rX 773
B6
?opy 1
j. ne Peerless
Pastry Book
Containing Recipes for
Bakingand Pastry Work
TX
77c
Price : : One Dollar
Edited by
JOHN BLITZNER
Seattle, Wash.
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Book _]§J&
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pis/yuyL
The Peerless
Pastry Book
Containing Recipes for
Bakingand Pastry Work
Pastes, Patties, Pies, Tarts,
Puddings, Jellies, side dishes,
Ice Creams, Sherbets, Punches,
Plain Cakes, Fancy Small
Cakes, Sugar Boiling, Icings,
Etc.. Bread Baking, Yeast-
Raised Cakes, Griddle Cakes
and Miscellaneous Recipes.
Price : : One Dollar
Edited by
JOHN BLITZNER
Seattle, Wash.
u
Copyright, l'MO
By JOHN BLITZNER
Seattle, Wash.
©CLA27S
PREFACE.
In putting this book before the public it has
been my aim to use only such recipes as have been
thoroughly tried and used in my career as a Baker
and Pastry Cook during the past twenty-five years.
If directions are carefully followed, success will
be your reward.
JOHN BLITZNER.
Trustee Printing Company
£>29
Seattle, Washington
PART I.
Pastes, Tarts, Pies, Etc.
NO. 1 PUFF PASTE (A).
Wash 3 lbs. butter in cold water, work it on a
table until dry. Take 3 lbs. dry flour, 4 oz. of the
butter, and about 1% pint of ice water and work
it into a smooth paste, form it into a loaf and allow
it to rest for about a half hour. Then roll out the
paste to the size of IV2 ft. square, place the butter
in the middle fold, the edges over the butter, then
roll it out to about % in. thick, keeping it in good
form : brush off the flour and fold it in four, roll
out again as before, repeat the folding, and put it
in a cold place to rest for half an hour; then repeat
the rolling as before, 2 times; let it rest again for
20 minutes and the paste is ready for use.
No. 2 PUFF PASTE (B).
Take 2 lbs. dry flour, 2 lbs. butter (as in part A),
1 oz. baking powder, 1 egg, pinch of salt, work it as
for pie paste. Then take enough ice water to make
a paste to about the same firmness as the butter.
Roll out flat and fold it in four, roll out again four
times, in all, and the paste is ready for use.
No. 3. PIE PASTE (TOP).
Mix well together 2 lbs. flour, W2 lbs. butter
(or lard), 1 teaspoonful salt, 1 teaspoon baking pow-
der, then add enough cold water to make a medium
firm dough. Keep in cool place.
6 PEERLESS PASTRY BOOK.
No. 4. PIE PASTE (BOTTOM).
Proceed with 2 lbs. flour, 1 lb. lard, and salt as
described in No. 3.
No. 5. VIENNA SHORT CAKE.
Mix together 1 lb. sofl flour (winter wheat),
5 oz. sugar, 10 ox. butter, lemon flavor, then add 3
eggs, and work il tender into firm dough.
No. 6. CUSTARD PIE (2 PIES).
Line deep pie plates with paste No. 4 (or trim-
mings), mix well 6 oz. sugar, 1 oz. starch, with 5
eggs; add 1 qt. milk, flavor w.ith vanilla.
No. 7. COCOANUT PIE.
Same as custard pie, except place some cocoanul
in the bottom before filling.
No. 8. CHOCOLATE CUSTARD PIE.
Same as custard pie except add 2 oz. of choco-
late, dissolve it with pari of the milk, flavor with
vanilla, strain.
No. 9. PUMPKIN PIE.
Mix together 1 qt. pumpkin pulp, 1 L> pt. mo-
lasses, 5 oz. sugar, 6 oz. melted butter, % grated
nutmeg, cinnamon, allspice, and cloves, 8 eggs, 4 oz.
corn starch, 1% qts. milk.
No. 10. SQUASH PIE.
Same as pumpkin, except use squash instead of
pumpkin.
NO. 11. LEMON MERINGUE PIE.
Line pie plate with paste No. 4, puncture with
a fork all over, and bake, then fill with following
PEERLESS PASTRY BOOK. 7
cream: Boil 2 qts. water with 1 lb. sugar, mix in
a dish 8 eggs (or 16 yolks), with 6 ozs. of corn
starch, grated rind of two and the juice of 4 lemons,
then stir it in the boiling syrup ; add 2 oz. of butter
and fill. Ornament with meringue paste and let
brown.
No. 12. ORANGE MERINGUE PIE.
Same as lemon, except use oranges in place of
the lemon.
No. 13. VANII.I.A MERINGUE PIE.
Take 2 qts. of milk, 1 11). sugar. 4 oz. cornstarch,
8 eggs, 2 oz. butter, flavor with vanilla, form the
ingredients into cream as described for Lemon
Meringue Pie.
No. 14. CHOCOLATE MERINGUE PIE.
Same as No. 13 except add 3 oz. of chocolate.
No. 15. APPLE PIE.
Line pie plates with paste No. 4, peel and cut
the apples fine, add sugar to taste, flavor with cin-
namon, wet the edges, fill, and cover with paste
No. 3. Make a few cuts in center, wash with egg-
wash, bake in moderate oven.
No. 16. RHUBARB PIE.
Peel and cut the stalks, mix with sugar to taste,
and finish same as apple pie.
No. 17. PEAR PIE.
Same as apple pie, except substitute pears for
apples; flavor with pinch of allspice and cloves.
8 PEERLESS PASTRY BOOK.
No. 18. QUINCE PIE.
Same as apple pie, except substitute quinces
for apples.
No. 19. PEACH PIE.
Peel and stone the peaches, add sugar to taste,
fill and finish as apple pie.
No. 20. APRICOT PIE.
Same as peach pie, except substitute apricots for
peaches.
No. 21. MINCE PIE.
Same way as apple pie only fill with mince meat
as follows: 2 lbs. of beef boiled and chopped fine,
1 lbs. of apples cut fine. V/2 lbs. brown sugar, 2 lbs.
seeded raisins, 2 lbs. currants, 1 lb. of citron cut
fine, 2 oz. cinnamon, V2 grated nutmeg, 1 pinch of
each allspice, ginger, and mace, 1 qt. cider, 1 cup
brandy, grated rind of 3 lemons.
No. 22. MADELAINE PIE.
Line pie plates with paste No. 2, then spread
jelly over and fill with following mixture : 1 lb.
sugar, y2 lb. almonds (chopped), 6 eggs, 2 oz. melted
butter, 12 oz. of flour, and little cream to make it
firm. Roll out the paste same as for lining, cut in
strips half an inch wide and place them on the pie
about one inch apart; wash and bake in moderate
oven.
No. 23. MADELEIN TARTS.
They are made the same way as pies, except use
small moulder, or cups for pie plates.
PEERLESS PASTRY BOOK. 9
No. 24. RICE FIE.
Line pie plate as for custard pie. Boil 1 cup of
rice with a pinch of salt; beat up 4 eggs with 4 oz.
of sugar, put the rice into it, add 1 oz. butter, nut-
meg and lemon, and 1 at. milk; finish same as
custard pie.
No. 25. CHERRY CAKE WITH CREAM.
Line a layer cake or custard pan with puff paste
and bestrew with crumbs or cracker meal and fill half
with strained cherries ; bake in a moderately heated
oven until half baked; then mix 4 eggs, 4 oz. sugar,
cinnamon, 2 oz. flour, 1 cup sour cream, fill over
the cherries and bake 5 to 7 minutes more.
No. 26. FLAMBY.
Line a pie plate with Vienne short paste (No.
5), bestrew with cracker meal, fill with apple slices;
follow directions from above.
No. 27. FRANKFURTER VANILLA CREAM TARTS.
Line small tart moulds with Vienna short paste
(Ko. r>) and bake. When done, take out of molds
and fill with following mixture : Beat 6 whites of
eggs until firm, add gradually 6 oz. powdered sugar,
then 4 eg^ yolks, 1 oz. dissolved gelatine, flavor with
vanilla or lemon ; fill the tarts and place on ice.
No. 28. FRENCH CREAM TARTS.
Line, tart tins with puff paste, fill them up with
white beans, and bake. (This will prevent the tarts
from puffing up.) When done, remove the beans
and fill with any kind of fruit desired. These tarts
can also be used for ovstershells.
10 PEERLESS PASTRY BOOK.
No. 29. CREAM ROLLS.
Roll out puff paste, cut in strips about 1 in. wide,
brash over with water and wrap around % in. di-
ameter cylinders. Brush over with eggs. Then dip
in granulated sugar, place on a baking sheet and
bake in moderate heated oven. When done, remove
the molds and fill with whipped cream.
No. 30. APPLE TURNOVERS.
Eoll out puff paste about % in. thick, cut in
squares, wei the edges, place the apples (sweetened
to taste) in center and lap over, press the edges with
your fingers, wash with egg, bestrew with granulated
sugar, and bake in medium heated oven.
No. 31. NAPOLEONS.
Spread puff paste trimmings, roll it out on a
baking sheet about 1-16 of an inch fhick, puncture
with a fork, and bake. When done, cut lengthwise
in three, fill pastry cream between and cover the
top sheet with water icing, let dry. and cut in ob-
longs.
PART II.
Puddings and Sauces.
No. 32. CABINET PUDDING.
Fill up some buttered individual molds with
lady fingers, or slices of sponge cake, and a custard
which is made as follows : Beat 6 oz. of sugar with
6 eggs, add 1 qt. milk, vanilla flavor; steam or
hake.
No. 33. DIPLOMATIC PUDDING.
Proceed as directed above (No. 32), except add
some chopped citron, raisin and currants.
No. 34. TUTTI FRUTTI PUDDING.
All kinds of stale cake can be used. Decorate
the bottoms of the molds with candied fruit and
citron, till up with the cakes and custard, and bake
or steam.
No. 35. COTTAGE BREAD PUDDING.
Soak 6 German rolls in 1 qt. milk. Beat 6 eggs
with 8 oz. sugar, add a pinch of salt, vanilla, nutmeg,
1 oz. melted butter. Mix into the bread and milk;
add some raisins, put into a large dish or individual
molds: steam or bake.
No. 36. SAGO PUDDING.
Bring to boil 2 qts. of milk, stir in y2 lb. sago,
and stir briskly for about 15 minutes, let cool, then
add 8 oz. sugar, mix with 6 or 8 eggs, flavor with
vanilla. Butter and sugar some small pudding
12 PEERLESS PASTRY BOOK.
molds and fill; place the molds in a pan of hoi Water
and bake. Servo with cream or wine sauce.
No. 37. FARINA PUDDING.
Follow directions above (No. 36), using Farina.
Serve with cream sauce.
No. 38. INDIAN PUDDING.
Same as sago pudding, using corn meal. Serve
with brandy sauce.
No. 39. BICE PUDDING.
Wash and boil 1 lb. rice in about 2 qts. water
until soft, if too stiff, mid some milk to it. Remove
from the fire and add \ oz. butter; beal together 6
eggs, 8 oz. sugar, and mix in. Flavor with vanilla
or lemon ; lill up the molds and hake.
PEERLESS PASTRY BOOK.
No. 40. PLUM PUDDING.
2 lbs. heel suet, 1 lb. cracker meal, 1 ' - lb. Hour,
2 lbs. brown sugar, 1 cup molasses. 10 eggs, 1 oz.
salt, one pinch of each of ground nutmeg, cloves,
ginger and cinnamon, 1 cup milk, ] ■> oz. soda, 2 lhs.
raisins, 2 Lbs. currants, V/z lbs. chopped citron.
Have the fruit well dusted with flour, remove the
skin from the suet and chop it very fine with the
flour j add the cracker meal, all the fluids, spin's
and fruits: knead well with the hands until the
ingredients are thoroughly incorporated. Fill in
well buttered am] sugared mold, cover tig-lit and
steam for 4 hours. Serve with brandy and hard
sauce.
PEERLESS PASTRY BOOK. 13
No. 41. SUET PUDDING.
1 lb. suet, 1% lbs. flour, V-2 lb. bread crumbs.
4 eggs, .1 pt. molasses, 1 teaspoonful soda, 1 lb.
raisins, all kinds of spices. Proceed the same as plum
pudding. Steam 3VL» hours. Serve with rum or
brand}^ sauce.
No. 42. ROLLY POLLI.
3 lbs. flour, ] •> lb. butter. 2% oz. baking pow-
der, nutmeg, 4 eggs, a pinch of salt, 1 pint milk.
Prepare same as for soda biscuits, then roll out
about 20 inches long and 10 inches wide, spread fruit
all over, wet the edges, fold up forming a roll ; place
the roll in a roll mold and steam for about 40 min-
utes. Serve with brandy or rum sauce.
No. 43. BAKED PEUIT ROLLS.
Take puff paste (B), proceed same as Rolli
Polli, except bake on a baking sheet in a brisk
oven. Serve with rum or brandy sauce.
No. 44. BREAD AND BUTTER PUDDING.
Butter some slices of bread, put in a pan, pour
custard all over. Let stand for a while, then bake.
Serve with wine sauce.
No. 45. STEAMED APPLE DUMPLINGS.
Take the same paste as for Roily Polli. Roll
out the sheet about % of an inch thick ; cut in small
squares. Place an apple in the center of each square
(pared and cored), fill the hole in the apple with
sugar and a little cinnamon, wet the edges and fold
it up on all sides. Place in small muffin molds and
steam for about Yz hour.
14 . PEERLESS PASTRY BOOK.
No. 46. MINUTE PUDDING.
1 qt. milk, 3 oz. flour, pinch of salt, 3 eggs, 4
oz. sugar; make a smooth paste of the flour and
enough of the milk, add the salt, eggs and sugar ; in
the meantime bring the rest of the milk to a boil;
pour it into the. mixture and stir it quickly while
pouring the milk. Place back onto fire and let boil
from 10 to 15 minutes. Serve with cream.
No. 47. CORNSTARCH PUDDING.
Bring to a boil 1 qt. of milk, with C> oz. sugar,
then add 2 oz. cornstarch and a pinch of salt. then
let boil 2 minutes Longer, stirring it all the time:
remove from lire and divide it on small saucers.
Then beal well 8 yolks <>!' eggs with 8 oz. sugar, add
1 pt. boiling millc. place on the life until firm; re-
move, flavor with vanilla and pour it over the first
mixture in the saucers.
No. 43. BOSTON BROWN BRBAD PUDDING.
Butter some slices of Boston brown bread, put
in a buttered pan, place currants between the Layers,
fill up with custard and hake. Serve with wine
sauce.
No. 49. PUDDING A DA RHEINE.
Bring to a boil 2 qts. milk, with G oz. butter;
stir in 1 lb. sifted flour with IV4 lbs. powdered sugar,
remove from, the fire and let cool. Then work in
the yolks of 15 eggs; gradually add the rinds and
juice of 2 lemons; beat 15 whites of eggs stiff and
mix in ; fill in individual molds, buttered and sugared,
and bake in a pan of hot water. Serve with fruit
sauce.
PEERLESS PASTRY BOOK. 15
No. 50. FRUIT PUDDING.
Proceed as directed in pudding a la Rheine (No.
49), only mix in some dried fruit. Serve with wine
sauce.
No. 51. STEAMED FRUIT PUDDING.
2 lbs. sugar, ±Vi lbs. butter, 3 lbs. flour, 2 oz.
baking powder, 22 whites of eggs, 1 qt. milk, 2 lbs.
raisins, 1 lb. chopped citron, the juice and grated
rinds of 4 lemons, some mace and a little brandy;
work the butter and sugar in a bowl until creamy,
add the whites of eggs, gradually, then the lemon,
milk, mace and brandy. Sift in the flour with the
baking powder, then mix in the fruit. Steam in
small pudding molds, and cover with greased pa-
per.
No. 52. TAPIOCA PUDDING.
1 lb. tapioca, 8 eggs, 12 oz. sugar, y2 lb. butter,
3 pts. milk. Soak the tapioca in 1 qt. water over
night, strain and place in a vessel with the milk
and butter, and bring to a boil. When soft, re-
move from the fire, let stand and cool. Then add
the sugar, eggs, and lemon flavor, and bake. Serve
with fruit or wine sauce.
Sauces for Puddings.
No. 53. WINE SAUCE.
Dissolve 2 ozs. of cornstarch in water, add the
grated rind and juice of 2 lemons; bring 2 qts. of
water with 2 lbs. of sugar and some stick cinnamon
and whole cloves, to a boil. Stir the cornstarch mix-
ture into the syrup, let boil again and strain; then
16 PEERLESS PASTRY BOOK.
add a little piece of butter, flavor with any wine
desired.
No. 54. BRANDY SAUCE (A).
Proceed same as Wine sauce (No. 53), except
use brandy instead of wine.
No. 55. BRANDY SAUCE (B).
Work 8 oz. sugar with 6 oz. butter until light
and creamy; add some nutmeg, the grated rind and
juice of 1 lemon ; place it on the fire and stir rapidly
4 eggs into it; remove and flavor with brandy.
No. 56. HARD SAUCE.
Rub in a bowl 1 lb. sugar, 12 oz. butter until
very creamy; add 2 whites of eggs and a little lemon
juice or brandy; lay out in stars, rings or roses, and
put on ice until further use.
No. 57. CHATEAUX SAUCE.
Put in a vessel 10 yolks of eggs, 5 oz. sugar,
juice and rind of 1 lemon and IV2 pts. of Rhein
wine; place on a slow fire and beat with an egg
beater until very light and creamy; a little boiling
water can be added.
No. 58. RUM SAUCE.
Take half hard and half brandy sauce (No.
55), bring to a boil and add some rum to it.
No. 59. LEMON SAUCE.
Bring to a boil 2 qts. of water with 2 lbs. of
sugar and grated rind of 5 lemons. Then thicken
with 2 oz. of cornstarch dissolved in water; remove,
add the juice of 5 lemons, and strain.
PEERLESS PASTRY BOOK. 17
No. 60. CREAM SAUCE.
Boil 1 qt. milk with 6 oz. sugar and a little
butter; when boiling, stir in IV2 oz. cornstarch dis-
solved in milk"; stir over the fire until it thickens,
then strain and add 1 cup of coffee cream and flavor
with vanilla.
No. 61. CUSTARD SAUCE.
Beat well 8 eggs, or 14 yolks, with 10 oz. sugar.
Pour over it V/2 qts. boiling milk; strain and flavor
with vanilla.
No. 62. MERINGUE PASTE.
When making meringue paste keep the whites
of eggs free from yolks and have it very cool. Beat
up the whites until stiff, then add gradually part
of the sugar; then take out the whip and mix the
rest of the sugar into the whites, with a spatula or
skimmer. Flavor with vanilla. Great care should
be taken when mixing.
No. 63. MERINGUE PASTE (A).
2-1 whites of eggs, 2 lbs. sugar.
No. 64. MERINGUE PASTE (B).
20 whites of eggs, 2 lbs. sugar.
No. 65. BOILED CUSTARD.
2 qts. of milk, 12 oz. sugar, 8 eggs, 4 oz. corn-
starch, vanilla or lemon flavor. Beat the eggs and
sugar in a vessel. Let the milk boil and pour over
the eggs, stirring the while.
PART III.
Jellies and Side Dishes.
No. 66. FOUNDATION FOB JELLIES.
Dissolve in a vessel 4 oz. of gelatine in 2 qts.
cold water, then pour in 1 qt. of boiling water; add
2 lbs. sugar, a piece of slide cinnamon, some whole
cloves, grated rind of 2 and the juice of 5 lemons^
10 crushed well washed egg shells; stir well together.
Place on a slow fire and let come to a boil, stirring
the while. Le1 boil for about 8 minutes (this gives
the jelly a nice shine), then remove from the fire
and strain through a flannel bag; if cloudy, strain
once more. This foundation jelly can be used for
all kinds of jellies.
No. c7. LEMON JELLY.
Use foundation jelly as described in No. 66, add
the rind (chopped very fine) of % and the
juice of 4 lemons.
No. 68. WINE JELLY.
Dissolve about 1 qt, jelly (No. 66) on top of
the range, then add one glass of any wine desired;
fill in jelly molds and place in icebox to get firm.
When ready to serve, dip mold in hot water for a
second and turn out on a dish.
No. 69. SHERRY WINE JELLY.
Proceed the same as wine jelly, except add
a few drops of burnt sugar and sherry wine.
PEERLESS PASTRY BOOK. 19
No. 70. PORT WINE JELLY.
Same as Sherry wine jelly, except use Port
wine for Sherry wine.
No. 71. CLARET JELLY.
Same as Sherry wine jelly except use Bordeaux
wine for Sherry wine and add a few drops of Coch-
ineal to it.
No. 72. CHAMPAGNE JELLY.
Add to 2 qts. of jelly (No. 66) 1 pt. white wine,
fill some glasses half full and place in the icebox.
"When firm, beat up 3 whites of eggs, mix the rest
of the jelly into it; fill the glasses full and place in
icebox until firm.
No. 73. PRUIT JELLY.
Pill half full some jelly molds with jelly (No.
6G), place in icebox to get firm. When firm, place
some fresh berries on each ; fill up with jelly and
replace in icebox until firm.
No. 74. MARASCHINO JELLY.
Proceed the same as Sherry jelly (No. 69), ex-
cept add marashino for Sherry wine.
No. 75. KIRSCHWASSER JELLY.
Proceed the same as Cherry jelly (No. 69), ex-
cept add Kirschwasser for Sherry wine.
No. 76. BENEDICTINE JELLY.
Same as Sherry jelly, except use Benedictine
for Sherry wine. Add a little burnt sugar.
20 PEERLESS PASTRY BOOK.
No. 77. BRANDY JELLY.
Same as Sherry jelly. Use brandy for Sherry
wine; color with burnt sugar.
No. 78. SNOW PUDDING.
Dissolve 1 oz. gelatine in 2 gills Sherry wine;
beat up the whites of 10 eggs, very stiff, then mix
in 1 11). powdered sugar, grated rind and juice of
1 orange, and then pour in the gelatine slowly.
Kill in wetted molds and place on ice. When ready
to serve, dip the molds in hot water, and turn on a
dish.
No. 79. QUEEN PUDDING.
Mix in a bowl 1 lb. sugar and 10 oz. butter until
very light and creamy; add 8 eggs gradually, a lit-
tle mace. y2 pint milk, j •_> oz. soda, then sift I1- lbs.
flour, with 1 2 oz. cream of tartar, into it; mix well;
then add some chopped citron and fill into buttered
tart nndds. Serve with chateaux sauce.
No. 80. BLANC MANGE.
Pound some blanched almonds in a mortar; dis-
solve 2 oz. gelatine in 2 qts. of milk, add the almonds
and 10 oz. sugar. Heat over the fire, stirring the
while (don't let boil). Pom* into cups and place in
the icebox until firm. Serve with sweetened cream.
No. 81. WHIPPED CREAM IN CASES.
Whip 1 qt. double cream until stiff; mix in 6 oz.
powdered sugar; flavor with vanilla, fill into paper
cases and ornament the tops with the cream.
No. 82. CHARLOTTE RUSSE.
Line the molds with lady fingers, fill up with
whipped cream (No. 81), and turn out on a dish;
PEERLESS PASTRY BOOK. 21
ornament the tops and sides with more of the
whipped cream.
No. 83. CUP CUSTAED.
2 qts. of milk, 12 oz. sugar, 12 eggs, vanilla and
nutmeg. Beat the eggs and sugar firm, add the flavor
and milk, and stir well. Fill up in the cups and
place them in a pan half full of hot water, and bake
until firm.
No. 84. FLOATING ISLAND.
Beat up 8 eggs with 14 oz. sugar, add 4 oz.
cornstarch, and pour in 2 qts of boiling milk. Place
on the fire and stir until firm. Flavor with vanilla.
Fill m cups or saucers and put in the icebox: when
firm, put a little whipped cream in center. (A little
jelly on the cream makes it appear nice.)
No. 85. FRUIT BLANC MANGE.
Mix 1 qt. of fruit juice with l1/^ lbs. sugar and
the juice of one lemon ; let stand from % to 1 hour,
then stir into it 2 oz. gelatine dissolved in 1 pt.
water. Fill in molds and place on ice. Serve with
cream.
No. 86. NEAPOLITAN BLANC MANGE.
Dissolve 1% oz. gelatine in 1 qt. cream, add
4 oz. sugar; then divide the cream in 3 parts, color
one part red, and flavor Avith strawberry; one with
chocolate, and leave one part white, and flavor with
vanilla ; then pour in a mold the white part and place
on ice. When firm, pour in the red; let cool again,
and at last the chocolate. Place back in ice until
firm.
22 PEERLESS PASTRY BOOK.
No. 87. WHIPPED CREAM MERINGUE.
Wet a board about 1 inch thick and cover with
paper; use meringue paste (No. 63), lay out on the
paper in dots about the size of an egg, using a bag
with large tube: sift sugar over, then bake in a
very slow oven. When a shell is formed, take one
by one and scrape out the inside, using a tablespoon,
place the slid Is on a baking shed and Lei dry. They
will keep for months. Jus1 before serving, fill with
whipped cream and fast. mi two together.
No. 88. CREAM PUPPS.
Bring to a boil 1 qt. milk or water with 1 lb.
butter; when boiling stir in 1 ' \ lbs. hard (lour; keep
stirring for about live minutes. Remove and add a
pinch of soda or ammonia, and work in 22 eggs, or
more, 2 at the time, until firm enough to retain the
shape desired. Lav oul on a pan aboul the size of
a large egg. Bake in a hot oven. When done, let
cool, cut open on one side and fill with whipped
cream. Dust heavily with powdered sugar.
No. 89. CHOCOLOTE ECLAIRS.
Lay out cream puff mixture on a baking sheet in
oblong's, using a bag with big tube, bake in a hot
oven; cut open on one side and fill with pastry cream
and coat with chocolate icing.
No. 90. STRAWBERRY SHORT CAKE (A).
2 lbs. flour, 1 ' _■ oz. baking powder, 1-1 ozs. but-
ter, 8 oz. sugar. 4 eggs, 1 pt. milk. Sift the flour
with the baking powder in a bowl, put the butter
and the sugar into the flour and work it with the
hands as for pie paste; then add the eggs, and milk,
PEERLESS PASTRY BOOK. 23
and work it to a firm dough, roll out to about %
inch thick and spread over a baking sheet; butter
all over with a brush and puncture ; then spread an-
other sheet over the first and bake. When done,
take the top sheet off and place strawberries all
over the bottom sheet. Dust sugar over the berries,
then place the other sheet on the berries; spread
some more berries over the top sheet and ornament
with whipped cream, using a paper coronet; cut in
squares and serve.
No. 91. STRAWBERRY SHORT CAKE (B).
Take some layer cake sheets, spread meringue
paste over and place the berries on the meringue.
Repeat with another sheet of cake, meringue and
berries ; dust sugar over and place in oven to color.
No. 92. RASPBERRY SliORT CAKE (A).
Same as strawberry short cake (A), except use
raspberries for strawberries.
No. 93. RASPBERRY SHORT CAKE (B).
Same as strawberry short cake (B), using rasp-
berries for strawberries.
Blackberries, cherries, apricots, peaches, etc.,
can be used as strawberry short cake (A) or (B).
No. 94. ORANGE MERINGUE SQUARES.
Take a sheet of sponge cake, spread pastry
cream over, and lay slices of orange on the cream,
then cover and ornament with meringue paste ; dust
sugar over, put in the oven to color; cut in squares,
let cool and serve.
L'l PEERLESS PASTRY BOOK.
No. 95. RASPBERRY FLOATS.
Fill some pastry cream in saucers; bring to a
boil 1 <|1. raspberry juice, with 10 oz. sugar, then
add 2 oz. of diluted cornstarch- remove from the
fire and stir in the beaten whiles of 6 eggs, place 2
spoonfuls of the cream in the center of the pastry
cream in the saucers.
/
No. 96. BAKED ALASKAN.
Place a slice of pound cake on a dish, cover
cake with vanilla ice cream in the shape of a cone
(representing a mountain), then spread meringue
paste all over the ice cream ; ornament sides and top,
dust with sugar and place in ;i very hoi oven to
color. Serve righl after coming out of oven.
No. 97. FRUIT MERINGUE.
Fill some saucers with any fruit desired, spread
meringue paste over, dust with sugar, place the sau-
cers on n baking sheet ; put in the oven to color.
When ready, place some of the fruit over the top
and serve
PART IV.
Ice Creams, Sherberts, Punches.
No. 98. HOW TO FREEZE.
Place the freezing ean in the tub, put a layer
of pounded ice around it, then strew one layer of
rock salt on the ice; repeat with ice and salt until
it reaches the upper edge of the can. Keep the cover
on the can while filling the ice and salt around it;
then wipe the cover with a clean towel to prevent
the salt and ice from dropping into the can; remove
the cover and strain the preparation into the can,
place cover on again and turn briskly for about %
hour. By this time the ice cream should be quite
firm. Then fill in a china or earthen dish, cover
and repack with ice and salt as described.
No. 99. VANILLA ICE CREAM (A).
Mix in a vessel 16 yolks of eggs, iy± lbs. sugar,
add 2 qts. of milk, % stick of vanilla; place on a
slow fire and stir with a spatula till firm (do not
boil), then strain into the freezer and freeze.
No. 100. VANILLA ICE CREAM (B).
Mix together 2 qts. cream with 1 qt. milk, 8
yolks of eggs, 1% lbs. sugar, and vanilla; strain
and freeze.
No. 101. VANILLA ICE CREAM (C).
Mix together 2 qts. of milk, 1 lb. sugar, 6 eggs,
and vanilla flavor; strain and freeze.
26 PEERLESS PASTRY BOOK.
No. 102. LEMON ICE CREAM.
Same as vanilla ice cream, except substitute
lemon flavor for vanilla.
No. 103. ORANGE ICE CREAM.
Same as lemon ice cream, except substitute
orange flavor for lemon.
No. 104. ROSE ICE CAEAM.
Same as vanilla ice cream, A. B or C, except
substitute rosewater for vanilla.
No. 105. STRAWBERRY ICE CREAM.
Same as either kinds of vanilla ice cream, ex-
cept substitute 1 qt. of strawberry pulp for vanilla,
and add a little red color.
No. 106. RASPBERRY ICE CREAM.
Same as strawberry ice cream; use raspberries
for strawberries.
No. 107. BANANA ICE CREAM.
Cut 10 bananas very Hue. and mix in vanilla ice
cream, leaving out vanilla extract.
No. 108. PEACH ICE CREAM.
Same as banana ice cream, except substitute 10
peaches for the bananas.
No. 109. APRICOT ICE CREAM.
Same as peach ice cream, except substitute apri-
cots for the peaches.
No. 110. ALMOND ICE CREAM.
Add to vanilla ice cream (A) or (B), 12 oz.
blanched sweet and 1 oz. bitter almonds, well pound-
PEERLESS PASTRY BOOK. 2 7
ed in a mortar. Leave out the vanilla flavor and
use rose water.
No. 111. PINEAPPLE ICE CREAM.
Same as vanilla ice cream, except substitute
pineapple extract for vanilla, and mix in 1 qt. grated
pineapples.
No. 112. COFPEE ICE CREAM.
Add to vanilla ice cream, lVo pts. very strong
coffee, 6 oz. sugar ; leave out vanilla flavor.
No. 113. CHARTREUSE ICE CREAM.
Same as vanilla ice cream, except substitute
chartreuse (one wine glass) for vanilla.
No. 114. MARASHINO ICE CREAM.
Same as chartreuse ice cream; add a wine glass
miarchino for chartreuse.
No. 115. KI3SCHWASSER ICE CREAM.
Same as chartreuse ice cream ; substitute Kirsch-
wasser for chartreuse.
No. 116. FROZEN NESSETRODE PUDDING.
Boil until soft Wo lbs. chestnuts, peel and pound
them to a paste, then add 17L. lb. cut citron. ] L> lb.
Sultana raisins, 1 lb. candied fruit, cut flue. (This
preparation can be mixed in with either A. B or C
vanilla ice cream preparations.) Fill in brick
shaped. molds, pack in ice and salt, and let freeze
for about 3 hours. Serve with Maraschino sauce or
whipped cream.
No. 117. TUTTI FRUTTI ICE CREAM.
Take 2 qts. of whipped cream, 12 lbs. powdered
2S PEERLESS PASTRY BOOK.
sugar, and 2 lbs. of fine cut candied frnit ; mix and
let freeze for about 2 hours.
No. 11* TORTONI ICE CREAM.
.Mix in 2 qts. of vanilla ice cream, the crumbs
of 12 macaroons and 4 oz. roasted and chopped al-
monds.
No. 119. LEMON SHERBET.
Dissolve 4 lbs. sugar in 4 qts. boiling water, add
the grated rind of 1 and the juice of 8 lemons; let
cool, strain into the freezer, then add the whites of
6 eggs, and freeze the same as ice cream.
No. 120. ORANGE SHERBET.
Add to lemon sherbel the grated rind and juice
of 4 oranges.
No. 121. PINEAPPLE SHERBET.
Add to preparation 119, l1- qts. of grated pine-
apple.
No. 122. TRUIT SHERBETS IN GENERAL.
Add to preparation No. 110. V/2 to 2 qts. of the
pulp or juice of the fruit desired, with 1 lb. sugar.
No. 123. VIKING SHERBET.
Add to lemon sherbet No. 119, l1/-? lbs. crabapple
pulp and 1 2 pt« brandy.
No. 124. FROZEN CHARLOTTE RUSSE.
Line charlotte russe molds with lady finger; fill
up with whipped cream (as No. 81). Then place in
a freezing box. pack in ice and salt, and allow to
freeze for about 2 hours. Just before serving, orna-
ment with jelly or garnish with small fancy cakes.
PEERLESS PASTRY BOOK. 29
No. 125. FROZEN EGG NOG.
Beat up Y2 lb. sugar with 8 eggs, until very
light and spongy. Then add 1 pt. milk; strain and
freeze. Just before serving, mix in V2 pt. rum and
V2 pt. brandy. Place a little nutmeg on top.
No. 126. BISQUIT A LA TORTONI.
Mix half of vanilla ice cream and half of
whipped cream together; fill in paper cases and
strew macaroon crumbs on top. Then place in freez-
ing box packed in ice and salt and allow to freeze
for about 3 hours.
No. 127. ROMAN PUNCH.
Take lemon sherbet No. 119 and just before
serving, mix 1 pt. rum and a little meringue paste
into it. *
No. 128. CARDINAL PUNCH.
Same as Roman punch, except add the juice
of 2 oranges and a glass of Sherry wine, and give
it a pink color.
No. 129. KIRSCH PUNCH.
Prepare the same as Roman punch, only sub-
stitute The Kirsch for the rum.
No. 130. MARASCHINO PUNCH.
Same as Kirsch punch, only substitute Mara-
schino for Kirsch.
No. 131. BURGUNDY PUNCH.
Add to lemon punch No. 119, 1 qt. claret, % pt.
brandy, and some meringue paste; add some red
color.
30 PEERLESS PASTRY BOOK.
Wo. 132. CHAMPAGNE PUNCH.
Same as No. 127; substitute 1 qt. champagne
For rum.
No. 133. CHARTREUSE PUNCH.
Same as Roman punch, only substitute 1 pt.
Chartreuse For rum.
No. 134. ST. JULIEN PUNCH.
Same as Etonian punch, excepl use Benedictine
For rum, and add 1 qt. claret.
No. 135. CURACOA PUNCH.
Same as Roman punch, excepl use Curacoa For
rum.
No. 136 RUSSIAN PUNCH.
Same as Roman puncjfc except add 1 pi Mara-
schino.
No. 137. PUNCH EN SURPRISE.
Take a flal pan, fill with crushed ice and rock
salt. Take some Fruit shaped individual ice cream
molds and place on the \&e (Opened i. Fill the molds
Avitli cold water, also the pHS^^hali' its height, and
lei stand For aboul 1 ' L- hours; by this time a frozen
crusl should be Formed in the molds. Take uup each
meld separately and empty o.ut the water (not the
ice). Then till with, any punch desired; (dose them
and pack in ice and salt, let freeze for about 1 | L-
lioins; then have the dishes ready. Take the molds
up one by one. dip them in warm water, unmold and
lay them on the dishes. Send to table at once.
No. 138. FROZEN MILK PUNCH.
Scald 3 qts. of milk with 1 lb. of sugar, add a
• PEERLESS PASTRY BOOK. 31
little nutmeg and cinnamon ; strain and freeze. Then
mix 1 qt. of whipped cream and a wine glass of
rum into it.
No. 139. CANTALOUPE ICE BASKETS.
Cut cantaloupes lengthwise in two ; scrape out
the pulp and fill with cantaloupe sherbet; garnish
with small fancy cakes.
No. 140. WATERMELON A LA SEWARD.
-Have a large ripe watermelon, and with a knife
cut out a piece in the center 2V2 in. square by 3
in. deep; remove the piece and pour slowly into the
inside 1 pt. cognac, then replace the piece of melon
in its former position. Place the melon in the icebox
for 5 hours to infuse.
No. 141. MERINGUE PANACHEES.
Fill some meringue shells with vanilla ice cream
and the same amount with whipped cream. Press
two together, place them on a dessert dish and
decorate the joints with whipped cream, and serve.
Nov. 4, 1910.
Crescent Manufacturing Company,
Seattle, Washington.
Gentlemen :
At the suggestion of my friends and fellow
tradesmen I am publishing this Cook Book, and in
doing so it lias been necessary to solicit advertise-
ments to defray expenses. I have been careful to
include mostly advertisements of products which T
have personally used.
In view of the fact that the Crescenl Manu-
facturing Company have taken an interest in this
publication, I wish to endorse the claims made by
them regarding their products, for since coming to
Seattle, five years ago, I have continually used
Crescent Baking Powder, and unhesitatingly state
that I consider it better than any other I have
ever used.
Yours very truly,
3iiX,
sruA,
PART V.
Cakes.
No. 142. SPONGE CAKE (A).
1 lb. sugar
1 lb. flour
12 eggs
Lemon flavor
Beat the eggs and sugar over a slow fire, or
place the vessel in a pan half filled with boiling
water. When firm and blood warm, remove from the
fire or water; beat until cold and very light, then
add the flavor and the Jlonr very carefully. Fill
in paper lined pans or molds, and bake at about
360 degrees.
No. 143. SPONGE CAKE (B).
1 lb. sugar
1 lb. flour
20 eggs
Lemon or vanilla flavor
Separate the eggs, place the yolks and the sugar
in a bowl and stir till very light and spongy. Beat
up the whites, then add ]/4 part of the whites into
the sponge; mix in the flour very lightly, then the
flavor and the rest of the whites.
No. 144. SPONGE CAKE (C) VIENNA.
1 lb. sugar 28 eggs
1 lb. flour Vanilla flavor
Beat up the whites of the eggs very stiff, mix
in the sugar gradually, add the flavor, the yolks;
then incorporate the flour. Bake in a hot oven until
raised; then open the clampers.
34 PEERLESS PASTRY BOOK.
No. 145. JELLY ROLLS.
Sponge Cake mixture (B) makes a fine jelly
roll. Line ordinary baking sheets with paper and
spread the mixture on i1 about Vi inch thick. Bake
in a hot oven. When done turn the cake on a sheet
of paper well dusted with sugar; remove the paper
lining from the cake, spread jelly all over, and roll
up to form a roll; coal with water icing and bestrew
with roasted and chopped almonds.
No. 146. JELLY BOLLS (CHEAPER).
1 pt. of yolk of eggs. 1 ' 2 lbs. sugar.
1 pt. milk. 2 lbs. Hour.
2 ozs. baking powder.
^\Iix the sugar with the yolks: add the milk, and
sin the flour with the baking powder; mix all well
together; finish the same as No. 145.
No. 147. POUND CAKE.
1 lb. sugar. 1 lb. butter.
1 11). flour. 12 eggs.
Vanilla flavor.
Place the sugar and the butter in a bowl and
rub with the hands until very creamy. Add the
eggs, one by one. and then the flavoring. Al lasl
the flour; mix thoroughly. Bake in a slow oven for
aboul 1 ] 2 hours; Less if divided in two.
No. 148. POUND RAISIN CAKE.
Add to Pound Cake mixture, No. 147, V/2 lbs.
Sultan raisins, dusted with flour.
PEERLESS PASTRY BOOK. 35
No. 149. CURRANT CAKE.
Same as Raisin Cake, only substitute currants
for raisins.
No. 150. LADY CAKE.
2 lbs. sugar. 2V4 lbs. flour.
1 ' o lbs. butter. 15 whites of eggs.
Almond flavor.
Cream the sugar with the butter; add the flavor-
ing; half of the beaten whites of eggs; then incor-
porate the flour and the rest of the whites. Bake
in a moderate oven.
Ko. 151. WHITE CAKE.
4 Lbs. sugar. 1 qt. whites of eggs.
1% lbs. butter. 1 qt. of milk.
4i/o lbs. flour. 2]/o o/s. baking powder.
Vanilla flavoring.
Cream the sugar with the butter ; add the flavor-
ing and the whites of eggs gradually; then the milk,
and at last sift in the flour with the baking powder.
No. 152. WHITE CITRON CAKE.
Add to White Cake mixture 2% lbs. chopped
citron.
No. 153. WHITE RAISIN CAKE.
Same as White Citron Cake, only substitute 3%
lbs. of Sultana raisins for citron.
No. 154. SILVER CAKE.
1% lbs. sugar. 1 pint milk.
1 lb. butter. 1 oz. cream of tartar.
21/> lbs. flour. Vo oz, soda.
20 whites of eggs. Lemon flavor.
36 PEERTYTCSS PASTRY BOOK.
Dissolve the soda in the milk; cream the sugar
and the butter; add the eggs gradually; then the
flavoring and the milk, and a1 last sift in the flour,
with the cream of tartar.
No. 155. DEVIL'S POOD.
2 lbs. sugar. 4 ozs. chocolate.
1 lb. butter. 1 oz. cream of tartar.
2V2 lbs. flour. ! 0 <>z. soda.
1 pt. milk. Vanilla flavor.
Cream the sugar with the butter; work in the
eggs; gradually mix in the chocolate (melted) and
the flavoring; dissolve the soda in milk and add to
the mixture; sifl the flour with the cream of tartar
and mix thoroughly. Pill in Devil's Pood molds and
hake in a moderate oven; eoat with chocolate icing.
No. 156. GOLD CAKE.
1 1 2 lbs. sugar. 12 eggs.
1 lh. butter. 1 pt. milk.
:!'j lbs. flour. 2 oz. baking powder.
Flavor with lemon and mace.
Cream the hotter and sugar in a bowl; work in
the eggs gradually; add the milk and sift in the flour
with the baking powder; mix well and fill in paper
lined square pans.
No. 157. WINE CAKE (A).
3 lbs. sugar. 20 eggs.
iy2 lbs. butter. 1 qt. milk.
4% lbs. flour. 3 ozs. baking powder.
Lemon or vanilla flavoring.
PEERLESS PASTRY BOOK. 3 7
To be prepared precisely as for Gold Cake. Fill
in paper lined "Wine Cake molds, and bake in a mod-
erate oven.
No. 158. WINE CAKE (B).
2% lbs. sugar. 15 eggs.
1% lbs. butter. 1 qt. milk.
4 lbs. flour. 3 oz. baking powder.
Prepare and bake the same as Wine Cake (A).
No. 159. LAYER CAKE.
iy± lbs. sugar. 1% pt. milk.
12 ozs. butter. % oz. soda.
2V2 lbs. flour. 1 oz. cream of tartar.
12 eggs. Lemon and mace flavoring.
Dissolve the soda with the milk; sift the cream
of tartar with the flour; prepare the same as Gold
Cake, and fill in Layer Cake plates; spread out with
a ballot knife and bake in a hot oven.
No. 160. JELLY LAYER CAKE.
21/) lbs. sugar. 12 eggs.
1% lbs. butter. 1% pts. milk.
3% lbs. flour. 2 ozs. baking powder
Lemon or Vanilla flavoring.
Mix the same as Layer Cake No. 159 ; spread on
a baking sheet lined with paper, and bake; when
done remove the paper and spread jelly over two ;
place the third layer on top and cover with water
icing.
No. 161 SAND CAKE.
To be prepared the same as Sponge Cake (A)
No. 142, only take half corn starch and half flour
and incorporate 7 ozs. of melted butter; finish the,
same as sponge cake, and coat with vanilla icing.
38 PEERLESS PASTRY BOOK.
No. 162. MARBLE CAKE.
Take Gold Cake mixture No. 156; color one cup
of the mixture red (using cochineal or carmine), one
cup with chocolate and Leave the rest plain. Line a
pan with paper and fill pari of the plain mixture into
it. spread all over and make 5 burroughs across it;
full the red and the brown mixture into the fur-
roughs, then spread the rest of the plain mixture
over and draw with a knife through the whole in
the opposite direction from the furroughs. Bake
for ahout one hour. When done, ice over with van-
illa water icing and lay some strips of v^d and choc-
olate icing over: draw with a fork from one end to
the other; hi (U-y, and cut in squares.
No. 163. PHILADELPHIA POUND CAKE.
Cream the sugar and butter; add the flavor; mix
in the eggs gradually; add the milk and sift the
flour with the baking powder; mix well; hake in a
wooden frame or in paper lined Wine Cake molds.
[ngredients are :
5 lbs. sugar. 30 eggs.
:l lbs. butter. 1% pis. milk.
.V ._> lbs. flour. Y2 oz. baking powder.
Vanilla and mace flavoring.
No. 164. MAGNOLIA CAKES.
3 lbs. sugar. 1 qt. whites of eggs.
2 lbs. butter. :V L> lbs. flour.
Lemon flavor.
Mix the same as for Lady Cake; till in diamond-
shaped molds, and hake; when done, ice with vanilla
icing and garnish with cherry and angelica.
PEERLESS PASTRY BOOK. 39
No. 165. WEDDING CAKE.
1 lb. sugar. 1% lbs. Sultana raisins.
1 lb. butter. ±i/> lbs. currants.
W> lbs. flour. 1 lb. chopped citron.
V-2 teaspoon bak. pow. 1 gill brandy.
12 eggs. Almond flavor.
Cream the sugar and butter; add the flavor;
work in the eggs gradually, then the brandy and sift
in the flour with the baking powder ; mix all together,
and at last work in the fruit, dusted with flour. Bake
in a slow oven for about 3 hrs. or more.
No. 166. FRUIT CAKE.
Take Pound Cake mixture No. 147 ; add 2 gills
molasses, one oz. cinnamon, a pinch each of nutmeg,
allspice, cloves and mace, and a little almond flavor;
then work in the amount of fruit as for Wedding
Cake, and bake the same.
No. 167. FRUIT CAKE (CHEAPER).
4 lbs. sugar. 4 ozs. nutmeg.
4 lbs. butter. 4 ozs. cloves.
3 pts. eggs. 4 ozs. allspice.
3 pts. molasses. 3 ozs. mace.
3 pts. milk. 6 ozs. cinnamon.
8 lbs. flour. 10 lbs. raisins.
5 lbs. chopped citron. 10 lbs. currants.
Mix the butter and the sugar until creamy ; add
the eggs gradually, then add the spices and the
fluids; mix in the flour and the fruit; fill in paper
lined molds, and bake in a slow oven for about 3
hours,
40 I'KERLESS PASTRY BOOK.
No. 168. ANGEL FOOD.
1 qt. whites of eggs. 10 ozs. flour.
IV2 lbs. sugar. 4 ozs. corn starch.
1 teaspoon cream tar. Vanilla flavor.
Sift together several times the flour, corn starch,
cream of tartar, and half of the sugar; beat the eggs
in a \ resel until firm, then stir in the rest of the sugar,
a handful a1 the time; add the flavor and mix in the
flour, lightly but thoroughly; fill in wetted Angel
Food molds, and bake for about 30 minutes. When
done turn the molds upside down and let cool. Coat
with vanilla icing.
No. 169. SUNSHINE.
2 Lbs. sugar. -] \ lbs. flour.
1 lbs. butler. 1 ] 2 ozs. baking powder.
20 eggs. Vanilla flavor.
Separate the eggs, then work the sugar and the
butter in a bowl; work in the yolks of the eggs grad-
ually; then add the flavor, beat in a vessel the
whites of eggs, and incorporate together with the
flour; bake in molds lined with paper.
No. 170. CHOCOLATE BISCUIT TART.
Y2 lb. sugar. 10 eggs.
Vo lb. flour. 4 ozs. chocolate.
Dissolve the chocolate in a cupfull of hot water ;
separate the eggs; beat the yolks with the sugar
until spongy; add the chocolate; beat the whites of
the eggs; then incorporate the flour and the whites.
Bake in a ring placed on a paper lined baking sheet
and bake. Coat with chocolate icing and ornament
with royal icing.
PEERLESS PASTRY BOOK. 41
No. 171. WALNUT TART.
% lbs. sugar. 12 eggs.
% lbs. flour. 4 ozs. blanched almonds.
Pound the almonds with 2 of the eggs in a mor-
tar ; beat the yolks of the eggs with the sugar until
spongy; then add the almonds, flour, and last mix
in the beaten whites of eggs. Bake in rings as de-
scribed in No. 170, only use two instead of one. When
done, fill in some whipped cream and chopped al-
monds, between the layers; coat with vanilla icing;
place half walnuts around the edge, then ornament
with royal icing and garnish with candied fruit.
No. 172. CUP CAKES.
2V-2 lbs. sugar. 10 eggs.
1% lbs. butter. 3 pts. milk.
4% lbs. flour. 3 ozs. Baking powder.
Flavor with lemon and mace.
Cream the sugar and the butter; work in the
eggs, one at a time ; then the flavor, milk, and sift
in the flour with the baking powder; mix well, and
fill in greased Cup Cake molds. Strew a few cur-
rants or some cocoanut over.
No. 173. DROP CAKES.
2% lbs. sugar. 16 eggs.
1% lbs. butter. 1 qt. milk.
5 lbs. flour. 2 ozs. soda.
Vanilla flavoring.
Prepare same as Cup Cake mixture ; drop on
greased and floured baking sheets; place a strip of
citron on top and bake in a brisk oven.
No. 174. VANILLA DIAMONDS.
Take Layer Cake mixture No. 159; spread out
[2 PEERLESS PASTRY BOOK.
on a paper lined pan about one-half inch thick, and
bake. When done turn on a table, remove the paper,
ice over with vanilla icing, and cut in small dia-
monds.
No. 175. CRESCENTS.
Proceed the same as for Diamonds, only ice over
with orange, chocolate, or vanilla icing, and cut with
a crescenl cutter or with half of the biscut cutter:
dip the cutter in water for every piece.
No. 176. JUMBLES.
2 Lbs. sugar. IS eggs.
1 Lb. butter. 1 pt. milk.
6 Lbs. flour. 1 ' - ozs. ammonia.
Lemon flavor.
Mix the same as for Cup Cake, only dissolve tin
ammonia in the milk, lay out in rings on a floured
baking sheet. Hake in a moderate oven.
No. 177. JELLY FINGERS.
The same mixture as for Jumbles. Lay out on
floured pans in oblongs, dusl with powdered sugar
and bake in a ho1 oven. When done, cut from the
pan and spread jelly on. and press two and two
together.
No. 178. BOCK CAKES.
■I-1 2 lbs. Hour. (J eggs.
1 ] i Lbs. butter. 1 pt. milk.
2 Lbs. sugar. 2 Lbs. currants.
Lemon and mace flavor.
Place the flour, sugar, butter, currants and fla-
voring in a bowl, mix by rubbing between the hands:
then add the eggs and the milk, and work it into a
PEERLESS PASTRY BOOK. 43
dough, lay out on greased and floured pans in the
shape of small rocks. Use a fork.
No. 179. WHITE COOKIES.
4Vj lbs. sugar. 15 eggs.
2V4 lbs. butter. 1 pt. milk.
<> Lbs. flour. 4 oz. baking powder.
Mix in a bowl the butter and sugar, add the fla-
voring and eggs, then the milk, and sift the flour
with the baking powder. Then roll out on a cloth
(well dusted with floor) about 17s in. thick; cut
out with a round cutter; wash with eggs, and be-
st rew with granulated sugar, part with shredded al-
monds and the other part with cocoanut. Place on
greased pans and bake in a hot oven.
No. 180. WKITE COOKIES (CHEAPER).
1 lbs. sugar. 10 eggs.
2 lbs. butter. V/2 pt. milk.
S Lbs. flour. 1% ozs. ammonia.
Proceed the same as No. 179.
No. 181. OTHELLOS.
1 lb. sugar. 20 yolk.
1 ! o lbs. flour. 30 whites of eggs.
Beat up the yolk with the sugar until spongy;
add the flour and the beaten whites of eggs. Lay out
on paper lined baking sheets in half globe shape;
bake very slow : scrape out the inside and fill with
pastry cream; stick two together and coat with choc-
olate icing.
No. 182. DESDEMONAS.
The same as Othellos, only use vanilla icing for
chocolate.
41 PEERLESS PASTRY BOOK.
183. SPONGE DROPS.
2 lbs. sugar. V/i pt. milk.
2% lbs. flour. 1 oz. ammonia.
]() eggs.
Dissolve the ammonia in the milk; beat the eg£
with the sugar ;add the milk and flour; lay them oi
on greased pans, and bake in a hot oven.
No. 184. FAIRY DROPS.
1:''i lbs. sugar. 1 oz. cream of tartar.
14 ozs. flour. 4 ozs. corn starch.
1 qt. whites of eggs.
Prepare the same as for Ai *el Food No. 16*
Then drop out on paper lined pa is; dust with po^
dered sugar, and bake in a mo /erate oven. Stic
two togel her with jelly betweei .
No. 185. BRIDGE BUNS.
51 •_> lbs. Hour. 16 eggs. mace.
3 lbs. sugar. !•"• j pts. milk.
2! 2 lbs. butter. 1 oz. soda.
I lb. currants. 2 oz. cream of tartar.
Dissolve the soda in the milk, and sift the crear
of tartar together with the flour; mix the same a
Rock Cakes, and lay them out in drops; wash wit
egg and strew with sugar.
No. 186. BUTTER BISCUITS.
6 lbs. flour. 1 qt. milk.
I I n lbs. but ter. -/■> oz. salt.
Mix all into a very smooth dough; let rest for
while, then roll out about % in. thick, puncture al
over, cut out round and bake in a moderate oven.
PEERLESS PASTRY BOOK. 45
0.187. WASHINGTON CAKES.
2 lbs. sifted cake crumbs. * 2 oz- salt.
2 lbs. flour. 1 qt. water.
6 ozs. sugar. 1 qt. molasses
6 ozs. lard. 6 eggs.
1 lb. raisins. 2 ozs. soda.
1 qt. milk. % lb. currants
A pinch each of cloves, mace, nutmeg, cinnamon
nd allspices. Line a pan with pie paste, mix the in-
redients into a firm paste; spread on the pan, and
ake for about I1 2 hours in a slow oven. When done,
oat with water icing and cut in squares.
ro. 188. SPICE GEMS.
IV2 lbs. cake crumbs. IV2 pt. molasses.
2 lbs. flour. 1 qt. water.
1 ozs. sugar. 4 eggs.
21/2 ozs. soda.
^nch cinnamon and mace, allspices, cloves, nutmeg.
.Mix into a paste and fill in greased Gem molds,
ce over with water icing.
To. 189. FRUIT BARS.
4 lbs. sugar. 1 pt. molasses.
2 lbs. lard. 1 ( 2 pt. water.
6 eggs. 1 oz. soda.
% oz. allspices. 2% lbs. currants.
y% oz. cloves. 2% lbs. raisins.
!/2 oz. nutmeg. 1% lbs. chopped citron
3/2 oz. cinnamon. 6 lbs. flour.
Mix the ingredients in the order given; roll out
nto long strips about 2 in. wide, and % in. thick;
~>lace on a greased baking sheet; wash over with
bgg, and bake in a medium hot oven. When done,
tut crosswise about % in. wide.
46 PEERLESS PASTRY BOOK.
No. 190. ENGLISH CURRANT BARS.
-1- oz. sugar. 1 qt. molasses.
]'2 ozs. lard. 1 qt. water.
2 eggS. 1 ' ;; OZ. sod;].
1 oz. ginger. 2 lbs. currants.
1 o oz. cinnamon. 10 lbs. flour.
Mix and finish the same as Pruil Bars No. 189.
No. 191. NUENBERGER LEBKUCHEN.
Beat to a liglit sponge 24 eggs with 2 lbs. sugar;
then mix in the resl of the ingredients in the follow-
ing order :
1 L. 11). chopped citron. r ozs. chopped almonds.
1 i lit. candied orange peel. 2% lbs. Hour.
A little cinnamon, cloves, and a little ammonia.
Spread on wafer paper (Ablate); cu1 in squares
and lay a slice of candied citron on each. Bake in a
hoi oven.
No. 192. BASII. LECKABLE.
'I lbs. honey. I1- lbs. chopped citron.
2 lbs brown sugar, y? lbs. candied orange peel.
l' lbs. chopped almonds. Juice of 2 lemons.
f/o oz. cinnamon. 1 ' L- ozs. ammonia
1 o <»/• doves. ' 2 OZ. soda.
1 pinch nutmeg.
Roil the boney; mix the other ingredients in a
howl: pour the honey over the same hot: mix to a
firm dough: roll out on the table, and place on a dry,
well Hour-dusted baking sheet, and hake in a moder-
ate oven. The]; brush off the flour and ice with the
following icing: Boil 4 lbs. of sugar with 1 pt. water
until it reaches the thread; use a very stiff brush.
Cut in oblongs.
PEERLESS PASTRY BOOK. 4 7
No. 193. BOLIVARS.
2 qts. molasses. 3% ozs. soda.
1% qts. water. 1 oz. cinnamon.
iv> lb. lard. V2 oz. nutmeg.
8 to 9 lbs. flour. y2 oz. allspices.
Mix the ingredients in the order given: roll out
about 24 in. thick ; cut in circulars and bake on
greased and floured pans. Wash over with milk.
No. 194. BELCrBADER BREAD.
2 lbs. sugar. y2 lb. currants.
8 eggs. 2 lbs. flour.
y2 lb. chopped almonds A pinch of ammonia.
y2 lb. raisins. Lemon flavor.
Beat the eggs and sugar to a sponge ; mix in the
rest of the ingredients in the order given; roll out
on a table in strips 2% ins. wide, then cut with a
knife in small uniform oblongs; place on greased and
floured pans and bake in a hot oven. When done.
brush over with a thin vanilla icing.
No. 195. COCOANUT JUMBLES.
1 lb. sugar. Lemon flavor.
6 ozs. butter. iy2 lbs. flour, sifted with
3 eggs. y2 oz. baking powder.
V2 pt, milk.
Mix and finish as described in Jumbles — No.
176 — only bestrew with shredded cocoanut.
No. 196 GINGER BREAD.
iy> lbs. sugar. 1 oz. ginger.
1 lb. butter. ■ _. oz. cinnamon.
6 eggs. y2 oz. allspices.
4% lbs. flour. 1 cjt. molasses.
2 ozs. soda. 1 qt. water or sour milk.
4 8 PEERLESS PASTRY BOOK.
Mix the sugar and butter until creamy; add the
eggs gradually, then add the spices, molasses, the soda
dissolved in the water, and last the flour; mix and
fill in paper lined pans. Bake in a moderate oven.'
Tee over with water icing.
No. 197. GINGER COOKIES.
3 lbs. sugar. 1 \ •> ozs. ginger.
1 ! 2 lbs. butter. 1 j - pt. molasses.
6 eggs. V/2 pt. water.
6V2 lbs. flour. 2% ozs. soda.
Mix the sugar and butler, work in the eggs; add
the ginger, molasses and soda, dissolved in water;
then the flour. Roll out about 3-16 of an inch thick.
cut out with round cutter; place on greased baking
sheets; wash over with milk and bake in a moderate
oven.
No. 198. GINGER SNAPS.
2 lbs. sugar. 1 oz. ginger.
V/2 lbs. butter. I1/, pt. molasses,
u* eggs. 1 pt. water.
6 lbs. flour. 'l\-2 ozs. soda.
Mix and finish the same as ginger cookies, only
use a smaller cutter and wash over with c^g.
No. 199. BRANDY WAFERS.
1 lb. sugar. A few drops of brandy.
% lb. butter. A pinch of ammonia.
1 pt. molasses. 1 lb. 2 ozs. flour.
Mix the ingredients in the order given; divide
in small pieces, about the size of a walnut; place on
greased pans; flatten with the finger tips, and bake
in a brisk oven. When done and still hot, bend them
arouud wooden sticks.
PEERLESS PASTRY BOOK. 4 9
No. 200. CRUMB COOKIES.
21/2 lbs. suited cake crumbs. 1 pt. water.
V/2 lbs. flour. V pinch of all
y<z lb. lard. kinds of spices.
8 eggs. 1 Vo ozs. soda.
1 pt. molasses.
Sift the flour the crumbs and the spices in a
bowl, make a hollow in the center; add the rest of the
ingredients and mix into a dough; roll out and be-
strew with granulated sugar and stamp out in cir-
culars. Place in greased pans and bake in a mod-
crate oven.
fc O.201. HONEY CAKES.
Boil 3 lbs. of honey, mix 2 lbs. sugar and 10 pzs.
butter, work in 6 eggs, l1/^ ozs. ammonia, 1 teaspoon-
full of ginger, 1 teaspoonfull cinnamon, y2 teaspoon
cloves. Yo teaspoon nutmeg, Y2 pt. milk and the
honey; work in enough sifted flour to make a dough.
Roll out as for Ginger Cookies; cut in oblongs. Place
on greased pans, and bake in a medium oven.
No. 202 COCOANUT DROPS.
l1/^ lbs. sugar. 1 ] 2 ozs. cinnamon.
lYz lbs. lard. 1 oz. ginger.
5 eggs. 2 qts. molasses.
2 ozs. soda. 2 qts. water.
Y2 oz. ammonia. 10 lbs. flour.
Mix the ingredients in the order given; mold
into small balls, and roll in shredded cocoanut. Place
on greased baking sheets, and bake in a moderate
oven.
No. 203. LEMON SNAPS.
2% lbs. sugar. 1 oz. ammonia.
1% lbs. butter. Lemon flavor.
8 eggs. 21/o lbs. flour.
50 PEERLESS PASTRY BOOK.
Mix the ingredients in the order given; roll out,
and stamp out into circulars; wash over with eggs,
and bake in a slow oven.
COLUMBIA FRIED CAKES.
Save a frying pan filled half full of lard on
the fire. When hot, place a sheet of medium thick
paper on a baking sheet. Take cream puff mixture
Xo. 88 and Lay out in pings on the paper, using a bag
with star tube (have the paper well greased); then
pnl the cakes, on the paper, into the grease, holding
on to the edge until the cakes drop off. When done,
ice over with thin vanilla icinff.
PART VI.
Small Fancy Cakes and Kisses.
No. 205. MACAROONS (A).
1 11). almond paste. 6 to 7 whites of eggs.
l!/4 lbs. sugar. 1 oz. flour.
Mix all into a paste, and lay out in small dots
on paper lined baking sheets, bake in a rather slow
oven. When cold, wet the bottom of the paper and
take off.
No. 206 MACAROONS (3).
Pound 1 lb. of blanched almonds with whites of
: work in I1- lbs. powdered sugar and V2 lbs.
granulated sugar, and enough whites of eggs to make
a medium firm paste (use 10 to 12 whites in all) ;
then <\(U\ 1 oz. fi'Mir. Finish the same as directed in
Xo. 205.
No. 207. BITTER MACAROONS.
Prepare the same as macaroons (B), only substi-
tute 2 ozs. bitter almonds for 2 ozs. of sweet al-
moin is. and place half of an almond on each.
No. 208. HAZELNUT MACAROONS.
Use the same ingredients as for Macaroons (B
No. 206). only substitute Y2 lb. hazel nuts for l/2 lb.
almonds.
No. 209. PARISIAN MACAROONS.
Work into a stiff paste 1 lb. almond paste. 1 lb.
powdered loaf sugar, about 5 to 6 whites of eggs, a
few drops of vanilla flavoring. Lay in small dots
on paper lined baking sheets; arrange three half al-
52 PEERLESS PASTRY BOOK.
monds on each ; lei dry for one hour, and bake slow.
When done, apply syrup with a brush.
No. 210. PRINCESS MACAROONS.
Prepare and bake the same as Macaroons (A),
only when done make a small hole in center of each,
and fill with pink rose water icing.
No. 211. JELLY MACAROONS.
Proceed same as I'm- Princess Macaroons, except
fill jelly in the holes and apply thin water icing on
the jelly.
No. 212. MACAROON SOUFFLE.
18 whites of eggs. 1-1 ox. almond paste.
2 lbs. sugar. 2 ozs. flour.
Work the paste and the sugar together, using
enough Of the whites of eggs to make a S0f1 paste;
beat the rest of the whites very stiff; mix the paste
and flour in. and lay out m small cakes on buttered
and floured pans. Bake very slow.
No. 213. MACAROON CUTS.
.Make a short paste of 3 lbs. flour, 2 lbs. butter,
1 Lb. sugar, 8 eggs, roll out in long- strips about Vs
inch thick, 2% inches wide; bake halt*, then lax-
two strips of macaroon mixture Xo. 209 lengthwise
on each, leaving an open space between (use a bag
and star tube), then fill in the middle with a soft
paste made of 1 lb. almond paste, 1 lb. sugar, 3 eggs,
and a pinch of flour. Bake slow; iee over with thin
rose water icing.
No. 214. ALMOND CRESCENTS.
Take macaroon mixture No. 209, form into small
rolls by rolling them in shredded almonds, then
place on paper lined baking sheets in the shape of
PEERLESS PASTRY BOOK. 53
crescents. Bake in a slow oven, ice over with vanilla
icing, using a brush.
No. 215. HAZELNUT CRESCENTS.
They are made the same as almond crescents,
only use shredded hazel nuts for almonds.
No. 216 ALMOND ROCKS.
8 whites of eggs. %-lb. shredded almoin 1.
1 lb. sugar. Vanilla flavor.
Beat the egg very stiff and firm, mix in the
sugar, then add the flavor and the almonds; lay out
in buttered and floured baking sheets, forming small
rocks ; bake very slow.
No. 217. CREAM KISSES.
Take meringue paste No. 63. lay out on a sheet of
paper, giving the shape of a half egg ; dust over with
powdered sugar, then place on a wetted board and
bake in a very slack oven. When done take off and
stick two together and let dry.
No. 218. FEUIT KISSES.
To be prepared the same as cream kisses, only
place some preserved fruit between.
No. 219. KISSES.
Take meringue Xo. 63, lay out on buttered and
floured baking sheets, in different shapes, such as
rings, roses, etc. BestreAV with cocoanut, chopped
almond or nonpareil. Bake slow.
No. 220. CHOCOLATE KISSES.
Make a meringue paste of 8 whites of eggs and
one pound fine sugar, mix 4 oz. melted chocolate and
lay out on buttered and floured baking sheets, place
in a warm place to dry. Bake slowly.
54 PEERLESS PASTRY BOOK.
No. 221. KISSES A LA TRANCE.
Boil 1 lb. sugar to the blow, in the meantime
beal the whites of 6 eggs to a stiff Froth, then pour
gradually the sugar into the whites, stirring the
while, add a little vanilla flavor, then lay ou1 on
buttered and floured baking sheets, le1 dry for one
hour in a warm place, baking verj slow.
No. 222. CINNAMON STARS.
Pound ' - ll). of blanched almonds with 6 whites
of eggs into a paste, work in 2 oz. of cinnamon and
enough powdered sugar to make a stiff paste. Roll
out and cut in star shapes. Bake very slow.
No. 223. SNOW BALLS.
l 8 whites of eggs 10 oz. flour.
1 lb. sugar. 1 teaspoon cream of tartar.
Beal the whites very firm, mix in the sugar, then
sift the flour with tin- cream of tartar. Lay out on a
paper (place paper on a wetted board) in half globes;
bake by medium heat. When done place marmalade
on tin- back, sides and stick two together, coat with
icing consisting of powdered sugar and whiles of
eggs. Vanilla flavorf.
No. 224. ALMOND BOWS.
Beal to a stiff froth 8 whites of egg, then add 1
lb. tine sugar with 12 oz. chopped almonds; place on
a slow tire and stir with a spatula until lukewarm.
then spread immediately on wafer paper, cut in ob-
longs, about ;\j in. wide by _'•..• ins. long; bake on
arch tins, or on the backs of arch shaped molds.
No. 225. ALMOND WAFERS.
Beat half firm 10 whites of eggs, mix in 6 oz.
chopped almonds. 12 oz. sugar. 3 oz. flour, and a
PEERLESS PASTRY BOOK. 55
pinch of cinnamon ; spread with a pallet knife on
waxed pans (the size of a buckwheat eake) very
thin; bake in a very brisk oven, then roll around
wooden sticks.
No. 226. CHAMPAGNE WAFERS.
V-2 lb. powdered sugar. -4 oz. flour.
4 eggs. Vanilla.
Mix the ingredients in the order given and finish
the same as almond wafers.
No. 227. ALMOND LEAVES FOR DECORATING.
Pound ± oz. blanched almonds with 6 oz. sugar
and 6 to 7 whites of eggs into a paste, add 3 oz. of
flour and spread on waxed baking sheets in the shape
of leaves, using a stencil; bake very quick and place
them when still hot on the rolling pin to bend.
No. 228. VIENNA TEA CAKES.
1% lbs. sugar. 1% lbs. Hour.
9 eggs. Grated rind of 1 lemon.
Beat the eggs with the sugar over a slow fire
until hike warm, then remove and continue beating
until cool and xery spongy, then add the flour and
the rind of lemon ; lay out on buttered and floured
pans in the shape of rings, lady finger, drops, or any
other shape desired. Set them in a dry warm place
to dry. When a crust is formed on top ; bake in a
moderate oven.
No. 229. ANISE CAKES.
1 lb. sugar. 8 eggs.
1 lb. flour. ]/2 oz. anise seeds.
Prepare and proceed the same as Vienna Tea
Cakes, only lay out in drops about the size of silver
dollars.- Let dry and bake.
56 PEERLESS PASTRY BOOK.
No. 230. LADY FINGERS (A).
.1 lb. sugar. 8 whites of eggs.
1 lb. (lour. 9 yolks of eggs.
Vanilla flavor.
Bea1 eggs and sugar over a slow fire until blood
warm, then remove from the fire and keep on beat-
ing until cold and very spongy, then add the flavor
and the flour, mixing very gently: lay out on paper
sheets in oblongs aboul 3 inches long, using a bag
and a lady finger tub; dust over with powdered
sugar, then 'in up the paper on one side and shake
off the loose sugar; place upon a baking sheet and
bake in a brisk oven. When done and cook wet the
back side of the paper and take off; stick two to-
gether.
No. 231. LADY FINGERS (B).
1 lb. sugar. 1 lb. flour.
1 3 e Flavor.
Bea1 up the whites of the eggs to a stiff froth.
thru mix in tin- sugar, the yolks and the flavor, and
l.isi the flour; mix very gently; then lay out and
bake as lady fingers (A).
No. 232. MIIRBTEIG CAKES.
«
2 lbs. flour. 14 oz. sugar.
V-A lbs. butter. Cinnamon.
Lemon flavor.
Sift the flour into a bowk add the sugar, cinna-
mon and the butter, mix all together by rubbing the
ingredients between the hands, then add the eggs
and work into a dough. Roll out with a rolling pin
and cut with a small fancy cutter, such as stars, dia-
monds and half moons or any shape desired.
PEERLESS PASTRY BOOK. 57
No. 233. VANILLA WAFERS.
1 lb. sugar. 10 eggs.
1 lb. butter. 1 lb. flour.
Vanilla flavor.
Mix ingredients in the order given and lay out in
slightly buttered baking sheets in the size of silver
dollars.
No. 234. PATIENCE.
Beat the whites of 30 eggs (not very stiff), mix
in one pound sugar, add vanilla flavoring and 12 oz.
flour; lay out in small drops about the size of 25-
cent pieces; have the baking sheet well waxed over
with beeswax; let dry and bake in a slow oven.
No. 235. COCOANUT MACAROONS (A).
Place 2 lbs. of fine cut cocoanut in a vessel, add
4 lbs. of sugar and enough whites of eggs to make a
stiff paste, about (24 whites), then place the vessel
on a slow Are and stir with a spatula until it gets
hot ; test the mixture with the back side of your hand,
and when it feels hot. remove from the fire and lay
out in dots on greased and floured baking sheets.
Bake in a moderate oven.
No. 236. COCOANUT MACAROONS (B).
Beat whites of 12 eggs into a stiff froth, work in
V/2 lbs. sugar and a few drops of lemon extract, add
12 oz. of shredded cocoanut and 6 oz. of flour. Mix
and finish the same as almond macaroons, No. 205.
No. 237. ALMOND CONPECT.
Pound 4 ozs. of blanched almond with some
whites of eggs; then add 2 lbs. of powdered sugar
and enough whites to make a stiff paste; roll out
58 PEERLESS PASTRY BOOK.
about one-sixth of an inch thick, stamp out in fancy
shapes, such as stars, diamonds, oblongs, etc. Place
on a floured baking sheet and let stand to dry for
about 2 hours, then bake in a slack oven; ice with
thin vanilla icing and bestrew with colored su^ar.
PART VII.
Icings, Sugar Boilings, Etc.
Kc. 238. "WATER ICING.
Mix some fine powdered sugar with enough boil-
ing water into a smooth paste; add any flavor de-
sired.
Kc. 230. FONDANT ICING.
Dissolve 5 lbs. of sugar with 1 pt. of glucose in
1 qt. water, add a little cream of tartar and boil to
a soft ball (240 deg.) ; skim and wash down the
sides with a hair brush dipped in ice water, then
pour on a marble slab and let cool for about ten
minutes. Work with a spatula rapidly in every di-
rection until it begins to whiten (sprinkle a little
water over while working), put in a jar, cover with
a damp cloth and keep in a cool place ; warm part
of it when using and add the flavoring.
No. 240. BOILED MERINGUE ICING.
Boil 2 lbs. sugar to the blow (238 deg.) Beat 6
whites of eggs until a stiff froth and pour in the
sugar very gradually, stirring the while, then add the
flavoring, and the icing is ready for use; any flavor-
ing or coloring desired may be added to either icing.
No. 241. COFFEE ICING.
Boil half down 1 pint water with 5 ozs. coffee,
strain; then warm in a small pan 3 lbs. fondant, add
2 tablespoonsful of burnt sugar and the coffee; use
immediately.
60 PEERLESS PASTRY BOOK.
No. 242. CHOCOLATE ICING (BOILED).
Dissolve in a vessel 2 His. sugar with 1 pt. water,
add 6 oz. melted chocolate and boil to the thread
(232 deg.) ; remove from the fire and rub against the
sides of the vessel with a spatula until it becomes
creamy and a lighter eolor ; stir through the icing
now and again and keep on rubbbing until a crust
forms on the surface, then add vanilla flavor and
apply immediately onto the cakes. Place the iced
cakes into the oven for a few seconds to obtain a
-lossy surface (keep the oven door open).
No. 243. CEOCOLATE ICING (PLAIN).
Take 2 lbs. powdered sugar, 5 ozs. of melted
chocolate and a piece of butter the size of a walnut j
add enough hot water to form it into a soft paste.
No. 244. ROYAL ICING.
Beat 2 lbs. of sugar with 6 to 7 whites of eggs
and a few drops of acetic acid, until very light and
firm; keep covered witli damp (doth.
No. 245. COLORED GRAIN SUGAR.
Sift some granulate sugar in order to separate
the dust, then place the sugar from the sieve into a
baking sheet, pour over it a few drops of coloring
and mix thoroughly. Place the pan in a cool oven
until dry ; then take out of the oven, mix again, sift
and fill into jars.
No. 246. LEMON SUGAR.
Grate the rind of lemon on loaf sugar, let dry,
pound and force through a fine sieve ; fill in jars and
cork well.
PEERLESS PASTRY BOOK. 61
No. 247. ORANGE SUGAR.
To be prepared same as lemon sugar, only substi-
tute oranges for the lemons.
No. 248. MARSH MALLOWS.
Boil 5 lbs. sugar. % pint glucose and 1 qt. water
to the ball (242 deg.) In the meantime beat 1 pt.
whites of eggs until it becomes a stiff froth. Stir in
the sugar gradually and add 3 oz. of Gum Arabic and
3 oz. gelatine dissolved in warm water, add any flavor
or color desired.
No. 249. VANILLA SUGAR.
Cut five vanilla beans very fine and let dry, then
pound them with 4 lbs. of loaf sugar very fine and
force through a sieve.
No. 250. SUGAR BOILING.
Loaf sugar is the best sugar for boiling. Take
to each ten pounds of sugar one quart of water and
one teaspoonful of cream of tartar. In order to have
the sugar in perfect condition, brush down the sides
with a hair brush, dipped in water, and skim, let
boil on a brisk fire. The first degree is the small
thread which will take about ten minutes. Dip your
forefmeer in ice water and then in the boiling sugar,
when a small thread forms by pulling it between two
fingers, the degree is reached. If the large thread
is wanted, let boil a little longer, test as before and if
the thread is somewhat more sufficient, it is the large
thread. The next degree is the blow, and can be as-
certained by putting the skimmer in the sugar, and
blow through it and small feather filaments will fly
out. Then comes the soft ball. Dip the finger in ice
62 PEERL?:SS PASTRY BOOK.
water, then in the boiling sugar and immediately in
the water again, form it between two fingers into a
little ball; if too soft, let boil a little longer and try
again. The hard ball is reached by boiling a little
longer, and test in the same manner. Next is the
crack. Make a thin wooden stick, dip into ice
water, then into the sugar and immediately into the
ice water again ; to be certain that the sugar is done.
place it between your teeth and bite it. it must nol be
sticky. Caramel is obtained by boiling the sugar
until it turns lighl brown. Remove from the fire and
place the bottom of the pan in ice water to prevent
ilh sugar from turning dark.
DEGRESS Ton BOHcING SUGAR.
Small thread 228 degrees
Large thread 234 degrees
i>l<>w 237 degrees
Soft ball 2 12 degrees
Hard ball 24»> degrees
< "rack 280 degrees
Caramel 33,5 degrees
No. £51. BURNT SUGAR.
Put one pound of granulated sugar into a small
iron pan, place it on the fire and stir until burnt
black and dissolved. Then add 1 pint of warm water
and let boil until dissolved again. Strain and fill in
a bottle.
No. 252. CASAMELLSD FRUIT.
The fruit should be dried and placed on wine
skewers, then dip each one in boiled sugar (280 deg.
or crack") and place on an oiled slab or baking sheet.
PART VIII.
Bread, Rolls. Griddle Cakes, Etc.
Bread was first made without leaven, heavy and
solid. Then beer yeast was used until the so-called
stock yeast was discovered. Finally compressed yeast
came into use throughout the civilized world and was
pronounced the most economical and convenient of all
leavening agents. For those who can not get com-
pressed yeast a few directions how to make yeast.
Ko. 252. STOCK YEAST (A).
Boil 5 lbs. of potatoes with enough water to
cover : when near soft add 2 oz. hops and let boil from
5 to 8 minutes longer. In the meantime have a tub
ready, place 4 lbs. of flour, 4 oz. of sugar and 2 oz. of
corn meal in it. pour the boiling potatoes with the
water over the flour and mix all into a paste, little by
little add some cold water, keeping the paste smooth
all the time: mix until it becomes blood warm, using
about 4 gals, of water in all. Then mix in 2 cakes
<»i* Magic Yeast, dissolved in cold water, and strain
through a cullander into an earthen jar and keep for
about 12 hrs. and the yeast is ready for use. After
that place it in a cold place for further keeping. Use
about 1-3 yeast and 2-3 water.
Ko. 254. STOCK YEAST (B).
Bring to a boil 5 oz. of hops with 4 gal. of water,
let boil for about 6 minutes, remove from the fire, let
cool until 150 deg., then add 4 lbs. of malt, let stand
until 75 deg., and add 2 cakes of magic yeast, which
has been dissolved in cold water ; or 1 pint from the
64 PEERLESS PASTRY ^OOK.
last stock yeast may be used, let stand in a earthen
jar for about 24 hours.
No. 255. PLAIN OB HOME-MADS BREAD.
One gallon water, 2 oz. Fleishman's compressed
yeast, 2 oz. salt, 3 oz. sugar, 3oz. lard; dissolve the
yeast in the water (whieh must be hike warm), then
add the other ingredients and when all is dissolved
mix in flour enough to make a medium stiff dough.
There should, be used half spring wheat flour, and
half winter wheat. Cover the dough and let rise un-
til doubled in size, this takes about 4 to 6 hours;
then punch down, work well together and let rise
again, and the dough is ready for use. Divide into
equal pieces, mold and place into greased pans, brush
over with melted lard and let rise to double their size.
Bake in a brisk oven.
No. 256. SANDWICH LOAVES.
Proceed the same as above, only use pans with
sliding covers.
No. 257. FRENCH BREAD.
One gal. water. 4 ozs, Fleischmann's compressed
yeast. 6 oz. salt. 8 oz. lard. 1 gal. milk. Dissolve the
yeast in the water and mix in flour (spring wheat)
enough to make a soft sponge. Let rise for about 3
hours, then add the milk, whieh must be blood warm ;
then the lard and the salt; work smooth with your
hands and mix in flour enough to make a stiff dough.
Cover and let rise until doubled in size ; work to-
gether and divide in special pieces, mold round
and let rest awhile, then form into long loaves; lay
them on flour dusted cloth, smooth side down, pinch
PEERLESS PASTRY BOOK. 65
up the cloth between them and let rise until about
doubled in size, then place the loaves on a peel,
dusted with cornmeal, have smooth side up. Wash
over with milk or egg wash. Make several cuts half
way through and slip them on the bottom of the oven.
Bake with steam if it can be obtained.
No. 258. VIENNA BREAD.
Vienna bread is made the same as French bread,
only shape the loaves shorter and thicker.
No. 259. GRAHAM BREAD.
One gal. water, 2 ozs. Fleischmann's compressed
yeast. 2 ozs. salt. 1 pt. molasses and flour enough to
make a medium stiff dough. Use half Graham and
half wheat flour, proceed and bake the same as plain
bread.
No. 260. RYE BREAD.
One gal. water. 2 ozs. yeast. 3 ozs. salt, a little
caraway seeds. Make a stiff dough, using half rye
and half spring wheat flour. Let rise and finish
same as Vienna bread.
No. 263. BOSTON BROWN BREAD.
2 lbs. cornmeal. 5 qts. sour milk.
2 lbs. Graham flour. 1 qt. molasses.
4 His. wheat flour. 4 ozs. soda.
V/2 lbs. bread crumbs 3 ozs. salt.
Sift together the wheat flour, cornmeal and Gra-
ham flour, make a hollow in center, add the soda dis-
solved in the molasses, the salt and the bread crumbs,
previously soaked in part of the milk. Then add the
rest of the milk and mix together. Fill into greased
PEERLESS PASTRY BOOK.
brown bread molds, two-thirds full; cover and bake
for about I1- hours or steam 4 hours.
No. 262. CORN BSEAD.
Sift together 1 ' f> lbs. winter wheat, I1- lbs. corn
meal with 2 ozs. baking powder. Make hollow in cen-
ter; add l/o lb. sugar, 5 eggs, ' •_> lb. melted butter, a
pinch of salt, and about 1 qt. of milk; mix into a bat-
ter and put in greased pans, spread about 1 in. thick
and bake in a brisk oven.
Nc. 263. PL£IN ROLLS.
One gal. milk, 2 ozs. Pleischmann 's compressed
yeast. 2 ozs. of salt. 1 lb. sugar, 1 lb. butter or lard.
Dissolve the yeast in, the milk, then add the other in-
gredients, and dissolve, a*Tso*mrx in flour enough to
make a medium firm dough. Let raise the same as di-
rected in X". 255. Then divide the dough in pieces
of about 2 ozs. and roll them with your hands into
pound shape Place on greased baking sheets. 2 in.
apart, place in the proving box and let rise. When
light, bake in a rather hot oven.-
No. 264. FRENCH EOLLG.
Use the same preparation as tor plain rolls No.
263. Roll small pieces in your hand into round balls,
lay them on a flour dusted table, let rest for a few
minutes, then roll into finger shapes, lay them on
tsed baking sheets, let rise, wash over with egg
wash or milk and cut a cross in slanting cuts. Bake
in a hot oven.
No. 265. TURNOVER ROLES.
Use dough for French rolls shaped in ovals, and
let rest for a few minutes, then with a small rolling
PEERLESS PASTRY BOOK. 67
pin give them a half turn, grease one side and lap
over the other. Set on baking sheets a little apart, let
rise and wash with milk and bake in a hot oven.
No. 266. FINGER ROLLS.
Prepare and proceed the same as for French
rolls, only omit the cutting.
No. 267. GERMAN ROLLS.
Take dough Xo. 257. roll out into small oval
shapes, lay them on a cloth dusted with flour, smooth
side down, and let rise. Then take the French bread
peel, place the rolls on the peel smooth side up. wash
over with egg wash and cut the rolls with a sharp
knife about half through. Slip off in the oven and
bake with steam.
No. 268. ZWIEBACK.
Make a sponge of 1 qt. milk and 3 ozs. yeast, with
enough flour: wlum raised to a double size add 1 lb.
butter. 1 lb. sugar. 1 oz. salt (short), 4 eggs, mace,
lemon flavor, 1 qt. lukewarm milk and flour enough
to make a firm dough. let raise again, work to-
gether, and roll into small round balls. Let rest a lit-
tle while, shape in oblongs, like finger rolls, place on
baking sheets close together in rows. Let raise and
bake to a light brown color. When cold cut in uni-
form slices and dry in oven till a golden brown tint.
No. 269. SALT PRETZELS.
Make a sponge of 2 ozs. Fleischmann's yeast with
6 qts. water and enough spring wheat flour. Let raise
for about 10 hours. Then add 6 qts. water. 4 lbs.
lard, 8 ozs. salt and enough cake flour to make a very-
stiff dough. Let raise for about 2 hours, cut over
68 PEERLESS PASTRY BOOK.
with a big knife and roll in pretzel shapes. Boil them
in water until they swell up, then take out with a
skimmer, lay out on a baking sheet, bestrew with
sail and bake immediately.
I7c. 270. GRAHAM MUFFINS.
Two lbs of wheal flour, 1 lb. Graham flour, 2%
ozs. baking powder, 6 ozs. sugar, | o cup molasses, 12
ozs. melted butter, 5 eggs, 1 ' •_• pts. milk, a pinch of
salt. Mix the ingredients in the order given. Pour
into greased iron gem pans and bake.
No. 271. EGG MUFFINS.
Two lbs. flour, 1 ' u ozs. baking powder, 10 ozs.
butter. 8 ozs. sugar, a little salt, 6 eggs and enough
milk to make a batter. Fill in greased gem molds and
bake.
No. 272. WHEAT MUFFINS.
Work together 8 ozs. sugar with 8 ozs. butter,
add 5 eggs, ;i pinch of salt, a little mace and 1 pt. of
milk; then mix in 2 lbs. of flour sifted, with IV2
ozs. baking powder.
No. 273. CORN MUFFINS.
The same preparation as for corn bread, No. 262.
Bake in muffin molds.
No. 274. TEA BISCUITS (SODA BISCUITS).
Sift 10 lbs. of flour with 8 ozs. baking powder,
rub into it 1 lb. of lard, add a little salt, 4 qts. of milk
and mix into a dough. Roll out about V2 in- thick.
Cut with a round biscuit cutter and place on a baking
sheet, puncture with a fork, wash over with milk and
bake in a hot oven.
PEERLESS PASTRY BOOK.
No. 275. BUCKWHEAT CAKES.
Dissolve 1 oz. Fleischmann's yeast with a little
water, add 2 qts. water, a pinch of salt, a little corn
meal. s ozs. of wheat flour, and enough buckwheat
flour to make a stiff batter. Let raise over night. In
the morning stir in a little molasses and milk and
bake on a hot griddle a very little s>»da dissolved in
hot water may be added in the morning .
Xo. 276. WHEAT CAKES.
Sift into a vessel 3 lbs. of flour with 21- <_»zs. bak-
ing powder, add 6 ozs. of sugar. 6 ozs. butter, a pineh
of salt, a little rnaee. Then break in 5 eggs and mix.
adding enough milk to make a medium stiff bat!
Bake on a hot griddle.
No. 277. C03N CAKES.
Add to wheat cake mixture X". 276. one pound
of eorn meal. 1 oz. baking powder and milk enough to
make the batter as soft as desired.
No. 278. C-BAHAM CAKES.
The same as eorn cakes, only substitute 1 lb. of
Graham flour for corn meal.
No. 279. WAEFI.ES.
S ft together 2 lbs. of flour, 1 oz. baking powder,
a pineh of salt. 5 ozs. of sugar and a little maee. bi
in S eggs, add 8 s. of butter, and mix. adding milk
sufficient to make a rather stiff batter. Bake in hot
waffle irons.
No. 280. JOIZNSTi CAKES.
Mix together S ozs. eorn meal. 6 ozs. of sugar. 6
ozs. butter and 5 eggs, add 1 pt. of milk and IS ozs.
70 PEERLESS PASTRY BOOK.
of wheat flour, sifted with 1% ozs. baking powder.
Fill in small oval shaped molds and bake in a brisk
oven.
No. 281. POP OVERS.
Bea1 6 eggs with a little salt well, add 1 qt. of
milk', then mix in 1 11). of flour. Beat until full of
bubbles. Fill in hot greased gem molds and bake in
a moderate oven for about 4<> minutes.
I-7c. 282. WHEAT CAKES (YEAST RAISED).
Sift '2 lbs. of Hour into a vessel, add a pinch of
salt. (> beaten eggs, 1 oz. Fleischmann 's compressed
yeasl dissolved in a title milk. 4 ozs. of sugar. Mix
with .'in egg beater, ading sufficient milk to make a
medium stiff battel-. Let rise until doubled in size.
(Stir when using.) Bake on a hot griddle.
No. 283. WAFFLES (YEAST RAISED).
Make a sponge of 2 <|ts. of milk with 1 oz. of
yeast, and enough of flour to make a soft dough. Let
rise double its size, ami add ten eggs, well beaten,
with oozs. sugar, a pinch of salt and a little nutmeg.
Hake same as waffles No. 279.
PART IX.
Yeast Raised Cakes.
No. 284. PLAIN BUNS.
Dissolve 8 ozs. of compressed yeast in 1 <jt. water.
add 3 qts. of milk and enough flour to make a soft
sponge. Let rise until the sponge begins to fall down.
Then add 2 lbs. butter, 2 lbs. sugar, 2 oz. salt, 10 eggs
mace, a little lemon flavoring, and 2 qts. of hike warm
milk, and flour enough to make a soft dough. Let
raise for about 2 hours, then work it together and
mold in round balls, as described for plain rolls, but
make them smaller in size. Wash over with egg wash
and bake in a moderate oven.
No. 285 CUSEANT BUNS.
Proceed and finish the same as for plain buns,
only add enough currants before rolling into balls.
No. 286. CINNAMON BUNS.
Take about 2 lbs. of dough Xo. 284, roll out in a
square sheet 12 in. wide and one-third inch thick,
spread over with melted butter, bestrew with sugar
mixed with cinnamon, and some currants. Roll into a
roll and cut in slices i/o in. thick. Set on a baking
sheet close together and let rise. Wash over with
egg wash and bake in a slow oven. Ice over with a
thin water icing.
No. 287. HOT CROSS BUNS.
They are made the same as currant buns, only cut
with a cross cutter, or make two opposite cuts with a
sharp knife before baking,
7 2 PEERLESS PASTRY BOOK.
No. 288. SNAILS.
Proceed the same as for cinnamon buns, only add
some finely cut citron, cut the slices about one-third
inch thick and place apart on the baking sheet. Bake
in a brisk- oven.
No.289. DOUGHNUTS (YEAST RAISED).
Take dough No. 284, roll out and cut with a
doughnut cutter, place <>n a flannel cloth. Let rise,
and fry in hot lard. Roll in granulated sugar, mixed
with cinnamon.
No. 290. BERIIlg PAN CAKES.
Take dough Xo. 2S4, roll in small balls, flatten
and fill a little raspberry jam on each. Then pinch
the edges together to inclose the jam. Lay on a flour
dusted cloth, smooth side up. Cover with a clean
towel and let rise till very light. Fry and finish the
same as raised doughnuts.
No. 291. BUTTER PRETZELS.
Take 4 lbs. of raised dough No. 2S4, roll out in
a square shape about 1^ in. thick. Then place upon it
in lumps about the size of walnuts one pound of but-
ter. Fold in four. Roll out again, fold in four again,
theu let rest in a cold place, then repeat the rolling
and folding three times in all and let rest again.
Then roll out about % in. thick and 9 inches wide,
cut in strips, giving them a twist and form into pret-
zel. Place on baking sheets, let rise. Wash over with
egg and bake in a hot oven. Ice over with vanilla
icing and bestrew with roasted and shredded al-
monds.
PEERLESS PASTRY BOOK. 78
NO. 292. BUTTER SNAILS.
Proceed as for pretzels, only instead of giving
them the pretzel shape form them into shape of
snails. Raise, bake and finish the same as pretzels.
No. 293. SV7EDISH TEA BREAD.
Dissolve 3 ozs. of yeast in 1 qt. milk (keep the
milk cold).; ad 8 ozs. of sugar, salt and enough flour
to make a medium firm dough. Work gently and no
more than to get it together. Immediately roll one
pound of butter into the dough, proceed with the
rolling process exactly the same as described in No.
291, then roll out about 1-3 in. thick, cut in small
strips and form into different shapes, such as pretzels
twists, bow-knots or any shape the fancy may dictate.
Lay on a baking sheet and let rise in a cold place;
it will take from 5 to 6 hours. Then wash with egg
and bestrew with granulated sugar. They should not
be larger than 2 ozs.
No. 294. CINNAMON CAKE.
Four lbs. flour, 3 ozs. yeast, 1 lb. butter, 1 lb.
sugar, 10 eggs, lemon and mace flavor, sift the flour
into a bowl, dissolve the yeast in a little milk to make
a medium stiff dough. Let raise to double its size,
then work in the other ingredients and let rise again.
Work together and roll out on a baking sheet about
V2 in. thick. Spread over with melted butter and
sprinkle with granulated sugar and cinnamon. Let
rise and bake.
No. 295. COFFEE CAKE.
Take cinnamon cake dough No. 294, and work in
1 lb. Sultan raisins, one pound currants and one
74 PEERLESS PASTRY BOOK.
pound of chopped citron; roll out on a baking sheet
let rise and bake in a medium hoi oven. Ice and be
strew with shredded almonds.
No. 296. STREUSSEL CAKE.
Proceed the same as cinnamon cake, only be
strew with stereusel which is made as follows: 1 lb
flour, V2 lb. sugar, */> lb. butter and a little cinnamon
Work together and force through a coarse sieve.
Wo. 297. GERMAN APPLE CAKE.
Take dough No. 284. roll out on a baking sheel
about 1-3 in. thick, lay on it apple slices, bestrew
with cinnamon and sugar. Let rise and bake.
JTo. 298. PLUM CAKE.
To be made the same as apple cake only, bela\
with plums, cut in two, bestrew with sugar and cin-
namon.
No. 299. LEIPZIGES STOLLEN.
Take dough No. 295, mold in oblongs and le1
rest for a while, then press down the middle with s
rolling pin. Brush the inner side of one part with
butter, lap over, place on baking sheet and let rise
Then brush over with melted butter and bake in a
medium hot oven.
Ho. 300. CHEESE CAKE.
Line a pan with dough No. 284, and spread over
with the following mixture: Force 2 lbs. of smeai
cheese through a sieve, then cream together 6 ozs
butter with 12 ozs. sugar; add gradually 3 eggs and
6 volks. Then the cheese. Vanilla flavoring am
PEERLESS PASTRY BOOK. 75
last the beaten whites of 6 eggs ; bestrew with cur-
rants and cinnamon.
No. 301. BRIOCHES.
Dissolve 2 ozs. of yeast in 1 pt. of luke-warm
milk, add about 1 lb. of flour to make a sponge, cover
and let rise, then work together l1/^ lbs. of flour, 1%
lbs. of butter, 15 eggs, 4 ozs. sugar and a pony of
brandy, a little salt ; then mix in the raised sponge
cover and let raise for 3 or 4 hours. Then knead
down and let rest in a cold place. This dough will
keep on ice for several hours and may therefore be
prepared a day previous. When hard mold into
small round balls, place on a baking sheet, then mold
smaller pieces about the size of a walnut in a pear-
shaped form, place on top of each ; let rise in a warm
place and bake in a brisk oven; when done brush
over with melted butter.
No. 302. NAPPKUCEEN (TTJRKHEABS).
Dissolve l1/.' ozs. yeast in a little lukewarm milk,
work in 1 lb. flour .and enough milk to make a firm
sponge and let rise; in the meantime rub together in
a bowl 1 Vo lbs. sugar with 1 lb. butter, work until
very light and creamy, then add 10 eggs, gradually,
vanilla flavoring, 8 ozs. chopped almonds, 1 lb. flour,
and mix with the raised sponge until very smooth
and fill into the mold which must be buttered and
strewed with shredded almonds. Let rise till half
its size, then bake in a moderate oven.
No. 303. BABAS AU MABERE.
For babas add to the above mixture 1 lb. raisins,
76 PEERLESS PASTRY BOOK.
1 11). currants, 8 ozs. fine cut citron and bake in plai
tall molds. When done place on the dishes and wit
a skewer stick a few holes in each and till them wit
syrup. For the syrup boil 1 lb. su«;ar with 1 p
water, the juice of one lemon for about 3 to 5 mil
ut rs. then remove from fire and add 1 ^ill of sherr
wine and j L. gil] curacoa.
No. 304. BABAS AU BHUM.
The same as babas au Madere. only substitul
rum for sherry.
No. 305. SAVARIN.
Take preparation No. 302, let rise and bake i
small molds; then dip in syrup flavored with Kirscl
No. 306. VIENNA STRITZEL.
Take cinnamon cake dough No. 204, roll out inl
a square sheet about 1-3 in. thick, spread over wit
the following mixture: Pound 8 ozs. of brown a
monds. mix in 1 lb. sugar, 4 eggs, 1 oz. melted butt(
and a little cinnamon. Then roll it into a roll, pine
the two ends together, forming a ring place on
greased baking sheet ; let rise.' wash over with eg
wash, and bake in a moderate oven; when done i(
over with lemon icing and bestrew with roasted an
shredded almonds.
PART X.
Miscellaneous.
No. 307. OMELETTE SOUFFLE.
Beat until light and firm 6 eggs with 6 ozs. of
fine sugar, then add a tablespoon full of sweet cream,
a little vanilla flavor, beat again for a few minutes,
and mix into the batter the well beaten whites of 6
eggs ; fill into souffle dishes, dust over with sugar and
bake immediately.
No. 308. GERMAN PANCAKES.
One lb. sifted flour, 8 eggs, 2 ozs. sugar, 1 pt.
cream or milk, mix the ingredients in the order given,
then bake in 2 iron pans on a hot stove for a few
minutes, then remove to a brisk oven for about 7 min-
utes. Slide on a hot dish and place a few pieces of
lemon on it.
No. 309. GERMAN PANCAKES WITH APPLES.
The same as German pancakes, No. 308, only
spread some fine cut preserved apples in the pan be-
fore pouring in the batter.
No. 310. FRENCH PANCAKES A LA GELEE.
Take German pan cake mixture, fry in small fry-
ing pan (or on hot griddle) on both sides; spread
over each a little jelly and roll up. Then place them
on desert dishes, sprinkle over with powdered sugar
and glace with a red hot iron in different parts of
the cake. Serve immediately.
No. 311. BATTER FOR FRITTERS.
Dissolve 1 oz. yeast in 1 pt. hike warm milk, then
78 PEERLESS PASTRY BOOK.
add 2 ozs. sugar, 5 eggs, a little sweet oil, a little salt,
a little autmeg and sufficient flour to make a soft
hatter. Set in a warm place to rise for about 2 hours.
Then beat it for a few minutes and it will be ready
for Use.
No. 312. APPLE FRITTERS.
Take some peeled, cored and sliced apples. Dip
the slices in batter No. 311 ; when coated drop them
into hot lard and fry. When done dust over with
sugar mixed with cinnamon.
No. 313. PEAR FRITTERS.
Take preserved pears in hall's and finish the same
as apple fritters; serve with brandy sance.
No. 314. ORANGE FRITTERS.
Take orange slices and proceed same as for apple
fritters.
No. 315. QUEEN FRITTERS.
Take cream puff mixture \o. SS. drop into the
hot lard, using a spoon; fry. and serve with cream
sauce.
No. 316. VANILLA FRITTERS.
Bring to a boil 2 qts. of milk with 12 ozs. sugar,
break in a vessel 8 eggs, mix (> ozs. cornstarch with
the eggs; add a little vanilla flavor and pour the
boiling milk over, beating the while; then plaee it on
the fire again and stir until thick, adding a little but-
ter to the mixture. Remove from the fire, pour into
a pan and let cool. Then cut into squares, dip in
beaten eggs, then roll in eraeker meal and fry in hot
lard.
PEERLESS PASTRY BOOK. 79
No. 317. BAKED APPLES,
Wipe and core the apples, place them in a pan
and fill sugar mixed with cinnamon in each ; cover
half with water and bake till soft. Serve with the
syrup.
No. 318. BAKED BANANAS.
Peel the bananas, cut them in four quarters and
place them in a pan, pour some lemon juice over them,
sugar to taste, add a little butter and cover two-
thirds with water, and bake.
No. 319. BAKED FEARS.
To be baked same as apples.
No. 320. STEWED DRIED FRUIT.
Soak the fruit in water, drain, add water enough
to cover and let boil slowly until soft. Skim out the
fruit, add to the water sugar to taste, boil for sev-
eral minutes, then strain the syrup over the fruit;
for prunes add a piece of cinnamon and some sliced
lemon.
No. 321. STEWED RHUBARB.
Peel and cut the stalks, sprinkle over with sugar
to taste ; let stand awhile, then steam in a double
boiler till soft.
No. 322. APPLE SAUCE.
Peel, core and quarter the apples ; then boil with
enough water to cover ; add a piece of cinnamon some
lemon rind and sugar to taste; when soft force
through a sieve.
80 PEERLESS PASTRY BOOK.
No. 323. HOW TO BLANCH AND FEEL ALMONDS.
Put the almonds into boiling water, let them
soak for a few minutes ; when the skin is easy to re-
move, drain and lay them in cold water; when thor-
oughly cooled drain again and remove the skins;
spread them on a baking sheet and set them in a
warm place to dry.
No. 324 SALTED ALMONDS.
Lay blanched almonds on a baking sheet and
place the sheet in the oven. When the almonds be-
come a light brown color sprinkle over with whites
of eggs, diluted in a little water, then dust over with
table salt. Stir and place in the oven again for a
moment.
No. 325. SALTED PEANUTS.
They are prepared the same as salted almonds.
No. 326. PULLED BREAD.
Take a warm loaf of bread, cut off the crust
and peel the inside into strips; lay them on a baking
sheet and toast in a moderate oven till slightly
browned and crisp.
No. 327. CHEESE STRAWS.
Take the scraps of puff paste or pie crust, roll
out, sprinkle with grated cheese and cayenne pepper,
then fold, roll out again and repeat several times,
then let rest in a cold place. When cold roll out, cut
into small strips and place on baking sheet. Bake in
a moderate oven.
No. 328. MAYONNAISE.
Place in an earthen bowl 4 yolks of eggs, 2 tea-
PEERLESS PASTRY BOOK. 81
spoonsful of ground English mustard, a pinch of salt,,
one-half teaspoonful of cayenne pepper and a little
white pepper, stir briskly with a spatula in the same
direction. Pour in drop by drop some olive oil. When
it becomes thick, add a little lemon juice, then oil
again, continue until the juice of one lemon is con-
sumed. Then add vinegar about 2 tablespoonsful in
all, and 34 Pmt of oil in all; stir sharply until all is
added, then place it in the ice box for further use.
No. 329. BOILED MAYONNAISE.
One tablespoonful of English mustard and 1
tablespoonful of sugar. 1 teaspoonful salt, Vii table-
spoonful flour, 1 oz. melted butter, 2 eggs, l1/^ gill
cream or milk, 1 gill vinegar added slowly; cook in
a double boiler until it thickens, stirring the while;
will keep for a long time.
No. 230. NOUGAT.
Put 1 lb. of sugar iu a little pan and place it on
a slow fire, stir continually until the sugar is dis-
solved. Then add 10 ozs. of blanched and shredded
almonds, which have been kept warm. Roll out on
a marble slab, with an oiled rolling pin, cut in all
kinds of shapes or form into vases, coronets, cones or
any shape the fancy may dictate.
No. 331. STEWED APPLES.
Take sound, ripe apples, peel, core, and cut them
into four. Place in a sauce pan, add water to cover
and sugar to taste. When boiling add some lemon
juice and a little ground cinnamon. Boil until tender.
No. 332. STEWED PEARS.
To be prepared the same as stewed apples.
82 PEERLESS PASTRY BOOK.
-v.. 333. STEWED PEACHES.
Take some ripe peaches, peel and cut in quarters;
place them into a sauce pan with water to cover,
and snsrar to last.'; ],-t boil until soft, remove the
fruit from the syrup, and boil the syrup a little
longer. Then strain over the peaches and let cool.
No. 334. STEWED APRICOTS.
Peel and cut in two, remove the stones and pro-
ceed the same as for stewed peaches ; add a little
brandy when still hot.
No. 335. STEWED QUINCES.
Peel and cut in half, then prepare and boil the
same as for stewed apples, No. 330; add a little mara-
schino.
No. 336. PRESERVED PEACHES.
Take sound, ripe. Large peaches, peel and cut in
halves; boil K) lbs. of sugar with 3 qts. water; when
boiling skim and lay the peaches in the syrup, let boil
till tender. Then remove into jars and let the syrup
boil down tor a while, then pour the syrup over the
peaches, cover and place the jars in a pan or on a
hoard in a wash boiler containing water up to the
shoulders of the jars, lei boil for about 10 minutes,
then remove the covers, fill up with the syrup till
overflowing, cover and seal immediately.
No. 337. PRESERVED PEARS.
Take sound, ripe pears, peel and cut in halves.
remove the core and proceed the same as preserved
peachs. i
PEERLESS PASTRY BOOK. S3
No. 338. PRESERVED GREENGAGES.
Take ripe and sound greengages, wash and pro-
ceed the same as described in No. 336.
No. 339. PRESERVED APPLES.
Take large sound apples, peel, core and cut in
fours: then proceed the same as preserved peaches,
No. 336.
No. 340. PRESERVED STRAWBERRIES.
Take sound ripe berries, have them well picked
and washed, drain and fill in jars; then fill in the hot
syrup, cover and proceed the same as for peaches,
No. 336.
No. 341. PRESERVED CHERRIES.
Take sound ripet cherries, pick off the stems and
proceed the same as strawberries.
No. 342. SWEET PICKLED FRUIT.
Take 4 lbs. preserved fruit, about 2 lbs. sugar, 1
pt. vinegar, 4 oz. spices, cloves, allspice, cinnamon;
tie the spices in a muslin bag and let boil 10 minutes
with the syrup ; then skim and lay in the fruit and
let boil till tender ; then remove the fruit into the jars.
Boil down the syrup and pour over the fruit. Cover
and seal.
No. 343. RASPBERRY JAM.
Take some picked and washed raspberries, add
the equal weight of sugar and boil until thick; then
fill into glass jars, cover and seal.
Nl PEERLESS PASTRY BOOK.
No. 344. STRAWBERRY JAM.
Proceed the same as for raspberry jam, except
use strawberries for raspberries.
No. 345. CANDIED POPCORN.
Boil 1 11). sugar with 1 giU water and 1 oz. butter
to the crack (266 cleg.), then place in 6 (its. of pop-
corn and stir till the corn is evenly coated with the
candy. Remove from the fire, stir a little longer and
the grains will then be all separated.
No. 346. FRUIT PUNCH.
Boil 1 qt. water with 1 11). sugar, then add shred-
ded rind and the juice of 2 lemons, strain and let cool,
then add 1 pt. raspberry .juice, one cup of tea, add a
piece of ice and serve with candied cherry in the
glass.
No. 347. CLARET CUP.
Three pts claret, 1 bottle soda water, juice of 3
lemons and G qz. of sugar; mix with a spoon, add a
piece if ice and decorate with berries and fine cut
oranges.
No. 348. CHAMPAGNE CUP.
Three pts. champagne, 1 bottle soda water, the
juice of a. lemon, 2 oz. of»sugar and 1 gill curacoa ;
mix and add a piece of ice; decorate with sliced pine-
apple, sliced and fine cut oranges; send to the table
with 6 glasses.
No. 349. HOW TO MAKE CHOCOLATE.
Dissolve VL' lb- chocolate and one cup of hot
water in a sauce pan and put on the stove ; when thor-
PEERLESS PASTRY BOOK. 8C
Ottghly dissolved add 1 qt. milk and let boil for 5
minutes.
No. 350. TEA.
Place in a tea pot one oz. or two tablespoonsi'u]
of tea, pour over it 2 qts. boiling- Avater and let stand
to infuse for 5 minutes. Don't let boil again.
No. 351. BLACK COFFEE.
Take to each cup of water one heaped table-
spoonful of ground coffee ; put the coffee in the filter
with a small strainer over, add the boiling water a
little at the time, then let it come to the boiling
point and serve immediately.
TABLE OF WEIGHT MEASUREMENTS.
LIQUIDS.
60 drops 1 teaspoo]
3 teaspoons 1 tablespooi
2 tablespoons 1 oz
1 gill 4 ozs
1 cup V2 pim
V> pint 8 ozs
1 pint 16 ozs
2 pints 1 qt
1 qt 2 lbs
1 gill y>2 cuj
2 gill % pin
4 qts 1 gallor
SOLID?.
1 qt. flour 1 lb
1 pt. white sugar 1 lb
1 cup butter V2 lb
10 medium eggs 11 lbs
86 PEERLESS PASTRY BOOK.
GENERAL REMARKS.
Tn order to insure successful work great care,
discrimination and judgment must be used. The ma-
terials often differ in quality. Some flour requires
more moisture than others. Some butter may be of
a poor quality. Some eggs are larger than others,
and therefore the good judgment of the workman is
required.
[Jse great care in measuring and weighing. For
cake baking use only cake flour (winter wheat).
When making pie, always puncture the top crust be-
fore placing it on the fruit. Have the butter washed
before using it. If no cake flour can be obtained use
a little more butter.
Beking sheets should be cleaned by making them
hot in the oven, then scrape and wipe with a cloth.
When freezing ice cream and sherbets use 1
<|t. rock salt to 8 (|ts. crushed ice. Punches and sher-
bets are to be served in glasses with an handle.
In making cake mixtures always keep the eggs
cold, and have the butter soft, for loaf cakes, etc.
Fruit for cakes should be rubbed in with flour be-
fore adding to mixture. When baking large fruit
cake or loaf cake place a sheet of greased paper on
the cake to prevent a loo dark color.
When making bread or rolls, the doughs and
sponges should always be well mixed. The ingred-
ients should be carefully weighed to obtain uni-
formity.
Sponge is ready for use from its first drop. The
temperature for sponge is 80 deg. Fahrenheit. Never
let a sponge dough rise to full proof after the first
PEERLESS PASTRY BOOK. 87
proof is worked out of it. When making straight
dough, work together after two hours proof, then
give it full proof.
Be very careful in selecting yeast, for this is a
very important factor to create a good and healthy
fermentation.
Of course any intelligent baker knows that
Fleischmann's compressed yeast is always found re-
liable.
In writing this book it has been my aim to pre-
sent a very carefully selected collection of recipes,
which T have iiocd with verv good results.
' JOHN BLITZNER.
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