Bread and Pastry Recipes of the World Famous Chefs United States

CONTRIBUTORS

ai f t St . is New Y k it 3 Emile B lly . Che Ho el Reg or C y Berd u f t st N ew Y rk it Jean S . o . Che Ho el A or o C y N f itz- t N ew Y k it Je an Millon . Che R Carl on or C y f kf t - Hot r kf t G man Henry Berger . Che Fran ur er F an ur . er y f t in G man Jules Kohler . Che Ho el Adlon Berl . er y ilhau f it-Zinkand afe S a isc G . M . Che Ta C an Fr nc o f t ti K sas it Adrian Delvaux . Che Ho el Bal more an C y 1 tt Geutsch t i M t a 5 O o . Chef Ho el W ndsor on re l

D C am azzi . . i i m Joseph . p . Chef Royal Po nc ana Pal Beach

t t s t St . L i E . C . Peraul . Chef Plan er Ho el ou s i di t iu t hi Z John Ch appano , Chef Au or m Ho el C cago ’

. t i Geo . R . Meyer . Chef Rec or s Cafe Ch cago

mbre ts . t t Gerard E g . Chef Cha eau Fron enac Q uebec f ﬁ i t i Louis P a , Chef New W llard Ho el Wash ngton hannsen t i i Henry Jo . Chef Ho el Royal Palm M am

rt zl er t St . is S i V ictor Hi . Chef Ho el Franc an Franc sco

r erm eister . . t i t i Emile Bu g , Chef Ho el Fa rmon San Franc sco i t G Martin G nder , Chef Ho el reen Pasadena S t t L S tin Joseph tol z . Chef Ho el Ponce de eon t . Augus e i B outrou e t i I Henr . Chef Ho el Shelbourne Dubl n . reland V an s t An Thos . Cooney . Chef Nuy Ho el Los geles

D au vill er t . i Jules . Chef Palace Ho el San Franc sco t Arthur Taylor . Chef Ho el Raymond Pasadena

tzenb er er . t is i Ernest O g . Chef Ho el Denn Atlant c City ' s t G t L Euro e L it Ce ar Obrech . Chef rand Ho el de p ucerne Sw zerland i t t H i Jules Boucher , Chef Arl ng on Ho el o t Spr ngs

Grolimund i t t . t Chas . , Chef Wash ng on Ho el Seat le

uillard . t . Jean J . Chef Ho el Adolphus Dallas i i i t s G St . i Cha . P er org . Chef Ho el Alcazar August ne

. t i Peter Bona . Chef Ho el Chamberla n Fortress Monroe

i Lesc arboura Ft . itt t Lou s , Chef P Ho el Pittsburgh ’ Pi aﬁ i t John , Che Ho el Cape May Cape May

t u renz t G . Wal er J . Chef Ho el alvez Galveston tt i t S . B . Pe eng ll . Chef Ho el Ormond Ormond Beach

ff . t Al G eo . E . Scha , Chef Ho el bany Denver

. Du a uier t in Ben E p q . Chef Ho el Arl gton Santa Barbara

i i L i . t V i i W ll am eon Benzen . Chef Ho el rgin a Long Beach

. . t i Chas . A Frey . Chef Ho el Alexandr a Los Angeles

i . i G . L t . S F . Ch d t p Interl aken it uc en us er ef ran Ho el Me ro ole . w zer l ané

. U . . G G Cloux . Chef S rant Hotel San Diego

. Schlo ettk e t i t t D s A . Chef Wes m ns er Ho el re den , Germany

L i f t . . uc en Raymond . Che Ho el Congress A nnex Chicago

L is in f t . ou The . Che Ho el Utah Salt Lake City s f t ff Jule Edward Bole . Che Ho el Je erson St . Louis J Bico chi f t ohn . Che Ho el Piedmont Atlanta

Edw . . . is St . . t F h . d i d t t t R J c el ewar Ho el P e mon A lan a . x t Leopold Sau . S eward Hotel Grunewald N ew Orleans

en i . oui oux tewar . . St . H r D F ll . S d Charles Hotel New Orleans 3

PREFACE

In presenting to the public this book on BREAD AND PASTRY RECIPES we feel that we are presenting the most com plete authoritative and up- to —date book ever prep ared on the sub The j e c t . contributors being the ﬁnest chefs in the United States ,

C anada and Europe insure every recipe shown as right . These world famous chefs have given us their special recipes and they have made the expl anations so plain and so complete that a ny one can readily understand them .

The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the ﬁnest and most practical teachers in the culinary lines in this country and abroad .

A l arge portion of the Copy has been translated from the French .

The finest chefs are generally the French or Swiss . They are not no t we literary men ; their language is flowery , but know that even with the difficulty that exists in expressing in English many of the Fren ch terms that the work as a whole will be easily understood and greatly appreciated .

This is the ﬁrst time in history that such a wonderful collection of recipes have been made obtainable for general use . These men ' ' are giving , in these recipes , their professional secrets . The calibre of the men who have prep ared these recipes is great and represents as ’ much as the great masters in other lines of the world s work . Nap oleon

Bonap arte was a great general ; Shakespeare , a great author ; George

Washington , a wonderful statesman ; and Thomas Edison , a masterful inv e nto r z— but we feel that the master chefs represented here are to be ’ considered j ust as great and doing j ust as much of the world s work as

any of the famous men we have all been taught to revere and respect .

The International Cooking Library , covering in ten volumes , every

conceivable p art , section or angle of the cooking question makes it s possible for any one who will follow these recipe to be an expert cook . The great masters who have prep ared these recipes have spent their

8 lives studying and experimenting and are giving in these recipes their m best ideas and suggestions . These are dishes of the illionaires and the most p articul ar epicureans . We feel that this set of books is presented to the p ublic at j ust the opportune time . All people are beginning to realize that there is really no more important art than cooking and this should be so ; for what should be considered more important than what we eat ' The best health insuran ce is having the right kind of foods , properly prep ared . A man is at his best only when he is in robust health and nothing will undermine a person ’ s constitution so quickly as p oor food . The best dishes and the sure and absolute recipes for making them , are contained in this wonderful set of books . All the copy is from authorities j ust as p ositive and j ust as sure in this line as the noted Blackstone was on legal lines . We picked the best chefs in the world ; we would accept copy fro m no others . A careful study of the recipes and careful application o f the directions for same is all that is ne cessary t o produce the results that have made these men famous . of In the presentation this book , we wish only that sp ace would allow us to mention and p ay courtesy to the many men who have assisted t CO us in the various dep artmen s , py prep aration , translation , and o f editing , also the courtesies rendered by the managers the world renowned hotels whose chefs have been our contributors .

INT E RNAT IONAL PUB L ISHING C O MPA NY I N D E '

LE CTU RE ON B READ MAKING

t . FRANK BOCK , Pas ry Chef , PALACE HOTEL , San Francisco , Cal HOW TO MAKE YEAST YEAST FERMENT COMPRESSED YEAST BREAD MADE OF SPONGE AND FRENCH BREAD WITH FERMENT STRAIGHT DOUGH FOCKOS FRENCH SPLIT LOAVES MILK DOUGH HOME MADE BREAD HOME BREAD WITH WATER VIENNA BREAD MADE OF ONLY STRAIGHT DOUGH VIENNA BREAD MADE OF PULLMAN BREAD SPONGE

NEW ENGLAND BREAD , Number one RAISIN B READ GLUTEN BREAD NEW ENGLAND B READ Number tw o GERMAN RYE BREAD RYE BREAD BOSTON BROWN BREAD HALF RYE BREAD BOSTON BROWN BREAD WITH BOSTON BROWN BREAD WITH SODA OR BAKING POWDER FERMENT BOSTON CREAM TOAST PULLED B READ PALACE DIFFERENT TOASTS GARNISHED FRENCH TOAST TOAST WITH OLIVE OIL AND MELBA TOAST

CHEESE TOASTS . GARNISHED WITH SARDINE TOAST WITH OLIVE OIL CHICKEN

FANC Y SA ND WI CHES FOR AFTERNO ON TEAS BARLOW SANDWICHES SCRAPED CHICKEN SANDWICHES SLICED CHICKEN AND LETTUCE SHREDDED CHICKEN SANDWICHES CHICKEN SALAD PALACE TURKEY AND TONGUE

TURKEY TURKEY , HAM AND TONGUE SALAMI PRESSED BEEF TOMATO SWISS CHEESE WATERCRESS NEUFCHATEL CHEESE LETTUCE EGG PIMENTOE S ANCHOVIES ANCHOVY PASTE REGALIA FISH PASTE PATE DE- FOIE— GR A S NUTS AND OLIVES GAME SANDWICHES CAVIAR

RO LLS BREAKFAST ROLLS FINGER ROLLS MILK ROLLS WATER ROLLS VIENNA ROLLS GERMAN ROLLS PARKER HOUSE ROLLS SANDWICH ROLLS GRAHAM ROLLS GRAHAM GEMS ROLLS MADE OF RYE BUNS FANCY BUNS TWISTS HOT CROSS BUNS SALLY LUN DRESDEN STOLLEN OR RAI SIN LOAF CHRISTMAS STOLLEN STAND ARD DO UGH FOR DIFFERENT C OFFEE C AKE S SMALL CAKE S FOR COFFEE OR SNAILS TEA PARTIES PLAI N BUND GUGGE LHUPF NUT BUND CAKE ST REUSSE LKU CHE N I I VAN LLA COFFEE CAKE DOUGH FOR FRU T ,TARTS GERMAN ROLLCOUCK ROLLCOU C K GREEK BREAD (Pam ROLLCOU CKS AND CRA MICK BERLI N PANCAKE MA SA RIN BRIOCHE PLAIN BUNS BUNS MADE OF SPONGE OPERA BUNS COCOANUT BUNS STRE USSE LK UCHE N— GERMAN COFFEE CAKE WITH SPONGE STYLE GERMAN STRE U SSE L CI NNAMON CAKE ALMOND COFFEE CAKE GERMAN APPLE CAKE CHEESE CAKE GUGGE LHUPF ZWIEBACK PRETZELS CHEESE CAKE BAKED I N SALT STICKS SQ UARES B A KING POWDER DOUGHNUTS YEAST RAISED DOUGHNUTS ENGLISH CRUMPETS AND FRENCH CRULLERS MUFFINS ENGLISH CRUMPETS MUFFINS t x t CRUM PETS , very sof mi ure WHEAT MUFFINS CORN MUFFINS POPOVER TEA BISCUITS SANDWICH ROLLS SCON S CORN BREAD IMITATION FRENCH ROLLS GRIDDLE CAKE AND WAFFLES WITH BAKI NG POWDER WHEAT CAKES WHEAT CAKES WITH YEAST GRAHAM BATTER CAKES GRAHAM CAKES WITH YEAST BUCKWHEAT CAKES BUCKWHEAT CAKES FLANNEL C A KES I NDIAN GRIDDLE CAKES RICE CAKES WAFFLES C REAM WAFFLES WAFFLE A ’ LA BOURGEOISE HOLLAND WAFFLES FRENCH SWEET WAFFLES RICE WAFFLES CONTINENTAL WAFFLES NEWPORT WAFFLES

PASTR IES

BE RD OU t JEAN S . , Chef de Cuisine , HOTEL ASTOR , New York Ci y , N . Y t BEIGNETS DE POMMES , Apple Frit ers PANCAKE A LA CONFITURE JUILLARD Te x JEAN , Chef de Cuisine , HOTEL ADOLPHUS , Dallas , WAFFLES MACONNAISE GROLIMUN D tt CHAS . , Chef de Cuisine , NEW WASHINGTON HOTEL , Sea le BASLER LE CKERLI - t Ger HENRY BERGER , Chef de Cuisine , FRANKFURTER HOF, Frankfur , CHESTER CAK E S T . . EMILE BAILLY , Chef de Cuisine , ST . REGI HO EL , New York , N Y GAUFRETTE SUISSE PANCAKE HORTENSIA S C N D E ’ L ’ E UROPE r CE AR OBRE HT , Chef de Cuisine , GRA D HOTEL , Luce ne , Swi tzerland SOURAR OFF ‘ LE SCA RBOURA Ui I I IT tt LOUIS , Chef de C T HOTEL , Pi sburg , Pa lVIIIFFINS

MARTIN GINDER , Chef de Cuisine , HOTEL GREEN , Pasadena , Cal OLD FASHIONED GRI DDLE CAKES GOLD CAKE APPLE PIE SWEET CORN PUDDING S T ILI O M N B . PET E NG R O Chef de Cuisine , HOTEL D , Ormond Beach , Fla BEATEN BISCUIT HOT SPOON BREAD ’ GEORGE R . MEYER , Chef de Cuisine , RECTOR S CAFE , Chicago , Ill CORN B READ GENOISE CAKE SAVARIN WITH STRAWBERRIES— MELBA

. D GEORGE E SCHAAF , Chef de Cuisine , HOTEL ALBANY, enver , Colorado . ENGLISH MUFFINS U t LO IS FUSIER , Chef de Cusine , GRAND HOTEL METROPOLE , In erlaken , Swi tz . MOUSSE LINE CAKE 1 1 CHAS . A . FREY , Chef de Cuisine , Los Angeles , Cal

' t ADRIAN DELVAU , Chef de Cuisine , HOTEL BALITMORE , Kansas Ci y . Mo CORN MUFFINS WAFFLES WITH RASPBERRY JAM HOME MADE RICE PUDDI NG CAKE A LA ANNA

OT ZE N B E RGE R t t t . ERNEST , Chef de Cuisine , HOTEL DENNIS , A lan ic Ci y , N J CHERRY FRITTERS FRYI NG BATTER FOR SWEET DISHES PA C us in s D U UIE R e t . . I BEN E Q , Chef de , HOTEL ARL NGTON , San a Barbara , Cal FRENCH PANCAKE WITH JELLY PLUM PUDDI NG — HARD SAUCE CORN MEAL MUFFINS

Z St . . I I I , . t CHAS P ER G ORG , Chef de Cuisine HOTEL ALCA AR , Augus ine , Fla

WAFFLES , HONEY INDIAN SPOON BREAD

JULES KOHLER , Chef de Cuisine , HOTEL ADLON , Berlin , Germany . DELICIES DE CAMEMBERT SOUFFLE AU CHESTER I Ho t JULES BOUCHER , Chef de Cuisine , ARL NGTON HOTEL , Springs , Ark FRENCH PANCAKES AU CONFITURE D A ILLE UV R i . JULES , Chef de Cu sine , PALACE HOTEL , San Francisco , Cal Q UEEN CAKES

t . PETER BONA , Chef de Cuisine , HOTEL CHAMBERLAIN , For ress Monroe , Va VIRGINIA BATTER BREAD CORN CAKES HL E K a . SC O TT E I . A , Chef de Cuisine , WESTM NSTER HOTEL , Dresden , Germ ny PETITES SOUFFLES AU PARMESAN I BOUTROUE I HENR , Chef de Cuisine , HOTEL SHELBOURNE , Dublin , re BLI NIS B ICOC HI I t t JOHN , Chef de Cuisine , HOTEL P EDMONT , A lan a , OLD FASHIONED BUCKWHEAT CAKES VIENNA BRIOCHES

I I t t t . LOU S THE N , Former Chef , HOTEL UTAH , Sal Lake Ci y , U ah PLUM PUDDING H — . RIIL A U I ZINKA N D 0 21 1 G , Chef de Cuisine , TA T CAFE , San Francisco , T A RT LE TT E S CALI FORNIA

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PRINCIPAL FACTS AND RULES ABOUT BREAD MAKING

To make bread is generally thought to be a

very simple t ask , but it requires a thorough

o f r knowledge the ﬂours , as to thei quality and

strength ; also o f yeast as to its freshness . The

climate , season , weather and temp erature as well as the different degrees o f baking heat needed fo r the various kinds of bread and rolls must c o n be well studied , as they are factors to be FRANK BOCK side re d; practi ce will teach these essential points . PA STRY CHEF ff o f PALACE HOTEL Bre ad being the sta life , maintaining life

San Francisco , Ca]. longer than any other single food , should be

. pr to Mr Bock , ior made o f the best materials to be healthful and to the coming Palace , was with some of the strengthening . The sup erior qualities of this t t N w bes ho els in e York plain and simple food often induces people to and Chic ago as Pastry

C . t hef The Palace Ho el overlook other shortcomings at meals . Estab is noted for its Breads lishme nts and Pas tries . supplying a uniform , soft , sweet and D auv iller Mr . Jules , ﬁne grained delicious bread are known every the Chef de Cuisine at

h t w as W o f . t e Palace Ho el , here , for the sup eriority their goods B akers formerly the a year di rect or of Cuisine encounter most difﬁculties from the varieties of

the . in home of Mr and flours in use . The east o f this country produces ' Mrs . H a r r y Payne f Whit o f . ney , New York ﬂours di ferent qualities than the west Good

ty . y o t Ci The g him results only c an be obtained by profound study from the Grand Hotel

r . in Pa is o f how to use them . Flours are cl assed as

Winter wheat and Spring wheat . Winter wheats are divided into n e hard and soft red Wi ter wheat and soft whit Winter Wheat .

The soft grades are used for c ake baking . Winter whe at flour excels in ﬂavor and gives more moisture to the bre ad and also makes a larger and lighter loaf . Practical b akers use two and even three f ff di ferent brands of ﬂour , from as many di erent mills .

Testing ﬂour as to its s trength may be m ade in taking of different

ﬂours the same quantities , mix them with the same qu antity of

' flo ur water and m aking the finest dough is the best . Another . the m anner , but not as reliable can be made in pressing a small qu antity f d its o flour in the han ; if good it will ret ain sh ape , coarse flour falls n ap art like sa d . 1 4 no t h Wheat flour should be used , w en freshly milled . Experienced ’ o f b s ix b akers keep a certain supply a out months age on hand . The l older the flour gets the whiter it wi l be and the better it will rise .

Western flours contain more starch than eastern flours . They are classed as weak flours but generally have a go od flavor .

Gr ah am flour consists o f the entire grain ground up ; the wheat shoul d be go od plump grain , but often is only bran mixed with second grade flours or ground corn . Graham flour should be bought fro m a reliable mill where only good wheat is used for the purpose . Rye flour must be used freshly milled as in ageing it loses its n flavor and stre gth . Corn meal , mostly in form of mush is also used in bre ads . B REA D M AKI N G

Bre ad m akin o f v g is an operation divided in the preparation the stock yeast , the ferment , the sponge , the dough , the moulding In c an d the b aking . using ompressed yeast , it saves time and labor . t n The manipula ion is divided in o ly the Sponge , the dough , the mould a u f ing an d the b aking . The ex ct q ant ity o ﬂ o ur and liquids to be used is very difficult to state as the variety o f ﬂours in the differen t p a rts o f the country demands the j udgment o f the b aker as to adding d or decreasing the amount re quire .

r In m aking doughs , especially the st aight dough , the usual l heat of the iquid must be lukewarm , fro m about seventy degrees to

’ - seventy fiv e degrees F ahrenheit . The flour should be kept in a warm dry pl ace and also h ave the s ame temperature . In summer the straight dough m ay be mixed with ice water instead of warm . Fer mentation sets in only some time after and the flour will become whiter , being longer in the dough state .

T HE B A KE S HOP

The roo m or sh0 p in which bread is made must be scrupulously

clean , an evenly regulat ed temp erature fro m about sixty to seventy

i . degrees shoul d preva l This is obtained by heating or vent ilating .

o Drafts inj uring the raising f the dough must be prevent ed . A ste am chest is necessary in pl aces where business on a larger

c o n The s ale is carried . goods can be raised in a shorter sp ace of

1 5 To time . save labor and time , troughs , benches , tables and other

. appliances , should be located in the handiest places

Utensils fo r bread making are simple and few . An enameled

castiron p ot to cook potatoes , two tubs thirty inches deep and twenty

o ne . inches in diameter , for yeast , the other for ferment A potato

a he fo r masher , a sieve to str in the p water stock , yeast and common

fo r to yeast , a strainer ferment , a sieve sift ﬂour, a dipper holding e tw o quarts and a s t of measures , to measure the liquids , casseroles

l o r o f to . to heat small quantities liquids , also me t lard butter in A wooden bowl for rubbing and mixing doughs like corn mufﬁns ; a

o f pli able p alette knife to scrape the dough from the sides the bowl .

A scrap er , a strong iron pl ate with wooden handle fastened across

o f the longest side the plate , ﬁve inches wide and four inches long ,

fo r cutting and dividing the dough , also to scrape down the dough

adhering to the sides o f the trough . A bench brush and a dough

w ashbrush brush , both long and ﬂat about ten inches in length ; a

with handle ten inches in the whole length , handle to be ﬁve inches f long to wash bread and rolls when taken o ut o the oven . Fl at hair

fo r brushes , two inches wide , greasing moulds and washin g rolls ,

e t c a k fo r , with egg w sh ; a very thin , sharp plated nife , making the o n e d o f and incisions bread and r s ; a p air sharp pointed scissors . Bread boxes measuring in the square thirty inches and four inche s

deep to raise the divided and moul ded dough . Cloths , generally o f made coarse linen , as sail cloth , to ﬁt into this box , the length shoul d

- ﬁv e i o be about twenty nches more , as they must be raised s as t o support the bread o r rolls which are b aked on the hearth ; o ne large

o f . rolling pin , made hard wood with handles about three feet long

- and o ne inch and three quarters in diameter . One or two smaller

w o ﬁv e - ones t feet long and eight hs of an inch in diameter . Two

o ne hard wood boards , ten inches long and four inches wide , the e o th e r twelve inch s long and eight inches wide , very thin o n o n e

e o n sid and the other side half an inch thick the long sides , to raise

the bre ad fro m the boxes to the peel . Wooden peels with handl es

o o f long enough t reach the farthes t end the oven , one with a plate

twelve inches wide and thirty inches long for bread , the other ﬁfteen

- inches wide and thirty two inches long fo r rolls . b Russian sheet iron aking p ans with sloping sides , botto m

1 6 - - twenty two inches long by sixteen inches wide , top twenty three

inches long by seventeen and a half inches wide , height four inches

ix f r s o . fo American loaves , containing loaves three pounds in weight Baking p ans o f Russian sheet iron with o ne and a half inch

- o ne border , twenty eight inches long by twenty inches wide , side of the smaller ones must be without border .

fo r Bread pans with hinged covers , sloping sides , sandwich

o f bread four pounds measuring at the botto m , eighteen inches long

o ne- and four inches wide , top eighteen and quarter inches long and

o f ﬁve inches wide an d four inches high . Instead having covers , these p ans c an have a small hole in the bottom so when the le av es are

o n e pl aced in the p ans they may be turned b aking sheets upsid down ,

ﬁve le av e s on one p an . Let them raise in the p an and ascertain the proof by inserting a straw through the hole . The p an should be

- ﬁlled to tw o thirds .

Pans with sloping sides for graham and raisin bread , containing

o f one pound and a half bread dough , no covers , bottom seven and

- T t hree quarters of an inch long by four and a half inches wide . o p

n - eight and o e quarter inches long by four and a half inch es wid e .

f . C orn mu fﬁn p ans o heavy tin twelve in a pan , mufﬁn rings A

o f kneading trough made hard wood with sloping front side , thirty inches wide at the top and twenty- two inches wide at the botto m ; four to ﬁve feet long and twenty inches deep provided with a removable

a the tight ﬁtting cover , also dividing board for middle to hold the dough in desired sp ace . THE OVE N B aking is the ﬁnal and most important Operation in bread o f making and may sp oil the best labor through carelessness . It is import ant to know how to heat an ove n and ascertain the right he at required fo r the different kinds o f bread and rolls as they de mand various kinds o f temperature . Ovens of every description are in use , the best ovens are the furnace brick ovens , they are heated in

as o r the b aking chamber , with wood , coal , g oil and hol d the heat well . Portable ovens are installed in many places . They are buil t o n o f the principle and style a furnace brick oven , are more light , less expensive and can be moved at any time ; they are heated in the b aking chamb er . Shelf ovens are portable ovens which take up less

1 7

In some ovens the bottom heat will be too strong ; swabbing o ut at different times will remedy this . In certain cases doubl e p ans must b e used to prevent too much bottom color . The rule for b aking is to have all the bread and rolls which require the most heat ready first , and followed up with the goods which demand a lesser heat . HO W TO M AKE YEAST Stock Yeast o f Boil five quarts of water, put five ounces flour in a j ar and o f make it into a firm p aste with a p art the boiling water . To the

o f the o f i fo r remainder water add an ounce hop , bo l ten minutes , remove from the ﬁre and run through a ﬁne sieve into the j ar and over

the p aste . Set in a cool pl ace until liquid is lukewarm . Dissolve the p aste with the water and add four ounces of mal t ; cover and leave

- in a warm te m perature for forty eight hours without disturbing .

After expiration of this time , strain this liquid in another stone j ar .

The stock yeast is now ready for use .

YEAST

o f Set ﬁfteen quarts water to boil in a good siz ed p ot , remove it

at the first boil from the fire . Put two pounds of flour in a tub and

make with a pint of the boiling water a sufficiently hard p aste . To the remaining water add three ounces of hops and boil fo r ten minutes ; remove from fire and strain at once the boiling liquid through a fine

sieve over the p aste into the tub . Set in a cool place until luke

warm . Work the p aste well into the water , using both hands ; add ff n o f right o o e quart stock yeast mixing all well together . Set the no t s tub in a moderate temperature , do di turb while fermentation

takes place , which requires from eighteen to twenty hours . Strain this yeast through a ﬁne sieve in another tub and set in an ice box o r

a very cool place . To be used as needed for the preparation o f ferment . This yeast will keep for days if all details prescribed are c arefully

observed . FE R ME N T Wash seven quarts o f small p otatoes very clean ; place in an e enameled c ast iron pot , cov r with sufﬁcient cold w ater , put on ﬁre and let come to a boil ; pour o ff this water and refresh with clean hot

1 9 e water and boil until well done . Throw the potato s in a l arge tub

tw o - o f and add and one half pounds ﬂour , mash well , to reduce to a

- smooth p aste . Dilute this p aste gradually with twenty t wo quarts

o f o r . cold lukewarm water , observing temperature and season Add

ﬁve quarts o f yeast and mix all well together . Set the tub in a moder

' n ately warm place and cover well with a clo th. Do o t disturb until

m e fermentation takes place , which eans , when ris n to the double o f its height and falls again . Fermentation should t ake place in from seven to eight hours . This quantity is su fﬁcient fo r o ne barrel o f

ﬂour . CO M PRESSE D YEAST

Compressed yeast being more uniform and reliable , is preferred by most o f the b akers and in places where only small quantities of bread are made it is more reliable , stronger and quicker than stock

as yeast and ferment , also not quickly affected by change of weather ; o f furthermore it is a saver time and labor . Compressed yeast must be used as fresh as possible .

In p arts of the country where yeast can not be had fresh daily , it is advisable to keep the yeast in a stone j ar, well covered with

. water ; in ice box Change the water at least every second day , o ff pouring it carefully without disturbing the yeast . When using it pour o ff the water as directed and take o ut the required amount o f yeast with a spoon , c overing the remainder again with fresh cold water . Common yeast o r b akers ferment mixed with stock yeast is

, still used by a good many bakers they cl aiming it makes a moister , o f sweeter and better loaf bread than c ompressed yeast . For b akeries which must count the proﬁts by making a larger quantity of bread

o f of the same amount flour , this yeast is mostly used and the sponge method prevails . BREAD M A DE O F SPO N GE AN D STRAIGHT DOUG H Bread is made either by setting sponge and making dough after wards o r by making a straight dough . B akers making a l arge sp onge are enabled to make various kinds of doughs o ut o f it and also save yeast . In setting sponge , dissolve the yeast well in the water and mix it with enough flour to make a soft dough . By using more o r less y east or colder o r warmer water o r making a softer o r firmer

2 0 o r o f sponge , in m ixing more less ﬂour into it , the time getting the sponge ready can be regulated . When sponge is ready , mix , dust i let r se . over with ﬂour , cover well and Sp onge should be ready

' bubble b in in four hours and it is , when s e g to show which burst and

o ff throw gas and the sp onge ﬂattens and drops in center . The sponge being ready , different doughs can be made in taking certain quantities o f it and in adding the necessary ingredients fo r the different e f desired doughs as rolls , br ads , co fee cakes , etc . Sp onge can be s et cool at night and made into dough in the morning or c an be se t warm and slack with additional yeast to be n taken after o e hours time . Straight dough is mad e in mixing all

e o f ingredients at the same tim , the use more yeast is required than fo r usm o r sponge dough , according to temperature ; by g more less yeast it may be gotten ready in a few hours o r to be worked up in the morning . Dough should be well mixed and kneaded ; after it has f risen , it should be worked over several times at di ferent intervals . Dough made o f soft flour require a firmer dough than made o f stronger flour , because dough slackens after it has been m ade . Strong

a Th flour can be made in a softer dough s it gives very little . e age of the dough depends o n the strength o f the flour and the firmness of

e the dough . A young dough colors more in b aking and requires l ss heat than an old dough . Of the dough from which bread and rolls are made in the same time , bread should be made up ﬁrst as it demands

ha s . a younger dough than rolls , or a dough which not raised too lo ng

FRE N C H B REA D WIT H FE R M E NT FOCKOS

Set a medium sponge with four quarts o f ferment seventy - ﬁv e degrees Fahrenheit to be re ady in three hours . When ready to drop add one gallon of water seventy - ﬁv e degrees Fahrenheit and six ounces

fo r o ne o f s alt . M ake a slack dough and be at it well , let rest hour . n Divide up in o e and a half pound pieces , mould round and put in slightly floured boxes ; flatten them down to one - third of their thick bo x ness and dust over with flour , cover with another air tight , let

- ﬁv e rise fo r about twenty to twenty minutes , mould them in long

le av es loaves . Set the in cloth lined boxes dusted with ﬂour and

s o raise the cloth between each loaf to serve as support , the dough

o ut in rising cannot ﬂatten . When set transfer to peel , wash over

2 1 with water and make four or ﬁve sl anting cuts with a very sharp

o n . thin plated knife . Put into the oven the hearth They should be b aked in ﬁfteen minutes ; when b aked , wash again with water . FRE NC H SPLIT LOAVES

Use a little ﬁrmer d ough than for fo cko s . M ake the m up in the et form of long Vienna shape d loaves and s them on b oards . When they are moulded and slightly set , brush the top with lard and press each loaf lengthwise in the center with a lon g thin rolling pin , like l split rolls . Arrange the loaves Sp it side down in cloth lined b oxes , raise the cloth between each for support and let rise . Sprinkle

peel with a little white corn meal , turn split sid e up on a s mall board o n and transfer to peel and b ake the hearth without washing , to nice

brown color . M ILK D OUGH

o f o f Different breads are made p art milk , others all milk . When using nothing but milk , m ake a straight dough . The mil k must be heated to the boiling point and cooled o ff to temperature required t o

. se season When using milk and water , t the sponge

with the water and add the milk when making the dough . When l making straight dough , bring the milk to a boi and add the wa ter ; let cool down to desired temperature about seventy- ﬁv e degrees

Fahrenheit . All milk breads . take more color while b aking and

therefore d emand a lower heat , also less time to rise . HO M E M A DE B READ

M ake a medium straight dough from one gallon water, half l to milk . Heat the mi k boiling point and add the water, cool down

to seventy degrees Fahrenheit . Dissolve four ounces yeast in this

liquid , add three and a half ounces of salt , four ounces o f sugar and two o r ounces of butter l ard . M ix all ingredients up well with the water

and milk and make the dough with a good strong wheat ﬂour . Let

s t ul e , dough sho d be ready in two hours ; when raised to the double o f its original size , fold it over from all four sides and press down . Let - o f l rise again for about three quarters an hour, fo d over again , div ide

into pieces , mould round and put in boxes to set for about twenty

minutes and make them in to loaves , pressing two Opposite sides

together with the pal ms o f the hand . Lay in the moulds smooth

2 2 e i side up and s t to rise unt l the pan is al most full . B ake and brus h o f e over with a wash of white egg and wat r well beaten together .

M ould shoul d be , when ﬁlled , about half full . Fro m the same dough , l o u when m ade in a arger quantity , y can make Vienn a loaves o f tw o

le a e s pounds of dough each , sandwich v in single le av e s o r made up in American loaf styl e .

Fo r le Vienn a loaves mould the two pound pieces round , t rise n twenty minutes and for m lo g loaves from them , manipulating as prescribed for p an loaves . These loaves are arranged in cloth lined wooden boxes with the smooth side down a nd the cloth raised between

‘

. l f each loaf as support When sufﬁcient y set , trans er to peel , smooth e in side up , with the aid of the b oard as mention d utensils ; wash over with water when no steam is applied and b ake on the hearth to a nice brown color . When baked and t aken out of the oven , wash with Fo r o f . o ff white egg sandwich loaves , scale four pound pieces , mould round and put in p ans , after having formed the loaves from them , either in the bread p ans with hinged covers or in the pans with the hol e in the center o f the bottom of the p an ; the l atter are turned up side down on a b aking sheet about four to ﬁve loaves on

n a . o s . e p an , soon as the mold is ﬁtted Bake in steam American le av e s are sc aled to three pound pieces , mold ed as the others , but arranged side by side in the b aking sheet iron p an . For this purpose the sides of the le av es may be sligh tly greased with melted lard to obtain a smooth and even bre ak when baked . Let set to almost

e e ho t double of its original size and b ak in a m diu m oven , w ithout washing . All these p an b aked bre ads , without excep tion must be turned o ut of the moul ds as soon as b aked .

HO M E B REA D WITH WATE R O NLY

M ake a straig ht dough at seventy - ﬁv e degrees Fahrenheit fro m

o f one gallon of water , three ounces of sugar and three ounces lard or butter , with a good strong ﬂour . This dough should be ready raised

‘ o r o ut n in four hours it will ﬂatten and lose its resist a ce . M ust be worked over well and rise again for twenty minutes ; scale moul d

- and form in lo aves for p ans . Let these loaves se t to about t wo thirds the height of the p an and b ake .

2 3 VIE N NA B READ M A DE OF STR AI GHT DOUG H

M ake a very ﬁrm dough o f thre e quarts Of water and o ne quart

Of milk , about eighty degrees fahrenheit , two ounces Of yeast , three

Of O f o r ounces o f salt , six ounces sugar and six ounces l ard or butter half butter and half lard . This dough should rise and be ready

' f o ldin it in four hours , work it down again by g over from the four

Opposite sides and pressing it down . C over and let come up again ; when set , work it over once more ; let rise another time and scale in

to - ﬁv e two pound pieces , mould round and in twenty twenty minutes after form in Oblong pointed loaves as prescribed before . Put in

cloth lined boxes smooth side down , raise cloth between as usu al .

o n o r When set put peel Sprinkled over with a little ﬂour , butter o f white corn meal . By the aid a thin board , from there transfer l to peel by sliding it on its smooth side up . Shou d be b aked with

no steam ; when steam c an be generated , wash over with water and

o n . give three sl anting cuts , b ake hearth When b aked , wash over with a thin white of egg wash .

When b aking in a range the le av e s may be put o n slightly greased baking sheets washed over with a thin egg wash made o ut Of a whole egg and milk .

VIE N NA B REA D M A DE O F SPO N GE

M ake a sl ack sponge with two ounces Of yeast , one gallon Of

—ﬁv e e water seventy degrees Fahr nheit ; work it well , sprinkle with ﬂo ur e and cover . When the sponge is rip and has fallen in the center

as add the milk the same temp erature the water , also three ounces o f o f salt , four ounces Of sugar and four lard or butter . Work all these ingredients well into the dough and make a ﬁrm dough with

the good strong ﬂour . Let dough rise to double of its size and working well down again let it co me up again and divide in equal

o r . pieces Of one and a half pounds more M ould into b alls , let s e t again for twenty minutes and shape long le av e s with pointed ends o ut Of these balls ; put in cloth lined boxes as mentioned in the former n recipes and b ake in steam o r o the hearth .

2 4 PULL M AN B READ For Pullman bread use any good milk dough which is no t to o stiff . It should be p assed several times through rollers which are

o r fastened to the bench table with cl amps , before moulding int o

fo r h e le av e s . It is used mostly sandwic es esp cially in railro ad stations

and dining cars . The p ans in which this bread is b aked should be

ten in ches long , four and a half inches wide and four inches high

— e with a sliding cover . Give three quarters proof in the p an , clos h the cover and b ake in a medium o t oven . Breads b aked in covered

p ans have the advantage to retain their moisture longer , have a better

. i i taste and the crust is very thin The waste will also be min m zed , r when these le av es are cut fo sandwiches .

RAISI N B READ

o M ake a rather stiff dough f one gallon sweet milk , boil the milk ﬁrst and cool down to seventy degrees Fahrenheit ; add six ounces o f

O o f ye ast , four unces salt , twelve ounces Of sugar , sixteen ounces

butter and eight eggs . Mix all these ingredients well with the milk ,

' a nd m ake with a strong ﬂour a straight dough . Cover and let rise

o ne o . f r two hours After it has raised double its size , work and a h alf p ounds Sult an a raisins and o ne and a half pounds Of currants i n

o ne fo r the dough . S cale into and a half pound loaves , let rise t wenty

le aves . . minutes , form the and put in p ans P an should be half full

' Let prove to three - quarters o f the height o f the p an and b ake in

medium ho t oven .

NE W E N GLAN D B REA D NO . O N E M ake a ﬁrm straight dough Of o ne gallon Of water and half a

- ﬁ e c an condensed milk seventy v degrees Fahrenheit , two ounces et o f salt and three ounces sugar . When s work it down again ; let

rise for ﬁfteen minutes , scale and work into loaves , b ake in moulds in

good oven .

‘ NE W E NGLAN D B READ NO . TWO

o f . M ake twenty ounces corn meal , a mush to begin with M ake a straight dough at seventy - ﬁv e degrees Fahrenheit from two gallons

c water, six ounces ye ast , six ounces salt , six oun es sugar , six ounces

‘ o f lard and the corn meal mush . Mix all ingredients thoroughl y

2 5

r ounces la d and half a pint mol asses . Use only gluten ﬂour to make the dough and let come up only once . Work down and after a short

le av e s as interval , proceed moulding in usu al and b ake in a medium hot oven . RYE B READ M ake a rather stiff straight dough Of seventy degrees Fahrenheit

o ne n o f e Of o f fro m gallo wat r , three ounces yeast and ﬁve ounces

s e salt . U a fresh well ﬂ avored rye ﬂour mixed with the same qu antit y

e nd Of a second grade wheat ﬂour . Let com up once ; work down a let s et ab ou t ten minutes ; divide in two p ound pi c o : s and moul d all Off round . When are formed , shape right in long , round p ointed

th o n o r e t . loaves , pressing seam well toge her Place b oards in boxes covered with cloth , smooth sides down , raise cloth for supp ort and

- let come only one third its size . Turn on with corn meal or rye

o r n ﬂour dusted peel , wash over with water , give three four sl anti g cuts across and b ake in a hot oven . Wash again with a thin whit e

' o f egg ; wash again as soon as t aken from the oven . M ay also be he b aked in well greased p ans which is more handy for t housewife .

GE R M A N RYE B RE A D T German rye bread is made of a p art of sour rye dough . o start this sour dough , take three pounds of yeast raised rye dough . Dissolve in o ne quart o f water and mix with enough rye flour to make n a very slack dough . Let this spo ge stand until the next day and use it in adding some compressed yeast for the first rye bread dough . ’ Keep every day a piece o f this dough to make the next day s bread . n o f From o e gallon of water , one pound sour dough , one ounce yeast , three ounces salt and some caraway seeds , make a very firm dough ,

- - using tw o thirds o f rye ﬂour and one third of wheat ﬂour . Dissolve the yeast and sour dough well in the water before adding salt , seed

r its and ﬂo u . Work it well and let rise about double size ; work over o r le a again and make up in round long loaves . Set these v es on

s L n . e t thickly dusted boards , using half cor meal and ﬂour prove

- n only to o ne third its original siz e and bake o hearth in a hot oven . These loaves during setting must b e washed over with water from time to tim e and before b aking make some round holes with a stick .

le av es o r give sl anting cuts . Do not set the too close together in

2 7 the oven until b aked well , then they can b e moved close together

while ﬁnishing the b aking .

HALF RYE B REA D

a o ne O f y Set a sponge with tw o quarts Of w ter , ounce east and tw o Of e wheat ﬂour . When ready , add quarts wat r , three ounces

Of e t w o yeast , also som caraway seed and make a medium dough with t o f . se p arts of r y e ﬂour and one part wheat ﬂour Let , work down

l le av e s o f . and when ready make ong , the shape Vienna bread Set in cloth lined boxes with smooth sides down ; rais e the cloth between

tw o - ho t e ach . Let rise to thirds its size and b ake in oven , washing

and cutting them before baking . When baked , wash over again either with water o r a thin corn starch p aste o r white Of egg mixed

and well beaten with water .

BOSTO N B ROWN B READ

Tw o tw o pounds Of corn meal , pounds Of grah am ﬂour two

tw o p ound s rye flour , pounds of wheat flour , one quart boiling water , n n o e s alt three . quart molasses , two ou ces Of , ounces ye ast Sc al d \ the o n the cornmeal first , by p ouring boiling water and stirring it ,

. u e add the mol asses and salt When only l kewarm , add the y ast ,

1 1] . then mix the graham , rye and wheat ﬂour The dough should b e

to o ff . like graham dough , when sti , soften with milk After a little

o n se kneading the table , grea the p an in which it was mixed , pl ace the dough in it , cover well with a cloth and let rise for ab out six hours m te e r ature d . o n in moderate p pl ace When ready throw table ,

knead again a little and m ake in ﬁve loaves . Place in high round

fo r moul ds , made especially for brown bread , l et rise half an hour , put the tight ﬁtting covers o n and steam in a steam chest about

fo r four hours and b ake twenty minutes . If no steamer can be used , 2 the bread c an be b aked in a cool oven , registering abou t 50 degrees

a : F hrenheit , proceed as follows Set the p ails into a p an with high

tw o o f borders containing from to three inches water , push into oven l f r c areful y and bake o ﬁve hours .

2 8 B OSTO N B ROA D B READ WITH SO DA O R B AKI N G PO WD E R

one tw o One pound graham ﬂour , pound Of rye ﬂour , pounds Of

o ne o ne u e corn meal , pound wheat ﬂour , q art molass s , three pints f tw o e o ne o r e o milk , ounc s salt , ounce Of b aking soda , inst ad Of sod a ,

. e three ounces Of b aking powder Mix all the ﬂours tog ther , dissolve

a a the soda in the milk , add the salt and mol asses and m k a soft dough add more milk if required . Fill the Boston brown bread p ails , three

fo r e . quarters full . Steam three hours and bake ﬁfteen minut s

e Covers Of p ails must be tight ﬁtting . Wh n using b aking p owder mix the powder well with the ﬂours .

BOSTO N B RO WN B REA D WITH FE R M E NT

o r - u Put into a bowl p an , two and three q arter p ounds Of yellow o f o ne e corn meal , two pounds white corn meal , poun d and thr e

r o ne o f o ne e . quarters of ye ﬂour , pound Boston me al , ounc Of salt Dilute these ﬂours with one quart molasses o ne quart ferment and two quarts o f water . Add the salt and make a very sl ack p aste , mixing all well togeth er . Cover and leave to rise in a moderate

- temperature for four hours . Add after this interval , three quarters Of an ounce Of soda dissolved in a glassful Of water and tw elv e ‘o unc es e of bread crumbs . M ix all well together . Fill this p ast in buttered

' — ails abo ut tw o o ne . brown bread p thirds full , let stand for hour Cover with lid and b ake in a very slow oven six hours . Put the moulds in high rimmed p ans containing two inches Of water .

PULLE D B RE AD PALACE

Of freshly b aked milk bread either b aked . in p ans with sliding cover o r in the American loaf style ; take Off the crusts and pull either with the aid of tw o forks o r breaking the le af in three p arts and using

hand lo n your ; g strip s , they may have any shape , toast on b aking ‘ sheets in a medium oven to a nice brown . Bread must be turned ' once o r twice to have a uniform color o n all sides . When oven is too hot , the inside will not be crisp . Served with almost every meal

n fo r . o . the same pl ate as rolls Very healthy , especially invalids

2 9 BOSTO N C REA M TOAST o f While toasting the bread , bring a sufﬁcient quantity milk to a boil and thicken with cornstarch , dissolve in a dish and c over with creamy milk preparation .

FRE NC H TOAST (One Portion)

o ff Three slices bread , trim the crusts , cut in triangle shape t e and saturate with a prep aration of one beaten egg , hre teaspoon i fuls of sugar and a little m lk or if wanted richer , with cream instead

. o f milk . Fry in a shallow p an in clariﬁed butter to a golden brown ho t As soon as done dust sugar over them and serv e very .

M ELBA TOAST C ut bread slic es o f which the crust is trimmed in diamond shape

o n and toast instead of on the griddle , a baking p an in the oven , to a nice brown color on both sides . When done sift sugar over the m and serve at once .

D IFFERENT TO A STS GARNIS HED

TOASTS , GARNISHE D WITH C HI C KE N

- B acou , chopped chicken , lettuce , caviar , foie gras , anchovies , n s ardines , roast beef and horseradish , hot roast beef with gravy , broiled sardines , chicken and green peppers . o f Toast slices bread on b oth sides , and let cool , but ter with mustard or anchovy butter on the buttered side , lay desired garnishing and serve . TOAST WITH OLIVE OI L A N D C HEESE Dip some toast in Olive Oil and arrange them o n a dish ; strew over some grated parmesan cheese , pepper an d lemon j uice . Put them for a few minutes in the oven to give j ust enough time fo r the cheese to melt and serve as soon as they leave the oven .

SARDI NE TOAST WITH O LIVE OIL

Instead of the cheese , p ound a few anchovies with an equal quantity of butter and a little parsley . Cover the to ast with this

. Off butter Of a few sardines wipe the skins with a cloth , arrange on o f f r top the toast , p ut in the oven o a few minutes and serve hot .

30 FANCY S ANDW IC HES FOR AFTERNOON TEAS

as The bread for sandwiches , should be cut thin as p ossibl e from o ne loaves b aked in cov ered p ans . Bread day Old or even a little

no t older will answer the purpose better , because it does cru mb in the

cutting as fresh bread does . When s andwiches are ready and c annot fo lde d in t be served right away , they must be slightly wet ed n apkins

fo r to keep fresh . The butters used sandwiches are generally , mustard ,

- e . butter , anchovy butt r and foie gras butter i M ustard butter s butter mixed well with s alt , red pepper and . Fo r n o f mustard . anchovy butter , add a little esse ce anchovy to

fo r - o f - it ; foie gras butter , take same quantity butter as foie gr as

pound them well together and press through a sieve . o f f Anchovy butter may also be made one ounce o anchovies .

Off to Wip e the skins well with a cloth remove all the scales , pound ‘ little c ayenne pepp er and rub through a sieve .

When meats and p oultry are used , spread mustard butter on

Fo r e - the bread . gam , use foie gras butter , and anchovy butter for ﬁ h s . There is no regular rule as to the exact use Of these butters , n n and each o e can follow their o w taste and fancy .

BARLO W SA N D WIC HES

Butter the bread slices with mustard butter . Some pickled

o n cucumbers , and these some ﬁnely shredded and seasoned lettuce to as hearts ; on p of this , slices Of chicken , the s ame size bread , cut very thin ; then some more lettuce hearts and ﬁnely chopped hard

boiled eggs over all , cover with another bread slice . Cut any shape

desired and serve on dishes covered with folded napkins .

S C RAPE D CHI CKE N SAN DWI C H

Scrape white chicken meat very ﬁne with the aid of a fork , season , salt and pepp er , spread over the bread , English mustard butter , o f O ff cover with another slice buttered bread , trim the crust and c ut in diamond shape .

SLI CE D C HI CKE N AN D LETTUCE n Slice the white chicken meat very thin , arrange nicely o

mustard butter covered bread slices . On top of meat pl ace the

31 c leaves of the heart Of lettuce sal ad , over with well ﬂavored mayonnaise and cov e r with anoth e r slice O f bread ; trim and cut in triangl e or diamond shapes . SHRE D DE D C HIC KE N

Cut the white chicken meat , j ulienne style , which means in very ﬁne strips the thickness Of o ne- eighth Of an inch and in lengths

- half to three quarters of an inch . M ix with a mustard mayonnaise to j ust enough bind the meat ; spread on bread slices , not buttered

l ' T e e and roll up like a j e ly roll . i with v ry narrow blue and red fancy ribbon . CHI CKE N SALA D PALACE

Cut the chicken meat and the celery in very small dice ; mix with

t . mayonnaise and spread on but ered bread . Cut in small squares

TURKEY A N D TO NGUE

o f Cut the white meat turkey very thin , also the tongue . Arrange O slices Of both on mustard buttered slices f bread . Cover and trim ; cut in square o r diamond shape

TURKEY Cut turkey meat very thin ; cover must ard buttered bread slices e with it and cut in squares or triangl shape . Tongue and ham sand wiches are prepared in the same manner .

TURKEY , HA M AN D TO NGUE These sandwiches c an also be made Of the meats and butte r o p assed through the m achine t make a smooth p aste from them . f Spread the di ferent meat p astes on bread slices and cover . Cut in

Off any shape desired when trimmed .

SALA M I Must be out very thin and arranged o n mustard buttered bread slices . PRESSE D BEEF

v er thin as fo r Cut the beef y _ and proceed other sandwiches as

chicken , etc .

32 TO M ATO

the o n Slice tomatoes very ﬁne , put mustard buttered bread l s ices . SWISS C HEESE

Cut Swiss cheese very thin and ﬁnish as the preceding .

WATE R C RESS Cut the leav e s from the stems and put o n the buttered bread slices . NEUFC HATEL C HEESE Mix the cheese with finely chopped chives and season with paprika . LETTUCE Chop the hearts Of lettuce fine and mix with mayonnaise : proceed as before mention ed E G G Spread over the bread mayonnaise and cut hard boiled eggs in slices and sprinkle finely chopped fine herbs over the eggs . Fine herbs consist of p arsley , chervil , t arragon and chives .

PIME N TOES

M ustard buttered bread slices wi th ﬁne sliced pime nto es o n

AN CHOVIES Spread mustard butter over the bread and arrange ﬁllets of anchovies o n to p . Cut in squares or triangles .

AN C HOVY PASTE

Spread this paste over the mustard buttered bread . Anchovy

‘ a a r e alia-ﬁ h s well s g s pastes are sold in all ﬁrst class groceries .

RE GALIA FIS H PASTE When using this p aste add a little Worcestershire sauce for seasoning . S ame proceeding as anchovy .

PATE DE— FO IE - GRAS Pound the same qu antity o f butter as foie - gras well together ; press through a sieve and Spread over the bread .

e Oblong , with point d ends ; roll the balls Oblong and on both ends very thin . Round with cross on to p; the same proceeding as f o r round ; cut when raised and washed over . Cut four deep incisions with the scissors so as to form a cross .

O Pocket book , lay two rolls alongside f each other with enough no t room between so as they do touch each other . With a very thin l rol ing , press them down in the center and roll a little depression in center , butter the both thicker sides with melted butter and fold them over like a book , press them down a little on the b ack and set o n b aking sheets with enough sp ace so that they do no t touch each other . B efore b aking wash with a thin egg wash . Split : place two b alls as told before along side o f each other ; greas e in the center with melted lard or butter and press lengthwise across the center; let both sides come together ' and place on b aking

Sh eets like the rest . Crescents : take tw o Of the b alls and place side by side a little dist ance ap art and with a thin rolling , about the thickness of a broom

o ut l handle , roll to an ova size and an eighth of an inch thick , leaving the two farthest Sides a little thicker , than the forward ones . Then with the left hand he ld the front p art o f the farthest end by rolling

f to it over on itsel bring it to the forward end , to give it the shape

Of o ne a Shuttle six inches long , inch thick in the center and one n o n fourth of an inch o both ends . When ﬁnished , lay them slightly gre ased baking sh eets giving them the shape Of a crescent . Let rise and brush over with an egg wash made o f beaten egg and milk . B ake f in a slow oven for about ﬁfteen minutes . Dif erent of these rolls as the round split and crescent Shapes can be washed and dipped in poppyseed as soon as they are made up and b efore putting them on the

the a . b aking Sheets . Out Of same dough other shapes may lso be formed

DOUGH FO R S M ALL ROLLS AN D FI N GE R ROLLS

M ake a small sp onge Of half an ounce o f yeast and o ne - quarter o f a pound Of ﬂour with a little warm water . Pl ace in a vessel and let rise in a temperate pl ace to the double Of its Size . Weigh three n quarters Of a pound Of ﬂour o the table , make a hollow in the center , in this put a pinch of salt , half an ounce of sugar and a little tepid

35 tw o . milk , also eggs Mix the ﬂour gradually into these ingredients and add the rest Of the lukewarm water which Should measure three

o f . l quarters a gill When all are mixed knead the p aste wel , beating it o n the table to incorporate as much air as possible . As soon as the o ne o f p aste has plenty Of body , knead ounce butter well into it , then add another ounce of butter and knead the p aste well for a few minutes l longer . At ast mix the sponge lightly into the dough , put b ack into t o . the bowl , cover and leave rise again in a moderately warm place

e o ne - When the dough is raised , divid into pound pieces , roll them out into long round strips , half an inch in diameter . Divide these rolls into twenty equal sized pieces , mold in round b alls with the p alm o f the hand . Let these balls set a little and shap e in small

tw o - f rolls with pointed ends and three quarters o an inch long . Arrange them not too closely o n a slightly greased baking sheet and fﬁ let rise . When su ciently raised , brush them over twice with egg wash , and bake in a warm oven . FI N GER ROLLS Sift two pounds o f ﬂour o n the table ; take half a pound Of this

k l o ne flour , ma e a ho low in the center and in this put ounce and a half of yeast ; dissolve with a gill and a half of lukewarm water and make a soft sponge with the flour . M old a round b all from it , cut a cross on the top and place in casserole containing lukewarm water ; cover and let rise about fifteen minutes to double its size . Form a circle with the rest o f the flour and put in the center of it two ounces o f of sugar , half an ounce salt , two eggs and two and a half gills o f barely lukewarm water . Mix ingredients well together and make a consistent dough with the flour . Knead it well a few minutes o n the table until it acquires body , incorporate two ounces of butter and knead until smooth . When the sponge is ready mix it well with the dough , put it in a bowl , cover and l et rise in a moderate

fo r o ne . temperature hour When raised to double its size , press v down again , and di ide into half pound pieces ; divide these into tw elv e and equal sized p arts , mold them round let rise about ﬁfteen minutes .

Roll out in four and a half inch long round sticks , arrange them on greased b aking p ans , not too near together , about a quarter of an

- inch apart , put to rise to one third the original size , brush over with a light egg wash and bake in a hot oven .

36 M ILK ROLLS

o ne Of e M ake a straight ﬁrm dough from gallon l ukewarm wat r ,

milk , four ounces of yeast , three ounces of salt and four ounces of

o n . sugar , let set to double its size ; knead d own and throw table

O ff - Scale in three and a half pound pieces , divide these in thirty six l equ al p arts , roll up in b al s , dust over with ﬂour and let come on for

a few minutes . M ake split rolls of half the b alls as prescribed for

se t sweet rolls , on baking sheets , let rise and b ake , washing them over

with water before and after baking . They may also be washed with

a very thin beaten egg wash . Knead half of the b alls , roll out into

long round sticks about four and a half inches long . Arrange on

baking sheets and brush over before putting them in the oven , with

eg g wash . Bake in a mediu m hot oven .

WATER ROLLS (Sponge M ethod) M ake a sl ack sponge o f three quarts lukewarm water and three

ounces Of yeast ; let this sponge ripen ; it shoul d be ready in four hours . l When it ﬂattens and fa ls in center , showing bubbles which burst

Off as o f and throw g , add three quarts water the s ame temperature

x . as before , two ounces sugar and si ounces salt Mix these well with the sponge and make a medium stiff dough with a good wheat

. o n ﬂour Let rise to double its size . Throw it out the table and

' fold over fro m all sides , pressing it down ; divide in two ounce pieces ,

mould them round and arrange o n a slightly ﬂour dusted board .

se t When they have ten minutes , grease in the center with a little melted lard and press one by o ne well lengthwise in the middle with

o n . a very thin rolling pin . Repl ace board , Split side downwards se t o n s o When sufﬁciently , put them the peel in rows and arrange as not to touch each other while b aking . Wash over and put on hearth . B ake in steam in hot oven .

VIE N NA ROLLS (Sponge)

Set a stiff sponge of f our quarts lukewarm water , two ounces yeast in summer and three ounces yeast in winter , with a strong wheat flour , dust over with flour and let set . When the sponge has o f fallen for the first time in the center , add two quarts lukewarm a o f milk , h lf a pound of sugar, three and a half ounces salt , six ounces

37 ix o f of lard and s ounces butter ; instead of butter, specially p rep ared o ne tasteless cotton seed Oil may be used , about dipper containing

two quarts . Incorporate all ingredients well into the Sponge and ff make a rather sti dough , working it in small pieces several times

to . over, which lay on p of each other Let set to double its volume ; throw the dough on the bench and fold e v e r ; let come up again and

press down another time . Divide in one and a half ounce pieces ;

mould round and arrange in flour dusted boxes , dusting them over f ff with flour . After fi teen minutes , you c an make up di erent kinds o f rolls as k aisersemmel , weckerl, crescents , salt sticks , twists and

other shapes .

Kaiserse mm els are folded four times ; p erfect rolls o f this kind : c an only be made by long practice . The manipulation is as follows Fl atten a previously moulded round piece of dough with your right

o ne o f h and ; take hold of end the dough with your left h and , holding to t . the humb on p, supporting the bottom with the other ﬁngers Fold a small part Of dough over the thumb as to form a hole and press it with the side of the left hand , down in the center to stick . Fol d over another part also pressing it next to the ﬁrst in center ; repeat this four times . The last time stretch the remaining outer l end to a point and press we l into the hole , removing the thumb , i wh ch must be kept in the same position during the entire operation .

o n Pl ace ﬂour dusted boards or cloth lined boxes , some dist ance

- apart with folded side down ; let rise to two thirds its size , turn on peel folded side up . Cover with water and bake in medium hot oven in steam on the hearth .

Weckerl , the same proceeding as mentioned for water rolls ,

Split side down while setting and split side up when baking . Crescents are treated the same way as told in recipe fo r break fast rolls . They are pl aced in boxes set and b aked on the hearth . Poppy seed may be used and this seed must be put on before setting W to proof , ashing the crescents over and dipping them in the seed .

The side with the seed is turned upwards . o f Salt sticks are rolled like crescents in shape a Shuttl e . They are washed and dipped in a mixture o f salt and caraway seed . Arrange set on boards , salt covered side upwards ; when , b ake like the others in steam . 38 Twists : divide the round moulded pieces into thre e equal p arts

l e each , ro l them out long , with pointed ends all the same l ngth . Lay Of three these long pointed rolls , Side by side and braid them , beginni ng in the middle and turning them over o n the other side and ﬁnish braiding . Both pointed ends must be well closed by pressing them together . Use p oppy seed and clip them like salt sticks . All of these different kinds o f rolls are baked on the hearth in a ho medium t oven and in steam . They must be so arranged all ready o n t the peel , that hey do not touch each other while b aking .

GE R M AN ROLLS

o ne From gallon Of milk , eight ounces Of yeast and two and a h o f alf ounces salt , make a sl ack straight dough with good strong

ﬂour . Dust over with ﬂour , cover and put in a temperate place to

fo r . o n set half an hour Throw it then the table , dust well with the

o ne ﬂour and work it in small portions , not over pound ; replace in

the same m anner . Divide them in two ounce pieces and mo uld in long oval sh ape . Arrange in cloth lined boxes to set ; transfer to d n o n peel , make a eep cut across the roll and b ake in a medium ove the n . o t hearth and in steam If steam is available , wash over with water before b aking and again with a thin cornstarch when they come out of the oven .

PARKE R HOUSE ROLLS

f l o f l M ake a rather stif dough from one gal on mi k , four ounces o f six o f o f yeast , ounces sugar , two ounces salt , twelve ounces of butter and a good strong wheat ﬂour ; set to raise and when the dough

is ready divide in one and a half ounce pieces and mould them round .

When proved a little , press them down in center and roll out about

- three quarters o f an inch in the center . Brush both thick sides over with a little melted lard and fold the m together ; press the thin outer b ack part down with the side of the hand . Arrange them on if a greased b aking Sheet close enough to touch e ach other or desired , nl - farther ap art to make single rolls . Give o y one third proof and

wash before baking . If proofed in steam chest , they need no washing but shoul d be brushed over with butter when b aked .

39 SAN DWI C H ROLLS i M ake a stra ght dough from one gallon water , two ounces of

o ne tw o u yeast , pound lard , o nces salt , ten ounces sugar , and good wheat ﬂour . Let raise and work down again . Divide in t wo ounce

o n so pieces . M ould them round and arrange greased p ans , they do

set not touch each other . Let double its size and bake in a hot oven ;

o f wash before b aking . Instead round they may be made up in

Oblong Shape . GRAHA M ROLLS M ake in a bowl a medium straight dough Of four pounds O f o ne good graham flour , the rest strong wheat flour and gallon of of water ; one pint mol asses , four ounces salt , five ounces yeast and

o f . to three ounces lard Set raise , when raised double its volume , fold over and press down . Throw the dough out on the table and divide in one and a half ounce pieces ; mould them either round o r n se t o . oval shape , p ans , give medium proof , and b ake in a good heat o f o f After b aking , brush over with an egg wash whites eggs and water . GRAHAM GEM S M ake a slack dough as follows : Sift one pound of wheat flour and three ounces of b aking powder together . Put this flour in a bowl and add three pounds of unsifted graham flour ; mix both well together

r . w and make a hollow in cente Place in this hollo , three ounces Of

tw o o f . molasses , ounces melte d lard and one ounce salt Add milk or water to make a soft mixture and rub smooth ; ﬁll in greased mu fﬁn ho t pans and b ake in a oven .

ROLLS M AD E OF RYE

o f Take a p art any of the given rye bread doughs , divide in one and a half ounce pieces , mould them in oblong p ointed ovals , set

- on ﬂour dusted boards ; let raise about one third . Transfer t o p eel which must be dusted with corn meal or ﬂour and b ake in a hot oven o n the hearth . Wash over with water before b aking and with a thin cornstarch wash , when they are t aken out of the oven .

B UN S f M ake a straight stif dough of three quarts of water , half milk ,

40 - ﬁv e at a temperature of eighty degrees Fahrenheit , four ounces of o f salt and twelve ounces butter . Cover and let set in a warm place

to double its size . When ready fold over and press down . Let i ff come up aga n and fold over another time . Scale o a p art o f this dough to o ne pound pieces ; divide these in eight e qual p arts ; mould them round and arrange on greased baking sheets , leaving enough

no t distance between them so as to touch each other when b aking .

Let rise well and b ake in a mediu m hot oven . After b aking wash over with a thin syrup .

FANC Y B UNS S NAI LS AN D TW ISTS

o ut - From the remaining dough , roll a square ﬂat piece one eighth

of an inch in thickness , brush the surface over with melted b utter . e Bestrew this with a mixture of granulat d sugar and ground cinnamon , also Sultana raisins and currants . Fold the square fro m one side in the exact center ; fold the other half on top of the other SO as to form three suc ceeding l ayers . The dou gh will have now a long s qu are ’ shape . Turn it on the table s edge and roll a little t hinner . C ut into strips ab out eight inches in length and half an in ch wid e . Roll these strips in the form of a j elly roll so that the three layers appe ar on the top of the roll , press the end piece under it and fasten well . Set o n greased b aking sheets so as no t to touch e ach other ; le t se t w well and bake in a me diu m hot oven . Brush over with syrup hen b aked . When these b uns have been properly rolled and pl aced o n the p ans they will raise higher in the middle than on the sides .

Use only half Of the strips for snails .

TWISTS From the other half Of the strips make twists in taking hold O f both ends and fold as to form tw o e qual p arts Side by side . Twist n them over one another ab out four inches in len gt h . Set o p ans like the others and b ake and ﬁnish in prescribed m anner .

HO T CROSS BUNS

The same dough as fo r the other buns can be used . In four

o f o ne pound pieces dough , work p ound Of currants and Sultan a

41 hours , mix in the b utter ﬁrst , working it well into the dough , then n . o e the al monds , peel , and add raisins Let stand for hour , throw

w o out Of the b owl and divide in the desired weight as t , three or four

re s s ‘ d w n pounds ; form long ovals of them , p o in center lengthwise n with a very thin rolling pin , rolling it out ﬂat about o e inch and a half in the pressed down center ; brush the thick outer sides over with b utter and fold like a p ocket b ook . Set to rise fo r half an hour in a warm pl ace ; wash over with a thin egg wash and b ake in a medium warm oven . When b aked , ice with a thick water icing . They can for be kept a length Of time as they improve wit h age . In Europe , this Stollen is m ade some time before Christmas and served only

n . O this d ay , hence the name Christmas Stollen

STANDA RD DO UGH FOR DIFFERENT COFFEE CA KES

ff o f M ake rather a sti d ough from one pound ﬂour , two ounces o f of y east , a pinch salt , one ounce and a half of sugar , a pinch of ground mace , grated lemon rind , t wo eggs and lukewarm milk . Set t o prove ; when double its volume , work t wo ounces of b utter into it , beating the dough well to admit plenty of air . Whe n it ceases t o

n . f adhere to the h a d , it is ready for use According t o the amount O goods to be made , this dough c an b e increased to the quantity needed .

S M ALL CAKE S FO R C O FFEE O R TE A PARTIES

Take o ne p ound o f the ready dough and work another t wo ounces ff Of b utter well into it . Let rise and scale o in half pound pieces ; divide these pieces again in twelve e qual p arts ; mould them round an d ff l o f let rise a while . Shape di erent formed sma l rolls t hese pieces , bestrew them with either ﬁnely hacked blanched almonds , coarse

o r n . granulated sugar b oth al monds and sugar together , or co coa ut

The forms may b e Ov al , round , very long and thin like ﬁnger rolls , ' ' ovals with p ointed ends , S shape and others . When they are le t moulded , set on greased p ans and rise ; wash them over with an

o r e tc . egg wash and bestrew with the sugar almonds , Some may l be only washed and when b aked , can be iced with water icing whi e m they are hot . M ust rise double its size and be b aked in a war oven .

43 S NAILS One pound of the standard dough ; roll o ut to a very thin s quare a bout o ne - eighth o f an inch in thickness ; then roll out three ounces f o f o f pu f paste , half the Size of the square and pl ace this on top the

puff p aste . Fl atten out two ounces of cold butter as thin as possible . Now fold the other h alf of the dough sheet over the other to cover o ut ff all and to form a double sheet . This sheet is rolled like pu p aste , three times , give about ten minutes rest between e ach rolling , keeping the p aste in a cold place . When ﬁnished , roll this dough out in a long s quare piece , length to be double the width . Brush this square over with melted b utter ; bestrew with sugar , mixed with cinnamon and some currants . Roll up like a j elly roll and fasten the outer edge securely and wash over with egg wash . See that the

and lac e roll is of e qual thickness all over . C ut into four e qual p arts p o n greased b aking sheet so as not to touch e ac h other and p ress down a little with the ﬂat of the hand . The upper side must Show the rolling of the snail . Let rise well and b ake in medium oven . I ce while hot . NUT BUN D CAKE

o ut to Roll one pound of stand ard dough a small s quare , p ut Out o ne o f four ounces of b utter, ﬂatten thin , on side the s quare , fold the other side over the butter and give three rollings like puff l p aste in ten minute intervals . Let rest for a whi e after the l ast

‘ o ut rolling . Roll in a s quare , must be the size of the mould when

Gu elh fastened in a circle as the mould used must b e a gg upf form . Wash the s quare over with a little egg wash on the outer edge and f spread a mixture o two ounces roasted nuts ground ﬁne , three ounces of c ake crumbs , sifted through a small sieve and some mil k to make a soft p aste over it . Roll up like j elly roll , fasten the one end of the roll well in the other and place in a we ] buttered and with ﬁnely shaved almond bestrewn mold . Set in a warm place to rise , let come up to two - thirds height o f mould and b ake in a medium warm

oven . When b aked , turn out of moul d on a c ake grate and before serving , dust well over with the ﬁnest p owdered sugar .

PLAI N BUN D GUGGE LHUPF M ake a soft sponge with six ounces of ﬂour and tw o ounces of

44 yeast and set in a warm place to rise . During the time the sponge f raises , heat in a bowl , using an egg whisk ﬁve ounces O butter warmed up a little and one and a half ounces o f sugar and seven egg yolks to a creamy mass ; add a little salt , grated lemon rind , six ounces n Sultana raisins , currants and ﬁnely cut orange p eel . M ix and l

ix corporate well with a wooden p addle . M ix s ounces of ﬂour and the ready raised sponge into this prep aration and at last , the seven Of o f whites the eggs beaten t a stif froth . Fill in a well buttered mould with tube in middle . Let rise and b ake in medium oven .

When b aked and cold , ice with vanilla icing and strew some ﬁnely shaved browne d al monds over the icing . VANI LLA C OFFEE CAKE

ne o f ne Work in o p ound standard dough , o whole egg and t wo

o f fo r oun ces butter ; when raised about twenty minutes , roll out in thin sheet about a quarter o f an inch t hick ; place on a greased b aking sheet , taking care that the thickness is uniform all over . Prick with a fork in different places to prevent puffing up as the superﬂuous

- air on the b ottom will escape . Let prove about two thirds , wash over with egg wash and cover with granulated sugar mixed with a o f little vanilla sugar . Also cut from four ounces sweet butter very n small dices and place o top of the sugar in regular distan ces ap art .

B ake in a quick oven . STR E USSE LK UCHE N

Use the same dough as for vanilla coffee cake and rol l out the same way , b ut before p utting this c ake to rise , wash over with egg wash and cover with the following mixture of Streussel : One pound

o f f of c ake ﬂour , half a pound sugar , cof ee sugar may be used , three Of ground cinnamon . Rub all these ingredients well together and l l . press through a coarse sieve , to form smal b al s Should the mixture not hold well together and press through a coarse sieve , to form small b alls a little more melted butter or milk may be added . is i o f Another Streuss el is made and r cher , consisting four ounces o f of butter , three ounces dry powdered al monds , four ounces of Of powdered sugar , half an ounce ground cinnamon , lemon rind and twelve ounces o f ﬂour . Work t he same way as preceding recipes .

When the cake has raised , having been placed in a warm place , b ake in a quick oven . When cold , dust over wit h ﬁne p owdered sugar .

45 GE RM AN ROLLCOU CK

n e To o e pound Of standard dough , add six ounces Of butt r , work

l in se t . we l the dough , rather beating it in ; to rise After having

o ut b een set to rise , roll and ﬁll the same way as for snails ; cut in

- thirty two equal p arts and s et in well greased pound cake pans . These

o n pans mus t have the same diameter botto m as on top , straight

to a round . Place so in the p ans as form circles in the p an with nd the side showing the rollings up ward . Let rise a b ake in medium

hot oven . When b aked take from mould and ice wit h water icing

se t o f while hot . As the rolls are along side each other , the cake

O ff when serving is not cut , b ut broken , as the snails will be det ached

easily fro m each other .

D OUGH FO R FRUIT TARTS

f o ne o f M ake a medium stif dough from pound ﬂour , two whole

o f e s tw o Of n and three yolks gg ; ounces yeast , a pinch Of salt and o e

o f . and a h alf ounces sugar Let rise to double its size , then work

three oun ces of butter well into the dough and let come up again .

Roll t his dough in round ﬂats , p ut on greased b aking p ans , (in Europe sp ecial made round single pans provided with only strong ‘ ) wire rim are in use , wash the edge with egg wash and p aste well

around evenly rolled quarter inch thick strip Of dough . Put ﬁnely

f to o f si ted c ake crumbs on p these bottoms and also a little sugar . Fill these rounds with any desired cleane d fresh fruit ; p ut more sugar ’

. w r on top , adding the flavors as cinnamon , mace , et c , ich are best suited fo r the selected fruit . Brush over t he rim well with egg wash and place larger flats , which must be first folded in four and marked

’ o n nicel r und in the center with a fe w cuts top , cutting them y o and pressing them o n the washed border . The protruding dough must be pushed and fastened under the bottoms . Let rise and b ake in a medium oven , must be brushed over with egg wash before baking . To cut the b ottoms nice and round use a cake ring ; place on top of the ﬂat piece and cut around outside the ring with a very sharp knife .

GREEK B REA D o f o f M ake a rather slack dough four pounds ﬂour , three ounces o f o f o f yeast , two ounces sugar , half an ounce salt , half an ounce

46 o f ground cinnamon and lukewarm milk . Cover and let rise to

double its size . When ready add one pound Of b utter and o ne pound

o f . lard Beat b oth well in the p aste and let co me up again . Scale m O ff in three ounce pieces ; roll out , putting the in granulated sugar

o f in round strips , the length Of the width a b aking sheet . Place o n greased p ans about o ne — quarter inch ap art and let rise to double

to its size ; b ake in cool oven a nice crisp . When b aked c ut in three inch pieces ; cut the m while w arm .

ROLLC OUC KS AN D C RA MI C K

l o f i M ake a rather stiff dough fro m one pound and a ha f ﬂour , s x ffi l eggs and su cient warm milk , work it we l and smooth . Add then

l o r three ounces of yeast dissolved in a litt e milk water , incorp orate n well in the dough , cover and let rise in a warm place . Whe well

six c risen , work into it oun es of butter in which a pinch o f salt and two ounces Of sugar were mixed . Beat the dough well ; cover again and let come up another time . Scale Off a few half pound pieces and form into Oblong ovals . You may add a few Sult ana raisins in each

. On pie ce before moulding into shap e Place grease d b aking sheets , let rise double its size and b efore b akin g , wash over with egg wash o f and cut with Sharp p air s cissors , dipp ed in hot water , all around u abo t half an inch above the botto m . C are must be t aken s o as to

' cut an even and straight incision . In b aking t his c ake will sho w a nice whitish b order all around . I ce with water icin g while hot .

r mi k These cakes are c alled C a c .

ROLLC OU C K

’ Of the remaining dough roll out ' a long strip an eighth o f an inch

e thick and nine inches wide . Brush over with wat r or egg wash

o f and c over with a mixture sugar and cinnamon , also strew over with some currants ; fold o ne side over the middl e and the other on t op Of To the ﬁrst fol d ; roll lightly over with rolling pin . Obtain three

u . inch pieces in len gth , c t in squares two inches wide Set on p ans , let rise , wash with egg wash and b ake in a warm oven . I ce with n water icin g when do e and while warm .

47 B E RL I N PAN CAKE

f o f M ake a medium sti f dough of one pound of ﬂour , two ounces

o f yeast , a pinch Of salt , grated lemon rind , one and a half ounces e sugar and lukewarm milk . Let rise to doubl its volume ; add then to three ounces of b utter , beating the dough well , set prove . When ready scale o ff in half p ound pieces ; divide these in eight e qual p arts and set o n well ﬂour dusted boards after having them moulded round .

Cover and let rise . When raised , press a hole in the mid dle with your ﬁnger and place a little raspberry j am in the hollows . Pinch

SO them well together without washing they form again a round b all , set them b ack on the boards and let rise t o double their size . In the meantime have an iron po t or casserole ﬁlled wit h half lard and half o butter and set on ﬁre t heat . When hot enough , the p ancakes are b aked in it turning them from time t o time . The color will b e rather

1 8 brown . It is essential that the gre ase not too hot as the c akes will not b ake in the center and will also be black instead of brown .

As soon as they come fro m the p an roll in granulated sugar . Use a s kimmer in takin g the c akes from the grease and let the grease r un ff o well . When the panc akes are filled and pin ched they must be so perfectly closed so as not to let the marmalade run out while bakin g . The sugar c ontained in the j am will add much to the c olorin g while c ookin g ; also set the finished cakes back on the b oards with the pinched side down . B RIO CHE M ake a sp onge medium stifl of four ounces o f flour and tw o ounces of yeast ; mould this sp onge round and make a cross incision on t op .

Put this Sp onge in a s mall vessel filled half full of lukewarm water . During the time the sp onge rises make a mediu m stiff p aste o f eight o f o f o ne ounces flour , four to five eggs , a little milk , a pinch salt , n o f ou ce sugar . Work this dough well with b oth hands , b eatin g it on the table to incorporate plenty of air and Obtain a very smooth p aste ; n add nine ounces of sweet butter , repeati g the same beating as before for five minutes . The n mix the sp onge well with the dough and set

o v e r to rise night in an ice box or on ice . In the morning divide in one and a half ounce pieces ; moul d them round and let rest for a while before putting them in the gre ased t artlet moulds . M ake a top t o the round pieces in holding the hand so as to roll o n the table a very small b all hel d by a tiny piece of dough to the bigger body Of tht

Brioche . Let rise well , wash over with egg wash and cut four incision Of no from the sides the Brioche to the middle , t touchin g the smal w head . This must be done with the scissors dipped in arm water

B ake in good warm oven . M ostly used for breakfast , also fo r after

— noon teas to asted and b uttered . The Brioches c an be also b aked o n p ans ; proceed as follows

Divide in one and quarter ounce pieces and le ave enough p aste to b . f able to make the heads o the Brioche . M ould t he pie ces round divide the rest of the dough for t he heads in as many equal very smal pieces as you have Brioches . Set the l arge moulded rounds right o f n on grease d p ans . The small ones let rise o another cloth c o v er e <

t b oard . When re ady , wash over the Brioche with egg wash ; p ut th small b alls on top in the center of each , cut four incisions wit h scissors not tou chin g the head of the Brioche . Incisions should mark acre s

he an d are cut with the scissors , holding one point of t scissors unde the b ottom o f the large round piece and cuttin g it through from thi top . MA SA RIN

Masarin is made of Savarin dough and baked in pound cake moul e n with slopin g side . The mould is greased as stat d for Savari an i ﬁnely shaved al monds p ut on the bottom . F ll half full up to the top of the mould ; b ake in a medium hot oven . b aked and cold , soak in a thin syrup with only vanill a ﬂavor o ff o f i Before soaking , cut the top the cake , it being the p art w h al monds showing . C ut ab out a quarter of an inch fro m t

In the b ottom p art , make a hole ab out half an inch deep , leave o f l b order about a quarter an inch thick , so it wi l be strong enough t hold the cream ﬁllin g . When c ut , soak t he whole cake using a brus and cover the top p art with hot apricot sauce , also using a brush .

C R E AM FI LLI N G

Soak your leaves o f gel atine in cold water . During the time o f gel atine softens , c ook one quart milk and p our the boilin g slowly in a well beaten prep aration of four ounces o f sugar,0 of strong ﬂour and four egg yolks . Ret urn to the casserole

as all t o a b oil . As soon cooked , add the gel atine , mixin g

fo r round and let stand a while . Flatten this round with the hand

n - e . and roll out with the rollin g pin in round ﬂ ats , o quarter inch thick Brush over with egg wash and cover wit h Stre ussel ; let rise double the size and b ake in good hot oven . GE RM A N STRE USSEL

o ne o ne Rub together p ound powdered sugar , p ound and four o f ounces cake ﬂour , eight ounces butter , t wo ounces chopped al monds , c lemon ﬂavor and powdered innamon . When well rubbed it should 0 o form in small round b alls . The better way is t press it through a coarse sieve . C I N NA M O N C AKE

Stre us sel Prep are the same way as the c ake , brush over with melted butter and cover with a thick layer Of sugar mixed with p ow

Str us lku h n dered cinnamon . Bake like the e s e c e . AL M O N D C OFFEE C AKE

o f To four pounds coffee cake dough , add one pound of chopped Of ‘ tW O o almonds , roll out pieces p unds in s quares half an inch thick .

n , o . Pl ace b aking sheets ; wash with egg wash and b ake When b aked , ice over with water icing and sprinkle with chopped and browned al monds . GE R M AN APPLE C AKE Roll out a thin sheet o f the coffee c ake dough one - eighth inch in thickness , to cover a b aking sheet ; press all the sides well up t o form a border and give a little time to rise . Peel some good b akin g

out o ut apples , each apple in eight pieces and take the kernels ; place n f k nicely in rows o top o this sheet , besprin le with sugar and cinnamon also a few currants and ﬁnely chopped citron peel ; cover with a well greased sheet Of strong p aper and b ake in a medium oven . All kinds

Of fruit cake can be made with the same dough and in the same manner .

For peaches , apricots and plums , stone the fruit and cut in halves ; arrange nicely and sprinkle sugar over . Berries as well as cherries

' are used . Whole cherries must also be stoned ; berries should be washed and picked over . For berry c akes , as blueberries , make a thin custard cream , p our it over and b ake with the cake . C HEESE CAKE Roll o ut a ﬂat round ten ounces o f coffee cake dough and line a well greased cake ring with it . Set the ring on a b aking sheet , prick a little with a fork and ﬁll with the following mixture : Rub one p ound

o f and four ounces Of firm cheese wit h three ounces sugar , t hree ounces o f flour, and add five egg yolks , rubbing all the time , a pinch of salt , is vanill a fl avor also added . When smooth soften wit h a little milk and mix two ounces butter , some cleaned currants and five whites of eggs beaten to a stiff froth into the former prep aration . B ake about A half an hour in a good heat . s soon as the cake has risen , cut all

around the border with a very sharp knife .

GUGGE LHU PF M ake a soft sponge of four ounces o f flour and half an oun ce of yeast and a little warm milk . Let rise in a warm place . In the meantime while the Sp onge is setting be at three ounces of sugar wit h r half a pound of butter to a creamy froth ; add fourteen egg yolks , fou at a time , beating constantly . When the sponge is ready add to this mixture , twelve ounces of flour and the sponge , work every thing well together and p ut in a well buttered Guggelhupf mould ; let rise and fine b ake . When b aked and cold , sift some very p owdered sugar over . ZWIE BACK From a piece Of bun dough mould round pieces about o ne ounce in weight ; after a rest of about ten minutes , form in finger rolls t hree inches long . Arrange these fingers side by Side close together in rows on a greased bakin g sheet ; let rise double its size , wash over with a thin egg wash and b ake .

Z - Let the b aked wieb ack st and until the next d ay , then c ut in slices , arrange on p ans and toast them in the oven to a nice golden Z color . Some of the wieback may be iced with the following whit e o f egg icing : M ix white of eggs with ﬁnest powdered sugar t o a medium stiﬁ p aste ; add a few drops Of lemon j uic e and beat very Z light ; spread this icing very thin and even over the wieb ack , using a knife . Put in oven , to give a nice light brown color . Finely shaved almonds can also be sprinkle d over t he icing and b aked with it .

PRETZELS l ff Rol twenty ounces Of co ee c ake dough into a sheet , spread six ounces of butter of the same consistency as the dough o n one side and

52 cover the other half over the ﬁrst ; the b utter being inside . Roll out f like pu f p aste and fold in three , by bringing one side in the center of the dough and covering with the other Side . Take p articul ar c are

that all three layers are equal size and cover each other perfectly even . Let rest for ﬁfteen minutes in a cold place and give t wo more rollings in the same intervals . When rested after the last foldin g roll out in a sheet half an inch thick and cut in narrow strips . Twist each strip

ro ll w ith o ne u takin g hold of the Opposite ends and , hand towards yo and the other from it ; place on greased p ans , set to prove and b ake in a good heat . Ice with vanill a water icing as soon as they are

taken fro m the oven and besprinkle with shaved browned al monds .

CH EESE C AKE B AKE D I N SQUARES Line a baking sheet with coff ee c ake dough an eighth of an inch thick , edges must be raised to form a border and keep the cheese prep aration fro m running out

o f o f Cheese mixture rub six ounces butter , eight oun ces sugar , and three p ounds o f dry cheese c urd to a very smooth p aste ; add e three ounc s of ﬂour , and eight eggs , rub again well together and at l o f l ast a pinch of s a t , mace , grated lemon rind , half a pint milk , n six ou ces currants and six ounces of Sultan a raisins . When mixed l m thorough y , spread evenly over the dough and b ake in a edium hot

n . oven . When cold sift sugar and cinnamon o top Raisins and n a currants may be omitted in the mixture , but a few curra ts m y be sprinkle d over the c heese before b aking .

SALT STI C KS t M ake a firm dough of one p ound of flour, a pinch of sal , one ounce and a half o f yeast and lukewarm milk ; use good strong flour .

When the dough has set , work six oun ces of b utter well int o it and let rise again . Divide in s mall pieces , roll out to a very thin quarter of an inch thick long round strips . Place them on a greased b aking sheet and place the strips a little dist ance ap art across the width of the p an and give half proof . Before b aking brush over with water and besprinkle thickly with salt . When baked , cut in sticks , three

- nc i w arm . i hes in length . C ut wh le

53 YEAST RAI SE D DOU GH NUTS

l to h Ro l out a piece Of ready b un dough a sheet alf an inch thick , cut with a doughnut cutter . Place in cloth lined , ﬂour dusted boxes o r and let rise . Heat in a ﬂat cruller frying p an some l ard , lard no t to o and b utter mixed and fry to a nice brown color . D o give

ho to o t . much proof and have the grease hot , b ut not C old grease will soak to o much in the doughnuts and will absolutely Sp oil them .

o f Take them out the grease with a skimmer , let the superﬂuous grease

Off . drip and roll in granulated sugar , mixed with a little cinnamon

B AKI N G PO WD E R D OUG H N UTS

Of s ix Four pounds ﬂour , one and a half p ounds of sugar , ounces o f butter , one ounce cream tartar , half an ounce of baking soda , eight

Of l eggs , one and a half pints mi k a little mace and lemon extract . Of Sift cream tartar with the flour on a sheet of p aper , cream sugar l and b utter together , rub in the eggs , add a flavoring and the mi k in which soda must be dissolved j ust before the milk is put into the mixture , work all well together and mix in the flour .

o ut to Roll a sheet and cut with d oughnut cutter , fry like other

nd o f d oughnuts a dust over with sugar . Instead of cream t art ar and soda , two ounces of b aking p owder may be used , which must be f . o sifted with the ﬂour When using sour instead sweet milk , add o n e u ounce and a half of baking soda into the milk , leaving o t cream

Of tartar and baking powder .

FRE N C H C RULLERS

Put o ne pint o f water and half a p ound of butter together on the o ne f ﬁre in a deep saucepan . Sift p ound of ﬂour and two ounces o

Of . sugar on a sheet p aper When water is b oiling and rises , mix

. v o n the flour in , stirring quickly Lea e , while stirring , fire until the prep aration does not stick to t he casserole ; work into this p aste while warm , fifteen eggs , t wo by t wo at a time . Put the p aste in a lady finger b ar provided with a large star tube ; dress on round Of cut and greased p apers , the size diameter of frying pan , in rings .

When the grease is hot , turn the cakes with the p aper on them , the paper side up ; it can be removed after a short while . The rings must be turned several times during t he frying process t o b ake evenly to

54 a nice brown c olor . They may be served hot o r cold with whipped o r cream another cream sauce . E N GLIS H C RU M PETS

o ne Of M ake a slack dough of quart lukewarm milk , h alf an o f ounce salt , one ounce Of yeast and ab out two and a half pounds o f

. l good ﬂour Let set and work wel again . Set to rise again , when

ready , mold round and arrange in cloth lined , well ﬂoured boxes ; let

rise and b ake in greased rings , ﬂatten them in stret ching lightly ,

. to o ne but keep in shape When b aked a nice brown color on side , f o n lift the crumpet and ring care ully and turn over the other side ,

ﬁnish b aking . The dough can also be made with half water and o f half milk instead all milk . M UFFI NS

o f M u ffins m ay be made mediu m firm milk bread dough . Fl atten a piece of dough with the hands ab out half an inch in thickness and cut with a c ake cutter three inches in diameter ; set o n lightly floured o r boards b aking Sheets and let prove half its height . Bake without rings o n griddle to a nice brown color o n b oth sides ; put on baking

sheets and b ake for ﬁve minutes in the oven .

M u fﬁns when cold can be cut in halves , toasted and buttered . When served hot they Shoul d be broken open and buttered ; crumpets o r are prep ared the same way . M ilk cream may also be served with both . C RU M PETS (Very soft M ixture)

o f tw o M ake a soft b atter pounds Of ﬂour , one quart milk , half n an ounce of salt and o e Of yeast . It Should be thickly running b atter ; let s et like a bread Sp onge until it drops in center , beat it well down again and let co me up only half . Grease griddle as well as rings , set the rings on the griddle pl ate and ﬁll the b atter in them wit h a

o n cust ard dipper provided with a spout . B ake side and turn care f n ully with the ring over o the other side , using a cake turner . WHEAT M UFFI NS Sift o n a sheet o f p aper o ne ounce and a half of baking powder together with two ounces o f cake flour . Rub eight ounces of butter f and five ounces o sugar to a frothy cream , add gradually five eggs , o f o ne beating all the time , mix a pinch salt , mace and qu art of milk

5 5 well int o it and add the ﬂour . Divide in greased mufﬁn rings , pl aced on a greased b aking sheet . Let rise and bake in a medium hot oven .

They may also be b aked in greased mu fﬁn cups .

C O R N M UFFI NS Sift tw o ounces of baking p owder with one and a half p ounds o f

ﬂour . Add one pound of yellow corn meal to it and mix well together .

o f Cream eight ounce s of butter and twelve ounces sugar , rub into this , o ne m c eight eggs , two at a time , mix quart of ilk and make a sla k dough with the flour . Divide in muffin pans and bake in a good heat . f Should make three d ozen mu fins .

POPOVERS o f Beat four eggs , a pinch of salt and one pint milk together

o f and pour this in half a pound ﬂour gradually , stirring well to get a smooth running p aste free from lumps ; p ass through a strainer and ﬁll timb ll in well greased high a moulds , the moulds should be a little f r more than half full . Bake o about thirty minutes in a medium hot oven . TE A B ISCUITS

Rub three ounces of lard and three ounces of butter , also three r ounces of baking p owder , well with six p ounds of c ake ﬂour ; add th ee n m pi ts of ilk , a little salt and mix to a soft dough ; do no t work the dough too much , to prevent it from being too tough . Roll out ab out half an inch thick and set on greased baking p an close together . Let fo r stand ab out ﬁfteen minutes . Brush over with egg wash and b ake in a goo d heat ; when b aked and while hot , brush over with melted l ard or butter . SAN D WI C H ROLLS The same preceding dough is divided in o ne and a half ounce pieces , moulded round like rolls and formed to Oblong ovals with p ointed ends . Let rest for at least twenty minutes , brush with egg

wash and b ake . S C O N S The te a biscuit dough is se ale d o ff in one p ound pieces and t moulded round af er a few minutes rest , roll out with a thin rolling

pin , the size of a pie plate ; pl ace on greased baking sheets an d cut n crosswise with the dou gh scraper . Let stand ﬁftee minutes , prick a

56 little with a fork , brush over with egg wash and b ake in a good heat . Sc o ns are generally broken Open and buttered . Serve hot . I M ITATI O N FRE N C H RO LLS WITH B A KI N G PO W D E R

o f M ake a tea biscuit dough of two pounds ﬂour , two and a half Of f o unces bakin g p owder , one oun ce and a half sugar , half an ounce o melted l ard or b utter , two egg yolks and one pint of milk , good measure .

Rub all ingredients dry with the ﬂour and add the milk l ast . Let this dough rest a few minutes , cut in one and a half ounce pieces , moul d round , let rest again and press lengthwise through the middle , greasin g the tops a little b efore makin g the split . Arrange on b aking sheets , brush over with melted lard , let st and for twenty minutes to rise and b ake in a good warm oven . C O R N B REA D S cald twelve oun ces o f white corn meal with one pint of b oiling

o r water , add three ounces of melted lard butter , half an ounce of f salt , half a pint o cold milk an d tw o eggs . M ix in four ounces of white corn meal and one ounce o f b aking p owder ; stir all well together with an egg whisk . The p an in which it is b aked , must b e heated well , while prep aring the dough ; it shoul d b e like a thin b atter and ab out an inch and a half deep in the p an . B ake half an hour or more .

When the p an is very hot no greasing is needed . GRI D D LE C AKES AN D WAFFLES Griddle c akes an d waffles m ay be made with yeast as well as b aking p owder . B akin g p owder c akes do not re quire as much time as yeast raised c akes , but griddle cakes made with yeast are the better f ones . The griddle pl ate and the wa ﬂe irons must be clean , well greased and hot , to avoid sticking and b urning . WHE AT C AKES

Sift one p ound of wheat ﬂour , three ounces of sugar , a little s alt and one ounce of b aking p owder together ; mix with enough milk to make a thin runnin g b atter , add three well beaten eggs and one ounce melted b utter . When a larger quantity is called for , leave the b aking p owder o ut of the prep aration an d only add it to the b atter when b aking begins ; it is advisable to mix in half Of the b atter

the necessary amount o f p owder and when exhausted , prep are the

second half for use . When b aking the pl ate should be hot , b ut not

FLA N NE L CAKES

tw o Rub four ounces Of butter and ounces Of Sugar to a cream , add o ne four eggs , by one , rubbing all t he time . M ix into this half a pound of wheat ﬂour and tw o gills o f milk to make a ' smooth b atter ; before usin g beat one tablespoonful o f b akin g ‘ powder well in the b atter . I N D IA N GRI D DLE CAKES

o f six o f M ake a smooth b atter ounces wheat ﬂour , four ounces o ne o f f corn meal , oun ce po wdered su gar , a pinch o salt and one gill

n ' Of milk . M ix into this o e and a half ounces o f melted butter and o ne f j ust before b akin g , teaspoonful o b aking powder mixed with a little ﬂour . RI C E C AKES Sift together four ounces o f wheat ﬂour and four ounces of rice

ﬂour , p ut in a bowl and make a hollow in center , place in this t wo o f o f f ounces sugar , a pinch salt , four beaten eggs and one gill o milk . M ake a s mooth dough fro m these ingredients and when well mixed o ne w f add more gill Of milk , ﬁnally p our into this t o ounces O melted l butter and half a pint well cooked dry rice . Beat in a teaspoonfu of b aking p o wder j ust b efo re using .

WAFFLES Beat o ne - quarter Of a p ound Of p owdered sugar well with sixteen

o ne o f whole eggs , ad d qu art milk and mix two pounds and fo ur ounces of ﬂour into this , to obtain a s mooth p aste , free fro m l umps , be at then twelve ounces of melted butter , a pinch of salt , mace or le mon ﬂavor well into the b atter and mix t wo heaping teaspoonful s of b aking p owder to the whole prep aration . B ake in hot well greased ff wa le irons . C REA M WAFFLES Be at t welve ounces of b utter well wit h ten whole and s ix yolks o f

o f eggs , add three ounces sugar , lemon ﬂavor and one and a half o f p ounds of wheat ﬂour . Into this mix Slowly , one pint whipped

ff . cream and Six whites Of eggs , b eaten to a sti froth

WAFFLES A ’ LA B OURGEOI SE

Cream half a p ound of butter with eight e ggs well , add a pinch

59 of salt and one pound Of ﬂour ; mix with enough milk into a thin b atter ll as for p anc akes . B ake in very hot irons and dust after b akin g we h wit sugar . HO LLA N D WAFFLES ne f M ake a sponge of twelve ounces of ﬂour , o and a half ounces o Of e s ugar , a pinch salt , grated le mon rind , thre eggs , six ounces melted

o f o ne butter , two ounces yeast and pint of lukewarm sweet cream ;

s e t . let , beat and let rise a little again and b ake as usual Sift over with sugar and cinnamon mixed .

F RE NCH S WE ET WAFFLES

e o ne Sep arate fourteen ggs , sift together six ounces of sugar, pound of ﬂour and a little salt , put in a bowl and make a hollow in c enter . Beat the fourteen yolks of eggs with milk well together and make a smooth b atter with the ﬂour , add half a cup of brandy and

o ne . ounce of melted b utter When proceeding t o make , mix into this b atter one pint of whipped cream and the stiffly beaten fourteen f whites O eggs . If b atter must stand long , add a little b aking powder

RI CE WAFFLE S

o f o ne M ake a smooth b atter of one quart soft boiled rice , and f a half pints o milk , one p ound of ﬂour , six eggs , one teaspoonful

a nd of salt , one sp oonful of melted butter , one sp oonful of syru p two teaspoonfuls Of b aking p owder .

NE WPO RT WAFFLE S M ake a mush Of o ne pint of Indian meal in the usual way ; while hot , add a small lump of butter and a teas poonful of salt ; let c ool .

Beat sep arately in the meantime , four eggs , add them t o t he mush and stir gradually into the prep aration , one qu art of ﬂour . Add f also , a half pint o buttermilk or sour cream in which a half a tea spoonful Oi sod a is dissolved . Stir all well together and mix milk enough into it to obtain a thin b atter and b ake as usual .

60 PA S TR I ES B EI GN ETS D E PO M M ES (Apple Fritters)

M ake a p aste wit h four - ﬁfths pound o f

ﬂour , four whole eggs , t wo pinches Of s alt , a

spoonful sugar , one p int milk . Tak e four f o . whites eggs , well beaten , and mix with p aste

Peel four apples , cut in round slice s of medium

thickness . Put in bowl with a little sugar and

fo r cognac and let soak a few mi utes , then drop apples in p aste above mentioned and fry

o n in hot grease . Serve napkin with vanill a

ﬂavored p owdered su gar . BE RD OU JEAN S . CHEF DE CUISINE PA N C AKE A LA C O N FITURE HOTEL ASTOR o ne o ne- Take and half ounces ﬂour , four Y t . . New ork Ci y , N Y H t o f un Mr . erdou ook his yolks eggs , two whole eggs , one pint Of appren ticeship u n der cooked milk three t ablespoonfuls o f p owdered the celebrated Argeles ,

G a s o s t , a t t he c h e f sug ar and a little salt . M ix the whole to t Ho el de France , Paris , o ne after which he was wi th mediu m p aste , ad l pony glass of cognac the Hotel Continent al c . a t t and a fe w hopped bitter al monds Take t Cau ere s , France , t a t n H o el d e F r an ce c le a fryin g p an , butter it lightly , and p our t C o ntine n Paris , Ho el tal t o n , S O , Biarri z , France and the p aste it it will divide equ ally all over t Res tauran Francais , the p an and fry to a gold en brown . Take a Madrid , Spain . Com in to t t he g his coun ry Sp oonful of good j elly , spread on p an cakes and was a t the famous Louis ’ h uld s . s o Sherry s C afe , N e w roll them up and serve This recipe t York Ci y . - make at le ast twenty four p ancakes .

6 1 WAFFLES M AC O N NA ISE

On ordinary wafﬂes , p aste with a sab ayon ,

as follows : H ave prep ared some fresh grapes , Skinned and seeds removed ; some brandied

cherries , cut in dice ; a p ort wine gl ass full of He nnessey brandy ; the yolks o f six eggs ; one

half pint Of good cream ; sugar to suit t aste . Mix the sugar and yolks o f eggs together ; add

the grapes , cherries and cream , which have been boiled ; then cook until near boilin g ; add your cognac ; place all in a china bowl and mix n u til almost cold . JEAN J UILLA RD CHEF DE CUISINE HOTEL ADOLPHUS

D Te x . allas , uillar d Mr . J was for at merly Cafe Anglais , Paris ; Hote l Hermi t t Ho age , Mon e Carlo ; ’ te l d A ngle t e r re , V e n ice ; Savoy Hotel and t t Princess R e s auran , t h e L o n d o n ; P l a z a , Belmont and Astor HO t t els , New York Ci y ; t t ’ Ho el La Salle , Rec or s C afe a nd Univers i t y

Club , Chicago .

C H ESTE R C AKE HENRI BERGER CHEF DE CUISINE Prop ortions : three and o ne - half ounces Of FRANKFURTER - HOF ﬂour , same of butter , one and three fourth ounce t Frankfur ,

f . grated Parmesan , three yolks O eggs M ix . . y ’ A M German t o o whole , b ut d on t give it much b ody . Spread l\I r . Berger has been h h o n n with t e following o thin b aking p an , let c ool for o e hour and cut t : t t els Ho el Cha ham , in strips Of o ne and one - half inches in diameter Paris ; the Hermitage a t t Mon e Carlo , France ; and b ake in moderate oven the Grand Hotel des S a ls o m a Thermes , g t the i a glore , I aly ; t t mous Ho el Ri z , Paris , prior to coming to the t -ho t Frankfur er . B ASLE R LE C KE RLI (Eight covers)

f r Two pounds honey , t wo pounds sugar , ou

l o ne - pounds ﬂour , two pounds a monds , half

- pound citron , one half pound orange peel , one

f o ne- hal quart water ; fourth ounce cinnamon ,

o cloves and nut meg , tw ﬁnely chopped lemon

o ne - - rinds , half pint kirschwasser ; one fourth

ounce almonds ﬁnely p owdered .

He at the honey and water ﬁrst , then mix

with the other ingredients , forming a dough . Roll out o n a greased b aking sheet to ab out o ne - eighth inch thickness and b ake in a mediu m S GROLIMUND CHA . CHEF D E CUISINE hot oven until well browned . When d one , ice WASHINGTON with Italian meringue and cut into uniform E HOT L Oblongs . t Seat le , Wash . Gro limund w as Mr . formerly a t the Grand t t Ho el Neues S ahlbad , t - St . Mori z Bad ; Grand t Ho el Brussels , Brus sels ; Grand Hotel Q uir Ho inal , Rome ; Grand te l t t Ana re Na ion , Bar t t celona , Res auran Del monico , New York and the St . Francis , San

Francisco .

E N GLISH M UFFI N S

f o ne o ne- Two quarts o milk , and h alf

o n . ounces yeast , e ounce salt Work into a GEORGE E . SCHAAF medium dough and let set on e hour . Work out CHEF DE CUISINE again and mould the size of an egg and ﬂatten a HOTEL ALBANY

Denver , Colo . little . Now let rest until twice its size and b ake a Mr . Scha f has been on c ake griddle . connected wi th several prominent hotels in this country prior to i t o the com ng Albany , at t and was one ime , Chef at the Minneapolis

Club in Minneapolis .

6 3 GAU FRETTE SUI SS E

Five ounces ﬂour , ﬁve oun ces granulated

tw o - su gar , and one half oun ces drawn b utter , w u fu o ne t o so s o o n ls . egg , p p warm milk M elt

the sugar in the milk , then put ﬂour , egg , butter , to mix well together . M ust b e hard enough b e worked with the roller (it is better t o make the

o r dough the d ay before). M ake t welve fourteen

little b alls , ab out the Size Of a walnut . Fl atten

a little with roller , put on p astry p an and b ake

in the oven eight minutes .

EM ILE BAILLY , CHEF DE CUISINE PAN CAKE HO RTE NSIA

E . R GI HOT L ST E S tw o Five ounces ﬂour , three eggs , ounces t N Y . New York Ci y , . o ne sugar , teaspoonful salt , one ounce drawn Mr . Bailly prior t o m t o t t co ing his coun ry butter , three cups milk . Take three eggs , served in the very best t - l ho els in Europe . He one ha f p ound cream cheese , pass through the l eft the Grand Hotel S t ifter , work well in a b owl with three yolks , of Mon e Carlo , France n - te , t o l u o o nfuls o f years ago come j uice of one ha f orange , t wo so psp t o New York and open he is . t St . Reg . powdered sugar M ake t welve pancakes , ﬁve in ches in diameter ; place on each p anc ake o ne Of small spoonful the said preparation . Add a

. few raisins Roll the p anc akes and lay them in a tureen . Pour Over it the following cream : half quart cream , half orange j uice , three in e n fo r spoonfuls powdered sugar , let boil Slowly an v e not to o hot ,

- three quarters of an hour . A fe w minutes before b aking , put some it sugar over and brown .

64 SOURA ROFF

tw o o ne Four ounces ﬂour , ounces b utter ,

o ne - - and half ounces ﬁne sugar , one half pint

cream , vanilla , form heap with ﬂour and put rest o f ingredients in center , mix to gether and let ut stand . Roll o p aste and form ﬂute , put in

a nd h b aking p an b ake in o t oven .

and.'

CESAR OBRECHT CHEF DE CUISIN E GRAND HOTEL DE L ’ EUROPE t Lucerne , Swi zerland also PALACE HOTEL

LTD . t Mur ren , Swi zerland t M U FFI NS Mr Obrech , prior to be ldl ng his present Half pound cornmeal at the posi ti on , was o ne - un Grand Savoy Ho tel a t fourth po d ﬂour , F a t the lorence , Grand - fo ur h mt three t s p milk , t wo f wd a t u Ho tel Kurhaus , St B1a8 1 e n the f . d o ; Gran eggs , tablesp oon yeast , Hotel de Tho uw e at h uw e the o ne ounce . good melted T o , Grand K rasna o lsk a t Hotel p y n b utter , o e tablespoonful t r the G Ams e dam , rand t at o f one Ho el de Salines honey , teaspoonful Remfe lde n and the one Grand Hotel Waldhaus s alt , t ablespoonful t mu ' a m f o f o sugar , t wo ounces ' LOUIS currants . M ake a smooth dough with b oth ﬂour LE SCA RBOURA

and milk , dissolve the ye ast with a little milk CHEF D E CUISINE

and mix it in the dough . Put it in a b owl , FT . PITT HOTEL

tt . cover with a towel and let rise in a warm Pi sburg , Pa Prior to coming to the n . place fo r o e hour . Add the other ingredients t tt t . For Pi Ho el , Mr Le sc arbo ura Work them all together fo r a goo d ﬁve minutes . was Chef a t the Hotel M arlbo r t Divide the p aste into b uttered mufﬁn rings , ough , New York Ci y , and o t her pr omi nent let the m rise again for another hour and cook t t eas ern ho els , and was t t at the . En reme ier in a mo derate oven until thoroughly brown ' ' ’ famous Delmonico s ' t Cafe , New York Ci y .

SWEET C O R N PUD DI N G

Six n Scrape the corn from ears , b eat three eggs , and add o e cupful l o f o ne of mi k , half teaspoonful salt , dash Of cayenne p epper , mix eggs in slightly with t wo tablespoonfuls Of melted butter and a t ablespoon ful o f sugar . B ake in deep small veg et able dish or custard cups for n ﬁfteen minutes , in a slow ove .

B EATE N B IS CUI T Take a qu art o f p astry ﬂour and ad d one

h alf teaspoonful salt , sift and work tw o t able. sp oonfuls l ard into the ﬂour with the ﬁnger

S O o tips . Add enough cold water as t make a o n stiff dough . Place dou gh a bread b oard and b eat fo r ab out t wenty minutes with a o ut and mallet , then roll , cut place in a p an

S . . B PETTENGILL which h as b een greased , prick with a fork and C HE F D E CUISINE b ake in hot oven for t wenty minutes . Serve HOTEL ORMOND l l n O p p g h t ' Ormond Beach , Fla . tt Mr . Pe engil l has been chef a t the Hotel HO T S P OO N B REA D Ormond for ﬁfteen sea o ne i a t h . i i sons , and t e Craw Take quart wh t e corn meal nto wh ch ford House , Whi te Si . t h as been fted a t ablesp oonful of salt Pour Moun ains , N . H . for t t -ﬁv e wen y seasons . ab out a pint o f scalding water o n the meal and

o n mix thoroughly . Put this mixture a well greased p an with a spoon and place in ho t oven

ho t . to b ake fo r ﬁfteen minutes . Serve

6 7 C OR N B READ Put four ounces o f butter into a mixing

bowl , with four ounces of sugar and a pinch Of

salt , cream it well , then add four eggs , one at a

time , beat well and add half a pint Of milk .

Mix , then add one p ound Of corn meal and half

Of a p ound of ﬂour , adding t wo teaspoonfuls

o b akin g p owder t the ﬂour before sifting . This may be baked in individu al well buttered corn

o r moulds in a Shallow b uttered p an , ﬁlling fro m half to t wo - thirds full and b aking fro m ﬁfteen

G . R . MEYER t o twenty minutes . Serve very hot . HB F RECTOR’ S Chl c a o 1 11 - g ’ SAVARI N W ITH STRAWB E RRIE S M E LB A 7 2 - 351 3132f izz Dissolve one fourth ounce compressed yeast ito rium c o ngr e s s and - y in warm milk and make a p aste with one h alf

a . College Inn , Chic go 0

p ound ﬂour . Add four eggs and mix well , cover and put in a warm pl ace until dough

Six f has r aised to double its size . Ad d ounces o soft butter , a little salt an d sugar and work thoroughly until very elastic . Fill in buttered savarin moulds and let rise . B ake in medium hot oven . When cold they are soaked in boiling syrup , ﬂavor with lemon , orange , kirsch and cinnamon and place o n dish ; dress in center of the savarin some nice rip e strawberries and cover with raspberry syrup .

G E NO ISE C AKE

Four eggs and four ounces Of sugar , p owdered , are whisked over l a slow fire unti very light , add v anilla fl voring and mix well b ut lightly with four ounces o f flour and three ounces Of melt ed butter . B ake u h in medi m o t oven .

74 4 W

6 8 M OUSSELI N E CAKE

Beat eight yolks o f eggs in a b asin with a qu arter o f a pound o f p owdered sugar and a

sprinkling Of grated lemon . Mix therewith

- o f - o f o ne eighth p ound ﬂour , one eighth p ound o f melted b utter and eight whites eggs , duly

b eaten up . Cook this in a ﬂat mould , then

cut the biscuit horizont ally in thin slices . B e tween tw o slices make a ﬁlling o f cream Of butter

with kirsch , and ﬁll the other Slice with cream

o f butter p ut with chocol ate . Gl aze and

L UCIEN FUSIER decorate the cake with melted cho col ate . CHEF DE CUISINE GRAND HOTE L METROPOLE t S t In erlaken , wi zerland B RIO CHE S Mr . Fusier was for mer l y a t t he She p Work tw o ounces dis ’ at heard s Hotel Cairo , the Grand Hotel du solved yeast , four ounces a t t L o u vr e M e n o n , sifted ﬂour and enough luke t France , Ho el Schwei t ze rho f at In erlaken , warm milk to make a stiff Swi t zerland ; Tunisi a se t t h e sponge . C over and P a l a c e , T u n i s ; Y o ngfr aublic k Hotel a t aside in warm pl ace to rise . t Interlaken , Swi zerland , h t o ne - and at t e Cap Ho el , M ix o ne and fourth

. t Bordighera Por ugal. p ounds sifted ﬂour and

o f eight whole and six yolks eggs , one and o ne one - half p ounds granul ated sugar with

. soft butter perfectly smoot h Beat CHAS . A . FREY H the risen stiff sp onge to the same and work the C EF HOTEL t o rise t o ab out twice whole over . Set aside ALE' ANDRIA

. refrigerator until ﬁrm Work . , its size . Pl ace in Los Angeles Cal ﬁ t at in b uttered moulds and a Mr . Frey was rs into round b alls . Pl ace the Hotel von Ko nig , E small b all on to p . Let rise a little mark them von ngland i n Mun with egg wash and b ake s ter ; later a t the Dom across with knife , wash Hotel , Cologne ; Con fo r n ntal t ; Fahrenheit ti e Ho el , Paris in oven o f about 42 5 degrees wi th the North German fo r breakfast . about twelve minutes . Serve warm Lloyd and Hamburg Ameri c an S t eamship Lines and Hotel Belle - Philade l vue Stratford ,

phia .

6 9 CO R N M UFFI NS

- o f Take one half p ound yellow corn meal ,

- three fourths p ound soft wheat ﬂour , tw o o f teasp oonfuls b aking p owder , sift together

. to in a bowl Add this ﬁve ounces of sugar , tw o eggs , four ounces melted butter , a pinch Of salt ; mix to a stiff b atter and ad d o ne pint Of

. n milk H av e eight individual moulds , ﬁll o e third full and put in hot oven and b ake until

done . Serve .

WAFFLES WI TH RASPB E RRY JA M ADRIAN D ELV AU' Take o ne pint of milk tw o cup s o f ﬂour CHEF DE CUISINE , , o f HOTEL BALTIMORE four tablesp oonfuls melted butter , t wo

t . K s s C y , an a i Mo heaping teasp oonfuls of b aking p owder , a pinch hIr x t t . Delvau s ar ed o f salt ; mix thoroughly together and stir until in at the Grand Hotel nc n , F ra e , a d in Rheims very smooth . Then grease wafﬂe irons and thence to the Bristol ho t . Hotel i n Paris . In have them very Pour b atter in and allow t a t the this coun ry , t the m to st ay until a crisp color . Serve with Chicago Club , Ho el x , o r Congress and Anne raspberry j am or any syrup j elly desired . Chicago and at the t t Audi orium Ho el , Chicago . He has been HO M E M AD E RI C E PU D D I N G at the Hote l Bal timore — ﬁv e for years , where Boil one half p ound rice wit h water , put he has made the Bal ti in a little cinnamon stick . When ready strain more famous fo r i ts ,

. cuisine an d wash with cold water . Have ready made

o ne and col d , p int Of custard cream fro m the : o ne followin g in gredients pint milk , four yolks eggs , four ounces sugar , one ounce corn st arch . Dissolve with the

o ne - ready custard cream , then add half pint of sweetened whipped f cream , and a pinch o salt . Fill up the p uddin g dishes and bake in a

. o n hot oven When ready , sprinkle top a little well ﬂavored cinnamon

. n sugar Serve with plain cream o side .

70 C AKE A LA AN NA

ne Yolks o f four eggs beaten to the lightest possible cream , o o f o ne - o f cupful of sugar , pinch salt , and one half teaspoonfuls baking tw . o . p owder , sifted well with ﬂour B ake in j elly cake p ans i Icing : Take the j uice of a rip e p ineapple , put some cing sugar in a vessel and incorporate the liquid slowly , j ust before using .

C HE RRY FRI TTE RS

o ne Select p ound l arge and ﬁne cherries ,

remove the pits and l ay the fruit in a bowl .

o n Sprinkle over with sugar , p our a few sp oonfuls n Of kirschwasser and let macerat e for o e hour . Then drain and thread eight o f them o n a

r silver skewer o a straw . Roll them in lady

ﬁnger dust and dip in frying b atter . Plunge them in ho t frying fat and when the p aste is

fried and well cooked , drain O ff t he fritters on a

cloth , Sp onge them and dredge Over with vanilla sugar then dress in a pyramid o n a folded ERN EST , OTZE N B E RGE R napkin . Serve at the same time , a cherry CHEF DE CUISINE sauce made with cherry j uic e and ﬂavored with HOTEL DENNIS kirschwasser . t t t N J. A lan ic Ci y , .

Otze nbe r c r Mr . g was formerly Che f for G . FRYI N G B ATTE R FO R SWEET DIS HES - i i W i One half p ound ﬂour , d lute t th tepid o ne o f n water , into which ounce butter has bee

melted , also salt . M ake a soft very smooth

o ff to o f batter , and when it has cooled , add it half a gill brandy , two

to ff . egg yolks , and two whites , beaten a sti froth

7 1 FRE N C H PAN CAKE WITH JELLY

Four ounces sifted ﬂour , half ounce p owdered

tw o o ne sugar , whole raw eggs , saltsp oon salt ,

- three quarters pint good cold milk , eight drops

vanill aessence , four drop s orange ﬂavoring and a

tablespoonful Jamaic a rum . Place the ﬂour in

e a vessel , break in the ggs ; add t he sugar , salt ,

essences and the milk gradually . With a wire whisk briskly beat up the whole t ogether fo r ﬁve

o r . minutes , until thoroughly thickened Then p ass it through a C hinese strainer into another

small vessel and let stand for thirty minutes . BEN E . D UPA QUIE R Have a tabl espoonful melted b utter on a saucer . H D E C EF CUISINE s ix H av e a small frying p an , inches in diameter HOTEL e ARLINGTON at the bottom , lightly greas d with the butter

t . San a Barbara , Cal by means o f a small hair p astry brush . When ’ ' D u a uier s ﬁ t Mr p q rs he ho t the b ottom of t p an is thoroughly , pour p osi t i o n w as i n T h e f Pe nd e n ni s C l ub , o f the equivalent Of three t ablesp oonfuls o the t Louisville , Ky . La er a t the t fr Gaul House , prep aration into the p an and y on a brisk ﬁre the Louisville , Missouri l l until a nice golden co or , which wil t ake about a t the A hletic Club , Mer c antile ri the Club a d minute , then turn it over and fry exactly the New Jefferson Hotel of Be e r the t . v St . Louis ; Jona han same y careful not to allow the cakes C l ub and the California to get black . C arefully turn the cake on a Club , Los Angeles and t he t Ho el M aryland , ho t plate on the corner Of the range . M ake

Pasadena , Cal . eleven more in the same manner , lightly dredge

n o with ﬁne sugar o t p, spread a thin l ayer on

e U nic elv j lly , then roll the cakes p and dredge j ust a little more sugar ove r them ; l ay o n a ho t dish and serve very ho t .

PLU M PUD D I N G

C arefully remove the ﬁbres and strings from a half p ound Of

’ fresh beef kid ney Suet , chop ﬁnely with t wo tablesp oonfuls ﬂour and a nd place in a l arge bowl , adding half a p ound well picked washed currants , half pound seeded M alaga grapes , quarter pound fresh bread

‘ m c ho e d e andie d ﬁne cru bs , two oun ces pp lemon peel , half p ound sugar , o ne half teaspoonful ground cinnamon , saltsp oon ground nut meg ; half pint good rum and three eggs . Briskly mix the whole together

72 with a wooden sp oon fo r five minutes . Dip a piece o f cloth in cold r o u t . water and wring it Sp ead the cloth on a table , lightly butter with the h and and sprinkle a littl e flour ov er it ; shake the cloth t o re move the excess flour ; place the contents o f the bowl in the center

S O o Of the cloth , bring up the four corners together as t entirely enclose the p udding and lightly tie around . Have plenty o f boiling water in a large p an and plunge in the p udding . C over the p an and le t it boil for tw o and a half hours . Remove it from the water and hang n up for ten minutes . Cut the string and c arefully turn it o a hot

. o f dish without breaking Dredge with three t ablesp oonfuls sugar , o f s et o n p our over one gill rum , it ﬁre and immediately serve wit h hard sauce separately . H AR D SAU C E

e Place in a cool bowl one ounc goo d butter , t wo ounces ﬁne sugar , e o f half saltsp oonful ground mac and ﬁve drop s vanilla essence . Set the bowl o n broken ice and sharply beat up with a wooden sp oon fo r

ﬁve minutes , then keep in a cool pl ace till requir e d .

C O R N M EAL M UFFI NS

- o ne - o ne One quarter p ound wheat ﬂour , half pound cornmeal ,

e o ne - — half ounce p owd red sugar , half ounce good butter , one half pint

- o ne- cold milk , one half ounce b aking powder , half teasp oonful salt n n a d o e whole raw egg . Place all these ingredients in a basin and c arefully mix with the hand until thoroughly thickened , which will six require about six minutes . Lightly butter the interior of oval c corn bread or mu ffin moulds . Pla e the prep aration int o the moulds

- n up t o three qu arters o f their height . Lay them o a b aking tin and

o n a ho t b ake in a ho t oven for twenty minutes . Remove , dress dish with a folded napkin a nd serve .

WAFFLES

One quart ﬂour , one p int milk , four tea o ne spoonfuls b akin g p owder , teasp oonful s alt , six two tablespoonfuls melted butter and eggs .

fo r Thoroughly beat the eggs ﬁve minutes ,

add ﬂour and b aking p owder , butter , salt and

milk . Work good t o a thin batter ; heat wafﬂe

irons very hot , gre ase well with butter and ﬁll

fo r with the b atter an d cook ﬁve minutes .

Serve immediately .

CHARLES HO NEY I N D IA N S POO N B REA D PIER GIORGI One quart water , t wo quarts milk o ne CHEF D E CUISINE ,

HOTEL ALCAZAR half p ound cornmeal , one quarter pound honey ,

St . t , . ix Augus ine Fla s eggs , one c up whipp ed cream , four ounces t o to Prior coming o f butter , two teasp oonfuls b aking p owder , one the t . Ho el Alcazar , Mr at the t o f Giorgi was Ho el te asp oonful salt , three sp oonfuls of p owdered W alton and the Gilse y

t . House , New York Ci y ; sugar the Bay Shore House at h Bring water and milk to a b oil , add corn N Y . e t . t Ci y Island , ; Hollywood Hote l a t meal incorp orate slowly wit h a whip and let N , , t . J . Wes End , , and - fo r one . a t the Hotel Kittatinny boil slowly half hour Separate the 1: Delaware Water Gap f h whites from the yolks o the eggs . M elt t e honey and strain through ch eesecloth and

add to the cornmeal . Incorp orate thoroughly o f o ne and remove from the ﬁre . Add the butter , the yolk the eggs and at a time , keeping the whole well stirred . Add salt , sugar b akin g

p owder . Beat the whites of the eggs to a froth add same to the whipp ed cream and stir lightly . Put the mixture in an earthen four quart b owl well b uttered and b ake in a slow oven fo r t wenty minutes and serve immediately .

75 FRE N C H PA N CAKES AU C O N FITURE (Preserves) Of Take a half pound ﬂour , salt , eight

yolks Of eggs , one pint Of good rich milk , three ounces butter ; make a b atter ; then add whites

Of eggs and mix the whole well and add , if you

o r l wish , vanill a lemon . Take a few smal frying p ans and p ut in each a little cl ariﬁed butter and cover the bottom Of same with a very thin layer of the b atter and when a nice golden

o n brown is obt ained , empty the t able and J ULES BOUCHER o r . spread with preserves , j ams j ellies Roll CH D E EF E CUISIN them up sprinkle with powdered su gar and HOTEL A RLINGTON , r d e . Ho t S burn with hot p oker prings , Ark .

Mr . Boucher served his apprenticeship at famous French Hotels and Cafes under Chefs world famous , such as t Thie bo ut the Fa her , of M aison e t Chabot of C a s sinin Paris , Che f , the M aisso n D of orce , and was at the Res t aur a nt M ar ue r g y , Pal ace Madelaine O f Paris and the Cafe Royal O f PLU M PUDD I N G t o Lo nd o n . C omi n g C arefully remove the America he was a t the t To urraine Ho el , Bos fibres and strings from to n d t t , Au i orium Ho el, the Chicago , and De a half p ound fresh beef tro it a t t . Club , t De roi kidney suet , finely chop with little flour an d place in a large bowl , adding currants , M alaga grapes , bread crumbs , chopped candied lemon peel . sugar , ground cinnamon ,

ru m S . nutmeg , and ix eggs M ix the whole all together fo r ﬁve minutes . Place the contents LOUIS THEIN ORM R LY o . F E in a cl th , roll tightly and tie it around Place - CHEF DE CUISINE pudding in steam for two and one half hours . HOTEL UTAH

. Place brandy over . Set on ﬁre and serve Sa t t t . l Lake Ci y , U ah

Mr . Thein has been with some of the best Hotels and Cafes in America. DELI CES DE CA M E M B ERT (C amembert Delights) M ake eight small rolls o f bun p aste

e claii one inch l ong . Split on side like ﬁll with the following : One- half well cl camembert p assed through a ﬁne str work over ice while adding o ne o unce l and three o r four spoonfuls o f double c

c littl until cheese be omes very light , add

and cayenne .

SOUFFLE AU C HESTE R JULE S KOHLER ( t s f ) C HE F ' C U I S IN E Ches er Chee e Souf le ne - 0 HOTEL ADLON Melt o half pound butter , four

Berli l Ge rman ’ y o ne f ﬂour mixed in it , boil pint Of milk , M o ns' Jules K Ohle r over butter and ﬂour and let cook a few mil came t o the Adlon from the most elegant ar d A d i then take o ff the stove and let cool . famous Restaurant i n ' - the o f tw o o ne Paris , Cafe de yolks eggs , and half pounds g

Paris ‘ C . hester cheese , salt and p aprika Beat of eight eggs and add to above mixture O in timb ales , sprinkle grated Parmesan cheese over t p an

in moderate oven twenty minutes .

QUEE N CAKES

to eth Three ounces butter , four ounces sugar , work g o ne - f bowl , add to it two eggs , hal pint milk , work the - S add two ounces currants , j uice Of one lemon , one table a b king powder . Put the whole in ba crate oven about twenty minutes . Cut i

7 7 VI RGI NIA BATTE R B REA D

- One half pint water , ground meal (white ) - meal , one half teasp oonful salt , one tea

- spoonful b aking p owder , one half tablespoon

o ne - o f o ne - ﬂour , half tablespoon butter half ) , pint milk (sweet , t wo eggs ; scald the meal in

- - one half pint o f water . Heat the one half pint milk and add to scalded meal and add the

o f remainder the ingredients , b aking powder

l ast , and stir well together . Divide this b atter

in two small p ans and b ake in a fast oven , PETER BONA

m . CHEF DE C U IS IN E about ﬁfteen inutes When b atter is ready HOTEL fo r b aking it should be a little heavier th an the C HAMBERLAIN consistency o f milk . If same appears to be (Old Point Comfort) t a to c o n For ress Monroe , V . too thick add milk to reduce proper ’ Mr . Bona s his tory sistency . since he arrived in this t E coun ry is brief . three C OR N CAK S y ears at the Waldorf n t One half pi t white corn meal , unbolted , A s o r i a , N e w Y o r k

t , y r s . Ci in va iou capaci little salt , scald in very hot water, add one egg t in the t n ies ki che . Drop in small cakes about three inches in

- fOur h o n ho t o n diameter and o ne t inch thick , a griddle and brown both sides . P ETI TES SOUFFLES AU PAR M E SA N

- Take about one half ounce butter , same

quantity of ﬂour , add a cup of boiling milk ,

thicken with three yolks of eggs , and let cool .

o ne- When cooled , mix half ounce of grated o f Parmesan cheese . Beat in the whites eggs

and empty the whole in timb al es . Cook twenty

minutes .

A . SCHLOE TTKE CHEF DE C U I S IN E WESTMINSTER HOTEL D d res en , Germany c Mr . S hlo e ttke served hi s appren ti ceshi p a t t he K a l m s H o t e l a t B r u n s w i n g , G e r m a y . Since then he ha s served at the t Fe r ari Trai eur o , a t Dresden , Germ a ny ; the Hotel Fahrhaus a t H am bu r g ; t he D o m Ho tel a t Cologne on Rhine ; the Ho te l Rich MILHA U G. at mond Geneva , Swi t H D C U IS IN E z e r la nd the t S C EF E , Ho el t . x the - ZINKA ND Croi , Grand Hote l TAIT g a t Ber ens , Geneva , and CAFE the Grand Hotel da S C . Par uis a t V an Francisco , al q evey , Swi t Milhau z e rla nd . . Mr learned his trade at the Cafe B d u l at o n o Marseilles , t France . Following his TA RTLE TTES CALI FO R NI A he was Chef a t the Grand Ho te l De la Pai x —

t . Shap e your moulds with short p aste then a t F l o r e n c e , I a l y , to t try cook ; p ut in a half of a p each an d decorate Coming his coun he was a t the Union

t , the r aroun d with cherries and strawberries . Cover Club , Bos on Tou t t the raine Ho el , Bos on , the whole with a thick raspberry syrup ﬂ avored Metropolitan Club and t at the St . Regis Ho el , with m araschino . New York City . He t came west wi h Mr . E mile B ailly t o o pe n the Fairmont Hotel in San Francisco .

79 INTERNATIONAL COOKING LIBRAR

By the W o r ld Famo us Che fs

Co mple te in Te n V o l ume s

l — V o l . No . Salads and Salad Dressings

2 - D nt Sw eet I ces Creams Jell s n ai y s ( , , ie a d P serv es)

3— Ultra S el ec t Dishes fo r Afterno o n T eas

4— Chaﬁng Dish Spec ialties

5 — Intern ational Dessert and Pas try Spec i ti es

6 — Bread and Pastry Rec ipes

7 — So ups and Co nso mm e s

— 8 Fish , Oysters and Sea Fo o ds

9— Ro asts and Entre es

— l o Relishes , Garnishings and Finishings

EACH BOOK COMPLETE

h s is undo ubtedl the ﬁnest mo st com lete and T i y , p s l f ks ev er ubl shed in the cul nar l n e ect set o bo o p i i y i e . s c al d shes o f the Wo rld Famo us Chefs Un ted Sta pe i i , i F r - n n r r o t ev e co t buto . C anada and Euro pe . y s i s

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