MANN SPEC. COLL. TX 763 .H84 i Vt « X ALiB^EIPar R, MIANN LI Cornell University Gift of Thomas Bass ^-^-' - '~^^ 5^ y ^ "■^ From Uiimc Bukin^-., hy Edna Evans Sun FrancisLU, I "-'I 2. COl CD; -ti.i ooi 0)1 The original of tliis book is in tlie Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924087274670 ,^J^/-ci7iicm . :^U/e, "<7. .s> T T '^J ^ P f ' * 9^ T' 'z-' P 9™ *-' AND Practical Assistant <^8 TO Ibe Art of Bak IIT AI^I, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIOMS. BY Hernian Hueo, Practical Cake Baker and Confectioner. I 6 dl PRINTED IN ENGLISH AND GERMAN. 1803 '^Vl PREFACE. In presenting this manual to the public, I would beg its indulgence for making a few remarks in reference to my- self. Having been in the confectionery and baking business in various capacities since my boyhood, I v*as enabled to study its practical workings and management of the various recipes offered, as were learned by me in some of the most prominent hotels, bakeries and confectioneries, both in Europe and all the large cities of the United States, and from whom I have the very highest letters of recommendations as to my complete knowledge and ability, and with this assurance and a careful preparation, together with time and expense I have succeeded in completing this work. This book will not only be valuable to the entire profes- sion for whom it is intended, but it will prove to be of great advantage to all families and the public in general as a com- plete guide in preparing and teaching the art of bread, cake and candy making. Even people thoroughly experienced and competent in their business, will find this book, after a careful examination, to be as handy and useful to them as to a new beginner. In conclusion I would desire to state, should the buyer find that the book called " Ornamental Confectionery and Practical Assistant in the Art of Baking," to be not what it is claimed, the price will be cheerfully refunded. The contents of the following pages are the results of 30 years' study and practical experience in this particular line; the main object is to give none but the most reliable and prac- tical recipes. Good work cannot fail to be the result. New York, 1893. Yours truly, H. HUEG. ^ INTRODUCTION. (^ In offering this book to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extesnded to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. Many books have been written on the various branches of our irade ; but none, I believe, treat on the subject with which I propose to deal in this book. I have classed these mixtures in an honest spirit, and to the best of my knowledge and ability. It would not be possible to give recipes for all kinds of Cake and Confectionery in so small a work, as in many cases the ingredients are very simple, and the success of the experiment depends altogether on the skill of the workman, and years are often necessary to attain the requisite proficiency. Any one with a fair share of courage and intelligence can, with this book in hand, produce in a short time better and purer Cake and Candies than are generally offered for sale In order to keep this book in the reach of all, I will have to divide the Cake baking into three parts, which we may call thus: " RUBBING", " MIXING " & '.' BEATING ". Best paying recipes are marked "*". Page. PART I. No. I Rubbing i 1 Drop Ca-kes..-51 ROSE tTREET. «/y Macoj'omnber^, Will man diesen Aufsatz durchsiclitig liaben, so legt man mehrere Macaronen zwisclien die Eiiige. ItTJBBIlVO. The ingredients of all recipes in this book are written the way they are used one after the other, this you will find very handy, as you can start on a mixture without reading the whole recipes. One of the most important things is to know how to rub, and also to know when it is rubbed enough; I will try my best to explain this matter to you. Scale your sugar and butter in the bowl, place your right hand flat down to the bottom of the bowl, in this position keep rubbing steadily, until your mixture is a perfect cream, add z eggs every 2 minutes until all used up, this is taken from the size of mixture mentioned in this book; larger or smaller mixtures you will have to take in proportion; after j^our eggs are all used up, add flour, milk and soda, stir it up, now is the time to sift your flour and cream of tartar into it, mix it easy, and the dough is ready for baking. If you like to have large heads on your cakes you can work the dough a little more, but whenever you do not find any soda, cream of tartar, baking powder, or ammonia in the mixture you are making, do not work it with the flour at all. Butter and sugar of these recipes require plenty of rubbing, but as soon as you add the flour mix as little as you can possibly help, then the less you work the dough the nicer the cake will be. All recipes in this part have to be rubbed up, and worked as mentioned above. 1. DROP CAKES.* ih lb sugar, | lb butter and lard, u eggs, 1 pt milk, I oz ammonia, 2 ^ flour. Hot oven. lo cents a doz. 2. DROP CAKES. 2^ lbs sugar, ii lb butter and lard, i8 eggs, t qt milk, 2 oz ammonia, 4| lbs flour. 3. DROP CAKES. 3 lbs sugar, ij lb butter, 15 eggs, I qt milk, I J OZ ammonia, 4J flour. 4. DROP CAKES 2 lbs sugar, i2oz butter, 17 eggs, 2 oz ammonia, I qtmilk, 4 lbs flour. _ 2 — 5. DROP CAKES. 3 Ibssugar, ijlb butter, 15 eg-gs, g oz ammonia, lozsoda, I qt milk, 4|- lbs Bout. 6. DROP CAKES. J lb sugar, 1 lb butter, 8 eggs, J oz ammonia, I pt milk, i^ lb. flour. 7. DROP CAKES. 2 1 Ibssugar, 18 oz butter, 18 eggs, 2 oz ammonia, i qt milk, 4 I lbs flour. 8- DROP CAKES. 2 \ lbs sugar, 1 1 lb butter, 1 5 eggs, i qt milk, I oz ammonia, 4 lbs flour. I oz soda. 9. DROP CAKES. 3 lbs of sugar, 2 lbs butter, 24 eggs, i qt milk, | oz soda, I oz ammonia, 5 lbs flour. 10. DROP CA.KES. 2 i Ibssugar, 1 1 lb butter, 14 eggs, i qt milk, | oz ammonia, I oz soda, 4 lbs flour. 11. DROP CAKES. 2 lbs sugar, i lb -butter, 10 eggs, i oz soda, iqt milk, 44 lbs flour, 2 oz cream of tartar. 12. DROP CAKES. 2i lbs sugar, ii lb butter, 15 eggs, i qt milk, ij oz ammonia, 4^ lbs flour. 13. DROP CAKES. 2 lbs sugar, 2 lbs butter, 16 eggs, 2 oz ammonia, iqt milk, 4| lbs flour. 14. WINE CAKES.* 2| lbs sugar, I Jib butter, i 5 eggs, i qt milk, g oz ammonia, ij oz cre-.m of tartar, 4| lbs flour. 5, 10, and 25 cts. cakes. 15. 'WINE CAKES * 3 lbs sugar, 2 lbs butter, 20 eggs, i qt milk, i oz soda, 2 oz cream of tartar, 4I lbs flour. I 16. WINE CAKES. I 1 5 lb sugar, ig lb butter, 15 eggs, § oz soda, i^ cream of tartar, i qt milk, 4 i lbs flour. 17. WINE CAKES.* 2I lbs sugar, ij lb butter, 20 eggs, i oz soda, 2 oz cream of tartar, i qt milk, 4I lbs flour. 18. W^INE CAKES. 5 lbs sugar, 2I lbs butter, 30 eggs, I oz soda, 2 oz cream of tartar, 1 J qt milk, 6| lbs flour. 19. CTJP CAKES.* 2 lbs sug-ar, i lb butter, 1 2 eg-gs, i oz soda, 2 oz cream of tartar, i qt milk, 4 lbs Hour. 3 for 5 cents. 20. CUP CAKES. I lbs sugar, i lb butter, 8 eggs, | oz soda, I oz cream of tartar, i pt milk, 2 lbs flour. 21. CUP CAKES. I \ lb sugar, | lb butter, 9 eggs, ^ oz soda, § oz cream of tartar, i pt ot milk, 2^ lbs flour. 22. ROUGH ANB READY.* i\ lb sugar, | lb butter, 4 eggs, -| oz soda, l| oz cream of tartar, i pt milk, 2| lbs flour. 3 for 5 cents. 23. ROUGH AND READY. 1 lb sugar, 6 oz butter, 2 eggs, J oz ammonia, | pt milk, I lb 10 oz flour. 24. PLAIN POUND CAKE.* 2 lbs sugar, 2 lbs butter, 20 eggs, 2 lbs fiour. Rub welL Up to 45 get sold by lb or piece. 25. CITRON POUND CAKE. * 2 lbs sugar, 2 lbs butter, 20 eggs, 2I lbs flour, 3 lbs citron. Rub well. 26. RAISIN POUND CAKE.* 2 lbs sugar, 2 lbs butter, 20 eggs, 2| lbs flour, 3 lbs raisins. Rub well. 27. SILVER CiS-KE* I lb sugar, 1 lb butter, 8 white of eggs, J4 oz soda, J oz cream of tartar, ^ pt milk, I lb flour, vanilla; baked in square tins. 28. GOLD CAKE * I lb sugar, J lb butter, 12 yolks, yi oz soda, ^ oz cream of tartar, ^ pt milk, i lb tlour. 29. LADY WINE CAKES-* i^ lb sugar, 2 lb butter, 10 eggs, I soda, | oz cream of tartar, i pt milk, 2 lbs flour. 30. LADY CAKE. li lb sugar, I lb butter, 2 white of eggs, J^ oz soda, | oz cream of tartar, 'i| flour, almond flavor. 31. LADY CAKE. i), jbsugar, ij lb butter, 22 white of eggs, i| lb flour, almond flavor. 32 LADY OR MARBLE CAKE. 3| lbs sugar, 3 lbs butter, ij,- qt white of eggs, 4 lbs flour. ]j of the mixture color with chocolate, the other ^ with cochenille, and work the same as 114. 33. liADY CAKE. i| lb sugar, i lb butter, 24 white of eggs, i J lb flour, almond flavor. 34. COMSION RAISIN CAKE. 2^ lb sugar, 2 lbs butter, 20 eggs, 3 lbs flour, 4 lbs raisins. 35. COMMON RAISIN CAKE.* 4 lbs sugar, 2^ lbs butter, 25 eggs, 3 pts milk, \ oz soda, § oz cream of tartar, 6 lbs flour, 6 lbs raisin, equal to pound 36. COMMON RAISIN CAKE" 4I lbs sugar, 3 lbs butter, 35 eggs, ^ oz soda, i oz cream of tartar, 3 pts milk, 9 lbs flour, 6 lbs raisins. 37. COMMON RAISIN CAKE- 6 lbs sugar, 4 lbs butter, 62 eggs, J oz soda, i oz cream of tartar, 8| lbs flour, 7 lbs raisins, flavor. 38. COMMON RAISIN C&KE. 7| lbs sugar, 4 lbs butter, 3 qts milk, 45 eggs, i oz soda, 2 oz cream of tartar, 14 lbs flour, 8 lbs raisins. 39 COMMON RAISIN CAKE. 3 lbs sugar, 2^ lbs butter, 30 eggs, 2 qts milk, | oz soda, I| oz cream of tartar, 9 lbs flour, 6 lbs raisins. 40- COMMON RAISIN CAKE. 2 lbs sugar, ii lb butter, 16 eggs, i pt milk, J oz soda, I oz cream of tartar, 2| lb flour, 3 lbs raisins. 41. COMMON RAISIN CAKE. \i lb sugar, i}( lb butter, 16 eggs, i lb 10 oz flour, 3 lbs raisins. 42. COMMON RAISIN CAKE. II lbs sugar, 4I lbs butter, 3 lbs lard, yj pts eggs, 7 J pts milk, I5 oz soda, 3 oz cream of tartar, 20 lbs flour, 18 lbs rais- ins. Of course you can use any other kind of fruit in place of raisins, such as citron, currants, lemon and orange peel. 43. FRUIT CAKE. 6| sugar, 5J lbs butter, 54 eggs, i pt molasses, | pt rancy, 5 lbs flour, 17 lbs currants, 13 lbs raisins, 5 lbs citron spices. 44. FRUIT CAKE. 4 lbs sugar, 4 lbs butter, 32 eggs, 3I lbs flour, 10 lbs rais- ins, 12 lbs currants, i pt molasses, | pt brandy, spices. 45. FRUIT CAKE. I lb sugar, i lb butter, 10 eggs, i lb flour, i lb citron, 4 lbs raisins and ciirrants, 2 pt brandy, spices. — 5 — 46. SPRINGERI:E* 2 lbs sugar, 9 eggs, rub well, i oz anise, \ oz ammonia, 2| lbs flour, press well into the moulds, let ihem dry about 2 — 3 hours and bake them in a cool oven. 46a, SPRINGERLE. 3 lbs sugar, 18 eggs, 4^ lbs flour, | oz ammonia; worked as above. / 47. CORN MTJFFINS* 10 oz sugar, 6 oz lard, i oz soda, 2 oz cream of tartar, 5 eggs, 1 5 lb flour, i lb corn meal, i qt milk. 48. CORN M.UFFINS * i| lb sugar, 10 oz butter, 8 eggs, | cz soda, i\ oz cream of tartar, i qt milk, i lb corn meal, 2 lbs flour, makes 75 corn 49. CORN MUFFINS, 1 1 lb sugar, |- lb butter, 4 eggs, | oz soda, i| oz cream of tartar, i qt milk, li lb flour, | lb corn meal, i ct. each. 50. CORN MUFFINS. ij lb sugar, 5 lb lard, i lb corn meal, 3^ lbs flour, 2 qts milk, i| oz soda 2§ oz cream of tartar. 51. CORN MUFFINS. ij lb sugar, | lb butter, lo eggs, 2 qts milk, 2| lbs flour, I oz soda, 2 oz cream of tartar, little of salt, hot oven. 52. COCOANUT CAKES. 1 lb sugar, i lb butter, 12 eggs, i lb flour, -J lb cocoanut; hot oven. 53. COCOANUT CAKES.* 2 lbs grated cocoanut, i lb :-ugar, 2 oz butter, 5 lb flour, 36 oz soda, 5 oz cream of tartar, and yolks enough to make a stiff dough, hot oven, lemon flavor. 6 for 5 cents. 64. METROPOLITAN CAKES. Made out of a wine cake mixture and baked in cup cajte tins, ice the bottom, jelly lite sides, and dip in cocoanut. 55 WHITE MOUNTAIN CAKES.* 3 lbs sugar, i^ lb butter, 12 egg whites, I pt milk, I ozi soda, 2 oz cream of tartar, 2 lbs 2 oz flour, orange flavor.' 15 — 20 cents each. 5S WHITE MOUNTAIN CAKES. 1 1 lb sugar, i lb butter, i pt whites of eggs, I pt milk, 2 lbs flour. 57. caOTON CAKES.* l\ lb sugar, 12 oz butter, 4 eggs, | pt milk, I oz soda, § oz cream of tartar, 2^ lbs flour. — B — 58. UNION CAKES.* I lb sugar, | lb butter, 6 eggs, J pt milk, 2^ lbs flour, I oz ammonia. _ 59. SHILLING CAKES-* 4 lbs sugar, 2 lbs butter, 24 eggs, i qt milk, i oz soda, a oz cream of tartar, 6 lbs flour, flavor. 60. PENNY POUND CAKES. You can make out of wine or pound cake dough. 61. STRAWBERRY SHORT CAKES. You can make out of wine, sponge or scones dough. 62. LUNCH CAKES. Gets made from wine or cup cake mixture. 63. BIABIOND OR JELLY SQUARES. You can make out of sponge or wine cake mixture. TStOXlOE. The recipes that follow I have gathered in London, Eng- land, and Glasgow, Scotland, but as they belong in this part, I will let them follow : 64. RAISIN CAKE. 6 lbs sugar, 4 lbs butter. 62 eggs, ^ oz soda, i oz cream of tartar, 85 lbs flour, 7 lbs raisins. Sold by pound. 64a. RAISIN CAKE. 4 lbs sugar, 2J lbs butter, 25 eggs, 3 pts milk, | oz soda, § oz cream of tartar, 6 lbs flour, 6 lbs raisins. 65. WASHINGTON SLICES.* I lb sugar, i lb butter, 9 eggs, i oz ammonia, 2J lbs flour, roll the dough J inch thick, then roll up like jelly roll, cut them in 3 equal lenghts, put on a flat cake pan, wash with eggs, sprinkle some chopped almond on top, bake hot, ice them with water icing and cut in diaiiiond shape, i cent each 66. SODA CAKES. 2^ lbs sugar, 2^ lbs butter, 9 lbs self-raising flour, 4^ lbs currants, i lb citron. 10 eggs, 2 qts milk; baked in square tins. Sold by pound. 61. MADEIRA CAKES.* I lb sugar, f lb butter, 9 eggs, ^6 oz ammonia, i lb 2 oz flour; work it like pound cake. 10 cent cakes. 68. SELF-RAISING ELOUR. 30 lbs flour, 10 oz soda, 7 oz tartaric acid; mix and sift 3 times. — 7 — 69. CURRANT CAKE 14 oz sugar, f lb butter, 8 ei:gs, 2j lbs of tlie above self- raising flour, 2 lbs currants. Sold by pound. 70. HEART CAKES.* I lb sugar, A lb butter, 4 eggs, h oz ammonia, |- pt milk, i\ lb flour, are about the same as fancy cakes, i cent each. 11. GENOA CAKE.* i\ lb sugar, i lb butter, 10 eggs, i| lb flour, 2 lbs currants and citron. Sold by pound. 12. GENOA CAKE. 22 lbs sugar, 2 lbs butter, 20 eggs, 4 lbs flour, 4 lbs rais- ins, I lb citron. 13. GENOA CAKE. 15 lb sugar, i| lb butter, iS eggs, 3 lbs flour, 4 lbs citron and raisins. T4. GENOA CAKE. i^ lb sugar, ri lb butter, iS eggs, 2|lbs flour, 4 lbs citron, raisins and currants. 75. MADEIRA CAKES.* I lb sugar, i lb butter, 12 eggs, i lb pjatent and i lb Vienna flour, little iriilk. 10 cents each. 76. WEDDING CAKE. I lb sugar, i lb butter, 10 eggs, i^ lb flour, 4 lbs currants, 2 lbs raisins, i lb citron, 2I lb chopped almonds, i gill sherry wine, spices. 77. PATENT ELOUR. J lb soda, I lb cream of tartar, 24 Ids flour, mix and sift 3 times. This is what we call patent flour in London, and is used in those recipes under the name of patent flour in this part only. 78- COMMON CURRANT CAKE. 1 lb sugar, f lb butter, 2 oz soda, i oz tartaric acid, 7 lbs flour, 7 lbs currants, spices; one large cake. 79. RICE CAKES * 2 lbs sugar, ij lb butter, 10 eggs, i qt milk, 2 oz rice, 5 lbs patent flour; about the same as wine cakes. 10 cent cakes. 80 SMALL CURRANT CAKES. ij lb sugar, i\ lb butter, 8 eggs, i pt milk, 3 lbs currants, 5 lbs patent flour; same as lunch cakes. i cent each. 81. INTERMEDIATE.* i| lb sugar, i| lb butter, 10 eggs, i pt milk, 3^ lbs patent flour, I lb currants, i lb raisins, i lb citron. 10 cents each. 82. HEART CAKES. i.| lb sugar, li lb butter, 12 eggs, 2| lbs flour, | oz am- monia, little milk, i cent each. 83. RICE BUNS.* I lb sugar, | lb butter, 6 eggs, | pt milk, ,2 oz ammonia, 4 lbs flour; break the dough into i oz pieces, wash them with eggs, dip in coarse sugar and bake hot, very nice cakes, never seen them in this country, i cent each. 84. DANDY CAKES. 1 lb sugar, | lb butter, 7 eggs, 15 lb flour, i| lb currants. 85. CHEESE CAKES.* J lb sugar, | lb butter, | lb powdered sponge cakes, rub well, 3 eggs, fill this mixture in fancy cake pans, which are laid out with pie paste, i cent each. 86. SEED CAKES. i^ lb sugar, i lb 2 oz butter, 15 eggs, i qt milk, § oz soda, i^ oz cream ot tartar, 4J lbs flour, 2 oz caraway seed. 10 cents each. 87. TEA MEETING CAKES. 2I lbs sugar, 2^ lbs butter, 15 eggs, ^ oz soda, | oz cream of tartar, 5 lbs flour, 3 lbs raisins, 4 lbs currants and citron. 10 cents each. 88. RICE BUNS.* i| lb sugar, i lb butter, 14 eggs, i pt milk, | lb rice, 3 lbs patent flour. 89. SULTANA GENOA- 2 lbs sugar, 2 lbs butter, 25 eggs, 2^ lbs flour, 3 lbs sultanas. Sold by pound. 90. CARAWAY SEED DEVONS. I lb sugar, i lb butter, 10 eggs, ^ lb patent flour, 2| lb flour. 91. MADEIRA CAKES. 3 lbs sugar, 2| lbs butter, 32 eggs, ^ lb patent flour, 3 lbs flour. 10 cents each. 92. PENNY CAKES. i| lb sugar, i| lb butter, i qt milk, | oz soda, i| oz cream of tartar, 4 lbs flour, 2| lbs currants. 93. ROCKS. ID oz sugar, 10 oz butter, i^ pt water, § oz soda, i| oz cream of tartar, 4 eggs, 2 lbs flour, | lb currants, i cent each. 94. RICE BUNS.* I lb sugar, i lb butter, 9 eggs, 2 oz aminonia, i pt milk, 4 lbs flour, — 9 — 95. INTERMEDIATE. 1^ lb sugar, i lb 2 oz batter, 15 eg,i;=, § uz soda, i| oz cream of tartar, i qt milk, 4I lbs flour, 4I lbs raisins and cur- rants. 96. WEDDING CAKE. 2^ lbs sugar, 2^ lbs butter, 2A lbs eggs, 2| lbs flour, 2| lbs citron, 2| lbs almonds, 10 lbs currants, | pt brandy. 97. MAHARV CAKES. 2 lbs sugar, f lb butter, 2 lbs eggs, }i oz soda, | oz cream of tartar, | pt milk, 2I lbs flour. 98. PARISIENS* I lb sugar, J lb butter, 10 eggs, little milk, i| oz soda, 2| oz cream of tartar, 4 lbs flour, lay out in 2 oz pieces, wash with eggs, dip in coarse sugar, let stand | hour, bake hot. 99. BUTTER SCOTCH CAKES.* I lb brown sugar, i lb butter, 9 eggs, I pt N. O. moiasses, 1 oz soda, I oz cream of tartar, i gill milk, i| lb flour, spices, lemon oil; baked in oblong tins. 100. DOMESTIC CAKES.* 4 lbs sugar, 2 lbs butter, 18 eggs, i^ oz ammonia, i qt milk, 5,^ lbs flour, lemon oil. 101. GERMAN WINE CAKES.* 5 lbs sugar, 2 lbs butter, 20 eggs, 2 qts milk, i oz soda, 2 oz cream of tartar, 6 lbs flour; baked in square tins and sprinkle some cinnamon and sugar on top. 102. DUCHESS CAKES. i| lb sugar, i lb butter. 8 eggs, J oz soda, | oz cream of tartar, i pt milk, 2 lbs 2 oz flour; baked and iced. 10 cents each. 103. LTJNCH CAKES. I lb sugar, | lb batter, 10 eggs, | oz soda, i oz cream of tartar, i| lb flour, | lb currants; baked in corn cake tins. 3 for 5 cents. 104. CLAREMONT BUNS* I lb sugar, J lb butter, 3 eggs, i oz ammonia, 2^ lbs flour, little milk, lay out like ginger nuts on greased pans, rather rough, wash with egg, dredge a little sugar on top, bake hot. 105. CODRINGTON BUNS.* I lb sugar, i lb butter, -^ oz ammonia, 4 eggs, little milk, if lb flour; lay out like drop cakes, put a slice of citron on top, bake hot. — 10 — 106. COTTON SEED OIL. Cotton seed oil, if yoa take the very best, is a good sub stitate for lard, it got into the bakeries on account of beinc cheaper and richer, and can be used in most all of the common cakes in place of lard. You can fry a good cruller in it, and make a first-class cream cake, but it is not advisable to use it in fancy cakes. The best way to use it is half and half lOT. ALMOND JUMBLES. I lb butter, i| lb sugar, 4 whites of eggs, ^ oz soda, | oz cream of tartar, i| lb flour, wash with milk and dip them in chopped almonds and sugar; open damper, i cent each. 103. COCOANTJT JUMBLES. i| lb grated cocoanut, t| lb sugar, i lb butter, 4 eggs, yi oz soda, I oz cream of tartar, i| lb flour, i cent each. 109. COCOANUT JUMBLES- j\ lb sugar, i lb butter, 4 whites of eggs, \ oz soda, § 02 cream of tartar, \ lb cocoanut, i| lb flour, i cent each. 110. FRENCH SNAPS. I lb sugar, 1 lb butter, i pt molasses, i lb flour, i cent each. 111. FRENCH SNAPS. 1 lb sugar, i lb butter, i lb flour, 6 eggs. 112 LAYER CAKES.* 2 lbs sugar, 2 lbs butter, 2 oz biking powder, 6 eggs, i| pt water, 2 lbs flour, lemon oil; baked in layers, fill with cream or jelly, and ice over. 113. "WHITE CAKES.* 3 lbs sugar, i lb butter, 2 oz baking powder, 24 whites of eggs, I qt water, 3 lbs fliur, lemon oil; worked and baked like pound cakes, ice over when cool, and mark in 10 cents squares. 114. MARBLE CAKES." As above. \ of the dough color with chocolate, \ with cochineal, and | keep white, first put a thin layer of the white all over the bottom, then with two spoons drop in the two mixtures alternately in such a manner as to form the desired combination. 115. JELEY CAKES.* I lb sugar, i lb i oz baking ])owder, 6 eggs, \ pt milk, 1 lb flour; baked in layers, fill with jelly, ice or sprinkle cocoanut on top. 116. MIXING. Always knead your butter and lard before using; always have your sugar and flour sifted; always have your ammonia good and fiae; always put your flavors in the wet part of your mixtures; always be careful with scaling, as too much or too I'ttle of anything will spoil your cakes. Now we are ready to mix. • First scale your butter, sugar and lard in the bowl and put ammonia into the mortar, pound and dissolve them, then m'x your sugar and butter, add your eggs, work them tlirough and put ia your milk, ammonia and flavor, take the pallet-knife, scrape it altogether nicely, stir it up and mix in tlie flour easy; the less you work the dough the nicer the cakes. Take care that you don't work your dough too much on the bench, cut your cakes out close, and do not use too much flour for dusting. Molasses mixture gets handled about the same way, the only difference is, that you commence to mix with molasses and lard instead of butter and sugar. By reading the recipes you will find that I did not mention anv lard, flavors and spices; this is done to keep the book as small as possible, so that it will be in the reach of all. £zpIanatioii of lard, flavors, spices and cotton seed oil- In every recipe mentioned in this book you can use half lard in place of butter, also in the common cakes you can use cotton seed oil in place of lard; spices and flavor^i I leave to your own taste, and the name of the cake will tell you a good many times what flavor or spices to take; for lemon snaps take lemon; for ginger snaps take ginger; but cloves and allspices are very nice for molasses mixture; for vanilla jumbles take vanilla, etc., etc. All the recipes in this part must be mixed and worked as mentioned above. 117. GENUINE SCOTCH SHORT CAKE,* 2 lbs flour, I lb butter, J lb lard, J lb sugar, mix into a very stiff dough, and bake in a very cool oven ; this is the genuine scotch short cake recipe and only known by a very few bakers, always has been a great secret. — 12 — 118. SCOTCH SHORT CAKES- I lb sugar, lo oz butter, i^ lb flour, 3 eggs, little milk and ammonia. Cool oven. 119. SCOTCH SHORT CAKES. I lb sugar, \ lb butter, 4 eggs, }^ oz ammoiiia, i J pt milk, 3 lbs flour. Very common. 120. SCOTCH CAKES. 1 lb sugar, i^ lb butter, 4 eggs, 2 J lbs flour, flavor. 10, 15, 25 cents each. Cool oven. 121. SUGAR CAKES* 6 lbs sugar, 4 lbs batter, 3 oz ammonia, 3 pts milk 20 eggs, 12 lbs flour. Hot oven. 122. SUGAR CAKES. 4 lbs sugar, 3 lbs butter, 2 oz ammonia, i qt milk, 8 eggs, 8 lbs flour. I cent each. Hot oven. 123. SUGAR CAKES. 12 lbs sugar, 7^ lbs butter, 30 eggs, 6 oz ammonia, 3 qts milk, 24 lbs flour. Cut round, leaf and diamond shape. 124,. SUGAR CAKFS. 2 lbs sugar, i| lb butter, i pt milk, 5 eggs, i oz ammonia, 2^ lbs flour. Granulated sugar on top. 125. SUGAR CAKES. ij- lb sugar, | lb butter, 4 eggs, ^ pt milk, J oz ammonia, si lb flour. 126. SUGAR CAKE3.* 2 lbs sugar, i lb butter, i oz ammonia, 7 eggs, J pt milk, 4 lbs flour. 127. SUGAR CAKES. 9 lbs sugar, 5 lbs lard, 18 eggs, 3 qts milk, 18 lbs flour, 6 oz ammonia 128- SUGAR CAKES. lb sugar, | lb butter, 4 eggs, J oz ammonia, | pt milk, 2 Ids flour. 129. SUGAR CAKES. i| lb sugar, i lb butter, i pt milk, 5 eggs, ^ oz ammonia, 3 lbs flour. Rich sugar cakes don't need any washing. 130. SUGAR CAKES. i^ lb SvUgar, I lb butter, 4 eggs, i pt milk or water, J 02 ammonia, 4 lbs flour. — 13 — 131. SUGAR CAKES WITHOUT EGG3- 15 lbs sugar, 7 A lbs butter, 5 oz ammonia, 5 qts milk, ^o lbs flour. Wash with milk and egg and dip in sugar. 132. SUGAR CAKES WITHOUT EGGS. 12 lbs sugar, 4 lbs larj, 4 qts water, 5 oz ammonia, 24 lbs flour. 133. SHREWSBERRY. I lb sugar, i lb butter, 4 eggs, h pt milk, | oz ammonia, 2A- lbs flour. 134. SHREWSBERRY. I lb sugar, i lb butter, 4 eggs, ^ oz ammonia, | gill milk, 2I lbs flour. 135. ROCK CAKES. 1 lb sugar, | lb butter, 4 eggs, -^ pt milk, J oz ammonia, 2^ lb3 flour. 136- VANILLA JUMBLES. 5 lbs sugar, 4 lbs butter, 16 eggs, 3 oz ammonia, 72 lbs flour, vanilla. 137. VANILLA JUMBLES. 2 lbs sugar, i lb butter, 6 eggs, 'e oz ammonia, 2 J lbs fiour. I cent each. 138. VANILLA JUMBLES. 10 oz sugar, J lb butter, ^ gill milk, { oz ammonia, 4 eggs, 14 oz flour. 139 CINNAMON JUMBLES. i^ lb brown sugar, 6 oz butter, 8 eggs, J oz soda, | oz cream of tartar, 2 lbs flour. 140. W^AFER JUMBLES. 1 lb sugar, i lb butter, i^ lb flour, 6 eggs, flavor. i cent 141. W^AFER JUMBLES 2 lbs sugar, 2 lbs butter, 12 eggs, 3 lbs flour, flavor. 142. WAFER JUMBLES. i^ lb sugar, i lb butter, 3 eggs, i lb flour, flavor. 143. JUMBLIS. ij lb sugar, i| lb butter, 6 eggs, 3 lbs flour, i oz ammonia, I i)t milk. 144. JUMBLES. I lb sugar, 14 oz butter, 5 eggs, i; oz ammonia, J- pt milk, 2i lbs flour. 145. TEA BISCUIT. 7, lbs flour, 6 oz lard, 2 oz sugar, h oz soda, i oz cream of tartar, i qt milk, little salt. — 1* — 146. TEA BISCUIT. 10 lbs flour, i:^ lb lard, 2 oz soda, 4 oz creamof tartar, 3 qts milk, 4- lb sugar, a pinch ammonia, little salt; mix well, and let them stand about 5 minutes before baking, hot oven, i cent c 3. c n • 147- TEA BISCUIT. 3 lbs flour, 6 oz lard, | oz soda, 2 oz cream of tartar, r qt milk, salt. Mix well. 143. BAKIXQ POWDER. I lb soda, I lb flour, 2 lbs cream of tartarj sift 3 times. 149. SPONGE CAKE. I lb sugar, 11 eggs, 15 lb flour, i oz of the above baking powder. 150. JELLY ROLL. I lb sugar, ij lb flour, 5 eggs, | pt milk, i oz baking powder. 151. JELLY ROLL. I lb sugar, i| lb flour, | oz soda, | oz cream of tartar, 5 eggs, i j)t milk, mix, no beating. 10, 15 cents each. 152. CRULLERS.* I lb sugar, \ lb butter, ^ oz soda, i oz cream of tartar, 4 eggs, I qt milk, 4 lbs flour; this is the best paying recipe. 153. CRULLERS- I J lb sugar, 6 oz butter, 6 eggs, i qt milk, J oz soda, i oz cream of tartar, 4 lbs flour, flavor. , 154. CRULLERS. i| lb sugar, | lb butter, J oz ammonia, }i oz soda, J oz cream of tartar, i qt milk, 6 eggs, 4^ lbs flour, i cent each. 155. CRULLERS. I lb sugar, 6 oz butter, 6 eggs, g oz ammonia, i qt milk, 4 lbs flour. 156. CRULLERS. 3 lbs sugar, i lb butter, 20 eggs, 2 qts milk, 2 oz soda, 4 oz cream of tartar, 10 lbs flour. 157. CRULLERS. 1 1 lb sugar, 6 oz butter, 8 eggs, | oz soda, ij oz cream of tartar, i qt milk, 5 lbs flour. 158. CRULLERS. I lb sugar,, J lb butter, 6 eggs, | oz soda, i oz cream of tartar, i qt milk, 4 lbs flour. — 15 — 159. SPONGE BISCUIT. 4 lbs sugar, 44 eggs, 6 lbs Hour, 2 oz soda, 2 oz cream of tartar, flavor, i cent each. Ice on bottom. 160. SPONGE BISCUIT. 1 lb sugar, 12 eggs, | oz ammonia, i lb 6 oz flour, flavor. 161 SPONGE BISCUIT. 2 lbs sugar, 12 eggs, i qt milk, i^ oz ammonia, 3I lbs flour, flavor. Ice on bottom. 162 SPONGE BISCUIT. I lb sugar, ij lb flour, 10 eggs, \ oz soda, \ oz cream of tartar. 163. UOLASSES PRUIT CAKE.* I qt molasses, i qt water, 1 lb lard, i lb sugar, 5 lbs flour, 4 lbs raisins, 4 lbs currants, j lb citron, § oz soda, 2 oz spices; if the cake is 2 inches thick will bake about 2 hours, cool oven, never touch the cake until it is i| hour in the oven. Sold by the pound. 184. MOLASSES FRUIT CAKE. I qt molasses, 5 lb sugar, i lb lard, | oz soda, i qt water, 5 lbs flour, 4 lbs currants, 2 lbs raisins, i lb citron, 3 eggs. 165. MOLASSES CAKES. I qt molasses, i qt water, | lb lard, 34 lb flour, 2 oz soda, 1 egg. 166. MOLASSES CAKES. I qt molasses, i qt water, | lb lard, 2 oz soda, 3J lbs flour, 2 oz sugar, 4 eggs. 167. BOLIVARS. 1 qt molasses, i pt water, | lb lard, 2 oz soda, 4 lbs flour, spices. I cent each. 168. BOLIVARS. 2 qt molasses, i qt water, 6 oz soda, i lb lard, 8 lbs flour, Spices. 169. BOLIVARS. I qt molasses, 5 lb lard, 2 oz soda, i pt water, 45 lbs flour, spices. no. SUGAR BOLIVARS. 4 lbs sugar, 2 lbs lard, 3 oz ammonia, 2 qts milk, 8 lbs flour, flavor. ni. SUGAR CRACKERS. 10 lbs sugar, 3 lbs butter, 2 oz ammonia, 3 qts water, 12 lbs flour. — 16 — 112. GINGER NUTS.* 2 qts molasses, i pt water, 4 oz soda, 2 lbs lard, i lb sugar 8 lbs flour. 173. GINGER NUTS. 2 qts molasses, i pt water, 4 oz soda, 7 lt)s flour, ii lb lard, spices. 174. GINGER NUTS. 2 qts molasses, i pt water, 4 oz soda, ig lb lard, 8 lbs flour, 2 lb sugar. 175. SPICE CAKES. 1 qt molasses, 1 qt water, 5 lb lard, \ lb sugar, i lb crumbs, 2| lbs flour, I oz soda, i^ oz cream of tartar, 3 eggs. 176- SPICE CAKES.* 1 1 lb crumbs, | lb lard, J lb sugar, 7 eggs, i pt molasses, I oz soda, I oz cream of tartar, i pt water, i| lb flour, 177. SPICE CAKES. 2 lbs crumbs, i pt molasses, § oz soda, i pt water, li lb flour, I lb sugar. Grease the tins heavy. 178. SPICE CAKES. I qt molasses, i pt water, 2 oz soda, | lb crumbs, |lb lard, 3 lbs flour, I egg; ice top with chocolate icing. 179. GINGER SNAPS.* I qt molasses, i pt water, 2 oz soda, 3 lbs sugar, i lb lard, 6^ lbs flour; wash them with water. 180. GINGER SNAPS. I qt molasses, i pt water, | lb lard, 2 oz soda, \ lb sugar, 4 lbs flour; bake as soon as washed. 181. GINGER SNAPS- 4 qt molasses, i qt water, i| lb lard, 6 oz soda, 3 oz am- monia, 2 lb corn meal, 4 lbs sugar, 16 lbs flour, spices; washed with water; medium oven. 182. GINGER SNAPS. I qt molasses, ij lb brown sugar, 2 lbs lard, i| oz soda, I pt water, 5 lbs flour, spices. 183. GINGER SNAPS. 1 qt molasses, i gill water, | lb sugar, | lb lard, I oz soda, I oz ammonia, 2 lbs flour, spices. 184. GINGER SNAPS. 2 qts molasses, ij pt water, 25 lb lard, 9 lbs flour, 3 lbs crumbs, 3 lbs sugar, 2^ oz soda. — 17 — 185. COMMON GINGER BREAD. I qt molasses, i qt water, i^ lb crumbs, 5 lb lard, i oz soda, I oz cream ot tartar, 4 lbs flour; put all the dough on a flat cake pan, put a stick on the open end, so it won't run off, have the pan greased heavy, spread the dough level about i inch thick, bake in moderate heat, ic-e with water icing, and mark the icing in penny squares. 186. GINGER BREAD. I qt molasses, f lb lard, h lb sugar, i^ oz soda, i qt water, 3 1 lbs tlour, 4 eggs. 187. GINGER BREAD. I qt molasses, | lb lard, 2 oz soda, i pt water, | lb sugar, 42 lbs sugar, spices. 188. GINGER BREAD. I pt molasses, i pt water, i oz soda, 5 oz lard, 2 lbs flour, spices. 189- GINGER BREAD. I pt molasses, f pt water, 4 oz lard, i oz soda, 2 lbs flour, spices. 190. GINGER BREAD. I pt molasses, i pt water, 6 oz lard, i oz soda, 2 lbs 6 oz flour. 191. GINGER POUND CAKE.* I pt molasses, A lb lard, i oz soda, A lb sugar, J pt water, 5 eggs, 2i lbs flour. 192 NEW YEARS CAKES.* 5 lbs sugar, 3 lbs butter, li qt water, i oz ammonia, § oz soda, 2 oz caraway seed, 12 lbs flour; hot oven, wash with egg and water. 193. NEW YEARS CAKES. 5 lbs sugar, 3 lbs butter, 3 pts water, 2 oz ammonia, 2 oz caraway seed, 12 lbs flour; cut while warm, work the dough well. 194. NEW YEARS CAKES. J lb butter, i| lb sugar, 6 oz lard, i pt water, ^ oz am- monia, I oz caraway seed, 4 lbs flour; break up the butter in the water and sugar, that is the rule for new years cakes. 195. NEW YEARS CAKES. 7 lbs sugar, 4 lbs butter, 2 qts water, i| oz ammonia, 16 lbs flour. 198 NEW YEARS CAKES. 5 lbs sugar, 4 lbs butter, i oz ammonia, J oz soda, i| qt water, 13 lbs flour. — 18 — 191. LEMON SNAPS.* 5 lbs sugar, 2 lbs butter, 5 lbs flour, 15 eggs, i oz ammonia, lemon oil. ,; 198. liEHON SNAPS. 12 lbs sugar, 14 lbs flour, 48 eggs, 3 oz ammonia, 4 lbs butter, lemon oil. 1£9. liEMON SNAPS. 72 lbs sugar, 3 pts milk, 25 lbs lard, 8 lbs flour, 2 lbs orn meal, 2 oz ammonia. 200. I.EMON SNAPS. I bbl flour, 60 lbs sugar, 30 lbs lard, 2 lbs ammonia, 24 qts water. 201. LEMON SNAPS. i^ lb sugar, ^ lb butter, 4 eggs, J oz ammonia, ij lb flourj open door and damper as soon as they done spreading. 202. LEMON SNAPS. 2I lb sugar, | lb butter, 10 eggs, § oz soda, i J cream ol tartar, 2I lbs flour. Cool oven. 203. LEMON CRACKERS. 6 lbs sugar, 2^ lbs lard, I oz ammonia, 2 qts water, 12 lbs flour. Moderate oven. 201- SUGAR CRACKERS. I lb sugar, | lb butter, 3 lbs flour, | qt milk, | oz am- monia, yi oz soda. 205. BRiNDY SNAPS.* I lb sugar, i lb butter, i lb flour, i pt molasses. Bake, cut loose and roll up on small rolling-pins vi^hile hot. 206. BRANDY SNAPS. I pt molasses, i lb sugar, lb butter, i^ lb flour. Roll them hot, same as above. 207. -WINE SNAPS. I lb sugar, 8 eggs, \ lb flour. Work the same as brandy- snaps. 208. COCOANUr BALLS. 4 lbs grated cocoanut, i| lb sugar, i oz traganth gum. 209. COCOANUT BALLS. I lb grated cocoanut, J lb sugar, 2 oz flour, 3 or 4 white of eggs. 210. MACAROONS.* I lb almond paste, r| lb sugar, i oz corn meal, whites r'"eggs. — lo- an MACAROONS. I lb ground blanched almonds, li lb sugar. Whites of eg-gs, enough to get the right thicliness" 212. CINNAMON STARS. I lb sugar, i lb butter, 4 eggs, J pt milk, | oz ammonia, 2 lbs flour. Medium oven. 213- CINNAMON STARS. I lb sugar, i lb butter, 4 eggs, J oz soda, § oz cream of tartar, I pt milk, 2 lbs flour. Wash with milk and dip in coarse sugar. 214. FRENCH MACAROONS. 1 lb sugar, | lb sweet ground blanched almonds, 5 eggs, I lb flour. 215. FRENCH GINGER NUTS- I qt molasses, i pt water, 5 eggs, i oz soda, 3 lbs crumbs, 4 lbs flour, i lb lard, i lb sugar. Wash with eggs and dip them in coarse sugar. 216. FRENCH GINGER NUTS. 2 lbs crumbs, i| sugar, i pt molasses, 2 eggs, i oz soda, I pt water, 2 lbs flour. Bake hot. 217. PIE PASTRY. I lb flour, I lb butter, little salt and water for top. 218. PIE PASTRY. I lb flour, I lb butter, little salt and water for top. 219. PUFF PASTE, The common American formular is to use 1 pt water to each pound of flour and to each pound of flour i lb butter. 220. GERMAH PUFF PASTE. Mix I lb of spring flour, 2 yolks, i whole egg, pony- rum, I oz butter, J pt water to a smooth dough, form into a flat square and let it lay i hour in a cool place, now roll the dough ^ inch thick, place i lb of good washed butter formed in a square in the centre, turn the dough over the butter from all sides, roll i inch thick and turn over again, then roll it 3 times more in the same manner, but giv^. it 1 5 minutes rest be- tween each roll. By rolling the paste always brush off your flour, cut the dough out very close and bake in hot oven Out of this paste any kind of shapes can be made, such as squares, ovals, stars, turn overs, different kinds of tarts and a good many more, too numerous to mention. If you want to have your paste not so rich, you can leave the yolks, eggs, and the rum, out of it, it will work just as welu — 20 — 221. CREAM TARTS. Cut out the size of a sugar cake in pie paste, put a ring around it from cream cake dough, after baked ice the ring with chocohite icing and till the centre with vanilla cream. 222. CREAM CAKES. Before you start on this mixture you must have every thing in its place such as: I. Have your eggs broke and put them near the bowl. II. Have your ammonia powdered before you start. III. Have your bag, pans and bowl clean and ready. IV. Never take too much ammonia or they will not raise at all ; a pinch to a qt is plenty. V. Always have your lard melted before it comes to a boil. VI. Let water and lard boil | minute, stir in the spring flour, quick, until the paste gets loose from the sides, dump the whole in the bowl, add i egg and stir it into the paste ; keep a stiring quick and add about 2 eggs every i minute until the paste gets the right thickness, than mix in your am- monia and the paste is ready to bake in a hot oven. Wash with eggs before baking. The thickness of cream cake dough depends on the kind of eggs you are using; if eggs are fresh you can have the dough so soft, that it will run the least bit, if you are using lime eggs dough must be stiffen A hollow bottom shows that your dough has been too soft, if the dough is too stiff they will not get hollow in the centre, too much ammonia or not scald enough will do the same thing. Pans ought to be greased light, no dusting. Cream cake wants a hot and steady oven. Never touch ihem until very near done. Keep the cream cake dough a litUe stiffer, lay them out with jumble bag and plain tube about 5 inches long and of a thick- ness of your large finger. Bake and Jill same as cream cakes and ice them with chocolate-icing. 223. CREIM CAKES.* 1 1 lb lard, ij lb spring flour, about 25 eggs, i qt water, i oz ammonia. 224. CREAM CAKES. I lb lard, i qt water, ii lb flour, 1 oz ammonia, about 24 eggs. 225. CREAM CAKES. ii lb lard, 2 lbs flour, i qt water, | oz ammonia, about 32 eggs. _ 21 — 226. VANILLA. CREAM. Mix I }, lb -sug-ar, ^ lb flour, 12 eg-gs to a paste and stir this into 3 qts of boiling milk c]uick. 227. VANILLA CREAM. I lb sugar, 8 eggs, 2 qts milk, 5 oz corn starch, vanilla. 228. VANILLA CREAM. 3 qts milk, i^ lb sugar, 6 oz corn starch, 12 eggs. 229. DOUGHNUTS. 4 qts water, 4 qts milk, 4 oz soda, 8 oz cream of tartar, I lb lard, 5 lbs sugar, little salt. Add flour suflicient to make a dough stiff enough to roll and cut. 230. WINE BISCUIT. I lb sugar, i lb butter, 4 eggs, 2 lbs flour, '6 oz am- monia. 231. QUEENS DROPS. I lb sugar, i lb butter, 2 lbs llour, 10 eggs, 'e oz am- monia. 232. COLLET BUNS I lb sugar, 9 oz butter, 2 eggs, little milk, 4 J, oz soda, J tartaric acid, 2^ lbs flour, lay out liKe ginger nuts, wash with eggs, dip in granulated sugar, lay a slice of citron on top and bake hot. 233. CREDITION BUNS 1 lb sugar, 6 oz butter, 2 eggs, little milk, li lb flour, ^ ammonia, wash as above menlioned, cocoanut on top in place of sugar. 234. AFRICANS. i^ lb sugar, i lb butter, S cgg^, 2^ lbs flour je oz. am- monia. 235. LEMON DROPS. 2 lbs flour, I lb butter, 2 lbs sugar, 6 eggs yi oz. am- monia. 236. SCONES.* 4 lbs flour, I lb butter, i lb sugar, 2 oz. soda, 4 oz. cream of tartar, ij pt. milk. 237. SCONES. 4 lbs flour, Ti lb butter, | sugar, i pt, milk, 1 J oz. soda, 25 oz cream ol tartar, work the dough well and quick, scale off i lb pieces, mould them round, roll ^ ilTclr thick, cut cross- ways, wash with eggs, let them stand J hour and bake hot. — 22 — 238. BATH BUNS, 3 lbs flour. I lb butter, I lb sugar, i lb raisins 6 oz citron, I J lb bread dough. 239. JUMBLES. 5 lbs sugar, 3 lbs butter, 12 eggs, ij oz ammonia, 12 lbs flour, milk to make a nice dough, 240. PUFF PASTE. I lb flour, I yolk, ,^ pt water, i lb butter, roll 4 to 5 times. 15 minutes rest between each roll. 241. CINNAMON STAR. 1 lb sugar, i lb butter, 4 eggs, h pt milk, I oz ammonia, 2 lbs flour, fla/or. 242. COCOANUT FINGERS.* i| lb sugar, i lb butter, 4 egg<^, little mdk, 3 lbs flour, | oz ammonia; cut out oval like sugar cake, wash with milk, dip in cocoanut, and bake in medium heat. 243. LEMON FINGERS. 2 qts water, i| oz ammonia, 8 lbs granulated sugar, 18 lbs flour, 2 lbs lard. 244. LEMON FINGERS. 2 qts water, ij oz ammonia, 8 lbs powdered sugar, 18 lbs flour, 2 lbs butter. 245. GOLDEN DROPS. 12 lbs flour, I lb butter, 5 lbs sugar, ij qt milk, i oz am- monia, flavor. 246. GINGER JUMBLES. I lb lard, I lb sugar, 6 eggs, i pt water, i oz soda, i qt molasses, 4 lbs flour. 247. PRINCE ALBERT I lb sugar, 6 oz butter, 5 eggs, | oz ammonia, 2 lbs flour, citron in the centre. 218- CANTONZS. I lb sugar, i lb butter, 8 eggs, | oz ammonia, 2 lbs flour, dip in coarse sugar and bake. 249. DOMESTIC CAKES. I lb sugar, | lb butter, | lb lard, 5 pt milk, \ oz ammonia, 5 eggs, 22 lbs flour; cut out with square cutter, set close to- gether, J inch thick. 2Sb. DOMESTIC CAKES 4 lbs sugar, 2 lbs butter, 18 eggs, ij oz ammonia, i qt milk, 5I lbs flour as above, cut after baked. — 23 — 251. SHREWSBERRY. 2 lbs Sugar, 2 lbs batter, 4 lbs Hour, 24 eggs, \ oz ammonia. 252. LEMON SNAPS. J oz ammonia, 5 pt water, 16 eggs, 6J lbs flour, 42 lbs sugar, 2^ lbs butter; cut them out like ginger snaps. 253. DIPS. J lb butter, i lb sugar, 4 eggs, ^ pt milk, | oz ammonia, 23 lbs flour. 254. CANTONES. 2 lbs sugar, 2 lbs but'.er, 16 eggs, ^ oz ammonia, 4 lbs flour, coarse sugar on top. 253. QUEEN CAKES. 9 lbs flour, 2 oz ammonia, 1 qt milk, 16 eggs, 2^ lb butter, 4 lbs sugar, flavor. 253 SCONES BAKED ON THE OVEN BOTTOM. 92 lbs flour, i lb sugar, 5 lb lard, 2 oz soda, 5 oz cream of tartar, 3 qts milk. 257. SANTA CL.AUS.* 3 lbs flour, 2 lbs sugar, i lb butter, J oz soda or potash, little milk. Can be cut in all shapes and figures. 258. SANTA CLAUS. 10 lbs sugar, 13^ lbs flour, 4 lbs butter, ^ oz soda, flavor, milk as abo\ e. 259. LEMON SNAPS- 2i lbs sugar, ^ lb butter, 10 eggs, 5 oz soda, i| oz cream of tartar, 2^ lbs flour. 260. JELLY ROLL. 2 lbs sugar, 3 lbs flour, 12 eggs, i oz soda, 2 oz cream of tartar, i qt milk; 3 sheets. 261. SPICE RINGS. 2 lbs stale cakes, powdered, h lb sugar, 2 oz butter, 6 eggs, J j)t molasses, i lb flour, | oz ammonia. 262. PUMPERNICLE.* 2 lbs stale cakes, powdered, 2 lbs sugar, 3 lbs flour, 12 eggs, I oz ammonia, spices, wash over with eggs. 263. CHOCOLATE RINGS.* I lb sugar, 2 oz butter, 4 eggs, 4 lb grated chocolate, i lb flour, ye oz ammonia, vanilla. — 2i — 264. COCOA NUT PYRAMIDS.* 1 lb grated cocoanut, | lb sugar, a little corn starch, and whites of eggs enough to make a medium dough, form the dough into small pyramids and bake hot. 265. NAPOLEONS.* Bake a thin sheet of puff paste, cut it in two, spread vanilla cream over the one, and lay the other half on top, ice with water icing, and cut to suit. i 286- CHOCOLATE BESES* 2 lbs sugar, 6 whites of eggs, j lb chocolate, set on fire, keep stirring until it is quite warm, take off, and put all liiile drops on a dusted pan, let them dry ij hour, and bake cool. 267. NEAPOLITAN CAKE.* Make a sponge cake mixture, divide it into 4 parts, leave one part plain, and color the others, one pink, one yellow, one chocolate, bake in sheets i inch thick, after baking put the 4 layers together with jelly and cocoanut, ice the cake pink and white in strips, and mark the cake with the pallet knife cross ways. 288. BISQUE CAKE.* I J lb sugar, i lb butter, i|^ pt white of eggs, J lb powdered macaroons, almond flavor; baked like pound cake, and iced when cool. 269. BRAZIL MOLASSES CAKES.* Make a good molasses cake mixture, add a few brazil nuts and figs, cut in lenghts, mix and bake. 2';0. FRENCH CRULLERS.* This mixture is made the same way as cream cake, boil J lb butter with i pt water, and stir in | lb flour, add about 10 to 12 eggs, mix it up good, now fill your jumble bag with star tube, and cut about 2 or 3 papers the size of cruller pot, grease the paper, put round rings on to it, take the paper, turn it upside down, and put it in your boiling cruller grease, you can take the paper out in less then a minute, and bake the same as crullers, in this way you continue until done. 271. COCOANUT CAKE.* Take i lb sweet almonds, blanched and dried, ])ound them in a stone mortar to a fine smooth paste with the whites of 8 eggs; then add and pound into it 3 lbs of fine white pulverized sugar; now mix and stir well into it i lb of freshly-grated cocoa- nut, form this mixture with the hands into small balls or — 25 — Steeples, place them at a little distance apart on sheets of paper laid on baking tins. Bake them in a moderate oven. As soon as the tops begin to brown take them from the oven and let them stand till cold. These are a most delicious little cocoa- nut cake, suitable to go with the best assortment of mixed cakes for parties. 272. CINNAMON DROPS.* i^ lb sugar, 6 oz butter, i pt molasses, i pt water, 4 eggs, 5 soda, J, oz cinnamon, 2j lb flour, mi.x and drop with a spoon on greased pans; medium oven. 273. ITALIAN FRUIT DROPS.* 3 lbs C sugar, | lb butter, ^ oz almonds, 9 eggs, ij lb chopped raisins, 3^ lbs flour, J oz cinnamon; handle and bake like ginger nuts. 274. CRUMB CAKES.* 2 lbs C sugar, i lb butter, i lb lard, 2 oz soda, i oz cin- namon, 4 eggs, I qt molasses, 1 pt water, 3 lbs crumbs, 4I lb flour, work as above and put a raisin in centre of cake. 275. LEMON CAKES*. 2 lbs C sugar, | lbs butter, i almond, 6 eggs, 2 lbs flour, lemon oil, cut out like sugar cakes, and wash with eggs. 276. BRANDY SNAPS.* 2 lbs C sugar, 6 oz butter, i pt molasses, 2 lbs flour, lay out like ginger nuts, they spread very thin, roll up while hot. £77. SPICE CAKES.' 1 lb sugar, i lb lard, 4 eggfi, i pt molasses, ^ pt water, 3! lbs flour, spices. 278. FRENCH CRULLERS. 1 butter, 2 oz sugar, i pt water, i lb flour, 14 eggs, work the same as above. 279- FRENCH CRULLERS. I lb butter, 1 lb sugar, ^ pt water, i lb flour, 10 to 12 eggs, the same as above. 280. FRENCH CRULLERS. 1 lb butter, 2 oz sugar, g qt water or milk, 10 oz flour, about 6 eggs. 281. GOLD CAKE.* I lb sugar, 1 lb butter, 8 yolks, 5 pt milk i^ flour, i oz baking powder, mix and bake in pans in slow heat. — 26 — 282. CREAM ROLLS.* Roll out puff paste to the thickness of one-eighth of an inch, then cut in pieces four inches wide and five inches long, and wash them with water. Now take turned sticks, perfectly round and about 6 inches long, and | of an inch thick ; lap your paste (the four inch side) round it up to one inch. Now dip or roll it in granulated sugar and place them at about 4 inches apart on baking-pans. Bake well, then remove the sticks and fill the rolls with meringue so as to look out at both ends. This can be done nicely by means of a large meringue bag. They are now ready for use. 283. CREAM ROLLS.* Cut long strips, about one inch wide and 12 inches long, wind them around turned sticks, lap over a little and work as above. 284. VANILLA SLICES.* Take a sheet of puff-paste and roll down to ^ inch in thickness, cut off slips 4 inches wide, and then cut up into pieces | inch wide, that will give you slips 4 inches long, i inch wide. Set then on tins, the cut side down, and bake. Instead of rising up they will flow out wide. Bake a very pale color. 285. TURN OVERS,* May be cut out in square ovals or rounds, roll them with a rolling pin a little thinner in centre, fill with marmalade, turn over, wash with eggs and bake hot. 286. PUFF PASTE TARTS.* Cut out in puff paste the size of sugar cake, then cut out another one, and cut with an smaller cutter a i inch hole in the centre, wash the first one wi h water and lay the one with the hole in centie on top, wash with eggs, bake hot and fill with jelly of different colors, they also can be filled with meringue, vanilla-cream and charlotte russe batter. 287. PATTIES OR TARTS.* Tarts are, however, usually made by lining small patty- pans with the pastry rolled out thin, and filling them with any kind of marmalade or stewed fruit, such as cranberries, strawbeiries, cherries, apricots, peaches, &c. fm^ 111, 288. BEATING. All the recipes in this part must be worked as follows : The principal thing- in beating- is to keep your tools very clean, and keep away from grease, beat steadily with- out stops, and do not always beat one way, change hands if you can. The whites of eggs for meringue or kisses should be beaten steadily. After they are beaten up stiff add I table spoon of your XXXX sugar and beat up again, put in another spoon full of sugar, and now beat all you can until it sticks up like pickets, put in the rest of your sugar, mix as little as you possible can help, now it is ready to lay out, in case the whites should not beat very well, add a few drops of lemon juice or acided acid. The right way to beat is to start very slow and keep increasing your speed until done. White of eggs, if kept for a day or two in a clean basin, are the best for meringue or icings. 289. MERINGUE WORK. Pieces in meringue are easy of execution for any one familiar with ihe use of the cornet, but you cannot expect to make wilh meringue such complicated and regular ])ieces as with icing sugar; moreover the styles differ essentially and a difference is necessary between them, for they are not required for the same purpose. Pieces in meringue may be decorated like other pieces; but are executed in detached parts ; that is, each piece is made separate with the cornet on buttered or floured baking pans, the drawing being sketched on the surface of the pan, with the point of a pencil, and from a pattern. When all the details are done the meringue is baked in a very moderate oven, but not al- lowed to get brown ; the pieces are removed with care, and put together with icing, and decorated 'vvith roses, leaves, flowers, etc. 290. JENNY LIND. Bake a thin sheet of pound cake, lady or sponge cake, or the fjllowing recipe can be used also: | lb sugar, | lb butter, 8 eggs, i lb flour, pinch ground mace, a few drops od of lemon, h^ oz ammonia ; rub sugar, butter and flavor light, as for pound cake ; then the eggs in the same way. — 28 — Dissolve the ammonia in a tablespoonful of milk, and stir in Avith the flour lightly to make a soft batter ; spread the mix- ture evenly on a papered sheet pan and bake in a moderate oven. Cut into slices as long as the cake maybe; let the slices be three inches wide, which will be 4 pieces to the pan, spread a little currant jelly on the cake. Now beat up 20 white of eggs, and while beating add a little sugar now and then to give a body to the foam ; take the sugar that you add from the 2 lbs, let this be icing sugar, then mix all in slowly with a spaddlc ; then lay out on these slices, with a a bag and star tube, 6 rows as long as the cake, then 5 rows, then 4 rows; next put 3, and continue in this manner until you have it tapered to an edge, and have the batter about 2 inches high. Let this sheet be on a pan on paper, then do the same to the other 3 pieces ; sift over some tine sugar and put into a cool oven to let it get brown on top ; take out, and when it has stood five minutes, cut these slices across, so that each piece will be only ii inches one way and 3 inches the other. 291. MERINGUE. I lb XXXX sugar, i pt white of eggs, 2 drops of acided acid. 29?. KISSES. I lb XXXX sugar, 8 whites, 2 drops acided acid. £93. COCOANUT KISSES. The above mixture laid out through a star tube in round rings, on dusted pans, sprinkle some desiccated cocoanut on top and bake cool. 294. MERINGUE TARTS * Lay out 24 fancy cake pans with rich pie paste, put a little marmalade in centre ; after baked, decorate the tarts with meringue and bake again. 295. MERINGUE PIES. Cover the plates with pie paste, fill them with lemon cream ; after baked cover the whole pie with meringue and decorate. 296. AI-MOND SACKS. I lb XXXX sugar, 8 whites, 1 lb chopped almonds, 2 oz flour, 3 oz chopped citron, little cinnamon. 297. TARTLETS MERINGUE- Lay out 20 small rosette pans with pie paste, put a little marmalade into them, after baked fill them up with meringue, sprinkle some desiccated cocoanut on top and bake again. — 29 — 298. ANGEL CAKES.* I qt whites, ij lb sugar, 1 1 flour, i oz cream of tartar. 299. ANGEL FOOD. ih pt whites, i^ lb sugar, i lb flour, i oz cream of tartar. 300. ANGEL CAKES. I qt whites, 2 lbs sugar, i lb flour, i oz cream of tartar. 301. LADY CAKE. li sugar, I lb butter, rub to a cream, beat up 20 whites, i/^ oz soda, \ oz cream of tartar, i2 lb flour. 302. LADY FINGERS. I lb sugar, 12 eggs beat warm, i lb 2 oz flour, little soda and cream of tartar. 303. LADY CAKE. l^ lb butter, il lb sugar, 22 whites, ii lb flour, almond. 304. LADY CAKE. i| lb sugar, i lb butter, 24 whites, ii lb flour, flavor. 305. LADY OR MARBLE CAKE. 3| lbs sugar, 3 lbs butter, ii pt whites, 4 lbs flour, di- vided in 3 parts, i part color with chocolate, i with coche- nille and one plain ; form the desired combination with spoon or bag. 306. ANGEL FOOD.* Beat 20 whites of eggs with ^ oz cream of tartar to a stiff snow, add 12 oz sugar, little at the time, flavor with vaniila and mix in 7 oz flour lightly. 307. WHITE CAKE.* Cream, l| lb sugar, i^ lb butter, and beat up iS whites to a stiff snow, then mix it altogether with- 1 1 lb flour lightly, medium oven. 308. BRIDES CAKE.* il lb sugar, i lb butter, 15 whites, ?, gill brandy, i;^lb flour; work and bake as above. 309. SPONGE CAKES.* I lb sugar, 12 eggs, beat warm, i lb flou'', flavor. 310. SPONGE CAKES. I lb sugar, 12 eggs, beat warm, i| lb flour, J oz baking powder. 311. SPONGE BISCUIT. 1 lb sugar, 10 eggs, i lb 2 oz tlour, 'g oz ammonia. — 30 — 812. CHARLOTTE RTTSSE.* Lay out the cups with sponge cake, then dissolve I oz g-elatine and weigh i lb XXXX sugar, now beat up i qt sweet cream, add the sugar, gelatine and vanilla, mix easy and till the cups. 313. CHARLOTTE RTJSSE. lo whites, I qt sweet cream, i lb XXXX sugar, i oz gelatine. 314. CHARLOTTE RUS5E. I qt sweet cream, J lb XXXX sugar, i oz gelatine, vanilla. 315. ANISE DROPS. I lb sugar, 8 eggs, i lb flour, beat warm, lay out like sponge biscuit, let them stand 3 hours and bake in a cool oven. 316. SPANISH MACAROONS. 3 lbs XXXX sugar, 6 whites, beat up, mix, roll out ^ inch thick, cut them out, let them stand 1 hour and bake in a cool oven, ice vi^hen cold. If you want to make red Spanish macaroons add a little cochenille, if brown, add grated chocolate. 317. VANILLA ZWIEBACK. Beat up I lb sugar, 9 eggs, skin of 2 lemons, and add i lb flour, form 2 long rolls on a dusted pan; when baked, ice with water icing, sprinkle some granulated sugar on top and cut to suit. 318. TO TEST EGGS. In order to be certain that your eggs are good and fresh, put them in water; if the butts turn up, ihey are not fresh. 319. FANCY CAKES. (See Designs.) No. I. — For the moulded pieces, avoid the crust parts of trimmings. Now pass a desired quantity through a fairly coarse sieve, say quarter-inch mesh. Heat some strawberry, rasp- berry, or pineapple syrup, or boil some apple juice, as for apple jelly, only not quite so strong, and faturate your crumbs slightly, using about i pt of liquid to about 2 lbs of crumbs, over which may have been previously sprinkled a little brandy, rum, mar- aschino or some other fancy cordial. By all means, don't work your combination too much, lest you turn it into a pasty substance, which would be unfit for use; simply get it so that it practically takes form when workfid into shape. 320. No. II. — Soak 2 lbs of crumbs with ^ pt of sherry, i gill of rose or orange-flower water, and one cup of milk or cream. — ai — Next, stir 2 lbs of sugar, 15 lb of butter, creamed; gradually add iS whites of eggs and 8 yolks; beat the whites of the eggs to a stiff froth; add a pinch of mace, a pinch of ground carda- mom, half a teaspoonful of cinnamon, and a httle lemon or orange juice; then add the soaked crumbs, and, last, ijlb flour. This is for a sheet cake, to be cut up. Into a part of it may be put a proportionate quantity of melted chocolate, or some may be tinted a light red. 321. No. III. — JtijrBLi: Cake. — Grind | lb of roasted almonds with one cu]i of milk; add a good ])inch of soda. Now pass I IS of crumljs through a coarse flour sieve. Next, stir i lb of sugar, 14 oz of butter, creamed; gradually add 18 yolks. Now add your ground almonds, next ij lb flour, and, last, the fine crumbs. 322. No. IV. — Take 3 lbs of sugar, 3 lbs of butter, 4 lbs of flour, 3J lbs of crumbs, i ])t of molasses or honey, | pt of milk, J pt of brandy or rum, ijpt of yolks, i teaspoonful of cloves, 2 tea- spoonfuls of allspice, 3 teaspoonfuls of cinnamon, 2 grated nut- megs, and J teaspoonful of s^da. Soak the crumbs about half an hour before using with the milk, rum and molasses, also, mix in the yolks. Stir the butter and sugar light, add the crumbs, and, last, the flour. If desirable, i lb of browned and ground almonds can be added to this mixture, which will tend to improve its flavor very much. This dough should be placed in a cool ijlace for some time before using it. 323 A Rich Nut Filling. — Grind in a mortar i lb of wal- nuts, 5 lb of almonds, with It^ j,t of milk or cream; add ij 11) of sugar and a glass of rum or brandy. Now take this and roast it, stirring constantly over the fire until it gets to a stout paste, then put aside to cool for future use. Filberts, cliestnuts and roasted almonds may be done in the same way, Wiien too stout, thin down with syrup or cordial. 324. The pieces numbered from i to 10 (see design) are of composition No. I. They are moulded by hand about the size of a pigeon's egg, so that about 12 to 15 goes to a ])ound when done; into each is put a small quantity of some kind of jelly or marmalade, or some nutfilling, like, for instance, the chestnut ])Otato and croquette. Fondant icing is the best kind of ma- terial to coat these wilh. — a'2 — 325. Nos. I, 2, 3 (see design) are done in vanilla; when dry, tint one side of them a little with dry carmine and starch mix- ture, a,jplied with a small ball of cotton wadding; insert a whole clove into the blossom side of apple and pear, and a stem cut from orange peel or citron; for the peach the frosting may be a little light yellow. 326. No. 4- — Strawberry; use a bright red icing flavored with strawberry juice; the bud and stem for this fruit can be bought from any supply lirm for $i a i,ooo. The chestnut is filled with nut filling and coated with chocolate frosting of a light shade; when dry, brush the end over with syrup, and dip into a mixture of ground chocolate and powdered sugar. For the carrot the icing should be of an orange color; the greens may be drawn with a small leaf tube, of very stiff green royal icing. 327. No 7. — The potato; instead of frosting, coat it with thin, warm macaroon paste, applied very sparingly; then roll it into the ground chocolate and sugar dust; then insert here and there sprouts which are cut from fresh blanched almonds. 328. Frost No. 8 with a yellow lemon or pineapple frosting. 329. No. 9. — Fill with orange marmalade and coat with a light pistachio icing of a light green shade; insert a stem. 330. No. 10. — Fill with a nut filling; coat it with currant or apricot jelly, and roll into lightly-browned and crushed maca- roon dust. This will give it a perfect appearance of a croquette 331. Nos. II and 12 are made from the sheet mixture No. II set together with jelly, and cut out with a cutter or knife, and each frosted over individually and garnished in an appropriate shape. 332. No. 13. — Either model top part from first mixture, or use the second recipe, and b-ike it in small Madelein moulds; then fill with jelly and set upon bottoms which have been baked separately; cut out with an oval cutter from following recipe: 333. No. VI. — Mix I lb sugar with if lb well- washed butter, not very light; add 12 )olks, ^ cup milk, pinch of bicarbonate — 33 — soda, pinch of cinnamon, pinch of nutmeg, and pinch of ground cardamom; now incorporate 3 lbs of flour; don't work your dough too much, but set it in a cool place a good while before using. This serves as an excellent bottom part for smiilar small cakes. 334. Finish No. 13 by frosting it with a nice coffee frosting; sprinkle over each a pinch of browned and chopped almonds. 335. No. 14 — Dress these cakes up from mi.xture No. Ill with a lady-finger tube, on greased and floured baking tins; wash over with egg with a soft brush, and sprinkle either with shreded almonds or pignolia nuts; bake in a warm oven; when taken out dust with sugar dredger. 336. No. 15. — Take a half inch sheet of No. II mixture, fill with raspberry marmalade, cut in strips i^ inch wide, and set on the edges ^ inch thick marzipan strips or roUable macaroon paste, which is then ribbed with a paste pincer; then shove these strips in a hot oven so as to lightly brown the marzipan, which is then gummed over with a brush, and the inner space is filled out with tart lemon juice icing, which should be quite stiff. 337. ' No. 16. — Between two thin, white layers of mixture No. II a filling similar to No. I is put in, only the crumbs are supposed to be from dark fruit or wedding cake, with a small share of crushed macaroons and walnuts; put this under ])ressure for one or two hours; then cut these into narrow strips; frost with a raspberry frosting, and garnish with a red cherry and two sprays of almonds or angelujue. 338. No. 17. — Cut out and bake some scalloped bottoms from mixture No. VI. Put some kind of nut filling on it, mount it with a disc of the light sheet and cap it with a small macaroon, and frost the whole with a very thin but lukewarm vanilia icing. Decorate with a small red icing top and a silver bead. 339. No. 18. — Cut I or ^ inch strips of three different colored sheets of No. II mixture; coat one side of them lightly with currant jelly and set them together as indicated. Now roll out a sheet of marzipan or macaroon paste, converted to similar material; coat the four surfaces of cake ulso with a thin layer of jelly, and envelope it with the marzipan; now cut small — 34 — squares, ^^ i"ch in thickness, and frost over the surface with a thin coat af maraschino frosting. 340. No. 19. — Form little pyramids of composition No. I. Frost these with pistachio icing, sprinkle over with even-chop- ped almonds or filberts. Now bake on thin bottoms, of mix- ture No. VI, rings dressed with small lady-finger tube of mix- ture No. III. S|jrinkle these over with granulated sugar and bake in a pretty warm oven. When done, place a little nut- filling into the centre of each and mount with the pistachio- iced pyramids. 341. Nos. 20 to 25 are made of mixture No. IV, rolled out about i of an inch thick, washed over, when cut with the respective cutters, with egg, and either dusted with granu- lated sugar or fine-chopped almonds, or trimmed up with half almonds and round discs of citron. Desiccated cocoa- nut is a handy substitute for almonds. A dent may be made in some with the point of the finger, into which is put a little raspberry preserves, which is baked with the cakes. 342, Nos. 26 to 30. — These cakes are all baked on bottoms .made of mixture No. VI. No. 26 and 29 are made in long strips, and cat to suitable size after being baked. Mixture No. Ill is forced through medium star tube, either with aid of a bag or the regular jumble machine. The creases are then filled out, as well as the interior, of individual cakes, with some kind of jelly and fancy frosting, and garnished up a little, as shown in sketch. 343. The recipes for these cakes may puzzle some a little, but after a fair trial they will prove themselves a valuable acqui- siton both from an economical and palatable point of view. A little hitch is always experienced with every new recipe, and it greatly depends on the practical knowledge of the nature of the stock to be handled. If things don't exactly turn out as you desire, stop and think where the fault may lie, and whether an improvement can be made by adding or leaving out something. Perseverance is the greatest con- queror of all seeming obstacles or temporary mishaps. If you are gratified with your own success in what you under- take, you certainly reap your merits from your employer; or, if you are in business, from the patrons of your establibh- ment. 35 — mm mm- UiH If' % 344. PIE BAKING. Apple Pie, Peacb. Pie, Rhubarb Pie, Cherry Pie, Goose" berry Pie, Raspberry Pie, Currant Pie, Grape Pie, Cran* berry Pie, Orange Pie, Quince Pie, Raisin Pie, Co- coanut Pie, Sweet Pol ato Pie, Pine Apple Pie, Pumpkin Pie, Rice Pie, Custard Pie, Lemon Pie, Mince, and many others. To explain every kind of pie to you would make this boolv too expensive, I will therefore explain tliem to you in general. Pies can be made of either green, dried or evaporated fruits. Pies made out of green fruit generally run out in the o-/en, it is therefore better to stew green fruit before using. Take sugar and flavor to suit your taste. 345. DRIED FRUIT. Dried or evaporated fruits boil soft in some water, add sugar and flavor to suit. 346. MINCE MEAT. 3 lbs currants, i lb suet, 4 lbs apples, 6 lbs beef, cook mutton, beef and suet, i J lb sugar, 2 lbs raisins, i pt brandy, I pt cider, 2 oz allspice, 2 oz cloves; all meats for mince ought to be cooked. 347. LENTEN MINCE PIES. I lb hard boiled whites of CL^gs, i^ apples, peeled, i lb raisins, i lb currants, i lb sugar, 5 lb orange, citron and lemon peel, 7, oz mace, I oz cloves, | oz nutmegs, i pt brandy, juice of 6 oranges. 348. MINCE MEAT. 5 lbs beef, i lb suet, 1 1 lbs apples, 3 lbs currants, 3 lbs raisins, j lb citron, 5 lbs sugar, i qt molasses, I pt brandy, i oz cloves, I oz allspice, ^ oz pepper. 349. MINCE MEAT. 24 lbs currants, 12 lbs sugar, 12 lbs suet, 12 lbs tripe, 4 lbs citron, 2 lbs lemon peel, 2 oz orange peel, 16 lbs apples, 4 lbs sultanas, 6 oz spices, i oz ammonia, 2 oz nutmeg, i pt brandy, skin and juice of 12 leqions. _ 36 — 350. MINCE MEAT. I lbs soupmeat, 2 pecks apples, I lb suet, i| lb citron, 5 lbs raisins, 5 lbs currants, 4 lbs sugar, 3 oz cinnamon, 2 oz cloves, I pt brandy, cider. 351. OYSTER PIE. I qt 03fsters, dry measure, add i pt milk, cook 5 minutes, then add 3 oz cracker dust, 5 oz pepper, little sage; fill the pies, cover and bake. 352. LEMON CREAM. Boil I qt vv^ater with £ lb sugar, and mix 2h oz corn starch, 4 yolks and stir this in the boiling sugar, take off the fire quick and mix in skin and juice of 2 lemons and x oz 0/ butter. 353. CANNED TRUITS. How to make a good apple pie from canned apples. — Put the apples, juice and all into a bowl or pail; put in a little salt; then put in a flavor mixture of mace and cinna- mon, — one third mace and two-thirds cinnamon; sugar to taste, and you have a pie as good as if made of green apples. All canned pie-fruit needs salt, as salt brings back and restores the flavor lost in canning and from age. Plum and peach pies are improved by adding a little cinnamon. Rhubarb should be boiled with sugar before using. C54 LEMON PIE FILLING i^ lb sugar, 4 oz flour, 4 eggs, i qt water, 4 lemons. 355. LEMON PIE FILLING. 10 qts water, 8 lbs sugar, 20 eggs, 25 lemons, ii lb corn starch, 356. LEMON PIE FILLING.* 7 qts water, 5 lbs sugar, i lb C(.rn starch, 1 lb lard, 1 lb butter, lemons and eggs to suit your taste. 35T:. LEMON PIE FILLING. 5 lbs sugar, 10 eggs, 10 oz corn starch, | lb butter, 5 qts water, skin and juice of 16 lemons. 35 ^ CUSTARD I lb sugar, 18 eggs, \ flour, 4 qts milk, salt. 359 CUiTARD. 5:^ lbs sugar, 4 ([ts eggs, 20 qts milk, i^Ib corn starch, salt. 360. CUSTARD* ij, lb sugar, 36 eggs, 8 qts milk, i lb corn starch, salt. 361. CUSTARD. I lb sugar, 15 eggs, 2 qts milk, 2 oz flour, salt. 37 — % ^st 362. HINTS ABOUT ICING AND GLAZING. I. Use china or enamelled bowls to make icing. II. Have spatula dry, and bowl very clean. III. Never use whites or gelatine icing unless it is beaten up well. IV. Always keep a damp cloth on top of your icing bowl. V. Do not keep icings in the bake shop. VI. Always sift your XXXX sugar through a clean sieve on paper. VII. Cakes iced on a board can not be moved onto another board until finished and dried. VIII. Use as little colors as possible on cakes; light shades is the latest. IX. Do not fasten gum paste ornaments, put them on when dry. X Piping must not be covered with ornaments. X'. Always put a lace paper under large cakes. XII, My ornamenting machine stands at the head. 363. TWO COLORS. Ornamenting with two colors is done by putting the colored icing with a small knife on one side of the bag or machine and the white on the other, always put more white than colored icing into your bag; for very small writing or ornamenting use orna- 2-.^,^ menting paper with no tubes at all; to make a paper bag cut a piece as shown in cut and start to roll up on corner No. i, after all is rolled up turn corner No. 2 over to the inside of the bag and the bag will not unroll any more, and so is ready for use by filling, closing and cutting point to suit. A piece of ornamenting paper 6 by i2 inches will make two bags by cutting cross- ways like cut. 364. WATER ICING. Water icing is simply XXXX sugar and water, this icing can be colored and flavored with most any kind of flavor. — as- ses. ORNAMENTING ICING. Is nothing- but XXXX sugar, beat up with some whites of eggs and a few drops of added acid or lemon juice. 366. ICING FOR CAKE. Is the same as above, only not quite as thick; all icint- made out of whites of eggs ought to be beat up well, as it makes it whiter and will not run. The proportion for a good icing- are about 4 whites to every pound of sugar. 367. CHEAP ICING. 4 oz gelatine dissolved in i qt of warm water, when all melted skim it off, put in XXXX sugar and J oz alaun,to make a nice icing beat well with spatula, common glue will answer as well as gelatine. 368. CHOCOLATE ICING. I lb chocolate, | pt water, set in a warm place until melted, then mix in XXXX sugar, enough to get the right thickness. 359. CHEAP CHOCOLATE ICING. 5 pounds of your best cocoa, to which add from li to 2 pounds of cocoa butter, and enough well dried and sifted lozenge sugar to make it to the consistency you require. You may also use a heavy chocolate fondant to cover with. 3TO. TRANSPARENT ICING. I pound pulverized white sugar, i pt water. Boil to the consistency of mucilage, rub the sugar with a wooden spatula against the sides of the pan until it assumes a white, milky appearance, stir in two table spoons extract vanilla, mix well together; pour while hot over the top of the cake, so as to completely cover it. 371. CHOCOLATE ICING. Stir into white or royal icing, when ready for use, cho- colate that has been melted over the fire; stir in a sufficient quantity to give the required color, at the same time moisten it with the whites of eggs. 372- BOILED CHOCOLATE ICING. Put I pt hot water onto i pt chocolate, add i lb sugar, stir it up and let it boil about lo minutes, take a spatula and keep a rubbing on the sides of your pan to cause granulation. — 39 — 313. BOILED CHOCOLATE ICING. Melt I lb chocolate in a vessel, add J pt of warm strong syrup, stir it up, and it is ready for use. All boiled chocolate icing must be applied while hot. 374. BOILED ICING. Boil 2 lbs sugar, i pt water to a hard ball, beat up i2 whites stiff and pour the boiling sugar onto the whites in a long gentle stream, stir the whites while you are pouring in the sugar. 375. ORNAMENTING BUTTER OR LARD. Mix I oz corn starch with i lb butter, work it well with- out softening the butter more than is needed. This kind of work ought to be done in a cool place. It is used to orna- ment hams, tongues, pork, &c.; some confectioners cream the butter before using. 376. HOW TO ICE LARGE C^KES. Brush all the crumbs off of the cake to be iced, then give a thin coat of well beat up whites of eggs icing, and set aside to dry, when dry give it a second coat, have the thickness of your icing that it will run ve>-y slow, if the icing is well pre- pared this will give a smooth, glossy surface. In very par- ticular cases, when a level surface is needed, run a plain tube of icing around the edge of the cake and cover the cake with thin icing level with the rim and let it run smooth, and dry a little in the oven. But for wedding or bride cakes the icing ought to be as stiff as ornamenting icing, after you get your cake on the rotation stand, take spatula and cover the cake all over with icing, then take a large size pointed table knife, keep your right hand holding the knife steady, and use the left hand for rotation. The sides of a wedding cake ought to be piped and ornamented, but for any otherkindof cakes you can put a printed or silver band around it; colored tissue paper looks very nice, and saves a good deal of work, wedd- ing cakes must not be dried in the oven. 377. CONFECTIONERS PASTE, I lb flour, I lb sugar, and whites enough to make a stiff moulding dough; this dough can be formed in any shape that is needed; let it dry, and bake in a cool oven. 40 ^asf ?i 378. JELLY. For this recipe $500.00 was paid. Boil 4 lbs gelatine with 11 qts water, put in 31 lbs white sugar, J oz tartaric acid, and 2 oz fruit extract; boil 4 minutes and it is ready to fill in your pails or tumblers, let it stand 12 hours, put a piece of paper, which is soaked in rum, on the top, and close them up tight; for coloring use colors which you will find on another page of this book. This jelly is nice clear, cheap, and will keep for years. COLORS- SIS. COCHINEAL. I oz powdered cochineal, 2 oz cream of tartar, i oz burnt alum, I pt boiling rain water, i oz tartaric acid; strain it. 380 BLUE. For sugar boiling take indigo, for icings take ultramarine or blue carmine. 381. AN ALINE COLORS. The beautiful analine colors, though much employed, are considered objectionable by many. The intensity of their color is so great however, that the quantity necessary to pro- duce any injurious effect would not be likely to be introduced. For extracting the colors from these dyes, dissolve them with boiling water or alcohol; use with care, as one or two drops are sufficient to color a small boiling of sugar. 382. YELLOW. Saffran, curcume, and yellow carmine. 383. BROIVN. Burnt sugar or sugar color you will find on another page. 384. GREEN. Juice of spinach, all the rest of the colors you can get by mixing the above, as black and red makes brown, red and yellow makes orange, yellow ai.d blue makes green, black and white makes gray, red and blue makes purple, yellow and white makes cream, red and white pink, etc. 3S5. HOW TO MAKE COLORED SXTGAR, Put some sugar in the oven, after it is warm take it out, and put a few drops of cochineal, analine or carmine solution into it, and rub and sift it until it is dry; do just the same with any other color. For such work have your color pretty thick. •il 386 ABOUT BREAD. If bread be the staff of life it should be made so well and of such good material that it shall be healthful and strenght- giving. From the first dawn of civilization to the present time some kind of bread has been ii'.ade by mankind. One would think that, with a practice and experience of so many hundred years, perfection would now be reached and there would be no need of instructing the present or future generation. But although bread-making has reached perfection in the hands of thousands, there are still thousands, and there always will be, who must have the methods of good bread-making made plain to them. Perfect bread will be light and sweet, and with a rich, nutty flavor of the wheat. To get this result good yeast and flour must be used; the dough, while rising, must be kept at a proper temperature, about 75* F., and the heat of the oven, when baking the dough, must be high enough to raise the in- side of the loaf to about 220" F. This is necessary to cook the starch, expand the carbonic acid gas, air and steam, and drive off the alcohol. A good way to test the lieat is to put in a piece of white paper. If it turns a dark brown in five minutes the oven is of the right temperature, but if it burns, the oven is too hot and must be cooled a little before the loaf is put in; or, if the paper is only a light brown at the end of the five minutes the oven must be made hotter. 387. LONDON SNOW-FLAKE STOCK YEAST RECIPE Prepare 2| oz hops and 4 oz malt, boiled in 12 qts of water 20 minutes. Take i lb of corn meal, i| lb wheat flour, | lb rye flour, 5 lb rice flour, i| lb sugar, 4 oz ginger, ^ oz soda, 2 oz salt, put in a jar or tub, and pour enough of the scalding hop and malt liquor on it to make a stiff batter. Beat it well, then pour the remainder of the liquor on, and dissolve all together. Let it stand until you can bear your hand in it,* then stock away with I qt of stock yeast. Let it work 24 hours before using. Make it every three days. To each 10 qts of ferment use i qt — 42 — of this stock. For a 4 bucket batch, to stay your sponge, use I lb of sale in setting it. To bring it quicker use the same amount of sugar in place of salt. *In summer let stand until cool, then stock. 388. THE CELEBRATED DRY HOP YEAST, This yeast when once made will keep for six months. Take 3 gallons of water and boil; when at the boiling point put in 3 oz of fresh hops; have ready in a jar or small yeast tub i^ lb of wheat flDur and i lb corn meal; now add sufficient boiling hop water to form a rather stiff paste; now, in order to keep 3 gallons of water in your boiler, you must make up for what you have taken out; keep on boiling hops until they sink to the bottom, then strain on top of your paste, stir well and set aside to cool; when cooled off 5 hour put in 4 oz malt and I lb A sugar; when cooled down to eighty-five or ninety degrees add I qt fresh stock yeast and let stand 24 hours; when ready strain through a hair sieve, and with this yeast you set a stiff sponge, (flour only); let this sponge ripen well, when ready add I oz soda and enough corn meal to form the whole into little stiff rivels or lumps, now put all in your flour sieve and sieve out all surplus corn meal; then spread out on boards covered with clean towels, and let them dry in the shade. This yeast is equal to Fleischmann & Co. 's compressed yeast, but will keep good for months and months in a dry place. You can either use it to stock away hop yeast or ferment. Directions for Hop or Malt Yeast. — Boil the stock yeast as usual, and when ready to stock away add | oz of dry yeast to every gallon of hop water; let stand until it works itself clear on top. Directions for Ferment. — Boil and make as usual; to every gallon of ferment add j oz of dry yeast, stir well, cover up tight; in 10 or 12 hours it will be ready to use. Notice — Always dissolve your dry yeast in a little luke- warm water for storing away yeast or ferment. In managing this dry yeast the season of the year and "'eather has some- thing to do with it 389. GLYCERINE BREAD. Take a good mixture of flour, say i bbl, take 5 galls of ferment yeast, set a sponge very soft and let it stand 4 or 5 hours; when it bubbles on top, take 4 galls of luke-warm water dissolve 15 lb salt in it, 4 lbs lard and about 4 or 5 lbs pul- verized sugar, which makes a great improvement in the weight. Take i lb of the glycerine and melt it over the fire; after it is — 43 — melted, pour it into the mixture, make a nice easy dough, and let proof; after it has proofed work it as much as you can, have a pair of rollers and break it through two or three times, and you will hnd it becomes white; mould in any shape desired. It is baked in box-shape, only a little narrower than the box and scroll on the sides, being round at the ends, same as Boston cream bread moulds. It can be baked in ordinary bread pans. 390. THE CROLL, SYSTEM OF BREAB BAKING. To make 250 lbs of flour into bread. I use three nine- quart pails of ferment and five pails of water, end a litile over 4 lbs of salt. I have my flour sifted in one end of the troutjh, and mix the liquor, salt and ferment well together in the other end, and make the dough straight off. After the dough is made two hours, I throw it out on the table, and if it has slackened out, I stiffen it out a little with flour; then roll it up in liftable pieces and put it back in the trough for two hours more; it is then ready for the scales. Scale it off any weight to suit your trade, mould it up round, give it a lilde proof; now make it up into any shape you like, and give it sufficient jiroof and bake it in a good steady heat. I leave purchasers to figure up their own proportions of ferment, salt and water, to suit the extent of their business. 391 STOCK YEAST-LIQUID. Prepare 3 oz hop and 8 oz malt, to which add 5^ lbs of potatoes and 10 qts water. Boil until potatoes are thoroughly cooked. Put in a jar or tub il lb corn meal, i-l lb flour, ,^ lb sugar, and pour on enough of the scalding liquor from the hops, potatoes, etc., to make a stiff batter, and then pour the remainder of the liquor, with the hops, potatoes, etc., into the tub, and then dissolve all together. Then add enough water to make 9 or 10 quarts of the whole. When sufticiently cool, stock away with i qt of good stock yeast. Let it work 24 hours. When ready add | of a teaspoonful of ammonia, and same amount of salt. 392. STOCK YEAST-DRY. Then make your dry stock yeast, using I flour to I corn meal Having strained the yeast, pour on and work it as dry and stiff as you can conveniently, spreading it loosely and turning it frequently on table covered with cloths, dry- ing as quickly as possible in cool, open air. When done put in sacks for a few days, and then iu stone jars. ■^ 4i -^ 393. HOW TO MAKE THE FERMENT. To make 20 quarts of ferment, put in a kettle 8 lbs pota- toes, add water enough to cover them well, then take your tab and put 8 oz malt and 2 lbs good flour in it. When you have boiled jour potatoes 30 minutes, then scald the flour and malt and beat well. Let stand for about 10 minuies, then add 12 qts cold water, and then stock away with 8 oz of Dry Stock Yeast, or i qt of good ferment or Liquid Stock Yeast. Set in a cool place and the ferment will be ready for use in from 7 to 9 hours. Li summer use one teaspoonful liquid ammonia to each pail of ferment, 394. HOW TO MAKE THE BREAD. Sieve your flour and go to work in the ordinary way to set sponge. Use 30 qts of ferment to each barrel of flour, and 3 lbs salt dissolved in 40 qts of water. After having poured both water and yeast in the trough, draw the board, set aside and mix in the flour at once, and make a nice smooth dough, not too stiff, but ivork it loell. Let it stand about two hours and work down again. Let it stand another hour and then cut it over, work in flour and lighten up well, leav- ing it smooth and nice. Let it stand another hour and get fully as light as other dough. Then work down and throw on table, cut, mould and put in the pans, and in the usual time your bread will be ready to go in the oven, and you will have iiice, sweet bread, and can't very well help it. I expect and hope you will be well pleased, and write me a hearty recommendation of the same, which would be highly appreciated by me. The above method is practiced in my bakeries, and is quite satisfactory to me, and also to my employes, being less laborious. Wake a nice tough dough at once, let it stand about four hours, then lighten it up well, throw out on the table and mould and pan at once. 395. HOW^ TO GIVE EIGHTEEN OUNCES OF BREAD FOR THE SAME PRICE AS OTHERS SELL SIXTEEN FOR. This is something not generally known by bakers, and yet it is correct, and no doubt it has been done by a few that have had the knowledge. Should you wish to accomplish the above result which I cannot disapprove of, as there is nothing to injure the health of anyone, but I do not advise anyone to adopt it. I give you the information, for perhaps you have been deceived by others that have the knowlcdi^e, and you have been compelled to give as big a loaf as they are and you being the loser thereb3^ Yet, as far as any- one can understand, they cannot do this, thinking they arc not wronging the public, for selling that pure free gift of heaven's, water, is unjust. The following will show how it is done: Take four pounds of rice — common broken rice will suit — add to it as much water as it will soak; add the same when well soaked to one barrel Hour. You will find that you will gain from twenty to twen;)''-five pounds of dough to the barrel than if you used flour alone ; add the boiled rice to the dough ; mix in well-made strong 3'east ; potatoes will suit if you have not the rice, as good boiled potatoes are nearly starch and can be used instead of rice. The bread is per- fectly wholesome made ; in ihis way more or less may be added. First try one pound of rice to the barrel ; increase as you may desire. 396. BEST METHOD OF MAKING EERMENT.* For the ferment take one pail of good patotocs, washed clean, boil in enough water so they will be covered when done; then empty them, water and all, into the yeast tub, and immediately pour in about si.x: pounds of Hour and stir well with the paddle, forming a thick paste ; beat it well, then thin gradually by first adding a ^-cry little water at a time. When finished there should be about four or five pails of ferment, leaving it the proper temperature, according to the weather. For stocking this, use one pint of snow flake yeast, and in about ten hours, or as soon as it begins to fall, it is ready. For setting the sponge, use about 4 pails of this ferment, I pound of salt, and i pound of sugar; make the sponge just thick enough so it will drop from the hand when held up, and so it will come up in 2 hours. As soon as it begins to fall it is ready. To mi.x the dough add about 2 pails of water, 2 lbs of Bait, 3 or 4 lbs of sugar, and 3^ lbs of melted lard. Mix into a medium dough; work well for 1 hour. This dough ought to come and be ready to scale in i hour, and the dough in the pans ought to come in the same time. A baker must use his own judgement at what time to take the dough, as no definite rule can be given. — 40 — 397. FINE BREAD WITHOUT FERMENT.* For I lb of flour take lo qts potatoes well done, pour off the water, work well, and run through a strainer in the trough, add 40 qts warm water, i lb salt, i lb sugar, i qt of the genuine snow flake yeast and set a medium stiff sponge, which will stand from 8 to 10 hours. When it begins to fall it is ready; to mix the dough add 20 qts water, 2 lbs salt, 3 lbs sugar and 3 lbs melted lard. This dough ought to come up in I hour, then knock it down and turn it over, let it come up again, now it is ready to scale, mould and bake. 398. MALT STOCK YEAST. Take 12 qts soft water, 3 oz of hops, | lb malt, put your malt in a sieve and shake the fine part through on a piece of paper and lay away, throw the coarse part into the kettle with the hops, let boil | hour, put 3 lbs best wheat flour in the tub and pour enough of your scalding liquid on to make a medium paste, beat well. When done, pour 3 pts hop water on top and set away to get cold, when cold put the fine malt on the paper into the paste, break up well with your hands, stock away with i pt of good stock, let work 10 or 12 hours, when you see it liegin to fall strain in the rest of hop and malt liquid, stir well, set away to work. It will work from 36 to 40 hours. Put your paste together cold, so it does not work too fast. When done working set away in a cool, dry place. To make ferment take a reasonable amount of pota- toes, 3 lbs flour to every bucket of water, do not scald the flour, (you can make bread without setting a sponge). Make a dough at once, let lay 3 hours, cut over, let lay i| hour, if light, pan at once, to start a Begin-Yeast put a hand full of paste and some hop-water in a glass jar, set in a warm place to let work, it will make you a new yeast in 2 or 3 days. 399. LONDON STOCK YEAST. Boil I lb hops with 20 qts vrater about 10 minutes, let it get milk-vi'arm, put in 7 lbs 01 malt, s'ir and rub the malt with the hop-water, stock awsy with i qt of good yeast, set t in a dry place, in about 24 hours strain the yeast and it is ready for use ; most of the London bakers are using the hops twice by adding new hops to every batch. 400. AMERICAN PLAIN YEAST.* Boil I lb hops with 3 qts water 10 minutes, scald 3J lbs spring flour with 4 qts of the hop water, beat well, strain the — 47 — rest of your hop water on top of the paste, when lukewarm, add 3 pts of malt, stir and break it up good and stock away with 3 qts of yeast, keep in a dry place and it is ready for use in 24 hours. 1 401. GENUINE SNOW FLAKE YEAST. Boil lO qts nicely pared potatoes in enough water so they wi.l be covered when done, at the same time boil }, lb hops in 4 qts water. When the patotoes are done empty them, water and all, into a yeast tub, and immediately add 12 lbs flour, stir it briskly with ihe paddle. Also have the hop- water ready, boiling- hot, and add enough of it to get the flour all well scalded, and to form a paste that will not run from the tub if turned bottom up, beat the paste about 20 minutes, reboil the hops in about 3 pts water, and set aside, then put ihe paste in a warm place for 9 hours, now it is ready to stock away, dissolve 14 cakes of yeast foam in the 3 pts hop- water and stir into the paste; in 4 hours it begins to work, stir down as soon as it comes up, stir it down again, always stir it down before it falls itself, in 10 hours it will be about done working, remove in a cool place until next day, it is now ready for use. This yeast will keep 6 weeks if kept in a large stone jar, stir it up from the bottom every time it is used. This recipe is worih a $100 to any baker on earth, it can be used with or without ferment. 402. COMPRESSED YEAST- Set a upright sponge out of J lb compressed yeast and 20 qts of warm water, in 5 or 6 hours the sponge will be ready; let it go down only once, put to qts of warm water and i^ lb salt on top, and make a nice smooth dough; have your trough greased, and let the dough come up twice, then it is ready for moulding; do not give it too much proof in the steam box, and bake in steady heat. 403. MILK ROLLS. Take 20 lbs of the above sponge, i lb sugar, i lb butler and lard, little salt and flour. 404. BUNS AND RUSKS. Take 12 lbs of the sponge, i lb sugar, i lb butter, salt. 405. DOUGH NUTS. 8 lbs sponge, i lb butter, J, 11) sugar, 4 eggs, salt, and flavor, and flour to make a nice soft dough. — 48 — 408. CAESAR BTJNS. 2 lbs flour, i lb butter, | lb sugar, \ lb currants, i oz cream of tartar, i oz carbonate of soda, 3 eggs, milk, essence lemon. Sieve the soda, cream of tartar, and flour well to- gether upon the bench. Make a bay, put in butter,, sugar, and currants, add few drops essence. Break in the eggs and work into a fine dough with milk. Lay out on to clean greased tins in thirty penny buns, dust over with sugar and bake in a warm oven. Sell at i cent each. 407. EGG PRESERVING.* This "ecipe Has Tjeen thorocglily tested and proved to lie the best yet discovered.— It has been brought into competition iirith most others at a^ricnltnral exhibitions abroad and in this coantry and has invariably triumphed. To 30 gallons of soft water add 13 lbs unslacked white lime and 5 lbs salt. Stir it well each hour or two for one day. Then let it settle. Then dip off all that is clear. Now take 8 oz borax, 3 oz bi-carbonate soda, 8 oz cream of tartar and 8 oz salpetre. Pulverize these well, mix them thoroughly and dissolve in 2 gallons of boiling water, and pour it into the clear lime water you have dipped off. This will fill a coal oil barrel a little over half full. Now be sure your eggs are fresh. It does not improve a bad egg one bit to be preserved. Fill the barrels up within 4 inches of the top with eggs, and be sure that there is from 2 to 3 inches of the liquid above the eggs. A coal oil barrel will hold about 150 dozen eggs. When you get the barrel lull, spread an old cloth on top of the eggs, and cover the cloth an inch or more with lime settlings that were left in the barrel after dipping the water off. Do not have the cloth hung over the top of barrel or it will cause the pickle to run out. Do not use the pickle but once, but make a fresh pickle for each barrel of eggs. After the eggs have been in pickle for thirty days examine them. Keep them in a dry, cool place. Be particular to have pure drugs to make your pickle. Buy an e.ut the eggs into the pickle, dip the eggs by raising it up and down in the water, and if necessary to properly clean them set the crate up and douse water over the eggs ; then if any egg are found, when packing, that the lime has not been fully removed from, they should lie set out and all the lime cleaned before packing. When the eggs are care- fully washed, they can be set out in a suitable place to dry, in the crates. They should dry quickly, and be packed as soon as dry. In packing the same rules should be observed as in packing fresh eggs. 408. EGG PRESERVING. Germans take i lb of fresh slacked lime to loo eggs, pile your eggs in a strong barrel broad side down, and pour only ihe clear lime water on top of the eggs so it will stand one inch above the eggs, then put a heavy piece of paper on top, and lay the tliick lime that settled down on top of the paper; from time to time add fresh lime water, so tliat you always keep one inch above the eggs. These ejgs will keep one year or more. 409. AMERICAN EGG PRESERVING. To each patent pail full of water add 2 lbs of fresh slacked lime and i lb of salt, mix well. Fill your barrel half full with this fluid, put your eggs down in it any time; after June always keep the fluid one inch over the eggs. 410. MY OWN INVENTION.* Put 5 lb salycillic acid and 2 lbs powdered sulphur into an empty barrel, add lo gallons of water, stir well, then deposit the eggs in the prepared water, and so continue to add eggs and water until the barrel is full, then cover the surface of the water with | inch depth of cotton seed oil; these eggs you can bake, boil or fry, and they tas e like fresh ones. 411. FLAVORING EXTRACTS. The following ])roport;ons of oils and alcohol make a better extract than can be obtained from most of the prepara- tions manufactured for sale. Bakers, confectioners and families will find it to their interest to manufacture their own extracts from these recipes. 412. VANILLA EXTRACT. 2 oz vanilla beans, 6 oz alcohol. 4 oz water; cut and pound the beans, put the whole in a glass bottle, let it stand 2 or 3 weeks, shake it up once in a while, and it i.^ ready for use. 413. CHEAP VANILLA EXTRACT. 4 oz vanilla, i lb tonka beans, 2 tjt ak-ohol, i pt water. 414. EXTRACT OF ANISE. 1 oz anise oil, i pt alcohol. 415. EXTRACT OF CLOVES. 2 oz oil of cloves, I pt alcohol. 416. EXTRACT OF CINNAMON, 1 oz ceylon oil, i pt alcoliol. 417. EXTRACT OF BITTER ALMONDS. 2 oz oil of l)itter almonds, i pt alcohol. 418. EXTRACT OF CAPRISUMo 4 oz powdered cayenne pepper, i ]>t alcohol. 419. EXTRACT OF GINGER. 8 oz green Jamaica ginger, i pt alcohol; let stand one month, then filter and use. 420 EXTRACT OF SARSAPARILLA. 2 oz oil of sassafras, 2 oz oil of wintergreen, i pt alcohol. 421. EXTRACT OF LEMON. 2 oz oil of lemon, the best, i pt alcohol, mix and use. 422. EXTRACT OF PEPPERMINT- 2 oz oil of peppermint, i ])t alcohol, mix and use. 423. EXTRACT OF WINTERGREEN. I oz oil of wintergreen, i qt alcohol, mix and use. ICE CREAM. Put 2 lbs sugar, 4 eggs and vanilla in a clean kettle, stir together well with an egg beater, and add 4 qts of cream, place it on the fire, and stir constantly until it is about tf> boil, then take it from the fire and strain it through a hair sieve into an earthen crock, let it stand till cool and pour it into the freezing-can already imbedded in broken ice and salt, cover and turn the crank slow and steadily until it can not be turned any longer, open ths can and remove the — 52 — dasher. Scrape the hardened cream from the sides with a long handled spatula, then beat and work the cream until smooth. Close the can, draw off the water and repack with fresh ice and salt, and let rest for an hour or two to harden. Ice cream is often made from fresh unscalded cream beaten with force during the entire freezing process, which makes it very light and snowy. It also increases consider- ably in quantity (recipes you will find below). Another kind of ice cream (called Hokey-Pokey) which you can buy on the New York streets from the sons of sunny Italy, I would like to mention: Dissolve 2 oz gelatine in 1 pt milk or water, then 4 qts of milk and 8 eggs slightly beaten, add 1 1 lb sugar, little salt and the yellow rind of 2 lemons, put the ingredients into a clean kettle, set on the fire and stir till it begins to thicken, then remove quickly, and pour it into an earthen crock and continue to stir it till nearly cool. Then add your gelatine and pour the whole into the freezer, and freeze like other ices. 424. ICE CREAM. 6 qts cream, 15 lb sugar, vanilla flavor; no boiling. 425. ICE CREAM. 6 qts cream, i| lb sugar, i pt glucose, flavor; no boiling. 426. CHOCOLATE ICE CREAM. 6 qts cream, 2 lbs sugar, | lb chocolate; no boiling. 427' LEMON ICE CREAM. 6 qts cream, 2 lbs sugar, 4 lemons; no boiling. 428. RASPBERRY AND STRAWBERRY ICE CREAM. 6 qts cream, ig lb sugar, 1 qt berries; no boiling. Put the ripe berries in a flannel bag, add a little sugar, and hang the bag on a nail; put a basin under to catch the juice. 429. CHEAP ICE CREAM. 5 qts milk, i| !b sugar, J lb corn starch; dissolve the starch in i qt milk, then mix altogether, stir it and let it come close to a boil; flavor to suit. 430. ICE CREAM. Put 4 eggs, 8 yolks, f lb sugar, i qt milk on the fire, beat it well, but do not let it come to a boil; strain and freeze, flavor to suit your taste. ^raganth- Avii sata;. 53 — ;L SYRUPS FOR SODA WATER. 13 lbs granulated sugar, i gallon water, boil about 5 minutes, the froth of the white of an egg mixed with it adds to its clearness, skim off, strain througli a piece of flannel while hot and add i pt of glucose; keep it in a cool place. 431. RASPBERRY SYRUP. The combination press will press the juice out of the ber- ries very nicely and can be bought at any hardware store. To each gallon of juice add 13 lbs sugar, dissolve it by gentle heat, not to exceed 125 degrees, bottle while warm and cork for future use. Mix I oz acetic acid in 3 oz water and add to each gallon of juice before bottling. 432. STRAWBERRY SYRUP. Same as above. 433. PINEAPPLE SYRUP. As above. 434. SARSAPARILLA SYRUP. Add 20 drops of wintergreen and sassafras oils in a wine- glass full of alcohol, color the syrup with burnt sugar or extract of licorice. 435. CREAM SYRUP Reduce the condensed milk to tlie consistency of cream by adding a little water, then add an equal quantity of simple syrup. 436. CHOCOLATE SYRUP. Melt 2 lb chocolate and stir 2 qts of syrup through it, ready tor use. 437. FOAM ON SODA W^ATER. In order to create a foam that will stand on soda water when drawn from the fountain all you have to do is to incorporate with the syrup a certain proportion of dissolved gum arabic. I oz of gum dissolved and added to i gallon of syrup will be found amply sufficient for the purpose. Bi-carbonate of soda is useful and harmless in preventing cream from souring for a day or tvvo, especially if the creau; is kept on ice or in cold spring water. 51 m rait i!i, 438. GUM PASTE Gum paste or traganth is the stuff from wn.ch all beautiful cake ornaments are made, in this country it is a trade by itself, and we have quite a number of large factories in this kind of business, I will give you an idea how they make it: Soak 2 oz of traganth gum in i pt of water for 36 hours, then press through a piece of cloth, put it into a large stone macaroon mortar, have everything very clean, then go to work and rub about | hour, put in 2 oz of xxxx sugar and rub again, then put in another 2 oz of xxxx sugar and rub until it leels dry and looks very white, then put it into a stone jar, and it is ready for future use. This kind of work needs a little practice. The moulds you can buy in almost any baker tool supply house, but a good workman makes his own moulds, as the most of them are made of plaster-paris, sulphur or lead. After you have your moulds ready take a small piece of dough out of the jar, stiffen it with | oz corn starch and § oz xxxx sugar so as to have a nice easy working dough, out of this dough you can imitate most anything, then press your dough into your moulds, cut the dough even with the moulds, take a pinch of dough out of the jar, stick it in the back of the impression, take it out and lay on gauze, and let them dry, bent work is laid on roil- ing pins or different shapes of wood, or tins to suit. 439. HOW TO MAKE MOULDS. Grease a pane of glass, lay your pattern on top of the glass; to make things plain we will say you want to make dollars. Put your new dollar on the glass, oil very light, put a paste-board ring around the dollar, which is a little larger in size, then mix some plaster-paris very thin and pour it into the ring, in less than an hour you can pick it up and by taking out the dollar you have got the mould. If you want a mould of a dollar on both sides you will have to leave the dollar in the mould scrape the mould down about half the thickness of a dollar, but do not move the dollar. Bore a little hole on each side; this is done so as to have the mould to fit, now oil the whole very lightly, put the same paste-board ring around it, and put some more plaster- paris on thj^top of the first mould, let it lay 6 hours and you can then take it apart, be very careful. These moulds must lie soaked in cotton seed oil with a little terpentine for one week, take them out and dry them in the sun, and they are then ready for use. Illustrations of this kind of work you will find on other pages. 440 ORNAMENTS IN GUM PASTE, OR ALMOND PASTE. Gradjated stands, cups, tazzas, baskets, vases and a variety of oiher ornaments fiited for confectioners' use, may be advantageously imitated in gum paste or almond paste. The moulds used for making any of these are to be lined with either kind of paste, rolled out very thin and gently pressed into the mouldings or sunk portions of the moulds, so that when the objects moulded are delivered they may turn out perfect. It is of the utmost importance that the different pieces comprising the whole edifice, whether this consists of what is generally called a piece montee (a term usually supposed to mean some representation of architecture in the form of a temple, pavilion, kiosk, fountain, castle, ruin, etc.), or of bas- kets, vases, stands, etc. — should be thoroughly dried before they are stuck together, otherwise the ornament would be liable to give way and fall to pieces. Almond and gum paste being usually colored for these purposes, it is useless to color them afterwards. When the body of the ornament is colored, the borders or other decorations should be white ; when it happens that the vase, etc., is white, the ornamentation should be colored either brown, pink, blue or green, using in no case more than 3 colors ; indeed it is admitted as a rule, that 2 colors only constitute the best taste. In some iii- stances the whole ornament may be wrought in pure white ; but this course requires the greatest precision and cor- rectness in the execution of the whole work, as the ab- sence of color tends to expose defects more distinctly to the eye. 441. ICING AND GUM PASTE ROSES. Rose making is difficult, and it takes a good deal of practice and patience. I advise the beginner not to practice any longer than | hour at a time. 25 years ago we piped them on a half an egg shell, but they now have a certain kind of nail for it in the shape of an egg shell; the head of the nail is about i inch in diameter, arch like, the pin about 2 inches long. After all the nail heads have been greased lightly, place tnem in a flat box filled with sugar so that they stand up, the centre piece of a rose should be piped with a star tube. The trick of making roses lies in the turning of the nail; small roses can be finished at one operation, larger sizes get handled 2, 3 and 4 times, a good rose maker gives the nail 2 or 3 rotations without interruption. Gum paste roses are made with pincettes of different shapes, the leaves are flattened out on a piece of glass and put together on the nail. 442. GUM PASTE EGGS. Wash 2 oz of traganth gum free from dirt, put it m a basin with water enough to cover it, let it stand a day to dis- solve; squeeze it through a cloth, taking care that every- thing is perfectly clean, or it will spoil the color; put it in a ftiarble mortar, adding gradually 12 to 16 ounces of XXXX sugar, sifted through a lawn sieve ; work it well with the pestal until it is incorporated and becomes a very white, smooth paste; put it into a glazed pot^ cover the paste with a damp cloth to exchide the air. When it is wanted, take a little of it and put it on a clean marble, and work some more sugar (which has been sifted through a lawn sieve) with the fingers until it is a firm paste, which will break when pulled. If it is not stiff enough it will roll under the knife when you cut it from the impression ; if your paste works harsh and cracks it has too much gum in it, and will require a little water to work it down. For coloring the paste, use prepared cochineal or vegetable color. These require wooden moulds. If you have not got boxwood egg moulds, you can make some moulds Iromthe following composition: mix one pound of Scotch glue, i pint of water, I pound of white resin, 1 pound of Burgundy pitch, 1 pint of linseed oil ; melt the glue, resin and pitch in a pan on a slow fire or in an ordinary glue pot; sift some povi'dered whitmg through a fine sieve on a table ; make a hole in the centre of the whiting and pour in the oil, which has been previously warmed, and then add other ingredients, and mix the whole into a smooth paste, which must be kept warm until used. Take a piece of the composition and knead it well ; then roll it into a sheet about 2 inches thick ; take the impression of half the egg length- ways, and cut away the superfluous composition. This will require 2 or 3 days' drying before the mould is ready for use. Now to make the sugar eggs: Roll out the gum paste into a thin sheet on a marble slab, and cut off pieces and form into the half egg shape, and with a knife cut away the paste out- side the shape ; now take them out of the mould and dry — C7 — them for a fe\V hours in the stove ; when dry join the two halves together with piping or ribbon. If you require them to look like the natural egg, writhout any decoration, insert a strip of gum paste inside the edge of one of the halves, join the other half to, so that it tits like a boxlid, disguising the marks with a little gum paste softened down with water; trim them down with a knife. ORNAMENTAL CONFECTIONERY. The principal, thing in making confectionery is to know how to boil the sugar, and its tendency to granulation while and after the boiling is done. Confectioners use two methods to determine the proper time, one is that of the common finger test, the other method is that of the thermometer; cream of tartar is generally used to prevent granulation. 443- LIST OF TOOLS. I furnace, i copper boiler, i thermometer, i marble and 4 iron rods | inch square to go around the marble and keep sugar from running off, also a candy shears and hook, a batch and a pallet knife; these tools are needed to run business on a small scale; for wholesalers there are very handy tools in tlie market, such as revolving steam pans, batch warmers, droo machines, rollers, etc., etc. 444. CLARIFYING. The clarifying and boiling of sugar to the different degrees is the base or key to all sorts of candymaking. IS lbs sugar, 3 qts water, i white of egg, which is beat up with I pt water, put the whole into the boihng pan, as soon as it comes to a boil add i pt water, when it rises again add an- other I pt water, this prevents the scum from boiling into the sugar and makes it rise to the top; now is the time to take all the scum off, when done dip in your finger, and if a drop hangs from it, it is the "I" degree, called "smooth". 445- FINGER TEST. I. Pearled. Cover your preserving pan bottom two or three inches deep, boil it briskly over a clear tire for a short time, then dip — 58 — in your finger and put it to your thumb, if on separating them a small string of sugar adheres to each it is boiled to the degree "pearled". II. Blown. After you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes, then shake it out of the sugar and give it a blow. If sugar flies from the skimmer in small bladders it is boiled to the degree called "blown'*. III. Feather. Continue to boil the sugar from blown for a short time longer; take out the skimmer and give it a jerk over the pan, then over your head, and if sugar flies out like feathers it is boiled to the degree called "feather". IV. Ball. To know when the "ball" has been acquired, first dip your finger into a basin of cold water; then apply your finger to the syrup, taking up a little on the tip and dipping it into the water again; if upon rolling the sugar with the fingers and thumb you can make it into a small ball, that is what is termed the "small ball"; when you can make a larger and harder ball, which you could not bite without its sticking unpleasantly to the teeth, you may be satisfied that is the "large ball". V. Crack. Boil the sugar from the degree called ball a little longer; dip your stick into vi^ater, then into the sugar and again into the vv^ater. If it cracks under your teeth it is boiled to the degree called "crack". VI. Caramel. Boil the sugar still further, dip a stick or your finger into water, then into the sugar, and again into the water. If it snaps like glass it is of the highest degree, called "caramel", and must be taken off the fire immediately, for fear of burn- ing. 446. THERMOMETER. The pearl is to boil to 220 degrees; the small thread 228 degrees; the large thread 236 degrees; the blow 240 degrees; the feather 242 degrees; the small ball 244 degrees; the large ball 250 degrees; the small crack 261 degrees; the hard crack 281 degrees; the caramel 360 degrees. — 50 — 44T ICE CREAM CANDY. 5 lbs sugar, i qt water, .f lb butter, J oz cream of tartar, boiled to 2S0 degrees (add cream of tartar and butter when it starts boihng), pour on the marble, shove together when cool enough, put onto the hook, and flavor while pulling back and forth untd it is white, put back on the table, and form to suit. 448. CHOCOLATE ICE CREAM CANDY. As above, add i lb grated chocolate just before you start pulling. 449 STRAWBERRY ICE CREAM CANDY. As above, add strawberry flavor and a little cochineal in place of chocolate. 460. VANILLA CARAMELS. 6 lbs sugar, 4 lbs glucose, ii lb butter, 2 qts sweet crearn, boil to 280 degrees (add the butter when it has boiled 10 minutes), pour on the marble and cut in small squares; while boiling it must be stirred constantly. 451. VANILLA CARAMELS. 10 lbs sugar, 2 lbs butter, 3 qts milk, ^ oz cream of tar- tar, vanilla; stir while boiling as above. 452. IMITATION EGGS IN GRAINED SUGAR. These can only be made with egg-shaped moulds of metal or wood. If made of the former material, the two halves must be slightly oiled before being used, and if of the latter, soaked in water and dried with a sponge afterwards, as they require to close perfectly air-tight. Only one-half of the mould must be filled with the sugar, while an assistant must be ready to instantly close the mould up and turn it round to distribute the contents equally all over the inside. To make the eggs lighter in weight some of the syrup may be drained from the interior of the eggs while they are warm by means of the small hole in the end. This opening may be stopped up with a patch of the grained sugar or the egg filled with yellow fondant cream in imitation of a yolk. The best or whitest refined sugar is used for these goods and boiled to a "soft ball", or about 240 — 245 degrees by the thermo- meter. It will be advisable for thoe who desire to manu- facture this class of goods to use small boils in their first attempt, and only slightly grain the same, and well stir that in a drop-pan with a lip to it. — 60 — 453. MALLOW CUPS. They are made by placing- the whites of i doz. eggs in a clean copper pan and beat them till they are quite stiff; then place 2 lbs of sugar and | lb of glucose in a copper pan and 1 pt water and cook to 225 degrees; then pour it on the beaten eggs in a fine stream, beating it through the eggs at the same time. Now place egg batch on a strong steam bath or on a fire covered with ashes and cook to a stiff paste, beating all the time ; try the paste by placing a little in cold water, and when it is almost as stiff as caramels, it is about right to work well ; then flavor with vanilla and let the batch set on the steam bath so as to keep it warm while you get the outside ready. For the outside take 6 lbs of sugar, 1 lb glucose and i qt of water and cook to 320 degrees; then pour on marble and when it is cool enough to handle color pink and flavor with oil of rose and pull on the hook rapidly till well pulled ; then twist the air out of the batch and flatten it out on the table and scrape the egg batch on it ; then wrap the pink batch around the egg batch and pull out like stick candy and cut with a butter cup cutter. 454. BUTTEKINES. I lb of white sugar and 2 lbs glucose, i lb butter, i pint good rich cream, and five cocoanuts, grated fine, and placing all in a copper pan, and cook to a stiff paste, about as hard as caramels, stirring all the time ; then add the grated rinds of 2 good oranges, and stir through the batch ; then scrape the contents of the pan upon a marble and spread out in a sheet half-inch thick, and when cold, cut in pieces i| inches long, i inch wide, and cover in good choco- late coating, leaving a streak over the top of the coating, and when cold they are ready for the counter. 455. MAPLE CARAMELS. Same as 450, use maple sugar, instead of A sugar; no flavor. 456. CHOCOLATE CARAMELS 6 lbs sugar,4 lbs glucose, ii lb butter, 2 qts sweet cream, I J lb cocoa paste, vanilla, put on the fire, when it has boiled 10 minutes add the butler and cocao, stir while boiling it to 280 degrees. 457- CHOCOLATE CARAMELS. 10 lbs sugar, 2 qts milk, ii lb butter, ij lb chocolate, J oz cream of tartar, when it starts boiling add the cream of tartar; rest as above. — 61 — 458. PEANUT BARS. 2 lbs kernels to i lb sugar, take 3 lbs sugar and | oz cream of tartar, put dry in a kettle, set on the fire, stir quick until melted, throw in the nuts slowly, until there is enough sugar to cover them, when the nuts turn to a light brown, pour the batch on the marble, press down to an inch thickness and cut while warm. 459. PEANUT BARS. Boil 5 lbs old candy, i qt water, 3 lbs glucose to 280 degrees, put in the nuts and work as above, roast the nuts on a light brown before using. 460. ALMOND BARS. As above, use almonds in place of peanuts. 461. COCOANUT CAKES. Boil 5 lbs sugar, i pt water to 275 degrees, remove the syrup from the fire and stir in 5 fresh grated cocoanuts, re- turn it to the fire and boU until you can draw a thread be- tween your finger and thumb, stir constantly from the time the nuts are put in, take a spoon and spread it with a fork to any size or shape. 462. COCOANUT CREAM BARS. 5 lbs sugar, i qt water, boil to 260 degrees, put in 5 grated cocoanuts, let boil 4 minutes, stir quick, pour on the marble, flatten it, cut into bars when cold. 463. CREAM FOR CHOCOLATE DROPS. Boil 10 lbs sugar, 2I qts water, ^ oz cream of tartar to 245 degrees, put it into a very cold place, when lukewarm stir the mass quick with a spatula until it turns white as snow (put in vanilla before stirring), it will keep a long time if kept in a covered stone jar. 464. WALNUT CANDY. 2 qts N. O. molasses, 2 lbs glucose, i qt water, boil to 280 degrees, put in your kernels slowdy, turn it out and flat- ten it on the marble, cut before it gets cold, you can leave tne glucose out if you like. 465. LEMON ACID DROPS. Boil 10 lbs sugar, 2 qts water, 1 oz cream of tartar to 305 degrees, put onto the marble I inches thick, spread 20 drops oil of lemon and ij oz tartaric acid evenly over the hot sugar, knead the whole like dough, draw it out, cut or roll it into drops or sticks (always keep your marble oiled when in use. - 62 - 466. OLD FASHIONED MOLASSES CANDY. Stir and boil i gall. N. O. molasses, i qt water to a crack, take a small wet stick, dip in the syrup and in the cold water again, now take the little sugar there is on your stick between the teeth, if it sticks to them, it must be boiled a 1 ttle longer, and if the sugar cracks or breaks between the teeth it is ready to use, when nearly done put in a ^ lb butter, pull and flavor it on the hook. 467. AIOL ASSES CANDY. 1 gall, molasses, i qt water, 5 lbs brown sugar, 2 lbs white sugar, boil as above and flavor while pulling. 468. TAFFY CANDY. As above, pouring it into trays and pans without pulling or flavoring it. 469. EVERTON TAFFY. 5 lbs C sugar, i qt water, i ^ lb butter, | oz cream of tartar, boiled to a crack, lemon flavor. 410. CHOCOLATE PASTE. 5 lbs sugar, 3 qts water, i lb chocolate; 1 lb butter, i oz cream of tartar, vanilla, boil to 230 degrees, then add the chocolate and butter, stir constantly, boil to soft ball and run it into greased pans, when cold it will cut like cheese. 471. CREAM CHOCOLATE. 5 lbs sugar, i lb glucose, i qt sweet cream, i lb choco- late, boil to a ball. 472. STARCH ROOM- Models of bonbon, easter eggs, Christmas goods, etc., etc., are generally made of plaster of paris glued one inch apart on a flat board, long enough to reach across the starch trays, size of trays 2 feet long and 18 inches wide, with sides about I i inches high, these trays get filled with light starch and made even with the edges by a ruler. When starch is ready the impressions are made by gently pressing the moulds their full depth in the starch until all are full, the impressions get filled through a candy funnel. 473. CREAM BONBONS. 5 lbs sugar, i lb glucose, i qt sweet cream, i lb cocoa paste, mix sugar and cream, then add the glucose, when boiling put in the cocoa paste, boil to a ball degree and fill in starch trays, when hard enough take them out and put into a dry place for 2 or 3 days. They can also be crystal- ized. — 63 — 474. CRYSTALIZATION- The articles to be crystalized should be put in pans hav- mg sides 2I inches hi>,rh. Then put in a copper or brass keitle as much water as will more than fill the pans. Then add 7 lbs of su,<,-ar to a g-allon of water and boil by thermo- meter to 225 deg-rees, take it trom the fire and let it cool until blood warm, then pour upon the goods sufficient to cover them, put them in a warm place for 10 hours, pour off the syrup aud let them dry well before turning them out. The principle upon which the above is conducted is readily comprehended. When water is cold it will dissolve but a certain quantity of sugar and no more. When heat is ap- plied it will dissolve a much greater quantity. When taken from the fire and allowed to cool the superfluous sugar that was held in solution by the heat, now begins to form itself in crystals and is deposited on the sides and bottom of the vessel, or upon the goods. Cream figs, cream dates, cream nuts can easily and without trouble be crystalized in the above manner. No cream of tartar or alcohol must be used. 475, SUGAR SPINNING- Boil I lb sugar, i gill water, little cream of tartar, 310 degrees. Any workman with ordinary ideas of symetry, de- signs and perspective can produce efforts in sugar spinning, which surprise themseh-es. All there is necessary for practice is a flat piece of glass well oiled, lay the glass onto the de- sign you want to make. Dip your spoon in the above sugar and trace the designs, when cool put them together with caramel. S|)un sugar is used for many decorative purposes, such as falling or running water, etc., this is made by dip- ping a docker or bunch of wires into the sugar, then hold an iron bar in your left hand, as high as you can reach, run the docker over the bar as quick as possible, letting it nearly touch the floor. Continue this until there is a skein of sugar that looks like a skein of silk, the threads can be made fine or coarse by mo/ing the wires slow or fast. 476. SACCHAROMETER. This instrument is an hydrometer for ascertaining the specific gra^'ities of liquids. It is made in glass containing quicksilver, as the thermometer, divided into degrees or scales. When immersed in pure water it marks zero, which proves that the water contains no sugar. The advantages of the saccharometer are immense, not only as a matter of economy, but as a guide to the workman, who cannot work — 64 — with certainty without knowing the degrees of boiling, which can only be learned by practice. For example, the pearl marks twenty-five degrees ; the thread, large or small, thirty degrees ; the blow thirty four degrees; the feather, thirty-six degrees ; the ball fifty degrees. After this last degree the sugar has become so dense and thick that the saccharometer can no longer be used. The remaining de- grees, the crack and caramel, must be determined by the finger test. In order to use the saccharometer you must have a nar- row tin tube in which to dip up a quantity of the boiling sugar. This tube must be longer than the saccharometer, and have a handle. Wet the saccharometer and drop it into the tube containing the boiling sugar and it wil indicate the degree of the sugar. Both the saccharometer and the ther- mometer are most excellent instruments by which to ascer- tain the degrees of boiling sugar. 477. NOUGAT OR CRO QUANT. Weigh 2 lbs sugar in a siuce-pan and a few drops of lemon juice, set on the fire, as soon as it has dissolved add and stir in i lb of chopped almonds, turn it out on the oiled marble and roll it out in thin sheets and cut to suit; very nice looking ornaments can be made out of nougat, such as temples, fountains, churches, baskets, waterfalls, vases, etc., etc. It is also cut in strips and ribbons to be used for decorating large ornaments (see illustrations). 478. NEW ENGLAND TAFFY. 5 lbs of standard A sugar and ij lb glucose; dissolve these in water and cook to 250 degrees, then add 3 pts New Orleans molasses and cook to 260 degrees, then add 2 lbs Spanish pea- nuts, and boil the whole batch to 270 degrees. Take off the fire, and add 3 oz butter and - oz soda. Pour on a greased marble and form to suit, I 479. SOFT FONDANT. 5 lbs sugar and 3 pts of water; place it on the fire and stir until the sugar is dissolved; remove the scum, boil it to the "feather," then pour it on a cold marble sljb. The space on the marble on which the fondant is poured should be inclosed with iron bars, in order to prevent the fondant in its hot fluid state from running off the marble. Let it remain undisturbed until it becoms quite cold, then remove the bars, sprinkle a teaspoonful of cream of tartar over the top, and by means of a - 65 — short pallet knife you scrape in the outer edges; then, with a large wooden spatula, you work the sugar to and fro continually, without rest, until the whole mass granulates into a smooth white paste, which you can no longer work with the spatula; then with your knife immediately scrape off that which has ad- hered to the spatula, and scrape all together on the marble and knead it together with the hands into one compact mass; then place it in an earthen tureen and it is ready for use. 480. PARArFINE. Paraffiine is a harmless substance obtained from the tar of coal oil; also from the distillation of the tar cf beechwood. It is a tasteless, inodorous, fatty matter, fusible at 112", and resist- ing the action of acids and allalies. It is so named from its little affinity for other substances. The object of its use by the confectioner in caramels and other candies, is to firm them and hold them in shape. The paraffiae introduced into the boiling sugar dissolves and mixes with the boiling mass, and on cooling concretes and holds in shape, when it is cut into cubes; the cubes are then wrapped or folded in neatly small squares of waxed or paraffine paper; this is done in order to pro- tect it from the atmosphere, and thereby prevent them from becoming sticky. The quantity of paraffine required is about one ounce to each two pounds of sugar. 481. CARAMEL ORNAMENTS. They generally require moulds out of lead or copper in which you pour your boiling sugar, but there is a way to make these kind of ornaments without moulds, which I would like to explain. Cut out the different parts of the ornament into paste- board, put them onto the oiled marble, and run a plain tube of icing around the edge of the patterns, when done take out your pattern and continue until all the parts of the ornaments are done, when dry pour in your sugar, boiled to 280 degrees, when cool pick them up and put together with caramel or icing. These ornaments can be crystallized or decorated with icing gum leaves, roses, flowers, paper leaves; you can also cast the different parts into different colors. 482. VANILLA SUGAR. Cut and split \ dozen vanilla beans, and pound them with \ lb loaf sugar in a stone mortar, sift it, and it is ready for use ; this is a very nice flavor for charlottes, meringue, creams and other light mixture^. — CG — 483. PAPIER MACHEE. Soak any amount of white paper in scalding water for ii hour, then press all the water out of it, and pound into a smooth pulp. Now add 4 oz of glue dissolved, and | lb pow- dered chalk and make a stiff paste; this paste can be used in place of gum paste. 484. PASTILLAGE. I qt water, 2 oz of gum traganth, soak for 36 hours, now press it through a cloth, then add a few drops glycerine and equal parts of icing sugar and corn starch, and make a nice paste by working it well; this paste may be used instead of gum paste. 485. ROCK SUGAR. Boil 2 lbs sugar to a crack, and stir in J lb ornamenting icing, let it cool off, turn it out, and break into suitable pieces for the construction of rocks. 436. ALMOND PASTE FOR STANDS AND ORNAMENTS. I lb macaroon paste, li lb sugar, 1 oz traganth, soaked and pressed through a cloth, and a little rose water; put all the ingredients in a kettle and set on a slow fire, keep stir- ing for 20 minutes, take off, add the juice of a lemon, and work it until cool, it is now ready for use; if not used directly place the paste under a basin, and it will keep for months. This paste can be used in place of gum paste, and is very handy to make cake stands, pedestals, etc., etc. 487. PANORAMA EGGS..' These require a special mould, extra dry starch powder, and deep starch coffers or boxes. You must make a mould of plaster of Paris, as follows : Form a wall of potters' clay about 2I inches deep, into which run some soft plaster, and while it is yet soft press into it, exactly halfway, an egg that has been well greased. As soon as the plaster sets remove the egg and the clay, and you have a mould with the im- pression of half an egg in it. Drill a small hole through the mould at the bottom of the egg impression in order to facili- tate the escape of the air when the mould is in use; trim the mould nicely and smoothly on the outside. When the mould is perfectly dried fasten on the flat surface a piece of cork or wood, to serve as a handle. Now have coffers or shallow boxes, say three or four inches deep; fill these with fine dry starch powder, smooth off the top of the starch with a ruler, and with your mould print the starch; then boil your sugar — C7 - to the "feather" degree, and by means of a confectioner's funnel or a small lip pan, fill your starch prints with it; sieve some starch powder lig-htly over the top and set it away in a moderately warm place until next day. Then gently remove the castings from the boxes, and with a soft brush carefully brush off any adhering starch. Now make a little hole in the top of the casting, drain off the syrup contained in them, after which set them for one moment on a vi'ctted towel and then gently break away the surrounding sugar and you have half an egg — the outside crystal and the inside smootli. Now, in the pointed end of the egg, make a small hole, and in one of the half eggs construct your panorama. Place a small round piece of glass in the hole at the end and fasten it with a little icing; join, also, another half egg to it wi.h icing, thus forming a whole egg; conceal the joints by means of a nar- row strip of gold paper and you have a panorama egg. A much easier way of making egg moulds is as follows: Take a sharp scissors and cut and trim the edges of a half an egg shell lenghtways, grease the shell very light, and fill it up with thin plaster of Paris, when set take off thesh 11, put a handle onto it, and it is ready for use. If you like to have the outside mould of an egg turn the shell over, grease them, put a paste board ring around it, and fill up with plaster of Paris. Very nice moulds are made by not greasing at all and keeping the shells onto the moulds 488. CONSERVE SUGAR. The proper moulds to use for casting this sugar are com- posed of plaster of Paris, and are usually made in several pieces, so as to facilitate the delivery of .he objects cast in them. When about to use them the mould should be taken to pieces, washed clean, and put to soak for an hour or two in a tub of lukewarm water; then let the pieces composing the mould be put together and tied securely with a string and placed in proper position for casting the sugar. The sugar must be boiled to the " soft ball" degree ; add a few drops of acetic acid, and work a small portion of the sugar with a , small wooden spatula up against the side of the pan till granu- lated ; stir this into the body of the sugar till it acquires an opalizedor whitish appearance; as soon as the sugar assumes this states, which constitutes "graining," pour it immediately into the ready prepared mould, and when the sugar has be- come perfectly set to the depth of about one quarter of an inch on the sides of the mould reserve it, so that the still fluid centre of sugar mav run off, thus you will have the casting hollow in the centre ; then take it out of its mould and stand it up to drain and dry. In this manner vases, baskets, eggs, fruits, birds, animals, fish, ffowers, &c., may be made ; they may also be painted in colors so as to imitate nature as nearly as may be. The finish and style and the degree of perfection to be obtained in the production of these beautiful objects must greatly depend upon the amount of knowledge and experience possessed by the practitioner; yet it is to be remembered that an indomitable determination to succeed will accomplish wonders 489. APPLE SUGAR. This is an old confection, and has for many years been much used in France as a healthful and nutritious confection for children. The following is the recipe: Cut a dozen or more pippins, or any other full-flavored, juicy apples into slices ; skin, core and all ; add water sufticient to cover them, and boil until very soft ; then strain the liquid from them through a fine sieve or a flannel filtering-bag ; add to this strained liquor 4 lbs of white sugar to each quart, and half a teaspoonful of cream of tartar; boil to the "crack" degree and pour on a greased marble slab ; fold in the edges and then into a mass, and pull it out into rather thick sticks; when these are cold cut them into suitable lenghts, and wrap a fringed paper round them, and tie with bright colored test ribbons. 490. CREAM MINT DROPS. Put the powdered sugar in a bowl or basin, and mix it with sufficient glucose to form it into a paste or dough, not too stiff to roll out into sheets. Flavor the mass to j^our taste with a few drops of the best and freshest oil of peppermint, work well together, dust a perfectly clean marble slab with powdered sugar, and roll out your mixture in a sheet to about a quarter of an inch in thickness, dust the top over with powdered sugar and cut out the drops with a tin cutter ; lay them out so as not to touch each other upon powdered traj-s or smooth fiat boards until they become dry enough to handle, which will be in a couple of hours. Then arrange them in your pans and crystallize them in syrup boiled to the "blow." This will give you a light and fine crystal. 491. PINK BURNT ALMONDS. Put I pt of clarified sugar in a round-bottomed pan on a clear fire, boil it to the degree called '• blown," mix in as - 60 - much prepared cochineal as will make it a good color, boil it again to the degree called " blown," throw in the brown burnt almonds free from shell ; take the pan off the fire and stir Ihe almonds well about ia the sugar with the spatula until it is all upon them, which is very easily done if you are care- lul. You may repeat this two or three times, which will make the almonds verv handsome 492. PRALINE CUPS. Take i lb of Valencia almonds and roast to a light brown coior (being careful not to burn them, as they will color up more after they have been taken from the fire before they cool off), then grind to a smooth paste through a sausage cutter or a Universal grater; then take 2 lbs of cream that has been cooked to 238 degrees, and place it in a steam bath, warm it, and then add to the almond paste h lb of melted chocolate No. i, and boil all well together. Your assistant can have 4 lbs of white sugar, 2 lbs of glucose, and 3 pts of water cooked to 310 degrees; then add i lb of butter, and stir till the butter is well cooked through the batch, then take trom the fire and add i lb of melted chocolate, stir through the batch well and pour on the marble, and when it is cool enough to handle, turn it up into a heap and cool it off, so it can be handled nicely, then place it on the table and wrap the almond paste batch in the chocolate batch, and pull out like stick candy and cut like buttercups, and when cold they are ready for the counter. There can also be a nice candy made by shaping the same batch three-cornered, or triangular shaped, and pull out like stick candy, twist in auger shape, and cut in sticks five inches long, and when cold stack up in silver trays and place on the counter. 493 TO SPIN A SILVER WEB. Take i pt of clarified sugar and i teaspoonful of lemon juice, boil in a small pan to the degree called "caramel;" the moment the sugar is ready take it off and put the bottom of the pan in cold water. As soon as the water is warmed take the pan out. Tnis precaution will keep the sugar from discoloring. As this sugar is to represent silver you must be particularly careful not to boil )t too high. Have ready a crocanth mould neatly oiled with sweet oil, then take a tea- spoon and dip the shank of it into the sugar on one side of the pan, take up a little sugar and throw the spoon backwards and forwards in the mould, leavmg as fine a thread as pos- — 70 — sible. Continue to do so until the mould is quite full. You must observe that there be no blotches and that the threads be as fine as hair; you may then take it out and cover it over a custard or any other sweet, and may, if you please, raise it by spinning light threads of sugar on the top. TO SPIN A GOLD WEB. Proceed with a gold web exactly the same as with the silver web, only boil the sugar a moment longer. 494. BLOW CANDY. Place 5 lbs sugar in a copper pan and 4 oz glucose, small pinch of cream of tartar, and i qt water; cook to 330 degrees, and add a litt;e color; pour on the marble, and when it is cool enough to handle, flavor with rose or teaberry, place it on the table and pull it out a little ; double it up again and pull it out the same way', anl continue in this way so as to slightly pull the batch, and when it is partly cool shape it in one strip about 3 feet long and 3 inches wide, aud lay a tin pipe, (3 feet long and i inch in diameter) on the batch; now press the pipe down in the batch and bring the candy up over the pipe so as to cover it ; then roll the batch round, (moving the p«pe so as to keep the pipe from sticking to the batch) ; then pull the pipe out and at the same time blow the hole full of air, closing the end as soon as possible, so as to keep the air in the batch ; then pull the batch out in a stick 12 feet long and put it in 4 lengths 3 feet long, and place the four sticks together and place a tin pipe i inch in diameter and 3 feet long on the sticks and bring them up over the pipe so as to cover it ; now pull the pipe out, blow the hole full of air, close the ends, and stretch it out 12 feet long and cut it in 3 feet lenghts and place it together once more, placing the inch pipe again in the strips, bring them up over the pipe, pull the pipe out and close the ends, stretch, the batch out in strips 1 1 inches thick and let lay till they are cold ; then mark them with a knife in 3-inch sticks and break them off, when it is ready for the counter. This candy ought to be well perforated, with a large hole in the centre. When you cut the lengths off be sure and keep the air in the batch. Have a warm tab'e. It can be made in different colors and flavors. 495. CREAM CANDY. Take 15 lbs of white sugar and place it in a copper pan with 3 qts of water and one teaspoonful of cream of tartar and 8 oz glucose, and cook fo 280 degrees; then pour on a - 71 — g^reased cool marble, ana whe" partly cold turn it up into a heap and flavor with floral extract of rose and vanilla, color a light tea color like tea sa*-n ; then place it on the hook and pull rapidly till it is well pulled, then add to the batch while on the hook i lb of glucose, pulling the batch well so as to mix the glucose through the batch to soften it, continue to pull it till quite cold, then shape it up on the table and pull out in long strips 3 .nches wide and i inch thick, then let it lay till it turns to a cream (which will soon take place if you have pulled the batch well); then cut in bars and wrap in wax paper and it is ready for the counter. 496. SACCHARINE. An article called "saccharine", so pungent that its sweet- ening properties are stated to be three hundred times stronger than sugar, is offered to the trade. An article of this strength must be of great value in sweetening fruits, jellies, etc., espe- cially when the proprietors say it is not in any way injurious, and improves the flavor of what it is used in. 497. BEE HIVES AND PYRAMIDS IN MERINGUE, MACAROONS AND MASSEPAIN. The frame of each may be composed of ten or a dozen rings of meringue, laid on paper and baked in the usual man- ner : Or, rings of macaroon or massepain paste may be substituted. When the rings are detached from the paper, and well dried, but still retaining their thickness, they are ranged in shape, one on top of the other. 498. CHOCOLATE CARAMELS. One pound -'A" white sugar, 12 oz glucose, i| gallon cream, and 4 oz chocolate. Take cream and sugar and let it come to a lioil, stirring slowly; when about to boil try by dipping your finger in cold water, then into the boiling sugar, then again into the cold water ; if it adheres to your finger try and make a ball of it, and if you can it is ready for the glucose and chocolate. Cut the chocolate fine before adding, as it will dissolve more readily ; then stir and con- tinue until all boils to a crack, but don't let it boil longer than to the crack. 499 EASTER CARDS. Soak 1 lb gelatine, weighed dry, take 2 lbs of glucose and put in a clean pan, and bring it to a boil ; remove it from the fire, and put in the soaked gelatine, stirring it well - 72 - until quite dissolved ; then mix in a little cachou flavor. Now take 28 lbs of fine pulverized sugar, which has been sifted free from lumps, and make a bay with the sugar on your slab, into which you pour your liquid, mix well up into a nice smooth paste, at the same time working in the color that is desired. When it is well mixed, cut a smill portion off the bulk, and roll it out with the rolling pin, dust lightly with farina, and then cut them out with a large cutter about the size of a medium-sized envelope. As they are cut, place them on trays which have been lightly dusted with farina, and put them into the stove to dry. When dry, take them out and decorate them by piping a fancy edge right round them with icing ; then in the centre write various mottos — one motto for each card. The icing may be colored accord- ing to fancy, so as to make a variety, and will give a very nice effect if 2 or 3 colors are used on each card; if nicely decorated, these will sell well. 500. SPUN SUGAR BEE-HIVE- Mould 2C or 30 bees in gum paste, as near the color and shape as possible, make a hole with a pin on each side of the mouth and let them dry ; make some of the wings extend as if flying. Provide a large round crocanth mould as near the shape of a bee-hive as possible, then boil the sugar as formerly instructed. Spin the sugar hot close to the inside of the mould. It must be regularly spun and very strong, the threads very fine, and no blotches. When it is so, let it stand until quite cold, then turn it out of the mould on to a large dish and ornament. 501. LOZENGES. The proportion of gum and water in general use is i lb gum arable dissolved i pt of water. 502. PEPPERMINT LOZENGES. Take some finely powdered loaf sugar, put it on a marble slab, make a bay in the centre, pour in some dis- solved gum, and mix into a paste, flavor with the essence of peppermint, roll the paste on the marble until it is about ^- inch thick. Use starch-powder to dust it with ; this keeps it from sticking. Dust the surface with a little starch- powder and sugar, and rub it over with the palm of your hand. Cut out the lozenges and place them on wooden trays, and place them in the stove to dry. All lozenges are finished in the same way. — 7:5 - 503. FRUIT JUICES. The combination press is about the handiest instrument to separate the juice from the different fruits. Now fill your juice into clean bottles and cork well, and boil it ^ of an hour; the boiling is done as follows: Put a little hay or straw on the bottom of your cruller-pot, place your bottles on top, and put a little hay between and around the bottles, fill the pot with water and boil | of an hour, then take off the fire, pour off the water, when cool dip the tops of the bottles in hot wax, now keep in a cool place by laying them on their sides for future use. Do not use any sugar or salicylic-acid as they will spoil the flavor of the juice. 504. FRUIT PRESERVING. Place your prepared fruits in bottles, jars or tincans and fill them with clarified sugar, now cork or solder so they will be perfectly air-tight, the corks of the bottles or jars ought to' be covered and tied over with wet bladders; now place them in your cruller pot and boil them for 20 minutes in the same manner as mentioned above, and keep in a cool place for future use. 505. THE THERMOMETER. Their are three different thermometers in use, the one of Fahrenheit (in America and England), the one of Reaumur (in Germany and Austria), and the one of Celsius (in France and Switzerland). Fahrenheit sets his freezing point at No. 32, the boiling point at 212. Reaumur has the freezing point marked o, and boiling point 80. Celsius sets die freezing point at o, and the boiling point at 100. In this book we use the one of Fahrenheit graded up to 400 degrees. If you buy a new thermometer you will have to be careful, as thermometers vary some, which you can very easy find out by boiling a batch or two. Behandlnng der I. Abtheilung. 506. RUBBING. Sammtliche Recepte in dieser Abtheilung werden auf- gerieben und behandelt wie folgt: Zuerst wiege und lose das Ammonia, dann reibe man den Zucker und die Butter niit der flachen Hand recht schaumig, jetzt werden die Eier nach und nach dazu geruhrt, d. h. jede halbe Minute 2 Eier. Sobald die Eier alle darunter sind, thue man Milch, Ammonia, Soda und Gewurz dazu, schabe mit dem bowlknife von den Seiten und dem Boden, riihre es nochmals durch und mische das Mehl und cream of tartar behutsam unter die Masse ; alsdann tres- sire Oder fulle man die Formen und backe. Enthalt das Recept - 74 - kein Ammonia, so fangt man naturlich mit Zucker und Butter an und fahrt fort wie schon erwahnt. Bei pound cake oder alien anderen Massen, welche keine FlUssigkeiten enthalten, mische man das Mehl recht vorsichtig unter die Masse, sobald die Eier darunter sind. Raisins, Currants und Citron setzt man gerne dann zu, wenn das Mehl halb durch gemischt ist. Behandlung der II. Abtheilung. 501. MIXING. Alle Recepte in dieser Abtheilung werden der Reihenfolge nachgemischt,ohne schaumig zuriihren. Man verfalirewie folgt: Wiege und I5se das Ammonia, dann mische Zucker und Butter gut durch; wenn dieses geschehen, riihre die ganzen Eier mit einem Mai darunter und thue Milch, Soda, Ammonia und Gewiirz dazu, schabe mit dem pallet knife vom Boden und den Seiten, riihre die Masse gut durch einander und mische das Mehl und cream of tartar behutsam darunter. Alle Massen sollten, sobald das Mehl darunter ist, so wenig wie mog'ich gearbeitet werden. Auch bei dem Ausstechen verhiiie das Mehl und Arbeiten des Teiges soviel wie moglich, und steche stets so dicht wie irgend thunlich, um nicht zu viel Abfall zu bekommen. Bei Molasses-Massen fange mit Molasses und Lard an zu mischen, statt Zucker und Butter. Im Uebrigen ver- fahre wie schon erwahnt. Behandlung der III. Abtheilung. 508. BEATING. In dieser Abtheilung werden sammtliche Recepte vermit- telst Schneebesen oder Schaumruthe aufgeschlagen. Sauber, reinlich und trocken ist das Loosungswort. Nach- dem man den Kessel und die Schaumruthe recht sauber und trocken hat, wiege und siebe man den XXXX Zucker, alsdann lasse man das Eiweiss recht vorsichtig ab, daniit nichts Gelbes hinein kommt, thue es in den Kessel und fange langsam an zu schlagen, schlage imnier etwas schneller, bis der Schnee recht steif ist; dann setze man einen Essloffel voll XXXX Zucker dazu und schlage es nochmals steif; man wiederhole dieses letztere noch einraal, nehme dann die Schaumruthe heraus und mische den Rest des Zuckers mit einem Spatel recht vor- sichtig darunter, tressire so schnell wie moglich. Ununter- brochenes, immer schneller werdendes Schlagen und Hande- wechsel ist sehr zu empfehlen. Im Falle sich das Eiweiss schlecht schlagt, kann man einige Tropfen Essigsaure dazu setzen. Bei Cream lasst man naturlich die Saure fort, im Uebrigen verfahrt man wie beim Eiweiss. — 75 — -^ Miscellaneous Recipes (^ "WITH INSTRUCTIONS. FRITTERS. 1 1 lb flour, li qt milk, lo eg-gs, J oz soda, I oz salt. Let the milk come to a boil, stir in the flour, remove it from the fire and mix in the eggs, also the dissolved soda and salt; then drop them in pieces the size ot a walnut into hot grease and bake like crullers or doughnuts. APPLE FRITTERS. Peel carefully and slice your apples, soak them a little in a mixture of powdered sugar, lemon juice and brandy. Then dip them in the following batter, fry them in hot lard and dust with sugar. BATTER. I lb flour, 2 eggs, I pt salad oil, little salt and milk enough to make a thick batter; almost any kind of fruit can be used in place of apples. CRUMPETS Make a thin batter out of 2 lbs flour, i^ oz compressed yeast, l oz salt and 2I qts milk at 100" Fahr. , let it stand one hour and give it a good beat up, let stand another hour, and it will be ready to bake; then have your rings and hot plate greased, set the rings onto the hot plate and fill and level them with the bowl knife, as soon as they are baked on one side turn them over, ring and all. Bake to a nice yellow color (rings must be h inch in height). BUTTER CAKES 4 lbs flour, 4 oz butter, 4 oz sugar, i oz soda, 2 oz cream of tartar, and milk enough to make a nice working dough; roll it out to h inclj thickness, cut out with tea biscuit cutter, dock and bake on hot plate by turning them over. SAUSAGE ROLLS. Roll pie paste J inch thick and cut 3 inches square, put a little sausage meat in centre len,L;htvvays, form a roll, wa^h with eggs and cut them 2 or 3 times slantvvays; bake in medium oven. - 76- BUTTER CAKES. Make a nice dough out of 2 lbs flour, i oz soda, I oz cream of tartar, little salt and milk to suit, roll out i inch thick and 3 inches diameter, and bake on hot plate by turn- ing them over. JOHNNY CAKE. I qt milk, 3 eggs, 1 oz soda, 1 lb flour, little corn meal and salt. Bake in greased square tins. BUCKWHEAT CAKES. 1 qt warm water, i oz compressed yeast, and buckwheat flour enough to make a thin batter; let it rise, add ^ oz soda, dissolved, and fry or bake. BATH BUNS. 2 lbs flour. I lb butter, 20 yolks, 2^ oz compressed yeast, and warm milk enough to make a nice sponge; when ready work in i lb of coarse sugar, let lay a little, thea break into 2 oz pieces and set on greased tins rather rough, in shape of rocks; then wash them with eggs, let them prove a little, and bake in hot oven. DOMESTIC BREAD. No more dry bakers bread. I barrel Pillsbury's flour, 12 lbs 8 oz cottolene, 2 lbs 13 oz compressed yeast, i lb 61 oz granulated sugar, 5 lbs 10 cz glucose, I lb 4 oz salt, 6 qts potato yeast made without hops. Sift the flour into the mixer or trough, make a hole in it and put in the cottolene. To the glucose add 2 qts of hot water and stir them to- gether (on the stove if necessary) to dissolve the glucose. Put it into some milk and bring it to 80 degrees by the ther- mometer (a little higher in winter). Measure it and add to the batch in the mixer or trough enough miik at the same temperature to make ihe whole wetting measure 4 i q's. Then in the mixture of glucose, water and milk dissolve the yeast, sugar and salt. Pour this into the batch. Then put in the potato yeast. Stir in enough of the flour to make the sponge about as thick as very thick cream. Let it stand J of an hour and then start the mixer or mix in the trough in the usual way. Passing it two or three times through the brake is a great improvement. In the absence of a brake it wants a thorough kneading. — 77 — I would advise a person beginnmg; to make the domestic bread to make two or three very small batches to learn about proving it as that is something that cannot be exactly de- scribed and must be learned by observation. For this purpose I give the formula figured down to a very small quantity. WHITE BREAD. 13 lbs flour, 13I oz cottolene, 3 oz compressed yeast, ij •oz sugar, ii ozsalt, | pt potato yeast, 6 oz glucose. GRAHAM BREAD- 6 lbs 8 oz flour, 3 lbs 14 oz graham, 15 oz lard, 9 oz sugar, ij oz salt, 6 oz glucose, | pt po ato yeast. Dissolve the 6 oz glucose in a gill of hot vi^ater and add to it enough milk to make 2 qts i J pt, warm it to 80 degrees (85 or 90 in cold weathei), dissolve in it the compressed yeast, sugar and salt. Then add the potato yeast. Pour this into a hole in the flour, mix in enough flour to make a sponge as thick as cream. Let it stan^ lbs butter and lard, 16 eggs, a little yolkaline, 2 qts milk, 8 lbs flour, i oz soda, 2 oz cream of tar- tar, lemon flavor, very little rubbing. — 80 — JAPANESE CAKE. 2 lbs powdered sugar, 2 lbs flour, ^ lb cracked almonds, a little red color, i oz ammonia; just enough egg whites to make a dough stiff enough to roll out ; roll very thin, cut with oblong cutter ; very cool oven ; after baking, and while the cakes are still hot, wash them over with thick sugar water, and you will have a fine cake. MERINGUE PIE. Bake a round piece of puff paste about the size of an or- dinary dinner plate, and j^ of an inch thick when baked. Spread the surface of it over with red currant jelly, raspberry jam, apricot, peach, or any other desirable marmalade. Then cover this with the meringue mass, neatly and smoothly spread on with palette knife. Then by means of a bag, or paper cor- net, filled with the same meringue mass, ornament it to suit your fancy ; after which sift it lightly over with some of the finest powdered sugar, and bake it to a very light fawn color, in a cool and moderate oven. BRANDY SNAPS. Take i lb butter, y^ lb sugar, 2 oz powdered cinnamon, 1 qt molasses, 7 lbs flour and i gill brandy. Melt the butter and molasses together ; add the sugar and cinnamon ; then work in the flour and brandy, to forma stiffish dough. Layout this mixture on buttered tins, or paper, at a little distance apart and bake in a slow oven. COMMON JELLY-ROLL SPONGE. 714^ lbs sugar, 40 eggs, 2 qts warm water, 10 lbs flour, 2 oz baking powder ; beat eggs and sugar together ; beat the warm water in gradually; mix the baking powder with the flour; then mix all together ; spread on paper, bake it, wet paper, spread your jelly and roll it up. COMMON CRULLER. 4 lbs white C sugar, i}( lbs cottolene, 4j^ qts water, I teaspoonful yolkaline, 4 oz soda, 4 oz cream of tartar, 17 lbs flour, yi oz hartshorn, vanilla flavor. WATERBURY CAKE. 4 lbs powdered sugar, 2 lbs good butter, 20 eggs, 2 qts sweet milk, 1 oz soda, 2 oz cream of tartar, i lb corn starch, 4 lbs cake flour, a little mace, vanilla and lemon flavor, orange — Sl- icing ; rub up sugar and butter and then add eggs. Mix milk, corn starch and soda, and add to butter and eggs. Add flour, and cream of tartar last. Bake in round or long pans, in a medium oven. IIUPERIAL CAKE. 3 lbs butter, 2^^ lbs sugar, 4^ lbs prepared flour ; (see 77, Part I), 30 eggs, essence of almond ; cream up the same as other cakes, ihen mix in the flour, with a little milk if required ; put out half the mixture into a wooden frame, then lay over the following mixture. Lay the remainder of the batter over the top, spread out evenly and give the tin a few smart knocks to force the batter between the fruit — see next recipe — and make it all adhere together, and bake in a moderate oven. When done, ice over with white fondant icing. Take care not to cook too much, or the cake will not look so well. FILLING FOR IMPERIAL CAKE. ij^ lbs currants, i lb sultanas, i lb glace cherries, i lb mixed peel, 2 eggs, essence of mixed spice ; chop up the peel very fine, and see that your fruit is thoroughly well cleaned and picked. Then mix all together, dry, break in the eggs, and rub well together. Lay over the cake as before directed, one lb of ground almonds will be found an ioiprovement, but in that case you will have to use two more eggs. SULTANA CAKE. 2 lbs butter, 2)^ lbs sugar, 2,% lbs flour, 4 lbs sultanas, 3-/ oz baking powder, 18 eggs, essence of lemon, milk ; sieve the baking powder well with the flour upon the board. Cream up the butter and sugar, add the eggs, mix in the fruit and flour, and make into a nice batter, not too soft, with milk. Bake in a papered frame in a moderate oven. WHITE CAKE. Take i lb pulverized sugar, yi lb butter ; rub them to- gether to a light cream ; then stir into it % pt of milk ; then the whites of 8 eggs, whisked to a stiff, staunch snow, and beat till smooth. Mix and sift together i lb flour, 4 oz corn starch and 2 teaspoonfuls of baking powder. Now sift this into the mixture, stirring all the time ; add the juice of 2 lemons, and beat all till smooth and light. Bake in buttered pans in a quick oven. SUGAR CAKES. 5 His sugar, 3 lbs lard, 10 eggs, 2 q's sour milk, i^ oz soda, 2 oz ammonia, 12 lbs flour, any flavor you wish, lemon or wintergreen preferable. Top with sugar. This is a good jumble, and lady finger, also DROP CAKE. 13 or 14 lbs flour, 6 lbs sugar, 3 lbs butter, 18 eggs, 3 qts sour milk, ^ oz soda, 3 oz ammonia. These are like hand- made goods, and will not keep. ROUGH and READY'S. Same as above, only leave out the soda and ammonia, and put 6 oz cream tartar in flour, 3 oz soda in water; in place of milk use water. VANILLA BAR. 15 eggs, 2 lbs lard, i pt sour milk, i oz soda, yi oz vanilla, y/i, lbs brown sugar, 6 lbs flour. Run on apron backward. CRUMB CAKES. 6 lbs sugar, 6 lbs crumbs, 2 qts molasses, 6 oz soda, 12 lbs flour, 15 eggs, 3 lbs lard. Allspice or cinnamon. Can top with brown or yellow sugar. CALF'S FOOT JELLY. Boil 4 calf's feet in i gal of water for five or six hours, gently. When the water is reduced to one-half, strain the liquor through a fine hair sieve into an earthen basin and set aside to cool. Next day remove all the fat from its surface and wipe the jelly quite clean. Place in a large stewpan or basin, I lb of pulverized sugar, the juice of 4 lemons, and the thin yellow rinds of 2, and the whites and shells of 10 eggs. Whisk these ingredients well together for a few minutes until thoroughly mixed ; then add the jelly-stock, broken into pieces, and set the basin on the fire and continue the whisking or stirring until it boils ; then add one pint of sherry wine, and remove the basin from the fire and allow it to pfand for about five minutes to settle ; then filter it through a flannel jelly-bag hung before the fire, or in some other warm situation. If not quite clear when it first runs through, return it to the bag. When it runs perfectly clear and transparent, it may be poured into moulds, or glasses, which should be quite filled with it. For flavor you may use champagne, maraschino, kirsh, pr SPy desired fruit juice. — 83 — RECIPES FOR USE WITH CARROLL'S Champion : Cake : Dropping -: Machine. CREAM JUMBLES. 34 lbs flour, 8 lbs lard and butter, i gal sour milk, 2 oz soda, 19 lbs sugar, 5 pts eggs, 5 oz ammonia. COMMON ASSORTED JUMBLES. 40 lbs flour, 8 lbs laid, 6 qts sour milk, 2 oz soda, 20 lbs sugar, 40 eggs, 5 oz ammonia. CHOCOLATE JUMBLES. Same as cream jumbles, only dissolve 4 lbs chocolate and add with milk. HONEY JUMBLES, DROPS, FINGERS, ETC. 150 lbs flour, 6 qts eggs, 4 qts milk, 8 oz alum, 12 gals honey, lyi lbs soda, i lb ammonia. For immediate use. FROSTING FOR BOTH. 2^^ qts water, 2 oz cream tartar, 3 oz gelatine; sugar to suit; beat well. GINGER SNAPS. 24 lbs flour, 5 qts N. O. molasses, 7 oz soda, 2 qts water, I oz allspice, 10 lbs sugar, 3^ lbs lard, 6 oz ginger, i oz cin- namon. |^= 3 pins and 4-hole cutter. COFFEE CAKE. Same as ginger snaps, leaving out ginger. LEMON SNAPS. 7 lbs flour, 18 eggs, }i oz ammonia, 6 lbs sugar, 2}^ lbs butter, 3/ pt milk. Ig^4-hole cutter. CREAM BAR or NONPAREIL DROPS. 12 1/^ lbs flour, 33,/ lbs butter, i oz soda, i j^ qts milk, 7 lbs sugar, 2 oz vanilla, i qt eggs. DROP CAKE and LADY FINGERS. 28 lbs flour, 4 lbs lard, 5 qts sour milk, 4 oz soda, 15 lbs sugar, 5 lbs butter, 4 qts eggs, 6 oz ammonia. (J^g^ Vox lady lingers, 2 oz soda, 4 oz ammonia. - 84 — BUTTER SCOTCH. 24 lbs flour, 334^ His butter, 3 qts N. O. molasses, i qt eggs, 13 lbs sugar, 3^ lbs lard, 23^ qts water, 2 oz soda. COCOA GEMS. 16 lbs flour, 10 lbs butter, ^ oz ammonia, 12 lbs sugar, 2 qts eggs, I oz soda, top with cocoanut. CHOCOLATE CREAM and VANILLA BAR. 24 lbs flour, 71^ butter, 4 oz soda, 2 oz vanilla extract, 14 lbs sugar, 3 qts eggs, 2 qts milk, and 4 lbs chocolate for chocolate bar. RIFLE NUTS. 24 lbs flour, II lbs N. O. sugar, 4 qts N. O. molasses, 3 qts water, 334; lbs butter, 2^4 lbs lard, 14 lb ginger, 7 oz soda. ORANGE, CREAM, STRAWBERRY, LEMON and CIT- RON DROPS. 28 lbs flour, 5 qts milk, 6 oz ammonia, 9 lbs butter and lard, 15 lbs sugar, i gal eggs, 4 oz soda. Any of the above flavors. COCOANUT SNAPS. 16 lbs flour, 2^ lbs butter, 2j^ lbs lard, i J^ oz ammonia, 12 lbs sugar, 12 eggs, 2 qts water, oil of lemon, 7 lbs desic- cated cocoanut. COCOA TAFFY. 24 lbs flour, 15 lbs brown sugar, 2}( qts water, 2 oz soda, 4^ lbs butter, 3 lbs lard, 1 gal eggs, 6 lbs cocoa. |^°° Use fine cocoa, and soak over night, in water, till soft. VANILLA WAFERS. 25 lbs soft flour, 7)/ lbs butter and latd, 3 pts eggs, 2 oz soda, 1534^ lbs sugar, i gal milk, 5 oz ammonia,}^ oz c. of tar- tar. 23f" Vanilla to flavor. POUND CAKE DROPS. 7 lbs flour, 5 lbs butter, 2 oz baking powder, 6 doz eggs, 8 lbs soft flour. [gf= Mix same as your hand-made pound cakes; drop on dusted pans or paper; flavor with mace, vanilla, lemon, or nothing. — 85 — SPICE DROPS. lo lbs flour, 12 egijs, 2 qts molasses, 2 lbs lard, 4 oz soda, I qt water or milk, 2 llis sugar Sp:ce to suit; this will not keep; it is the same as home-made drops. SUGAR TOP FRUIT CAKE. i2i^ lbs flour, \yi lbs butter, 2j^ oz soda, j4 pt molasses, 1/4 oz ginger, I'^/i oz spice, 6 lbs sugar, 2 lbs lard, ij:( pts eggs, 2]/^ qts milk, 3 oz cinnamon oil, mace. PEPPERMINT DROPS. 12 lbs flour, 9 14 lbs powd sugar, i^ oz oil peppermint, 5=3 pts sour milk, 5 j^ Ihs butter, ]'^ oz soda, ly^ pts eggs, js oz alum, or spoon of vinegar. Lemon and wintergreen the same — change flavors. SMALL MIXTURE of HONEY GOODS. ANY SIZE OR SHAPE. 15 lbs flour, 10 egg', 1 >2 oz ammonia, gyi pts honey, 2;^ oz soda, I qt milk, % oz alum, or two tablespoons vinegar. TEA CAKES. 9 lbs flour, 4 lbs lard and butter, 6 lbs yellow sugar, 2 doz eggs, 2 oz ammonia ; top on pulverized sugar. COCOA BAR. Mix 8 lbs A sugar with e^'A lbs lard and butter; add I'/i pts eggs, 3K Qts N. O. molasses ; soak 8 lbs fine cocoanut over night, or till soft, in i q"-. water ; mix in with 1% oz soda, then put in 25 lbs flour. (^?^Run backward. CREAM JUMBLES. ?,'A lbs flour, 2 lbs butter and lard, i qt sour milk, i]l oz ammonia, 5 lbs sugar, ij^ pts eggs, yi oz soda, lemon. 225^This is a good mixture for fingers. CHOCOLATE FINGERS and JUMBLES. The same as above, only add one pound of melted choco- late before putting in your flour. COCOANUT MACAROONS. 12 lbs finest cocoanut, 18 lbs powdered sugar, 7 pts white of eggj 2% lbs of corn flour, i lb flour. FRUIT S Y R U PS. new improved Artificial Fruit Syrups. F P^ CD U II fl S These syrups may b; cheapened by substituting gla- cose for a part ofsugar syrup. I do not recommend ihis 1 Blacliberry Syrup. substitution except (or cheapness, and the syrups made Iherefrom are inferior in quality, do no keep so well, and Plain Syrup Biacl-bcrrv Juice 1 i;allon.i 2 pts. are not fit for export, but only for the cheapest class of Irade For high-class goods crushed s igar should alone Black Curranr Sytup. be used. I^lai.^ Syr.ip . i3laek Currant Juice ., 1 gallon. i pts. The following formulas arc reduced ence of bniall manutaciurers. for the conveni- Black Raspberry Syrup, Apple Syrup. Plain Synip 1 trallon; black Raspberr)' Juice 2 pts. Plain Syrup 1 gallon. Natural Apple Juice h 11 oz. Calawba Grape Syrup Tartaric Acid Plain Svrup I gallon. Liijuid Saffron y 11. oz. Calawlia Oapc Juice 1 pt- Ai>ple Essence K " Catawba Wi.ic Apricot Syrup. Cherry Syrup. Plain Syrup .. 1 gallon. Plain Svrup . . I gallon. Tartaric Acid Black Chcrrj' jiiicc . . 2 pis. Liiiuid SaflVon Liquid Cochineal Apricot Essence y, 11. oi. Concord Grape Syrup. ;4 '■ Plain Syrup . . ^ 1 gallon. I,' J. pis. Banana Syrup Cr.iicura i>ai.i; Wine U I'l- Plain Sy.up , gallon. C'-^berry Syrup Tartaric Acid Liquid Saflron .'(' II- "^ Plain Syrup . gallon. Hanaiia Essence y& " Cranberry Juice 2 pis. SukiLile Essence of Lemon , , ;; n. oz. Plum Syrup. Plain Syrup , gallon. 1, 11 u/.. Lime S>rap. Natural Plum Juice Plain Syrup Lin.ejvice Sulubic h=scnceuf Limes . . 1 gallon. Tartaric Acid Liquid Cochineal y n. 0^. 2 pis. ; 11. oz. Plum Essence >i " Quince Syrup. Peach Syrup 1 gallon. Plain Syrup Peach Juice Peach Lsscucc , callou. 2 pl^, y. fi. oz. Plain SyruD NaturalQuince Juice Tartaric Acid Liquid Saffron Qumce' Essence y 11 oz. Pine Apple Syrup ;i PlaiK Svrup . gallon. Raspberry Syrup. I*n,e \i>i.ie Juice l-"i u>[ Ac'd Sululion J pts. 1 11 oz. Plain Syrup 1 gallon. 6 n ot. Natural Raspberry Juice .. Citric Acid Plum Syrup Raspberry p-ssence y 11 0/- Plain Syrup > gallon. Raspberry Color . '4 I'lvim Juice 2 pts. Strawberry Syrup. Quince Syrup. Plain Syrup 1 gallon. 8 11 oz. Plain Syrup .. .. .. .- J gallon. Natural Strawberry Juice Quinca Juice ) 2 pli Citric Acid Rubine 'l^'fl^oz. Raspberry Syrup (No. i.J Strawberry Essence: ;-4 ■' Plain Syrup > gallon. TarYgerine Syrup. Raspberry Juice ipls. Plain Syrup I gallon. 3 11 oz. Raspberry Syrup (No 1.) Soluble Tangerine Essence Plain Syrup Ra.spbcrry Juice . gallon, 1 pt. Citi-ic Acid Liquid Cochineal >^"ll. 07- Red Cur^anl Juice 1 ■■ Vanilla Syrup- Raspberrj Syrup (No. 3.I Plain Syrup Extract Vanilla , gallon. 3tl 0/, Plain Syrup 1 gallon. Caramel '4 '■ Raspberry Juice t y, pis. Red Currant Juice y2 pL Soluble Essence of Lemon . . y 11 oz. iL ( H HTi und 1 niiL i {. s Blli riflf s 1> t of S ,r r to U rl J r r I f £ g'Kjgg^JKiggg!^ [i lli< s atid 1 iriis J rrsnrvpi) f nachcH VjBANTlY P> \CJ I J lb butter, i lb sugar, i pint egg whites, i^ lb flour, 12 drops of rose-flower water, and i glass of sherry ; cream the butter and sugar, and thoroughly beat with them the pint of whites, adding a few at the time ; having beaten these very light, put in the rose water and stir the flour in lightly ; put this into a buttered and prepared tin, and bake carefully. This cake is usually iced and ornamented in white, but it is very good indeed without icing. BAKING HEAT. Bread, rolls, buns, scones, tea biscuits, drop cakes, fancy cakes, New Years cakes, muffins, puff-paste, etc., needs a hot oven, or better, 450** Fahrenheit. An expert can tell the heat of his oven by simply look- ing or touching the handle of the oven door, but the more common test is by throwing a little corn meal or flour in the centre of the oven, if the flour smokes before you can count 10 the oven is too hot, if it smokes at 10, the oven has the proper heat for the above goods. As soon as these goo' is are baked and the heat reduced to 400° Fahrenheit the oven is ready to bake the following cakes : Cream puffs, sugar cakes, queen cakes, rock cakes, jumbles, lady fingers, rough and ready, jelly rolls, etc.; after these cakes are baked the heat will be reduced to 350" Fahrh. and just right to bake wine cakes, cup cakes, sugar cakes, ginger nuts, and snaps, pies, ginger bread, spice cakes, madeira cakes, etc. Now your oven is ready to bake large cakes, such as raisin, currant, pound, citron, bride, white, marble cakes, and macaroons, etc. After all these cakes are baked we have got the proper heat for : Wedding cakes, kisses, anise, drops, Auflauf, Wind- massen, Zvviebackrosten, Zimmetstangen, etc. •iiiniiiitiiiiiti Advice and Instructions. 1. It will pay to use the best Materials. 2. For Pastry, Pound and Lady Cake; have buttci washed. 3. For common cake, knead the butter before using-. 4. Al\va)'s put your Soda, Ammonia in the milk or water. 5. Cream of Tartar, Baking Powder, Tartaric Acid in the flour. 6. Never stop when beating, rubbing or mixing. 7. Never bake anything in flash heat. 8. Always remove the contents of tin cans as soon as they are opened. 9. Keep your yeast cool and in a dry place. 10. Set your sponge warm and away from draft. 11. Have your dough cool and the trough greased. 1 2. Keep your peels clean and yeast tubes dry and clean. 13. Take ^ lb salt to 10 qts. water, summer time a little more. 14. Put a little lard into your bread, it will improve it very much. 15. I barrel of flour on an average vv'ill make 260 lbs of bread. 16. White-wash with plenty of carbolic acid into it, will kill all the cockroaches in the bakery. 17. The little brown spots on drop or fancy cakes shows that your Ammonia was not fine enough. 18. Soda, if not dissolved proper, will make brown spots on the inside of the cakes, which tastes bitter 19. Too much soda gives cakes and biscuits a bad green color. 20. All kinds of cakes or biscuits aught to be baked up in their own steam, that means, keep door and damper shut un- til they are done spreading, ihan if the oven is hot enough open door and damper and give the cakes a light bright color. Kisses meringue or large cake are not included. 21. 10 eggs are counted for a pint. 22. Never put flavoring extract or oil in the flour, as it will form lumps, always put them into the wet part of your mixture. 23. Cruller grease ought to be cleaned by every batch, the best and easiest way is as follows: As soon as you are done frying, pour your grease red hot in a tin pail, dirt and all, let it stand 2 or 3 hours and pour it back into the clean cruller pot and it is ready for use again. Wnh" ^ Ol^onditor-lttcW •>• .^^ YORIATORT. "^ ^^^^^ "-^ ^ Das liber Erwarten schnelle Bediirfniss nach erneuerter Auflage dieses Buches lieferte den Beweis seiner Niitzlich- keit und B auchbarkeit in hinlanglichem Maasse. Die mir von mancher Seite gewordenen practischen Winke zur Verbesserung fanden in dieser Auflage ihre An- wendung, und es ist dem Collegen, demjiingeren wie dem alteren, hicrmit ein Hlilfsbuch geworden, wie es an Reich- thum und Vollkommenheit bisher auch nur annahernd nie- mals erreicht wurde. Bei jeder einzelnen Sache sind die Verhaltnisse genau angegeben, ebenso die Reihenfolge der Zumiscliuiig und das Verfahren bei der Bereitung. Ich bitte diesea Punkten die nothwendige Aufmerksamkeit zu schenken und versichere, dass deiijenigen, die sich genau darnach richten, nichts nriiss- lingen diirfte; aber aus eben dem Grunde, ist die Art der Ausdrucksvveise und die Kiirze der Fassung entstanden. Da es mir wohl bekannt ist, dass letzterem Um welche LOcher vorstellen, werden liierzu gebraucht, inderil man die Spitze einer Blei- feder hindurctisteckt, diese Scheibe ermoglicht es, den Cake in einem Moment gleichformig ein-^utheilen und den Mittelpunkt Zu finden. Dieselbe sollte unge- fahr ein Fuss im Durchmesser haben. Ausser dieser Scheibe schneidet man sich Ovals, Sterne, Lyras, Harfen, Fullhorner, Frucht- korbe, Schmetterlinge, Bkimen- korbe, Schultaschen, Biumen- Vasen, Squares, grade und ge- bogene 4, 6, 8 und mehr Ecken in verschiedenen Grossen. Das Schablonenschneiden besteht hauptsachlich darin, dass man das Papier mehrfach zusam- menlegt und das erwahlte Muster schneide. Nachdem man das Muster in Papier geschniiten, iibertragt man dasselbe auf Pappe, schneidet dasselbe recht glattkantig nach dem Muster und die Schablone ist tertig zum Gebrauch; man lege dieselbe dann auf den schon glasirten Cake oder Torte und streicht mit einer Bleifeder sehr leicht um die Kanten der Schablone. 20s. Ornaments aus Spritzglasnr. Die Anfertigung Yon Burgen, Wasserfallen, Tunnels ge- schieht auf folgende Weise : Nachdem man sich die verschiedenen Theile des Auf- safzes gezeichnet hat, so lege man eine leicht geschmierte Glasplatle auf die Zeichnung, nehme die Garnirspritze und , folge der Zeichnung; wenn trocken setze man die einzelnen Theile vermittels Spritzglasur zusammen, garnire die Kanten und Ecken, setze eine Figur oben darauf und decorire mit Papier und Traganth, Blatter, Rosen und Blumen. Stellen die Aufsiitze Burgen, Kirchen oder Hauscr vor, so legt man - 47 — die Gardinen aus Gauze oderbuntes Papier auf die Glasplatte und garnirt oben darauf; latze, fullt man gerne mit Schlagsahne-Creme, Bonbons oder Meringue ; bei dem Serviren nimmt man den oberen Theil des Auf- satzes ab. Ferner mochte ich erwahnt haben, dass man bei feineren Aufsatzen gerne Spieldosen, Feuerwerk u. dgl. an- bringt ; um Eisenbahnen, Bergwerke und Fahr.-tiihle in Be- wegung zu setzen, bedient man sich einer alten Alarm- Clock, aus welcher man natiirlich das Stundenrad hcraus- nehmen muss. — 48 — XVI. Theil. ^i-> Friichte in Dunst. 211. Blanohiren. Blanchiren ist ein technischer Ausdruck und bezeichnet das Weichkochen derjenigen Friichte, die im halbreifen Zu- stande eingemacht werden sollen. Bei dem Blanchiren kann man auf die Farbe der Friichte einwirken, indem man den Friichten, die griin sind und recht griin bleiben sollen, etwas Salz Oder Alaun zusetzt. 212. Behandlnng. Hat man die Glaser, Flaschen oder Bilchsen mit der be- treffenden Frucht gefiillt, so iibergiesst man sie mit Lauter- zucker, dann nimmt man doppelte Schweinsblase und bindet dieselbe recht fast iiber, undzwarso.dass wenn man die Blase uberzieht und mit der linken Hand festhalt, mit der rechten Hand darauf driickt (um moglichst wenig Luft in der Flasche zu lassen) und gleich wieder tilchtig anzieht und einen Bind- faden recht oft umschlingt. Alsdann setzt man die Glaser oder Flaschen in einen Topf oder Kessel, thut etwas Heu darunter und auch darum, giesst dann so viel Wasser in den Kessel, dass es bis an den Hals der Flaschen geht, setzt es aufs Feuer und bringt es langsam zum Kochen. Kocht es, so lasst man es i6 bis 20 Minuten kochen, setzt dann den Kessel ab und lasst die Glaser darin erkalten, verpicht die- selben noch und verwahrt die Glaser an einem kiihlen Ort bis zum Gebrauch. Sind die Friichte in Blechdosen eingelegt, so werden dieselben von einem Klempner zugelothet und dann eben- falls gekocht. Ebenso bei dem neuen Verschluss mit Gummi. Wird der Verschluss durch einen Kork bewirkt, so bin- det man denselben vermittelst feinen Drahts oder Bindfaden fest. Ist der Kork grosser als ein gewohnlicher Weinflaschen- Kork, so legt man ein rundes Blech, so gross als der Kork ist, mit Flaschenpech iiber den Kork und verbindet es dann ebenfalls. 213. Birnen in Dnnst, Die schonste Birne dazu ist die Muscateller-Birne. Man schalt dieselbe wenn sie noch hart ist, blanchirt sie in Alaun- — i\) — wassex, "klihlt sie ab, legtsie dann in dieGlaser, giesstZucker uber und verfiihrt weiter, wie schon erwahnt. 214, £rdbeeren in Dnnst. Man wiihlt dazu Erdbeeren, die nicht zu gross sind, doch auch nicht soklein, wie Holz-Erdbeeren. Man pfliickt die Beeren von den Stielen, legt sie in Glaser, giesst Zucker liber und verfahrt wie oben. 215. Himbeeren in Dnnst. Die Himbeeren ziipft man eben falls von den Stielen, legt sie dann in die Glaser, giesst Zucker liber verbindet die Glaser und kocht sie dann. 216. Kirschen in Dnnst. Die Kirschen, die sich am besten dazu eignen, sind die Glas- Oder Weichselkirschen. Man zupft die Stiele von den Kirschen, legt sie in die Glaser oder lilichsen und giesst ge- laaterten Zucker, der den kleinen Faden hat, darliber, so- dass das Glas bis auf i Zoll vol! ist. Alsdann verschliesst man die Glaser recht gut und kocht sie wie schon vorhin er- lautert worden. 217. Bemerknng. Alle hier nicht angebenen Frlichte konnen auf die gleiche Weise behandelt warden, das heisst sie mlissen blanchirt warden. XVII. Theil. 218' Gelees nnd Marmelade. Hat man den klaren Friichtsaft, so rechnetman gewohn- lich auf I lb Saft, | lb Zucker. Man nimmt dazu guten Melis und setzt den Saft mit dam Zucker auf's Feuer, am hasten auf's Kohlenfeuer, welches man recht in Gluth setzt. Nun lasst man die IMischung unter ofterem Umriihren zum kochen kommen, schaumt ab, wiederholt dieses recht oft und kocht die Mischimg ctwa lo bis 15 Minutan. Nun taucht man den Schaumloffel ein und beobachtet, wie die Tropfen davonabfallen. Fliesst die Masse in klainen Tropfi.*n ah, so ist der Geleenoch nicht gut, fliesst eie schon in dickeren Tropfen ab, die sich beim Abfliessen zusammenziehen und in kleinen La'ppen herabfallen, so ist dies die richtige Geleeprobe. Zur — CO — grosseren Sicherheit giesst man einige Tropfen auf kaltes Porzellan, stehen dieselben recht rund und zeigen sich auch als Gelee, so darf man ja nicht weiter kochen, weil sonst der Gelee braunlich und ziihe wird. Ferner findet man die Probe leicht, wenn auf das Kochen des Gelee's achtet. Im Anfang steigt der Gelee sehr hoch, so bald er im Steigen nachlasst, ist die Probe nahe. Weil nun aber der Gelee stark steigt, so muss man sich hilten, zu viel in den Kessel zu neh- men, weil er sonst leicht iibersteigt. 219. JUariuelade. Marmelade nennt man dasjen'geFabrikat von Fruchten, wozu man das Mark der Friichte verwendet. Zu geringen Marmeladen lasst man auch wohl die Kerne der Himbeeren Oder Johannisbeeren in dem Marke zu feinen Marmeladen muss man aber durch ein Haarsieb geriebenes Fruchtmark haben. Man nimmt auf i lb Mark i bis i lb Zucker. Die Probe bei Marmelade von Johannisbeeren und Himbeeren ist dieselbe wie bei Gelee. Bei festeren Marme- laden, als die von Aprikosen, Aepfeln, Kirschen thut man gut, etwas davon auf Papier zu schiilten, schlagt es stark durch. so muss man weiter kochen, bis keine wasserigen Theile mehr durchschlagen. Wohl muss man sich hiiten, Mar- malade zu weich zu kochen, sie ist sonst dem Verderben schr leicht ausgesetzt. 220. Apfol-Gelee. Man nimmt einige weinsaure Aepfel, schneidet sie in Vier- tel, thut sie in einen Kessel, giesst so viel Wasser darauf, dass sie iiberdeckt sind und kocht sie damit weich. Alsdann schtittet man die Aepfel auf ein Haarsieb, lasst den Saft gut ablaufen und kocht denselben mit lo oz Zucker auf i lb Saft zu Gelee. Dieser Gelee nimmt verschiedene Farben an und sieht gefarbt sehr gut aus, auch kann man demselben ver- schiedenen Geschmack geben, als Citronen, Apfelsinen- Geschmack etc., durch Zusatz von abgeriebener Schaale. Der Riickstand der Aepfel wird durch das Haarsieb gerieben und zu Marmelade verwendet. 221. Hinibeer-Gelee. Man nimmt auf i lb Himbeeren | lb Zucker, setzt dies auf's Feuer und lasst es unter tifterem Umrtihren zum Kochen kommen. Nun giesst man die Masse auf ein Haarsieb und Ijisst den Saft ablaufen, den man zu Gelee kocht. Der Riick- stand giebt noch ein ganz gutes Compot. — 51 — 222. Johannisbeeren-Gelee- I lb Zucker zu i lb Saft, und koche zu der angegebenen Probe. 223. Kirsch-Marmelade. Die schonste Kirsch-Marmelade bekommt man von sauren Kirschen. Man setzt die Kirschen, nachdem man die Stiele abg-ezupft hat, in einem Kessel auf s Feuer, riihrt sie tlichtig- iim, damit es bald Saft giebt, und lasse sie kochen, bis sie ganz zerkocht sind. Alsdann reibe man das Fleisch der Kirschen durch ein Drahtsieb, so dass nur die Kerne zu- riickbleiben, und koche von dem Mark unter Zusatz von ^ lb Zucker auf i lb Mark Marmelade. 224. Erdlieer-Marmelade ist in der Zubereitung dieselbe, wie die Himbeer-Marmelade. Man nehme dazu nur Wald-Erdbeeren und setze etvvas Johan- nisbeeren zu. 225. Himbeer-Marmelade. Man reibt die Himbeeren durch ein Haarsieb, so dass die Kerne zuruckbleiben und kocht nun von diesem Mark, indem man auf i lb Mark i lb Zucker nimmt, Marmelade nach angegebener Probe. 226' Johannlsbeer-Marm.elade. ist ebenso vi^ie Himbeer-Marmelade. 227. Fflamuen-MaTmelade, Die Behandlung ist ebenso wie bei der vorher beschrie- benen Marmelade, nur kann man hier noch weniger Zucker nehmen. XVIII. Theil. Croquant-Aufsatz. 228. Erkl&rimg zu Tafel XVIII. Obgleich dieser Aufsatz etwas complicirt, ist die Aufstel- lung doch nicht so schwierig, wie es den Anschein hat, wenn auch hierzu, wie aus der Beilage ersichtlich, viele Theile an- zufertigen sind. In verhaltnissmassig kurzer Zeit ist dieser .'Vufsatz dennoch zu vollenden. Die Bestandtheile dieses Auf- satzes bestehen aus Croquant und Macronen-Masse, diese beiden Hauptfactoren sind bei Aufsatzen solcher Verwendung, — 52 - wie man also sieht, unzertiennbar, indem bei Anwendung Beider alle nur erdenkbaren Varietiiten aufstellbar sind. Bei alleiniger Anwendung von Croquant fallen die Aufsatze ge- wohnlich steif und plump aus, weshalb ich auch, durch lang- jcihrige Erfahrung darin unterstiizt, diese Zusammenstellung immer verwende und somit bestens empfehlen kann. Nachdem man sich die Anzahl der einzelnen Theile in genauer Grosse nach der Beilage und wie schon cifters be- schrieben angefertigt hat, schreite man zur Zusammenstel- lung, wobei der Fuss, bestehend aus 3 Ringen, zvvei unten und einer oben, mit 18 kleineren aufrechtstehenden Ringein- lagen herzustellen ist, doch achte man ja darauf, dass auf jeder Seite, da der Aufsatz sechseckig ist, 3 dieser kleinen Ringe, wie aus der Zeichnung ersichtlich, zu stehen kommen, Hierauf kommt nun der etwas nach innen gewcilbte Unter- bau, bestehend aus 6 doppeltcn C zu Tragern bestimmt; die Nischen dieses Unterbaues sind mit geschweiften Croquant- Iheilen nach beigegebenem Muster zu arbeiten und auszu- fullen, hierauf kommt sodann ein Ring mit Croquant-Boden, worauf alsdann der Tempel zu stehen hat. Der Tempel selbst besteht aus einem sechseckigen Innenbau von Croquant mit einem Vorbau, ebenfalls von Croquant, welcher auf den an den Ecken placirten Saulen ruht, und sind letztere von Ma- cronen- Masse anzufertigen. Auf diesen Vorsprung oder Vorbau kommt der Kranz, aus 2 Macronen-Ringen bestehend, mit einem nochmaligen Boden, vs'orauf dann zuletzt der Schluss, genau nach der Beilage angefertigt, zu ruhen hat. Die beiden Gallerien sind von Spritzglasur nach bereits offer beschriebener Manier auf befettetem Tatelglas mit Dessin-Unterlage anzufertigen, und ist es zu empfehlen, dicse Glasursachen zu verschiedener Verwendung vor Allem in Angriff zu nehmen damit dieselben Zeit haben, wahrend der anderen Zubereitungen im Trockenschrank zu erharten. Eben- falls fertige man immer einige Theile, hauptsachlich solcher Glasursachen, mehr an, damit man bei entslehendem Bruch nicht in Verlegenheit kommt. Die anderen Garnituren sind von Spritzglasur vor Zusammenstellung anzubringen, und richte man sich hierbei nach der Zeichnung. Nougat -Tempel. 229. Erkl&rurg zn Tafel I. Dieser ausserst elegante Aufsatz, zu alien Gelegenheiten passend, ist seines vollendeten, schonen Baues wegen sehr zu empfehlen; auch ist seine Anfertigung iiberaus l?icht, da — 53 — nach genau her^estellten Modeller) gearbeitet werden kann. Der Aufsatz, einen Tempel mit 6 Oeffnungen darstellend, besteht aiis Croquanl und Macronen-Masse, bestehend aus 2 Etag;en, 3 Ring^en verschiedener Grosse mit 16 resp. 32 auf- rechtstehenden Einlagen, worauf ein Croquant-Boden liegt, der den Tempel, welcher aus einem Stiick Croquant aus- geschnitten und bis zu den sich beriihrenden Enden aufge- rollt wird zu tragen hat. Das Aeussere des Tempels besteht aus 6 halb aufgerollten Siiulen und ebenso vielen Thiirbogen, welche auf diesen ruhen. (Bei alien diesen Anleitungen resp. Beschreibungen richte man sich immer nach der Zeich- nung, woraus alles genau ersichtlich und vvonach, ohne zu irren, gearbeitet werden kann). 1st nun die Aufstellung so- weit vorgeschritten, richte man den Kranz, bestehend aus 2 ungleichen Ringen (d. h. der obere muss etwas vorspringen) und 16 Einlagen her, welcher. voUstandig fertig, sodann auf- gesetzt und bet'estigt wird. Hierauf wird nun ein Croquant- Boden angesetzt, worauf eine Gallerie anzubringen ist. Das Schlussstilck, bestehend aus 5 — 6 geschweiften S, auf einem Oder mehreren Ringen ruhend, wird schHesslich mit Caramel verbunden, auf dem Boden aufgestellt, und der Aufsatz ist fertig. Wenn gewiinscht, kann man noch eine vergoldete Kugel und einen Amor anbringen, wiewohl der Abschluss auch ohne die Anbringung von Kugel und Amor vollstandig gelungen ist, weshalb solche ganz gut fortbleiben konnen. Die Garnirung ist mit Spritzglasur auszufiihren, wobei auch einige caramelirte Kirschen und Silberperlen zum Fuss und Kranz angebracht werden konnen. Von Vortheil ist es, alle Aufsatze auf eine Platte mit erhohtem Fuss und Spitzen- rand zu placiren; sie kommen so besser zur vollen Geltung resp. priisentiren sich besser. Grundriss und Zeichnung frndet man weiter hinten in l-^ der natiirlichen Grosse. Der Leser wird aus obiger Erkliirung begreifen auf welche Weise man die Aufsatze anfertigt. Da nun der grossere Theil der Aufsatze in dieser Weise zusam- men gestellt wird, so kann man diese Instruction als einen FMhrer und Leiter annehmen. — 54 230. Das Mischen der Farlen. Unschadliche Farben sind jetzt iiberall im Handel zu haben, und es ware zum Ueberfluss, wenn wir die Farben hier nochmals folgen lassen wollten. Dennoch will ich das Mischen und Zusammenstellen derselben erklaren : Schwarz und roth macht braun ; g;elb und blau macht griin ; roth und gelb macht orange; roth und Dlau macht violet; schwarz und Weiss macht grau ; grun und schwarz macht dunkelgriin und roth und weiss maclit hellroth. 231. Farlen-Harmonie, Die folgenden Farben sind von Kunstlern als die best- harmonirenden anerkannt : Silber und blau, silber und griin, gold und braun und gold und weiss oder rosa. 232. Vom Zacberf-drbem. Nonpareille und Hagelzucker farbt man auf folgende Weise : Man schuttet den zu farbenden Zucker in einen Kessel oder cine Schilssel und erwarmt ihn, dann giesst man von der dickflussigen Farbe etwas zu, riihrt es tiichtig durch ein- ander., womoglich bis es trocken ist ; die Farbe darf hierzu nicht zu dunn sein weil sich sonst der Zucker auflost. Technische Ausdriicke. Die technischen Ausdrucke, die hier im Buche gebraucht sind, bedeuten: Tabliren, zum Flug gekochten Zucker an den Seiten der Kasserole mit einem Ltitfel reiben, damit er abstirbt, triibe und dadurch weich werde. Tressiren heisst die verschiedenen Massen in die ge- hSrige Form bringen. Kaxmeliren heisst Gegens ande mit Karmel iiberziehen. Garniren heisst Torten und Backwerk mit Sprilzglazur oder Gelee ausschmiicken. Abziehen heisst Crfime oder dergleichen mit Eiern zu bestimmter Probe kochen, oder nur abquirlen ;i;*;>KWgggggTOKg»:';'M';'M>i»ii>i?SK«:*:«:iK'W^^ SgS'Kggg gggs*K»;>;gwgggg»MK!&;*K<;'M«;'&K«agi'Z«K'jj! 3Vougfat-Kapel le. No. ] . Hold the knife steady and turn tbe cake. No. 3 shows how to make a proper paper l)ag. No. 3 shows how to make roses. First put a star in the centre of the nail head, then add the leaves as shown in cut. The trick of making roses lies in the turning of the nail. ... w .«. tf ... w ... y ... w ... J ... tf ... w .*. -J ■: w l^ l^^^^^^^l^l^l^i^^eliRM^ ^Hlg^H^^ Desigrns.— SOorragcrt, w^^ml^ss^s^em^mi^^^^^^mi^^ lDesig7is.->8otlogen. 'J/\s'JlX'J>\^'Jf\s'Jk^'Jk\s'Ji\3'JX'JX3'Ji^^ . c\Yp.<^Yp.(r,Y|T>.(riYjT>.i^^^ Q'^'— A>"^/^r7-P^ ^>tQy^ ■■■.■X '2\ijl^!/'il "-Mh -^ Sv =P^-'.. efatffs 'ra? ^%i. -wif/rMfeg^H-^^ Ml Croquant-Tempel. XVIII. Croquant-Aufsatz. li^Uli-Hoi-o. tMacaro/ienber^. Will man diesen Aufsatz durchsichtig liaben, so legt man mehrurt Macaronen zwisclien die Kinge, F*isher House. Fischer-Haiis. DieSchnorkel macht man aus fester Macaronen-Masse, das Hausi''ien von Glasur oder Traganth, das Wasser s-tellt man durch Spiegelglas her, Nongat-Tempel. Croqnnnt-Aufsatz. Grundrisse des Croquant-Aufsatzes auf vorhei-gehender Seite in Ye del' natiirliclien Griisse. Recipes and information you will find in Part III. jVIeriHgue Beees oder Schtvumsachen. Designs for Fancy Cakes. Kecipes, instructions and information you will find under No. filO of this book. u E A u u n 11 u ill '^ 5tP^ j^v 4^v ';t^ 6^^ WW ■^i^^^A WM EZSGBZa :fc. ^« -^^ ^" * ^^^^.s^vvvvv I 13 7*' 75l T6| r/l TbI lil"*^i4.^J ' 1? .? O Er rt CO r+ C n n p 9 fj n B ft 3 3 n All my tubes are made of German silver and any tube will fit Jum.ble, Kisses and Ornamenting Machine, also the Jumble, Kisses Rttd Ornamenting Bag. Price, $1.00 per dosen. A V 9 a a u m a ■ d H ^ <^ ^ ® 93 94I 3j| %l 97r.98| 39' lool 101 J lozj 103 J 104 J jjjjjijjl 105I v&l toil H ."i..*4„.f 4i 1 IItT 11»| 119f I20I i2lf 1^2! I "T 13^135X15*^ i ImIu^J 1^1^150^ ml m ) ) 1 1 1 1 133 "9 III 1 cr 0; 9 0. B rt- a ft ft Only a first-class workman knows now a proper tube ought to be. Price, $1.00 per dosen. This cut represents my Patent Cream Cake Filler and Cutter. It will fill and cut 75 Cream Cakes in a minute; is worked by a spring, easy to clean, re- quires no screwing or fitting and will not dirty the benches or waste cream. No bakery complete without this handy instrument. Price, S2.50. a HUEG, Box"181, Long Island City. N. Y. )¥nk li ill 1!, ii,' ' I' '' mm ri| i: i.v: 'ig llll. H. HUEG'S PATENT RAZOR GUARD will fit any razor in the market. By using this Patent Razor Guard the most inexperienced can shave themselves, making shaving a pleasure instead of a misery. All those who cannot shave them- selves, or who are afraid to use a razor on their face, this will prove a delightful article. Price, $1.00. Address H. HTJEO, P. O. Boss 181, Long Island City, If. Y. t^j^ *~ V* ' '''^ 'I^ Patent Cream Cake FUler and Cutter $2.60 " Candy Funnel 1.50 *' Ornamenting Machine, with Screw Tubes 2.50 *' Yienna Roll Stamp (Kaisersemmel) 1.50 *' Little Ornamenter, with Cup, Bag and Screw Tubes. . 1.50 " Ornamenting Screw Tubes 0.10 " Large Screw Tubes 0.10 *' Jumble Machine, with Pliites and Tubes 1.50 *' Kisses Maehiae, with Plates and Tubes 1.50 « Safety Razor Guard 1.00 NEW BOOKS JUST PUBLISHED, Ornamental Conlectionery $2.00 niiistrated Cake Baker and Confectioner 1.50 lilustrirtes Cake- und Conditor-Buch 1.00 Illustrated Cake Baker 0.50 Book of Designs 1.00 All of the above books, bound in cloth, the whole forming a handsome Toliune of oyer 200 pages and 1000 practical recipes 2.50 SEND ALL ORDERS AND COMMUNICATIONS TO H. HUEG, Box 181, Long Island City, N. Y. This cut represents my Little Ornamenter, which I invented in the city of London in 187(i. As others are infringing on my patent I will sell this handy tool with 6 screw tubes and cup, all complete, for $1.50. My Ornamenting Screw Tubes are no doubt tbe best in the ma''ket, as each tube will lit the Jumble, the Kisses, the Ornamenting Machine, and also the Little Handy Orna- menter. See illustrations of my art and flower tubes, rufliers, crimpers, leaf and rose tubes. Set of 12 tubes with screw cup, $1.00. Rubber bags, any size, 50 cts. each. Address H. HUEG, P. 0. Box 181, Lone Island City, N. Y. I would like to call your attention to my Improved Ornamenting Machine, this is the best invention I have ever made. The tubes can be changed from the smallest writing to the largest Jumble tube in a second. It is worked by a spring, is very light and cannot get out of order. This handy tool, with 6 screw tubes, is sold for the small amount of $2.50. My Kisses and Jumble Machines are of the same make only larger in size. Price, with 6 screw tubes and plates, $1.50 each. Address li. HTJE>0, P. O. Box 181, Long Island City, N. Y. A Vienna Roll Machine has been a long felt want, as over two-thirds of the bakers cannot make them and quite a number of first-class workmen have lost their situation on this ac- count. This handy tool is worked by a spring; a boy can make one hundred Vienna rolls in a minute with this machine. Price, S1.50. My Improved Candy Funnel will fill three times as much as the old style funnel with less labor. It is worked by a spring, is easy to clean and cannot get out of order. Price, $1.00. Address H. HUEG, P. 0. Box 181, Long Island City, N. Y. OOO^^O^i^SOOO<^^^SOC^SC<5€^^>S^SOSOOC^Oii^i@^Of 6 $ o .m^2i '^''^liustrirtes i-^^ .9 '|g>^^ ,.. r. ciitl]altcii& Ein Tausend werthvolle Recepte und lUustrationen Mr Cakes, Crackers, Custards, Pastry, Pies, Ice Creams, Traganth, Torten, Thee-, Taieh, Mandel-, Leh- und Honig- Kuchen-Backerei. fjerausgcgebeii roti Herman Hueo, Praktischer Conditor. — -v,v„G-etlruolct in 3i^ng;lisoli unci "Oeutscli." Preis $1.00. 1892. >>Dcoooco@oiM^o§€€sc*>>:':v>:!00coo^^ooo®@OQO^i '^S^Q^XS&MX&QOQGOOQQOO^^SOOOOO^^O^^SOi THE PRACTICAL -AND- CAKE BAKER. COXlAIMNa One Thousand Practical Recipes and Illus= Irations for all kinds of Candies, Ice Creams, Syrups, Flavors, Liqueurs, Gum Work, Cordials, Yeast, Bread, Buns, Rolls, Cakes, Crackers, Pastry, Custards, Pies, Icings, Colors, Nougat, Etc., Etc. BY Practical Cake Baker and Confectioner. P' 1892. rj.f^^ga*>>fi€^»>':«'«>:v«>>>>i<<''^'>>l' X^O^iOC^Q®0®^fi^ e. S) Hlu JlliUi •r ii' T"^ ♦ ♦ » AND Practical Assistant TO in ALL ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueo, Practical Cake Baker and Confectioner. PRINTED IN ENGLISH AND GERMAN. 1803 ^ lsoc @^!i^^iM»scg«^ga@M»sl^»i»s»gogg eiig^i^^:^ ILLUSTRATED iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii THE ONLY ONE OF ITS KIND. Containing recipes and information never before in print, also the best and newest recipes now ^nown to the trade, BY HKRJvIAN HUEG, Practical Cake Baker and Confectioner. 9 1892. ^i mio&o&^^xms*mmQmx^&v^&&&^oQ^^^^i TO THE READER. The reader's special attention is called to the perusal of the remaining pages of this book. They contain the business announcements of a few first- class and in every respect reliable purveyers of our trade. The author does not base his recommendation on hear- say, or on casual acquaintance, but on his business connec- tions with the several firms for a long number of years. The purchase of supplies is an important factor in any business, but in none more so than in ours. No man can build up a good trade, or gain a reputation in the baking or confectionery business, unless he obtains his supplies from first-class houses, that will furnish him with the best the market affords. To enable the reader to do this, the following pages have been added to complete this book. H. HUEG, Author. Wood & Selick, WOOD & SELICK, Importers and Manufacturers, 36 a 38 HUDSON STREET, And 163DuafieSt NEW YORK. IMPORTERS - - - MANUFACTURERS PUBLISHERS 01 Bakers and Confectioner's Supplies. >%%/ The Supply Journal, A monthly illustrated magazine, devoted to the interests of Bakers and Confectioners. HENRY HEIDE'S (jenuine ^Imond Paste, Is the Original, Is the Best, Is the Purest, and the ONLY RELIABLE ARTICLE for baking Hacaroons. On the market for Eighteen Years. For sale by all First=Class Grocery and Supply Houses. IM omm iftt fiiBJit Pltl NO, 3. INSIDE MEASURES. OUTSIDE MEASUBES. Height, Width, Length. I Weight, Inches. Inclles. Inches, f Lbs. No. 1. 11 28 ifa sro 2. 13 36 42 700 3. 14 48 60 l.OOU 4. 14 61 78 1,500 No. 1, - $90. No 2, Length, Width, Height, Inches. Inches. Inches. No. 1. 46 37 54 2. 51 45 66 3. 68 58 58 4. 84 70 58 PKICES: $130. fo. 3, • $175. No. 4, - $825. The Only Portable Oven in the Market that will Bake as well as a Brick Oven. SEND FOR DESCRIPTIVE CIRCULAR. raaDufacliired and For Sale by THE-GRANDALL i GODLEY CO.. 157 & 159 Rranklin St., New York:. THE GRANDALL I GODLEY CO., I^Z ^ 1^9 Fl^ANI^LIN STI^BSm, NEW YORK. Manufacturers, Importers and Dealers in III Iffi |V[flCHiriEHY, Jools # Supplies of Euery Deseriptiorj. CATALOGUES CHEERFULLY FURNISHED. fl|e Leadiaig House of t^Q ESTABLISHED 1853. V. CLAD S SONS. 117-119 SMtl Eleveilli St.. PHILADELPHIA. MANUFACTURERS OF Bakers', Confectioners' —AND— Ice Cream Makers' Oa,ta,log-a.es I^-amislied. 'Fxoe, "^Tv^rite Fox On^. A. M. BOWER. E. E. PIERSON. F. pi. BOWE( & CO., MANUFACTURERS OF wmm Uieiisils ICE CREAM FPEEZERS, Bricks, Moulds, Carry-out-Cans, Ice Cream Tubs, Pails and Spaddles, Peanut Roasters and Warmers. "^ 165 CHAMBERS STREET (Bet. West Broadway & Greenwich St.), NE^A/ YORK. Telephone Connections. Day's Dough Mixer. The most complete dough mixer mace. It has more late improvements than any other machine on the market, and gives universal satisfaction everywhere. A large number of them in use. Write for description and prices. Day's Dough Brake. Our Brake also presents many advantages over other brakes now in use, having a number of late improvements. Write for our catalogue and prices of all kinds of Bakers' Machinery. J. H. DAY & CO., CINCINNATI, 0. Branch Office : 35 Murray St., New York. W&>f' ' I t ■* V