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EIGHTH EDITION
ORNAMENTAL CONFECTIONERY
AND
THE ART OF BAKING
IN ALL ITS BRANCHES
BY
HERMAN HUEG
PRACTICAL BAKER AND CONFECTIONER
ILLUSTRATED.
PRINTED IN GERMAN AND ENGLISH
Price, $2.50
Palman que meruit fereU,
ENTERED ACCORDING TO ACT OF CONGRESS
IN THE "VEAR 1905, BY
HERMAN HUEG,
IN THE OFFICE OF THE LIBRARIAN OF
CONGRESS AT WASHINGTON.
HERMANHUEG.;
PREFACE.
The past century has witnessed a marked advance in the
baking and confectionery trades. No doubt this improvement
has been brought about by the many valuable books and trade
journals that have been published in the interest of our trades-
men, and it is a noticeable fact that the most successful bakers
and confectioners are those that kept up to date by reading
the best books and periodicals devoted to their line of work.
We take pride in looking back to our first edition of "THE
ART OF BAKING," which we published more than twenty years
ago. This little book contained 48 pages, and was the first
baker's recipe book ever published in this country.
It met with immediate success and two editions were issued
inside of a year, which convinced us that we had supplied a long
felt want.
Including the seventh edition of "THE ART OF BAKING," the
total number of copies printed amounts to 90,000, which is
conclusive evidence that our past efforts have met with the
approval of our trademen, and in presenting this volume, the
oighth edition, we feel confident that it will meet with the same
success that has characterized the former editions.
A recipe book, to be of any value at all, must be thoroughly
practical and reliable, and it can only be such when it is written
and compiled by a practical baker. The author of this book is
at present, and has been for the past 40 years, actively engaged
in this line of work and all recipes in this book have been
thoroughly tried and tested, and are the results of his personal
experience.
Yours truly,
H. HUEG.
NEW YORK, 1905.
AB INITIO.
SOMETHING ABOUT
Creaming or Rubbing, Mixing and Beating.
CREAMING OR RUBBING.
Place the wooden mixing bowl on an open barrel, which
must be covered with an empty flour bag to prevent the bowl
from sliding ; then take the pallet knife and scrape out the
bowl good and clean. Now weigh the sugar and butter in the
bowl and rub it to a perfect cream ; rub with the right hand
one way from right to left, after having a perfect cream add
the eggs gradually few at a time, rubbing the mixture to a
cream again after each egg, then add the flavor and give the
mixture a few more turns, last add the sifted flour and mix
very light, do not rub or beat after the flour is in, as that will
make it tough, heavy and spoil the cake. For light colored
cakes have the fruits washed, dried and mixed with the flour.
This ensures a much cleaner looking cake and prevents the
fruits from going down to the bottom.
The pans must be greased heavy and laid out with paper
a wooden frame may be used in square pans. The baking
heat is 200 degrees, Fahrenheit. The average baking time for
a cake two inches thick is two hours and should not be touched
until they are one and one-half hours in the oven. Ordinary
fruit cakes bake about from three to four hours this depends
on the size of the cake.
The above rule is to be used on all recipes under this
heading which do not contain any chemicals, such as ammon'a,
soda, cream tartar, baking powder, etc. , etc.
All other mixtures containing Chemicals do not require as
much rubbing as the ones without, this is due to the chemicals
as'they assist us in lightening the cakes, therefore reduce the
rubbing to about one half.
The soda or ammonia must be dissolved in the milk and
added to the mixture as soon as the last eggs are worked
under ; then scrape all around and from the bottom and give
it the flavors and a few more turns to stir under ; then sift the
10 ORNAMENTAL CONFECTIONERY.
flour and cream tartar on top of the mixture and mix the dough
a little more as you would for pound cakes. The dough is now
ready for panning and baking, which should be done without
delay.
If different kinds of cakes are made from a wine cake
mixture I may state that the ones without heads should be
laid out at first these goods generally require heavy greased
pans. The dough must be worked a little more and the pans
should b 2 greased lightly if large heads are wanted. A poor
mixture and a hot oven will also assist you in getting the same
results. A large variety of cakes can be made out of this
mixture such as Layers, Metropolitan, Lunch, Cup, Vanilla,
Duchess, Madeira, and Wine Cakes.
The workings of all the small cakes under this heading
are the same as for large cakes. This kind of goods can be
laid out with bag, hand or spoon. I prefer a large canvas
bag with large tube, with this tool cakes can be brought into
better shape than with the old style of hand and spoon work.
All cakes baked in small or patty pans should not be
emptied while hot, let them stand about ten minutes to make
them sweat, but don't delay the work after that time is passed;
as a rule cakes of this kind will stick while hot and will stick
again when cold, but they will come out nicely when taken at
the proper time, therefore I say " Teach the boy in place of
swearing and you will have no trouble."
The greasing and dusting of flat pans is not necessary, a
rubbing off while hot with a greasy cloth is sufficient but a
thorough cleaning should be given to all kind of pans once a
week. Cakes iced with water icing should be done while hot,
it gives them a glossy appearance and no drying off in the oven
is necessary.
The frying of crullers, doughnuts, etc., must be watched
carefully, as either too cold or too hot will spoil the cakes. If
too cold the cakes will soak the grease and become as heavy
as lead (very expensive besides being spoiled); if the grease is
too hot, the cakes will not get time enough to spread. They
will be raw inside, and the appearance will be dark and .dirty.
When done frying, pour the grease at once in a tin pail, diit
and all, let it settle for two or three hours, and pour it back in
the clean "cruller pot, leaving the dirt in the tin pail. The pail
might be cleaned once a month.
You always will hav j . fried cakes with a nice golden color
by following these directions.
THE ART OF BAKING. 11
MIXING.
All recipes that do not require beating or creaming are
placed under this heading, but as the workings of the different
recipes vary, we divide them into three classes.
The mixing of biscuits, scones, pie paste, etc., is done by
rubbing the butter into the flour. The soda is dissolved in the
liquid, and the cream tartar is sifted into the flour, and then
the whole is mixed very light, and as little as possible. The
dough is then thrown on the bench, and panned and baked in
a speedy way.
The mixing of molasses cakes, spice cakes, ginger nuts
and snaps is done by rubbing the lard and soda into the mo-
lasses, then add the water and spices, sc'ape around the sides
and bottom, and give it a few more turns, then mix in the flour,
and pan and bake in a moderate oven.
If large heads are wanted on molasses cakes, one egg or
a little milk or water may be beaten into the ready mixture.
Care should be taken in the mixing of macaroons. Work
the paste and add the whites gradually; last add the sugar, do
not work the mixture any more than necessary after the sugar
is in.
The mixing of crullers, jumbles, sugar cakes, etc., is done
by mixing the sugar with the butter; then work all the eggs
under the mixture (don't cream it), and add the flavors and
milk in which you have dissolved the soda or ammonia, which-
ever is used. Now scrape from the sides and bottom, give it a
few more turns and sift the flour on top. Mix the whole very
lightly and throw the dough on the bench. Roll out to the
desired thickness and cut out with the different cutters. When
rolling and cutting you must take care not to work the dough
too much, and use as little flour as possible, also place your
cutter very close to the edge of the dou^h, so you will not
have many scraps left over, as cake made out of these scraps
are not as good on account of being worked too much; there-
fore, I say the less you work the dough the nicer the cakes
will be.
In case there is no liquid in the mixture, then you must
add the ammonia in pulverized form just before the flour is
added.
BEATING.
The proper way to beat is to start slow, with a regular
circular motion, and keep increasing your speed without stops
until done. It generally takes half an hour to beat the mix-
1 ORNAMENTAL CONFECTIONERY.
ture by hand, and about twenty minutes by machine. Clean-
liness is the principal point in the operation, as the least bit of
grease on your hands, kettle or beater will spoil the mixture.
In order to have success with meringue or kisses, it is neces-
sary to add one tablespoonful of XXXX sugar, when the
whites are beat up to a stiff snow. This, of course, will soften
the mixture, but must be beat up again, the latter may be
repeated. Then if the snow is good and stiff, take out the
beater and stir under the balance of the sugar with a wooden
spatula ; mix carefully, as too much mixing will make the
mixture run and will not stand in the position you place it.
Then you know the beauty of this kind of goods lies in the
round<foot and the marks of the star tube.
Sweet creams and whites should always be kept on ice.
The beating of genuine sponge cakes is done by beating
eggs and sugar which will take one-half hour by hand or
twenty minutes by machine, the kettle or machine may be
placed in hot water or on the stove to warm up the mixture,
but care should be taken not to get it too hot, as it will make
the cakes dry and will not roll for jelly roll, the flour and
flavor is mixed under the mixture very lightly, then pan and
bake in medium oven.
All other recipes not belonging under these headings are
explained under the heading Miscellaneous Recipes.
HINTS FOR BAKERS.
Use the best grade of Winter wheat flour. Butter must
be washed for fancy cake. Butter and lard can be used for
ordinary cakes, lard and cottolene for common cakes. For
all kinds of cake use powdered sugar. For meringue and
icing use XXXX sugar.
Use the best New Orleans molasses. Pulverize your own
spices and make your own extract ; Ammonia and soda must be
dissolved. Cream tartar, baking powder and tartaric acid to
be mixed with the flour. All powdered ingredients must be
carefully sifttd. Flavor to be put in the wet part of the
mixture. Don't bake anything in flash heat. Whites of eggs
for meringue should be kept in a clean basin for a day or two
on ice. To fresh whites a little sa t or cream tartar may be
added ; the cooler the whites are kept the quicker they can
be beaten up. Do not use any substitutes for eggs ; they are
worthless and will ruin your trade. Keep th^ sponge warm,
the dough cool, the trough greased, the peels clean, and use
half pound salt to ten quarts water. Remove the contents of
tin cans as soon as they are opened. Care should be taken in
using copper kettles ; they must be emp ied as soon as the
cooking is done ; many people have been poisoned on account
of careless baktrs leaving the pie fruits standing in a copper
kettle. Too much soda gives cake and biscuits a bad green
color. Accurate weights and measurements are the principal
points in cake baking. Have everything ready before you
start mixing. Soda and ammonia, if not dissolved properly,
will make brown specks on the cakes, which taste bitter.
Use china or enameled bowls to making icing. Have
spatula dry, and bowl very clean. Never use whites or gel-
atine icing unless it is beaten up well. Always keep a damp
cloth on top of your icing bowl. Do not keep icings in the
bake-shop. Always sift your XXXX sugar through a clean
sieve on paper. Cakes iced on a board cannot be moved onto
another board until finished and dried. Use as little colors as
possible on cakes ; light shades are the latest. Do not fasten
gum paste ornaments, put them on when dry. Piping must
14 ORNAMENTAL CONFECTIONERY.
not be covered with ornaments. Always put a lace paper
under large cakes.
Jelly diamonds, squares, oblongs, etc,, should be iced
befo e cutting, the icing to be held stiff, and cut them before
the icing gets hard with wet knife.
Granulated sugar may be used for macaroons if a coarse
cracked top is wanted ; for a smooth surface use powdered
sugar ; when the whites are watery add a little corn meal.
Dusting the macaroons with powdered sugar before baking will
give them a glossy appearance. They become hollow when the
dough is too soft, the mixture must be held firm when lime eggs
are used.
Corn starch or flour must be dissolved in a little water be-
fore it is stirred into a boiling liquid, otherwise it will form
lumps. The cutting of Vienna bread, rolls, French loaves,
etc., should be done with a very thin, sharp knife ; do not cut
straight down, but hold the knife slant so to get that undercut,
the cracking and appearance of the loaves depends in a great
measure on the cutting. Eggs can be tested by placing them
into cold water; fresh eggs will go down to the bottom, and
bad ones will remain on top.
Puff paste must be kept in a cool place, and should be
covered with a damp cloth ; but don't put in on ice. If soft
flour is used a little cream tarter should be added to the paste ;
the butter must be carefully washed; tough butter is the best.
Press lard may be used in place of butter, it makes fine paste
in appearance, but should be used fresh. The scraps or trim-
mings should be used for tarts or pies, or may be placed in
centre of a new piece of puff paste before it gets its last turn.
(Don't knead them). Care should be taken that the paste is
mixed as firm as the butter to ensure harmony.
Always dissolve gelatine in a little hot water before using.
Wax paper is a good substitute for glass when making
ornaments out of royal icing such as temples, pavilions, etc.
We use -to lay a pane of glass, lightly greased on top of the
drawings and followed the lines through the glass with the
different tubes. Wax paper does away with the glass, it is
much cleaner and no greasing is necessary. If glass is used, it
should be greased with lard and the icing dried in a cool place.
Puff paste and cream puff should be baked at 450 Fahren-
heit, and in an empty oven, as steam will keep them from rising.
Desiccated cocoanut may be stained in the same manner
as colored sugar, but stain it to light shaded tints only, it
will pay to change the looks of your show windows.
THE ART OF BAKING. 15
Butter for fancy cakes and pastry should be washed in ice-
water during the summer months ; in cold weather it may be
kept in the bake-shop to soften it down (but don't place it in
the oven).
Double pans may be used if the oven bakes too much
from the bottom.
The proportion of gelatine and liquid is i ounce to a
quart.
i quart milk, 2 ounces corn starch, 3 ounces sugar and
4 eggs is the proportion for custards, however, less eggs may
be used.
Puff paste when ready for the oven should be kept in a
cool place for half hour, and then bake them in a hot oven ;
this prevents shrinkage.
Molasses can be tested by mixing a little, with soda ; if it
foams, rises and smells sweet, it is a good quality ; but if it is
dead and of a greenish color it is no good for baking. N. O.
molasses generally gives the best satisfaction. Quick puff
paste is made by rubbing i pound cold butter into i pound of
cold flour, then add i egg, -J ounce soda, f ounce cream
tartar, little salt and sufficient ice-water to make a medium
dough. The dough should be mixed very light and the rolling
is done in the manner as for regular puff paste; it may be one
turn less. Pans for puff paste must not be greased, but sprinkle
them with water.
Begin with seeing to the proper cleanliness of the utensils.
The material should be pure and first-class.
Use powered or very fine granulated sugar, sifted.
The flour should be soft (Winter wheat) and always sifted
before using.
When a recipe calls for baking powder or cream tartar,
it should be sifted together with the flour that is used.
Soda should be dissolved in a little milk or water.
Ammonia powdered and also dissolved before using.
Batter is generally over salted and should be steeped and
washed in cold water and afterward pressed dry in a cloth.
Lard, cottolene, etc., are poor substitutes for butter.
Eggs should be fresh and kept cool. When separating the
whites from the yolks care must be taken t3 have the former
entirely free of the latter, or any other matter. As eggs differ
in size it is preferable to measure them.
10 eggs are equal to i pint.
1 8 whites are equal to i pint
25 yolks are equal to i pint.
16 ORNAMENTAL CONFECTIONERY.
Fruit for cakes, such as raisins, currants, etc., must be
thoroughly cleaned, washed, well dried, and before mixing with
the preparation, dusted with flour, to prevent from sinking to
the bottom.
Flavorings and spices should be of good quali y and kept
well corked and cove-ed. For cakes of a light shade, spices
or flavorings of l : ght color should be used only. Some cakes
require more than one kind of flavoring, in that case the
flavorings must be properly selected so that they harmonize
together in taste and also are not detrimental to the color of
the cake.
Almonds may be used together with most flavorings, such
as vanilla, lemon, orange, cinnamon, etc.
Vanilla may be used together with cinnamon, nutmeg,
almonds, cocoa, etc., but should not be used together with
lemon or moit fruit flavors.
Always add the flavor before the flour.
Success in cake making depends also on baking them in a
suitably heated oven. An observing workman will soon dis-
criminate the proper heat required for cakes of different pre-
parations and size.
Cakes while baking, especially large ones, should not be
shifted until nearly done; but if it is necessary, it must be done
gently.
If cakes color too fast they should be covered with paper
to prevent too rapid browning.
Cakes when done will show a slight springiness when
pressed upon the surface with the fingers. For inexperienced
workmen, especially when trying a large cake, it is wise to
pierce it with a thin wooden skewer or wire, if the cake is
baked through nothing will adhere to the skewer.
Large cakes when done should be turned out of the molds
or pans on paper covered boards, the paper dusted with sugar
to prevent it from sticking to the cake. Allow to cool, remove
the paper lining, trim and finish.
In establishments where an assortment of cut cake is
served, it is advisable to bake the cake in squa e pans, as
cakes of round and fancy shapes are not practical for symet-
rical and economical cutting. If large cakes are served whole,
they are generally baked in round or fancy shape and, as
occasion requires, may be either put up plain, dusted with sugar,
iced, ornamented or decorated with fancy fruit, jellies, etc.
It might be of service to, many to have their attention
attracted to the following :
THE ART OF BAKING. 17
Carefulness, cleanliness and exactness are necessary
agents to insure successful work.
See that the utensils are thoroughly clean before using,
as any foreign matter left on them may be detrimental to the
proper action of the ingredients used.
Be precise with weighing and measuring, as a little more
or less will often lead to unsatisfactory and disastrous results.
Of course there are cases where the workman's judgment is
required in determining the amount of the material used, for
the materials often differ in quality, as, for instance, one brand
of flour may have more absorbing properties than another,
butter may be of poor quality, etc.
Great care should be taken with copper, brass or tin
vessels, especially with the former, as any matter containing
fat or acid left in them for some time will draw verdigris, which
is a deadly poison. Therefore a bakeshop should be supplied
with a variety of earthen or enameled vessels for keeping mix-
tures or liquids any length of time, which, otherwise, for want
of them, might be left in copper or brass vessels and spoiled.
Pans, molds and other utensils after being washed, should
always be dried before putting them on their places. Baking
sheets or pans are best and easiest cleaned by making them
hot in the oven, then scrape and wipe them with a cloth.
Every bakeshop should be furnished with at least one
sink and both hot and cold water.
As order and tidiness are essential for turning out work
with ease and dispatch, materials and utensils should be kept
in their respective places.
HEATING AND BAKING.
When the oven is heated to 550 Fahrenheit, shut the
damper and wait a half hour before you bake. This is done
to let the fire go down which will insure a good, steady, sound
baking heat. In case you have no pyrometer to test the
degree of heat, throw a little corn meal right in the centre of
the oven, and if the meal commences to smoke in less than one
min ite, the oven has reached the proper degree, 550, and the
damper should b2 shut at once. Usually bakers have their
own mode of testing, but a little corn meal is a good, reliable
test, and can be tried very successfully on new ovens and
those that you are unfamiliar with. Some bakers tell the heat
sim ly by looking at the crown to see how far white it is,
others by touching the door handle, or by placing their faces
close to the oven door.
18 ORNAMENTAL CONFECTIONERY.
It is not necessary to lay off patent ovens, as the degree
of heat can be gauged as the baking proceeds. All kinds of
bread and cakes, with the exception of meringues, kisses and
large cakes, should be baked in their own steam, that is, keep
the door and damper shut until they are done spreading; then
should the oven be hot enough, open the door and damper,
then turn the front pans around and give the goods a light,
bright color.
CREAMING AND RUBBING.
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,
Scale your sugar and butter in the bowl, place your right
hand flat down to the bottom of the bowl, in this position
keep rabbing steadily, until your mixture is a perfect
cream, add 2 eggs every J 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; alter
your eggs are all used up, add flour, milk and soda, stir it
up, now is the time to sift your flour and cream of tartar into
it, mix it easy, and the dough is ready for baking. If you
like to have large heads on your cakes you can work the
dough a little more, but whenever you do not find any soda,
cream of tartar, baking powder, or ammonia in the mixture
you are making, do not work it with the flour at all. Butter and
sugar of these recipes require plenty of rubbing, but as soon
as "you add the flour mix as little as you can possibly help,
then the less you work the dough the nicer the cake will be.
All recipes in this part have to be rubbed up, and
worked as mentioned above.
1. DROP CAKES.*
1 1 Ib sugar, f Ib butter and lard, u eggs, I pt milk, I
oz ammonia, 2\ flour. Hot oven. 10 cents a doz.
2. DROP CAKES.
2} Ibs sugar, i \ Ib butter and lard, 1 8 eggs, I qt milk,
2 oz ammonia, 4^ Ibs flour.
3 DROP CAKES.
3 Ibs sugar, i'J Ib butter, 15 eggs, I qt milk, ij Of
ammonia, 4^ flour.
4. DROP CAKES
2 Ibs sugar, 1 2 oz butter, 1 7 eggs, 2 oz ammonia, I qt milk,
4 Ibs flour.
20 ORNAMENTAL CONFECTIONERY.
5. DROP CAKES
3 Ibs sugar, ij Ib butter, 15 eggs, f oz ammonia, J oz soda,
i qt milk, 4$ Ibs flour.
6. DROP CAKES.
f Ib sugar, -J Ib butter, 8 eggs, \ oz ammonia, i pt milk, i-J
ib. flour.
7. DROP CAKES.
2% Ibs sugar, 18 oz butter, 18 eggs, 2 oz ammonia, i qt milk,
4^ Ibs flour.
8. FANCY CAKES.
z\ Ibs sugar, i^ Ib butter, 15 eggs, i qt milk, i oz
ammonia, 4 Ibs flour, \ oz soda.
9. FANCY CAKES.
3 Ibs of sugar, 2. Ibs butter, 24 eggs, i qt milk, f oz soda,
f oz ammonia, 5 Ibs flour.
10. FANCY CAKES.
2j Ibs sugar, i Ib butter, 14 eggs, i qt milk, f oz am-
monia, f oz soda, 4 Ibs flour.
11. FANCY CAKES.
2 Ibs sugar, i Ib butter, 10 eggs, i oz soda, i qt milk,
4^ Ibs flour, 2 oz cream of tartar.
12. FANCY CAKES.
2\ Ibs sugar, i^ Ib butter, 15 eggs, i qt milk, \\ oz
ammonia, 4^ Ibs flour.
13. FANCY CAKES.
2 Ibs sugar, 2 Ibs butter, 16 eggs, 2 oz ammonia, iqt milk,
4| Ibs flour.
14, WINE CAKES.*
2 1 Ibs sugar, I Jib butter, 15 eggs, i qt milk, oz ammonia,
1 J oz cream of tartar, 4| lbs fl ur - 5, i> 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, 4^ lbs flour.
16. WINE CAKES.
ij Ib sugar, i| Ib butter, 15 eggs, oz soda, ij cream of
tartar, i qt milk, 4| lbs flour.
17. WINE CAKES.*
2\ lbs sugar, ij Ib butter, 20 eggs, i oz soda, 2 oz cream
of tartar, i qt milk, 4! lbs flour.
18. WINE CAKES.
5 lbs sugar, 2j lbs butter, 30 eggs, i oz soda, 2 oz cream
of tartar, i J qf milk, 6J lbs flour.
THE ART OF BAKING 21
19. CUP CAKES.*
2 Ibs sugar, i Ib butter, 1 2 eggs, i oz soda, 2 02 cream of
tartar, i qt milk, 4 Ibs flour. 3 for 5 cents.
20. CUP CAKES.
i Ibs sugar, \ Ib butter, 8 eggs, \ oz soda, I oz cream
of tartar, i pt milk, 2 Ibs flour.
21. CUP CAKES.
i \ Ib sugar, f Ib butter, 9 eggs, \ oz soda, oz cream of
tartar, i pt ot milk, 2\ Ibs flour.
22. ROUGH AND READY.*
1 \ Ib sugar, f Ib butter, 4 eggs, oz soda, ij oz cream
of tartar, i pt milk, 2 j Ibs flour. 3 for 5 cents.
23. ROUGH AND READY.
J Ib sugar, 6 oz butter, 2 eggs, \ oz ammonia, J pt milk,
I Ib 10 oz flour.
24. PLAIN POUND CAKE.*
2 Ibs sugar, 2 Ibs butter, 20 eggs, 2 Ibs flour. Rub well
Up to 45 get sold by Ib or piece.
25. CITRON POUND CAKE. *
2 Ibs sugar, 2 Ibs butter, 20 eggs, 2\ Ibs flour, 3 Ibs citron.
Rub well.
26. RAISIN POUND CAKE.*
2 Ibs sugar, 2 Ibs butter, 20 eggs, z\ Ibs flour, 3 Ibs
raisins. Rub well.
27. SILVER CAKE*
i Ib sugar, \ Ib butter, 8 white of eggs, % oz soda, oz
cream of tartar, \ pt milk, I Ib flour, vanilla; baked in
square tins.
28. GOLD CAKE *
i Ib sugar, \ Ib butter, 1 2 yolks, ft oz soda, J oz cream
of tartar, \ pt milk, i Ib flour.
29. LADY WINE CAKES-*
\\ Ib sugar, Ib butter, 10 eggs, \ soda, } oz cream of
tartar, i pt milk, 2 Ibs flour.
30. LADY CAKE.
\\ Ib sugar, i Ib butter, 2 white of eggs, ft oz soda, \
oz cream of tartar, i j flour, almond flavor.
31. LADY CAKE*
J^ Ib sugar, ij Ib butter, 22 white of eggs, i| Ib flour,
almond flavor.
32 LADY OR MARBLE CAKE.
3j Ibs sugar, 3 Ibs butter, li qt white of eggs, 4 !bs
flour. J of the mixture color with chocolate, the other 4
with cochenille, and \vork the same as 114.
22 ORNAMENTAL CONFECTIONERY.
33. LADY CAKE.
ij Ib sugar, I Ib butter, 24 white of eggs, I J Ib flour,
almond flavor.
34. COMMON RAISIN CAKE.
2j Ib sugar, 2 Ibs butter, 20 eggs, 3 Ibs flour, 4 Ibs
raisins.
35. COMMON RAISIN CAKE.*
4 Ibs sugar, z\ Ibs butter, 25 eggs, 3 pts milk, \ oz soda,
oz cream of tartar, 6 Ibs flour, 6 Ibs raisin, equal to pound
cake.
36. COMMON RAISIN CAKE
4 1 Ibs sugar, 3 Ibs butter, 35 eggs, J oz soda, i oz cream
of tartar, 3 pts milk, 9 Ibs flour, 6 Ibs raisins.
37. COMMON RAISIN CAKE.
6 Ibs sugar, 4 Ibs butter, 62 eggs, \ oz soda, j oz cream
of tartar, 8^ Ibs flour, 7 Ibs raisins, flavor.
38. COMMON RAISIN CAKE.
7 1 Ibs sugar, 4 Ibs butter, 3 qts milk, 45 eggs, I oz soda,
2 oz cream of tartar, 14 Ibs flour, 8 Ibs raisins.
39. COMMON RAISIN CAKE.
3 Ibs sugar, 2 J Ibs butter, 30 eggs, 2 qts milk, oz soda,
ij oz cream of tartar, 9 Ibs flour, 6 Ibs raisins.
40. COMMON RAISIN CAKE.
2 Ibs sugar, ij Ib butter, 16 eggs, i pt milk, J oz soda,
| oz cream of tartar, 2 J Ib flour, 3 Ibs raisins.
41. COMMON RAISIN CAKE.
li Ib sugar, i^ Ib butter, 16 eggs, i Ib 10 oz flour, 3 Ibs
raisins.
42. COMMON RAISIN CAKE.
II Ibs sugar, 4! Ibs butter, 3 Ibs lard, ;J pts eggs, y| pts
milk, ij oz soda, 3 oz cream of tartar, 20 Ibs flour, 18 Ibs 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.
6J sugar, 5! Ibs butter, 54 eggs, i pt molasses, J pt ranuy,
5 Ibs flour, 17 Ibs currants, 13 Ibs raisins, 5 Ibs citron spices.
44. FRUIT CAKE.
4 Ibs sugar, 4 Ibs butter, 32 eggs, 3^ Ibs flour, 10 Ibs rais-
ins, 12 Ibs currants, i pt molasses, | pt brandy, spices.
45. FRUIT CAKE.
i Ib sugar, i Ib butter, 10 eggs, i Ib flour, i Ib citron, 4 Ibs
raisins and currants, J pt brandy, spices.
THE ART OF BAKING. 23
46. SPRINGERLE *
2 Ibs sugar, 9 eggs, rub well, i oz anise, $ oz ammonia,
2j Ibs flour, press well into the moulds, let them dry abou-t
2 3 hours and bake them in a cool oven.
46a SPRINGERLE.
3 Ibs sugar, 18 eggs, 4^ Ibs flour, -J oz ammonia; worked
as above.
47. CORN MUFFINS*
10 oz sugar, 6 oz lard, i oz soda, 2 oz cream of tartar, 5
'eggs, i| Ib flour, i Ib corn meal, i qt milk.
48. CORN MUFFINS *
ij Ib sugar, 10 oz butter, 8 eggs, oz soda, ij oz cream
of tartar, i qt milk, i Ib corn meal, 2 Ibs flour, makes 75 corn
cakes.
49. CORN MUFFINS.
i^ Ib sugar, J Ib butter, 4 eggs, oz soda, ij oz cream of
tartar, i qt milk, ij Ib flour, \ Ib corn meal, i ct. each.
50. CORN MUFFINS.
ij Ib sugar, | Ib lard, i Ib corn meal, 3^ Ibs flour, 2 qts
milk, i^ oz soda 2 oz cream of tartar.
51. CORN MUFFINS.
ij Ib sugar, J Ib butter, io eggs, 2 qts milk, 2 Ibs flour,
i oz soda, 2 oz cream of tartar, little of salt, hot even.
52. COCOANUT CAKES.
1 Ib sugar, i Ib butter, 12 eggs, i Ib flour, J Ib cocoanut;
hot oven.
53. COCOANUT CAKES.*
2 Ibs grated cocoanut, i Ib . c ugar, 2 oz butter, J Ib flour,
y$ oz soda, J oz cream of tartar, and yolks enough to make a
stiff dough, hot oven, lemon flavor. 6 for 5 cents.
54. METROPOLITAN CAKES.
Made out of a wine cake mixture and baked in cup cake
tins, ice the bottom, jelly the sides, and dip in cocoanut
55 WHITE MOUNTAIN CAKES.*
3 Ibs sugar, ij Ib butter, 12 egg whites, i pt milk, 102
soda, 2 oz cream of tartar, 2 Ibs 2 oz flour, orange flavor.
15 20 cents each.
58. WHITE MOUNTAIN CAKES.
ij Ib sugar, i Ib butter, i pt whites of eggs, i pt milk, 8
Ibs flour.
57. CROTON CAKES.*
i J Ib sugar, 12 oz butter, 4 eggs, \ pt milk, J oz soda, oz
cream of tartar, 2j Ibs flour.
24 ORNAMENTAL CONFECTIONERY.
58. UNION CAKES.*
I Ib sugar, | Ib butter, 6 eggs, \ pt milk, z\ Ibs flour, \ oz
ammonia.
59. SHILLING CAKES.*
4 Ibs sugar, 2 Ibs butter, 24 eggs, i qt milk, i oz soda, 2
oz cream of tartar, 6 Ibs flour, flavor.
60. PENNY POUND CAKES.
You can make out of wine or pound cake dough.
61. STRAWBERRY SHORT CAKES.
You can make out of wine, sponge or scones dough.
62. LUNCH CAKES.
Gets made from wine or cup cake mixture.
63. DIAMOND OR JELLY SQUARES
You can make out of sponge or wine cake mixture.
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 :
61 RAISIN CAKE.
6 Ibs sugar, 4 Ibs butter. 62 eggs, \ oz soda, i oz cream of
tartar, 8| Ibs flour, 7 Ibs raisins. Sold by pound.
64a. RAISIN CAKE.
4 Ibs sugar, 2 J Ibs butter, 25 eggs, 3 pts milk, J oz soda,
oz cream of tartar, 6 Ibs flour, 6 Ibs raisins.
65. WASHINGTON SLICES.*
i Ib sugar, i Ib butter, 9 eggs, i oz ammonia, 2\ Ibs
flour, roll the dough \ inch thick, then roll up like jelly roll,
cut them in 3 equal lenghts, put on a flat cake pan, wash
with eggs, sprinkle some chopped almond on top, bake hot,
ice them with water icing and cut in diamond shape, i cent
each
66. SODA CAKES.
z\ Ibs sugar, z\ Ibs butter, 9 Ibs self-raising flour, 4^ Ibs
currants, i Ib citron. 10 eggs, 2 qts.milk; baked in square tins.
Sold by pound.
67. MADEIRA CAKES.*
I Ib sugar, f Ib butter, 9 eggs, % oz ammonia, i Ib 2 oz
flour; work it like pound cake. 10 cent cakes.
68. SELF-RAISING FLOUR.
30 Ibs flour, 10 oz soda, 7 oz tariaric acid; mix and sift 3
times.
THE ART OF BAKING. 25
69. CURRANT CAKE.
14 oz sugar, Ib butter, 8 eggs, 2\ Ibs of the above self-
raising flour, 2 Ibs currants. Sold by pound.
70. HEART CAKES.*
\ Ib sugar, J Ib butter, 4 eggs, \ oz ammonia, J pt milk,
ij Ib flour, are about the same as fancy cakes, i cent each.
11. GENOA CAKE.*
ij Ib sugar, i Ib butter, 10 eggs, ij Ib flour, 2 Ibs currants
and citron. Sold by pound.
72. GENOA CAKE.
2\ Ibs sugar, 2 Ibs butter, 20 eggs, 4 Ibs flour, 4 Ibs rais-
ins, i Ib citron.
13. GENOA CAKE.
1 1 Ib sugar, if Ib butter, 18 eggs, 3 Ibs flour, 4 Ibs citron
and raisins.
74. GENOA CAKE.
i$ Ib sugar, i| Ib butter, 18 eggs, 2 \ Ibs flour, 4 Ibs citron,
raisins and currants.
15. MADEIRA CAKES.*
i Ib sugar, i Ib butter, 12 eggs, i Ib patent and I Ib
vienna flour, little milk. 10 cents each.
76. WEDDING CAKE.
i Ib sugar, i Ib butter, 10 eggs, i Ib flour, 4 Ibs currants,
2 Ibs raisins, i Ib citron, 2\ Ib chopped almonds, i gill sherry
wine, spices.
77. PATENT FLOUR.
J Ib soda, J Ib cream of tartar, 24105 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 Ib sugar, j Ib butter, 2 oz soda, i oz tartaric acid, 7 Ibs
flour, 7 Ibs currants, spices; one large cake.
79. RICE CAKES
2 Ibs sugar, i J Ib butter, 10 eggs, i qt milk, 2 oz rice, 5 Ibs
patent flour: about the same as wine cakes. 10 cent cakes.
80 SMALL CURRANT CAKES.
ij Ib sugar, i J Ib butter, 8 eggs, i pt milk, 3 Ibs currants,
5 Ibs patent flour; same as lunch cakes, i cent each.
81. INTERMEDIATE.*
i J Ib sugar, ij Ib butter, 10 eg^s, i pt milk, 3^ Ibs patent
flour, i Ib currants, i Ib raisins, i Ib citron. 10 cents each.
26 ORNAMENTAL CONFECTIONERY.
S2. HEART CAKES.
ij Ib sugar, ij Ib butter, 12 eggs, 2\ Ibs flour, \ oz am-
monia, little milk, i cent each.
83. RICE BUNS.*
| Ib sugar, \ Ib butter, 6 eggs, \ pt milk, 2 oz ammonia,
4 Ibs 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.
| Ib sugar, | Ib butter, 7 eggs, ij Ib flour, ij Ib currants.
85. CHEESE CAKES."
J Ib sugar, \ Ib butter, J Ib 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.
1 1 Ib sugar, i Ib 2 oz butter, 15 eggs, i qt milk, oz soda,
ij oz cream of tartar, 4^ Ibs flour, 2 oz caraway seed. 10 cents
each.
8*7. TEA MEETING CAKES.
2j Ibs sugar, 2\ Ibs butter, 15 eggs, \ oz soda, oz cream
of tartar, 5 Ibs flour, 3 Ibs raisins, 4 Ibs currants and citron. 10
cents each.
88. RICE BUNS.*
1 1 Ib sugar, i Ib butter, 14 eggs, i pt milk, \ Ib rice, 3 Ibs
patent flour.
89. SULTANA GENOA-
2 Ibs sugar, 2 Ibs butter, 25 eggs, 2^ Ibs flour, 3 Ibs sultanas.
Sold by pound.
9O. CARAWAY SEED DEVONS.
i Ib sugar, i Ib butter, 10 eggs, \ Ib patent flour, 2j Ib
flour.
91. MADEIRA CAKES.
3 Ibs sugar, 2\ Ibs butter, 32 eggs, J Ib patent flour, 3 Ibs
flour. 10 cents each.
92. PENNY CAKES.
ij Ib sugar, i J Ib butter, i qt milk, oz soda, ij oz cream
of tartar, 4 Ibs flour, 2\ Ibs currants.
93. ROCKS.
10 oz sugar, 10 oz butter, ij pt water, oz soda, ij oz
cream of tartar, 4 eggs, 2 Ibs flour, Ib currants. I cent each.
94. RICE BUNS.*
sugar, i Ib butter, 9 eggs, 2 oz ammonia, J pt milk,
Jibs
4 Ibs flour.
THE ART OF BAKING. 2?
95. INTERMEDIATE.
ij Ib sugar, i Ib 2 oz batter, 15 eggs, oz soda, i| oz
cream of tartar, i qt milk, 4j Ibs flour, 4^ Ibs raisins and cur-
rants.
96. WEDDING CAKE.
2\ Ibs sugar, 2\ Ibs butter, 2\ Ibs eggs, 2\ Ibs flour, 2\ Ibs
citron, 2\ Ibs almonds, 10 Ibs currants, j pt brandy.
97. MAHARY CAKES.
2 Ibs sugar, f Ib butter, 2 Ibs eggs, ^ oz soda, $ oz cream
of tartar, J pt milk, 2^ Ibs flour.
98- PARISIENS*
J Ib sugar, f Ib butter, 10 eggs, little milk, ij oz soda, 2
oz cream of tartar, 4 Ibs flour, lay out in 2 oz pieces, wash
with eggs, dip in coarse sugar, let stand J hour, bake hot.
99. BUTTER SCOTCH CAKES.*
I Ib brown sugar, i Ib butter, 9 eggs, J pt N. O. molasses,
| oz soda, | oz cream of tartar, i gill milk, i J Ib flour, spices,
lemon oil; baked in oblong tins.
100. DOMESTIC CAKES.*
4 Ibs sugar, 2 Ibs butter, 18 eggs, ij oz ammonia, I qt
milk, 5,J Ibs flour, lemon oil.
101. GERMAN WINE CAKES/
5 Ibs sugar, 2 Ibs butter, 20 eggs, 2 qts milk, i oz soda,
2 oz cream of tartar, 6 Ibs flour; baked in square tins and
sprinkle some cinnamon and sugar on top.
102. DUCHESS CAKES.
i$ Ib sugar, i Ib butter, 8 eggs, J oz soda, oz cream of
tartar, i pt milk, 2 Ibs 2 oz flour; baked and iced. 10 cents
tach.
103. LUNCH CAKES.
i Ib sugar, f Ib butter, 10 eggs, J oz soda, i oz cream of
tartar, i J Ib flour, | Ib currants; baked in corn cake tins. 3 for
s cents.
104. CLAREMONT BUNS*
i Ib sugar, J Ib butter, 3 eggs, i oz ammonia, 2\ Ibs 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.*
\ Ib sugar, J Ib butter, J oz ammonia, 4 eggs, little milk,
I J Ib flour; lay out like drop cakes, put a slice of citron on top,
bake hot.
28 ORNAMENTAL CONFECTIONERY.
106. COTTON SEED OIL.
Cotton seed oil, if you take the very best, is a good sub
stitute for lard, it got into the bakeries on account of being
cheaper and richer, and can be used in most all of the common
cakes in place of lard. You can fry a good cruller in it, and
make a first-class cream cake, but it is not advisable to use
it in fancy cakes. The best way to use it is half and half
107. ALMOND JUMBLES.
i Ib butter, ij Ib sugar, 4 whites of eggs, J oz soda, oz
cream of tartar, i| Ib flour, wash with milk and dip them in
chopped almonds and sugar; open damper, i cent each.
103. COCOANUT JUMBLES.
1 1 Ib grated cocoanut, ij Ib sugar, i Ib butter, 4 eggs, ^
oz soda, J oz cream of tartar, i J Ib flour, i cent each.
109. COCOANUT JUMBLES
ij Ib sugar, i Ib butter, 4 whites of eggs, J oz soda, oz
cream of tartar, J Ib cocoanut, ij Ib flour, i cent each.
110. FRENCH SNAPS.
i Ib sugar, 1 Ib butter, i pt molasses, i Ib flour, i cent
each.
111. FRENCH SNAPS.
1 Ib sugar, i Ib butter, i Ib flour, 6 eggs.
112. LAYER CAKES/
2 Ibs sugar, 2 Ibs butter, 2 oz baking powder, 6 eggs, ij pt
water, 2 Ibs flour, lemon oil; baked in layers, fill with cream or
jelly, and ice over.
113. WHITE CAKES.*
3 Ibs sugar, i Ib butter, 2 oz baking powder, 24 whites of
eggs, i qt water, 3 Ibs fl~>ur, lemon oil; worked and baked like
pound cakes, ice over when cool, and mark in 10 cents squares.
114. MARBLE CAKES.*
As above. J of the dough color with chocolate, } with
cochineal, and J keep white, first put a thin layer of the white
all over the bottom, then with two spoons drop in the two
mixtures alternately in such a manner as to form the desired
combination.
115. JELLY CAKES.*
i Ib sugar, J Ib i oz baking powder, 6 eggs, J pt milk, i Ib
flour; baked in layers, fill with jelly, ice or sprinkle cocoanut
on top.
116. MIXING.
Always knead your butter and lard before using; always
have your sugar and flour sifted; always have your ammonia
good and fine; always put your flavors in the wet part of your
mixtures; always be careful with scaling, as too much or too
l''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 mix
your sugar and butter, add your eggs, work them through and
put in your milk, ammonia and flavor, take the pallet-knife,
scrape it altogether nicely, stir it up and mix in the flour easy;
the less you work the dough the nicer the cakes. Take care
that you don't work your dough too much on the bench, cut
your cakes out close, and do not use too much flour for dusting.
Molasses mixture gets handled about the same way, the only
difference is, that you commence to mix with molasses and
lard instead of butter and sugar.
By reading the recipes you will find that I did not mention
any lard, flavors and spices; this is done to keep the book as
small as possible, so that it will be in the reach of all.
Explanation of lard, flavors, spices and cotton seed oil
In every recipe mentioned in this book you can use half
lard in place of butter, also in the common cakes you can
use cotton seed oil in place of lard; spices and flavors I leave
to your own taste, and the name of the caks 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 Ibs flour, i Ib butter, J Ib lard, J Ib 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.
30 ORNAMENTAL CONFECTIONERY.
118. SCOTCH SHORT CAKES.
j Ib sugar, 10 oz butter, i J Ib flour, 3 eggs, little milk and
ammonia. Cool oven.
119. SCOTCH SHORT CAKES.
| Ib sugar, J Ib butter, 4 eggs, ^ oz ammonia, ij pt milk,
3 Ibs flour. Very common.
120. SCOTCH CAKES.
1 Ib sugar, i| Ib butter, 4 eggs, 2\ Ibs flour, flavor. 10,
15, 25 cents each. Cool oven.
121. SUGAR CAKES*
6 Ibs sugar, 4 Ibs butter, 3 oz ammonia, 3 pts milk 20 eggs,
12 Ibs flour. Hot oven.
122. SUGAR CAKES.
4 Ibs sugar, 3 Ibs butter, 2 oz ammonia, i qt milk, 8 eggs,
8 Ibs flour, i cent each. Hot oven.
123. SUGAR CAKES.
12 Ibs sugar, 7! Ibs butter, 30 eggs, 6 oz ammonia, 3 qts
milk, 24 Ibs flour. Cut round, leaf and diamond shape.
124. SUGAR CAKFS.
2 Ibs sugar, ij Ib butter, i pt milk, 5 eggs, i oz ammonia,
2\ Ibs flour. Granulated sugar on top.
125. SUGAR CAKES.
1 Jib sugar, j Ib butter, 4 eggs, J pt milk, \ oz ammonia,
z\ Ib flour.
126. SUGAR CAKES."
2 Ibs sugar, i Ib butter, i oz ammonia, 7 eggs, \ pt milk,
4 Ibs flour.
127. SUGAR CAKES.
9 Ibs sugar, 5 Ibs lard, 18 eggs, 3 qts milk, 18 Ibs flour, 6
oz ammonia
128 SUGAR CAKES.
/Ib sugar, j Ib butter, 4 eggs, \ oz ammonia, J pt milk, 2 \
IDS flour.
129. SUGAR CAKES.
ij Ib sugar, i Ib butter, i pt milk, 5 eggs, oz ammonia,
3 Ibs flour. Rich sugar cakes don't need any washing.
ISO. SUGAR CAKES.
i| Ib sugar, \ Ib butter, 4 eggs, i pt milk or water, \ 02
ammonia, 4 Ibs flour.
THE ART OF BAKING. 31
131. SUGAR CAKES WITHOUT EGGS.
15 Ibs sugar, 7! Ibs butter, 5 oz ammonia, 5 qts m\lk,'3o
Ibis flour. Wash with milk and egg and dip in sugar.
132. SUGAR CAKES WITHOUT EGGS,
12 Ibs sugar, 4 Ibs larJ, 4 qts water, 5 oz ammonia, 24 Ibs
flour.
133. SHREWSBERRY.
i Ib sugar, i Ib butter, 4 eggs, \ pt milk, J oz ammonia,
2\ Ibs flour.
134. SHREWSBERRY.
i Ib sugar, i Ib butter, 4 eggs, \ oz ammonia, \ gill milk,
2\ Ibs flour.
135. ROCK CAKES.
1 Ib sugar, j Ib butter, 4 eggs, \ pt milk, \ oz ammonia,
2\ Ibs flour.
136- VANILLA JUMBLES.
5 Ibs sugar, 4 Ibs butter, 16 eggs, J oz ammonia, ;J Ibs
flour, vanilla.
137. VANILLA JUMBLES.
2 Ibs sugar, i Ib butter, 6 eggs, ^ oz ammonia, 2 \ Ibs flour.
i cent each.
138. VANILLA JUMBLES.
10 oz sugar, J Ib butter, \ gill milk, \ oz ammonia, 4 eggs,
14 oz flour.
139- CINNAMON JUMBLES.
ij Ib brown sugar, 6 oz butter, 8 eggs, J oz soda, oz
cream of tartar, 2 Ibs flour.
140. WAFER JUMBLES.
1 Ib sugar, i Ib butter, ij Ib flour, 6 eggs, flavor, i cent
each.
141. WAFER JUMBLES.
2 Ibs sugar, 2 Ibs butter, 12 eggs, 3 Ibs flour, flavor.
142. WAFER JUMBLES.
i J Ib sugar, i Ib butter, 3 eggs, i Ib flour, flavor.
143. JUMBLES.
i J Ib sugar, i J Ib butter, 6 eggs, 3 Ibs flour, i oz ammonia,
i pt milk.
144. JUMBLES.
i Ib sugar, 14 oz butter, 5 eggs, \ oz ammonia, \ pt milk,
2j Ibs flour.
145. TEA BISCUIT.
3 Ibs flour, 6 oz lard, 2 oz sugar, \ oz soda, i oz cream of
tartar, i qt milk, little salt.
32 ORNAMENTAL CONFECTIONERY.
146. TEA BISCUIT.
10 Ibs flour, i J Ib lard, 2 oz soda, 4 oz cream of tartar, 3
qts milk, J Ib sugar, a pinch ammonia, little salt; mix well, and
let them stand about 5 minutes before baking, hot oven, i cent
each.
14T TEA BISCUIT.
3 Ibs flour, 6 oz lard, oz soda, 2 oz cream of tartar, i qt
milk, salt. Mix well.
14S. BAKING POWDER.
i Ib soda, i Ib flour, 2 Ibs cream of tartar, sift 3 times.
149. SPONGE CAKE.
i Ib sugar, n eggs, i J Ib flour, i oz of the above baking
powder.
150. JELLY ROLL.
I Ib sugar, ij Ib flour, 5 eggs, pt milk, i oz baking
powder.
151. JELLY ROLL.
i Ib sugar, i| Ib flour, J oz soda, f oz cream of tartar, 5
eggs, \ pt milk, mix, no beating. 10, 15 cents each.
152. CRULLERS.*
i Ib sugar, J Ib butter, \ oz soda, i oz cream of tartar, 4
eggs, i qi milk, 4 Ibs flour; this is the best paying recipe.
153. CRULLERS.
ij Ib sugar, 6 oz butter, 6 eggs, i qt milk, | oz soda, i oz
cream of tartar, 4 Ibs flour, flavor.
154. CRULLERS.
1 1 Ib sugar, \ Ib butter, J oz ammonia, ^ oz soda, J oz
cream of tartar, i qt milk, 6 eggs, 4^ Ibs flour, i cent each.
155. CRULLERS,
i Ib sugar, 6 oz butter, 6 eggs, J oz ammonia, i qt milk, 4
Ibs flour.
156. CRULLERS.
3 Ibs sugar, i Ib butter, 20 eggs, 2 qts milk, 2 oz soda, 4 oz
cream of tartar, 10 Ibs flour.
157. CRULLERS.
I 1 Ib sugar, 6 oz butter, 8 eggs, f oz soda, ij oz cream of
tartar, i qt milk, 5 Ibs flour.
158. CRULLERS.
i Ib sugar,, \ Ib butter, 6 eggs, \ oz soda, i oz cream of
tartar, i qt milk, 4 Ibs flour.
THE ART OF BAKING. 33
159. SPONGE BISCUIT.
4 Ibs sugar, 44 eggs, 6 Ibs flour, 2 oz soda, 2 oz cream of
tartar, flavor, i cent each. Ice on bottom.
160. SPONGE BISCUIT.
1 Ib sugar, 12 eggs, J oz ammonia, i Ib 6 oz flour, flavor.
161. SPONGE BISCUIT.
2 Ibs sugar, 12 eggs, i qt milk, ij oz ammonia, 3^ Ibs
flour, flavor. Ice on bottom.
162 SPONGE BISCUIT.
i Ib sugar, ij Ib flour, 10 eggs, oz soda, $ oz cream of
tartar.
163. MOLASSES FRUIT CAKE.
i qt molasses, i qt water, i Ib lard, i Ib sugar, 5 Ibs flour,
4 Ibs raisins, 4 Ibs currants, \ Ib 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 ij hour in the oven. Sold
by the pound.
184. MOLASSES FRUIT CAKE.
i qt molasses, \ Ib sugar, i Ib lard, \ oz soda, i qt water,
5 Ibs flour, 4 Ibs currants, 2 Ibs raisins, \ Ib citron, 3 eggs.
165. MOLASSES CAKES.
i qt molasses, i qt water, J Ib lard, 3! Ib flour, 2 oz soda,
1 e gg-
166. MOLASSES CAKES.
i qt molasses, i qt water, j Ib lard, 2 oz soda, 3! Ibs flour,
2 oz sugar, 4 eggs.
167. BOLIVARS.
1 qt molasses, i pt water, j Ib lard, 2 oz soda, 4 Ibs flour,
spices, i cent each.
168. BOLIVARS.
2 qt molasses, i qt water, 6 oz soda, i Ib lard, 8 Ibs flour,
spices.
169. BOLIVARS.
i qt molasses, \ Ib lard, 2 oz soda, i pt water, 4^ Ibs flour,
spices.
17O. SUGAR BOLIVARS.
4 Ibs sugar, 2 Ibs lard, 3 oz ammonia, 2 qts milk, 8 Ibs
flour, flavor.
111. SUGAR CRACKERS.
10 Ibs sugar, 3 Ibs butter, 2 oz ammonia, 3 qts water, 12
Ibs flour.
34 ORNAMENTAL CONFECTIONERY.
172. GINGER NUTS.*
2 qts molasses, i pt water, 4 oz soda, 2 Ibs lard, i Ib sugar
I Ibs flour.
173. GINGER NUTS.
2 qts molasses, i pt water, 4 oz soda, 7 Ibs flour, ij Ib
lard, spices.
174. GINGER NUTS.
2 qts molasses, i pt water, 4 oz soda, i \ Ib lard, 8 Ibs flour,
\ Ib sugar.
175. SPICE CAKES.
i qt molasses, i qt water, \ Ib lard, J Ib sugar, i Ib crumbs,
2| Ibs flour, oz soda, \\ oz cream of tartar, 3 eggs.
176 SPICE CAKES.*
1 J Ib crumbs, \ Ib lard, J Ib sugar, 7 eggs, i pt molasses,
\ oz soda, oz cream of tartar, i pt water, ij Ib flour.
177. SPICE CAKES.
2 Ibs crumbs, i pt molasses, | oz soda, i pt water, i J Ib
flour, \ Ib sugar. Grease the tins heavy.
178. SPICE CAKES.
i qt molasses, i pt water, 2 oz soda, \ Ib crumbs, f Ib lard,
5 Ibs flour, i egg; ice top with chocolate icing.
179. GINGER SNAPS.*
i qt molasses, i pt water, 2 oz soda, 3 Ibs sugar, i Ib lard,
!>J Ibs flour; wash them with water.
180. GINGER SNAPS.
i qt molasses, i pt water, j Ib lard, 2 oz soda, \ Ib sugar,
4 Ibs flour; bake as soon as washed.
181. GINGER SNAPS.
4 qt molasses, i qt water, i| Ib lard, 6 oz soda, 3 oz am-
monia, 2 Ib corn meal, 4 Ibs sugar, 16 Ibs flour, spices; washed
with water; medium oven.
182. GINGER SNAPS.
i qt molasses, ij Ib brown sugar, 2 Ibs lard, ij oz soda,
\ pt water, 5 Ibs flour, spices.
183. GINGER SNAPS.
1 qt molasses, i gill water, \ Ib sugar, \ Ib lard, i oz soda,
\ oz ammonia, 2 Ibs flour, spices.
184. GINGER SNAPS.
2 qts molasses, ij pt water, 2\ Ib lard, 9 Ibs flour, 3 Ibs
trumbs, 3 Ibs sugar, 2\ oz soda.
THE ART OF BAKING. 35
185. COMMON GINGER BREAD.*
I qt molasses, i qt water, ijlb crumbs, Ib lard, i oz soda,
I ox cream of tartar, 4 Ibs 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, ice with water icing, and mark
the icing in penny squares.
186. GINGER BREAD.
i qt molasses, f Ib lard, | Ib sugar, i| oz soda, i qt water,
3j Ibs flour, 4 eggs.
187. GINGER BREAD.
i qt molasses, J Ib lard, 2 oz soda, i pt water, J Ib sugar,
4$ Ibs sugar, spices.
188. GINGER BREAD.
i pt molasses, J pt water, i oz soda, 5 oz lard, 2 Ibs flour,
spices.
189- GINGER BREAD.
| pt molasses, pt water, 4 oz lard, i oz soda, 2 Ibs flour,
spices.
190. GINGER BREAD.
. i pt molasses, i pt water, 6 oz lard, .1 oz soda, 2 Ibs 6 oz
flour.
191. GINGER POUND CAKE.*
i pt molasses, \ Ib lard, i oz soda, \ Ib sugar," \ pt water,
5 eggs, 2\ Ibs flour.
192 NEW TEARS CAKES.*
5 Ibs sugar, 3 Ibs butter, ij qt water, i oz ammonia, oz
soda, 2 oz caraway seed, 12 Ibs flour; hot oven, wash with egg
and water.
193. NEW .YEARS CAKES.
5 Ibs sugar, 3 Ibs butter, 3 pts water, 2 oz ammonia, 2 oz
caraway seed, 12 Ibs flour; cut while warm, work the dough
well.
194. NEW TEARS CAKES/
j Ib butter, if Ib sugar, 6 oz lard, i pt water, J oz am-
monia, \ oz caraway seed, 4 Ibs flour; break up the butter in
the water and sugar, that is the rule for new years cakes.
195. NEW TEARS CAKES.
7 Ibs sugar, 4 Ibs butter, 2 qts water, i j oz ammonia, 16
Ibs flour.
196 NEW TEARS CAKES.
5 Ibs sugar, 4 Ibs butter, i oz ammonia, J oz soda, i J qt
water, 13 Ibs flour.
36 ORNAMENTAL CONFECTIONERY.
197. LEMON SNAPS.*
5 Ibs sugar, 2 Ibs butter, 5 Ibs flour, 15 eggs, i oz ammonia,
lemon oil.
198. LEMON SNAPS.
12 Ibs sugar, 14 Ibs flour, 48 eggs, 3 oz ammonia, 4 Ibs
butter, lemon oil.
If 9. LEMON SNAPS.
7J Ibs sugar, 3 pts milk, 2\ Ibs lard, 8 Ibs flour, 2 Ibs orn
meal, 2 oz ammonia.
200. LEMON SNAPS.
i bbl flour, 60 Ibs sugar, 30 Ibs lard, 2 Ibs ammonia, 24 qts
water.
201. LEMON SNAPS.
ij Ib sugar, \ Ib butter, 4 eggs, \ oz ammonia, ij Ib flour;
open door and damper as soon as they done spreading.
202. LEMON SNAPS.
2 1 Ib sugar, j Ib butter, 10 eggs, oz soda, i J cream oi
tartar, 2\ Ibs flour. Cool oven.
2O3. LEMON CRACKERS.
6 Ibs sugar, 2\ Ibs lard, i oz ammonia, 2 qts water, 12
Ibs flour. Moderate oven.
204. SUGAR CRACKERS.
i Ib sugar, j Ib butter, 3 Ibs flour, j qt milk, \ oz am-
monia, y oz soda.
2O5. BRANDY SNAPS.*
i Ib sugar, i Ib butter, i Ib flour, i pt molasses. Bake,
cut loose and roll up on small rolling-pins while hot.
206. BRANDY SNAPS.
i pt molasses, i Ib sugar, Ib butter, i\ Ib flour. Roll
them hot, same as above.
2O7. WINE SNAPS.
| Ib sugar, 8 eggs, \ Ib flour. Work the same as brandy
snaps.
208. COCOANUT BALLS.
4 Ibs grated cocoanut, i j Ib sugar, i oz traganth gum.
209. COCOANUT BALLS.
i Ib grated cocoanut, \ Ib sugar, 2 oz flour, 3 or 4 white
of eggs.
21O. MACAROONS.*
i Ib almond paste, i\ Ib sugar, \ oz corn meal, whites
of eggs.
THE ART OF BAKING. 37
211. MACAROONS.
i Ib ground blanched almonds, i Ib sugar. Whites of
eggs, enough to get the right thickness.
212. CINNAMON STARS.
i Ib sugar, i Ib butter, 4 eggs, J pt milk, J oz ammonia,
2 Ibs flour. Medium oven.
213 CINNAMON STARS.
i Ib sugar, "i Ib butter, 4 eggs, \ oz soda, oz cream
of tartar, \ pt milk, 2 Ibs flour. Wash with milk and dip in
coarse sugar.
214. FRENCH MACAROONS.
1 Ib sugar, | Ib sweet ground blanched almonds, 5 eggs,
i Ib flour.
215. FRENCH GINGER NUTS *
i qt molasses, i pt water, 5 eggs, I oz soda, 3 Ib3
crumbs, 4 Ibs flour, i Ib lard, i Ib sugar. Wash with egg?
and dip them in coarse sugar.
216. FRENCH GINGER NUTS.
2 Ibs crumbs, i J sugar, i pt molasses, 2 eggs, I oz soda
pt water, 2 Ibs flour. Bake hot.
217. PIE PASTRY.
i Ib flour, | Ib butter, little sa.t and water for top.
218. PIE PAS TRY.
i Ib flour, J Ib butter, little salt and water for bottom.
219. PUFF PASTE,
The common American formular is to use J pt water to
each pound of flour and to each pound of flour i Ib butter.
220. GERMAN PUFF PASTE.
Mix i Ib of spring flour, 2 yolks, i whole egg, pony
rum, J oz butter, J pt water to a smooth dough, form into a
flat square and let it lay J hour in a cool place, now roll the
dough J inch thick, place i Ib 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 pas'e not so rich, you can leave the
yolks, eggs, and the rum, out of it, it will work just as weh.
38 ORNAMENTAL CONFECTIONERY.
221. CREAM TARTS.
Cut out the size of a sugar cake in pie paste, put a ring-
around it from cream cake dough, after baked ice the ring
with chocolate-icing and fill the centre with vanilla cream.
222. CREAM CAKES.
Before you start on this mixture you must have every
thing in its place such as:
I. Have your eggs broke and put them near the bowl.
II. Have your ammonia powdered before you start.
III. Have your bag, pans and bowl clean and ready.
IV. Never take too much ammonia or they will not
raise at all ; a pinch to a qt is plenty.
V. Always have your lard melted before it comes to
a boil.
VI. Let water and lard boil J minute, stir in the spring
flour, quick, until the paste gets loose from the sides, dump
the whole in the bowl, add I egg and stir it into the paste ;
keep a stiring quick and add about 2 eggs every \ minute
until the paste gets the right thickness, than mix in your am-
monia and the paste is ready to bake in a hot oven. Wash
with eggs before baking. The thickness of cream cake
dough depends on the kind of eggs you are using; if eggs
are fresh you can have the dough so soft, that it will run the
least bit, if you are using lime eggs dough must be stiffer.
A hollow bottom shows that your dough has been too soft,
if the dough is too stiff they will not get hollow in the centre,
too much ammonia or not scald enough will do the same
thing. Pans ought to be greased light, no dusting. Cream
cake wants a hot and steady oven. Never touch them until
very near done.
Keep the cream cake dough a litlle stiffer, lay them out with
jumble bag and plain tube about 5 inches long and of a thick-
ness of your large ringer. Bake and fill same as cream cakes
and ice them with chocolate-icing.
223. CRE&M CAKES*
i \ Ib lard, i\ Ib spring flour, about 25 eggs, i qt water,
J oz ammonia.
224. CREAM CAKES.
i Ib lard, i qt water, i J Ib flour, \ oz ammonia, about
24 eggs.
225. CREAM CAKES.
1 1 Ib lard, 2 Ibs flour, i qt water, J oz ammonia, about
32 eggs.
THE ART OF BAKING. 39
226. VANILLA CREAM.
Mix 1 1 Ib sugar, J Ib flour, 12 eggs to a paste and stir
this into 3 qts of boiling milk quick.
227. VANILLA CREAM.
I Ib sugar, 8 eggs, 2 qts milk, 5 oz corn starch, vanilla.
228. VANILLA CREAM.
3 qts milk, ij Ib sugar, 6 oz corn starch, 12 eggs.
229. DOUGHNUTS.
4 qts water, 4 qts milk, 4 oz soda, 8 oz cream of tartar,
I Ib lard, 5 Ibs sugar, little salt. Add flour sufficient to make
a dough stiff enough to roll and cut.
230. WINE BISCUIT.
I Ib sugar, i Ib butter, 4 eggs, 2 Ibs flour, */& oz am-
monia.
231. QUEENS DROPS.
i Ib sugar, i Ib butter, 2 Ibs flour, 10 eggs, y& oz am-
monia.
232. COLLET BUNS.
J Ib sugar, 9 oz butter, 2 eggs, little milk, J oz soda, oz
tartaric acid, 2\ Ibs 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 Ib sugar, 6 oz butter, 2 eggs, little milk, i\ Ib flour, \
ammonia, wash as above mentioned, cocoanut on top in
place of sugar.
234. AFRICANS.
ij Ib sugar, i Ib butter, 8 eggs, 2 Jibs flour .^ oz. am-
monia.
235. LEMON DROPS.
2 Ibs flour, Jib butter, 2 Ibs sugar, 6 eggs ^ oz. am-
monia.
236. SCONES.*
4 Ibs flour, i Ib butter, i Ib sugar, 2 oz. soda, 4 oz. cream
of tartar, ij pt. milk.
237. SCONES.
4 Ibs flour, J Ib butter, J sugar, i qt, milk,
i J oz. soda, 2 oz cream of tartar, work the
\ dough well and quick, scale off i Ib pieces,
mould them round, roll J inch thick, cut cross-
ways, wash with eggs, let them stand hour and
bake hot
40 ORNAMENTAL CONFECTIONERY.
%
238. BATH BUNS.
3 Ibs flour, i Ib butter, I Ib sugar, i Ib raisins 6 oz citron,
ij Ib bread dough.
239. JUMBLES.
5 Ibs sugar, 3 Ibs butter, 12 eggs, ij oz ammonia, 12 Ibs
flour, milk to make a nice dough.
240. PUFF PASTE*
i Ib flour, i yolk, \ pt water, i Ib butter, roll 4 to 5
times. 1 5 minutes rest between each roll.
241. CINNAMON STAR.
1 Ib sugar, i Ib butter, 4 eggs, \ pt milk, \ oz ammonia,
2 Ibs flour, fla/or.
242. COCOANUT FINGERS.
ij Ib sugar, i Ib butter, 4 eggs, little milk, 3 Ibs flour, J
oz ammonia; cut out oval like sugar cake, wash with milk,
dip in cocoanut, and bake in medium heat.
243. LEMON FINGERS.
2 qts water, ij oz ammonia, 8 Ibs granulated sugar, 18 Ibs
flour, 2 Ibs lard.
244. LEMON FINGERS.
2 qts water, ij oz ammonia, 8 Ibs powdered sugar, 18 Ibs
flour, 2 Ibs butter.
245. GOLDEN DROPS.
12 Ibs flour, i Ib butter, 5 Ibs sugar, ij qt milk, i oz am-
monia, flavor.
246. GINGER JUMBLES.
i Ib lard, i Ib sugar, 6 eggs, i pt water, i oz soda, i qt
molasses, 4 Ibs flour.
247. PRINCE ALBERT
i Ib sugar, 6 oz butter, 5 eggs, J oz ammonia, 2 Ibs flour,
citron in the centre.
248- CANTONES.
i Ib sugar, i Ib butter, 8 eggs, J oz ammonia, 2 Ibs flour,
dip in coarse sugar and bake.
249. DOMESTIC CAKES.
i Ib sugar, J Ib butter, J Ib lard, | pt milk, J oz ammonia,
5 eggs, 2\ Ibs flour; cut out with square cutter, set close to-
gether, J inch thick.
250. DOMESTIC CAKES-
4 Ibs sugar, 2 Ibs butter, 18 eszgs, i| oz ammonia, i qt milk,
Ibs flour as above, cut after baked.
THE ART OF BAKING. 41
251. SHREWSBERRY.
a Ibs sugar, 2 Ibs butter, 4 Ibs flour, 24 eggs, J oz ammonia.
252. LEMON SNAPS.
1 oz ammonia, J pt water, 16 eggs, 6J Ibs flour, 4^ Ibs
sugar" 2\ Ibs butter; cut them out like ginger snaps.
253. DIPS.
\ Ib butter, i Ib sugar, 4 eggs, \ pt milk, \ oz ammonia,
2\ Ibs flour.
254. CANTONES
2 Ibs sugar, 2 Ibs butter, 16 eggs, \ oz ammonia, 4 Ibs flour,
coarse sugar on top.
255. QUEEN CAKES.
9 Ibs flour, 2 oz ammonia, i qt milk, 16 eggs, 2\ Ib butter,
4 Ibs sugar, flavor.
258 SCONES BAKED ON THE OVEN BOTTOM.
9^ Ibs flour, 5 Ib sugar, \ Ib lard, 2 oz soda, 5 oz cream of
tartar, 3 qts milk.
257. SANTA GLAUS.*
3 Ibs flour, 2 Ibs sugar, i Ib butter, J oz soda or potash,
little milk. Can be cut in all shapes and figures.
258. SANTA CLAUS.
10 Ibs sugar, 13^ Ibs flour, 4 Ibs butter, \ oz soda, flavor.
milk as above.
259. LEMON SNAPS-
2\ Ibs sugar, f Ib butter, 10 eggs, oz soda, ij oz cream
ot tartar, 2\ Ibs flour.
260. JELLY ROLL.
2 Ibs sugar, 3 Ibs flour, 12 eggs, i oz soda, 2 oz cream ot
tartar, i qt milk; 3 sheets.
261. SPICE RINGS.
2 Ibs stale cakes, powdered, \ Ib sugar, 2 oz butter, 6 eggs,
\ pt molasses, i Ib flour, \ oz ammonia.
262. FUMPERNICLE.
2 Ibs stale cakes, powdered, 2 Ibs sugar, 3 Ibs flour, 12 eggs,
j oz ammonia, spices, wash over with eggs.
263. CHOCOLATE RINGS.*
i Ib sugar, 2 oz butter, 4 eggs, \ Ib grated chocolate, i Ib
flour, l /^ oz ammonia, vanilla.
42 ORNAMENTAL CONFECTIONERY.
264. COCOANUT PYRAMIDS.*
1 lb grated cocoanut, J Ib sugar, a little corn starch, and
whites of eggs enough to make a medium dough, form the
dough into small pyramids and bake hot.
265. NAPOLEONS.*
Bake a thin sheet of puff paste, cut it in two, spread vanilla
cream over the one, and lay the other half on top, ice with
water icing, and cut to suit.
266. CHOCOLATE BESES '
2 Ibs sugar, 6 whites of eggs, J lb chocolate, set on fire,
keep stirring until it is quite warm, take off, and put all little
drops on a dusted pan, let them dry ij hour, and bake cooi.
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.
268. BISQUE CAKE. 9 "
ij lb sugar, i lb butter, ij pt white of eggs, \ lb powdered
macaroons, almond flavor; baked like pound cake, and iced
when cool.
269. BRAZIL MOLASSES CAKES.*
Make a good molasses cake mixture, add a few brazil nuts
and figs, cut in lenghts, mix and bake.
21O. FRENCH CRULLERS.*
This mixture is made the same way as cream cake, boil
\ lb butter with i pt water, and stir in f lb flour, add about
10 to 12 eggs, mix it up good, now fill your jumble bag with
star tube, and cut about 2 or 3 papers the size of cruller pot,
grease the paper, put round rings on to it, take the paper, turn
it upside down, and put it in your boiling cruller grease, you
can take the paper out in less then a minute, and bake the
same as crullers, in this way you continue until done.
271. COCOANUT CAKE.*
Take i lb sweet almonds, blanched and dried, pound them
in a stone mortar to a fine smooth paste with the whites of 8
eggs; then add and pound into it 3 Ibs 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
THE ART OF BAKING. 43
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.*
1 J Ib sugar, 6 oz butter, i pt molasses, i pt water, 4
eggs, J soda, | oz cinnamon, 2\ Ib flour, mix and drop with
a spoon on greased pans; medium oven.
273. ITALIAN FRUIT DROPS.*
3 Ibs C sugar, j Ib butter, J oz almonds, 9 eggs, \\ Ib
chopped raisins, 3^ Ibs flour, \ oz cinnamon; handle and
bake like ginger nuts, | oz ammonia.
274. CRUMB CAKES.*
2 Ibs C sugar, i Ib butter, i Ib lard, 2 oz soda, i oz cin-
namon, 4 eggs, i qt molasses, \ pt water, 3 Ibs crumbs, 4^
Ib flour, work as above and put a raisin in centre of cake.
275. LEMON CAKES*.
2 Ibs C sugar, J Ibs butter, \ almond, 6 eggs, 2 Ibs flour,
lemon oil, cut out like sugar cakes, and wash with eggs.
276. BRANDY SNAPS.*
2 Ibs C sugar, 6 oz butter, i pt molasses, 2 Ibs flour, lay
out like ginger nuts, they spread very thin, roll up while hot.
277. SPICE CAKES.*
\ Ib sugar, -J Ib lard, 4 eggs, i pt molasses, i pt water, i \
Ibs flour, spices, i^ Ib crumbs.
278. FRENCH CRULLERS.
\ butter, 2 oz sugar, i pt water, i Ib flour, 14 eggs, work
the same as above.
279- FRENCH CRULLERS.
J Ib butter, \ Ib sugar, j pt water, i Ib flour, 10 to 12
eggs, the same as above.
28O. FRENCH CRULLERS.
J Ib butter, 2 oz sugar, g qt water or milk, 10 oz flour,
about 6 eggs.
281. GOLD CAKE.*
i Ib sugar, J Ib butter, 8 yolks, pt milk i| flour, i oz
baking .powder, mix and bake in pans in slow heat.
44 ORNAMENTAL CONFECTIONERY.
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 J of an
inch thick ; lap your paste (the four inch side) round it up
to one inch. Now dip or roll it in granulated sugar
and place them at about 4 inches apart on baking-pans. Bake
well, then remove the sticks and fill the rolls with meringue
so as to look out at both ends. This can be done nicely
by means of a large meringue bag. They are now ready
for use.
< 283. CREAM ROLLS.*
Cut long strips, about one inch wide and 12 inches long,
wind them around turned sticks, lap over a little and work as
above.
284. VANILLA SLICES.*
Take a sheet of puff-paste and roll down to f inch in
thickness, cut off slips 4 inches wide, and then cut up into
pieces J inch wide, that will give you slips 4 inches long, \
inch wide. Set then on tins, the cut side down, and bake.
Instead of rising up they will flow out wide. Bake a very
pale color.
285. TURN OVERS.*
May be cut out in square ovals or rounds, roll them with
a rolling pin a little thinner in centre, fill with marmalade, turn
over, wash with eggs and bake hot.
286. PUFF PASTE TARTS.*
Cut out in puff paste the size of sugar cake, then cut out
another one, and cut with an smaller cutter a I inch hole in
the centre, wash the first one wi.h water and lay the one
with the hole in centre on top, wash with eggs, bake hot
and fill with jelly of different colors, they also can be filled
with meringue, vanilla-cream and charlotte russe batter.
287. PATTIES OR TARTS**
Tarts are, however, usually made by lining small patty-
pans with the pastry rolled out thin, and filling them with
any kind of marmalade or stewed fruit, such as cranberries,
strawbeiries, cherries, apricots, peaches, &c.
THE ART OF BAKING. 45
QUICK PUFF PASTE.
i Ib of flour, i Ib of hard butter, i egg, i oz baking
powder, little salt, and ice water to make a medium dough ; do
not work the dough too much, but mix it very light, same as
pie crust, then give it four rolls and turns at intervals same as
explained under German puff paste.
After having your tarts, patties, etc., etc., ready for the
oven, place them in a cool place for about one-half hour and
you will find that they will not shrink in the oven.
PASTRY PYRAMIDS.
Can be made by cutting out either squares, ovals, rounds,
stars or triangles of different sizes, place them on top of each
other, putting jelly or cream in between, have the large one on
bottom and the small one on top, so each one is smaller than
the other.
TRIPLETS.
Cut out puff paste with a clover leaf cutter, wash with
egg, now take a small round cutter and cut the centre of each
leaf half through, this centre piece is pressed down after
baking and the holes filled up with different jams, jellies and
creams.
SPONGE CAKE PYRAMIDS.
Can be made in the same manner as the pastry pyramids,
the only difference being that the sponge cake is baked in
sheets and cut into the different shapes after baking, this
pyramid may be covered with meringue which is baked to a
light brown.
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 acetic acid. The right way to beat is to start
very slow and keep increasing your speed until done. White
of eggs, if kept for a day or two in a clean basin, are the
best for meringue or icings.
289. MERINGUE WORK.
Pieces in meringue are easy of execution for any one
familiar with the use of the cornet, but you cannot expect
to make with meringue such complicated and regular pieces
as with icing sugar; moreover the styles differ essentially
and a difference is necessary between them, for they are not
required for the same purpose. Pieces in meringue may be
decorated like other pieces; but are executed in detached
parts ; that is, each piece is made separate with the cornet
on buttered or floured baking pans, the drawing being
sketched on the surface of the pan, with the point of a
pencil, and from a pattern. When all the details are done
the meringue is baked in a very moderate oven, but not al-
lowed to get brown ; the pieces are removed with care, and
put together with icing, and decorated with roses, leaves,
flowers, etc.
290. JENNY LIND.
Bake a thin sheet of pound cake, lady or sponge cake,
or the following recipe can be used also : | Ib sugar, Ib
butter, 8 eggs, I Ib flour, pinch ground mace, a few drops oil
of lemon, | oz ammonia ; rub sugar, butter and flavor
light, as for pound cake ; then the eggs in the same way.
THE ART OF BAKING. 47
Dissolve the ammonia in a tablespoonful of milk, and stir in
with the flour lightly to make a soft batter ; spread the mix-
ture evenly on a papered sheet pan and bake in a moderate
oven. Cut into slices as long as the cake may be; let the
slices be three inches wide, which will be 4 pieces to the
pan, spread a little currant jelly on the cake. Now beat up
20 white of eggs, and while beating add a little sugar now
and then to give a body to the foam ; take the sugar that you
add from the 2 Ibs, let this be icing sugar, then mix all in
slowly with a spaddle ; then lay out on these slices, with a
a bag and star tube, 6 rows as long as the cake, then 5 rows,
then 4 rows ; next put 3, and continue in this manner until
you have it tapered to an edge, and have the batter about 2
inches high. Let this sheet be on a pan on paper, then do
the same to the other 3 pieces ; sift over some fine sugar and
put into a cool oven to let it get brown on top ; take out, and
when it has stood five minutes, cut these slices across, so
that each piece will be only \\ inches one way and 3 inches
the other.
291. MERINGUE.
i Ib XXXX sugar, i pt white of eggs, 2 drops of acided
acid.
292. KISSES.
i Ib XXXX sugar, 8 whites, 2 drops acided acid.
293. COCOANUT KISSES.
The above mixture laid out through a star tube in round
rings, on dusted pans, sprinkle some desiccated cocoanut on
top and bake cool.
294. MERINGUE TARTS
Lay out 24 fancy cake pans with rich pie paste, put a
little marmalade in centre ; after baked, decorate the tarts
with meringue and bake again.
295. MERINGUE PIES.
Cover the plates with pie paste, fill them with lemon
cream ; after baked cover the whole pie with meringue and
decorate.
296. ALMOND SACKS.
i Ib XXXX sugar, 8 whites, J Ib 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.
48 ORNAMENTAL CONFECTIONERY.
298. ANGEL CAKES.*
I qt whites, i| Ib sugar, i\ flour, J oz cream of tartar.
299. ANGEL FOOD.
ij pt whites, ij Ib sugar, i Ib flour, i oz cream of
tartar.
300. ANGEL CAKES.
I qt whites, 2 Ibs sugar, i Ib flour, i oz cream of tartar.
301. LADY CAKE.
I 1 sugar, i Ib butter, rub to a cream, beat up 20 whites,
i^ oz soda, J oz cream of tartar, i| Ib flour.
302. LADY FINGERS.
i Ib sugar, 1 2 eggs beat warm, i Ib 2 oz flour, little soda
and cream of tartar.
303. LADY CAKE.
i J Ib butter, ij Ib sugar, 22 whites, i\ Ib flour, almond.
3O4. LADY CAKE.
ij Ib sugar, i Ib butter, 24 whites, ij Ib flour, flavor.
305. LADY OR MARBLE CAKE.
3| Ibs sugar, 3 Ibs butter, i^ qt whites, 4 Ibs flour, di-
vided in 3 parts, i part color with chocolate, i with coche-
iiille and one plain ; form the desired combination with spoon
?r bag.
306. ANGEL FOOD.*
Beat 20 whites of eggs with \ oz cream of tartar to a stiff
snow, add 12 oz sugar, little at the time, flavor with vanilla
and mix in 7 oz flour lightly.
307. WHITE CAKE.*
Cream, i\ Ib sugar, i J Ib butter, and beat up 18 whites
to a stiff snow, then mix it altogether with i| Ib flour lightly,
medium oven.
308. BRIDES CAKE.*
i| Ib sugar, i Ib butter, 15 whites, J gill brandy, ij Ib
flour; work and bake as above.
309. SPONGECAKES.*
I Ib sugar, 1 2 eggs, beat warm, i Ib flour, flavor.
310. SPONGECAKES.
i Ib sugar, 12 eggs, beat warm, i \ Ib flour, J oz baking
powder.
311. SPONGE BISCUIT.
I Ib sugar, 10 eggs, i Ib 2 uz rlour, ^ oz ammonia.
THE ART OF BAKING. 49
CHARLOTTE RUSSE.*
Lay out the cups with sponge cake, then dissolve i oz
gelatine and weigh \ ib XXXX sugar, now beat up i qt
sweet cream, add the sugar, gelatine and vanilla, mix easy
and fill the cups.
CHARLOTTE RUSSE.
10 whites, i qt sweet cream, Ib XXXX sugar, -J oz
gelatine.
CHARLOTTE RUSSE.
i qt sweet cream, Ib XXXX sugar, | oz gelatine, vanilla.
CHARLOTTE RUSSE.
Bake shells in our patent charlotte russe molds and fill
them with the following mixture: i oz gelatine, i qt cream,
4 ozs powdered sugar, flavor. Dissolve the gelatine in i
gill of hot water. Beat the cream in a large china bowl, set on
ice, removing the froth often, till only half a pint of cream is
left, to which add 4 ozs of fine sugar, and the flavoring,
which may be either nectarine, almond, lemon, orange, orange
flower, rose or vanilla. When the gelatine is lukewarm, strain
it, with the sugar and cream, into the froth, in a bowl set on
ice, stir till it begins to stiffen, then fill the moulds, and keep
in the ice chest, till wanted to serve. This is one of the
simplest and best of all the charlottes known.
CHARLOTTE RUSSE.
i oz gelatine, 4 yolks of egg, Ib powered sugar, i pt
milk, i qt double cream, whipped stiff, sponge cake as required.
Soften th2 gelatine in cold water. Beat the yolks, mix with
the sugar, and milk, stir in the gelatine, when well d ssolved
put on -he fire and scald but do not boil it stirring it till
smooth. Beat in the whipped cream, and set to cool ; when it
beg.ns to stiffen, fill into moulds, lined with sponge cake, like
the previous one.
CHARLOTTE RUSSE.
i oz gelatine, pt milk, 3 yolks of egg, 4 oz sugar, i
tablespoonful vanilla sugar, i qt cream, whipped stiff, sponge
cake as required. Soak the gelatine, in a half teacupful of
cold water, till very soft. Boil the milk slowly down to a gill ;
beat the yolks and stir in, add the gelatine and the sugars,
and stir to a soft custard, then strain, and set to cool. When
lukewarm, beat in the whipped cream, and fill into moulds,
lined with sponge cake, like the previous ones.
ANISE DROPS
i Ib sugar, 8 eggs, i Ib flour, beat warm, lay out like
sponge biscuit, let them stand 3 hours and bake in a cool oven.
50 ORNAMENTAL CONFECTIONERY.
SPANISH MACAROONS.
3 Ibs XXXX sugar, 6 whites, beat up, mix, roll out J inch
thick, cut them out, let them stand \ hour and bake in a cool
oven, ice when cold. If you want to make red Spanish
macaroons add a little cochenille, if brown, add grated
chocolate.
VANILLA ZWIEBACK.
Beat up i Ib sugar, 9 eggs, skin of 2 lemons, and add i Ib
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.
ORANGE CAKE.
14 eggs, whites and yolks beaten separately, i Ib powdered
sugar, % Ib flour, mixed with -J. Ib corn starch, ^ Ib butter,
washed clean of salt. To the whites, beaten as stiff as possible,
add gradually, by turns, the sugar and the yolks, and when all
is well beaten, stir in the flour, and when only half mixed,
pour in the butter, boiling hot. Beat to a smooth batter, pour
into three jelly pans, well buttered, and bake immediately, in
a quick oven.
FILLING.
8 yolks of eggs, 6 ozs sugar, 2 ozs corn-starch, 2 oranges,
the juice and grated rind, i lemon, the juice only, \ pt. water.
Rub the eggs, sugar and sta:ch to a cream. Add the fruit,
and the water, and set in a bright pan, on the fire, stir con-
stantly till it boils, then spread it on two sheets of the cake.
Lay one on the other, and the third on top, and ice with the
soft orange icing, like cream sponge cake. Another filling, of
a pleasing quality, is made with apple marmalade.
CORN STARCH CAKE.
i Ib sugar, -J- Ib butter, 3 eggs, \ pt milk, J oz soda, J Ib
flour, J Ib corn starch, i oz cream of tartar. Kub the sugar
and butter to a cream. Beat the whites and yolks of the eggs
separately, then mix them and beat again, as thick as possible.
Work them into the butter and sugar, stir in the milk, and the
soda dissolved in a tablespoonful of hot water. Mix the flour,
corn starch and cream of tartar, sift it twice, beat all together
till smooth, and bake in small, scalloped pans, like tea cakes.
These should be eaten the day they are made. They are much
liked as an accompaniment to ice cream.
WHITE MOUNTAIN CAKE.
i Ib 6 ozs sugar, 12 ozs butter, juice and grated rind of i
lemon, \ teaspoonful powdered mace, 10 yolks of egg, beaten
THE ART OF BAKING. 51
to a thick cream, 10 whites of egg, whisked to a snow, i pt
milk, i gill rose water, i Ib flour, mixed with 6 ozs corn starch,
and i^ oz baking powder, and sifted. Cream the butter and
sugar, add the lemon, the mace, and the beaten yolks, and
work all well together till very smooth. Mix in the whites,
one-third at a time, then the milk, and the rose water, and
lastly, by degrees, the flour; beat well and quickly, till very
light, then pour into jelly-cake pans, well buttered, to the
depth of half an inch, and bake in a quick oven, to a light
brown.
SILVER CAKE.
I J Ib butter, J Ib sugar, i pint egg whites, i| Ib 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 aven is too hot, if it smokes at 10, the oven has the
proper heat for the above goods.
As soon as these goods are baked and the heat reduced
to 400 Fahrenheit the oven is ready to bake the following
cakes :
Cream puffs, sugar cakes, queen cakes, rock cakes,
jumbles, lady fingers, rough and ready, jelly rolls, etc.; after
these cakes are baked the heat will be reduced to 350 Fahrh.
and just right to bake wine cakes, cup cakes, sugar cakes,
ginger nuts, and snaps, pies, ginger bread, spice cakes,
madeira cakes, etc. Now your oven is ready to bake large
cakes, such as raisin, currant, pound, citron, bride, white,
marble cakes, and macaroons, etc.
After all these cakes are baked we have got the proper
heat for : Wedding cakes, kisses, anise, drops, Auflauf, Wind-
massen, Zwiebackro'sten, Zimmetstangen, etc.
Miscellaneous Recipes
WITH
FRITTERS.
ij Ib flour, i^ qt milk, 10 eggs, J oz soda, J 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 Ib flour, 2 eggs, | pt salad oil, little salt and milk
enough to make a thick batter; almost any kind of fruit can
be used in place of apples.
CRUMPETS
Make a thin batter out of 2 Ibs flour, ij oz compressed
yeast, i oz salt and 2j 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 \ inch in height).
BUTTER CAKES.
4 Ibs 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 J inch 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 lenghtways, form a roll, wash
with eggs and cut them 2 or 3 times slantways; bake in
medium oven.
THE ART OF BAKING, 53
WHITE FRUIT CAKE.
i Ib powdered sugar, Ib butter, - pt milk, 6 whites of
egg, f Ib flour, mixed with 2 teaspoonfuls baking powder, i Ib
raisins, seeded and chopped, Ib figs, chopped, Ib dates,
chopped, Ib bla iched almonds, chopped, -J Ib citron, cut fine.
MOONLIGHT CAKE.
i Ib butter, ij Ib sugar, -J pt milk, J oz soda, 20 whites of
e gg> i Ib 2 oz flour, Ib corn starch, oz cream of tartar, i
tablespoonful maraschino or i tablespoonful extract of almond,
i tablespoonful vanilla sugar. Cream the butter and sugar ;
dissolve the soda in the milk, and beat it in. Whip the whites
till they stiffen no longer, and gently stir them in. Mix the
flour, corn starch and cream of tartar thoroughly, and sift it
twice. Work all well together, adding the flavoring, and bake,
in pans lined with buttered paper, in* a moderate oven. The
tutti frutti icing suits this well. The yolks will serve for
sponge, gold, sunshine, pound, eclair, cream puff, and many
other cakes, in which thty alone are used. Serve on the same
dish with any of the rich, yellow cakes, in alternate slices.
Both in name and quality this is a worthy mate for the sunshine
cake.
BUTTER CAKES.
Make a nice dough out of 2 Ibs flour, ^ oz soda, I 02
cream of tartar, little salt and milk to suit, roll out J inch
thick and 3 inches diameter, and bake on hot plate by turn-
ing them over.
JOHNNY CAKE.
i qt milk, 3 eggs, \ oz soda, \ Ib 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 Ibs flour, i Ib butter, 20 yolks, 2\ oz compressed yeast,
and warm milk enough to make a nice sponge; when ready
work in i Ib of coarse sugar, let lay a little, then break into 2
oz pieces and set on greased tins rather rough, in shape of
rocks; then wash them with eggs, let them prove a little, and
bake in hot oven.
54 ORNAMENTAL CONFECTIONERY.
SUNSHINE CAKE.
i Ib sugar, f Ib butter, i pt yolks of egg, strained and
beaten, i pt rich milk, oz soda, juice and grated rind of i
lemon, \% Ib of flour, mixed with \ Ib rice flour, and oz cream
of tartar. Rub the sugar and butter to a fine cream, stir the
yolks in, one-third at a time, next the milk and soda, then the
lemon and the flour, and work quickly to a light, smooth
dough. Bake in a Turk's-head mould like that used for
angel cake. Ice with lemon icing.
ELECTION CAKE.
\ Ib butter, \ Ib lard, t pt milk, i pt potato yeast,
2 Ib flour, i Ib sugar, i Ib raisins, seeded, \ Ib citron, chopped,
i teaspoonful cinnamon, \ teaspoonful mace, 2 whites of egg,
well whipped. Stir the butter, lard, milk, yeast and flour to a
thick batter; let stand till very light, then add the sugar, fruit,
spices and the whites, mix well, let rise again, and bake, in
buttered pans, in a moderate oven.
NOTE.
In making up goods always get the ingredients ready.
Before beginning the preparatory beating, etc., see that the
cake-tins, pans, or baking-tins, are ready; currants, etc.,
washed, picked and weighed ; peel cut ; flour, butter, sugar,
eggs, all weighed ; and then the mind will be left clear to
work out the necessary formula and directions. Also be
sure and watch the process in every stage ; be most careful
about small details, such as the flavoring, baking, sending up
or displaying ; and above all, beware of dirty pans or cook-
ing utensils, and grit in the fruit.
COMPOSITION CAKE.
20 eggs, 2 Ibs sugar, 2 Ibs butter, 4 Ibs flour, 2 Ibs cur-
rants, 3 Ibs sultanas, i Ib peel, \ oz cream of tartar, \ oz
soda. Cream the butter and sugar and mix as usual, place
in i or 2 square tins, with edges about 3 inches deep, chop-
ped almonds thickly sprinkled on top. This cake must be
baked in a cool oven, and if baked in one piece will take
two hours or more. The tins must be prepared with white
stiff paper. It is usual in lieu of square pound cake tins to
cut pieces of wood of the required height, and fasten them
on a flat baking-tin, prop them up with pieces of brick.
THE ART OF BAKING. 55
BATTER FOR CASE FRYERS.
Mix i Ib flour, 9 yolks, ^ gill sweet o'l, little salt and
flavor, and milk enough to make a thick batter; put the iron
in the hot grease before dipping.
WHITE FRUIT CAKE.
\y 2 Ibs sugar, i Ib white butter, i pt whites of eggs,
almond and lemon flavor, i gill kirschwasser, i^ Ibs flour
sifted together with ^ oz baking powder, # Ib almonds,
blanched and shredded, i Ib candied citron, thinly cut; i^
Ibs sultana raisins. Cream the sugar and butter, then work in
the eggs gradually, add the flavoring and kirschwasser, then
mix in the flour lightly and afterwards the fruit. Bake in paper-
lined pads or molds in a slow oven for about \ l / 2 hours.
When done ice over with icing flavored with maraschino or
kirschwasser.
SILVER CAKE.
Cream i Ib sugar and 7 oz butter, then add the whites of
16 eggs whipped to a stiff snow, after which stir in gradually
i Ib of sifted flour, orange flavor ; pour the mixture into square
pans and bake at once in a quick oven.
TUTTI FRUTTI CAKE.
Take a pound cake mixture and bake it in pans to suit
your trade, then take a quantity of French fruit glace assorted,
such as angelique, apricots, cherries, almonds and figs ; chop
them fine, mix them with water icing and spread over the top
of your cakes.
PUMPKIN PIE.
Peel and cut the pumpkin in squares ; boil soft in some
water and rub through a sieve. Now take 8 Ibs of the fine
pumpkin, 10 qts milk, ^ Ib corn starch, 2 Ibs sugar, little salt,
molasses and spices. A small piece of butter in each pie be-
fore baking improves them very much.
RAISIN CAKE, VERY CHEAP.
4^ Ibs sugar, 2^ Ibs butter and lard, 16 eggs, a little
yolkaline, 2 qts milk, 8 Ibs flour, i oz soda, 2 oz cream of tar-
tar, lemon flavor, very little rubbing.
56 ORNAMENTAL CONFECTIONERY.
JAPANESE CAKE.
2 Ibs powdered sugar, 2 Ibs flour, y 2 Ib 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 ^ 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 Ib butter, ^ Ib sugar, 2 oz powdered cinnamon,
1 qt molasses, 7 Ibs 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.
71^ Ibs sugar, 40 eggs, 2 qts warm water, 10 Ibs 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 Ibs white C sugar, i^ Ibs cottolene, 4^ qts water,
i teaspoonful yolkaline, 4 oz soda, 4 oz cream of tartar,
17 Ibs flour, y 2 oz hartshorn, vanilla flavor.
WATERBURT CAKE.
4 Ibs powdered sugar, 2 Ibs good butter, 20 eggs, 2 qts
sweet milk, i oz soda, 2 oz cream of tartar, i Ib corn starch,
4 Ibs cake flour, a little mace, vanilla and lemon flav^*. orange
THE ART OF BAKING. 57
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,
IMPERIAL CAKE.
3 Ibs butter, 2^ Ibs sugar, 4^ Ibs prepared flour ; (see
77, Part I), 30 eggs, essence of almond ; cream up the same as
other cakes, then 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.
i^ Ibs currants, i Ib sultanas, i Ib glace cherries, i Ib
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 Ib of ground almonds will be found an improvement, but in
that case you will have to use two more eggs.
SULTANA CAKE.
2 Ibs butter, 2^ Ibs sugar, 3^ Ibs flour, 4 Ibs sultanas,
% 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 Ib pulverized sugar, # Ib 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 Ib flour, 4 oz corn starch
and 2 teaspopnfuls 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.
58 ORNAMENTAL CONFECTIONERY.
SUGAR CAKES.
5 Ibs sugar, 3 Ibs lard, 10 eggs, 2 qts sour milk, ^ oz soda,
2 oz ammonia, 12 Ibs 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 Ibs flour, 6 Ibs sugar, 3 Ibs butter, 18 eggs, 3 qts
sour milk, y z 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 arid 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 Ibs lard, i pt sour milk, i oz soda, y 2 oz vanilla,
3^ Ibs brown sugar, 6 Ibs flour. Run on apron backward.
CRUMB CAKES.
6 Ibs sugar, 6 Ibs crumbs, 2 qts molasses, 6 oz" soda, 12
Ibs flour, 15 eggs, 3 Ibs 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 Ib 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 stand 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, or any
desired fruit juice.
THE ART OF BAKING. 59
PUFF TARTS.
Fill the corn starch puff mixture into patty pans, lined or
laid out with puff paste ; bake in moderate heat, ice wirh
vanilla icing, and strew cocoanut on top while hot ; then fill
with vanilla cream ; it is not advisable to make this most de-
licious tart unless you have a cream filler in your possession.
METROPOLITAN TARTLETS.
Bake tart shells of puff paste, fill them with vanilla cream,
and dress a meringue star border around the edge; dust pow-
dered sugar on top, and brown them off in the oven.
NOUGATINES.
Take stale pound cake and cut into pieces J inch wide,
J- inch high, and 2 inches long. Ice top and sides with
Fondant icing of different colors to make a display. Some of
them may be iced with chocolate icing, and on others you may
sprinkle cocoanut on top.
NEGRO NOUGATINES.
are made the same as above, only stale ginger-bread is used in
place of pound cakes. Ice with chocolate icing.
COCOANUT MACAROONS.
Add to a meringue mixture some shredded cocoanut
mixed with the sugar, say pound to pound ; lay out the same as
macaroons and bak? cool.
METROPOLITAN MERINGUES.
Spread a meringue mixture, i| inches thick on a sponge
cake strip 5 inches wide. Smooth over the top in a half circle
shape, dust with sugar, and brown them off in the oven ; then
ice the entire length with a thin coat of boiled chocolate icing,
and cut in slices i-J inches wide ; to insure a clean cut the
knife must be dipped in water ; desiccated cocoanut may be
used in place of the chocolate icing, or they may be left plain
and ornamented with jelly or colored icing.
ELDORADOS.
Cut rings with doughnut cutter out of puff paste | inch
thick ; wash them over with water, and dip them in a mixture
of coarse sugar and chopped almonds ; bake hot, and stick two
together by spreading jam on the bottoms.
60 ORNAMENTAL CONFECTIONERY.
MERINGUE TARTS.
Line some patty pans with pie paste and place a little jam
in each, after they are baked decorate them with meringue,
dust a little sugar on top, and brown them off in the oven.
CREAM ROLLS.
Wind a thin strip of puff paste around large conical tin
tubes, wash them with eggs, roll in granulated sugar, bake hot,
and fill with creams or meringues.
JUMBLES.
Cocoanut jumbles, cinnamon jumbles, almond jumbles,
fine jumbles, all to be laid out with patent jumble apparatus.
It is the only tool where jumbles, kisses, French cruliers, etc.,
etc., can be made uniform, seamless and perfect.
GOLDEN ROD CAKE.
This mixture is worked the same as for wine cake, and is
baked in either small sponge cake or golden rod cake pans.
VANILLA CREAM.
Fresh milk and a clean kettle are the principal points in
making vanilla custard cream. Place the milk on the stove and
make a medium paste of the ingredients. As soon as the milk
comes to a boil, stir in the paste quickly with a wire beater and
take the kettle from the stove when the cream commences to
thicken, which takes about half a minute ; last stir under the
flavor and it is ready for use. Lemon cream is made the same
way, only water is used in place of milk. There are other
ways of making these creams, but are not desirable.
PARISIANS.
Break out like ginger nuts, wash them with egg and dip
them in coarse sugar, all to be done quick ; let them stand
half an hour in steam box and bake in a very hot oven.
ROUGH AND READY.
Break out the same as ginger nuts, flatten them, wash with
eggs, dip in granulated sugar and place them on pans; mark
them with scraper crossways. Bake hot.
HEART CAKES.
To be baked in heart-shaped pans, and sprinkle a few
currants on top. Bake hot.
THE ART OF BAKING. 61
COCOANUT CAKES.
Use fresh grated cocoanut and stamp with rock cake
stamp.
SPRINGERLY.
To be rubbed for one hour and pressed into moulds; let
them dry for three hours on dusted pans and bake cool.
WINE SNAPS, BRANDY SNAPS AND BUTTER
SCOTCH CAKES.
Are baked in medium oven. Plenty of room must be given,
as they spread out considerably; they are rolled on turned
sticks 6 inches long and i inch diameter as soon as they come
from the oven.
OTHELLOS.
Beat up a genuine sponge cake mixture of i Ib sugar, 10
eggs (whites to be beaten up separately), and i Ib flour. Lay
them out on paper in high drops size of a walnut and bake in
a hot oven. After it is baked cut a little hole in the bottom
of the cakes, fill this hole with vanilla cream, and stick two
together, that is, bottom to bottom, so it forms a regular ball.
Ice these balls with chocolate icing and put a few dots of white
icing on top to make a display. Some of this cake may be
iced with pink or white icing and suitable dots.
CREAM ROLLS.
Cut long strips about i inch wide and 12 inches long*
wind them around turned sticks, lap over a little, wash with
water and roll them in granulated sugar. Bake well, then re-
move the sticks and fill the rolls with either meringues, whipped
cream or vanilla cream, so as to look out at both ends. This
can be done nicely with a cream cake filler.
FATTY SHELLS.
Cut out of puff paste the size of sugar cakes, say 2 dozen,
then cut a i-inch hole into i dozen and wash the other dozen
with water. Place- the ones with the hole on top of the others,
wash them with eggs (top only) and bake hot. These shells
may be filled with different kinds of jellies, jams, creams,
meringues, etc. Another way of making patty shells is to cut
them J- inch thick without doubling them and cut the centre
with i-inch cutter almost through, leaving the piece in its
place. Wash over with eggs, bake hot and push down the
centre piece to make room for the fillings.
62 ORNAMENTAL CONFECTIONERY.
VANILLA SLICES.
Take a sheet of puff paste and roll down to J of an inch,
cut off slips 4 inches wide and then cut up into pieces inch
wide. Set them on pans the cut side up and bake. Instead
of rising they will flow out wide. Bake to a very pale color.
TURNOVERS.
May be cut in squares, ovals or rounds, roll them a little
thinner in centre, fill with jam, turn over, wash with egg and
bake hot.
PATTIES OR TARTS.
Tarts are usually made by lining small patty pans with
puff paste rolled out thin, and filling them with any kind of
jam or stewed fruits, such as cranberries, strawberries, cherries,
apricots, peaches, etc.
NELSON CAKES.
Roll out some puff paste inch thick, strew over the top
a mixture of sugar, currants and spices, cover with another
layer of paste, fasten the edges together and bake in moderate
heat. Ice with vanilla icing and cut into penny oblongs.
WHITE SQUARES.
Bake a sheet of lady cake dough inch thick; cut the
sheet in two equal parts, spread vanilla cream on one and place
the other half upside down on top of the cream. Ice with
vanilla icing and cut into squares.
ORANGE SQUARES
Are made of sponge cake, only more yolks, and yolkaline is
used to get that orange color.* A slice of an orange is laid on
top of the square. Jelly squares and diamonds are made as
above, the filling being the difference. The latter are cut in
diamond shape. All the squares and diamonds can be made
without any filling by baking the sheets ij inches thick, but
the sides must be iced the same as the top.
TRILBY SQUARES.
Cut oblongs i by 4 inches out of a thin sheet of sponge
cake, dress large star meringue dots around the edge, dust
sugar on top and brown them off in the oven; then fill th.2
centres with different kinds of jellies, jams or creams,
THE ART OF BAKING. 63
JENNY LINDS.
Spread jelly into a thin sponge sheet and cut it into strips
3 inches wide, then fill a meringue mixture in a jumble bag
with either star or plain tube; lay out 5 rows on top of the
sponge strips lengthways, then 4 on top of 5 and 3 on top of
the 4. Continue in this manner until you have it tapered to
an edge and 2 inches high. Sift sugar on top, brown them off
in the oven and cut into pieces i inches wide. The knife
must be dipped in water to insure a clean cut.
f
YPSILANTIES.
Bake a sponge sheet and spread jelly on top, then the
almond iceberg mixture on top of the jelly about i inch thick.
Dust sugar on top and brown off in the oven. Cut them in
oblongs, the knife to be dipped in water.
STRAWBERRY SHORT CAKE.
Bake round layers of either sponge cake, wine cake or a
rich biscuit dough. Ice the layers with water icing and place
the picked strawberries in circles all over the icing. Dust
plenty of sugar on top of the strawberries and place the layers
on top of each other.
COCOANUT TARTS.
Line some patty pans with sweet pastry dough, place a
little jam in each; after baked fill them with meringue, strew
desiccated cocoanut on top and brown them in the oven.
NAPOLEONS.
Bake two sheets of puff paste well done, spread vanilla
cream over one, and place the other sheet n top of the cream,
upside down; ice with vanilla icing and cut in five-cent ob-
longs. In many bakeries they use three layers in place of two.
NEAPOLITAN CAKE.
Make a sponge cake mixture, divide it into four 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 four layers together with jelly and cocoanut, ice the cake
pink and white in strips, and mark the cake with the pallet
knife cross ways.
CRUMB CAKE.
Lay out the same as gingernuts and place a raisin on top.
64 ORNAMENTAL CONFECTIONERY.
BOLIVARS.
Roll out the same as sugar cakes and cut out with large
rosette cutter.
FRENCH GINGER NUTS.
Lay out the same same as gingernut, wash over with eggs
and dip in coarse sugar; a little red icing may be placed in the
centre.
RICE BUNS.
Lay out the same as gingernut, wash over with egg, dip
in coarse sugar and bake hot.
CLAREMONT BUNS.
As above, up end them on pans, wash with egg and dip in
granulated sugar; bake hot.
CODRINGTON BUNS.
Lay out the same as drop cake and place a slice of citron
on top.
COLLET BUNS.
Lay out the same as gingernut, up end them, wash over
with egg dipped in granulated sugar and place a slice of citron
on top
CREDITION BUNS.
As above, cocoanut on top.
ALMOND JUMBLES.
To be dipped in a mixture of sugar and chopped almond.
AUFLAUF.
To be beat up, cut out \ inch thick, let dry two hours,
bake cool, ice and ornament.
SWEET PASTRY DOUGH.
This dough is generally used for lining patty pans, also
for bottoms of meringue, macaroon slices and tarts. Mix all
the ingredients at one time, i Ib butter, -J- Ib of sugar, 2 eggs,
pt of water, \ pz of ammonia, 2 Ibs flour.
MACAROON SLICES.
Spread the following mixture on a thin sheet of sweet
pastry dough, inch thick, i Ib almond paste, i Ibs of sugar,
6 whites, 2 ozs flour, strew chopped almonds on top, bake in
moderate heat and cut in penny oblongs when cool.
(
\
THE ART OF BAKING. 65
FILLED MACAROON SLICES.
Any kind of jam may be spread over the sheet and then
the above mixture on top of jam. Rest as above.
NOTE.
Pure or imitation jellies can only be used for filling cakes
after they are baked. Cakes requiring filling before baking
must be done with jams or marmalades.
Jellies are made of fruit juices, and will melt when
heated. It will then soak into the cake and there will be
nothing left of it but the empty space.
Jams are made of fruit meats, and contain body enough so
the heat can't effect it.
ALMOND TARTS.
Line the patty pans with sweet pastiy dough and place a
little in each, then fill them with the following mixture : i Ib
almond paste, i Ib of sugar, 8 whites ; dust a little sugar on
top and place a thin narrow strip of dough across the top ;
moderate oven.
CONGRESS TARTS.
Beat a sponge mixture of i Ib sugar, 10 eggs, J Ib chopped
and 14 ozs flour ; fill the mixture in patty pans lined
sweet pastry dough ; bake in medium oven, and ice them
with vanilla icing while hot.
BUTTERCUPS.
Place or spread the following mixture between two sheets
of puff paste. Mix J Ib almond paste, Ib sugar, 2 ozs flour
and yolks enough to make a medium dough ; wash over with
eggs, and strew granulated sugar on top; cut into ij inch
squares, and bake in moderate heat.
MERINGUE SHELLS.
Beat 20 whites to a stiff snow, add 2 ozs XXXX sugar, and
beat again to a very stiff snow; boil in between time, ij Ib of
sugar and pt water to 244 Fahrenheit; then add the boiling
sugar in a long gentle stream to the snow ; continue to beat
while an assistant pours in the sugar. Lay out at once in large
drops on a broad covered with a wet paper; bake cool; then
take the inside out with a teaspoon, and dry the shells a little
more in the oven ; now fill them with whipped cream, and
stick two together to form a ball. A cold meringue mixture
may be used in place of the warm.
66 ORNAMENTAL CONFECTIONERY.
COCOANUT DROPS.
Beat a sponge mixture of i Ib sugar, 9 eggs, i Ib flour ;
lay them out like drop cake, strew desiccated cocoanut on top,
and bake hot.
SCHILLER LOCKS.
Wind a thin strip of puff paste around large conical tin
tubes about the same as for cream rolls, wash with egg and
roll in granulated sugar; bake hot and fill with whipped cream.
PRESIDENT CAKES.
3 Ibs sugar, i^ Ib butter, 5 Ibs flour, 2j ozs ammonia,
i pt milk, 8 eggs ; cut out with sugar cake cutter, wash over
with egg and bake hot.
FRENCH CRULLERS.
i Ib butter, J Ib sugar, i qt water, 2 Ibs flour, 30 eggs.
This mixture is worked the same as cream puffs, and is laid
out the same as jumbles, on greased papers cut to the size of
the cruller pot; the paper is then turned upside down and
placed in the boiling grease; in less than half a minute the
paper can be removed, leaving the cakes in the grease, ready
to bake them as crullers to a nice yellow color. Sk'\ with
vanilla icing. The patent jumble apparatus is the most ^e.'fect
tool for making French crullers; it makes them seawle&s and
uniform, no danger of coming apart.
ROCK CAKES.
Mix 2 Ibs sugar, 1} Ib butter, i oz ammonia, i pt milk, 7
eggs, 4 Ibs flour, i Ib currants, the same as for sugar cakes.
Break them like gingernuts; up end them on pans, stamp with
rock cake stamp, and bake in moderate heat. That little rock
cake stamp is a great time and labor saver; it also makes the
cakes all alike, uniform, and prevents burnt edges; it does
away with the fork, and is a marvel to any bakery.
BANBURY FILLING.
i Ib powdered stale cakes, i Ib currants, % Ib sultanas, |
Ib chopped citron, 6 eggs, i oz spice, -J pt of rum. Mix and
keep in a stone jar for future use.
BANBURY CAKES.
Cut puff paste -J inch thick into squares 4 inches in
diameter; wash them with water and place some Banbury
filling the size of a walnut right in the centre and turn them
over; smooth out with rolling pin; wash them with water; dip
in granulated sugar, and bake in medium oven.
THE ART OF BAKING. 67
MACAROON RINGS.
Mix i Ib almond paste, i J Ib sugar, J Ib flour, with whites
to a medium dough; lay out with patent jumble apparatus, and
bake in moderate heat.
WASHINGTON SLICES.
i Ib sugar, i Ib butter, 9 eggs, i oz ammonia, 2^ Ibs flour'
roll the dough {- inch thick, then roll up like jelly roll, cut
them in three equal lengths, put on a flat cake pan, wash with
eggs, sprinkle some chopped almond on top, bake hot, ice
them with water icing, and cut in diamond shape. Cream the
mixture very light.
SPRUNGFEDERN (COILED SPRING CAKE).
Mix i|- Ib flour, 6 ozs sugar and i pt milk, in a high
narrow basin, add 10 beaten eggs, and mix thoroughly. Then
place the iron in shape of a coiled spring into the hot cruller
grease for a little while; then commence to bake by dipping
the hot iron almost to the edge in the mixture and 1 ack again
in the hot grease; bake them to a nice ye low color; hit the
iron a little on a piece of wood, and the cake falls off, in this
way continue until done; then turn them upside down and
dust a mixture of sugar and cinnamon on top.
CHOCOLATE BAISEES.
Stir 2 Ibs sugar, J Ib grated cocoa and 6 whites on stove
until the chocolate is dissolved and well incorporated, lay them
out like sponge biscuit or finger shape, let them dry for 3 hours
add bake cool; should be i inch high when baked. (Dusted
pans.)
COCOANUT KISSES.
Run a meringue mixture through patent jumble apparatus,
strew desiccated cocoanut on top and bake cool.
ALMOND WAFERS.
Spread thin on wafer paper the following mixture: i Ib
almond paste, i Ib sugar, i oz flour, 9 whites; cut them in
penny oblongs and bake on pans; bend them in the shape of
half circles while hot.
ALMOND ICEBERGS.
Biown I Ib blanched and shred almonds in the oven; when
cold add them to a well-beaten meringue mixture; layout with
spoon in large high dr ps, rather lough; to make them look
like icebergs, dust sugar on top uid bake cool.
68 ORNAMENTAL CONFECTIONERY.
3PRINGERLE.
Beat up well 2 Ibs powdered sugar with 9 eggs; (if large,
use only 8 eggs); stir about \ hour, add the grated rind of 2
lemons, and, if possible, a teaspoonful of Kirschwasser. Mix
light with 2 Ibs best patent flour (strong white Winter pat-
ent or half Spring and half Winter wheat flour). Let the dough
rest for a while, covered up. Roll out a piece of it \ inch
thick, the size of your mould, and press it well into the mould,
which is first slightly dusted. Cut them apart with a long,
sharp knife, and set on smooth boards which have been
sprinkled with anise seeds. Set them away a few hours to dry,
then put them from the board upon slightly buttered, heavy
cookie tins, and bake in moderate heat.
VELVET CAKE.
i Ib sugar, \ Ib butter, 6 eggs, yolks and whites separated,
i gill double cream, i teaspoonful rose water, ^ teasuoonful
orange-flower water, -J. oz shelled bitter almonds, blanched and
pounded fine, i Ib flour, mixed with i teaspoonfuls baking
powder. Cream the sugar and butter, beat in the yolks,
previously whipped very thick, then the cream, the flavoring,
and almond, paste, and beat lightly till smooth. Add grad-
ually the flour, stirring well, and the whites whisked to a snow.
Po'ir into square, shallow pans, lined with buttered paper, and
bake in a moderate oven. If skillfully made, this is a dainty
and excellent cake, as soft to the taste as velvet to the touch.
SILVER CAKE AND WHITE LAYER.
i Ib butter, \\ Ib powdered sugar; cream together. Add
1 pt egg whites slowly and \ pt iciline, then ^ pt milk. Last,
2 Ibs cake flour with i J oz baking powder.
PHILADELPHIA POUND CAKE.
14 Ibs sugar, 6 Ibs butter, 3 Ibs of lard, rub well. Then
slowly, a few at a time, 2 qts of eggs, Ib egg nutrine dissolved
in i qt warm water and i qt cold milk added; 16 Ibs cake flour
sifted together with if oz cream tartar. Flavor oz mace.
SPONGE LATER AND JELLY ROLL.
6 qts egg yolks, i Ib egg nutrine dissolved in i gal
of warm water, 40 Ibs sugar. Run the mixer until beaten up
light. Add 6 ozs soda dissolved in 10 qts of milk, 2 ozs
oil of lemon, sift 12 ozs cream tartar with 40 Ibs cake flour.
Hot oven,
THE ART OF BAKING. 69
SPONGE LATER AND JELLY ROLL
(Without Beating).
24 Ibs sugar, 4 qts egg yolks, 2 qts nutrine. 2 ozsoil of lemon,
12 qts milk, 3 Ibs baking powder, 36 Ibs flour. Mix in the
bowl. Hot oven.
COCOANUT, CITRON AND ALMOND CAKES.
This mixti re is worked and laid out the same as drop
cake, ij It) sugar, i Ib butter, 15 eggs, 2^ Ibs flour, -J- pt
milk, -J. oz soda, i oz cream tartar; strew desiccated cccoanut
on some, chopped almonds on others; place a small slice of
citron on the balance; bake in medium oven.
SNOW BALLS.
i Ib XXXX sugar, i-J- Ib flour, \ oz cream tartar, i qt
whites; beat the whites and mix carefully. Lay them out like
drop cake on paper and bake in cool oven, then stick two
together with icing to form a ball. Ice these balls with fondant
icing and roll them in grated or desiccated cocoanut.
FRITTERS.
ij Ib flour, ij qt milk, 10 eggs, -J- oz soda, J oz salt.
Let the milk come to a boil, st r in the flour, remove it from
the fire and mix in the eggs, also the dissolved sugar and salt;
then drop them in pieces the size of a walnut.
SCOTCH SCONES.
4 Ibs flour, \ Ib sugar, -J- Ib butter, \\ oz soda, 2| ozs
cream tartar, i qt milk. Rub the butter in the flour and then
mix the whole; this dough must be rubbed for at least five
minutes, then weigh in J Ib pieces, round them up and roll out
inch thick; cut them with clean scraper, crossways into
quarters, place them on a baking pan the same way as they
were cut, leaving \ inch space between the cut edges of the
quarters; dock them and place them in steam box for -J hour,
then wash (top only) with egg very carefully, taking care that
the egg will not run over the cut edge, as egg binds, and would
stop them from rising; bake in very hot oven. The beauty of
scones lies in the white cut side and the cherry-colored top.
It is to be understood that the mixing, rubbing and panning
must be done as fast as possible, so the cream tartar wont get
time to lose its strength. Scotch scones is the finest biscuit
that possibly can be made.
TO ORNAMENTAL CONFECTIONERY.
CREAM PIE A LA MERINGUE.
Let 2 qts milk come to a boil; beat together 8 yolks, J Ib
sugar and 4 ozs corn starch, and stir it into the boiling milk or
water and continue to stir until it thickens. Fill the pies with
this mixture and bake without a top crust. When done make
a meringue of 8 whites and ornament the tops. Dust them
with powdered sugar and brown them off in the oven.
LEMON CREAM.
Boil i qt water with J Ib sugar and mix 2^- ozs corn starch,
4 yolks, and stir this in the boiling sugar; take it from the fire
as soon as it commences to thicken, then mix in skin and juice
of 2 lemons and i oz butter.
ZEPHYR CAKE.
i Ib sugar, i Ib butter, f Ib flour, oz baking powder, 15
whites. To be baked in large pans same as pound cake.
DIGESTIVE CAKES.
1 J Ib of sugar, J- Ib butter, ij Ib flour, J pt yolks, J pt
whites (to be rubbed up). Whites to be beat separate, baked
in large pan, sold by the pound.
LEOPARD CAKE.
2 Ibs sugar, i Ib butter, 4 Ibs flour, 4 ozs baking powder,
J pt yolks, |- pt whites, J- pt milk. To be rubbed up. Whites
to be beat separate. part of the dough to be colored with
chocolate. First put a thin layer of the white all over the
bottom of the pan, then place the chocolate mixture on top in
drops, and put the balance of the white mixture on top of
chocolate. Level off the top and bake the same as pound cake.
SUNSHINE CAKE.
ij Ib sugar, i Ib flour, -J- oz baking powder, i pt yolks,
i pt whites. Cream the yolks and sugar, and beat the
whites to a stiff snow. Now mix the whole very light, and
bake in angel cake pans cool oven.
DAIRY CAKES.
ij. Ib sugar, J Ib butter, 2\ Ibs flour, \ 09 soda, f oz
cream tartar, f pt milk, f pt eggs. Beat eggs and sugar for
10 minutes, then beat under the soft butter; now stir in the
milk and add all the other ingredients; mix very light; bake
the same as pound cake; i-J- inch thick, then ice with fondant
cing and cut into oblong; the tops may be ornamented.
THE ART OF BAKING. 71
ANGEL CAKES.
i Ib XXXX sugar, Ib flour, i oz cream tartar, J Ib corn
starch, i pt whites. Sugar, flour and cream tartar should be
mixed and sifted before it is added to the stiff snow; mix very
light, and bake in moderate heat. The pans for angel cakes
must not be greased, but dip them in water; should be damp
when filling. Angel- cakes must be turned upside down as
soon as they come from the oven; place a match under one
side of the pans to let the steam escape. Remove the pans
when cold, and ice the cakes with either water, fondant or white
of egg icing.
MAGNOLIA CAKE.
ij Ib sugar, i J Ib butter, i pt egg whites, i Ib flour,
almond flavor. Bake in diamond' shaped pans, ice with vanilla
icing and lay French cherries on top.
SILVER CAKE.
Cream ij Ib sugar, i Ib butter, add i pt egg whites slowly,
| pt milk, i oz soda, 4- oz cream tartar, 2 Ibs flour, worked the
same as wine cake.
BRIDE CAKE.
i Ib butter, i Ib sugar, 8 eggs, J oz powdered mace, J 01
powdered cinnamon, i gill cream, ij Ib flour, i| Ib zante
currants washed and dried, 4 ozs sultanas, 4 ozs shelled sweet
almonds blanched, 3 ozs citron thinly sliced, 3 ozs candied
orange peel. Cream the butter and sugar, add the eggs, next
the spices, then the cream, and stir well the whole time.
Lightly mix the flour and the fruit, and add, one-third at a time.
Bake in a round cake pan, in a slow oven, 3 to 4 hours. Ice
with hard icing almond, rose, or vanilla.
CARAMEL CAKE.
| Ib butter, ij Ib sugar, 2 lemon rinds grated, teaspoon-
ful powdered mace, 10 eggs, i pt milk, i gill rose-water, i Ib
flour, 6 ozs corn starch, ij oz baking powder. Rub the
butter, sugar, lemon and mace to a thick, smooth cream.
Add the eggs, three at a time, then the milk and rose-
water, and knead till smooth. Sift the baking powder
through the flour and corn starch, mix all together, stir quickly
till smooth, and pour into round cake-pans, to the depth of haff
an inch and bake in a moderate oven. Meanwhile prepare the
72 ORNAMENTAL CONFECTIONERY.
FILLING.
6 ozs sugar, 2 eggs, gill caramel, 3 yolks of egg, i table-
spoonful corn starch, i pt milk. Rub the sugar, eggs and
caramel to a cream : beat the yolks and corn starch together,
and work all together, till smooth, then stir it into the milk and
cook, in a farina boiler, to a custard. When cold, spread a
layer of it on a sheet of the cake laid- upon the first, next a
second layer spread upon it, and a third sheet of the cake on
the top, which dust with powdered sugar. For some tastes it is
much improved by adding to the caramel a good pinch of
powdered cinnamon.
POUND CAKE (FOR WHOLESALE).
7 Ibs sugar, 3 Ibs butter, i Ib lard, 2^ qts eggs, i qt milk,
J- oz soda, -J oz cream tartar, 7 Ibs flour, a little egg, color mace
and vanilla. These recipes may also be used for fruit cakes ;
it is worked the same way as real pound cake.
CORN STARCH PUFFS.
Ib butter, i Ib corn starch, 3 pts milk, i qt eggs. Mix
corn starch and butter in ^ of the milk, and stir this mixture
into the other f of boiling milk; stir until it becomes stiff, then
remove it from the fire; let it get cold enough to work under
the eggs, few at a time; lay them out like cream cake, bake in
moderate heat and fill with vanilla cream; a cream cake filler
is a necessity for this kind of goods.
BERLIN CAKE.
i Ib sugar, i Ib flour, \ Ib citron, \ Ib almond paste, J pt
yolks, \ pt whites. Rub sugar, yolks and almond paste, then
beat the whites to a stiff snow and mix the whole very light.
Lay out with bag and star tube in crescent shape, moderate
heat, and ice them with orange icing.
RAILROAD CAKES.
i Ib sugar, \ Ib butter, i Ib flour, i j3t yolks, i pt whites.
Work this mixture as above, and spread it on a thin sheet of
sweet pastry dough. Bake in medium oven, then dress a
meringue netting on top; this is done by running the strips
across each other.
MADEIRA CAKE
Are the same as wine cake; put a little powdered sugar on top,
also two large thin slices citron.
THE ART OF BAKING. 73
COCOANUT CAKES.
2 Ibs grated cocoanut, i Ib sugar, 2 ozs butter, Ib flour,
J oz toda, ^ oz cream tartar, and yolks enough to make a stiff
dough; hot oven, lemon flavor. To be stamped with Rock
Cake Stamp.
WHITE MOUNTAIN CAKES.
3 Ibs sugar, i Ib butter, 24 egg whites, i qt milk, i oz
soda, 2 ozs cream tartar, 4 Ibs 2 ozs flour, orange flavor. To
be baked in layers filled with cream and icing, and cocoanut
on top.
LADY FINGERS.
i Ib sugar, 5 eggs, J pt milk, oz soda, | oz cream tartar,
i Ib 6 ozs flour, egg, color and salt. Mix in bowl light.
CIDER CAKE.
\ Ib butter, | Ib sugar, \\ Ib flour well sifted, i pt cider,
i teaspoonful saleratus powdered. Cream the butter and
sugar, mix with the flour, and rub till smooth. Mix the saler-
atus quickly with the cider, and pour, while foaming, into the
dough, beating it as lively as possible. Pour it into square
pans, well buttered, and bake, in a brisk oven, an hour or
more, according to its thickness. It is to be eaten fresh, at
tea time, cut into squares, split and buttered.
FEDERAL CAKE.
i Ib sugar, Ib butter, 4 eggs well beaten, i tablespoon-
ful saleratus-water, juice of i lemon, i Ib flour, 2 teaspoonfuls
cinnamon, milk as required. Cream the sugar and butter,
beat in the eggs, then the saleratus, lemon juice, lour and
cinnamon, with enough milk to make a rather stiff dough, and
knead till smooth. Roll into a sheet J-inch thick, cut into
diamond shapes, and bake in a moderate oven.
344. PIE BAKING.
Apple Pie, Peach Pie, Rhubarb Pie, Cherry Pie, Goose-
berry Pie, Raspberry Pie, Currant Pie, Grape Pie, Cran-
berry Pie, Orange Pie, Quince Pie, Raisin Pie, Co-
coanut Pie, Sweet Potato Pie, Pine Apple Pie,
Pumpkin Pie, Rice Pie, Custard Pie,
Lemon Pie, Mince, and many others.
To explain every kind of pie to you would make this
book too expensive, I will therefore explain them in general.
Pies can be made of either green, dried or evaporated
fruits. Pies made out of green fruit generally run out in
the o/en, it is therefore better to stew green fruit before
using. Take sugar and flavor to suit your taste.
345. DRIED FRUIT.
Dried or evaporated fruits boil soft in some water, add
sugar and flavor to suit.
346. MINCEMEAT.
3 Ibs currants, J Ib suet, 4 Ibs apples, 6 Ibs beef, cook
mutton, beef and suet, i J Ib sugar, 2 Ibs raisins, | pt brandy,
i pt cider, 2 oz allspice, 2 oz cloves; all meats for mince ought
to be cooked.
347. LENTEN MINCE PIES.
i Ib hard boiled whites of eggs, i J apples, peeled, i Ib
raisins, i Ib currants, \ Ib sugar, Ib orange, citron and lemon
peel, | oz mace, \ oz cloves, \ oz nutmegs, i pt brandy, juice
of 6 oranges.
348. MINCEMEAT.
5 Ibs beef, i Ib suet, 1 1 Ibs apples, 3 Ibs currants, 3 Ibs
raisins, J Ib citron, 5 Ibs sugar, i qt molasseo, I pt brandy, i
oz cloves, i oz allspice, \ oz pepper.
349. MINCE MEAT.
24 Ibs currants, 12 Ibs sugar, 12 Ibs suet, 12 Ibs tripe, 4
Ibs citron, 2 Ibs lemon peel, 2 oz orange peel, 16 Ibs apples,
4 Ibs sultanas, 6 oz spices, i oz ammonia, 2 oz nutmeg, i pt
brandy, skin and juice of 12 lemons.
THE ART OF BAKING. 75
350. MINCEMEAT.
i Ibs soupmeat, 2 pecks apples, i Ib suet, i J Ib citron, 5
Ibs raisins, 5 Ibs currants, 4 Ibs sugar, 3 oz cinnamon, 2 02
cloves, i pt brandy, cider.
351. OYSTER PIE.
i qt oysters, dry measure, add i pt milk, cook 5 minutes,
then add 3 oz cracker dust, \ oz pepper, little sage; fill the pies,
cover and bake.
352. LEMON CREAM.
Boil i qt water with j Ib sugar, and mix 2| oz corn
starch, 4 yolks and stir this in the boiling sugar, take off the
fire quick and mix in skin and juice of 2 lemons and i oz of
butter.
353. CANNED FRUITS.
How to make a good apple pie from canned apples.-
Put the apples, juice and all into a bowl or pail; put in a
little salt; then put in a flavor mixture of mace and cinna-
mon, one third mace and two-thirds cinnamon; sugar to
taste, and you have a pie as good as if made of green apples.
All canned pie-fruit needs salt, as salt brings back and
restores the flavor lost in canning and from age.
Plum and peach pies are improved by adding a little
cinnamon.
Rhubarb should be boiled with sugar before using.
354 LEMON PIE FILLING
i J Ib sugar, 4 oz flour, 4 eggs, i qt water, 4 lemons.
355. LEMON PIE FILLING.
10 qts water, 8 Ibs sugar, 20 eggs, 25 lemons, i\ Ib corn
starch.
356. LEMON PIE FILLING.*
7 qts water, 5 Ibs sugar, i Ib corn starch, J Ib lard, Ib
butter, lemons and eggs to suit your taste.
357. LEMON PIE FILLING.
5 Ibs sugar, ^ip eggs, 10 oz corn starch, J Ib butter, 5 qts
water, skin and juice of 16 lemons.
359. CUSTARD
i Ib sugar, 18 eggs, J flour, 4 qts milk, salt.
359 CUSTARD.
5 J Ibs sugar, 4 qts eggs, 20 qts milk, ijlb corn starch, salt.
38O. CUSTARD.*
1 1 Ib sugar, 36 eggs, 8 qts milk, \ Ib corn starch, salt.
361. CUSTARD.
i Ib sugar, 1 5 eggs, 2 qts milk, 2 oz flour, salt.
76 ORNAMENTAL CONFECTIONERY.
WASHINGTON PIE.
Soak 5 Ibs stale cake in some water, add plenty of spices
and i Ib brown sugar, mix well to the thickness of pie fruit,
now cover a large cake tin with common pie dough, dump the
mixture on top, level up and cover with a sheet of pie dough,
wash top with egg, and mark same in penny squares; medium
oven; a wooden stick may be placed at the open e~d of the
pan to prevent running off.
PIE CRUST.
This is something that is not made properly in two-thirds
of the bakeries. They either put in too much water or they
mix their dough too much.
In Summer time, your lard or cottonlene, or butter, or
whatever you use for shortening, should be kept in the ice-box.
The water used should also be cold.
Take i Ib of lard, 2 Ibs flour, rub together loosely and not
too fine. Put in a little salt, if you use lard or but erine. and
just enough water to stick it together. Do not mix it much,
as the rolling pin will do that. If you put your filling in pies
hot it will have a bad effect upon the paste, but sometimes a
baker has to do this. In that case let him get his pies in the
oven as fast as he can.
PIE PASTE-(BOTTOM).
For bottom, mix | Ib lard, i Ib soft flour, a pinch soda,
and water enough to make a medium dough; do not work the
dough too much, but mix very light (little salt).
PIE PASTE-(TOP).
For top, f Ib butter, i Ib soft flour, and water to make a
medium dough; to be mixed very light.
MERINGUE PIE.
Cover pie plates with paste and fill with lemon cream;
after baking spread a layer of meringue on top, and ornament
them with meringue also, put them back in the oven just long
enough to brown the top, in many places the bottoms are
baked and filled with lemon cream after baking.
PUMPKIN PIE.
2 Ibs mashed pumpkin, Ib sugar, 4 eggs, 2 ozs flour, i qt
milk, little salt, ginger and cinnamon. To be filled in the
oven.
THE ART OF BAKING.
PUMPKIN OR SQUASH PIE.
6 Ibs cooked and mashed pumpkin, i Ib sugar, -J Ib flour,
i pt milk, little salt and ginger. Have the pumpkin drained
dry after cooking, and mashed smooth. Mix in the sugar,
ginger and salt. Mix the flour with the milk in a bowl, grad-
ually, perfectly free from lumps, and stir that well into the
pumpkin. This is an open pie and is filled in the oven same
as custard pie.
BANANA PIE.
Line out plates as for pies and cover them with sliced
bananas, and put on a layer of sultana raisins, a little sugar
and water; then put on the top crust; wash and bake like
other pies.
RHUBARB PIE.
Peel and cut the rhubard in one inch pieces, mix Ib
sugar to i Ib of rhubarb, let stand overnight, then strain ot the
juice and bring it to a boil; as soon as it boils put in the
rhubard and boil for 2 minutes; a little dissolved corn starch
may be scalded with the fruit to cheapen it and thicken it;
cinnamon flavor. Prepare gooseberries in the same manner.
PIE BAKING.
All kinds of fruits, whether dried, evaporated or green,
should be boiled in some water for a few minutes, then add the
sugar and flavor, mix well, and it is ready for use. Pies made
after this direction will not run out nor stick to the plates;
the greasing and dusting of pie plates is not necessary, as is is
the green live fruit which sticks to the plates and not the paste.
The greasing and dusting will not prevent the fruit from stick-
ing to the plates, therefore, I say boil your fruits and take the
life out of them.
Corn starch and salt may be left out of green fruit pies,
but there is considerable more profit in p es if used properly.
Covered pies should be washed with milk or a thin egg
wash, and immediately placed in the oven with damper shut;
keep the oven closed for ten minutes. This is done to get
that golden color, but as soon as the fruit commences to boil,
which takes about ten minutes, door and damper must be open
for a little while to let the steam escape, this is done to keep
the pies from running out. The edges of covered pies may be
washed with water before filling.
ORNAMENTAL CONFECTIONERY.
PIE BAKING.
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CRACKERS.
SPONGE CRACKERS AND CUTTING MACHINE
SWEET GOODS.
For a mix of i bbl of flour. Set sponge at 4 to 6 P. M.
Take 3 ozs compressed yeast and 7 gals of water; set at blood
heat except in the hot weather (you will have to use your own
judgment on this). It ought to be set at the right temperature
to be ready to take about 6 A. M. It wants to be well dropped
(if it stands an hour after dropping, it will do no harm).
When ready to mix, take 2 gals of water; 2\ Ibs of salt; if you
are going to bake the crackers in the morning use i Ib of soda,
if after dinner use 18 ozs; sieve your soda well in the flour;
use in this dough 20 Ibs of lard for a first-class cracker. The
dough should lay 2 hours, when you put in i Ib of soda; and
half a day when you use 18 ozs of soda. If you use a mixer,
you can start and make your forms and run right through to
the oven; if you have not got a mixer, break all the dough
first, and then commence on it again and break in forms as
you go along for the cutting machine.
If you are going to run more than one kind of goods,
commence with oyster crackers, and when running the goods
try and use up your scraps as you go along.
DRUMMER LUNCH CREAM, LUNCH OR ENGLISH
MILK.
i bbl of flour, 25 Ibs lard, 8 Ibs sugar, i Ib salt, ij Ib
soda, i Ib tartaric acid (sifted in the flour), 7 gals of
water ; have water hot, and put your lard, soda, salt and
sugar in it, and when well melted and dissolved put in your
flour; have your acid well sifted in your flour; mix about 8
o'clock in the morning to run after dinner.
FROSTED CREAM.
6 gals molasses, 6 gals honey, 2 gals water, 8 Ibs lard, 6
ozs lemon, 4 Ibs soda, 2 Ibs ammonia, i bbl flour.
CITY BUTTER.
Mix i bbl flour, 24 Ibs lard, 3 Ibs salt, 8 ozs tartaric acid;
sieve acid in flour; 7 gals water, blood heat. Mix light and
run off on dry pans; very hot oven.
OAT MEAL AND GRAHAM CRACKERS.
30 Ibs sugar, 25 Ibs lard, 30 Ibs graham or oat meal,
3 qts molasses, i Ib soda, 8 ozs ammonia, 2 Ibs salt, 4 gals
water, 100 Ibs flour. If you wish, you can improve either of
the above by adding vanilla.
80 ORNAMENTAL CONFECTIONERY.
SULTANAS.
50 Ibs flour, 7^ bis sugar, 5 Ibs lard, i qt molasses, 4
ozs ammonia, 2 ozs soda, 2 ozs tartaric acid in flour, 2 gals
water. Dissolve soda and ammonia in water; mix right up and
run right off. In running this, use 50 Ibs of fruit. Take small
forms until you get used to handling this dough; run the forms
thin, then take a brush and wet the form all over; now spread
the fruit over half the form and tuck the edges down with your
knuckles; then open your rollers a little and run it through to
stick it together; now turn down your rollers fine enough to
get it right for the cutting machine. The quickest way is to
run enough of the forms, before turning the rollers to the
guage, to fit your oven; then you are ready to run right through
from the break to the oven; always wash before baking; suit
your taste on this water, milk, or egg wash.
GRANDMA'S.
100 Ib flour, 35 Ibs sugar, 20 Ibs butter, ij- gal milk, i gal
eggs, -| gal glucose (creamed in sugar and butter), 10 ozs
cream tartar, 10 ozs soda, 3 ozs lemon oil, 4 ozs mace. Wine
out of the grandma mix.
MOLASSES COOKIES.
i bbl flour, ii gals molasses, 32 Ibs lard and butter, 4^ Ibs
soda, 2^ Ibs ginger, i Ib cinnamon, 8 ozs mace, 2 ozs lemon oil,
1 4- gals water.
IVY CAKE.
For square crimp ed & e cutter, or any fancy sweet goods
cutter: i bbl flour, 42 Ibs N. O. sugar, 35 Ibs lard, 4 gals
molasses, 2 gals honey, 2 Ibs salt, 2 Ibs soda, 2 Ibs ginger,
6 ozs cloves, i oz lemon, i oz orange oil, 2 Ibs vanilla sugar,
1 gal eggs, i gal water.
WHITE HOUSE WAFER RUN ON A PLAIN ROUND
CUTTER.
i bbl flour, 150 Ibs powdered sugar, 40 Ibs butter, 12 Ibs
lard, 20 Ibs ammonia, 8 ozs soda, 2 gals eggs, i oz egg color,
2 Ibs vanilla sugar. Keep greasing the top roll as the dough
goes through. Use no flour on top.
GINGER WAFER.
Run the same as the White House Wafer, i bbl flour,
26 Ibs butter, 26 Ibs lard, 12 gals molasses, 4 Ibs ginger, i Ib
cinnamon, i Ib allspice, 2 ozs lemon oil, 2 ozs orange oil, -J- gal
water, 4 Ibs soda.
ANIMAL AND KNICKNACKS.
i bbl flour, 40 Ibs sugar, 20 Ibs butter, 2 gals milk
(boiled), 3 gals and i qt water, 2 qts and i pt molasses, 13
ozs soda, 4 ozs ammonia, 4 ozs tartaric acid (sifted in the
flour), 4 ozs lemon.
CAKE MACHINE RECIPES.
CREAM JUMBLES.
34 Ibs flour, 8 Ibs lard and butter, i gal sour milk, 2 oz
soda, 19 Ibs sugar, 5 pts eggs, 5 oz ammonia.
COMMON ASSORTED JUMBLES.
40 Ibs flour, 8 Ibs lard, 6 qts sour milk, 2 oz soda, 20 Ibs
sugar, 40 eggs, 5 oz ammonia.
CHOCOLATE JUMBLES.
Same as cream jumbles, only dissolve 4 Ibs chocolate and
add with milk.
HONEY JUMBLES, DROPS, FINGERS, ETC.
150 Ibs flour, 6 qts eggs, 4 qts milk, 8 oz alum, 12 gals
honey, \% Ibs soda, i Ib ammonia. For immediate use.
FROSTING FOR BOTH.
2^/2 qts water, 2 oz cream tartar, 3 oz gelatine; sugar to
suit; beat well.
GINGER SNAPS.
24 Ibs flour, 5 qts N. O. molasses, 7 oz soda, 2 qts water,
i oz allspice, 10 Ibs sugar, 3^ Ibs lard, 6 oz ginger, i oz cin-
namon. J2p~ 3 pins and 4-hole cutter.
COFFEE CAKE.
Same as ginger snaps, leaving out ginger.
LEMON SNAPS.
7 Ibs flour, 1 8 eggs, J4 oz ammonia, 6 Ibs sugar, 2% Ibs
butter, % pt milk. (J^irvhole cutter.
CREAM BAR or NONPAREIL DROPS.
i2}4 Ibs flour, 3^: Ibs butter, i oz soda, i % qts milk, 7
li)s sugar, 2 oz vanilla, i qt eggs.
DROP CAKE and LADY FINGERS.
28 Ibs flour, 4 Ibs lard, 5 qts sour milk, 4 oz soda, 15 Ibs
sugar, S ^s butter, 4 qts eggs, 6 oz ammonia, ft^ 33 For lady
fingers, 2 oz soda, 4 oz ammonia.
ORNAMENTAL CONFECTIONERY.
BUTTER SCOTCH.
24 Ibs flour, 32^ Ibs butter, 3 qts N. O. molasses, i qt
eggs, 13 Ibs sugar, 3^ Ibs lard, 2^ qts water. 2 oz soda.
COCOA GEMS.
16 Ibs flour, 10 Ibs butter, j^ oz ammonia, 12 Ibs sugar,
2 qts eggs, i oz soda, top with cocoanut.
CHOCOLATE CREAM and VANILLA BAR.
24 Ibs flour, 7^ butter, 4 oz soda, 2 oz vanilla extract, 14
Ibs sugar, 3 qts eggs, 2 qts milk, and 4 Ibs chocolate for
chocolate bar.
RIFLE NUTS.
24 Ibs flour, ii Ibs N. O. sugar, 4 qts N. O. molasses, 3
qts water, 3^ Ibs butter, 2^ Ibs lard, ^ Ib ginger, 7 oz soda.
ORANGE, CREAM, STRAWBERRY, LEMON and CIT-
RON DROPS.
28 Ibs flour, 5 qts milk, 6 oz ammonia, 9 Ibs butter and
lard, 15 Ibs sugar, i gal eggs- 4. oz soda. Any of the above
flavors.
COCOANUT SNAPS.
16 Ibs flour, 2^/2, Ibs butter, 2^ Ibs lard, i% oz ammonia,
12 Ibs sugar, 12 eggs, 2 qts water, oil of lemon, 7 Ibs desic-
cated cocoanut.
COCOA TAFFY.
24 Ibs flour, 15 Ibs brown sugar, 2^ qts water, 2 oz soda,
4j Ibs butter, 3 Ibs lard, i gal eggs, 6 Ibs Cocoa, f^* 3 Use
fine cocoa, and soak over night, in water, till soft.
VANILLA WAFERS.
25 Ibs soft flour, 7% ibs butter ana iara, 3 pts eggs, 2 oz
soda, 15^ Ibs sugar, i gal milk, 5 oz ammonia,^ oz c. of tar-
tar. Kir* Vanilla to flavor.
POUND CAKE DROPS.
7 Ibs flour, 5 Ibs butter, 2 oz baking powder, 6 doz eggs,
8 Ibs soft flour, f^if 33 Mix same as your hand-made oound
cakes; drop on dusted pans or paper; flavor with mace, vanilla,
lemon, or nothing.
THE ART OF BAKING. 83
SPICE DROPS.
10 Ibs flour, 12 eggs, 2 qts molasses, 2 Ibs lard, 4 oz soda,
i qt water or milk, 2 Ibs sugar. Spice to suit; this will not
keep; it is the same as home-made drops.
SUGAR TOP FRUIT CAKE.
12^ Ibs flour, i^ Ibs butter, 2^ oz soda, ^ pt molasses,
\y 2 oz ginger, i^ oz spice, 6 Ibs sugar, 2 Ibs lard, i^ pts
eggs, 2^ qts milk, 3 oz cinnamon oil, mace.
PEPPERMINT DROPS.
12 Ibs flour, 9^ Ibs powd sugar, ^ oz oil peppermint,
5% pts sour milk, 5^ Ibs butter, y 3 oz soda, iy 3 pts eggs, y % oz
alum, or spoon of vinegar. Lemon and wintergreen the same
change flavors.
SMALL MIXTURE of HONEY GOODS.
ANY SIZE OR SHAPE.
15 Ibs flour, 10 eggs, i# oz ammonia, 9^ pts honey, 2%
oz soda, i qt milk, %. oz alum, or two tablespoons vinegar.
TEA CAKES.
9 Ibs flour, 4 Ibs lard and butter, 6 Ibs yellow sugar, 2 doz
eggs, 2 oz ammonia ; top on pulverized sugar.
COCOA BAR.
Mix 8 Ibs A sugar with $ 1 A Ibs lard and butter; add i# pts
eggs, 3> qts N. O. molasses ; soak 8 Ibs fine cocoanut over
night, or till soft, in i qt water ; mix in with i^ oz soda, then
put in 25 Ibs flour. l^^Run backward.
CREAM JUMBLES.
8^ Ibs flour, 2 Ibs butter and lard, i qt sour milk, i% ot,
5 Ibs sugar, i^ pts eggs, ^ oz soda, lemon.
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 Ibs finest cocoanut, 18 Ibs powdered sugar, 7 pts
white of egg, 2%, Ibs of corn flour, i lb flour.
84 ORNAMENTAL CONFECTIONERY.
CREAM JUMBLES.
100 Ibs flour, 24 Ibs lard and butter, 4 gals sour milk, 6
ozs soda, 57 Ibs sugar, 7 qts eggs, i Ib ammonia. Work sugar,
lard and butter, light, add eggs and beat.
COMMON JUMBLES,
40 Ibs flour, 8 Ibs lard and milk, 6 qts sour milk, 2 ozs
soda, 20 Ibs sugar, 40 eggs, 5 ozs ammonia.
EGGLESS JUMBLES.
25 Ibs sugar, 8 Ibs cottolene, 2 gals milk, i qt glucsoe, i oz
egg color, 6 ozs ammonia, 3 ozs soda, 50 Ibs flour. Lemon and
mace flavor.
SPICE JUMBLES AND COOKIES.
48 Ibs brown sugar, 15 Ibs cottolene or lard, 3 gals
molasses, i gal eggs, 66 Ibs flour, ij Ib soda.
GINGER SNAPS.
24 Ibs flour, 5 qts N. O. molasses, 7 ozs soda, 2 qts water,
i oz allspice, 10 Ibs sugar, 3^ Ibs lard, 6 ozs ginger, i oz
cinnamon. Four and five pins and 4-hole cutter.
SUGAR CAKES.
18 Ibs sugar, 9 Ibs lard and butter, 30 eggs, 5 qts milk,
5-|- ozs ammonia, 2^ ozs soda, 36 Ibs flour. Two or three pins,
3-hole cutter, or roll out on the bench and cut with tin cutter
if you have no machine.
MOLASSES OR GINGER CAKES.
8 Ibs sugar, 4 Ibs butter or lard, 4 qts molasses, 2 qts
water, 8 ozs soda, i qt eggs, 24 Ibs flour. Two pins and
3- hole cutter, or roll out and cut.
LEMON CAKES.
5 Ibs sugar, 2 Ibs butter, 8 eggs, i J- oz soda, 2 J ozs cream
tartar, 6 Ibs flour. Two or three pins and 3-hole cutter, or
roll and cut.
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.
XT. Always put a lace paper under large cakes.
XII i 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-
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 12 inches will make two bags by cutting cross-
ways like cut.
364. WATER ICING.
Water icing is simply XXXX sugar and water, this icing
can be colored and flavored with most any kind of flavor.
86 ORNAMENTAL CONFECTIONERY.
365. ORNAMENTING ICING.
Is nothing bufXXXX sugar, beat up with some whites of
eggs and a few drops of acided acid or lemon juice.
366. ICING FOR CAKE.
Is the same as above, only not quite as thick; all icing-
made out of whites of eggs ought to be beat up well, as it
makes it whiter and will not run. The proportion for a good
icing are about 4 whites to every pound of sugar.
367. CHEAP ICING.
4 oz gelatine dissolved in i qt of warm water, when all
melted skim it off, putin XXXX sugar and J oz alaun,to make
a nice icing beat well with spatula, common glue will
answer as well as gelatine.
368. CHOCOLATE ICING.
| Ib chocolate, J pt water, set in a warm place until
melted, then mix in XXXX sugar, enough to get the right
thickness.
369. CHEAP CHOCOLATE ICING.
5 pounds of your best cocoa, to which add from ij
to 2 pounds of cocoa butter, and enough well dried and sifted
lozenge sugar to make it to the consistency you require. You
may also use a heavy chocolate fondant to cover with.
370. TRANSPARENT ICING.
I pound pulverized white sugar, | pt water. Boil to the
consistency of mucilage, rub the sugar with a wooden
spatula against the sides of the pan until it assumes a white,
milky appearance, stir in two table spoons extract vanilla,
mix well together; pour while hot over the top of the cake,
so as to completely cover it
371. CHOCOLATE ICING.
Stir into white or royal icing, when ready for use, cho-
colate that has been melted over the fire; stir in a sufficient
quantity to give the required color, at the same time moisten
it with the whites of eggs.
372- BOILED CHOCOLATE ICING.
Put i pt hot water onto J pt chocolate, add i Ib sugar,
stir it up and let it boil about 10 minutes, take a spatula
and keep a rubbing on the sides of your pan to cause
granulation.
THE ART OF BAKING. 87
ROSE ICING.
Add a tablespoonful of rose water to the plain icing, and
color to a rose pink, with carmine. In the same way an icing
of orange flower may be made, but without coloring. Its
flavor harmonizes well with that of rose, almond, and vanilla.
VANILLA ICING.
Mix one tablespoonful of vanilla sugar with the powdered
white sugar, and beat in as directed for plain icing.
SOFT ICING.
For many kinds of cake a soft, water icing is much pre-
ferable to the hard, egg-icing, just described. Its preparation
is very simple. Mix half a pound of finely pulverized, sifted
sugar, with a tablespoonful of boiling water; and the same of
any fruit juice, color it as directed for the different hard
icings, and spread, at once on the cake, while still warm from
the oven, about an eighth of an inch thick.
It is especially suitable for all kinds of sponge cake, and
other light and dry cakes, such as snow cake, plunkets and the
like.
TUTTI FRUTTI ICING.
1 Ib sugar, i gill water, 2 whites of egg, J- Ib shelled
almonds blanched and chopped, ^ Ib sultanas swelled in hot
water, J Ib citron finely chopped. Boil the sugar and water
till thick and waxy, pcur into the whites, beat till cool, then
mix the fruit and stir in it. An excellent icing for sponge
cake.
BOILED OR FONDANT ICING.
This elegant icing, not generally known, is made as fol-
lows: Boil 5 Ibs sugar with i qt water to a boil, then pour it
onto a cool wet marble slab, with J-inch iron bars around it to
keep it from running on the floor; when cool, take the scraper
and work it toward you, until it becomes white and hard; then
pack and knead it in a jar, as tight as possible, lay a wet cloth
on top, and the fondant is ready for future use.
DIRECTIONS FOR USING IT. take a certain amount of this
fondant in a saucepan, add a little lemon juice and water, stir
and dissolve this on a hot stove and ice your goods immed-
iately.
ORNAMENTING ICING.
2 ozs iciline, i pt of water, enough of XXXX sugar, oz
cream tartar. Beat up well.
88 ORNAMENTAL CONFECTIONERY.
MARSHMALLOW FILLING.
Dissolve -J Ih gelatine in 2 qts hot water, a 'd 10 Ib, XXXX
sugar and 2 Ibs of glucose, and beat up in the machine, add
oz cream tartar when nearly done beating; beat fast, but stop
as soon as light; vanilla flavor.
MARSHMALLOW FILLING.
Soak 4 ozs gelatine in i qt of water, then heat to dissolve
it; put in beating machine wiih 5 Ibs powdered XXXX sugar;
to i Ib glucose can can be added if not wanted quite so
short. When half beaten, add J oz cream tartar. Beat as fast
as possible and stop beating as soon as stiff or light enough.
Flavor with vanilla.
MARSHMALLOW FILLING.
Boil to a boil, 242 degrees, 4^ Ibs sugar, i qt water, -J Ib
glucose; in the meantime beat up i pt egg white good and
stiff, then pour in the boiling sugar in a thin, gentle stream;
keep on beating and add Ib of gum arabic or gum renegor
dissolved in pt warm water; vanilla flavor.
MARSHMALLOW FILLING.
4 ozs marshmallow iciline, i qt warm water, 5 Ibs XXXX
sugar, ^ Ib glucose. Beat until light. This is to keep soft
between vanilla wafers which are usually covered all over with
cholocate.
PHILADELPHIA MARSHMALLOW ICING.
Dissolve i Ib marshmallow iciline in i gal of luke-warm
water ; 20 Ibs of XXXX sugar, 2 ozs cream tartar. Beat 15 or
20 minutes. This is nice for layer cakes, vanilla wafers, or
any work of this kind.
MARSHMALLOW ICING-FOR POWER BAKERIES.
20 Ibs of granulated sugar, 5 pts of water. Bring to the
boiling point, let it cool, then dump in the mixer (if you have
a jacket mixer you can cook it in mixer). Add 8 Ibs of glucose
and i Ib marshmallow iciline; dissolve in 5^ pts of water;
add i oz cream tartar and beat 20 minutes. You can make
kisses from this recipe by using 2 Ibs of XXXX sugar ; only
beat long enough to mix the extra sugar.
THE ART OF BAKING. 89
373. BOILED CHOCOLATE ICING.
Melt i Ib chocolate in a vessel, add \ gal 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 Ibs sugar, i pt water to a hard ball, beat up 1 2
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 Ib 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 w 11 beat up whites of eggsjcing, and set aside
to dry, when dry give it a second coat, have the thickness of
your icing that it will run very slow, if the icing is well pre-
pared this will give a smooth, glossy surface. In very par-
ticular cases, when a level surface is needed, run a plain tube
of icing around the edge of the cake and cover the 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 other kind of 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 Ib flour, \ Ib 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.
378. JELLY.
For this recipe $500.00 was paid.
Boil i Ib gelatine with u qts water, put in 31 Ibs white
sugar, J oz tartaric acid, and 2 oz fruit extract; boil 4 minutes,
and it is ready to fill in your pails or tumblers, let it stand 12
hours, put a piece of paper, which is soaked in rum, on the
top, and close them up tight; for coloring use colors which you
will find on another page of this book. This jelly is nice,
clear, cheap, and will keep for years.
COLORS-
379. COCHINEAL.
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. ANALINE COLORS,
The beautiful analine colors, though much employed, are
considered objectionable by many. The intensity of their
color is so great however, that the quantity necessary to pro-
duce any injurious effect would not be likely to be introduced.
For extracting the colors from these dyes, dissolve them with
boiling water or alcohol; use with care, as one or two drops
are sufficient to color a small boiling of sugar.
382. YELLOW.
Saffran, curcume, and yellow-carmine.
383. BROWN.
Burnt sugar or sugar color you will find on another page.
384. GREEN.
Juice of spinach, all the rest of the colors you can get by
mixing the above, as black and red makes brown, red and
yellow makes orange, yellow 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.
385. HOW TO MAKE COLORED SUGAR.
Put sonne 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.
THE ART OF BAKING.
91
Bread Designs and How to Mould Dough.
ORNAMENTAL CONFECTIONERY
Designs for Nakinsr Twists and Salzstanffen,
386 ABOUT BREAD.
If bread be the staff of life it should be made so well and
of such good material that it shall be healthful and strenght-
giving.
From the first dawn of civilization to the present time
some kind of bread has been made by mankind. One would
think that, with a practice and experience of so many hundred
years, perfection would now be reached and there would be
no need of instructing the present or future generation. But
although bread-making has reached perfection in the hands of
thousands, there are still thousands, and there always will be,
who must have the methods of good bread-making made plain
to them.
Perfect bread will be light and sweet, and with a rich,
nutty flavor of the wheat. To get this result good yeast and
flour must be used; the dough, while rising, must be kept at a
proper temperature, about 75 F., and the heat of the oven,
when baking the dough, must be high enough to raise the in-
side of the loaf to about 220 F. This is necessary to cook the
starch, expand the carbonic acid gas, air and steam, and drive
off the alcohol.
A good way to test the heat is to put in a piece of white
paper. If it turns a dark brown in five minutes the oven is of
the right temperature, but if it burns, the oven is too hot and
must be cooled a little before the loaf is put in; or, if the paper
is only a light brown at the end of the five minutes the oven
must bj 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 Ib of corn meal, i j Ib wheat flour, \ Ib rye flour,
\ Ib rice flour, ij Ib 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
94 ORNAMENTAL CONFECTIONERY.
of this stock. For a 4 bucket batch, to stay your sponge, use
i Ib of salt in setting it To bring it quicker use the same
amount of sugar in place of salt. *In summer let stand until
cool, then stock.
388. THE CELEBRATED DRY HOP YEAST.
This yeast when once made will keep for six months.
Take 3 gallons of water and boil; when at the boiling point put
in 3 oz of fresh hops; have ready in a jar or small yeast tub
ij Ib of wheat flour and i Ib corn meal; now add sufficient
boiling hop water to form a rather stiff paste; now, in order to
keep 3 gallons of water in your boiler, you must make up for
what you have taken out; keep on boiling hops until they sink
to the bottom, then strain on top of your paste, stir well and
set aside to cool; when cooled off | hour put in 4 oz malt and
i Ib 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 \ oz of dry yeast, stir well, cover
up tight; in 10 or 12 hours it will be ready to use.
NOTICE. Always dissolve your dry yeast in a little luke-
warm water for storing away yeast or ferment. In managing
this dry yeast the season of the year and weather has some-
thing to do with it
389. GLYCERINE BREAD.
Take a good mixture of flour, say 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 ij Ib salt in it, 4 Ibs lard and about 4 or 5 Ibs pul-
verized sugar, which makes a great improvement in the weight.
Take i Ib of the glycerine and melt it over the fire; after it is
THE ART OF BAKING. 95
melted, pour it into the mixture, make a nice easy dough, and
let proof; after it has proofed work it as much as you can, have
a pair of rollers and break it through two or three times, and
you will find it becomes white; mould in any shape desired. It
is baked in box-shape, only a little narrower than the box and
scroll on the sides, being round at the ends, same as Boston
cream bread moulds. It can be baked in ordinary bread pans.
390. THE CROLL SYSTEM OF BREAD BAKING.
To make 250 Ibs of flour into bread. I use three nine-
quart pails of ferment and five pails of water, and a little over
4 Ibs of salt. I have my flour sifted in one end of the trough,
and mix the liquor, salt and ferment well together in the
other end, and make the dough straight off. After the dough
is made two hours, I throw it out on the table, and if it has
slackened out, I stiffen it out a little with flour; then roll it
up in liftable pieces and put it back in the trough for two
hours more; it is then ready for the scales. Scale it off any
weight to suit your trade, mould it up round, give it a little
proof; now make it up into any shape you like, and give it
sufficient proof and bake it in a good steady heat. I leave
purchasers to figure up their own proportions of ferment,
salt and water, to suit the extent of their business.
391 STOCK YEAST-LIQUID.
Prepare 3 oz hop and 8 oz malt, to which add 5^ Ibs of
potatoes and 10 qts water. Boil until potatoes are thoroughly
cooked.
Put in a jar or tub ij Ib corn meal, ij Ib flour, J Ib
sugar, and pour on enough of the scalding liquor from the
hops, potatoes, etc., to make a stiff batter, and then pour the
remainder of the liquor, with the hops, potatoes, etc., into the
tub, and then dissolve all together. Then add enough water
to make 9 or 10 quarts of the whole. When sufficiently cool,
stock away with i qt of good stock yeast. Let it work 24
hours. When ready add f ot a teaspoonful of ammonia, and
same amount of salt.
392. STOCK YEAST-DRY.
Then make your dry stock yeast, using J flour to J corn
meal. Having strained the yeast, pour on and work it as
dry and stiff as you can conveniently, spreading it loosely
and turning it frequently on table covered with cloths, dry-
ing as quickly as possible in cool, open air. When done put
in sacks for a few days, and then in stone jars.
96 ORNAMENTAL CONFECTIONERY.
393. HOW TO MAKE THE FERMENT.
To make 20 quarts of ferment, put in a kettle 8 Ibs pota-
toes, add water enough to cover them well, then take your
tub and put 8 oz malt and 2 Ibs good flour in it. When you
have boiled your potatoes 30 minutes, then scald the flour
and malt and beat well. Let stand for about 10 minutes,
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. In 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 Ibs salt dissolved in 40 qts of water. After having
poured both water and yeast in the trough, draw the board,
set aside and mix in the flour at once, and make a nice
smooth dough, not too stiff, but work it well. Let it stand about
two hours and work down again. Let it stand another hour
and then cut it over, work in flour and lighten up well, leav-
ing it smooth and nice. Let it stand another hour and get
fully as light as other dough. Then work down and throw
on table, cut, mould and put in the pans, and in the usual
time your bread will be ready to go in the oven, and you
will have nice, sweet bread, and can't very well help it. I
expect and hope you will be well pleased, and write me a
hearty recommendation of the same, which would be highly
appreciated by me.
The above method is practiced in my bakeries, and is
quite satisfactory to me, and also to my employes, being less
laborious. Make a nice tough dough at once, let it stand
about four hours, then lighten it up well, throw out on the
table and mould and pan at once.
395. HOW TO GIVE EIGHTEEN OUNCES OF BREAD
FOR THE SAME PRICE AS OTHERS SELL
SIXTEEN FOR.
This is something not generally known by bakers, and
yet it is correct, and no doubt it has been done by a few that
have had the knowledge. Should you wish to accomplish
the above result which I cannot disapprove of, as there is
nothing to injure the health of anyone, but I do not advise
anyone to adopt it. I give you the information, for perhaps
THE ART OF BAKING. 97
you have been deceived by others that have the knowledge,
and you have been compelled to give as big a loaf as they
are and you being the loser thereby. Yet, as far as any-
one can understand, they cannot do this, thinking they are
not wronging the public, for selling that pure free gift of
heaven's, water, is unjust. The following will show how it
is done: Take four pounds of rice common broken rice will
suit add to it as much water as it will soak; add the same
when well soaked to one barrel flour. You will find that you
will gain from twenty to twenty-five pounds of dough to the
barrel than if you used flour alone; add the boiled rice to the
dough ; mix in well-made strong yeast ; potatoes will suit if
you have not the rice, as good boiled potatoes are nearly
starch and can be used instead of rice. The bread is per-
fectly wholesome made ; in this way more or less may be
added. First try one pound of rice to the barrel ; increase as
you may desire.
396, BEST METHOD OF MAKING FERMENT.*
For the ferment take one pail of good patotoes, washed
clean, boil in enough water so they will be covered when
done; then empty them, water and all, into the yeast tub,
and immediately pour in about six pounds of flour and stir
well with the paddle, forming a thick paste ; beat it well,
then thin gradually by first adding a very little water at a
time.
When finished there should be about four or five pails of
ferment, leaving it the proper temperature, according to the
weather.
For stocking this, use one pint of snow flake yeast, and
in about ten hours, or as soon as it begins to fall, it is
ready.
For setting the sponge, use about 4 pails of this ferment,
J pound of salt, and i pound of sugar; make the sponge just
thick enough so it will drop from the hand when held up,
and so it will come up in 2 hours. As soon as it begins to
fall it is ready.
To mix the dough add about 2 pails of water, 2 Ibs of
salt, 3 or 4 Ibs of sugar, and 3j Ibs of melted lard. Mix into
a medium dough; work well for \ hour. This dough ought
to come and be ready to scale in I hour, and the dough in
the pans ought to come in the same time.
A baker must use his own judgement at what time to
take the dough, as no definite rule can be given.
98 ORNAMENTAL CONFECTIONERY.
397. TINE BREAD WITHOUT FERMENT.*
For i bbl of flour take 10 qts potatoes well done, pour off
the water, work well, and run through a strainer in the trough,
add 40 qts warm water, Ib salt, i Ib sugar, i qt of the
genuine snow flake yeast and set a med.um 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 Ibs salt, 3
Ibs sugar and 3 Ibs 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, f Ib malt, put your
malt in a sieve and shake the fine part through on a piece of
papsr and lay away, throw the coarse part into thekettle with
the hops, let boil \ hour, put 3 Ibs best wheat flour in the tub
and pjur 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 begin 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 Ibs 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, it light, pan at once, to start a Begin-Yeast put a hand
full of paste and some hop-water in a glass jar, set in a warm
place to let work, it will make you a new yeast in 2 or 3
days.
399. LONDON STOCK YEAST.
Boil j Ib hops with 20 qts water about 10 minutes, let it
get milk-warm, put in 7 Ibs 01 malt, s.ir and rub the malt
with the hop-water, stock away with i qt of good yeast, set
t in a dry p'ace, in about 24 hours strain the yeast and it is
ready for use ; most of the London bakers are using the hope,
twice by adding new hops to every batch.
4OO. AMERICAN PLAIN YEAST.*
Boil J Ib hops with 30 qts water 10 minutes, scald 3| Ibs
spring flour with 4 qts of the hop water, beat well, strain the
THE ART OF BAKING. 99
rest of your hop water on top of the paste, when lukewarm,
add 3 pts of malt, stir and break it up good and stock away
with 3 qts of yeast, keep in a dry place and it is ready for use
in 24 hours.
401. GENUINE SNOW FLAKE YEAST.
Boil 10 qts nicely pared potatoes in enough water so they
will be covered when done, at the same time bo;l \ Ib hops
in 4 qts water. When the patotoes are done empty them,
water and all, into a yeast tub, and immediately add 12 Ibs
flour, stir it briskly with the paddle. Also have the hop-
water ready, boiling hot, and add enough of it to get the flour
all well scalded, and to form a paste that will not run from
the tub if turned bottom up, beat the paste about 20 minutes,
reboil the hops in about 3 pts water, and set aside, then put
the paste in a warm place for 9 hours, now it is ready to
stock away, dissolve 14 cakes of yeast foam in the 3 pts hop-
water and stir into the paste; in 4 hours it begins to work,
stir down as soon as it comes up, stir it down again, always
stir it down before it falls itself, in 10 hours it will be about
done working, remove in a cool place until next day, it is
now ready for use. This yeast will keep 6 weeks if kept in
a large stone jar, stir it up from the bottom every time it is
used. This recipe is worth a $100 to any baker on earth, it
can be used with or without ferment
402. COMPRESSED YEAST-
Set a upright sponge out of \ Ib compressed yeast and 20
qts of warm water, in 5 or 6 hours the sponge will be ready;
let it go down only once, put 10 qts of warm water and \\ Ib
salt on top, and make a nice smooth dough; have your
trough greased, and let the dough come up twice, then it is
ready for moulding; do not give it too much proof in the steam
box, and bake in steady heat.
403. MILK ROLLS.
Take 20 Ibs of the above sponge, i Ib sugar, i Ib butter
and lard, little salt and flour.
404. BUNS AND RUSKS.
Take 12 Ibs of the sponge, i Ib sugar, i Ib butter, salt
405. DOUGH NUTS.
8 Ibs sponge, i Ib butter, \ Ib sugar, 4 eggs, salt, and
flavor, and flour to make a nice soft dough.
100 ORNAMENTAL CONFECTIONERY.
AMERICAN STOCK YEAST.
Boil 9 ozs hops in 60 qts water for 20 minutes, then scald
2$ Ibs strong flour with 3^ qts water (hop water); then strain
all the hop water on top of piste and let cool down to no F.;
then add 4 Ibs malt and leave the malt about 2 hours in the
liquid; then rub up well with paste and stock away with 4 qts
of Virgin or Stock yeast.
VIRGIN YEAST.
When yeast is newly made and the malt is thoroughly
mixed with paste, then take one handful of malt from the
bottom of the tub and place in a very clean jar, add 4 qts of
the y j ast liquid ; will be ready in about 24 hours ; should drop
about inch. Liquid must be clear, then strain it and may
be used to stock away a new batch of yeast.
FERMENT.
Boil and smash 20 qts potatoes to f-lard bbl full of fer-
ment, add 10 Ibs strong flour and 10 qts yeast; will be ready
in about 10 hours ; do not scald the flour.
SPONGE.
12 gals ferment and i gallon water set medium sponge will
be ready in about 3^ hours for dough, add 13 gals warm
water and 6 Ibs salt, little shortening if you like, scrap all
around and from the bottom of the trough, break up the sponge
well and make a firm dough, let raise twice then scale, mould,
raise and bake.
STRAIGHT DOUGH.
Take 16 gals ferment, 4 gals warm water, 4 Ibs salt and
3 Ibs sugar; let raise from 4 to 5 hours, and it is ready for
the scale.
POTATO YEAST.
To make the yeast, boil one bushel potatoes, peel them
and pass through a masher. Do not let the mashed potatoes
stand warm but stir in enough ice water immediately to cool
them. Dissolve i Ib compressed yeast in some cold water and
stir it in. Then add 16 Ibs of sifted flour, and ice water to
make it thin enough. Set away in the refrigerator. Ready to
use in twelve hours. This yeast is not so strong as that made
with hops, but it gives the bread a nicer flavor. It is better
not to make more than two days' supply at a time,
THE ART OF BAKING. 101
STRAIGHT DOUGH FROM COMPRESSED YEAST.
i bbl flour, i Ib compressed yeast and i oz salt to each
qt of liquid it takes to make a firm dough ; let raise about 5
hours.
DOMESTIC BREAD.
No more dry baker's bread.
i barrel Pillsbury's flour, 12 Ibs 8 ozs cottolene, 2 Ibs 13
ozs compressed yeast, i Ib 6 ozs granulated sugar, 5 Ibs loozs
glucose, i Ib 4 ozs 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 and 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 So degrees by the ther-
mometer (a little higher in Winter). Measure it and add to
the batch in the mixer or trough enough milk at the same
temperature to make the whole wetting measure 41 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 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 im-
provement. In the absence of a brake it wants a thorough
kneading.
1 would advise a person beginning to make the domestic
bread to make two or three very small batches to learn about
proving it as that is something that cannot be exactly de-
scribed and most be learned by observation. For this purpose
I give the formula figured down to a very small quantity.
WHITE BREAD.
13 Ibs flour, 13^ ozs cottolene, 3 ozs compressed yeast, i
oz sugar, i oz salt, pt potato yeast, 6 ozs glucose.
BOSTON BROWN BREAD.
2 Ibs corn meal, 2 Ibs rye meal, i Ib wheat flour, i Ib
graham flour, i pt N. O. molasses, i qt milk, i oz soda, i qt
salt; work the meal, flour and milk to a smooth dough; stir
the soda into the molasses and to a foam; and to the dough
and mix light and quick, adding the salt; fill the mould and
steam for 4 hours.
102 ORNAMENTAL CONFECTIONERY.
BOSTON BROWN BREAD.
2 Ibs corn meal, i Ib rye meal, i Ib graham flour, 2 Ibs
wheat flour, i pt N. O. molasses, J pt of yeast, Ib salt, $
oz soda, -J Ib stale cake; soak the cake in water and let stand
a day till sour ; dissolve the soda in the yeast and mix with
the meal and flour to a dough; then work in the molasses,
soaked cake and salt; fill into the mould and set them into a
vessel partly filled with water, and steam them over the fire or
in a hot oven, keeping the water boiling for 4 hours. The
moulds are round, 6 inches across the top, 4* inches at the
bottom and 6 inches deep and have a tight-fitting lid.
GRAHAM BREAD.
6 Ibs 8 ozs flour, 3 Ibs 14 ozs graham, 15 ozs lard, 9 ozs
sugar, i oz salt, 6 ozs glucose, f pt potato yeast.
Dissolve the 6 ozs glucose in a gill of hot water and add
to it enough milk to make 2 qts i^ pt, warm it to 80 degrees
(85 or 90 in cold weather), dissolve in it the compressed yeast,
sugar and salt. Then add the potato yeast. Pour this into a
hole in the flour, mix in enough flour to make a sponge as thick
as cream. Let it stand of an hour. It does not fall. Then
knead it thoroughly and let it stand till light enough to scale
(an hour, more or less). Scile it, round it up into loaves, put
into proving boxes, cover with wax paper and prove about an
hour, but don't let it stand long enough to run together.
When proved enough, mould it into the pans, let it prove and
bake in hot oven.
SALT RISING BREAD.
Take i tablespoonful of bolted corn meal in a pint bowl and
put on top of it soda and salt, of each, as much as the amount
of a small filbert. Have ^ pint fresh (new) milk on stove;
when it boils up, pour on soda, salt and meal ; stir minute.
Set in a very warm place 10 to 14 hours, or until it rises. If
this is not good you might just as well throw it away, as it will
be like making bread with compressed yeast that is spoiled.
Put i qt hot water in 2-gal crock; put in Spring wheat flour to
make a stiff sponge, stir with spatula. Now* put in the empt-
ings and same amount of soda again, and stir again. When
light, put in a dish pan containing warm flour (Winter wheat);
put in i oz of salt, 3 qts hot water and make a light dough (not
too stiff). When light, add more flour so as to be able to
handle, scale and put in pans, keep warm and bake in a hot
oven. It does not rise any more in oven. You can make
enough emptings to last a week in cold weather, but I find the
bread is nicer with fresh emptings every day.
THE ART OF BAKING. 103
STOCK YEAST.
4 ozs of hops and i pail of water. Boil -J- hour and strain
onto 3 Ibs of strong flour. First strain just enough of the
liquor to make a paste of the flour, so as to keep from getting
lumpy ; then add the rest of the liquor. Now set it to cool, and
when it gets to about blood heat in Winter-time, or perfectly
cool in Summer, mix in a pin of stock yeast and stir up thor-
oughly. Cover and set away where it will not be disturbed,
until it raises, falls, and clears off, which ought to be in two
days. If you wish to use malt, stir in a handful when it is
lukewarm, but I do not believe in malt in stock yeast, as it al-
ways has a tendency to sour.
VIRGIN STOCK.
Every baker making his own yeast should make this every
month. When making your other stock yeast, take some of the
paste and put it in a gallon jar about half full. Have it about
as thick as a soft sponge. Cover up tight, put in a warm place,
and stir every few hours until it begins to work. It will raise
and fall like a sponge. It ought to be ready in about four
days. Use this to stock away your stock yeast and you will
never have sour bread.
STRAIGHT DOUGH FROM COMPRESSED YEAST.
To make 250 Ibs of flour into bread, use 3 p-quart pails
of ferment and 5 pails of water, and a little over 4 Ibs of salt;
have flour sifted in one end of the trough and mix the
liquor, salt and ferment well together in the other end, and
make the dough straight off. After the dough is made 2 hours,
throw it out on the table, and, if it has slackened out, stiffen
it with a little flour, then roll it out in liftable pieces and put it
back in the trough for 2 hours more ; it is then ready for the
scales. Scale it off any weight to suit your trade, mould it up
round, and give it a little proof ; then make it up into any shape
you like and give it sufficient proof, and bake it in a steady
heat. This mixing can be done much better in a mixer, and
the dough will take an extra pail of water.
STRAIGHT DOUGH.
This is the standard recipe for making straight dough direct
from compressed yeast. Take 10 gallons of water at 75 degrees,
15 ozs compressed yeast, 2 Ibs of salt, 2 Ibs of lard and about 150
Ibs of flour at 75 degrees, room to be kept at 80 degrees. Let
the dough come up twice until it falls, which requires about 7
hours. The dough is then ready for the scale and can be used
for all kinds of bread and rolls.
PLAIN AND FANCY YEAST BAKING.
COMPRESSED YEAST SPONGE.
The milk or water should be used at 85 Fahrenheit. The
shop and the flour should also be kept at the same temperature.
The sponge is set in one end of the trough; the yeast dissolved
in part of the liquid, and enough Spring wheat flour is mixed
into all the liquid to make a smooth, medium sponge. The
sides and bottom of the trough must be kept scraped, so there
will be no flour underneath the sponge to form lumps ; then
dust a little flour on top and close the trough. A sponge made
of weak flour is ready for use as soon as it commences to fall.
Sponges made of strong flour can drop \ inch, but no more, as
they will lose their strength- if they do. The quality of the
goods depends, in a great measure, on the character of the
sponge used.
SPONGE.
J Ib compressed yeast, i gal milk or water, or half of
each; strong flour enough to make a medium sponge. If large
sponges are made less yeast can be used.
HOME-MADE BREAD.
To a sponge made of 3 gals water, add i Ib salt, 2 Ibs
scalded Indian meal or rice flour, Ib lard, 2 gals water, and
strong flour enough to make a medium dough. Give this
dough time enough to raise twice; then scale, mould, pan, rise
and bake in a steady heat.
VIENNA BREAD.
As above, but use milk instead of water, and leave the
Indian meal out. Then mould pointed long loaves; raise them
in covered boxes, dusted with Indian meal; wash them with
water; place on peel; give them three slanting cuts across the
top and bake in steam oven on oven bottom. In case you have
no steam oven wash them with thin egg wash, and try to keep
all the steam you can in the oven by baking them with other
goods, or keeping a pan with wet sawdust in the oven. Strietzel,
twist, water rolls, Vienna rolls, etc., are baked in th same man-
ner.
THE ART OF BAKING. 105
FRENCH STICKS
Are generally set close together, upside down, in cloth-covered
boxes; the cloth must be drawn up between the loaves to pre-
vent them from sticking and running flat. French sticks, due
to their length, cannot be picked up by hand. Use a thin, long,
narrow board, which place alongside of the loaf; pull up the
cloth a little bit and the loaf will roll onto it right side up; then
place them on the peel with a rapid motion ; wash over with
water and give them four or five slanting cuts across the top;
bake in steam oven. Long, narrow baskets may be used in
place of the clot .
VIENNA ROLLS.
Take vienna bread dough ; break into 2-ounce pieces; roll
them round and place them in cloth covered boxes. When
half proved, stamp them with a vienna roll stamp, and turn
them over. When three-quarters proved turn them over again.
Wash them with water, and bake in steam oven the same as
vienna bread.
CINNAMON KITCHEN.
Make a soft, smooth dough out of 6 Ibs milk sponge, i Ib
butter, -j. Ib sugar, 4 eggs, flavors; let raise twice and scale and
mould in suitable pieces; let them lay for a few minutes and
roll out flat, about inch thick; place them on baking pans;
wash over with melted butter; let raise; then strew a mixture
of powdered sugar and cinnamon on top, and bake in medium
oven. To make the cake rich you can place small pieces of
good butter, 3 or 4 inches apart, and chopped almonds on top
before baking.
STREUSEL KUCHEN.
The same as above, only a different mixture is strewn over
the top of the cake.
STREUSEL.
Mix i Ib of flour, 4 yolks, Ib sugar, vanilla flavor; then
rub this mixture through a coarse sieve and use it for streusel
kuchen.
HOT CROSS BUNS.
Take kuchen dough and break in small pieces; round up
like rolls, but when half risen press each one down with a cross
cutter thus 4- ; wash over with butter and dip in coa'se or fine
sugar; set to ris^ and bake hot, or wash with egg, and, when
baked, ice them.
106 ORNAMENTAL CONFECTIONERY.
APPLE, PEACH AND PLUM KUCHEN.
The dough is rolled a little thinner, as for streuse! kuchen,
and even slices of fruits are laid all over the cake in symmetri
cal rows. Sugar and currants are strewn on top. Let raist
and bake in hot oven. Cream may be used in place of the
sugar and currants.
CREAM FOR FRUIT KUCHEN.
Scald Ib farina and 2 ozs butter into i qt boiling milk;
when cool mix in pt sweet cream, 6 ozs sugar, 3 yolks ; then
make a meringue mixture from 5 whites and 2 ozs sugar, and
mix this under the cream. This cream is spread on top of the
fruit before baking ; then bake to a light brown.
COMMON CREAM.
Scald J Ib of farina in 2 qts of boiling milk; then add i Ib
sugar, 5 yolks and a little yolkaline and flavor.
ALL KINDS OF BERRY KUCHEN.
Proceed the same as for apple kuchen. The berries must
be picked and spread over the cake. The above cream is then
placed and leveled on top of the berries. Let raise and bake
to a light brown. To tell when the kuchens are baked at the
bottom they must come loose when you blow between the cake
and pan.
CHEESE KUCHEN.
f Ib sugar, 6 ozs butter, 8 eggs, ^ Ib flour, 4 Ibs pot
cheese ; cream the butter and sugar and gradually work in the
yolks; beat the whites to a sti,ff snow; thin the cheese with a
little milk, and mix the whole together lightly; then cover a
pan with a thin sheet of cinnamon kuchen dough and spread
the mixture on top; wash over with egg; strew a few currants
on top and bake hot.
STOLLEN.
A suitable quantity of currants, raisins and citron is
worked under the cinnamon kuchen dough; the dough is stiff-
ened up a little; let raise once and scale and mould in the
shape of vienna bread; then roll down the centre, lengthwise,
with large rolling pin; grease the outer edge same as for milk
rolls; turn over; roll down a little more; place them on pans;
wash with eggs; strew chopped almond on top; bake when
three-quarters proved and ice while hot.
THE ART OF BAKING. 107
RING AND PRETZEL KUCHEN.
Roll out 5 Ibs cinnamon kuchen dough; place on top I Ib
butter; fold and roll three times the same as for puff paste;
then cut off strips and twist them from left to right and place
them on pans in shape of rings, pretzels, crescents, etc., wash
over with eggs; strew chopped almonds on top; bake hot and
ice while warm. It is understood that the dough must be kept
cool, and the goods raised in a cool place, otherwise the butter
will run from the dough.
BATH BUNS.
Work i Ib of coarse sugar into 5 Ibs of cinnamon kuchen
dough; break out in 2-ounce pieces ard place them on pans;
do not mould them; wash over with egg; let prove and bake
in hot oven.
COFFEE WREATHS.
Roll out some cinnamon kuchen dough into long, thin
strips; braid three together and form into a round wreath. Set
to raise; wash with egg; strew coarse sugar and chopped
almonds on top, and bake hot. They may also be iced with
vanilla icing after baking.
ZWIEBACK.
Roll out the above dough like small fingers. Set close to-
gether; do not let them rise too much; bake light. Let stand
one day; then cut each biscuit in two with a sharp knife.
Roast well, brown on both sides, and dip in cinnamon or vanilla
sugar.
LONG CURRANT BUNS.
Take above dough, roll out in square pieces, J inch thick
and 10 inches wide ; sprinkle with cinnamon sugar and cur-
rants; double over from both sides; set the cut side up after
you cut the whole strips in small fingers with the scraper ; set
them close together; allow it to rise; bake in good heat and
frost thick with vanilla icing.
SCHNECKEN.
Roll out same as above; sprinkle with currants, cinnamon
sugar and some chopped almonds; wash edges with a little egg;
make into a roll; cut into narrow pieces; set cut side up on
greased tins; allow it to rise well; then bake hot and ice.
ORNAMENTAL CONFECTIONERY.
SALT PRETZELS.
Make a cool milk sponge of -J
the flour the same as for wheat
bread, as soon as the sponge com-
mences to fall, add sufficient water
and salt ( Ib to a 10 qt pail), a
little lard or butter will improve
the pretzels considerable. Then
scrape sides and bottom of trough,
and break up the sponge good
and fine.
Now take the flour, all at one time, and shake the mixture
well, do not press down onto the dough, but shake it until you
have a very stiff dough ready for the rollers, or dough brake ;
alter the dough has passed several times through the rollers and
found to be nice and smooth, divide it in suitable pieces and
round them up, then roll them in finger shape, and last form
pretzels similar to the above cut, and place them on boards or
boxes to prove.
The next operation is the boiling. Place 3 gals water,
2^ Ibs salt and 5 ozs potash (Laugenstein) in a large boiler,
bring the solution to a bo.l and take off the scum, then deposit
8 or 10 pretzels in the boiling liquid, as soon as they come to
the surface they are done, and ready for the oven. A skim-
ming laddie (Bretzelfanger) is used to remove the pretzels
from the boiling liquid to the peel, the peel must be held wet
with the boiling liquid, otherwise the pretzels will stick to it.
The baking is done on the floor of a very hot oven, 6oo p
Fahrenheit, which should be good and clean. A little dry fine
salt should be sprinkled on top of the pretzels just before they
go into the oven. The baking may also be done on wire trays,
which is a great help for the beginner.
The potash (Laugt nstein) gives the pretzels that golden
glossy appearance, therefore the quantity to be used may be
judged from the color of the goods. A certain weight cannot
be given as the potash vaiies considerable in strength.
FOR SMALL BAKERIES.
Small bakeries are managed in many different ways, but
through experience I found that trn system to make all kinds
of bread rolls, buns, etc., out of one large sponge is the easi-
est and best paying. A sponge for each and everything will
do for large bakeries, but not for the smaller ones. Besides the
trouble of m -king so many small s onges, they require more
yeast; they cool off quicker and the shop must be kept at a
high temperature to get good results. The following will give
you an idea of how a sm ill bakery can be managed without
any trouble and have all kinds of goods out of one sponge.
SPONGE.
Set a medium sponge of 10 ga s water, 80 F., and i Ib
of compressed yeast; when the sponge commences to drop it is
ready, which will take from 3 to 4 hours, but before the sponge
has reached that point you must have all your bowls for the
different gxxls in readiness, and all the ingredients scaled into
it. Now weigh part of the sponge into the different bowls and
add the water and salt to the remaining sponge in the trough;
then make all the doughs in the bowls and have your assistants
break up the sponge good and fine by scraping the sides and
the bottom of the trough, from this liquid pour a few dippers
on the other end of the trough and stiffen it up with rye flour,
let rise once only, then scale, mould and bake; this will make a
nice sweet rye loaf.
F -r graham bread use the same liquid, add graham flour
instead of rye flour and a little molasses. The remaining
liquid make up into a home-made dough, adding a little lard
and sugar.
It is to be understood that a sponge of 10 gals of water
should have 9 gals water on top for dough, and 4 ozs salt to
each gallon, so a batch of this size would require 4^ Ibs salt,
but remember when you use part of the sponge for small stuff
you must allow for same, always put a little less water on top
of sponge as you have sponge in the trough.
MILK ROLLS AND BUNS.
Take 10 Ibs of the above sponge, Ib sugar, Ib lard,
2 ozs salt," i pt warm milk; make medium dough; let rise twice,
pan and bake.
110 ORNAMENTAL CONFECTIONERY.
VIENNA BREAD AND ROLLS.
Take 20 Ibs sponge, 2 qts warm milk, 6 ozs salt, little
shortening or malt extract; let rise twice scale, mould and
bake. The best way in baking this kind of bread and rolls is
to place the home-made bread on both sides of the oven, leav-
ing the centre free for baking Vienna bread and rolls, the
steam from the home-made bread will give you that golden
color; of course the damper and oven door must be kept closed
as much as possible.
FRENCH BREAD AND ROLLS
Are made in the same manner as Vienna Bread and Rolls.
COFFEE CAKES.
All kinds of coffee cakes, such as Turk's heads, coffee
wreaths, hot cross buns, bath buns, stollen and cinnamon
kuchen may be made from the following do gh : Make a soft
smooth dough out of 10 Ibs of sponge, i Ib butter, Ib sugar,
4 e g s > i pt warm milk, little salt, and flavor; let rise twice and
work up into the different shapes. More particulars you will
find on another page of this book.
GERMAN RYE BREAD.
In place of yeast, a sour stock is used for this kind of
bread. This sour stock is generally saved from the last batch.
If you keep 4 Ibs of dough for the next batch it will be suf-
ficient. This piece of dough should be freshened up every 5
hours with a little water and rye flour; this is necessary to
keep the stock in good condition; a little ground caraway
seed or hop water will improve the stock very much. With
this stock set a medium sponge, using the best rye flour, say
of 8 gals of water; when this sponge commences to drop add
4 gals of warm water and 2 Ibs salt; break up the sponge good
and fine and make an upright dough; let rise once, then scale,
mould and place in straw baskets; when half proved turn
over the basket onto the peel, wash over, prick with a match,
and bake in hot oven; when baked wash over again.
For starting a sour stock, you may take 2 Ibs of yeast
sponge, 3 pts of warm water and rye flour to make an upright
dough; as soon as this dough commences to drop it is ready
to set a sponge for a batch of rye bread ; if not used right
away it should be freshened up with a little water and rye flour.
If the rye flour is weak, a little Spring wheat flour may be
used with it.
THE ART OF BAKING. HI
PUMPERNICKEL.
Make an upright sponge from 4 Ib of the above sour
stock, i pail of tepid water and sufficient graham rye flour
(broken rye).
When this sponge commences to drop, add 5 pails of
water, 3 Ibs salt and graham rye flour enough to make a very
stiff dough. Let the dough spring on, then scale and mold into
short long loaves; give them half prove and grease the loaves
with soft lard on sides and ends; it is then ready to go into the
oven. (Use a 10 qt pail.)
The oven must be good and hot 600 F. The sides and
back of the oven must be lined with wooden strips, say 2 in. x
4 in., and length to suit your oven. These strips should be white-
washed about twice a week; that prevents them from burning,
and prevents the bread from getting dirty and hard. The loaves
are set close together across the oven that the ends touch the
back strip, the second row to touch the first, and so on until all
used up. The grease prevents them from sticking.
For smaller bakeries, it is advisable to bake this kind of
bread in large square pans lined with thin wooden strips.
In the north of Germany, where this kind of bread can be
found at every home, it is made a little different; the process in
general is the same, the only difference being that the loaves
after being molded are scalded between two wood fires in the
oven by means of an iron " Gassel.' ? This tool is made of
iron I in. thick, 12 in. wide, and about 6 ft. long, with handle.
The gassel is first heated, cleaned and dusted with corn meal.
The loaves are then put on across, i in. apart, say about a dozen
at a time, wash them over with water and transfer the gassel
into the oven between the fires. As soon as the loaves become
blistered, take out the gassel and place the loaves on boards
for proving. In this way continue until all done.
You will find that these loaves have a nice smooth skin.
Just before the loaves go into the oven th^ skin must be cut at
the sides of loaf, lengthways, to prevent the skin on top of loaf
from breaking, the sides and ends must be greased wilh soft
lard.
A two-pound loaf will bake about a little over an hour. To
ascertain if the loaves are baked, touch them in the side light-
ly; if the dent comes out like it would on a sponge, the loaf is
baked ; if the dent remains it must be baked longer ; as soon
as the bread is baked, wash over with a thin solution of scalded
cornstarch.
112 ORNAMENTAL CONFECTIONERY.
HOME-MADE BREAD.
2 pails of water, 5 ozs of yeast, 2 Ibs of corn flour made
into mush, i Ib of salt, f Ib of sugar, \ Ib of lard. Make the
sponge with i pail of water ; dissolve the yeast and set at 75
to 80 degrees, not too tight. When the sponge is ready, put
on the other pail of water, with salt, sugar and lard ; if the
mush is lumpy it should be thinned with a part of the water
and forced through a sieve on the sponge. Break the sponge
up fine and make a medium tight dough; work it well, because
the mush gives a wet, unfinished feel to the dough. Let it
come up once, punch down, and let it spring on again; scale
and make into loaves without moulding round on the board ;
give nearly full proof and bake in a good solid heat. Use a
lo-qt pail.
FRENCH BREAD.
Make the ferment and stock with compressed yeast in-
stead of going to the trouble to make stock yeast: One pail of
ferment, one pail of water, one pound of salt. Take one pail
of ferment, make a sponge as usual, and let it get good and
ripe ; give it a good drop. When ready put on a pail of water
and i Ib of salt ; have it the right temperature, 75 degrees,
and make a good dough, more slack than medium. Work
your dough well ; the French bakers beat the dough like a
sponge. Let it raise up once, let come up half the second
time ; scale, mould and make into loaves about two feet long.
The moulded loaf is set to prove in cloth-lined boxes, which
are dusted with flour ; the cloth s drawn up between the loaves
to prevent touching each other. They are then given about
three-quarter proof; put on the peel by means of a thin board
which is slipped under the loaves, washed with water, given
three or four slanting cuts, and are transferred to the oven.
The split loaves are first moulded in the shape of the Vienna
loaves, given a little proof, then they are dusted with flour and
pressed through the center with a long rolling-pin ; they are
set in cloths to prove, like the long loaves, split side down.
When proved they are put in the oven in the same manner, but
without being washed. Use a lo-qt pail.
406. CUESAR BUNS.
2 Ibs flour, J Ib butter, Ib sugar, Ib cui rants, i oz
cream tartar, oz soda, 3 eggs, milk, essence lemon. Sift the
soda, cream tartar, and flour well together upon the bench.
Make a bay, put in butter, sugar, and currants* Break in
the eggs and work into a soft dough with milk. Lay out on
greased tins in thirty penny buns, dust with sugar, hot oven.
407. EGG PRESERVING.*
This "ecipe has been thoroughly tested and proved to be the best
yet discovered. It has been brought into competition with
most others at agricultural exhibitions abroad and
in this country and has invariably triumphed.
To 30 gallons of soft water add 13 Ibs unslacked white
lime and 5 Ibs salt. Stir it well each hour or two for one
day. Then let it settle. Then dip off all that is clear. Now
take 8 oz borax, 3 oz bi-carbonate soda, 8 oz cream of tartar
and 8 oz salpetre. Pulverize these well, mix them thoroughly
and dissolve in 2 gallons of boiling water, and pour it into the
clear lime water you have dipped off. This will fill a coal
oil barrel a little over half full. Now be sure your eggs are
fresh. It does not improve a bad egg one bit to be preserved.
Fill the barrels up within 4 inches of the top with eggs, and
be sure that there is from 2 to 3 inches of the liquid above
the eggs.
A coal oil barrel will hold about 150 dozen eggs. When
you get the barrel lull, spread an old cloth on top of the eggs,
and cover the cloth an inch or more with lime settlings that
were left in the barrel after dipping the water off. Do not
have the cloth hung over the top of barrel or it will cause the
pickle to run out. Do not use the pickle but once, but make
a fresh pickle for each barrel of eggs. After the eggs have
been in pickle for thirty days examine them. Keep them in
a dry, cool place. Be particular to have pure drugs to make
your pickle. Buy an egg tester (I will send you one for 50
cents), and examine every egg particulary before preserving.
Any that are not strictly fresh mark immediately. You can
sell them for at least as much as you paid for them. Then
preserve the fresh ones. Do not put in any cracked eggs, as
they will spoil. To clean coal oil barrels burn them out, fill
with water and let soak several days.
The lime must be of the finest quality, free from sand
and dirt lime that will slack white, fine and clean. Have
the salt clean, and the water pure and sweet, free from all
vegetable or decomposed matter.
114 ORNAMENTAL CONFECTIONERY.
Slack the lime with a portion of the water, then add the
balance of the water, the salt and other elements. Stir well
three or four times at intervals, and then let it stand until
well settled and cold. Either dip or draw off the the clear
pickle into the cask or vat in which it is intended to preserve
the eggs. When the cask or vat is filled to a depth of 15 to
18 inches, begin to put in the eggs, and when they lie, say
about one foot deep, spread around over them some pickle
that is a little milky in appearance, made so by stirring up
some of the very light lime particles that settle last, and con-
tinue doing this as each lot of eggs is added. The object in
doing this is to have the fine particles drawn into the pores
of the shells, as they will be by a kind of inductive process,
and thereby completely seal the eggs. Care should be taken
not to get too much of the lime in; that is not enough to settle
and stick to the shell of the eggs, and render them difficult to
clean when taken out.
The chief cause of thin, watery whites in limed eggs is
that they are not properly sealed in the manner described.
Another case is the putting into the pickle old stale eggs that
have thin, weak whites. When the eggs are within 4 inches
of the top of the cask or vat, cover it with factory cloth, and
spread on two or three inches of the lime that settles in
making the pickle, and it is of the greatest importance that
the pickle be kept over this lime. A tin basin (holding about
6 or 8 dozen eggs) punched quite full of inch holes, edge
muffled with leather, and a suitable handle about 3 feet
long attached, will be found convenient for putting the
eggs into the pickle. Fill the basin with eggs, put both
under the pickle and turn the eggs out; they go to the bottom
without breaking.
When the time comes to market the eggs they must be
taken out of the pickle, cleaned, dried and packed. To clean
them, secure half of a molasses hogshead, or srmething like it,
fill the same half full of water. Have a sufficient number
of crates the right size (to hold 20 or 25 dozen eggs) made
of lath or other slats, placed about a J of an inch apart.
Sink one of these crates into the half hogshead, take the basin
used to put the eggs into the pickle, dip the eggs by raising
it up and down in the water, and if necessary to properly
clean them set the crate up and douse water over the eggs ;
then if any egg are found, when packing, that the lime has
not been fully removed from, they should be set out and all
the lime cleaned before packing. When the eggs are care-
THE ART OF BAKING. 115
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 Ib of fresh slacked lime to 100 eggs, pile
your eggs in a strong barrel broad side down, and pour only
the clear lime water on top of the eggs so it will stand one inch
above the eggs, then put a heavy piece of paper on top, and lay the
thick lime that settled down on top of the paper; from time to
time add fresh lime water, so that you always keep one inch
above the eggs. These eggs will keep one year or more.
409. AMERICAN EGG PRESERVING.
To each patent pail lull of water add 2 Ibs of fresh slacked
lime and i Ib 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.
411. FLAVORING EXTRACTS.
The following proportions of oils and alcohol make a
better extract than can be obtained from most of the prepara-
tions manufactured for sale. Bakers, confectioners arid 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 Ib tonka beans, 2 qt alcohol, 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 alcohol.
417. EXTRACT OF BITTER ALMONDS.
2 oz oil of bitter almonds, i pt alcohol.
418. EXTRACT OF CAPRICUM
4 oz powdered cayenne pepper, i pt 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 pt alcohol, mix and use.
423. EXTRACT OF WINTERGREEN.
i oz oil of wintergreen, i qt alcohol, mix and use.
VANILLA AND TONKA EXTRACT.
4 ozs vanilla, i Ib tonka, 2 qts alcohol, i pt water. Chop
or pound the beans and put them in the alcohol and water for
three weeks.
ICE CREAM.
Put 2 Ibs sugar, 4 eggs and vanilla in a clean kettle, stir
together well with an egg beater, and add 4 qts of crerm,
place it on the fire, and stir constantly until it is about to
boil, then take it from the fire and strain it through a hair
sieve into an earthen crock, let it stand till cool and pour it
into the freezing-can already imbedded in broken ice and
salt, cover and turn the crank slow and steadily until it can
not be turned any longer, open the can and remove the
dasher. Scrape the hardened cream from the sides with a
long handled spatula, then beat and work the cream until
smooth. Close the can, draw off the water and repack with
fresh ice and salt, and let rest for an hour or two to harden.
Ice cream is often made from fresh unscalded cream
beaten with force during the entire freezing process, which
makes it very light and snowy. It also increases consider-
ably in quantity (recipes you will find below). Another kind
of ice cream (called Hokey-Pokey) which you can buy on
the New York' streets from the sons of sunny Italy, I
would like to mention: Dissolve 2 oz gelatine in | pt milk
or water, then 4 qts of milk and 8 eggs slightly beaten, add
1 1 Ib 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 in'.o an
earthen crock and continue to stir it till nearly cool. Then
add your gelatine and pour the whole into the freezr r, an-i
freeze like other ices.
424. ICE CREAM.
6 qts cream, ij Ib sugar, vanilla flavor; no boiling.
425. ICE CREAM.
6 qts cream, ij Ib sugar, i pt glucose, flavor; no boiunj
426. CHOCOLATE ICE CREAM.
6 qts cream, 2 Ibs sugar, J Ib chocolate; no boiling
421. LEMON ICE CREAM.
6 qts cream, 2 Ibs sugar, 4 lemons; no boiling.
118 ORNAMENTAL CONFECTIONERY.
428. RASPBERRY AND STRAWBERRY ICE CREAM.
6 qts cream, i| Ib sugar, i qt berries; no boiling. Put the
ripe berries in a flannel bag, add a little sugar, and hang the
bag on a nail; put a basin under to catch the juice.
429. CHEAP ICE CREAM.
5 qts milk, ij Ib sugar, J Ib 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, J Ib 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.
COFFEE ICE CREAM
i qt best cream, ^ pt of strong Mocha coffee, 14 ozs white
sugar, 8 yolks. Mix these ingredients in a porcelain-lined
basin. Place on fire to thicken. Rub through hair sieve into
a basin. Put into freezer and freeze.
CHOCOLATE ICE CREAM.
3 pts best cream, 12 ozs sugar, 4 eggs, a tablespoonful
of extract vanilla, a pint rich cream whipped, 6 ozs chocolate.
Dissolve chocolate in small quantity of milk to smooth paste.
Now mix it with cream, sugar, eggs and extract. Place all on
fire, stir until begins to thicken. Strain through hair sieve.
Place in freezer; when nearly frozen, stir in lightly the whipped
cream, and i tablespoonful extract vanilla, and finish.
CHOCOLATE ICE CREAM.
i qt rich sweet cream, J Ib granulated sugar, 2 ozs cho-
colate flavored with 2 teaspoonfuls of extract vanilla. Be very
careful to have chocolate rubbed to smooth paste by having
milk warm and adding very small quantity at a time. Add all
together and freeze.
CRUSHED STRAWBERRY ICE CREAM.
3 pts best cream, 12 ozs sugar, 2 whole eggs. Mix all
inpbfcelain-lined basin; place on fire; stir constantly to boiling
point. Remove and strain through hair sieve. Place in
freezer and freeze. Take i qt ripe strawberries, select, hull,
and put in a china bowl. Add 6 ozs sugar, crush all down to
pulp. Add this pulp to frozen cream, with 2 tablespoonfuls
extract vanilla, mix in well. Now give freezer few additional
turns to harden.
THE ART OF BAKING.
FRENCH VANILLA ICE CREAM.
i qt rich sweet cream, J. Ib granulated sugar, yolks of 6
eggs. Place cream and sugar in porcelain kettle on fire, allow
them to come to boil; strain immediately through hair sieve,
and having the egg well beaten, add them slowly to the cream
and sugar while hot, at same time stirring rapidly. Place on
fire again and stir for few minutes. Then pour into the freezer
and flavor with i tablespoonful extract vanilla, and freeze.
ITALIAN ORANGE ICE CREAM.
ij pts best cream, 12 ozs sugar, juice of 6 oranges, 2
teaspoonfuls extract of orange, yolks of 8 eggs, and pinch of
salt. Mix these ingredients in porcelain-lined basin, stir over
fire until the composition begins to thicken. Rub and pass the
cream through a hair sieve, put into freezer and freeze.
LEMON ICE CREAM.
i qt best cream. 8 ozs sugar, 3 eggs. Place on fire.
Stir constantly, until it reaches boiling point. Then immed-
iately remove and strain. When cold, place in freezer, and
flavor with i tablespoonful extract lemon and freeze.
PEACH ICE CREAM.
i doz of best and ripest red-cheeked peaches; peel and
stone; place in china basin, crush with 6 ozs sugar. Now take
i qt best cream, 8 ozs sugar, 2 eggs. Place all on fire until it
reaches boiling point; now remove and strain; place in freezer
and freeze. When nearly frozen stir in peach pulp, with
teaspoonful extract almonds; give few more turns of freezer to
harden.
HOW TO PREPARE STRAWBERRIES FOR ICE
CREAM.
Pick the stems off the berries and wash them and run
through a fruit crushing machine, then place them in a stone
dish and add enough red color to color them a bright red, and
leave set this way for one hour, when you can add the berries
to the ice cream, which will color the cream a light pink color,
and the berries will show up through the cream like bright red
crushed berries.
PEACHES FOR ICE CREAM.
Prepare the peaches the same way as the strawberries,
(excepting the color), add a little red and yellow color to make
a nice rich peach color.
120 ORNAMENTAL CONFECTIONERY.
HOW TO PREPARE CHOCOLATE FOR ICE CREAM.
Take 5 Ibs of plain liquor chocolate and cut it up fine and
place it in a farina bojler and set it on the fire and stir till it is
well melted, then take 6 Ibs of sugar and i Ib of glucose and
i qt of water and place the sugar, glucose and water in a
copper pan and set on the fire and cook to 35 on syrup
gauge, or a thin syrup, then take a dipper and pour the syrup
into the chocolate in a fine stream, stirring the chocolate well
all the time, and continue this way till you have all the syrup
added to the chocolate, then stir the chocolate well till quite
smooth, then set it away in a cool place and when you wish to
use the paste in ice cream take i or 2 Ibs of the paste and
place it in a pan, and set the pan in warm water and when the
paste is melted add a little cream to the paste to thin it, and
then add it to the ice cream.
BISCUIT GLACE.
i pt cream, 12 ozs sugar, 8 yolks, and i tablespoonful
extract of vanilla. Take 6 ozs crisp macaroons, pound
in mortar to dust. Mix cream, sugar, eggs, and extract.
Place on fire and stir composition until it begins to thicken.
Strain and rub through hair sieve into basin. Put into
freezer; when nearly frozen, mix in macaroon dust. Another
tablespoonful extract of vanilla, and finish freezing.
HOW TO MAKE WATER ICES.
Water ices are always best when made from fresh fruits
in their season, such as peaches, grapes, currants, berries,
cherries, pineapples, lemons and oranges. For Winter use we
find currant, grape and cherry juice are the most popular.
Cherry and grape juice boiled in bottles and kept till 2 or 3
years old are good stand bys and are handy for use. The fol-
lowing formula we find gives the best satisfaction: Take 6 qts
of water and add 2 qts of fruit juice (new or boiled) a d add
enough sugar to make a syrup of 20 strength (cold)
with the syrup gauge; now put i Ib of glucose in a pan and
warm it a little and then mix wi h the syrup and add enough
citric acid to make the syrup a little tart, then color to suit the
fruit you are using (red or yellow or orange), and freeze all to
a stiff ice, when it is ready for use. If you wish to use the
water ice for moulding or decoration, make your syrup weaker
as the richness of the sugar will cause it to melt much sooner.
For orange or lemon ice, proceed the same way, only adding
the grated rind and strain before freezing.
THE ART OF BAKING. 121
LEMON WATER ICE.
Juice 6 lemons, 2 teaspoonfuls extract lemon, i qt water,
i Ib powdered sugar, i gill rich, sweet cream; add altogether
and strain. Freeze same as ice cream.
ORANGE WATER ICE.
Juice 6 oranges, 2 teaspoonfuls extract orange, juice of i
lemon, i qt water, i Ib powdered sugar, i gill rich, sweet
cream; add all together and strain. Freeze same as ice
cream.
RASPBERRY WATER ICE.
Presr sufficient raspberries through hair sieve to give 2 pts
of juice. Add i Ib sugar, and juice of i lemon, with one
tablespoonful extract raspberry. Place in freezer and freeze.
APRICOT WATER ICE.
3 qts water, 4 Ibs sugar, i qt apricot pulp.
PEACH WATER ICE.
3 qts water, 4 Ibs sugar, i qt peach pulp.
NECTARINE WATER ICE.
3 qts water, 4 Ibs sugar, i qt nectarine.
CHERRY WATER ICE.
3 qts water, 4 Ibs sugar, i qt cherry juice.
RED CURRANT FRUIT ICE.
Put 3 pts of ripe currants, i pt red raspberries, \ pt of
water, in basin. Place on fire and allow to simmer for few
minutes, then strain through hair sieve. To this add 12 ozs
sugar, and \ pt of water. Place all into freezing can and
freeze.
PRESERVES.
DIRECTIONS FOR PRESERVING.
Preserves should be kept carefully from air, in a very dry
place; if they stand in a warm place they will mold. They
should be looked at 2 or 3 times in first 2 months, that they
may be gently boiled again if not likely to keep. It is sup-
posed by some that cheap sugar will do for preserves; this is a
mistaken idea; the very best sugar should be used; if cheap
sugar is used, it should be cleansed and scum all taken off.
AMOUNT OF SUGAR TO A QUART JAR.
Cherries 6 ounces.
Strawberries ; 8 "
Raspberries 4 te
Lawton Blackberries , 6 "
Field " 6 !'
Quince . . 10 "
Sour Pears 8 <
Wild Grapes 8
Peaches 4 "
Bartlett Pears 6
Pineapples 6 *
Crab-apples 8 "
Plums 8 "
Pie Plant 10 "
Sour apples, quartered 6 "
Ripe Currants 8 "
Cranberries 12 <
. PREPARING FRUITS FOR PRESERVING.
Boil Blackberries, moderately about 6 minutes.
11 Plums 10 "
" Raspberries " 6 "
Cherries " 5 "
" Strawberries " "8
" Whortleberries u 5 "
" Pie Plant, sliced, " 10 "
Bart* ett Pears, in halves " 20 "
" Small sour Pears, whole " 30 *'
THE ART OF BAKING. 123
Boil Peaches, halves about 8 minutes.
" Peaches, whole " 15 "
(t Pineapple, sliced | in. thick " 15 "
" Siberian or Crab-apple, whole " 25 "
tf Sour Apples, quartered " 10 '*
" Ripe Currants 6 "
" WildGrapes "10 "
" Tomatoes " 60 "
Pour into warm jars..
CITRON PRESERVES.
Prepare rind into any form you desire; boil very hard fot
39 or 40 minutes in water; take from water and put into clear
co:d water; allow them to stand overnight; in morning change
water and put them to boil; let cook until they have entirely
changed color and are quite soft; then make syrup, allowing
i pounds white sugar to i pound fruit; then add fruit, which
needs but little more cooking. Mace, ginger or lemon flavors.
PRESERVED PEACHES.
Take ripe, but not soft peaches. Pour boiling water
over them to take off skins, which will pull off easily. Weigh
equal quantities fruit and sugar; put them together in earthen
pan overnight. In morning pour off syrup, boil few minutes;
set off kettle, take off scum. Put back kettle on fire; when
syrup boils up put in peaches. Boil them slowly f of an hour;
take out and put in. jars. Boil syrup 15 minutes more, and
pour over them.
TO PRESERVE STRAWBERRIES.
To i Ib strawberries, after they have been picked over,
add i Ib sugar ; put them in preserving kettle, over slow
fire, until sugar is melted, then boil them precisely 25 minutes
fast as possible; have jar ready and put fruit in boiling hot ;
jar should be heated before hot fruit is poured into it, other-
wise it will break. Cover and seal jars immediately; set in a
cool place.
RIPE TOMATO PRESERVES.
Seven Ibs round yellow tomatoes peeled, 7 Ibs sugar, juice
3 lemons ; let stand together overnight. Drain off syrup and
boil it; skim well, then put in the tomatoes and boil gently 20
minutes. Take out fruit with skimmer, spread on dishes. Boil
syrup down till it thickens, adding, just before you take it off
fire, juice of the lemons. Put fruit into jars and fill up with
hot syrup. When cold, seal up.
124 ORNAMENTAL CONFECTIONERY.
QUINCE AND APPLE PRESERVES.
Take an equal amount of sweet apples and quinces ;
weigh them, then take by weight an equal amount of sugar ;
pare, quarter and core the fruit. When quince is boiled ten-
der, take it out ; boil apples in quince wat-r, put them into
syrup, let them boil until they look red and clear an hour and
a half is not too long. Do not boil quinces in syrup, but put
layers of the apple, when done, into jars with quince, previ-
ously cooked tender in water, and pour syrup over them.
PRESERVED QUINCES.
Pare, quarter and core them, saving skins and cores. Put
quinces over fire, with just enough water to cover them, and
simmer till soft, but do not let them cook till they break.
Take out fruit and spread on dishes to cool ; add parings and
cores to water in which quinces were boiled ; stew it an hour,
then strain through jelly-bag ; to each pint of this liquor allow
a pound of sugar. Bjil and skim this, put in fruit and boil 15
minutes. Take all off the fire, and let stand in deep dish 24
hours. Then drain off syrup, let it boil, put in quinces and
boil 15 minutes. Take out fruit again, spread on dishes; boil
syrup down to a jelly, nearly. Put fruit into jars f full, and
cover with the syrup. The quinces will be a fine deep red color.
TO PRESERVE CURRANTS.
To 10 Ibs currants, 7 Ibs sugar ; take stems from 7 Ibs
currants, press the juice from other 3 Ibs. When sugar is made
into hot syrup, put in currants ; boil until thick and rich.
BRANDY PEACHES.
Drop peaches into hot water ; let them remain till skin can
be ripped off ; make thin syrup, let it cover fruit ; boil fruit
till they can be pierced with a straw ; take it out, make very
rich syrup, and add, after it is taken from fire, while it is still
hot, an equal quantity of brandy. Pour while still warm over
the peaches in the jar. Peaches must be covered with it.
JELLIES AND JAMS.
HOW TO MAKE JELLIES.
Put the fruit in stone jar placed in boiler of hot water.
When fruit is sufficiently softenrd, strain through jelly-bag,
place juice in preserving kettle and allow i Ib of sugar to pint
of juice. Wnile heating juice place sugar in dish in oven;
allow juice to boil 20 minuies, then add heated sugar. Let all
come to a boil and remove from fire; having glasses scalded,
pour in brimming full and allow them to stand in the sun for
at least a day, or till jelly is thoroughly set; cover with tissue
paper saturated with brandy, and over all paste thick white or
brown paper.
APPLE JELLY.
Take apples, wipe and slice them; use seeds, skins and all;
cook soft in cider enough to cover them; strain through cloth
laid in sieve; add a pound of sugar to pint of juice and boil up
a few minutes.
CRAB-APPLE JELLT.
Boil apples with just water enough to cover them until
tender. Mash with spoon, and strain out juice. Take pint of
juice to pound of sugar; boil 30 minutes, strain through a hair
sieve.
CALF'S FEET JELLY.
Boil 2 calf's feet, well cleaned, in gallon of water till re-
duced to a quart, then pour into a pan. When cold skim off all
fat, take jelly up clean; leave settlings at bottom; pu f jelly into
saucepan, with pint white wine, Ib loaf sugar, and juice of
4 lemons. Add the whites of 6 eggs, well beaten; stir all well
together, put on fire, let boil about 15 minutes without stirring.
Pour into large flannel bag, repeat stirring until it runs clear;
then have ready large china basin.
CIDER JELLY.
2 ozs gelatine dissolved in i pt cold water. In 20 minutes
add i pt boiling water, i qt cider, i Ib sugar (granulated), and
rind and juice of 2 lemons. Let stand on stove until hot, but
do not boil. Then strain into moulds.
1^6 ORNAMENTAL CONFECTIONERY.
CURRANT JELLY.
2 ozs gelatine, dissolved in i pt cold water, i pt wine, i
qt boiling water, 2 Ibs granulated sugar, and 3 lemons, grated,
to each quart of juice.
PLUM JELLY.
Take as many plums as you have, pour sufficient boiling
water over to cover them. Pour off water immediately, drain,
ing them. Put plums in preserving kettle with boiling water
enough to cover again; then boil till plums begin to open, and
some juice is extracted. Then pour off liquid, strain it, add to
each pound of juice i Ib sugar, return to kettle; boil it from
20 minutes to hour, as it may require, and you will have most
delicious jelly. The plums may be used for pi s or sauce.
QUINCE JELLY.
Slice quinces without either paring or coring. Put them
into preserving kettle; just cover with water; put over fire, boil
until soft. Remove from stove, strain off liquor. To every
gallon allow 4 Ibs of sugar; boil very fast until it becomes a stiff
jelly.
LEMON JELLY.
1 oz gelatine, soaked in \ pt cold water i hour; add i pt
boiling water, and J Ib sugar, extract lemon to taste. Stand
on stove until boiling. Strain into mould, set in cool place.
STRAWBERRY OR RASPBERRY JELLY.
Get fine-colored, fresh, ripe fruit; put over fire at suffi-
cient distance for juice to flow slowly; do not allow it to run
longer after it is* perfectly clear, probably 20 minutes; then run
through jelly-bag without pressing. If juice is at all turbid,
strain again through muslin into pan, simmer it ^ of an hour;
then add i Ib sugar to each pint juice and boil 10 minutes
longer.
WINE JELLY.
2 ozs gelatine, soaked 2 hours in a J pt cold water; i pt
white wine or sherry; i lemon, all the juice and ^ the grated
p?el; i teaspoonful extract bitter almonds, i pt white sugar,
i pt boiling water. Put soaked gelatine, lemon, sugar, and
extract together, and cover close \ hour. Pour on boiling
water, stir and strain. Add wine, and strain again through
flannel bag, without squeezing, and leave in mould, wet with
cold water until solid.
THE ART OF BAKING. 127
BLACK OR RED CURRANT JAM.
Time, | of an hour to i hour. To every pound of cur-
rants allow of a Ib of sugar. Gather currants on fine day,
pick from stalks. Put them into preserving pan with sugar
broken into small pieces. Bring gradually to boil, then let
simmer, removing scum as it rises, stirring jam constantly.
When done, % put into pots with brandy paper, or paper steeped
in starch, over them, and tie them down closely.
CHERRY JAM.
To 12 Ibs cherries, when ripe, weigh i Ib sugar; break the
stones of part, and blanch them; then put them to fruit and
sugar; boil all gently till jam comes clear from the pan.
GOOSEBERRY JAM.
Time, i hours, f Ib loaf sugar to i Ib red gooseberries.
Pick off stalks and buds from gooseberries, bruise them lightly,
boil them quickly for 8 or 10 minutes, stirring all the time;
then add sugar, pounded and sifted, to fruit, boil quickly, re-
mov ng scum as it rises. Put into pots, when cold cover as
above. All jams are made much in the same way.
PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of
pineapple and sugar. Boil it in preserving kettle 30 or 40
minutes.
ICED FRUITS FOR DESSERTS.
Any desirable fruit may be easily iced by dipping first in
the beaten white of an egg, then in sugar finely pulverized, and
again in egg, and so on until you have the icing of the desired
thickness. For this purpose oranges or lemons should be care-
fully pared, and all the white inner skin removed that is possi-
ble, to prevent bitterness; then cut either in thin horizontal
slices if lemons, or in quarters if oranges. For cherries, straw-
berries, currants, etc., chojse the largest and finest, leaving
st ms out. Peaches should be pared and cut in halves, and
sweet juicy pears may be treated in the same way, or look
nicely when pared, leaving on the stems and iced. Pineapples
sh mid be cut in thin slices, and these again divided into
quarters.
SYRUPS FOR SODA WATER.
13 Ibs 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 through 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 Ibs sugar, dissolve it by gentle heat,
not to exceed 125 degrees, bottle while warm and cork for
future use. Mix J oz acetic acid in 3 oz water and add to each
gallon of juice before bottling.
432. STRAWBERRY SYRUP.
Same as above.
433. PINEAPPLE SYRUP.
As above.
434. SARSAPARILLA SYRUP.
Add 20 drops of wintergreen and sassafras oils in a wine-
glass full of alcohol, color the syrup with burnt sugar or extract
of licorice.
435, CREAM SYRUP
Reduce the condensed milk to the consistency of cream
by adding a little water, then add an equal quantity of simple
syrup.
436. CHOCOLATE SYRUP.
Melt | Ib chocolate and stir 2 qts of syrup through it, ready
lor use.
437. FOAM ON SODA WATER.
In order to create a foam that will stand on soda water when
drawn from the fountain ail 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 two, especially if the cream
is kept on ice or in cold spring wate,
THE ART OF BAKING. 129
%
BLACKBERRY SYRUP.
i gal plain syrup, 2 pts blackberry juice.
BLACK CURRANT SYRUP.
i gal plain syrup, 2 pts black currant juice.
BLACK RASPBERRY SYRUP.
i gal plain syrup, 2 pts black raspberry juice.
CATAWBA GRAPE SYRUP.
i gal plain syrup, i pt Catawba grape juice, i pt Catawba
wine.
CHERRY SYRUP.
i gal plain syrup, 2 pts black cherry juice.
CONCORD GRAPE SYRUP.
i gal plain syrup, \\ pt Concord grape juice, J pt Con-
cord grape wine.
CRANBERRY SYRUP.
i gal p 1 ain syrup, 2 pts cranberry juice, \ fl oz soluble
essence of lemon.
LIME SYRUP.
i gal plain syrup, 2 pts lemon juice, 2 fl oz soluble essence
of limes.
PEACH SYRUP.
i gal plain syrup, 2 pts peach juice, J fl oz peach
essence.
PINEAPPLE SYRUP.
i gal plain plain syrup, 2 pts pine apple juice, i fl oz fruit
acid solution.
PLUM SYRUP.
i gal plain syrup, 2 pts plum juice.
QUINCE SYRUP.
i gal plain syrup, 2 pts quince juice.
RASPBERRY SYRUP.
i gal plain syrup, 2 pts raspberry juice.
RASPBERRY SYRUP.
i gal plain syrup, i pt raspberry juice, i pt red currant
juice.
ARTIFICIAL FRUIT SYRUPS.
These syrups may be cheapened by substituting glucose
for a part of sugar syrup. I do not recommend this substitu-
tion except for cheapness, and the syrups made therefrom are
inferior in quality, do not keep so well, and are not fit for ex-
port, but only lor the cheapest class of trade. For high-class
goods crushed sugar should alone be ust-.d.
The following formulas are reduced for the convenience
of small manufacturers.
APPLE SYRUP.
i gal plain syrup, 8 fl ozs natural apple juice, 2\ ozs tar-
tartic acid, fl oz liquid saffron, \ fl oz apple essence.
APRICOT SYRUP.
i gal plain syrup, 2 ozs tartaric acid, { fl oz liquid
saffron, -J fl oz liquid cochineal, J fl oz apricot essence.
BANANA SYRUP.
i gal plain syrup, 2 ozs tartaric acid, \ fl oz liquid saffron,
I fl oz banana essence.
BITTER ORANGE SYRUP.
i gal plain syrup, 2 ozs critic acid, 2 fl ozs soluble bitter
orange essence, J fl. oz liquid saffron.
NECTARINE SYRUP.
i gal plain syrup, ij oz crit : c .acid, J fl oz nectarine
essence, fl oz liquid cochineal, J fl oz caramel.
PEACH SYRUP.
i gal plain syrup, 8 fl ozs natural peach juice, 2 ozs tar-
taric acid, J fl oz liquid saffron, i fl oz caramel, fl oz
peach essence.
PEAR SYRUP.
i gal plain syrup, 8 fl oz natural pear juice, 2 ozs tar-
taric acid, ^ fl oz liquid saffron, ^ fl oz pear essence.
THE ART OF BAKING. 131
PINEAPPLE SYRUP.
i gal. plain syrup, 8 fl ozs natural pineapple juice, 2 ozs
citric acid, fl oz liquid saffron, oz pineapple essence.
PLUM SYRUP.
i gal plain syrup, 6 fl ozs natural plum juice, i oz tartaric
acid, | fl oz liquid cochineal, ^fl plum essence.
QUINCE SYRUP.
i gal plain syrup, 8 fl ozs natural quince juice, 2 ozs
tartaric acid, ^ fl oz liquid saffron, J fl oz quince essence.
RASPBERRY SYRUP.
plain sy
citric acid,
i gal plain syrup, 8 fl ozs natural raspberry juice, 24 ozs
:itric acid, J fl oz raspberry essence, fl oz raspberry color.
-STRAWBERRY SYRUP.
i gal plain syrup, 8 fl ozs natural strawberry juice, 2| ozs
citric acid, % fl oz rubine, J fl oz strawberry essence.
SWEET ORANGE SYRUP.
i gal plain syrup, 2 ozs critic acid, 2 fl ozs soluble sweet
orange essence, fl oz liquid saffron.
TANGERINE SYRUP.
i gal plain syrup, 3 fl ozs soluble tangerine essence, 2j
ozs citric acid, -J fl oz liquid cochineal.
VANILLA SYRUP.
i gal plain syrup, 3 fl ozs extract vanilla, J fl oz caramel.
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 ot water for 36 hours,
then press through a piece of cloth, put it into a large stone
macaroon mortar, have everything very clean, then go to work
and rub about J hour, put in 2 oz of xxxx sugar and rub again,
then put in another 2 oz of xxxx sugar and rub until it teels
dry and looks very white, then put it into a stone jar, and it is
ready for future use.
This kind of work needs a little practice. The moulds
you can buy in almost any baker tool supply house, but a good
workman makes his own moulds, as the most of them are
made of plaster-paris, sulphur or lead. After you have your
moulds ready take a small piece of dough out of the jar,
stiffen it with J oz corn starch and oz xxxx sugar so as to
have a nice easy working dough, out of this dough you can
imitate most anything, then press your dough into your moulds,
cut the dough even with the moulds, take a pinch of dough out
of the jar, stick it in the back of the impression, take it out
and lay on gauze, and let them dry, bent work is laid on roll-
ing pins or different shapes of wood, or tins to suit.
439. HOW TO MAKE MOULDS.
Grease a pane of glass, lay your pattern on top of the
glass; to make things plain we will say you want to make
dollars. Put your new dollar on the glass, oil very light, put
a paste-board ring around the dollar, which is a little larger
in size, then mix some plaster-paris very thin and pour it
into the ring, in less than an hour you can pick it up
and by taking out the dollar you have got the mould.
If you want a mould of a dollar on both sides you will
have to leave the dollar in the mould scrape the mould down
about half the thickness of a dollar, but do not move the
dollar. Bore a little hole on each side; this is done so as to
have the mould to fit, now oil the whole very lightly, put the
same paste-board ring around it, and put some more plaster-
THE ART OF BAKING. 133
pans on the top of the first mould, let it lay 6 hours and you
can then take it apart, be very careful. These moulds must
be soaked in cotton seed oil with a little terpentine for one
week, take them out and dry them in the sun, and they are
then ready for use. Illustrations of this kind of work you
will find on other pages.
440. ORNAMENTS IN GUM PASTE, OR ALMOND
PASTE.
Graduated stands, cups, tazzas, baskets, vases and a
variety of other ornaments fitted for confectioners' use, may
be advantageously imitated in gum paste or almond paste.
The moulds used for making any of these are to be lined
with either kind of paste, rolled out very thin and gently
pressed into the mouldings or sunk portions of the moulds,
so that when the objects moulded are delivered they may
turn out perfect.
It is of the utmost importance that the different pieces
comprising the whole edifice, whether this consists of what
is generally called a piece montee (a term usually supposed
to mean some representation of architecture in the form of a
temple, pavilion, kiosk, fountain, castle, ruin, etc.), or of bas-
kets, vases, stands, etc. should be thoroughly dried before
they are stuck together, otherwise the ornament would be
liable to give way and fall to pieces. Almond and gum paste
being usually colored for these purposes, it is useless to color
them afterwards. When the body of the ornament is colored,
the borders or other decorations should be white ; when it
happens that the vase, etc., is white, the ornamentation
should be colored either brown, pink, blue or green, using in
no case more than 3 colors ; indeed it is admitted as a rule,
that 2 colors only constitute the best taste. In some in-
stances the whole ornament may be wrought in pure white ;
but this course requires the greatest precision and cor-
rectness in the execution of the whole work, as the ab-
sence of color tends to expose defects more distinctly to
the eye.
441. ICING AND GUM PASTE ROSES.
Rose making is difficult, and it takes a good deal of
practice and patience. I advise the beginner not to practice
any longer than J 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
134 ORNAMENTAL CONFECTIONERY.
lightly, place tnem in a flat box filled with sugar so that they
stand up, the centre piece of a rose should be piped with a
star tube. The trick of making roses lies in the turning of
the nail; small roses can be finished at One operation, larger
sizes get handled 2, 3 and 4 times, a good rose maker gives
the nail 2 or 3 rotations without interruption. Gum paste
roses are made with pincettes of different shapes, the leaves
are flattened out on a piece of glass and put together on the
nail.
442. GUM PASTE EGGS.
Wash 2 oz of traganth gum free from dirt, put it in a
basin with water enough to cover it, let it stand a day to dis-
solve; squeeze it through a cloth, taking care that every-
thing is perfectly clean, or it will spoil the color; put it in a
marble mortar, adding gradually 12 to 16 ounces of XXXX
sugar, sifted through a lawn sieve ; work it well with the
pestal until it is incorporated and becomes a very white,
smooth paste ; put it into a glazed pot, cover the paste with
a damp cloth to exclude the air. When it is wanted, take a
little of it and put it on a clean marble, and work some more
sugar (which has been -sifted through a lawn sieve) with the
fingers until it is a firm paste, which will bieak when pulled.
If it is not stiff enough it will roll under the knife when you
cut it from the impression ; if your paste works harsh and
cracks it has too much gum in it, and will require a little
water to work it down. For coloring the paste, use prepared
cochineal or vegetable color. These require wooden moulds.
If you have not got boxwood egg moulds, you can make
some moulds iromthe following composition ; mix one pound
of Scotch glue, J pint of water, J pound of \vhite resin, \
pound of Burgundy pitch, J pint of linseed oil; melt the glue,
resin and pitch in a pan on a slow fire or in an ordinary glue
pot ; sift some powdered whiting through a fine sieve on a
table ; make a hole in the centre of the whiting and pour in
the oil, which has been previously warmed, and then add
other ingredients, and mix the whole into a smooth paste,
which must be kept warm until used. Take a piece of the
composition and knead it well ; then roll it into a sheet about
2 inches thick ; take the impression of half the egg length-
ways, and cut away the superfluous composition. This will
require 2 or 3 days' drying before the mould is ready for use.
Now to make the sugar eggs: Roll out the gum paste into a
thin sheet on a marble slab, and cut off pieces and form into
the half egg shape, and with a knife cut away the paste out
side the shape ; now take them out of the mould and dry
THE ART OF BAKING. 135
them for a few hours in the stove ; when dry join the two
halves together with piping or ribbon, If you require them
to look like the natural egg, without anv decoration, insert a
strip of gum paste inside the edge of one of the halves, join
the other half to, so that it fits like a boxlid, disguising the
marks with a little gum paste softened down with water;
trim them down with a knife.
ORNAMENTAL CONFECTIONERY.
The principal thing in making confectionery is to know
how to boil the sugar, and its tendency to granulation while
and after the boiling is done. Confectioners use two methods
to determine the proper time, one is that of the common finger
test, the other method is that of the thermometer; cream of
tartar is generally used to prevent granulation.
443- LIST OF TOOLS.
i furnace, T copper boiler, i thermometer, i marble and
4 iron rods J inch square to go around the marble and keep
sugar from running off, also a candy shears and hook, a batch
and a pallet knife; these tools are needed to run business on a
small scale; for wholesalers there are very handy tools in the
market, such as revolving steam pans, batch warmers, droo
machines, rollers, etc., etc.
444. CLARIFYING.
The clarifying and boiling of sugar to the different degrees
is the base or key to all sorts of candymaking.
15 Ibs sugar, 3 qts water, i white of egg, which is beat up
with i pt water, put the whole into the boiling pan, as soon as
it comes to a boil add i pt water, when it rises again add an-
other | 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 " The pearl."
445* FINGER TEST.
I. THREAD.
Cover your preserving pan bottom two or three inches
deep, boil it briskly over a clear fire for a short time, then dip
136 ORNAMENTAL CONFECTIONERY.
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 water, then into the sugar and again into
the water. If it cracks under your teeth it is boiled to the
degree called "crack".
VI. CARAMEL.
Boil the sugar still further, dip a stick or your finger into
water, then into the sugar, and again into the water. If it
snaps like glass it is of the highest degree, called "caramel",
and must be taken off the fire immediatety, for fear of burn-
ing.
446. THERMOMETER.
The pearl is to boil to 220 degrees; the small thread 228
degrees; the large thread 236 degrees; the blow 240 degrees;
the feather 242 degrees; the small bill 244 degrees; the large
ball 250 degrees; the small crack 261 degrees; the hard crack
281 degrees; the caramel 360 degrees.
THE ART OF BAKING. 137
447. ICE CREAM CANDY.
5 Ibs sugar, i qt water, j Ib butter, J oz cream of tartar,
boiled to 280 degrees (add cream of tartar and butter when it
starts boiling), pour on the marble, shove together when cool
enough, put onto the hook, and flavor while pulling back
and forth until it is white, put back on the table, and form to
suit.
448. CHOCOLATE ICE CREAM CANDY.
As above, add \ Ib grated chocolate just before you start
pulling.
449 STRAWBERRY ICE CREAM CANDY.
As above, add strawberry flavor and a little cochineal in
place of chocolate.
450. VANILLA CARAMELS.
6 Ibs sugar, 4 Ibs glucose, ij Ib butter, 2 qts sweet
cream, boil to 280 degrees (add the butter when it has boiled
10 minutes), pour on the marble and cut in small squares;
while boiling it must be stirred constantly.
451. VANILLA CARAMELS.
10 Ibs sugar, 2 Ibs better, 3 qts milk, J oz cream of tar-
tar, vanilla; stir while boiling as above.
452. IMITATION EGGS IN GRAINED SUGAR.
These can only be made with egg-shaped moulds of
metal or wood. If made of the former material, the two
halves must be slightly oiled before being used, and if of the
latter, soaked in water and dried with a sponge afterwards,
as they require to close perfectly air-tight. Only one-half of
the mould must be filled with the sugar, while an assistant
must be ready to instantly close the mould up and turn it
round to distribute the contents equally all over the inside.
To make the eggs lighter in weight some of the syrup may
be drained from the interior of the eggs while they are warm
by means of the small hole in the end. This opening may
be stopped up with a patch of the grained sugar or the egg
filled with yellow fondant cream in imitation of a yolk. The
best or whitest refined sugar is used for these goods and boiled
to a "soft ball", or about 240 245 degrees by the thermo-
meter. It will be advisable for those who desire to manu-
facture this class of goods to use small boils in their first
attempt, and only slightly grain the same, and well stir that
in a drop-pan with a lip to it.
138 ORNAMENTAL CONFECTIONERY.
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 Ibs of sugar and Ib of glucose in a copper pan and
J pt water and co >k 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 strjng steam
bath or on a fire covered with ashes and cook to a stiff prste,
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 ; bout
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 Ibs of sugar, \ Ib
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 cut 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 cap cutter.
454. BUTTERINES.
i Ib of white sugar and 2 Ibs glucose, i Ib butter, J 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 ij
inches long, J inch wide, and cover in good choco-
late coating, leaving a streak over the top of the coating,
and when cold they are ready for the counter.
455. MAPLE CARAMELS.
Same as 450, use maple sugar, instead of A sugar; no
flavor.
456. CHOCOLATE CARAMELS
6 Ibs sugar, 4 Ibs glucose, i| Ib butter, 2 qts sweet cream,
i^ Ib cocoa paste, vanilla, put on the fire, when it has boiled 10
minutes add the butter and cocao, stir while boiling it to 280
degrees.
457 CHOCOLATE CARAMELS.
10 Ibs sugar, 2 qts milk, \\ Ib butter, ij Ib chocolate,
J oz cream of tartar, when it starts boiling add the cream of
tartar; rest as above.
THE ART OF BAKING, 139
458- PEANUT BARS.
2 Ibs kernels to i Ib sugar, take 3 Ibs sugar and J 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 Ibs old candy, I qt water, 3 Ibs 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 peanuis.
461. COCOANUT CAKES.
Boil 5 Ibs 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 boil until you can draw a thread be-
tween your finger and thumb, stir constantly from the time
the nuts are put in, take a spoon and spread it with a fork
to any size or shape.
462. COCOANUT CREAM BARS.
5 Ibs 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 Ibs sugar, 2j qts water, J oz cream of tartar to
245 degrees, put it into a very cold place, when lukewarm
stir the mass quick with a spatula until it turns white as snow
(put in vanilla before stirring), it will keep a long time if kept
in a covered stone jar.
464* WALNUT CANDY.
2 qts N. O. molasses, 2 Ibs glucose, i qt water, boil to
280 degrees, put in your kernels slowly, turn it out and flat-
ten it on the marble, cut before it gets cold, you can leave
me glucose out if you like.
465. LEMON ACID DROPS.
Boil 10 Ibs sugar, 2 qts water, J oz cream of tartar to 305
degrees, put onto the marble \ 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.
140 ORNAMENTAL CONFECTIONERY.
466. OLD FASHIONED MOLASSES CANDY.
Stir and boil I gall. N. O. molasses, i qt water to a
crack, take a small wet stick, dip in the syrup and in the
cold water again, now take the little sugar there is on your
stick between the teeth, if it sticks to them, it must be boiled
a little longer, and if the sugar cracks or breaks between the
teeth it is ready to use, when nearly done put in a J ID
butter, pull and flavor it on the hook.
467. MOLASSES CANDY.
J gall, molasses, i qt water, 5 Ibs brown sugar, 2 Ibs
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 Ibs C sugar, i qt water, 1 1 Ib butter, J oz cream of
tartar, boiled to a crack, lemon flavor.
470. CHOCOLATE PASTE.
5 Ibs sugar, 3 qts water, i Ib chocolate, \ Ib butter, J 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 Ibs sugar, i Ib glucose, i qt sweet cream, i Ib choco-
late, boil to a ball.
472. STARCH ROOM.
Models of bonbon, easter eggs, Christmas goods, etc.,
etc., are generally madeof 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
ij 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 Ibs sugar, i Ib glucose, i qt sweet cream, i Ib 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.
THE ART OF BAKING. 141
474. CRYSTALIZATION
The articles to be crystalized should be put in pans hav-
ing sides 2| inches high. Then put in a copper or brass
kettle as much water as will more than fill the pans. Then
add 7 Ibs of sugar to a gallon of water and boil by thermo-
meter to 225 degrees, take it from the fire and let it cool until
blood warm, then pour upon the goods sufficient to cover
them, put them in a warm place for 10 hours, pour off the
syrup aud let them dry well before turning them out. The
principle upon which the above is conducted is readily
comprehended. When water is cold it will dissolve but a
certain quantity of sugar and no more. When heat is ap-
plied it will dissolve a much greater quantity. When taken
from the fire and allowed to cool the superfluous sugar that
was held in solution by the heat, now begins to form itself
in crystals and is deposited on the sides and bottom of the
vessel, or upon the goods. Cream figs, cream dates, cream
nuts can easily and without trouble be crystalized in the
above manner. No cream of tartar or alcohol must be
used.
475, SUGAR SPINNING-
Boil I Ib 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 themselves. All there is necessary for practice
is a flat piece of glass well oiled, lay the glass onto the de-
sign you want to make. Dip your spoon in the above sugar
and trace the designs, when cool put them together with
caramel. Spun sugar is used for many decorative purposes,
such as falling or running water, etc., this is made by dip-
ping a docker or bunch of wires into the sugar, then hold an
iron bar in your left hand, as high as you can reach, run the
docker over the bar as quick as possible, letting it nearly
touch the floor. Continue this until there is a skein of sugar
that looks like a skein of silk, the threads can be made fine
or coarse by mo /ing the wires slow or fast.
476. SACCHAROMETER.
This instrument is an hydrometer for ascertaining the
specific gravities of liquids. It is made in glass containing
quicksilver, as the thermometer, divided into degrees or
scales. When immersed in pure water it marks zero, which
proves that the water contains no sugar. The advantages of
the saccharometer are immense, not only as a matter of
economy, but as a guide to the workman, who cannot work
142 ORNAMENTAL CONFECTIONERY.
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-
frees, the crack and caramel, must be determined by the
nger 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.
471. NOUGAT OR CROQUANT.
Weigh 2 Ibs 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 Ib 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 Ibs of standard A sugar and i J Ib glucose; dissolve these
in water and cook to 250 degrees, then add 3 pis New Orleans
molasses and cook to 260 degrees, then add 2 Ibs Spanish pea-
nuts, and boil the whole batch to 270 degrees. Take off the
fire, and add 3 oz butter and 2 oz soda. Pour on a greased
marble and form to suit,
479. SOFT FONDANT.
5 Ibs sugar and 3 pts of water; place it on the fire and stir
until the sugar is dissolved; remove the scum, boil it to the
"feather," then pour it on a cold marble slab. The space on
the marble on which the fondant is poured should be inclosed
with iron bars, in order to prevent the fondant in its hot fluid
state from running off the marble. Let it remain undisturbed
until it becoms quite cold, then remove the bars, sprinkle a
teaspoonful of cream of tartar over the top, and by means of a
THE ART OF BAKING. 143
short pallet knife you scrape in the outer edges; then, with a
large wooden spatula, you work the sugar to and fro continuallv,
without rest, until the whole mass granulates into a smooth
whue 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. PARAFFINS.
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 alkalies. It is so named from its
little affinity for other substances. The object of its use by
the confectioner in caramels and other candies, is to firm them
and hold them in shape. The paraffine introduced into the
boiling sugar dissolves and mixes with the boiling mass, and
on cooling concretes and holds in shape, when it is cut into
cubes; the cubes are then wrapped or folded in neatlv 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-
boar^, 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 andcontiniieuntilallthe parts oftheornaments 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.
4S2. VANILLA SUGAR.
Cut and split \ dozen vanilla beans, and pound them
with Ib 'oaf sugar in a stone mortar, sift it, and it is ready
for use ; this is a very nice flavor for charlottes, meringue,
creams and other light mixtures.
144 ORNAMENTAL CONFECTIONERY.
483. PAPIER MACHEE.
Soak any amount of white paper in scalding water for
ij hour, then press all the water out of it, and pound into a
smooth pulp. Now add 4 oz of glue dissolved, and | Ib 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 Ibs sugar to a crack, and stir in J Ib 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 Ib macaroon paste, i| Ib sugar, i oz traganth, soaked
and pressed through a cloth, and a little rose water; put all
the ingredients in a kettle and set on a slow fire, keep stir-
ing for 20 minutes, take off, add the juice of a lemon, and
work it until cool, it is now ready for use; if not used
directly place the paste under a basin, and it will keep for
months. This paste can be used in place of gum paste, and
is very handy to make cake stands, pedestals, etc., etc.
487. PANORAMA EGGS.:
These require a special mould, extra dry starch powder,
and deep starch coffers or boxes. You must make a mould
of plaster of Paris, as follows : Form a wall of potters* clay
about 2| inches deep, into which run some soft plaster, and
while it is yet soft press into it, exactly halfway, an egg that
has been well greased. As soon as the plaster sets remove
the egg and the clay, and you have a mould with the im-
pression of half an egg in it. Drill a small hole through the
mould at the bottom of the egg impressjon 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
THE ART OF BAKING. 145
to the "feather" degree, and by means of a confectioner's
funnel or a small lip pan, fill your starch prints with it; sieve
some starch powder lightly over the top and set it away in a
moderately warm place until next day. Then gently remove
the castings from the boxes, and with a soft brush carefully
brush off any adhering starch. Now make a little hole in the
top of the casting, drain off the syrup contained in them,
after which set them for one moment on a wetted towel and
then gently break away the surrounding sugar and you have
half an egg the" outside crystal and the inside smooth. Now,
in the pointed end of the egg, make a small hole, and in one
of the half eggs construct your panorama. Place a small
round piece of glass in the hole at the end and fasten it with
a little icing; join, also, another half egg to it with icing, thus
forming a whole egg; conceal the joints by means of a nar-
row strip of gold paper and you have a 'panorama egg.
A much easier way of making egg moulds is as follows:
Take a sharp scissors and cut and trim the edges of a half an
egg shell lenghtways, grease the shell very light, and fill it
up with thin plaster of Paris, when set take off 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 the objects cast in
them. When about to use them the mould should be taken
to pieces, washed clean, and put to soak for an hour or two
in a tub of lukewarm water; then let the pieces composing
the mould be put together and tied securely with a string and
placed in proper position for casting the sugar. The sugar
must be boiled to the " soft ball" degree ; add a few drops of
acetic acid, and work a small portion of the sugar with a
small wooden spatula up against the side of the pan till granu-
lated ; stir this into the body of the sugar till it acquires an
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
146 ORNAMENTAL CONFECTIONERY.
casting hollow in the centre ; then take it out of its mould
and stand it up to drain and dry. In this manner vases,
baskets, eggs, fruits, birds, animals, fish, flowers, &c., may
be made ; they may also be painted in colors so as to imitate
nature as nearly as may be. The finish and style and the
degree of perfection to be obtained in the production of these
beautiful objects must greatly depend upon the amount of
knowledge and experience possessed by the practitioner; yet
it is to be remembered that an indomitable determination to
succeed will accomplish wonders
489. APPLE SUGAR.
This is an old confection, and has for many years been
much used in France as a healthful and nutritious confection
for children. The following is the recipe: Cut a dozen or
more pippins, or any other full-flavored, juicy apples into
slices ; skin, core and all ; add water sufficient to cover them,
and boil until very soft; then strain the liquid from them
through a fine sieve or a flannel filtering- bag; add to this
strained liquor 4 Ibs of white sugar to each quart, and half a
teaspoonful of cream of tartar; boil to the "crack" degree
and pour on a greased marble slab ; fold in the edges and
then into a mass, and pull it out into rather thick sticks; when
these are cold cut them into suitable lenghts, and wrap a
fringed paper round them, and tie with bright colored test
ribbons.
490. CREAM MINT DROPS.
Put the powdered sugar in a bowl or basin, and mix it
with sufficient glucose to form it into a paste or dough, not
too stiff to roll out into sheets. Flavor the mass to your taste
with a few 'drops of the best and f eshest oil of peppermint,
work well together, dust a perfectly clean marble slab with
powdered sugar, and roll out your mixture in a sheet to about
a quarter of an inch in thickness, dust the top over with
powdered sugar and cut out the drops with a tin cutter; lay
them out so as not to touch each other upon powdered trays
or smooth flat boards until they become dry enough to handle,
which will be in a couple of hours. Then arrange them in
your pans and crystallize them in syrup boiled to the "blow."
This will give you a light and fine crystal.
491. PINK BURNT ALMONDS.
Put i pt'of clarified sugar in a round-bottomed pan on a
clear fire, boil it to the degree called " blown," mix in as
THE ART OF BAKING. 147
much prepared cochineal as will make it a good color, boil it
again to the degree called "blown," throw in the brown burnt
almonds free from shell ; take the pan off the fire and stir
the almonds well about in the sugar with the spatula until it
is all upon them, which is very easily done if you are care-
ful. You may repeat this two or three times, which will make
the almonds verv handsome
492. PRALINE CUPS.
Take I Ib of Valencia almonds and roast to a light brown
coxor (being careful not to burn them, as they will color up
more after they have been taken from the fire before they
cool off), then grind to a smooth paste through a sausage
cutter or a Universal grater; then take 2 Ibs 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 \ Ib of melted
chocolate No. I, and boil all well together. Your assistant
can have 4 Ibs of white sugar, 2 Ibs of glucose, and 3 pts of
water cooked to 310 degrees; then add | Ib of butter, and
stir till the butter is well cooked through the batch, then take
from the fire and add i Ib 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 degrte called "caramel;"
the moment the sugar is ready take it off and put the bottom
of the pan in cold water. As soon as the water is warmed
take the pan out. Tnis precaution will keep the sugar from
discoloring. As this sugar is to represent silver you must be
particularly careful not to boil it too high. Have ready a
crocanth mould neatly oiled with sweet oil, then take a tea-
spoon and dip the shank of it into the sugar on one side of
the pan, take up a little sugar and throw the spoon backwards
and forwards in the mould, leaving as fine a thread as pos*
148 ORNAMENTAL CONFECTIONERY. 1
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 Ibs sugar in a copper pan and 4 oz glucose,
small pinch of cream of tartar, and i qt water; cook to 330
degrees, and add a little color ; pour on the marble, and
when it is cool enough to handle, flavor with rose or teaberry,
place it on the table and pull it out a little ; double it up
again and pull it out the same way, and continue in this
way so as to slightly pull the batch, and when it is partly
cool shape ii in one strip about 3 feet long and 3 inches wide,
and lay a tin pipe (3 feet long and J inch in diameter) on the
batch ; now press the pipe down in the batch and bring the
candy up over the pipe so as to cover it ; then roll the batch
round, (moving the pipe so as to keep the pipe from sticking
to the batch) ; then pull the pipe out and at the same time
blow the hole full of air, closing the end as soon as possible,
so as to keep the air in the batch ; then pull the batch out in
a stick 12 feet long and put it in 4 lengths 3 feet long, and
place the four sticks together and place a tin pipe 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 i J inches thick and let lay till they
are cold ; then mark them with a knife in 3-inch sticks and
break them off, when it is ready for the counter. This candy
ought to be well perforated, with a large hole in the centre.
When you cut the lengths off be sure and keep the air in the
batch. Have a warm table. It can be made in different
colors and flavors.
495. CREAM CANDY.
Take 15 Ibs 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
THE ART OF BAKING. 149
greased cool marble, ana whe" partly cold tnrn it up into a
heap and flavor with floral extract of rose and vanilla, color
a light tea color like tea sa f; 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 Ib 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 inches 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 boil, stirring slowly; when about to boil try by
dipping your finger in cold water, then into the boiling
sugar, then again into the cold water ; if it adheres to your
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 J Ib gelatine, weighed dry, take 2 Ibs 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
150 ORNAMENTAL CONFECTIONERY.
until quite dissolved ; then mix in a little cachou flavor. Now
take 28 Ibs 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 1 in the color
that is desired. When it is well mixed, cut a small portion
off the bulk, and roll it out with the rolling pin, dust lightly
with farina, and then cut them out with a large cutter about
the size of a medium-sized envelope. As they are cut, place
them on trays which have been lightly dusted with farina,
and put them into the stove to dry. When dry, take them
out and decorate them by piping a fancy edge right round
them with icing ; then in the centre write various mottos
one motto for each card. The icing may be colored accord-
ing to fancy, so as to make a variety, and will give a very
nice effect if 2 or 3 colors are used on each card ; if nicely
decorated, these will sell well.
500. SPUN SUGAR BEE-HIVE.
Mould 20 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.
5O1. LOZENGES.
The proportion of gum and water in general use is I Ib
gum arabic dissolved in 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 J
inch thick. Use starch-powder to dust it with ; this keeps
it from sticking. Dust the surface with a little starch-
powder and sugar, and rub it over with the palm of your
hand. Cut out the lozenges and place them on wooden trays,
and place them in the stove to dry. All lozenges are finished
in the same way.
THE ART OF BAKING. 151
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 jj 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 fr jits 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 sane
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.
152 ORNAMENTAL CONFECTIONERY.
EXPLANATIONS OF CUP AND SPOON
MEASURE AS USED BY CHEFS
AND PASTRY COOKS.
i pint of liquid, average 16 ounces.
i cup of liquid, average 8 "
i cup of butter, average 8 "
i cup of lard, average 8 "
i cup of sugar, average 7 "
i cup of flour, average 4 "
i cup of molasses average 12 "
i cup of corn meal, average 5 "
i cup of oatmeal, average , 6 "
i cup of corn starch, average 6 "
i teaspoonful, dry measure, average \ tl
i tablespoonful, dry measure, average i "
i tablespoonful, liquid, average i "
i pennyweight, average "
10 eggs, average 16 "
10 eggs, average i pint
18 whites of egg, average i "
25 yolks of eggs, average i "
5 eggs, average i cup
9 whites of egg, average i "
13 yolks of eggs, average . ? i "
We present our readers with the above table to enable
them to work hotel recipes into standard weight and measure,
but will not advise the professional baker to make use of the
spoon and cup system.
THE ART OF BAKING. 153
Behandlung der I. Abtheilung.
CREAMING OR 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 mit der
flachen Hand recht schaumig, jetzt werden die Eier nach und
nach dazu geriihrt, d. h. jede halbe Minute 2 Eier. Sobald die
Eier alle darunter sind, thue man Milch, Ammonia, Soda und
Gewiirz dazu, schabe mit den Bowlknife von den Seiten und
Boden, riihre es nochmals durch und mische das Mehl
und Cream of tartar behutsam unter die Masse; alsdann tres-
sire oder fiille man die Formen und backe. Enthalt das Recept
kein Ammonia, so fangt man natiirlich 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.
MIXING.
Alie Recepte in dieser Abtheilung werden der Reihenfolge
nach gemischt, ohne schaumig zu riihren. Man verfahre wie
folgt :
Wiege und lose das Ammonia, dann mische Zucker und
Butter gut durch ; wenn dieses geschehen, riihre die ganzen
Eier mit einem Mai darunter und thue Milch, Soda, Ammonia
und Gewiirz dazu, schabe mit dem pallet knife von Boden und
den Seiten, riihre die Masse gut durch einander und mische
das Mehl und Cream of tartar behutsam darunter. Alle Massen
sollten, sobald das Mehl darunter ist, so wenig wie moglich
gearbeitet werden, auch bei dem ausstechen verhiite das
Mehl und Arbeiten des Teiges soviel wie moglich, und steche
stets so dicht wie irgend thunlich um nicht zu viel Abfall zu
bekommen. Bei Molasses-Massen fange mit Molasses und
Lard an zu mischen, statt Zucker und Butter, Im Uebrigen
verfahre wie schon erwahnt.
154 ORNAMENTAL CONFECTIONERY.
Behandlung der III. Abtheilung.
BEATING.
In dieser Abtheilung warden sammtliche Recepte vermit-
telst iSchneebesen oder Schaumruthe aufgeschlagen.
Sauber, reinlich und trocken 1st das Loosungswort. Nach-
dem man den Kessel und die Schaumruthe recht sauber und
trocken hat, vvicge und siebe man den XXXX Zucker, alsdann
lasse man das Eiweiss recht vorsichtig ab, damit nichts Gelbes
hinein kommt, thue es in den Kessel und fange langsam an zu
schlagen, schlage immer etwas schneller, bis der Schnee recht
steif ist; dann setze man einen Essloffel voll XXXX Zucker
dazu und schlage es nochmals steif ; man wiederhole dieses
letztere noch einmal, nehme dann die Schaumruthe heraus
und mische den Rest des Zuckers mit einem Spatel recht vor-
sichtig darunter, tressi e 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 mann einige Tropfen Essigsaure dazu
setzen. Bei Cream ]a>st man natiirlich die Saure fort, ira
Uebrigen venahrt man wie beim Eiweiss,
ILLUSTRIRTES CAKE- & CONDITOR-BUCH.
waaaaaaaaaaaairn"~r'i m
JHustrirtcs
(ttonwtor-liu:
YORWORT.
^r
Das tiber Erwarten schnelle Bediirfniss nach erneuerter
Auflage dieses Buches lieferte den Beweis seiner Niitzlich-
keit und Brauchbarkeit 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, dem jtingeren wie dem
a'lteren, hiermit ein Hiilfsbuch geworden, wie es an Reich-
thum und Vollkommenheit bisher auch nur annahernd nie-
mals erreicht wurde.
Bei jeder einzelnen Sache sind die Verhaltnisse genau
angegeben, ebenso die Reihenfolge der Zumischung und das
Verfahren bei der Bereitung. Ich bitte diesen Punkten die
nothwendige Aufmerksamkeit zu schenken und versichere,
dass denjenigen, die sich genau darnach richten, nichts miss-
lingen durfte; aber aus eben dem Grunde, ist die Art der
Ausdrucksweise und die Kiirze der Fassung entstanden.
Da es mir wohl bekannt ist, dass letzterem Umstande
zufolge mancher Verstoss gegen Satzbildung und die Regeln
der Grammatik sich eingeschlichen hat, dies aber nur durch
ein nochmaliges Umschreiben verhindert werden konnte, so
tr6*ste ich mich damit, dass dieses Buch nur fur praktische
Fachgenossen, Hausfrauen und Ma'dchen bestimmt ist, aber
nicht fur Gelehrte ; ich bitte also diesen Punkt in Beziehung
auf Kritik mild auffassen zu wollen.
Alle auch in Zukunft mir wieder werdenden Winke auf
Verbesserung und Bereicherung von practischer Seite werden
auch fernerhin dankbar ^ntgegen genommen.
Die Deutsche Feinbaeckerei.
1. Das Lantern und die Proben des Zuckers.
Wenn der Zucker noch so schon und rein aussieht, so ist
derselbe doch in der Auflosung nicht ganz klar, was man bei
jedem Glas Zuckerwasser bemerken kann. Eo ist jedoch bei
vielen Arbeiten eine Hauptsache, den Zucker recht klar zu
haben, deshalb unterwirft man den Zucker noch einer Reini-
gung, oder, wie die Conditoren sagen, man lautert denselben.
Dies geschieht nun auf folgende Weise : Man nimmt je nach
der Grosse des Kessels eine Quantitat Zucker, meistens nimmt
man dazu Brod-Melis oder A Sugar, rechnet auf 10 Pfund
Zucker 4 Quart Wasser, welches man darliber giesst, quirlt
auch noch ein Eiweiss mit etwas Wasser durch, giesst es eben-
falls iiber den Zucker und setzt den Kessel liber Kohlenfeuer.
Bevor der Zucker an das Kochen kommt, muss er ganz auf-
gelost sein. Sobald der Zucker kocht, steigt er sehr stark, und
man muss sich huten, einen zu kleinen Kessel zu nehmen, da
er leicht iiberlaufen kann. Sobald der Zucker also steigt, muss
man etwas Wasser zur Hand haben; man giesst etwa J Quart
hinein und der Zucker falltdadurch sofort. Dieses Experiment,
Abschrecken genannt, wird dreimal wiederholt, alsdann nimmt
man den Zucker vom Feuer und lasst ihn eine halbe Stunde
stehen. Darauf hebt man den Schaum recht vorsichtig mit
einem Schaumloffel ab und setzt den Zucker wieder iiber das
Feuer, um ihn bis zu der Probe zu kochen, als man denselben
zur Verwendung bringen will. Oder man setzt auch den
Zucker zuruck, um bei vorkommenden Fallen Lauterzucker
zur Hand zu haben.
2. Breitlanf.
Nachdem man obigen Lauterzucker auf starkem Kohlen-
feuer mehrere Minuten gekocht hat, wird man finden, dass der
Zucker von dem Schaumloffel etwas breit ablauft. Dies wird
der Breitlauf genannt.
3. Kleiner Faden.
Hat der Zucker wieder eine kleine Weile gekocht, so wird
man finden, dass, wenn man etwas zwischen Daumen und Zeige-
finger nimmt, man einen kleinen Faden ziehen kann. - .
162 DIE CONDITOREI
4. Grosser Fndon
Wieder nach einer Weile wird man einen grossen Faden
ziehen konnen.
5. Kleiner Flog.
DieseProbe lasst sich erkeunen,wenn man den Schaumloffel
heraushebt, durch diesen blast und kleine Blasen davon fliegen.
6. Grosser Flog.
Wie vorhergehend, nur mtissen grosse Blasen davon fiiegen.
7. Der Bruch.
Nun kommt ein Grad des Zuckers, der ziemlich schwer zu
beschreiben ist und mehr Kenntniss erfordert, als bei den vor-
hergehenden Proben erforderlich ist; es ist dies der Bruch, die-
jenige Probe, welche der Zucker haben muss, urn Bonbons da-
von anzufertigen. Diese Probe erkennt man am leichtesten,
wenn man einen kleinen Stab in den Zucker taucht und schnell
mit dem Stab in's kalte Wasser fahrt; der dann am Stab befind-
liche Zucker muss -recht hart sein und unter den Zahnen
brechen. Wird dann der Zucker noch langer gekocht, so geht
er dem Verbrennen entgegen.
In grosseren Ceschaften bedient man sich des Fahrenheit
Thermometers. Der Bruch steht auf 280 Grad.
8. Conserven oder Morsellen.
Hierzu gebraucht man kleine Bretter, ungefahr i Fuss
lang und 2 Zoll breit, welche man kurz vor dem Gebrauch in's
Wasser legt, stellt dann eins auf die Kante legt dann eins
flach, darauf wieder eins auf die Kante, und so fort. Man
befestige sie mit Klammern.
9. Zweifarbige Conserven.
Hierzu nimmt man ein Pfund Zucker, den man zum Flug
kocht, und dann einen Theeloffel voll Orangebliithenwasser
zusetzt, tablirt, und dann ausgiesst auf die Brettchen. Dann
nimmt man abermals i Pfund Zucker, farbt ihn roth, kocht ihn
zur Probe, giesst 3 Tropfen Rosenol zu und tablirt ihn. Diesen
Zucker giesst man nun genau auf den vorher ausgegossenen
und hat dann zwei Farben auf einander, was sehr gut aussieht.
Auf dieselbe Weise kann man auch noch die dritte Farbe
darauf bringen, indem man noch Chocoladen-Conserve darauf
giesst.
10. Conserven in Pnder.
Dieselbe Conserve, die in den vorher beschriebenen Para-
graphen in Formen oder Holz gegossen ist, kann nun auch in
Puder gegossen werden.
IN WORT UND BILD. 163
Hierzu hat man fiache, etwa i bis 2 Zoll hohe Kasten, ij
Fuss breit und 2\ Fuss lang, und ftillt dieselben mit feinem
Puder, den man recht ausgetrocknet hat. Diesen Puder streicht
man nun recht glatt und drlickt aus Gyps geschnittene Formen
oder Figuren hinein. In diese Eindrucke giesst man nun die
Conserve ein; dazu bedient man sich eines Trichters, der wie
eine Dute geformt ist und unten eine Oeffnung, so gross wie
eine Erbse, hat, welche durcheinen Stock verschlossen ist, den
man oben mit der einen Hand halt, wahrend die andere den
Trichter hat. Nun lasst man von einer zweiten Person sich
von dem etwas schwacher tablirten Zucker in den Trichter
giessen, halt ihn iiber die Eindrucke, hebt den Stock und lasst
dieselben voll laufen. Diese Figuren kehrt man nach dem
Erkalten mit einem feinen Handfeger oder Pinsel ab, gummirt
sie, indem man sie mit aufgelostem Gummi Arabicum, der so
dick ist wie Zuckersyrup, bestreicht. Nun kann man die
Figuren bemalen und sonst geschmackvoll decoriren.
11. Conserve-Figuren und Friichte.
Hierzu bedarf man Formen von Gyps oder Holz, die sich
ttichtige Conditoren wohl selbst anfertigen konnen, sonst aber
von Formenstechern gemacht werden. Diese Formen legt
man in reines Wasser; wenn sie von Holz sind, miissen sie
mehrere Stunden darin liegen, von Gyps ist es nicht so lange
nothwendig. Hat man den Zucker nun wie oben zubereitet, so
muss man einige Minuten vorher die Formen aus dem Wasser
genommen haben und sie geho'rig ablaufen lassen. Dann
giesst man die Conserve in die Formen und nach einigen
Minuten kann man die gegossenen Gegenstande schon her-
ausnehmen, schneidet die Rander, die sich durch die Formen-
kanten bilden, ab und legt sie zum Trocknen auf Siebe.
Sind die Formen zu den Figuren gross, so wiirde viel
Zucker hinein gehen und dieselben sehr schwer werden ; des-
halb giesst man grossere Figuren und Fiiichte hohl, um sie
dadurch leichter und auch besser aussehend zu machen, weil
sie dadurch transparent werden. Um die Figuren nun hohl
zu giessen, verfahrt man so: man giesst die Formen erst ganz
voll und nach einer Minute macht man mit einem Stockchen
oben an der Oeffnung der Form den erstarrten Zucker we^
und giesst Alles, was herauslaufen will, wieder zuriick in die
Kasserolle, wendet dann die Form ofterum, damit, was etwa
noch fliissig ist, egal in der Form sich vertheilt. Die offene
Llicke, die sich nun gebildet hat, verschliesst man, wenn die
Figur aus der Form heraus genommen ist, indem man ein
164 DIE CONDITOREI
wenig Conserve auf die Bonbonplatte giesst und die Figur
darauf legt. Sind es indess Figuren, die unten einen Fuss
haben, so ist dieserVerschluss nicht nothwendig. Wenn ich hier
das Verfahren, Figuren und Friichte anzufertigen, zu erklaren
versuchte, so geschah es weniger, um es Denen klar zu
machen, die es versuchen wollen, sondern um Denen einen
Begriff davon zu geben, die gern wissen wollen, wie es
femacht wird. Es gehftrt jedenfalls zu solchen Arbeiten mehr
rfahrung und etwas Geschicklichkeit, um Friichte und Fi-
guren natiirlich und hubsch herstellen zu ko'nnen.
12. Zucker-Coleur.
Wie schon erwahnt, geht der Zucker, wenn er den Bruch
erreicht hat, dem Verbrennen entgegen, d. h. der Zucker be-
kommt zunachst eine gelbe Farbe, dann wird er braun und
immer dunkler. Man kann mit diesem Zucker die schonsten
Farben von Gelb bis zum tiefsten Braun erzielen, nur muss
man den Zucker, wenn er dunkel genug ist, mit etwas Was-
ser verdiinnen. Auf folgendem Wege la'sst sich diese Coleur
schneller anfertigen : Man thue J Ib Zucker in einen Kessel
und rlihre diesen Zucker iiber einem Feuer bis er sich gelost
und die erwunschte Farbe erreicht hat. alsdann schiitte man
etwas Wasser dazu und hebe diese Farbe zum Gebrauch
auf.
Die Bonbon-Recepte findet man in einem andern Theile.
13. Nougat oder Croquant.
J Ib weisse Mandeln werden langlich geschnitten und
gero'stet, dann schmelze J Ib Zucker iiber Feuer, schiitte die
Mandeln hinein, riihre es mit J Ib Zimmet gut durch und
schiitte die Masse auf die gestrichene Bonbon-Platte und
formire nach der Zeichnung.
14. Candireu.
Candiren heisst, verschiedenen Gegenstanden einen
Ueberzug von kleinen Zuckercrystallen zu geben, welcher
diesen Gegenstanden einen glitzernden Glanz verleiht, was
besonders bei Licht einen hiibschen Effect macht, wenn sich
die Strahlen in den kleinen Crystallen brechen. Man kann
fast alle Gegensiande, die in der Conditorei gefertigt werden,
candiren, wenn sie sonst einigermassen fest sind, sogar Auf-
lauf, auch Chocolate und Tragantsachen. Zum Candiren
geho'rt nun eine Einr chtung, die besonders rein gehalten
werden muss. Man lasse sich vom Klempner einen Blech-
kasten machen, ungefahr I Fuss breit, i \ Fuss lang und
IN WORT UND BILD. 165
4 6 Zoll hoch, oben etwas breiter als unten. Unten fiber
dem Boden hat der Kasten ein kleines Abzugsrohr, welches
mit einem Kork verschlossen wird. Im Innern des Kustens
sind kleine Haken angebracht, worauf man Drahtgitter legen
kann, die die Grosse des Kastens haben. Auf diese Gitter
legt man nun die zum Candiren bestimmten Sachen nicht gar
zu eng, auch der Boden wird damit belegt. Die Anzahl der
Gitter zu dem beschriebenen Kasten richtet sich natuilich
nach der Ho'he der zu candirenden Sachen und durite von J
Zoll als niedrigste Entfernung ausgegangen werden.
Das Candiren bedarf jedenfalls einiger Erfahrung, wie
die meisten Laborator oder Kesselarbeiten, die auch in den
Conditoreien von den alteren und eifahreneren Gehilfen be-
sorgt werden und so gehort besonders zum Candiren Er-
fahrung und viel Sorgfalt. Der Zucker, der zum Candiren
verwendet werden soil, muss sehr gut gereinigt sein ;
man nimmt auch nur den femsten Raffinat dazu und kocht
denselben zum Faden. Man richtet sich auch hier nach den
zu candirenden Sachen, einigen giebt man gern grossere
Crystalle, deshalb muss man wissen, ob der Faden starker
oder schwacher zu nehmen 1st. 1st der Candirkasten gefiillt
und man hat eine angemessene Menge Zucker zur Faden-
probe gekocht, so lasst man denselben so viel abkiihlen, dass
er nur noch lauwarm ist und giesse ihn nun liber die zu can-
direnden Gegenstande in den Kasten hinein. Der Zucker
muss einen Finger hoch liber die zu candirenden Gegen-
stande stehen. Oben auf den Zucker legt man nun ein
Papier, so gross wie der Kasten und setzt denselben in einen
massig warmen Raum. Nach circa 6 Stunden hebe man das
Papier etwas in die Hohe, um einen der hinein gelegten Ge-
genstande herauszunehmen und zu untersuchen. Findet
man, dass sich schon Crystalle genug angesetzt haben, so
zieht man den Kork aus der kleinen Rohre heraus und fangt
den herauslaufenden Zucker in einer Schiissel auf, setzt den
Kasten etwas schief, damit alles ablaufen Kann und darauf
in einen Trockenschrank, wo die Gegenstande bald getrock-
net sein werden, um sie dann herauszunehmen, auf Siebe zu
legen und sie noch weiter abzutrocknen.
15. Das Carmeliren.
Wenn in der vorhergehenden Nummer vom Candiren
gesprochen ist, so soil diese Nummer von dem Carmeliren
sprechen. Man karmelirt gern solche Sachen, die dadurch
einmal an Geschmack und dann an Aussehen gewinnen.
Zuerst wollen wir von den Sachen reden, die an kleine StSck-
166 DIE CONDITOREI
chen oder Drahte gesteckt werden. Das sind Nusskerne von
Wallntissen, gerostete Maronen, auch wohl Mandeln. Man
kocht, nachdem die zu iiberziehenden Sachen alle an Sto'ck-
chen gesteckt sind, den Zucker, dem man einen Loffelvoll
Essigsprit zugesetzt hat,zumBruch und taucht die Niisse etc. so
tief in den Zucker, dass sie ganz davon iiberzogen sind und
reicht die&elben einer zweiten Person, die dieselben noch
mehrmals umwendet und dann auf die gestrichene Bonbon-
platte Jegt, wahrend die erste Person fortfahrt, in den Zucker
einzutauchen. Nach dem Erkalten der Sachen zieht man
behutsam die Stockchen heraus und verwendet die iiberzo-
genen Gegenstande entweder zum Garniren oder giebt sie
als Dessert.
II Theil.
16. Torten-B&ckerei.
Leider muss ich erwahnen, dass der vielgeliebte Man-
delstein dem Almond-Paste das Feld raumt, somit bin auch
ich gezwungen, die nachfolgenden Recepte fiir den Almond-
Paste zu bearbeiten.
Sehr wesentlich ist es beim Tortenbacken, dass die Mas-
sen gut geriihrt, die Eier nach und nach dazu geriihrt und
dann recht vorsichtig gebacken werden.
17. Mandeltorte.
1 lb Almond-Paste verreibe mit 4 Eier, thue | Ib Zucker
dazu und riihre nach und nach 8 Eigelb darunter, das Weisse
der Eier schlagt man zu Schnee und riihrt denselben mit |
lb Mehl behutsam unter die Masse, fulle in eine mit Papier
ausgelegte Form und backe. Backzeit ungefahr J Stunden.
Bei gefullten Mandeltorten backt man die Masse in Boden
und fiillt sie Marmalade.
18. Nuss-Torte.
Wie oben, nur nimmt man \ lb Nusskerne statt Man-
deln.
Bern er k n ng 1 .
Erwahnen mochte ich, dass die Conditoren ihre Mas-
sen nicht mit der blossen Hand rtihren, wie es der Fall bei
Cake-Backern ist, sondern mit einem Spatel. Nach diesej
Methode werden auch die folgenden Recepte bearbeitet :
IN WORT UND BILD. 167
19. Apfelsinentorte.
Backe 3 oder 4 BcJden aus Mandelmasse und ftille sie
mil folgendem Creme, thue J Ib Zucker und die abgeriebene
Schale und Saft einer Apfelsine, 3 ganze und 4 gelbe Eier in
einen Kessel, giesse ein Glas Weisswein und den Saft einer
Citrone dazu undschlage es auf Kohlenfeuer schaumig, ohne
es jedoch kochen zu lassen, fUlle die Torte und belege sie
mit Apfelsinen-Scheiben.
20. Wienor-Torte.
Riihre \ Ib Zucker mit 12 Eigelb schaumig, inzwischen
hat man | Ib Mehl gewogen und J Ib Butter in einer Pfanne
heiss gemacht, das Weisse der Eier schlagt man /u Schnee,
alsdann riihrt man die heisse Butter mit etwas Schnee unter
die Masse, und mischt das Mehl und Schnee behutsam
darunter, backt die Masse in Boden, ftillt sie mit Marmalade,
glasire und garnire. Ervvahnen will ich, dass dieses das Ori-
ginal Recept fur Jelly roll ist, welcher jetzt Uberall aus Bis-
cuit-Masse gemacht wird, aber ein Jellyroll aus obiger Masse
ist eine Delicatesse.
21. Punsch-Torte.
Backe 2 bis 3 Boden aus Wiener Masse, flille sie mit
Apfelmarmalade, welcher man etwas Rum zugesetzt hat,
thue auch etwas Rum irr die Glasur.
22. Brod-Torte.
Verreibe |lb Almond- Paste mit 4 Eier, riihre diese Masse
mit 10 oz Zucker und 10 Eigelb schaumig. Inzwischen sind
3 oz gerostetes und gestossenes Brod in etwas Rum aufge-
weicht und 2 oz Chocolade gerieben, dann schla'gt man 6
Eiweiss zu Schnee, riihre denselben mit Brod, Chocolade
und 2 oz Mthl unter die Masse, mittlere Hitze, giasirt und
garnirt.
23. Torte-Imperial.
Wie oben, nur setzt man ein Glaschen Kirschwasser
und etwas Zimmet und Nelken zu, und la'sst das Brod fort.
24. Chocoladen-Torte.
Wie oben, und mit Chocoladen Glasur giasirt und .weiss
garnirt
25. Biscuit-Torte.
Schlage |lb Zucker, 8 Eieriiberschwachem Feuer schau-
mig, schlage es wieder kalt und rtlhre Ib Mehl mit etwas
Gewtirz behutsam darunter; mehr wie Milchwarm darf die
Masse nicht werden.
168 DIE CONDITOREI
\
Biscuit-Torte, kalt.
Riihre J Ib Zucker mit 10 Eigelb schaumig und rtihre
den Schnee von 10 Eiweiss mit \ Ib Mehl und etwas Gewiirz
darunter.
27. Aleanca-Torte.
Theile die fertige Mandelmasse in 3 Theile, farbe ein
Theil braun mit Chocolade, den anderen Theil roth mit
Cochenille, und fiille. Diese 3 Farben mischt man nun so
in der Form, dass, wenn die Torte geschnitttn wird, alle 3
Farben zu sehen sind.
28. Geftillte Aleanca-Torte.
Wie oben, nur backt man die Masse in Bo'den.
29. Eisenbahn-Torte.
Setze der Mandelmasse etwas Chocolade, Zimmet und
Nelken zu, backe 2 Boden, fiille mit Marmalade und glasire.
Bei dem Garniren ziehe man Streifen von Chocoladen-Glasur
rings urn die Torte, die die Eisenbahn versinnbildlichen soli.
30. Berliner Torte
Backe 2 Boden von Mandel-Masse und fiille sie mit fol-
gendem creme : Schlage iiber Feuer einen creme von 3 oz
Zucker, 6 Eigelb, J pt Sahne oder Milch, | oz corn starch und
etwas Vanilla.
31. Sand-Torte.
Rtihre J Ib Butter recht schaumig, setze j Ib Zucker zu
und rtihre fort. Inzwischen hat man j Ib Mehl gewogen und
riihrt davon je i Loffel voll und i Eigelb in die Masse, bis
man 9 Eigelb darunter hat ; alsdann rtihre den Schnee von 9
Eiweiss, i Glaschen Rum und etwas Gewiirz darunter. Diese
Masse wird in einer Form, welche eine Tulle hat, gebacken,
dann glasirt und garnirt.
32. Macronen- Torte
Mache eine Macronen-Masse von i Ib almond paste, 12
Eiweiss, i \ Ib Zucker, bestreiche hiermit einen Oblaten-Bogen
und tressire mit einer Spritze Streifen daruber, setze Tupfen
rings um die Kante, backe, glasire und belege die tiefen
Stellen mit eingemachten Friichten und garnire mit Spritz-
Glasur.
33. Baiser-Torte.
Von 10 Eiweiss schlagt man einen recht festen Schnee
und riihrt i Ib Zucker darunter ; dann nimmt man 2 Bogen
Papier, zeichnet mit einer Bleifeder auf jeden einen runden
Kreis von etwa 10 Zoll Durchmesser, bestreicht beide Kreise
IN WORT UNO BILD. 169
mit der Baiser-Masse recht glatt, etwa J Zoll hoch, macht
dann eine Tiite, fiillt von derselben Masse hinein und spritzt
nun auf den einen Boden eine htibsche Verzierung und setzt
eine Perlkante auf den Rand. Nun bestaubt man beide Boden
mit Zucker und backt sie recht langsam ab. Es ist gut, wenn
man die Torte auf ein heiss gemachtes Blech setzt, weil sich
dann das Papier ablosen lasst. Sobald die Torte trocken
genug ist, zieht man das Papier davon ab und trocknetsie
noch weiter ab.
Den verzierten Boden, der als Deckel gebraucht wird,
kann man auch so machen, dass man die Verzierung gleich
auf das Papier spritzt und dann einen Rand darum macht,
man muss aber dabei beobachten, dass guter Verband darin
ist, weil sonst die Arbeit leicht zerbrechlich ist.
Diese beschriebene Torte fiilltman nun mit geschlagener
Sahne, die mit Zucker und gestossener Vanille versetzt ist.
Die Torte darf jedoch erst kurz vor dem Gebrauch gefilllt
werden.
34. Eis-Torte.
Um eine Eis-Torte herzustellen, muss man auch erst
eine Baiser- Torte backen und fiillt statt der Sahne Vanille-
Eis hinein, wenigstens ist dieses das dazu passendste und
beliebteste.
35. Baiser-Berg.
Hierzu bereitet man, je nach der Gro'sse, die man ge-
braucht, von Baiser-Masse einen Boden mit Tupfen auf dem
Rande, wie bei der Baiser -Torte, dann einen zweiten einen
Zoll kleiner, und so fort jeden Boden einen Zoll kleiner, die,
wenn man dieselben auf einander legt, eine Pyramide bilden.
Diese einzelnen Boden werden nun alle mit geschlagener
Sahne, die mit Zucker und Vanille versetzt ist, gefiillt, auch
nach Belieben noch mit Sahne bespritzt.
36. Baiser-Berg auf andere Art.
Dadervorhin beschriebene Baiser- Berg sich sehrschlecht
trangiren lasst, so hat man es dahin geandert, nur einen
Boden zu backen und darauf die Sahne pyramidenformig
aufzustreichen und die Sahne dann mit kleinen Baiser-Tupfen
zu belegen, die man von derselben Baiser-Masse gebacken
hat.
37- Scliaum- Torte.
Backe 2 Boden von Wiener Biscuit-Masse, flille sie mit
Gelee oder Marmelade zusammen, bestreiche auch den oberen
Boden damit und bestreiche dann dasGanze mit einen Baiser
von 8 Eiweiss und J Ib Zucker, verziere auch damit die Torte
170 DIE CONDITOREI
und backe sie flttchtig etwas gelblich ab. Verziert wird diese
Torte, wie schon frtther beschrieben, mil Gelee.
33. Elisen-Torte.
Ein Boden von Mtirbeteich, eine Federspule stark aus-
gerollt, rund geschnitten, ein Rand darauf gelegt, den man
etwas kneift und halb ausbackt, wird mit Marmalade gefii It,
dann eine Wiener oder Mandelmasse Zoll hoch hinein-
gefiillt und fliichtig gebacken. Auf diese Torte spritzt
man von Macror.en-Masse lauter Kranze, zwischen denen
man etwas Raum lasst, und noch einen Rand von Tupfen,
backt diese wieder fliichtig aus, glasirt sie dann sofort und
garnirt die Torte noch mit Gelee und Fruchten.
39. Marschall-Torte.
Backe eine Wiener Torte, bestreiche dieselbe mit Gelde,
schlage eine Windmasse von 6 Eiweiss und \ Ib Zucker,
bespritze die Torte gitterartig, bestaube sie mit Zucker und
backe sie hellgelb im heissen Ofen, dann verziere sie mit
Gelde und Fruchten.
Von den Tafel - Auf satzen,
Tafel -Aufsatze nennt man solche Torten oder Kuchen,
die eine hohe Form haben, die entweder durch Zusammen-
setzung von mehreren Torten, Ringen oder Blattern erreicht
wird. Auch bereitet man aus verschiedenen Massen, als
Croquant, Marzipan, Caramel etc., noch Aufsatze, die schwier-
iger herzustellen sind, zu denen sich aber nicht gut eine
Anweisung geben lasst, well dabei der Geschmack und die
Phantasie des Anfertigers sich nicht gut an eine Anweisung
binderi lasst. Soweit dies jedoch geschehen kann, sollen hier
einige Beispiele folgen.
40* Fruchtkorb aus Macronen-Masse.
Der Korb lasst sich rund oder auch oval herstellen. Mit
der Blechspritze und Sterntiille dressirt man aus fester Ma-
cronenmasse Ringe auf Bleche, die man mit Butter und Mehl
bestrichen hat. Hat man den ersten, unteren Ring gespritzt,
so macht man den zweiten, dritten und vierten, je um einen
halben Finger breit schma'ler, als den vorhergehenden. Diese
IN WORT UND BILD. 171
bilden den Fuss des Korbes. Von da ab macht man jeden
Ringwieder etwas grosser, bis derKorb, i>achdem die Ringe
mit Glasur zusammengesetzt sind, eine angenehme Form
erhalten hat. Auf eine Marmorplatte spritzt man einen lange-
ren und entsprechend breiten Streifen, der als Henkel dienen
soil. Zucker, den man etwas roth farbt, kocht man zu Cara-
mel. Mit diesemCaramelzucker wird jener Streifen, den man
zu einem halbrunden Bogen zusammenbiegt, als Henkel an
den Korb befestigt. Von gewohnlicher Macronenmasse backt
man eine Platte, so gross als die obere Weite des Korbes,
setzt sie hinein, befestigt sie und belegt sie mit carmelirten
Fruchten und Blattern. Der Korb wird sodann noch passend
verziert.
41* Baumknchen.
Zur Anfertigung von Baumkuchen bedarf es vor Allem
einer Backanstalt. In grftsseren Conditoreien ist eine solche
stets feststehend aufgestellt, in kleineren Geschaften jedoch
stellt man eine solche auf einem Queerherd auf, der eine
massive Riickwand hat. Man hat dazu zwei Bocke nothig,
etwa wie beim Kaffeebrennen, jedoch miissen dieselben
fester und so eingerichtet sein, dass die Baumkuchenwalze
etwa 10 Zoll hoch zu liegen kommt und ebenso weit von der
Wand absteht. Das Feuer kommt unmittelbar an die Wand
und man stellt Steine in der Ho'he von 3 Zoll und 3 Zoll von
der Wand davor und bildet auch von Steinen Seitenwande,
die so weit von einander stehen, als oie Baumkuchen -Walze
lang ist. Die schon genannte Baumkuchen -Walze ist aus
sehr trockenem, festem Holze gedreht, etwa 2 bis'2j Fuss
lang, an der Spitze 6 Zoll, unten 8 bis 10 Zoll dick und mit
eisernen Ringen beschlagen. Genau durch die Mitte geht
ein eiserner Spiess, der i Fuss langer als die Walze ist und
an der einen Seite einen Griff mit Bogen hat, womit man
drehen kann. Der Spiess muss fest in der Walze stecken.
Die Walze wird mit festem Papier umwickelt und ausserdem
mit Bindfaden umwuncien, dessen Faden oben und unten an
der Walze an einem kleinen Nagei befestigt ist
Ausser diesen Vorrichtungen bedarf man noch eines
kupfernen oder eisernen flachen Kastens, so lang als die
Walze und 10 Zoll breit und 2 Zoll hoch, um die Masse auf-
zutragen und auch die abfliesisende Masse wieder aufzufangen.
Das Auftragen der Masse geschieht mit einem grossen Lo'ffel
von Blech mit hOlzernem Stiel.
Zum Backen der Baumkuchen muss man recht trockenes,
fein gespaltenes Holz haben und ist ellernes oder buchenes
!7 DIE CONDITOREI
Holz das geeignetste dazu, well dasselbe keine Funken ab-
wirft.
Nachdem man alle Vorbereitungen getroffen hat, fertigt
man die Masse an, und will ich nun beschreiben, wie man
beim Backen verfahrt.
Zuerst macht man Feuer und stellt dabei das Holz meist
hoch auf, damit die Flamme recht nach oben schlagt, auch
legt man Holzstucke quer, doch muss man immer darauf
achten, dass der Rauch nach hinten schlagt und nicht an den
zu backenden Kuchen, weil das nicht allein den Geschmack
beeintrachtigt, sondern auch schlecht aussieht. Man legt
nun die Baumkuchen-Walze auf und lasst sie recht heiss wer-
den, nimmt dann 2 Loffel voll von der Masse in die Baum-
kuchen-Pfanne, die unter der Walze steht, und tragt davon
mit dem Loffel auf die Walze, die von einer zweiten Per-
son fortwahrend gedreht wird. In der Regel bildet man zu-
erst lauter Ringe aus der Masse, etwa 4 Zoll von einander,
und muss dabei fortwahrend das Feuer gut unterhalten. Hat
man den ersten Theil der Masse verbraucht, so nimmt man
wieder ebensoviel in die Pfanne und tragt sie ebenso auf wie
die erste, jedoch muss die zuerst aufgetragene Masse schon
etwas gelblich gebacken sein, was nur die Zeit weniger Mf-
nuten bedarf. Man fahrt nun fort, in der beschriebenen Weise
die Masse in kleineren Theilen aufzutragen und achte dabei
darauf, die schon gelblich gebackene Masse mog ichst zu
decken, weil, wenn nicht frische Masse dariiber kommt, sich
dunkelbraune Stellen bilden, die den Geschmack und das
Aussehen des Kuchens beeintrachtigen. Nachdem nun die
Ringe durch 6- bis Smaliges Auttragen sich hoch genug
gebildet haben und Zacken angesetzt, so nim ...t man etwas
mehr Masse und fiillt dann. nachdem erst wieder die Ringe
iibergossen sind, die Liicken zwischen denselben aus. Beim
nachsten Auftraoren richtet man sich wieder so ein, dass die
Masse fur die Ringe und dazwischen ausreicht, und um das
Uebergiessen zu erleichtern und die Masse deckender zu
haben, giesst man wohl \ Tasse Milch dazwischen, besonders
beim letzten Auftragen. Nachdem die Masse nun alle auf-
fetragen, was etwa auf eine Masse von I Pfund Zucker eine
tunde dauert, lasst man den Kuchen iiber den Kohlen, die
man etwas ausbreitet, hiibsch goldgelb ausbacken und glasirt
ihn dann mit Wasserglasur vermittelst eines Pinsels, schneidet
dann unten und oben den Bindfaden ab und hebt den Kuchen
mit dem Papier ab.
IN WORT UND BILD. 173
42. Kranz-Kuchen.
Man reibe I Ib geschalte und getrocknete Mandeln,
recht fein, mit etwa 16 Eiweiss und reibe dann i^ Ib feinen
Zucker dazu, auch nimmt man etwas Citronenschaale und
/ein gehackten Citronat hinein. Nun klebt man ein Paar
TafelnOblaten zusammen undschneidet mit dem Cirkel zwei
runde Boden, die einen etwa 10 Zoll im Durchmesser, den
zweiten einen halben Finger breit kleiner. Aus diesen Ob*
latenboden schneidet man nun lauter einen Finger breite
Ringe vermittelst des Cirkels aus und erhalt dadurch eine
regelmassige Pyramide. Nun legt man diese Ringe auf
Papier auseinauder, fiiilt die Macrunenmasse, die nicht zu
fest sein darf, in eine Spritze, die eine TUlle in der Sta'rke
eines kleinen Fingers hat und bespritzt damit die Oblaten-
ringe, dann streuet man etwas geschnittene oder gehackte
Mandeln darliber und backt sie recht saftig aus. Nachdem
sie aus dem Ofen kommen, glasirt man die Ringe mit
Vanille-Glasur. Man wird nun noch Macronenmasse
tibrig haben und verwendet dieselbe, indem man auf Papier
kleine Ringe oder Macronen spritzt, die man auch mit ge-
hackten Mandeln bestreut und die nachher zwischen die
Ringe gesetzt werden.
43. Aufsatz auf Bamnkuclicn.
Werden aus obiger Masse gemacht, indem man diesel-
ben durch eine Stern-Scheibe spritzt, zuerst einen Ring so
gross wie der Baumkuchen, dann 6 StUck Schnorkel in C-
oder S-Form, setzt dieselben zusammen auf den Ring zu
einer Krone, dazwischen setzt man Mandelblatter, Blumen
fu dgl., oben darauf eine Figur. Auch kann man die Seiten
des Baumkuchens mit Schnorkel, Mandelbla'tter, Blumen
u dgl. schmiicken.
44. Caramel-Fignren und Bli
Der zum Bruch gekochte Zucker wird in leicht ge-
schmierte Zinnforme gegossen. Blumenstempel taucht man
in Caramel und iSsst sie bei 6*fterem Umdrehen erkalten.
45. Mandel-Spahne.
Man schneide aus fester, doch nicht zu starker Pappe
Schablonen, wie etwa einEichenblatt,in verschiedeneGro'ssen,
oder wa'hlt eine andere Form, etwa ein oval, oder wie r.onst
der Geschmack es liebt. Dann bestreicht man Bleche mit
Butter, legt die Schablone darauf und streicht mit einem
biegsamen Messer (Bowl-knife) von der beschriebenen Masse
174 DIE CONDITOREI
fiber die Schablone weg, hebt dieselbe dann fort und wird
dann ein Blatt, oder was die Schablone vorstellt, auf dem
Bleche haben. Diese Blatter backt man nun aus, was sehr
schnell geschieht, weil man sie recht diinn macht, hat in-
zwiscben Rollholzer oder rund gebogene Bleche zurecht ge-
legt und legt darauf die heissen, gebackenen Blatter, die sich
dadurch biegen. Spater bespritzt man auch diese Blatter
und gewinnt dadurch eine hiibsche Verzierung zu allerhand
Aufsatzen.
46. Aufsatz von Bonbon
Zu solchen Aufsatzen hat man haufig Formen aus Zinn
oder Kupfer, in welche man den Caramel hineingiesst.
Jedoch kann man auch ohne solche Formen Aufsatze von
Bonbon herstellen und muss man dann sich die Schnorkel,
die man dazu haben will, auf Pappe zeichnen, donn aus-
schneiden und dann auf den gestrichenen Bonbonstein legen
und mit Spritzglasur einen starken Faden an den ausseren
Kanten des Schnorkels ziehen. Hat man das gethan, so
nimmt man behutsam den Schnorkel von Pappe aus dem ge-
spritzten Faden heraus, legt ihn etwas weiter und macht es
ebenso, bis man genug solcher Theile hat. Hat man gar
keine Formen, so muss man alle Stiicke, die man gebraucht,
in eine solche Einzwangung giessen. Zu diesen Aufsatzen
kocht man meistens verschiedene Farben von Bonbon und
giesst von jeder Farbe einen Theil der Schnorkel. Beim
Giessen dieser Schnorkel muss man eine Pfanne mit etwas
enger Tulle haben, damit es nicht so dick herausfliesst.
Die ausseren Kanten der Bonbon-Schno'rkel bespritzt man
mit Spritzglasur und setzt sie dann zusammen mit aufgeldstem
Zucker.
47. Macronenaufsatz von 2 Etagen.
Von fester Macronenmasse dressirt man verschiedene
Schnorkel, z. B. 6 Stuck S zur unteren Etage, 6 Stuck C,
welche man um J kleiner macht, zur zweiten. Dann bereitet
man 4 Ringe, namlich 2 so gross als die Platte, auf der der
Aufsatz stehen soil, und 2 kleinere, um zwischen der ersten
und zweiten Etage zu Jiegen. Dies alles setzt man mit fliis-
sig gemachtem Zucker zusammen und bringt dazwischen
verschiedenen Zierrath an, als : Mandelblatter, Glasur-
spa'hne, Blumen, farbige Mandeln, Silbespillen, griine Blatter
von Papier u. dergl. Oben auf die Krone setzt man ein Blu-
menko'rbchen oder eine Figur.
48. Fttllhorn.
In einer Thonform, die man vom T6*pfer hat anfertigen
lassen, backt man von beliebiger Tortenmasse die Figur
IN WORT UND BILD. 175
eines Fiillhorns, tiberspritzt dieselbe mil Schaummasse oder
glasirt sie, belegt die Figur am breiten Ende mil Frttchten
und verziert alles geschmackvoll.
49. Macronen-Pyramidc.
Nachdem man die Form geschmiert hat, lasst man auf
Feuer etwas Zucker unter bestandigem Riihren schmelzen,
fange von unten an; wenn man dann die Form entfernt hat,
verziere und garnire man dieselbe mit Glasur,Mandelspahnen,
Ulumen und dergl., oben darauf setzt man gem eine Tra-
ganth oder Caramel- Figur.
5O. Gateaux oder Felsenzncker.
Koch 2lb Zucker zumBruch,nihre einen Esslo'ffel Eiweiss-
Glasur hinein, rtihre es mit dem Spatel tlichtig durch und
giesse den Zucker in die mit Butter bestrichene Form. Man
kann auch den Zucker hart werden lassen, und schneidet mit
der Sage beliebige Stiicke davon. (Ein paar Tropfen
Citronensaft zu dieser Masse ist sehr zu empfehlen.
51. Ponsier Warhs.
Schmelze 4 oz gelbes Wachs, dann thue \ Esslo'ffel voli
venetianischen Terpemin dazu, J oz Fass-Unschlitt, rtihre
Alles gut durch einander, nimm es vom Feuer und mische
soviel feine Kreide darunter, dass man es gut bearbeiten
kann. Die Figuren werden dann mit Instrumenten von
Knochen oder Messing ausgearbeitet. Will man sie nach der
Verf^rtigung glatt haben, so nehme man einen Haarpinsel,
tauche denselben in Terpentin Oel und streiche sie glatt.
52. Glasur-Spane.
Man streiche eine nicht zu feste Spritz Glasur auf Oblate,
schneide sie dann in langliche Streifen, lege sie auf gebogene
Bleche oder Holzer, und wenn trocken, garnire man sie recht
schon und gebrauche sie zu Aufsatzen, um die Ecken und
Winkel auszufullen. Diese Spane fertigt man auch in ver-
schiedenen Farben an.
IV. Theil.
Thee- und Tafel-Backerei.
53. Bldtter-Teig.
i lb Mehl, i Ei, i oz Butter and soviel Wasser, dass oer
Teig i^ lb wiegt; arbeite den Teig tUchtig und lege ihn an
einen kalten Platz. Dies ist der Grundteig.
176 DIE COND1TOREI
Dieser Grundteig wird mit dem Rollholze federspuien-
stark ausgerollt, I Ib Butter darauf gelegt und von alien vier
Seiten von dem Grundteige liberschlagen, so dass die Butter
in der Mitte zu liegen kommt; dies wird dann behutsam aus-
gerollt, dass keine Butter heraus gequetscht wird, und hat es
dann die Dicke eines viertel Zolles erreicht, so wird der Teig
wieder vierfach zusammen geschlagen; bei dem Rollen ist
es ntfthig, den Backtisch mit Mehl zu besta'uben, damit der
Teig nicht anha'ngt, es darf aber nur so wenig wie moglich
. sein, denn sonst geschieht der Schonheit der Waare Eintrag;
vor dem Zusammenschlagen muss das angeha'ngte Mehl al>-
gekehrt warden, man la'sst dann den Teig eine viertel Stunde
ruhen. Dann wird er noch dreimal ausgerollt und tiber-
schlagen. Um sich von der Gtite des Teiges zu tiberzeugen,
nimmt man eine kleine Probe (sticht ein Pla'tzchen heraus)
und backt es bei fllichtiger Hitze; schmilzt noch nach unten
Butter heraus, so muss der Teig noch einmal ausgerollt und
zusammen geschlagen werden; die Probe ist gut, wenn er
in die Ho*he steigt, sich auf eine Seite legt und trocken aus-
sieht Der Teig ist nun zum Schneiden fertig.
In jeder anderen Stadt macht man aus Bla'tterteig StUcke
mit anderen Namen und anderer Form, und es wtirde zu weit
filhren, die Menge mir bekannter Formen und Namen hier
aufzufllhren. Ich will nur im Allgemeinen darliber bemerken,
dass man verschiedene Ausstecher dazu hat, um den Bla'tter-
teig auszustechen; oftmals flillt man denselben mit Marme-
lade (Gelee darf man nicht nehmen, weil dasselbe beim
Backen ausfliessen wtlrde), schlagt ihn zusammen, bestreicht
ihn mit Ei und legt ihn in Hagelzucker. Auch wird derselbe
nach dem Backen glasirt mit Wasser-, auch mit Eiweiss-
glasur.
54. Murbo-Toi K .
3 Ibs Mehl, 2 Ibs Butter, i Ib Zucker, Zimmet, J oz Am-
monia.
55. Zinimet- Sterne
1 Ib Butter, i Ib Zucker, 4 Eier, J oz Ammonia, J pt Milch,
2 Ibs Mehl, mit Milch bestrichen und in Hagelzucker gelegt.
56. Anis-Pl&tzchcn.
2 Ibs Zucker, 8 Eier, i Ib Mehl, warm schlagen, 2 Stun-
den trocknen lassen und backen in mittlerer Hitze
57. Gewiirz-RinRe.
2 Ibs KrUmel, J Ib Zucker, 2 oz Butter, 6 Eier, } pt Mo-
lasses, i 11> Mehl, oz Ammonia, CSewtlrz.
IN WORT UNO BILD. 1"
5S. Pumpernickel.
I lb geschnittene Mandeln, 2 Ibs Zucker, 4 Ibs Krttmel,
1 8 Eier 2 Ibs Mehl. i oz Ammonia, Gewttrz.
59. Theestensel.
| lb Butter, i lb Zucker, 4 Eier, i J lb Mehl, J oz Ammo-
nia, mit Ei bestrichen; heisser Ofen.
60. Chocoladen-Ringe.
1 lb Zucker, 2 oz Butter, 4 Eier J lb geriebene Choco-
lade, i lb Mehl, J oz Ammonia.
61. Macronen-Tortchen.
Belege 18 Rosettenformen mit Milrbeteig, thue etvvas
Mannelade hinein, schlage 5 Eiweiss zu Schnee, 6 oz Zucker,
3 oz gestossene Mandeln, fillle die To'rtchen damit, bestaube
sie mit Zucker und backe sie langsam.
62. Anis-Zwieback.
2 Ibs Zucker, 18 Eier, warm geschlagen, i oz Anis, 2 Ibs
Mehl untergeruhrt; auf bestaubten Blechen tressirt, heiss ge-
backen, \venn kalt, geschnitten und leicht gerostet. Dieses
giebt sechs Stangen.
63. Vanille-Bretzeln.
i lb Zucker, i lb Butter, 4 Eier, 2 Ibs Mehl, J oz Ammo-
nia, zu Bretzeln geformt, mit Ei gewaschen und in Hagel-
zucker gelegl.
64. Thee-Knchen,
ij lb Zuckcr, 2 Ibs Butter, 8 Eier, J pt Milch, } oz Am-
monia, 4 Ibs Mehl.
65. Napoleons.
Backe einen diinnen Kuchen von Blatterteig, halb durch-
geschnitten; die eine Halfte bestreiche mit Vanille Creme, lege
die andere darauf, mit Wasserglasur glasirt und geschnitten.
68. Crcme-Tortchen.
Steche von Pieteig R->setten aus und tressire einen Rand
von Cream Cake-Masse darum, backe und glasire den Rand
mit Chocoladen-Glasur und fulle mit Vanille-Creme.
67' Maserinen.
Rosettenformchen werden mit Blatterteig ausgelegt und
gefUllt mit i lb Almond Paste, j lb Zucker, J lb Krttmel, und
Eiweiss genug, dass es eine weiche Masse giebt, lege ein Streif-
chen dartiber und backe.
DIE CONDITOREI
68. Leipziger-Kuohen.
Wie oben, nur fulle sie mit J Ib gehackten Mandeln, Ib
Zucker, Eiweiss, lege ein Streifchen daruber, bestaube sie mit
Zucker und backe.
69. Marschall-Kuchen.
Aehnlich wie oben; rolle eine Platte Blatterteig, bestreiche
sie mit obiger Mandelmasse, schneide in Rauten und backe.
70. Porzellan-Sclmitte,
Wie oben, nur statt der Mandelmasse nehme Spritz-Glasur.
71. Schaum-Torte.
Backe einen Boden von Murbeteig, bestreiche mit Gelee,
ttberziehe sie mit Windmasse und decorire.
72. Thee-Bretzeln.
| Ib Butter, J Ib Zucker, mit 5 Eiern geriihrt, i Ib Mehl
dazu, spritze die Bretzeln auf Bleche, bewerfe sie mit Hagel-
zucker und backe.
73. Vanille-Bretzeln.
J Ib Butter, J Ib Zucker, \ Ib Mehl, i Eiweiss; forme da-
von Bretzeln, backe und glasire mit Vanille-Glasur,
74. Vanille Thee-Biscuit.
5 oz Butter, J Ib Zucker, mit 3 Eiern schaumig gertthrt,
14 oz Mehl, J oz Ammonia; hiervon steche die Form einer
Schuhsohle aus, J Zoll dick, bestreiche sie mit Ei, lege sie in
Hagelzucker und backe.
75. Zimmet-Stangeii.
Reibe | Ib Almond Paste mit 5 bis 6 Eiweiss, i J Ib Zucker
dazu, rolle hiervon einen langen, 3 Zoll breiten Screifen aus,
glasire ihn mit fester Eiweiss-Glasur, schneide in | Zoll breite
Streifchen und backe sie auf bestaubten Blechen.
76. Mandel-Berge.
10 Eiweiss zu Schnee, i Ib Zucker, J Ib geschnittene Man-
deln, etwas gerostet, formire kleine Haufchen und backe
langsam.
77. Congress-Kuchen.
Reibe J Ib braune Mandeln mit Eiweiss, thue sie in eine
Schussel, wiege dann J Ib Zucker zu, thue etwas Zimmet hin-
ein und ruhre die Masse mit so viel Eiweiss schaumig, dass
dieselbe dickflussig wird. Diese Masse fiiile alsdann in die
mit Murbeteig ausgelegten Formen, lege von denselben ein
leichtes Kreuz daruber, besiebe sie mit Zucker und backe sie
langsam aus; _ Bevor man die Masse einiullt, kann man auch
etwas Marmelade in die Formen thun und dann die Fitllnng.
IN WORT UND BILD. 179
Angelfood.
Man schlage i pt Eiweiss steif. Vorher siebe man zusam-
men i Ib feinen Zucker, Ib Kuchenmehl, 2 oz Cornstarch
und J oz Cream of Tartar. Mische dieses leicht unter den
Schnee ; auch etwas gute Vanilla thue hinzu. Ein Drittel des
Zuckers kann man separat lassen und unter den Schnee
schlagen, bevor man das Andere zugibt. Die Formen tauche
man in kaltes Wasser.
Feigen-Cakes.
Man mische 3 Ib granulated Zucker, 18 oz Butter oder
Fett, 10 bis 12 Eier, if pt Milch, 5^ Ib Kuchenmehl, ij oz
Backpulver, etwas Eierfarbe und Citronengeschmack. Dann
nehme man ij bis 2 Ib Feigen und blanchire dieselben ; d. h.
thue dieselben in einen Topf oder Kessel und giesse heisses
Wasser daruber, lasse aber nur eine Weile stehen, bis die Haut
weich wird. Dann giesse man das Wasser ab und lasse die
Feigen etwas abtrocknen. Dann schneide man dieselben in
kleine Stiicke oder hacke sie fein Nun rolle man ein Stiick
vom Teig einen Zoll dick aus und belege die eine Seite mit
Feigen, schlage die andere Seite daruber und rolle und steche
aus wie Zucker Cakes Jetz wasche man mit Milch oder Ei
und bestreue mit groben Zucker und backe in guter Hitze.
Feigen-Bmns.
Man gebe dem obigen Teige etwas mehr Milch und i bis
2 Eier mehr, mische die gehAckten Feigen darunter und
dressire mit der Hand wie Dropcakes auf Pfannen. Wasche
mit Ei und tauche in feinen Zucker.
Speculating.
4 Ib Mehl, 2 Ib Butter, 2 Ib Zucker, 6 Eier, i pt Milch, \
oz Amonia, Vanilla. Das ganze wird mit der nothigen Milch
zu einem steifen Teig geknetet, und wo eine Teigbreche oder
Walze vorhanden ist, noch mit dieser recht zart und fein bear-
beitet. Um den Teig besser aufarbeiten zu konnen, lasst man
denselben mindestens einen Tag an einem kuhlen Ort liegen.
Nach dieser Zeit wird derselbe durch eine Maschine in die ver-
schiedensten Figuren gepresst. Bei Ermangelung dieser kann
man aber auch den Teig in Holz-, Gyps- oder Schwefelformen
ausdriicken. Diese Figuren werden in massig heissem Ofen
gebacken.
180 DIE CONDITOREI
Aepfel im Schlafrock,
Schone mittelgrosse, sauerliche Aepfel werden geschalt
und mit einem Ausstecher das Kerngehause ausgestochen.
Diese Oeffnung wird mit einem Gemisch von Corinthen, bitteren
Mandeln und Zimmtzucker ausge iillt und der Apfel sodann
auf ein Stuck nicht zu dlinn ausgerolltem Blatterteig gelegt.
Nun wird der Blatterteig von alien Seiten dariiber geschlagen,
(wobei alles Ueberstehende mit der Scheere abzuschneiden ist)
drtickt ihn gut zusammen und legt die Aepfel, den Schluss
nach unten, auf Bleche. Obenauf wird noch ein Kreuz von
frischem Blatterteig gelegt, dann mit Ei gestrichen und bei
massiger Hitze gebacken.
Allumettes.
In einer Terrine wird etwas Eiweiss mit Staubzucker zu
einer dickfltissigen, schaumigen Masse angeriihrt. Diese
Masse wird iiber einen ausgerollten Blatterteigkuchen gestrichen,
sodann in langlich viereckige Stucke geschnitten und in massig
heissen Of en gebacken.
Blaettersterne.
Von nicht zu dtlnn ausgerolltem Blatterteig werden Sterne
ausgestochen, dann von etwas dtinneren Teig kleinere Ringe.
Die Sterne werden mit Ei gestrichen, die Ringe darauf gelegt,
dann diese ebenfalls mit Ei gestrichen und gebacken. Nach
dem Backen bestaubt man die Blattersterne mit Zucker und
fiillt in die Mitte etwas Aprikosengelee.
Glanz auf Honig und Lebkuchen herzustellen.
Man rostet -J- Ib Kartoffelmehl hellbraun, siebt dasselbe
durch ein feines Sieb, giesst dann kochendes Wasser bei fort-
wahrenden Riihren allmahlich darunter, so dass es eine diinne
breiartige Masse wird ; diese wi d dann mit eine-m Pmsel dunn
iiber die noch warmen Honig- oder Lebkuchen gestrichen;
wenn sie kalt geworden, ist der Glanz sofort bergestellt.
Mandel-Waffelo.
i Ib Almond paste, 5 Eiweiss, i J Ib Zucker, 2 oz Mehl, 2
Essloffel sussen Rahm und etwas Zimmt. Man mische obiges
gut und haltedie Masse etwas weicher wie gewohnliche Makro-
nenmasse. Nun streiche man mit einer Schablone flache
Platzchen 3 bis 4 Zoll gross auf gewarte Bleche, backe dieselben
rasch in einem ziemlich heissen Ofen und biege sie, wenn noch
warm, tiber ein rundes fingerdickes Hdlzchen.
IN WORT UNO BILD. 181
78 Devrient.
Backe von J Ib Mandeln eine Brodtorten-Masse, ftille da-
von eine Kapsel etwa f Zoll hoch, backe dieselbe und zer-
schneide sie in Stuckchen von i J Zoll Breite und 2 Zoll Lange
und liberziehe dieselben mit Chocoladen-Glasur. Alsdann
backe von Windmasse kleine Boden, ebenso gross, als die oben
beschriebenen Stiicke, auf 4 Eiweiss 12 Loth Zucker, backe sie
gut aus und bestreiche sie dann mit Himbeer-Marmelade und
seize sie mit ersteren zusammen.
19. Dominosteine.
Backe eine Mandelkapsel und zerschneide dieselbe in
Stucke von ij Zoll Breite und 2\ Zoll Lange. Die Halfte
dieser Stucke glasire mit Chocoladen-Glasur, die andere Halfte
glasire weiss und spritze dann Punkte von "beiden Glasuren so
auf, dass weiss auf Chocolade und Chocolade auf weisse Glasur
kommt.
Man kann natUrlich dieses Backwerk von anderer Masse
machen, auch kann man dasselbe einfarbig glasiren und nur
die Punkte zweifarbig machen.
80. Backwerk aus Wienerkapsel.
Aus Wienerkapsel macht man vjelerlei Backwerk und
eignet sich gerade diese Masse gut dazu. Man kann die
Kapsel doppelt zusammen legen, fallen und verschieden gla-
siren undschneiden, und hat dann Wienerschnitte, auch sticht
man mit Ausstechern verschiedenes aus, z. B. :
81. StroUittte.
Man sticht mit einem grosseren und einem kleineren
Ausstecher runde Stticke aus, befestigt den kleineren Theil
mit Marmelade auf dem gro'sseren, tiberzieht das Ganze mit
Apfelsinenglasur und trocknet es ab. Alsdann spritzt man
mit Gelee oder Marmelade ein Band um und steckt eiii Stuck-
chen Citronat als Feder auf eine Seite.
82. Schmetterlinge.
Ebenso ausgestochen mit einem Ausstecher, der einen
Schmetterling vorstellt, mit Gelee, zwei und zwei zusammen
gefiillt, glasirt, getrocknet und dann verziert. Von Choco-
laden-Glasur spritzt man einen Corpus in die Mitte.
83. Bohneu.
Kann man von Wienermasse ausstechen oder schla'gt die
Masse zu MohrenkOpfen an und spritzt davon Bohnen, ftillt
sie ebenso wie jene und glasirt sie weiss oder roth und macht
in der Mitte der Bonne ein Ptlnktchen andersfarbiger Glasur.
182 DIE CONDITOREI
84. Aprikosenschnitte.
Von Wienermasse ausgeschnitten, etwa i \ Zoll breit, 2
Zoll lang, auf den Rand Tupfen von Windmasse gesetzt, au
ein Brett gelegt und leicht abgebacken, dann in die Mitte
Aprikosen-Marmelade eingefiillt, glasirt und verziert.
85. Johannisbrod.
Oval von obiger Masse ausgestochen, Tupfen von Wind-
masse auf den Rand und ebenso gebacken wie vorhin, dann
mit eingemachten Johannisbeeren gefiillt und glasirt.
86. Dieselben auf andere Art-
Von Wiener Kapsel ij Zoll breite, 2 Zoll lange Stiicke
geschnitten und mit Johannisbeeren in Gelee belegt, dann
ein wenig Zucker zum Faden gekocht, etwas tablirt und da-
mit Uberzogen und abgetrocknet. Diese sehen sehr hiibsch
aus.
87. Krapfen, auch Mohrenkopfe genannt.
Schlage eine Biscuitmasse von \ Ib Zucker, 6 Eigelb, das
Weisse der Eier zu Schnee und mit \ Ib Mehl untergeriihrt.
Davon werden Platzchen in der Grosse eines Dollars auf
Papier tressirt und gebacken. Nachdem sie gebacken, schneide
man sie vom Papier und hohle die untere Seite etwas aus,
fiille etwas Vanille-Creme hinein, lege zwei und zwei zusam-
men und glasire sie mit Chocoladen Glasur.
Diese Krapfen sind sehr schmackhaft und mit Recht sehr
beliebt. Zu bunten Schiisseln kann man diese Krapfen
auch weiss und roth uberziehen. Der weissen Glasur giebt
man den Marasquino-Geschmack, der rothen Vanille-Ge-
schmack.
88. Sprit zkuclien oder French. Crallers.
Zur Anfertigung der Spritzkuchen gehort, wie es schon
der Name besagt, eine Spritze, womit man die Kuchen tres-
sirt, und zwar muss dieselbe einen Stern haben. Die Massen
dazu werden sehr verschieden gemacht, doch ist die Zu-
bereitungsweise stets dieselbe. Man wiegt in einen Kessel
J Ib Butter, I oz Zucker und giesst dazu \ qt Wasser, setzt
dasselbe auf Kohlenfeuer und lasst es kochen. Sobald es
kocht, riihrt man \ Ib Mehl hinein und rostet dies so lange
ab, bis sich die Masse vollstandig vom Kessel ablost, alsdann
hebt man den Kessel vom Feuer, schiittet das Abgerostete
in erne Schiissel und lasst es erkalten. Nachdem es erkaltet,
rtihrt man nachgerade 7 bis 8 Eier dazu, thut einige Tropfen
Citroneno'l hinein und spritztnun Ringe von dieser Masse auf
ein stark mit Fett getranktes Papier, welches so gross als die
IN WORT UND BILD. 183
Pfanne ist, worin man backt. Hat das Fett oder die Butter
nun die ntfthige Hitze zum Backen, so legt man das Papier
mit den Spritzkuchen nach unten in das Fett; es wird nicht
lange dauern, so hebt sich das leere Papier hoch und man
nimmt dasselbe heraus und backt nun die Spritzkuchen auf
der einen Seite, bis sie gelbe Faroe haben, alsdann wendet
man die Kuchen, backt auch die zweite Seite so weit aus,
wendet dann die Kuchen nochmals nimmt dann einen her-
aus und untersucht, ob sie egal hart sind. Dann nimmt man
die Kuchen aus dem Fett und bestreut sie mit Zucker und
Zimmet.
Beim Backen aller Fettkuchen muss man darauf achten,
dass das Fett nicht zu heiss oder zu kalt werde. Im ersteren
Falle muss man kaltes Fett zur Hand haben, um etwas dazu
zu thun, im anderen Falle verstarkt man das Feuer.
89. Sahnenkitchelchen.
| lb Schmelz Butter schaumig geriihrt, dann J Ib Zucker,
8 Eigelb, der Schnee von 4 Eiweiss und J lb Mehl dazu.
Davon tressirt man Platzchen auf Papier in der Gro'sse einer
Wallnuss, legt ein StUckchen Citronat auf und streuet etwas
Mandeln darauf. Diese werden fliichtig gebacken.
9O. Theeschlangen.
Reibe J lb Mandeln mit einem Ei, wirke dazu J lb
Butter, J lb Mehl, J lb Zucker und etwas Zimmet; lass dann
den Teig etwas abkUhlen, rolle dann davon einen langen
Streifen etwa 4 Zoll breit und glasire denselben mit
fester Eiweissglasur, schneide dann kleine, i Zoll breite
Streifen davon, lege sie auf Blech und biege dabei die
Enden nach rechts und links. Dieselben werden langsam
gebacken.
91. Putsch-Hinge.
| lb Butter, J lb Zucker und } lb braune Mandeln mit
einem Ei gerieben, etwas Zimmet, Nelken und einem
Glaschen Punschextract oder Rum tiichtig durchgeriihrt und
dann \ lb Mehl dazu gewirkt. Davon tressirt man Kranze,
streicht sie mit Ei und legt sie in Hagelzucker, dann auf
Bleche und backt sie fluchtig.
92. Windbeutel.
Nimm in einen Kessel J lb Butter und J Quart Wasser,
lass dies zum kochen kommen und rtthre dann \ lb Mehl
hinein, rdhre dies so lange, bis es sich vollsta'ndig vom Kes-
sel ablo'st, thue es dann in eine Schilssel und riihre 8 Eier
1^4 DIE CONDITOREI
hinein. Von dieser Masse setze mit einem Tressir-Beutel
kleine Ha'ufchen auf Bleche, streiche sie mit Ei und backe sie
geho'rig aus.
93. Chau d'ean KorbcHen.
Man macht einen leichten Teig aus I ganzen Ei und 3
Eigelb, 3 LSffel Wein, 3 LSffel gute Milch, etwas Zucker und
ein wenig Salz, und soviel Mehl als nothig, damit der Teig
wie zu Eierkuchen sei. Nun muss man eine Blechform ha-
ben, die ein Korbchen vorstellt, diese streicht man in Butter,
taucht sie in die Masse und ba'ckt es in heissem Schmalz wie
bei Pfannkuchen, dannschiebt man das gebackene Ko'rbchen
ab und wiederhole das Eintauchen und backen.
Diese Ko'rbchen fiillt man nachher mit Chau d'eau, Beses,
Schlagsahne, Vanille, Creme u. dergl.
94. Anischins zu Chocolade.
Nimm I Ib Zucker in eine Schiissel und riihre denselben
mit 1 8 Eigelb schaumig, thue etwas Anis oder auch Muscat-
nuss dazu, schlage dann das Weisse von den 18 Eiern zu
Schnee und riihre denselben mit J Ib Mehl zu der Masse.
Davon mache auf ein gestrichenes und mit Mehl bestaubtes
Blech lange Streifen, die etwa 3 Zoli breit sind, streiche sie
behutsam mit Ei und backe sie. Nachdem sie gebacken und
abgekiihlt sind, schneidet man sie in schrage Streifchen, legt
sie auf's Blech undro'stet sie etwas. Diese Biscuite schmecken
sehr gut zu Chocolade und werden in den meisten Condi-
toreien dazu gegeben.
V. Theil.
Macronen-BsickereL
Das Grund-Recept der Macronen ist wie folgt : i Ib
Almondpaste, I J Ib Zucker, ungefahr 10 Eiweiss, auch kann
man I oz Cornmeal zusetzen
95. Belegtc Macroneu.
Hat man die Macronen-Masse bereitet wie vorhin, so
tressirt man runde Macronen in der Grosse von einer halben
Wallnuss und legt darauf ein Stiickchen Citronat oder auch
Orangenschale und glasirt dieselbe nach dem Backen. Bei
dem Backen muss man recht vorsichtig sein und darauf wohl
IN WORT UNO BILD. 185
achten, dass man die Macronen nicht zu heiss backt, well sie
dann nicht gehorig aufgehen, aber auch nicht zu kalt, weil
die Macronen sonst trocken werden.
96. Gefiillte Macronen.
Von derselben Macronen-Masse tressirt man runde
Macronen und backt sie aus. Sobald sie aus dem Ofen kom-
men, driickt man mit einem Sto'ckchen in die Mitte der Ma-
crone eine Vertiefung und spritzt mit einer Dilte Gelee hinein
und thut etwas Glasur dariiber.
97. Rosen-Macronen.
Diesen kann man, nachdem man die Masse etwas roth
gefarbt hat, den Geschmack durch einige Tro'pfchen
Rosenol geben, Oder man glasirt dieselben nur mit Rosen-
glasur.
98. Zimmet-Macronen.
Man setzt der Masse etwas Zimmet /u und farbt sie mit
etwas Bolus rothlich.
99. Chocoladeii- Macronen.
Zu derselben Masse thut man auf Ib Mandeln J Ib ge-
riebene Chocolade, Zimmet und Nelken und verdiinnt die
Masse noch etwas mit Eiweiss. Nachdem die Macronen
tressirt sind, bestreut man sie mit Hagelzucker.
100. Vanille-Macronen.
Der Macronen-Masse etwas gestossene Vanille als Ge-
schmack zu geben und mit Vanille-Glasur nach dem Backen
glasirt.
101. Citronen-Macroaen.
Eben so, nur etwas auf Zucker abgeriebene Citronen-
schale, hinzugethan.
102. Bestreute Macronen.
Die Macronen, wenn sie tressirt sind, bestreut man mit
gehackten Mandeln und glasirt sie mit Vanille-Glasur. Diese
schmecken besonders fein.
1O3. Bemerkung.
Alle diese verschiedenen Dessins kann man auch ver-
schieden bestreuen und belegen oder fiillen. Streuen kann
man mit Mandeln, Hagelzucker und geriebener Chocolade.
Belegen mit Friichten, Citronat und Orangeschalen.
104. Mandelbogen.
Man hat dazu gebogene Bleche no'thig, die man aus
weissen Blechtafeln machen la'sst. Die Biegung muss ein
186 DIE CONDITOREI
Halbzirkel sein. Man bestreicht eine oder mehrere Tafeln
Oblaten mit nicht zu fester Macronen Masse, bestreut die-
seiben mit gehackten Mandeln oder Hagelzucker und theilt
dann die Tafel in Streifen vor i Zoll Breiteund 4 Zoll Lange,
legt diese dann auf den gewannten Bogen und backt sie dar-
auf aus.
1Q5* Miindolbogen uar.d Blatter.
Bieser wurde schon be ; den Aufsatzen, bei denen sie
unentbehrlich sind, gedacht ; doch will ich derselben hier
nochmals erwahnen, weil sie in diese Abtheilung ge-
horen. Meistens hat man zu diesen Schablonen, doch
kann man sie auch auf das Blech streichen, danach zer-
schneiden und dann iiber die 31eche biegen. Die Mandel-
blatter hat man in verschiedenen Gro'ssen und fertigen sich
die Conditoren die Schablonen selbst an. Die Masse dazu
1st J Ib Almondpaste, 12 oz Zucker, 2 oz Mehl, 4 Eiweiss.
Verdtinnen kann man die Masse mit Wasser und muss sie
weicher sein als Macronenmasse.
1O6. Zimmetstangen.
Man reibe \ Ib braune Mandeln mit 5 Eiweiss fein, thue
dann \ Ib Zucker und etwas gestossenen Zimmet dazu. Diese
Masse rolle man aus, glasire sie mit Eiweiss- Glasur und
schneide dazu Streifen von | Zoll Breite und 3 Zoll Lange,
die langsam ausgebacken werden; statt der Mandeln kann
man Almondpaste nehmen.
107. Mandelschlangeu.
J Ib Almondpaste, i Ib Zucker, J Ib Butter, 8 Eier, 2 Ib
Mehl, J oz Ammonia mit Ei waschen und biege in S Form.
108- Mandel-Ringe.
i Ib Almondpaste, i^ Ib Zucker, \ Ib Corn-Meal, mit Ei-
weiss gemischt und mit Sterntiille auf bestaubten Blechen
tressirt
109, Mandel-Bogen.
i Ib Almondpaste, i Ib Zucker, i oz Corn-Meal, 6 Ei-
weiss gemischt, auf Oblaten gestrichen, geschnitten und auf
halbrunden Blechen gebacken.
110. Macroneu-Schnitte.
i Ib Almondpaste, \\ Ib Zucker, 2 oz Corn-Meal, 6 Ei-
weiss auf Mtirbeteig gestrichen, geschnitten, mit gehackten
Mandeln bestreut, gebacken und glasirt.
111. Mandel-Bretzel.
i Ib Zucker, i Ib Butter, \ Ib Almondpaste. 2 Eier, i Ib
Mehl zu Bretzeln geformt, mit Ei gestrichen und in Hagel-
zucker gelegt und gebacken. ,
IN WORT UND BILD. 187
112* Zimmetstangen von Man Join
Reibe \ Ib weisse Mandeln mit 5 bis 6 Eiweiss ziemlich
fest und thue i| Ib Zucker und etwas Zimmet dazu, reibe
dies tiichtig und rolle dann die Masse auf dem Backtisch zu
einem langen, 3 Zoll breiten Streifen aus ; glasire darauf die-
sen S reifen mit fester Eiweiss-Glasur und schneide kleine,
etwa | Zoll breite Streifen daraus, die auf einem etwas ge-
strichenen und mit Mehl bestaubten Bleche langsam ge-
backen werden ; statt der Mandeln kann manauch Almond-
oaste nehmen.
VI. Theil.
Marzipan.
Marzipan unterscheidet sich von Macronen masse haupt-
sa'chlich dadurch, dass kein Eiweiss dazu verwendet wird,
sondern nur Wasser. Die Zubereitung des Marzipan ist
schwierig und soil erschon sein, so muss ersehr aufmerksam
behandelt werden. Es dtirfte in Haushaltungen nicht leicht
gelingen, Marzipan zu machen, weil daselbst ein steinerner
Mo'rser zum Reiben der Mandeln fehlt, der dazu entschieden
nothig ist.
Die Mandeln werden geschalt, ofter gewaschen, dann in
reines Wasser gethan und darin 1 2 Stunden gelassen, aus
demselben mit einem Schaumloffel herausgehoben, und so
viel, als man mit einem Male reiben kann, moglichst fein ge-
rieben. Wasser braucht man beim Reiben nicht mehr zu-
zugiessen, da die Mandeln, wenn sie 12 Stunden gewassert,
nass genug sind. Hat man auf diese Weise alle Mandeln
fein gerieben, so thut man sie in einen flachen Kessel, wiegt
auf 6 Ib Mandeln 4 Ib feingestossenen Raffinatzucker und
stellt den Kessel liber Kohlenfeuer, fortwahrend darin rtth-
rend und beobachtend, dass es ja nicht anbrenne. Dies
Abro'sten des Marzipan setzt man fort, bis er sich vom Kessel
I6"st, oder, wenn man ihn mit dem Finger anfasst, nichts an
demselben kleben bleibt. Alsdann bestreut man den Bon-
bonstein mit Zucker, legt die Marzipanmasse darauf, drtickt
sie zusammen und hebt sie zum Gebrauch auf.
Will man von dieser eben beschriebenen Masse Ge-
brauch machen, so nimmt man einen Theil auf die Marmor-
188 DIE CONDITOREI
plalte, wirkt auf I Ib etwa noch J Ib feinen Zucker ein und
verarbeitet diese Masse dann verschieden.
113. Konigsberger Marzipan.
Man rollt den angewirkten Marzipan J Zoll stark aus
und sticht mit Ausstechern verschiedene Figuren, als Her-
zen, Rosetten und Sterne aus ; dann schneidet man von dem-
selben Marzipan Rander etwa J Zoll hoch und befestigt die-
sen Rand mit Wasser auf den Randern der ausgestochenen
Sachen, dann la'sst man sie einige Tage trocknen. Nach-
dem sie genug getrocknet sind, legt man die angefertigten
Gegenstande auf ein Brett und schiebt sie in den heissen
Ofen, worm sich die Ra'nde sehr braunlich fa'rben, dann
nimmt man sie wieder aus dem Ofen heraus, bestreicht hier-
auf den Boden der Marzipanstiicke mit Gelee und thut dar-
iiber eine starke Glasur von Rosen wasser, halt es wieder eine
Minute in den Ofen und belegt dann die Sachen mit einge-
machten Friichten.
114. Marzipantorte.
Die Anfertigung dieser Torte ist fast ebenso wie die der
Marzipan-Stiicke. Hierbei schneidet man einen runden,
6'fter auch einen viereckigen Boden aus und zerschneidet
diesen zu einem Stern, oder was man sonst fur Dessins
wlinscht. Die einzelnen Stiicke werden ebenso mit Randern
versehen, wie vorher gezeigt, und urn die Torte herum legt
man dann einen etwa einen Finger starken Rand, der die
Tortenstlicke zusammenhalt. Diesen Rand schneidet man
mit einer kleinen Scheere oder kneift ihn mit einer Zange
aus, wie Conditoren zu haben pflegen. Im Uebrigen behan-
delt man die Torte wie die Marzipan-Stiicke.
115. Marzdpan-Confect.
Von angewirkter Marzipanmasse macht man noch man-
cherlei Figuren, die man im Ofen rostet, wie bei den Mar-
zipan-Stiicken gezeigt worden. Man formt Bretzel, Schno'rkel,
Schlangen, Korkzieher u. dgl., auch flillt man solche Sachen,
indem man eine Vertiefung hineinmacht, die nach dem
Ro'sten mit Gelee gefiillt und glasirt wird.
116. Backwaaren von Marzipan.
Man formt von angewirkten Marzipan-Semmeln Bretzeln
u. dgl., trocknet sie, bestreicht sie dann mitEigelb und ro'stet
sieimheissem Ofen ab Diese Sachen sehen den wirklichen-
Backwaaren sehr a'hnlich.
IN WORT UND BILD. 189
VII. Theil.
Hefen- und Schmalz-B&ckerei.
117. Hefenteig.
J Ib Press-Hefe 2 qt Milch, mache einen weichea
Teig und setze ihn an einen warmen Ort.
118. Grundteig.
Nachdem obiger Hefenteig am Fallen is, setze J Ib Butter,
jib Zucker, SEier und mache einen schonen schlanken Teig.
Dieses ist der Grundteig, wovon die verschiedenen Sorten.
Kuchen angefertigt werden.
119. Zwiebacke.
Werden von Grundteig gemacht, gebacken, geschnitten
und getrocknet.
120. Glasirte Zwieb&cke
Wie oben, und mit folgender Glasur glasirt und hellgelb
gebacken.
121. Glasur.
i pt Eiweiss zu Schnee, 4 Ib Zucker, f Ib gehackte
Mandeln mit etwas Vanille untergeriihrt und glasirt.
122. Muskucheu
Statt wie vorhin die Fiillung mit Aepfeln zu machen,
kann man auch Pflaumenmus mit Zucker und Mandeln ver-
mischt einfullen, oder Kirsch- oder Apfelmus, welch letz-
terem man etwas Arac zum Geschmack zusetzt.
123. Pressbnrger Zwieb&cke-
Von dem bereits beschriebenen Grundteig formirt man
langliche Zwiebacke, etwa 4 Zoll lang und \\ Zoll breit,
drlickt sie ein wenig flach, la st sie aufgehen und ba'ckt sie
aus. Nach dem Erkalten schneidet man diese Zwiebacke
und bestreicht die Aussenseiten mit einerleichten Baisermasse,
der man etwas gehackte Mandeln, auch etwas Semmelkru-
men zumischt, legt dann die weiche Seite der Zwiebacke
aufs Blech und lsst sie langsam ro'sten.
190 DIE CONDITOREI
124. Plunderbretzeln.
Man nehme von dem Grundteig soviel als man braucht
und rolle ihn flach aus, bestreue denselben zur Ha'lfte mit
Zucker und Zimmet und lege gut gewaschene Butter, auf i Ib
Teig J !b, dazwischen, schlage dies zusammen und ziehe den
Teig wie den Blatterteig, doch nur dreimal geschlagen. Von
dem fertigen Teige schneide man alsdann lange Streifen, rolle
dieselben, mit der linken Hand nach oben, mit der rechten
nach unten drehend, zusammen und schlage dann eine Bretzel
davon. Diese Bretzeln lasse man dann aufgehen, doch diirfen
sie nicht warm stehen, bestreiche sie mit Ei, streue geschnit-
tene Mandeln daruber, backe und glasire sie mit Wasser-
glasur.
125. Martinshomer.
Den Teig behandelt man wie bei den Plunderbretzeln,
theilt ihn in kleine Stiicke, etwa J Zoll dick, i| Zoll breit und
5 Zoll lang, streicht darauf eine FUllung von Mandeln,
Zucker und Corinthen (die Mandeln mit Rosenwasser gerie-
ben und auf \ Ib \ IbZucker), schlagt den Teig dann daruber,
wickelt ihn auch so auf wie bei den Bretzeln und legt dann
Halbmonde davon aufs Blech. Nachdem man sie hat auf-
gehen lassen, werden sie mit Ei gestrichen, gebacken und
dann glasirt.
126. Griesknchen.
Der Grundteig wird etwa \ Zoll dick ausgerollt, mit
Butter gestrichen und zum Aufgehen gestellt. Nachdem dies
geschehen, streut man etwas Zucker, Zimmet und mit kochen-
der Butter gemischten feinen Gries daruber und backt ihn.
127. Speckkuchen.
Man fertigt einen Kuchen mit Rand, lasst ihn aufgehen,
giesst dann 6 bis 8 Eier dariiber, streut dann in Wiirfel ge-
schnittenen Speck darauf, auch etwas Ktimme) und Salz.
Fliichtig backen.
128. Zwiebelkucheii
Der Kuchen isi wie vorhin. Die Zwiebeln werden den
Tag zuvor fein geschnitten, mit Fett weich geschmort und
abgekiihlt. Zum Gebrauch schlagt man einige Eier dazu,
thut etwas Kummel und Salz hinein, auch wohl etwas Zucker,
streicht diese Masse auf den Kuchen und backt ihn gut aus.
Muss warm gegessen werden.
129. Kirscb.-, Pflanmen-, Heidelbeer- und Apfelkuchen.
Man vertheilt die Frucht auf einem dunn ausgerollten
Kuchen gleichmassig, bestreut ihn mit Zucker, auch wohl
IN WORT UND BILD. 191
etwas Zimmet; sehr sch3n machen sich diese Kuchen, wenn
sie mit Vanilla-Creme tibergossen und gut ausgebacken wer-
den. Da der Vanilla-Creme ziemlich theuer kommt, so lasse
ich hier ein billiges Recept folgen:
130. Creme.
2 qt Milch gekocht und i Ib Cries hinein geriihrt. Dieser
Creme muss gefarbt werden mit Eigelb oder Safran.
131. Topf- oder Napfkuchen,
sowie Stollen, Rader-Geback und dergl. setzt man dem Grund-
teig noch etwas mehr Butter, Zucker, Gewiirz und Eier zu.
Geregelte Recepte lassen sich nicht gut angeben, da der Ge-
schmack zu verschieden ist.
132. Ziminct- oder Kaffec-Kuchen
werden von Grundteig angefertigt, \ Zoll dick ausgerollt und
in mittlerer Hitze gebacken. Viele glasiren den Kuchen mit
Rosenwasser-Glasur, andere bestreuen denselben vor dem
Backen mit Zucker und Zimmet.
133. Streusel-Kuchen.
Behandlung wie vorhin, nur bestreut man den Kuchen
mit folgendem Streusel vor dem Backen: 5 Ibs Mehl, i oz
Zimmet, i Ib Zucker, 2 Ibs warme Butter, gemischt und durch
ein grobes Sieb gerieben.
134. Streusel auf andere Art
i Ib gehackte Mandeln, i| Ib Zucker, 2 oz Zimmet.
Kaffee-, Zimmet- und Streusel-Kuchen sollten vor dem
Backen mit warmer Butter bestrichen werden.
135. Kase-Kuchen.
Nachdem der Kuchen genug aufgegangen, thut man den
inzwischen geriebenen Ka'se (weissen Ka'se), dem man etwas
Zucker, Corinthen und Citrone zusetzt, einen Finger hoch
darauf und libergiesst diese Mischung mit zerschlagenen
Eiern, Zucker und Butter. Nun backt man den Kuchen gut
aus; urn dies zu erreichen, thut man wohl, mit einem Messer
den Kuchen zu heben, um zu sehen, ob derselbe einen guten
Boden hat; ehe der Kuchen am Boden nicht gelbbraun ist,
ist er nicht gebacken.
136. Quark-Knchen.
Wie vorhin. Die FUllung ist: Weisser Ka'se mit Zucker
verstisst, einige Eier mit Corinthen dazu und zuletzt mit ge-
hackten Mandeln und Zucker bestreut.
192 DIE CONDITOREI
137. Mohn-Kuchen.
Wie vorhin. ' Die Fiillung besteht aus i Ib mil kochen-
dem Wasser aufgequelltem. Mohn, 2 oz Butter, 4 oz Zucker,
4 Eigelb, gemischt, aufgetragen fingerstark, mit Zucker und
Mandeln bestreut und gebacken.
138. R&dergebackenes.
Riihre J Ib Butter mit J Ib Zucker schaumig und thue
nachgerade 16 Eigelb hinein, reibe auch eine Citrone zu,
giesse dann ein Glas Wein hinein und rlihre i| Ib Mehl dazu.
Diesen Teig lasse etwas auskiihlen, rolle ihn dann ziemlich
diinn aus und schneide mit dem Backradchen einen Zoll
breite und zehn Zoll lange Streifen daraus, lege dieselben wie
eine Schleife zusammen, backe sie danach in Fett und bestreue
sie mit Zucker.
Man erhitzt das Fett so weit, dass, wenn man mit einem
nassen Sto'ckchen hineinfahrt, das Fett aufkreischt. Wurde
das Fett nicht so heiss sein, so zieht es sich in die Pfann-
kuchen hinein und macht sie fetter, als sie sein sollen und
giebt ihnen auch eine schlechte Farbe. 1st das Fett heisser,
so ko'nnen sich die Pfannkuchen nicht genug dehnen, werden
zu leicht braun und sind dann sehr unansehnlich. Am besten
1st es, wenn man erst eine Probe backt, um sich zu iiber-
zeugen, ob das Fett den nothigen Hitzgrad hat.
VIII. Theil.
Left- und Homgkuchen-Backerei.
Dieser Kuchen, der in manchen Gegenden in grossen
Massen verfertigt wird, erfordert einen guten Molasses, den
man einige Male aufkochen la'sst und dann mit gewohn-
lichem Weizenmehl anruhrt; auch kann man etwas Honig
zusetzen. Dieser Teig bildet dann den Grundteig. Das Mehl
darf erst dann in den Molasses geriihrt werden, wenn derselbe
schon abgekiihlt und nur noch lauwarm ist. Derselbe sollte
mehrere Tage liegen, bevor er verarbeitet wird.
139. Diinner Honigknchen.
Mache einen Teig von 3 Ib Mehl, J Ib gelo'ster Pottasche,
J Ib Ammonia und soviel Wasser, als ncHhig. Dann wiege 30
Ib Grundteig ab, lege beide Teige unter die Breche und ar-
IN WORT UND BILD. 193
beite es ttichtig untereinander. Es darf nicht zu viel Mehl
beim Brechen verbraucht werden. Dieser Teig kann dann
verwendet werden zu Leb- und dtinnem Honigkuchen. Bei
dickem Honigkuchen dieselbe Behandlung, nur nimm I OE
Trieb von jedem weniger.
14O. Pflastersteine.
Feinere Lebkuchen und Pflastersteine dieselbe Behand-
lung, nur werden etwas gehackte Mandeln und Citronat dar-
unter gemischt.
Bei Lebkuchen sollte man erst eine Probe backen, um
sich zu liberzeugen, ob der Teig genug Trieb enthalt, welches
man an der Probe ausfinden wird; es ist dann noch Zeit
genug, mehrbeimischen zu ko'nnen. Diese Vorsicht ist noth-
wendig, indem die Pottasche zu unsicher arbeitet.
141. Weisse Lebkuchen,
5 Ib Zucker, 10 Ib Mehl, \ Ib Lard, 4 oz Ammonia und
nicht ganz 2 qt Milch. Dieser Teig darf nicht zu viel gear-
beitet werden.
142. Thorner Lebknchen , Number g e r , Br aun sc h weiger , Baseler ,
Angsburger, Franzosischer, Hollandischer Lebkuchen
unterscheiden sich nur durch die verschiedenen Friichte und
GewUrze; im Uebrigen dieselbe^ Behandlung.
143- Citronen-Kuchen
Wie vorhin, nur i Ib Lard zu 30 Ib Grundteig.
144 Sheveletten.
60 Eigelb, i Ib Zucker, i oz Ammonia, i| pt Milch und
soviel Mehl als no'thig. Dieselben werden in kochendem
Wasser gekocht^ indem man eine gewisse Menge in's Wasser
wirft; sobald sie heraufkommen, nimmt man sie heraus,
fahrt so fort, bis sie alle gekocht sind, setzt sie auf Pfannen
und backt sie in heissem Ofen. Sheveletten sind runde Ringe,
welche dutzendweise zusammengebunden werden und das
Bund mit 5 Cents verkauft wird.
145. Braunschweiger Confect.
i Ib Butter, \ Ib Zucker, 2 Ib Mehl, J Ib fein gehackte
Mandeln und 4 Eier werden zusammengewirkt und noch J
oz Ammonia dazu gethan; dann rollt man die Masse dlinn
und sticht sie beliebig aus. Auch kann man kleine Bretzeln
davon machen.
194 DIE CONDITOREI
146. Weisser Marzipan.
I lb Zucker wird mit 4 Eiern etwas gertihrt, dann i Jib
Mehl, etwas Ammonia und Gewiirz dazu gethan und da von
ein Teig gebildet. Nun hat man in Holz geschnittene For-
men, in welche man den Teig hineindrilckt, oder man slicht
Figuren davon aus, lasst sie mehrere Stunden trocknen und
backt sie im warmen Oten ab.
147. Wasser-Marzipan.
I lb Zucker wird in i Tasse kochendem Wasser aufgelost,
dann ij lb Mehl dazu geruhrt und ein Trig gebildet. Davon
slicht man Figuren aus oder driickt die Masse in Holzformen,
lasst alsdann die Sachen wieder trocknen, legt sie dann auf
ein feuchtes Tuch, damit dieselben von unten feucht werden,
bnngt sie dann auf Bleche und backt sie langsam ab.
Die beiden zuletzt beschriebenen Backwaaren werden
meist nach dem Backen bemalt.
148. Patience. Geduldskuchen
Schlage den Schnee von 10 Eiweiss und rlihre dann mit
einem Spatel i lb feinen Zucker und dann f lb Mehl darunter.
Ruhre diese Masse so lange, bis sie etwas flussig ist, und tres-
sire dieselbe mit einer Dlite auf mit Wachs gestrichene Bleche
in kleine Platzchen oder khine, etwa i Zoll lange Biscuits.
Alsdann lasse diese Platzchen einige Stunden trocknen und
backe sie kuhl ab, dass sie einen hubschen Fuss bekommen.
Als Gewtirz kann man den Platzchen Vanille zusetzen.
IX. Theil.
Von der Anfertigung der Schaumsachen.
Um diese Sachen gut herzustellen, ist zuerst auf die
gro'sste Sauberkeit der Gefasse und auf den besten Zucker zu
sehen, wer der darin geizen will, fange gar nicht an; die drei
verschiedenenGrundmassen unterscheiden sich dadurch, dass
die warm geschlagene Masse mehr Glanz v hat, die kalt ge-
schlagene besser in der Figur steht und die geriebene dauer-
hafter ist, sich langer halt, aber njcht so viel ausgiebt,
IN WORT UNO BILD. 195
149. Warme Schaummasse oder gekochte Glasnr.
Man nimmt 2 Ib Zucker (feinste Raffinade) und kochtihn
sorgfaltig mit J qt Wasser bis zum grossen Plug, wa'hrend
dessen miissen 10 bis 12 Eiweiss zu einem steifen, festen
Schnee geschlagen sein, und unter immerwahrendem Schla-
gen wird dann der heisse Zucker in einem langen Strahl hin-
eingegossen und noch geschlagen, bis sie abgeklihlt ist, dann
wird sie auf mit zerlassener Butter bestnchene Bleche tressirt.
150* Kalt Schaumniasse.
12 Eiweiss werden zu steifem Schnee geschlagen, i| Ib
feiner Staubzucker und J Ib feinster, trockener Puder behut-
sam hinein geriihrt und dann auf leicht gestrichene Bleche
oder auf Papier tressirt.
151. Gernhrte Schaummasse.
Man nimmt 2 Ib feinsten Staubzucker und reibt ihn mit
mindestens 4 Eiweiss zu einem weissen, flaumigen Schaum,
dem man etwas Essigsaure zusetzt.
Werden die daraus gefertigten Sachen nicht hoch genug
beim ersten Tressiren, so wiederholt man den Guss auf die-
selbe Weise ; sollen Goldborten darauf kommen, oder Bin-
men, oder Traganth, so kommen sie noch auf die feuchte
Masse; sollte diese jedcoh zu trocken sein, so bedient man
sich einer schwachen Gummilo'sung oder der Spritzglasur.
152. Figuren, welche aus Schaummasse hergestellt werden
konnen.
Man tressirt gewo'hnlich folgende flache Gegenstande
daraus, und zwar auf Papier durch die Spritze oder eine starke
Dttte:
Buchstaben aller Art mit diversen Verzierungen von
Spritzglasur.
Vogel in Kranzen, mit Blumen, in Nestern, mit Eiern.
Ko'rbe und Ko'rbchen mit Friichten, Blumen, Thieren,
Vogeln.
Vasen mannigfaltiger Grosse und Verzierung.
Fullho'rner, verziert, mit oder ohne Blumen und Friichte,
Kronen, verziert mit Spritzglasur und den sogenannten
Diamanten. Schwane machen sich auch sehr gut.
Guitarren und Harfen, Lyra's in vielen Grossen und Ver-
zierungen.
Devisen, als Glaube, Hoffnung und Liebe etc.
Kaninchen und Pudel auf Polstern. Verschiedenes Ge-
fliigel.
196 DIE CONDTTOREI
Mannigfache Verzierungen, sogenannte Zlige und alle
anderen denkbaren Formen. Fische, Kinder, Larven
werden mit Spritzglasur, Goldborten und Brillanten
(Zinnspitzen) nach Belieben verziert, man macht sie
aber nicht gern grosser als i \ Zoll im Durchmesser.
153. Co user veil- Forinen
Zu Friichten nimmt man im Sommer natiirliche Friichte,
welche schon ausgewachsen sind, bestreicht die Frucht mit
Leinol und steckt sie bis zum vierten Theil in weicheri Thon,
macht von Thon einen Rand herum und bestreicht die Frucht
noch einmal; nun ruhrt man etwas Figuren-Gyps mit war-
mem Wasser an und giesst den Brei auf die Form, nach ftinf
Minuten nimmt man den Gypstheil ab, schneidet mit dem
Messer wie man es haben will, macht einige Lo'cher an die
Seite, bestreicht es wieder mit Leinol und setzt den Theil
wieder auf die Form, fahrt mit dem Gypsgiessen so fort, bis
alle Theile gegossen sind, macht ein Loch zum Eingiessen
des Zuckers hinein und lasst sie recht trocknen. Dann legt
man sie achtTage in Leinol mit etwas Terpentinol vermischt
und lasst sie an der Sonne trocknen. Alle anderen Formen
werden auf die gleiche Weise angefertigt.
X. Theil.
154. Maudel-Auflanf
ist eine compaktere Masse als das Schaum-Confect und wird
folgendermassen bereitet: Man nimmt 3 Ib feines Zucker-
pulver (Raffinade), mischt es mit 2 oz abgeschalten, fein ge-
riebenen, bitteren Mandeln und mit nicht ganzsteifem Schnee
von 6 Eiweiss zu einer Masse. Diese wird federspulenstark
ausgerollt und in die verschiedensten denkbaren Figuren
ausgestochen, ij Stunde auf mit Mehl bestreuten Blechen
trocknen gelassen und dann kiihl gebacken. Die Figuren
backen sich i Zoll hoch und werden mit Wasser oder Eiweiss-
Glasur glasirt und beliebig mit buntem Streuzucker oder bun-
ter Spritzglasur verziert.
155. Weisser Auflauf mit Vanille.
Dazu wird der nicht zu steif geschlagene Schnee von 6
Eiweiss mit 3 Ibs fein gestossenem Zucker, dem man gern
IN WORT UNO BILD. 107
Ctwas Vanille zusetzt, gemengt, tederspulenstark ausgerollt,
ausgestochen und wie vorher getrocknet und gebacken. Nun
wird er mil verschiedenen Wasser-Glasuren glasirt und mil
buntem Zucker und Garnirung verziert.
156. Rother Auflanf mit Rosengeschmaok
wird ebenso gernacht, nur mit Cochenille-Farbe gefarbt und
werden bisweilen einige Tropfen Rosenol zugesetzt, auch mit
dem Verzieren wird er auf vorige Art behandelt.
157. Chocoladen-Auflauf.
Man setzt auf 3 Ibs dieser Masse \ Ib gut geriebene Cho
colade zu ; die daraus geformten Figuren ko'nnen mit ver-
schiedenen Glasuren verziert werden, wie die vorigen.
158. Gepritzter Auflauf.
Dieselbe Masse wird mit der Sternspritze tressirt; sie
eignet sich besonders zu Nestern (indischen Vogelnestern),
wird mit Zucker-Glasur glasirt und mit bunten Zuckern be-
stretit und garnirt.
159. Traganth-Auflanf.
Man weicht i Loth Traganth mit J qt Wasser ein, drtickt
as dann durch ein Tuch oder streicht es durch ein Haarsieb
in den Mandelstein, rfihrt den Traganth mit der Keule recht
schaumig und thut nach und nach feinen Staubzucker dazu,
giesst auch ein Liqueur-Glas voll starken Sprit hinein und
mischt soviel Zucker zu, dass man die Masse ausrollen kann.
Dieser Auflauf wird ebenso behandelt wie der Mandel-Auf-
lauf; er wird beim Backen ganz weiss.
16O Baiserschaalen.
Man schlagt 10 Ei weiss zu festem Schnee, riihrt i Ib
Zucker dazu, tressirt davon mit einem Lo'ffel oder einer Spritze
Haufchen in der Gro'sse eines halben Apfels, bestreut sie mit
Zucker, legt sie sodann auf nasse Bretter und backt sie etwas
fliichtig aus; so dass sie inwendig weich bleiben. Nun la'sst
man die Baiser erkalten, nimmt dann mit einem Lo'ffel dass
Weiche heraus, streicht die innere Seite glatt und trocknet die
Schaalen recht aus.
Die Schaalen werden, wie bekannt, mit geschlagener
Sahne, auch mit Eis geftillt. Kommen sie nicht bald zur
Verwendung, so milssen sie an einem warmen Orte auf-
fcewahrt werden.
198 DIE CONDITOREI
101. Spanischer Wind.
Zu 8 zu festem Schnee geschlagenen Eiweiss riihrt man
t Ib Zucker, tressiit da von mit einem Loffel la'ngliche Hauf*
chen auf Papier und backt sie recht langsam.
Baiser- oder Windmassen streut man vor dem Backen
immer mit etwas Zucker ein, um eine festere Kruste zu er-
zielen.
162. Porzellan-Bretzeln.
| Ib Staubzucker wird mit 3 Eiweiss schaumig geriihrt,
dann 6 oz Mehl oder Puder und etwas Citronenol dazu. Da-
von machtman 4oBretzeln, driickt sie auf einem gestrichen en
und mit Mehl bestaubten Bleche etwas breit, la'sst sie einige
Stunden trocknen und backt sie langsam ab. Nachdem sie
gebacken, glasirt man sie mit Eiweissglasur.
Von den Cremes und Wein-Gelees.
' Die Cremes werden theils von Sahne, theils von Wein
bereitet und durch Eier verdickt ; aber auch ohne dieselben
werden Cremes bereitet und die Verdickung durch Gelatine
bewirkt, oder durch Schaumigschlagen, wie bei der Schlag-
sahne, die auch dazu geho'rt.
163. Schlagsahne.
Die Schlagsahne ist der uberfullte dicke Rahm von der
Milch, wenn diese etwa 12 bis 16 Stunden gestanden hat und
noch nicht sauer geworden ist. Man kann von 10 bis 12 qt
guter Milch I qt Sahne abfiillen, mehr jedoch nicht, sonst
wurde sich die Sahne nicht schaumig schlagen und nicht con-
sistent werden. Nachdem die Sahne abgefiillt ist, se'zt man
sie noch einige Stunden klihl, womoglich auf Fis, schlagt sie
dann mit einem Schneebesen in einer Schlissel oder einem
Kessel schaumig, versiisst sie mit Zucker und mischt etwas
gestossene Vanille hinzu. Wird die Sahne nicht gleich ge-
braucht, so mischt man den Zucker noch nicht zu, weil sich
sonst zu viel Fliissiges absetzt.
164. Schlagsahne mit. Pumpernickel.
J Ib guten Pumpernickel, der noch nicht zu trocken ist,
reibt man und mischt ihn zu der eben beschriebenen Schlag-
sahne, der etwa auf i qt J Ib Zucker und etwas gestossene
Vanille beigemischt ist
IN WORT UNO BILD. 199
165. Selilagsahiie mit Erdbeeren.
Man nehme etwa | Ib gute Wald-Erdbeeren, reibe die-
selben durch ein Haarsieb, damit die Kerne zurtickbleiben,
mische i qt Wasser und J Ib Zucker der Masse zu und riihre
dieses behutsam zu der recht fest geschlagenen Sahne.
166. Creme von Pistatien.
In der Bereitung ist derselbe ebenso wie die Blanc man-
ger. Man nimmt dazu i Ib Pistatien, die man fein reibt, kocht
sie mit i| qt Sahne oder Milch und \ Ib Zucker auf, thut 2 oz
aufgeloste Gelatine zu und giesst das Ganze durch ein Sieb.
Sollte man diesen Creme etwas gruner wiinschen, so fa'rbt
man denselben mit etwas Spinatsaft.
167. Cremcivon Marasquino.1
I qt Schlagsahne wird recht fest geschlagen, dann \ Ib
feiner Zucker, i Weinglas voll Marasquino und 2 oz auf-
gelOste Gelatine dazu gemischt, in die Form gethan und auf
Eis gestellt.
168- Creme von Chocolade.
J Ib feine Vanille-Chocolade wird warm gemacht und
dann mit ein wenig Wasser aufgelo'st; darauf wird i qt Schlag-
sahne fest geschlagen, \ Ib Zucker, die Chocolade und 2 oz
Gelatine dazu gemischt, das Ganze in die Form oder Creme-
schaale gethan und auf Eis gestellt.
169. Creme do Rose.
Derselbe wird nach demselben Verhaltniss gemacht wie
167, nur werden einige Tropfen Rosenol als Geschmack
statt des Marasquino und ein wenig Cochenille zum Fa'rben
hinzu gethan.
HO. Creme zu verzieren.
DieCremes werden, wen n sie in grosseren Schaalen sind,
meistens mit kleinen Pla'tzchen belegt, auch mit buntem
Zucker bestreut, oder mit eingemachten Fruchten belegt.
Man kann auch von dem Creme etwas in eine Diite nehmen
und bespritzt die Schaalen damit, oder man verwendet Gelee
dazu, was auch recht gut anssieht. Sehr hiibschen Effect
macht es, wenn man die Crimes mit Biscuitsttickchen und
diese dann mit Gelee belegt.
171. Chocoladon-Creme-
Auch dieser Creme hat dasselbe Verhaltniss der Eier und
des Zuckers. Man lo"st nur noch i Ib Chocolade mit der
Milch auf und kocht den Creme damit auf.
DIE CONDITOREI
172. Citronen Crme mit Schnee.
Will man den vorhergehenden Creme gern noch etwas
ausgiebiger machen, so schlage man einige Eiweiss zu Schnee
und ziehe denselben unter, wenn der Creme abgekocht ist.
Es ist dieses besonders rathlich, wenn man den Creme in
Schaalen fullt.
173- Gelees.
Zu dem Wein-Gelee nimmt man, um das Geliren zu er-
zielen, theils Gelatine, theils Hirschhorn, theils Hausenblase.
t)as Letztere ist freilich das Theurere, aber es bat den grossen
i/brtheil, dass die davon bereiteten Gelees gleich klar sind
und keiner weiteren Klarung bediirfen, wahrend die Gelees
von Gelatine oder Hirschhorn mit Eiweiss geklart und dann
filtrirt werden miissen, wobei selbstverstandlich viel verloren
geht.
174. Wein-Gelee von Gelatine.
Man lose I oz recht weisse Gelatine mit J qt Wasser auf
gelindem Kohlenfeuer auf, thue dann den Saft von 3 bis 4
Citronen dazu, 10 oz Stiickenzucker, J Flasche guten, krafti-
gen Rheinwein und 2 Eiweiss. Dies Alles koche man unter
bestandigem Rtihren auf, schrecke es mit etwas Wein noch-
mals ab, lasse es wieder aufstossen und giesse es dann in
einen Filtrirbeutel von Flanell oder durch eine Serviette. Es
wird nicht gleich klar durchlaufen, man muss es erst 6'fter
wieder zuruckgiessen bis es klar durchlauft. Da beim Filtriren
sich dieser Gelee leicht abkiihlt, so muss man darauf sehen,
dass man den Filtrirbeutel an einem warmen Orte und etwas
geschiitzt aufgestellt hat.
Fullt man diesen Gelee in Formen, die nachher gesturzt
werden sollen, so muss man | oz Gelatine mehr nehmen.
Die Formen werden alsdann in warmes Wasser gehalten und
lassen sich dann leicht stiirzen.
175. Gelee farbig.
Von der obigen Mischung fa'rbt man die Ha'lfte roth,
giesst ein wenig davon in die Form, stellt diese auf Eis, bis
der Inhalt gelirt, giesst dann ein wenig von der nicht getarb-
ten Ha'lfte daruber, lasst auch dies geliren, und so fort, bis
die Form gefiillt ist.
Die fliissige Mischung erhalt man warm, damit sie nicht
schon vor dem Eingiessen fest wird.
Alle anderen Gelees erhalten ihren Namen durch den
beigefligten Geschmack.
IN WORT UNO BILD. 201
176. Blanc Mange.
J lb Gelatine, | pt Rosen wasser, 2 qts Milch, | Ib Zucker,
| pt Mandelmilch, lasse es zum Kochen kommen; wenn lau-
warm, fiille es in Formen. Mandelmilch macht man wie
folgt: Reibe i oz siisse und 3 oz bittere weisse Mandeln mit
i lb Zucker und i qt Orangebluthen- Wasser recht fein und
lasse es durch ein feines Sieb laufen.
XII. Theil.
Liqueur-Fabrika tion.
Das Grund-Recept ist folgendes : Lflse 2 J Ibs Stlicken-
Zucker in f qt Wasser auf ; alsdann giesse i qt Spiritus dazu;
alle Liqueure erhalten ihren Namen durch die Beimischung
der atherischen Oele. Diese Oele sollten immer in dem Spi-
ritus gelost werden, indem sie sich in der fertigen Mischung
nicht mehr vertheilen und als Fettperlen obenauf schwim-
men wttrden.
Ich lasse einige der Namen folgen:
177. Kiimmel-Iaqueur, Pfeffermiinz-, Vanille-, Himboer-,
Kirsch-, Kaffec-, Rosen-, Citronen-, Anis-. Nelken-,
Ziiniuet-, Poineranzen-Liquenr etc.
30 Tropfen atherisches Oel ist genug zu i qt Spiritus.
Liqueure miissen, wenn sie nicht ganz klar sind, durch Ltfsch-
napier oder Flanell filtrirt, sowie ein Bischen Alaun zugesetzt
werden.
178. Krautcr-Bitters.
J lb unreife Pomeranzen, J oz Quarsia, J oz Thymian, J
oz Taubenkropf, J oz Salbei, \ oz Wachholderbeeren, i oz
Zimmet, i oz Ktimmel, I oz Anis, \ oz Citronenschalen.
Alle diese Krauter und Gewtirze ubergiesst man mit 4 qts
Spiritus, lasst es 8 Tage ausziehen, giesst es dann ab und ver-
susst es mit 6 Ibs Zucker, der mit ij qt Wasser aufgelo'st ist;
auch zu bitteren Liqueuren hat man jetzt atherische Oele.
179. Putsch-Extract.
6 Ibs Zucker tibergiesst man mit i J qt Wasser und kocht
ihn damit zum Breitlauf. Inzwischen hat man 20 Citronen
ausgepresst und lasst den Saft einmal mit aufkochen. Nun
lasst man den Zucker kalt werden und giesst 6 Flaschen
202 DIE COND1TOREI
femen Rum oder Arac zu, mischt es gut und fttllt es zum
Kla'ren in ein Fass. Einen kra'ftigen Punsch giebt es, wenn
man J Essenz und kochendes Wasser nimmt.
180. Gliihwein-Essenz.
J lb Zimmat, J Ib Nelken, 2 oz Muscatbllithen tibergiesst
man mit I qt Spiritus und la'sst es in der Wa'rme ausziehen,
Einige Loffel dieser Essenz geniigen, einer Flasche Roth-
wein, die mit J lb Zucker versiisst ist, das no'thige Gewiirz zu
geben.
Will man Liqueure ordina'rer haben, so setzt man mehr
Wasser zu.
181. Bouekamp.
Dieser beriihmt gewordene Liqueur wird auf folgende
Weise bereitet:
3 oz getrocknete unreife Pomeranzen, I oz Pomeranzen-
schalen, 2 oz Enzianwurzel, I oz Kaskarillarinde, J oz Ku-
kumerwurzel, f oz Zimmet, \ oz Nelken, J oz Rhabarber
werden zerstossen und zerschnitten in eine Flasche mit i| lb
starkem Spiritus, 3| Ibs Wasser, 40 Tropfen Stern anisol iiber-
fossen und J lb Zucker zugesetzt. Diese Mischung la'sst man
Tage lang stehen, schiittelt dieselbe wahrend dieser Zeit
einige Male um, presst sie dann aus und filtrirt sie durch
Loschpapier.
182- Marasquino di Sara.
4 Ibs Zucker lost man mit | qt Himbeerwasser, J qt
Orangebliithen - Wasser und J qt reinem Wasser auf, giesst
dann i Flasche Baseler Kirschwasser und i J qt Sprit dazu.
183. Marasquino-Liqueur
| lb destillirtes Kirschwasser, | lb Himbeerwasser, 6 oz
Orangebliithen -Wasser werden iiber 3 Ibs Sttickenzucker ge-
gossen und dieser damit aufgelost, alsdann giesst man i qt
feinsten Sprit dazu.
184. Rosen-Liqueur.
2 \ Ibs Zucker lose man mit j qt destillirtem Rosenwasser
auf, thue dann i qt Sprit dazu, dem man noch 3 Tropfen
Roseno'l zugesetzt hat.
185. Vanille-Liqueur.
3 bis 4 Stangen Vanille spalte man und stecke sie in i qt
Sprit, lasse sie einige Tage an einem warmen Orte stehen
und ausziehen. Alsdann lo'se man 2\ Ibs feinen StUcken-
zucker mit | qt Wasser auf, giesse dann den Sprit dazu und
IN WORT UNO BILD. 203
fSrbe die Mischung entweder mit Cochenille-Farbe roth, odei
auch mit etwas Zucker-Couleur hellbraun.
186. Bischoff.
Auf 6 Flaschen Rothwein nimmt man ij Ib Stiicken-
zucker und lasst ihn darin auflftsen, alsdann giesst man J qt
Bischoff-Essenz dazu.
Hat man solche Essenz von Orangen nicht vorrathig, so
karin man auch die Schalen von einigen griinen Orangen hin-
einthun und la'sst dieselben darin ausziehen.
187. Bischoff-Essenz.
2 1 Ibs Pomeranzenschalen, gekocht und von den weissen
markigen Theilen befreit, zerschneidet man in kleine Stiicke
und thut sie auf ein Pass, ebenso I Ib trockene kleine Pome-
ranzen, die etwas tiberstossen sind, und giesst darilber 1 5 qts
Sprit. Diese Essenz verwendet man theils zur Anfertigung
von Bischoff, theils zu Liqueuren, wie Curacao etc.
188. Cardinal.
6 Flaschen leichter Rheinwein werden mit I Ib Zucker
versiisst und mit einigen Loffeln voll Cardinal-Essenz an-
gebittert. Ein genaues Verhaltniss lasst sich dabei nicht an-
geben, weil der Wein zu verschieden und mehr oder minder
fur das Bittere empfanglich ist. Man muss dabei seinem Ge-
schmacke folgen. Hat man keine Essenz vorrathig, so kann
man auch hier sich gleich der Orangen bedienen, wie bei
dem Bischoff.
189. Lixnonade-Extraot.
2 Ibs Raffinade-Zucker kocht man zum kleinen Faden,
auch kocht man die fein abgeschalte Schale einerCitrone mit.
Inzwischen hat man 10 Citronen ausgepresst und den Saft
durch ein feines Sieb gegossen; diesen Saft giesst man in den
Zucker, sobald er die Probe hat, giesst das Ganze nochmals
durch ein Sieb und verwahrt den fertigen Extract auf Flaschen
an einem klihlen Oite.
19O. Holleu-Punsch.
I Ib Zucker wird mit 2 Flaschen Rothwein kochend ge-
macht, dann in eine Terrine gegossen und I Flasche Arrac
hinzugeftigt und mit einem brennenden Fidibus angeztindet
und brennend in clie Gesellschaft gebracht
204 DIE CONDITOREI
XIII. Theil.
Von den Glasuren.
Zur Anfertigung von Glasuren bedarf man in der Regel
ganz feinen Zucker, der durchaus mehlartig und egal ist.
Zu den Wasserglasuren und gewohnlichen Eiweissglasuren
genligt es, den Zucker durch ein offenes, feines Haarsieb ge-
siebt zu haben, zu der Spritzglasur muss man aber ein so
feines Sieb als nur moglich und darum auch sehr trockenen
Zucker haben, weil etwas feuchter Zucker das Sieb gleich
verstopfen wiirde. Solche feine Siebe mttssen auch durch
eine sogenannte Trommel verschlossen sein.
191- Wasser-Glasur.
Wasserglasur ist nur eine feine Mischung von dem feinen
Glasurzucker mit Wasser in einer breiartigen Consistenz. Die
Glasur tragt man auf kaltes Backwerk mit einem Messer auf,
auf warmes Backwerk, wie Kaffeekuchen u. dergl., auch mit
einem Pinsel. Bei kaltem Backwerk muss die Glasur imOfen
etwas abgetrocknet werden, bei warmem Backwerk ist dies
jedoch nicht nothig. Dieser Glasur kann man mit Oelen oder
Essenzen jeden beliebigen Geschmack geben. Am besten
eignet sich Rosenwasser, Orangebliithenwasser und Vanille-
Essenz dazu.
192. Rosen-Glasur.
Derselbe Zucker, mit Rosenwasser angemischt, oder etwas
Roseno'l als Geschmack und roth gefarbt.
193. Citronen-Glasnr.
I Citrone auf Zucker abgerieben und in ein wenig Wasser
geschabt, dann den Saft einer Citrone und soviel feinen
Zucker, als nothig, um die breiartige Consistenz zu erlangen.
194. Apfelsinen-Glasnr.
Man reibe eine Apfelsine auf Zucker ab und schabe das
Abgeriebene in etwas Wasser, presse dann auf ein Sieb den
Saft der Apfelsine und einer Citrone und mische dazu soviel
Zucker als no'thig.
195. Chocolade-Glasur.
Etwas complicirter als die anderen Glasuren ist die Cho-
colade-Glasur. Man erwarmt | Ib Chocolade, thut sie in eine
IN WORT UNO BILD. 205
Casserole, giesst J qt heisses Wasser zu und wiegt I Ib Zucker
darauf, dies arbeitet man recht durcheinander, dass die Choco-
lade sich gehorig aufiost, giesst dann noch etwas Wasser
nach und kocht nun die Glasur zum Faden, tablirt sie dann
gut ab und iiberzieht noch warm das zu Glasirende und
trocknet die Glasur im Ofen etwas ab.
196. Gekochte Glasur.
Man kocht gelauterten Zucker zum schwachen Faden
und tragt auf die zu glasirenden Sachen diesen Zucker mit
einer Biirste oder festem Pinsel auf. Diese Glasur, der man
beliebigen Geschmack geben kann, wird meist zu feinem
Pfefferkuchen angewendet und bekommt einen hUbschen
Glanz und feines Ansehen.
197. Eiweiss-Glasur.
Gewohnliche Eiweissglasur riihrt man von Eiweiss mit
Glasurzucker an und riihrt sie recht schaumig. Geschmack
kann man dieser Glasur beliebig geben, auch die Farbe, die
man meist mil dem Geschmack harmonirend darstellt.
198. Chocolade-Glasur von Ei"eiss.
Der angeruhrten Eiweissglasur von 2 Eiweiss setzt man
J Ib gewarmte Chocolade zu, riihrt dieselbe tiichtig unter und
verdlinnt die Glasur dann mit Lauterzucker.
199. Spritz-Glasnr.
Zu dieser wichtigen Glasur nimmt man den feinsten
Zucker, sogenannten Staubzucker, riihrt von 2 Eiweiss und
diesem Zucker einen ziemlich festen Brei an, thut einen Tliee-
lo'ffel voll Essigsaure hinein und riihrt damit so lange, bis die
Glasur ganz schaumig und so fest ist, dass sie, wenn man
sie auf einander legt, nicht aus einander fliesst. Der Name
dieser Glasur sagt schon, wozu sie verwendet wird. Man
garnirt damit alle Torten und Backwerke, indem man sie in
kleine gedrehte Diiten fiillt und durch eine kleine feine Oeff-
nung spritzt. Aber auch Confecte kann man von dieser Glasur
machen und ihr dann einen Geschmack durch Essenz geben.
Zu groberen Garnirungen bedient man sich des Gummi-
beutels oder der Garnir-Spritze.
200. Ersatz fiir Eiweiss.
Lose J Ib Gelatine oder Leim in i qt warmes Wasser,
halte das Wasser warm bis Alles aufgelo'st ist. Will man
nun Eiweissglasur machen, so gebraucht man diese Losung
statt Eiweiss. Lasse die Essigsa'ure fort und setze ein Bis-
chen pulverisirten Alaun zu.
206 DIE CONDITOREI
Glasuren zu Pfefferkuchen.
Braune Glasur.
Starkemehl wird im Backofen tUchtig braun gerostet, dann
wird es in einem grosseren Gefass mit Wasser vermischt, 2 Ib
gerostetes Starkemehl ungefahr mit 2 qt Wasser, stellt es auf
Kohlenfeuer und lasst es so lange kochen, bis sich eine grosse
Haut darauf bildet und sie ist zum Glasieren fertig.
Das Braun-Glasieren.
Die braune Glasur wird warm erhalten und die Pfeffer-
kuchen nachdem sie aus dem Ofen kommen und noch heiss
sind glasiert, dann brauchen sie bloss in der Trockenstube noch
einige Zeit zu trocknen. Sind sie bereits kalt, so miissen sie,
nachdem sie glasiert sind, noch einmal in den Backofen zum
trocknen. Zu diesem Zwecke darf der Backofen nicht zu
heiss sein, damit die Glasur nicht verbrennt. Sollten die
Kuchen nicht einen schonen braunen Glanz bekommen, so
muss die Glasur noch eingekocht werden.
Weise Pfefferkuchenglasur.
4 Ib feiner weisser Zucker, und i qt Wasser wird zum
starken Faden gekocht und 2 Ib klare Starke (Puder) darunter
geriihrt. Der Zucker darf nicht schwacher gekocht werden,
sonst verwandelt sich die Starke zu Kleister und ist nicht zu
gebrauchen.
Das Glasieren mit weisser Glasur.
Beim Glasieren mit weisser Glasur muss die Glasur heiss
sein; mit einem Pinsel, der steife Borsten hat, streicht man die
Glasur so diinn wie moglich auf. Da dieselbe etwas steif ist
muss man mit dem Pinsel rund herum reiben, damit sich die
Glasur gut verteilt. Sind die Kuchen gestrichen, so kommen
sie auf Bretter in die Trockenstube (nicht in den Trocken-
schrank), wo sie, wenn die Glasur gut war, in einer halben
Stunde glanzend weiss sind.
Ist die Glasur kalt geworden, so bringt man sie uber
Kohlenfeuer und ruhrt sie bestaridig, damit sich die Starke
IN WORT UNO BILD. 207
nicht auf den boden setzt und anbrennt Auch kann man
mitunter etwas Wasser zugiessen, muss sich aber in acht
nehmen, dass es nicht zu viel wird, sonst verwandelt sich die
Starke zu Kleister.
Rothe Pfefferkuchenglasur.
Dieselbe Glasur wie weisse,wird mil recht intensiver Farbe
roth getarbt.
Das Verfahren ist auch wie bei weisser Glasur.
Pfcfferkuchen-Glasur, weiss.
i| lb Zucker, 3 oz Cornstarch, -|. pt Wasser. Die Corn-
starch wird mit dem Wasser angeruhrt, dann giebt man den
Zucker hinzu und lasst das Ganze bei einigem Umiiihren auf-
kochen. Sobald die Glasur kocht, wird sie vom Feuer entfernt,
dann etwas umgeriihrt und hernach mit einem Pinsel aufge-
tragen.
Pfefferkuchen-Glasur anderer Art.
i lb Zucker, J pt Wasser, 5 Eiweiss. Der Zucker wird
mit dem Wa-?ser zum Faden gekocht. Inzwischen ist das
Eiweiss zu Schnee zu schlagen, dann diesem der kochende
Zucker unter bestandigem Schlagen langsam zuzugiessen. Diese
Glasur riihrt man noch kurze Zeit um, iibersfreicht die betref-
fenden Stucke mit einem Pinsel und trocknet dieselben ab.
Pfefferkuchen-Glasur, roth.
i^ lb Zucker, pt Wasser. H erbei wird der Zucker mit
dem Wasser zum Faden gekocht, mit Cochenille oder anderer
giftfreien Farbe etwas gefarbt.
, Braune Pfefferkuchen-Glanz-Glasur.
Hierzu wird etwas Kartoffelmehl gerostet. Nach dem
Erkalten wird dieses durch ein Haarsieb gedriickt, dann unter
bestandigem Umruhren mit so viel kochendem Wasser ttber-
gossen, dass d;e Glasur eine ziemlich dunnflu-sige Substanz
bildet. Diese Glasur wird mit einer Streiche aufgetragen,
sobald das Geback aus dem Ofen kommt. Sollte das Geback
aber schon erkaket sein, so sind die glasirten Stttckenbei guter
Hitze abzutrockneru
-08 DIE CONDITOREI
Ueber den Traganth.
Der Traganth ist ein Gummi und durch Wasser loslich.
Er besitzt viel Zahigkeit, besonders in Verbindung mit dem
Zucker. In der Conditorei wird er jetzt weniger gebraucht
als fruher, da die Arbeiten daraus durch andere Zucker-Figu-
ren, auch Chocolade Figuren verdrangt worden sind. Immer-
hin ist er nicht ganz zu verdrangen, und es wiirde ein Fehler
sein, wenn er hier nicht erwahnt wiirde. Die Arbeiten aus
Traganthteig erfordern meistens viel Geschicklichkeit, beson-
ders Figuren aus freier Hand gearbeitet.
201. Traganth-Lack.
Lose 2 oz Gummi mastic in J pt Terpentin auf und halte
ihn gut verschlossen. .
202. Bonbon-Lack.
3 oz Sandarac, i oz venetianischen Terpentin mit star-
kern Spiritus aufgelost Man achte darauf, dass er die Dich-
tigkeit von Syrup habe.
203. Chocolade-Lack.
| lb Benzoe pulverisirt man, schuttet es in eine Flasche,
iibergiesst es mit i qt Sprit, siellt es warm und schiittelt es
ofter um, damit sich Alles gut auflose. Nachdem es aufgelo'st
ist, filtrirt man es durch Loschpapier und hebt es zum Ge-
brauch auf. Wenn man damit lackiren will, bedient man sich
eines weichen Pinsels.
2O4. Der Traganthteig.
Man weiche 2 oz Traganth in \ qt Wasser ein und lasse
ihn darin 24 bis 36 Stunden stehen. Alsdann muss man ein
starkes leinenes Presstuch haben, wodurch man den Traganth
presst, damit das Unreine, was der Traganth etwa enthalt,
darin zuriicK gehalten wird. Nachdem man den Traganth
durchgepresst hat, thut man ihn in den recht rein gewasche-
nen Mandelstein, reibt ihn tiichtig und thut nach und nach
feinen Staubzucker hinein, bis der Traganth recht weiss ist
und sich etwas trocken anftihlt. Nun kann man den Traganth
IN WORT UNO BILD. 200
In einen Topf thun und zum Gebrauch aufheben. Will
man ihn verwenden, so nimmt man einen Theil davon auf
eine Marmorplatte und wirkt ihn mit dem feinsten Zucker zu
einem festen Teige. Auch kann man den Traganth mit Puder
anwirken, besonders wenn er zu Sachen verwendet werden
soil, die voraussichtlich nicht genossen werden.
205. Die Verarbeitung des Traganthteiges.
Wie ich schon vorhin bemerkt habe, erfordert die Bear-
beitung des Traganths eine nicht ungewohnliche Geschick-
lichkeit, besonders wenn es sich um Figuren handelt, die
bossirt werden mtissen; es la'sst sich also nicht erwarten, dass
hier eine Beschreibung davon stattfinde. Die Arbeiten aus
Traganth sind sehr vielfaltig, und wenn sie auch nicht mehr
so willig Kaufer finden, so werden sie von Conditoren immer
noch gern gearbeitet. Ausser den Figuren, die schon er-
wa'hnt wurden, werden nun viele kleine Spielereien gearbeitet,
die besonders in mehreren Giossen angefertigt werden und
die man Traganth-Dragee nennt.
Zu dem gro'sseren Dragee fertigt man Thiere und aus
Formen geschnittene menschliche Figuren auf kleinen Posta-
menten, die gemalt und lackirt werden.
Zu dem mittleren Dragee macht man kleine Bilcher,
Wurfel, Aepfel, Riiben, Blumen, Tauben, Dominosteine, Ka-
ninchen etc. Zu dem kleinen Dragee macht man Bohnen,
Gerstenkorner, kleine Muscheln, Schnitzelbohnen, Aepfel-
chen, Seifenkugeln etc.
Zu diesem Traganth-Dragee verwendet man Traganth,
der ganz mit Zucker angewirkt ist, da diese Sachelchen oft
von den Kindern genossen werden.
2O6. Formen zu Traganth.
Die Formen, die zur Traganth -Verarbeitung gebraucht
werden, macht sich ein geschickter Conditor selbst. Man
modellirt den Gegenstand, den man vervielfaltigen will, ent-
weder vonThon oder auch Traganth, auch benutzt man dazti
Gegenstande aus der Natur. Man legt den zu formenden
Gegenstand auf eine mit Oel gestrichene Platte, achtet dar-
auf, dass er genau aufliegt, bestreicht ihn mit Oel, stellt von
Pappe einen Rand darum, la'sst dann Schwefel zergehen und
giesst dann diesen liber das Modell. Nachdem der Schwefel
erkaltet, nimmt man die Modelle heraus und die Formen
sind fertig zum Gebrauch.
210
DIE CONDITOREI
XV. Theil.
207- Garniren and Schablonen.
Im Besitz von dieser Scheibe 1st der Zirkel in der
Backerei nicht durchaus nothwendig ; man lege diese Scheibe
auf den schon glasirten Cake oder Torte und markire sich
das erwahlte Muster; die Puncte, welche Locher vorstellen,
werden hierzu gebraucht, indem man die Spitze einer Blei-
feder hindurchsteckt, diese Schefbe ermoglicht es, den Cake
in einem Moment gleichformig
einzutheilen und den Mittelpunkt
zu finden. Dieselbe sollte unge-
fahr ein Fuss im Durchmesser
haben. Ausser dieser Scheibe
schneidet man sich Ovals, Sterne,
Lyras, Harfen, Fiillho'rner, Frucht-
korbe, Schmetterlinge, Blumen-
korbe, Schultaschen, Blumen-
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 geschnitten, iibertragt man dasselbe
auf Pappe, schneidet dasselbe recht glattkantig nach dem
Muster und die Schablone ist iertig 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.
2O3. Ornaments aus Spritzglasnr.
Die Anfertigung von Burgen, Wasserfallen, Tunnels ge-
schieht auf folgende Weise :
Nachdem man sich die verschiedenen Theile des Auf-
satzes gezeichnet hat, so lege man eine leicht geschmierte
Glasplatte 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 Aufsatze -Burgen, Kirchen oder Ha'user vor, so legt maa
IN WORT UND BILD. 211
die Gardinen aus Gauze oderbuntes Papier auf die Glasplatte
und garnirt oben darauf; konnen aber auch spa'ter angemacht
werden.
209. Anfsatze auf Gauze.
Wie oben, statt der Glasplatte bedient man sich der
Gauze, welche man liber die Zeichnung spannt und garnirt;
wenn trocken schneidet man die Gauze an den Kanten schon
ab und verfahrt wie oben. Diese Aufsatze sind sehr stark
und machen einen guten Eindruck. (Siehe Illustration). Zu-
weilen ist es auch nothwendig, dass die einzelnen Theile
auf beiden Seiten garnirt sein miissen, dieses ist sehr ein-
fach, indem man die Sachen, wenn trocken, umdreht und
verfahrt, wie schon erkla'rt.
210. Tafel Aufsatze.
Das Feld der Aufsatze ist unendlich gross, denn ftir den
geschickten Arbeiter gibt es iiberhaupt nichts, was nicht
tauschend nachgeahmt Werden konnte, und es wiirde zu
weit fiihren, hier eine vollstandige Erklarung folgen zu las-
sen, dennoch mochte ich die verschiedenen Massen erwahnt
haben, aus welchen die einzelnen Theile der Aufsatze ange-
fertigt werden. Marzipan, Macronen, Caramel, Traganth,
Spunsugar, Almondpaste, Confectioners Paste, Nougat,
grained Sugar, Glasur, Meringue, Felsenzucker, Papier-
mache, Pastillage u. s. w. Zum decoriren d c r Aufsatze ge-
braucbt man ferner Glasur und Mandelspahne, Papier und
Traganth-Blatter, Rosen, Blumen, Brillanten, Silberpillen, car-
melirte Friichte, Gold- und Silber-Schaum, Bronze, Streu- und
Hagelzucker in alien Farben, Gauze, Glanz- und mattes Papier
in den verschiedensten Farben, rohe Seide oder Spunsugar
verwendet man fiir Fontainen und Wasserfalle, Baumwolle
fiir Schaum, Spiegelglas fur Stillwasser, und gefarbtes
Gras und Moos ; um die Kanten des Spiegels zu verhiillen,
wird auch mit Vorliebe zwischen FelsenZucker angebracht, um
die Riffe und Vorspriinge ta'uschend darzustellen. Aufsatze,
welche durch Ringe zu einer hoheren Figur gebracht werden,
z. B. Bienenk6rbe, Mandelberge, Macronen-Aufsatze, full*
man gerne mit Schlagsahne-Creme, Bonbons oder Meringue ;
bei dem Serviren nimmt man den oberen Theil des Auf-
satzes ab. Ferner mo'chte ich erwahnt haben, dass man bei
feineren Aufsa'tzen gerne Spieldosen, Feuerwerk u. dgl. an-
bringt ; um Eisenbahnen, Bergwerke und Fahrstlihle in Be-
wegung zu setzen, bedient man sich einer alten Alarm-
Clock, aus welcher man nattirlich das Stundenrad heraus-
nehmen muss.
212 DIE CONDITOREI
Beschreibung mehrerer Aufsaetze.
Bienen Korb.
Dieser stets beliebte Aufsatz kann als Tafelzierde dienen
und decorativ schon ausgestattet werden, kann aber auch einfach
aus Meringenmasse in Kingen dressirt werden, auf einen eben-
solchen Boden gesetzt und mit Schlagrahm gefiillt. Im letz-
teren Falle pflegt man nur Bienen nebst einigen Caramel-
blumen und Blattern als Decor zu verwenden. Im ersteren
Falle jedoch dressirt man die Ringe aus Makronenmasse,
macht aus Caramelblumen nebst carmelirten Fruechten, einen
Kranz um denselben, ebenso decorirt man den Boden, welcher
aus gleicher Masse besteht. Die Bienen fa9onnirt man aus
Chocolade mit Gelatinefliigeln. Wird der Korb, wie schon
erwahnt, gefullt, so miissen die obersten 3-4 Ringe zum
Abheben sein.
Kanone.
Nach Abbildung dressirt man Rader und Lafette aus
Makronenmasse backt diese Theile moglichst gut aus, um sie
haltbar zu machen. Die Schanzkorbe werden von Hippen,
Boden, Lauf und Wischer von Crocant verfertigt. Den Lauf
dreht man iiber einen eng zulaufenden Gegenstand z. B.
Blechcylinder oder Eisenrohr. Die Geschosse verfertigt man
aus Kastanienpure*e und carmelirt sie, auch kann man sie
mit Chocolade dick glasiren. Den Rand des Bodens decorirt
man mit Hippenblattern und Eicheln ; der Lauf, welcher aus
zwei Theilen besteht, um zusammengeklappt werden zu kon-
nen, wird mit beliebigem Eis gefullt, am besten Ananas (a la
Creme).
Tafel- Aufsatz Muehle.
Die Theile werden aus Makronenmasse dressirt und mit
Caramel zusammengeklebt. Als Boden nimmt man am besten
eine Crocantplatte und setzt rund herum diinne Bogen
gleicher Masse an, dann legt man innerhalb derselben einen
Kranz von carmelirten Friichten. Zur Ausschmiickung
nehme man Felsenzucker, kleine Crocantbaumchen, Moos
u. s. w. Gesponnenes Glas verwendet man, um das Wasser
zu markiren. (Diesen Aufsatz kann man auch ahnlich dem
Schweizerhause von Meringemasse dressiren, um mit geschlag-
enem Rahm oder Eis gefullt werden zu kdnnen.)
IN WORT UNO BILD. 213
Cornets-Auf atz.
Aus Makronenmasse dressirt man einen runden Boden,
auch seize man innerhalb des Randes von gleicher Masse
einen Ring an Dann dressirt man mittelst Schablonen die
Cornets und Artischoken in den angegebenen Verhaltnissen.
Diese setzt man nach Abbildung zusammen, fiillt sie mit ge-
schlagenem Rahm (rosa und weiss), den Rand des Bodens
besetzt man mit aufgebogenen Dreieckchen (Croutons).
Makronen-Aufsatz.
Von genannter Masse dressirt man sammtliche Theile,
ausgenommen die Muscheln, welche von Crocant verfertigt
werden. Die Amorette besteht aus Tragant. Zur Aus-
schmiickung bediene man sich mit Fondant caramelirten
Fruchten, Hippenblattern, kunstlichen Grasern, Caramel- und
Marzipanblumen.
Tafel-Aufsatz (Ziehbrunnen )
Ein Boden wird von Crocant ausgerollt, ebenso nach Ab-
bildung zwei der Grosse entsprechende Saulen nebst einem
schmalen Dach, welches man aus zwei Leisten mittelst Cara-
mel zusammenklebt. Auch eine Winde nebst Kiibel wird aus
gleicher Masse verfertigt. Auf diesen Crocant-boden be-
festigt man die beiden Saulen und setzt das Dach darauf.
Inzwischen setzt man eine rund gerollte, mit Marzipan iiber-
zogene Bisquitmasse, gravirt in die Marzipanmasse Linien
einer Mauer oder Holzes ahnlich ein. Dann belegt man den
Boden mit Felsenzucker, setzt Baumchen, Graser, Moos darauf,
befestigt die Winde, und an dieser mittelst Silberdraht den
Eimer und macht von Crocant einen Rand rund herum, inner-
halb desselben legt man einen Kranz von Fiiichten. Dieser
Brunnen kann eventuell auch mit Eis gefiillt werden.
Ppmme Richelieu.
Aus Crocant wird ein Korb fa^onnirt und mit einem hohen
Hangel versehen. Dann werden Aepfel geschalt, ausgekernt,
in Wein mit Zucker darunter blanchirt, wenn sie erkaltet sind,
mit Aprikosenmarmelade (welche mit etwas Gelatine melirt
und roth gefarbt ist, heiss abgerostet wird) uberzogen. Wenn
das eine Mai die Marmelade nicht genug deckt, wird das
Ueberziehen wiederholt, so dass die Aepf 1 einen schdnen
Glanz erhalten. Dann decorirt man den Korb mit Caramel-
blumen und Blattern, setzt die Aepfel auf eine Erhohung
(eine Bisquitmasse als Unterlage), spritzt den Zwischenraum
mit gesthlagenem Rahm aus und steckt griine Blatter ge-
schmackvoll zwischen die Aepfel. Den Korb decorire man
vorher mit S Iberdragee,
214 DIE CONDITORE1
XVI. Theil.
Friichte in Dunst.
211. Blanchiren.
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. Behandlnug.
Hat man die Gla'ser, Flaschen oder Biichsen mit der be-
treffenden Frucht gefullt, so iibergiesst man sie mit Lauter-
zucker, dann nimmt man doppelte Schweinsblase und bindet
dieselbe recht fest iiber, undzwarso,dass wenn man die Blase
iiberzieht und mit der linken Hand festhalt, mit der rechten
Hand darauf driickt (um moglichst wenig Luft in der Flasche
zu lassen) und gleich wieder tuchtig anzieht und einen Bind-
faden recht oft umschlingt. Alsdann setzt man die Gla'ser
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 16 bis 20 Minuten kochen, setzt dann den
Kessel ab und lasst die Gla'ser darin erkalten, verpicht die-
selben noch und verwahrt die Gla'ser an einem kiihlen Ort
bis zum Gebrauch.
Sind die Friichte in Blechdosen eingelegt, so werden
dieselben von einem Klempner zugelo'thet 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 feineri 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. Birneu in Dunst.
Die scho'nste Birne dazu ist die Muscateller-Birne. Man
scha'lt dieselbe wenn sie noch hart ist, blanchirt sie in Alaun-
IN WORT UNO BILD. 215
wasser, ktihlt sie ab, legt sie dann in die Gla'ser, giesst Zucker
iiber und verfahrt weiter, wie schon erwa'hnt.
214. Erdbeeren in Dunst.
Man wa'hlt dazu Erdbeeren, die nicht zu gross sind, doch
auch nicht so klein, wie Holz- Erdbeeren. Man pfluckt die
Beeren von den Stielen, legt sie in Gla'ser, giesst Zucker iiber
und verfahrt wie oben.
215. Himbeeren in Dunst.
Die Himbeeren zupft man ebenfalls von den Stielen, legt
sie dann in die Gla'ser, giesst Zucker liber verbindet die
Gla'ser und kocht sie dann.
216. Kirschen in Dunst.
Die Kirschen, die sich am besten dazu eignen, sind die
Glas- oder Weichselkirschen. Man zupft die Stiele von den
Kirschen, legt sie in die Gla'ser oder Biichsen und giesst ge-
lauterten Zucker, der den kleinen Faden hat, dariiber, so-
dass das Glas bis auf i Zoll voll ist. Alsdann verschliesst
man die Gla'ser recht gut und kocht sie wie schon vorhin er-
lautert worden.
217. Bemerkung.
Alle hier nicht angebenen Friichte konnen auf die gleiche
Weise behandelt werden, das heisst sie miissen blanchirt
werden.
XVII. Theil.
218 Gelees and Mannelade.
Hat man den klaren Fruchtsaft, so rechnet man gewo'hn-
lich auf i- Ib Saft, f Ib Zucker. Man nimmt dazu guten
Melis und setzt den Saft mit dem Zucker aufs Feuer, am
besten auf's Kohlenfeuer, welches man recht in Gluth setzt.
Nun la'sst man die Mischung unter 6'fterem Umruhren zum
kochen kommen, scha'umt ab, wiederholt dieses recht oft und
kocht die Mischung etwa 10 bis 15 Minuten. Nun taucht
man den Schaumloffel ein und beobachtet, wie die Tropfen
davon abfallen. Fliesst die Masse in kleinen Tropfen ab, so ist
der Geleenoch nicht gut, fliesst sie schon in dickeren Tropfen
ab, die sich beim Abfliessen zusammenziehen und in kleinen
Lappen herabfallen, so ist dies die richtige Geleeprobe. Zur
DIE CONDITOREI
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, well sonst der
Gelee braunlich und za'he 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 hiiten, zu viel in den Kessel zu neh-
men, weil er sonst leicht iibersteigt.
219. Marmelade.
Marmelade nennt man dasjenige Fabrikat von Frtichten,
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 Ib Mark \ bis i Ib 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 schutten, schlagt es stark
durch. so muss man weiter kochen, bis keine wasserigen
Theile mehr durchschlagen. Wohl muss man sich hiiten, Mar-
melade zu weich zu kochen, sie ist sonst dem Verderben sehr
leicht ausgesetzt.
220. ApioI-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
schiittet man die Aepfel auf ein Haarsieb, lasst den Saft gut
ablaufen und kocht denselben mit 10 oz Zucker auf i Ib 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
Rttckstand der Aepfel wird durch das Haarsieb gerieben und
zu Marmelade verwendet.
221. Himbeer-Gelee.
Man nimmt auf i Ib Himbeeren f Ib Zucker, setzt dies
auf's Feuer und lasst es unter 6'fterem Umriihren zum Kochen
kommen. Nun giesst man die Masse auf ein Haarsieb und
la'sst den Saft ablaufen, den man zu Gelee kocht. Der Ruck-
stand giebt noch ein ganz gutes Compot.
iN WORT UND BILD. 217
222. Johanninbeeren-Gelee
| lb Zucker zu I Ib Saft, und koche zu der angegebenen
Probe.
223* Kirsoh-Marmelade.
Die schonste Kirsch Marmelade bekommt man von
sauren Kirschen. Man setzt die Kirschen, nachdem man
die Stiele abgezupft hat, in einem Kessel auf s Feuer, riihrt
sie tiichtig um, 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-
rtickbleiben, und koche von dem Mark unter Zusatz von lb
Zucker auf i lb Mark Marmelade.
224. Erdbeer-Marmelade
1st in der Zubereitung dieselbe, wie die Himbeer-Marmelade.
Man nehme dazu nur Wald-Erdbeeren und setze etwas Johan-
nisbeeren zu.
225. Himbeer-Marmelade.
Man reibt die Himbeeren durch ein Haarsieb, so dass
die Kerne zuriickbleiben und kocht nun von diesem Mark,
indem man auf I lb Mark i lb Zucker nimmt, Marmelade
nach angegebener Probe.
226- Johannisbeer-Marmelade.
ist ebenso wie Himbeer-Marmelade.
227. Pflaumen-Marmelade.
Die Behandlung ist ebenso \vie bei der vorher beschrie-
benen Marmelade, nur kann man hier noch weniger Zucker
nehmen.
XVIII. Theil.
Croquant- Aufsatz.
228. Erklarung 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-
zulertigen sind. In verhaltnissmassig kurzer Zeit ist dieser
Aufsatz dennoch zu vollenden. Die Bestandtheile dieses Auf-
satzes bestehen aus Croquant und Macronen-Masse, diese
beiden Hauptfactoren sind bei Aufsatzen solcher Verwendung,
218 DIE CONDITOREI
wie man also sieht, unzertrennbar, indem bei Anwendung
Beider alle nur erdenkbaren Varietaten aufstellbar sind. Bei
alleiniger Anwendung von Croquant fallen die Aufsatze ge-
wohnlich steif und plump aus, weshalb ich auch, durch lang-
jahrige Erfahrung darin unterstlizt, 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 6'fters be-
schrieben angefertigt hat, schreite man zur Zusammenstel-
lung, wobei der Fuss, bestehend aus 3 Ringen, zwei 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 gewolbte Unter-
bau, bestehend aus 6 doppelten C zu Tragern bestimmt; die
Nischen dieses Unterbaues sind mit geschweiften Croquant-
theilen nach beigegebenem Muster zu arbeiten und auszu-
fullen, hierauf kommt sodann ein Ring mit Croquant-Boden,
worauf alsdann der Tern pel 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, worauf dann zuletzt der
Schluss, genau nach der Beilage angefertigt, zu ruhen hat.
Die beiden Gallerien sind von Spritzglasur nach bereits
ofter beschriebener Manier auf befettetem Tatelglas mit
Dessin-Unterlage anzufertigen, und ist es zu empfehlen, diese
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 entstehendem 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. ErklaruEg zu Tofel I.
Dieser a'usserst elegante Aufsatz, zu alien Gelegenheiten
passend, ist seines vpllendeten, schonen Baues wegen sehr
zu empfehlen; auch ist seine Anfertigung liberaus leicht, da
IN WORT UNO BILD.
nach genau hergestellten Modellen 'gearbeitet werden kann.
Der Aufsatz, einen Tempel mit 6 Oeffnungen darstellend,
besteht aus Croquant und Macronen-Masse, bestehend aus 2
Etagen, 3 Ringen 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 beruhrenden Enden aufge-
rollt wird, zu tragen hat. Das Aeussere des Tempels besteht
aus 6 halb aufgerollten Sa'ulen undebenso 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 wonach, 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 1 6 Einlagen her, welcher. vollstandig fertig, sodann auf-
gesetzt und befestigt wird. Hierauf wird nun ein Croquant-
Boden angesetzt, worauf eine Gallerie anzubringen ist. Das
Schlussstiick, bestehend aus 5 6 geschweiften S, auf einem
oder mehreren Ringen ruhend, wird schliesslich mit Caramel
verbunden, auf dem Boden aufgestellt, und der Aufsatz ist
fertig. Wenn gewunscht, 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 ko'nnen. 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. prasentiren sich besser.
Grundriss und Zeichnung findet man weiter hinten in ^
der natiirlichen Grosse. Der Leser wird aus obiger Erklarung
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
Ftthrer und Letter annehmen.
220 DIE CONDITOREI
XIX. Theil.
230. Das Mischen der Farben.
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 ; gelb und blau macht griin ; roth und
gelb macht orange ; roth und olau macht violet ; schwarz und
weiss macht grau ; griin und schwarz macht dunkelgriin und
roth und weiss macht hellroth.
231. Farben-Harmonie.
Die folgenden Farben sind von Kiinstlern als die best-
harmonirenden anerkannt : Silber und blau, silber und grtin,
gold und braun und gold und weiss oder rosa.
232. Vom Zuckerfarben.
Nonpareille und Hagelzucker farbt man auf folgende
Weise : Man schiittet den zu farbenden Zucker in einen Kessel
oder eine Schiissel und erwarmt ihn, dann giesst man von
der dickfliissigen Farbe etwas zu, riihrt es tiichtig durch ein-
ander,. womoglich bis es trocken ist ; die Farbe darf hierzu
nicht zu dlinn sein, weil sich sonst der Zucker auflost.
Techmsche Ausdriicke.
Die technischen Ausdriicke, die hier im Buche gebraucht
sind, bedeuten:
Tabliren, zum Flug gekochten Zucker an den Seiten der
Kasserole mit einem Loffel reiben, damit er abstirbt, triibe
und dadurch weich werde.
Tressiren heisst die verschiedenen Massen in die ge-
ho'rige Form bringen.
Karmeliren heisst Gegens ande mit Karmel iiberziehen.
Garniren heisst Torten und Backwerk mit Spritzglazur
oder Gelee ausschmiicken.
Abziehen heisst Cr^me oder dergleichen mit Eiern zu
bestimmter Probe kochen, oder nur abquirlen
IN WORT UNO BfLD. 221
Modelliergips,
| lb gebrannter Gips und J Ib Talkum warden zusammen-
gemischt, mit Wasser so eingeweicht, das ein Brei entsteht.
Vorher hat man auf einer Bonbonplatte, auf mit Oel bestrich-
enes Papier, von den Eisenstaben, welche auch mit Oel be-
strichen sind, ein Carree gesetzt, ungefahr 18 inches im Durch-
messer; in dieses Carree wird der Gips gegossen, man lasst
ihn eine Zeitlang stehen bis er hart geworden ist nnd nimmt
dann die Tafel heraus. Das Einweichen und Ausgiessen des
Gipses muss sehr rasch vor sich gehn. Der so bereitete Gips
ist immer weich zum Schneiden, aber dabei haltbar. Zum
Modellieren sind ferner notig: i Zirkel, i Laubsage, Modellier-
holzer und einige Messer von verschiedener Grosse.
Wachsblumen und Blaetter.
Man schneide Gips-Stempel von Blumen und Blattern,
schmilzt ungefahr i lb weisses Wachs, giebt circa den achten
Theil Wallrath hinzu, damit das Wachs durchsichtig wird, thut
noch etwas Terpentinol daran und vermischt alles gut mit den
Wachs. Zu Blumen farbt man besser das Wachs und malt sie
spater; will man ganz weisses Wachs verbrauchen, farbt man
es mit Schneeweissfarbe. Die inneren Staubfaden der Blumen
kann man mit ein wenig Modellirfett einsetzen. Um die
Blumenblatter herzustellen, farbt man das Wachs in verschied-
enen Nuancen. Die Gipsformen feuchtet man mit Wasser an
und taucht sie dann in das heisse Wachs ; man kann sie so-
gleich wieder abnehmen. Bei Rosen werden die Blatter ein-
zeln geformt und dann zusammengesetzt. Die Gipsformen
habe ich mir selbst angefertigt, indem ich natiirliche Blatter
abgegossen und etwas nachgravirt habe. Die Blumen von
Wachs werden zur Dekoration der Sockel fur die Kiichen ver-
wandt, indem Guirlanden von Blumen und Blattern um den
Sockel geklebt werden.
Stearin zu Sockel und Figuren.
Man schlage 6 lb weisses Stearin in Stiicke, lege es in
emen glasirten Topf, stelle denselben in kochendes Wasser und
lasse es auflosen, ^ lb Wallrath in Stucke geschnitten dazu.
Die Gipsformen werden in Wasser gelegt ; wenn dieselben ge-
nug Wasser gezogen, werden sie herausgenommen, abgetrock-
net und zusammen gebunden. Das Stearin ruhre man so lange
mit der Kelle, bis man den Topf aus dem heissen Wasser her-
ausgenommen, sobald dasselbe anfangtmilchig zu werden, dann
DIE CONDITOREI
giesse man die betreffenden Formen ; wenn das Stearin eine
Haut auf der Oeffnung der Form bildet, giesse die Formen
aus; nehme wenn das Stearin erkaltet, die geformten Gegen-
stande heraus, so verfahre man weiter, bis man alle Formen
gegossen hat. Auf diese Weise werden die Figuren hohl.
Fleischwaaren zu Glasiren und zu Spritzen.
Es kommen sehr oft Falle vor, wo der Conditor Fleisch-
waaren spritzen soil, als : Schweinekopfe, Siilzen u. s. w., man
nehme aus weissen Schweineliesen ausgeschmolzenes Schmalz,
riihre es in einem Napf mit holzerner Kelle ganz schaumig,
glasire damit die betreffenden Gegenstande, farbe das Schmalz,
welches man so schaumig zum Spritzen geriihrt hat. Mit diesen
Schmalz kann man ebenso schon spritzen, als wie mit Spritz-
glasur, soil man sie mit Gelee belegen, so nehme man den
beschriebenen klaren Aspic (Fleischgelee).
Rosenwasser in kurzer Zeit darzustellen.
Gib in eine Schiissel frisch gezupfte Blatter von Zentifolien,
ubergiesse sie mit soviel Wasser, dass sie davon ziemlich be-
deckt sind, setze alsdann dem Wasser 3 bis 4 Tropfen Vitriol-
geist zu und riihre es um. Das Wasser wird augenblicklich
die Farbe und den Geruch der Rosenblatter annehmen.
Schlagsahne.
i pt Sahne, 2 ozs Staubzucker. Nur ganz dicke siisse
Sahne ist hierzu verwendbar. Diese muss beim Schlagen
recht kalt sein, weshalb dieselbe im Sommer mindestens i Stunde
vor dem Aufschlagen auf Eis oder in Eiswasser zu stellen ist.
Beim Aufschlagen wird die Sahne in einen sauberen Kessel
oder auch in e'ine Schiissel gegossen und mit einer Schlagruthe
langsam aufgeschlagen, bis dieselbe nicht mehr fliissig ist. Et-
was Vanillen-Aroma wird mit dem Zucker vermischt und zu-
letzt nur leicht unter die geschlagene Sahne melirt. Bemerkt
sei noch, dass die Bearbeitung in einem kiihlen Raum, im Som-
mer moglichst auf Eis zu geschehen hat, damit die Sahne beim
Schlagen gut schaumig wird und dann auch nicht so schnell
sauert. Dieses Quantum giebt, wenn es aufgeschlagen ist, ein
Quart Masse.
Das Spinnen den Zuckers.
Zum Spinnen des Zuckers wird ein abgeniitzter Schlag-
besen etwa in der Mitte der Wulst abgehauen. Einige Riihr-
IN WORT UNO BILD.
loffel, bei welchen die Stiele leicht gefettet wurden, sind mit
etwas Abstand so auf die Tafel zu legen, dass die Stiele zur
Halfte iiber diese vorstehen. Unter diese (am Fussboden) legt
man fur den eventuell abtropfenden Zucker einige Bleche.
Nun wird etwas Zucker zum Bruch gekocht, sobald dieser vom
Feuer kommt, taucht man den Besen in denselben und fahrt
damit iiber die vorstehenden Stiele. Man taucht den Besen
wieder ein, fahrt damit hin und her, wie zuvor, und so fort, bis
sich eine VVulst von feinen Zuckerfaden gebildet hat. Der
auf diese Weise gesponnene Zucker findet Verwendung fur
Tafelaufsatze, zur Nachbildung von Wasser oder auch zum
Ueberhangen, ferner fur gefrorene Figuren, wo die Figur in
einem Neste servirt wird ; auch fur Vasen, Torten und ver-
schiedenes andere mehn Der Zucker darf nur erst kurz vor
dem Gebrauch gesponnen werden und ist bis zum Gebrauch
an einem trocknen warmen Ort aufzubewahren.
Das Caschiren der Attrappen.
Diese Behandlung ist eine etwas schwierige, wenn man es
noch nicht gesehen hat, jedoch will ich es Ihnen sodeutlich wie
moglich auseinander setzen. Wir wollen z. B. ein Fiillhorn
cashiren, die Form besteht aus zwei Halften, diese streicht man
mit Terpentm aus, bepudert dieselbe mit Talkum und nun hat
man Leim gekocht, nicht zu dick und nicht zu diinn, jetzt be-
streicht man ein Stuck Papier, driickt es in die Form und so
weiter, bis die Form vollkommen ausgelegt ist, die andere
Halfte ebenso, nun klebt man wieder Stiicke Papier, welche
mit Leim bestrichen sind, am besten Fliesspapier, es verbindet
sich besser und so fahre man fort, immer eins auf das andere
kleben, jedoch mit einem Schwamm fest in die Form driicken,
bis man eine Starke wie eine diinne Pappe erreicht hat, lasst
beide Halften der Form gut austrocknen, raspelt und be-
schneidet es und leimt beide Theilezusammen; mankann auch
eine feine Rudel Steinpappe einlegen und das Fullhorn mit
Bindfaden zusammen binden. Auf diese Art werden alle nur
moglichen Attrappen, als: Fische, Gurken, Kase, etc. angefer-
tigt; die Fiillhorner werden versilbert, vergoldet oder broncirt,
die anderen Attrappen ihrer Form und Natur nach gemalt.
Gebruehter Pastaten Teiff.
\ pt Wasser, \ Ib Butter, i oz Zucker lasst man in einem
Kessel aufkochen, riihrt i Ib Mehl dazu und rested die Masse
gut ab. Ist der Teig erkaltet, wirkt man soviel Mehl hinzu,
dass er zum Gebrauch verwendet werden kanri.
DESIGNS AND INSTRUCTIONS FOR CAKE
DECORATIONS.
DESIGNS AND INSTRUCTIONS
...FOR...
CAKE DECORATIONS
...BY...
H. HIJEG,
Practical Cake-Baker and Confectioner of Forty Years'
Experience.
INTRODUCTION.
Through my experience I found that all the cake designs
heretofore published are too complicated fjr the average
baker. Complaints of this kind I receive almost daily.
Lately I received a letter from a young baker of Detroit, Mich.,
stating that it is very easy to draw almost any design on paper,
but making it in sugar en top of a cake is a horse of a diff rent
color. Now, my opinion is contrary on the subject, <*$ I can
make the most beautiful cake top, with tube and bag, which I
won't try to touch with a pencil. I told the gentleman that if
he is such an artist in drawing, to make his drawings of the
proper size, and to make a pounce out of it by following the
lines with a pounce wheel; or, if this is not handy, he could
puncture the design with a needle or pin, then to lay the punc-
tured designs on top of the iced cake, and to rub a little char-
coal powder over the openings, and remove the pounce, all
there is then to do is to follow the charcoal lines on top of the
cake. In this way the most complicated design can be trans-
ferred. Now, it is an easy matter to teaehany one that under-
stands a little drawing, but the average baker has not the
slightest idea. To those I present a few of the very simplest
and plainest designs that could be found.
By the following directions it will be seen how quick and
easy any one can become a successful ornamenter.
Lots of practice is the general advice from authorities.
Now, I made it my object to teach this beautiful art to the
hardworking baker in such a shape that it does not need any
p actice at all, and only to follow the d rections.
The first step in ornamenting a cake is to find the center;
the second step the dividing of the outer edge in equal dis-
tances to suit the design you select, say an octagon in 8, a
septangular in 7, an hexagon in 6, a pentagon in 5, a square in
4, a triangle in 3, an oval in 2. No dividing is needed when
the circle design is selected. It is to be understood that a well
beaten icing and first class tubes must be on hand, if good
work is expected.
. Having the tools in readiness, start right in the center and
work toward the sides, making one operation after aricther all
ORNAMENTAL CONFECTIONERY.
around the cake with the suitable tubes. Now ornament the
sides taking the equal distance from the upper edge of the
cake. Last, add a heavy bonier around the cake, with large
tube, so it will cover the ends of the icing.
THE CIRCLE.
Place pattern No. 4 within center ot cake, and draw a
pencil mark around the inner edge of the circle. Then take a
large pie or jelly plate and use it in the same manner. Now
take the two- or three-hole tube and make the netting, then
place the leav s a ound the netting and put a star border
around the nerting in such a shape that it will cover the ends
of the leaves, and also the ones of the netting; tt en take the
slant ribbon tube and make the saw teeth around the large
circle, ihen put on a star border to cover the back ends of the
teeth; now add two circle lines with a two-hole tube, and finish
the cake with a heavy suitable border. Flowers, leaves and
ornaments may be added to suit the taste of the operator, but
do not cover your own ornamentation. (See explanation on
cardboard patterns.
THE SQUARE.
Place pattern No. 4 in center of cake; take four points
and proceed in the same manner as given under the heading
u triangle."
THE OCTAGON.
Is made the same as the hexagon, only a square pattern
being used in place of a triangle.
The above are only a few of the endless number of pat-
tern designs and are especially adapted to the beginner, 'i he
designs are nice, simple and showy, and give, as a rule, better
satisfaction than the more artistic ones, if made by amateurs.
THE TRIANGLE.
Place pattern No. 2 in center of cake; this pattern is a
six-pointed star, take every other e'ther in or outside points,
this depends on the size of the cake; draw a line fr.m one
point to the other and you will have a perfect triangle. Follow
the lin' s all around the trangle three times, each time taking
a different tube, then finish up with a heavy border; flowers,
leaves and an ornament may be placed in the center.
THE ART OF BAKING. 7
THE HEXAGON.
By this time I believe ihat the reader does not need any
further explanation. At a glance he will see that the hexagon
is made of two triangles by simply moving the pattern a little
and taking another mark.
THE OVAL.
Place pattern No. i in center of cake; take two inside and
two outs de points, then place a jelly cake plate close up to the
points, use a pencil and reverse the plate in such a shape so as
to get a perfect oval. The reader will already catch on in
which simple manner those designs are made. All the rest of
this design is made the same as the circle.
ARTISTIC CAKE DECORATION.
The very highest points in cake ornamentation are scrolls,
consoles, volutes and figures, if arranged symmetrically. It is
a well known fact that even our experts are unable to produce
a perfect design of scroll ornamentation. With the stamps for
cake ornamentation a beg'nner can make the most perfect de-
sign which an expert in the t'ade would not be able to touch.
Directions for using these stamps will be found on another
page of this book.
ORNAMENTAL CONFECTIONERY.
FOR BEGINNERS.
THE CIRCLEi
Flat Cake Designs*
THE ART OF BAKING.
OCTAGOM
Flat Cake Designs.
10
ORNAMENTAL CONFECTIONERY.
THE HEXAGON
Flat Cake Designs*
THE. ART OF BAKING.
11
flat Cake Designs.
ORNAMENTAL CONFECTIONERY.
flat Cake Designs*
THE ART OF UAKING.
13
Flat Cake Dcsins.
ORNAMENTAL CONFECTIONERY.
Flat Cake Designs.
THE ART OP BAKING.
15
Flat Cake Designs.
ORNAMENTAL CONFECTIONERY.
Flat Cake Designs.
THE ART OF BAKING.
17
Flat Cake Designs*
18 ORNAMENTAL CONFECTIONERY.
Flat Cake Designs.
THE ART OF P. A KING.
19
Flat Cake Designs.
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
Block House*
Star Cake Desisnu
ORNAMENTAL CONFECTIONERY.
Borders.
THE ART OF BAKING, 23
Borders.
24
ORNAMENTAL CONFECTIONERY,
Borders.
THE ART OF BAKING. 25
Borders.
ORNAMENTAL CONFECTIONERY
H
THE ART OF BAKING.
$tfai}.
i^Iade of Macaroon
ORNAMENTAL CONFECTIONERY.
Roneat Temple.
THE ART OF BAKING:
29
HOW TO USE OUR CARDBOARD
PATTERNS.
Flower Mails, 50 cents per dozen. Ornamenting paper, 1 cent per sheet.
Please study the white dots on this engraving. The fields
of this star may be filled with jelly of different colors and the
netting placed on top of jelly.
30
ORNAMENTAL CONFECTIONERY.
ILLUSTRATIONS. , ,
No. i. Hold the knife steady and turn the cake.
No. 2 shows how to m*ke a proper paper cornet.
No. 3 shows how to make roses. First put a star in the
center of the nail head, then add the leaves as shown in cut.
The trick of making roses lies in the turning of the nail.
THE ART OF BAKING.
31
ILLUSTRATIONS.
i, 2, 3 and 4 shows how the rose is made. 5, 6, 7 and 8
shows how the Narcissus the Dahlia and the Pansy is made.
3
How the Different Flowers are Made.
For drying the flowers, place the na Is in a pan of granulated
sugar, or coarse corn meal; or a board with little holes bored
into it may be used. Paper cornets with and without tubes are
generally used for making flowers.
32 ORNAMENTAL CONFECTIONERY.
HOW TO MAKE THE ROSE.
Beside a well beaten icing it is necessary to have a fine set
of tubes, about two dozen of flower nails, some ornamenting
paper and a flat pan filled with granulated sugar or corn meal.
The first operation is to put a star in centre of about one
dozen flower nails, this is done to give them a little chance to
dry, so that they will stand the resistance of the second opera-
tion of the rose tube; next take your paper cornet with the rose
tube inserted in the right hand and the flower nail in the left
hand, and as you press the cornet you will find the icing curl
round as seen in the illustration No. i, turn the nail round at
the same time you press the cornet, and as you coil the ribbon
of icing be careful to keep the centre open and not allow it to
look too solid (Fig. 2 shows how the centre is raised for large
roses); this is the second operation, say on about a dozen nails,
then pick up the first one, which had a chance to dry a little,
and put on the loose leaves in a circular twist motion by hav-
ing the convex side of the tube facing the nail head, as shown
in Figs. 3 and 4; in this way continue.
Figure 5, 6, 7 and 8, shows how the Narcissus, the Dahlia
and the Pansy are made; the illustrations explain themselves
and the reader will know by this time how to go to work.
Flower Tubes, One Dollar per dczen.
Flower Nails, Fifty Cents per dozen.
Ornamenting Paper, One Cent per sheet.
THE ART OF BAKING.
A Variety of fancy Kisses.
ORNAMENTAL CONFECTIONERY,
A Variety of Fancy Kisses.
THE ART OF BAKING.
A Variety of Fancy Kisses*
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
37
Hat and Elevated Cake Designs.
38
ORNAMENTAL CONFECTIONERY,
Flat Cake Designs.
THE ART Of BAKING.
39
Borders.
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
41
Border*,
ORNAMENTAL CONFECTIONERY,
ami Bordci*.
THE ART OF BAKING.
43
flat Cake
ORNAMENTAL CONFECTIONERY.
Flat Cake Design and Gothic
THE ART OF BAKING.
45
FUt Cake Desigt* etc*
ORNAMENTAL CONFECTIONERY.
Flat Cake Designs.
THE ART OF BAKING.
Flat Cake Deslru.
48
ORNAMENTAL CONFECTIONERY.
Flat Cake Designs.
THE ART OF BAKING.
49
Flat Cake Designs.
60 ORNAMENTAL CONFECTIONERY-
Flat Cake Dcslens.
THE ART OF BAKING.
51
Plat Cake De&lns.
64
ORNAMENTAL CONFECTIONERY.
flat Cake Designs*
THE ART OF BAKING.
Flat Cake Designs.
ORNAMENTAL CONFECTIONERY.
Flat Cake Designs.
THE ART OF BAKING.
flat Cake Destea and Borders.
ORNAMENTAL CONFECTIONERY.
Flat Cake Design, Macaroon Pyramid, Etc.
THE ART OF BAKING.
Muster und Vorlaneen /urn
60
ORNAMENTAL CONFECTIONERY.
flat and Elevated Cake Designs.
THE ART OF BAKING.
61
Flat Cake Designs.
G2
ORNAMENTAL CONFECTIONERY.
Flat Cake Designs,
THE ART OF BAKING.
Flat Cake Designs.
64
ORNAMENTAL CONFECTIONERY.
Designs for Wedding Cakes and a Gothic Temple made of Royal Icing.
THE ART OF BAKING.
65
Will man diesen Aufsatz durchsichtig haben, so legt man mehrere
Macaronen zwischen die Ringe.
ORNAMENTAL CONFECTIONERY.
Designs for Wedding Cakes and a Gothic Temple made of Royal Icto?.
THE ART OF BAKING.
Will man diesen Aufsatz durchsichtig haben, so legt man mehrere
Macaronen zwischen die Ringe.
ORNAMENTAL CONFECTIONERY.
Fischer-Haus.
Die SchnBrkel macht man aus fester Macaroncn-Masse, das Hatrschen
von Glasur oder Traganth, das VVasser stcllt man durch
Spiegelglas her.
THE ART OF BAKING.
67
Fall-Horn.
68
ORNAMENTAL CONFECTIONERY.
f
Afctcarone/i -
Macaroon Pyramid.
THE ART OP BAKING. 69
CroQuant-Aufsatz.
70
ORNAMENTAL CONFECTIONERY.
Croquant-Tempd.
THE .ART OF BAKING.
71
Tra?antf!-Aufsatz
ORNAMENTAL CONFECTIONERY.
Nouffat-Kapcllc,
THE ART OF BAKING,
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
7?
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
79
80
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
81
82 ORNAMENTAL CONFECTIONERY.
Nonfat-Temple. Croquant-AufsaU.
THE ART OF BAKIMG.
83
Grundrisse des Croquant-Aufsatzes auf vorhergehender Scite in
y<> der natiirlichen Grosse.
ORNAMENTAL CONFECTIONERY.
THE ART OF BAKING.
85
.^^^U^gJUaL^kJULd!^^
a
^,8
Flf.
86
ORNAMENTAL CONFECTIONERY.
. 3* 'Hie dome could be made In one piece by using a suitable bowl.
THE ART OF BAKING.
87
Flaffie d*>s unfern fCranxes
?. 4.
Make 8 of each as explained in directions.
r
m
a
Designs for Fancy Cakes.
No. I. For the moulded pieces, avoid the crust parts of
trimmings. Now pass a desired quantity through a fairly coarse
sieve, say quarter-inch mesh. Heat some strawberry, rasp-
berry, or pineapple syrup, or boil some apple juice, as for apple
jelly, only not quite so strong, and saturate your crumbs slightly,
using about i pt of liquid to about 2 Ibs of crumbs, over which
may have been previously sprinkled a little brandy, rum, mar-
aschino or some other fancy cordial. By all means, don't
work your combination too much, lest you turn it into a pasty
substance, which would be unfit for use; simply get it so that
it practically takes form when worked into shape.
No. II. Soak 2 Ibs of crumbs with } pt of sherry, i gill of
rose or orange-flower water, and one cup of milk or cream
THE ART OF BAKING. 89
Next, stir 2 Ibs of sugar, if Ib of butter, creamed; gradually
add 1 8 whites of eggs and 8 yolks; beat the whites of the eggs
to a stiff froth; add a pinch of mace, a pinch of ground carda-
mom, half a teaspoonful of cinnamon, and a little lemon or
orange juice; then add the soaked crumbs, and, last, ij Ib 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.
No. III. JUMBLE CAKE. Grind J Ib of roasted almonds
with one cup of miik; add a good pinch of soda. Now pass
i IS of crumbs through a coarse Jlour sieve. Next, stir i Ib of
sugar, 14 oz of butter, creamed; gradually add 18 yolks. Now
add your ground almonds, next ij Ib flour, and, last, the fine
crumbs.
No. IV. Take 3 Ibs of sugar, 3 Ibs of butter, 4 Ibs of flour,
3! Ibs of crumbs, i pt of molasses or honey, J pt of milk, J pt
of brandy or rum, i j pt of yolks, i teaspoonful of cloves, 2 tea-
spoonfuls of allspice, 3 teaspoonfuls of cinnamon, 2 grated nut-
megs, and | 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 Ib of browned and
ground almonds can be added to this mixture, which will tend
to improve its flavor very much. This dough should be placed
in a cool place for some time before using it.
A RICH NUT FILLING. Grind in a mortar i Ib of wal-
nuts, J Ib of almonds, with ij pt of milk or cream; add
i J Ib of sugar and a glass of rum or brandy. Now take this
and roast it, stirring constantly over the fire until it gets to a
stout paste, then put aside to cool for future use. Filberts,
chestnuts and roasted almonds may be done in the same way.
When too stout, thin down with syrup or cordial.
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 pound when
done; into each is put a small quantity of some kind of jelly or
marmalade, or some niitfilling, like, for instance, the chestnut
potato and croquette. Fondant icing is the best kind of ma-
terial to coat these with.
90 ORNAMENTAL CONFECTIONERY.
Nos. i, 2, 3 (see design) are done in vanilla; when dry,
tint cne side of them a litile with dry carmine and starch mix-
ture, applied with a small ball of cotton wadding; insert a whole
clove into the blossom side of apple and pear, and a stem cut
from orange peel or citron; for the peach the frosting may be
a little light yellow.
No- 4. Strawberry; use a bright red icing flavored with
strawberry juice; the bud and stem for this fruit can be bought
from any supply firm for $i a 1,000. 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.
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.
Frost No. 8 with a yellow lemon or pineapple frosting.
No. 9. Fill with orange marmalade and coat with a light
pistachio icing of a light green shade; insert a stem.
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
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.
No. 13. Either model top part from first mixture, or use
the second recipe, and bake it in small Madelein moulds; then
fill with jelly and set upon bottoms which have been baked
separately; cut out with an oval cutter from following recipe:
No. VI. Mix i Ib sugar with if Ib well- washed butter,
not very light; add 12 yolks, \ cup milk, pinch of bicarbonate
THE ART OF BAKING. 01
soda, pinch of cinnamon, pinch of nutmeg, and pinch of ground
cardamom; now incorporate 3 Ibs of flour; don't work your
dough too much, but set it in a cool place a good while before
using. This serves as an excellent bottom part for similar
small cakes.
Finish No. 13 by frosting it with a nice coffee frosting;
sprinkle over each a pinch of browned and chopped almonds.
No. 14 Dress these rakes up from mixture No. Ill with
a lady-finger tube, on greased and floured baking tins; wash
over with egg with a soft brush, and sprinkle either with shreded
almonds or pignolia nuts; bake in a warm oven; when taken out
dust with sugar dredger.
No. 15. Take a half inch sheet of No. II mixture, fill with
raspberry marmalade, cut in strips ij inch wide, and set on
the edges J inch thick marzipan strips or reliable macaroon
paste, whic^i 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.
No. 1 6. Between two thin, white layers of mixture No. II
a filling similar to No. I is put in, only the crumbs are supposed
to be from dark fruit or wedding cake, with a small share of
crushed macaroons and walnuts; put this under pressure for
one or two hours; then cut these into narrow strips; frost with
a raspberry frosting, and garnish with a red cherry and two
sprays of almonds or angelique.
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.
No. 1 8. 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 nl so with a thin layer
of jelly, and envelope it with the marzipan; now cut small
92 ORNAMENTAL CONFECTIONERY.
squares, J inch in thickness, and frost over the surface with a
thin coat af maraschino frosting.
No. 19. Form little pyramids of composition No. I.
Frost these with pistachio icing, sprinkle over with even-chop-
ped almonds or filberts. Now bake on thin bottoms, of mix-
ture No. VI, rings dressed with small lady-finger tube of mix-
ture No. III. Sprinkle these over with granulated sugar and
b-ke in a pretty warm oven. When done, place a little nut-
filling into ihe centre of each and mount with the pistachio-
iced pyramids.
Nos. 20 to 25 are made of mixture No. IV, rolled out
about |- 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.
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.
The recipes for these cakes may puzzle some a little, but
after a fair trial they will prove themselves a valuable acqui-
siton both from an economical and palatable point of view.
A little hitch is always experienced with every new recipe,
and it greatly depends on the practical knowledge of the
nature of the stock to be handled. If things don't exactly
turn out as you desire, stop and think where the fault may
lie, and whether an improvement can be made by adding or
leaving out something. Perseverance is the greatest con-
queror of all seeming obstacles or temporary mishaps. If
you are gratified with your own success in what you under-
take, you certainly reap your merits from your employer; or,
if you are in business, from the patrons of your establish-
ment
THE ART OF BAKING.
93
Bow Scrolls nay be Worked Out.
ooooooooocooooooooo
CATALOGUE AND PRICE LIST
H. HUEQ & co.
MANUFACTURERS OP
PATENT
Tools for Bakers,
Confectioners
...and...
Decorators,
CORNER THOMSON AVE. and L. I. R. R.
One Block from Court House,
LONG ISLAND CITY, N. Y.
To our Customers and the Trade.
In presenting our revised catalogue we wish to
call your attention to the steady growth of our
business, as a guarantee of our reliability. In
order to meet the increasing demand for our
goods we have been obliged to gradually enlarge
our plant to its present capacity, and are now in
a position to fill all orders without delay.
We make a specialty of seamless ornamenting
tubes of which we keep never less than 100,000
in stock. They are cut and bent with special
tools and machinery, and are the only machine-
made tubes in existence. They are now used all
over the world and give thorough satisfaction.
Our best thanks are due to those who have
favored us in the past, and our earnest endeavors
will be to retain their confidence in the future.
H. HUEG & Co.
IMPORTANT NOTICE.
Referring to infringements upon H. Hueg's patents.
No. 473464, No. 538,045, No. 534,106,
" 554,273, " 560,718, 560,719,
" 87,543, 42,786, 24,189,
* 542,338. " 25,792, 35433
H. HUEG & COMPANY,
THE STANDARD CAKE FILLER,
Guaranteed the Best.
For filling cream cakes, corn starch puffs, eclaires, dough-
nuts, buns, pastry, cream rolls and all kinds of tartlets, patty
pans, fancy, lunch and corn cake pans, with cream, jelly or
dough.
<< It Outlasts Them All."
The Reasons Why ?
1. Unsurpassed for simplicity
and durability.
2. All parts are TINNED, there-
fore they cannot rust nor soil.
3. No complicated breakable
casting's sticking out.
4. No tin washers which are
liable to rust, no complicated valves.
5. No handles, springs, nor
thumb screws in your way.
6. No taking apart, no fitting
nor screwing.
7. Our Filler is built on the
pump system.
8. Cast in one piece, it is im-
possible to get out of repair.
9. It can be gauged to fill any
quantity.
10. Will fill thick, thin, cold or
hot material.
11. A child can operate the
machine to perfection.
12. All parts are interchangeable and can be duplicated.
13. It is the only Filler with a perfect gauge.
14. No taking apart when cleaning, all that is necessary is to
pump the water through with force. Price, $5.00.
NOTE We either make our fillers of all iron or of all tin;
so whenever you see a tin hopper soldered onto a cast iron
foot, make up your mind that it will not last, any mechan'ft
will tell you that solder will not stick to cast-iron any length of
time.
" Merit the Basis of Honorable Success."
LONG ISLAND CITY, N. Y. 5
IMPROVED PATENT CAKE FILLER.
This machine is made of heavy
tin with cast-iron trimmings ; it
is made on the same style as
our "Standard," will work just
as well, but will not last as
long; 15,000 fillers have been sold
within the past ten years. They
are now in use all over the world.
This machine is very light, easy to
clean and to handle. During the
hot weather it may be kept in a
refrigerator so the cake can be
filled with ice cold cream while the
buyer waits for them. Many
bakers made their fortunes by following such simple ideas.
Price, $2.50.
For filling Marsh ma How we make this Filler extra large ;
it is now in use in most of the cracker bakeries. Price, $5.00.
THE HANDY ROCK CAKE STAMP.
This little stamp is a great time and
labor saver, it makes the cakes all alike }
uniform and prevents burnt edges; it does
away with the fork, and is invaluable to any
bake shop.
Sent by express,
" " mail,
25 cents.
. 30 "
"This age demands practical men."
H. HUEG & COMPANY,
IMPROVED CANDY FUNNEL.
This Funnel has been on the
market for the past five years.
It is made of heavy electro-
plated tin, and works by a spiral
spring; there is no stick needed
in its operation. Over 10,000
we have sold, and not a single
complaint entered our office.
This Funnel originally was intended for confectioners only,
but lately it found its way into restaurants and hotels for lay-
ing out griddle, wheat and buckwheat cakes ; for hot plates in
show windows, it is invaluable. Price, $1.50.
PIE STAMP.
This is the most convenient Stamp;
does not only stamp the initials on pies,
it also punctures the cover to let the
steam of the fill ing escape freely, which
prevents running out. No trouble
in selecting pus when this Stamp is
used, as it shows the letter very plain.
Send by express, . . 25 cents.
" " mail. . . . 30 "
"We are originators wot copyists."
LONG ISLAND CITY, N. Y.
IMPROVED ORNAMENTING SYRINGE.
This illustration shows the simplicity of
our New Ornamenting Syringe. The rea-
sons why it should be in every bakery,
hotel and confectionery:
1. No soiling of hands in filling or
changing tubes.
2. No loss of time in taking out the
plunger.
3. Our Syringe is filled from the bottom.
4. It works clean, is very light and easy
to handle.
5. All parts are interchangeable and can
be duplicated.
6. It outlasts thousands of rubber bags
and bulbs.
7. It is electro-plated, japanned and
tinned.
8. It is an ornament as well as an article
of necessity.
9. It is very easy to clean, no taking
apart.
id. The extremely moderate price places
it within the reach of all.
The Syringe, only . $1.50
With o e dozen electro-plated
brass tubes, . . . 2.50
With two dozen electro-plated
brass tubes, . . . 3.00
Book of designs free with the above.
With this syringe we generally send an assortment of tubes
mostly used by bakers, but they may be selected from our en-
gravings, which you will find on another page of this book, and
crdered by the number.
"We never know the worth of water till the well is
dry."
H. HUEG & COMPANY,
CONTENTS :
12 ELECTRO PLATED SCREW TUBES.
I ELECTRO PLATED BAG SCREW,
No. 2 RUBBER BAQ,
I BOOK OF DESIGNS AND RECIPES.
CONTENTS:
ONE LARQE CANVAS BAQ
ONE BAG SCREW
SIX JUMBLE TUBES. Assorted and
ONE BAKERS RECIPE BOOK.
"Truth has always a fast bottom."
LONG ISLAND CITY, N. Y.
THE "BOSS" ORNAMENTOR.
This well-known tool is the old favorite of which we
have sold an endless number. It consists of:
One Rubber Bag Number 2,
One Electro-plated Bag Screw,
Twelve Electro-plated Patent Screw Tubes,
One Book of Designs and Recipes.
Price, $1.50.
With this tool we furnish our regular set of assorted
tubes generally u ed for cake decoration; but the tubes may,
be selected from our engraving and ordered by the number.
"It is never too late to learn."
10
H. HUEG & COMPANY,
THE SCROLL MOULD.
Is a new and ingenious
invention by the aid of
which any person can make
a large variety of the most
beautiful show pieces or
ornaments for show win-
dows which formerly re-
qu red skilled workmen
long months of study and
preparations.
At the same time its ac-
curacy, convenience and
the very short time in which
show pieces can be made,
render it of practical benefit
to the trade.
There is no better adver-
tising than a handsome
show piece in your own
window. The size of mould
is 10 x 14, and is made of nickel-plated iron, therefore it can
be used fcr casting and moulding as well as baking.
The most attractiveornament can be made out of caramel
of different colors, a 1 so out of nougat, tragant paste, gelatine
paste, macaroon, sponge cake, plaster paris, etc.
DIRECTIONS If this mould is used for baking it should be
greased with lard; if used for plaster paris it must be greased
with sweet oil; for tragant and gelatine paste no greasing is
required. To color plaster paris, use powdered ochre, Vene-
tian red, metalis, etc. For mixing, use warm water and
remove the castings from the mou'd as soon as hard enough to
handle, which takes about half an hour. When all the pieces
are casted, moulded or baked, stick them together wi'h icing
or caramel to the desired shape; to give the reader an idea
in which shapes the scrol's can be bought, we give a few
designs on other pages of this book.
Price, $2.50.
"Difficulties like thieves, often disappear when we
face them."
LONG ISLAND CITY, N. Y.
11
RING MOULDS,
This mould is used in
the same manner as our
scroll mould; with this
mould it is an easy matter
to make such as: pyra-
mids, bee-hives, wells,
fruit baskets, flower bas-
kets,and scroll showpieces.
Twelve moulds make aset,
each one being a trifle smal-
ler, this is due to the taper
of this kind of ornaments.
The moulds are made of
nickel-plated cast-iron ard
can be u^ed for casting,
moulding and baking.
Any size ornament (an 1 e
made with these moulds from 4 inches to 4 feet high, the
diameter also maybe reduced from 8 inches down to 2 inches.
DIRECTIONS One filling of the moulds will make an
ornament 10 inches high; 2 fillings, 20 inches high; 3 fillings, 30
inches high, and so on.
FOR PYRAMIDS Take the largest ring and place ic on a
lace paper covered cake stand, then take the next size ring and
place it on top of the first one, in this way continue until you
get to the top.
The lings can be used either single or doubled, the latter
being stick together with a little icing in such a shape that
they are perfectly round, like a rolling-pin.
If transparent ornaments are wanted small macaroons
are placed between the rings.
FOR BEEHIVES All one size rings are used until you
come to the roof, the roof is then tapered of! with the smaller
rings, all these kinds of ornaments are decorated with sugar
roses, flowers, paper leaves, gum leaves, icing, etc.
A very slight practice will enable anyone to improve and
invent similar designs, such as, flower baskets, -f-uit baskets,
wells, etc., too numerous to mention. Complete set, $2.00.
"The mill cannot grind with the water that is past, 1
H. HUEG & COMPANY,
THE LETTER AND FIGURE MOULD.
This handy mould contains the
full alphabet, punctuations and fig-
ures, the letters are three-quarters
of an inch, and the figures half inch
high ; size of mould 6 x 3^ inches.
The impressions are intended to
lay on top of large cakes in shape
of thus: "Happy New Year,"
"Merry Christmas," etc.
DIRECTIONS Tragant paste or
gelatine paste is generally pressed
in and cut even with the mould,
by putting a little mucilage or mo-
lasses on the end of your forefin-
ger, the impressions can easily be
removed from the mould by touch-
ing them at the back.
Price, $1.00.
PATENT CHARLOTTE-RUSSE PANS.
Advantage over old style.
No paper cups are needed, no sponge
cake sheets to be baked, no cutting nor
trimming, no leakage, no waste, no lining
of paper cups.
No laying out with lady fingers.
Simply fill the pans with sponge cake
mixture, when baked remove them from
the pans, and fill them with whipped cream.
The cake itself forms a regular cup wi h
large hole in centre to receive the cream, these _ pans wU pay
for themselves in a very shoit time. These pans are also used
for making tirabales. 15 cents each ; $1.50 per dozen.
"Knowledge is Power,"
LONG ISLAND CITY, N.
13
PATENT JUMBLE APPARATUS.
Perfection the Aim of Invention.
A handy tool for painters ami
decorators for making plain
and fancy rosettes.
This tool is a marvel to
any one interested in the
baking business; it is aston-
ishing how quick and easy
a variety of cakes can be
brought to their proper
shape and size: Such as
jumbles, French crullers,
kisses, meringues, maca-
roon rings, cream tartlets,
etc. The goods made with
this tool are seamless, uni-
form and most beautiful in
appearance, any p rson can
operate it to perfection.
Complete star machine,
$1.50. Complete plain ma-
chine, $1.50.
VIENNA ROLL STAMP.
This stamp does away with all the d'fficu-1-
ties of making Vienna rolls, it may also be
used for hot cross-buns; it is a marvel to the
practical baker.
DIRECTIONS For rolls : Stamp the rolls
when half proved and turn them over; when
three-quarters proved turn them back again,
wash over with water and bake in steam oven.
For buns: Stamp when half proved.
Sent by express, 25 cents; by mail, 30 cents.
"A small Spark makes a great Fire."
U H. HUEG & COMPANY,
ORNAMENTATION STAMPS.
These little stamps
enabks any person
to make the most
difficult designs
such as scrolls, on-
soles, valutts, etc.,
which formerly re-
quired skilled wrik-
men and long months of study, they are stamped direct on ihe
cake and may be used in the same manner as a rubber stamp.
If used on wet icing they should be dipped the least bit in
corn starch; on dry icing, a pad or pencil may be used.
DIRECTIONS First find the centre of the cake, thtn divide
the outer edge in as many equal distances to suit the selected
design, now stamp the cake in each space on tcp and sidts
and follow the marks with the suitable tubes; an ornament or
a netting may be placed in the centre and a heavy border
around the outer edge of the cake; a number of different de-
signs can be made with one stamp, by reversing and placing
them in different positions.
Set of fifteen stamps, all different shapes, with book of
designs, $2.50; Single stamps, 25 cents.
Special stamps made to order at the same rates. Send us
ten cents and we will mail you a book of designs, simply to
show what beautiful work can be done with the above stamps.
THE LITTLE ORNAMENTOR.
This tool is designed for very fine
work, such as: Writing, making of roses
and fLnvers, the ornamentation of Easter
eggs and cards, etc. It consists of a
small rubber bag No. i; one bag screw
and six patent screw tubes. With this
tool we send our finest tubes suitable for
the above work, if larger or different
tubes are wanted it must be stated in the
order. They may be selected from our
engravings and ordered by the number,
$1,00. Single tubes or bag screws 10
cents each, or $1.00 per dozen.
Book of designs free with above.
"Seeing is Believing,"
LONG ISLAND CITY, N. Y. 15
PATENT RUBBER BULB.
For Relief Decoration.
Especially adapted for painters, decorators and relief work-
ers. O r improved apparatus for relief decoration, consist of
an elastic cylinder, closed at one end ; made of pure India
rubber, an electro-plated screw sockrt is securely fastened at
its lower open end to receive the different ornamenting tubes.
This bulb will outlast dozens of the common confectioner's
ba^s; it is filled from the bottom the same as our ornamenting
syringe ; any part can be duplicated at a small cost. The rub-
ber bulb, $i oo. With i dozen electro plated btass t*. bes, $2.00.
With 2 dozen electro-plated brass tubes, $2.50. If sent by
mail, 10 cents extra.
Book of designs free with above.
CASE FRYERS.
Saucer, 3^ in.; Oval, 3jx2j in.; Diamond, 3^x2 J in.;
Cup, 2\ in. Each i in. deep.
Price, $1.00 each.
Four case fryers, as shown in cuts, with one interchange-
able handle, $2.50.
"Be as careful of the property of others as you would
of your owii."
16
H. HUEG & COMPANY,
CARDBOARD PATTERNS FOR CAKE
DECORATION.
The advantage of using these patterns is not only by
drawing a pencil mark around its edges, but it is mostly the
easy way in which cake tops can be divided in equal distances;
this is the most important point in decorating.
For instance: With the above 6-pointed star a cake can
be laid out in 2, 3, 4, 6 and 12 points ; these points are the
foundation from which all designs are worked out. Say 2
opposite points in an oval, 3 points in a triangle (take every
other point), 4 points in a diamond (take two inside and two
outside points), 6 points in a hexagon, 12 points in a 6-pointed
star. Ail other patterns are used in a similar way, after a lit-
tle practice the reader will find that he cannot be without them.
Printed directions will be furnished with every set.
Set of six cardboard patterns, assorted and regular size.
Price 50 cents.
LONG ISLAND CITY, N. V.
BRASS ORNAMENTING TUBES.
MMAAAAAA
These Tubes are seamless and without screw, and are not
equalled by any in the market.
Price, $1.00 per dozen, or 10 cents each.
Book of designs free with one dozen tubes.
18 H. HUEG & COMPANY,
PERFECT JUMBLE $ET.
This Tool Consists of:
One large Canvas Jumble Bag.
One Bag Screw made of heavy brass.
Six assorted and seamless Jumble Tubes (brass.)
One Book of Designs and Recipes.
All packed solid in a wooden box, $r.oo.
Only one Jumble Bag required in the shop, as each tube
will fit the Bag Screw and can be changed instantly without
empting or cleaning the Bag.
Cake Cutters.
All kinds of Cake Cutters such as Sugar Cake, Bolivars,
Cruller, Leaf, New Year's Cake, Oval, Crescent, Heart Cake,
Round, Star and Square Cutters, 25 cents each.
Shrewsbury Mould and Cutter.
This Patent Tool will cut, crimp and finish a Shrewsbury
cake at one operation and as fast as sugar cake can be cut out;
have them all perfect and uniform, far superior to hand work.
Price, 50 cents.
LONG ISLAND CITY, N. Y.
CARDBOARD STENCILS FOR FANCY
WAFERS.
19
Directions for Preparing and Using our Cardboard
Stencils.
How TO CUT THEM. When cutting out the stencils care
should be taken that the in as well as ihe outside edges are
nice and smooth; a sharp pointed pen-knife may be used to
cut out the center piece while a pair of scissors will answer for
culling the outer edge; the stencils are then ready for shaping
a variety of fancy wafers.
How TO USE THEM. Pla:e the stencil on a waxed or
lightly greased pan, then take a little dough on the poin of a
pallet knife and fill in the inner space one-sixteenth inch thick,
icpeat as often as required and bake them in a hot oven; as
soon as they leave the ov< n they are cut loose and bent into
the desired shape.
How TO ROLL AND BEND THEM. Nc. i, Almond Wafers,
are rolled over round sticks i in. thick and 6 in. long. No. 2,
20 H. HUEG & COMPANY,
Turkish Wafers, are rolled over round sticks f in. thick and 6 in.
long. No. 3, Cornucopias, are rolled over taper turnings i in.
th ck and 4 in. long. No. 4, St. Germains, are bent to a semi-
circle on a peel handle or rolling-p'n. Nos. 5, 6 and 7, are for
show pieces and cake decorations. They can be bent into
almpst any shape ; an ogee moulding is generally used, but
they may be bent into a convex, concave, square, circle, oval,
etc., to suit the selected design. These wafers are generally
ornamented and will be found most useful for elevating cake
centers. The most attractive show pieces can be made with
these wafers by simply sticking them together with caramel
or icing. Wood Turnings, per dozen 50 cents.
RECIPES.
No. i, ALMOND WAFERS. Mix i Ib almond paste, 12
whites, ij Ib sugar, -J- 1 j flour, i gill cream, little salt and
cinnamon.
No. 2, TURKISH WAFERS. Mix i Ib almond paste, 6 eggs,
i J Ib sugar, 5 ozs corn starch, -J gill rose water, little salt and
nutmeg.
No. 3, CORNUCOPIAS. Mix i Ib almond paste, i Ib sugar,
I pt yolks, i gill cream, 6 ozs flour, little salt, cinnamon and
vanilla.
No. 4, ST. GERMAINS. Mix Ib almond paste, J pt whites,
J Ib sugar, 2 ozs fljur, little sherry wine, salt, mace and cin-
namon ; strew shredded almond on top.
The following recipe is used for Nos. 5, 6 and 7: Mix Ib
almond paste, Ib sugar, 2 ozs flour, 5 whites, little water, salt
and cinnamon.
Complete set of seven assorted stencils, 5O cents.
LONG ISLAND CITY, N. Y,
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METAL STENCILS FOR CAKE
DECORATION.
Buy one, it will double the sale of your layer cakes.
Price, 50 cents.
H. HUEG & COMPANY,
PRICE. ....
CONTENTS:
ONE RUBBER BAO. SIZE No. .,
ONE PAT. SILVERPLATED BAG SCREW.
SIX PAT. SCREW TUBES. ASSORTED.
H. HUEG & CO.. Long Island City. New York.
LONG ISLAND CITY, N. Y.
Prints taken from some of the Ornamentation Stamps,
Complete set of 15 assorted stamps, with book of.instru.c-,
t ons, designs and patterns, all done upin a wooden box, $2.50.
28 H. HUEQ & COMPANY.
The following designs explain how to use the* O namenta-
tion Stamps. After you have the prints it is an easy matter to
trace them with tube and bag, and finish them to perfection.
Both designs are made with two stamps, other designs
can be made by reversing the stamps.
Dots indicates spaces for roses, leaves, etc.
LONG ISLAND CITY. N. Y.
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Sample stamps will be mailed on receipt of 15 cents.
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Made with two stamps.
Anybody can decorate a cake with our ornamentation stamps.
LONG ISLAND CITY, N. Y.
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An endless number of d.fferent designs can be made with
these ornamentation stamps by simply reversing and p'acing
them in other posi.ion f
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Price $2.50.
The above is the only reliable bakers' recipe book in exis-
tence, it has been the rst one ever published in the United
States, and is continually growing, it is out in its Sixth Edition.
WE GUARANTEE EVERY RECIPE IN THIS BOOK.
Pick me up at your leisure there may be $ $ $ $ inside for
you.
A WARNING.
Anyone intending to buy a bakers' recipe book should write to us be-
cause all the recipe books ever published we keep in stock and ready for
^h'pment, but many of them sailing unc'er false colors, others are made up
by newspaper men, hotel bakers and other men who do not know how a
bakershop looks during the night or day. Write to us and we will give you
all the information free of charge; we find that th's is necessary as we know
that many bakers have been disappointed by buying a worthless book.
A book full of puddings and sauces will not answer for the practical
baker. Enclose a two cent stamp.
"A Man Forewarned is Forearmed."
Id
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'atent Ornamenting Tubes,
* fo|
Thr^d, $ l.OO Per Doz,
38 H. HUEG.& COMPANY,
PATENT COTTAGE STAMP.
Great Time and Labor Saver.
PRICE, $1.50. TWO SIZES.
DIRECTIONS.
In place of moulding the Cottage in six pieces, mould them
in one piece, place same in pans, when half raised dust them
lightly with Rye flour and stamp with the, above tool.
Patent Bag Screw for Brass Ornamenting
Tubes.
Complete outfit, consisting of 1
Bag Screw, 1 No. 2 Rubber Bag
and 12 assorted Brass Tubes,
Price, 1.00.
Will mail this Bag Screw to any
address on receipt of 10 cents.
LONG ISLAND CITY N. V
SHREWSBURY MOULD AND CUTTER.
This Patent tool will cut, crimp and finish a Shrewsbury
cake at one operation, and as fast a Sugar cake can be cut out;
have them all perfect and uniform, far superior to hand work ;
For very stiff doughs this tool may be used as a mould by
simply unscrewing the handle.
Price, 50 Cents.
40 H. HUEG & COMPANY,
COILED SPRING CAKES.
(SPRUNdFEDERN).
$1.50 Each.
DIRECTIONS.
The above tool is used in the same man-
ner as the Case Fryers. Heat the iron in the boiling grease
when hot, dip it into the batter almost to the upper edge and
back again into the boiling grease: bake to a golden color
knock the iron a little and a perfect COILED SPRING CAKE
will fall off turn them over and dust them with a mixture of
Sugar and Cinnamon.
These Cakes can be sold at i cent each with 90 per cent
profit and customers will be well pleased with the large and
tasty Cakes they are getting for their money,
BATTER Mix i^ pound of flour, 6 ounces of sugar and i
pint of milk in a high, narrow basin, add 10 beaten eggs and
mix thoroughly. This batter can also be used for Case Fryers.
BAKERS ATTENTION
Is called to our WATER-PROOF BAGS for Marshmallows,
macaroons and all kinds of doughs.
It is the only bag that will stand rough usage, will last and
give absolute satisfaction.
All practcal bakers know that gi ease, hot water, and stiff
dough will destroy a rut ber bag in a very shcrt time, often we
have seen a rubber bag burst the first time in use.
Our opinion on rubber bags is that the smaller sizes, say Nos.
i, 2 and 3, are all right for light icing work, but the larger sizes
are too weak, will not stand the strain, peel off, Kurst and there-
fore very expensive.
TRY ONE OF OUR WATER-PROOF BAGS AND YOU
WILL USE NO OTHERS.
PRICE, 50 CENTS.
LONG ISLAND CITY, N. Y. 41
CONFECTIONERS' BAGS.
No. J, 2, 3, 4, 5, 6,
Size, JO-in., !3-in,, J6-in., 22-in., 24-in 28-in v
Price, 20c, 30c., 40o, 50c,, 60., 75c.
All baker supply houses sell our goods, but be sure and
ask for "Hueg's Patent Tools," and take no other. We
guarantee our goods to be the best in the market. H. Hueg is
i\ practical baker and confectioner of large experience and
understands the wants of bakers.
We would rather refund money than allow dissatisfaction.
Our rigid terms prepay or C.O.D. will be compensated by
th txcellent quality and cheapness of goods, and quick de-
livery.
Cash may be sent by express or postal money orders, small
amounts in one or two-cent stamps. Checks and drafts payable
to H. Hueg & Co., Long Island City, N. Y.
All goods ordered sent by mail, will be sent at purchaser's
risk. Oblige us with yonr orders and you will find we serve
you faithfully.
Low prices. Quick forwarding. Excellent quality.
42 H. HUEG & COMPANY,
PRICE LIST OF TRADE BOOKS.
For Bread and Cake Bakers,
Hueg's Ornamental Confectionery and The Art of Baking, 352
pages, illustrated, cloth bound $2.50
The Art of Baking, 200 pages, illustrated, paper cover.. . 1.50
Illustrirtes Cake and Conditor Buch, 1 50 pages i .00
Illustrated Cake Baker, 90 pages, paper cover 50
Condensed Treatise on the Art of Baking, 90 pages ... .50
Designs and Instruction on Cake Decoration, 150 pages,
paper cover 50
" Book of Designs, 100 pages, paper cover 10
Braun's Perfection in Baking, Hotel Work, i oo pages i.oo
Deutsch Amerikanische Feinbaeckerei, Hotel Work i.oo
Gill's Complete Bread, Cake and Cracker Baker cloth bound. . 3.00
" Complete Practical Ornamentor, cloth bound 4.00
Carroll's Cake and Cracker Baker, 75 pages, leather bound 2.00
Scribner's Ice Cream and Cake, 380 pages, cloth bound 2.50
Kings' Cake and Pastry Baker, 120 pages, cloth bound 1.50
Carl's Baecker Recept Buch, 50 pages, cloth bound 50
Gommez's Cake Decoration, Flower and Classic Piping, 100 pages, i.oo
Krackhart's Illustrirtes Conditorei Buch, 70 Colorirte Tafeln. . . . 4.00
For Confectioners.
Hueg's Ornamental Confectionery and The Art of Baking, 352
pages, cloth bound .... 2.50
" Practical Confectioner, 1 50 pages, illustrated 1.50
Huling's Notes on American Confectionery, cloth bound 2.00
Hick's Little Confectioner, 100 pages, paper cover . .50
Gill's Complete Practical Confectioner, cloth bound 4.00
For Stewards, Chefs and Cooks.
Whitehead's Stewards' Hand-Book, cloth bound 3.00
Hotel Meat Cooking, cloth bound 2.00
American Pastry Cook, cloth bound 2.00
Cooking for Profits, cloth bound 3.00
Gill's Complete Practical Pastry Cook, cloth bound 3.00
Meister's Vest Pocket Pastry Cook, leather bound i.oo
Fellow s Selection of Dishes, cloth bound i.oo
" Chefs Reminder, cloth 'bound i.oo
Lempke's Desserts and Salads, cloth bound 1.50
Europsan and American Cuisine, cloth bound 2.00
Schultz's Deutsch Amerikanisches Koch Buch, cloth bound 75
Warren's Ladies' Own Cook Book, cloth bound 75
The Handy Reliable Cook Book, paper cover 25
Rottenhofer's Deutsches Koch Buch, 300 illus., Gebunden 4.00
Ranhofer's The Epicurean, 1200 pages. 800 illustrations 8.00
Garrett's the Encyclopedia of Practical Cookery 24.00
Any of the above books will be sent on receipt of price by
H. HUEG & CO., Long Island City, N. Y.
LONG ISLAND CITY, N. Y. 43
PRICE LIST OF PATENT TOOLS.
The Standard Cake Filler $5.00
Improved Patent Cake Filler 2.50
The Handy Rock Cake Stamp 25
Improved Candy Funnel i .50
Pie Stamps, each 25
Improved Ornamenting Syringe 1.50
Stamps for Cake Ornamentation : 2.50
The Little Ornamentor i .00
The Boss Ornamentor i .50
The Scroll Mould 2.50
The Ring Mould 2.00
The Letter and Figure Mould i .00
Patent Charlotte Russe Moulds, per dozen 1.50
Vienna Roll Stamp, each 25
Patent Jumble Apparatus 1.50
Patent Rubber Relief Bulb i.oo
Seamless Ornamenting Tubes, without Screw, per dozen J .00
Seamless Ornamenting Tubes, with Screw, per dozen i.oo
Bag Screws, each 10
Case Fryers, each i .00
AH kinds of Cake Cutters, each 25
Shrewsbury Cake Cutter and mold . . 50
Perfect Jumble Set, Complete with Bag i.oo
Card-board Stencils, for Fancy "Wafers, per set of 7 50
Sprungfeder Eisen (Coiled Spring Cake Iron) 1.50
Paste Nipper '. 15
Wood Turnings, for Cornucopias, per dozen 50
Wood Turnings, for Brandy Snaps, per dozen 50
Tin Tubes, for Cream Rolls, per dozen i .00
Metal Stencils for Cake Decoration, each 50
Card-board Patterns for Cake Decoration, per set of 6 50
Flower Nails, per dozen 50
Ornamenting Paper, per sheet 01
Prices on Single Parts of our Cream Fillers.
The Coiled Spring : 10
The Cast-Iron Triangle Cross Bar 25
The Washer 05
The Nut 05
The Cast-Iron Plunger only 15
The Plunger Rod, with Knob and (" auge 50
The Nickel-Plated Cutting and Filling Tube 25
Any of the above tools or part of them will be sent upon receipt
of price by
H. HUEG & CO.,
Corner Thomson Ave. & L. I. R. R., Long Island City, N. Y.
One block from Court House.
INDEX.
Preface ?
How to Cream or Rub 9
How to Mix 11
How to Beat 11
Hints for Bakers 13
Heating and Baking 17
Recipes for Cakes, Jumbles, Snaps, Tarts and
Meringue.
PAGE
Africans 39
Almond cakes 69
Almond icebergs 67
Almond jumbles 28
Almond sacks 47
Almond tarts 65
Almond wafers 67
Angel cakes 48
Angel food 48
Anise drops 50
Apple fritters 52
Auflauf 64
Baking heat 51
Baking powder
Banbury cakes 66
Banbury filling 66
Bath buns 40, 53
Batter 52
Batter for case fryers 55
Berlin cake 72
Bisque cakes 42
Bolivars 33
Brandy snaps 36
Brazil molasses cake 42
Bride's cakes 48
Buckwheat cakes 53
Butter cakes 52,53
Buttercups 65
Butter-scotch cakes . 27
Calf foot jelly 58
Cantones 40
Caramel cake. 71
Caramel cake filling 71
i araway seed cake. 26
Charlotte russe 49
Cheese cakes 2(5
Chocolate baisees 42, t>7
Chocolate pyramids 42
Chocolate rings 41
Cider cake 73
Cinnamon drops 43
Cinnamon jumbles 31
Cinnamon stars 37
Citron cakes 69
Citron pound cake 21
Claremont buns 27
Cocoanut balls 36
( 'ocoanut cake 23, 42
Cocoanut cakes 69
Cocoanut drops 66
Cocoanut fingers 40
Cocoanut jumbles 28
Cocoanut kisses 47, 67
Cocoanut macaroons 59
Cocoanut tarts 63
Codrington buns 27
Coiled spring cake 67
Collet buns 89
Common crullers 56
Common currant cake 25
Common ginger bread 35
Common raisin cake 22
Composition cake 54
Congress tarts 65
Corn muffins. . , . . 23
Corn starch cake. . . .:.......; 50
Corn starch puffs. . 72
Cream cakes 88
Cream rolls . . .44, 60
Cream tarts 33
INDEX.
FAOK
Cradition buns 39
Croton cake 2rt
Crullers 32
Crumb cakes 43
Crumpets 52
Cupcake 21
Currant cake 25
Dairy cakes 70
Dandy cakes 26
Diamond cake 24
Digestive cake 70
Dips 41
Domestic cakes 26, 40
Doughnuts 39
Drop cake 19, 20
Duchess cakes 27
Eclairs . 38
Eldorados 59
Election cake 54
Fancy cake 20
Federal cake 73
French crullers 42, 66
French ginger nuts 37
French macaroons 37
French snaps 28
Fritters 52
Fruit cake 22
Genoa cake 25
Genuine Scotch cakes .29, 30
German puff paste 37
German wine cake 27
Ginger bread 35
Ginger- jumbles 40
Ginger nuts 34
Ginger pound cake 35
Ginger snaps 34
Goldcake 21
Golden drops 40
Golden rod cake 60
Heart cake 25
Imperial cake 57
Imperial cake filling 57
Intermediate cake 25, 27
Italian fruit drops 43
Japanese cake 56
Jelly cake 28
Jelly roll 32, 41, 68
Jelly roll, without beating... 68
Jelly squares 24
Jenny Lind cake 46
Johnny cakes 53
Jumbles ..31, 60
Kisses 47
Lady cake 21,48
Lady fingers 48
Lady or marble cake 21
Lady wine cake 21
Layer cake 28
Lemon cakes 4;)
Lemon crackers 36
Lemon cream 70
Lemon drops o9
Lemon fingers 40
Lemon snaps 36
Leopard cake 70
Lunch cake 24, 27
Macaroon almond 36, 37
Macaroon rings 67
Macaroon slices 64
Macaroon slices, filled 65
Madeira cake 24, 25
Magnolia cake 71
Mahary cakes 27
Marble cake 28
Meringue 47
Menngue pies 47
Meringue shells 65
Meringue tarts 47, 60
Meringue work 46
Metropolitan cake 23
Metropolitan meringue 59
Metropolitan tartlets 58
Molasses cakes 33
Molasses fruit cake 33
Moonlight cake 35
Napoleons 42
Neapolitan cakes 42
Negro nougatines 50
Nelson cakes 62
New year's cakes 35
Nougatines 59
Orange cake 5<)
Orange cake filling 50
Orange squares 62
Othellos 61
Parisiens 27
Pastry pyramids 45
Patties or tarts. 44
Patty shells 01
Penny cakes 26
Penny pound cake 24
Pie pastry 31
Phila. pound cake. 68
Plain pound cake 21
Pound cake (for wholesale). . 74
President cakes 66
INDEX.
iii
PAGE
Prince Alberts 40
Puff paste 37
Puff paste tarts 44
Puff tarts 59
Pumpernickel cake 4 1
C^ueen cakes 41
C^ueen drops 39
(^uick puff paste 45
Railroad cakes 73
Raisin cake 24
Raisin pound cake 21
Rice buns 26
Rice cake 25
Rock cakes 31, 66
Rock cake, English 26
Rough and ready cake 21
Santa Claus 41
Sausage rolls 53
Schiller locks 66
Scones, turned over. 41
Scotch scones 39, 69
Seed cakes 26
Self-raising flour 24, 2~>
Shilling cake 24
Shrewsbury cakes 31
Silver cake 21, 71
Small currant cake. . . 25
Snow balls 69
Scda cake 24
Spanish macaroons. . . 50
Spice cakes. 34
Spice rings 41
Sponge biscuit 33
Sponge cake pyramids 45
Sponge cakes 32
Sponge layer 68
Sponge layer, no beating 69
Springerly 68
Springerly cake 23
PAGE
Sprungfedern 67
Strawberry short cake 24
Sugar bolivars 33
Sugar cakes , 30
Sugar crackers '. 33
Sultana cake 57
Sultana genoa 26
Sunshine cake 54
Sweet pastry dough 64
Tarlets meringue 47
Tea biscuits 31 , 32
Tea meeting cakes 26
Trilby squares 62
Triplets 45
Turnovers 44, 63
Tutti frulti cake 55
Union cake 24
Vanilla bars 58
Vanilla cream 39, 60
Vanilla jumbles 31
Vanilla slices 44, 62
Vanilla zwieback 50
Velvet cake 68
Wafer jumbles 31
Washington slice cake 24
Washington slices 67
Waterbury cake 56
Wedding cake 25, 27
White cake 28, 48
White fruit cake 53, 55
White mountain cake 23, 50
White squares 62
Wine biscuit 39
Wine cake 20
\\'me snaps 36
White layer cake 66
Ypsilanties 63
Zephyr cake 70
Recipes for Pies and Creams.
Banana pie 76
Canned fruits pies 75
Cream pie, a la meringue. . . 70
Custards 75
Dried fruit for pies 74
Lemon cream 70, 75
Lemon pie filling 75
Lenten mince pies 74
Meringue pie 56, 76
Mince meat for pies 74, 75
Oyster pie 75
Pie baking 74,77
Pie baking, table of propor-
tion 77
Pie crust 76
Pie paste 76
Pumpkin pie 55, 76, 77
Rhubarb pie ,76
Squash pie 76
Washington pie 76
ir
INDEX.
Recipes for Crackers and Machine Cake.
Animals and nick-nacks
crackers 79
Butter scotch 82
Chocolate cream bars 82
Chocolate fingers 83
Chocolates jumbles 81, 83
Citron drops 82
City butter crackers 79
Cocoa bars ... 83
Cocoa gems 82
Cocoa taffy 82
Cocoanut macaroons 83
Cocoanut snaps 82
Coffee cake 81
Common assorted jumbles. . 81
Common jumbles 84
Cream bars 81
Cream crackers 79
Cream drops b2
Cream jumbles 81, 83
Drops, fingers, etc 81
Eggless jumbles 84
English milk crackers 79
Frosted cream crackers 79
Frosting for cake 81
Ginger cakes 84
Ginger wafers 80
PAGE
Graham crackers bO
Grandma's crackers 80
Honey goods 83
Honey jumbles 81
Ive cake 80
Lemon cakes 84
Lemon drops 82
Molasses cakes 84
Molasses cookies b'O
Nonpareil drops 81
Oatmeal crackers 80
Orange drops 82
Peppermint drops 83
Pound cake drops 82
Rifle nuts 82
Spice cookies 84
Spice drops 83
Spice jumbles 84
Sponge crackers 79
Strawberry drops 82
Sugar-top fruit cake 83
Sultana crackers 80
Tea cakes 83
Vanilla bars 82
Vanilla wafers 82
White house wafers 80
Recipes for all Kinds of Icings and Colors.
Boiled chocolate icing 89
Boiled icing 89
Chocolate icing 86
Chocolate icing, boiled 86
Chocolate icing, cheap 86
"Colors" 90
Aniline 90
Blue 90
Brown... 90
Cochineal 90
Green 90
Yellow 90
Confectioners' paste 89
Fondant icing 87
"Hints about icing" 85
How to color sugar '90
Icing, cheap 86
Icing large cakes 89
Icing Two colors 8/5
Marshmallow icing 88
Marshmallow filling 88
Ornamenting butter 89
Ornamenting icing 86, 87
Rose icing 87
Soft icing 87
Transparent icing 86
Tutti frutti icing 87
Vanilla icing 87
Water icings 85
Recipes for Yeast, Bread, Buns, Rolls and Kuchen.
American plain yeast 98
American stock yeast 100
Apple kuchen 106
Bath buns 107
Berry kuchen (all kinds). ... 106
Boston brown bread 101, 102
Bread designs 93
Bread, without ferment. ... 98
PAGE
Buns 99
Caesar buns 112
Cheap bread 66
Cheese kuchen 108
Cinnamon kuchen 105
Coffee cakes 110
Coffee wreaths. 107
Common cream 1('6
Compressed yeast 99
Compressed yeast sponge. . . 1(4
Cream, for fruit kuchen. . . . 106
Croll system of bread mak-
ing 95
Domestic bread 101
Doughnuts 99
Dry hop yeast 94
F< -T small bakeries 109
Ferment for bread ( J(>, 97, 100
French bread , llo, 11 3
French rolls HO
French sticks 105
German rye bread 110
Glycerine bread 94
Graham bread 102
Home-made bread 04, 112
Hot cross buns 105
How to make bread 96
London stock yeast 98
PAGE
Long currant buns , 107
Malt stock yeast 98
Milk buns 109
Milk rolls 99, 109
Peach kuchen 105
Plum kuchen 105
Potato yeast 100
Pretzel kuchen. 107
Pumpernickel Ill
Ring kuchen 107
Rusks 99
Salt pretzels 108
Salt rising bread 102
Schnecken 107
Snowflake stock yeast 93
Snowflake yeast 98
Sponge 100,104, 109
Stock yeast 103
Stock yeast, dry 95
Stock yeast, liquid 95
Stollen 106
Straight dough 100, 101
Streusel kuchen 105
Vienna bread 104, 110
Vienna rolls 105, 110
Virgin yeast 100, 103
White bread 101
Zwieback. ... .107
Recipes for Egg Preserving and Flavoring Extract.
Egg preserving 113
American egg preserving . 115
German egg preserving. . . 115
Flavoring extracts 116
Anise 116
Bitter almonds 116
Capsicum , 116
Cinnamon.. .116
Cloves 116
Ginger 116
Lemon 116
Peppermint 116
Sarsaparilla 116
Vanilla 116
Wintergreen 116
Recipes for Ice Creams and Water Ices.
Apricot water ice 121
Biscuit glace 1^0
Boiled ice cream 117
Cheap ice cream 1 1 7
Cherry water ice 121
Chocolate for ice cream ... 1,0
Chocolate ice cream 117, 118
Coffee ice cream 118
How to make water ices 120
Icecream.. . 117
Lemon ice cream 117, 1 19
Lemon wai er ice 121
Nectarine water ice 131
Orange ice cream 119
Orange water ice 121
Peach ice cream 119
Peach water ic^ 121
I 'eaches for ice cream 119
Raspberry ice cream 117
Raspberry water ice. . . .119, 121
INDEX.
PAGE
Red currant fruit ice. . . .119, 121
Strawberries for ice cream . . 119
Strawberry ice cream 117
HAUS
Strawberry ice cream crush-
ed 118
Vanilla ice cream .. . 119
Recipes for Preserves, Jellies and Jams.
Amount of sugar 122
Directions 122
How to make jellies 125
Apple jelly 125
Calf foot jelly 125
Currant jelly 126
Cherry jam 127
Cider jelly 125
Currant jam 127
Gooseberry jam 127
Iced fruits for desserts 127
44 Imitation jelly " 90
Lemon jelly 1 26
Pineapple jam. . .% 127
Plum jelly 126
Quince jelly 126
Raspberry jelly 126
Strawberry jelly 126
Wine jelly 126
Preparing fruit 122, 151
Preserves
Apple 1?4
Brandy peaches. . . . 124
Citron 123
Currants 124
Peaches 123
Quince 124
Strawberries 123
Tomato . 123
Recipes for Natural Fruit and Artificial Syrups.
Apple syrup 130
Apricot syrup 130
Artificial fruit syrups 130
Banana syrup 130
Bitter orange syrup 130
Blackberry syrup 129
Cherry syrup 129
Chocolate syrup 128
Cranberry syrup 129
Cream syrup 1 28
Currant syrup 129
Foam on soda water 128
Grape syrup 129
Lime syrup 129
Recipes for Gum Paste, Candies and Ornamental
Confectionery.
Nectarine syrup 130
Peach syrup 129, 130
Pear syrup 130
Pineapple syrup 128, 129, 131
Plum syrup 129, 131
Quince syrup 129, 131
Raspberry syrup . . 128, 129, 131
Sarsaparilla syrup 128
Strawberry syrup 128, 131
Sweet orange syrup 131
44 Syrups for soda water "... 128
Tangarine syrup 131
Vanilla syrup 131
Almond bars 139
Almond paste for stands 144
Almond paste ornaments. . . 133
Apple sugar 146
Ball test 136
Beehives.. 149
Blow candy 148
Blow test 136
Burnt almonds 146
Butterines 138
Caramel test, 136
Carmel ornaments 143
Chocolate candy 1 37
Chocolate caramels 138
Chocolate carmel 149
Chocolate paste 140
Clarifying 135
Cocoanut cakes 139
Cocoanut cream bars 139
Conserve sugar 145
KtfDEX.
vii
PAGB
Crack test 136
Cream bonbons 1 40
Cream candy 148
Cream chocolate 140
Cream for chocolate drops. . 139
Cream mint drops 146
Crystalization. 141
Cup and spoon measure ... ] 52
Degrees of heat 136
Easter cards 1 49
Everton taffy 140
Feather test 136
Finger test 135
Fruit juices 151
Fruit preserving 151
" Gum paste" 132
Gum paste easter eggs 134
Gum paste ornaments 133
Gum paste roses 133
How to Mix (German) 153
How to Beat (German) 154
How to Cream or rub (Ger-
man) 153
How to make moulds 132
Ice cream candy 1 37
Icing roses 138
Imitation eggs 137
Lemon acid drops 139
List of tools 135
150
PAQ
Mallow cups 138
Maple caramels 1 38
Molasses candy 140
New England taffy 142
Nougat or croquant 142
Old fashioned inol. candy. . . 1 40
Panorama eggs '. . . . 1 44
Papier machee ] 44
Parrafine 143
Pastilage 144
Peanut bars 139
Pearl 135
Praline cups 147
Pyramids 149
Rock sugar 144
Saccharine 149
Saccharometer 141
Soft fondant 142
Spun sugar bee hives 150
Starch room 140
Strawberry candy 137
Sugar spinning 141
Taffy 140
The thermometer 151
To spin a gold web 148
To spin a silver web 1 47
Vanilla caramels 1 37
Vanilla sugar 134
Walnut candy.,, 189
INHALT.
Das Lautern und die Proben des Zuckers.
BEITE
Ereitlauf 101
Candiren 104
Conserve-Fignreu 103
Coiiserve-Fruechte 103
Conser\ 7 en in Puder 102
Con ser veil oder Morsellen. . . 162
Dass Carmeliren 1(55
Der Bruch 1C2
i
Grosser Faden 162
Grosser Flug 102
Kleiner Faden 161
Kleiner Flug 162
Nougat oder Croquant 164
Vorwort 161
Zucker-Coleur 164
Zweifarbige Conserven 162
Torten und Tafel Aufsaetze.
Aleance-Torte 168
Apelsinentorte 107
Aut'satz auf Baumkuchen. . . 173
Aufsatz von Bonbon 174
Baiser Berg 169
Baiser-Torte 108
Baumkuchen 170
Beiiiner-Torte 16S
Biscuit-Torte 168
BrodTorte 167
Carmel Blumen 173
Carmel Figuren 173
Chocoladen Torte 167
Eisenbahn Torte 168
Eis-Torte 169
Elisen Toite 170
Felsenzucker 175
Fruchtkorb 170
Fuellhorn 174
Glasur-Spaehne 175
Krauz-Kuclieii 173
Macronen Aut'satz 174
Macron en-Pyramide 1 75
Macronen Torte 168
Mandel Spaehne . . 173
Mandeltorte 166
Mar shall- Torte 170
Nuss-Torte - 166
Poussir Wachs 175
Punch-Torte ] 67
Sand Torte 168
Schaum Torte 169
44 Tafel Aufsaetze " 170
Torte-lraperial 167
Torten-Baeckerei 166
Wiener-Torte. . . 167
Thee and Tafel Backerei.
Aepfel im Schlafrock 180
Allumettes 180
Angelfood 179
Anischius 184
Anis-Plaetzchen 176
Anis-Zwieback 177
Aprikosenschnitte 182
Blaettersterne . 180
Blaetter-Teig 175
Bohnen 181
Chaud eau Koerbchen 1 V 4
Chocoladen Ringe 177
Congress-Kuchen 178
Creme-Toertchen 177
Devirent 181
Dieselben auf audere Art. . . 182
Dominosteine 181
Feigen-Buns , 179
Feigen-Cakes. 179
French Crullers.-. 182
Gewuerz- Ringe, . .......... 176
Glanz auf Honigkiicheu ... 180
Glanz auf Lebkucken ...:... 1 80
Johannisbrod 182
Leipziger-Kuchen ...".. 178
Macronen-Tortchen ....... 177
INHALT.
8E1TR
Mandel-Berge 178
Mandel-Waff eln 180
Marschall-Kuchen 178
Maserinen 177
Mohrenkoepfe 182
Muerbe-Teig 176
Napoleons 177
Porzelan-Schnitte 178
Pumpernickel 177
Punch-Hinge 183
Sahiien Kuechelchen 188
Schaum-Torte 1 78
Schmetterlinge 181
6RITR
Speculatius 179
Spritskuchen 182
Strohhuete 181
Thee-Bretzeln 178
Thee-Kuchen 177
Theeschlangeri 188
Theestengel 177
Vanilla-Bretzeln 1 77, 1 78
Vanilla Thee-Biscuit 1 78
Wienerkapsel 181
Windbeutel Ih3
Zimmet-Stangeu 178
Zimmet-Sterne 176
Backwaaren von Marzipan.. 188
Belegte Macronen 1 84
Bemerkung 185
Bestreute Macronen 185
Chocoladen Macronen 185
Citronen Macronen 185
Gefuellte Macronen 185
Koenigsberger Marzipan 188
Macronen-Schnitte 186
Mandelblaetter 186
Mandelbogen 185, 186
Macronen und Marzipan.
Mandel-Bretzeln 186
Mandel-Ringe 186
Mandelschlangen 186
"Marzipan" 187
Marzipan-Confect 188
Marzipantorte 188
Rosen Macronen 185
Vanilla Macronen 185
Zimmet Macronen 185
Zimmet Stangen 186, 1&7
Hefen Baeckerei.
Apfelkivhen. 190
Creme 191
Glasirte Zwiebaecke 189
Glasur 189
Grieskuchen 190
Grundteig 189
Hefenteig 189
Heidelbeerkuchen 190
Kaese-Kuchen 191
Kaffee-Kuchen 191
Kirschkuchen 190
Martinshoerner 190
Mohn Kuchen 192
Muskuchen 189
Napf-Kuchen 191
Pflaumenkuchen 190
Plunderbretzeln 190
Pressburger Zwiebaecke. ... 1 89
Quark-Kuchen 191
Raedergebackenes 192
Speckkuchen 190
Streusel-Kuchen 191
Topf-Kuchen 191
Zimmet-Kuchen 191
Zwiebaecke 1H9
Zwiebelkuchen 190
Leb and Honig Kuchen Baeckerei.
Aucr*burger Lebkuchen 193
Baseler Lebkuchen 193
Braunschweiger Confect 193
Braunschweiger Lebkuchen. 193
Citronen Kuchen 1 93
Duenner Honigkuchen 192
Franzoesiacher Lebkuchen. . 193
Gredulds Kuchen.. .194
Hollaendischer Lebkuchen. . 198
Nuernberger Lebkuchen. ... 193
Pflastersteine 198
Bcheveletten 198
Thorner Lebkuchen 193
Weisse Lebkuchen 193
Weisser Marzipan 194
INHALT.
Schaumsachen und Auflauf.
KITE
197
Chocoladen Auflauf 197
Qouserven Formen 19U
Gekochte Glasnr 195
Geruehrte Sohamnniasae, .. 195
Gespritzter-Auflauf 197
Kalte Schautmnasse 195
Maudel-Auflauf 190
KIT!
Porzelan Bretreln 198
Rother- Auflauf 197
Schanm Figuren 195
Spaniacher wind 198
Traganth-Auflanf 197
\Varmt3 SchauminasM 195
WeiBser-AuiUiuf 196
Crimes und Wein Gelees.
Blanc MaiitfA 201
( 'bocoladen Crfime 199
( 'itrowu (W'ine 200
( 'remo Do ROHO 191)
( 'remo Von Chocolade 199
( 'r<*mo Von Maraaquino 199
( .'rfime Von 1'iHtatien 199
Zuin Verzieren 199
JOG
Geleew 200
Shlagsahne 198, 222
BchlutfHuhne init Krdbooren . 199
Sclil;ius;tlniw lilit JMiiiijn r-
nickel 19ft
Wein-GWw 200
Liqueur Fabrication.
Liqueur 201
203
Essenz 203
Bonekamp 202
Cardinal 203
Citronen Liqueur 201
(iluohwvin EHHBIIZ 2(2
IHnibuor Liqueur 201
1 1< >ellen-Punoh 203
KaftVo Liqueur 201
Kirscb Liqueur 201
Krilutor- Bitters 201
Kuemmol Liquour 201
Lemonade-Extract 203
Marasquino D< Sara 202
Maraaquino-Liqueur 202
Nelkou Licpieur 201
Pfeffennueni Litjneur 201
Pomeranzen Li<nu>ur 201
Punsch-Extraot 201
Rosen-Liqueur 201, 202
Vanilla Liqueur 201, 202
Zimmet Liqueur 201
Glasur, Traganth, Garnircn und Aufraetze.
Apfelftaen-Glacur 204
AufHaetxe auf (iauze 211
liienen Korb 213
Bon])on-Lack 208
Braune GlaHiir 200
rbocoladen-Glaaur 204, 205
hocoladon-Lack 208
( 'itroncm-Glasur 204
Comets- Aufsatc 213
Das Brunn Glaairen 206
DUH (jlauiren init weisser
< ilanur 200
Her Traganthteig 208
Die Varnrbe tung 209
EiweisH-GlaHiir 205
Emitz fuer Kiweiss 205
Fonnen zu Tragantb J309
(larniren 210
Gekochte Glasur 205
(llauz Glasur 207
Glasuren zu Pfefferkucheo . 206
Kaiioue 212
Macronen Aufsatz 213
Mueble 212
Ornaments aus Bpritlglaaur 210
Pfefferkucben-Glasur 207
Poiuuie Richelieu 218
Rotm-GUurar 204
xtt
1NHALT.
BKITK
Rote Pfefferkuchenglasur. . . k07
Schablonen 210
Spritz-Glasur. 205
Tafel-Auf saetze 211
" Traganth " 208
BEITS
Traganth-Lack 208
Wasser-Glasnr 204
WeissePfefferkuchenglasur. 206
Ziehbrunnen .213
Fruechte in Dunst Gelees und Marmalade.
Apfel-Gelee 2!
Bekandlung 214
Bemerkung 215
Birnen in Dunst 2 : 4
Blanchiren 2 i 4
Erdbeeren in Dnnst 2:5
Erdbeer-Marmelade 217
Fruechte in Dunst 214
Gelees and Marmelade. . .215
Himbeeren in Dunst 215
Himbeer-Gelee 210
Himbeer-Marmelade 217
Johannesbeeren-Gelee 217
Johannesbeer Marmelade ... 217
Kirschen in Dunst 215
Kirsch-Marmelade 217
Marmelade 216
Pflaumen-Marinelade. . .217
Werthvalle Winke fuer Conditoren.
Croquant Aufsatz 217
Das <> 'aschiren der Attrappen 223
Das Mischeu der Farben. . . . 220
Das Spinnen dea Zuckers. . . . 222
Erklaerung zu Tat'el 1 218
Erklaerung zu Tafel XVIII. 217
Farben-Harmonie 220
Fleischwaaren zu Glasiren
und zu Spritzen. 222
Gebruehter Pasteten Teig.. 223
]\Todellierglps 221
Nougat Tenipel 218
Rosenwasser in kurzer Zeit
darzustellen , 222
Schlagsahne 222
Stearin zu Sockel und Fig-
uren 221
Technische Ausdrlicke 220
Vom Zuckerfaerben 220
WachsblumenundBlaetter, 221
INDEX.
Designs and Instructions for Cake Decoration.
PAGE
A Cannon 75
A. Fort 80
A large charlotte 76
Artistic cake decoration 7
A Swiss cottage 75
Bee-Hive 80
Block-house 21 , 73
Borders 22-25, 36, 39-4~, T>7
Caramel scroll piece 76
Cornet piece 80
Elevated cake designs. .20-37, 60
Fancy cake designs and reci-
pes, with instructions.. 88-92
Fancy kisses 33-35
Fisher house 66
Flat cake designs
8-19, 37, 38, 43-63
Flowernails 29
Fruit basket 81
Gothic Temple 84-87
Gumpaste pavilion 71
Horn of plenty 67, 73, 80
How to make paper cones . . 30
How to make roses, etc. ...31, 83
How to use patterns 29
PAOB
Introduction 5
Lettering 42
Macaroon pyramid.. 05, 6S, 77-79
Macaroon scroll piece 77
Monument 81
Nougat chapel 72
Nougat temple iS, 9, 70, 84
Ornaments for table decora-
tions 70-71
Sail ship 73
Scroll piece 76
Scrolls 93
Show pieces 26-2
Show pieces for windows. .77-79
Star cake design 21
The circle design ti
The hexagon design 7
The octagon design 7
The old grist mill 75
The old oaken bucket 76
The oval design 7
The square design 6
The triangle design 6
Waffle ornament 77
Wedding cakes 64, 74
