Ale at for JPies. Two pounds of apples, chopped fine; one-half pound of washed currants; one pound of lean boiled beef, chopped fine; half-pound citron and orange peel; two lemons, grated and the juice; one pound raisins, stoning them if time allows; one pound of brown sugar; one- half nutmeg; two ounces of mixed ground spices; add either brandy, wine or cider to taste, and enough of the beef broth to moisten well. French IVfadelaine Pie or Tarts. Line pie dish or tart mould with American puff paste and spread with jelly. Stir together lightly one cup of sugar, one cup of sweet almonds pounded very fine, and six yolks or three whole eggs; then add two tablespoonfuls of melted butter, three-quarters of a cup of pastry flour and one-half teaspoonful of baking powder. If too stiff, add a little milk or cream. Fill in the dish, roll out a piece of the paste, cut in narrow strips one-quarter of an inch thick, and lay close together across the top of pie. Bake by moderate heat for half an hour; if it colors too soon on top, cover with a strong, greased paper. Rice Pie. Line plate same as for custard pie. One cup of rice, boiled very soft with one-half teaspoonful of salt; beat lightly four eggs with one- half cup of sugar ; add the rice, one-half nutmeg, a little lemon or cinnamon, one quart of milk or cream, and two tablespoonfuls of butter. Press all through a fine colander twice and bake same as custard pie. Southern Custard or Potato Pie. Boil or bake four good potatoes and take the skins off ; beat up with five ounces of powdered sugar and five eggs, then add one ounce of flour, one and one-half quarts of milk, one-half grated nutmeg, one-half teaspoonful salt and one tablespoonful melted butter. Strain all through colander, fill in lined pie plates and bake like custard. Sweet potatoes or carrots can be used the same way. You may also steam the potatoes until mealy but not watery. — 11 — Rhubarb Pie. Get your rhubarb cleaned and cut in strips one inch long the night before and mix well with sufficient sugar. Next morning strain off the juice and set on the fire ; when boiling add the rhubarb, boil about two minutes, stir two ounces (three good tablespoonfuls) of corn starch into it and take off to cool. A little cinnamon improves it greatly. Gooseberries are prepared in the same manner. IS uropean Cherry Pie {Plamri). Line a flat pie dish or layer-cake tin with American puff paste, dust well with cracker dust and cover the bottom with one layer of stoned cherries and bake half done ; pour over the following creme, and put back in oven for five to seven minutes longer. Creme: Four egg yolks, three ounces sugar, a little cinnamon, and two ounces of flour; mix all together, then add one-half pint of sour cream. Imperial Currant Pie and Tarts. Line one large flat cake tin with Vienna tart paste, making rim extra thick ; fill with following mixture and bake slow : Beat the whites of five eggs very stiff, adding six ounces of powdered sugar, a little at a time; after the eggs are stiff, add two ounces of chopped almonds and half a pint of sour cream; finally add one pint of picked red currants. In winter, use a pint can of preserved currants or one pound of washed English currants. This is the genuine recipe from the German Imperial Court Confectionery, and will repay a hundred- fold for the little extra care and trouble required in its preparation. Imperial Vanilla Cream Tarts. Line a dish with Vienna tart paste, making rim double thickness and bake. Beat the whites of four eggs very stiff, adding six ounces of sugar, a little at a time, then mix in the four yolks and two table- spoonfuls of dissolved gelatine with one tablespoonful of vanilla extract or vanilla sugar; pour into the baked pie crusts and set away in ice box until wanted. In the place of vanilla any other flavor or rind and juice of lemon or orange may be used. — 12 — Apple Flamri Tarts. Line flat pie dishes with Vienna tart paste, have side with extra thick rim, dust with cracker meal, cut apples in thin slices, lay them closely together, covering the paste with one layer, sprinkle with sugar, pie seasoning, currants, fine citron and almonds, and bake half done; pour over this the same mixture as above. Peaches and plums may be used the same way, but no berries. French. Tartlets. Line patty moulds or flat tartlet dishes with American paste, I dust well with flour and fill with dried beans or split peas; then pour out all the beans (saving them for the next time) and fill the shells with any jam, jelly or cream. These shells may also be used for oyster patties. Metropolitan Cream or Jelly Tarts, Line moulds as above and fill with jelly or cream and bake, then make a light meringue, spread over the tarts and put back in oven until browned over the top. L,arge Patties. From puff-paste leavings, roll out a sheet one-fourth of an inch thick, cut out round the size of dish you wish to serve it on, wash the edge a little with water and fill the center with your meat or game; roll out another sheet of fresh paste, cover over the meat, lapping over the border; cut off sharp and scallop a little. For large patties, lay another ring of fresh paste around the border. Wash all well with egg, prick a few times with a fork and decorate with small thin stars, etc. ; bake at about 370 degrees. Large Patty Shells. Cut out a round bottom layer one-quarter of an inch thick from good French paste, lay it on strong pan that will not warp in the oven. Now make a ball of fine shavings, cover with thin paper and tie togethef with fine thread to keep it in shape. Set this in the center — 13 — of the paste and dust well with flour. Then roll out a piece of the paste one eighth of an inch in thickness and layover the ball, covering it thoroughly and lapping over the border, cut it off sharp on the edges, prick with a fork,, wash well with egg, decorate with little ornaments of different shapes (stars, squares, crescents, etc.) and some narrow strips of paste laid crosswise. When baked, cut about two inches from the top all around with a sharp knife, remove the cover, cut the thread, take out the paper and shavings carefully and after cleaning out thoroughly they are ready to fill with fricassee, oysters, etc. Vol-ati- Ven ts. These serve the same purpose as patty shells, only they are not so hard to make. Roll out a strip of best puff paste one-third of an inch thick and cut with a sharp knife one and one-half inches wide, long enough to form a ring the size of the dish in which you wish to serve it. Care must be taken to avoid touching the sides of any part of puff paste after it is cut, and also avoid allowing the waste to run down the sides, as this prevents the paste from rising even. In making a vol-au-vent, one end is carefully flattened down and washed with water, the other end lapped over this and afterwards washed with egg and pressed down evenly. The top may be marked crosswise with a fork. Extra small ornaments (stars, squares, crescents, etc.) are baked separately to decorate the fricassee after it is filled in the ring. — 14 — General Rules. Apple pies should always have the prepared seasoning. Gooseberries are improved by a little cinnamon or meringue. Save all your broken crackers; dry them, pound fine and save for pies. All pie dishes should be greased, and then dusted with cracker meal. Never use soft butter or lard for pie crust. Always wash butter in ice water. For baked pot pies (either meat or fruit), use the American Puff Paste and prick well. Three ounces of sugar are sufficient to every quart of milk for custards of any kind. Dried apples, cooked soft enough to press through colander, are very nice for meringue pies. Never use too much flavoring of any kind in baking, especially cinnamon or almond extract. All fresh fruit should be mixed with sugar before filling in pies. A little butter increases the delicacy. Good corn starch can be used in a great many ways in pie baking, but only the best will give satisfaction. Huckleberries and blueberries should always be mixed with some apples, either fresh or canned, to increase flavor. — 15 — Always keep a can of the prepared pie seasoning on hand, as this will increase the delicacy of flavor of almost every pie. The recipe for American Puff Paste, if made as directed, will be worth more than the price of this book to any cook or housewife. All patties, tarts, banburys, etc. , are much improved if they are allowed to rest on ice for at least half an hour before going into the oven. If corn starch is to be used in place of flour, use the best. Don't use too much, a large tablespoonful always is sufficient to every pint of milk or water. Always follow our general rules and change flavors to suit your- self. Every one of our recipes can be used with different fruits, flavors and names changed, but follow the instructions otherwise. Success in pie baking depends a good deal on the mixing of the crust. Never work any more than necessary; just stir around enough to have it hold together and let rest as long as possible in cold place. Prick the top crust on every pie to let the steam escape. When using fresh fruit, insert in center of top crust a small round tube of tin or strong paper, through which all steam will escape as through a chimney. Whenever cornstarch is to be used, it pays to use only the very best. We can recommend Kingsford's Oswego Cornstarch as the purest and sweetest. FOJR NO TBS AND RECIPES. PART II. Puddings, Souffle, etc. Cottage Bread Pudding. For ten persons. Soak as much as a half loaf of stale bread or six biscuits in a quart of milk. Beat up well together four or five eggs, one cup of sugar, one teaspoonful vanilla, one-half teaspoonful salt and two tablespoonfuls of melted butter. Mix up well with the bread, adding one cup of large raisins. Bake in a buttered and sugar- dusted china dish or tin pan. Set this dish in a pan of hot water. A little nutmeg improves the flavor. Bread and Butter Pudding. Slice your bread thin, spread well with butter, and fill your dish half full of this buttered bread; then pour custard (prepared same as for custard pie) over it ; omit raisins and bake same as the other bread pudding. Farina or Indian Meal Pudding. One-half pound of farina or meal, stirred into one quart of boiling milk and leave on fire until it thickens; set away to cool, stirring into it, when cold, one-half pound of sugar, yolks of four eggs, the grated rind of a lemon and the stiff froth of the whites of four eggs; then add one even teaspoonful of good sifted baking powder, and one-half nutmeg, grated. Mix in well and bake one-half hour — not too hot. Souffle. Proceed the same as above, using eight eggs, and do not oake until time to serve. Bake in a hotter oven, using a china dish, and do not set into hot water as you do with puddings. ( 17 ) — 18 — Tapioca and Sago Pudding. For twelve persons. Put one-half pound of tapioca or sago in three pints of boiling water (never soak over night), stir and set on a slow fire ; stir continually to keep from sticking to the bottom. When it is all soft and jellied, put in double boiler with one pint of milk and one-quarter of a pound of butter and cook twenty minutes more until jellied again, setting away to cool. Beat up well four eggs with three-quarters of a cup of sugar (six ounces), one grated lemon, and a little nutmeg ; then mix well with the other mixture and bake about forty minutes — not too hot. Cottage Rice Pudding. For twelve persons. Put one-half pound of well-soaked rice in a galvanized kettle on a slow fire, with about three pints of boiling water and cook until all swelled and soft. If it boils dry, add more boiling water but do not disturb. When done, set away to cool. Proceed the same as above for sago. For sultana rice pudding, add one cup of sultana seedless raisins to above mixture. Rice Pudding, Family Style. Pour two quarts of boiling water over a pound of rice and cook very soft, then adding lemon peel, one pound of sugar and a little nutmeg, two tablespoonfuls butter, and two tablespoonfuls corn starch. When all the water is boiled in, add a pint of milk and cook all dry again; then pack solid in any mould and let it settle. Before serving, turn out on a deep plate and sprinkle with cinnamon and pour over it a nice soft vanilla custard, cold. Dip your mould in cold water before filling with the rice. Roly-Poly, or Steamed Pudding. Mix together lightly, as for tea biscuits, one and one-half pounds of rich pastry flour, four ounces of butter or lard, one ounce of good baking powder, a little nutmeg, the yolks of three eggs, one-half tea- spoonful salt and about one pint of milk. Roll out about eighteen inches long and ten inches wide. Spread with any fruit or jam; roll up, set in a greased pan in a steamer and cover over. It will be done in half an hour. — 19 — Fruit Dumpling. For this the paste is the same as Roly-Poly Pudding. Roll ou. one-quarter of an inch thick; cut out with large, round cake cutter; put fruit and sugar in middle and double over; set in greased muffin tins and steam about one-half hour. A dozen different kinds can be made from this formula. Cabinet Pudding. Fill moulds three-quarters full with lady ringers or sponge cake, cut up fine; pour over it a rich custard, same as used for custard pie, and flavor to taste. Diplomatic Pudding. Proceed by the same rule as for cabinet pudding ; mix currants, sultana raisins and a little citron (cut very fine) with the sponge cake. Tutti-Frutti Pudding. Follow the same formula, only you may use pieces of different kinds of cake and sprinkle the fruit over the bottoms of moulds. Different names may be given this by using special fruits, such as peaches, oranges, etc. Cold Farina or Indian Pudding. Boil one-half pound of farina or meal with three pints of boiling milk, stir until it starts to thicken, then let it cool; add a little lemon or other flavor. Beat up stiff the whites of four eggs, mix all together, fill in moulds and set on ice. Boiled Indian Pudding. One cupcool oven, about two hours; if not sure of its being done, stick a broomstraw in the center to the bottom, and if it pulls out clean, without dough on it, the cake is done. Raisin JPound Cake. To the above mixture, add two and one-half pounds of Sultana raisins; rub them first well in flour. — 41 — American Sponge Cake. Beat up one pound of powdered sugar with twelve eggs, set in hot water bath until warm, beat until it does not run down quick from the beater, when raised; then add lightly one pound of pastry flour, sifted, with one-half of an ounce of baking powder. Bake in duchess tins at about 360 degrees. Jelly Roll. Take the above recipe and with bag and tube lay out in even thin layer, on a cooky pan, all lined with paper; use the lady finger tube. Bake quick at 400 degrees, and turn out at once on sugar- dusted paper; spread with jelly and roll up while warm. Common Jelly Roll. Stir up together well one pound of sugar with six eggs; add one- half of a pint of milk, lemon, one and one-half pounds pastry flour, and one ounce of baking powder. Imitation Raisin Cake and. Pound. Cake. Two pounds of sugar and one and one-fourth pounds of butter, rubbed to cream; add slowly one and one-half pints of eggs, one and one-half pints of milk, two and one-half pounds of cake flour with one ounce of baking powder, sifted; mix in three and one-half pounds of seedless raisins rubbed in one-half pound of flour. Finer cake is made by adding milk and flour alternately, part of each at a time, mixing light. Leaving raisins out will make a fine pound cake. Gold Cake. One-half of a pound of butter, three-fourths of a pound of sugar, rubbed to cream; add slowly five eggs, one-third of a pint of milk, and then one pound of pastry flour with one teaspoonful of baking powder, a little egg coloring and vanilla. Bake in flat squares at 370 to 380 degrees. Orange Cake. To the above mixture add the juice and grated peel of one orange. Bake in layers, set together with orange cream filling. (See Part IX.) — 42 — Thayer Cake, For layers, the gold cake mixture is very fine. Bakes very even. Marble Cake. Take the above gold cake mixture. Place one-half of a tea- spoonful of red coloring in a china bowl and mix in enough dough to make it a bright red. In another bowl melt one-third of a pound of chocolate; and mix also with enough of above dough. Now fill a paper-lined pan half full with plain gold cake dough; with a spoon make four deep furrows in it, fill them alternately with red and chocolate; fill up to the top with plain cake dough, and smooth over. Bake like citron cake. Citron Cake. Rub one and one-half pounds of butter with one and three- fourth pounds of powdered sugar to cream; add slowly one and one- half pints of egg whites, then two pounds of flour with one-half of a teaspoonful of baking powder; beat the eggs a little first; add one and a half pounds of citron, sliced thin and rolled in flour; almond flavor. Bake at 370 degrees. L,ady Cake. Cream together two pounds of powdered sugar with one and one- half pounds of butter; rub in slowly the whites of eight eggs, then beat the whites of eight more eggs to a froth and add part of it to the above, the rest alternately with two and one-fourth pounds of pastry flour. Bake at 350 degrees. Silver Cake. One-half of a pound of butter, one-half of a pound of lard, one and one-half pounds sugar, all creamed together; add one pint of egg whites slowly, then three-fourths of a pint of milk with one-fourth of an ounce of soda in it; then two pounds of flour with one-half of an ounce of cream of tartar; mix light. Bake at 370 degrees. — 43 — Citron Cake. JVo. i?. The silver cake recipe makes a nice, cheap citron cake, with one and one-half pounds of citron added. Wedding Cake. Cream together one pound of butter with one and one-fourth pounds of powdered sugar; add slowly twelve eggs; then one and one- fourth pounds of pastry flour with one-half of an ounce of baking powder; soak one and one-half pounds of washed currants, one and one-half pounds of stoned raisins, three-fourths of a pound of sliced citron, with brandy; mix to above dough; add one-half of a nutmeg. Dark Wedding Cake. Take pound cake mixture (genuine) and add one-half of a pint of Porto Rico molasses, two ounces of cinnamon, allspice and cloves, one teaspoonful of vanilla, one teaspoonful of almond, one and one- half pounds of currants, one and one-half pounds of seedless raisins, three-fourths of a pound of sliced citron, all mixed well; one glass ot sherry wine, one glass of brandy. Bake very slowly. Wine Cake. No. 1. Cream together two pounds of sugar with three-fourths of a pound of butter and lard; add eight eggs slowly, one quart of milk, vanilla or lemon, three pounds of flour and two ounces of baking powder. Dust with sugar before baking. Bake at 370 degrees. Wine Cake. No. 2. Cream together two pounds of butter and lard, four pounds of sugar, two pints of eggs, three pints of milk, six and one-half pounds of flour, five and one-half ounces of baking powder, egg coloring and mace. Prepare as above. Strawberry Short Cake. No. 1. Make a rich tea biscuit dough of three pounds of flour, six ounces of butter and lard, two and one-half ounces of baking powder, a little salt, and one quart of milk; roll out in round layers one-fourth of an — 44 — inch thick, wash one layer a little with butter, lay another on top and bake. Take apart, spread with butter on the soft side, fill well with berries and juice and set the top on, spread with berries again, and pour juice over all. Have berries mixed well with powdered sugar for one hour. Strawberry Short Calce. JVo. 2. Take layer cake (plain layers), spread well with meringue (the whites of six eggs beaten with one-half pound of powdered sugar), spread with berries, dust with sugar, lay another layer on top, spread again, set the berries in rows on top, sprinkle with sugar, ornament a border around the edge with the meringue, and set a few minutes in the oven to brown the top. Strawberry JVferingue Squares. Same as above, baked in squares, not too thick, cut in ten cent squares, well browned, are good sellers in season. Duchess. JVo. I. Mix like wine cake. One pound of butter and lard, two pounds of sugar, one-half teaspoonful of egg coloring, seven eggs, one and three-fourth pints of milk, mace, three and one-fourth pounds of flour, two and one-half ounces of baking powder. Duchess. JVo. 2. Cream together two and one-half pounds of sugar, one and one-half pounds of butter and lard, one quart of eggs, slowly added; one quart of milk, in which is dissolved one ounce of soda; four and one-half pounds of flour, with two ounces of cream of tartar and a little mace. Frost half chocolate, half white. Bake in square tins, lined with paper. Ang-el Food. Beat the whites of ten eggs very stiff; sieve together one-half of a pound of powdered sugar, five ounces of pastry flour, one-half of a teaspoonful of cream of tartar; mix all very light in the snow; one — 4:5 — teaspoonful of vanilla. Dip your moulds in cold water before filling. Bake in a moderate heat about thirty minutes. As soon as baked, turn the mould upside down, but rest on one side, so the air can cir- culate under it. Jelly Cake. Cream together two pounds of sugar with, one pound of butter and lard; add slowly eight eggs, then one and three-fourth pints of milk, and lastly, three pound of flour with two ounces of baking powder. Grease the tins well and lay a small square piece of paper in the center. Fill half full and smooth on top. Bake quick and turn out at once on sugar dusted paper. Trim the edges a little, spread bottom layer with jelly, set another one on top; spread again, setting another layer on top. Frost with lemon icing, and draw thick lines through it with a jelly cornet; cut through crosswise, then with the back of a knife. Or you can spread the tops with jelly, laying a border of cocoanut around. Cocoanut L,ayer Cake. Set three layers together with cream frosting (see Part IX.), sprinkle each with cocoanut; frost the tops and sides also and sprinkle well with cocoanut; give the frosting a rich flavor of vanilla. Chocolate Layer Cake. Same as above, only fill and cover with chocolate frosting. Draw a few cross lines in white frosting over the chocolate, and run through crosswise with the back of a knife; or lay a border of walnut halves over the top. White Mountain Cake. Bake thick layers with the following mixture: One and one-half pounds of sugar and twelve ounces of butter creamed together; add slowly the whites of twelve eggs, one pint of milk, and two pounds of flour with one and one-half ounces of baking powder; almond flavor. Set two layers together with jelly; cover well with light meringue; dust with cocoanut and set a minute in hot oven, to brown the top. — 46 — Almond Cake. Cream well one-half pound of almond paste, three-fourths of a pound of sugar, the yolks of twelve eggs, and one egg. Beat the whites of twelve eggs very stiff; add half of it light under the above, then mix in ten ounces of sifted pastry flour, the rest of the egg whites and a little vanilla; mix carefully, and not too much. Bake in moderate heat, in large, round tin, lined with paper. Frost with vanilla water icing, very thin. Genuine Philadelphia Pound Calce. SELLS AT 15 CFNTS PER POUND. Fourteen pounds of fine sugar cream with six pounds of butter and two pounds of lard ; four and one-half quarts of eggs, two quarts of milk, one-half ounce of soda; last fifteen pounds of cake flour sifted with one ounce of cream of tartar ; mace, vanilla, one-fourth ounce of egg color. The same mixture can be used for all kinds of fruit cake. Magnolia Cake. Mix like gold cake: three pounds of fine sugar, two and one- fourth pounds of butter, one quart of egg whites, two and three-fourth pounds of cake flour, almond flavor. Bake in diamond-shaped pans. Ice with fondant or water icing, flavored with vanilla and a drop of al- mond, and lay some French cherries on top. German Brodtorte. BREADTART. Pound fine in mortar: one pound of raw almonds with four or five eggs ; then stir until light with oneand one-half pounds of sugar in a bowl, adding twenty-four yolks gradually. At the same time moisten one- half pound roasted, finely-ground bread crumbs with rum (some use port or sherry wine) ; add it to the above mixture with two ounces of fine chopped citron, the same of orange, one-half ounce of cinnamon, one- fourth of allspice ; last stir in very carefully twenty egg whites, beaten very stiff, and four ounces of flour. When baked in deep, round tin, paper-lined, turn over at once on a sieve to cool. Ice with rum flavored or vanilla icing. Chocolate Torte. The same formula as above, only take two ounces less bread and moisten with warm water, to which add vanilla and lemon flavor, and add six ounces powdered chocolate or cocoa. Caramel Cake. Cream well one pound of shortening, one and one-half pounds of sugar, then ten eggs, vanilla added; one-half pound of raw almonds roasted and chopped very fine ; one pint of milk, two pounds of cake flour, one-half ounce of baking powder. Bake in Dutchess pans. If used for layer-cakes, bake in flat layers and fill with soft egg icing, to which add some burnt sugar and a little vanilla. — 47 — General Rules. Add egg coloring to butter or lard, if any is used. Seedless (Sultana) raisins are the best for large cakes. In summer wash your butter in ice water first; in winter soften a little in oven before using it. If the oven bakes from the bottom, set your tin on another pan first, with heavy papers between. Fruit for large cake should always be rubbed well with flour first. Keep eggs on ice, if whole or broken up. For large square cakes it is best to have a wooden frame made, which should be greased and paper-lined; set on level and cook in tin. This avoids crust on the sides of cakes. Grease all tins for loafcakes first, then line with paper, and for square cakes line the sides again, after the paper, with strips of card- board. This avoids all hard crust and waste. FOR jSOTES A2VZ> KECIPES. PART V. Small CalART VI. fllacaroons, Kisses, Fanq) Calces, Etc. Almond JKfacaroons, One pound of almond paste, one pound of powdered sugar; mix smooth with the whites of four or five eggs; add a little vanilla and three ounces of granulated sugar, one-half of an egg shell full of water. When smooth and light, drop with bag and tube on paper. Bake in a moderate oven, about 350 degrees. Do not have the mixture too soft, so they run flat. Throw a small handful of granulated sugar over each sheet before you put in oven. Parisian Macaroons. One pound of almond paste, one pound of powdered sugar, the whites of five or six eggs and a little vanilla; one ounce of flour may be added. Lay out on paper and stick on top of each three split half almonds. Let stand one-half hour and bake. While hot, brush over with heavy syrup. Buropean Almoin d Macaroons, One pound of blanched almonds, pounded fine or ground in a stone mortar, adding egg white enough to make soft; mix in it two pounds of fine sugar, and a little water if the almonds are very dry. Home-made JVfacaroons. Pound fine one pound of blanched almonds in a mortar; from time to time add powdered sugar and sift until one and one-half pounds have been used. Add one-half pound of granulated sugar mixed with enough white of egg to make a paste. Beat well, adding a few drops of water and vanilla or lemon. Proceed as above. (57) — 58 — JPrincess Macaroons. From Parisian mixture make macaroons, some in oblong shape and some round. As soon as done, dip a round or oblong stick in flour and press down in center of each macaroon near to the bottom. Fill this in with any stiff frosting, putting on top a dot of different colored frosting. Put your frosting in strong paper cornet and warm a little so it will run out freely. Jelly Macaroons. Same as above, only fill with jelly or jam and cover them with water icing. Cocoanut Macaroons, Mix one and one-half pounds of powdered sugar with one pound of shredded or grated cocoanut; beat the whites of nine eggs very stiff, adding ten drops of acetic acid. Then mix in the sugar by handfuls; add a little vanilla. Lay out with a spoon in little cakes on greased tins, and bake very slowly. Macaroon Souffle. Rub smoothly three-quarters of a pound of almond paste with two pounds of sugar and sufficient white of egg to thin it. Beat the remaining whites of eighteen eggs very stiff, and mix together. You may add one handful of flour. Bake on greased, flour-dusted pans. A.lmond Croquettes. Beat up one-half pound of sugar with three eggs, one grated lemon peel, one cup of chopped almonds and one pound of flour. Roll in long strips; bake in warm oven and ice with rose (pink). Macaroon Slices. Bake strips of Vienna tea cake or Shrewsbury cake two inches wide. Lay a border of stiff macaroon paste on each side with bag and tube; soften remainder of macaroon paste with yolk of egg and one handful of flour. Flavor with lemon and fill in the center of strips. When baked, frost thin with lemon water icing. — 59 — L,eaves for Center-Pieces. Pound fine four ounces of sugar with white of egg, adding four ounces of almonds and two ounces of flour, making it into a smooth paste. Almond paste may be used in place of the almonds. Bake on very clean tins, which are heated and rubbed lightly with beeswax or butter; then set to cool. Bake very quickly and as soon as border browns a little, take off the tins and bend them around a thick round stick or rolling pin. Have moulds of tin or pasteboard; on an oval piece of same draw leaf-shape pattern and have same cut out, leaving one-half inch border around the tin; lay this on the pan and spread on the mixture very thinly, then remove the mould and proceed further until pan is full. Cream Puffs. Use one pint of water with a little milk in it and eight ounces of lard; let it come to a boil, cook for two minutes, then stir into it four- teen ounces of sifted cake flour. When all is loosened from the pan and dry, remove from the fire. Stir in ten to twelve eggs, two at a time, and a little ammonia. Bake on ungreased pans, previously washed with egg. Bake rapid — 410 degrees. Cut open and fill with custard or whipped cream. (See Part IX.) Chocolate Belairs. Proceed same as for cream puffs; lay out with bag and tube in the shape of large lady-fingers, keeping the dough a little stiffer. After filling them, frost over with chocolate. Champagne 'Wafers. Mix together six ounces of powdered sugar, three ounces of pastry flour, three eggs and one teaspoonful of vanilla. Beat well and with flat spoon or brush lay out as thin as paper the size of a buckwheat cake on cooking tins. Have tins well cleaned, warmed and rubbed over with beeswax or good butter. Set in cold place until wanted, allowing grease to become hard on them. When com- mencing to brown on the edges, lift up one corner, turn over and roll over a thin stick which has first been greased. — GO — Kisses/ Beat very stiff the whites of eight eggs, adding one pound of powdered sugar — one handful at a time — and a little vanilla. Set with bag and tube on greased, flour-dusted tins in different shapes. Dust with sugar and bake in a cool oven. Cocoanut Kisses. Lay out the above mixture in rings and dust well with shredded cocoanut. Cream Kisses. Same mixture as above. After soaking a board about one inch thick in water for one hour, drain it off a little; have your different- shaped kisses dusted on paper, place on the wet board and bake. Afterwards set together, placing back on top of oven to dry out well. Fruit Kisses. Same as above, except placing a piece of French fruit glace in one part before you put the two together. Spanish Kisses. In place of above fruit use French cherries soaked in sherry wine, but well drained off. All these kisses are so light and easy to prepare tiiat they can be mixed in fancy cake to great advantage in different shapes, but you will need a bag and different tubes for them. Spanish Meringue. Mixture as above. Divide in three parts, add rose and color one part pink, one part add chocolate and leave the other plain. Cut off by spoonfuls and work a little with spoon until it is a nice smooth shape; drop them about the size of an egg on tins greased and dusted as above. JPa tien ees. Beat one pound of egg white half stiff. Stir into it two pounds of powdered sugar, one and one-half pounds of cake flour, one ounce of vanilla; with fine tube set on waxed tins; first let dry on top, then bake slowly. — 61 — Vienna. L,ady Fingers. Beat the whites of fifteen eggs very stiff; add by handfuls one pound of powdered sugar; then the yolks of twelve eggs; and last, fourteen ounces of sifted pastry flour. Dust well with powdered sugar. Bake very hot, at 410 degrees. Flavor with lemon. When baked, turn upside down, wet the paper and stick two together as soon as softened. L,ady Fingers, Beat the whites of ei^ht eggs very stiff, and in the meantime stir up well the yolks of ten eggs and one-half of a pound of fine sugar; flavor with lemon; then add part of the snow; then one-half of a pound of pastry flour; then the rest of the snow; mix, only very light. Lay out, dust and bake as quick as possible, say 400 degrees. Sponge Drops. Beat well one pound of powdered sugar with twelve eggs; then set in hot water bath and beat until hot; take off and stir until cold again; mix with two egg shells full of water, one and one-fourth pounds of pastry flour and one ounce of baking powder; flavor with vanilla. Set two together with jelly. Vanilla 'Wafer Jumbles. Cream together one-half of a pound of powdered sugar, one-half of a pound of butter and two large eggs, add a little vanilla, and last nine ounces of pastry flour; grease the tins lightly, dust with flour. Lay out on pans with bag and star tube in rings. Bake like cookies. Chocolate Kisses. Beat stiff the whites of eight eggs and add one and one-half pounds of powdered sugar; then set on a slow fire, beat until warm and firm; then mix in lightly one-fourth of a pound of dissolved Baker's chocolate. Lay out on dusted tins with star tube in "S" shape, dust with white nonpareils or coarse granulated sugar. _62 — Vienna Fancy Mixture. Eight eggs and one and one-half pounds of sugar beaten together in a kettle over a slow fire until just warm; add one and one-fourth pounds of cake flour and the peel of one lemon. Lay out in different shapes, fingers, rings, etc., but with fine tube and very small. Let dry in warm room to a good crust, then bake at 340 degrees. Dust some with cocoanut, some with coarse sugar or chopped almonds as soon as laid out. This is a very fine assortment. Vienna A.lmoncl TJrops. Same as above, only dust weM with chopped blanched almonds, and bake without drying them. Anise Drops (Gateaux A.nissette), Beat up together one pound of powdered sugar and eight eggs. Set on a slow fire until warmed through, but not too hot; beat until cold again; mix with one pound of pastry flour and one handful of anise seed. Lay out the same as above, but dry well, to get a crust on the top. Do not bake too warm. Vienna Tea Calces. Wash one pound of butter in ice water and chop it fine with one and one-half pounds of pastry flour; mix well with one-half pound of powdered sugar, lemon and cinnamon; add five eggs or ten yolks; mix light or it will break; cut out with different shaped cutters and wash with eggs. Bake at 380 degrees. You can also frost the same. Snow Balls. Beat one pint of egg white until stiff, and mix well one pound of powdered sugar, three-fourths of a pound of cake flour, one-third of an ounce of cream of tartar, and stir into the snow very lightly; add a little vanilla. With bag and tube lay out on paper. Bake moderately warm; stick two together with cream frosting or jelly, then dip the whole cakes in cream frosting or marshmallow frosting.- _63 — Cinnamon Star's. Four ounces of finely pounded raw almonds, the whites ot three eggs; mix to a stiff dough with sufficient powdered sugar and two spoonfuls of cinnamon; cut out with star. Bake slowly and frost on top. Jenny L,ind Slices, Spread a square layer of sponge cake or gold cake half or three- fourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powdered sugar and a little vanilla. Cut the sheet of cake in strips two and one-half inches wide and lay them on flour-dusted paper. With bag and large tube lay strips over the jelly the whole length of the cake. Lay rows close together, then other rows over them, but not so wide, and continue until you have brought it to a point on top. Now dip a sharp knife in water, and cut in slices three inches long. Dust well with sugar and set in the oven to brown. You may brown them and cut in slices afterward if you prefer. Nougatines. You can cut up one or two days' old, or bake a sheet of the orange cresents mixture (Page 52), but it cuts better one day old ; cut in slices two inches long by three-fourth o an inch wide ; warm up some fondant icing and throw the slices in, dipping them ali over. Cocoanut NoTzgatines. Dip all over in vanilla flavored fondant or egg icing (thinned down) ; take out with bon-bon fork and roll all over in fine shredded cocoanut. CvoqvLet Noug-atines. Very fine pound cake slices dipped in vanilla fondant icing and rolled in roasted almonds, chopped fine. Prin ta 11 icra JVo uga tin es. The same, only flavor icing with rose essence and color deep pink. Chocolate JXougntines. Dip like above in chocolate icing and roll in cocoanut. African Nougatines. Cut slices of one or two days' old gingerbread, dip in chocolate, lay on top of each slice a half almond nut. — 64 — Crcme Buttercups. Roll out a sheet of puff paste scraps or good short pie crust, about one-fourth of an inch thick ; spread over one half of it some boiled custard (as for cream puffs) ; cover with the other half of the paste, which has been pricked with a fork. Wash with egg and sprinkle with coarse sugar ; bake not too quick ; cut with dull scraper or back of knife in small squares. Ceylon Buttercups. Proceed the same as above. For filling use a stiff vanilla water icing mixed with cocanut. L,ndy 'Washington Buttercups. VERY FINE. Proceed same as above. For filling mix three-fourths of a pound of crumbs, one-half pound of melted butter, one quart of molasses, three-fourths of a quart of milk or sour cream, one-half ounce saleratus ; then add two eggs, one-half pound of currants, one-half pound .of citron, lemon, vanilla, cinnamon ; thicken with flour, not very stiff ; when baked cover with rum icing. A variety of other cups can be made with dif- ferent fillings. General Rules. The addition of a little granulated sugar makes macaroons crack better. The Vienna fancy mixture is a very good one and can be made up in many shapes. Almond paste is certainly a great help, and saves time and trouble in making macaroons. For all kisses and meringue work add first some sugar by hand- fuls to the well beaten eggs, then the rest of the sugar; add with large wooden spatula, mixing it very carefully. For kisses, and for all purposes when it is desired to beat them stiff, if the whites of eggs are kept on ice two or three days before using, the best results are obtained, as they beat up stiffer. For Boston cream puffs, you can easily dispense with two-thirds of the fresh eggs by using one and one-half ounces of dissolved • • Egg Nutrine " instead. Take one and one-half ounces of ' ' Nutrine " in a pint measure, add enough milk to make two-thirds of a pint and stir up well. Then add enough fresh eggs to fill a pint measure. — 65 — MACAROONS. Almond. Pistachio., Jelly: Chocolate, Fruit. Filbert Katafia. Parisian. Nun. Hum Holland^ Soft or Soulier From H. HE IDE'S "Bakers' Treasure." 66 — Short Tea Desserts, also for Linger Cake Mixture Designs made out of Almond Sponge Sheet or Walnut Sponge Sheet. From H. HEIDE'S "Bakers' Treasure." F>A^T VII /Violasses and Hone\J Cal^s>^3^^S^S^S^S^ Use a smooth, square piece of tin like a school slate to practice on. I prefer the cornets made or cut from ornamenting or parchment paper to the patent rubber bags, as you have more power and easier move ments with your fingers to regulate pressure of different lines. A are plain, straight lines, drawn free, cornet or tube not touching the tin or cake. The left hand is held steady over the cake, and the right hand with cornet rests upon the left. The thumb and forefinger holds the cornet and presses it towards palm of hand, the thumb only presses from the top. Then follow, slow and steady, the marked lines, always keeping one inch above the cake. When near the end of line (which means, on round cakes, the point where you commenced) the hand is lowered gradually, stopping at the same time the pressure of the thumb, so the lines will meet or close. This is one of the principal rules to observe. Repeat this often, laying lines of different thickness first, parallel with one another. All lines like B, C, F, K, are drawn free like above. The point of the tube or cornet does not touch the cake. The other lines, as in L, G, H, are drawn direct on the surface. A second important thing is to draw chains of pearls, like in C, which may be drawn in dif- ferent thicknesses. Another outside finish for border is a succession of round even dots, the main point for them is to stop the pressure before full size is reached, and then break off short. The plain, straight lines should be first practiced thoroughly before going to other patterns. 105 CAKE DESIGN, SUITABLE FOR A CHRISTENING. 10« INDEX PAi?r I.— PUFF PA.STE, FIBS, TA.RTS, ETC. American Puff Paste 5 Apple Flamri Tarts 12 Common Pie Paste 6 Cream Meringue Pie 9 Cream Pies 9 Custard Pies 8 European Cherry Pie (Flamri) 11 Evaporated and Dried Fruits 7 French Madelaine Pie or Tarts 10 French Puff Pask. 5 French Tartlets 12 Holland or Dutch Puff Paste 6 How to Prepare Pies 7 Imperial Currant Pie and Tarts 11 Imperial Vanilla Cream Tarts 11 Large Patties 12 Large Patty Shells 12 Lemon Pie 8 Metropolitan Cream or Jelly Tarts ... 12 Mince Meat for Pies 10 Peach Meringue 9 Prepared Pie Seasoning 7 Pumpkin or Squash Pies 8 Rhubarb Pie 11 Rice Pie 10 Russian Spice Pie 9 Southern Custard or Potato Pie 10 Vienna Tart Paste 6 Vol-au-Vents 13 General Rules I 4 - i5 JPA.RT II.— PUDDINGS, SOUFFLE, ETC. Almond Pudding 21 Baked Apple Dumplings 20 Boiled Indian Pudding 19 Boston Brown Bread Pudding 22 Brandy Sauce 24 Bread and Butter Pudding 17 Brown Bread Pudding 22 Cabinet Pudding 19 Chateau Sauce 23 Chocolate Pudding 21 Cold Farina or Indian Pudding 19 Combination of Puddings and Sauc.es. 25 Cottage Bread Pudding 17 Cottage Rice Pudding 18 Cream Sauce 23 Diplomatic Pudding, 19 English Plum Pudding 20 Farina or Indian Meal Pudding 17 Floating Island 22 French Cream Sauce 23 Fritters 24 Fritters with Baking Powder 24 Fruit Dumpling 19 Genuine Old-Fashicned English Plum Pudding 20 Hard Sauce 23 Mayonnaise 24 Minute Pudding 22 Omelette Souffle 24 Poor Man's Pudding 20 Queen Pudding 21 Rice Pudding, Family Style 18 Roly-Poly, or Steamed Pudding 18 Rum Sauce 23 Snow Pudding 21 Souffle 17 Stock Sauce 22 Suet Pudding 21 Tapioca and Sago Pudding , . 18 Tutti-Frutti Pudding 19 Yankee Sauce 23 General Rules . 26 (107 » — 108 F>A.RTin.~ICE CREA.AIS, SHERBETS, JEEEIES, Etc. j-mierican Ice Cream 30 Bisque Ice Cream 32 Blanc Mange 35 Caramel Cream 31 Cardinal Punch 32 Champagne Jelly 34 Charlotte Russe 35 Chocolate Essence 31 Chocolate Ice Cream , 31 Claret Jelly 34 Coffee Cream 31 Croquant or Nougat Ice Cream 32 Custard Cream 30 Demi-glace of Coffee 35 European Style of Freezing 29 Frozen Fruit 33 Frozen Lemonade 33 Fruit Blanc Mange 36 Fruit Jelly 35 Hokey-Pokey 31 Ice Cream with Eggs 29 PAGE Jellies , 33 Lemon Ice , . . 33 Lemon Jelly 34 Lemon or Orange Ice Cream 30 Orange Jelly 34 Orange and Lemon Sherbets 33 Philadelphia Ice Cream 30 Pineapple Cream 30 Pineapple Sherbet 32 Raspberry Bavarian 36 Raspberry Floats 36 Raspberry Fruit Cream 30 Roman Punch 32 Sherbets and Punches 32 Sherry or Port Wine Jelly 34 Swiss Cream Meringue 35 Vienna Ice Cream (Vanilla) 29 Water Ices 33 Wine Jelly 34 General Rules ,. 37 PART IV.~ST>OjXGE CA/vBS, FOUXD CAKES, EAYER CAKES, ETC. Almond Cake 46 American Sponge Cake 41 Angel Food 44 Chocolate Layer Cake 45 Citron Cake 42 Citron Cake. No. 2 43 Cocoanut Layer Cake 45 Common Jelly Roll 41 Dark Wedding Cake 43 Duchess. No. 1 44 Duchess. No. 2 44 European Sponge Cake 39 Gold Cake 4 T Imitation Raisin Cake and Pound Cake. <** Jelly Cake 45 Jelly Roll 41 Lady Cake 42 Large Sponge Cake , 40 Layer Cake 42 Light Pound Cake 40 Marble Cake 42 Orange Cake 41 Pound Cake 40 Raisin Pound Cake 40 Silver Cake 42 Sponge Cake 39 Strawberry Meringue Squares 44 Strawberry Short Cake. No. 1 43 Strawberry Short Cake. No. 2 44 Vienna Sponge Cake 39 Vienna Sponge Cake : . 40 Wedding Cake 43 White Mountain Cake 45 Wine Cake. No. 1 43 Wine Cake. No. 2 43 General Rules 47 — 109 — PA.RT V.— SAfAM, CA.KES, COO/i'/ES, CUjP CAKJBft DROF* CA.KES, ETC. Chocolate Diamonds 53 Christmas Mixture 53 Cocoanut Wafers 54 Cup Cakes 51 Doughnuts or Crullers 53 Drop Cakes 50 Extra Cup Cakes 51 Extra Lemon Snaps 52 Fancy Cup Cakes 51 Fried Cakes 53 Improved New Year Cakes , . 51 Jelly Diamonds 50 Jelly Doughnuts (Bismarks) 54 Jelly Fingers 50 Jumbles or Drops 50 Lemon Snaps, Crisp 52 New Year Cakes 50 Orange Crescents 52 Pound Cup Cakes 51 Raised Doughnuts 53 Rock Cakes 5a Seed Cakes 49 Shrewsbury Cakes 49 Sponge Biscuits 51 Springerle. No. 1 54 Springerle. No. 2 54 Sugar Cookies 49 General Rules 55 PA.RT VI.--MA.CA.ROOJSS, KISSES, FAACF CA.KES, ETC. Almond Croquettes 58 Almond Macaroons 57 Anise Drops (Gateaux Anissette) 62 Champagne Wafers 59 Chocolate Eclairs 59 Chocolate Kisses 61 Cinnamon Stars 63 Cocoanut Kisses 60 Cocoanut Macaroons 58 Cream Kisses 60 Cream Puffs 59 European Almond Macaroons 57 Fruit Kisses 60 Home-made Macaroons 57 Jelly Macaroons 58 Jenny Lind Slices 63 Kisses 60 PAGE Lady Fingers 61 Leaves for Center-Pieces 59 Macaroon Slices 58 Macaroon Souffle 58 Patiences 60 Parisian Macaroons 57 Prince Macaroons 58 Spanish Kisses 60 Spanish Meringue 60 ' Snow Balls 62 Sponge Drops 61 Vanilla Wafer Jumbles 61 Vienna Almond Drops 62 Vienna Fancy Mixture 62 Vienna Lady Fingers 61 Vienna Tea Cakes 62 General Rules 64 JP ART VII.—MOEA.SSES PAGE American Honey Cakes 71 American Spiced Honey Cake 71 Berkshire Cakes 70 Bolivars 70 Brandy Snaps 69 Cinnamon Wafers 70 Cobblestones (Pfeffernusse) 73 A.ND HONEY CA.KES. PAGE Common Spice Cup Cakes 68 Crumb or Spice Cookies 69 English Currant Slices 67 French Ginger Nuts 69 German Honey Cakes and Hearts. ... 71 Ginger Cookies 68 Ginger Nuts 69 110 PART r//.-MOLASSES AND HONEY CAKES— Continued. Ginger Snaps 70 Honey Cakes 71 Molasses Cookies 68 Molasses Fruit Cakes 69 Molasses Ginger Bread 67 Molasses Pound Cake 68 Nurnberger Lebkuchen 72 Poor Man's Fruit Cake 70 Scotch Fruit Drops 67 Spice Cup Cakes 68 Stock for Honey Cakes 71 Sugar Nuts (Hard Tacks) 72 Swiss Honey Cakes (Basler Leckerle). 72 Thick Honey Cake 72 Washington Slices 68 General Rules 74 FART VIII.— YEAST, BREAD, BISCUITS, COFFEE CAKES, MUFFINS, ETC. American Rye Bread 81 Boston Brown Bread with Baking Powder 81 Boston Brown Bread with Yeast 81 Buckwheat Cakes 83 Buns 84 Cinnamon Cake 84 Coffee Cakes. I 84 Coffee Cake Dough. II 85 Coffee Wreaths 8.e Corn Muffins 83 Cottage Bread 79 Currant Buns 84 Dry Stock Yeast 77 English Wheat Muffins 83 Finger Rolls or Lady Washington Rolls 82 Flour for Bread 78 French Crullers 86 French Rolls 81 French Sticks (without sponge) 80 Graham Bread (with sponge) 80 Graham Bread (without sponge) 80 Graham Gems 8a Home-made Bread (without sponge). . 79 Hot Cross Buns 84 Jelly Doughnuts (Bismarks) 85 Johnny Cake 83 Milk Bread 80 Newport Rolls 82 Parker House Rolls 82 Raised Biscuits 81 Streussel Kuchen 84 Tea Biscuits 82 The Ferment 78 Turk Heads 85 Vienna Bread 80 Waffles 83 Wheat Cakes 83 Zwieback 85 General Rules 87 FART IX.— ICINGS, FIEEINGS, FANCY CAKES, COLORS, ETC. PAGE Almond Souffle Kisses. ( Auflauf ) . . . . 95 American Chocolate Frosting 90 American Marzipan 95 American Vanilla Cream Frosting. ... 89 Apple Filling 92 Apples, Pears, etc 94 Blue Coloring 93 Boiled Chocolate Frosting 90 Boiled Frosting for Honey Cakes 92 Cheap Baking Powder 96 Clear Caramel 96 Coffee Icing 91 Colored Sugar Sand 93 Cream for Filling 92 Croquant or Nougat 96 Dominoes 94 Egg Food Icing 92 Fondant for Frosting 91 Gelatine Icing 91 Lemon and Orange Sugar 93 Ill PARTJX-/CL\GS, FILLINGS, FA.KCY CA.ICES, COLORS, ETC.--Confd. Lemon Frosting 91 Lemon-Jelly Filling 92 Marshmallow Filling. 1 89 Marshmallow Filling. II 90 Orange and Lemon Zest 94 Pears and App'es of Meringue 95 Pistachio Icing 91 Potatoes .... 94 Pure Baking Powder 96 Red Cochineal Color 93 Rock Sugar (Honeycomb) 96 Rose, Almond or Strawberry Icing ... 91 Royal Icing 92 Sugar Couleur (Burned Sugar) 95 Vanilla and Rose Souffle 95 Vanilla Sugar 94 Walnut Frosting 89 Water Icing 89 Whipped Cream 93 Yellow Coloring 93 MISCELLANEOUS RECIPES. Apple Snow Cake 100 Assorted Cookies 102 Belgrade Almond Slices 100 California Fig Tarts 101 Ceylon Cocoanut Drops 101 /airy Drops 101 Fig Cake 101 Golden Rod Cake (2^ 99 Graham Wafers 102 Honey Creams 103 Honey Jumbles 102 Lemon Twist 99 Marshmallow Filling (3) 103 Melons 100 Metropolitan Jelly Buns 101 Nick Nacks 103 Orange Slices 99 Parisian Buns 102 Stork Nests (Ribbon Cake) 10a NEW RECIPES IN 5th EDITION. Caramel Cake 46 German Brodtorte 46 Magnolia Cake 46 Genuire Phil. Pound Cake 46 Chocolate Torte 46 Nougatines 63 ' ' Cocoanut 63 ' ' Croquet 63 ' ' Printanierre 63 ' ' Chocolat 63 " African 63 Buttercups, Creme 64 ' ' Ceylon 64 " Lady Washington 64 Sugar Nuts 73 Peppernuts 73 Peppermint Icing 73 Macaroon Honeycakes 73 French Honeycakes 73 Parisian Honeycakes 74 Braunsehweiger Honeycakes 74 Carlsbad Lebkuchen 74 German Ryebread 86 Victoria Biscuits 97 Vanilla Crisp 97 Pineapple Cake 97 Lunch Crackers 97 ' ' Wafers 97 Water Biscuits 97 Butter Biscuits 97 Jumbles 97 Special Recipes for Egg Nutrine, etc 98 ILL USTRA TIONS. Fancy Designs for Macaroons 65 Fancy Designs for Desserts 66 Instructions for Ornamenting 105 Design for Birthday Cake 106 Design for Christening 107 JUL 3 1900