Eighth Edition W Ornamental Confectionery

ENTE R E D A CC O R D I N G TO A CT O F C ONG R E SS

I N T H E Y A R 1 905 B Y E ,

M ' H E R A N H U E G ,

I N T H E O F F I C E O F T H E L I B R A R I A N O F

T W A H I G T C ONG R ESS A S N ON .

P R E F A C E .

The pa st ce ntury ha s wi t nes sed a marked advance in the

f ti t a s N t t s i t bakin g and con ec onery r de . o doub hi mprovemen ha s been brought about by the many valuable book s and t rade j ournals t hat have be en p ubli s hed in th e interest of our t rades

it is l t t t st s ss s men , and a noticeab e fac ha the mo ucce ful baker and confect ioners are those t ha t kept up to date by reading t he bes t books and pe riodica ls devote d to t heir line of work .

“ We take pride in looking back t o our ﬁrst edi tion of TH E

AR T or BAK I N G l s t t t rs , which we pub i hed more han wen y yea

T ittl ta 48 a t he st a o. s s w s g hi l e book con ined page , and ﬁr

’ s l s in s r baker recipe book ever p ub i hed thi count y . I t met wi t h immediate s ucce ss and two edi t ion s were i s s ued

s i us ha d s l in ide of a year , which conv nced that we upp ied a long lt fe want .

I l the s e t TH E AR T or BAK I N G the nc uding venth edi ion of , tota l numbe r of cop ies printed amounts to which is conclu s ive evid e nce t hat our pa s t efforts have m et wi t h the

l t ra d e me n s t s u the app rova of our , and in p re en ing thi vol me , e t t l it ll t the s i gh h edi ion , we fee conﬁdent that wi mee with ame s c s s t t ha s te t he f ti s u ce ha charac rized ormer edi on .

A c to a t a ll us t t l re ipe book , be of any value , m be horough y

ct c l l l it ca n l s it is itt p ra i a and re iab e , and on y be uch when wr en

Th f is and compiled by a practical baker . e aut hor o t hi s book a t s ha s for the s t 40 s a t p re ent , and been pa year , c ively engaged in t hi s line of work and a ll recipes in t his book have been

t i t st a re the r s ts of his s n thoroughly r ed and e ed , and e ul per o al expe rience .

Y s t our ruly ,

H . H U E G . W E Y R 1 90 . N O K , 5

SOME TH I NG ABOU T

Creaming or Rubbing, Mixing and Beating.

I N I N CREAM G OR RUBB G .

Place the wooden mixing bowl on an open barrel which , mu st be co vered with an empty flour ba g to prevent t he bowl fro m sliding ; then take the pa llet knife and sc r ape out the N ow the s bo wl good and clean . weigh ugar and bu tt er in t he bowl and rub it to a perfect cream ; rub with the right hand t to t one way from righ left , after having a perfec cream add h s fe w a t t e egg gradually a time , rubbing the mixture to a t e t h cream again af er each gg, then add e flavor and give the few t s st s mixture a more urn , la add the ifted flour and mix rub is a s w v i , ery l ght do not or beat after the flour in , that ill h it s t e . make tough , heavy and poil cake For light colored s t he t s s cake have frui wa hed , dried and mixed with the flour . T hi s en sures a much cleaner looking cake and prevent s the

fruit s from going down to the bottom . T he pan s mu st be grea sed heavy and laid out with paper —a s s s T he wooden frame may be u ed in quare pan . baking is z oo s t T he a heat degree , Fahrenhei . verage baking time for a cake t wo in ches t hick is two hours and s hould not be touched

- s th until they are one and one half hour in e oven . Ordinary — fruit cake s bake about from three to four hours thi s depend s h on the size of t e cake . T he above rule is to be u s ed on a ll recipes under thi s w t s s a s i heading hich do not con ain any chemical , uch ammon a ,

so t . etc . da , cream artar , baking powder , etc , All other mixture s containing Chemical s do n ot require a s a s t he s s is to much rubbing one without , thi due the chemical s a s they assi st us in lightening the cakes t herefore reduce t he , to t rubbing abou one half . T he soda or ammonia mu st be di ssolved in the milk and added to the mixt ure a s soon a s the la st eggs are worked under ; t hen s crape all around and from the bottom and give it the ﬂavors and a few more t urn s t o st ir under t hen sift the 1 0 R NA E NT AL CO N FE TI O N E RY O M C .

ﬂour and cream tartar on t op of the mixt ure and mix the dough t a s w s T he is a li tle more you ould for pound cake . dou gh now es d w s t t y for panning and baking, hich hould be done wi hou Bia e y. I f different kind s of cake s are made from a wine cake mixture I may state that t he one s wi thout head s should be — laid out at ﬁ rst t he se good s generally require hea v y grea s ed s T h st t a nd the s pan . e dough mu be worked a li tle more pan

s b e. s s w A hould grea ed lightly if large head are anted . poor mixture and a hot oven will al so a ss i st you in gettin g the same s t s A t s out s re ul . large varie y of cake can be made of thi t s a s L s M t L Cu mix ure uch ayer , etropoli an , unch, , Vanilla p , D s s M W C s uche , adeira , and ine ake . T he workings of all t he small cake s under t hi s heading the s a s s T s s are ame for large cake . hi kind of good can be u I s o t w ba s . laid ith g , hand or poon prefer a large canva ba w t t s t s t t g i h large tube , with hi ool cake can be brough in o s the s t a n d s w better hap e than with old yle of hand poon ork . All cake s baked in s mall or patty pan s should not be t w hot let t s t t en t s to emp ied hile , hem tand abou minu e make ’ t s b ut l t t is s s hem weat , don t de ay the work after hat ime pa ed ; a s a rule cake s of thi s kind will stick while hot and will s tick g i w c b ut t out w a t a a n hen old , hey will come nicely hen taken t he t e t I sa “ T the proper im , herefore y each boy in place of ” s wearing and you will have no trouble . T he gre a s ing and du stin of ﬂat pan s is n ot nece ssary a g , rubbing off while hot with a grea sy cloth is s u fﬁcien t b ut a t horough cleaning should be give n t o a ll kind of pan s once a C s ic m s week . ake iced with water g hould be done while hot , it give s t hem a glo s sy appe a rance and no drying off in the oven I S ss nece ary .

T he s t s etc. st t frying of cruller , doughnu , , mu be wa ched o S s f carefully a s either t oo cold or t o hot will poil the cake . I , too cold the cake s will s oak the greas e and become a s heavy a s lead ( very expen s ive bes ide s being spoiled) ; if t he grea se is too hot t he s W I I I n ot et s T , cake g time enough to pread . hey s d will be raw in ide, and the appearance will be dark and irty . W t he s a t t i n l d irt hen done frying, pour grea e once in a pai , let s t l t wo s and all , it e t e for or three hour , and pour it back in ' ot n t he t the T he the clean cruller p , leavi g dir in tin pail . pail

might be cleaned once a mont h . You always will hav e fried cake s with a nice golden col or t s by followi ng t hese direc ion . T H E A RT O F BAK I NG . 1 1

N MI X I G . All recipe s that do not require beating or creaming are s b ut a s s t he ff t placed under t hi heading, the working of di eren

s we t ss s . recipe vary , divide hem into three cla e s s s s s etc is T he mixing of bi cuit , cone , pie pa te , . , done by he T he s is s s the rubbing the butter into t ﬂour. oda di olved in the ta is s t t liquid , and cream tar r if ed in o the ﬂour , and then

is a s a s s s . T he the whole mixed very light , and little po ible is t w dough then hro n on the bench , and panned and baked in a s peedy way . T he s s s s s c s t s mixing of mola e cake , pice ake , ginger nu and s nap s is done by rubbing the lard and s oda into the . mo ss s t he t s s s r t he s s la e , then add wa er and pice , c ape around ide v it few t s h t he tt g , i and bo om , and i e a more urn t en m x in ﬂour, t and pan and bake in a modera e oven . I f s ss s s e large head are wanted on mola e cake , one gg or l w t a li ttle mi k or ater may be bea en into the ready mixture . t the s W Care should be aken in mixing of macaroon . ork t he past e and add the white s gradually ; last add the s u ar do g , not work the mixt ure any more t ha n nece ssary after the s ugar

i s i n.

T he s s s s etc is mixing of cruller , jumble , u gar cake , . , done by mixing the s ugar with the butter ; then work all the eggs ’ t s under the mixture ( don cream it), and add the ﬂavor and

w ss the s . milk in hich you have di olved oda or ammonia , which is s N ow s the s s ever u ed . crape from ide and bottom , give it a s s t to Mix few more turn and if the flour on p. the whole very t w the t he R lightly and hro dough on bench . oll out to the ' t s h d ifl r n W de s ired hickne s and cut out with t e e e t cutters . hen rolling and cutting you mu st take care not to work the dough use a s a s s s s too much , and little flour po ible, al o place your s to t he so cutter very clo e the edge of doug h , you will not s s a s out s s have many crap left over, cake made of the e craps are not a s good on account of being worked too much ; there I sa s s the the t he fore , y the le you work dough nicer cake s will be . I n s t is t t ca e here no liquid in the mix ure , hen you mu st add the ammonia in pulverized form ju st before t he flour is added . T I N BEA G .

T he wa to t is to st t s w proper y bea ar low , ith a regular t s n s t circular mo ion , and keep increa i g your peed withou stops I t s until done . generally take half an hour to beat the mix 1 2 R N ME NT AL CO N F E CTI O N R O A E Y . t a t t t s ure by h nd , and abou wenty minu e by machine . Clean lines s is t he princip a l point in the O peration a s the lea st bit of , s s t hea te r w s t he grea e on your hand , ket le or ill poil mixture . I n s s s w t ss s is n es order to have ucce i h meringue or ki e , it ec s t o t s s t he ary add one able poonful of XXXX ugar , when w t s t t o s f s T s s w s hi e are bea up a ti f now . hi , of cour e , ill often t b ut st t u ma the mix ure, mu be bea p again , the latter y be T t he s is s ff t t h repeated . hen if now good and ti , ake out e beater and stir under t he balance of the s ugar with a wooden s a s t oo w t he patula ; mix carefully , much mixing ill make w n ot s t he s mixture run and ill tand in po ition you place it .

T he n . you know the beauty of t hi s kind of good s lie s in t he r und i oot s s o and the mark of the tar tube . t s w s s s S wee cream and hite hould alway be kept on ice . T he b eating of genuine s ponge cake s is done by beating eggs and su gar which will take one - h a lf hour by hand or s twenty minute by machine , the kettle or machine may be hot t he s t o u t he x placed in water or on tove warm p mi ture , b ut s t n ot t o et a s care hould be aken g it too hot , it will make h s n ot t e cake dry and will roll for jelly roll , the ﬂour and m l ﬂavor is mixed under the ixture very light y , then pan and m bake in edium oven . All other recipe s n ot belonging under the s e headings are t M s s R s explained under he heading i cellaneou ecipe . H I NTS FOR BAKE RS .

st W t t t st U se the be grade of in er whea flour . Bu ter mu s be wa shed for fancy cake . Butter and lard can be u ed for s cot tole ne s ordinary cake , lard and for common cake . For s a ll kind s of cake use powdered ugar. For meringue and use X s icing X XX ugar . U se t he st N ew O s s s s wn be rlean mola e . Pulverize your o s pice s and make your own extract Ammonia and soda mu st be ss C m to di olved . rea tartar, baking powder and tartaric acid ll s s be mixed with the flour . A powdered ingredient mu t be a l s e ut wet c reful y ift d . Flavor to be p in the part of the ’ D s W s s t . mixture . on bake anything in fla h heat hite of egg for meringue should be kept in a clean ba s in for a day or two ' ‘ ' l o s w s sa t on ice . fre h hite a little or cream tartar may be added ; the cooler the white s are kept the quicker they can s s s be beaten up . D o not use any ubstitute for egg ; they are s h s s wa . K t e worthle and ll ruin your trade eep ponge warm , t he s e s use dough cool , the trough grea ed , the p el clean , and sa lt R t s half pound to t en quart s water . emove the conten of s a s s a s O C s tin can oon they are pened . are hould be taken in u s ing copper ket tle s ; they mu s t be emp ied a s soon a s the ooking is done many people have been poi soned on account ’ Of carele s s bake rs lea v ng the pie fruits standing in a copper t T OO s s ket le . much soda give s cake and bi cuit a bad green A t s s ts t he color . ccurate weigh and mea uremen are principal o s H be tore p int in cake baking. ave everything ready you

st t . ss ar mixing Soda and ammonia, if not di olved properly, w s s s t s i t ill make brown peck on the cake , which a te b t er. U se i w s H ch na or enameled bo l to making icing . ave s N use s el patula dry , and bowl very clean . ever white or g ss it is well A s atine icing unle beaten up . lway keep a damp D O s cloth on top of your icing bowl . not keep icing in the b - ake shop . Alway s s ift your XXXX s ugar t hrough a clean s s ieve on paper. Cake iced on a board cannot be moved onto s U se a s t s a s another board until fini hed and dried . li tle color ss s s s t s D o not s po ible on cake light hade are the la e t . fa ten st t s ut e w n s gum pa e ornamen , p th m on he dry . Piping mu t 1 4 ME N TA O N F O R N A L C E CTI O N E R Y . not v w t ts A w s ut l be co ered i h ornamen . l ay p a ace paper s under large cake . s s s O s etc s Jelly diamond , quare , blong . hould be iced , , t he n held s cut befo e cutting, ici g to be tiff , and them before th s a et e icing get h rd with w knife . G ranulated sugar may be u sed for macaroon s if a coarse cracked t op is wanted ; for a smooth s urface use powdered s s ugar ; when the white are watery add a little corn meal . D u sting the macaroon s with powdere d s ugar before baking will ss T give them a glo y appearance . hey become hollow when the is too s t he t s fi rm s dough oft , mix ure mu t be held when lime egg s are u ed . Corn starch or flour mu st be di ssolved in a little wat er be it is s t n t s fore tirred in o a boili g liquid , o herwi e it will form s T he n V a s s lump . cutti g of ienna bre d , roll , French loave , et c should be done with a very thin sharp knife do not cut , st t the sl a m so et cut raigh down , but hold knife to g that under , the cracking and appearance of the loave s depend s in a great h E s s mea s ure on t e cutt ing. gg can be te ted by placing them t s s o to the tt in o cold water ; fre h egg will g down bo om, and s bad one will remain on top . P s st t s be uff pa te mu be kep in a cool place, and hould ’ t t I f s covered with a damp clo h ; but don put in on ice . oft flour is u sed a little cream tarter should be added t o t he pa ste t he tt st f s tt is s bu er mu be care ully wa hed ; tough bu er the be t . P ss s l s s re lard may be u ed in p ace of butter, it make fine pa te s s s T he s s or t in appearance, but hould be u ed fre h . crap rim mings sho uld be u sed for t art s or pie s ; or may be placed in t s it e s it s s t cen re of a new piece of puff pa te before g t la t urn . ’ D t C s t t t he st is ( on t knead hem) . are hould be taken ha pa e a s a s t he tt s mixed firm bu er to en ure harmony . A s s s t s lway di olve gela ine in a little hot water before u ing . Wa x pa per is a good s ub stitut e for gla s s when making — t s out s a s t s s . ornamen of royal icing uch emple , pavilion , etc

We use - t o ss t s to the lay a pane of gla , ligh ly grea ed on p of drawings and followed the line s t hrough the gla s s w ith t he ff s Wa x s w t t he ss it is di erent tube . paper doe away i h gla , s is es s I f ss is s much cleaner and no grea ing nec ary . gla u ed , it s h should be grea ed wit h lard and t e icing dried in a cool place . ° Puff pa st e and cream pu ff should be baked a t 4 50 Fahren m il t t a s st ea w l t s . hei , and in an emp y oven , _ keep hem from ri ing D e s iccated cocoanut may be stained in the same manner s s it s t t s it a s colored ugar, but tain to li ght haded in only , t he s s s will pay to change look of your how window . 1 5 h i s A R T O F BAKI NG .

Butter for fancy cake s and past ry s hould be wa shed in ice water during the s ummer month s in cold weat her it may be ’ kept in the bake - shOp to soften it down ( but don t place it in the oven) . D ouble pan s may be used if the oven bake s too much from the bottom .

“ T he proportion of gelat ine and liquid is 1 ounce t o a quart . 1 t 2 s s s s quar milk ounce corn tarch , 3 ounce ugar and , s I S s s we ss s 4 egg the proportion for cu tard , ho ver, le egg may s be u ed . Puff past e when ready for t he oven s hould be kept in a c c f t v ; ool pla e or half hour, and then bake hem in a hot o en s t s s t hi preven hrinkage . ss s st ittl ith s it Mola e can be te ed by mixing a l e, w oda ; if s s s s s s t is but is foam ri e and mell wee , it a ood quality if it , g

s is N O . dead and of a greeni h color it no good for baking . . s s s t h s s s ff mola s e generally give e be t at i faction . Quick pu past e is made by rubbing 1 pound cold butter into 1 pound of

t 1 e 1 s cold flour, hen add gg , } ounce oda, ounce cream s t sufli cient - to tartar, little al and ice water make a medium T he s m dough . dough hould be ixed very light and the rolling is done in the manner a s for regular pu ff pa ste ; it may be one t n s s s ff s st e s but s ur le . Pan for pu pa te mu not be gr a ed , prinkle w w t them ith a er. w s t the ss the t s s Begin ith eeing o proper cleanline of u en il . T he t s fi rst - ss ma erial hould be pure and cla . U se s s t powered or very fine granulated u gar, if ed . T he flour should be soft ( Wint er wheat) and alway s s ifted s before u ing. W r ca lls w t t hen a ecipe for baking po der or cream ar ar, it s s t w t is s hould be ifted ogether ith the flour tha u ed . s ss t w t Soda hould be di olved in a lit le milk or a er. A s ss s mmonia powdered and al o di olved before u ing. Batter is generally over salted and s hould be steeped and s w t rw ss wa hed in cold a er and afte ard pre ed dry in a cloth .

L cot tolen e . s s t s t ard , , etc , are poor ub titu e for but er. E s s s t o W s t gg hould be fre h and kep c ol . hen epara ing the white s from the yolk s care mu st be t aken t o have t he former the t t r tt r s e entirely free of lat er, or any o he ma e . A ggs differ s it is t o s t in ize preferable mea ure hem. 1 0 s to 1 t egg are equal pin . 1 8 w t s e ua l to 1 hi e are q pint. 2 s to 1 5 yolk are equal pint. 1 6 M T Y O R N A E N A L CO N FE CT I ON E R .

’ t s s a s s s ts etc st Frui for cake , uch rai in , curran , . , mu be t s well n horoughly cleaned , wa hed , dried , and before mixi g with the st t t s preparation , du ed wi h flour , to preven from inking to tt the bo om . Flavorings and s pice s should be of good quali y and kept s s s s well corked and cove ed . For cake of a light hade , pice s ht s s S s or flavoring of l g color hould be u ed only . ome cake t n t s t he require more han one ki d of flavoring , in tha ca e flavorings mu s t be properly sel ected so t hat they harmo n ize together in ta ste and al so are not detrimental t o the color of the cake . A s s t t s s s lmond may be u ed oge her with mo t flavoring , uch a s vanilla , lemon , orange , cinnamon etc . , V s t t t anilla may be u ed ogether wi h cinnamon , nu meg, s et c b ut s n ot s t t w almond , cocoa , . , hould be u ed oge her ith : s lemon or mo t fruit flavor . A s lway add the flavor before the flour . Succe ss in cake making depend s al so on bakin g t hem in a A n s will s dis s uitably heated oven . ob erving workman oon criminat e the proper heat required for cake s of different pre a ra ti n s s i p o and ze . C s s s s not ake while baking , e pecially large one , hould be s b ut it i s s s it st hifted until nearly done ; if nece ary , mu be done

gently . I f cake s color too fa st they s hould be covered wit h paper fev en t t oo t o p rapid browning. Cake s when done will s how a slight springine ss when s s pre s sed upon the urface wi t h th e ﬁnger . For inexperienced s it is w s workmen e pecially when trying a large cake , i e to , it s the is pierce with a thin wooden kewer or wire , if cake n baked through nothi g will adhere to the s kewer . L arge cake s when done s hould be t urned out of the mold s or pan s on paper covered board s the paper du s ted with s ugar , it s t h A w to e . to prevent from ticking to cake llo cool , remove he t m s t paper lining , ri and ﬁni h . I n e stabl is hment s where an as sortmen t of cut cake is is s t o s ua s a s s erved , it advi able bake the cake in q e pan , s s a s a re s m et cake of round and fancy h pe . not practical for y a l I f s s ric and economical cutting. large cake are erved whole , e a e e s a n d a s th y r g nerally baked in round or fancy hape , a siO n es h s s occ requir , may be eit er put up plain , du ted with ugar, n t t :th f s etc iced , orname ed or decora ed w fancy ruit , jellie , . I t t s to t o t r tt t migh be of ervice . many have hei a en ion att racted to the following T H E ART O F BAKI NG .

Carefulness cleanline s s and exac tne ss are nece ssa ry , s s agent s t o in s ure succe ful work . t t s s s See tha the u en il are thoroughly clean before u ing , a s any foreign matter left on t hem may be detrimental t o the s s proper action of the ingredient u ed . s w t w i s a s t Be preci e ri h e ghing and mea uring, a lit le more l to s s t s s s s s or le ss wil often lead un ati fac ory and di a trou re ult . ’ O f course there are ca se s where the workman s judgment is s req uired in determining the amount of the material u ed , for f a s s the material s often di fer in quality , , for in tance , one brand s i t s of ﬂour may have more ab orb ng proper ie than another ,

utt b . b er may e of poor quality , etc t s w a ss t in G rea care hould be taken ith copper , br or ss s s w a s ve el , e pecially ith the former, any matter containing fa t s s h or acid left in them for ome time will draw verdigri , whic s s s is a deadly poi son . T herefore a bake hop hould be upplied with a variety of eart hen or enameled ve s sel s fOr keeping mix t s s t s a t ure or liquid any length of ime , which , otherwi e , for w n

m t s s ss s a nd s . of the , migh be left in copper or bra ve el poiled s s e s s w s s Pan , mold and other ut n il after being a hed , hould b B alway s e dried before putting them on their place s . aking sheet s or pan s are be st and ea s ie st cleaned by making t he m s w hot in the oven t hen crape and ipe them with a cloth . , E very bake shop should be furni shed with at lea st one s hot ink and both and cold water . A s order and tidine ss are e ssen t ial for t urning out work w s s a t s s s s ith ea e and di p tch , ma erial and uten il hould be kept s s in t heir re pective place .

H E T I N D B A A G A N K I N G .

° When the oven is heated to 0 n t s t the 55 Fahre hei , hu a t T s is d mper and wai a half hour before you bake . hi done to o s st s let the ﬁre g down which will in ure a good , eady ound , t I n s baking hea . ca e you have no pyrometer to te st the t t w t degree of hea , hro a little corn meal righ in the centre of e s s s s the ov n , and if the meal commence to moke in le than one

‘ at e ha s t he 0 h min , the oven reached proper de ree , and t e g 55 , b damper s hould e s hu t at once . U s ually baker s have their own s i mode of te ting, but a little corn meal s a ood reliable g , s t s s s te t , and can be ried very ucce fully on new oven s and t s t t ho e ha you are unfamiliar with . Some baker s tell the heat s i in ly by looking at t he crown t o see how far white it is , others by touching t he door handle or by placing their faces , s t o clo e the oven door . 1 8 M N T L C O N FE C T I O N E R Y O RN A E A .

I t is not ss to off t t s a s t he nece ary lay pa en oven , degree a s s A ll s of heat can be gau ged the baking proceed . kind of s i n s ss s bread and cake , with the except o of meringue , ki e and k s s l own s t is large ca e , hou d be baked in their team , hat , keep the door and damper s hut until they are done spreading ; then s l the hot hou d oven be enou gh , open the door and damper, t s v t he s hen turn the front pan around and gi e good a light, bright color .

OR N AME N T AL CO N FE CT I O N E R Y .

5 R C A K E S . D OP

lbs s 1 - tt 1 s . s 3 ugar , 3; lb bu er, 5 egg . 3 oz ammonia , oz oda , b I qt milk 4 5 l s ﬂour . , 6 R C A K E S . D OP .

s » t 8 s oz 1 t g lb ugar , 3 lb bu ter, egg , 5 ammonia , p milk , lb . ﬂour. 7 R C AK E S . D OP .

lb s s 1 8 1 8 s 2 1 m u ar oz butter, egg , oz ammonia , qt ilk , g , lbs 45 ﬂour .

8 AN CY C A K E S . . F 2 lb s s 1 t 1 s 1 t 1 ) ugar, 7} lb but er, 5 egg , q milk , oz b s l s . 4 ﬂour, oz oda ammonia , 9 A N Y C A K E S . F C . lb s s 2 lb s t 2 s 1 m s 3 of ugar, bu ter , 4 egg , qt ilk , g oz oda ,

lb s . oz ammonia , 5 flour 1 0 F A N Y C A K E S . C . lb s s lb t 1 s 1 9 a m ugar, bu ter, 4 egg , qt milk , 1; oz s lbs , 4 flour . monia oz oda , 1 1 A N CY C A K E S . F . 2 lb s s 1 1h 1 0 s 1 oz s a I ugar, butter, egg , od , qt milk , lbs u 2 4} flo r , oz cream of tartar. 1 2 A N Y C A K E . F C S .

2 1 lb s s u t 1 s 1 m I , , i gar lb but er 5 egg qt lk , } , f. 4 lbs ammonia , 4 , ﬂour . 1 3 A N Y C A K E S . F C .

2 lbs s r 2 lbs tt 1 6 e s 3 uga , bu er, gg , oz a mmon ia 1 t milk , q , lbs 4 2 ﬂour. * I 4 . I N C A K E W E S. 1 2 - lb s s u I lb tt 1 s 1 t a m m o m . gar, i bu er, 5 egg , milk , oz a 2 q § , a m t t lbs 1 0 . a n d 2 ts . 1 c es . 5 oz cre of ar ar, 4 5 ﬂour 5 , , 5 cak 1 I N ca m e 5 . W E lbs s 2 lbs tt 2 0 s 1 1 s 2 3 ugar, bu er, egg , qt milk , oz oda ,

m t t lbs . oz crea of ar ar, 4 5 ﬂour

1 6 I N C A K E S. . W E 1 s 1 lb tt 1 s s 1 lb ugar, 5, bu er, 5 egg , 3 oz oda, gcream of t t 1 t lbs ar ar, q milk , 4 5 ﬂour. 1 7 I N A K E * . W E C S. ‘ 2 - lbs s 1 tt 0 s 1 s z oz 5 ugar, 5 lb bu er, 2 egg , oz oda, cream of t t 1 t i lbs ar ar, q m lk , 4 3 ﬂour.

1 8 . I N E C A K E W S. lb s s 2 lbs tt 0 s 1 s 2 5 u ar, bu er, eg oz oda, oz cream g § 3 g , t t 1 t O lb s of ar ar, gq milk, i ﬂour. T H E AR T O F BAK I N G 2 1

‘ I 9 . CU P CA K E S.

lbs s I tt 1 2 s I s a 2 oz rea m 2 ugar, lb bu er, egg , oz od , c of t t I t 4 lbs . ts . ar ar, q milk , ﬂour 3 for 5 cen

2 0 . CU P C A K E S. I lbs s tt 8 s so I cre ugar, 5 lb bu er . egg , 3 oz da, oz am

t t I t 2 lbs . of ar ar, p milk; ﬂour

2 1 . CU P C A K E S . 1 s lb tt s s a oz am o } lb ugar, Q bu er, 9 egg , l, oz od , 3 cre f t t I t of 2 lbs . ar ar, p milk , 5 ﬂour A N D ‘ 22 . ROUGH READY . 1 1b s tt s s a 1 oz crea m } ugar, 5} lb bu er, 4 egg , 3 oz od , }

t t I t 2 lbs . ts . of ar ar, p milk , § ﬂour 3 for 5 cen

R H A N D R E A Y . 23 . OUG D s 6 tt 2 s n a t mi 3 lb ugar, oz bu er, egg , 3 oz ammo i , 2 p lk,

I lb 1 0 oz ﬂour. N N CA K E ‘ I . 2 4. PLA POU D 2 lbs s 2 lb s tt 2 0 s 2 lbs our R ugar , bu er, egg , ﬂ . ub w ell.

U p to 4 5 get s old by lb or piece . I T R N N ‘ 25 . C O POU D CA K E . 2 lbs s 2 lbs tt 2 0 s 2 lbs lbs C t n ugar, bu er, egg , 5 ﬂour, 3 i ro .

R ub well . I I N N CA K E ’ 2 6 . RA S POU D . 2 lbs s 2 lbs tt 2 0 s 2 lbs o lbs ugar, bu er , egg , 1 ﬂ ur, 3

R b . rai s in s . u w ell I L R ‘ 2 7. S VE C A K E I s tt 8 i t s s lb ugar, I lb bu er, wh e of egg , 56 oz oda , 3 oz of t t t I n e cream ar ar, 1 p milk , lb ﬂour, va illa ; bak d in s quare tin s . K 28 . GOL D CA E I s tt 1 2 s oz s o a 0 2 crea m lb ugar, 5 lb bu er, yolk , d , i

t t t I . of ar ar, 3, p milk, lb ﬂour 2 Y I N CA ‘ 9 . LA D W E KES I s tt I o s s oz crea m } lb u gar, 2 lb bu er, egg , 3 oda , 3 of ta rt I t 2 lbs ar, p milk , ﬂour.

L A Y K E . 3 0 . D CA 1 s I tt 2 t e s oz so a 5 lb ugar, lb bu er, whi e of gg , 56 d ; i t t 1 a oz cream of ar ar, 5} ﬂour, lmond ﬂavor.

3 1 L A A K E . . DY C 3 s 1 tt 2 2 t s I lb § lb ugar, } lb bu er, whi e of egg , § ﬂour,

almond ﬂavor. 3 2 LADY O R MA R BL E CA K E lbs s lbs tt 1 t t s lbs 3 5} ugar , 3 bu er, 5 q whi e of egg , 4

. the t t t the t ﬂour of mix ure color wi h chocola e , o her 3 h 1 1 w t e s a s . with cochenille , and ork ame 4 22 O R N A M E N T A L CO N F E C T I O N E R Y.

3 3 LADY CA K E 1 lb s u I tt 2 w t gar, lb bu er, 4 hi e of e gs I lb ﬂour } g , , almond ﬂavor.

3 4. C M N I I N CA K OM O RA S E . 2 lb s 2 lbs tt 2 0 s lbs lbs 3 ugar, bu er, egg , 3 ﬂour, 4 raisins.

‘ 3 5 . C N R A I I N A K OMMO S C E . lbs s 2 lbs tt 2 s ts s 4 ugar, 5 bu er, 5 egg , 3 p milk , goz oda , m t t 6 lbs l 6 lbs s to 3 oz crea of ar ar, f our, rai in , equal pound cake. 3 N R A I I A K E ' 6 . COMMO S N C lbs s u lbs tt s s I 4 % gar, 3 bu er, 3 5 egg , 5 oz oda , oz cream

ta t r ts lbs 6 lbs s s . of r a , 3 p milk, 9 ﬂour, rai in N I I 3 7. COMMO RA S N CA K E

6 lbs s lbs tt 6 2 s 0 2 s . 1 m ugar, 4 bu er, egg , i oda, oz crea

f t t 8 lbs lbs s s . o ar ar, 5 flour, 7 rai in , ﬂavor 3 N A I SI N AK 8 . COMMO R C E . lbs s lbs tt ts s I s ugar, 4 bu er, 3 milk , 4 5 , 7% q egg oz oda , lbs b m t t 1 8 l s s s . 3 oz crea of ar ar, 4 ﬂour, rai in

3 9. M N A I I N A K E C O MO R S C . lbs s 2 lbs tt 0 e s 2 ts s 3 ugar, } bu er, 3 gg , q milk , 3 oz oda , l 6 oz ea m t t bs lbs s s . 1 3 cr of ar ar, 9 ﬂour, rai in O A I I N K 40 C MMON R S C A E . ‘ 2 lbs s 1 tt 1 6 s I t s , lb bu er, e p milk , , ugar 5 gg , 5 oz oda

oz a m t t 2 lbs s s . fl cre of ar ar, 3, lb flour, 3 rai in N R I I N C AK E COMMO A S . lb s I 1 6 s 1 I O lbs 1 } ugar, Mlb butter, egg , lb oz flour, 3 raisi ns.

A I I N C A K E . 42 . COMMON R S

1; 1 lbs s l bs l bs a t s s ts I I u gar, 4 2 butter , 3 l rd , 75 p egg , 72 p s o a t 2 0 lbs 1 8 lbs s milk 1 5 oz d , 3 oz cream of artar , ﬂour, rai , f s ou use ins . O cour e y can any other kind of fruit in place s s a s s of rai s in , uch citron , currant , lemon and orange peel .

4 R I T CA K E . 3 . F U 6 s lbs s 1 ss s t c % u gar , 5% butter, 54 egg , pt mola e , gp ran y,

lbs o r 1 lbs s 1 lbs s s lbs s s . 5 ﬂ u , 7 currant , 3 rai in , 5 citron pice

4 4 . F R U I T C A K E .

' lbs lbs 2 s lbs 1 0 lbs s s , , ﬂour, rai 4 ugar 4 butter, 3 egg 3 %

n s 2 lbs ts 1 ss s s s. i 1 , , d , i , curran pt mola e pt bran y p ce

45 . F R UI T CA K E . s 1 I O s I lb I t lb s 1 lb ugar, lb butter, egg , ﬂour, lb ci ron , 4

s s a n d s s s . rai in currant , pt brandy , pice 23 T H E A R T O F BA K I N G .

I N R 4s. SPR GE LE lbs s s 1 s 2 ugar, 9 egg , rub well , oz ani e , 3 oz ammonia, 2 lbs ss l the s ut —} ﬂour, pre wel into mould , let them dry abo 2 3 hours and bake them in a cool oven .

I N . 46 3 . SPR GERLE lbs s 1 8 s lbs 3 u gar, egg , 4 5 ﬂour, 2 oz ammonia ; worked a s above . ‘ 47 . COR N MU FF I N S 1 0 s 6 I s 2 t oz ugar, oz lard , oz oda, oz cream of artar, 5 '

s 1 1 I . egg , 5 lb ﬂour, lb corn meal , qt milk 4 F 8. C OR N MU FI N S 1 s 1 0 8 s s I 0 2 4 lb ugar, oz butter, egg , 3, oz oda , I cream I 2 lbs s com 1 , , ﬂ , 7 of tartar, qt milk lb corn meal our make 5 cakes R F F 4 9. C O N MU I N S. 1 s s s I 5 lb u gar, 3 lb butter, 4 egg , 3, oz oda , i oz cream of

t 1 1 . 1 . . tar ar , qt milk , 4 lb ﬂour, 5 lb corn meal ct each

C R I N . 5 0 . O N MUFF S 1 s 1 lbs 2 ts } lb u gar, 2 lb lard , lb corn meal , 3 § ﬂour, q 1 s 2 milk , 3 oz oda § oz cream of tartar .

5 1 . C OR N MUFFI N S 1 s I o s 2 ts 2 lbs } lb ugar , 2 lb butter, egg , q milk, 3 ﬂour, I s 2 t of s oz oda, oz cream of tartar, lit le alt, hot oven .

5 2. C C A N T A E O O U C K S. 1 s I 1 2 s I lb ugar, lb butter, egg , lb ﬂour, 1 lb cocoanu t ; hot oven . 3 C C T ‘ 5 O OAN U CA K E S .

2 lbs 1 s 2 1 grated cocoanut , lb u gar, oz butter, lb ﬂour } , s s oz oda, I, oz cream of tartar, and yolk enough to make a s ff O Ve n e a . 6 s. ti dough, hot , l mon ﬂ vor for 5 cent

4 ‘ M TR L I 5 . E OPO T AN CA K E S. Made out of a wine cake mixture and baked in cup cake

s s s t. tin , ice the bottom, jelly the ide , and dip in cocoanu I T N T I A K E S ‘ 55 WH E MOU A N C . lbs s 1 1 2 e s 1 I oz 3 ugar, 4 lb butter, gg white , pt milk , s 2 2 lbs 2 ﬂ . od—a, oz cream of tartar, oz ﬂour, orange avor 1 2 0 e ts 5 c n each .

5 8 ~ I T I WH E MOUN TA N CA K E S. 1 s I lb I tes s I t milk } lb ugar, butter, pt whi of egg , p , 3 lbs ﬂour . ‘ T N C AK E S . 5 7. C RO O 1 s 1 2 s t oz s a oz } lb u gar, oz butter, 4 egg , 1 p milk, 3 od , 1 t 2 bs cream of artar, 5 l ﬂour . 24 O R N A M E N T A L C O N F E C T I O N E R Y .

N I O N CA K E ‘ 5 8 . U S . b s 6 s 2 lbs I l ugar, lb butter, egg , 5 pt milk , 3 ﬂour, 4, ammonia . * I L L I N C A K E S. 5 9 . SH G lbs s 2 lbs 2 s I I s 4 ugar, butter, 4 egg , qt milk , oz oda 2 ,

6 lbs a . oz cream of tartar, ﬂour , ﬂ vor

6 0 E N N Y O N D CA K E S. . P P U You out n o can make of wi e or p und cake dough .

6 1 . T R A B E R R R T A S W Y SHO C K E S. Y u ca n O f e s s s o make out win , ponge or cone dough .

L N A K E S. 62 . U C H C

G ets made from wine or cup cake mixture .

3 I A M N O R E L L Y A . 6 . D O D J SQ U R E S out s You can make of pon ge or wine cake mixt ure.

N O T I C E .

T he s f I a a L E n recipe that ollow h ve g thered in ondon , g an d s a s e s l d G g , , I an , la ow Scotland but th y belong in thi part , will le t them follow

6 4 . R A I SI N C A K E

lbs 6 2 s s I 6 lbs s . r ugar , 4 butter egg , }2 oz oda, oz c eam of t t 8 lbs lbs s s. S . ar ar, % ﬂour, 7 rai in old by pound

A I I A K E . 6 4a . R S N C lbs s lbs 2 s t s s 4 u gar, butter, 5 egg , 3 p milk , 3 oz oda , 3

of 6 lbs 6 lbs ra is ms. oz cream tartar, ﬂour,

* A I N T N L I CE . 6 5 . W SH G O S S 1 s 1 s I a 2 lbs lb u gar, lb butter, 9 egg , oz ammoni , } t h t e roll ﬂour roll e dou h 3 inch thick , hen roll up like j lly , , g t len ht s a n w s cut hem in 3 equal g , put on a ﬂat cake p , a h s s s a with egg , prinkle ome chopped almond on top , b ke hot, t m s I ice hem with water icin and cut in dia ond hape . cen t each g

A C A K E S. 6 6 . SOD 2 lbs s 2 lbs t lbs s - s lbs 5 u gar, 5 but er, 9 elf rai in g ﬂour, 4 5

m ilk a in s a . t s 1 1 0 s 2 ts . s curran , lb citron . egg , q ; b ked qu re tin S old by pound . * E I R A C A K E S . 6 7. MAD 1 lb s f s a 1 2 ugar, i lb butter , 9 egg , oz mmonia, lb oz

1 0 s . ﬂour ; work it like pound cake . cent cake

E L F - R A I SI N F L R 6 8 . S G OU . 0 lbs 1 0 s oz t s t 3 ﬂour, oz oda , 7 tar aric acid ; mix and if 3 t imes. or BAK G 25 T H E AR T I N .

A N T CA R E 69 . CURR s t 8 s 2 lbs the s 1 4 oz u gar , 3 lb but er, egg , }5 of above elf

s n 2 lbs t s. . rai i g ﬂour, curran Sold by pound

‘ 0 A R T CA K E S. 7 . HE s s t k 4 lb u gar, 4 lb butter, 4 egg , 5 oz ammonia , 1 p mil ,

h s a s s 1 . 1 t e . } lb ﬂour, are about ame fancy cake cent each

‘ 1 E A A K E . 7 . G N O C 1 s 1 1 0 s 1 2 lbs s } lb u gar, lb butter, egg , ; lb ﬂour, currant and ci tron . Sold by pound .

E N A C A K E . 72 . G O

2 lbs s 2 lbs 2 0 s lbs lbs s ~ 5 u gar, butter , egg , 4 ﬂour, 4 rai in s 1 . , lb citron 73 E N A CA K . G O E . 1 s 1 1 8 s lbs lbs 2 lb ugar, 2 lb butter, egg , 3 ﬂour, 4 citron and rai sin s.

E N O A CA K E . 74. G 1 s 1 1 8 s 2 lbs lbs t 3 lb ugar, 4 lb butter, egg , } ﬂour , 4 ci ron , rai sin s and currants.

‘ D E I R A CA K E S . 75 . MA s 1 1 2 s I 1 1 lb ugar, lb butter, egg , lb patent and lb 1 0 s vienna ﬂour, little milk . cent each .

. E I N A K 76 W DD G C E . 1 s 1 lb 1 0 s 1 lbs s lb u ar , butter, egg , 5 lb ﬂour, 4 g currant , 2 lbs s s I 2 n s I s rai in , lb citron , 5 lb chopped almo d , gill herry

s s. wine, pice o T F L 77 PA T E N O UR . lb s 2 lb s s k oda , l cream of tartar, 4 ﬂour, mix and ift

s. T s is t L is 3 time hi wha we call patent ﬂour in ondon , and u sed in thos e recipes under the name Of patent ﬂour in thi s part only. N C R T A K 78 COMMO U R A N C E . 1 s 2 s 1 lbs lb u gar, Qlb butter, oz oda , oz tartaric acid , 7

lbs ts s s . ﬂour , 7 curran , pice ; one large cake

‘ 79 . R I CE C A K E S

2 lbs s 1 I O s 1 2 lbs u gar, } lb butter, egg , qt milk , oz rice , 5 : s a s s 1 0 s patent ﬂour about the ame wine cake . cent cake .

80 R R A N T A K E S SMALL CU C . 1 s 1 8 s 1 lbs s } g , } , , i , lb u ar lb butter egg pt m lk , 3 currant

lbs a . 5 patent ﬂour ; same s lunch cakes. 1 cent each

1 T E R E ‘ 8 . I N M DI A T E. 1 s 1 I O s 1 lbs t t } lb ugar , } lb butter , egg , pt milk , 34 pa en

1 s 1 a s n s 1 . 1 0 n s . ﬂour, lb currant , lb r i i , lb citron ce t each 26 O R N A ME N T A L CO N F E C T I O N E R Y.

H R T CA K E 8 2 . EA S. 1 lb s 1 tt 1 2 s 2 lbs 0 a } u gar, klb bu er, egg , § flour, 5 2 m m n li t I t o ia, t le milk . cen each . 3 R I C 8 . E lb s t 6 s 2 a § ugar, lb but er , egg , pt milk , oz ammoni , lbs 1 s s 4 flour ; break the dou gh into oz piece , wa h them with s s s n s egg , dip in coar e u gar and bake hot , very ice cake , never s s . 1 een them in thi country cent each . 4 A N Y A K E S 8 . D D C . lb s t s 1 lb r ts i ugar, lb but er, 7 egg , lb flour, 5 cur an .

"c E E E CA K E S. 85 . CH S lb s a lb r s s i u g r, i butte , i lb powdered pon ge cake , rub w s s s w l ell , 3 egg , ﬁll thi mixture in fancy cake pan , hich are aid out s . I t with pie pa te cen each .

E E A K E 8 6 . S D C S. 1 s 1 2 t 1 s I t oz s % lb u gar, lb oz but er, 5 egg , q milk , § oda, 1 r ot t lbs 2 s 1 0 t s § oz c eam artar, 45 ﬂour, oz caraway eed . cen e ach . E A K E 87. T A ME E TI N G C S. ' 2 lbs s 2 lbs 1 s s % ugar, % butter, 5 egg , oz oda, goz cream f t lbs lb s lbs s 0 o s s . 1 artar, 5 flour, 3 rai in , 4 currant and citron cent s each . ‘ I B U N S. 88 . R CE 1 s I t 1 s 1 t lbs % lb u gar, lb but er, 4 egg , p milk , lb rice, 3 t pa ent ﬂour. 9 L T A N A E N A 8 . SU G O

2 lbs s 2 lbs 2 s z lbs lbs s t s. , , é ﬂ , ugar, butter 5 egg our 3 ul ana

Sold by pound .

C A R A A Y E E E ON . 90 . W S D D V S

0 “ t 2 1 s 1 1 s f ﬂ , , lb paten our lb lb ugar, lb butter, egg i §

1 A E I R A CA K E S. 9 . M D lbs s 2 1 lbs 2 s t t lbs 3 ugar, g butter, 3 egg , é lb pa en ﬂour, 3 flour. 1 0 cent s each .

E N NY A K E S. 9 2 . P C 1 s 1 1 i 0 2 s l 5 lb u gar, % lb butter, qt m lk, 3 oda, goz cream

t t lbs 2 lbs s . of ar ar, 4 ﬂour, g currant R K 9 3 . OC S 1 0 oz s 1 0 1 t s r u gar, oz butter, 5 p water, 3 oz oda, é oz

t s 2 lbs lb s . I t . cream of artar, 4 egg , ﬂour, g currant cen each

9 4 . R I CE

s 1 e s 2 n t i é lb u gar, lb butter, 9 gg , oz ammo ia, 5 p m lk, s r 4 lb ﬂou .

28 O R N A ME NT A L CO N FE C T I O N E RY .

1 0 8. TT ON D CO SE E OI L . C tt s t a o on eed oil , if you ke the very best is a good sub , stitute it ot i a s t e for lard , g nto the b kerie on accoun of b ing s cheaper and richer, and can be u ed in mo st all of the common s cake in place of lard . You can fry a ood cruller in it and g , ﬁ rst- ss is a t make a cla cream cake, but it not dvi sable o use i t in fancy cake s. T he be st wa y to use it is half and half 10 7 L N JU MB L . A MO D E S.

1 1 s a t s s s lb butter, 5 lb u g r, 4 whi e of egg , 3 oz oda , 3 1 s t i cream of tartar, 5 lb ﬂour, wa h wi h milk and dip them n

s s n 1 t . chopped almond and u gar ; ope damper . cen each

1 0 8 . N T JU M BL E S COCOA U .

I lb t 1 s a 1 b tt s é gra ed cocoanut , % lb u g r, lb u er, 4 e gg ,

s 1 lb . 1 . oz oda, 3 oz cream of tartar, % ﬂour cent each

1 0 9 C A N T B L E . . CO O U JUM S

1 s 1 w s s s 5 lb ugar, lb butter, 4 hite of egg , oz oda, 3 1 1 1 . cream of tartar, lb cocoanut, 9; lb ﬂour. cent each

1 1 0 . R E N C SN A P F H S.

1 s 1 tt 1 a ss s 1 . 1 n t lb ugar, lb bu er, pt mol e , lb ﬂour ce

11 1 F E N C SN A P S. . R H

I lb s 1 1b 1 6 s . ugar, butter, lb ﬂour, egg

* 1 . E A K E S 1 2 LAY R C .

' 2 lbs s 2 lbs 2 oz a 6 s 1 t u gar, butter, b kin g powder , egg , 5 p t 2 bs l a s , l ﬂ ; i , wa er our, emon oil baked n l yer ﬁll with cream or jelly, and ice over. * 1 I T E CA K E S. 13 . WH

lbs s 1 t 2 2 h s 3 ugar, lb bu ter, oz bakin g powder, 4 w ite of s 1 t lbs a , ﬂ ur lemon oil ; worked and baked like egg , qt wa er 3 ,

s 1 0 ts s s . pound cake , ice over when cool , and mark in cen quare

’ 1 1 4 B L CA K E S. . MAR E h As above . l ot the dou gh color with c ocolate , i with 1 st i t cochineal , and } keep white , ﬁr put a thin layer of the wh e s s all over the bottom , then with two poon drop in the two m ixture s alternately in such a manner a s t o form the desi red t combina ion .

L A K E S. 11 5 . JEL Y C a n 6 1 1 s 5 lb 1 oz b ki powder, pt milk , lb lb u gar , { g e s i t ﬂour baked in layers ﬁll with j lly, ice or pr nkle cocoanu ; ,

on top . 1 1 I X I N 6 . M G. Always knead your butter and lard before u sing; always have your sugar and flour sifted ; al ways have your ammonia good and fine ; always put . your flavors in the wet part of your a w s t s as too too mixtures ; l ay be careful wi h caling, much or i l ttle of anythin g will spoil your cakes.

N ow we are ready to mix . tt s u First scale your bu er, ugar and lard in the bowl and p t m t ss t am onia into the mor ar, pound and di olve hem . then mix s t s t t your ugar and bu ter, add your egg , work hem hrou gh and in m a t - put your milk , am onia and ﬂ vor, ake the pallet knife , sc ra it s o s pe altogether nicely, tir it up and mix in the ﬂ ur ea y ; t he l ss s T e you work the dough the nicer the cake . ake care ’ t ou w too c ut tha y don t ork your dou gh much on the bench ,

u s s n ot use u s . yo r cake out clo e , and do too much flo r for du ting M ss s t s s m t he ola e mix ure get handled about the a e way, only f is ou m e to ss s di ference , that y co menc mix with mola e and lard i nstead of butter and s ugar. By readin g the recipe s you will find that I did not ment i on s s s s is a s any lard , flavor and pice ; thi done to keep the book s a s ss so t t i l the a mall po ible, ha t wi l be in re ch of all .

l a n a t i n o l a r d fl a v r s i e s . E x p o f , o , sp c a n d c ot t on se e d oil I n every recipe mentioned in th is book you can use half a s in s ou l rd in place of butter, al o the common cake y can use cotto n seed oil in place of lard ; spice s and fl avor s I leave t o ow n s your ta te , and the name of the cak e will tell you a good many t ime s what flavor or spice s to t a ke ; for lemon s nap s t a ke lemon ; for ginger s n a ps tak e gin ger ; b ut clove s a nd all spices are very nice for molasses mixture ; for vanilla jumbles

. All etc . s t s t st take vanilla, , etc the recipe in hi par mu be a s i mixed and worked ment oned above .

‘ 1 1 7. E N I N T C R T CA K E G U E SCO H SHO .

2 lbs 1 t lb a s t ﬂour, lb but er, i l rd , {s lb ugar, mix in o a st f s is the very i f dough , and bake in a very cool oven ; thi genuine s t s t a nd s co ch hor cake recipe only known by a very few baker , w ha s al ays been a great secret. 30 O R N A M E N T A L CO N F E C T I O N E R Y.

1 1 C T R T 8 . S O CH SHO CAKES lb s 1 0 u t 1 s il an d 2 ugar, oz b t er, 5 lb ﬂour, 3 egg , little m k ammonia. Cool oven .

1 19 COT C R T CA K E . S H SHO S. } s a u s x t 5 lb ug r, 3 lb b tter, 4 egg , V5 oz ammonia, i p milk , lbs 3 ﬂour. Very common .

1 2 0 C T C C A K E S . S O H . 1 s 1 s lbs 1 0 lb u gar, % lb butter, 4 g , ﬂ ﬂ v . , eg our, a or

1 2 s . . 5, 5 cent each Cool oven

1 2 1 A K “ . SUG A R C ES 6 lb s s lbs ut m s u ar, 4 , , ts 2 0 g b ter 3 oz a monia 3 p milk egg ,

2 s . 1 lb ﬂour H ot oven .

1 2 2 AR A K E S . SUG C . lbs s lbs 2 1 t 8 s 4 u gar, 3 butter , oz ammonia, q milk , egg , 8 lbs . 1 t . H ot ﬂour cen each oven .

12 A R A K E 3 . SUG C S. 1 2 lbs s lbs 0 s 6 u ar, , , ts g 7; butter 3 e gg , oz ammonia 3 q

i 2 lbs . Cut s . m lk, 4 ﬂour round , leaf and diamond hape

1 2 4 A R CA K E S . . SUG 2 lbs s 1 1 s 1 a ugar, 5 lb butter, pt milk , 5 egg , oz ammoni ,

2 5 lbs ﬂour. G ranulated suga r on top.

1 A R A K E S 25 . SUG C .

1 s a s 7 t m n i 5 lb u g r, 2 lb butter, 4 egg , } p milk, oz a mo a . 2 % lb ﬂour, ” A R A K E o 1 2 6 . SUG C S

2 lbs s 1 1 a s t ugar, lb butter, oz ammoni , 7 egg , p milk ,

4 lbs ﬂour.

1 2 A R CA K E S. 7. SUG lbs s a lbs 1 8 s ts 1 8 lbs 6 9 ug r, 5 lard, egg , 3 q milk, ﬂour, oz ammonia K S 1 2 8 SUGA R C A E . a b t e s 2 V lb s , , 4 i , , / u g r é lb u ter gg , 5 oz ammon a gpt milk

‘ l DS ﬂour .

1 29 A R C A K E S. . SUG

s a 1 t 1 s a I , , 5 , oz ammoni , é lb ug r lb but er, pt milk egg 5 ’ a s . 3 lbs ﬂour. R ich sugar c kes don t need any wa hing

1 3 A R CA K E S. 0 . SUG

s 1 t k w t r 1 s a 7 4 e , mil or a e , 5 lb ug r, } lb butter, gg p i a lbs . mmonia, 4 ﬂour o 31 T H E A R T r BA K I N G .

A R C K I T T S 1 3 1 . SUG A ES W HOU EGG

‘ lbs s lbs t s 1 5 ugar, 75 butter, 5 oz ammonia, 5 q milk , 3o

W s e s . lbs flour . a h with milk and gg and dip in u gar

A R CA K E I T T 13 2 . SUG S W HOU EGGS.

2 lbs s lbs d t s 2 lbs 1 u gar, 4 lar , 4 q water, 5 oz ammonia, 4

1 33 . S K R E W SB E R R Y .

1 s 1 s , , 4 egg , 5 pt milk, lb ugar lb butter 5 oz ammonia ,

2 } lbs ﬂour.

1 . R E B E R R Y 34 SH WS .

' 1 1b s 1 r s , 4 , 3 oz ammonia, , e g ugar lb butte g 4gill milk, 2 bs } l ﬂour .

R CK C A K E S. 1 3 5 . O 1 s t s t , , 4 , 4 p milk, lb ugar i lb but er egg 4 oz ammonia,

2 4 lbs ﬂour .

1 3 6 . VA NI L L A JU M BL I B . lbs s lbs 1 6 s l s 5 ugar, 4 butter , egg , 3 oz ammonia, 73 b

o . ﬂ ur, vanilla

1 3 7. VA N I L L A JU MB L E S. 2 lbs s 1 6 s 2 lbs ugar, lb butter, egg , oz ammonia , ﬂour .

1 cent each .

L . 1 3 8 . VA N I L L A JU MB E S 1 0 s s oz ugar, 5 lb butter, 5 gill milk, 4oz ammonia, 4 egg ,

1 4 oz ﬂour .

1 3 9 C I N N A M O N JU MB L E S.

1 s 6 8 s oz s 4 lb brown ugar, oz butter, e , ﬁ oda oz gg , §

r t 2 lbs . c eam of artar, ﬂour

1 40 A T E R B L E . W JU M S.

1 lb s 1 1 6 s . ugar, lb butter, } lb ﬂour, egg , ﬂavor 1 cent each. 1 41 . WA T ER JUMB L ES

2 lbs s 2 lbs 1 2 s lbs r. ugar; butter, egg , 3 ﬂour, ﬂavo

1 42 . W A TE R JU M B L E S.

1 s 1 t s 1 lb r. } lb ugar, lb bu ter, 3 egg , ﬂour, ﬂavo

1 43 . JU M B L E S.

1 s 1 6 s lbs 1 5 lb ugar, } lb butter, egg , 3 ﬂour, oz ammonia , i I pt m lk .

1 44. JU M B L E S.

1 s 1 s t lb ugar, 4 oz butter, 5 egg , l, oz ammonia, 4 p milk , 2 § lbs ﬂour.

1 4 T E A B I I T . 5 . SCU lbs 6 2 s s 1 3 ﬂour, oz lard , oz u gar, 5 oz oda , oz cream of t t 1 t s t . ar ar, q milk, littl e al 32 O R N A M E N T A L CO N FE CT I O N E R Y.

1 TE A B I C I T . 46 . S U 1 0 lbs 1 a 2 s ﬂour, } lb l rd , oz oda, 4 oz cream of tartar, 3 ts s a s t a n d q milk, i lb u g r, a pinch ammonia, little al ; mix well, u s ho let them stand abo t 5 minute before baking, t oven . 1 cen t each .

. T E A B I I 1 47 SCU T . lbs 6 s a 2 t rt t ﬂour, oz lard, oz od , oz cream of a ar 1 3 , q

s t. . milk, al Mix well

1 4 8 . B A K I N G O E P WD R.

1 s 1 2 lbs s t t lb oda, lb ﬂour, cream of tartar, if 3 imes.

1 . A K E 49 SPON GE C .

1 s 1 1 s I ﬂ our 1 the lb ugar, egg , i lb , oz of above bakin g powder .

1 0 E L L Y R L L . 5 . J O

I s a 1 s t 1 lb ug r, 5 lb ﬂour, 5 egg , é p milk, oz bakin g powder.

1 1 . L L L L 5 JE Y R O . s a 1 s a t t 1 lb ug r, 5 lb ﬂour, 5 oz od , oz cream of ar ar, 5

s 4 t . 1 0 1 s . egg , ; p milk, mix, no beating , 5 cent each

1 2 R L L E R 5 . C U S 1 s s 1 t t lb ugar, i lb butter, 5 oz oda, oz cream of ar ar, 4

s 1 lbs s is s i . egg , qt milk , 4 ﬂour ; thi the be t paying rec pe

1 3 CR L L E R . 5 . U S I s a 6 6 s 1 s 1 i lb u g r, oz butter, egg , qt milk, 5 oz oda, oz

t lbs . cream of tar ar, 4 ﬂour, ﬂavor

4 C R L L E R . 1 5 . U S 1 s lb a s 5 lb u gar, g butter, 3 oz mmonia, oz oda, 5

t 1 6 s lbs . 1 t . cream of artar, qt milk, egg , 4 5 ﬂour cen each

1 55 C R L L E R . . U S 1 s a 6 u 6 s 1 t lb ug r, oz b tter, egg , i; oz ammonia, q milk, 4 lbs ﬂour .

1 C R L LE R . 56 . U S lbs s 1 t 2 0 s 2 ts 2 s 3 u gar, lb bu ter , egg , q milk, oz oda, 4 oz

1 0 lbs . cream of tartar, ﬂour

1 C R L L E R . 5 7. U S 1 3 s 6 8 s s 1 , , 3 oz oda, § oz cream of , lb ugar oz butter, egg

t t 1 t lbs o . ar ar, q milk, 5 ﬂ ur

1 R U L L R . 5 8 . C E S s s I 1 s e 6 oz oda, OZ cream Of lb ugar 5 lb butt r, egg , 5

t 1 lbs . tar ar, qt milk , 4 ﬂour R or BA K I N 33 T H E A T G .

N B I C I T . 15 9 . SPO GE S U

s 6 lbs 2 s 2 lbs s , , d , z 4 ugar, 44 egg ﬂour oz o a o cream of

t . 1 . I ce t . tar ar, ﬂavor cent each on bot om

N E B I I T . 160 . SPO G SCU

1 6 . 1 s , 1 2 s i , ﬂ , lb ugar egg , 4 oz ammon a lb oz our ﬂavor

I I T 1 61 SPON GE B SCU .

2 lbs s 1 2 s 1 1 lbs ugar, egg , qt milk , 4 oz ammonia , 3 4

. I ce ﬂour, ﬂavor on bottom .

. I 1 6 2 SPON GE B SC UI T .

s 1 0 s s 1 1 , 3 oz oda, oz cream of lb ugar, } lb ﬂour, egg t artar. "l 1 L A E F R I T C A K E . 63 . MO SS S U

1 t s s 1 1 s lbs s 1 t , , ﬂour , q mola e , q water, lb lard lb ugar 5 lbs s s lbs s s 2 s s 4 , i , , ; rai in , 4 currant 5 lb c tron oz oda oz pice is 2 s t 2 s n if the cake inche thick will bake abou hour , cool ove , n ever touch the cake until it is 1 5 hour in the oven . Sold t he by pound . 1 4 M L A F R I T CA K E 6 . O SSES U .

1 ss s s 1 1b s 1 t qt mola e , 5 lb u gar, lard , 5 oz oda, q water,

lbs lbs s 2 lbs s s s. 5 ﬂour, 4 currant , rai in , 5 lb citron , 3 egg

1 6 L A E A K E S. 5 . MO SS S C

‘ 1 t s s s 1 2 s q mola e , qt water, 3 lb lard, 35 lb ﬂour, oz oda,

1 egg.

1 L CA K E S. 6 6 . MO ASSES

1 t ss s 1 2 s lbs q mola e , qt water, lb lard, oz oda, 3 5 ﬂour,

2 oz sugar 4 eggs . 1 1 B L I A R 6 . O V S. 1 t ss s 1 lb 2 s lbs q mola e , pt water, ﬁ lard , oz oda, 4 ﬂour, s s 1 . pice . cent each

1 68 . L I A R BO V S. 2 t ss s 1 t t 6 s 1 8 lbs q mola e , q wa er, oz oda, lb lard , ﬂour ,

1 B L I A 6 9 . O V RS. 1 ss s 2 s 1 t t lbs qt mola e , lb lard , oz oda , p wa er, 4 5 ﬂour , s pi ce s .

1 70 . A R B L I SUG O VARS . lbs s 2 lbs a 2 ts l 8 lbs 4 ugar, l rd , 3 oz ammonia, q mi k ,

ﬂour, ﬂavor.

1 71 . A R R K E SUG C A C RS . 1 0 lbs s lbs 2 t 2 u gar, , s t 1 3 butter oz ammonia, 3 q wa er, lbs ﬂour. 34 R M E T A CO N F E CT I N E R O N A N L O Y.

k “ 1 72 . I N E N U TS G G R . 2 ts ss s 1 t t s 2 l q mola e , p wa er, 4 bs 1 s oz oda, lard, lb ugar 2 lbs ﬂour .

1 . I N E R N 73 G G UT S. 2 t s ss s 1 a e s l q mola e , pt w t r , 4 oz oda, b s 1 7 ﬂour, 3 lb la s s rd , pice 1 4 I N E R N U 7 . G G TS. 2 t s ss s 1 s I l 8 lb q mola e , pt water, 4 oz oda, i. lb ard , s ﬂour , s 5 lb ugar.

1 75 . I CE CA K E SP S. 1 ass s 1 lb lb s 1 qt mol e , qt water, i lard , i u ar, lb crumbs g , 2 lbs s 1 of s § ﬂour, oz oda, 5 oz cream tartar, 3 egg .

1 76 I CE CA K E S * SP . 1 s a s a s 1 t } lb crumb , 5 lb l rd , lb u g r, 7 egg , p molasses , 0 2 s 1 1 L oda, oz cream of tartar, pt water, 5 lb ﬂour.

1 77. I CE A K E S SP C . 2 lbs s 1 t ss s s 1 t t crumb , p mola e , oz oda, p wa er, 1 } lb

ﬂ s . G s s . our, 5 lb u gar rea e the tin heavy

1 7 I CA K E S 8 SP CE . 1 t ss s 1 t 2 s lb , p , , é s lb l rd q mola e water oz oda crumb , a i ,

lbs 1 e t o . 3 ﬂour, gg; ice p with chocolate icing

1 7 I N E SN A P * 9 . G G R S. 1 t ss s 1 2 s lbs s lb l r q mola e , pt water, oz oda, 3 ugar, 1 a d, 5, lbs ﬂour ; wa sh them with water.

1 I N E R SN A P S. 80 . G G 1 m ss s 1 1b 2 s , , g d, z d , lb s r qt ola e pt water lar o o a 5 uga ,

4 lbs flour ; bake a s soon a s wa s hed . 1 1 I N E R N A 8 . G G S PS — ss s 1 1 lb a 6 s a m 4 qt mola e , qt water, 5 l rd , oz oda, 3 oz 2 lbs s a 1 6 lbs s s s , 4 , , i ; d monia lb corn meal , u g r flour p ce wa he with water ; medium oven . 1 I N E R SNA P S 8 2 . G G . 1 t ss s 1 1b w s 2 lbs 1 so q mola e , 3 bro n ugar, lard, 3 oz da, l lbs s s , pt water, 5 flour, pice .

1 I N E R SN A P S. 8 3 . G G 1 t ass s 1 e s lb ar 1 s q mol e , gill wat r, 3 lb ugar, 3 l d, oz oda,

2 lbs s s. 1oz ammonia, ﬂour, pice

. A 184 GI N GE R SN P S. a 2 lb lbs lbs 2 t s ss s 1 , , ﬂour, q mola e , 5 pt w ter } lard 9 3

rumbs lbs s 2 s . t , 3 ugar, 3 oz oda

36 OR N A M E N T A L C O N F E C TI O N E R Y.

* L E M N N A . 1 97 . O S PS l s s 2 lbs t lbs 1 s 1 b , , 5 ﬂour, 5 e g , oz a mmonia 5 ugar bu ter g , lemon oil . 9 L E N A 1 8 . MON S PS . 2 lbs s 1 lbs o 8 s 1 u gar, 4 ﬂ ur, 4 egg , 3 oz ammonia, 4 lbs

t . but er, lemon oil L E O N N A 1 99 . M S PS. 1 - lbs s t s 2 lbs a 8 lbs 2 lbs 75; u gar, 3 p milk, } l rd , ﬂour, orn

2 . meal , oz ammonia L E M N NA 2 0 0 . O S PS. 1 H 6 0 lbs s 0 lbs 2 lbs 2 t s bbl our, u gar, 3 lard, ammonia, 4 q water. 1 L E O N N A 2 0 . M S PS. s a s , , 4 egg , 3 1 3 lb u gar 5 lb butter oz ammoni , ; lb ﬂour; a s s a s open door a n d damper oon they don e spreadin g.

L E M O N N A 2 0 2 . S PS . 2 s tt 1 0 s s I m oi 5 lb ugar, glb bu er, egg , g oz oda, i crea

t 2 lbs . C . tar ar, 5 ﬂour ool oven L E O N CR A CK E R 2 0 3 . M S. 6 lbs s 2 lbs 1 z ts w t 1 2 ugar, 3 lard, oz ammonia, q a er,

M d t . lbs ﬂour. o era e oven

2 0 4 A R C R A CK E R SUG S. 1 s tt lb s t a m lb ugar , 2 lb bu er, 3 ﬂour, 2 q milk, 3 oz m s . onia, oz oda

2 B R AN Y N A * 0 5 . D S PS .

1 s 1 tt 1 u 1 t s s s . lb ugar, lb bu er, lb ﬂo r, p mola e Bake ,

s m l l - s cut loos e and roll up on al rol in g pin while hot.

B R A N D Y N A . 2 0 6 . S PS 1 t s s s 1 1b s t 1 R p mola e , ugar, lb bu ter, } lb ﬂour. oll them hot s ame a s above . ,

I N E N A . 2 0 7. W S PS ‘ W s 8 s . the s a s 3 lb ugar, egg , 3 lb ﬂour ork ame brandy s s nap . 2 0 8 CO CO A N T B AL L . U S. lbs r t d t 1 s 1 tra a n th um 4 c , z . g a e ocoanu § lb ugar, o g g

2 O A N T B A L L 0 9. C C O U S. 1 te t s 2 t lb gra d cocoanu , 5 lb ugar, oz ﬂour, 3 or 4 whi e of eggs. * 1 0 . A C A R O ON 2 M S. 1 st I s rn al w t lb almond pa e, lb ugar, I QZ co me , hi e s f o eggs. T H E A R T or BA K I N 37 G.

. A CA R 21 1 M OON S. o s 1 h W s of lb 1 s . t 1 ground blanched alm nd , 3 ugar hi e

e s to et the t t e ss . gg , enough g righ hickn

2 1 C I N N A M N T A . 2 . O S RS 1 s 1 tt s t 1 lb ugar, lb bu er, 4 egg , 3 p milk, , oz ammonia, l M 2 bs flour . edium oven . 213 CI N N A MON STA R S ' 1 lb s 1 tt s s a ugar, lb bu er, 4 egg , oz oda , 3 oz cre m W t t t 2 lbs . s t of ar ar , 3 p milk , ﬂour a h wi h milk and dip in s s coar e ugar . 14 F R E N C AC A N 2 . H M ROO S. 1 s s w t s s lb ugar, 2 lb ee ground blanched almond , 5 egg ,

1 lb ﬂour. ‘ 1 R N C I N E R N T . 2 5 . F E H G G U S 1 t s s s 1 t t s 1 s lbs q mola e , p wa er, 5 egg , oz oda , 3 W s lbs 1 1 s . s t s crumb , 4 ﬂour, lb lard , lb ugar a h wi h egg n s s a d dip them in coar e ugar. 2 1 F R E N I N E R N T 6 . CH G G U S. 2 lbs u s 1 s 1 t s s s 2 s 1 oz s a cr mb , 3 ugar, p mola e , egg , od

t w t 2 lbs . hot. 3 p a er, ﬂour Bake 1 P I E A T R Y 2 7. P S . 1 tt tt s a t a n d w t to lb ﬂour, 2 lb bu er, li le a er for p. 1 P I E A T 2 8 . P S R Y .

1 1 tt t s t w t . lb flour, } lb bu er, li tle al and a er for bottom 2 1 P U F F A 9. P ST E . The common American formular is to us e 1 pt water t o to 1 each pound of flour and each pound of flour lb butter.

2 2 0 . E R P U PP G MAN PASTE. Mix 1 s 2 s 1 w e lb of pring ﬂour, yolk , hole gg, pon y t t t to s t t z , p , rum , 1 o bu ter 5 wa er a moo h dough form in o a ﬂ a t s u le t it in n ow the q are and lay 1 hour a cool place , roll t 1 s tt dough i inch hick, place lb of good wa hed bu er formed i n s the t t the the tt a quare in cen re , urn dough over bu er from s s 1 t t t it all ide , roll inch hick and urn over again , hen roll 3 t m s the s b ut r 1 t s s t b e i e more in ame manner , giv it 5 minu e re w the s t s s t een each roll . By rolling pa e alway bru h off your

cut the out s hot . O ut ﬂour, dough very clo e and bake in oven t s t s s s a s of hi pas e any kind of hape can be made , uch s s o s s t s t s f t s t ts quare , val , ar , urn over , di feren kind of ar and a d n too s to t goo ma y more , numerou men ion . I f t to s t n ot s o i the you wan have your pa e r ch , you can leave

s s a n d the rum out it it s t a s l yolk , egg , , of , will work j u wel . 38 ORN A ME N T AL CO N FE CT I ON E RY.

1 R T T . 22 . C EAM AR S Cut out the s s s t u ize of a ugar cake in pie pa e , p t a ri ng d it t the aroun from cream cake dough , af er baked ice ring w t t - the t t m i h chocola e icing and ﬁll cen re wi h vanilla crea .

CR E A M A K 2 22 . C ES. Before you s tart on thi s mixture you mu s t have every thi n g in its place s uch a s I H . s ut t the ave your egg broke and p hem near bow l. H I I . s t t ave your ammonia powdered before you ar . I I H n d I . b a s a a n d ave your pan bowl clean ready . g, V N I . ever take too much ammonia or they will n ot a t to t ra i s e all a pinch a qt is plen y . A w s d t o i V. l ay have your lar mel ed bef re t comes to a boil . VI L . et w t t s t th e s a er and lard boil 5 minu e , ir in pring ﬂ t the s t ts s th e s s our, quick , un il pa e ge loo e from ide , dump he the w a dd 1 e s t it t the s t t whole in bo l , gg and ir in o pa e ; keep a s tirin g quick and add abou t 2 eggs every 5 min ute u t the s t ts the t t s s t a m n il pa e ge righ hickne , han mix in your m a n d the s t is to hot W s onia pa e ready bake in a oven . a h s n T he t ss w i th egg before baki g. hickne of cream cake d ough depends on the kind of eggs you are us in g ; if eggs a re s th e s o s t t t it run the fre h you can have dough of , ha will ff l s t bit us s s t s t . ea , if you are ing lime egg dough mu be i er A w tt s s t t h a s t o s t hollo bo om how ha your dough been o of , i f he is oo s t ff t n ot et w the t t dough t i hey will g hollo in cen re , too much ammonia or n ot s cald enough w ill do the s ame

s t to s d t n o s t . C thing. Pan ough be grea e ligh , du ing ream h o s t N t cake w an ts a t and eady oven . ever touch them un il very near done .

E C L A I R S . K the u litlle s t t out w t eep cream cake do gh a iffer, lay hem i h jumble b a g and plain tube abou t 5 inches lon g and of a thick s a s s nes s of your large ﬁnger . Bake and ﬁll ame cream cake t t - a n d ice them w i h chocola e icing.

“ 2 23 . C R E AM C A K E S 1 1 s t 2 s 1 t w t r } lb lard, 3 lb pring ﬂour, abou 5 egg , q a e ,

1 oz ammonia .

4 C R E A C A K E . 22 . M S 1 1 t t I m t lb lard, q wa er , i lb flour, 3 oz am onia, abou

2 4 eggs. R E A 2 25 . C M C A K E S . 1 2 lbs 1 w t t 5 lb lard, ﬂour, qt a er, 3 oz ammonia, abou

3 2 eggs . T H E A R T o r BA K I N G . 39

A NI C . 2 26 . V LLA REAM 1 s a lb 1 2 s to s t s t Mix g lb ug r, § ﬂour, egg a pa e and ir

thi s in to 3 qts of boiling milk quick .

A N I L L A C R E A 22 7. V M .

s 8 s 2 ts s t . 1 lb ugar, egg , q milk , 5 oz corn arch , vanilla

A N I LL A R E A . 22 8 . V C M 6 1 2 ts I s s t e s . 3 q milk, i lb ugar, oz corn arch , gg

N T . 22 9 . DOUGH U S ts t ts 4 s 8 t ta 4 q wa er, 4 q milk , oz oda , oz cream of ar r ,

1 lbs s tt s t. Add s f t to lb lard , 5 ugar, li le al ﬂour u ﬁcien make o a dough s tiff enough t roll and cut.

23 0 . I N E B I C I T W S U . 1 s 1 tt s 2 lbs 1 0 2 a m lb ugar, lb bu er , 4 egg , ﬂour ,

monia. 1 E E N 23 . Q U S DR OPS.

s 1 tt 2 lbs 1 0 s 0 7. a m 1 lb ugar , lb bu er, ﬂour, egg ,

monia . LL T 2 3 2 . CO E B UN S s tt 2 s t s 2 lb ugar, 9 oz bu er , egg , lit le milk , 1 oz oda , 1 oz 2 lb s out ts s t tartaric acid , § ﬂour, lay like ging er nu , wa h wi h s t s la s t to egg , dip in granula ed u gar , y a lice of ci ron on p and

bake hot . 23 3 C R E D I T I O N B UN S 1 s 6 tt 2 s l tt 1 lb ugar , oz bu er, egg , i le milk , 5 lb ﬂour, Q s a s t to ammonia , wa h above mentioned , cocoanu on p in

place of s ugar. 4 A F R I N 23 . C A S .

s 1 8 s 2 lbs . a m 1 3 lb ugar, lb butter, egg , 5 flour yé oz

monia . . L E M O N R 2 3 5 D OPS .

2 l 6 a m o lbs bs s s . 2 ﬂour, l butter, u gar, egg oz

monia . 23 C N E ‘ 6 . S O S . 1 s z m so o . lbs 1 2 . 4 ﬂour, lb butter, lb ugar , oz da, 4 crea

1 . . of tartar , } pt milk

23 . N E 7 SCO S. lbs 2 s 1 4 ﬂour , } lb butter, 3 ugar , qt , milk ,

1 . s 2 i oz oda , 3 oz cream of tartar, work the s of? 1 s dou gh well and quick , cale lb piece , t t ss mould hem round , roll 3 inch hick , cut cro s s s s way , wa h with egg , let them tand § hour and ba ke hot 40 O R N A ME N T A L CO N F E C T I O N E R Y. Q

23 8 . B A T B N H U S. lb s fl 1 tt 1 s 1 i 6 3 our. lb bu er, lb u ar, lb ra s in s oz ci tron g , 1 4 lb bread dough .

23 9 B L . . JUM ES lbs s lbs tt 1 2 s 1 5 u ar, 3 , , 1 2 lb s g bu er egg 3 oz ammonia , u to n ﬂo r, milk make a ice dough ,

2 40 F F A . PU P ST E . 1 I t w t 1 lb ﬂour, yolk, p , tt 4 to é a er lb bu er, roll 5 t s . 1 t s s t tw ime 5 minu e re be een each roll .

2 41 . CI NN A N T A MO S R . 1 s 1 tt s l t i oz lb ugar, lb bu er, 4 egg , p milk, ammonia , g ; 2 lbs v ﬂour, ﬂa or.

* 2 42 . C C A N F I N R O O UT GE S .

1 s . 1 1b s lb s 5 lb u gar butter, 4 , , 3 egg little milk ﬂour, 3 out s s oz ammonia ; cut oval like u gar cake , wa h with milk , t dip in cocoanu , and bake in medium heat .

2 4 3 . L E N F I N E MO G RS . 2 ts t 1 8 lbs s 1 8 lbs q wa er, 3 oz ammonia, granulated u gar,

l 2 lbs l . f our, ard

2 44 L E O N F I N E R . . M G S 2 t s 1 8 lbs s 1 8 lbs q water, 3 oz ammonia, powdered u gar, fl 2 lbs t our, bu ter.

2 O L E N R O . 45 . G D D PS 1 2 lbs o 1 lbs s 1 I a m ﬂ ur, lb butter, 5 u gar, 3 qt milk , oz m onia, ﬂavor .

24 I N E R M B L E . 6 . G G JU S

1 la 1 s , 6 s l t t 1 s a, 1 lb rd , lb ugar egg , \p wa er, oz od qt

ss s lbs . mola e , 4 flour R I N CE A L B R T 2 47. P E 1 s 6 s 2 lbs , , i , , lb u gar oz butter 5 egg , 4 oz ammon a ﬂour citron in the cen t re . N O E 2 48 CA T N S . 1 s 8 s 1 2 lbs 1 , , 5 oz ammonia , ﬂour , lb ugar, lb butter egg 2 dip in coarse sugar and b a ke .

TI C C K . 2 49 . DOMES A ES a m 1 s , 4 i , , i oz ammon a lb ugar, 3 lb butter, 3 lb l rd 3 pt lk l cut s se t s s 2 bs ; i , 5 egg , % flour out w th quare cutter clo e to gether, 3 inch thick .

O E T I C CA K E . 25 0 . D M S S 2 l s 1 8 e g s 1 i 1 i lbs su ar b butter , g , 5 oz ammon a, qt m lk, 4 g ,

lbs a s a k . 53 ﬂour above , cut after b ed T H E A R T or B A K I N G . 41

1 R E B E R R Y 25 . SH WS .

l s s 2 lbs t lbs 2 s . 2 b ugar, bu ter, 4 ﬂour, 4 egg , 4oz ammonia

N A 25 2 . LEMON S PS. oz a 1 6 s 6 lb s lbs g mmonia, pt water, egg , 5 ﬂour, 4 }

s 2 lbs t s s. ugar , 5 but er ; cut them out like gin ger nap

. m p s 2 5 3 .

t 1 s s t 3 lb but er, lb ugar, 4 egg , 3 p milk , 5 oz ammonia ,

2 3 lbs flour . 4 CA N T S 25 . ON E

2 lbs s 2 lbs t 1 6 s 0 2 lbs ugar, but er , egg , 3 ammonia , 4 ﬂour, to coarse sugar on p .

N CA K . 25 5 . Q UEE ES lbs 2 1 1 6 s 2 t 9 flour, oz ammonia , qt milk, egg , 4lb but er,

lbs s . 4 u gar, ﬂavor

NE BA K O N T H E O N B T 25 6 SCO S ED VE O T OM . lbs s 2 s 93 ﬂour , 5 lb ugar, 5 lb lard , oz oda , 5 oz cream of

t t ts i . ar ar, 3 q m lk ‘l 2 5 7. AN T S A CL A U S. lbs 2 lbs s 1 s s 3 ﬂour, u gar , lb butter, 3 oz oda or pota h ,

cu . little milk . Ca n be t in all shape s and ﬁgure s

25 8 . A N TA L S C A US . 1 lbs lbs 1 0 lbs s s . ugar, 35 ﬂour, 4 butter, 4 oz oda , ﬂavor a s v milk abo e . L E M 25 9. O N SN A PS 2 lbs s 1 0 s s 1 5 u gar , 2 lb butter, egg , 5 oz oda, } oz cream

2 lbs . of tartar, 3 ﬂour

26 0 E L L Y R O L L . . J

2 lbs s lbs 1 2 s 1 s 2 of u gar, 3 ﬂour, egg , oz oda, oz cream

t 1 s s. tar ar, qt milk ; 3 heet

1 I CE R I N 2 6 . SP GS.

2 lbs s s s 2 tt 6 s tale cake , powdered , 3 lb ugar , oz bu er, egg , ss s 1 3 pt mola e , lb ﬂour, 5 oz ammonia .

* 26 2 . P U M P E R NI CL E .

2 lbs s s 2 lbs s lbs 1 2 s tale cake , powdered , u gar, 3 ﬂour, egg ,

s s s s. 5 oz ammonia, pice , wa h over with egg

‘ 2 3 L A T R I N . 6 . CHOC O E GS

1 s 2 s lb 1 lb ugar, oz butter , 4 egg , 4 grated chocolate , lb flour, oz ammonia , vanilla . 42 O R N A M E N T A L CO N F E CT I O N E R Y.

“ 26 4 . A N T P Y R A M I D COCO U S. 1 lb t s a gra ed cocoanut , i; lb ug r, a little corn starch a n d , w t s s hi e of egg enough to make a medium dou gh , form the

dough into small pyramid s and b a ke hot .

* N A L E N . 26 5 . PO O S t s t s s rea d ' v a n illa Bake a hin hee of puff pa te, cut it in two , p the h l w t cream over the one, and lay ot er ha f on top , ice i h

t s t . wa er icin g, and cut to ui

2 66 C HOCOL A TE B ES E S 2 lbs s 6 s s lb t set ugar, white of egg , i chocola e, on ﬁre , s is t a tt keep tirring until it qui e warm , t ke off , and put all li le

s s 1 ol . drop on a du ted pan , let them dry 5 hour, and bake co

2 6 7 N A L I TA N C A K * . E PO E. M s s ake a pon ge cake mixture , divide it into 4 part , leave s o one part plain , and color the other , one pink , one yell w , one i n s s 1 t ut chocolate , bake heet inch hick , after bakin g p the 4 s t t h a a n layer toge her with jelly and cocoanu , ice t e c ke p ink d i n s i white tr p s, and mark the cake with the pallet knife cros s a w ys . * 2 6 8 . B I A K E SQ UE C .

1 s 1 1b t s 1h r } lb ugar , bu ter, pt white of egg , 5 powde ed s macaroon , almond ﬂavor ; baked like pound cake , and iced when cool . ‘ 26 9 . B R A Z I L L A E A K E MO SS S C S . ss s s Make a good mola e cake mixture, add a few brazil nut ﬁ s cut len hts and g , in g , mix and bake .

2 0 F R E C CR L L E R * 7 . N H U S. T s i x t is s a s hi m ure made the ame way cream cake , boil 1 1 t s } lb butter with p water, and tir in glb flour, add about 1 0 to 1 2 s it b a t egg , mix up good , now ﬁll your jumble g wi h s u out t 2 s s tar t be , and abou or 3 paper the ize of cruller pot, s s t grea e the paper, put round rin g on to it , ake the paper, turn s u n s it up ide down , and p t it in your boili g cruller grea e, you ss t can take the paper out in le hen a minute , and bake the s a s s t s cl e. ame cruller , in hi way you continue until on

* 2 1 1 C C A N T C A K . . O O U E T 1 s s ake lb weet almond , blanched and dried , pound them s ﬁ n e s m s s 8 in a . tone mortar to a ooth pa te with the white of eggs ; then add and pound into it 3 lbs of ﬁne white pulverized sugar ; now mix and stir well into it 1 lb of fres hly- grated cocoa t s h s s a s nut, form hi mixture with t e hand into mall b ll or

44 OR NA M E N T A L CO NF E CT I O N E RY.

A LL ‘ 282 CRE M RO S. R oll out puff pas te to the thickness of one - eighth of an i t t s s a n d s nch , hen cu in piece four inche wide ﬁve inche long, s t w t t Now t t s t s and wa h hem i h wa er. ake urned ick , t d a n d t 6 s perfec ly roun abou inche long, and 2 of an inch thick ; lap your paste ( the four inch s i de) round it up to Now it t s one inch . dip or roll in granula ed ugar - B and place them a t about 4 inches apart on baking pan s . ake w t the s t s the s w th ell , hen remove ick and ﬁll roll i merin gue s o a s to o T e n look ut a t both en ds . hi s can be don icely b s T a re now y mean of a large meringue bag . hey ready 1 or us e.

* C R E A R L . 28 3 . M O LS

Cut s t s t 1 2 s long rip , abou one inch wide and inche long, w t d t s t s t a n d w a s ind hem aroun urned ick , lap over a lit le ork

above .

* A N I L L A L I C E . 2 84. V S S

T ake a s heet of puff- pas te and roll do w n to 4 inch in t s s t s s s w d t c ut t hickne , cu off lip 4 inche i e , and hen up in o c s W t t s s s pie e inch ide , ha will give you lip 4 inche lon g,

W i . Set t t s the out s w a n d . inch de hen on in , ide do n , bake I s t ut n ead of ri s ing up they w ill ﬂ ow o w ide . Bake a very pale color . 28 5 T R N E R * . U OV S.

c ut out s s s t t May be in quare oval or round , roll hem wi h tt t t t t n a rolling pin a li le hinner in cen re, ﬁll wi h marmalade , ur o w s t s hot. ver, a h wi h egg and bake

28 6 F A T TA R T * . PU F P S E S .

Cut out s t th e s s t cu ou in puff pa e ize of ugar cake , hen t t t cut t s tt 1 ano her one , and wi h an maller cu er a inch hole in the t s the s t w ih t the cen re , wa h fir one wa er and lay one t th e t to s t s hot wi h hole in cen re on p , wa h wi h egg , bake a n d t ff t s t s fill wi h jelly of di eren color , hey al o can be filled

- w t C tt ss tt . i h meringue, vanilla cream and harlo e ru e ba er

“ TT I E T A T So 287 . PA S O R R

T ts a re w s s tt ar , ho ever, u ually made by lining mall pa y he st out t t w t pa n s wi th t pa ry rolled hin , and ﬁllin g hem i h ' d a or s te wed t s a s s any kin of m rmalade frui , uch cranberrie ,

tra w b e i ries s ts s &c. s , cherrie , aprico , peache , T H E A R T O F BA K I N G . 45

a - Q UI CK P U PP p s m .

l 1 tt 1 1 1 1b f f d , , z i o f our , lb o har bu er egg o bak ng s w to powder little alt , and ice ater make a medium dough ; do , too it t s a s not work the dough much, but mix very ligh , ame s t it s t s a t t s s a s pie cru t , hen give four roll and urn in erval ame s ex plained under G erman puff pa te .

t s t s etc. . After having your art , pa tie , , etc , ready for the oven place them in a cool place for about one - half hour and , t t n ot s you will ﬁnd ha they will hrink in the oven .

R I PAS T RY P Y AM DS.

a n t s s s C be made by cu ting out either quare , oval round s , , s t s i t s s to star or riangle of d fferen ize , place them on p of each other, putting jelly or cream in between , have the large one on s so is s bottom and the mall one on top, each one maller than the other . T RI PLE T S .

Cut out f st tt s pu f pa e with a clover leaf cu er , wa h w ith e now take a s mall round cut ter and cut the centre of each gg, s is s s leaf half through , thi centre piece pre ed down after s ff s baking and the hole ﬁlled up with di erent jam , jellie s and s cream . N I SPO GE CAKE PY RAM DS .

C an be made in the same manner a s the pa st ry pyramid s , the only difference being t hat the sponge cake is baked in s s cut t he s s heet and into different hape after bakin g, thi s pyramid may be covered with meringue which is ba ked to a light brown . 2 88 B E A T I N . . G All the s t s t s t w , recipe in hi par mu be orked a s follows T he principal thing in bea tin g is to keep your tool s a n d w s t s t very clean , keep a ay from grea e, bea eadily wi th out s t s n ot s t w a s op , and do alway bea one y, change hand if T h e t s s s you can . whi e of egg for mering ue or ki s es s d t A t t t houl be beaten s eadily . f er hey are bea en up s ti ff add 1 t s s t ut able poon of your XXXX ugar and bea up again , p in t s s a n d n ow t a ano her poon full of ugar, bea all you c n un til it s t s ts ut the s t s a s ick up like picke , p in re of your ugar, mix tt a s ss n ow it is to out li le you po ible can help , ready lay , in s th e w t s s h ould n ot t fe w s ca e hi e bea very well , add a drop of T he t to is lemon j uice or acetic aci d. ri gh way beat to s tart s w a n d i s n s d t very lo keep ncrea i g your pee un il done . Whi te s t tw o s h of egg , if kep for a day or in a clean ba in , are t e st s be for meringue or icing .

2 8 9 R I N E R K . ME GU WO Pieces in meringue are eas y of execution for any one w t t h e us e m t b ut t t familiar i h of the co e , you canno expec to make wi th meringue s uch complicated a n d regular pieces a s wi th ici n g s ugar ; moreover the s tyles di ffer e s s en tially a n d f is n s s t t t n ot a di ference ece ary be ween hem , for hey are r h s s s required fo t e ame purpo e . Piece in merin gue may be decorated lik e o ther piece s ; b ut are execu ted in detached ‘ ts t is is s t t the m t par ; hat , each piece made epara e wi h co e tt n s th e n on bu ered or ﬂoured baki g pan , drawin g bei g s t d he s e the t th e t ke che on t urfac of pan , wi h poin of a m a tt W the t s a n d . pencil , fro a p ern hen all de ail are done the is d t b ut n ot a l meringue bake in a very modera e oven , w o e th e s a re w t lo ed t g t brown piece removed i h care , and ut t t w t a n d t w t s s s p oge her i h icing , decora ed i h . ro e , leave ,

w s e tc. ﬂo er ,

E N NY L I N . 290 . J D t s t d s n Bake a hin hee of poun cake , lady or po ge cake , th e o us s : s or f llowing reci p e can be ed al o 2 lb ugar , 2 lb tt 8 s 1 fe w s bu er , e gg , lb ﬂour , pinch ground mace , a drop oil s t oz ammonia ; rub u ar, bu ter and ﬂavor of lemon , 4 g h light a s for pound cake ; then the eggs in t e s ame way . , 47 T H E A R T or BA K I N G .

D he t s a n d s t in i ss olve t ammonia in a able poonful of milk , ir w i th the ﬂour l i gh tly to make a s oft b a tter ; s pread the mix ture evenly on a papered s heet pan and bake in a moderate Cut t s s a s a s the let th e oven . in o lice long cake may be ; s s t e s w es to the lice be hre inche ide , which will be 4 piec

s tt t the . Now t pan , pread a li le curran jelly on cake bea up 2 0 t s t a tt s n ow whi e of egg , and while bea ing add li le ugar ' and then to giv e a body to the foam take the s ugar that you the 2 lbs le t t s i s t add from , hi be cing ugar , hen mix all in s t s t out t s e s s w t lowly wi h a paddle ; hen lay on he lice , i h a b a s t t 6 s as a s the t w s a g and ar ube , row lon g cake , hen 5 ro , t s n t ut t t s u t l hen 4 row ; ex p 3 , and con inue in hi manner n i it ta to the tt t 2 you have pered an edge , and have ba er abou

c s . Let t s s t t n do in he high hi hee be on a pan on paper, he the s ame to the other 3 piece s s i ft over s ome ﬁne s ugar and ut t to le t it et w to t out p in o a cool oven g bro n on p ake , and it h a s s t d t s c ut t s s s s s s o when oo ﬁve minu e , he e lice acro , that each piece will be only 1 5 inch es one w a y and 3 inches the t o her .

2 9 1 . R I N ME GUE. 1 s 1 t t s 2 s a i lb XXXX ugar, p whi e of egg , drop of c ded

2 . K I E 29 SS S. 1 s 8 t s 2 s a cide d lb XXXX ugar, whi e , drop acid.

2 93 . C O C A N T K I SE O U S S . The above mix ture laid out throu gh a s tar tube in round s s t s s s s t t rin g , on du ed pan , prinkle ome de icca ed cocoanu on top and bake cool .

‘ R I N E T A . 2 94 . ME GU R T S L a out 2 a s t s t ut y 4 fancy c ke pan wi h rich pie pa e , p a tt t t t the t s li le marmalade in cen re ; af er baked , decora e art n d w i th merin gue a bake again .

295 . E R I N E I E M GU P S. C the t s t s t t t over pla e wi h pie pa e, ﬁll hem wi h lemon cream after baked cover the whole pie w ith meringue and decorate .

2 96 A L N A CK . . MO D S S 1 s 8 t s s 2 lb XXXX ugar , whi e , lb chopped almond , oz t tt ﬂour, 3 oz chopped ci ron , li le cinnamon .

L 2 97 . T A RT E T S MERI N GUE La out 2 0 s s tt s s u ttle y mall ro e e pan wi th pie pa te , p t a li t t t t w t marmalade in o hem , af er bak e d ﬁll hem up i h meringue, s s prinkle ome des iccated cocoanu t on top and bake again . 48 O R N A M E N T A L C O N F E C T I O N E R Y.

* 2 98 . A N E L CA K E G S. 1 t w t s 1 i s 1 t q hi e , 5, lb ugar, ﬂour, 4 oz cream of artar.

2 99 . A N E L F O O D G . 1 t w t s 1 s 1 1 4 p hi e , 5 lb ugar, lb ﬂour, oz cream of tartar . 3 0 0 A N E L CA K E . G S. t s 2 lbs s 1 1 t t t . 1 q whi e , ugar, lb ﬂour , oz cream of ar ar

3 0 1 . L A Y K D C A E . 1 s 1 tt to t u 2 0 t s 3 u ar, lb bu er, rub a cream , bea whi e , 2 g p

s t t 1 lh . yé oz oda , 5 oz cream of ar ar, 2 ﬂour

3 0 2 L A Y F I N E R . . D G S s 1 2 s t w 1 2 tt s 1 lb ugar, egg bea arm , lb oz ﬂour, li le oda a n d cream of tartar.

L A Y . 3 0 3 . D C A K E

tt s 2 2 t s 1 d. lb bu er, lb ugar, whi e , 5 lb ﬂour, almon

4 L A Y C AK E . 3 0 . D

1 s 1 tt 2 t s 1 . 3 lb ugar, lb bu er, 4 whi e , 3 lb ﬂour, ﬂavor

3 0 5 . L A Y O R M A R B L E CA K D E . lbs su l bs tt 1 t t s lb s 3; gar, 3 bu er, 5 q whi e , 4 ﬂour , di id ed ts 1 t t t 1 w t v in 3 par , par color wi h chocola e , i h coche n ille a n d one plain form th e des i red combination w ith s poon

' ) 1 bag. A E L F * 3 0 6 . N G O O D . Beat 2 0 whi te s of eggs w i th 5 oz cream of tartar to a s ti ff a d d 1 2 s tt a t the t w t l s now , oz ugar, li le ime, ﬂavor i h vani la a n d mix in 7 oz ﬂour lightly .

* 3 I T E A K E . 0 7. WH C s 1 tt a n d t 1 8 Cream 1 lb u ar, lb bu er, bea up whi tes , % g 3 f s t it t t w t 1 t to a s ti f now , hen mix al oge her i h 5 lb ﬂour ligh ly , medium oven . * B R I E C A K E . 3 0 8 . D S 1 s 1 tt 1 w t s 1 5 lb ugar, lb bu er, 5 hi e , ggill brandy, } lb

ﬂour; w ork and bake a s above . N E C A K E 3 0 9 . SPO G S

1 s 1 2 s t 1 f . lb ugar, egg , bea warm , lb ﬂour, lavor

3 1 N E CA K E . 0 . SPO G S I s 1 2 s t 1 lb ugar, egg , bea warm , lb ﬂour, oz baking pow der.

3 1 1 N E B I C I T . . SPO G S U 1 1 s 1 0 s 1 l b 2 oz ou . lb ugar, egg , ﬂ r, oz ammonia 49 T H E A R T O F B AK I N G .

T E * CHAR LOT E R USS . u s s ss 1 Lay o t the cu p with ponge cake , then di olve oz s t 1 t gelatine and weigh lb X XXX ugar, now bea up q the s v a mlla 1 s sweet cream add ugar, elatine and , m x ea y , g s and ﬁll the cup .

CHARL OT T E R USSE . 1 0 w t s 1 t s s hi e , q weet cream , 1} lb XXXX ugar , 4 gelatine . E CHARLO T T E R USS .

1 t s t 1h s . q wee cream , 1 XXXX ugar, 5 oz gelatine , vanilla R R C HA LOT T E USSE . Bake shell s in our patent Charlotte ru s se mold s and fill : 1 1 them with the following mixture 5 oz gelatine , qt cream , s D iss ela t zn e 1 4 0 2 5 powdered ugar, flavor . olve the g in hot B t t he set gill of water. ea cream in a large china bowl , on t h l t is ice removing e froth often , till only ha f a pin of cream , to 0 2 5 s a n d the t w 4 of fine ugar, flavoring, lef , hich add ma which y be either nectarine , almond , lemon , orange , orange s i W the is s flower, ro e or van lla . hen gelatine lukewarm , train it the s set , with ugar and cream , into the froth , in a bowl on s s t o s f t he s ice tir till it begin ti fen , then fill mould , and keep , h s s r T s is t e . in ice che t , till wanted to e ve hi one of the st st the s s imple and be of all charlotte known . R T T R CH A LO E USSE . 1 t s e s 1 t oz gela ine , 4 yolk of gg lb powered ugar , p 1 st i; s a s milk , qt double cream , whipped ponge cake required . h So n t e . s w fte gelatine in cold water Beat the yolk , mix ith s l s s solv d the ugar, and mi k , tir in the gelatine , when well d e — — put on he fi re and scald but do not boil it stirring it t ill s mo B s et t o oth . eat in the whipped cream , and cool when it

i s t o s ff t s t s beg n ti en , ﬁll in o mould , lined wi h pon e cake like g , s the previou one . R L T T CHA O E RUSSE . 1 s e s z g , 1 , 4 , 1 o elatine } pt milk 3 yolk of gg, oz ugar t s s 1 s s able poonful vanilla ugar qt cream , whipped tiff, pon e , g a s h e . e t cake required Soak t g latine , in a half eacupful of l s t . B s cold water, ti l very of oil the milk lowly down to a gill t he s st the a t he s s beat yolk and ir in , add gel tine and u gar , st to s st st set t o W and ir a oft cu ard , then rain , and cool . hen t t s lukewarm , bea in the whipped cream , and ﬁll in o mould , w t s s s lined i h ponge cake , like the previou one .

AN I SE D ROP S . 1 s 8 s 1 1h e ou lb ugar, egg , ﬂour , b at warm , lay t like s s let t st s ponge bi cuit , hem and 3 hour and bake in a cool oven . 50 O R NAME NT AL CO NFE CT I O N E Y R .

SPA N I SH M AC A R OO N S lbs s 6 s 1 l out e XXXX g , , , i 3 u ar white beat up m x , ro l g n h let s thick , cut them out , them tand 5 hour and bake in a cool I f s s oven , ice when cold . you want to make red pani h s macaroon add a little cochenille , if brown , add grated chocolate . A N I L L A Z I CK V W EBA . B t 1 s s s 2 s 1 ea up lb ugar , 9 egg , kin of lemon , and add lb 2 s s flour, form long roll on a du ted pan ; when baked , ice s s s with water icing, prinkle ome granulated ugar on top and cut s to uit . A A K OR N GE C E . 1 s t s s e s t 1 4 egg , whi e and yolk beat n epara ely, lb powdered s lb w st 1 ugar, 5 flour , mixed ith 3 lb corn a ch , lb butter, s s T o t he s a s s f a s ss wa hed clean of alt . white , beaten ti f po ible , s s olks w add gradually, by turn , the ugar and the y , and hen all is s well beaten , tir in the flour , and when only half mixed , boilin lzof B t t o s t pour in the butter, g . ea a mooth bat er, pour t s t t into hree jelly pan , well bu tered , and bake immedia ely , in a quick oven . F I L I N L G .

8 s s 6 oz s s 2 oz s - st 2 s yolk of egg , ugar , corn arch , orange , the 1 the juice and grated rind , lemon , juice only , 3 pt . water . R ub the s s st a t ch to A dd egg u gar and a cream . the fruit , , t he set t s , i , and water and in a br gh pan on the fire , tir con st a n tl it s t s t wo s s y till boil , hen pread it on heet of the cake . L a the t o y one on the other , and third on p, and ice with the s s A oft orange icing, like cream ponge cake . nother filling, of s is e i . a plea ing qual ty , made with appl marmalade C R N T A R C A K O S CH E . 1 s tt s s lb ugar, 7} lb bu er , 3 egg , 4 pt milk , 4 oz oda , 4, lb s r 1 t a R ub t he s flour, 4 lb corn ta ch , oz cream of tar r . ugar t t o B t s s s and but er a cream . ea the white and yolk of the egg s t t t a s a s ss epara ely, hen mix them and bea again , thick po ible . W m t he s s the ork the into butter and ugar, tir in milk , and the s s t s hot Mix s oda di olved in a able poonful of water. the flour , n s t s t it t t cor tarch and cream of tar ar , if wice bea all to ether , g s s s s t ea s till mooth , and bake in mall calloped pan , like cake . , s s t T T he e hould be ea en the day they are made . hey are much a s t to liked an accompanimen ice cream . I T E N T I N A K WH MOU A C E .

1 6 oz s s 1 2 oz s u t a nd t 1 lb ugar, b t er , juice gra ed rind of t s 1 0 s e lemon , 4 ea poonful powdered mace, yolk of gg, beaten

W I TH I N STR U CTI ON S .

F R I T T E RS . 1 1 t 1 0 s s s t fl , , , . 4lb our 3 q milk egg , 5 oz oda 4 oz al Le t the to s t in the it milk come a boil , ir flour, remove the the s s the s s s from fire and mix in egg , al o di olved oda and s al t ; then drop them in piece s the s ize of a walnu t in to hot s s s grea e and bake like cruller or dou ghnu t .

L F R I T T E R APP E S. s s s t tt Peel carefully and lice your apple , oak hem a li le

in t w d s r a n d . a mix ure of po dere uga , lemon juice brandy T t the tt t hot hen dip hem in following ba er, fry hem in lard s t w t s and du i h ugar.

B A T TE R .

1 2 s t s tt s t lb ﬂour , egg , 5 p alad oil , li le al and milk enough to make a thick batter ; almos t any kind of frui t can s s be u ed in place of ap p le .

C R UMPE T S ~ t t r out 2 lbs 1 s s Make a hin ba te of ﬂour, % oz compre ed ° t 1 s 0 let i s ta n s t 2 ts 1 0 . t yea , oz al and 5 q milk at Fahr , d one it t le t s t t a n d hour and give a good bea up , and ano her hour, it w ill be ready to bake ; then have your ri n gs a n d hot plate s s et the s t the hot t grea ed , ring on o pla e and ﬁll and level t t the a s s a s t d hem wi h bowl knife, oon hey are bake on one s t m n to n w t a d . ide urn he over , rin g all Bake a ice yello s color ( ring mu st be 5 inch in height).

B UTT ER CA K E S lbs tt s a 1 s 2 4 ﬂour, 4 oz bu er, 4 oz ug r , oz oda , oz cream t t to a n w of ar ar, and milk enough make ice orkin g dough ; it out to t s s cut out w t te a s t tt roll 5 inch hickne , i h bi cui cu er, dock and bake on hot plate by turning them over.

L SA USA GE RO LS . R s t t a n d i s s ut oll pie pa e 2, inch hick cut 3 nche quare , p tt s s t l en ht w a s f w s a li le au age meat in cen re g y , orm a roll , a h w i th eggs a n d cut them 2 or 3 times s lan tw ays ; bake in

medium oven . T H E AR T O F BAKI NG . 53

H I I T W T E FRU CAKE . 1 w s t t 6 , lb but er , w t s lb po dered ugar 5 , 3 p milk hi e of e t 2 t s s 1 gg, i lb flour, mixed with ea poonful baking powder, lb s s s e fi s s rai in eeded and chopp d , g , 1 , , 5 lb chopped , } lb date 1 s out chopped , 4 lb bla ched almond , chopped, 4 lb citron , fine . N I T A MOO L GH C KE . 1 1b t 1 s t s 2 0 t s bu ter , } lb ugar, 1, p milk , 4 oz oda , whi e of e 1 2 s 0 2 , 3 lb corn tarch , Q 1 g lb oz flour , cream of tartar g } , l s f s 1 s o a lm nd tab e poon ul mara chino or table po nful extract of p , s s C e 1 table poonful vanilla ugar . r am the butter and s ugar ; W ss s l t . di olve the oda in the mi k , and bea it in hip the white s t s ff st t i . M x till hey ti en no longer, and gently ir hem in the ‘ st s t flour, corn arch and cream of tartar thoroughly , and if it t w W . t ice ork all well o ether adding the flavorin , and bake , g , g s ’ T he in pan lined with buttered paper , in a moderate oven . t t s s s T he s s ut i frutti icing uit thi well . yolk will erve for s s s a n d ponge , gold , un hine , pound , eclair , cream puff , many s e s S the s other cake , in which th y alone are u ed . erve on ame

i s s t s s . d h with any of the rich , yellow cake , in alterna e lice Both in name and quality thi s is a worthy mate for the s un shin e cake . T T E R CA K BU ES.

n out 2 lbs 0 7. s 1 oz Make a ice dough of ﬂour, 3 oda , t t tt s t to s t out cream of ar ar, li le al and milk ui , roll 4 inch t s t hot t turn c hick and 3 inche diame er , and bake on pla e by in t g hem over. N N Y C A K E JOH . 1 s s lb tt qt milk , 3 egg , 5 oz oda , i ﬂour, li le corn meal

s t. s s s and al Bake in grea ed quare tin .

B K A A K E UC WHE T C S.

1 t t 1 ss s t t q warm wa er, oz compre ed yea , and buckwhea to tt le t it s s ﬂour enough make a thin ba er; ri e, add 3; oz oda , ss di olved, and fry or bake .

BAT H B U NS.

2 lbs 1 tt 2 0 s 2 s s as t ﬂour . lb bu er, yolk , 3 oz compre ed ye , and warm milk enough to make a nice s ponge ; when ready w 1 s s let tt t n t 2 ork in lb of coar e ugar, lay a li le, he break in o 0 2 s s e t s t s t in s piece and on grea ed in ra her rough , hape of s w s t s le t t m tt rock ; then a h them wi h egg , he prove a li le, and hot bake in oven . R ME O N A NT AL CO N FE CT I O N E R Y .

S N U SHI N E CAKE .

1 1 s 1b t 1 t s e st } lb ugar , bu ter p yolk of , rained and , gg t 1 t s o t bea en , p rich milk , 2} oz da , juice and gra ed rind of 1

1 7 t lemon , } lb of flour, mixed wi h 4 lb rice flour, and 4 oz cream R ub t he s t to s of tartar. ugar and but er a fine cream , tir the s - t a t t t t he s t he yolk in , one hird a ime, nex milk and oda, hen t

“ t he o s lemon and ﬂour, and work quickly t a li ht mooth g , ’ B T s - t dough . ake in a urk head mould like hat u sed for I ce w t angel cake . i h lemon icing.

L T I N K E EC O CA E .

tt 1 1h 1 t 1 t t t s 4 lb bu er, 5 lard , p milk , p po a o yea t , 2 1 s 1 s s s t lb ﬂour, lb ugar , lb rai in , eeded , , , 4 lb ci ron chopped , 1 s t s 2 s e tea poonful cinnamon , 4 ea poonful mace, white of gg,

l . St the tt s to wel whi pped ir bu er, lard , milk , yea t and ﬂour a t let s t t s t hick batter ; tand ill very light , hen add the ugar, frui , s s the w t s w let s pice and hi e , mix ell , ri e again , and bake , in tt s t bu ered pan , in a modera e oven .

N OT E .

I n ds w s e t the ts making up goo al ay g ingredien ready . a h the t t e tc. s e e t t e Before beginning prepar ory bea in g, , ha t

- - t s s t s ts e tc. cake in , pan , or bakin g in , are ready curran , , s d d a n d cut tt s w a he , picke weighed ; peel ; ﬂour, bu er, ugar, s a ll w a n d t th e t to egg , eighed ; hen mind will be lef clear

e n . A s work out the n ec ss ary form ula a d direction s . l o be s ure a n d watch the p roce s s in every s tage be mo s t careful t s s a s the s u abou t s mall de ail , uch ﬂavoring , bakin g , endin g p a n d w t s or di s playing above all , be are of dir y pan or cook in t s s t the t. g u en il , and gri in frui

I T I O N CA K E C OMPOS .

2 0 s 2 lbs s 2 lbs tt lbs 2 lbs egg , ugar, bu er , 4 ﬂour , cur ts lbs t s 1 0 2 t t oz ran , 3 sul ana , lb peel , 5 cream of ar ar , i C the tt a n d s a s s u s oda . ream bu er ugar and mix u al , place 1 or 2 s t s w t s t s in quare in , i h edge abou 3 inche deep , chop d T s m s p ed almond s thickl y s prinkle on top . hi cake u t be a a n d w t baked in cool oven , if baked in one piece ill ake Th e t s s t d w w t t w o hours or more . in mu be prepare ith hi e I t is us l of s d t s to s tiff paper. ua in lieu quare poun cake in th e d t st t cut pie c es of wood of require heigh , and fa en hem

- ﬂ a t t m t s . on a baking tin , prop he up wi h piece of brick T H E A R T O F BAK I N G . 55

R Y R BAT T ER F O R CASE F E S .

’ Mix 1 s s t o l s t lb ﬂour , 9 yolk , 54 gill wee , little al and t o t t he ﬂavor, and milk enough make a thick bat er ; put iron in the hot grease before dipping .

F WHI T E R UI T CAK E .

1 lbs s r 1 1 t w t s s % uga : lb white butter, p hi e of egg , 1 s s s 1 lbs almond and lemon flavor, gill kir chwa er , % flour s t w lb s ifted ogether ith 54 oz baking powder , 54 almond , s 1 1 blanched and hredded , lb candied citron , thinly cut ; % s s C s lbs s ultana rai in . ream the ugar and butter , then work in s t he s s s the egg gradually, add flavoring and kir chwa er , then s t B a mix in the flour lightly and afterward the frui . ake in p per s s s t 1 s lined pad or mold in a low oven for abou 54 hour . When done ice over with icing flavored with maraschi no or ss kirschwa er.

I S LVER CAKE .

C 1 s t t the w t s ream lb ugar and 7 oz but er , hen add hi e of 1 6 s w t o st f s t st egg hipped a i f now, af er which ir in gradually 1 s the t s lb of ifted ﬂour, orange ﬂavor pour mixt ure in o quare s pan and bake at once in a quick oven .

T T T I T T I U FRU CAKE . T ake a pound cake mixt ure and bake it in pan s to sui t t t t t t t e ss t your rade , hen ake a quan i y of French frui glac a or ed , s a s s i s n s ﬁ s uch angelique , apricot , cherr e , almo d and g chop t s to hem ﬁne , mix them with water icing and pread over the p s of your cake .

PUMPKI N P I E . Peel and cut the pumpkin in s quare s ; boil soft in some t t s N ow t 8 lbs wa er and rub hrough a ieve . ake of the ﬁne t s st lb s s s t 1 0 , , 2 , t , q i c i . pumpkin , m lk lb orn arch ugar l tle al ss s s s A s tt be mola e and pice . mall piece of bu er in each pie s t fore baking improve hem very much .

I I N Y H RA S CAKE , VER C EAP .

lbs s r 2 lbs tt 1 6 s tt 4 % uga , % bu er and lard , egg , a li le olka line 2 t s 8 lbs 1 s 2 e ta r y , q milk , ﬂour, oz oda , oz cr am of tt e r tar, lemon ﬂavor, very li l ubbing . 5 6 O R N A M E N T A L C O N F E CT I O N E R Y.

N JAPA ESE CAKE .

2 lbs w s 2 lb s po dered ugar , ﬂour , lb cracked almond s , tt 1 s e a li le red color , oz ammonia ; ju t enough gg whit e s to make a dough st iff enough to roll out roll very t hin out with , tt oblong cu er very cool oven ; after baking, and while the s st hot w s t w t s cake are ill , a h hem over i h t hick ugar water and ,

you will have a ﬁne cake .

I N P MER GUE I E . Bake a round piece of puff paste abou t the size of an or dina r t t y dinner pla e, and M of an inch hick when baked . t he s it t t s Spread urface of over wi h red curran jelly, ra pberry t s T jam , aprico , peach , or any other de irable marmalade . hen s t he ss t s t cover thi with meringue ma , nea ly and moo hly spread t T s ba on with palet e knife . hen by mean of a g , or paper cor n et the s m ss t it s t , ﬁlled with ame meringue a ornamen to ui , your fancy aft er which s ift it lightly over with some of the st s it to e t w ﬁne powdered ugar , and bake a v ry ligh fa n color, t in a cool and modera e oven . Y N BRAN D S APS .

T 1 tt 1h s 2 w ake lb bu er, ugar, oz po dered cinnamon , 1 t ss s lbs 1 M t the tt q mola e , 7 flour and gill brandy . el bu er and mola sse s t ogether ; add the s ugar and cinnamon ; t hen t o stifli sh L t work in the flour and brandy, form a dough . ay ou t tt t s a t tt st t hi s mix ure on bu ered in , or paper, a li le di ance s apart and bake in a low oven .

N Y - N COMMO JELL ROLL SPO GE .

lb s s 0 s 2 t s w w t r t o lbs 7% ugar, 4 egg , q arm a e , ﬂour , 2 oz baking powder beat eggs and s ugar together beat the warm water in gradually ; mix the baking powder with the ﬂour ; t s it wet then mix all toge her ; pread on paper, bake , paper,

spread your jelly and roll it up . N COMMO CRULLER .

lbs w t C s 1 lbs cottolene ts t 4 hi e ugar , 94 , q wa er, 1 t s olka lin e s t t 4 oz oda , 4 oz cream of ar ar, ea poonful y ,

1 lbs t s . 7 ﬂour, 4 oz har horn , vanilla ﬂavor I }

T WA ER BURY CAKE .

lbs w r s 2 lbs tt 2 0 s 2 ts 4 p o de ed ugar , good bu er, egg , q sw 1 s 2 t t 1 st eet milk , oz oda, oz cream of ar ar lb corn arch , , lbs tt ﬂ tt e r or , , a an e 4 cake flour a li le mace vanilla and lemon , g 57 T H E A R T or BA K I N G .

utt t s Mix icing rub up sugar and b er and hen add egg . milk , s to t s Add corn starch and oda , and add but er and egg . ﬂour, t t a st B s and crea m of ar ar l . ake in round or long pan , in a medium oven.

I MPERI AL CAKE .

l s tt 2 lbs s lbs d see 3 b bu er, 94 ugar , prepare ﬂour ; ( r 0 s ss t he s a s Pa t I , e g , e ence of almond cream up ame 77, ) 3 g s t i other cake , hen mix in the ﬂour, with a little milk if requ red the t w h put out half mix ure into a ooden frame , then lay over t e w t L a r the tt t he follo ing mix ure . y the remainde of ba er over s out few s t s to top , pread evenly and give the tin a mar knock — — force the batter between the fruit see next recipe and make t t W it all adhere oge her , and bake in a moderate oven . hen w t T n t . ot done , ice over wi h hite fondan icing ake care to too t he w n ot so w cook much or cake ill look ell . ,

I N O I I K FI LL G F R MPER AL CA E .

1 lb s s 1 s t s 1 é s 1 % currant , lb ul ana , lb glac cherrie , lb 2 s ss s ch0 mixed peel egg , e ence of mixed pice p up the peel , “ v ﬁne see i is g c ery , and that your fru t thorou hly well leaned and T s picked . hen mix all together, dry , break in the egg , and

t . L a a s rub well ogether y over the cake before directed . one lb of ground almond s will be found an improvemen t but in , t t s to use t wo s ha ca e you will have more egg .

T N SUL A A CAKE .

2 lbs tt 2 lbs s lbs lbs s t s bu er , 74 ugar, 3 74 flour, 4 ul ana , 1 8 s s s s oz baking powder , egg , e ence of lemon , milk ieve w the baking powder ell with the flour upon the board . Cream the t s the s up but er and ugar, add egg , mix in the frui t and t t not too s t w t flour , and make in o a nice bat er, of , i h milk . B t n ake in a papered frame in a modera e ove .

H I T W E CAKE .

T 1 s tt t ake lb pulverized ugar , 54 lb bu er ; rub hem to get her to a light cream ; then stir into it 54 pt of milk t hen w t s 8 s w s to s f st s o the hi e of egg , hi ked a ti f, aunch n w, and beat t s Mix s t t t 1 s ill mooth . and if oge her lb ﬂour , 4 oz corn tarch 2 t s s w N ow s t t s t th and ea poonful of baking po der . if hi in o e t st the t 2 s mix ure , irring all ime ; add the juice of lemon , and t t s t B tt bea all ill moo h and light . ake in bu ered pan s in a quick oven . OR AME NTAL CO N FE CTI O R N NE Y.

SUGAR CAKE S .

lbs s lbs 1 0 s 2 ts s s , 3 lard , egg , q our milk oz oda, 5 ugar , 2 n i 1 2 lbs ou s oz ammo a , flour , any flavor y wi h , lemon or T o w t s T s is W . intergreen preferable p i h ugar . hi a good s jumble, and lady finger, al o

K DROP CA E .

1 1 lbs 6 lb s s lb s tt 1 8 s 4 ﬂ , g , , t s 3 or our u ar 3 bu er egg , 3 q s s T s our milk , 74 oz oda , 3 oz ammonia . he e are like hand s made good and will not keep. ,

’ a n d Y S ROUGH READ .

a s out the s ri Same above , only leave oda a d ammonia , and ut 6 t s t p oz cream tar ar in ﬂour, 3 oz oda in wa er ; in place of s milk u e wat er. N I VA LLA BAR .

1 s 2 lbs 1 t s 1 s 5 egg , lard , p our milk , oz oda, oz vanilla, lbs n s lbs R un 6 . 3 ;4 brow ugar, ﬂour . on apron backward

CRUMB CAKES .

' 6 lbs s 6 lbs s 2 t s ss s 6 0 2 s 1 2 ugar crumb , q mola e , , , oda lb 1 s b A s s l s l . Ca n t o g , . c c ﬂour , 5 e g 3 ard ll pi e or innamon p w w w s ith bro n or yello ugar .

P ’S r oo'r Y CAL JELL . 4 c f 5 f t i 1 t f v six s Boil al ee n gal of wa er or fi e or hour , W h is s t . t e t t he gen ly hen wa er reduced to one half, rain t liquor through a fine hair s ieve into an earthen basin and set s to N t he fa t it s s a ide cool . ex day remove all t from urface s t and wipe the jelly quit e clean . Place in a large ewpan or 1 1b i s the s h s v g , c 4 , t e ba in , of pul er zed u ar jui e of lemon and t s 2 t he w t s s s of 1 0 s hin yellow rind of , and hi e and hell egg . Whi sk t he se ingredient s well together for a few minute s until t d t the - st k t p s horoughly mixe hen add jelly ock , bro en in o iece , and set the bas in on the fire and cont inue the whi sking or s t t s t s w irring un il it boil ; hen add one pint of herry ine, and remove the ba s in from the fire a nd allow it to stand for about five minutes t o settle then filter it through a flannel jelly- bag n h s w s t u t . I f ot hung before t e fire, or in ome other arm i a ion

w it s s t t it to the ba . quite clear hen fir t run hrough , re urn g W it s t t s t it hen run perfec ly clear and ran paren , may be poured t s ss s s t w t it in o mould , or gla e which hould be qui e filled i h . , use s s or an For flavor you may champagne, mara chino , kir h , y s de ired fruit juice .

60 O R A M N T A CO N FE T O N E L C I N E R Y .

E R I N E T A R T M GU S . L ine some patty pan s wi t h pie paste and place a little jam a t t in each , after they are baked decor e hem with meringue ,

s s to t . du t a little ugar on p, and brown hem off in the oven

R A R L L C E M O S . Wind a thin s trip of puff pa st e around large conical tin t s s s s hot ube , wa h them with egg roll in granulated ugar, bake , , a s s and ﬁll with cre m or meringue ,

B L S JUM E .

C a t s s s oco nu jumble , cinnamon jumble , almond jumble , s a ll a s ﬁne jumble , to be laid out with p tent jumble apparatu . I t is u s s s s s the only tool where j mble ki e French cruller , etc , , s s s t etc . , can be made uniform , eamle and perfec .

L N R O D K E G O DE CA .

T s is e t he s a s w is hi mixture work d ame for ine cake , and s s s baked in ei ther mall ponge cake or golden rod cake pan .

N I L L R A VA A C E M . Fre s h milk and a cl ean kettle are the principal point s in s P s m a king vanilla cu tard cream . lace the milk on the tove and e s s A s s a s make a m dium pa te of the ingredient . oon the milk s s s come to a boil , tir in the pa te quickly with a wire beater and take the kettle from the s tove when the cream commen ce s t o w t s o t a st s thicken , hich ake ab u h lf a minute ; la tir under the s us L is s ﬂavor and it i re a dy for e. emon cream made the ame is s T t way , only water u ed in place of milk . here. are o her bu n s a s s t ot . way of m king the e cream , are desirable

A R I I N P S A S .

B t s s t e reak out like ginger nu , wa h them wi h gg and dip h s s let s n t em in coar e ugar , all to be done quick ; them ta d s hot half an hour in team box and bake in a very oven .

N D A Y ROUGH A RE D .

s a s t s t t t w s t Break out the ame gin er nu , ﬂa en hem a h wi h g , s d i s s r egg , p in granulated ugar and place them on pan ; ma k

w s s s s . them ith craper cro way Bake hot .

‘

B E A R T G A K B S .

o t - s s s f T be baked in hear haped pan , and prinkle a ew

s to B . currant on p . ake hot 61 T H E A R T O F BA K I N G .

O T C A K COC AN U ES . U se fre sh grat ed cocoanut and s tamp wit h rock cake st amp .

S P R I N G E R L Y .

T o be rubbed for one hour and pre ssed into mould s ; let them dry for t hree hours on du sted pans and bake cool .

I N N A B N Y N A A N D T T E R W E S PS , RA D S PS BU A K SCO T CH C ES .

A re . st baked in medium oven Plenty of room mu be given , a s they s pread out con s iderably ; they are rolled on t urned stick s 6 inche s long and 1 inch diameter a s soon a s t hey come from the oven :

O T HELLOS .

t s t 1 s 1 0 Bea up a genuine ponge cake mix ure of lb ugar,

s s s 1 . L a egg ( white to be beaten up eparately), and lb ﬂour y them out on paper in high drops s ize of a walnut and bake in A i is a hot oven . fter t baked cut a little hole in the bottom s t s s of the cake , ﬁll hi hole with vanilla cream , and tick two t t is so s oge her, that , bottom to bottom it form a regular ball . , I ce t he se ball s with chocolate icing and put a few dot s of white to s S s icing on p to make a di play . ome of thi cake may be t s t s iced with pink or whi e icing and ui able dot .

CREAM ROLLS .

Cut long strip s about 1 inc h wide and 1 2 inche s long, s s s wind them around turned tick lap over a little, wa h with , t s B re wat er and roll hem in granulated u gar . ake well , then the s s s t s move tick and ﬁll the roll wi h either meringue , whipped

so a s a t s . T s cream or vanilla cream , to look out both end hi can be done nicely with a cream cake ﬁller.

PAT T Y SHELLS .

ut out s t he s s s sa 2 C of puff pa te ize of ugar cake , y dozen , then c ut a 1 - inch hole into 1 dozen and wa s h the other dozen a s to s with water. Pl ce the one with the hole on p of the other , T s wa s h them with egg s ( top only) and bake hot . he e s hell s Wi t s s s s may be ﬁlled th differen kind of jellie , jam cream , ,

s etc. A t s s is t o c ut meringue , nother way of making pa ty hell them 4 inch thick without doubling them a n d c ut the cent re

~ t st n with 1 inch cut er almo through , leavi g the p iece in it s W s s hot us the place . a h over with egg , bake and p h down to the s cent re piece make room for ﬁlling . 62 O ME R NA N TA L CON FE CT I O N E RY.

N I I VA LLA SL CES . T ake a sheet of pu ff pa st e and roll down to 4 of an inch , cut off s lips 4 inches wide and then cut up into piece s 4 inch

. Set s the out s I s wide them on pan ide up and bake . n tead

s t wi ﬂow out B to a . of ri ing hey ll wide . ake a very p le color

T N UR OVE R S .

M a cut s s s s t l t y be in quare , oval or round , roll hem a it le t t t w s w t thinner in cen re , ﬁll wi h jam, urn over , a h i h egg and hot bake . A T T I O R T A R T P ES S . T art s are u s ually made by lining small patty pan s wit h st out t t k puff pa e rolled hin , and ﬁlling hem with any ind of s ts such a s s s s jam or tewed frui , cranberrie st rawberrie , cherrie , , t s s etc aprico , peache , .

N L N A K E SO C ES . R oll out some puff pa st e 4 inch t hick st rew over the t op , t s s s s t a mix ure of ugar, currant and pice cover with ano her , st st s t layer of pa e , fa en the edge toget her and bake in modera e

t . I ce w t s hea i h vanilla icing and cut int o penny oblong .

I T A R WH E SQ U ES . Bake a sheet of lady cake dough 4 inch t hick ; cut t he s t two t s s hee in equal par , pread vanilla cream on one and place t he t s h I ce w o her half up ide down on top of t e cream . ith cut t s s vanilla icing and in o quare .

ORAN GE S Q UAR ES

A re S s olka line is made of pon e cake only more yolk , and g , y ’ s t o et t A s is u ed g hat orange color. lice of an orange laid on to s s s s a s p of the quare . Jelly quare and diamond are made the h i T he t cut i n above ﬁllin being t e d fference . lat er are , g s ll th s s s diamond hape . A e quare and diamond can be made

’ s 1 s t but without any ﬁlling by baking the sheet 4 inche hick , the s s st h s s t h ide mu be iced t e ame a e top.

T I B A R L Y SQU RES . Cut oblongs 1 4 by 4 inches out of a thin sheet of Sponge s s s s the st cake, dre large tar meringue dot around edge , du s ugar on top and brown them off in the oven ; then ﬁll t he t s t t s es a o s cen re wi h differen kind of jelli , j ms r cream , 63 T H E AR T O F BA KI NG .

JE N N Y LI N D S . Spread jelly into a t hin s ponge sheet and cut it into st rip s b inche s wide t hen ﬁll a meringue mixt ure i n a j umble ag 3 , th wit h either star or plain t ube ; lay out 5 rows on top of e s s s t s t 4 on t op of 5 and 3 on top of ponge trip leng hway , hen th s t e 4 . Cont inue in thi manner until you have it apered to 2 s s w t an edge and inche high . Sift ugar on top , bro n hem off s T he i in the oven and cut into piece s 1 4 inche wide . kn fe u mu st be dipped in water to ins ure a clean c t .

Y P SI L A N T I E S .

s to t Bake a sponge sheet and pread jelly on p , hen the almond iceberg mixt ure on t op of the jelly about 1 inch t hick . ut t e D u st s ugar on top and brown off in the oven . C h m in

s t o c t . oblong , the knife be lipped in wa er

K S T RAWBERRY SHO R T CA E .

s s a Bake round layer of either ponge c ke , wine cake or a s I ce the s rich bi cuit dough . layer with water icing and place D s the picked st rawberrie s in circle s all over the icing. u t plenty of sugar on top of the strawberries and place the layers to on p of each other . A T CO CO A N U T T R S .

L s tt s s t s ine ome pa y pan with wee pa try dough , place a litt le jam in each ; after baked ﬁll t hem wit h meringue strew , s t t de icca ed cocoanut on top and brown hem in the oven .

N APOLEON S .

two s t s f s s Bake hee of pu f pa te well done , pread vanilla s t on to cream over one , and place the other hee p of the cream , Up side down ; ice with vanilla icing and cut in ﬁv e- cent oh s I n s use s in tw long . many bakerie they three layer place of o.

N T N EAPOLI A CAKE .

M s t it t t s ake a ponge cake mix ure divide in o four par , , t t he s leave one par plain , and color other , one pink one yellow, , t in s t s 1 t t c c , c c one ho ola e bake hee in h hi k , af er baking put the s t w t t he four layer ogether ith jelly and cocoanu , ice cake w in st s t he t the t pink and hite rip , and mark cake wi h palle ss w s knife cro ay . C A RU MB C KE .

L a out s a s in ern ut s s to y the ame g g and place a rai in on p. 64 O R N AME N T A L CO N FE CT I O N E R Y .

B L I A R S O V .

R oll out the same a s sugar cake s and ' cut out wit h large s tt t ro e e cut er . R E N C I N N T F H G GER U S .

L a out the s s a s t w s s y ame ame gingernu , a h over with egg and dip in coar se s ugar ; a little red icing may be placed in the

centre . I C B U N S R E .

L a out s a s i t s e y the ame ngernu wa h over with , dip g , gg s s in coar e ugar and bake hot .

C L A R N T B N EMO U S .

A s s s e above, up end them on pan , wa h with gg and dip in s h granulated ugar ; bake ot .

C I N T ODR G ON B UN S . L a y out the same a s drop cake and place a s lice of ci tron t o on p . O L L E T B N C U S .

L a out s a s u s y the ame gingernut, p end them , wa h over with egg dipped in granulated s ugar a n d place a slice of citron on t op C R E D I T I O N N BU S .

A s o t . above, cocoanut on p

A L N B L E MO D JUM S .

T o cl t s be ipped in a mix ure of ugar and chopped almond .

F L F A U A U .

T o t u out let d r two s be bea p , out 4 inch thick , y hour , bake cool , ice and ornament .

E T T R SW E PAS Y DOUGH .

T s is s s s hi dough generally u ed for lining patty pan , al o l s M ix a ll s s s . for bottom of meringue , macaroon ice and tart s 1 lb s 2 s g . , lb of ugar, egg the in redient at one time butter 4 , 9 2 2 lbs 4 pt of water, 4 of ammonia , ﬂour.

A A N L I M C ROO S CE S . Spread the followi ng mixt ure on a t hin sheet of swee t st 1 lb m s 1 lbs s pa ry dough , 4 inch thick , al ond pa te , 4 of ugar, 6 s 2 oz s s w o s t o . , , p i white ﬂour tre ch ped almond on p , bake n n moderate heat a d cut in penny oblongs when cool . T H E A R T O F BAK I NG . 65

M A R F I L LE D CA O O N SL I CE S .

Any kind of jam may be spread over the s heet and then t to of R st as the above mix ure on p jam . e above .

N T O E .

Pure or imitation jellie s can only be u sed for filling cake s C s after t hey are baked . ake requiring filling before baking s m s mu st be done with jam or armalade . s t s Jellie are made of frui juice , and will melt when t I t s hea ed . will then oak into the cake and there will be but t he s not hing left of it empty pace . s s s Jam are made of fruit meat , and contain body enough o ’ ‘ fi e t the heat can t e c it . L M O N D A R T A T S . Line the patty pan s with sweet pa s t ry dough and place a little in each t hen fill them with the following mixt ure : 1 lb , s 1 s 8 w s s t s almond pa te, 5 lb of ugar, hite du t a li tle ugar on top and place a thin narrow st rip of dough acro ss the top ; moderate oven . N T A R T S CO GRESS .

s 1 s 1 0 s » Beat a ponge mixture of lb ugar, egg , 1 lb chopped l O monds and 1 4 oz s ﬂour ; ﬁll the mixture in patty pan s lined h s t st wee pa ry dough bake in medium oven , and ice them w with vanilla icing hile hot .

B U T T E R C U P S .

Place or spread the following mixture between two sheets Mix s s st . 2 oz s of puff pa e 1 lb almond pa te , 5 lb ugar, ﬂour and yolks enough to make a medium dough ; wa sh over with s s w e s cut t 1 egg , and tre granulat d ugar on top in o 5 inch s t square and bake in moderate hea . ,

M E R I N G U E SH E LL S .

t z o w s to stiff s 2 oz s s Bea hite a now, add XXXX ugar, and e t a s s t 1 b a gain to a very tiff now ; boil in be ween time , 5 lb of ° s ugar and pt water to 2 44 Fahrenhei t ; t hen add the boiling s ugar in a long gent le st ream to the s now ; cont inue to beat ss s t s the s L a out a t while an a i tan pour in ugar. y once in large drops on a broad covered wi th a wet paper ; bake cool ; t hen the s t t s the s s t t ake in ide out wi h a ea poon , and dry hell a lit le the t w w more in oven ; now ﬁll hem ith hipped cream , and o r stick two t ogether t form a ball . A cold me ingue mixt ure th may be u sed in place of e warm . 66 O R NAME N T AL CO N F E CT I O N E R Y .

T COC OA N U DROPS. t s 1 s s 1 fl Bea a ponge mixture of lb ugar, 9 egg , lb our ; u s t t lay them o t like drop cake strew de icca ed cocoanu on top, , hot and bake . C H I L L E R K S LOC S .

‘ Wind a t hin strip of puff pa ste around large co n ical tin t s t s a s s s t e ube abou the ame for cream roll , wa h wi h gg and roll in granulated s ugar ; bake hot and ﬁll with whipped cream .

E K PR SI DE N T CA ES . lbs s 1 t lbs 2 oz s t , i , , ﬂour ammon a 3 u gar % lb bu er 5 , % 1 t 8 s cut out w s tt s p milk , egg ith ugar cake cu er , wa h over e hot with gg and bake . R E N L R F CH CRU LE S.

1 tt s 1 t w t 2 lbs 0 s . lb bu er, lb ugar, q a er, ﬂour , 3 egg T s t is he s a s uf s is hi mix ure worked t ame cream p f , and laid out the s a s s s s c ut to t he s ame jumble , on grea ed paper ize of the cruller pot ; t he paper is t hen t urned upside down and placed in t he boiling grea se ; in le ss than half a minute the s the s paper can be removed leaving the cake in grea e . ready , to t a s s w " w bake hem cruller to a nice yello color. i t . ith T h s is the st e fect vanilla icing. e patent jumble apparatu mo p c tool for making French crullers ; it make s t hem seaml es s and t uniform , no danger of coming apar . A ROCK C KES . M ix 2 lbs s 1 t I I t ugar, } lb but er, oz ammonia, p milk , 7 s lbs 1 ts the s a s s s egg , 4 r . ﬂour, lb curran ame for uga cake , B in ern ut s s st t reak them like g g ; up end them on pan , amp wi h s a t t T t t rock cake tamp , and bake in moder e hea . ha lit le rock cake stamp is a great t ime and labor s aver ; it al so make s the s ts t s it s cake all alike uniform , and preven burn edge ; doe , w w t the is a n a ay i h fork , and a marvel to y bakery . I L L I N BAN BUR Y F G . 1 st s ts s t s d , I , 7} lb ul ana 3: lb powdere ale cake lb curran , s t Mix t 6 s 1 . lb chopped ci ron , eg oz pice, p of rum and g , st us keep in a one jar for fut ure e.

N B R Y K BA U C A ES . Cut puff paste inch t hick into square s 4 inche s in diameter ; wa s h them with water and place s ome Banbury t he s w t t the nt t t m ﬁlling ize of a alnu righ in ce re and urn he , over ; s mooth out with rolling pin ; wa s h t hem with water ; dip t s in granula ed ugar, and bake in medium oven ,

68 O R N A ME N T A L CO N FE CT I O N E R Y.

I N SPR GERLE . Beat up well 2 lbs powdered s ugar wit h s ; g , , 9 egg ( if lar e use 8 s st t the 2 only egg ) ; ir abou 1} hour, add grated rind of s ss s K s s Mix lemon and , if po ible , a tea poonful of ir chwas er. , ligh t with 2 lbs be st patent flour ( st rong white Winter pa t W t t L h e nt or half Spring and half in er whea flour). et t e dough R ut it st w . o re for a hile , covered up oll a piece of 3, inch t the s of ss it t the z r , , hick , i e you mould and pre well in o mould s t which is ﬁrs t light ly du st ed . Cu t hem apart with a long , s s et s s w harp knife , and on mooth board hich have been s t s s s s to prinkled wi h ani e eed . Set them away a few hour dry , ut the s t then p them from board upon ligh ly buttered , heavy

t s t t . cookie in , and bake in modera e hea T K VELVE CA E .

I s tt 6 s s w t s s t lb ugar, lb bu er, egg , yolk and hi e epara ed , r 1 t s s w t t s gill double cream , ea poonful ro e a er , 1} ea p oonful - flower w t s t s orange a er, 7} oz helled bit er almond , blanched and 1 w I J t s s pounded fine , lb flour, mixed ith g ea poonful baking C t he s tt t t he s po wder . ream ugar and bu er, bea in yolk , s t t the the previou ly whipped very hick , hen cream , flavoring , st t t s t Add and almond pa e , and bea lightly ill moo h . grad ua ll st w t s s w to s w. y the flour, irring ell , and the whi e hi ked a no u t s a s s t tt Po r in o qu re , hallow pan lined wi h bu ered paper, and ,

t . I f s m t s is bake in a modera e oven killfully ade , hi a dainty t a s s t to the t st a s t to the t and excellen cake , of a e velve ouch .

L E A N D H I T Y E R SI VER CAK W E LA .

1 1b tt s \ t t . Ad bu er, lb powdered ugar ; cream oge her d

t t s s t iciline t . L st 7} p egg whi e lowly and 1} p , hen 5 pt milk a ,

2 lbs cake ﬂour with oz baking powder . K PH I LADELPH I A POUN D CA E .

lbs s 6 lbs tt lbs w . T n 1 4 ugar, bu er, 3 of lard , rub ell he few a t t 2 t s s n ut rine ss slowly a a ime , q of egg , lb egg di olved , in 1 qt warm water and 1 qt cold milk added ; 1 6 lbs cake ﬂour

t w t 1 t . v s ifted toge her i h goz cream artar Fla or oz mace . Y N SPON GE LA ER A D JELLY ROLL .

6 ts e s 1 e n ut rin e ss 1 a l q gg yolk , lb gg di olved in g

t 0 lb s s . R un the t t of warm wa er, 4 ugar mixer un il bea en up t Add 6 oz s s ss t o ts 2 oz s ligh . oda di olved in q of milk, s t 1 2 oz s t ta wit 0 lbs ca e oil of lemon , if cream ar r h 4 k ﬂour. t o en H o v . 69 T H E A R T O F BAK I NG .

SPON GE LAY ER A N D JELLY ROLL in ( W it h out B ea t g ). 2 lbs s t s e s 2 t s n utrine 2 oz s 4 ugar, 4 q gg yolk , q , oil of lemon , Mix the 1 2 t s lb s 6 lbs . q milk baking powder, 3 ﬂour in , 3

ow . H ot b l oven .

N T I T N A N D N S . COCOA U , C RO ALMO D CAKE T hi s mix t r re is worked and laid out the same a s d rop n lbs f . 1 l s 1 t 1 s 2 cake ; ugar, lb bu ter, 5 egg , } lour , pt l s 1 t t s des wca t ed cccoa n ut mi k . 5. oz oda , oz cream ar ar ; trew s h s s s s on ome , c opped almond on other ; place a mall lice of t he citron on balance ; bake in medium oven .

L L S N OW BA S .

I s 1 t t I t lb XXXX ugar , ; lb flour, oz cream ar ar, q t s s L a t whi e ; beat the white and mix carefully . y hem out like a t s drop cake on p per and bake in cool oven , hen tick two I c s a s t toget her with icing to form a ball . e the e b ll with fondan s icing and roll t hem in grated or de iccated cocoanut .

R R F I T T E S .

1 I t I O s s 4 s t , q i , , z . ; lb ﬂour i m lk egg 5 o oda , } oz al

L et l s t . r the mi k come to a boil , in the ﬂour, remove it from t he s s ss s s the ﬁre and mix in egg , al o the di olved ugar and alt ; s s t then drop them in piece the ize of a walnu .

T C N SCO H SCO ES .

lbs s t L s oz s 4 flour , lb ugar, 1} lb bu ter , } oz oda , R ub t I . t cream tar ar, qt milk the but er in the flour and then mix the whole ; thi s dough mu st be rubbed for at lea st five s t t s t minute , hen weigh in i lb piece , round hem up and roll out t s s s a s t 5 inch hick ; cut them with clean craper, cro w y in o t s t t he s a a s quar er , place hem on a baking pan ame w y they cut s t t he cut s were , leaving 1} inch pace be ween edge of t he quart ers ; dock them and place t hem in steam box for 5 hour, w s t t t then a h ( top only) with egg very carefully , aking care ha t he e not run cut a s e s gg will over the edge , gg bind , and would

‘ s s e hot T he top them from ri ing ; bake in v ry oven . beauty of s s s t he w t cut s t he - e to cone lie in hi e ide and cherry color d p. I is to st t t t he t be under ood ha mixing, rubbing and panning st a s st a s ss so t t w t t mu be done fa po ible , the cream ar ar on ge s it s st t time to lo e reng h . Scotch scones is the ﬁnest bi scuit ss can t hat po ibly be made . 70 R NAME NTAL CO NFE CT I O N E RY O .

P I E A L A CREAM MERI N GUE .

L et 2 ts to t t t 8 s q milk come a boil ; bea oge her yolk , lb s ugar and 4 0 2 5 s s it t corn tarch , and tir in o the boiling milk or w t to st t it t s the s t a er and continue ir un il hicken . Fill pie wi h t s t t to st W hi mixture and bake wi hou a p cru . hen done make 8 s t t s s t a meringue of white and ornamen the op . D u t hem t s t the wi h powdered ugar and brown hem off in oven . N LEMO CREAM .

B 1 w t t lh s r 2 oz s st oil qt a er wi h 3 uga and mix 5 corn arch , s s t s s he 4 yolk , and tir hi in the boiling ugar ; take it from t ﬁre a s s a s s to t t s oon it commence hicken , hen mix in kin and juice 2 s 1 tt of lemon and oz bu er . Z Y EPH R CAKE .

1 s lb tt L w r 1 , 7 bu er , lb ﬂour, oz baking po de lb ugar 1 { , 5 w t s T o s s a s hi e . be baked in large pan ame pound cake . I D GEST I VE CAKES .

s lb tt I — t s i t lb of ugar, 3} bu er, l lb ﬂour, 3 p yolk , i p W s s w t s to . t t hi e ( be rubbed up) hite to be bea epara e , baked

in lar e pan sold by the po und . g ,

LEOPARD CAKE .

2 lbs s 1 tt lbs ozs w , 4 ﬂour , 4 , ugar , lb bu er baking po der t s T W t s t s t w . o . , p d p yolk 5 hi e , pt milk be rubbe up hi e t the t o be beat separate . par of dough to be colored with s ut t t he chocolat e . Fir t p a hin layer of the white all over the the c t t to bottom of pan , then place cho ola e mix ure on p in drops and put t he balance of t he whit e mixt ure on top of , t L off the to t he s a s chocola e . evel p and bake ame pound cake . H I N SUN S E CAKE .

I . s 1 w 1 t s i lb ugar , lb ﬂour, oz baking po der, p yolk , t s C the s n d s I pt whi e . ream yolk a ugar, and beat the s to st s w N ow t he W white a iff no . mix hole very light, and s— bake in angel cake pan cool oven . I DA RY CAKES .

1 4 s r . tt 2 lbs 4 oz s , lb uga , 3 lb bu er, % ﬂour, ; oda , g oz 1 t a rta r t t s . B t s s cream f } p milk , 2 p egg ea egg and ugar for 1 0 minu te s t hen beat under the soft bu tter ; now stir in the , milk and add all the other ingredient s ; mix very light ; bake a s I — t t a t t he same pound cake ; é inch thick , hen ice wi h fond n t s e t cing and cut int o oblong ; the op may be ornam n ed . 71 T H E A R T O F BAK I N G .

AN GEL CAKES .

I X X X s a I a ta t L lb X ug r , 1 lb ﬂour, oz cre m r ar, 1 lb corn

st 1 t w t s . t s arch p hi e Su ar, ﬂour and cream artar hould be , g mixed and sifted before it is added to the stiff s now; mix very t t t T he s s ligh , and bake in modera e hea . pan for angel cake us n ot s but t w s m t be grea ed , dip hem in ater ; hould be damp w A ' s st t s a s hen ﬁllin g. ngel cake mu be urned up ide down soon a s they come from the oven ; place a match under one s h s s R s ide of t e pan s to let the team e cape . emove the pan a nd ic the a s w t t w t t w t when cold , e c ke i h ei her a er, fondan or hi e e of gg icing. I MAGN OL A CAKE .

I 1 s 1 tt I t w t s lb ugar , lb bu er, p egg hi e , lb ﬂour } } , ‘ s s w t almond ﬂavor . Bake in diamond haped pan , ice i h vanilla 1 s to icing and lay French cherr e on p .

I R K S LVE CA E .

C 1 s I tt I t e w t s s ream lb ugar, lb bu er, add hi e lowly 5 p gg , 1 » t s 1 2 lb s h {1 p milk , 1 oz oda , ; oz cream tartar , flour , worked t e s a s ame wine cake .

I K BR DE C A E .

I 1h tt I s 8 s ow bu er, lb ugar , egg , z d 7 : 1 o p ered mace , } o I 1 u 1 t powdered cinnamon , gill cream , } lb ﬂo r, 1} lb zan e s s oz s s s - oz s s currant wa hed and dried 4 ultana , 4 s t , helled wee s oz s s oz s almond blanched , 3 citron thinly liced , 3 candied

. C the t s s t orange peel ream bu ter and ugar , add the egg , nex s s t st w t he t the pice , hen the cream , and ir ell whole ime . L t he the - a t a t ightly mix ﬂour and fruit , and add , one third ime . B s to s I ce ake in a round cake pan , in a low oven , 3 4 hour . — s with hard icing almond , ro e, or vanilla .

CARAMEL CAKE .

tte 1 s 2 s t t a s o 3 lb bu r , ; lb ugar, lemon rind gra ed , 1} e p on t o s I t I s - I ful powdered mace , egg , p milk , gill ro e water, lb s 1 R 6 oz s . ub ﬂour, corn tarch , } oz baking powder the t s to t s but er, ugar, lemon and mace a hick , mooth cream . d s t s Ad the egg , three at a ime , then the milk and ro e h t s . t t e water, and knead ill mooth Sif baking powder s h t t s through the ﬂour and corn tarc , mix all oge her, tir quickly

t t - s to t ill smoo h , and pour in o round cake pan , the depth of half t M w a n inch and bake in a modera e oven . ean hile prepare t he R TAL CO NFE CTI R O N AME N ON E Y.

I I N G F LL .

6 ozs s 2 e s s 1 t e ugar , gg , gill caramel , 3 f b yolk o egg , a l s st 1 R ub the s s poonful corn arch , pt milk . ugar, egg and t o s st t t caramel a cream : beat the yolk and corn arch oge her, s st it t the and work all together, till mooth , then ir in o milk and W to st . s cook , in a farina boiler, a cu ard hen cold , pread a

s t la id . u on the st t layer of it on a hee of the cake p ﬁr , nex a s s t s t the econd layer pread upon it , and a hird hee of cake on the to s s s s it is w t s . t t p , hich du with powdered ugar For ome a e much improved by adding to the caramel a good pi nch of w po dered cinnamon .

N K F O R L POU D CA E ( WHOLESA E) .

lb s s lbs tt 1 1b 2 t s s 1 t 7 ugar , 3 bu er, lard , g q egg , q milk , s t t lbs t e oz oda , oz cream ar ar, 7 ﬂour, a lit le gg, color mace T s s s s and vanilla . he e recipe may al o be u ed for fruit cake s ; it is the s wa a s k worked ame y real pound ca e .

N T H COR S ARC PUFFS .

tt 1 st t s 1 t s Mix lb bu er, lb corn arch , 3 p milk , q egg . s t tt st t s t corn arch and bu er in g, of the milk , and ir hi mix ure t t st it s st f t in o the o her aof boiling milk ; ir until become i f, hen remove it from the fire ; let it get cold enough t o work under t he s a t t out egg , few a time ; lay hem like cream cake, bake in t t moderate hea and fill wi h vanilla cream ; 8. cream cake filler s t s i a necessit y for hi s kind of good .

I N K BERL CA E .

s 1 t st t 1 lb ugar, lb ﬂour , 1 lb ci ron , lb almond pa e . } , 5 p s t t s R ub s s st yolk , 7 p whi e . ugar, yolk and almond pa e , then t the s to s s t he t bea white a tiff now and mix whole very ligh . L a out w ba s t s t s t y ith g and tar ube in cre cen hape, modera e

t ice t . hea , and hem with orange icing

‘ AI L A K S R ROAD C E .

1 s tt 1 1 t s 1 t w t s lb ugar, 1} lb bu er, lb flour , p yolk , p hi e . W t s m ix t ut e a s s i t s t ork hi above , and pread on a thin hee of

t s . B t ss swee pa try dough ake in medium oven , hen dre a meringue nett ing on top ; thi s is done by running the strips ss t acro each o her. M A DEI R A C A K E A re the s a s w ut tt w s to ame ine cake ; p a li le po dered ugar on p, t o t s s t al so w large hin lice ci ron . AR T OF BAKI N 73 T H E G.

N T C OCOA U CAKE S .

lbs t t 1 s 2 oz s tt 2 gra ed cocoanu , lb ugar, bu er , t lb ﬂour , oz ' soda t t s to st f , i oz cream ar ar, and yolk enough make a i f

hot e . T o be st e w t R k dough ; ov n , lemon ﬂavor amp d i h oc C t ake S amp . A I N WH I T E MOUN T CAKES .

lbs s 1 t 2 e w t s 1 1 3 ugar, 5. lb but er, 4 gg hi e , qt milk , oz s 2 oz s t lbs 2 oz s T o oda , cream tar ar, 4 flour , orange flavor . s t t be baked in layer filled wi h cream and icing , and cocoanu to on p. Y I N LAD F GERS .

1 s s s t rt , egg , pt milk , 1 , lb ugar 5 , I oz oda } oz cream a ar s Mix 1 6 oz s e w t . lb ﬂour, gg, color and alt . in bo l ligh

I K C DER CA E .

tt s siited 1 t 1} lb bu er , Q lb ugar, lb ﬂour well , p cider,

1 t ea spoonful s alerat u s powdered . Cream the butter and th Mix s s w t e t s . ugar , mix i h ﬂour, and rub ill mooth the aler a t us w h quickly ith the cider , and pour , while foaming into t e , a s a s s s t dough beat ing it lively po ible . Pour i into square , s t s pan , well but ered , and bake , in a bri k oven , an hour or it ss I t is a i to s t . t s a t more , ccord ng hickne to be ea en fre h , tea t cut t s s s tt ime , in o quare , plit and bu ered .

FEDERAL CAKE .

1 s tt s t t s n lb ugar, lb bu er, 4 egg well bea en 1 able poo , ful s t s - 1 1 2 t s s alera u water, juice of lemon , lb ﬂour, ea poonful a s C s tt cinnamon , milk required . ream the ugar and bu er, ‘ t the s t the s t s l bea in egg , hen alera u , lemon juice , our and mtlk t o a s cinnamon , with enough make rather tiff dough , and

t s t . R s t t t knead ill moo h oll into a hee { inch hick , cut in o n s s nd t diamo d hape , a bak e in a modera e oven. 3 44 P I E B A K I N . G.

l P i e P e a ch Pi e R h ub a rb P i e Ch err s A p p e , . , y Pi e , G oo e

r P i e R a s b err P i e C urr a n t P i e G r a b e r y , p y , , p e P i e , Cr an P i r a n e P i e ui n c e P i e " II b e rry e , O g , Q , R a i si n P i e . Co

oa n u t P i e Sw e e t P ot a t o P i e Pi n e c , , A p p l e Pi e ,

ki n P i e i e P i u P um p , R c e , C st a r d Pi e ,

L m on P i e a n d e , Min c e , m a n y ot he r s .

T o explain every kind of pie to you would make this too s I t t book expen ive, will herefore explain hem in general .

s t d Pie can be made of ei her green , drie or evaporated s d out t out fruits . Pie ma e of green frui generally run in h o ven it is t tt to s t w t r t e , herefore be er e green frui befo e

T s to s t t ste. u s ing. ake ugar and ﬂavor ui your a

3 45 R I E F R I T . D D U . D t d ts s t in s e w t ried or evapora e frui boil of om a er, add s u gar and ﬂavor to s ui t.

3 46 . I N C E M MEAT .

lbs ts ~ lb s t lb s s 6 lbs 3 curran , § ue , 4 apple , beef, cook

’ tt a n d s t 1 s 2 lbs ra is in s l t n mu on , beef ue , lb u ar, , % g , 2 p bra dy 1 t 2 s 2 s ts p cider, oz all pice, oz clove ; all mea for mince ough t t o be cooked .

3 47 . L E NT E N I N CE I E M P S. 1 d 0 1 d W t s of s 1 s 1 lb har b le hi e egg , 5 apple , peeled , lb s s I ts s t n a n d rai in , lb curran , lb ugar, g lb orange , ci ro lemon s t s I t peel , oz mace, oz clove , 1 oz nu meg , p brandy, juice 6 of oranges .

3 48 . I N E E A T M C M . lbs I s t I I lbs s lbs s lbs s beef, lb ue , apple , 3 curran t , 3 s s t lbs s 1 t ss s 1 t 1 rai in , 3 lb ci ron , 5 ugar, q mola e , p brandy , s 1 s oz clove , oz all pice , oz pepper.

I N C E E AT 3 49 . M M . 2 lbs ts 1 2 lbs s 1 2 lbs s t 1 2 lbs t 4 curran , ugar, ue , ripe, 4 l s t 2 lbs 2 1 6 lbs s b ci ron , lemon peel , oz orange peel , apple ,

lbs s t s 6 s s . 1 oz 2 t 1 t 4 ul ana , oz pice ammonia, oz nu meg , p

s n e of 1 2 lemo s . brandy , ki and j uic n

76 R N AME N TAL CO N FE CT I O N E - R O Y.

A I N W SH GT ON P I E .

lbs st s t a dd t s s Soak 5 ale cake in ome wa er, plen y of pice 1 w s t o s s u t and 4 lb bro n ugar , mix well the thickne of pie fr i , w t he now cover a large cake tin ith common pie dough , dump to t s t u mixture on p, level up and cover wi h a hee of pie do gh , s to t e s in s s wa h p wi h gg, and mark ame penny quare ; medium oven ; a wooden stick may be placed a t the open e d of the

pan to prevent running off .

P I E R T C US .

T hi s is somet hing t hat is not made properly in t wo- third s s T u t of t he bakerie . hey either p t in too much wa er or they

mix their dough too much . I n t cotton len e Summer ime , your lard or , or butter , or us s s in - w t e . ha ever you for hortening, hould be kept the ice box t s s s T he wa er u ed hould al o be cold . T 1 a 2 lbs t t s n ot ake lb of l rd , flour, rub oge her loo ely and nd oo . P ut s use l a t fine in a little alt, if you ard or but erine s D o n i m s w t to t . ot t ju t enough a er ick it together mix uch , a s t he t I f l ics rolling pin will do tha . you put your fi ling in p hot it w e st s t s ill have a bad eff ct upon the pa e , but ome ime a ha s o t s I n t s let et is s t he baker t do hi . tha ca e him g h pie in a s s a s oven fa t he can . P I E PAST E

t m 1 s t s For bot o , mix 3 lb lard , lb of ﬂour , a pinch oda , and water enough t o make a medium dou gh ; do not work the too s dough much , but mix very light ( little alt) . P I E PAS T E

t 1 s ﬂ w t to For top , 4 lb but er , lb oft our , and a er make a t medium dough; to be mixed very ligh .

E I M RI N GUE P E . Cover pie plate s with past e and ﬁll wi th lemon cream ; s e to aft er baking pr ad a layer of meringue on p, and ornament s e the s n t hem with meringue al o , put t h m back in oven ju t lo g to s t he t s enough brown the top , in many place bo tom are

baked a nd ﬁlled with lemon cream after baking .

PUMPKI N P I E .

lbs s s s 2 oz s 1 2 ma hed pumpkin , 1, lb ugar, 4 egg , ﬂour, qt

s . T o h milk little alt, ginger and cinnamon be ﬁlled in t e ,

OVCH. 77 T H E A R T or BAK I NG .

N PUMPK I O R S QUAS H P I E .

bs s m 1 s r 6 l , lb flou , cooked and ma hed pu pkin , lb ugar 4 1 t s t H t he p milk , little al and ginger . ave pumpkin drained a t s s Mix i n s dry f er cooking, and ma hed mooth . the ugar, i s t Mix t he r t he g nger and al . flou with milk in a bowl , grad ua ll t e s st w t the y, perfec ly fr e from lump , and ir that ell in o T s is is the s pumpkin . hi an open pie and filled in oven ame a s s cu tard pie . N AN P I E BA A . Line out plate s a s for pie s and cover them with sliced s s s s s banana , and put on a layer of ultana rai in , a little ugar and water ; then put on the top cru st ; wa s h and bake like s other pie .

RH UBARB P I E .

cut the rhuba rd s J Peel and in one inch piece , mix } lb s to 1 let s t s of t he ugar lb of rhubarb, tand overnigh , then train ju i ce and bring it to a boil ; a s s oon a s it boil s put in the rhuba rd and boil for 2 minute s ; a lit tle di s solved corn starch may be scalded with the f ruit to cheapen it and thicken it ; P s s the s cinnamon ﬂavor . repare goo eberrie in ame manner .

P I E I N BAK G .

All s s t kind of fruit , whether dried evapora ed or green , , s s few s hould be boiled in ome water for a minute , then add the s is use s ugar and flavor, mix well , and it ready for . Pie made after thi s direction will not run out nor stick to t he plat e s ; t he s s t s is es s a s is is grea ing and du ting of pie pla e not nec ary, t s s t he s a st the green live frui which tick to plate and not the p e . T he greas ing and du sting will not prevent the fruit from stick in the t s I sa s g to pla e , therefore , y boil your fruit and take the out life of them . C s s t out r t s orn tarch and al may be left of green f ui pie , ' b ut t is s es s here con iderable more profit in p if u ed properly . Covered pie s should be washed with milk or a thin egg sh t he a s wa , and immediately placed in oven with d mper hut ; s t en s T s is t o et keep the oven clo ed for minute . hi done g s to g c b ut a s a s t c c s , that olden olor , oon the frui ommen e boil u hich t s t t en i t s s e ake abou m nu e , door and damper mu t be op n for a li t tle while to let the steam e scape thi s is done to keep , the s n out T he s c r ies ma be pie from ru ning . edge of ove ed p y w s e w t W ter e re n a h d i h a b fo filli g . 78 O R NA ME N TAL CO N FE CTI O N E RY.

E A K I N P I B G .

5 m z a 2 m ﬁ o f R o 8 n o a m p e 2 n 3 mo z a o o o E a a 9 Q m o o s ﬁ n e 2 s 3 o Q e o a o e 4 mC m5 wm mq d

m —- —m- m m w . r fl r ' fl - d a d mfl d a ia ia t i d e H t l H r l

29 41110 0 q v i

H ﬁ N OI M N QD C‘ N CQ N CQ LO CO H H 2m m

ﬂ ﬂ N N Q N N N m

—- v i r i d es e lect - 1 H

- ——e - - ﬁ v i h ic r i m v i

” i t —t r a s Q d n h C

H fi fi fl fl H v- i fi v t r -i

- N GI CQ OI GI CQ CQ OI CQ F i r t r i v i al

mmz mmmmmmR R R o o o o o o o o o T o o o H mmmmmmmmmw w w CRACKE RS .

SPON GE CRACKERS A N D CUT T I NG MACH I N E T O SWEE GO DS .

t s a t to 6 P. . For a m 1x of 1 bbl of ﬂour. Se ponge 4 M T ake 3 oz s compre ssed yeast and 7 ga l s of water ; set at blood heat except in the hot weat her ( you will have to use your own judgmen t on I t ought to be set at the right temperat ure

to t o t t 6 A . I t ts to be ready ake abou M . wan be well dropped

it st s t i it w . ( if and an hour af er dropp ng , ill do no harm) When ready to mix take 2 gal s of water ; 2 1 lbs of sal t ; if you , } t h s th use 1 s are going o bake t e cracker in e morning lb of oda , if after dinner use 1 8 oz s ; sieve your soda well in the flour ; us s b st - ss T he e in thi dough 2 0 l s of lard for a fi r cla cracker . s 2 s w ut 1 s dough hould lay hour , hen you p in lb of oda ; and w use 1 8 oz s s I f use half a day hen you of oda . you a mixer, you can sta rt and make your form s and run right through to t he n ot ot the oven ; if you have g a mixer, break all dough st t it s a s fir , and hen commence on again and break in form fo the tt you go along r cu ing machine . I f to t s you are going run more han one kind of good , e w t s s w the d s commenc i h oy ter cracker , and hen running goo t r use s a s y and up your scrap you go along. D R M I E R N R fl R N I U LU CH C . LUN CH O E GL SH nfé é 1 2 lbs 8 lbs s 1 s t 1 bbl of flour, 5 lard , ugar, lb al , } lb s 1 t t s t the s oda , lb ar aric acid if ed in flour 7 gal of ( ) , w t w t hot ut s s t a er ; have a er , and p your lard , oda , al and s it w w s s ut ugar in , and hen ell melted and di olved p in your flour ; have your acid well s ifted in your flour ; mix about 8 ’ the to t o clock in morning run af er dinner. T FROS ED CREAM . 6 s sse s 6 s 2 s w t 8 lbs 6 gal mola , gal honey, gal a er, lard , oz s lbs s a 2 lbs 1 lemon , 4 d , . o , ammonia bbl flour I T Y T T R C BU E . Mix 1 r 2 lbs lb s s t 8 oz s t t bbl flou , 4 lard , 3 al , ar aric acid ; s s w ix i ieve acid in flour ; 7 gal ater blood heat . M l ht and , g off s hot run on dry pan ; very oven . O A T A A N D A ME L GRAH M C R A CK E R S . 0 lbs s 2 lbs 0 lbs 3 ugar, 5 lard , 3 graham or oa t meal , t s ss s 1 s 8 oz s 2 lbs s s 3 q mola e , lb oda, ammonia, alt, 4 gal w 1 0 0 lbs . I f w s t ater, flour you i h , you can improve ei her of the above by adding vanilla . 80 AME N T AL CO N FE CT I O N OR N E RY .

T N SUL A AS . 0 lbs bis s r lbs a 1 ﬂ , , , t ss s 5 our uga 5 l rd q mola e , 4 oz s 2 oz s s 2 oz s t 2 s ammonia , oda , artaric acid in ﬂour, gal w D ss s t ater. i olve oda and ammonia in wa er ; mix right up and

t . I n t s use 0 lbs t T s run righ off running hi of frui , ake mall , 5 form s unt il you get u sed to handling thi s dough ; run the form s t t s wet t he now s thin , hen ake a bru h and form all over ; pread the fruit over half the form and tuck the edge s down with your knuckle s ; t hen open your rollers a little and run it t hrough to stick it toget her ; n ow turn down your rollers fine enough t o et it t the T he st wa is t o g righ for cutting machine . quicke y t he o s t s to the run enough of f rm , before urning the roller to fit t to t t guage , your oven ; hen you are ready run righ hrough from the break to the oven ; alway s wa sh before baking; s uit t st t s—w t w s your a e on hi a er, milk, or egg a h . N ’ GRA DMA S . 1 0 lb s s 2 0 lb s tt 1 a l 1 a l 0 fl , 3 ugar , bu er g milk , lb our 5 , 4 g s a l s in s t 1 0 oz s egg , g gluco e ( creamed ugar and bu ter), 1 0 oz s s oz s oz s W cream tartar oda , 3 lemon oil , 4 mace . ine , the out of grandma mix . O I M LAS S E S COOK E S . 1 1 s s s s 2 lbs tt lbs 1 bbl flour, gal mola e , 3 lard and bu er, 44 lb s n 1 8 oz s 2 oz s i ger , lb cinnamon , mace, lemon oil g , 1 s w t 4 gal a er . I VY CAKE . s t sw t s For quare crimp ed g e cut er, or any fancy ee good b tt 1 2 l s N . 0 . s lbs s cu er : bbl flour , 4 ugar, 35 lard , 4 gal ss s 2 s 2 lbs s 2 lb s s 2 lbs mola e al honey, alt , oda , in er , g g g , s s 1 1 2 lbs s 6 oz v , z , z g i , v clo e o lemon o oran e o l anilla ugar, l 1 a l s 1 a t . g egg , g wa er w m 'rn H OUSE WAFER—R U N on A PLAI N ROUN D CUT T E R . 1 0 lb s s 0 lbs tt 1 2 1 bbl flour , 5 powdered ugar, 4 bu er, lbs l 2 0 lbs 8 oz s s 2 s s 1 e ard , ammonia , oda , gal egg , oz color gg , s K s t 0 a s 2 lbs vanilla ugar. eep grea ing the p roll the dough

s t U se t o . goe hrough . no flour on p I N R A F G GE W ER . R un the s a s the W t H s W 1 ame hi e ou e afer. bbl flour , 2 6 lb s tt 2 6 lbs 1 2 s ss s lbs 1 bu er, lard , gal mola e , 4 ginger, lb 1 s 2 oz s 2 oz s a l cinnamon , lb all pice, lemon oil , orange oil , 1} g lb s s t . wa er, 4 oda N N D N A I MAL A K I CK N A CK S . 1 bbl 0 lbs s 2 0 lbs tter 2 s _ flour , 4 ugar, bu , gal milk s 1 t w 2 t s 1 t ss s 1 ( boiled) , 3 gal and q ater , q and p mola e , 3 oz s n oz s t t s t oz s s 4 ammo ia, 4 in the oda , ar aric acid ( if ed oz s n flour), 4 lemo . CAKE MACH I NE RE CI PE S .

CR EAM JUMBLE S .

lbs 8 lb s tt 1 s 2 3 4 ﬂour, lard and bu er , gal our milk , oz s d a 1 lbs s ts s . o , 9 ugar, 5 p egg , 5 oz ammonia

T COMMON A SSOR ED JUMBLES .

0 lbs 8 lbs 6 t s s 2 s 2 0 lbs 4 ﬂour lard , q our milk , oz oda , ,

s 0 s . , 4 oz ammonia u gar egg , 5 T B CHOCOLA E JUM LES .

S a s s ss lbs t ame cream jumble , only di olve 4 chocola e and t add wi h milk .

B I N E HON E Y JUM LES , DROPS , F GERS , T C .

1 0 lbs 6 t s s t s 8 1 2 s 5 ﬂour , q egg , 4 q milk , oz alum , gal

lbs s 1 . us I e . honey , % oda , lb ammonia For immediate

T I N F O R B T FR OS G O H .

2 ts t 2 oz. ta t t s to 54 q wa er, cream r ar, 3 oz gela ine ; ugar s ui t ; beat well . I N SN G GER APS .

2 lbs t s N O . ss s s 2 t s w t 4 ﬂour, 5 q . mola e , 7 oz oda , q a er , 1 s 1 0 lbs s lb s 6 1 oz all pice , ugar, 3 % lard , oz ginger oz cin ,

- s 4 r. namon . my 3 pin and hole cutte K COF FEE CA E .

S a s er s a s out . ame ging n p , leaving ginger N N LEMO S APS .

lb 1 8 s 6 lbs s 2 7 s , g , z i , lbs ﬂour eg o ammon a ugar , % tt r hole tt pt milk . g p cu er . bu er , 94 a

B A R or N N I CREAM O PARE L DROPS .

1 2 lbs ﬂ lbs tt 1 s 1 4 our, 3 4 bu er, oz oda t s milk 5 5 , % q , 7 lbs s 2 l 1 t s . z v , gg ugar , o anil a q e

D a n d Y I N ROP CAKE LAD F GERS .

2 8 lbs lbs t s s s 1 lb ﬂour, 4 lard , 5 q our milk, 4 oz oda . 5 s lbs s t ts s 6 . ugar, 5 bu ter , 4 q egg , oz ammonia W For lady s 2 so oz ﬁnger , oz da , 4 ammonia . 8 2 N A M E N T A L CO N F E C T I O O R N E R Y .

T T T BU ER SCO CH .

2 lbs lbs l s 1 tt r t s N . O . ss t 4 ﬂour , 3 % bu e q , q , 3 mo a e s 1 lbs s lbs 2 s s t t 2 . egg , 3 ugar , 3 % lard , 34 q wa er . oz oda

C E OCOA G MS .

1 6 lb s 1 0 lbs t 1 2 lb s s ﬂour, but er, oz ammonia, u ar g ,

2 t s s 1 s . q egg , oz oda , top with cocoanut

C C A T C R a n d A N I L A B A R HO OL E EAM V L .

2 lbs tt s 2 t 1 4 ﬂour, 7% bu er , 4 oz oda, oz vanilla extrac , 4 lbs s t s s 2 ts l ugar, 3 q egg , q milk, and 4 chocolate for t chocola e bar. R I N T FLE U S .

2 lbs 1 1 lbs N 0 s t s N O ss s 4 ﬂour, . . ugar , 4 q . . mola e , 3

ts w t lbs tt 2 lbs s . q a er , 3 54 bu er, % lard , 54 lb ginger, 7 oz oda

N C R T R B E R Y N n d CI T ORA GE , EAM , S AW R , LEMO a N R R O D OPS .

2 8 lb s ﬂour ts 6 lb s tt , 5 q milk , oz ammonia, 9 bu er and

1 lb s s 1 s . s . A n the , gg 4 f v lard 5 ugar , gal e oz oda y o abo e s ﬂavor . N N COCOA UT S APS .

1 6 lbs 2 lbs tt 2 lbs 1 ﬂour , 54 bu er , % lard , % oz ammonia, 1 2 lbs s 1 2 s 2 t s t lbs s ugar , egg wa er, oil of lemon , de ic , q 7 ca ted cocoanut . T F COCOA A FY .

2 lbs 1 lbs s 2 t s w t 2 s 4 ﬂour , 5 brown ugar, 54 q a er, oz oda , lbs t t lbs 1 a l s 6 lbs C U se 4 bu er , 3 lard g egg , ocoa . % , W

s t w te t s . c c v g , . ﬁne o oa , and oak o er ni h in a r ill oft

N I VA LLA WAFERS .

2 lbs s t l b s b tt a nd ta ro t s s 2 5 of ﬂour 7 u er , 3 p egg oz , , lbs s 1 a l a r s 1 . t oda , 5 % ugar, g milk , 5 oz ammonia , % oz c of t a r . W Vanilla to ﬂavor .

POUN D CAKE DR OP S .

lbs o lbs tt 2 w 6 : s 7 fl ur, 5 bu er , oz baking po der, do egg , 8 lbs s t Mix s a s - p of flour. my ame your hand made ound , s s e r w t a a cake s ; drop on du ted pan or pap r ; flavo i h m ce, vanill , n t lemon , or o hing .

8 FE C T I O N E R 4 O R N A ME N T AL CO N Y.

CREAM JUMBLES .

2 lbs l s s 0 0 lbs tt . 6 1 ﬂour, 4 ard and bu er, 4 gal our milk , s a t s s 1 W s oz s s lbs . oda , 57 ug r, 7 q egg , lb ammonia ork ugar, t t s t lard and but er , ligh , add egg and bea .

C O MMO N JUMB L ES

0 lb s 8 lb s m tlk 6 ts s 2 oz s 4 ﬂour , lard and , q our milk , 2 0 lbs s 0 s oz s soda ugar, 4 egg , 5 ammonia . ,

EGGLES S JUMB LES

2 lbs s 8 lbs cottolene 2 s 1 lucsoe 1 5 ugar, , gal milk qt g , oz , e 6 oz s oz s s 0 lbs L gg color, ammonia, 3 oda, 5 ﬂour . emon and mace ﬂavor . I S A N D K SP CE JUMBLE COO I ES .

8 lbs s 1 lbs cottolen e s 4 brown ugar, 5 or lard , 3 gal s s s 1 a l s 6 6 lbs 1 s mola e g egg , ﬂour, lb oda. , 5

I N N G GER S APS .

t s N . s s s z s 2 lbs O . o s 2 t s t 4 ﬂour, 5 q mola e , 7 oda , q wa er, 1 s 1 0 lbs s lbs 6 oz s 1 oz all pice , ugar, 3 lard ginger, oz % , s - tt cinnamon . Four and ﬁve pin and 4 hole cu er .

A SUGAR C KES .

1 8 lbs s lbs r tt 0 s t s ugar , 9 la d and bu er , 3 egg , 5 q milk ,

- oz s 2 oz s s 6 lbs . T wo s 5 5 ammonia, } oda , 3 ﬂour or three pin , - hole c utter or roll out on the bench and cut wit h t in cutt er 3 , if you have no machine .

O R I N MOLASSES G GER CAKES .

8 lbs s lbs t ts ss s 2 t s ugar , 4 but er or lard , 4 q mola e , q 8 oz s s 1 t s 2 lbs T wo s water oda, q egg , 4 ﬂour . pin and ,

~ t le t r cu . 3 ho cut e , or roll out and

N C A K LEMO ES .

lb s s 2 lb s t 8 s 1 s a 2 0 2 3 5 ugar , bu ter, egg , } oz od , 5 cream

- t 6 lbs . T wo t s t tar ar, ﬂour or hree pin and 3 hole cu ter, or 11 cut r0 and . N T A B T I CI N A N D L A Z I N . 3 6 2. H I S OU G G G

e s to . I . U s china or enamelled bowl make icing

s t v e rv . I I . H ave pa ula dry , and bowl clean us e t s t ss it is t 111. Never whi e or gela ine icing unle bea en

up well . I V A w s t . l ay keep a damp clo h on top of your icing

bow l .

D n ot s the s h0 . V. o keep icing in bake p V s s s t s I . Alw ay ift your XXXX ugar hrough a clean ieve

on paper. V s n ot t I I . Cake iced on a board can be moved on o

another board un til ﬁni s hed and dried .

V U s e a s tt o s a s s s s t I I I . li le c lor po ible on cake ; ligh

s hade s is the late s t . st st n ts ut t 0 11 I X Do n ot fa en gum pa e or amen , p hem

w hen dry .

s t n ot w t ts . X . Piping mu be covered i h ornamen

l A w s ut s . X . l ay p a lace paper under large cake

t s t s a t the . X I I , My ornamen ing machine and head T O L 3 6 3 . W CO ORS . Ornamen tin g w i th tw o colors is done by pu tting the colored ici ng wi th a s mall knife on one s ide of the b a g or w t the t s ut w t machine a n d the hi e on o her, alway p more hi e than colored i c i ng in to your ba g ; for very s mall wri tin g or ornamen ti n g us e orn a m e n tin g paper w i th no tubes a t all ; to make a paper bag cut a piece a s s hown itt cut t to N o 1 s t . t is t and ar roll up on corner , af er all rolled up urn N o 2 h corner . over to the in s ide of t e bag a n d the b a g wil l n ot m s o is us e unroll any ore , and ready for by ﬁlling , s tt to A clo in g and cu ing poin t s uit. piece of ornamentin g paper 6 by 1 2 inche s will make tw o bags by cu ttin g cro ss s i cut way l ke .

3 6 4. A T E R I CI N W G. W t 1 is s s w t t s t e a er cing imply XXXX ugar and a er, hi ing ca n th s be colored and ﬂavored wi mo t any kind of ﬂavor. 86 O R N A ME N TA L CO N F E CTI O N E R Y.

3 65 . R N A M N T I N I I N O E G C G.

‘ I s t b ut X XX X s t t s no hing ugar, bea up wi h ome w hites of e s fe w s a cid ed gg and a drop of acid or lemon juice .

3 66 . I CI N R G FO CA K E.

I s the s a s n ot t a s t n ame above , only qui e hick ; all ici g out w t s of s t to t u w a s i made of hi e egg ough be bea p ell , t makes it whiter and w ill n ot run . T he proportion for a good a re t w t s to s icing abou 4 hi e every pound of ugar.

3 6 7. C A I C I N HE P G. t ss 1 t t w 4 oz gela ine di olved in q of warm wa er, hen all t d s it off t s a la un to mel e kim , pu in XXXX ugar and 5oz , make t w t S t a nice icing bea ell wi h pa ula, common glue w ill l an s w er a s w el a s gelatine .

3 6 8 . C C L A T I C I HO O E N G. lb t t t s et m t 5 chocola e, 5 p wa er, in a war place un il m t t s to e t the t el ed , hen mix in XXXX ugar, enough g righ s s thickne . 3 A C L A T I I 69 . CHE P HOCO E C N G. s s t to 1 5 pound of your be cocoa, which add from o 2 s tt a n d s ifte5 t pound of cocoa bu er, enough well dried and s to it to the s s t lozenge ugar make con i ency you require . You s may als o u e a heavy chocolate fondant to cover with .

T R AN A R E NT I CI N . 3 70 . SP G

1 d w t s t t . to h pound pulverize hi e ugar , 5 p wa er Boil t e s s t the s w t con i ency of mucilage , rub ugar i h a wooden s t s t the s s the t it s s s w t pa ula again ide of pan un il a ume a hi e , s t in tw o t s s t t milky appearance , ir able poon ex rac vanilla, l t t w hot the to the mix wel oge her; pour hile over p of cake, t i s o a s o completely cover t.

1 LA T E I I N . 3 7 . CHOC O C G t t w t for us e S ir in o hi e or royal icing , when ready , cho colate that ha s b e en melted over the ﬁre ; s tir in a s ufficien t t t to the a t the s t s t quan i y give required color, ame ime moi en he t s s it w i th t whi e of egg .

I L E T I CI N 3 72 BO D CHO CO L A E G. Put 1 t h ot t o t t t 1 s p wa er n o p chocola e , add lb u ar 5 g , s t it u a n d let it t 1 0 t s t s t ir p boil abou minu e , ake a pa ula and keep a rubbing on the s ides of your pan to caus e t granula ion . 87 T H E A R T O F BAK I NG .

R O SE I C I N G .

Ad d t s n s the a able poo ful of ro e water to plain icing, and to s I n s wa color a ro e pink , with carmine . the ame y an icing I t s ma t . of orange ﬂower y be made , but withou coloring

s s . ﬂavor harmonize well with that of ro e, almond , and vanilla

N I I I VA LLA C N G . Mix one table spoonful of vanilla s ugar with the powdered

t s t a s . whi e ugar, and bea in directed for plain icing

S O F T I CI N G .

s s t is For many kind of cake a oft , wa er icing much pre

bl - s fera e to e s b . I t s the hard , gg icing , ju t de cri ed preparation Mi is s . x s t very imple half a pound of ﬁnely pulverized , if ed s s s ugar, with a table poonful of boiling water ; and the ame of t i t a s f any frui juice , color directed for the dif erent hard s s a t w st icing , and pread , once on the cake , hile ill warm from the t t oven , about an eigh h of an inch hick . I t is s s s S e pecially uitable for all kind of ponge cake , and

t t d r s s a s s . lunket s o her ligh and y cake , uch now cal e , p and the like . T T T I PR U T T I I CI N G U .

1 1b s 1 2 t s e 0 l s ugar, gill water , whi e of g g, 2 lb helled s s t s s almond blanched and chopped , 7} lb ul ana welled in hot B s water , lb citron ﬁnely chopped . oil the ugar and water w o t he s till thick and axy , p ur into white , beat till cool , then the t st it A n s mix frui and ir in . excellent icing for ponge cake . I B D N N I N G B O L O R FO DA T I C .

T s t n ot is a s hi elegan icing, generally known , made fol s : lbs s 1 t low Boil 5 ugar with qt water to a boil , hen pour it wet s inch s onto a cool marble lab , with 1y iron bar around it to it t s keep from running on the ﬂoor ; when cool , ake the craper it t t s t t and work oward you , un il it become whi e and hard ; hen it a s t t a s ss pack and knead in a jar, igh po ible lay a wet clot h , t is use on top, and the fondan ready for future . D I R ECT I O S FO R U SI G I T — t t t N N . ake a cer ain amoun of thi s t s s fondan in a aucepan , add a little lemon juice and water, tir and di s solve t hi s on a hot stove a nd ice your good s immed iat el y.

O R N A M E N T I N G I C I N G .

z oz s iciline 1 s , pt of water, enough of XXXX ugar, 1}

m t ta e t w . crea ar r . B a up ell 88 O R NAME NT AL CO N FE CT I O N E RY.

H F I L L I N G MARS MALLOW .

' D ss 1 1h t 2 t s hot t d 1 0 i olve 4 gela ine in q wa er , a lb , XXXX

‘ s 2 lbs s t 1 ugar and of gluco e , and bea up in the machine, add } w d a as s oz cream tartar hen nearly one be t ing ; beat f t, but top a s s a s t oon ligh ; vanilla ﬂavor.

N MARSHMALLO W F I L L I G .

oz s t i n 1 t t t t to ss Soak 4 gela ine q of wa er , hen hea di olve it ; put in beating machine wi t h 5 lbs powdered XXXX s ugar ; t o 1 {f lb gluco s e can can be added if n ot wanted qui te so s W t B a s s . t . hort hen half bea en , add 7} oz cream artar eat fa t a s ss s 0 t a s s a s t po ible and t p bea ing oon s iff or light enough . w t Flavor i h vanilla .

H F I L L I N G MARS MALLOW .

to i 2 2 s lbs s 1 w t 1 Boil a bo l , 4 degree , 4% ugar, qt a er, } lb gluco se ; in the meantime beat up I pt egg white good and st t the s t t s iff, hen pour in boiling ugar in a hin , gen le tream ; keep on beat i ng and add lb of gum arabic or gum renegor

s t w w . di s olved in 5. p arm ater ; vanilla ﬂavor

H A MARS M LLOW F I L L I N G .

' oz s s iciline 1 t wa rm wa t er lbs 4 mar hmallow , q , 5 XXXX s s B t t t T s is t o s ugar, 1} lb gluco e . ea un il ligh . hi keep oft between vanilla wafers which are u sually covered all over wit h h l t c o oca e .

H I L A D E H I A I C I N G P L P MARSHMALLOW .

D i ssolve 1 lb marshmallow iciline in 1 ga l of luke - warm lbs s o s B 1 t 2 0 2 z . wa er of XXXX ugar, cream tartar eat 5 or is s 2 0 t s. T s r s w or minu e hi nice for laye cake , vanilla afer , w t s any ork of hi kind .

H I I N G —F O R B A K E R I E S MARS MALLOW C POWER .

2 0 lbs t s t s w t . B to th of granula ed ugar, 5 p of a er ring e t let it t the m boiling poin , cool , hen dump in ixer ( if you have i Add 8 lbs s a jacket mixer you can cook t in mixer). of gluco e l s iciline ss ts t and l ? lb mar hmallow ; di olve in 51, p of wa er ; add 1 oz cream tartar and beat 2 0 minu te s Y ou can make ki s ses from t hi s recipe by u s ing 2 lbs of XX X X sugar only to mix the t s beat long enough ex ra ugar. 89 T H E A R T or BA K I N G .

B I T I C I N G . 373 . O LED CHOCOLA E

M t 1 1b t ss a l w s el chocola e in a ve el , add l g of arm trong All e s s t it it is us e . t yrup, ir up , and ready for boiled chocola st w o icing mu be applied hile h t.

4 B I L I I N G . 3 7 . O ED C

2 lbs s I t t to t 1 2 Boil ugar , p wa er a hard ball , bea up whi tes s tiff and pour the boiling s ugar onto the w hi tes in a n t s t s t the w t s w i in lo g gen le ream , ir hi e hile you are pour ng

the s ugar.

O R N A M E N T I N G B T T R O R L A R D . 3 75 . U E

I s t t 1 tt it t Mix oz corn arch wi h lb bu er, work well wi h T out s oftening the butter more than is needed . hi s kind of to I t is s to work ought be done in a cool place . u ed orna & rs t s t s c. s t men ham , ongue , pork , ; ome confec ione cream

the butter before u s i n g .

E 3 76 ; HOW T O I CE L AR GE C AK S .

us the s off the to t Br h all crumb of cake be iced , hen give t t of . 11 he a t t s e s cin s et s a hin coa w up whi e of gg j g, and a ide o i it a s t the t ss t dry , when dry g ve econd coa , have hickne of t it w er s the is your icing tha ill run v y low , if icing well pre

t s a s t s s s . I n pared hi will give moo h , glo y urface very par ticula r s s s is t ca e , when a level urface needed , run a plain ube of icing around the edge of the c a ke and cover the cake w ith t t the a n d let it s t hin icing level wi h rim run moo h , and dry h B n a little in t e oven . ut for weddi g or bride cakes the ici n g o t to a s s t f a s n t t et ugh be i f or amen ing icing , af er you g your the t t s t t s t a n d the cake on ro a ion and , ake pa ula cover cake a ll w t t t s o t t f over i h icing, hen ake a large ize p in ed able kni e ,

‘ i t the st us e the keep your r gh hand holdin g knife eady , and l The s s to eft hand for rotation . ide of a wedding cake ough t a n d t b ut other in d s be piped ornamen ed , for any k of cake you can p ut a prin ted or s ilver band around it; colored ti ss ue s v e r n ice s s al of wor w _ , paper look y_ and ave a good de k , edd m s s n o he g cake mu t t be dried in t oven .

3 C O N FE CTI ON E R S 77. PASTE.

1 lb s a n d s to sti ﬂour, é lb ugar , white enough make a ﬁ mouldin g dough ; t hi s dough can be formed in any shape that

let it l e . is needed ; dry, and bake in a coo ov n s w a For thi recipe s paid . B 1 1 1 t s ut 1 lbs oil lb gelatine with q water, p in 3 white s 2 t t s u gar, 3; oz tartaric acid , and oz fruit extrac ; boil 4 minu e , I S s s l t s 1 2 and it ready to ﬁll in your p ail or tumbler , e it tand s w is s the hour , put a piece of paper, hich oaked in rum , on t o s use s p , and clo e them up tight ; for colorin g color which you fi s T s is g . i i will nd on another pa e of thi book h jelly n ce,

s. clear, cheap , and will keep for year C O L O R S 3 O I N 79 . C CH EA L . 1 2 t t 1 n oz powdered cochineal , oz cream of ar ar, oz bur t 1 1 st alum , pt boilin g rain water , oz tartaric acid ; rain it .

3 80 B L U E .

s s t For ugar boilin g take indigo , for icin g ake ul tramarin e or blue carmine .

3 8 1 . A N AL I N E C L R O O S . T he a n a lin e s t beautiful color , hou gh much employed , are con s idered objectionable by many. T he inten sity of their is so re a t how ev er t ss to color g , hat the quantity nece ary pro duce any i n juriou s effect would not be likely to be introduced . t he s s s ss For extractin g color from the e dye , di olve them with u a s boili n g water or alcohol ; se with care , one or two drop s are su fﬁ cient to color a s mall boilin g of su gar . Y E L L 338 2 OW. Sa ffra n - , curcume , and yellow carmine .

3 83 . B R O W N . B t s s t a urn ugar or u gar color you will ﬁnd on ano her p ge.

3 8 4 . G R E E N . s s t h e s et Juice of pinach , all the re t of color you can g by n a s m a s n a n d mixi g the above , black and red ke brow , red l s o a d a s bl 1. b ye low make oran ge , yell w lue m ke green , ack and a s a n d a s white m ke gray, red blue m ke purple, yellow and white a s k m ke cream , red and white pin , etc .

T M A K E L U G A R . 3 8 5 . HOW O C O OR ED S s m s a the o e n a t is a Put o e u g r in v , f er it warm t ke it out , a n fe w s n e a a n a lin e s d put a drop of cochi l , or carmine olution a n d s t is d o s s into it , rub and ift it un il it dry ; ju t the ame with s r any other color . For uch wo k have your color pretty thick .

' ' 3 86 A B oU r B R E A D . I f bread be the sta ff of life it should be m ade so well and of such good material that it shall be healthful and st re n ght g1v 1n g. From the firs t dawn of civilization to the pre sen t t ime s ha s m O n e ome kind of bread been ade by mankind . would f s think that , with a practice and experience o o many hundred s year , perfection would now be reached and there would be s s n But no need of in tructin g the pre en t or future generatio . although bread - makin g ha s reached perfection in the hand s of s s s s s t s thou and , there are till thou and , and here alway will be , who mu st have the method s of good bread - making made p lain to them . t t s Perfec bread will be ligh and weet , and with a rich , nutty flavor of the wheat . T o ge t thi s re sult good yeast and st s is s flour mu be u ed ; the dou gh , while r in g, mu t be kept at a ° the the proper temperature , about 75 F and heat of oven , s t o s in when bakin g the dou gh , mu t be hi gh enough rai e the 0 s ide of the loaf to about 2 2 0 F . T hi s is nece ssary to cook the s a s s m tarch , expand the carbonic acid g , air and tea , and drive a off the lcohol . A good way t o te st the heat is to put in a piece of white paper. I f it t urn s a dark brown in five minutes the oven is of s the is a n d the right temperature , but if it burn , oven too hot s t is ut the mu t be cooled a li tle before the loaf p in ; or , if paper is only a li ght brown at the end of the five minute s the oven s b e mu t made hotter .

3 8 7 L N N N - F L A R T K T I E . O DO S OW E S OC Y E AS R E C P

2 s 1 2 ts Prepare } oz hop and 4 oz malt, boiled in q of water 2 0 minute s

“ T 1 I 1b 1b ake lb of corn meal , f wheat flour, 5 rye flour, I s a s 2 s 1 lb rice flour, i lb ug r, 4 oz gin ger, Qoz oda , oz alt , t ub a n d O f s put in a jar or , pour enou gh the calding hop and

st . t malt liquor on it to make a iff batter Beat it well , hen pour L ss . et the remainder of the liquor on , and di olve all together * s l ou t w it tand unti y can bear your hand in i , then stock a ay

1 t st st L e t 2 s . with q of ock yea . it work 4 hours before u ing t Make it every t hree days. T o each 1 0 qt s of ferment use 1 q 9 4 O R N A ME N T A L CO N FE CT I O N E RY.

st . t h a tch t o st s u of t hi s ock For a 4 bucke , ay your ponge , se 1 lb of salt in settin g it . T o brin g it quicker use the same * amount of su gar in place of sal t . I n summer let stand until

t s . cool , hen tock

3 88 . T H E CE L B R A T D R Y Y E ED HOP EAST .

s s i T hi yea t when once made will keep for s x mon th s. T ake 3 gallon s of water and boil ; when at the boiling point put in 3 oz of fresh hop s ; have ready I n a jar or sm a ll y e as t tub 1 1 lb of wheat fl our and 1 lb corn meal ; now add s u fficien t t s f st boilin g hop water to form a ra her tif pa e ; now , in order to s t st keep 3 gallon of wa er in your boiler, you mu make up for what you have t aken out ; keep on boilin g hops until they sink t st t o s s to the bo tom , then rain on p of your pa te, tir well and s e t a side to cool ; when cooled off hour p ut in 4 oz mal t and 1 lb A suga r; when cooled down to eighty - fi v e or nine ty degree s add 1 qt fre sh stock yea st and let stand 2 4 ho urs ; when re a dy s t s st s train throu gh a hair ieve, and wi h thi yea you set a stiff s fl s s a pon ge , ( our only); let thi pon ge ripen well , when ready dd 1 oz soda and enough corn meal t o form the whole in to little s s si stiff rivel or lump , now put all in your flour eve and sieve out all s urplu s corn meal ; then spread out on board s covered

t s t s . T s with clean owel , and let hem dry in the hade hi yea st is s Co. 5 com 1 essed s equal to Flei chmann p yea t , but will s s You keep good for month and month in a dry place . can use it to s s either tock away hop yea t or ferment . — I R E C T I O N S F O R H OP O R MA L T Y E A ST B the s D . oil tock a s s to s yeast u ual , and when ready tock away add i oz of dry yeast to every gallon of hop water ; let stand un til it work s it self clear on top E T I O S F O R F E R ME N T —B a s s D I R C N . oil and make u ual ; to t s s every gallon of fermen add oz of dry yea t , tir well , cover 1 0 1 2 s it use up t i ht ; in or hour will be ready to . g — N O T I C E . Always di ssol v e your dry yeast in a lit tle luke warm water for storin g away yeast or ferment . I n managin g thi s dry yeast the season of the year and w eather ha s some thin g to do wi th it

3 8 L Y CE R I N B R E A D . 9 . G E

T sa 1 t s ake a good mixture of ﬂour, y bbl , ake 5 gall of t s set s s s n fermen yea t , a pon ge very oft and let it ta d 4 or 5 a s s s . 4 ll of luke warm water hour , when it bubble on top , ake g ss 1 s t in it lbs lbs di olve % lb al , 4 lard and about 4 or 5 pul v eriz ed s s t . u gar, which make a grea improvement in the weight T ake 1 lb of the glycerine and melt i t over the ﬁre ; after i t is 95 T H E A R T or BA K I N G .

t it t the m s mel ed , pour in o ixture , make a nice ea y dou gh , and l et t it ha s a s a s proof ; af er proofed work it much you can , have s t wo t s a pair of roller and break it through or three ime , and you will ﬁnd it become s white ; mould in any shape des ired . I t is - s baked in box hape , only a little narrower than the box and s s s bein roun d s s a s B s croll on the ide , g at the end , ame o ton

t s . cream bread mould s. I can be baked in ordinary bread pan

3 T H E L L r B R E A D B K I . 90 . cn o SY ST EM o A N G

2 n To make 50 lbs of flour in to bread . I us e three ine t s t s t a n d t quar pail of fermen and five pail of wa er, a li tle over I he o lbs s t. s t t t 4 of al have my flour if ed in one end of r ugh , m ix the o s t t t t the and liqu r, al and fermen well oge her in

t the s t t off. A t the o her end , and make dough raigh f er dough is tw o s I w it out the t it h a s made hour , thro on able , and if s l out I s t ff i out tt t t it ackened , i en t a li le wi h flour ; hen roll up in liftable pieces and p ut it back in the trough for tw o s it is t the s s S it off hour more ; hen ready for cale . cale any w t to s t t it it t eigh ui your rade , mould up round , give a li tle n ow i t s it proof; make t up in o any hape you like , and give s I uffi cien t proof and bake it in a good s teady heat. leave s s t s t purcha er to fig ure up their own propor ion of fermen , s t w t to s t the t t s s s . al and a er, ui ex en of their bu ine

- 3 9 1 ST OCK Y E A ST LI Q U I D . 8 t to lbs Prepare 3 oz hop and oz mal , which add 55 of t t t t t s t po a oes and 1 0 qts water . Boil un il po a oe are horoughly cooked . Put tub 1 1 lb in a jar or 5 lb corn meal , lb ﬂour, i s the s i uor the ugar , and pour on enough of calding q from s t t s etc to s t f tt t the hop po a oe , make a i f ba er, and hen pour ,

d the t the s t t s e tc. t the remain er of liquor, wi h hop , po a oe , , in o tub t ss t t . T , and hen di olve all oge her hen add enough water W fﬁ t o 1 . s t make 9 or 0 quarts of the whole hen u cien ly cool , Let it w 2 s tock away with 1 qt of good s tock yeas t. ork 4 } W d of s hours . hen rea y add 5 a tea poonful of ammonia , and s t s t ame amoun of al .

- T A T D R Y . 3 92 . S OCK Y E S T s t s t s to corn hen make your dry ock yea , u ing 3; ﬂour 5 it as . H a v m s t the s t u meal g rained yea , po r on and work s t f a s s it s dry and i f you can conveniently , preadin g loo ely w t t s and turnin g it frequen tly on table covered i h clo h , dry W ut in as as ss . g quickly po ible in cool , open air hen done p

in s a s a few a s a n d t n st s. ck for d y , he in one jar 95 O R N AME N T A L CO N F E CT I O N E RY.

3 93 . H OW T O A K T H E FE R M E N T M E . To 2 0 ts t ut tt 8 lbs make quar of fermen , p in a ke le pota t s a dd t to t t t oe , wa er enough cover hem well , hen ake your u 8 2 lbs W tub and p t oz mal t and good ﬂour in it . hen you t t s 0 t s t s d the have boiled your po a oe 3 minu e , hen cal ﬂour

t t w . Let s t t 1 0 m t s and mal and bea ell and for abou inu e , t n 1 2 ts w t a n d t s t 8 he add q cold a er , hen tock away wi h oz D r St Y st 1 t d t L d St of y ock ea , or q of goo fermen or iqui ock s S h Yea t. et in a cool place and t e fermen t will be ready for us e to s I n s us e t s in from 7 9 hour . ummer one ea poonful d to t liqui ammonia each pail of fermen .

3 94 H W T O K E T H E B R E A D . O MA . Sieve your flour and go to work in th e ordinary way to s et s U s e 0 ts t to a pon ge . 3 q of fermen each b rrel of flour, n lbs s 0 A a d 3 al t di s s olved in 4 qts of water . fter having t w t s t the t the d poured bo h a er and yea in rough , draw boar , s et s a n d in the a t n a ide mix flour once , and make a ice n o o s f b u work it well Le it s t n s m t t t o t t . t t oo h dou gh , i f, a d abou s w Le it s t d t tw o hour and work do n again . t an ano her hour a n d t cut it w a n d t u w hen over, ork in flour ligh en p ell , leav n L e t d a n ing it s moo th a d n ice . it s tan another hour d get T fully a s ligh t a s o ther dough . hen w ork down and throw on t cut o d ut the s the s able , , m ul and p in pan , and in u ual to the time your bread will be ready go in oven , and you ’ w n s w t a n d it. I ill have ice, ee bread , can t very well help ct w s t expe and hope you ill be well plea ed , and wri e me a t d t the s w w d hear y recommen a ion of ame, hich oul be highly appreciated by me . T he t is t dI n b a ke rI es I s above me hod prac ice my , and s t s t to s to s ss quite a i fac ory me, and al o my employe , being le s M t h a t let it st d l a boriou . ake a nice ough doug once , an t s t t it t out th e abou four hour , hen ligh en up well , hrow on table a n d mould and pan at once .

H T O G I VE E I T N O N CE O F B R E A D 3 95 . O W GH EE U S F O R T H E SA M E P R I CE A S O T HE RS SE L L

SI X T E E N F O R . T s is s t n ot s hi ome hing generally known by baker , and et it is t t i t ha s fe w t t y correc , and no doub been done by a ha ld w s to have ha d the know ledge . Shou you i h accompli s h s w I t s a s t I s the above re ult hich canno di approve of, here o the t b ut I do n ot s nothing t injure heal h of anyone, advi e I to t it. t h s anyone adop give you the informa ion , for per ap 7 TH E A R T or BA K I N G . 9

t s t t the you have been deceived by o her ha have knowledge , and you h a ve been compelled to give a s big a loaf a s they

a n d the s t . Ye t a s a s are you bein g lo er hereby , far any s t t t t s t t one can under and , hey canno do hi , hinkin g hey are n o the s t t t t wronging public , for elling ha pure free gif of ’ s Th i s t is t. e S t heaven , wa er, unju followin will how how — g is done : T ake four pounds of rice common broken rice will — s ui t a dd to it a s much water a s it will s oak ; add th e s ame

- t when well s oaked to one barrel flour . You will find tha you will gain from t wen ty to t wen ty - fi v e pounds of dough to the barrel than if you u s ed flour alone ; add the boiled rice to the dough mix in well - made s trong yeas t potatoes will s ui t if n ot a s d t t s you have the rice , good boile po a oe are nearly

s tarch a n d can be u s ed in s tead of rice . T he bread is per fectly w holes ome made ; in thi s w a y more or les s may be st tr to the s a s added . Fir y one pound of rice barrel increa e s you may de ire .

396 B T T O F M A K I N G F E R ME ‘ . ES ME HOD NT .

F r the t t a totoes s o fermen ake one pail of good p , wa hed i n t s o t w clean , boil enough wa er hey ill be covered when t t t t a ll t the s t tub done ; hen emp y hem , wa er and , in o yea , and immediately pour in about s ix pounds of ﬂour and s tir w t the t s t t it ell wi h paddle , forming a hick pa e bea well , then thin gradually by ﬁrs t addin g a very li ttle wa ter a t a

time . When ﬁni s hed there s hould be abou t four or ﬁve pails of t it the t to the fermen , leaving proper tempera ure , accordin g t w ea her .

s t t s us e t of s s t For ockin g hi , one pin now ﬂake yea , and te n s a s s a s it s to f it in about hour , or oon begin all , is

ready . s tt the s us e t s t s t For e in g ponge , abou 4 pail of hi fermen , o s t 1 s the S s p und of al , and pound of ugar ; make ponge ju t t s o it the hick enough will drop from hand when held up , a 2 As s a s it n d s o it will come up in hours . oon begin s to l i i fal t s ready . T o mix the t 2 s t 2 lbs of dough add abou pail of wa er, s t lbs s lb i s t d . M x al , 3 or 4 of ugar , and 3 5 of mel e lard in to T s a medium dough ; work well for 3 hour . hi doug h ough t to a n d to s 1 the come be ready cale in hour, and dough in the s t to in the pan ough come s ame time. A baker mu s t us e his own judgemen t a t what time to t the o t ake dough, as n deﬁni e rule can b e given . 98 M O R N A E N T A L CO N FE CT I O N E R Y .

‘ 3 97. FI N E B R E A D I T O T F E R ME W H U NT .

1 t 1 0 ts t s w n ou off For bbl of ﬂour ake q po atoe ell do e , p r th e t t s t the t wa er, work well , andrun hrough a rainer in rough , a dd 4 0 ts m t s t 1 s 1 t the q war wa er, 5 lb al , lb u gar, q of s w s t s et um s ti f s genuine no ﬂake yea and a med f ponge , s t 8 o I W which will and from t O hours . hen it begin s to fa ll it is to the a dd 2 0 ts t 2 lb s s t ready ; mix dough q wa er , al , 3 lb lbs T s s ugar and 3 melted lard . hi s dough ough t to C ome 1 t c it a n d t le t up in hour, hen kno k down urn it over, i t om e u n ow it is d to s d p again , rea y cale, moul and b a lse .

3 98 . A L T T CK Y E A S T M S O . } T 1 2 ts s t h0 s t ut ake oft wa er, 3 5 , q oz of p , lb mal p your mal t in a s ieve and shake the fine part through 0 11 a piece of e a n d la w t w the s t t th e t pap r y a ay , hro coar e par in o ke tle wi th e s let ut lbs s t t the ub th hop , boil 3 hour, p 3 be whea flour in t and p J ur enough of your s calding liquid on to make a W d m st t w . ts t me iu pa e , bea ell hen done , pour 3 p hop wa er to s et a to e t w ut the a on p and aw y g cold , hen cold p fine m lt the t th e s t t n s on paper in o pa e, break up well wi h your ha d , s t a w t I t of s t let 1 0 1 2 s ock aw y i h p . good ock , work or hour , when you s ee it begin to fall s train in the res t of hop and

t s t s et w to . I t mal liquid, ir well , a ay work will work from Pu 6 to 0 s . t o s t t t s o it s n ot 3 4 hour y ur pa e oge her cold , doe

too s t . W s et work fa hen done working away in a cool , dry T o t ta s t t place . make fermen ke a rea onable amoun of po a t s lbs to t t n ot s d the oe , 3 ﬂour every bucke of wa er, do cal M ﬂour you can make bread wi thout s etting a S pon ge). ake , ( a t let s cut le t 1 hour , over, lay a dough once , lay 3 5 it t a t to s t t - s t ut hour , ligh , pan once , ar a Begin Yea p a hand ll of a s te a n d s - t s s s et a fu p ome hop wa er in a gla jar, in a w rm o let w it w n e w s t 2 place t ork , ill make you a yea in or 3 days .

L OND ON T O CK Y E A ST . 3 99 . S s t 2 0 ts w a t t 1 0 t s let it Boil 4 lb hop wi h q er abou minu e , ” ’ ' et - ut lbs or t S lI the t g milk warm , p in 7 mal , and rub mal t the - w t s t a n t 1 t s t s e t wi h hop a er, ock y wi h q of good yea , ' t 2 s s t the s t it is t in a dry p ace, in abou 4 hour rain yea and re a d y for us e ; mo s t of the L ondon bakers are u s ing the hop s tw ice by adding n e w h0 ps to every batch .

* 40 0 . A M E R I CA N P L A I N Y E A ST .

s 0 ts t 1 0 t s s lbs Boil lb hop with 3 q wa er minu e , cald 35, S t ts the w t t w s t the pring ﬂour wi h 4 q of hop a er, bea ell , rain

100 O R N A ME N T AL CO N FE T C I O N E R Y.

AME R I CAN T Y E A S S OCK T . ozs hops in 6 0 qt s water for 2 0 minute s t hen scald Boil 9 , 2 }1 lbs s t rong ﬂour with 3 5 qt s water ( hop Water) ; then s train ° t he ho t O f i s le t w 1 1 0 all p wa er on top p te and cool do n to F . ; t hen add 4 lb s malt and leave the m alt about 2 hour s in the liqu id ; then rub up well with pa ste and stock away wi th 4 qt s S st of Virgin or tock yea .

VI R G I N Y E A ST .

When yeast is newly made and t he mal t is thoroughly x ast t he mi ed with p e , then take one handful of malt from m s botto of the tub and place in a very clean jar, add 4 qt of t he y -‘a st liquid will be ready in about 2 4 hours s hould drop

7 h L s l s i . t about } inc iquid mu t be c ear, then tram and may s n e st be u sed to tock away a w batch of yea .

F E R M E N T .

Boil and sma sh 2 0 qt s potatoe s to - lard bbl full of fer t 1 0 lbs s 1 0 t s st men , add trong ﬂour and q yea ; will be ready t 1 0 s s in abou hour do not cald the ﬂour .

S P O N G E .

1 2 gal s ferment and 1 gallon water set medium s ponge will b t s 1 s be ready in a ou hour for dough , add 3 gal warm 6 lb s s s I f 1 s water and alt . little hortening you l ke , crap all around and fro m t he bottom of the trou gh break up the s pon e , g w a n d let s t s ell make a ﬁrm dough , rai e twice hen cale, mould , rai se and bake .

S T R A I G H T D ori a n .

T 1 6 s t s t lb s s 4 gal warm wa er , 4 t ake gal fermen , al and lbs s let s m t o s is 3 ugar ; rai e fro 4 5 hour , and it ready for t he s cale .

P O T A T O Y E A ST .

T o t he st s ta t s make yea , boil one bu hel po oe , peel them ss s D o le t h s and pa through a ma her. not t e ma hed potatoe s stand warm but s tir in enough ice water immediately to cool t D ss 1 s s s in s hem . i olve lb compre ed yea t ome cold water and st it T 1 6 lbs O f s ir in . hen add ifted ﬂour, and ice water to Set w R t . o make it thin enou gh a ay in the refrigerator. eady rs T s s is not so s a s use in twelve hou . hi yea t trong that made s s n I t is t w . t r ith hop , but it give the bread a icer ﬂavor be e ’ o t t wo s s t t not t make more han day upply a a ime, 0 T H E AR T O F BAK I NG . 1 1

ST R AI G H T D O U G H F R O M CO M P R E S SE D Y E A S T .

1 bbl ﬂour 1 lb compre ssed ye a st and 1 oz salt to each , qt of liquid it ta ke s to make a ﬁrm dough ; let rai se about 5 s hour .

D OME ST I C B R E A D .

' s No more dry baker bread . ’ s s 1 2 lb s 8 0 2 3 cottolene 2 lbs 1 1 barrel Pill bury flour, , 3 oz s s s s 1 6 oz s t s lbs 1 0 oz s compre ed yea t , lb 5 granula ed ugar, 5 lb o s s l 6 t s s t hO S s 1 z . gluco e , 4 a t , q potato yea t made withou p S I t ift the flour nto the mixer or rough , make a hole in it cottol n and put in the e e . T o the gluco se and 2 qt s of hot water and st ir t hem to S s s s s s gether ( on the tove if nece ary) to di olve the gluco e . Put it into some milk and bring it to 8 0 degree s by the t her mometer W M s ( a little higher in inter) . ea ure it and add to t he batch in t he mixer or trough enough milk at the same h me s 1 t s T t em perature to make t e whole wetting a ure 4 q . hen s s s st in the mixture of gluco e, water and milk di olve the yea , h1 T u h s s t . t s t t e ugar and al Pour into the batch . hen p in st t s o potato yea . S ir in enough of the flour to make the p nge a s t a s t i L et s t about hick very h ck cream . it and i of an hour s s and t hen tart the mixer or mix in the trough in the u ual way . Pa s s ing it two or three time s through the brake is a great im t I n the s s provemen . ab ence of a brake it want a thorough kneading. I would advi s e a person beginning to m a ke the domestic bread t o make two or three very s mall batche s to learn about proving it a s that is something t hat cannot be exactly de s s t O s For is s cribed and mu be learned by b ervation . th purpo e I th w to s give e formula figured do n a very mall quantity .

I T B R E A D WH E .

1 lb s 1 oz s cott olene oz s s s st 1 ﬂ , 3 our , 3} , 3 compre ed yea 4 s 1 s s 6 oz s s oz ugar, 3 oz alt, 5} pt potato yea t, gluco e .

B O ST O N B R OW N B R E A D .

2 lbs n 2 lbs 1 t 1 cor meal , rye meal , lb whea ﬂour , lb

1 N O . s s s 1 1 s 1 t graham ﬂour, pt . mola e , qt milk , oz oda , q salt ; work the meal ﬂour and milk to a smooth dou h ; stir , g the soda into t he molasse s and to a foam ; and to the dou gh t s fi t he n and mix ligh and quick , adding the alt ; ll mould a d st s eam for 4 hour . 1 02 M T O R NA E N AL CON FE CTI ON E RY.

B O S T O N B R O W N B R E A D .

‘ 2 lbs 1 1 2 bs corn meal , lb rye meal , lb graham flour, l w t 1 t N O ss s t st s hea flour p . . mola e , p of yea 3; , , lb alt , 4 s st s the w t let st oz oda, .3 lb ale cake ; oak cake in a er and and a day t ill sour ; di ssolve the soda in the yeast and mix wi th the t o t w the ss s meal and flour a dough ; hen ork in mola e , soaked cake and sal t ; fill into t he mould and set t hem into a s s t t w t st t he ve el par ly filled wi h a er, and eam hem over t fire or k t he t s T he in a hot oven , eeping wa er boiling for 4 hour . s 6 s ss to s at the mould are round , inche acro the p, 4 ; inche tt 6 s t- fittin bo om and inche deep and have a t igh g lid .

G R AH A M B R E A D .

6 lbs 8 oz s lbs 1 oz s 1 oz s oz s flour , 3 4 graham , 5 lard , 9 s 1 s t 6 oz s s t t t st ugar, } oz al , gluco e, 55 p po a o yea . D i s solve t he 6 oz s gluco se in a gill of hot water and add to it t o 2 ts 1 t w it to 8 0 s enough milk make q } p , arm degree 8 0 w ss it the ss st ( 5 or 9 in cold eather), di olve in compre ed yea , s s t . T the t t st P t s t ugar and al hen add po a o yea . our hi in o a the t o a s on e a s t hole in flour , mix in enough flour make p g hick L i a . et t st . I t s not T s cream and 3 of an hour doe fall . hen knead it t horoughly and let it stand t ill ligh t enough to scale a i i s ss . t t t ut , c d v , ( an hour more or le ) S le , roun up in o loa e p s w t into proving boxe , cover ith wax paper and prove abou an ’ b ut t it s t o t t hour, don let tand long enough run oge her . W it t the s let it hen proved enough , mould in o pan , prove and hot bake in oven .

S AL T R I SI N G B R E A D . T a ke 1 table spoonful of bolted corn meal in a pint bowl and t o s s t a s m a s th t ut on p of it oda and al of each , uch e amoun p , s ﬁlbert H t s st of a mall . ave pin fre h ( new) milk on ove ; it s s s st t when boil up , pour on oda , alt and meal ir minu e . ' i et in 1 0 t o 1 s t t s s . I f S a very warm place 4 hour , or un il ri e s is n ot t st a s w t w it a it t hi good you migh ju ell hro away, s will ss st t i s be like making bread with compre ed yea hat s poiled . P ut 1 qt hot wat er in 2 - gal crock ; put in Spring wheat ﬂour to ‘ s s st w t s t N ow ut t he t make a tiff ponge , ir i h pa ula . p in emp

‘ “ s s t so a nd s W ing and ame amoun of da again , tir again . hen t s t W t w a t ligh , put in a di h pan con ainin g warm flour ( in er he ); ut 1 s t t s hot w t t p in oz of al , 3 q a er and make a ligh dough ( not W s a s to t o t oo s . o tiff) hen light , add more flour be able s ut s w hot handle , cale and p in pan keep arm and bake in a , I t n ot s o n a e oven . doe s ri e any more in ve . You can m k t s to st w w t but I the enough emp ing la a eek in cold ea her, find is r w t s t s bread nice i h fre h emp ing every day .

P A S L IN ANDFANCYYEA T BAKlNG .

CO M P R E S SE D Y E A ST S P O N G E .

° T he s s a t 8 t T he milk or water hould be u ed 5 Fahrenhei . s s s t a t s t t hop and the flour hould al o be kep the ame empera ure . T he sponge is set in one end of the trough ; the yea st di ssolved in part of the liquid and enou h Spring wheat flour is mixed , g s T he t o s . into all the liquid make a mooth , medium ponge s s m t s s so t ide and botto of the rough mu t be kept craped , here will be no flour underneath the S ponge to form lumps ; then st t s A s du a li tle flour on top and clo e the trough . ponge made is us e a s s a s s to of weak flour ready for oon it commence fall . n s s b ut a s Spo ge made of trong flour can drop inch , no more , s T h t the they will lo s e t heir t rength if they do . e quali y of s s t s 0 11 the a t the good depend , in a grea mea ure, char c er of s s ponge u ed .

S P O N G E .

ss st 1 a l w t r lb compre ed yea , g milk or a e , or half of st a m ed ium s I f each ; rong ﬂour enough to make ponge . large s ponge s are made le s s yea s t can be u sed .

- H O M E M A D E B R E A D .

T o s m s t 1 s t 2 lbs a ponge ade of 3 gal wa er, add lb al , \ s I lb la rd 2 s calded ndian meal or rice ﬂour , 3 , gal water, and s t o G t s trong ﬂour enough make a medium dough . ive hi t s w t s s dou gh ime enough to rai e t ice ; hen cale , mould , pan ri e , an d st bake in a eady heat .

V I E N N A B R E A D .

A s use st w t a nd above , but milk in ead of a er, leave the I out T t s s ndian meal . hen mould poin ed long loave ; rai e them s s I e w s t in covered boxe , du ted with ndian m al ; a h hem with water ; place on peel ; give t hem t hree slant ing cut s acro ss the s n s top and bake in team oven on oven bottom . I ca e you have s w s t e w s t r e no team oven a h hem with thin gg a h , and y to ke p all the steam you can in the oven by baking them with other s an wet s st S good , or keeping a p with awdu in the oven . trietzel , s h s s t s . t e a twi t, wa er roll , vienna roll , etc are baked in me man

ner. 105 T H E A R T O F BAK I NG .

F R E N CH S T I CK S

s u s t - Are general ly set clo e t ogether, p ide down , in clo h covered boxe s ; t he clot h mu st be drawn up between the loaves to pre s s t s vent them from ticking and running ﬂat . French ick , due

t . U se t to their length , canno be picked up by hand a hin , long , s the narrow board , which place along ide of loaf ; pull up the cloth a little bit a nd the loaf will roll onto it right s ide up ; t hen place them on t he peel with a rapid motion ; wa s h over with water and give them four or ﬁve s lanting cut s acro s s the top ; s L s t s s bake in team oven . ong , narrow ba ke may be u ed in h 1 place of t e clot .

V I E N N A R O L L S .

T ake vienna bread dough break into 2 - ounce piece s ; roll t s W them round and place hem in cloth covered boxe . hen s s t half proved , tamp them with a vienna roll tamp , and urn

- W s . them over. hen three quarter proved turn them over again W s s t he s a s a h them with water, and bake in team oven ame

vienna bread .

C I N N A M O N K U CH E N .

M s s out 6 lbs s 1 ake a oft , mooth dough of milk ponge , lb t s s s s t s but er , 5 lb ugar, 4 egg , ﬂavor ; let rai e wice and cale and mould in s uitable piece s ; let them lay for a few minute s and t s roll out ﬂat , about 4 inch thick ; place hem on bakin g pan ; wa s h over w1t h melted butter ; let rai se ; then s trew a mixture s of powdered ugar and cinnamon on top , and bake in medium T o s s oven . make the cake rich you can place mall piece of s o s good butter, 3 or 4 inche apart , and chopped alm nd on top a before b king.

S T R E U SE L K U CH E N .

T he s a s t is s ame above , only a differen mixture trewn over to t he the p of cake .

S T R E U SE L .

M ix 1 s 4 s t lb of ﬂour , 4 } , ; yolk , lb ugar vanilla ﬂavor hen rub thi s mixture t hrough a coars e s ieve and use it for s treu sel

kuchen .

H O T C R O SS B U N S .

T ake kuchen dough and break in s mall piece s ; round up i s but s s l ke roll , when half ri en pre s each one down wi th a cro ss cutter thu s was h over with butter and dip in coa ' se or ﬁne s set to s e w s e ugar ; ri and bake hot , or a h with gg, and , when t baked , ice hem . 10 6 O R N AME NTAL CON FE CT I O N E R Y .

AP P L E , P E A CH A N D P L U M K U CH E N .

T he is tt a s fors s uc dough rolled a li le thinner, treu el k hen , and even slice s of fruit s are laid all over the cake in symm et ri L et ra i5 1 s s st to . cal row . Sugar and currant are rewn on p hot C s t he and bake in oven . ream may be u ed in place of s ts ugar and curran .

C R E A M F O R F R U I T K U CH E N .

Scald lb farina and 2 oz s bu tter into 1 qt boiling milk ; w t s t 6 oz s s s t hen cool mix in 5, p wee cream , ugar , 3 yolk hen ' k t t s 2 oz s s ma e a meringue mix ure from 5 whi e and ugar, and mix T s is s to t hi s under the cream . hi cream pread on p of the t o t ow fruit before baking t hen bake a ligh br n .

C O MM O N C R E A M .

Scald 4 lb of farina in 2 qt s of boiling milk ; t hen add 1 lb lin s s tt olka e v . ugar, 5 yolk and a li le y and ﬂa or

A L L K I N D S O F B E R R Y K U C H E N .

the s a s T he s st Proceed ame for apple kuchen . berrie mu T he is t be picked and spread over the cake . above cream hen s L et s placed and leveled on top of the berrie . rai e and bake T o t the s a t the to a light brown . ell when kuchen are baked bottom t hey mu st come loo se when you blow between the cake

and pan . N CHEES E K UC HE .

s 6 oz s t 8 s \ 1h lbs ot 3 lb ugar, bu ter , egg , ﬂour, 4 p chee se cream t he butter and s ugar and gradually work in t he yolk s ; beat the whit e s to a st iff s now ; thin t he ch ee se with a t the t t li tle milk , and mix whole oget her lightly ; hen cover a pan with a t hin shee t of cinnamon kuchen dough and s pread t he mixture on top ; wash over with egg; st rew a few currant s t h t on op and bake o .

S T OL L E N .

A s t t t s s s t is uitable quan i y of curran , rai in and ci ron worked under the cinnamon kuchen dough ; the dough is st iff ened up a little ; let rai s e once and scale and mould in the S the t n t s hape of vienna bread ; then roll down cen re le g hwi e , , with large rolli ng pin ; grease t he outer edge same a s for milk roll s ; t urn over ; roll down a litt le more ; place them on pan s ; was h with eggs ; strew chopped almond on top ; bake when t - t s r i o hree quar er p oved and ce while h t .

1 08 R M N T A O N A E L CO N FE CT I O N E RY .

SAL T P R E T Z E L S .

Make a C0 0 1 milk sponge of {g

" the ﬂour t he - same as for wheat ' a s - s a s s bread , oon the ponge com mence s t o S fall , add ufﬁcient water s t to 1 0 and al ( 13 lb a qt pail), a little lard or b utt er will improve t he s s T pretzel con iderable . hen s S s tt t h crape ide and bo om of roug , and break up the S ponge good

and fine . N ow t the t s the t ake flour, all at one ime, and hake mix ure n ot s s t the b ut s well , do pre down on o dough , hake it until you s t he s have a very tiff dough ready for roller , or dough brake a ft er the dough ha s pa s s ed several t imes through the roller s and found to be nice and s mooth d ivide it in s ui t able piece s and , h s s t round t em up, then roll them in finger hape , and la form s s cut t s pretzel imilar to the above , and place hem on board or s boxe to prove . T he t s h s i t e . t r next opera ion boiling Place 3 gal wa e ,

2 1 lb s s oz s s L a u e n st ein } alt and 5 pota h ( g ) in a large boiler,

the s t to . t s t s t bring olu ion a bo l , and ake off the cum , hen depo i 8 1 0 s he a s s a s to or pretzel in t boiling liquid , oon they come h t e s . A s urface they are done , and ready for the oven kim ming la dd le ( Bret z elfange r) is u sed to remove the pretzel s the n i u t o the st wet from boili g l q id the peel , peel mu be held w t he i s t he s s to ith boiling l quid otherwi e pretzel will tick it . , ° T he is the hot 6 0 0 baking done on ﬂoor of a very oven , t s b . t Fahrenhei , which hould be good and lean A li tle dry ﬁne salt S hould be s prinkled on top of the pretzel s ju st before they t h T h s t s o e . e g into oven bakin g may al o be done on wire ray , w is hich a great help for the beginner .

T he pota s h ( L a uge n s t e in) give s . the pretzel s that golden s s t t he t o s glo y appearance , herefore quantity be u ed may be t he of d s A t judged from color the goo . certain weight canno be e h s t e st n t giv n a s t e pota h va ies consid erabl in re g h . FOR SMALL BAKERIES.

s m n ff t wa s but Small bakerie are managed in a y di eren y . through experience I found that t h e s ys tem to make a ll kind s s s s is e s of bread roll , b un , etc . , out of one large ponge the a i e t b s A s l s and e t payin g . ponge for each and everything wi l k s s s B s s do for lar e ba erie but not for the maller one . e ide the g , - m . kin so s s on es t g , trouble of g many mall _ hey require more yea s t ; they co ol off quicker and the s hop mu st be kept at a et s s T he high temperature to g good re ult . following will give you an idea of how a s m t ll bakery can be managed without _ s s s any t rouble and have all kind of good out of one ponge .

S P O N G E . ' ° Set s 1 0 a s w t 8 0 F . 1 a medium ponge of g a er, , and lb of compre s s ed yea s t ; when the s po n ge commence s to drop I t is l s s , 4 hour but before the ponge ready which wi l take from 3 to , d t t s s ha s reach - tha poin you mu t have all your bowl for the f i ods ss s s t di ferent g in readine , and all the ingredient caled in o N ow w t t he s d f s it . eigh par of ponge into the i ferent bowl and add t he wat er and salt to the remaining s ponge in t he trou gh ; then make all the dough s in the bowl s and have your assi s tant s break up the sponge good and ﬁne by scraping the s ide s and t m s fe w s the bo tom of the trough , fro thi liquid pour a dipper t s it on the other end of the rough and tiffen up with rye ﬂour , s s s w let ri e once only , then cale mould and bake ; thi ill make a , s nice weet rye loaf.

.r use the s F graham bread ame liquid , add graham ﬂour st s s s T he in ead of rye ﬂour and a little mola e . remaining t - liquid make up in o a home made dough , adding a little lard s and ugar . I t is to be under stood t hat a s ponge of 1 0 gal s of wat er s s to oz s s t o hould have 9 gal water on p for dough , and 4 alt a so t t s s wo lbs s each g llon , a ba ch of hi ize uld require 4 3 alt , but remember when you use part of t he s ponge for s mall s tu ff st w s s s s w t to you mu allo for ame , alway put a little le a er on p s a s s of ponge you have ponge in the t rough .

M I L K R OL L S A N D B U N S .

T 1 0 lb s t he S s ake of above ponge , 1 lb ugar, 1} lb lard , ’ 2 oz s s 1 t w s t alt, p arm milk ; make medium dough ; let ri e wice , a n p and bake . 1 1 0 ME N T A L CO N F E CT I O N E R O R NA Y .

V I E N N A B R E A D A N D R O L L S .

T 2 0 lbs s 2 ts w 6 oz s s t ttl ake ponge , q arm milk , al , li e s t t t t let s tw s hor ening or mal ex rac ; ri e ice cale , mould and T he st wa n t s s is bake . be y in baki g hi kind of bread and roll t o the - s s place home made bread on both ide of the oven , leav in the t s g cen re free for baking Vienna bread and roll , the steam from the home - made bread will give you t hat golden color ; of cours e the damper and oven door mu st be kept clo sed a s a s ss much po ible . FR E N C H B R E A D A N D R O L L S

A re the s a s R s made in ame manner Vienna Bread and oll .

C O F F E E C A K E S .

’ All s s s a s T s a s f k d f c c , c f in o offee ake uch urk he d , o ee w t s hot ss s t s st n rea h , cro bun , ba h bun , ollen and cin amon kuchen may be made from the following do gh Make a soft s t out 1 0 lb s s 1 t s moo h dough of of ponge , lb bu ter, lb ugar , s t w t s nd let s t 4 egg , 4 p arm milk , lit le alt , a ﬂavor ; ri e wice and h t s s M t s work up into t e differen hape . ore par icular you will t s ﬁnd on another page of hi book .

G E R MA N R YE B R E AD . I n st s st is s for t s place of yea , a our ock u ed hi kind of T s st is s h . s t e st t bread hi our ock generally aved from la ba ch . I f you keep 4 lbs of dough for the next batch it will be suf ficien t T s s s . hi piece of dough hould be fre hened up every 5 hours with a little water and rye flour ; thi s is nece ssary to keep the stock in good condition ; a little ground caraway s w t w t he st W eed or hop a er ill improve ock very much . ith t s s set s s the s hi tock a medium ponge, u ing be t rye flour sa , y of 8 gal s of wat er ; when thi s sponge commence s to drop add 4 gal s of warm water and 2 lbs sal t ; break up t he sponge good and fine and make an upri ht dou h ; let ri se once then sc a le g g , , mould and place in straw basket s ; when half proved t urn the s t t the l s w t t over ba ke on o pee , wa h over, prick i h a ma ch , and bake in hot oven ; when baked wa s h over again . st s st ma t 2 lbs st For arting a our ock , you y ake of yea spon e t s w w t to t g , 3 p of arm a er and rye flour make an uprigh dough ; a s soon a s t hi s dou gh commence s to drop it is ready t o set a sponge for a batch of rye bread ; if n ot u sed right it s s w t t w t a nd away hould be fre hened up i h a lit le a er rye flour . I f the is w t w e rye flour eak , a lit le Spring h at flou r may be s w t it u ed i h .

1 1 2 R N A ME N T A O N O O L C FE CT I N E R Y.

H M E - M D E B R E A D O A .

2 s w t oz s st 2 lbs pail of a er, 5 of yea , of corn flour made ' nt s 1 s t s 1h of la rd . M i o mu h , lb of al , é lb of u gar, 3 ake the sponge with 1 pail of water ; di s solve the yea st and set a t 75 to 8 0 e s not t W s is r d d gree , too ight . hen the ponge ea y , put w t s t s on the other pail of a er, with al , ugar and lard ; if the mu sh is lumpy it should be t hinned with a part of the water t S th s B h s and forced hrough a ieve on e ponge . reak t e ponge w s up fine and make a medium tight dough ; ork it well , becau e h s s s t o t he L et it t e mu h give a wet , unfini hed feel dough . let it s a s c , i g c come up once , pun h down and pr n on gain ; ale and make into loave s without moulding round on the board s t U se give nearly full proof and bake in a good olid hea . a

- I o qt pail .

F R E N CH B R E A D . Make the ferment and s tock with compre ssed yeast ih stead of gomg to the t rouble to make s tock yea st : O n e pail of t t s t T fermen one pail of wa er , one pound of al . ake one pail , e t S a s s let et of ferm n , make a ponge u ual , and it g good and it W ut t ripe give a good drop . hen ready p on a pail of wa er 1 s t it t s and lb of al ; have the righ temperature , 75 degree , S t W and make a good dough , more lack han medium . ork your dough well the French bakers beat the d ough like a L e it s h s s . t t e ponge rai e up once , let come up half econd s e s t two t time cal , mould and make into loave abou fee long .

T he is set to - s moulded loaf prove in cloth lined boxe , which are du st ed wit h flour the cloth 5 d ra wn up between the loave s T to prevent t ouching each other . hey are t hen given about three - quarter proof ; put on the peel by mean s of a thin board is S t he s w s t which lipped under loave , a hed with wa er, given t s s t s to t he hree or four lanting cut , and are ran ferred oven . T he split loave s are firs t mould ed in the shape of t he Vienna s t t s w loave , given a little proof, hen hey are du ted ith flour and pre s s ed t hrough the center wit h a long rolling- pin ; t hey are s t o the s s t s set in cloth prove , like long loave , pli ide down . t ut t he t he s bu When proved hey are p in oven in ame manner, t

- w s . se 1 0 t without being a hed U a q pail .

4 0 0 . CE SA R B U N S .

2 lbs 1 tt s r ts 1 ﬂour, } lb bu er, 4 lb ugar, 3 lb cu ran , oz s s s s t th 4 , gg , , . f e cream tartar , , oz oda 3 e milk e ence lemon Si w u the soda , cream tartar, and ﬂour ell together pon bench .

' ut s t s . Make a bay , p in butter, ugar , and curran Break in s t w L a out the eggs and work into a of dough ith milk . y on s t t s st w s grea sed t in in hir y penny bun , du ith ugar, hot oven . ’ 40 7 . E G G P R E SE R V I N G .

' Thi s r ec i e h a s b c on t h or ou h l t e s t e d a n d r ov e d t o b e t h e b e s t p — g y p di s v er e I t h a s b e e n b r ou h t i n t o om y e t c o d . g c p e t iti on w i th m os t ot h er s a t a g r i c ul t ur a l e x hibi ti on s a b r oa d a n d

t hi s un t r a n d h a s i n v a r ia bl t r i um h i n c o y y p e d .

T o 30 gallon s of s oft water add 1 3 lbs un s lacked whi te lbs s t it tw o f lime and 5 alt. S ir well each hour or or one ff l i . T o t t is T et t s tt . N o day . hen e le hen dip all ha clear w 8 b i- t s 8 t t take oz borax , 3 oz carbona e oda, oz cream of ar ar

8 s a l etre . t s t t and oz p Pulverize he e well , mix hem horoughly s s 2 s oilin w a ter it t and di olve in gallon of b g , and pour in o the off T s clear lime water you have dipped . hi will ﬁll a coal

O il barrel a li ttle over half full . N ow be sur e your egg s a r e t s n ot im rov e a ba d e on e bit to s res/z. I doe p gg be pre erved . s W 1thin s the s Fill the barrel up 4 inche of top with egg , and be s ure that there is from 2 to 3 inches of the liquid above

the eggs . t 1 0 s W A coal oil barrel will hold abou 5 dozen egg . hen et the I ull s t tO the s you g barrel , pread an old clo h on p of egg , and cover the clo th a n inch or more w i th lime s e ttlings t ha t

w ere left in the barrel after dipping the water off. Do n ot have the cloth hung over the top of barrel or it will cau s e the

to out. D o n ot us e the b ut b ut m pickle run pickle once, ake a s A t the a fres h pickle for each b rrel of egg . f er eggs have K been in pickle for t hirty day s examine them . eep them in

dr cool a . t to ure dr u s to a y , pl ce Be par icular have p g make Bu e t s t I s 0 your pickle . y an gg e er ( will end you one for 5 '

ts e a r tzcu/a r s . cen ), and examine every gg p y before pre ervin g

An y that are n ot strictly f res/z mark immediately . You can s t a s a s t T s ell them for a t lea much you paid for hem . hen Do o reser v e t/ze ret /z ones . n t ut s a s p f p in any cracked egg , T t s . o s t out hey will poil clean coal oil barrel burn hem , ﬁll t t let s s s wi h wa er and oak everal day .

Th s t the s t t s e lime mu be of ﬁne quali y , free from and — a n d t t t w s w t . H dir lime ha ill lack hi e , ﬁne and clean ave e s t the t s t a ll th al clean , and wa er pure and wee , free from

vegetabl e or decompos ed matter. 11 4 O R N A ME N T AL C O N F E CT I O N BR Y .

l th e e w t t the w t t S ack lim i h a por ion of a er , hen add the the t the s t t balance of wa er, al and o her elemen ts . Stir well u t s a t t v s a n d t le t i three or fo r ime in er al , hen t s tand un til E t e w e ll s ettled a n d cold . i h r dip or draw off the the clea r pickle in to the cas k or v a t in which it is in tended to pres erve h W the s v a t is d to t e eggs . hen ca k or fille a depth of 1 5 to 1 8 s to ut the s w t s a inche , begin p in egg , and hen hey lie , y S n s about one foot deep , pread arou d over them ome pickle t t is tt in s o s t n ha a li le milky appearance , made by irri g up s the r t t s t t s tt s t ome of ve y ligh lime par icle ha e le la , and con n t s a s lot s is The tin ue doi g hi each of egg added . object in doin g thi s is to have the fine particles drawn in to the pores the S s a s t w t f , f s s o hell hey ill be by a kind o induc ive proce , t s the s C s and thereby comple ely eal egg . are hould be taken n ot to get too much of th e lim e in ; that is n ot enough to s ettle s t to the s el the s a n d t f and ick h l of egg , render hem di ficul t to w t out clean hen aken .

The s t t w t s s is chief cau e of hin , wa ery hi e in limed egg t n ot s the s that hey are properly ealed in manner de cribed . Ano ther cas e is th e pu tting in to the pickle O ld s tale eggs that W t w t s . th e s w t n s have hin , weak hi e hen egg are i hin 4 i che the to th e s v a t it w t t t a n d of p of ca k or , cover i h fac ory clo h , Spread on tw o or three inches of the lime that s ettles in n the e a n d it is of th e t s t t t t maki g pickl , grea e impor ance ha A tin s th e pickle be kept over t hi s lime . ba in ( holdi n g about 8 s t s 6 or dozen egg ) punched qui e full of inch hole , edge d t t s t t t mufﬂe wi h lea her, and a ui able handle abou 3 fee n tt w u d n t tt the lo g a ached, ill be fo n conve ien for pu ing \ he s s t the . t w t s ut t egg in o pickle Fill ba in i h egg , p bo h under the pickle a n d turn the eggs out they go to the bottom wi thout breakin g . When the time comes to market the eggs they mu s t be d out of the . T o taken pickle , cleaned , drie and packed clean s h a lf of a s s s s s r m e thin it them . ecure a mol e hog head , or g like ,

ﬁll the s ame half full of wa ter . H ave a s ufﬁcien t n umbe r of crate s the right Size ( to hol d 2 0 or 2 5 dozen eggs) made d t t t s ts t. of la h or o her la , place abou a i of an inch apar s t s t the s a the s Sink one of the e cra e in o half hog he d , take ba in ut th e s t the the s s u s ed to p egg in o pickle , dip egg by rai in g w the w t a n d s s it up and do n in a er, if nece ary to properly clean them s et the crate up a n d dou s e water over the eggs e d w t the ha s then if a n y gg are foun , hen packin g, hat lime d t s d s et out n ot been fully remove from , hey houl be and all W the s a re the lime cleaned before packin g . hen egg care

RAB? 88 .

41 1 . F L A V O R I N G E X T R A C T S. T he followin g proport i on s of oil s and alcohol make a better extract than can be obtained from most of the prep a ra

s m a s . B s t ion anuf ctured for ale aker , confectioners and familie s w ill ﬁnd it to their intere s t to manufacture their own ex t ract s from t he se recipe s .

41 2 . VA NI L L A E X T R A CT .

2 s 6 0 2 a cut oz vanilla bean , alcohol , 4 oz w ter ; and pound the s ss s 2 bean , put the whole in a gla bottle , let it tand or 3 w s s it is use . eek , hake up once in a while , and it ready for

41 3 . CH E AP VA N I L L A E X T R A C T.

1 s 2 c 1 t t . 4 oz vanilla, lb tonka bean , qt al ohol , p wa er

41 4 . E X T R A C T O F A N I SE .

1 s 1 a . oz ani e oil , pt lcohol

415 . E X T R A CT O F C L OV E S .

2 0 2 oil s 1 . of clove , pt alcohol

41 6 . E X TR A CT O F CI N N A M ON .

1 1 oz ceylon oil , pt alcohol .

41 7. E X T R A CT OF B I TT E R A L M OND S.

n s 1 c . 2 oz oil of bitter almo d , pt al ohol

41 8 . E X T R AC T O F CA P R I CU M .

- n . 4 0 2 powdered caye ne pepper, 1 pt alcohol

41 9 . E X T R A C T or G I N G E R .

8 1 t let st oz green Jamaica gin ger, p alcohol ; and one

t us . mon h , then ﬁlter and e

42 0 . E X T R A CT O F SA R S A P A R I L L A .

2 0 2 s ss s 2 1 t . oil of a afra , oz oil of wintergreen , p alcohol

42 1 . E X T R A CT O F L E M O N .

2 b s 1 use. oz oil of lemon , the e t , pt alcohol , mix and

. 422 . E X T R A C T O F P E P P E R M I N T

2 1 use. oz oil of peppermint, pt alcohol , mix and

42 3 . E X TR A CT O F W I N T E R G R E E N .

I 0 2 1 use oil of wintergreen , qt alcohol , mix and .

V A N I L L A A N D T O N K A E X T R A C T .

oz s 1 t 2 t s 1 t . C 4 vanilla , lb onka , q alcohol , p water hop or pound the bea n s and put them in the alcohol and water for three weekS. RAB? 2 .

I CE CR E A M . Put 2 lbs s a s tt s t ug r, 4 egg and vanilla in a clean ke le , ir t t t e t ts t r oge her well wi h an gg bea er, and add 4 q of c e m , it the s t s t t t it is t to place on ﬁre , and ir con an ly un il abou t t it the St it t boil , hen ake from ﬁre and rain hrough a hair s t t let it s t n t it ieve in o an ear hen crock , a d ill cool and pour in to the freezin g - can already imbedded in broken ice and s t a n d t the s st t it al , cover urn crank low and eadily un il can n ot t the the be urned any longer, open can and remove s S the the s s w t da her . crape hardened cream from ide i h a s t t t the t lo ng handled pa ula. hen bea and work cream un il C s a off he t s t . t w t moo h lo e the can , dr w wa er and repack i h

s t le t s t w o to e . fres h ice and al , and re t for an hour or hard n I ce cream is often made fro m fres h un s calded cream t t the t s s bea en wi h force during en ire freezing proce , which t s I t s s s s makes it very ligh and nowy . al o increa e con ider ih t t es A t ably quan i y ( recip you will ﬁnd below ). no her kind of ice cream ( called H okey - Pokey) which you can buy on ’ the Ne w s t ts the s s s I t I York ree from on of unny aly , w ould like to men tion : D i s s olve 2 oz gelatine in 5 pt milk t t ts 8 s s t t or wa er, hen 4 q of milk and egg ligh ly bea en , add 1 s tt s t the w 2 s ut 5 lb ugar , li le al and yello rind of lemon , p the s tt s e t the ir till it ingredien t in to a clean ke le , on ﬁre and s t i 0 s to t t t , begin hicken , hen remove quickly , and pour in an I earthen crock a n d continue to s tir it till nearly cool . ben t the t the e r a n d add your gela ine and pour whole in o freez , freeze like other ices .

42 4. I CE C R E A M .

6 ts 1 s . q cream , 5 lb ugar, vanilla ﬂavor ; no boiling

4 25 . I CE CR E A M .

ts 1 s 1 t s oilin 6 q cream, 5 lb ugar, p gluco e, ﬂavor ; no b g.

426 . CH OCOLA T E I CE CR E A M .

am 2 lbs s 6 qts cre , ugar, 5 lb chocolate ; no boiling

427» LE M ON I CE CR E A M .

r a 2 lbs s s l n . 6 qts c e m, ugar, 4 lemon ; no boi i g M E N T O OR NA A L C N F E C T I O N E R Y .

428 . R A SPBE R R Y A N D ST R W BE R R Y I A CE CR E AM .

6 t s 1 s a 1 t s n . q cream , 5 lb u g r, q berrie ; no boili g Put the s in fa s r ripe berrie ﬂannel bag, add a little u ga , and hang the ut s to t h ba g on a nail ; p a ba in under catch e juice .

429 . CH E A P I C E CR E A M .

ts 1 s c st ss 5 q milk , } lb u gar, { lb corn arch ; di olve the 1 m I lk 1 s it le starch in qt , then m x altogether, tir and t I t come close to a boil ; ﬂa vor to sun .

43 0 . I C E CR E A M . f s 8 s s 1 a t Put 4 egg , yolk , i lb u gar, qt milk on the fire , be n ot stia in r v it well , but do let it come to a boil ; and f eeze , fla or s to s ui t your ta te . CO F F E E I CE C R E A M ‘ 1 t st t s M 1 oz s q be cream , 5 p of trong ocha coffee, 4 white 8 s Mix t s s - s . ugar, yolk he e ingredient in a porcelain lined P R ub t u s t ba sin . lace on fire to thicken . hro gh hair ieve in o

s P ut t . a ba in . in o freezer and freeze

C H O CO L AT E I C E C R E A M .

ts st 1 2 oz s s s s g , 4 gg , f 3 p be cream , u ar e a table poon ul whi c d 6 oz s of extract vanilla, a pint rich cream pp , chocolate . D ss o t s to s s i olve choc la e in mall quantity of milk mooth pa te . w it m s s P a l N o mix with crea , ugar, egg and extract . lace l on

s s i . St s ﬁre, tir until begin to th cken rain through hair ieve . s Place in freezer ; when nearly frozen , tir in lightly the whipped 1 s t v a n I l a s cream , and table poonful extrac l , and ﬁni h .

H M C O C O L A T E I C E C R E A .

1 t s t t s 2 oz s q i lb ranula ed ugar, cho r ch wee cream , 4 g t Be colate ﬂavored wi h 2 tea s poonful s of extract v anilla . very careful to have chocolate rubbed to smooth paste by having a t a Add milk warm and adding very s mall quantity time . all t t oge her and freeze .

C R U S H E D S T R AW B E R R Y I C E C R E A M .

s Mix t s st 1 2 oz s s 2 . 3 p be cream , u gar whole egg all , in porcelain - lined basin ; place 0 11 ﬁre ; stir const a n t ly to boiling R s P t s . poin . emove and train t hrough hai r ieve lace in T 1 . st w r es s freezer and freeze ake qt ripe ra be ri elect , hull , ,

‘ ‘ ’ r i Add to in a . 6 oz s s s w and put ch na bowl ugar, cru h all do n Add t s t 2 t s s pulp . hi pulp to frozen cream , wi h able poonful 11 N ow t 1 W . fe extrac vanilla, mix ell give freezer w additional t to n " urn s harde .

1 20 ME N T O OR NA AL CO N F E CTI N E R Y.

H O W T O P R E P A R E C H O C O L A T E F O R I C E CR E A M .

T ake 5 lbs of plain liquor chocolate a n d cut it up fine and place it in a farina boiler and set it 0 11 the fire and s tir t ill it is w t t t 6 lbs s 1 s a n d ell mel ed , hen ake of ugar and lb of gluco e 1 t t s a s a t q of wa er and place the ug r , gluco e and w er in a ° copper pan and set on the fire and co ok to 3 5 on syrup t s t he s gauge , or a hin yrup, then take a dipper and pour yrup st s t w into the chocolate in a fine ream , tirring the chocola e ell all the t ime and cont inue t hi s way till you have all the syrup , to the t s t t added chocolate , hen tir the chocola e well ill quite s set a n d ou s mooth , then it away in a cool place when y wi h to us e the past e in ice cream take 1 or 2 lbs of the pa ste and it set t he w w place in a pan , and pan in arm ater and when the st is t he st t o it pa e melted add a little cream to pa e thin , and t it the hen add to ice cream .

B I S CU I T G L A C E .

1 1 t 1 2 oz s s 8 s 1 s } p cream , ugar, yolk , and table poonful T 6 oz s s s ext ract of vanilla . ake cri p macaroon , pound st Mix s s t . . in mor ar to du cream, ugar, egg , and extract st s s Place on ﬁre and ir compo ition until it begin to thicken . t s s P ut Strain and rub hrough hair ieve into ba in . into w s A t freezer ; hen nearly frozen , mix in macaroon du t . no her

s t s . t able poonful extrac of vanilla, and ﬁni h freezing

H W M A K E W A T E R I CE O T O S . Water ice s are alway s be st when made from fre sh frui t s s s s a s s s s s in their ea on , uch peache , grape , currant berrie W , , s s s e . t use we cherrie , pineapple , lemon and orang s For in er

‘ t cherr uice a re st ﬁnd curran , grape and y j the mo popular. Cherry and grape juice boiled in bott le s a nd kept t ill 2 or 3 s s b s h use T he year old are good tand y and are andy for . fol lowing formula we ﬁnd give s the be st sati s fac tion : T ake 6 qt s of water and add 2 qt s of fruit ju ice ( new or boiled ) a d add ° b s t o s 2 0 st enou , ugar make a yrup of rength ( cold) with the syrup gauge ; now put 1 lb of glucos e in a pan and warm it a little a n d then mix wi h t he syrup and a dd enough s r to s uit t h citric acid t o make the yru p a little ta t , then col or e a s t o fruit you re u ing ( red or yellow or orange), and freeze all it is use I f ou w s to us e t he a stiff ice when ready for . y i h , s water ice for moulding or decoration , make your yrup weaker s s s s m t s n a s the richne of the ugar will cau e it to el much oo er. the s wa For orange or lemon ice , proceed ame y, only addi ng s the grated rind and train before freezing. o B K I NG 121 T H E A RT r A .

L E M O N W A T E R I CE .

6 s 2 s s t t 1 t , j uice lemon , tea poonful ex rac lemon , q water 1 s 1 s a lL t o et he r lb powdered ugar , gill rich , weet cream ; add g s s a s and train . Freeze ame ice cream .

O R AN G E W A T E R I CE .

6 es 2 t s s t r n 1 Juice orang , ea poonful ex act ora ge , juice of 1 t t 1 s 1 i s t lemon , q wa er, lb powdered ugar, g ll rich , wee s s a s cream ; add all together and train . Freeze ame ice cream .

R A S P B E R R Y W A T E R I CE .

Pre s s s u fﬁ cient ra spberrie s throu gh hair sieve to give 2 pt s d s 1 . Ad 1 of juice lb u ar , and juice of lemon with one g , t s t s P . able poonful e xtrac ra pberry . lace in freezer and freeze

A W A T E I C E P R I C O T R .

t bs s s l 1 t . 3 q water, 4 ugar, qt aprico pulp

P E A C H W A T E R I C E .

t s t lbs s 1 . 3 q wa er, 4 u ar qt peach pulp g ,

N E C T A R I N E W A T E R I CE .

t s lbs s 1 ta . 3 q water, 4 t ugar , q nec rine

C H E R R Y W A T E R I CE .

ts t lbs s 1 r 3 q wa er , 4 ugar, qt cher y juice .

R E D C U R R A N T F R U I T I C E .

t s s 1 s s t Put 3 p of ripe currant , pt red ra pberrie , 4 p of b s P s water , in a in . lace on ﬁre and allow to immer for few i s s s T o s . 1 z m nute , then train through hair ieve thi add 2 o s s t w t t ugar, and 4 p of a er . Place all in o freezing can and freeze . PRESE RVE S.

D I R E CT I O N S F O R P R E SE R V I N G .

s s s t Pre erve hould be kep carefully from air, in a very dry l e s p ac ; if t hey t and in a warm place they will mold . T hey s 2 s s 2 s t t hould be looked at or 3 time in ﬁr t month , tha hey n ot to I t is Sn may be gently boiled agam if likely keep . p po sed by s ome that cheap s u gar will d o for pre s erve s ; thi s is a mi staken id ea ; the very be s t s ugar S hould be u sed ; if cheap s is s s s s off ugar u ed , it hould be clean ed and cum all taken . AM OUN T OF SUG AR T O A Q U A R T JAR Cherrie s Strawberrie s R a spberrie s L awton Blackberries Field

S P s our ear . Wild G rapes Peache s Bartlet t Pears Pineapple s Crab - apple s Plum s Pie Plant S s our apple , quartered R i pe C i s ranberr e .

PR E P A R I G F R U I T S F O R PR E SE R VI G N N .

B s t 6 lackberrie , modera ely about Plum s 1 0 R a spberrie s 6 Cherrie s 5 Strawberrie s 8 Whortleberrie s Pie P S 1 0 lant , liced , B l P s s art ett ear , in halve S s P s w mall our ear , hole

1 24 O R N AME NT AL CO N FE CT I O NE RY .

U I N N Q CE A D A P P LE P R E SE R V E S . T ake an equal amount of swe et a pples and quince s w t s eigh them , then take by weigh an equal amount of ugar r the t W is pare , quarte and core frui . hen quince boiled ten t it out s e ut der, ake ; boil apple in quince wat r , p them into s let t t — n u yrup , hem boil un il they look red and clear a ho r and is n ot t oo D o s s a half long . not boil quince in yrup , but put s t s layer of the apple , when done , in o jar with quince, previ l ous t t s O . y cooked ender in wa er, and pour yrup ver them

P R E S E R V E D Q U I N C E S .

t s n s Put t s s . Pare , quar er and core hem , avi g kin and core u s st t o t q ince over ﬁre , with ju enough water cover hem, and b s s ut n ot t t . immer till oft , do let hem cook ill they break T ake out fruit and s pread on di s he s to cool add parings and s t s e st core to wa er in which quince were boil d ; ew it an hour, then strain t hrough jelly - ba g ; to each pint of thi s liquor allow s a B a u 1 . s t s t a pound of ug r il and kim hi , p in fruit and boil 5 m I n ut s ll r s d s e . T a ﬁ e 2 ake off the , and let tand in deep i h 4 s T O ff s let it ut s hour . hen drain yrup, boil , p in quince and 1 s T s s s boil 5 minute . ake out fruit again , pread on di he ; boil s t s yrup down to a jelly , nearly . Put fruit in o jar full and ,

w th s T he s . cover ith e yrup . quince will be a ﬁne deep red color

T O P R E SE R VE CU R R AN T S .

T o 1 0 lb s c t s 7 lbs s ugar ; take stem s from 7 lbs urran , lb W is t s ss the m s . s curran , pre juice fro other 3 hen ugar made s ut t s t t into hot yrup, p in curran boil un il hick and rich .

B R A N D Y P E A C H E S .

D rop peache s into hot water ; let them remain t ill skin can t s t be ripped off ; make hin yrup, let it cover frui ; boil fruit t s w t it till hey can be pierced with a tra ; ake out , make very s it is t w it is St l ll rich yrup , and add , after aken from ﬁre, hile hot t s , an equal quanti y of brandy . Pour while till warm over s e s st w it the peache in t h jar . Peache mu be covered ith . JE LL I E S AND JAMS .

H O W T O M A K E J E L L I E S .

Put t he ih s hot t fruit tone jar placed in boiler of wa er .

W is s uﬂi cie n t l s e s t - ba hen fruit y often d , train hrough jelly g , place juice in pre s erving kettle and allow 1 lb of s ugar to pint W h t s s of juice . ile hea ing juice place ugar in di h in oven ; w 2 s a dd s L e t allo juice to boil 0 minute , then heated ugar. all ss s s come to a boil and remove from ﬁre ; havin g gla e calded , pour in brimming full and allow them to stand in the s un for a t st is set t ss lea a day , or till jelly thoroughly ; cover with i ue s st paper aturated with brandy , and over all pa e thick white or brown paper .

A P P L E J E L L Y .

T l s s use s s s s ake app e , wipe and lice them ; eed , kin and all ; cook soft in cider enough to cover them ; strain through cloth laid in sieve ; add a pound of s ugar to pint of juice and boil up fe w s a minute .

- C R A B A P P L E J E L L Y .

Boil a pples with ju st water enough to cover them unt il M s s n T t s . ender . a h with poon , and trai out juice ake pint of to s 0 t s S t juice pound of ugar ; boil 3 minu e , train hrough a hair s ieve . ’ C AL F S F E E T JE L L Y .

’ 2 s l t t e Boil calf feet , well cleaned , in gal on of wa er till d t W s ff d uce . o to a quart , hen pour into a pan hen cold kim all fat take jelly up clean ; leave settlings at bottom ; put jelly into , s WI t h t s auce pan , pin white wine , 1 lb loaf ugar , and juice of s Add s 6 s w S 4 lemon . the white of egg , ell beaten ; tir all well s I i 1 w st rr n . together , put on ﬁre , let boil about 5 minute ithout g P ba s t it u s our into large ﬂannel g, repeat tirring un il r n clear ; t h s hen have ready large c ina ba in .

C I D E R J E L L Y .

ss t I n 2 0 2 oz s gelat ine di olved in 1 pt cold wa er . minutes 1 t 1 1 s add p boiling water , qt cider lb ugar ( granulated), and 2 s L e t s st rind and juice of lemon . tand on ove until hot b ut , T s s do not boil . hen train into mould . O R N A ME N T A L CO N F E T C I O N E R Y .

C U R R A N T J E L L Y .

2 oz s ss 1 t t 1 t 1 gelatine , di olved in p cold wa er, p wine, t 2 lbs t s a nd s t i g g , qt boil n wa er , ranula ed u ar g , 3 lemon gra ed , to each quart of juice .

M L P L U JE L Y .

T a s s a s s uﬂi cie nt ake many plum you have , pour boiling

P off . water over to cover them . our water immediately , drain in Put s re serv m t t g them . plum in p g ket le with boiling wa er t o t t s to enough cover again ; hen boil ill plum begin open , and s i T s e t . s to ome juice xtrac ed hen pour off liquid , train it , add 1 s r to t it each pound of juice lb ugar, retu n ke tle ; boil from 2 0 t s to 1 a s it st minu e g hour, may require , and you will have mo s he s be s i s s deliciou jelly . T plum may u ed for p or auce .

Q U I N CE JE L L Y .

S s t Put t lice quince withou either paring or coring. hem into pre serving ke tt le ; ju s t cover with water ; put over ﬁre boil ,

s t R st s . T o until of . emove from ove , train off liquor every gallon allow 4 lbs of s ugar ; boil v ery fast unt il it become s a sti ff jelly .

L E M O N JE L L Y .

1 t i s t t 1 1 t oz gela ne , oaked in 1, p cold wa er hour ; add p 1b s t t t o t st St boiling water, and 71, ugar , ex rac lemon a e . and st t S t m set on ove un il boiling . train in o ould , in cool place .

S T R A W B E R R Y O R R A S P B E R R Y JE L L Y .

G et fi ne - s t ; put v a t s ufli colored , fre h ripe frui o er fire , cient di stance for juice to flow Slowly ; \ do n ot allow it t o run t it is t 2 t s t longer af er perfec ly clear, probably 0 minu e ; hen run

- I f is a t t ba ss . through jelly g without pre ing juice all urbid , st t s t s it rain again hrough mu lin in o pan , immer é; of an hour ; then add 1 lb s ugar to each pin t juice a nd boil 1 0 minutes longer .

W I N E J E L L Y .

2 oz s t s 2 s t t 1 t gela ine, oaked hour in a 5 p cold wa er ; p t w S r 1 1 the t whi e ine or her y ; lemon , all the juice and 7 gra ed e 1 t s t tt s 1 t s p el ; ea poonful extrac bi er almond , p white ugar,

1 t t . Put s t s p boiling wa er oaked gela ine , lemon , ugar, and t t t s ex rac ogether, and cover clo e 1 hour. Pour on boiling st i s Add st t water, r and train . wine and rain again hrough , ba w t s e e wet w h ﬂannel g, ithou que zing, and l ave in mould , it t t s cold wa er un il olid .

U P F O R SO D A W A T E R SY R S .

1 lbs s I 3 granulated ugar, gallon water, boil about 5 t s t e t minu e , the fro h of the white of an gg mixed wi h it add s t o it ss s s s clearne , kim off , train throu gh a piece of ﬂannel while s hot and add 1 pt of gluco e ; keep it in a cool place .

43 1 . R A SP B E R R Y SY R U P .

T he combination pre ss will pre ss the juice out of the ber a t a rie s very nicely and can be bou ght any h rd ware store . T o 1 lb s s a ss e t each gallon of juice add 3 u g r, di olve it by g ntle hea , t 1 2 e s not o exceed 5 d gree , bottle while warm and cork for i future use . M x 4 oz acetic acid in 3 oz water and add to each gallon of juice before bottling .

2 T W B E R Y Y 43 . S R A R S R U P .

a Same s above .

43 3 . P I N E A P P L E SY R U P . As above .

43 4 . SA R SA P A R I L L A SY R U P . Add 2 0 drop s of W intergreen and s as safras oil s in a wine ss s s t gla full of alcohol , color the yrup with burnt u gar or extrac of licorice . M 43 5 . C R E A SY R U P R educe the conden sed milk to the con s i stency of cream t s by addin g a little water, hen add an equal quantity of imple syrup .

43 6 . CH O C OL A T E SY R U P .

M s 2 t s s it a elt 4 lb chocolate and tir q of yrup throu gh , re dy for use .

43 7. F OA M O N SO D A W A T E R .

I n order to create a foam that will st and on soda water wh e n drawn from the fountain a ll you have to do is to incorporate with the syrup a certain proportion of di s solved gum a r a bic . 1 oz of gum di ssolved and a dded to 1 ga llon of syrup W i l l b s f the s found amply u ﬁcient for purpo e . Bi- carbonate of soda is u seful and harmles s in preventin g s d a s cream from ourin g for a y or two , e pecially if the cream is kept on ice or in cold sprin g wate . . 129 T H E A R T O F BA K I N G .

B L A C K B E R R Y S Y R U P .

s 2 t s plain yrup , p blackberry juice .

B L AC K C U R R A N T SY R U P .

1 a l s 2 t s t g plain yrup, p black curran juice .

B L A C K R AS P B E R R Y S Y R U P .

l s 2 t s s 1 a . g plain yrup, p black ra pberry juice

W B A G R A P E S U P C A T A Y R .

1 a l s 1 t C 1 C t g plain yrup , p atawba grape juice , pt a awba

C H E R R Y S Y R U P .

1 a l s 2 t s g plain yrup , p black cherry juice .

C O N C O R D G R A P E S Y R U P .

1 a l s 1 C Con plain yrup pt oncord rape juice , g , 4 g 4 pt cord grape wine .

C R A N B E R R Y S Y R U P .

1 a l l s 2 t s ﬂ s g p ain yrup, p cranberry juice, 4 oz oluble ss e ence of lemon .

L I M E S Y R U P .

1 a l s 2 t s 2 ﬂ s s s g plain yrup, p lemon juice , oz oluble e ence s of lime .

P E A C H SY R U P .

1 a l s 2 t s g plain yrup, p peach juice , 4 fl oz peach ss e ence .

P I N E A P P L E SY R U P .

1 a l s 2 t s 1 f t g plain plain yrup, p pine apple juice , ﬂ oz rui s acid olution .

P L U M S Y R U P .

1 s 2 t s gal plain yrup , p plum juice .

Q U I N C E S Y R U P .

1 a l s 2 t s g plain yrup , p quince juice .

R A S P B E R R Y S Y R U P .

1 s 2 t s s . gal plain yrup, p ra pberry juice

R A S P B E R R Y S Y R U P .

1 s 1 t s 1 t gal plain yrup , p ra pberry juice, p red currant juice . ARTIFICIAL FRU IT SYRU PS.

T he se syrups may be cheapened by s ub stituting gluco s e

' s s r I n ot recomme nd s s ubstit u for a part of ugar y up . do thi t 1on e s s s u s xcept for cheapne , and the yr p made therefrom are n i in u n ot so a d i fer or q ality , do keep well , n are not ﬁt for ex

l f r a s i - t o s s . ss por , but on y the che pe t cla of trade For h gh cla s s u good cru hed s ugar sho ld alone be u s e d . T he followi ng formula s are reduced for the convenience s l s of ma l manufacturer .

A P P L E S Y R U P .

1 a l a s 8 ﬂ oz s 2 oz s t a r g pl in yrup, natural apple juice , 4 t a rtic ﬂ s s s acid , 4 oz liquid affron , 4 fl oz apple e ence .

A P R I CO T S Y R U P .

1 a l s 2 oz s t fl g plain yrup , tar aric acid oz liquid , 4 s s s f e fl . a fron , 4 fl oz liquid cochin al , 4 oz apricot e ence

B A N AN A S Y R U P .

a l s 2 oz s t ﬂ s ff I , , 7} id g plain yrup artaric acid oz liqu a ron , fl b s s 4 oz anana e ence .

B I T T E R O R A N G E S Y R U P .

1 a l s 2 oz s C I ‘ l t i 2 ﬁ oz s s t g plain yrup , ac d , oluble bit er l 1 i s ss . u d . orange e ence, 4 ﬂ oz q affron

N E CT A R I N E SY R U P .

i 1 a l s 1 ﬂ t g plain yrup, 4 oz crit c a cid , 4 oz nec arine

s s ﬂ ﬂ . e ence , 4 oz liquid cochineal , 4 oz caramel

P E AC H SY R U P .

1 al s 8 oz s 2 oz s g plain yrup fl natural peach juice , tar , fl l 1 uid s fl fl taric acid , 4 oz q affron , 4 oz caramel , 4 oz c s se pea h e nce .

P E A R S Y R U P .

1 al a s 8 n r 2 g pl in yrup , ﬂ oz atural pea juice , t li uld s f o ss aric acid , 4 fl oz q a fron , 4 ﬂ z pear e ence.

Q S RS 3 M.

m st t ra a n th is the st f G u pa e or g u f from wn . ch a ll beautiful ts t s cake ornamen are made, in hi country it is a tra de by s r it elf, and we have quite a number of large facto ies in t hi s s ss I kind of bu ine , will give you an idea how they make it Soak 2 oz of t ra ga n th gum in 1 pt of water for 6 hours 3 , t ss t hen pre hrough a piece of cloth, put it in to a large s tone t v o macaroon mortar, have every hing ery clean , then g to work and rub about 4hour; put in 2 oz of xxxx su a r and rub a a in g g , then put in another 2 oz of xxxx su gar and rub until it feels s w t t ut it t s a r it i dry and look very hi e, hen p in o a tone j , and s use ready for future . s t T hi s kind of work need a lit le practice . T he mould s st t s s you can buy in almo any baker ool upply hou e, but a good s his s a s h workman make own mould , t e most of them are

- s . or s s . A made of pla ter pari , ulphur lead fter you have your mould s ready take a small piece of dou h out of t he jar g , stiffen it with 4 oz corn starch and oz xxxx su gar so a s to s out s have a nice ea y workin g dou gh , of thi dough you can t t st th ss imi a e mo any in g, then pre your dou gh into your mould s, c ut the t s t dough even wi h the mould , ake a pinch of dou gh out the s ss o of jar, tick it in the back of the impre ion , take it ut t d r is and lay on gauze , and let hem y, bent work laid on roll

s t s s r t in . ing pin s or di fferen hape of wood, o s to suit

H O W T O MA K E M OU L D 43 9 . S.

G s s s tt to he rea e a pane of gla , lay your pa ern on p of t glas s ; to make things plain W e w ill s a y you w an t to make he s s s . ut n ew t t ut dollar P your dollar on gla , oil very ligh , p

s t - the w is tt a pa e board ring around dollar, hich a li le larger

s t s s t - s t in ize , hen mix ome pla er pari very hin and pour it t the s s t ca n it in o ring, in le han an hour you pick up h a n d by taking out the doll a r you have got t e mould . I f you want a mould of a dollar on both s ides you w ill have to leave the dollar in the mould s crape the mould down he t n s s b ut n ot the abou t half t hick e of a dollar, do move tt s t s is n s o a s to dollar. Bore a li le hole on each ide ; hi do e he to ﬁt the t ut the have t mould , now oil whole very ligh ly , p s st - d it ut s s t ame pa e boar ring around , and p ome more pla er TH E A R T or BA KI N G 3 . 1 3

the to the s t let it 6 rs o paris on p of ﬁr mould, lay hou and y u b e f T s t it t e . v r s s can then ake apar , y care ul . he e mould mu t be s oaked i n cotton s eed oil wi th a little terp e n tin e for one ou t the s un a n d t w eek take them t and dry hem in , hey are , I s t ti s t s w ou then ready for us e . llu ra on of hi kind of ork y

will ﬁnd on other pages .

44 R N A M E N T S I N G U M P A STE R A L M ND 0 . O , O O

P A ST E . G u t s t s s t s s ts s s rad a ed and , cup , azza , ba ke , va e and a ’ t ts tt t s us e varie y of other ornamen ﬁ ed for confec ioner , may

be advan tageous ly imi tated in gum pas te or almond pas te . The moulds u s ed for making any of thes e are to be lined t t s t out t t wi h ei her kind of pa e , rolled very hin and gen ly s s d t the s s rt s the s pre e in o moulding or unk po ion of mould , s o that when the objects moulded are delivered they may ou turn t perfect. I t is of the u tmos t importance that the di fferen t pieces s the w t t s s s ts t compri ing hole ediﬁce , whe her hi con i of wha is generally called a piece mon tee ( a term u s ually s uppos ed to mean s ome repres en tation of archi tecture in the form of a t s f t s t h a s emple, pavilion , kio k , oun ain , ca le , ruin , or of ts s s s t s e tc —s t , , . f ke , va e and hould be horoughly dried be ore t s t t t t s the t w hey are uck oge her, o herwi e ornamen ould be to s A s t liable give way and fall to piece . lmond and gum pa e s t s s s it is s s s to being u ually colored for he e purpo e , u ele color t W he n is t w s . t the n t hem af er ard hen body of or ame colored , the borders or o ther decoration s s hould be white ; w hen it s t the s e is w t he t t t tc. t happen ha va e, , hi e , ornamen a ion s t w s hould be colored ei her bro n , pink , blue or green , u ing in s r t s it is tt a s no ca e mo e han 3 color indeed admi ed a rule , t t 2 s st t h s I n s in ha color only con i tu e t e be t tas t e . ome s tances the w hole orn amen t may be wrough t in pure whi te but thi s cours e requires the greates t preci s ion and cor rectn ess the t of the a s the a b in execu ion whole work , s ence of color tend s to expos e defects more di stinctly to the eye . 441 . I CI N G A N D G U M P A S TE R OSE S. R s is diﬂi cult t s o e makin g , and it ake a good deal of t t I s th e to t prac ice and pa ience . advi e beginner not prac ice t a t t 2 s w e d any longer han 4 hour a ime . 5 year ago pipe t e s b ut t t hem on a half an gg hell , hey now have a cer ain kind of nail for it in the s hape of an egg s hell ; the head of the n is t I t h the t ail abou inch in diame er , arc like , pin abou 2 s A t the s s inche long . f er all nail head have been grea ed 1 34 O R N A M E N T A L C O N F E C T I O N E RY .

t tn em fl a t w t s ligh ly, place in a box filled i h ugar s o that they s t the t s s and up, cen re piece of a ro e hould be piped with a s t t e The t n s s s h n ar ub . rick of maki g ro e lie in t e turni g of the s s s s a t on e t nail ; mall ro e can be fini hed opera ion , larger s es et d 2 a n d t s s s iz g handle , 3 4 ime , a good ro e maker give the 2 t t s w t n G um st nail or 3 ro a ion i hout in terruptio . pa e s s w t tt s t s s the s ro e are made i h pince e of differen hape , leave are flattened out on a piece of glas s a n d put together on the

nail .

442 . G U M P A ST E E G G S.

W s 2 tra a n th um t it i n a h oz of g g free from dir , put a s t t e to it let it st to dis ba in wi h wa er nough cover , and a day s s it t t t n t t olve ; queeze hrough a clo h , aki g care ha every t is t it s the ut it hing perfec ly clean , or will poil color ; p in a m t n a 1 2 t 1 6 s arble mor ar, addi g gr dually o ounce of XXXX s s t t s w it w t the ugar, if ed hrough a lawn ieve ; ork ell wi h

s t t it is t . s t pe al un il incorpora ed and become a very whi e, s t s t ut it t ot the s t w t moo h pa e ; p in o a glazed p , cover pa e i h W t to the . is t t a damp clo h exclude air hen it wan ed , ake a l tt it a n d ut it a n d w s i le of p on a clean marble , ork ome more s ugar ( which ha s been s ifted through a lawn s ieve) w i th the i s t s s t w w r . ﬁnger un il it a ﬁrm pa e , hich ill b eak when pulled I f i t is n ot s ti ff enough it w ill roll under the knife when you cut it from the i mpress ion ; if your pas te w o rks hars h and s it ha s too um it w tt crack much g in , and ill require a li le

t to it . the s t us e wa er work down For colorin g pa e , prepared

t . T s s cochineal or vege able color he e require wooden mould . I f n ot ot w d e m s ou you have g box oo gg ould , y can make s ome moulds from the following compos ition : mix one pound t t w t d of w t s of Sco ch glue, 4 pin of a er, 4 poun hi e re in , 4 d t t s e m t the poun of Burgundy pi ch , 4 pin of lin e d oil ; el glue, res in and pi tch in a pan on a s lo w ﬁre or in an ordinary glue p ot ; s ift s ome powdered w hitmg through a ﬁ n e s ieve on a table ; m ake a hole i n the cen tre of the w hi ting and po ur in h h a s s t a d d t e oil which been previou ly warmed , and hen , ts m ix the‘ w i t s t s t other ingredien , and hole n o a moo h pa e , t u T the w hich mu s t be kept w arm un il s ed . ake a piece of compo s i tion and knead it w ell then roll it in to a s heet about 2 inche s thick ; take the impress io n of half the egg len gth

s a n d cut the s s s t . T s w way , away uperﬂuou compo i ion hi ill ’ requ i re 2 or 3 days dryin g before the mould i s ready for us e . N ow to make the s ugar eggs : R oll out the gum pas te in to a t s t s cut off s t hin hee on a marble lab , and piece and form in o the e s a n d t a cut w the s t out half gg hape , wi h knife a ay pa e side the s hap e ; now take them out of the mould and dry

1 36 M E T O R N A N A L CO N F E CT I O N E RY.

i n u ut it to t s t t yo r ﬁnger and p your humb, if on epara ing hem a small string of sugar adhere s to each it is boiled to the degree “ ” pearled .

I I L O W . . B N

After you have a scertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a s s s few minute , then hake it out of the u gar and give it a blow . I f su gar ﬂie s from the skimmer in small bladders it is boiled “ ” to the degree called blown

I I I E A T H E R . . F

Continue to boil the s ugar from blown for a short t ime lon ger ; take out the skimmer and give it a jerk over the pan , s s t then over your head , and if u gar ﬂie out like feathers i is “ ” boiled to the degree called feather .

I V. B A L L.

T o n the ha s e st know whe ball been acquir d , fir dip your finger into a basin of cold water ; then app ly yo ur finger to the syrup takin up a little on the t i and dippin g it into the water , g p again ; if upon rollin g the sugar with the fin gers and thumb you “ s t t is is can make it into a mall ball , ha what termed the small ” ball ; when you can make a larger and harder ball , which you could n ot bite without it s sticking unplea sant ly to the teeth , h “ ” you may be sati sfied that is t e large ball .

A . V . CR C K

Boil the s ugar from the degree cal led ball a li ttle longer; s t w t t t the s dip your tick in o a er, hen in o ugar and again in to the t I f it s t t it is to th wa er . crack under your ee h boiled e d “ ” degree calle crack .

VI . CAR AME L.

he s t t s t Boil t s ugar ill fur her, dip a ick or your ﬁnger into he s a n d t the t t t t . I f i w ater , hen in o ugar, again in o wa er t “ ” s ss it is the s t s nap like gla of highe degree , called caramel , s t t off the imm edia tet f and mu be aken ﬁre y, for ear of burn i n g

446 . T H E R M O M E T E R . The pearl is to boil to 2 2 0 degrees ; the s mall thread 2 2 8 degrees ; the large thread 2 36 degree s ; the blo w 2 4 0 degrees ; the feather 2 4 2 degrees ; the s mall b i ll 2 4 4 degrees ; the large ball 2 50 degrees ; the s mall crack 2 6 1 degrees ; the hard crack

2 8 1 degrees ; the caramel 360 degrees . T H E A R T or BA K I N G . 1 37

R E M CA ND Y 447. I CE C A . lbs s 1 t t tt t t 5 ugar, q wa er, 2 lb bu er, 1 oz cream of ar ar, boiled to 2 80 degrees ( add cream of tartar and butter when it s t ts the s t t ar boilin g), pour on marble , hove oge her when cool ut t the enough , p on o hook , and ﬂavor while pullin g back t t it is w t ut the t to and for h un il hi e , p back on able , and form s t ui .

448 . CH O CO L T E I CE CR E M CA ND Y A A . As t t s t e st above, add 5 lb gra ed chocola e ju befor you a rt pulling. 44a STR W B E R R Y I CE C R E M C A D Y A A N . As st tt i above, add rawberry ﬂavor and a li le coch neal in o t place of choc la e .

45 0 . V A N I L L A CA R A M E L S.

6 lbs s lbs s 1 tt 2 ts s t ugar , 4 gluco e , } lb bu er, q wee to 2 80 s the tt it ha s cream , boil degree ( add bu er when boiled 1 0 t s the a n d cut s s s minu e ), pour on marble in mall quare ; i d w hile boiling t mu s t be s tirre con s tan tly .

45 1 . VA NI L L A CA R A M E L S.

1 0 lbs s 2 lbs litt ts 0 2 m ta r ugar, b er, 3 q milk, 1 crea of ta r st a s . , vanilla ; ir while boiling above

I M I TA T I ON E G G S I N G R A I N E D SU . 45 2 . G AR Thes e can only be made wi th egg- s haped moulds of

t . I f t the tw o me al or wood made of the former ma erial , s s t s t s the halve mu be ligh ly oiled before being u ed , and if of t s d t t s t s la ter, oake in wa er and dried wi h a ponge af erward ,

s - t - a s they require to clo e perfectly air ight. Only one half of st l w t the s w s s st t the mould mu be fi led i h ugar, hile an a i an mus t be ready to in stantly clos e the mould up and turn it t the c t s round to di stribu e on ent equally all over the in s ide . To make the eggs ligh ter in weight s ome of the s yrup may be drained from the interior of the eggs w hile they are w arm s the s the T s by mean of mall hole in end . hi openin g may be s topped up with a patch of the grained s ugar or the egg w T he filled wi th yello fondan t cream in imi tation of a yolk . bes t or w hitest refined s ugar is u s ed for thes e goods and boiled " to “ s t t 2 0 —2 s the a of ball , or abou 4 4 5 degree by thermo I w b e s t s w ho s to meter. t ill advi able for ho e de ire manu facture this clas s of goods to us e s mall boil s in their firs t tte t s t the s m e a n d w s t t a mp , and only ligh ly grain a , ell ir tha i - a o i n a drop pan w ith lip t t. 8 1 3 O R N A ME N T A L CO N F E CT I O NE RY .

L L OW C P 45 3 . MA U S.

T a re l n the w t s 1 hey made by p aci g hi e of doz. eggs in a clean copper pan a n d beat them till they are qui te s tiff ; then place 2 lbs of s ugar and 5 lb of glucos e in a copper pa n and 5 pt water and co Jk to 2 2 5 degrees th e n pour it on the t s fi n e s t t it t he e s a bea en egg in a ream , bea ing hrough t gg t Now e t the s ame time . place gg ba ch on a s trun g s tea m t v s s to s titf a s te ba h or on a fire co ered with a he and cook a p , beating a ll th e time ; try the pas te by pl a cin g a little in cold t w it is s t a s s t f a s s i s wa er, and hen almo i f caramel t i bout right to w ork w ell ; then flavor w ith vanilla a n d le t the batch ' s e t on the s team bat h s o a s to keep it warm w hile you get 1 the ts . F or the ts t 6 lbs s a ou ide ready ou ide ake of ug r, lb glucos e and 1 qt of wa ter a n d cook to 3 2 0 degree s t en pour on marble a n d w hen it is cool e n o ugh to handle color pink and flavor w i t h oil of ro s e and pull on the hook ra pidly till well pulled then t wi st the air out of the batch and flatten it out on the table and s crape the egg batch on it ; then w ra p the pink batch aroun d the e gg ba t ch a n d pull out like cut th tt c u s tick candy and wi a bu er p cu tter.

4 54 . B U T TE R I N E S.

I t s 2 lbs s 1 1b tt t lb of whi e ugar and gluco e, bu er, 5 pin d o ts t n goo rich cream , and ﬁve c coanu , gra ed ﬁne , and placi g e a n d to s t f s t a s all in a copp r pan , cook a i f pa e, abou t hard s s t a ll th e t t e a dd the t d s a s caramel , irring ime h n gra e rind d n s a n d s t t the t t s of 2 goo ora ge , ir hrough ba ch ; hen crape the con ten ts of the pan upon a marble and S pread out in a

- t a n d w o cut s 1 s heet half inch hick , hen c ld , in piece 3, s n w in inche lo g, 5 inch ide , and cover good choco t n s t the to the t late coa ing , leavi g a reak over p of coa ing , d t the t a n d w hen col hey are ready for coun er.

P L E CA R A M E L S . 45 5 . M A as 0 us e s s t A s Same 4 5 , maple ugar, in ead of ugar ; no

ﬁ a v or’ 4as C H OC O L A T E C A R A M E L S

6 lb s s lbs s 1 b tt 2 ts s t ugar . 4 gluco e , 5l bu er , q wee cream , 1 s t ut the w hen it ha s 1 0 5 lb cocoa pa e , vanilla , p on ﬁre , boiled ’ h e t a n d s t w i i it to 2 80 minu te s a dd t bu ter cocao , ir h le boil ng

degrees .

45 7 C H O CO L A T E C A R A M E L S. 0 bs s 2 ts x tt 1 t 1 l ugar, q milk , i lb bu er, § lb chocola e, 0 2 t t it s t ts a dd the m i cream of ar ar, when ar boiling crea of t artar; rest a s above .

140 O R N A ME N T A L CO N FE CT I O N E RY .

46 6 . OL D F A SH I ON E D M L O ASSE S CA N D Y .

t 1 . N . O . ss s 1 t t o S ir and boil gall mola e , q wa er t a t s w et st the s crack, ake a mall ick , dip in yrup and in the t n ow t cold wa er again , ake the little s ugar there is on your s t tw the t t if it s t s to t it s t ick be een ee h , ick hem , mu be boiled tt the ’ a li le lon ger, and if s ugar cracks or breaks be tw een th e t t it is to us e w n u l ee h ready , hen early done p t in a i b tt it the bu er, pull and ﬂavor on hook .

M L 46 7. O A SSE S CA N D Y .

. s s s I t t lb s w s 2 lbs gall mola e , q wa er, 5 bro n ugar, w t s a s hi e ugar, boil above and ﬂavor while pulling.

‘ 46 8 . T A FI Y C AND Y . As it t t s s above, pouring in o ray and pan without pulling it or ﬂavoring .

4 6 9 . E VE R T O N T A F P Y . lbs C s 1 t w t 1 tt 5 ugar, q a er, % lb bu er, oz cream of t to tar ar, boiled a crack, lemon ﬂavor .

470 . CH OC OL A T E P A ST E . lb s s ts t 1 t tt 5 ugar, 3 q wa er, lb chocola e , lb bu er, 5 oz t t to 2 0 s the cream of ar ar , vanilla , boil 3 degree , then add te tt s t s t t to s t chocola and bu er, ir con an ly , boil of ball and i s d s w it cu t t t s . run in o grea e pan , hen cold will like chee e

471 . C R E A M CH O COL A T E . lb s s 1 1b s 1 t s w t 1 5 ugar, gluco e, q ee cream , lb choco

to . late, boil a ball

472 . ST A R CH R O O M . s t s C s t s s s etc. Model of bonbon , ea er egg , hri ma good , , s t O f a ris . t etc , are generally made ofpla er p glued one inch apar ‘ fl a t o to s s the s t t s on a b ard , long enough reach acro arch ray , t s 2 t 1 8 s d t s s s ize of ray fee long and inche wi e, wi h ide abou t 1 s t s t s et t t s t a n d 5 inche high , he e ray g filled wi h ligh arch W s t is made even wi th the edges by a ruler. hen arch ready the impre s s ion s are made by gen tly pres s ing the moulds t the s t t the s s s their full dep h in arch un il all are full , impre ion get filled through a candy funnel .

473 . C R E A M B ON B O NS. lbs s 1 s 1 t s t 1 1b 5 ugar, lb gluco e, q wee cream , cocoa s t s a n d t a dd the s pa e , mix ugar cream , hen gluco e , when o ut the s t to a n d b iling p in cocoa pa e , boil a ball degree ﬁll a s w n t m out a n d ut in s t rch tray , hen hard e ough take he p d 2 T s s t in to a ry place for or 3 day s . hey can al o be cry al iz ed . E A T F BA K 141 T H R O I N G .

The a rticles to be cry s talized s hould be put in pan s hav T u s s ing s ides 2 5 inches high . hen p t in a copper or bra T kettle a s much w ater a s will more than fill the pan s . hen add 7 lbs of s ugar to a gallon of water and boil by thermo t to 2 2 s t it f m the let it t me er 5 degree , ake ro fire and cool un il w t the s s ffi t to blood arm , hen pour upon good u cien cover t ut t in 1 0 s u O ff the hem , p hem a warm place for hour , po r The s yrup a n d le t them dry well before tur nin g them out. principle upon which the above is conducted is readily but com prehen ded . When w ater is cold it w ill di ss olve a t t t s W t is a cer ain quan i y of ugar and no more . hen hea p it s s t t W t plied will di olve a much grea er quan ti y . hen aken from the fire and allow ed to cool the s uperfluou s s ugar that w a s s t the t n ow s to ts held in olu ion by hea , begin form i elf in crys tal s and is depos i ted on the s ides and bottom of the ss the s C fi s t s ve el , or upon good . ream g , cream da e , cream n uts can eas ily and wi thout trouble be crys talized in the N o s t above manner. cream of tartar or alcohol mu be s u ed.

475 . SU G A R SP I N N I N G . 1 s 1 w t tt t t 1 0 Boil lb ugar, gill a er, li le cream of ar ar, 3 An e tr s . t s s m degree y workman wi h ordinary idea of y y, de s s s t f ts s s ign and per pec ive can produce e for in ugar pinning, s s t s s All t is e s s t e which urpri e hem elve . here n ce ary for prac ic is ﬂ a t s s w la the ss t the a piece of gla ell oiled , y gla on o de s to Di the s ign you want make . p your s poon in above ugar t the s s w ut t t t w t and race de ign , hen cool p hem oge her i h

. S s is s t s s caramel pun ugar u ed for many decora ive purpo e ,

s a s t etc. t s is uch falling or running wa er, , hi made by dip w s t the s t ping a docker or bunch of ire in o ugar, hen hold an t a s a s the iron bar in your lef hand, high you can reach , run the a s a s ss tt it docker over bar quick po ible , le in g nearly t the C t t s t t is s s ouch ﬂoor . on inue hi un il here a kein of ugar t t s s s the t s ha look like a kein of ilk , hread can be made ﬁne s v the s s w s t or coar e by mo ing wire lo or fa .

476 . SA CCH AR O M E T E R . T hi s in s trumen t is an hydrometer for as certaining the s t s f I t is s t peciﬁc gravi ie O liquids . made in gla s con aining s a s the t t t s quick ilver, hermome er, divided in o degree or s W s . s d w t it s cale hen immer e in pure a er mark zero , which s t t the n o s T he t s prove ha water contain s ugar. advan age of the s t e s n ot a s a tt accharome er are i mm n e , only a m er of b ut a s to the t economy, a g uide workman , who canno work 1 42 O R N A ME N T A L CO N F E CT I O N E R Y.

rt t w t t w the s with ce ain y i hou kno ing degree of boiling,

t . For the which can only be learned by prac ice example , s t t - ﬁ v e s the t s pearl mark wen y degree hread , large or mall , t s the w t t e s the t thir y degree ; blo hir y four degr e ; fea her, - s ix s the t s A t t s s t thirty degree ; ball ﬁf y degree . f er hi la degree th e s ugar h a s become s o den s e and thick that the e s Th s accharomet r can no lon ger be u ed . e remainin g de s the st t the gree , crack and caramel , mu be de ermined by

ﬁnger tes t. I n order to us e the saccharometer you mu s t have a nar row tin tube in which to dip up a quan tity of the boiling T s - t s t t a the s t s ugar . hi ube mu be longer h n accharome er, We he s t a n d have a handle . t t accharometer and drop it in o the tube con taini n g the boili n g s uga r and it wil indica te the e s B t the s t a n d he degree of th ugar. o h accharome er t ther mom eter are mos t excellen t in s trumen ts by which to as cer s tain the degre es of boiling ugar.

477 . N OU G A T O R C R O Q U ANT .

Weigh 2 lbs su gar in a s a uce - pan and a few drop s of set the a s s a s ha s ss lemon juice, on ﬁre , oon it di olved add and 1 s stir in lb of chopped almond , turn it out on the oiled marble . and roll it out in thin sheet s and c ut to s uit ; very nice looki n g s s a s t s ornament can be made out of nougat, uch emple ,

s s s s s s s etc . etc. I t is fountain , churche , ba ket , waterfall , va e , , al so cut in strips and ribbon s to be u sed for decoratin g large s see s s ornament ( illu tration ).

478 . N E W E N G L A N D TA F PY . 5 lbs of standard A su gar and 1 5 lb glucose ; di ssolve these 2 0 s t s N ew O s in water and cook to 5 degree , then add 3 p rlean m ss s an d 2 6 0 s 2 lbs S s ola e cook to degree , then add pani h pea

s 2 0 s. T off nut , and boil the whole batch to 7 degree ake the 3 s . s ﬁre , and add 3 oz butter and oz oda Pour on a grea ed s marble and form to uit,

479 . SOF T PO N D A NT .

5 lbs su gar and 3 p ts of water ; pl a ce it on the ﬁre and st i r s is ss v s until the u gar di ol ed ; remove the cum , boil it to the “ ” t e s a . T he s a feather, h n pour it on a cold marble l b p ce on

‘ the marble on which the fondant is poured should be inclose d s t o t he t s with iron bar , in order preven t fondan t in i hot ﬂuid e state from runni n g off the marble . L t it remain undi sturbed b ecom s the a rs s until it quite cold , then remove b , prinkle a s t b s t ea poonful of cream of artar over the top , and y mean of a

1 44 O R N A M E N TA L C O N F E C T I O N E R Y.

483 . PA P I E R MA CH E E . Soak any a moun t of whi te paper in s ca lding w ater for l t s s the t out it t ghour , hen pre all wa er of , and pound in o a s t Now 4 ss o moo h pulp . add oz of glue di olved , and glb p w dered chalk and make a s ti ff pa s te ; thi s pas te can be u s ed in place of gum pas te .

48 4 . P A ST I LL A G E .

1 t t 2 um tra a n th s 6 s n o q wa er, oz of g g , oak for 3 hour , w t t fe w r s pres s it through a clo h , hen add a d op glycerine and ts s s t equal par of icing ugar and corn arch , and make a n ice pas te by w orking it w ell ; thi s pas te may be u s ed in s tead of gum paste.

485 . R OCK SU G A R .

l Boil 2 lb s s to s t O t u gar a crack , and ir in 3, lb rnamen i n g let it off t it out t s t icing, cool , urn , and break in o ui able pieces s for the con s truction of rock .

M O N D PA ST E F OR ST A N D S A ND O R A E 4 86 . A L N M NT S. 1 st 1 s oz tra a n h 1 lb macaroon pa e , lb ugar, t s d 5 5, g , oake t tt s t a n d pres s ed through a clo h , and a li le ro e wa er ; p ut a ll d ts tt s e t s w th e ingre ien in a ke le and on a lo ﬁre, keep s tir in 2 0 t s t off the a n d g for minu e , ake , add juice of a lemon , u t it is n ow us e n o work it n il cool , ready for ; if t u s ed th e st s it w directly place pa e under a ba in , and ill keep for T s s ca n s st mon th s. hi pa te be u ed in place of gum pa e , and

to ca ke s t s s t s e tc. etc is very handy make and , pede al , , .

487 . P A N O R A M A E G G S

s xtr s t T hes e require a pecial mould , e a dry arch po w der , s and deep s tarch coffers or boxes . You mu t make a mould ' s a s w s m tt s of plas ter of Pari , follo For a wall of po er clay t 2 s t s s t s t abou 5 inche deep , in o which run ome of pla er, and it is e t s t ss it t w a e t t while y of pre into , exac ly half y, an gg ha As s a s the s t s h a s been well greas ed . oon pla er ets remo v e e the t the im th e gg and clay , and you have a mould wi h D s pres s ion of half an egg in it . rill a mall hole through the mould at the bottom of the egg impres sion in order to facili tat e the es cape of the air w hen the mould is in us e ; trim the W mould nicely a n d s moothly on the outs ide . hen the mould is perfectly dried fas ten on th e fl a t s urface a piece of cork or Now ff s s w ood to s erve a s a handle . have co er or hallow , boxes s a three or four inches deep ; fill thes e wi th fine dry , y ’ s t ofl the to the s t t s tarch po w der, moo h p of arch wi h a ruler , a n d w i th your mould print the s tarch ; then boil your s ugar H E A R T O F BA K I N G T . 1 45

’ he “ s ti r s to t feather degree, and by mean of a confec one s s t ts t it s funnel or a mall lip pan , fill your arch prin wi h ; ieve s ome s tarch powder lightly over the top and s e t it away in a T moderat ely warm place un til next day . hen gen tly remove the s t s the s a n d t s t s ca ing from boxe , wi h a of bru h carefully Now tt h bru s h off any adhering s tarch . make a li le hole in t e to the s t the s t t p of ca ing , drain off yrup con ained in hem , after which s e t them for one momen t on a wetted tow el and then gen tly break aw ay the s urrounding s ugar and you have ' — h s N e the outs id e s t t e s t . ow half an gg cry al and in ide moo h , the t the e s in poin ed end of gg, make a mall hole , and in one Pla s of the half eggs con struct your panorama . ce a mall round piece of glass in the hole a t the e n d and fas ten it wi th tt s t e to it t t s a li le icing ; join , al o , ano her half gg wi h icing, hu formin g a whole egg ; conceal the join ts by mean s of a nar ’ s t of e row rip gold paper and you have a panorama gg. A much eas ier way of making egg moulds is a s follow s T ake a s harp s ci s s ors and c ut and trim the edge s of a half an e s len htw a s s th e s u t it gg hell g y , grea e he very li gh , and fill W t t s t s s e t t the s h . ut up wi h hin pla er of Pari , hen ake off ll , p a i it is us e I f o o t t . t handle n o , and ready for you like have the ts e t n the s s t ou ide mould of an gg ur hell over , grea e hem , s t it t s t put a pa e board ring around , and fill up wi h pla er of n s n ot s a t Pari s . Very ice mould are made by grea ing all a n d keepin g the s hells onto the mould s

4 88 . CON SE R VE SU G A R . The proper moulds to us e for cas ting thi s s ugar are com s of la s ter o f s s s po ed p Pari , and are u ually made in everal s s o a s to t t the the ts s t piece , facili a e delivery of objec ca in t to us e t s t them . When abou hem the mould hould be aken to s s ut to s tw o piece , wa hed clean , and p oak for an hour or in a tub of lukewarm water; then le t the pieces compo s in g the mould be put together and tied s ecurely wi th a string and Th placed in proper pos i tion for cas ting the s ugar. e s ugar ” m ust be boiled to the s oft ball degree ; add a few drops of t w s t the s t ace ic acid , and ork a mall por ion of ugar wi h a s mall wooden s patula up again s t the s ide of the pan till gra n u lated ; s tir thi s into the body of the s ugar till it acquires an opalized or whiti s h app earance ; a s s oon a s th e s ugar as s ume s ” t s s t t s s t t t s “ it t hi a e , which con i u e grainin g , pour immedia ely t the o the s ha s b e in o ready prepared m uld , and when ugar come perfectly s et to the depth of abou t one quarter of an the s s the s it s o t a t the s t inch on ide of mould re erve , h ill t s m a t s th ﬂuid cen re of ugar y run off, hu you will have e 1 46 O N R AM E N T A L CO N F E CT I O N E R Y.

ca sun g hollow in the cen tre ; then take it out of its mould s ta it to I n t s a n ses and nd up drain and dry . hi m n er va , s ets s ts s a s fi s h w s & m c . a ba k , egg , frui , bird , anim l , , flo er , , y be made ; they may al s o be pain ted in colors s o a s to imi ta te t a s a s T he s a n d s t a n d the na ure nearly may be , fini h yle degree of perfection to be obtained in the production of thes e beautiful objects mu s t greatly depen d upon the amoun t of knowledge a n d experience po s s e s s ed by the practi tioner ; yet it is to be remembered that an indomi table determination to s ucceed w ill accompli s h w onders

489 . A P P L E SU G A R .

T s is old n t a n d ha s s hi an co fec ion , for many year been much u s ed in France a s a heal thful a n d nu tri tiou s confection d T he is the : Cut for chil ren . following recipe a dozen or

s t - fl a v ore d s t more pippin , or any o her full , juicy apple in o s s a n d a ll w t s ffi t to t s lice ; kin , core ; add a er u cien cover hem , a n d boil un til very s oft ; then s train th e liquid from them through a fine s ieve or a flannel fi lterin g - b a g ; add to thi s s d lbs t s to t a n d traine liquor 4 of whi e ugar each quar , half a “ ” teas poonfu l of cream of tartar ; boil to the crack degree and pour on a greas ed marble s lab ; fold in the edges a n d s s a n d u it out t t t s t s then in to a ma , p ll in o ra her hick ick ; when d cut t m t s t len h ts w the s e are col he in o ui able g , and rap a d t it t t s frin ge paper round hem , and tie w h brigh colored e t ribbon s . ' 49 0 . CR E A M M I N 1 D R OP S.

he w d s s a n d Put t po ered ugar in a bow l or ba in , mix it ‘ ffi t s to it in to a st n o W i th s u cien gluco e form pa e or dough , t r u t s e s the s s to too s ti ff to oll o t in o h et . Flavor ma your tas te ' fe w d ro s the s t a n d f= es hes t O il n t wi th a p of be of peppermi , l t t s t e e t s w ork wel oge her, du a p rf c ly clean marble lab wi th d s out t t n s t to po w ered ugar, and roll your mix ure a hee about t c s s s t th to t a quarter of an inch in hi kne , du e p over wi h ' powdered s ugar and cut out the d rops w i th a tin cutter ; lay the m out s o a s n ot to touch each other upon po w dered tra ys s fi a t s t t to n e or mooth board un il hey become dry enough ha dl , s T t in which w ill be in a couple of hour . hen arrange hem ” ‘ “ s t t s to the your pan s and cry allize hem in yrup boiled blow . s T hi s w ill give you a light and fine cry tal .

491 . P I N K B U R N T A L M ON D S.

' Put 1 pt of clariﬁed s uga r in a round - bottomed pa n on a “ ” ar to he w a s cle ﬁre , boil it t deg ree called blo n , mix in

1 48 O R N A M E N T A L C O N F E C T I O N E R Y.

C t to s o t the is t Yo . u sible on inue do un il mould qui e full . mu s t obs erve that there be no blotches a n d tha t the threads ' be a s ﬁne a s hair; you may then take it out a n d cover it over s t d t s t s s a cu ar or any o her wee , and may , if you plea e, rai e it h o by s pinnin g light threads of s ugar on t e t p .

T O SP I N A G OL D W E B .

Proceed w i th a gold w eb exac tly the s ame a s w i th the he s s t t . ilver web , only boil ugar a momen longer

494. B L O W C A N D Y .

lb s s a n d s Place 5 ugar in a copper pan 4 oz gluco e , ‘ t t a n d 1 w t s mall pinch of cream of ar ar , qt a er ; cook to 330 s a n d ttl the a n d degree , add a li e color ; pour on marble , w it is u to w th s or t e a b err hen cool eno gh handle , ﬂavor i ro e y, place it on the table a n d pull it out a l i ttle ; double it up ' a n d it out the s w a a n d t s again pull ame y, con inue in thi s o a s to s t the t a n d w it is way li gh ly pull ba ch , hen partly s i t s t r t t s cool hape in one ip abou 3 fee long and 3 inche wide , a n d lay a tin pipe ( 3 feet lon g a n d inch in diameter) on the batch n ow pre s s the pipe down i n the batch and bring the candy up over the pipe s o a s to cover it ; then roll the batch roun d movin the pi pe s o a s to keep the pipe from s tickin , ( g g to the batch) ; then pull the pipe out and a t the s ame time w the hole f ull s the a s s a s s s blo of air, clo in g end oon po ible , s o a s to keep the air in the batch then pull the batch out in s t 1 2 t a n d ut it t s t a ick fee lon g p in 4 len g h 3 fee long, and place the four s tick s together and place a tin pipe 1 inch in diameter and 3 feet long on the sticks a n d bring them up the s o a s to it n ow the out w over pipe cover pull pipe , blo h s the s a n d s t t it out 1 2 t t e hole full of air, clo e end , re ch fee long a n d cut it in 3 feet le n ghts a n d place it together once the the s t s t more, placin g inch pipe again in rip , bring hem the the out s th e s s t up over pipe, pull pipe and clo e end , tre ch t O ut s t s 1 1» i s t let t the ba ch in rip 2 nche hick and lay ill they are cold ; then mark them w i th a knife in 3 - inc h s ticks and ‘

t off it is the t . T s break hem , when ready for coun er hi candy to t t the t t . ough be well perfora ed , wi h a large hole in cen re When you cut the leng th s off be s ure a n d keep the air in the

H w t . I t batch . ave a arm able can be made in differen t s s color and ﬂavor ,

495 . C R E A M CA N D Y . l ‘ T ake 1 5 lbs of whi te s ugar a n d place it in a copper pan with 3 qts of w ater a n d one tea s poonful of cream of tartar

8 s a n d to 2 80 r s t our ~ a n d oz gluco e, cook deg ee ; hen p on a T H E A R T O F BA K I N G . 1 49

s a n d n t tu it t grea ed cool marble , whe par ly cold rn up in o a w t t t s heap and ﬂavor i h ﬂoral ex rac of ro e and vanilla , color i a ligh t te a color like te a s a t n then place it on the hook and t is t to the t pull rapidly ill it well pulled , hen add ba ch while the 1 s the t s o a s to on hook lb of gluco e , pullin g ba ch well the s t the t to s t it t to mix gluco e hrough ba ch of en , con inue it t t co t S it the t pull ill qui e ld , hen hape up on able and pull out s t s i s I t t let it in lon g rip 3 nche wide and inch hick , hen la y till it turn s to a cream ( which will s oon take place if you have pulled the batch w ell); then cut in bars and w rap in i is he wax paper and t ready for t coun ter.

496 . SA CC H A R I N E .

“ ” An t s s o t t t its s ar icle called accharine , pungen ha weet e n in g properties are s tated to be three hundred time s s tronger t s is f to the t . An t t s s t t han ugar , o fered rade ar icle of hi reng h s t of rea t s t ts s e tc s mu be g value in wee ening frui , jellie , e pe cia ll the t s s a it is n ot w a s y when proprie or y in any y injuriou , s the t it is s and improve ﬂavor of wha u ed in .

497 . B E E H I VE S A N D P Y R A M I DS I N M E R I N G U E ,

M A CA R OO NS A N D M A SSE P A I N . The frame of each may be compo s ed of te n or a dozen s b a ke d in the s rin g of meringue , laid on paper and u ual man n er O r s ss s t : , rin g of macaroon or ma epain pa e may be W h he s s t t t . t e s t t ub i u ed hen ring are de ached from paper, l b ut s t t t t ss t a re and wel dried , ill re ainin g heir hickne , hey h n s to t e t . ra ged in hape , one on p of o her

498 . CH OCO LA T E CA R A M E L S.

" On e A t s 1 2 s 1 pound whi e ugar, oz gluco e , 5 gallon a d T s let n t . cream , 4 oz chocola e ake cream and ugar and it to s t s t to tr come a boil , irring lowly ; when abou boil y by t t t the dipping your finger in cold wa er , hen in o boilin g s t t the t it s to ugar, hen again in o cold wa er ; if adhere your tr of it it is finger y and make a ball , and if you can ready s Cut the t for the gluco e and chocolate . chocola e fine before a s it ss s t adding, will di olve more readily then ir and con ’ tin ue t s to b ut t let it un il all boil a crack , don boil longer t to the han crack .

4 99 E A ST E R C A R D S .

t t 2 lbs s Soak 5 lb gela ine, weighed dry , ake of gluco e ut a n d it to it and p in a clean pan , brin g a boil ; remove the ut the s t s t i it from ﬁre , and p in oaked gela ine , irr n g well 1 50 O R N A M E N T A L C O N F E CT I O N E R Y.

un i l t ss t tt t qui e di olved hen mix in a li le cachou ﬂavor. Now 2 8 lbs d s ha s take of ﬁne pulverize ugar, which been s ifted s a n d w t the s free from lump , make a bay i h ugar on your S t w d l lab , in o hich you pour your liqui , mix wel up into a n s ot st a t the s t w h ice mo h pa e , ame ime orking in t e color W t t is s . it is cut s a l t ha de ired hen well mixed , a m l por ion th e a n d it out w t th e n s t t off bulk , roll i h rolli g pin , du ligh ly a t c ut t out t w i th farin , and hen hem wi h a large cu tter about

- A the s s . s cut ize of a medium ized envelope they are , place t em t s w t s t w t h on ray hich have been ligh ly du ed i h farina , ut t m t the s t to W t t m p he in o ove dry . hen dry , ake he [ and out and decorat e them by piping a fancy edge righ t round them with ici n g ; then in the cen tre wri te variou s mottos Th e one motto for each card . icin g may be colored accord in to s o a s to t a n d g fancy , make a varie y , will give a very n ice effec t if 2 or 3 colors are u s ed on each card ; if nicely

t t s s . decora ed, he e will ell well

- 5 0 0 . SP U N SU G A R B E E H I VE

d 2 0 0 s s t a s n the Moul or 3 bee in gum pa e, ear color and a S s s t s s hape po ible , make a hole wi h a pin on each ide of the mou th a n d let th e m dry make s ome of the wings extend i croca n th d a s a s if ﬂy n g. Provide a large round moul near he s - a s s s t the s a s t hape of a bee hive po ible , hen boil ugar t h e h o s to the s formerly in s truc ed . Spin t s ugar t clo e in ide the d I t s t s a n d s t of moul , mu be regularly pun very ron g, W th e t s a n d n o t s . it is s o let it hread very ﬁne , blo che hen , d u t t t it out the to s tan n il quite cold , hen urn of mould on a

‘ n t large dis h and or amen .

5 0 1 . L O Z E N G E S. The proportion of gum a n d water in general us e is I lb gum arabic di ss olved in 1 pt of water .

5 0 2 . P E P P E R M I N T L oz E N G E s . w s ut it Take s ome ﬁnely po dered loaf ugar, p on a S the t s dis marble lab , make a bay in cen re , pour in ome v um a n d t s t t the s s of s ol ed g , mix in o a pa e , ﬂavor wi h e ence

t - the s t the t it is t peppermin , roll pa e on marble un il abou 3,

U s e s ta - w to s t it w t t s s inch thick . rch po der du i h ; hi keep

D s t the s w t tt s t ~ it fro m s ticking. u urface i h a li le arch a n d s it the powder ugar, and rub over with palm of your Cut out the s t on t s hand . lozen ge and place hem wooden ray , Al s s a n d pl a ce them in the s tove to dry . l lozenge are ﬁni hed in the s ame way .

1 52 O R N AM E N T A L CON F E CT I O N E R Y.

E X PLANATIONS OF CUP AND SPOON MEASURE AS US ED BY CH E FS AND AS Y P TR COOKS .

1 pint of liquid average ,

H cup of liquid , average

H t cup of but er , average

H cup of lard , average

H s cup of ugar average . ,

4 F cup of ﬂour, average

cup of molasse s average

H cup of corn meal , average

H t e cup of oa m al , average

H cu st p of corn arch , average

H t s s ea poonful , dry mea ure avera e , g

H s s table poonful , dry mea ure , average

I t s able poonful , liquid , average

I t pennyweigh , average

1 0 s egg , average .

1 0 s a egg , aver ge

1 8 s e white of gg, average

2 s s 5 yolk of egg , average

s I 5 egg , average cup

t s e 9 whi e of gg, average

I s s 3 yolk of egg , average .

We pre sent our readers with the above t a ble to enable t t o t s s t s hem work ho el recipe into tandard weigh and mea ure , but will not advi se the profe s s ional baker to make use of the

s st spoon and cup y em. 1 53 T H E AR T O F BAK I NG .

n er . Ab h l Beha n dl u g d l t ei ung.

C R E A MI N G O R R U B B I N G .

Sammtliche R ecepte in die ser Abt heilung werden a uf gerieben und behandel t wie folgt : Z uerst wiege und l ese da s A Z mmonia, dann reibe man den ucker und die Butter mit der ﬂ ache n H c t s t t E and re h chaumig, je z werden die ier nach und r hr M t 2 E e u t . nach dazu g d . h jede halbe inu e ier . Sobald die , E t s M A ier alle darun er ind , thue man ilch , mmonia , Soda und G u s mit Bowlkn ife den t ew rz dazu , chabe den von Sei en und

‘ Boden rii hre es nochmal s durch und mi sche da s Mehl , und Cream of tartar behutsam un ter die Ma sse ; al sdann t re s s full E n th lt d a s R e t ire oder e man die Formen und backe . a cep A so a t na turlich mit Z B tt kein mmonia, f ng man ucker und u er a t t wie s erwa hn t o an und f hr for chon . Bei pound cake der a M ss w F luss i keit en allen nderen a en , elche keine g enthalten s d a s M s t M s s s mi che man ehl recht vor ich ig unter die a e , obald t s R s s s s t t E . C C t die ier darun er ind ai in , urrant und i ron e z e a z u da s M d ut ch s t ist man gern d nn , wenn ehl halb gemi ch .

h n e he l a n d u r . Abt i n Be l g d l l u g .

M I X I N G .

Alle R ecepte in die ser Abtheilung werden der R eihenfolge

' s t s z u rti hre n Ma n i nach gemi ch , ohne chaumig . verfahre w e folgt W g d lOse da s A sc Z c und ie e un mmonia , dann mi he u ker

‘ t t r ut d ut ch w s s s rii hre Bu e g ; enn die e ge chehen , die ganzen E Ma l t u M S A ier mit einem darun er und th e ilch , oda , mmonia G u s mit t B und ew rz dazu , chabe dem palle knife von oden und S ruhre M ss ut s den eiten, die a e g durch einander und mi che d a s M C s t A M s s ehl und ream of tartar behut am darun er . lle a en s s da s M ist so w wie mO lich ollten , obald ehl darunter , enig g t t w sst t d a s gearbei e erden , auch bei dem au echen ver ute M A t n d es T s s me lich st ehl und rbei e eige oviel wie g , und eche stet s so dicht wie irgend thun lich um nicht z u viel Abfall z u

M ss s- M s s mit M ss s und bekommen . Bei ola e a en fange ola e L z u s st tt Z I m ebri en ard an mi chen , a ucker und Butter. U g wie s erwahnt verfahre chon . 154 M T O R NA E N AL CO N F E CT I O N E R Y.

eha n d n er . Ab he i B l u g d l l l t lun g .

B E A T I N G .

I n die ser Abt heilung werden sa mmtliche R ecept e v ermit tels t S s Scha um rut he s chneebe en oder aufge chlagen . S ub i n ist d a s L oos un swort N a er , re nlich und trocke g . ach dem man d e n K e s sel und d ie Scha um rut he recht sauber un d Wie s Z u e s trocken hat , ge und iebe man den XXXX ck r, al dann ma n d a s E i w s s s s lasse ei recht vor ichtig ab, damit nicht G elbe s e s K s s a n s hinein kommt, thue in den e el und fange l g am an z u n s s s b is S schla e chla e immer etwa chneller, der chnee recht g , g s teif i st ; d a m] setze man einen E SSlOffel V0 11 XXXX Z ucker dazu und schlage e s nochmal s steif ; ma n wiederhole die se s m Scha um rut he s letztere noch ein al , nehme dann die herau und mi sche den R e st d e s Zuckers mit einem Spatel recht vor s t ressi so s wie mo lich. U n unter ichtig darunter , e chnell g brochen es s s S H a , immer chneller werdende chlagen und nde w s ist s z u f I m s d a s E ss ech el ehr emp ehlen . Falle ich iwei s t s a t n T E ss sa chlech chl g , ka n mann einige ropfen i g ure dazu s Be i C a s n a tii rlich S ut e t im etzen . ream l t man die a for , eb i e f t ie E U r g n ver ahr man w beim iweiss.

Die Deut s che Fein ba eckere i.

I . T h e i l .

1 . D a s L a n t er n: a n d die P rob en d os Z u ck er s .

W h n s s so ist enn der Zucker noch so sc O und rein au ieht, s uﬂ s un n w a s m a n der elbe doch in der A O g icht ganz klar, bei i jedem G las Zuckerwasser bemerken kann . E s st jedoch bei A s z u vielen rbeiten eine H aupt ache , den Zucker recht klar h s u t r n R ein i~ aben , de halb nterwirf man den Zucke och einer

u wie on ditore s a se n. g n g, oder, die C n agen, man l utert den lbe D ie s geschieht nun auf folgende Wei se : Ma n n imm t je n ach G rOsse d es K ss s ua n t itat s s n der e el eine Q Zucker , mei ten immt m a n B - s recli n et a uf I O dazu rod Meli oder A Sugar, Pfund t W ss s ma n d a rtiber sst Zucker 4 Quar a er, welche gie , quirlt h E ss mit s W ss sst es auc noch ein iwei etwa a er durch , gie eben

fall s ﬁ ber den Zucker und setzt d en K e ssel fi ber K ohlenfeuer. B a s K n m ss a ut evor der Zucker an d oche kommt , u er ganz ost s s t s s gel ein . Sobald der Zucker kocht , teig er ehr tark , und ss s hii ten z u K ss z u man mu ich , einen kleinen e el nehmen , da

ﬁbe rla ufen . s s ss er leicht kann Sobald der Zucker al o teigt , mu man etwas Wasser zur H and haben ; man giesst etwa Quart a s D s s E m t hinein und der Zucker f llt dadurch ofort . ie e xperi en , A s w s b chrecken genannt, wird dreimal iederholt , al dann nimmt man den Zucker vom Feuer und l asst ihn eine halbe Stunde

s tehen . D arauf hebt m a n den Schaum recht vorsichtig mit einem Scha umlOffel ab und setz t den Zucker wieder ﬁ ber d a s bis z u z u a ls i ri s Feuer, um ihn der Probe kochen , an den elben V a zur erwendun g brin gen will . Oder m n setzt auch den Z z uriick bei a L a uterz ucker ucker , um vorkommenden F llen H z u zur and haben .

2 . B r ei tl a uf. N achdem man obigen L aut e rz uc ke r auf starkem K ohlen Min utem ekoc t ﬁ n d e n ss feuer mehrere g h hat, wird man , da der Z ha uml ffe s D s ucker von dem Sc O l etwa breit ablauft . ie wird B re it l u der a f genannt .

3 . K l ei n e r F a d en . H a t k W t so der Zucker wieder eine leine eile gekoch , wird ﬁ nden ss s s Z e i e s man , da , wenn man etwa zwi chen D aumen und g

ﬁnger nimmt , man einen kleinen Faden ziehen kann . 1 62 D I E C O N D I T O R E I

Wieder nach einer Weile wird man einen grossen Faden a ca ziehen kon .

5 . K l ein er F l a g . DieseProbe sst s erkeun en w e n n m a n Scha ml la ich , den u offel s s ast B s ﬂie en herau hebt, durch die en bl und kleine la en davon g .

6 . G ros se r Fl a g .

Wie , mtissen ss s ﬁie en vorhergehend nur gro e Bla en davon g .

7. D e r B r u ch.

n t G d es Z s Nu komm ein rad ucker , der ziemlich schwer z u is t K en n t n iss a beschreiben und mehr erfordert, ls bei den vor n ist es ist s B h hergehenden Probe erforderlich ; die der ruc , die en i e ss s j g Probe , welche der Zucker haben mu , um Bonbon da ' von anzufertigen . D ie se Probe erkennt man a m le icli t es ten , wenn man einen kleinen S tab in den Zucker taucht und schnell ’ mit dem Stab in s kalte Wa sser fahrt ; der dann am Stab beﬁ nd liche Zucker mu ss -recht hart sein und un ter den Zah n en W so brechen . ird dann der Zucker noch langer gekocht, geh t er dem Verbrennen entgegen . I n grOsseren Ceschaft en bedien t man s ich d es Fahrenhei t

T hermometers. D er Bruch st eht auf 2 80 G rad .

8 . C on s erv en od or M or s el l en .

ma n un efa hr I ss H ierzu gebraucht kleine Bretter, g Fu ’ 2 2 0 11 t in s lan g und brei , welche man kurz vor dem G ebrauch st t s K t s Wasser legt , ell dann ein auf die ante leg dann ein

ﬂ a ch s K so t. , darauf wieder ein auf die ante, und for Man sie mit K befe stige lammern .

9 . Z w e ifa rbig e C on s e rv e n . H t ierzu nimm man ein Pfund Zucker, den man zum Flug T heelOffel l O ra n ebluthen wa s se r kocht , und dann einen vol g

s ta blirt a s ss r . D zu etzt, , und dann u gie t auf die B ettchen ann s I farbt t nimmt man abermal Pfund Zucker, ihn ro h , kocht ihn sst T R osen Ol z u t a blirt D s zur Probe , gie 3 ropfen und ihn . ie en Zucker gie sst man n un genau auf den vorher au sgego ssenen

ha t w wa s s ut ss e . und dann z ei Farben auf einander, ehr g au i ht Auf die selbe Wei se k a nn man auch noch die dri tte Farbe hocola d e n - n s r darauf bringen , indem man noch C Co e ve darauf

giesst .

1 0 . Con s e rv e n in P ud er . s C s r s D ie elbe on erve , die in den vorhe be chriebenen Para H ss ist in graphen in Formen oder olz gego en , kann nun auch Puder gegossen werden

164 D I E CO N D I T O R E I

w enig Con s erve auf die Bon b on pla tte gies s t und die Figur

t. d es in d es s di t s darauf leg Sin Figuren , e un en einen Fu s s o is t dies e rVe rs chluss n t n othw en i Wen n r haben , ich d g. ich hie d a s rtichte t z u erklare Verfahren , Figuren und F anzufer igen , n s t s o s e s w es D z u ver uch e , ge chah eniger, um enen klar n e s s s u D n mache , die ver uchen wollen , ondern m enen eine e f z u w ss w e s B gri f davon geben , die gern i en ollen , wie ’ E s e hOr l ii A t r g emacht w ird . g t jedenfalls z u s o che rbei en meh E s G s t Frii chte un d Pi rfahrung und etwa e chicklichkei , um ‘ n a ti rli hti s h s guren t ch und b c her tellen z u koh nen .

- 1 2 . Z u cke r Col e ur .

Wie s erw éihn t t w chon , geh der Zucker, enn er den Bruch

a d e m t . b t h t . e erreich , Verbrennen en gegen , d h der Zucker z un a chs t un d komm t eine gelbe Farbe , dann wird er braun ‘ Ma n mit s m s chOn sten immer d unkler . kann die e Zucker die ‘ G b is z um t s t s s Farben von elb ief en Braun erzielen , nur mu w is t m it tw s Wa s man den Zucker, enn er dunkel genug , e a r n ii A uf W ass C ser v e d ti n e . folgendem ege l t s ich die s e oleur schneller anfertigen Ma n thue 5 l h Zucker in einen K es s el ‘ un d rii hre dies en Zucker ﬁ b er einem Feuer bis er s ic h gelos t erw ti n s chte t ha t s s utt und die Farbe erreich . al dann ch e man etw as Wass er dazu un d hebe dies e Farbe zum G ebrauch

auf. - T Die Bonbon R ecepte ﬁ n det man in einem andern heile .

1 3 . N oug a t od e r Cr oqua n t . glb w ei s s e Mandeln werden lan glich ge s chnitten und ' os t t s Z ii b e r s utt ger e , dann chmelze lb ucker Feuer, ch e die n n rtihre es mit t ut Ma del hinein , }, lb Zimme g durch und s chu tte die Mas s e auf die gestrichene Bonbon - Platte und

formire n ach der Zeichnung .

1 4 . Ca n dir en .

Ca n di ren s st s G e en sta n den hei , ver chiedenen g einen U eb erz u Z uckercr s ta llen z u g von kleinen y geben , welcher s G e e n s tan d e n t G t w a s die en g einen gli zernden lanz verleih , s s L t htibs c he n E f t t w s be onder bei ich einen fec mach , enn ich l l — die Strah en in den kleinen Crys ta len brechen . Man kann st G e e n s é n de Con ditorei t t w fa alle g , die in der gefer ig erden , ca n dire n s ie s s t ss st s s Auf , wenn on einigerma en fe ind, ogar C t n Tra a ri a n —Z um a n diren u d ts che . C lauf, auch hocola e g ehOrt E in r chtun s s t g nun eine g, die be onder rein gehal en s v om K B w erde n mu ss . Man la s e s ich lempner einen lech s t un efahr 1 s s t 1 1 ss ka en machen , g Fu brei , , Fu lang und N W O R T D B 1 65 I U N I LD .

— 2 11 o n tw s t a ls n ten nt n fi er 4 6 0 hoch , be e a brei er u . U e b de m h a t K s t es A s s Boden der a en ein klein bzug rohr, welche s I m I d es K a s t s mit einem Kork vers chlo s en wird . nnern en H t D t tt n s ind kleine aken angebrach , worauf man rah gi er lege d K A s G tt G rOss e es st s . uf kann , die die a en haben die e i er legt man nun die zum Ca n dire n be stimm ten Sachen n ich t gar Di A z u e n t t. e g, auch der Boden wird dami beleg nzahl der G itter z u dem bes chriebenen K as ten rich tet s ich n a tti i lich n a ch der H Ohe der z u ca n diren d e n S a chen un d d il rfte von g 2 11 l E f 0 a s niedrigs te n t ernung aus gegangen w erden . D a s Ca n dire n lls e iii i e r E n w ie bedarf jedenfa g rfahru g, ste La bora tor K es s e la rb e ite n d en die mei n oder , die auch in Con ditore ie n von den al teren und e rfahreneren G ehilfen be s orgt werden und 30 ge hOrt be s onders zum Ca n d ire n E r i fa hrun t. D er Z Ca n d ren g und viel Sorgfal ucker, der zum w t s ss s ut t s ver ende werden oll , mu ehr g gereinig ein man nimmt auch nur den fein s ten R a ffi n a t dazu und koch t M n h d en den s elben zum Faden . a richtet s ic auch hier nach z u ca n diren d en n ie bt rOs sere Sachen , einige g man gern g Cr s talle s ss s s s ta r y , de halb mu man wi en , ob der Faden rke ‘ s c a z u is I s t Ca n d irka s te n e ftl llt oder hw cher nehmen t. der g und man ha t eine angemes s ene Menge Zucker zur Faden t s o as s t s s o a bkfi hle n a s s probe gekoch , l man den elben viel , d er nur noch lauwarm is t und gies s e ihn nun fiber die z u can d ire n d en G s ta D e r r egen nde in den K a s ten hinein . Zucke mu ss einen Fin ger hoch fi ber die z u ca n d ire n d e n G egen S taii d e s O t e in tehen . ben auf den Zucker leg man nun s o s s K s t s t t s n Papier , gro wie der a en und e z den elben in eine ass 6 d a s m ig warmen R aum . Nach circa St unden hebe man ‘ tw s H Ohe um hii i eiii e le te n G e Papier e a in die , einen der g g en éin g s t de heraus zunehmen und z u un ters uchen . Findet ss s s Cr s ta lle u a ii es etz t s o man , da ich chon y gen g g haben , zieh t man den Kork a us der kleinen R ohre herau s und fan gt s f Schtl s s el s t t d en den herau lau enden Zucker in einer auf, e z K s t tw s s t s k a en e a chief, dami alle ablaufen ann und darauf T s wo G s ta e e trock in einen rocken chrank, die egen nd bald g n e t s w um S s z u ein erden , ie dann herau zunehmen , auf Siebe s ie w legen und noch eiter abzu trocknen .

15 . D a s Ca r m e lir e n . Wenn in der vorhergehe n den Nummer vom Ca n dire n s ist s o s s N Ca rm elire n ge prochen , oll die e ummer von dem

s . ka rmelirt s prechen Man gern olche Sachen , die dadurch a n G s A s s w einmal e chmack und dann an u ehen ge innen .

rst w wir n klein e StOck. Zue ollen von den Sache reden , die a n 166 D I E CO N D I T O R E I

D a s t D a s s d N chen oder r h te ge eck t werden . in u ss kerne von ‘ Wa lln ti ss e n e rOs te te M w M Ma n , g aronen , auch ohl andeln . t z u it be rz ieh n d en l tOck koch , nachdem die e Sachen al e an S s t t s m a n LOffelv oll chen ge eck ind, den Zucker, dem einen i h a t z um Br h ti E s s i S r t s t t uc t t N ss e e tc. s o g p zuge e z , und auch die t s s s ie ﬁ b erz o e n s d un d ief in den Zucker, da ganz davon g in t s w t s i s reich die elben einer z ei en Per on , die d e elben noch mehrmal s um w en det un d dann auf die ges trichene Bo nbon tt t a d st s t a t in pla e leg , w hren die er e Per on for f hr , den Zucker einzutauchen . Nach dem E rkal ten der Sachen zieh t man ’ b ehuts am die StOckchen herau s un d verw endet die tib erz o genen G egen s tande en tw eder zum G a rniren oder gieb t s ie D ss t a ls e er .

I I . T h e il .

- 1 6 . T ort e n B i ch e r a i .

ss e rw a hn en s s d er t L eider mu ich , da vielgelieb e Man l e in A - s ta s d raum t s t d e st dem lmond Pa da Fel , omi bin auch w R t fti r A ich gez ungen , die nachfolgenden ecep e den lmond

Pas te z u bearbei ten . s is t es T orte n b a cken s s Ma s Sehr we entlich beim , da die s en ut erii hrt E un d n e rti hrt g g , die ier nach ach dazu g und w dann recht vors ichtig gebacken erden .

1 7. M a n d e l t or t e .

b A - st v erreibe m it E t l lmond Pa e 4 ier, hue 3 lb Zucker

un d rii hre n ~ 8 E t d a s W s s dazu ach und nach igelb darun er, ei e der E ier s chlagt man 2 11 Schnee un d rti hrt den s elben mit 3 e ts t M ss ftille m it 1b Mehl b hu am un er die a e , in eine Papier fahr St n . un e au s gelegte Form u d backe Backzei t g 3 unden . Bei gefttllten Ma n deltorte n backt man die Mass e in BOde n

und ftillt s ie Marmalade .

- 1 8 . N a gs T ort e .

Wie n ur t N s s s t tt oben , nimm man 4 lb u kerne a Man

m r k n B e e u g .

’ E r ahn e n o t s s Con ditore n Mas w m ch e ich , da die ihre m i ss H d rtihre n es bei s en nicht t der blo en an , wie der Fall

- B ist s m it t . N s Cake ackern , ondern einem Spa el ach die er Methode w erden auch die folg enden R ecepte bearbei tet

168 D I E CO N D I T O R E I

i ui - B sc t T ort e , ka l t . R tthre lb Zucker m it 1 0 E igelb s chaumi un d rtthre _ 3 g den Schnee von 1 0 E i w ei s s mit i lb Mehl und etw as G ew urz t darun er. - 2 7 . A l e a n oa T ort e .

T t Ma n delm a s s e T a heile die fer ige in 3 heile , f rbe ein

' T m it Chocola d e a n d ere n T heil heil braun , den roth m it C un d fii lle D s s t n un s ochenille , . ie e 3 Farben mi ch man o cl s s T t s tte a in der Form , a , wenn die or e ge chni n wird, lle 3 z Farben u s ehen s ind .

- 2 8 . G efﬁ l l t e A le a n c a T or t e .

Wie a t M s s BOden oben , nur b ck man die a e in .

- 2 9 . E i s e n b a h n T ort e . Setze der Man d elm a s s e e tw a s Chocola de Zimmet und , N z u 2 BOde n fulle m it M un d la sire . elken , backe , armalade g Bei dem G a rn ire n zie he man Streifen v on Chocola d e n - G las ur s um T t E s s 3 0 11 rin g die or e , die die i enbahn ver innbildlichen .

3 0 . B e r l i n e r T ort e .

Backe 2 Boden von Mandel - Mass e und ftille s ie mit fol gende m creme : Schlage ﬁ ber Feuer einen creme von 3 oz 6 E t M s t Zucker, igelb , 2 p Sahne oder ilch , oz corn arch und t s e wa Vanilla . - 3 1. Sa n d T ort e .

R u t Butte t s s t lb Z z u h e lb r rech chaumig , e ze g ucker ‘ ti r I s ha M un d r h e fort. nzw i chen t man 2 lb ehl gewogen und rtihrt e I Loffel un d 1 E in d i e M ss his davon j voll igelb a e, man 9 E igelb darun ter h a t als dann riihre den Schnee von 9 E I G las chen R m w s G e w ti rz D w ss u t . s i ei , und e a darunter ie e ss d Tu ha t Ma e wir in einer Form , welche eine lle , gebacken , la sirt a rn ir dann g und g t.

- o 3 2 . M a c r on en T ort e

M Ma cron en - M s s I s t 1 2 ache eine a e von lb almond p a e , E w s s 1 s t t O t - B i ei , 5 lb Zucker, be reiche hiermi einen bla en ogen un d tres s ire m it t St f d a rub er s t T u fe ii einer Spri ze rei en , e ze p s K t la s ire un d tiefeii ring um die an e , backe, g belege die St ellen m it eingemachten Fruchten und ga rn ire m it Spri tz G s la ur . - 3 3 . B a i s e r T or t e . Von 1 0 E i w ei s s s chlagt man einen recht fes ten Schnee und rtihrt I lb Zucker darun ter ; dan a nimm t man 2 Bogen mit Ble i fe d e r run d e ii Papier, zeichnet einer auf jeden einen s tw 1 0 2 0 11 D u c m ss s t t K s K rei von e a r h e er, be reich beide rei e W R T N I) 1 6 9 I N O U BI LD .

mit s - M s s t tt t zoll t der Bai er a e rech gla , e wa i hoch , mach T ii te flillt s s s s dann eine , von der elben Ma e hinein und pri tzt n un auf den einen Boden e iii e h ubs che Verzieru n g und s etzt rlk Nun b es taubt eine Pe a n te auf den R and . man beide Boden

mit un d t s ie t s m . E s ist ut Zucker back rech lan g a ab g , wenn T t s s t s s t t s man die or e auf ein hei gemach e Blech e z , weil ich s T dann d a s Papier ablOs en l a s t. Sobald die orte trocken n u ist t d as t t sie ge g , zieh man Papier davon ab und rockne

ii och wei ter ab . D e n t a ls D t verzier en Boden , der eckel gebrauch wird , s o ss u h kann man auch machen , da man die Verzier ng gleic auf d a s Papier s pri tzt ui i d dann einen R and darum mach t , s s t s s t man mu aber dabei beobach en , da gu er Verband darin

is t s s t A t t h is t. , weil on die rbei leich zerbrechlic D ies e bes chriebene To rte fti llt man nun m it ges chlagener i un s e ii er S mt d es tos s t t is t. ahne , die Zucker g Vanille ver e z Die T orte darf jedoch ers t kurz vor dem G ebrauch gefii llt

werden . - 3 4. E i s T or t e .

m Bis - T t s t l s s s t U eine or e herzu el en , mu man auch er eine Bai s er - T orte backen und fii llt s tatt der Sahne Vanille E is s t s ist s s d a s s s s t hinein , wenig en die e dazu pa end e und t s t belieb e e . - 3 5 . B a i s e r B e r g .

H e t t e n G rOs s e e ierzu b rei e man , j ach der die man , g t s - M ss mit T brauch , von Bai er a e einen Boden upfen auf dem R s - T t n t ande wie bei der Bai er or e , dan einen zwei en einen , s o t e l Zoll kleiner, und for jeden Boden inen Zol kleiner , die , m a n s t b ild e ii wenn die elben auf einander leg , eine Pyramide . Dies e einzelnen BOd e n werden n un alle m it ges chlagener S m it s tz t ist eftillt ahne , die Zucker und Vanille ver e , g , auch

nach Belieben noch mit Sahne bes pri tzt.

- 3 6 . B a i s e r B e rg a n ! a n d e r e A rt . D a der vorhin bes chriebene Bai s er - Berg s ich s ehr s chlech t tra n ire n as s t SO ha t m a n e s e éi n de rt n ur g l , dahin g , einen Boden z u backen und darauf die Sahne p yra mid e n fOrm ig a ufz us treichen und die Sahne dann m it kleinen Bai s er -T upfen z u y ou s s - ss belegen , die man der elben Bai er Ma e gebacken

ha t.

- 3 7 . Sc h a um T ort e .

2 BOden W s t- M s s ftille s ie mit Backe von iener Bi cui a e , G M s s t elee oder armelade zu ammen , be reiche auch den oberen Bod e ii dami t un d bes treiche dann d a s G anze m it einen Bai s er 8 E w s s un d i t die T te von i ei 3 lb Zucker, verziere auch dam or 1 70 D I E CO N D I T O R E I

i h i und backe s e ﬁtic t g etwas gelblich ab . Verziert w ird dies e t wie s frtiher s mi G e T , c t . or e hon be chrieben , el e

- 3 3 . E ug e n T ort e .

' E in Mﬁ rb eteich Fe d ers ul Boden von , eine p e s tark aus t s tt R d t d e n geroll , rund ge chni en , ein an darauf geleg , man

' tw s t a usbackt w d m it M d tti lt e a kneif und halb , ir armela e ge , ' dann eine Wiener O der Ma n delm a s se Zoll hoch hinein A ge fil llt und ﬂ tichtig gebacken . uf dies e T orte spri tzt ‘ Ma cron en - M s s t K a w s man von a e lau er r nze , z i chen denen w s R s s uii d n R T man et a aum la t, och einen and von upfen , ‘ a s ﬂ uchti a us la s irt s ie n s b ckt die e wieder g , g dan ofort und a rn T t m it G rtichten g irt die or e noch elee und F .

- 3 9 . M a r s ch a l l T ort e . eiii e Wi T t s t s m i é Backe ener or e , be reiche die elbe t G el e,

‘ s Win dm a s s e 6 E w s s Z chlage eine von i ei und 5 lb ucker, T t tt r t b es ta ub e s ie bes pri tze die or e gi e ar ig, mit Zucker und S im ss n O backe ie hellgelb hei e fen , dann verziere s ie mit ' G elé e und Frit ch ton .

I I I . T h e i l .

- ‘ V on d e n T a fe l A n f s At z e n .

T afel -Aufs éitz e nenn t man s olche T orten oder K uchen , tw s m die eine hohe Form haben , die en eder durch Zu a men s t e T t R att e zung von m hreren or en , ingen oder Bl ern erreich t A M . t t a us s s s a ls wird uch berei e man ver chiedenen a en , A C t M C e tc . n ufsatz e s roquan , arzipan , aramel , och , die chwier s t s z u s a n t ut i ger herzu ellen ind, denen ich ber ich g eine ' A w s s s t w G s un d n ei ung geben la , eil dabei der e chmack d ie Phan tas ie d es An fe rtigers sich n ich t gut an eine Anwei s u n g d r) as s t S w t s s s bin e l . o ei die jedoch ge chehen kann , ollen hier f einige Bei s piele olgen .

- 4 0 F r n oh t kor b a n s M a cr on e n M a s s e .

as s t s d s Mit Der K orb l ich run oder auch oval her tellen . der Blechs pritz e und Ste rn ttille d res s irt man a us fes ter Ma ron en m a s s e R m it tt M c in ge auf Bleche , die man Bu er und ehl h a H a t e rs tei i t R s t t t t. bes richen man den , un eren ing ge pri z , so t d e w t tt t e um n mach man n z ei en , dri en und vier en , j eine

t s a a ls d e n v . D s halben Fin ger brei chm ler. orhergehenden ie e

1 72 D I E CO N D I T O R E I

d tst w s s F H olz a s geeigne e dazu , eil da elbe keine unken a h

w irft. Nach dem m a n alle Vorbereitungen getroffen ha t ferti t , g M s s s w ie man die a e an , und will ich nun be chreiben , man éihr beim Backen v erf t. Zuerst mach t man Feuer und s tellt dabei d a s H olz mei st t e t n s a t hoch auf, dami die Flamm rech ach oben chl g , auch H olzs tti cke m s s legt man quer, doch u man immer darauf t s s R hiii ten s t t ach en , da der auch nach chlag und nich an den K w d a s t z u backenden uchen , eil nich allein den G es chmack

b e e in trachti t s s t s s t. l g , ondern auch chlech au ieh Man egt n un die Baumkuchen - Walze auf und l ass t Sie recht hei s s w er ‘ t 2 LOffel ss den , nimm dann voll von der Ma e in die Baum

- u t W s t t t a t kuchen Pfanne, die n er der alze eh , und r g davon ’ LOffel W m it dem auf die alze , die von einer zwei ten Per s on fortw ahre n d t w I n R t gedreh ird . der egel bilde man z u e s t t R e a us s s t Z r r lau er ing der Ma e , e wa 4 oll von einande , w a hre n d d a un d mu s s dabei fort s Feuer gut un terhal ten . H a t m a n s t T M s s t s o n t m a n den er en heil der a e verbrauch , imm w s un d t t S s w ie ieder eben oviel in , die Pfanne rag ie eben o auf s t e s s s t t Ma ss s n die er e , j doch mu die zuer aufge ragene e cho e t s s w a s n ur t w M wa gelblich gebacken ein , die Zei eniger i M n un n t d . a n t t s W u en be arf fahr for , in der be chriebenen ei s e die Mas s e in kleineren T heilen aufzu tragen un d achte dabei s M s s m O ' ichs t z u darauf, die chon gelblich gebackene a e g d w n t r s ss d a rtibe r t s ecken , eil , wenn ich f i che Ma e komm , ich St G s un d d a dunkelbraune ellen bilden , die den e chmack s ’ K s b e in tra h i en N u Au s s ehe n d es uchen e c t g . achdem n n d ie ’ h R inge durch 6 bis 8m a liges Auttra ge n s ic hoch genug

t s t t s o n im _ - t t s gebilde haben und Zacken an ge e z , man e wa s un d fti llt n m s t R n mehr Ma s e dann . achde er wieder die i ge Ltt k s ﬁ ber os s e n s c e n w s s a u . g ind, die z i chen den elben Beim n a hs te n Au t t t s s o s s c f ra gen rich e man ich wieder ein , da die s s fil r R w i s s t um d a s Ma e die in ge und daz chen au reich , und U ebergies s e n z u erleichtern un d die Mass e decken der z u s s t m a n T ss w s s s haben , gie wohl a e Milch daz i chen , be onder ss n un beim letzten Auftragen . Nachdem die Ma e alle auf t w a s t s s 1 ge ragen , e wa auf eine Ma e von Pfund Zucker eine t e t as s t m a n K ﬁ K S und dauer , l den uchen ber den ohlen , die tw s s t t h ii bs ch s la sirt man e a au brei e , goldgelb au backen und g m it W s s s tt s t s s s s t ihn dann a ergla ur vermi el eine Pin el , chneide dann un ten un d oben d e n Bindfad en a b und hebt den K uchen m i t dem Papier ab . I N WO R T U N I) BI LD . 1 73

- 42 . K r a ut K uch en .

e 1 es chalte t et Man reib lb g und ge rockn e Mandeln , m it tw I 6 E ss 1 recht fein , e a iwei und reibe dann 5 lb feinen t t s Ci tron e n s cha a le Z ucker daz u , auch nimm man e wa und t Citron a t Nun t e iii fein gehack en hinein . kleb man Paar Ta feli i Oblaten zus ammen und s chneidet m it dem Cirke l zwei r BOd e n n t 1 0 2 0 “ im D ss unde , die eine e wa urchme er, den

Aus s Ob. zwei ten einen halben Finger brei t kleiner. die en la te n bOden s chneidet man nun lau ter einen Fin ger breite Rin g e vermi ttel s t d es Cirke ls a us und erhal t dadurch ein e P N un R i regelmass ige yramide . legt man dies e nge auf P a us e in a i i d e r fil i lt Ma ron e n m a s s e n t z u apier , die c , die ich f s t s in tz T u ta e e ein darf, eine Spri e , die eine lle in der S rk eine s kleinen Fingers ha t und be s pri tz t damit die Oblaten r s tre ue t t s s tt te inge , dann man e wa ge chni ene oder gehack a rtl b r N m Mandeln d e und backt Sie recht s aftig a us. achde s ie a us de m O n la s irt R m it fen komme , g man die in ge - n Ma cron e n m a ss e Van ille G las ur . Man wird n un och u t s d i hrig haben und verwende die elbe , in em man auf Pap er k R Ma cron e n s t t m i t e leine inge oder pri z , die man auch g hackten Mandeln bes treu t un d die n a chh er Z wi s che n die w n R inge ges etz t erde .

W a us M s s m s erden obiger a e gemacht, inde man die el t - s t t s t R i s o ben durch eine S ern Scheibe pri z , zuer einen ng ss 6 Stti ck Schn Orke l in C gro wie der Baumkuchen , dann

S - s t t s s R z u oder Form , e z die elben zu ammen auf den ing K w s s t t Ma n d e lb latte r B einer rone , daz i chen e z man , lumen d l S u. . A g , oben darauf eine Figur. uch kann man die eiten des s mit Schn Orkel Ma n delblatter n Baumkuchen , , Blume u. d l. ti n g s chm cke .

Der zum Bruch gekoch te Zucker wird in leich t ge s te Z in n form e s Blum e n s te m e l t m a n chmier gego s en . p tauch in Caramel un d letss t s ie bei Oftere m U mdrehen e rkal ten .

- 45 . M a n d el Sp i n e

Ma n s n ei e a us s t t z u s t e ch d fe er, doch nich arker Papp S w ie tw ein E ichen bla tt in v e rs chied e n e G rOs s en chablonen, e a , , w ablt e e tw w ie i ion s t oder in andere Form , e a ein oval , oder G s e s n st t e mit der e chmack liebt. Da n be reich man Blech B tte l t mit ein e m u r, egt d ie Schablo n e darauf und s treich biegsamen Messer ( Bowl- knife) v on der beschriebenen Mass e 1 74 D I E CO N D I T O R E I

tl b er w e t s ti n d die Schablone g, heb die elbe dann fort wird tt w a s S v s t t a uf dann ein Bla , oder die chablone or ell , dem

. D s att a t a us a s s Bleche haben ie e Bl er b ck man nun , w ehr s s t S t d ti n n t ha t i n chnell ge chieh , weil man ie rech mach , zw i s chen R ollhOlz er oder ruii d gebogene Bleche zurech t ge t t ss att s leg und le darauf die hei en , gebackenen Bl er, die ich g! ' ' S ate r s t a dadurch biegen . p be pri zt ma n auch die s e Bl tter und ge w inn t dadurch eine habs che Verzierung z u allerhand ‘ Auf a s tz e n .

46 . A ufs a t z v on B on b on . Z u s olchen Aufs atz en ha t man hauﬁg Formen a us Zinn

K w C hin ein iess t. oder upfer, in elche man den aramel g Jedoch kann man auch ohne s olche Formen Aufs etze von ‘ s t un d ss s S o Bonbon her ellen mu man dann ich die chn rkel , w a a a us die man dazu haben ill , auf P ppe zeichnen , d nn s chneiden und dan n auf den ges trichenen Bon bon s tein legen und m it Spritzglas ur einen s tarken Faden an den aus s e ren K H a t d es Schn Orkels . t m n d a s e tha n s o an en ziehen a g , n imm t man behuts am den Schn Orke l v on Pappe a us dem ge s t t s t t s w t t es pri z en Faden herau , leg ihn e wa ei er und mach s bi T H a t a r s s ha t. eben o , man genug olcher heile man g s o s s e Stu t keine Formen , mu man all cke, die man gebrauch , s E in z w an un ss Z u s Aufs atz e n in eine olche g g gie en . die en koch t man mei s ten s vers chiedene Farben von Bonbon und ’ s s gie t von jeder Farbe einen T heil der Schn orkel . Beim ’ G ies s en dies er Schnorkel mu ss man eine Pfan n e m it e tw as

T ti lle t es t s o he ra us ﬂies s t. enger haben , dami nich dick ' Die auss eren K an ten der Bonbon - Schn Orkel bes pritzt man m it Spri tzglas ur und s etzt s ie dann zu sammen mit a ufgelOs te m Zucken

47. M a cr on e n a ufs a t z v on 2 E t a g e n . Von fester Macron e n m a s s e d res s irt man vers chiedene S hn u E ti c Orkel . 6 t S t t 6 St ck C , z B . S ck zur un eren age , , w t w t . D t elche man um 4 kleiner mach , zur z ei en ann berei e t man R n a m lich 2 s o s s a ls tt 4 inge , gro die Pla e, auf der der A fs t s t 3 0 11 un d 2 um s st u a z ehen , kleinere , zwi chen der er en D s s s t t m i ti und z w ei ten E tage z u li egen . ie alle e z man t ﬂ s s ig gemachtem Z ucker zu s ammen und brin gt dazwi s chen s Z ie rra th a ls : Ma n d elblatter G s ver chiedenen an , , la ur s ahn e M Silb es illen riin e att p , Blumen , farbige andeln p , g Bl er v on er l O n d i e K s tzt man ein Papier u . d g . be auf rone e Blu k men tirbche n oder eine Figur.

48 . F tll lh orn .

I n Thon form T O fer ha t f t n einer , die man vom p an er ige lass a Torten m a ss e die r en , b ckt man von beliebiger Figu

1 76 D I E CO N D I T O R E I

Dies er G rundteig w ird m it dem R ollholze feders puten s t 1 tt t uiid stark au geroll , lb Bu er darauf geleg von allen vier S t G t e tibe rs chla e n s o ss ei en von dem rund eig g , da die Butter in der Mitte z u liegen kommt; dies w ird dann behu ts am a us t s s tt s ts t w un d ha t es geroll , da keine Bu er herau geque ch ird , D s t s t s o T dann die icke eine vier el Zolle erreich , wird der eig wieder vierfach zu s ammen ges chlagen ; bei d e m R ollen is t es n Othi d e n Ba cktis ch m it M l z u s ta m t g, eh be uben , da i der T n t a n hau t e s s o m O lich eig ich g , darf aber nur wenig wie g s n s s t s t SchOn heit Wa E t ein , de n on ge chieh der der are in rag ; vor dem Zus ammen s chlagen mu ss d a s a n gehan gte Mehl a h w ass T gekehrt erden , man l t dann den eig eine viertel Stunde D w us un d ti ruhen . ann ird er noch dreimal a gerollt ber m s t e d es T s U s . U t z u be rz e u e n chlagen ich von der eige g , nimm t man eine kleine Probe ( s tich t ein Platz che n herau s) und backt es bei ﬂ tl chtige r H i tze ; s chmilzt n och nach unten t s s o s s T e s t Bu ter herau , mu der eig noch inmal au geroll und zu s ammen ges chlagen w erden ; die Probe is t ut w enn er g , H Ohe s t t s i t t un d a us in die eig , icl auf eine Sei e leg trocken Der T is t n un t s ieh t. eig zum Schneiden fer ig. I n jeder anderen Stadt macht man a us Blatterte ig Sttl cke N es w ttrd e z u m it anderen amen und anderer Form , und w eit ftthre n t N , die Menge mir bekann er Formen und amen hier m A e d a rttb r fz ufuhren . I ch l i e a u wil nur llgem inen bemerken , s Aus s techer u ha t um at das s man ver chiedene daz , den Bl ter teig au s zu stechen ; oftmal s fttllt m a n den s elben mit Ma rm e n t w s s b lade ( G elee darf man ich nehmen , eil da el e beim ‘ a us ﬂies s e n w ttrd e s a s s t t Backen ), chl gt ihn zu ammen , be reich A ihn mit Ri und legt ihn in H agelzucker. uch w ird ders elbe nach dem Backen gla s irt mit Was s er auch mit E i w ei ss s gla ur. ' - 5 4 . M i r be T e ig .

lbs 2 lbs tt 1 t Am 3 Mehl , Bu er, lb Zucker, Zimme , 5 oz

monia . - 5 5 . Z imm e t St e r n e

1 tt I 1h E A t lb Bu er, Zucker, 4 ier, 3oz mmonia, p Milch ,

2 lbs m it st un d H t. Mehl , Milch be richen in agelzucker geleg

5 6 . A n i r P I At zoh en . 2 lbs 8 E I M w s 2 t Zucker, ier, lb ehl , arm chlagen , S un den trocknen las s en und backen in mittlerer H itze

- 5 7. G e w ﬁ r z R i n g e . 2 lbs Krtlmel 2 tt 6 E t Mo , 5 lb Zucker, oz Bu er, ier, 4 p s s e s ll ) M e h G a I l O 7. A a e w ll rz . l , , g mmoni , I N WO R T U N D B I LD .

1 s tt M 2 lbs lbs K rtl m e l lb ge chni ene andeln , Zucker, 4 ,

1 8 E 2 lbs M 1 A G e w tl rz. ier ehl. oz mmonia,

5 9. Th e e-t a n g o) .

tt 1 E 1 A 5 lb Bu er, lb Zucker , 4 ier, 5 lb Mehl , oz mmo m i E t i b es trirhen s s O . nia, s ; hei er fen

1 2 tt E C o lb Zucker, oz Bu er, 4 ier lb geriebene hoc l 1 A ade, lb Mehl , oz mmonia .

- 61 . M a cr on en T ar t oh e n .

1 8 R osette n form e n m it Mtl rb e te i t tw s Belege g, hue e a s E s s z u 6 Marmelade hinein , chlage 5 iwei Schnee , oz Zucker , es tos s e n e M ftl lle T Ortche n t b es t a ub e 3 oz g andeln , die dami , sie m it Zucker und backe s ie la ii gs a m .

2 lbs 1 8 E s 1 A s 2 lbs Zucker, ier, warm ge chlagen , oz ni , M un te r e ruhrt be s t a ubt en t ressirt ss e ehl g ; auf Blechen , hei g

w n s un d le icht erOs tet . D s s backen , e n kalt, ge chnitten g ie e iebt s s S g ech tan gen .

1 Z I E 2 lbs M A lb ucker, lb Butter, 4 ier , ehl , oz mmo z u B ret z eln E i s H nia , geformt , mit gewa chen und in agel

zucker gelegt . - 64 . T h e e K u c h e n . 1 Z e 2 lbs 8 E 0 2 Am , , i 4 lb uck r Butter ier, pt M lch , M lbs . monia, 4 ehl

6 5 . N a p ol e om . dun n e n K Bla t t ert e i d urcli Backe einen uchen von g, halb s t H alft s e ge chnit en ; die eine e be treiche mit Vanille Cr me , lege ‘

W ss s la sirt s . die andere darauf, mit a ergla ur g und ge chnitten

- 6 6 . C rem e TOrt oh en . Steche von Piet eig R osetten a us und t ress ire einen R and C C - M ss a la s ire R von ream ake a e d rum , backe und g den and

hoc a - - e mit C ol d en G lasur und ttille mit Vanille Cr me .

R oset ten formchen werden mit Bla tt e rte ig au sgelegt und efttll t A s K rtlmel un d g mit 4 lb lmond Pa te, 2 lb Zucker, 1 lb , E i ss ss es s s ch wei genug, da eine weiche Ma e gi t, lege ein Streif d a rttber chen und backe . 1 78 DI E C O N D I T O R E I

- 6 8 . L eip zig e r K u oh e n . " Wie oben fulle sie k M , nur mit lb gehac ten andeln , 4 lb E ss e e t d a ruber best a ub si Zucker, iwei , l g ein S reifchen , e e mit

Zucker und backe . - 6 9 . M a r s ch a l l K u oh e n . 5 Aehnlich w1e Bla ttert e i oben ; rolle eine Platte g, bestreiche i mit Ma n delma ss s s e e R . obiger , chneide in auten und backe

- . 70 P or zenm Sch n it t e .

Wie n st t Ma n delmasse S - G s obe nur at der nehme pritz la ur.

- 71 . Sch a um T ort e .

Mtirbet ei st mit G Backe , i Boden von g be re che elee, . einen ’ e rz ie h I in ﬁb e S e mit W dma sse und d ecorire .

lb t lb u E ertihrt I § But er, § Z cker, mit 5 iern g , lb Mehl S Bret z eln s ie H a dazu , pritze die auf Bleche, bewerfe mit gel zucker und backe .

lb t lb M 1 E w ss e i Bu ter, Ei Zucker, lb ehl , i ei ; form da Bret z eln la sire - G s von , backe und g mit Vanille la ur.

- 74. V a n il l e T h e e B i s c ui t .

t 11) k E n s e rtihrt 5 oz But er, 4 Zuc er, mit 3 ier chaumig g , I M oz A s 4 oz ehl , & mmonia ; hiervon teche die Form einer S s a us Z s sie E i s ie in chuh ohle , i , oll dick, be treiche mit lege

H agelzucker und backe .

R A st mit bis 6 E w ss 1 eibe 5 lb lmond Pa e 5 i ei , 5 lb Zucker l v o a Z t a us dazu , rol e hier n einen l ngen , 3 oll breiten S reifen , i w - in t gla s re ihn mit fe ster E i ei ss G las ur, schneide i Z oll breite

Streifchen und backe sie auf besta ubten Blechen .

- 76 . M a n d e l B er g e . I o E ss z u I s tt Ma n ~ iwei Schnee, lb Zucker, 5 lb ge chni ene d eln s s formire H an i a e , etwa gero tet, kleine chen und b ck

langsam . s - 77 . C on gr e s K uch en . R 1h M mit E w ss t s ie eibe 3; braune andeln i ei , hue in eine t uss z u w s Z Sch el , wiege dann i lb Zucker , thue et a immet hin riihre a s mi so e E ss s ss ein und die M s e t vi l iwei chaumig, da l s dieselbe dickﬂ uss ig wird. D ie se Masse fule al dann in die Mtirbet ei s v on s n mit g au gelegten Formen , lege den elbe ein l t s K da ruber besiebe sie u a sie eich e reuz , _ mit Z cker und b cke

' ‘ - a s a -a us ss e in fti llt l n g m . Bevor man die Ma e , kann man auch

’

' e twas Marmelade in die Formen thun un d d a n n die F tI lhrn g.

1 80 D I E CO N D I T O R E I

A e p fe l im Sc hl a fr ock .

SchOne tt ss sa uerliche Ae fel w escha lt mi elgro e , p erden g A usst echer d a s K e rn ehause s s und mit einem g au ge tochen . D s Oeffn un w mit G s Corint hen ie e g ird einem emi ch von , bitteren Mandeln und Z i mmtz ucker a usge illlt und der A pfel sodan n t z u dii nn s t Blatt ert ei auf ein S uck nicht au geroll em g gelegt . N un w Blattertei S t d a rtiber s ird der g von allen ei en ge chlagen , ( wobei alle s U eb erstehende mit der Scheere abzu schneiden is t) d rii ckt ut s t d i e A e fel ss ihn g zu ammen und leg p , den Schlu

. a K nach unten , auf Bleche Oben uf wird noch ein reuz von s e Blatt e rt e i mit E i st fri ch m g gelegt , dann ge richen und bei ass H m iger itze gebacken .

Al lu m e t t e s .

I n einer T errine wird etwas E iwei ss mit Staubzucker z u dickﬂ ii s si en s M ss a n e ruhrt D s einer g , chaumigen a e g . ie e M ss w ﬁ berein en s n Blatte rtei kuchen st a e ird au gerollte g ge richen , sodann in langlich viereckige Stucke ge schnitten und in mass ig ss O hei en fen gebacken .

B l a e t t e r s t e r n e .

Von nicht z u d unn au sgerolltem Bla tterteig werden Sterne s st v on t s dun n eren T R au ge ochen , dann e wa eig kleinere inge . D ie E st R t Sterne werden mit i ge richen , die inge darauf geleg , n s s E i st N da n die e ebenfall mit ge richen und gebacken . ach dem Backen bestéiubt man die Blatterstern e mit Z ucker und f llt M t w s A s ii in die it e et a priko engelee .

l n z a u H on i u n d L e bku ch en h e r z u s t e ll e n . G a f g .

M a n s t K f s t ss ro te 1} lb arto felmehl hellbraun , ieb da elbe s sst n s W ss durch ein feine Sieb , gie da n kochende a er bei fort R uhren a llma hlich t so ss es du wahrenden darun er , da eine nne breia rtige Ma ss e wird ; di e s e wi d dann mit ein em P i n sel dun n ﬁ ber die noch warmen H onig oder Lebkuchen gestrichen ;

sie w ist G s s . wenn kalt ge orden , der lanz ofort herge tellt

- M a n d e l W a ﬂ e l n .

I A o st E ss 1 2 M 2 lb lm nd pa e , 5 iwei , } lb Zucker, oz ehl , n s immt Ma n s s E s l ffel sti sse R ahm und etwa Z . mi che obige gut und halte die Ma s s e etwas weicher wie get n liche Makro n en ma sse N un s mit l c . treiche man einer Schab one ﬂa he Platzchen bis ss ewa rt e s 3 4 Zoll gro auf g Bleche , backe die elben s s si ra sch in ei nem ziemlich hei en O fen und biege e, wenn noch ttber ein n s ﬁn erdickes H o warm , ru de g lzchen . I N WO R T U N D BI LD. 1 8 1

78 D ev rlenf. lb M Brodtort en- ss ftllle da Backe von i andeln eine Ma e , s zoll s u n d von eine K ap el etwa i hoch , backe die elbe zer schneide sie in Stﬁ ckchen von 1 4 Zoll Breite und 2 Zoll Lan ge und tiberz iehe s hocola den- s A s die elben mit C G la ur. l dann Wind a sse B s ss a ls backe von m kleine oden , eben o gro , die oben s Stticke E ss 1 2 L s ie be chriebenen , auf 4 iwei oth Zucker, backe gut a us und be streiche sie dann mit H imbeer - Marmelade und setze sie mit ersteren zu sammen .

79 . D omi n os t e in e. Backe eine Ma n d elkapsel und zerschneide die selbe in lft Stti cke von 1 5 Zoll Breite und 2 5 Zoll Lange . D ie H a e

s Sttlcke la sire Chocolad e n - s H a lfte die er g mit G la ur, die andere la r so g si e wei ss und S pritze dan r. Punkte von b eiden G lasuren c ss ss Chocola d e hocolad e ss G s auf, la wei auf und C auf wei e la ur kommt . Man kann n a tﬁ rlich dies es Backwerk von anderer Masse ss la sire n n ur machen , auch kann man da elbe einfarbig g und die Punkte zweifarbig machen .

B a ckw e r k n u s i en r ka s l . 80 . W e p e Aus Wien e rka ps el mach t m a n vi elerlei Backwerk un d t s s ss eigne ich g erade die e Ma e gut dazu . Man kann die ' K s t s ftllle n v e rs chied e ii la ap el doppel zu ammen legen , und g S s un d ha t Wien ers ch nitte StiC ht iren und chneiden , dann , auch mi A s r s s t u s teche n s a u . man ver chiedene , z B

8 1 . St r ohhi t e . Man s ticht mit einem grOss eren uii d einem kleineren Aus s teche r tu a us s t t T runde S cke , befe ig den kleineren heil mit rOss eren ttberz ieht d a s G u m it Marmelade auf dem g , a ze A f l in r A s t p e s en gla s u un d trocknet es ab . l s dann pri z t man mit G elee oder Marmelade ein Band um und s teckt e in Stuck u Citron a a ls che t Feder auf eine Sei te.

82 . Schm e t t e r lin g e E s s s t m it Aus stecher n ben o au ge ochen einem , der eine tt s t t G w s n Schme erling vor ell , mit elee , zwei und z ei zu amme

efttllt la s irt t t t. C o g , g , ge rockne und dann verzier Von hoc - G s r s laden la u p ritzt man ein e n Corpu s in d ie Mit te .

83 . B oh n en . Kari n man von Wien erm a s s e au s s techen oder s chlagt die s s z u Mohren k fe n ftlllt Ma e Op an uii d s pri tzt davon Bohnen , s ie eben s o wie jene u ii d gla s irt s ie wei s s oder roth un d mach t M tt G l s in der i e der Bohne ein Pli n ktche n a nders farbiger a ur. 182 DI E CO N D I T O R E I

1 Von Wien erma s s e s s tt tw t 2 au ge chni en , e a Zoll brei ,“ Z oll la n R d T Win dm a ss e s t a u1 g, auf den an upfen von ge e zt, t t un d t a b eb a cke n ein Bre t geleg leich g , dann in die Mi tte - in eftil la ir n d v A s n e lt s t u t. priko e Marmelade g , g erzier

85 . Joh a n n i s b r od . O M s s s st T W val von obiger a e au ge ochen , upfen von ind s s R d s ma e auf den an und eben o gebacken wie vorhin , dann t s eftillt un d la s irt mit eingemach en j ohanni beeren g g .

86 . D i e sel b e n a uf a n d e re A rt . W K s 1 2 0 11 t 2 Von iener ap el 3 brei e , Zoll lange Stucke s tt m it s G t ge chni en und Johanni beeren in elee beleg , dann t t s ta blirt ein wenig Zucker zum Faden gekoch , e wa und da

- D ni it tib erz oge n und abgetrocknet. ies e s ehen s ehr h ubs ch

a us .

a n h r n k e t 87. K r p fe , a u oh M o e op f g e n a n n .

Bis cuitm a s se 6 E d a s Schlage eine von 3, lb Zucker , igelb , W s s E z u un d m it M un te r ertihrt ei e der ier Schnee 3 lb ehl g . Davon w erden Pla tz che n in der G ro ss e eines D ollars auf tressirt N s ie s Papier und gebacken , achdem gebacken , chneide ’ m a n s ie un d hOhle t S t t s a u vom Papier die un ere ei e e wa s ,

ftille tw s - C h un d z us a m e a Vanille reme inein , lege zwei zwei i i ho ola d e la ur men und gla s re s e mit C c n G s . Dies e Krapfen s ind s ehr s chmackhaft un d m it R ech t s ehr Z u t S hii s s eln beliebt. bun en c kann man dies e Krapfen r au ch wei ss und ro th ﬁ berz iehen . D e w ei s s en G las ur gieb t Ma ra s uin o G s t - man den q e chmack, der ro hen Vanille C c

s chmack .

ri t zku ch e n od e r r e n h r ll r s 88 . Sp F c C u e .

An t t ehOrt es s Zur fer igun g der Spri zkuchen g , wie chon N s t S t w t d i e K der ame be ag , eine pri ze , omi man uchen tres

s t un d s s s St . Die s s ir , zwar mu die elbe einen ern haben Ma en u w r s s is t Z u daz e den ehr ver chieden g emacht, doch die

b ereitun gs w eis e s tets dies elbe . Man w iegt in einen K es s el lb t I s s t t Wa s s s t t i But er, oz Zucker und gie dazu 3, q er, e z e s k So dass elb e a uf K ohlenfeuer und l ass t ochen . bald e s t rtihrt m rOs te t s s o n koch , an g lb Mehl hinein und die la ge bis s s s e v olls téin di K ss a blos t s ab , ich die Ma g vom e el , al dann ' d en K s s l s li tt t d a s Ab e rOs e te heb t man e e vom Feuer, ch e g t

cli tts s el un d as st es t . Na e hdem es t t in eine S l erkal en erkal e , ' tthr n a bis 8 E t t I ro fe n r t man achger de 7 ier dazu , hu einige p Citron e n til hinein un d s pritz t n un R inge von dies er Mas s e a ut in t r mit tt etran ktes w s so s s a ls die e s a k Fe g Papier , elche gro

1 84 D I E CO N D I TO R E I

h s s s s t mi n T re - inein . Von die er Ma e e ze t e i em ss ir Beutel H aufchen a ufBleche s t e S mit E i kleine , reich ie und backe sic h ri a u ge O g s . ’ 93 . Ch e n d e a n K or b oh en . Man mach t e inen leichten T eig a us I ganzen E i un d 3 E LOffe l W L Offel t t s igelb , 3 ein , 3 gu e Milch , e wa Zucker und ‘ un d s M a ls n Othi T ein w enig Salz , oviel ehl g, damit der eig w ie z u E s ei Nun s s ha ierkuchen . mu man eine Blechform KOrb che n st t s s t t m a n B tt ben , die ein vor ell , die e reich in u er, taucht Sie in die Mass e und backt e s in hei s s em Schmalz wie d a n n s chiebt d a s Orb che n bei Pfannkuchen , man gebackene K ab und w iederhole d a s E in tauchen un d backen . ’ D s KOrbch en fullt n mit C es s ie e man achher hau d eau , B e , S s C e d er l chlag ahne, Vanille , r me u . g .

9 4 . A n i s ohi n s z u Ch oc ol a d e . Nimm 1 lb Zucker in eine Schii s s e l und rtihre den s elben m i 1 8 E s t t w s A s M s t igelb chaumi g, hue e a ni oder auch u cat s s s l e d a s W s s 1 8 E z u nu dazu , ch ag dann ei e von den iern S e riihre s m it M z u s s chne und den elben 3; lb ehl der Ma e . Davo n mache auf ein ges trichenes un d mit Mehl b esta ubtes h l t t o t S s t e ie Blec ange S reifen , die e wa 3 Z ll brei ind , r iche s N i behuts am mit E i und backe s ie . achdem s e gebacken und ‘ a b ekii hlt s s t S s a t t g ind , chneide man ie in chr ge S reifchen , leg ’ i D t s s ie auf s Blech un d rostet s e e t was . ies e Bi s cui e chmecken s ehr g ut z u Chocola de un d w erden in d e n m eis te n Condi u torcie dazu gegeben.

V . T h e il .

- M a cr on en B alck er ej .

Da s G rund - R ecept der Ma cron en is t wie folgt : 1 lb lm on d as te I un efahr 1 0 E w s s A p , i lb Zucker, g i ei , auch kann m a n 1 oz Corn meal zus etzen

95 . B el e g t e M a c r on en .

Ma cron e n - M s s t t wie s o H a t man die a e berei e vorhin , tres s irt man runde Ma cron e n in der G rOss e von einer halben Wa lln us s un d legt darauf ein Stti ckche n Citron a t oder auch n B Oran g en schale un d gla s irt dies elbe ach dem acken . Bei d e m Ba cken mu s s man recht vors ichtig s ein un d darauf w ohl I N WO R T U N D BI LD. 1 85

a t s s Ma cron en n t z u s s a t s ie ch en , da man die ich hei b ck , weil t ehOri t z u t dann nich g g aufg ehen , aber auch nich kal , weil n die Ma cron e s on s t trocken werden .

96 . G e ﬁ ll t e M a or on e n . Von ders elben Ma cron e n - Mas s e tres s irt man ru n de S S a us O Ma cron e n und back t s ie a us . oba ld ie dem fen kom d ril ckt ii m it StOckche n M tt Ma men , ma einem in die i e der crone eine Vertiefung und s pri tzt m it einer Dil te G elé e hinein t tt und thu e twas G las ur d a r ber.

- 97 . B os on M a c r on en . D s M s s tw s t ie en kann man , nachdem man die a e e a ro h ‘ e farbt ha t G s T rO fche n g , den e chmack durch einige p R os e n Ol O la s irt s m it R s geben , der man g die elben nur o en s gla ur . - 98 . Z im m e t M a c r on en . Man s etz t der Ma s s e e twas Z imme t und farb t s ie m it ‘ s B ti etw a olu s r thlich .

- 99 . Ch oc ol a d e n M a c ron e n . Z u ders elben Ma s s e thu t man a uf glb Mandeln lb ge rieb e n e Chocola d e Z t N v e rd tl n n t , imme und elken und die i i i E N Ma cron e n Mas s e och et was m t iwei s s . achdem die tres s irt s s t t s ie m it H a . ind , be reu man gelzucker

- 1 0 0 . V a n il l e M a c r on e n . D e r Ma cron e n - Mas s e et wa s ges tos s e n e Vanille a ls G e s chmack z u geben und m it Vanille - G la s ur nach dem Backen a gl s irt. - 1 0 1 . Ci t r on a t M a c r on en . E s o tw s Z Citron en ben , nur e a auf ucker abgeriebene s hin z u etha n . chale , g

1 0 2 . B e s t r e u t e M a c r on e n .

D ie Ma cron e n w s ie tres s irt s s t t m it , enn ind , be reu man la s ir S m it i G s D s gehackten Mandeln und g t ie Van lle la ur . ie e s s chmecken bes onder fein .

1 0 3 . B e m erkun g . Alle di es e vers chiedenen D es s in s kann man auch ver ele e ii till n t a s chieden bes treuen un d b g oder f e . S reuen k nn o ola d m it M H Ch c e . man andeln , agelzucker und geriebener

B m it Frﬁ chte n Citron a O ra n es cha len . elegen , t und g

1 0 4. M a n d e lb og en .

‘ ha t n Othi a us Man dazu gebogene Bleche g, die man ss t as s t Die B ss w ei en Blech afeln machen l . iegun g mu ein 1 86 DI E C O N D I T O R E I

H albz irkel s s t e o r T f l ein . Man be treich ein de mehrere a e n

O t m i t t z u s t Ma cron e n - M s s s t t die bla en nich fe er a e, be reu s elben mit gehackten Ma n deln O der H agelzucker und the ilt n T St v or I 2 0 11 t 2 0 11 La dan die afel in reifen Brei e und 4 nge , l egt die s e dann auf den ge warmte n Bogen und backt s ie d a r

a uf a us .

1 0 5 . hi rm d el b og e n

e i D s w u s b Aufs atz e n s ie ie er rde chon den , bei denen s t s unen tbehrlich ind , gedach doch will ich der elben hier n s e rw a hn en Sie s Abtheilun e ochmal , weil in die e g g ’ M t s ha t m a n 2 11 s hOre n . s ei en die en Schablonen , doch s ie d a s s t kann man auch auf Blech reichen , danach zer s ﬁ die Ble Die M chneiden und dann ber che biegen . andel bléitter ha t man in vers chiedenen G rOss e n 11n d fertigen s ich i r n d ie S s s Die ss die Con d to e chablonen elb t an . Ma e dazu m on d a ste 1 2 2 E s ist Al w s . 5 lb p , oz Zucker , oz Mehl , 4 i ei Verdti n n en kann man die Mass e m it Was s er un d mu ss s ie s a ls Ma cron en m a ss e w eicher ein .

1 0 6 . Z im m e t s t a n g e n . Man reibe lb braune Mandeln m it 5 E i w ei s s fein thue 3 , 1 tw a s s s s Z s t t . D dann 9: lb Zucker und e ge o enen imme dazu ie e M s s a us la s ire s ie m it E s s - G s un d a e rolle man , g iwei la ur

' s t Z oll t 2 0 11 La chneide dazu S reifen von g Brei e und 3 nge, die lan gs am au sgebacken werden ; s tatt der Mandeln kann

man Alm on dpa s te nehmen .

1 0 7 . M a n d el sohl a n g en . Al mon d a s te 1 Z tt 8 E 2 lb p , lb ucker, 5 lb Bu er , ier, lb A m it E i s x un d Mehl , oz mmonia wa chen biege in S Form .

- 1 0 8 M a n d e l R in g e . 1 Alm on d a s te 1 Z C - M m it R i lb p , 3 lb ucker, 7} lb orn eal , w ei ss gemis cht und m it Stern tii lle auf b es ta ubte n Blechen

tres s irt. - 1 0 9 . M a n d el B og e n .

Alm on d a s te 1 1 C - M 6 E i 1 lb p , lb Zucker, oz orn eal , s s t O t s t es tt w ei s gemi ch , auf bla en ge richen , g chni en und auf

halbrunden Blechen g ebac ken .

1 M a r on en -S h n i 1 0 . c c tt e .

1 Alm on d a s te 1 e 2 C - M 6 E i lb p , 3 lb Zuck r , oz orn eal , Mti rb et ei s t s tt mit t w ei s s auf g ge richen , ge chni en , gehack en l s t t a sirt. Mandeln be reu , gebacken und g

- 1 1 1 . M a n del B r e t ze l . 1 1 tt Alm on d a s te 2 E 1 lb Zucker, lb Bu er, 3 lb p . ier, lb z u Bretzeln t m it E i s t un d H Mehl geform , ge richen in agel zucker g eleg t u n d geb a cken .

188 D I E CO N D I T O R E I

' tt w i t 1 tw an ein pla e, rk auf lb e och 5 lb feinen Zucker und s v erarbei tet dies e Mas s e dann ver chieden .

’ s 1 1 3 . K tmi g b er g er M a r zip a n . Man rollt den a n gewirkte n Marzipan 3 Zoll s tark a us un d s t m i Aus s te chern s a ls H e r icht t ver chiedene Figuren , R s tt t a us s t zen , o e en und S erne dann chneide man von dem s elben Marzipan R ander etwa Zoll hoch und befes tigt die

‘ s en R an d m it Was s er auf den R an d ern der aus ges tochenen ‘

as s t s ie T t . N Sachen , dann l man einige age rocknen ach d e m s ie t t s t m a n t t genug ge rockne ind , leg die an gefer ig en G egen s tande auf ein Brett un d s chiebt s ie in den hei s sen O w n s R s b raun lich a fen , ori ich die ande ehr f rben , dann

n t s ie w a us d e m O s s t t- imm man ieder fen herau , be reich hier auf den Boden der Ma rz ipa n s tti cke m it G elee und thut dar ti s t G s R s s s a t es w ber eine arke la ur von o enwa er, h l ieder eine Minu te in den Ofen und belegt dann die Sachen m it ein ge t Frti chten mach en .

1 a n rt e . 1 4. M a r zip t o Die Anfertigung die s er T orte is t fast eben s o w ie die der - u n St . H s t Marzipan cke ierbei ch eide man einen runden , Ofter auch einen viereckigen Boden a us und zers chneidet s z u t w a s s s t fii r D s s s die en einem S ern , oder man on e in w iin s cht Die Stti cke w s m it R an d ern . einzelnen erden eben o s w ie t T t t ver ehen , vorher gezeig , und um die or e herum leg tw s t R man dann einen e a einen Fin ger arken and , der die Tor en s ti k D s R d s t t c e zu s ammenh al t. ie en an chneidet man mit einer kleinen Sch e ere oder kn e ift ihn m it einer Zange a us di ﬂ n I m U ebri Con tore n z u e e . en , wie haben p g g behan t T M - tu k del man die orte w ie die arzipan S c e .

- m 1 a r zi a n Con for . 1 5 . M p Von a n gew irkter Ma rz ip a n m a ss e macht man n och man cherlei i m O rOs tet w ie M Figuren , die man fen , bei den ar h - S ii t S h n rk t cken t w . t c O e l zipa gezeig orden Man form Bre zel , , S hl n ii l ftillt s c a e K . d . g , orkzieher u g , auch man olche Sachen , i hin ein m a cht n ndem man eine Vertiefung , die ach dem ’ R os t mi ii l la ir w en t G elee gef l t und g s t ird.

i a n . 1 1 6 . B a ekw a a r en v on M a rz p Man formt von a n gew irkten Marzipan - Semmeln Bretz eln t s ie m it E rOstet . t s ie s t u . dgl , rocknet , be reich dann igelb und s ie im hei s s em O fen ab Die s e Sachen s ehen den w irklichen .

- l h Backw a a ren s ehr ahn ic . I N WO R T U ND BI LD. 1 89

V I I . T h e il .

’ h m l z - k H e f e n a n d S c a B a c e r e z.

1 1 7. H efen t eig .

ss - H 2 t M r lb Pre efe q ilch , mache einen weiche ! T s t w eig und e ze ihn an einen armen Ort.

1 1 8 . G r un d t eig .

N H t is s t tt achdem obiger efen ei g am Fallen , e ze lb Bu er, lb E r 8 s chOn en s T . Zucker, ie und mache einen chlanken eig ﬁies es is t G t s t n der rund eig , wovon die ver chiedenen Sor e K uchen angefertigt werden .

1 1 9 . Z w i e b l oke .

W v on G t t s tt erden rund eig gemach , gebacken , ge chni en t und getrockne .

1 20 . G la d rt e Z w i e b ﬁ oke

Wie O un d m it f G s la s irt ben , olgender la ur g und hellgelb gebacken .

1 21 . G l a s ur .

1 t E ss z u t p iwei Schnee , 4 lb Zucker, 2 lb gehack e m i tw n r ti r la s ir Mandeln t e as Vanille u te ger h t und g t.

1 22 . M us ku oh en

t tt Fttllun m it Ae feln z u S a wie vorhin die g p machen , kann man a uch Pﬂ a um e n m us m it Zucker un d Mandeln ver s t ein fti llen K s A s t mi ch , oder ir ch oder pfelmu , welch le z terem man etw as Arac zum G e s chmack zu s etz t .

1 23 . P r e s s b ur g e r Z w i e b l oke o Von dem berei ts bes chriebenen G rundteig form irt man lan liche Z w iebacke t un d 1 t g , e wa 4 Zoll lan g 3 Zoll brei , ‘ drtickt sie w ﬂ a ch la s t s ie un d a kt S ein enig , aufgehen b c ie s N E t s t s Z w ie backe a u . ach dem rkal en chneide man die e s t t A s s m t Ba is e rm a s s e und be reich die u en s ei ten it einer leich en , s t M t s Se m m elkru der man etwa gehack e andeln , auch e wa ‘ zum is cht t te Z w iebacke men , leg dann die weiche Sei der ’ ‘ n a uf s Blech und léis s t sie la gs am rosten . 190 DI E CO N D I TO R E I

1 2 4. P l un d erbretzeln . Man n ehm e von dem G rundteig s oviel als ma n brauch t ’ n d ﬂ a ch a us s t s u rolle ihn , be reue den elben zur H alfte m it t e ut w s tt Zucker und Zimme und l ge g ge a chene Bu er, auf I lb T s s s s eig 5 lb , dazwi chen , chlage die zu ammen und ziehe den T Blattertei s eig wie den g, doch nur dreimal ge chlagen . Von t T s s t dem fer igen eige chneide man al dann lange S reifen , rolle s m it H n mit die elben , der linken and ach oben , der rechten n t s s ach un en drehend , zu ammen und chlage dann eine Bretzel D s Bretz eln ss n d . d ﬁ rfen avon ie e la e man da n aufgehen , doch s ie t w m s t s t e S mit E i s t eschn i nich ar ehen , be reich ie , reue g t t M n d a rti ber las ire S i W ene andel , backe und g ie m t ass er glas ur.

1 25 . M a rt i n s h orn e r .

D en T t w ie Plun d erb retzeln eig behandel man bei den , the ilt Stii cke 1 2 0 11 t ihn in kleine , etwa i Zoll dick , 3 brei und st t Ftillun M 5 Zoll lang , reich darauf eine g von andeln , Z ucker und Corin then ( die Mandel n m it R o s enwas s er gerie 1 lh s a t T d a rii b er ben und auf lb 2 Zucker), chl g den eig dann , wickel t ihn auch s o auf wie bei den Bre tz eln und legt dann ’ H n s N S h a t albmonde davo auf Blech . achdem man ie auf ss S m it E i s t gehen la en , werden ie ge richen , gebacken un d la s i dann g rt.

1 2 6 . G ri e skn oh e n . Der G t w tw Z s t m it rund eig ird e a i oll dick au geroll , A N Butter ge s trichen und zum ufgehen ges tell t. a chde m dies s s t t s t un d m it ge chehen , treu man e wa Zucker , Zimme kochen tt s t G s d a tibe r t der Bu er gemi ch en feinen rie r und back ihn .

1 kku oh 2 7. Sp e o en . t t K m it R a s s t Man fer ig einen uchen nd , la ihn aufgehen , s s t 6 bis 8 E d a ruber s t t d a ii n Wﬁ rfel e gie dann ier , reu in g l s chn itte n e n S t s Kii m m e . peck darauf, auch e wa und Salz Flti h i c t g backen .

1 2 8 . Z w i e b el kuoh en .

D er K is r . D ie uchen wie vorhin Zwiebeln werden . den T a s tt mit tt s t un d g zuvor fein ge chni en , Fe weich ge chmor E a b ektihlt. G s a t g Zum ebrauch chl g man einige ier dazu , t ut tw s K timm l t s h e a e und Salz hinein , auch wohl e wa Zucker , s treicht dies e Mass e auf den K uchen und back t ihn gut a us .

Mu ss w arm gegess en werden .

1 d 29 . K i rs ch , P ﬂ a um en H e i d el b ee r t1 n A p fel ku oh en . Ma n v ertheilt die Fruch t auf einem dil n n a usgerollten K leichmas si s t it Z ucker a w o uchen g g, be reut ihn m , uch hl

1 92 D I E CO N D I T O R E I

- 1 3 7. M ohn K u oh e n . i i D ie Fti ll n W e vorh n . u g be s teh t a us 1 lb m it kochen dem W ss a uf e ii e lltem 2 tt a er g q Mohn , oz Bu er, 4 oz Zucker, E s t t ﬁ n ersta rk m it Z 4 igelb, gemi ch , aufge ragen g , ucker und s t t un d Mandeln be reu gebacken .

1 3 8 . R i d e r ge b a oke n e s . R iihre l lb t m it 1h s h f Bu ter 3 Zucker c aumig und thue 1 6 E C t z u nachgerade i gelb hinein , reibe auch eine i rone , ss a G s W t 1 M gie e d nn ein la ein hinein und ruh e 3lb ehl dazu . D s T s s tw s a us kiihlen ie en eig la e e a , rolle ihn dann ziemlich ‘ dtin n a us und s chneide m it d e m Ba ckrad che n einen Zoll t n l St a s s brei e und zeh Zoll ange reifen d rau , lege die elben wie

' S S tt urid s eine chleife zu s ammen , backe ie danach in Fe be treue s ie mit Zucker. e rhiti t d a s tt s o w t ss w m it Man Fe ei , da , enn man einem ss StOckchen a t d a s t s t W na en hineinf hr , Fet aufkrei ch . urde d a s tt t s o s s s s o e s s Pfa n n Fe nich hei ein , zieht ich in die

’ hin e iri t s ie tt a ls s ie s s un d kuchen und mach fe er, ein ollen iebt s t I s t d a s tt ss g ihnen auch eine chlech e Farbe . Fe hei er , ‘ s o kOn n e n s t ich die Pfannkuchen nich g enu g dehnen , werden A z u leich t braun un d s ind dann s e hr unan s ehnlich . m bes ten i s t es s t t s zu , wenn man er eine Probe back , um ich uber

da s ett n Othi e n H itz ra d ha t. zeugen , ob F den g g

V I I I . T h e i l .

- L eb un d H on j gk uch en B a ck erej .

D s K G s s ie er uchen , der in manchen eg enden in gro en ss t t r t t M s s s Ma en verfer ig wird , e forder einen gu en ola e , den man einige Male aufkochen las s t un d dann m it ge t h lichem Weizenmehl a n riihrt ; auch kann man et was H oni g M D s T G . D a s zus etzen . ie er eig bildet dann den rundteig ehl s t s s s e rti hrt s darf er dann in den Mola e g werden , wenn der elbe s a b ekii hlt un d n ur w is t D s s te chon g noch lau arm . er elbe oll T w mehrere age liegen , bevor er verarbei tet ird .

1 3 9 . D i n n e r H on i g kn oh e n .

T M elOste r t s Mache einen ei g von 3 lb ehl , lb Po ta che 4 g , W s A s s a ls n Othi . D 0 lb mmonia und oviel a er, g ann wiege 3 G t T t lb rund eig ab , lege beide eige un er die Breche und ar I N WO R T 93 U ND BI LD . 1 b eite es ttlchti t E s n t z u l g un ereinander . darf ich viel Meh D s T beim Brechen verbraucht werden . ie er eig kann dann verwende t werden z u Leb un d d ttn n e m H onigkuchen Bei H s n m 1 on dickem onigkuchen die elbe Behandlung, nur im T w rieb von jedem eniger.

1 40 . M a s t er -t ome .

Feinere Lebkuchen und Pﬂ a s ters te in e dies elbe Beband n ur t s t M Citron a t lung, werden e wa gehack e andeln und dar t s un er gemi ch t. L s t rs t um Bei ebkuchen oll e man e eine Probe backen , s z u tiberz eu e n T T en thalt s ich g , ob der eig genug rieb , welche man an der Probe a us ﬁ n de n wird ; es is t dann noch Z eit z u kOn n D s s t is t t s n e . c genug , mehr beimi chen ie e Vor i h no h

w m tt s z u s t t. endig, inde die Po a che un icher arbei e

1 41 . W ei s s e L e bku ch en .

1 0 L A a 5 lb Zucker, lb Mehl , 3 lb ard , 4 oz mmoni und t 2 t M D s T t z u nich ganz q ilch . ie er eig darf nich viel gear b eite t werden .

1 42 . Th orn e r

' A ug s bur g e r , F r m b si s oh e r , H oll i n diooh er L e bku ch e n unters cheiden s ich nur durch die vers chiedenen Frttchte und G ew ti rz e im U eb ri e n s ; g die elbe Behandlung.

- 1 43 Ci t r one n K n oh en o

Wi r 1 L 0 e n u z u G t . vorhin , lb ard 3 lb rund eig

1 44 Sh e v el e t t e n .

60 E 1 1 A 1 t M ' igelb , lb Zucker, oz mmonia , 3 p ilch und M a ls O hi s oviel ehl n t g . Dies elben werden in kochendem ’ Was s er gekocht indem m a n eine ewi ss e Menge in s Was s er , g t s s ie n t s ie s wirf ; obald heraufkommen , imm man herau , a t s o t bis s ie t s s t t s ie a uf f hr for , alle gekoch ind , e z Pfannen un d t s ie She v l n R ss . e e te s back in hei em O fen t ind runde ing e , w elche dutzendwei s e zus ammengebunden w erden und d a s mi C Bund t 5 en ts verkauft wird .

1 45 . B r a un s oh w e ig e r C onf ect . 1 tt 1h 2 te lb Bu er, 4 Zucker, lb Mehl , 4 lb fein gehack Mandeln und 4 E ier w erden zu s amme n gewirkt und noch 5 oz Ammonia dazu getha n ; dann roll t m a n die Ma s s e d tl n n s t t s ie a us A nn ma n Bretzeln und ich beliebig . uch ka kleine a n d vo machen . ' ' 1 94 D I E cON D I T OR E I

’ ' ' 1 e mit E t s ertihrt d a n n r lb Zuck r wird 4 iern e wa g , i lb ﬁ l oe tw a s A un d G e w ttrz e tha n a Meh , mmonia dazu g und d von un ha t H s : ein Teig gebildet. N man in olz ge chni tte ne For in w T hin ein d rtickt s t men , elche man den eig , oder man ich t a us as s t s ie t t Figuren davon , l mehrere S unden rocknen und S ie im w m O backt ar en fen ab .

- 147. a s s e r M a r zi W p a n .

‘ 1 lb Zucker w ird in I Ta s s e kochendem Wass er a uf e lOs t g , e rii hrt un d T e D dan n 1 3 lb Mehl dazu g ein i g gebildet. avon sticht man Figuren a us oder d rii ckt die Mass e in H olzforme n , s n t t s i las s t al da n die Sachen wieder rocknen , leg e dann auf t s T t s t t w ein feuch e uch , dami die elben von un en feuch erden , S a t s ie s b rmgt ie d nn auf Bleche und back lang am ab . Die beiden zule tzt bes chriebenen Ba ckw a a ren w erden mei st n ach dem Backen bemalt.

1 48 . P a t i e n c e . G e d ul d s ku oh en

i Schlage den Schnee von 1 0 E iwei s s un d rt hi‘ e dann mit t 1 c lb einem Spa el lb feinen Zu ker und dann g Mehl darun ter. ithre s M s s s o bis S t s ﬂ tis s i is t R die e a e lan ge , ie e wa g , und tres s ire dies elbe m it einer D ate auf m it Wach s ges trichene Bleche e Platz chen e t I Z n i s ts in klein oder kl ine , e wa oll la ge B cui . Al s dann l as s e dies e Platz che n eini ge S tunden trocknen un d s ie kii hl s s s ie hubs chen ss backe ab , da einen Fu bekommen . w ii rz ma n Pléitzché n s Als G e kann den Vanille zu etzen .

I X . T h e i l .

h m Von d er A n fer tig ung d er S c a u s a ch en .

‘ u s t is s die U m dies e Sachen g t herzu ellen , t zuer t auf grOs s te Sauberkeit der G efas s e un d auf den bes ten Zucker z u s w er w n e a r n t a n ehen , der darin g eizen ill , fa g g ich ; die drei e s G n s s t s s ss v r chiedenen ru dma en un er cheiden ich dadurch , da

m s e s s e G h a t, t e die war ge chlagen Ma mehr lanz, die kal g s chla gen e bess er in der Figur s teh t und die geriebene dauer ‘ t ist s an a t a t a us iebt haf er , ich l ger h l , bet nich so viel g ,

1 96 D I E CO N D I T O R E I

s t Z ti e Mannigfache Verzierungen , ogenann e g und alle

. s K L anderen denkbaren Formen Fi che , inder, arven w mit S t s G t erden pri zgla ur , oldbor en und Brillanten Z in n s itz en rt t s ie ( p ) nach Belieben verzie , man mach ‘ t os s a ls 1 2 0 11 im D aber nich gern gr er 5 urchmess er .

- 1 5 3 . C on s e rv e n F orm e n .

Z u Frii chten t im S n a ttirliche t nimm man ommer Fruch e , s chOn s s s s t t welche au gewach en ind , be reich die Fruch t mit Lein Ol s t t S bis z um t T w r) T und eck ie vier en heil in eiche hon , mach t von T hon einen R an d herum und bes treicht die Frucht n och einmal ; nun rii hrt man e twas Figuren - G yps m it war W ss ss t h fﬁ n f mem a er an und gie den Brei auf die Form , nac M t t G s theil s t m it d em inu en nimm man den yp ab , chneide M ss es w t LOcher e er wie man haben ill , mach einige an die S t st t es w m it Lein Ol s t t T ei e , be reich ieder und e z den heil a t mit d e m G s ie s s en s o t bis wieder auf die Form , f hr yp g for , T s s S t L z um E s s alle heile gego en ind , mach ein och in gie en d es s as s t sie t t D i t Zucker hinein und l rech rocknen , ar n leg man s ie acht T age in Lein Ol m it etw as T erpe n tin ol vermi s ch t A un d l ass t Sie an der Sonne trocknen . lle anderen Formen W s t t werden auf die gleiche ei e angefer ig .

X . Th e il .

1 5 4 M a n d el - A uﬂ a n f

is t eine comp a ktere Mas s e a ls d a s Schau m - Confect und wird folgenderm as s en berei tet : Ma n n imm t 3 lb feines Z ucker R a fﬁ n a d e s t e s m it 2 a b es cha lte n e pulver ( ), mi ch oz g , fein g rieb en en t M un d m it n t s t S . bit eren andeln ich ganz eifem chnee D s de rs ulen s ta rk von 6 E i w ei ss z u einer Mas s e . ie e w ird fe p aus gerollt und in die verschieden s ten denkbaren Figuren s s t I St d m it M s t t n au ge ochen , % un e auf ehl be reu e Blechen l Die n t rocknen gelas s en un d dann ktih gebacken . Figure backen s ic h I Zoll hoch un d werden m it Was s er oder E iwei ss G las ur gla s irt und beliebig mit bun tem Streuzucker oder bun

t e r Spri tzglas ur verziert.

1 55 . W e is s e r A n ﬂ a uf m it V a n ill e . Dazu wird der nicht z u s teif ges chlagene Schnee von 6 E w ss m it lbs st s s n i ei 3 fein ge o enem Zucker, dem man ger WO R N D I 197 I N T U B LD .

etw s s t t t fe ders ulen s ta rk s t a Vanille zu e z , gemeng , p au geroll , Nun ausges tochen und wie vorher getrocknet und gebacken . wird er mit vers chiedenen Was s er - G las uren gla s irt und m it n i buntem Zucker und G a r run g verziert.

15 6 . R ot h e r A n ﬂ a n f mi t R ose n g e s ohm ok

w s m t m it C - e farbt ird eben o ge ach , nur ochenille Farbe g und s w T R os e n Ol s t t mit werden bi eilen einige ropfen zuge e z , auch V i Art t dem erzieren wird er auf vor ge behandel .

- 15 7. Ch w ol a d en A n ﬂ a n ﬁ

' Man s etz t auf 3 lb s dies er Mass e 4 lb gut geriebene Cho cola de z u ; die daraus ge form ten Figuren kOn n en mit ver

s chie d en en G s t n w ie . la uren verzier werde , die vorigen

1 e 58 G op rit zt e r A n ﬂ n n f. D ies elbe Mas s e w ird m it der Stem s pritz e tress irt ; s ie t s s s z u N s t s s eigne ich be onder e ern ( indi chen Vogelne tern ), wird mit Z ucke r- G las ur gla s irt und m it bun ten Zuckern b e s t t a rn ir reu und g t.

- 1 5 9 . T r a g a n t h A n ib a l .

t I L t T ra a n th m it t W s s drtlckt Man weich o h g q a er ein , es dann durch ein T uch oder s treich t es durch ein H aars ieb M s t rti hrt T ra a n th m it K t in den andel ein , den g der eule rech s uii d t t uii d St chaumig hu nach nach feinen aubzucker dazu , gies s t auch ein Liqueur - G las voll s tarken Spri t hinein un d s t s Z z u s s M s s s mi ch oviel ucker , da man die a e au rollen kann . Dies er Auﬂ a uf w ird eben s o behandelt wie der Mandel - Auf a er m l uf; wird bei Backen ganz wei s s .

1 60 B a i s e r s olm a l e n .

s a t I o E w s s z u s e rfi hr 1 Man chl g i ei fe tem Schne , t lb tres s irt mit LOffel n S Zucker dazu , davon einem oder ei er pritze H aufchen G os s s A s s t t s ie mi in der r e eine halben pfel , be reu t Z t s ie s ss tt t s ie t s ucker, leg odann auf na e Bre er und back e wa ’ fl dchti a us s o s s s ie n w Nun ass g ; da i wendig eich bleiben . l t s t n t mi n LOfl e l s s man die Bai er erkal en , imm dann t ei em da W us s t t S t tt un d t t eiche hera , reich die innere ei e gla rockne die S ha a len c recht a us . Die Scha a len w ie t m it s werden , bekann , ge chlagener S m it E is e ftt llt K s ie n t ahne , auch g . ommen ich bald zur ‘ n s o uss s ie Verwendu g , m en an einem w a rmen Orte a uf a t w bew hr erden . 1 98 D I E CO N D I T O R E I

r 1 61 . Sp a n i s ch e W in d . Z n 8 z u fe stem Schnee ges chlagenen E iwei s s ruhrt m a n lb tres s ii t mit LOﬂ e l lan liche H 1 Zucker , davon einem g auf un d t sie s chen auf Papier back recht lang am . Bai s er oder Win dm a ss en s treu t man vor dem Backen mit t s s t K s i mmer e wa Zucker ein , um eine fe ere ru te z u er

zielen . - 16 2 . P orz el l a n B r ot z e ln . lb Staubzucker w ird m it 3 E s s s eriihrt 4 iwei chaumig g , ‘ n 6 M etw s itron en Ol da n oz ehl oder Puder und a C dazu . Da t 0 Bre tz eln d riickt s ie a uf e in em s von mach man 4 , ge trichenen ' m it M b es ta ubte n t s t as s t s ie und ehl Bleche e wa brei , l eini e ‘ g St t un d b a ckt s ie s N unden rocknen lan g am ab . achdem s ie la s irt S m i E iw e is l ur a t s s . geb cken , g man ie g a

X I . T h e i l .

Von d e r m s n d Wei n el e s n C e e a G e .

Die C e s theils theils W r me werden von Sahne , von ein bereitet un d durch E ier verdick t ; aber auch ohne dies elben w erden Creme s bereitet und die Verdickung durch G elatine t Scha mi s chla en w ie S bewirk , oder durch u g g , bei der chlag ’ s e hOrt ahne, die auch dazu g .

1 6 3 . Schl a g sa h n e. Die Schlags ahne ist der ﬁ b erftillte dick e R ahm von der s t 1 2 bis 1 6 St st ha t un d Milch , wenn die e e wa unden ge anden n w is v on 1 0 bis 1 2 t n och ich t s auer ge orden t. Man kann q t I a b ftillen n t s s t gu er Milch qt Sahne , mehr jedoch ich , on w ti rde s ich die Sahne n icht s chaumig s chlagen uii d n icht con ' S st t w N a b efti llt is t s e z t i en erden . achdem die Sahne g , man sie t ktihl w omO lich Fis s a t s ie noch einige S unden , g auf , chl g dann mit einem Schneebes en in einer Schtis s e l oder einem K s s s v e rs ii sst s ie mit un d s t t s e el chaumig, Zucker mi ch e wa es toss en e W d n t e g Vanille hinzu . ir die Sahne ich gleich g t s o s t n n t zu w s brauch , mi ch man den Zucker och ich , eil ich s s i s t t on t z u viel Fltis s ges ab e z .

t e rn i 1 64. Schl a g s a h n e m i . a p okel . t n n n t zu t is t lb gu e Pumpernickel , der och ich rocken , re ibt m a n und mi s ch t ihn z u der eben bes chriebenen Schlag s tw ~ 1 t tw as es toss en e ah ne , der e a auf q 3 lb Zucker und e g Va n ille b eigemischt ist.

2 00 D I E CO N D I TO R E I

- 1 72 . Cit r on en Cr é m e mit Sch ne e . Will m e n den vorhergehen d en Creme gern noch etw as s s o s E z u S a u giebiger machen , chlage man einige iwei s s chnee un d s t w Cré m e t is t ziehe den elben un er, enn der abgekoch . E s is t s s s s rathlich Cré m e die e be onder , wenn man den in

Scha a len fii llt.

1 73 . G el e e s .

Z u W - G t d a s G eliren z u er dem ein elee nimm man , um h ll t e s G t the ils H s theils H s s . zielen , ela ine, ir chhorn , au enbla e

D a s L t t is t d a s Theurere es hza t s s e z ere freilich , aber den gro en Jortheil a ss t t G s s , d die davon berei e en elee gleich klar ind un d w t Klarun b edii rfen a n d G s keiner ei eren g , w hre die elee von G elatine oder H irs chhorn m it E i w ei s s geklart und dann l rirt m iis s en s elbs tv ers tan d lich ﬁ t werden , wobei viel verloren t geh .

- 1 74 . W ei n G e l e e v on G e l a ti n e . W Man lo s e 1 oz rech t w ei ss e G elatin e m it 3; qt ass er auf K t S b is gelindem ohlenfeuer auf, hue dann den aft von 3 4 ' Citron e n 1 0 Stﬁ cken z ucke r 1 s e t krafti dazu , oz , 2 Fla ch gu en , R 2 E D s A s koche t g en hein wein und i w ei s s . ie lle man un er b es ta n di e m R ﬁ hren a uf s e s mit tw s W n g , chrecke e a ein och m s ss es w s t s s un d s s es al ab , la e ieder auf o en gie e dann in e Filtrirb eutel F S tt E s inen von lanell oder durch eine ervie e . w d t s s es s t o t ir nich gleich klar durchlaufen , man mu er f er i n b s D a Filtrire n W ieder z urii ckg es s e i es klar durchléiuft. beim s G t a bktihlt s o ss s s ich die er elee leich , mu man darauf ehen , das s man den Filtrirb eutel an einem w armen Orte un d etw a s es chtitz t s t t ha t g aufge ell . Ftillt s G n es til rz t man die en elee in Formen , die achher g

1- s s o ss 0 2 G t . werden ollen , mu man 32 ela ine mehr nehmen Die Formen w erden al s dann in W armes Was s er gehalten und s t s tii rz en lass e n ich dann leich .

1 75 . G e l e e fa r big .

V M s fa rb t H alfte roth on der obigen i chung man die , s st w i in Form s t t s E is b is gie ein en g davon die , ell die e auf , I t elirt s s t a w t efarb der nhal g , gie d nn ein enig von der nich g f d a rub er as s t s eliren un d s o fort b is ten H al te , l auch die g , , m e fii llt is t die For g . Die ﬂ ii s s i e s n a t s ie t g Mi chu g erh l man warm , damit nich s s chon vor d e m E ingies s en fe t w ird . Alle anderen G ele es erhal ten ihren Namen durch d e n ti n beigef gte G es chmack . W R T I N O U N D BI LD . 20 1

176 . Bl a n e n ong o lb G l t t R s w s s z ts l lb r e a ine, 1 p o en a er, q Mi ch , 5 Zucke , t a n delmilch s s e es K m 5 p , la zum ochen ko men ; wenn lau

fti lle e s . t w ie warm , in Formen Mandelmilch mach man folgt : R e ibe 1 oz s ti s se und 3 oz bi ttere wei s s e Mandeln m it I § lb Zucker und 1 qt Ora n geblﬁ the n - Wass er recht fei n und n las s e es durch ein feines Sieb laufe .

X I I . T h e i l .

' - L 1 q ue ur F a bri k a ti on .

Da s G ra nd - R ecept is t folgendes : Ld s e 2 lbs Sttlcken Zucker in Qqt Wass er auf ; als dann gies s e 1 qt piri tu s dazu ; alle Liqueure erhal ten ihren Namen durch die Beim is chung a h r D s s der t e is chen Oele . ie e Oele ollten immer in dem Spi t s os t w s ie s t s n ri u gel erden , indem ich in der fer igen Mi chu g nich t mehr v ertheilen un d a ls Fettp erlen obenauf s chwim w tirden men .

I ch lasse einige der Namen folgen

‘ - - ' 1 . K n r 77 i m m el L i q e ur , Pfe ﬂ ermi n r , V an il l e 5 H imb e e ,

- ' - K ir s clv , M oog B os on 5 Ci t r on en A n is . N el ke n 5

m e t P om er a n ia n - L i u e Z i m q ur e t c . 0 T athe ris ches Oel is z u 1 3 ropfen t genug qt Spiritus . Li ue ure m tis s en s ie t s Ld sch q , wenn nich ganz klar ind , durch F ﬁ ltrirt s s A s t papier oder lanell , owie ein Bi chen laun zuge e zt werden . - 1 78 . K r l ut or Bi t t e r s .

f ua rs ia T i lb unrei e Pomeranzen , 5 oz Q , oz hymian , 5 T oz Wa chho derb eeren 1 oz aubenkropf, l Salbei , 5 oz , oz Z 1 ti m m el 1 A s itr n en s ha le n t K C o c . imme , oz , oz ni , 5 oz Alle dies e Krauter und G e w tirz e ﬁ bergies s t man m it 4 qts S t s as s t es 8 T s ss t es piri u , l age au ziehen , gie dann ab und ver s tis s t es mit 6 lbs m it 1 t W ss a uf e ld s t ist Zucker, der 1 q a er g ; z u t Li ueuren h t t ather s che auch bi teren q a t man je z i Oele .

- 179 . P u n ch E x t r a c t . 6 lbs Zucker ﬁ b e rgiess t man m it 1 5 qt Was s er und kocht t Br i I ha t 2 0 Citron en ihn dami zum e tla uf. nzwi schen man s s N au gepres t und lasst den Saft einmal mit aufkochen . un las s t man den Zucker kal t w erden und giesst 6 Flasch en 202 DI E CO N DI TO R E I

t m R um A z u s t es ut . full z m e en oder rac , mi ch g und t es u

K a s s . E krafti e n s ieb en n l ren in ein Fa inen g Pun ch g t as, W E ss a n d d s W ss m man 3 enz gkochen e a er ni mt.

1h et N 2 Mus ca tblti then fiber iess Zimm , 3; lb elken , oz g t 1 s n W u man m it qt Spiri tu u d las s t es in der arme a s ziehen . E Loffel s E s s e n ti e n s R t inige die er enz g g , einer Fla che o h w mit v e rs fi s s t is t d a s n 6 thi e G ew fi rz z u ein , die i lb Zucker , g

geben . W l Li ueurc ordin arer en s o s et r il man q hab , zt man meh

’ Wass er z u. 1 1 8 . B on eka m p . D ies er b ertihmt gew ordene Liqueur w ird auf folge nde Wei s e bereitet t t 1 3 oz ge rockne e unreife Pomeranzen , oz Pomeranzen s 2 E n z ia n w urz el 1 K a s ka rilla rin d e 1 K u chalen , oz , oz , 2 oz kum erw urz el f t l oz N R , i oz Zimme , z elken , ff oz habarber w erden zers toss en und zers chni tten in eine Flas che mit 1 5 lb ' s t t s 1 lbs W s s 0 T f Stern a n is ol ﬁ b er arkem Spiri u , 3 2 a er, 4 rop en D s s as t goss en un d 5 lb Zucker zuge s etzt. ie e Mi chung l s man 8 s t s chii ttelt s w a s t T age lang ehen , die elbe hrend die er Zei ss t s ie a us ﬁltrirt s ie einige Male um , pre dann und durch h a r Ld s c p pie .

1 82 . M a r a s quin o di Sa r a .

lbs c est m it t H imb e erw a s s er t 4 Zu ker l man q , q r n ebltithe n - W s s t n W ss ss t O a g a er und 3 q rei em a er auf, gie ' 1 S i dann 1 Flas che Bas eler Kirs chwas s er und 5 qt pr t dazu.

- Li . 1 83 . M a r a s quin o que ur

d es tillirtes K s s s H imb e erw a s s er 6 oz 3 lb ir chwa er , 5} lb , Ora n geblii the n - Was s er w erden fi ber 3 lbs Stﬁ cke n z ucker g e s s s a t a uf elos t s s s t 1 t go en und die er d mi g , al dann gie man q fein s ten Spri t dazu .

- 1 84. B os on L i qu e ur .

z - lbs 16 s e m it t d estillirtem R s w ss la Zucker man 52q o en a er 1 t t n T n auf, thue dann q Spri dazu , dem man och 3 ropfe n ﬁ l s tz t h a R os e zuge e t.

1 V a - u e 85 . n ill e L iq ur . 3 b is 4 Stangen Vanille s pal te man un d s tecke s ie in 1 qt S t s s s ie n T w O t s t n pri , la e ei ige age an einem armen r e ehe s A s 2 lbs Stti cken und au ziehen . l dan n l d s e man % feinen z mit t Wa ss ss en t a und u cker 2 q er auf, gie e dann d Spri d zu

D I E CO N D I T O R E I

X I I I . T h e i l .

Von d en G l a s uren .

‘ Zur Anferti gung von G la s uren bedarf m a n in der R egel s m t ganz feinen Zucker, der durchau ehlar ig und egal is t . Z u den Was s erglas uren un d ge w ohn liche n E iw e is s gla s ure n en ti t e s f s s H s e g g , den Zucker durch ein o fene , feine aar ieb g z u z u S t s s s a o s iebt haben , der pri zgla ur mu man ber ein s feine s Sieb a ls nur m oglrch un d daru m a uch s ehr trockenen Z t w s t d a s ucker haben , weil e a feuch er Zucker Sieb gleich

vers topfen w urde . Solche feine Siebe m il ss en auch durch t T rom rn el s s s s eine s ogenann e ver chlo en ein .

1 91 W a s s e r - l a s ur G . Was s erglas ur is t nur eine feine Mi s chun g v on dem feinen G la s urz ucke r m it W s s b reia rti e n Cons is te n z ie a er in einer g . D G s t a t t s m it m M s s la ur r g man auf kal e Backwerk eine e er auf, K ﬁ' k m a ee uche n . d r l a uf s e . m it war e Backwerk , wie u g , auch

t s s . einem Pin s el . Bei kal em Backwerk mu die G la s ur im Ofen w s t t w is t s e t a abge rockne werden , bei warmem Back erk die D s G jedoch nich t n othig. ie er las ur kann man m it Oeleu oder G s Am E ss enzen jeden beliebigen e chmack geben . bes ten t s R s w s s Ora n e luthe n w a s s e r un d eigne ich o en a er, g b Vanille E s s enz dazu . - 1 9 2. B os on G l a s ur . D s Z m it R s w s s s t t er elbe ucker, o en a er angemi ch , odere was n d f R os e n d l a ls G es chmack u ro th ge a rbt.

- 1 93 . Citr on e n G l a s ur . 1 Ci trone auf Zucker abgerieben und in ein we n ig Was s er s t t C t un d s ge chab , dann den Saf einer i rone oviel feinen ls n othi um b re ia rti e Con s is te n z z u Z a . ucker, g , die g erlangen

1 A f l s - 94 . p e in e n G l a s ur . Ma n reibe eine Apfel s ine auf Zucker a b und s chabe d a s e t s W ss ss S Abgerieben in e wa a er, pre e dann auf ein ieb den Saft der Apfel s ine und einer Citrone un d mi s che dazu s oviel

Zucker a ls n othig.

- 1 95 . Ch oc ol a d e G l a s ur . E t was complicirte r a ls die anderen G las uren is t die Cho

- ola d e G a s . Ma n erw i rm t Chocola d e t t s ie c l ur é lb , hu in eine I N W O R T U N D 'B D 205 I L .

s s st t s s s W s s zu w t 1 Cas erole, gie i q hei e a er und ieg lb Zucker s t t t s s C darauf, die arbei e man rech durcheinander, da die hoco ehori a uﬂtis t s s t n t s W s s lade s ich g g , gie dann och e wa a er n t G s ta blir s i n ach u d koch nun die la ur zum Faden , t e dan n gut ab und ﬁ b erz ieht noch w arm d a s z u G la s iren de und trocknet die G la s ur im Ofen etwas ab .

1 96 . G e koc h t e G l a s ur Ma n koch t gelaute rte n Zucker zum s chwachen Faden und tragt auf die z u gla s ire n de n Sachen dies en Zucker m it

Burs te s t s . D s G s m a n einer oder fe em Pin el auf ie e la ur, der G s s t z u beliebi gen e chmack geben kann , wird mei feinem Pfefferkuchen angewende t und bekomm t einen hub s che n

G la n z un d feine s An s ehen .

- 1 97. E i w ei ss G l a s ur . G e w ohn liche E iw e is sgla s ur ruhrt man von E i w ei ss m it rtihr ie G la s urz ucker an und t s rech t schaumig . G es chmack s G s kann man die er la ur beliebig geben , auch die Farbe , die s t mit G s ha rm on ire n d s t t man mei dem e chmack dar ell .

- w 1 98 . Ch oc ol a d e G l a s u r v on E i ei s s . D e r a n ge rtihrte n E iw e is sgla s ur von 2 E iwei s s s etzt man e warm te Chocola d e z u rtl hrt s tiichti lb g , die elbe g unter und tt n G s m it Laute rz uc ke r v e rd n t die la ur dann .

rit z - 1 99 . Sp G l a s u r . Z u dies er w ichti gen G las ur nimm t man den fein s ten s t St rij hrt 2 E s s Zucker, ogenann en aubzucker , von iwei und s Z s a n thn t T die em ucker einen ziemlich fe ten Brei , einen hee loffe l E s s s a un d rtihrt s o bis voll ig ure hinein damit lan ge , die G s s u un d s o s t is t s s s ie la ur ganz cha mig fe , da , wenn man t a us a ﬂ i D e r N s i t ess t . e auf einander leg , nich ein nder ame ‘ la s ur s a t s s ie w a n t . M dies er G g chon , wozu verwende ird a rn irt t e T t s ie g dami all or en und Backwerke , indem man in kleine gedrehte Bil ten fullt und durch eine kleine feine O e ff A Con fecte G s n ung s pri tzt. ber auch kann man von dies er la ur G s E s s machen und ihr dann einen e chmack durch e n z geben . Z u grob ere n G a rn irungen bedien t man s ich d es G ummi - S beu tel s oder der G arnir pri tze .

2 0 0 . E r s a t z fi r E i w e is s . L s G e t L 1 t w s W s s o e lb la ine oder eim in q arme a er, t d a W s s w b is A l s f W hal e s a er arm le a u ge los t is t. ill man E iw e is s la s ur s o t s Lﬁ s un nun g machen , gebrauch man die e g E L s s E s s s a s t e Bis s tatt iwei s s . a e die ig ure for t und e z ein

Chen pulv e ris irte n Alaun z u. 20 6 D I E CO N D I TO R E I

l G a s uren z u Pfeffe rkuchen .

B r a u n o G l a s u r .

St a rkemehl W im B tuchti st t ird ackofen g braun gero e , dann wird es in einem grosseren G e fass mit Wa s ser vermi scht 2 lb , erostetes Starkemehl un efahr mit 2 W ss st t e s g g qt a er , ell auf K asst es so bis s ss ohlenfeuer und l lange kochen , ich eine gro e H t t sie ist G s au darauf bilde und zum la ieren fertig.

- D a s B ra u n G l a s ie r e n .

D ie braune G la s ur wird warm erhal ten und die Pfeffer kuchen nachdem sic a us dem O fen kommen und noch hei s s s s t s ie s s T st ind gla ier , dann brauchen blo in der rocken ube noch Z t z si s m s n s i u t . e t t so ii s e e einige ei rocknen Sind berei kal , , sie s t s nachdem gla ier ind , noch einmal in den Backofen zum t Z u s Z B t z u rocknen . die em wecke darf der ackofen nich

ss s G s t x Sollten hei ein , damit die la ur nicht verbrenn . die K t s o G so uchen nich einen ch nen braunen lanz bekommen , s s s t mu die G la ur noch eingekoch werden .

i e fe ﬁ r ku c h n l r W e s P e e g a s u .

\ 1b ss Z 1 t W ss w 4 feiner wei er ucker, und q a er ird zum s tarken Faden gekocht und 2 1h klare Stétrke ( Puder) darunt er erﬁ hrt D er Z t s a t g . ucker darf nich chw cher gekoch werden , sonst verwandelt sich die Starke z u K lei st er und ist nicht z u

gebrauchen .

D a s G l a s ie r e n mit w e is s e r G l a s ur .

Beim G lasieren mit wei ss er G las ur mu ss die G lasur hei ss s mit P s s t st hat st t ein ; einem in el . der eife Bor en , reich man die

' d n mo li h D a s s st ist G la s ur so im wie g c auf. die elbe etwa eif ss mit P i s t s mu man dem n el rund herum reiben , dami ich die G l s ut t t K s so a ur g ver eil . Sind die uchen ge trichen , kommen sie auf Bretter in die T rocken st ube ( nicht in den T rocken s i s ut wa r chrank wo s e wenn die G la ur g , in einer halben ) , , n n s s s Stunde gla z e d wei ind . I st s t so t sie ﬁ ber die G la ur kal geworden , bring man ruhrt sie be standi s ta K ohlenfeuer und g, damit ich die S rke

D I E CO N D I TO R E I

X I V . The i l .

U ber d en T e r a g a n t n .

Der Tra a n th is t G m W g ein u mi und durch ass er loslich. ' E r s t t Z ahi keit s n s be i z viel g . be o der in Verbindung mit dem I n Con ditor i w Zucker . der e ird er jetzt weniger gebraucht a ls frii h er A t s - d , da die rbei en darau durch andere Zucker E igu Chocola d e - v erdran t w s I ren , auch Figuren g orden ind . mmer is t t z u v erd ran en e s w ii r hin er nich ganz g , und d e ein Fehler s n e rwahn ii rd D i A ein , wenn er hier icht t w e . e rbei ten a us T ra a n thtei - m st s G s t s g g erfordern ei en viel e chicklichkei , be on s a us H t der Figuren freier and gearbeite .

Los e 2 oz G ummi mas tic in pt T erpen tin auf und halte ihn gut vers chlo s s en .

- 20 2 . B on b on L a ck .

1 v e n etia n isch e n T m i s 3 oz Sandarac, oz erpentin t tar

S t s a uf elos t. Ma n t s s D kem piri u g ach e darauf, da er die ich i keit S t g von yrup habe .

h - 2 0 3 . C oc ol a d e c k .

ulv erisirt s chtittet es s 5 lb Benzoe p man , in eine Fla che, ﬁ ber ies s t es m it 1 t S t s t t es s chiittelt es g q pri , ell warm und ‘

( fifte r t s A s ut a uflos e . N es a uf e los t um , dami ich lle g achdem g is t filtrirt es Los ch a ier t es G e , man durch p p und heb zum W t la ckire n t s brauch auf. enn man dami will , bedien man ich s eine weichen Pin s el s .

2 0 4 . D e r T r a g a n t h t ei g . Man w eiche 2 oz T ra ga n th in 5 qt Was s er ein un d las s e ihn darin 2 4 b is 3 6 Stunden stehen . Al s dann mu s s man ein s s s Press tuch T ra a n th tarke leinene haben , wodurch man den g sst t d a s U w a s T ra a n th t e n thalt pre , dami nreine , der g e wa , T ra a n th darin z urii cx gehal ten wird . Nachdem man den g d urchge res st h a t t t i t ge w a s che p , hu man hn in den rech rein n en M s t t tuchti t t n n andel ein , reib ihn g und hu ach und ach St bis T ra a n th t w s s ist feinen aubzucker hinein , der g rech ei s tw a s t a n ftihlt Nun Tra a n th und ich e rocken . kann man den g W O R T U N D BI LD 20 9 I N .

G W l in ein en Topf thun und zum ebrauch aufh eben . il s o t T man ihn verwenden , nimm man einen heil davon auf eine Marmorplatte und w irk t ihn m it dem fein s ten Zucker z u A T ra a n th m it einem festen T eige . uch kann man den g Puder a n w irken s s w z u w t w , be onder enn er Sachen ver ende erden s die s s t t s s w . oll , vorau ich lich nich geno en erden

V r a r be i t u n d os T r a a n t h t ei os 2 0 5 . D i e e g g g .

Wie t t ich s chon vorhin bemerk habe , erforder die Bear b e itun des T ra a n ths n t un e w ohn liche G s g , g eine ich g e chick lichke it s s w es s t , be onder enn ich urn Figuren handel , die b oss irt us s es as s t s s t t s s werden m en ; l ich al o nich erwar en , da Di hier eine Bes chreibung davon s ta ttﬁ n de . e Arbei ten a us Tra a n th s s v ielfalti w s ie t m g ind ehr g, und enn auch nich ehr s o K a ﬁ n d en s o s ie Con d itoren i willig ufer , werden von mmer

n t t. A ss s er och gern gearbei e u er den Fig uren , die chon w ahn t n w t t wurde , erden nun viele kleine Spielereien gearbei e , die bes onders in mehreren G ross en angefertigt werden und T ra a n th D ra ee t die man g g nenn . Z u dem g ross e re n Dragee fertigt man T hiere und a us Formen ge s chni ttene men s chliche Fi guren auf kleinen Pos ta t t un d la ckirt men en , die gemal werden . Z n tt D t Bitche r dem mi leren ragee mach man kleine , t i Ae fe1 R u T D s t K a , p , , , i , r el ben Blumen , auben omino e ne _ Z D e tc . u t ninchen dem kleinen ragee mach man Bohnen , G ers ten korn e r M s Sch n itz e lb ohn e n Ae fe l , kleine u cheln , , p

Se ife n ku e ln etc. chen , g

Z u s T ra a n th - D t T ra a n th die em g ragee verwende man g , m it a n e w irkt is t s Sachelche n oft der ganz Zucker g , da die e K von den indern genos s en werden .

2 0 6 . F or m en zu Tr a g a n t h .

Die Tra a n th - Formen , die zur g Verarbei tung gebrauch t w t s s t Con ditor s s t Ma n erden , mach ich ein ge chick er elb . m odellirt G s t v erv ielfalti e n en t den egen and , den man g will , T T ra a n th t m a n weder von hon oder auch g , auch benu zt dazu G s ta a u N Ma n z egen nde s der atur. legt den u formenden G s t n Oel s t n tt t t egen a d auf eine mit ge riche e Pla e , ach e dar a uf ss a uﬂ ie t s t t m it O e l s t t , da er genau g , be reich ihn , ell von R as s t Pappe einen and darum , l dann Schwefel zergehen und

gies s t dann dies en ﬁ b er d a s Model ]. Nachdem der Sch w efel t t t M s un d di orm e erkal e , nimm man die odelle herau e F n s n t Zum G i d fer ig ebrauch . 21 0 D I E CO N D I TO R E I

2 0 7 . G a r n ir e n a n d Sc h a b l on e n . I m Bes i tz von die s er Scheibe is t der Zirkel in der Backerei nich t durchau s nothwendig man leg e - dies e Scheibe auf den s chon gla s irten Cake oder T orte un d m a rkire s ich da s erw ahlte M s t cte w Lo s t u er; die Pun , elche cher vor ellen , w t i a n t erden hierzu gebrauch , ndem m die Spi ze einer Blei ’ hin d urchste ckt s S i e e rmo licht e s C feder , die e che b g , den ake in einem Moment gleichformig ein z utheilen und den Mi ttelpunkt D s s t z u ﬁ n d en . ie elbe oll e unge fahr ein Fu s s im Durchmes s er A ss s haben . u er die er Scheibe s s O s t chneidet man ich val , S erne , L s H Ftillhéirn er t yra , arfen , , Fruch o t k rbe , Schme terlinge , Blumen u t s korbe, Sch l a chen , Blumen s n s un d e Va e , Square , grade g 6 8 un d E bogene 4 , , mehr cken D a s in vers chiedenen G ross en . Scha blon en s chn eid e n b e s t e h t ha u tsachlich ss d a s z us a m p darin , da man Papier mehrfach m en le t d a s e rw ahlte M s t n d N m a n g und u er s ch ei e . achdem d a s Mu ster in Papier ges chnitten ﬁ bertragt m a n das s elbe , s t s s r t la ttka n ti n auf Pappe , chneide da elbe ech g g ach dem Mu s ter und die Schablone is t fertig zum G ebrauch ; man lege dies elbe dann auf den s chon gla s irte n Cake oder T orte un cl s treich t m it einer Bleifeder s ehr leich t um die K anten der S chablone . s s ri l a s r 2 0 8 . Or n a m e n t a u Sp t zg u .

D ie A f t v on W ss T s e n er i gun g Burgen , a erfallen , unnel g s chiebt auf folgende Wei s e Nachdem man s ich die vers chiedenen T heile d es Auf s t s h t ha t s o t s t a ze gezeic ne , lege man eine leich ge chmier e G s l tt n G a rn irs ritz e un d la p a e auf die Zeichnun g, ehme die p folge der Zeichnu n g ; w enn trocke n setze man die einzelnen T tt s t s s a rn ire K t heile vermi el Spri zgla ur zu ammen , g die an en un d E s t un d d ecorire mit cken , e ze eine Fi gur oben darauf '

Pa ier un d T ra a n th att R s . te p g , Bl er, o en und Blumen S llen “ Aufsatz e B Kit chen H a s r o le t m n die urgen , oder u e vor, s g a

2 1 2 DI E C O N D I TO R E I

Beschreibung mehrerer Aufsaetze.

B ie n e n K or b .

Dieser stet s beliebte A uf satz kann als T a fclzicrdc dienen d a t i s o s s t t k und ecor v ch n au ge ta te werden , ann aber auch einfach rin nma s se R d ressirt a us Mc gc in ingen werden , auf einen eben s mit e liillt I m s olchen Boden ge etzt und Schlagrahm g . letz teren Falle pfl egt man nur Bienen nebst einigen Caramel l z I m s blumen und Blattern a s D e cor u verwenden . er teren d ressirt R a us Ma kronenma sse Falle jedoch man die inge , t a us Ca ra melblumen st ca rmelirte n F rucchten mach neb , einen K urn s s d ecorirt B w ranz den elben , eben o man den oden , elcher a us M s s st t D ie fa on nirt a us gleicher a e be eh . Bienen q man h l d mi elat ine flu eln W d r K i s oco a e t G . c W e C g ird orb , chon e rwahnt efii llt so m sscn s e - R , g , fi die ober t n 3 4 inge zum A s bheben ein .

K a n on e .

N ach Abbildung dressirt man R ader und Lafette a us M a krone nma s se a cs T mo lichst ut a us sic b ckt di e heile g g , um z u D ie Scha nz korbe w H haltbar machen . erden von ippen , Bodcn L W s C roca nt t D en L , auf und i cher von verfer igt . auf

b n s B . dreht man u er einen e g zulaufenden G egen tand z . Blechc lin d er E s D ie G s ss y oder i enrohr . e cho e verfertigt man a us K a st a n ie n uré e ca rme lirt sic s ic p und , auch kann man mit hocola d e la sire n D en R d es B s d ecorirt C dick g . and oden

‘ m it H i enblait ern E ichcln d cr L a us man pp und ; auf, welcher T s s w z u kon zwei heilen be teht , um zu ammengeklappt erden mit E is efii llt st A s a nen , wird beliebigem g , am be en nana ( la C e r me) . - T a fe l A u fs a t z M u e hl e .

D ie T heile werden a us Ma kronen ma sse d ressirt und mit s Als B t s Caramel zu ammengeklebt . oden nimm man am be ten cine C roca n tpla ttc und setz t rund herum dii n nc Bogen leicher Ma ss e an dann le t man innerhalb derselben einen g , g K ca rmelirten Z ur A us schmuckun ranz von Fruchten . g F els enz ucker roca ntb um h n M s nehme man , kleine C a c e oo ,

. s G s s G s s u. . w t d a W s w . e ponnene la ver ende man , um s a er a rkir n s z u m e . ( D ie en A ufsat z kann man auch ahn lich de m Schweiz crha use Merin ema ssc d ressire n schl von g , um mit ge ag R E is cfullt z u kﬁnn n enem ahm oder g werden c . ) WO R T U N D BI L D 2 1 3 I N .

C or n e t s us Ma kronenma s se d ressirt A man einen runden Boden , auch setze ma n innerhalb d es R ande s von gleicher Ma sse ei nen R ing an D ann d ress irt man mittel s t Schablonen die C t s Artischokcn Verha lt n issen orne und in den angegebenen . D s s A i s l s re e ie e etzt man nach bb ldung zu ammen , ullt mit g schla en em R m s s s R dcs s g ah ( ro a und wei ) , den and Boden s mit D reicckche n s be et zt man aufgebogenen ( Crouton ).

- M a k r on e n A u fs a t z . t M ss d re ss irt sa mmt liche T Von genann er a e man heile , s d ie M s Croca nt au genommen u cheln , welche von verfertigt i t us T . D e A t s a Z ur A us werden moret e be eht ragant . schmuckung bediene man s ich mit Fondant ca ra melirtcn u H i e n blﬁttern kil ns t lichen G rase rn C Fr chten , pp , , aramel und n Ma rz ipa nblumc . T a fe l - A uf sa t z ( Z ie hb ru n n e n ) E in B v on Croca nt s s h oden wird au gerollt , eben o nach A bildung zwei dcr G rosse ent s prechende Sanlcn neb st einem s D w s a us L s s t chmalen ach , elche man zwei ei ten mittel Cara s t A W st K ubcl a us mel zu ammenkleb . uch eine inde neb wird

A uf s ro a n - gleicher Ma sse verfertigt . die en C c t boden bc st t Saule n s da s D fe ig man die beiden und etzt ach darauf. I s s t t c M nzwi chen e z man ine rund gerollte, mit arzipan uber z o ene Bis uitma sse ra v irt die Ma rz i a nma s se L g q , g in p inien M H s a hn lich D t einer auer oder olze ein . ann beleg man den Bodcn mit Felsenz ucker s Baumchcn G a s M s , etzt , r er , oo darauf, s i W i s t s befe t gt die inde , und an d e er mit el t Silberdraht den E m Croca nt R imer und acht von einen and rund herum , inner

‘ s s K F u h n D s halb de elben legt man einen ranz von i c te . ie er B E is cfullt runnen kann eventuell auch mit g werden .

P om m e R ic h e lie u . Aus Croca nt wird ein K orb fa gon n irt und mit einem hohen H a n el s D A e fel eschalt s t g ver ehen , ann werden p g , au gekern , W Z t bla nchirt sic t s in ein mit ucker darun er , wenn erkalte ind , mit Aprikose n ma rmela dc ( welche mit etwa s G elatine melirt t e fa rbt ist s s a b erost ct uberz o e n W und ro h g , hei g wird) g . enn ‘ d a s cin M a l M da s e die armelade nicht genug deckt , wird U eberz ichen t so ss die Ac f l s o wiederhol , da p einen ch nen G D decorirt den K mit C lanz erhalten . ann man orb aramel B a t s t A e fel c E rhohun blumen und l t ern , etz die p auf ine g ine Bis uit ma sse a ls U s t Z s ( c q nterlage) , pritz den wi chenraum mit ge schlagenem R ahm a us und steckt grime Blatter ge k ll A f l schma c v o zwi schen die ep c . Den Korb decorire ma n mit lberdra e vorher S gé . 214 DI E CO N D I T O R E I

’ F r b 1 n D n s uc t e u t .

2 1 1 . Bl a n chi r e n .

Bla n chire n is t ein tech n i s cher Au s druck und b e z eichne t da s W Frii chte im a f Z u eichkochen derjeni gen , die h lbrei en w s Bla n chire n s tande ein gemacht erden ollen . Bei dem kann ' m a n a uf Frilchte die Farbe der einwirken , indem man den u t rij n s d t u s n t s Fr ch en , die g in und rech gr n bleiben olle , e wa A s t t Salz oder laun zu e z .

a 2 12 . B e h n d l un g . H a t G as s s mit b e man die l er, Fla chen oder Buch en der t f t efullt s o ﬁ b er ies s t s ie m i La t re fenden Fruch g , g man t u er n t t S s s un d t zucker, dann imm man doppel e chwein bla e binde dies e lb e re cht fes t un d z w a r s s s m a n s uber, o , da wenn die Bla e ﬁ berz ie ht un d mit H n fes théilt m it t der linken a d , der rech en H an d darauf d rii ckt ( um m oglichs t w e n ig Luft in der Flas ch e z u lass en) un d gleich w ieder tuchtig anzieh t un d einen Bind of s A s n s t s faden rech t t um chlingt. l da n e zt man die G la er s T K s s t t t s H e u oder Fla chen in einen opf oder e el , hu e wa t un d s s t s o W s s darun er auch darum , gie dann viel a er in den K ss ss e s bis H s s t s t t es e el , da an den al der Fla chen geh , e z ’ m s un d e s n s z u K . K t e s auf Feuer bringt la g am ochen och , s o as st e s 1 6 bis 2 0 M t s t t l man inu en kochen , e z dann den K s s ass t G as a t v e r icht e el ab und l die l er d rin erkal en , p die s elben n och und verwahrt die G las er an einem kuhlen O rt bi s zum G ebrauch . S Frtichte d s t s o w ind die in Blech o en ein geleg , erden dies elben von ei n em K lempner z ugelothe t und dann eben E s m i s t. s s s t fall gekoch ben o \ bei dem neuen Ver chlu

G ummi . W s s s K i t s o ird der Ver chlu durch einen ork bew rk , bin d et m a n den s elben vermittel s t feinen Dra hts oder Bindfaden ‘ s t I s t K ri ss e r a ls ew oh n licher Wein ﬂ a schen r fe . der ork g j ein g l K K s o t u s , s o s s a s ork , leg man, ein r nde Blech gro der ork mit Fla s chen ech ﬁ K t cs ist, p ber den ork und verbinde dann s ebenfa ll .

2 1 3 . B i rn e n i n D un s t .

- Ma n Die schd ns te Birn e daz u is t die Mus ca te lle r Birne . t s w s c t is t b l n chir s ie in A n schal die elbe enn i n och har , a t lau

216 D I E CO N D I T O R E I

' gros s e ren Sicherhei t giesst man einige Tropfen auf kal tes s t s t s Porzellan , ehen die elben rech rund und zei gen ich auch a ls G s o a t w t s s elee darf man j nich ei er kochen , weil on t der ‘ ra l zah n G elee b un ich und e wird . Ferner ﬁ d et ma n die ’ d K d c h t a s s G s t . I m Probe leich , wenn auf ochen elee ac et A s t t G s s o im St nfang eig der elee ehr hoch , bald er eigen i n n ass t s t . W u G s ta nachl , die Probe nahe eil aber der elee rk s t t s o s s s htite n z u ss z u eig , mu man ich , viel in den K e el neh

s s t t ﬁ b ers tei t. men , weil er on leich g

2 1 9 . M a r m el a d e .

M t s t Frii chten armelade nenn man da jenige Fabrika von , s u t r Z u w ozu man d a Mark der Fr ch e ve wendet. gerin gen Marmeladen las st man auch w ohl die K erne der H i mbeeren oder Johanni s beeren in dem Marke z u feinen Marmel a den mu s s man aber durch ein H aars ieb geriebenes Fruch tmark

M n 1 M b 1 . haben . a n imm t auf 1h ark 3 is lb Zucker D ie Probe bei Marmelade von Johanni s beeren und H s s t Ma r imbeeren ist die elbe wie bei G elee . Bei fe eren me a ls A i s Ae feln K s t t laden , die von pr ko en , p , ir chen hu man ut t s z u s chiitt en s a t es s t g , e wa davon auf Papier , chl g ark s o s s t bis w as s eri en durch . mu man wei er kochen , keine g W hitten M T s . s s s a r heile mehr durch chlagen ohl mu man ich , m ela d e z u z u s ie ist s s t s e weich kochen , on dem Verderben hr

leicht au s ges etzt.

fe l - el e e 22 0 . A p G .

Ma n t we in s a ure Ae fe s t s ie nimm einige p l , chneide in Vier tel t t s ie K s s s st s o W s s , hu in einen e el , gie viel a er darauf, s ie ub erde ckt s t s ic t A s das s ind und koch dami weich . l dann s hii tte t Ae fe l a uf e in H rs ass t S t ut c man die p aa ieb , l den af g ablaufen und kocht den s elben m it 1 0 oz Z ucker a uf 1 lb Saft D s G e t s n z u G elé e . ie er el e nimm ver chiede e Farben an und s t e fa rbt s ut a us s ieh g ehr g , auch kann man dem elben ver hie d e n e n G s a ls Citron en A s s c e chmack geben , , pfel inen

G s etc Z s t n Sch a a le . D e r e chmack . , durch u a z von abgeriebe er ‘ R ticksta n d der Aep fel w ird durch d a s H aars ieb geriebe n und z u Marmelade verw endet.

- 22 1 . H imb e e r G e l e e .

M n t 1 1h H lb Z e s t t s a nimm auf imbeeren g uck r, e z die ’ auf s Feuer und lass t cs un ter ofte re m U mrﬁ hren zum K ochen Nun i s t M s s H s kommen . g es man die a e auf ein aar ieb und

as s S t z u G t. D er R u l t den af ablaufen , den man elee koch ck

s tand gieb t noch ein ganz gutes Compo t. WO R T N 2 17 I N U D BI LD.

z u 1 z u e glb Zucker lb Saft, und koche der an g gebenen

Probe . - 22 3 K i r s ch M a rm el a d e . Die s chon ste K irsch Marmelade bekomm t man von K Ma n s t K s s . t auren irs chen e z die ir chen , nachdem man ’ t e t ha t K s s s rti hrt die S iele abg zupf , in einem e el auf Feuer, s ic fu t urn t es t cht ss s ic ch ig , dami bald Saf gi , und la e kochen , i A d a s s b s s ic ganz zerkoch t s ind . ls dann reibe man Flei ch K s D ts s o s s K z u der ir chen durch ein rah ieb , da nur die erne rtlckble ib e n M t s t , und koche von dem ark un er Zu a z von Qlb 1 M M Zucker auf lb ark armelade .

W h e a t - r 2 24 . M a m e l a d e is t t s H - M . in der Zuberei ung die elbe , wie die imbeer armelade Ma n nehme dazu nur Wald - E rdbeeren und s etze etw as j ohan n isb eere n z u.

- 2 25 . H im b e e r M a rm el a d e . Ma n t H H s s o s s reib die imbeeren durch ein aar ieb , da K z urtickble ibe n t s M die erne und koch nun von die em ark , 1 M 1 t M m indem man auf lb ark lb Zucker nimm , ar elade nach angegebener Probe .

- 2 26 Joh a n n is be or M om eh d o.

s t s H - M i eben o wie imbeer armelade .

P ﬂ a - M a 2 2 7 . um en rm e l a d e . Die Behandlung is t eben s o wie bei der vorher b es chrie M n ur n w benen armelade , ka n man hier noch eniger Zucker nehmen .

V X I I I . T h e i l .

r - C og n a n t A ufs a t z .

228 . Br ﬂ h u g zn T a fel X VI I I .

O s A fs t t w s com licirt is t Aufs tel bgleich die er u a z e a p , die t s o s w cs A s ha t lun g doch nich ch ierig . wie den n chein , wenn wie a us s t i T a n auch hierzu , der Beilag e er ich lich , v ele heile z ulerti en s I n g ind . v erhaltn iss mas s ig kurzer Zei t is t dies er A fs t z u D i B u a z dennoch vollenden . e es ta n dtheile dies es Auf s t s s t a us C t Ma cron en - M s s dies c a ze be ehen roquan und a e , H a u tfa ctore n s bei Aufsatzen s w beiden p ind olcher Ver endun g, 218 D I E CO N D I T O R E I

w ie m a n s s c t t m A al o i h , unzer rennbar, inde bei n w endu n g Va rietaten a fs t Beider alle nur erdenkbaren u ellbar s ind . Bei alleiniger Anwendu n g von Croquan t fallen die Aufsatz e ge w 0 hn lich s t un d a us s h eif plump , we halb ich auch , durc lan g ahri e E un ters tii z t s s s j g rfahrung darin , die e Zu ammen tellung w s t st s immer ver ende und omi be en empfehlen kann . Nachdem man s ich die Anzahl der einzelnen Theile in ' genauer G rd s s e n ach der Beilage un d w ie s chon otters be s t t ha t s t Z us a m m e n s tel chrieben angefer ig , chrei e man zur ss s t a us R w t lun g , wobei der Fu , be ehend 3 in gen , z ei un en un d m it 1 8 in a ufre chts tehen den R in ein einer oben , kle eren g s t is t t a s s lagen herzu ellen , doch ach e man j darauf, da auf t A s t s s is t s jeder Sei e , da der uf a z ech eckig , 3 die er kleinen

R a us Z s ht z u s t . in ge , wie der eichnun g er ic lich , ehen kommen H ierauf komm t nun der etwa s n ach innen gew olbte U n ter s t d a us 6 t C z u T ra ern s t t bau , be ehen doppel en g be imm ; die N i s chen dies es U n terbaues s in d m it gesch weiften Croquan t theilen nach beigegebenem Mu s ter z u arbei ten un d a us zu fti lle n e t s R mit C t - , hi rauf komm odann ein in g roquan Boden , T r T m w orauf al s dann der empel z u s tehen hat. D e e pcl s elbst be s teht a us einem s ech s eckigen I nnenbau von Croquan t m it m s C t eine Vorbau , ebenfall von roquan , welcher auf den an E la cirten Saule n t s d t t Ma den cken p ruh , und in le z ere von

- n t Au cron e n Mas s e a zufer i gen . f dies en Vors prun g oder K a us 2 Ma cron en - R s t Vorbau kommt der ranz, ingen be ehend , m it w t t einem nochmali gen Boden , orauf dann zule z der S s s t t z u ha t chlu , genau nach der Beilage angefer ig , ruhen . Die beiden G a lle rie n s in d von Spri tzgla s ur n ach bereits oft er bes chriebener Manier auf b e fcttete m T a telgla s mit

D ss - t f t is t es z u h n cs e e in U n erlage anzu er igen , und empfe le , di G la s urs a ch en z u vers chiedener Verw endung vor Allem in A ff z u t s Z t w a n gri nehmen dami die elben ei haben , hrend der E anderen Zubereitungen im T rocken s chrank z u erharten . ben s t T ha u ts achlich s fall fer ige man immer einige heile, p olcher G la s urs a che n t ts t , mehr an , dami man bei en ehendem Bruch t Die G t s nich t in Verlegenhei komm t. anderen arni uren ind t s s s t n von Spri zgla ur vor Zu ammen ellu g anzubringen , und i richte man s ich hierbei nach der Ze chnung .

N oug a t Tem p e] .

2 29 . E r kl h r un g z n T a fel I .

D s a s s s t t A s t z u G n t n ie er u er eleg an e uf a z , allen elege hei e s s is t s s t s o s w s pa end , eine v ollende en , ch nen Baue egen ehr n ﬁb cra us t z u empfehlen ; auch ist s ei e Anfertigung leich , da

220 D I E CO N D I TO R E I

X I X . T h e il .

2 3 0 . D a s Mi s ch e n d er F a r b en . U n s chadliche Farben s ind jetzt ﬁ b cra ll im H and el zu e s U eb erﬂ uss w w ir haben , und ware zum enn die Farben , D n hier nochmal s folgen las s en w ollten . e noch will ich d a s Mi s chen un d Z u s ammen s tellen ders elben erklaren Schwarz t a t u t un d und ro h macht braun gelb ~ und bl u mach gr n ; ro h gelb mach t ora n ge ; roth un d ola u mach t viole t s ch w arz un d w ei s s macht grau ; grii n und s ch w arz macht d un kelgrti n und llr h roth und w eis s macht h e ot .

- 2 3 1 . F a r b e n H a r m on i e . Die folgenden Farben s ind von K il n s tlern a ls die bes t ha rm on iren d e n n t : S un d s rti n anerka n ilber blau , ilber und g , gold und braun und gold und wei ss oder ros a .

2 32 . V om Z u ck e rfi r b en . Nonpareille und H agelzucker farbt man auf folgende Wei se Ma n s chii ttet den z u farben d en Zucker in einen K ess el cin e Schii ss el e rw éirm t s s t oder und ihn , dann gie man von dickﬂ us s i en t s z u rtih rt es tuchti der g Farbe e wa , g durch ein ' n w om o lich bis es t is t a der, g rocken ; die Farbe darf hierzu i t u dtin n s s d r z s w s t e c a uﬂtist. n ch ein , eil ich on Zu ker

Te ch n i s ch e A us d r uck e .

Die techni s chen Aus d rii cke die hier im Buche ebrauch t , g Si t : nd , bedeu en T a blire n t Z S t , zum Flu g gekoch en ucker an den ei en der ' K s s o m it Ld ffel t s t t t rii b e a er le einem reiben , dami er ab irb ,

und dadurch weich werde . T res s iren hei ss t die vers chieden en Mas sen in die g e bo rige Form bringen . K a rm elire n s s a n d m i K u r ieh cn hei t G egen s e t armel b e z . G a rn iren hei ss t T orten und Backwerk m it Sp ritzgla z ur G oder elee a uss chm ticken . A b z i e h e n hei s s t Creme oder dergleichen m it E ie m z u st t n ur a b uirlcn be imm er Probe kochen , oder q I N W O R T U N D 22 1

Mod e lli e r g lp n.

‘ }4 lb gebrannt er G ips und 1 lb T alkum werden zu sammen

s t mit W ss so d a s B st t . emi ch a er eingeweicht , ein rei ent eh g , V ha t Bonbon la t te mit O e l st orher man auf einer p , auf be rich s E isenstabcn mit O el be cne Papier, von den , welche auch s Ca rrec s un e fahr 1 8 s im D st ic , r hen ind , ein ge etzt g inche urch ss s s Ca rrcc d cr G s ss ma n as s me er ; in die e wird ip gego en , l t ihn cine Z eitlang s tehen bis er hart geworden is t und nimmt n T s D a s E A s s s d cs dan die afel herau . inweichen und u gie en s s D er so t G i s G ipse s mu ss sehr ra ch vor ich gehn . berei ete p m ist S a bcr . Z u immer weich zum chneiden , dabei haltbar M s o : 1 Z k 1 L a ubsa e Mode llicr odellieren ind ferner n tig ir el , g , M s s G s s holz cr und einige e ser von ver chiedener ro e .

W a c h s b l um e n a n d B la e t t e r .

Ma n s G s - t B B a tt chneide ip S empel von lumen und l ern , s t un efahr 1 s s s W s c chmilz g lb wei e ach , gi ht circa den achten T W da s W s s i t heil allrath hinzu damit ach durch icht wird , thu , g noch etwa s T erpen t inol daran und vermi scht al le s gut mit den s Z u B larbt s s d a s W s t sic Wach . lumen man be er ach und mal s tcr iss s W s farbt pa ; will man ganz we e ach verbrauchen , man

' hn e iss fa r c D i r t a ubt d n B es mit Sc ewe b . e inne en S a e der lumen a mit M d llirf t s U m die kann m n ein wenig o e ct ein etzen . Blume nbla tter s {arbt d a s W s s herzu tellen , man ach in ver chied i W s s enen N uancen . D e G ips formen feucht et man mit a er an und taucht s ic dann in d a s hei sse Wach s ; man kann sic so B i R s di B t cin gleich wieder abnehmen . e o en werden e lat er z cln t s s t D ie G s geform und dann zu ammenge etz . ip formen ha bc s st t na tii rliche a ich mir elb angefertig , indem ich Bl tter s s n a h r i abgego sen und etwa c g av irt habe . D e Blumen von Wach s werden zur D e koration d cr Sockel fur d ie K uchen ver wa n dt G uirla nde n B , indem von lumen und Blattern um den S t ockel gekleb werden .

S h a r ia z u S ocke l a n d F ig ur e n

Ma n s 6 ih ss s St S es chlage wei e earin in tucke , lege in i la sirt en T o f s s s W s s e nen g p , telle den elben in kochende a er und

‘ s s cs a uﬂose n 1h W S u s la e , 1 allrath in t cke ge chnitten dazu . D ie G ips formen werden in Wa ss er gelegt ; we nn die selben ge W s s w sic s a b et rock nug a er gezogen , erden herau genommen , g net s D a s r hr s und zu ammen gebunden . Stearin u e man o lange mit dcr K clle bis T o f a us ss W ss , man den p dem hei en a er he r s s s a t z uwerd cn au genommen , obald da selbe anf ng milchig , dann 222 D I E CO N D I T O RE I

ss ma n die bet rcffcndcn w da s t i gie e Formen , enn S earin c ne uf dcr effn un d cr bildet 1essc die o H au t a O g Form , g F rmen a us da s St t d ic t G e ; nehme wenn earin erkalte , geform en eg n s s so w t bis tande herau , verfahre man ei er, man alle Formen W ss ha t. A uf dicsc s w gego en ei e erden die Figuren hohl .

r z u l ir n 11 n d z u r i z n Pl e is ch w a a e n G a s e Sp t e .

' E s s oft a wo dcr Conditor s kommen ehr F lle vor, Flei ch ' l h in ko f wa a re n s s a s Sc wc e e u s . w. pritzen oll , p , S lzen u , man a us w ss Schwcin clicsen a us eschmolz cn cs S nehme ei en g chmalz , ruhre e s N mit holz erncr K S in einem apf elle ganz chaumig, la s ire t d ie bet rcffcnd cn G sta a da s g dami egen nde , f rbe Schmalz , s s eruhrt ha t Mit es welche s man o chaumig zum Spritzen g . di en s s o s a ls wie mit S t Schmalz kann man eben o ch n pritzen , pri z s s sic mit G so gla ur , oll man elee belegen , nehme man den s A s F leisch clcc be chriebenen klaren pic ( g ).

R os e n w a s s e r i n ku r z e r Z e it d a r z u s t e ll e n .

G ib cine s s s t att c tifolicn in Schu el fri ch gezupf e Bl er von , uber ics s e sic mit s W ss s s s ic m be g oviel a er , da davon zie lich s s s d e m W ss bis T V t deckt ind , etze al dann a er 3 4 ropfen i riol st z u un ruhre cs D a s W ss w gei d um . a er ird augenblicklich dic F G d cr R oscnblattcr arbe und den eruch annehmen .

l S c h a g s a h n e .

S N ur 1 t 2 oz s . z s p Sahne , taubzucker gan dicke ii sse is D s ss Sahne t hierzu verwendbar . ie e mu beim Schlagen t s s s im Sommcr mind est en s 1 t recht kal ein , we halb die elbe S unde A s E is E s ss z u stellcn ist vor dem uf chlagen auf oder in i wa er . Beim A ufschlagen wird die Sahne in einen sa ubercn K essel oder auch in cine Schu ssel gego s sen und mit einer Schlagruthc s s bis i s t ﬂii ssi ist E lang am aufge chlagen , d e elbe nich mehr g . t wa s Va nillcn - Aroma wird mit dem Z ucker vermi scht und z u t t n ur t s S mclirt le z leich unter die ge chlagene ahne . Bemerkt s ci a ss d ie t in kii hlcn R im noch , d Bearbei ung einem aum , Som li hst E is z u s t die S mer mog o auf ge chehen hat, dami ahne beim Schlage n gut schaumig wird und dann auch nicht so schnell s u s s iebt cs s ist a ert . D t w n ie e Q uan um g enn aufge chlage , ein , ss Quart Ma e .

D a s S p in n e n d e t Z u c ke r s . Zum Spinnen dcs Z uckers wird ein abgcnttt z tcr Schlag n M d r W st R u bcsc etwa in der itte c ul abgehauen. E inige h r

I NSTRU CTI ONS FOR CAKE

DECORATI ONS.

my experience I found that all the ca ke de signs a re too complicated f ) l' the average s a of t hi s kind I receive almo t d ily. a oun ba kcr of D e M y g troit, ich . , w s s dra almo t any de ign on pa per, of a cake is a hor se of a di ff . rent ont ra r t he s t a s I y on ubjec , can to t a nd w p, with ube bag , hich I h w I t t he t t to uc ith a pencil . old gentleman ha if st to his s t h n arti in drawing, make drawing of e and t o make a pounce out of it by following t he or t s is not pounce wheel ; , if hi handy, he could t t he e needle or pin , hen to lay pun to t iced cake , and rub a li tle char w e t he O n s coal po d r over pe ing , and remove the pounce , all t here is then to do is to follow t he charcoal line s on top of t he I n t s wa st s s cake . hi y the mo complicated de ign can be tran d Now it is s t c ferre . , an ea y matter to ea h any one that under st s a d b ut the ha s the and little rawing , average baker not s s T o s I s s st lighte t idea. tho e pre ent a few of the very imple st s s t and plaine de ign tha could be found . By the following direction s it will be s een how quick - and s s s ea sy any one can become a ucce ful ornamenter. L ts is t he a s o of practice general dvice from authoritie . N ow I it t to t s a rt t he , made my objec teach hi beautiful to hardworking ba ker i n s uch a sha pe that it doe s not need any a d s a ct ice a t o . p all , n nly to follow the d rection T he ﬁrs t step in ornamenting a cake i s to ﬁnd the center ;

the second step the dividing of the outer ed ge in equal d is . t a nccs s t t he s s t s a to ui de ign you elec , an octagon in 8 a y , s t 1n a 111 ep angular 7, an hex gon 6 a pe nta on in s , g 5 , a quare in a t 2 N o s . i 4 , riangle in 3 , an oval in dividing needed . when ' s i s s t 1 b t the circle de ign elec ed . I t s to e understood hat a well beaten icing a nd ﬁrst clas s t ube s mu st be on h a nd; if good i s e ect work xp ed . : H v t s 1n ss st t r 111 the t a nd a ing the ool readine , ar ght cen er i " kt w the s s i ft wor o ard ide , making one ope rat o n a er anct hcr a ll 6 O R N AME N T AL CON FE CT I O NE RY.

the he s s n t he around cake with t uitable tube . Now or a ment s ide s t a king t he e qual di stance from the U pper edge of the

“ a L s d the c ke . a t , add a heavy bor er around cake, with large

so w . the s tube, it ill cover end of the icing.

T H E C I R CL E .

Pla ce t N o or k a nd d a pat ern . 4 within center ca e , r w e t he e T p ncil mark around inner edge of the circl . hen take large p ic or je lly plate and use it in t he same m

a - t a t t ke the two or three hole ube and m ke the netting, hen place the l e av s a * 0 und the netting and put a s tar borde r a round the ne t ting in s uch a s ha pe t hat it will cover the end s l t he s s t he s n t . c n of leave , and al o one of the etting ; take the s lant ribbon tube and make the sa w teeth arou n d the large t ut s t he n s 'of circle , hen p on a tar border to cover back e d the

e r lines w - s te th ; now add two ci cle ith a two hole tube , and ﬁni h t he w e s . s s cake ith a h avy uitable border Flower , leave and n m s a d s s t he O b ut or a ent m y be a ded to uit the ta te of perator , See on o do not cover your own ornamentation . ( explanat i n s cardboard pattern .

T m : S Q U A R E .

Pla ce N o a s pattern . 4 in center of c ke ; take four point and proceed in the same manner a s given under the heading

triangle .

T H E O C T A G O N .

I s s a s s made the ame the hexagon , only a quare pattern s being u ed in place of a triangle . T he above a re on ly a few of t he endle s s number of pat ' t s s s t he l ern de ign and are e pecially adapted to beginner. he s s a re s s a s de ign nice, imple and howy, and give , a rule , better s s t he s s b s ati faction than more arti tic one if made amateur . , y

T H E T R I A N G L E .

o 2 s a r i 1 Pla ce pattern N . in center of cake ; thi p tte n s a s t t t hcr s s s ix pointed tar, ake every o her e in or out ide point , t lus depend s on t he s ize of t he cake ; draw a line frc m one i n t h ou i Fo low poi t to e other and y will have a perfect tr angle . in r s t he t r t t s ea ch t t n t he l all around angle hree ime , ime aki g u s u w f w s a d ifferent t be , then ﬁni h p ith a heavy border ; lo er , nd ma t l eave s a an ornament y be placed in the cen er .

ORNAME NTAL CONFE CTI ONE RY.

FO B N R E G I NE RS.

Cake Designs.

ORNAME NTAL CO NFE T C I ONE RY.

Flat Cake Designs.

ORNAME NTA . CO N FE CTI ONER I Y.

la f t Cake Designs.

0 6 O RNAME NTAL CO NFE CTI ONE RY

ORNAME NTAL CONFECTI ONE RY.

Bonrat Tcninlo. Z OR B AKI NG .

HOW TO U SE O U R " CA RDBOARD

PATTE RNS .

low e e F er Nails. socents per dozen. Ornamentiaz paper. 1 c nt per str et.

s h s Please study the white dot s on thi engraving. T e ﬁeld i of t hi s star may be ﬁlled with jelly of different colors a nd the o netting placed o n t p of jelly . O R NAME N TAL C O NF E CT I O N E RY.

1LLU STRArtoNs , N

‘ No 1 H the n e ste a nd t ufnthe . . old k if ady cake .

- ﬁr No. 2 s ws how m e ro t ho to a p per paper corne . o s ws how t o s s s ut s in the N . 3 ho make ro e . Fir t p a tar t the h s s out cen er of nail head , then add t e leave s a hown in . ' “ T he s s t s 111 the t he na il trick of making ro e l e turning of .

O RN AME N TAL com m rrouaa v .

' H OW TO MAKE TH E ROS E .

Beside a well beat en icing it is necessary to have a ﬁne set

of t s t wo n s s o n a ment rn , z f ﬂ w i r g ube about do en o o er a l , ome

paper and a ﬂat pan ﬁlled wit h granulated s ugaror c orn meal

“ T he ﬁrst operation is t o put a s tar in cent re of abou t one

s t s is don e t t to dozen ﬂower nail , hi to give hem a li tle chance

so t t st the s st s r dry, hat hey will and re i ance of the econd ope a

i t ion of the ro s e t ube ; next take your paper corn et with the ro se t ube in serted in the right hand and t he ﬂower nail in t he left

a n d a s s s m t the hand , you pre the co e you will ﬁnd icing curl

a s s s N o 1 t the n at d . roun een in the illu tration , urn nail rou d

the s t ss t he m t a s the ame ime you pre co e , and you coil ribbon of icing be careful to keep the cent re open and not allow it to

T too s 1 1 2 sh ws the t is s look olid ( g. o how cen re rai ed for large

s s t s is the s t sa t s ro e ) ; hi econd opera ion , y on abou a dozen nail , t the st one t o t hen pick up ﬁr , which had a chance dry a li tle , and put on the loo s e leave s in a circular twi st mot ion by hav

th s t the a s s ing e convex ide of the ube facing nail head , hown

s t s wa t in Fig . 3 and 4 ; in hi y con inue .

6 8 s s how the N s s s the D Figure 5, , 7 and , how arci u , ahlia and t he Pan sy are made ; the illu strat ion s explain them selve s

s t how to o to w and the reader will know by thi ime g ork .

n o Flower T ube s O e Dollar per d zen . ,

F N s t C t s er . lower ail , Fif y en p dozen

t One C t er s t Ornamen ing Paper, en p hee .

64 ORNAMENTAL con e r s c rouaav .

Designs for Weddin Cakes a d ‘ ‘ g n a Gothic I cmnlc made of Ro al y Icing. T H E AR T O F BA K I NG .

W ma n d se A s s e so e ill ie n uf atz durch ichtig hab n , l gt ma n mehrere Maca ronen z sc die R e wi hen ing . ORNA ME N TAL CO NFE CTI O NE R Y.

Fishcr House.

- f ischer Haus.

Die Sc no e a c ma - h rk l m ht n a us fest er Maca ronen Masse das H a nschen , v on G la s e T ra a n t h da s W ss ur od r g , a er stellt man durch S e l a s he pieg gl r.

O R N AME NTAL CON FE CT I O N E RY .

M caro a on Pyramid.

70 ORNAMENTAL CONFE CTI ON E RY.

Croquant-Tcmncl.

O R NAME NTAL CON FE CTI ON E RY.

ME NT L CON E T O RN A A F C I ON E RY.

- - Mu st Temple. Croquant Aufsatz.

Designs for Fa ncy Ca kes. — N o. I For h . t e s he st s of moulded piece , avoid t cru part n Now a s trimmi gs . pa ss a de sired quantity throu gh a fairly co r e

- s i e e sa t s . H at s s a s v , y quar er inch me h e ome trawberry , r p s s a s berry , or pineapple yrup, or boil ome apple juice , for apple e so s n s s s j lly, only not quite tro g, and aturate your crumb lightly, s 1 t l 2 lbs s whif‘ h u ing about p of iquid to about of crumb , over m t ay have bee n previou sly sprinkled a li tle brandy, rum , mar ’ a sc hin o s s or ome other fancy cordial . By all m ean , don t W . t oo s t s ork your combination much , le t you turn it in o a pa ty

‘ s s n for use s l e t it so t t ub tance , which would be u ﬁt ; imp y g ha r t s e s e it p actically ake form when work d into hap . — No I I . 2 lbs s w t of s r 1 ll of . Soak of crumb ith 1 p her y. gi - t a n d c u f m ea m rose or orange ﬂow e r wa e r . one p o ilk or cr B K NG 89 A I .

Ne St ir 2 e a xt , lb butter, cr amed ; gradu lly add 1 8 white s beat the white s of the eggs a st f a d to i f frot e , a pinch of ground c r a mom i e , l ttle l mon or

rumbs s 1 . oran g , and , la t, 5lb ﬂour

T hi s cut up . I ntoa part of it may ua nt it m lt s ' be p y of e ed chocolate, or ome m a y — C A R R G rind ; lb of ro a sted almond s

add a good pinch of soda . N ow pass coarse our s N s 1 a ﬂ ieve . ext, tir lb of

ed ; gradually add 1 8 yolk s . N ow n s 1 s almo d , next } lb ﬂour, and , la t , the ﬁne

— N o I V. T lbs s lbs t lbs . ake 3 of ugar, 3 of but er, 4 of ﬂour ,

‘ 1 ss s t pt of mola e or honey, Qpt of milk, 5 p 1 s 1 s s 2 t ea 3pt of yolk , tea poonful of clove , s s 2 n ut 3 tea poonful of cinnamon , grated o o ful of s d a . S ak the crumb s about half a n d ss s s the milk , rum mola e , al o ,

t h s. 1 ir t he a mix in e yolk S butter and s u g r light, a dd the

s s . I f s 1 a nd crumb , and , la t , the ﬂour de irable , lb of browned s s ground almond can be added to thi mixture , which will tend its o T s s to improve ﬂav r very much . hi dou gh hould be placed s s in a cool place for ome time before u ing it .

— A R I C H N U T F ra m e s G rind in a mortar 1 lb of wa l n s n. s 1 t m ut , i of almond , with 3 p of ilk or cream ; add 1 s t 3 lb of u gar and a glass of rum or brandy . N ow ake thi s a n d s i t s s s roa t , tirring con tantly over the ﬁre until it get to a

s t s s use . s out pa te , then put a ide to cool for future Filbert , h s s s s d one i n the s c e tnut and roa ted almond may be ame way. W too s s y . hen tout , thin down with rup or cordial

T he piece s numbered from 1 to 1 0 ( sec de sign) are of s N o h a r t h compo ition I . T ey e moulded by hand about e s ize ’ i n s e so 1 2 1 s to of a p geo gg, that about to 5 goe a pound when d on e ; i nto each 13 put a small quan t ity of some kind of jelly or a s n ut ﬁllin kc s he s n m rmalade , or ome g, l , for in tance, t che t ut

potato and croquette . Fondant i c in g is the best kind of ma teria l s to coat the e with . O R NA ME N TA L CO N FE CTI O N E R Y.

Nos. 1 a see s a re e l n , , 3 ( de i gn) don in vani l a ; whe dry, tin t on e side of them a lit t le with dry carmine and starch mix t a ) lied s s ure , . p with a mall ball of cotton wadding; in ert a whol e c he ss s u love into t blo om ide of apple and pear, and a stem c t from oran ge peel or citron ; for the peach t he frosting may be t a lit le light yellow .

- No. 4 . Strawberry ; use a bright red icing flavored with strawberry juice ; the bud and s tem for thi s fruit can be bought from any supply firm for $ 1 a T he chestnut is filled wit h n ut filling and coated with chocolate frosting of a light s s the t s t hade ; when dry, bru h end over wi h yrup, and dip in o a mixture of ground chocolate and powdered sugar. For the carrot the icing s hould be of an orange color ; the green s may

t s a s . be drawn wi h a m ll leaf tube, of very tiff green royal icin g — N o . T he t st s t it t 7 po ato ; in ead of fro tin g, coa wi h thin , s s warm macaroon pa te, applied very paringly ; then roll it into the ground chocolate and s u gar du st ; then in sert here and there s sprout which are cut from fre s h blanched almond s.

s N o. 8 l l st Fro t with a ye low lemon or pineapp e fro ing.

- o . n l t t l t N . 9 Fill with ora ge marma ade and coa wi h a igh s pi stachio icin g of a light green hade ; insert a stem .

- o. I o n ut t it t N . Fill with a ﬁllin g; coa with curran or - w s apricot jelly , and roll into lightly bro ned and cru hed maca roon du st. T hi s will give it a perfect appearance of a croquette

h . N os. 1 1 and 1 2 are made from t e shee t mixture N o I I et a n d s together with jelly, cut out with a cutter or knife, and each fro sted over individually and garnished in an appropriate s hape. — . . st use No 1 3 E ither model top part from ﬁr mixture, or the s e a s Ma d ele in s econd r cipe , and b ke it in mall mould ; then ﬁll with j e l ly and s e t ti pon bottom s which have been b a ked separately; c ut out with an oval cutter from followi n g recip e : — - o. VL 1 s t 1 l s e N Mix lb ugar wi h 2 lb we l wa h d butter, n ot a dd 1 2 s m t lk n of a very light ; yolk , 1, cup , pi ch bic rbonate

RNA E NTAL ONFE TI N O M C C O E RY. s s ss st er the s quare , 1 inch in thickne , and fro ov urface with a thi n coat a f mara schmo fro sting. — o. . l s I N 1 s t n N o . 9 Form ittle pyramid of compo i io . s s s s n le r t e - Fro t the e with pi tachio icing, pri k ove wi h ven chop

s ﬁlbe rts. N ow tto s m i x ped almond or bake on thin bo m , of

- N 0 . V I r s ss s l ﬁn er ture , ing dre ed with mall ady g tube of mix No I I I s n s ture . . Sprinkle the e over with gra ulated ugar and

u . W ke a. l tl b in a pretty warm oven hen done, place it e nut ﬁllmg in t o t he centre of each and moun t with the pi stachio iced pyramid s.

No 2 V . 0 2 t No I s to a re . d out 5 made of mix ure , rolle t of a n i t w s w cut w t the abou nch hick , a hed over, hen i h s tt s w t e t s t t ra n u re pective cu er , i h gg , and ei her du ed wi h g t s ﬁ n e - m s t t la ed ugar or chopped al ond , or rimmed up wi h s s n D half almonds and round di c of ci tro . es iccated cocoa o A n ut is a h a ndy s ubs titu te f r al monds . den t may be m ade s w t the the i t is ut a tt in ome i h point of ﬁnger, n o which p li le s w is w h s s t t e s . ra pberry pre erve , hich baked i h cake

N 2 6 — r os . to 0 T s e s a e on tt s 3 . he cake all baked bo om v 6 2 r n o [ No. 2 a e m i made f mixture No. . and 9 ade long s s M t s t c ut to s t a . rip , and ui able ize fter being baked ix ure N o I I I is t s t t e e t w t . forced hrough medium ar ub , i her i h aid b a h The of a g or t e regular jumble machine . creas es are t d out a s a s the i t i i s hen ﬁlle , well n er or, of ndividual cake , t s f st s wi h ome kind of jelly and ancy fro ing, and garni hed up

tt a s s w s t . a li le, ho n in ke ch

T he s t s s s me a litt but recipe for he e cake may puzzle o le, after a fair trial they will prove them s elves a val uable acqui s t th m t t of w i on bo fro an economical and pala able p oin vie . A tt bitch is w s n w t e n ew li le al ay experie ced i h very recipe, and it greatly depends on the practical kno w ledge of the ’ h I f i s n ature of t e s tock to be handled . th ng don t exactly t out a s o u s s t t w the f t urn y de ire , op and hink here aul may t t m b or lie , and whe her an improvemen can be ade y adding u s is he t s leaving o t s omething . Per everance t grea e t con ueror s s t s t s s q of all eeming ob acle or emporary mi hap . I f you are gratiﬁed w i th your ow n s ucces s i n w hat you under t t s ake, you cer ainly reap your merit from your employer ; or,

in s n s s m t h e a t s es ta blis l t ~ if you are bu i e , fro p ron of your n me t. TH E ART O F BAKI NG . 93

Bow Scrolls ma be y Worked Out.

To our the Trade.

‘ I n presen ur rev ise d catalogue we wish t o ca ll your t o t he st ea dy growt h of our b ines n t o our reliabilit I n us s ee f . , y order t o t he in creasing dema n d for our

our la its res e nt ca acit a n d a re n ow in p p p y,

ﬁl all orders wit h u dela l o t y. a specia lty of sea mless orna me n t ing hich we keep n ev e r less t ha n They a re cut a n d bent wit h Special a n d machin er an d are t he onl m achin e y, y t ubes in ex iste nce he a re now used a ll . T y er e w o ov t h rld a n d gi v e t horough sat isfaction .

.O ur best t ha n ks a re due to t hose w ho hav e

fav ored us in t he a st a n d our ea rn est en deav ors p , ret a in t heir con ﬁden ce in he fut ure t .

H H B 81 . U O Co.

MP A I ORT NT NOTICE .

’ r n n s R r to t n H . H ue s t n efe i g infri gemen upo g pa e ts.

No.

2 2 5 1 79 1 H . H U E G 8: CO MPA N Y ,

G ua ra n t eed t he Bes t .

s st fs s d For ﬁlling cream cake , corn arch puf , eclaire , o t s s s s s t t t s nu , bun , pa try , cream roll and all kind of ar le , s s w t e pan , fancy, lunch and corn cake pan , i h cream , j lly or o d ugh .

I t Out la st s Them All .

T h e R e a s on s W h y

1 U s ss for s . n urpa ed implicity l and durabi ity .

2 . All s a re T I ED e part NN , th re o e c o s so l f r they ann t ru t nor i . N o complicated breakable s s s c out ca ting ti king . N o a s s 4 . tin w her which a re a b s o l ca l es li le to ru t , no c mp i tedva v . N o a les s s 5. h nd , p ring , n or m s s o w thu b crew in y ur a y. 6 N o a a . taking p rt , no ﬁtting n or sc e r wing .

. O ur F lle is 7. i r built on the s s e pump y t m . ' 8 a . C s on e ec is im t in pi e , it os s le to et out of p ib g repair . I t ca n be e t o ﬁll n 9 . gaug d a y a qu ntity. 1 0 W ﬁll . ll ol i thick , thin , c d or ho e t mat rial . 1 1 c ca . A hild n operate the a c e to e ec on m hin p rf ti .

1 2 . A ll s a re n c ea l a nd ca n be l c part i ter hang b e dup i ated . 1 I t is the l F e t c 3 . on y ill r wi h a perfe t gauge .

1 . N o a a e cl a ll t t is ecess 4 taking p rt wh n eaning, ha n ary is to t he e ou fo ce P ce pump wat r thr gh with r . ri ,

N OT E—We ei ther make our ﬁllers of all iron or of all t i n so whenever you see a t in hopper soldered onto a cas t - iro n

’ t t t w not st mecha n i foo , make up your mind ha it ill la , any t will tell you that solder will not stick to ca st - iron any lengt h of t ime . ” r i h a si s of n or Me t t e B H o a b l e Succ e s s .

MPA N Y H . H U E G CO ,

I MPROVE D CANDY FU NNE L .

T hi s Funnel ha s been on the

r t t he st s ma ke for pa ﬁve year . I t is made of heavy electro

s plated tin , and work by a spiral s pring ; there is no stick needed its t O in opera ion . ver

we so n ot s have ld , and a ingle

complaint entered our ofﬁ ce . T s mt ended f hi Funnel originally for con ectioners only, but lately it found it s way into re staurant s and hotel s for lay in out t s hot t s i g griddle, wheat and buckwhea cake ; for pla e n s i is w w ws t . ho indo , invaluable Price ,

PI E STAMP .

T hi s is the mo st convenient Stamp

s n ot n s a t s s doe o ly t mp the ini ial on pie , it al so punct ure s the cover t o let the

s n s e w team of the ﬁlli g e cape fr ely, hich t s out N o t preven running . rouble in selecting pi t s when t hi s Stamp is s a s it s ws the t u ed , ho let er very plain.

ss Send by expre ,

mail .

r r i s c i ” W e a e o ig n at or n ot op y st s . 7 e rrv , N . v .

This illu st ration s hows the simplicity of our n The rea N ew Or amenting Syringe . s s wh it s be on y hould in every bakery , hot el a nd confect ionery 1 No s s . oiling of hand in ﬁlling or c a n t s h ngi g ube . ' No lo ss of t ime in taking out t he

is h . O ur r e o t e t 3 Sy inge ﬁll d fr m bo tom . I t s is t a nd s 4 . work clean , very ligh ea y to handle . All a ts l 5 . p r are interchangeab e and can be t duplica ed . 6 I t s s s s . outla t thou and of rubber bags s and bulb .

- . I t is t ro t a a 7 elec pla ed , j p nned and

tinned . 8 I t is a n n t a s s . or amen well a an art icle e ss t of n ce i y . I t is e s to t 9 . very a y clean , no aking t apar . 1 0 The t t s . ex remely modera e price place it w the ithin reach of all .

T he Syringe, only With 0 1 e dozen electro - plat ed ra s s t e s b ub , With two dozen elect ro plated r ss t s 0 0 b a ube , 3 . s s e w t t he o Book of de ign fr e i h ab ve .

W t t s s i h hi yringe we generally send an a s sortment of t ubes

s s a rs but t mo tly u ed by b ke , hey may be selected from our e n s w w graving , hich you ill ﬁnd on another page of t hi s book and , c rdered the n by umber.

W e ne v e r k n ow t h e w ort h of w a t er t ill t h e w el l I s

d ry . ” r h a s a l a s a fa T ut h w y st b ot t om .

G H . H U E COMPANY ,

H T E SCROLL MOULD .

I s a new and i ngenious invent ion by t he a id of which any person ca n make a large variety of the mo st beautiful show pieces or orname n t s for s how win dows which formerly re qu red skilled workmen lo ng month s of st udy and re a ra t 1on s p p . At the sa me t ime its a c

curacy , convenience and t he very s hort time in which s how piece s can be made render it of practical beneﬁt, t o t he t rade . T he re is no better a dv er tis ing than a hand some show piece in your own w T he s windo . ize of mould i 1 0 1 a nd is - t it s x 4 , made of nickel plated iron , herefore can a s a s be u sed for ca st ing and moulding well baking . T he mo st a t t ra ctiv eorna men t can be made out of caramel s l s out a t t t st of di fferent color , a o of noug , ragan pa e , gelatine

s st s etc . pa ste macaroon pon e cake pla er pari , , , g , — D I R ECT I O NS I f t hi s mould is u sed for baking it s hould be grea sed wit h lard ; if u sed for plas ter s it mu st be grea s d . pari e with s weet oil ; for t ragant and gelat i ne pa ste no grea s i ng is T o s s use required . color pla ter pari , powdered ochre, vene meta lis etc use r tian red , , . For mixing, warm wate and ’ remove the castings from t he mou d a s s oon a s hard enough to W t s o t . s handle, which ake ab u half an hour hen all the piece s st t h t are ca ted , moulded or baked , ick them oget er wi h icing or caramel to the de s ired s hape ; to give the reader an idea l w s s the s s w fe w in hich hape crol can be bought , e give a s s design s on ot her page of t hi book .

i 2 . 0 . Pr ce, $ 5

l i e s l ik e t h i e e s oft e d i a D ifﬁ cu t v , n s p p ea r w h e n w e ” fa ce t h e m . 11 LO NG I SLAN D CI TY , N . Y .

MOULDS .

‘ Thi s mould is u sed in t he same manner a s our - “ scroll 1110 11111 3 with t hi s mould it is an easy mat t e r to make s uch as : pyra

s - s w s mid , bee hive , ell , f s s ba s ruit ba ket , ﬂower

kets a n d s s s . , croll howpiece s a s T w e lve mould m ke a et , each one being a t riﬂe smal t s is t o t he t ler , hi due aper

of thi s kind of orn ament s . T he mould s are made of nickel - plated ca st - i ron a r d

n s s ca be u ed for ca ting ,

moulding and baking . A ny size ornamen t an l e

’ m w t t s u s o s to t t he ade i h he e mo ld fr m 4 inche 4 fee high , s diamet er al so may be reduc ed from 8 inche s down to 2 inche . D ra s cr ton s—O ne filling of t he mould s will make an ' a n 0 fillin s 0 t t o s 2 s 2 s . ornamen inche high ; filli g , inche high ; 3 g 3

s so . inche high, and on — Fox Pv nAmn s T ake the large st ring and place it on a s an t t he n t s lace paper covered cake t d , hen take ex ize ring and t he s one s place it on top of ﬁr t , in thi way continue until you et t he g to top . ' l he 1 s s s t he l t t ing can be u ed either ingle or doubled , a er being st t c k t oget her with a little ic i ng in s uch a s hape that e c r a - th y are perfe tly ound , like rolling pin . I f t ran sparent orna ment s a re wanted s mall macaroon s tw the r n are placed be een i gs.

Fon BEEH I VES - All one size rings are u sed until you o is t t off w t the s come t the roof, the roof hen apered i h maller s a ll t e s s o t s a re r w s r ring , h e kind of rnamen deco ated ith uga s s es s s . ro e , ﬂower , paper leave , gum leav , icing, etc A very slight pract ice will enable anyone to improve a nd t s d e s 1 ns s a s w s s s s inven imilar g , uch , ﬂo er ba ket , f uit ba k et ,

w l s . too s e . C set 2 0 e l , etc , numerou to m ntion omplete , $ . 0 .

h e il c n n ot ri n d it t h e w a e r t a I ” T m l a g w h t h t s pas t . H . H U E G dz CO MPA NY ,

TH E LE TTE R AND F1oU RE MOULD .

T hi s handy mould contain s the t s fi full alphabe , punctuation and g s t he s - s ure , letter are three quarter s l of an inch , and the figure ha f inch s high s ize of mould 6 x 35 inche . T he impre s s io n s are intended to lay on top of large cake s in s ha pe ” s : H N ew Y of thu appy ear , M s s etc. erry Chri tma , — D I R ECT I O NS T ragant paste or gela t ine paste is generally pre ssed ld in and cut even with the mou , by putti ng a little mucil a ge or mo la s se s on the end of your forefin e r ss s s g , the im pre ion can ea ily be

' removed from t he mould by touch in g them at the back . Pri ce ,

PA N CH A LOTT U S PANS TE T R E gR s E .

Ad a n ta o e l v ge v r old s t y e .

N o paper cups are needed no s pon e , g s t s to t nor cake hee be baked , no cu ting m w st n trim ing, no leakage , no a e no lini , g s of paper cup . N o out w s laying ith lady finger . Simply fill the pan s with sponge ca ke o t mixture , when baked rem ve hem from t he s t w a pan , and fill hem with hipped cre m . T he cake it self form s a regular cup wi h

. . a e t t o the m . t hese a ns wit l a l rg hole in cen re receive crea , _ p p y fo s s s h0 1 T s s s se r them elve in a very t time . he e pan are al o u d m t s 1 cent s ea ch for aking imbale 5 per dozen . _

n l d r K ow e g e i s P ow e .

H . H U E G COMPANY.

ORNAME NTATI ON STAMPS . T he se littl e stamps ena blt s a ny per son to make the mo st difficul t d e s 1 g n s s uch a s scrol ls 1 on , s s v a lut cs et ole , c , which form erly 1 e quired s killed wr rk nd l n t s st u th st e t h men a o g mon h of dy , ey are amp d direct on e s in s m a s r r s m cake and may be u ed the ame anner a ubbe ta p . I f u sed on wet icing they should be d ipped the lea s t bit in st d r ‘ ma s corn arch ; on y icing, a pad or pencil y be u ed . — D I R ECT I ONS Firs t find the centre of the cake t ht n divide , the outer edge in a s man y equal d i stance s to suit t he selected s now s s t c Sld t S de ign , tamp the cake in each pace on p and and follow the marks with the suitable tube s ; an orn a ment or a netting may be placed in the centre and a heavy border around the outer edge of the cake ; a n umber of different de s w st s s ign can be made ith one amp , by rever ing and placing s s them in different po ition . s s ff t sh s w Set of fifteen tamp , all di eren ape , ith book of S s s s 2 t s . de si n ingle tamp , 5 cen g , s s a t t he s t s S us Special tamp made to order ame ra e . end s s s s to t en cent and we will mail you a book of de ign , imply t l w w s s s how what beau ifu ork can be done ith the above tamp .

LITTLE ORNAME NTOR . T hi s t ool is de s igned for ve ry ﬁ ne w s a s : W i m s s ork , uch rit ng, aking of ro e o s the E st and fl wer , ornamentation of a er

' s s I t n s s s of egg and card , etc . co i t a s ba ba s mal l rubber g N o. 1 ; one g crew s s W and ix pat ent s crew t ube . ith thi s t ool we s end our ﬁne st t ube s sui table for t he t above work , if larger or differen t ube s are wanted it mu st be stated in the T m se e order . hey ay be l cted from our s the engravin g and ordered by number, Single t ube s or bag screws 1 0 s d cent each , or per ozen . s s Book of de ign free with above .

“ e e i n is B e l e in ” S g i v g, 15 LO N G I SLA N D C I T Y, N . Y .

E BE R BULB .

Decora t ion .

relief work con si st of pure I n d i a fa s tened a t b tu e s . ‘ nf ion r s our orneacmt enteing ca t e d a t s st T he rub a mall co . t t ed br s s t ﬂ bes dozen elec rop la a , l r - l ss b s f n e ect o p ated bra tu e , I se t by

CASE FRYE RS .

S in l » . O x z in . D x 2 ln. aucer , 3; ; va , 3§ i ; iamond , 35 1 ; Cu 2 E 1 p, 1} in . ach }1 in . deep .

Price , each .

s s a s s w in t s Four ca e fryer , ho n cu , with one i nterchange e abl handle,

B e a s ca ref ul of t h e p r op e r t y of ot h e rs a s you w oul d ” of your ow n . H H U E G . 6: CO MPANY,

CARDBOARD PATTERNS FOR CAKE

DECORATION .

T he advanta ge of u s ing t he s e pattern s is not only by drawin a pencil mark around it s edge s b ut it is mo stly the g , e a sy way in which cake tops can be divided in equal di stance s ;

s t hi s is the mo t important point in decorating. — For in stance : Wi t h the above 6 - pointed star a cake can

in t» 1 : t s t s s be laid out , 3 , and poin ; he e point are the

s s out Sa 2 foundation from which all de ign are worked . y oppo s ite point s in an oval point s in a triangle take every , 3 (

s t wo s t wo other point), 4 point in a diamond ( take in ide and

s t s 6 ts 1 2 o t s 6 - t out ide poin ), poin in a hexagon , p in in a poin ed s A ll t s s s tar . other pat ern are u ed in a imilar way , after a lit

e t t t t tle practice the r ader will ﬁnd tha he canno be withou hem .

s s w set Printed direction will be furni hed ith every .

Set six tt s s s t s f d g z . o cardboard pa ern , a or e and re ular i e

s Price 50 cent .

H . H U E G CO MPANY ,

PE RFE CT JU MBLE ser .

T his T ool Con s i st s of

n C v s Ba O e large an a Jumble g.

n B s O e a g Screw made of heavy bras . Six as sorted a n d seamle s s Jumble T ube s ( brass ) O ne Book of D e s ign s and R ecipes All s w packed olid in a ooden box ,

O e s a s nly one Jumble Bag r quired in the hop , each tube will ﬁt the Bag Screw and can be changed in stantly without

e mpting or cleaning the Bag .

Ca ke Cut t ers .

A ll s C C tt s s a s C s kind of ake u er uch Sugar ake , Bolivar , ’ L N ew s C O C s H C Cruller, eaf, Year ake , val , re cent , eart ake ,

R n C t s z t s . ou d , Star and Square u ter , 5 cen each

re bur ould a Sh w s y M n d Cut t er.

T s t t T w cut s ws hi Pa en ool ill , crimp and ﬁni h a Shre bury cake a t one operation and a s fa st a s s u gar cake can be c ut out ;

t t s . have hem all perfec and uniform , far uperior to hand work

i 0 t s . Pr ce, 5 cen 19 LONG I SLAN D crrv , N . r.

CARDBOARD STE NCILS FOR

WAFE RS .

Direct ion s for Pre pa ri n g a nd U s in g our Ca rd boa rd

Ste ncils .

‘ H ow T U T E - Wll en tt out st s e O C T H M . cu ing the encil car s hou ld be t aken that t he in a s wel l a s the out s ide edges are nice and smooth ; a sharp pointed pen - knife may be u sed to cut out the center piece while a pair of sci ssors will an s wer for cu tting the ou ter edge ; the stencil s are t hen ready for shaping a variety of fancy wafers . — H ow T o U SE T H EM Place the stencil on a waxed or t r s a n t t t the o of lig h ly g ea ed p , hen ake a li tl e dough on p in a pallet knife a nd ﬁll in t he inner space one - s ixteenth inch thick , repeat a s often a s required and ba ke t hem in a hot oven ; a s soon a s they leave the ow n t hey a re cut loose and bent into the es s d ired hape.

H ow To R o - O r W m. N E E A D D T H . N A s M . B N , lmond afer , a re 6 in n s s r . . o No 2 rolled over round tick in thick and l g . . , H U O H . E G C MPAN Y,

T s W s st s t an . urki h afer , are rolled over round ick in . hick d 6 in N . O C s t t s i n. long 3 , o rnucopia , are rolled over aper urning 1 th o. St . G s s m1 ck and . . N t to e 4 in long 4 , ermain , are ben a on 11 Nos 6 circle a peel handle or rolling p . . and 7, f 5 , are or s w s t s T ca n t t ho piece and cake decora ion . hey be ben in o almost any shape ; an ogee moulding is generally u s ed but t t t n s hey may be ben in o a co vex , concave, quare , circle , oval , l etc. to s t t he s t s T s w s , ui elec ed de ign . he e afer are general y ornamented and will be found most u s eful for elevating cake s T h t center . e mo st attract ive show pieces can be made wi h the se wafers by s imply st icking t hemtoget her wit h caramel W . d T s 0 t s or icing oo urning , per dozen 5 cen .

RE CI PE S .

L O D W F E R S —Mix 1 s 2 No. 1 A M A . 1 , N lb almond pa te ,

t s 1 s 1 s whi e , } lb ugar , ﬂour, gill cream , little alt and cinnamon .

o T U R K I S WA E S - Mi st 6 s N 2 H F R . x 1 . , lb almond pa e egg , , I s oz s st J s w t s t i lb ugar, 5 corn arch , ; gill ro e a er, little al and nutmeg.

N o Corm ocor s —Mix 1 st 1 s r . 3 m lb almond pa e , lb uga , ,

' t s 1 6 oz s s t 5 p yolk , gill cream , ﬂour, little al , cinnamon and vanilla .

N o T E R I S —Ml a st t s . S . G A x a M . f , , 4 , p i N i lb lmond p e 5 wh te , s 2 oz s fi aur s s t lb ugar , , little herry wine, al , mace and cin

s s to namon trew hredded almond on p.

' is : Mix lh T he l s N os. 6 1 fol owing recipe u ed for 5 , and 7 } s lb s oz s s tt w t s t , 5} , 2 white li le a er, al almond pa te ugar ﬂour, 5 , and cinnamon .

C m l et e s e t of s e e n a s s rt e d st e n cil s 5 0 ce n t s. o p , v o ,

LONG I SLAND CI T N Y 27 Y, . .

ts t s O t Prin aken from ome of the rnamen at ion Stamps.

C t set 1 ss t st s th o of inst 1 uc f i k , omple e o 5 a or ed amp , w b o

0 m s s a t ’ e rn s t , de ign and p , all done U p in a wooden box , H 11 0 5 MPA , . 6 8: CO NY.

The following de s ign s explain how to use thé O namenta t s t s is s t ion S amp . After you have the prin it an ea y matter to t t w t t s f i . race hem h ube and bag , and ﬁni h them to per ection

s s m w t wo st s t s s Bot h de ign are ade ith amp , o her de ign s the st s ca n be mad e by rever ing amp .

D t s t s s es for s s s etc. o indica e pac ro e , leave ,

H . H U E G CO MP ANY ,

d w t t wo st s Ma e i h amp .

A n e t k ybody can d cora e a ca e with our ornamentatio n st s amp . N ' LO G I S LAND CI TY . N. Y. 3 1

A n ’ endle s s number of d ﬁ e ren t de s igns can be made with t s r l he e o namenta tion stamps by simply reversing and p acing t t m s - he in o her po i ion § . H U E G st COMPANY

36 11 . H U E G . CO MPA NY ,

Price

’ T he above i s the only reliable bakers recipe book in ex is 1t ha s t he fi s s U tence, been r t one ever publi hed in the nited i - s is is t s S E . State , and continually growing, it out in ixth dition

W E G U AR AN T E E E VE RY RE CI PE I N T H I S BO O K .

' ' ’ P ick me up a t your leisure there may be zm za e f or ou y .

A W ARNI NG .

” A nyone in t e nd ing to buy a ba kers re cipe book s hould w rite t o us be cause a ll t he recipe books e v er publis hed w e ke e p i n s tock a n d rea dy for

' s h me nt but ma n of t he m s a ilin und e r fa lse colo rs othe rs a re ma de u p , y g , p by n e wspa pe r men t i e l ba ke rs a nd othe r men w ho d o n ot kn ow how a

ake rs o l ok d r n e n i h or d a W rit e t o us a nd w e will iv e ou b h p o s u i g th g t y . g y a ll the informa t ion fre e of cha rge ; w e ﬁnd t ha t this is n ecess a ry a s we know t m n v a in b b n w e tha a y bakers ha e bee n dis ppo ted y uyi g a orthl ss book. A book full of p udd ings a nd sauces w ill not a ns we r for the pra ctica l

~ a ke nclo e a two en t s ta m . b r. E s c p

M a n F re a rn e i s r A o w d F o r e a m e d .

H . H U E O COMPAN Y , ,

PA N O " AMP TE T C TTAG E ST .

G re a t Time a nd La bor S a v e r.

P IC l . W R E . $ 50 . T O

DI RE CTIONS .

I n l of l C tt s ix s ul t p ace mou ding the o age in p iece , mo d hem in s in s e lf s st t one p iece , p lace ame p an , wh n ha rai ed du hem l tl w t R e st t t he t l igh y i h y ﬂour and amp wi h above oo .

Pa t e n t Ba g S crew for B ra s s O rn a m en t in g

Tubes .

C t t s sti of 1 omp le e outﬁ , con i ng

B a S 1 N o. 2 R Ba g crew , ubber g 1 2 ss rte B a ss T s and a o d r ube ,

Price,

Will mail t hi s Bag Screw to a n y

a ddress on receipt of 10 cents . I!“

S H RE WS BU RY CUTTER.

T s P ol w ll c ut c ri a n d is a S h re ws b ur hi atent to i , mp ﬁn h ) ca ke a and a s fa s t 11 S ugar ca ke ca n be c ut out ; if m fa r s u r r un or , pe io , to hand work ; t h i s tool ma y be us e d a s a m ou ld b y

g t he hand le .

P ri Ce n t s ce . 50 . H . H U E G a CO MPA N Y ,

. O SP NG C C ILED RI AKES . ( SPRU NG FE DE RNL

E ach .

DI RE CTIONS .

‘ The above tool is u sed in the same man s H h er a s t he Ca se Fryer . eat the iron in the boiling grea s e hot t he s r when , dip it int o batter almo t to the uppe edge and back again into the b0 1ling grease : ba ke to a go lden color knock the iron a little and a perfect CO I LE D SPR I N G CAK E — will fall off t um them over and du st them with a m ixture O f S ugar and Cin namon . T he s e Cake s can be sold at 1 cent each with 90 per cent — ‘ proﬁt and customers will be well plea sed with the large and s C s t ta ty ake they are get ing for their money , BA TT E R —Mix 1 6 s s 1 % pound of ﬂour , ounce of ugar and t w s 1 0 s pin of milk in a high , narro ba in , add beaten egg and t T s s s C s s mix horoughly . hi batter can al o be u ed for a e Fryer .

BAKERS ATTENTI ON

I s t o WAT E R - PR OO AG S M s s called our F B for ar hmallow , s macaroon s and all kin d s of dough . I t ts ba s us s the only g that will tand rough age , will la t and s s s give ab olute ati faction . All ra ct s 1 s st iff p cal baker know that g ea e , hot water , and w s ut h r ba s o t i m t dough ill de troy a r e g in a very h r t e , of en we s 1 1 us have seen a rubber bag burs t the ﬁr t me in e . i O ur s is s s s sa Nos . opinion on rubber bag that the maller ze , y 1 2 t but t h e s i e s , and 3 . are all right for ligh icing work , larger z too w not s s l‘ urst a n d e e are weak , ill tand the train , peel off. th r s fore very expen ive .

T R Y ONE O F O U R WAT E R - PR OOF BAG S A N D Y OU W H S I LL U SE N O O T E R .

PR I CE 0 CE N T S , 5 .

O MPAN Y H . H U E G 81 C ,

P RICE LI ST OF TRADE BOOKS .

For Brea d a nd Ca ke Ba kers .

’ H ue s O Co e o T he Art Of Ba 2 g rnamental nf cti nery and king. 3 5 es l s e o o d pag , il u trat d , cl th b un T he A rt B 2 0 0 s ll s a d a e o e of aking , page , i u tr te , p p r c v r " I ll s rirt es C Cond itor B c 1 0 a s u t e “ ake and u h , 5 p g I l s e C B 0 es a e co e lu trat d ake aker , 9 pag , p p r v r C se T s A rt B 0 es onden d reati e on the of aking, 9 pag D s s I s c C D e o a o 1 0 s e ign and n tru tion on ake c r ti n , 5 page ,

paper cover . B D s 1 0 s c o es 0 . o k of ign , page , paper over ’ B s Pe B H e W 1 0 0 a es raun rfection in aking, ot l ork , p g D e sc A sc F inba eckere i H o e W ut h merikani he e , t l ork . ’ G ll s Com B e C C a c B e clo d i plete r ad , ake and r ker ak r th boun l O rn m nt or cl Co l P a e “ mp ete ractica , oth bound ’ a ll s C C c e B e es l C rro ake and ra k r ak r , 75 pag , eather bound ’ Sc e s I ce C e C e 80 es l d ribn r r am and ak , 3 pag , c oth boun ’ K s C a n d Pa s B e 1 2 0 a s ing ake try ak r, p ge , cloth bound ’ l B 0 es c o C s Ba ecke r R c . 0 ar e ept uch , 5 pag , l th bound . 5 ’ G o ez 5 C D ec o F lo e Cl ss P 1 0 0 es mm ake orati n , w rand a ic iping , pag . ’ K r ck on it rei B 0 o o te T a l a ha rt s I llust rirtes C d o C l rir . . uch , 7 fe n

For Confect ioners .

’ H ue s O C o T he A rt Ba 2 g rnamental onfecti nery and of king , 35 s l page , c oth P c c l C ec e 1 0 es l s e ra ti a onf tion r, 5 pag , i lu trat d ’ H 5 N o es Am C c o er o o uling t on erican onfe ti n y, cl th b und ’

H c s L le C ec o e 1 0 0 a e s a . i k itt onf ti n r , p g , p per cover ’ G i ll s Complete Practical Confectioner cloth bound

For St ew a rds , Chefs a nd Cooks .

’ ’ d S - W e e s w s H Bo o . hit h a te ard and ok , cl th bound H M o lo o e C . t l eat o king, c th bound A P s C o lot o merican a try o k , c h b und n f o l o C or P s o . ooki g r ﬁt , c th b und ’ G ll s C o e P c ca P s Coo t i mpl te ra ti l a try k , clo h bound ’ Me s e s Ve s Poc e Pa s Coo le i t r t k t try k , ather bound F ello 5 Selec o of D s h s clo und w ti n i e , th bo

C e s R e e cl o d . 1 . oo h f mind r . oth b un ’ Le m 5 D es se s a nd Sa la s lo ound pke rt d , c th b E o e a n d Ame c C s e lo oo a c d . ur p an ri n ui in . th boun 2 ’ Sc l s D e s c Ame sc es Koc Buc o hu tz ut h rikani h h h , cl th 75 ’ ’ VVa rren s La s O w C o e n o B o c o oun d . di k o k , l th b 75 T he H a d R eli Coo Boo a e co e 2 n y able k k, p p r v r . 5 ’ R ot tenhofe r s D e t sc e o h 0 0 llus e s K c B c . G e u h h u 3 i , bund n ’ R a nhofer s T he E c ea n 1 2 0 0 a e s 80 0 illti st rat ions pi ur , p g . ' G a rrett s the E ncyclopedia of Pra ct ica l C ookery An y of the above books will be sen t on receipt of price by G 81 CO Lo I la H H U E . s C N Y . , ng nd ity, . 43 N . Y .

T PRICE N TOOLS .

pe r dozen

w Sc o e ithout rew , per d z n W 1t h S e er o cr w , p d zen

e s ea c utt r , h

l . utter and mo d .

M e al S c ls C D o a a . t ten i for ake ec r tion , e ch C - bo P e n s for C D t s e t 6 ard ard att r ake ecora ion , per of

Prices on Single Pa rts of our Crea m Fillers .

1 0 Coiled Spring . Cas t- I ron T riangle Cros s Ba r 2 0 . 5 O ~ S T - 1 he C s I P l . a t ron lunger on y , 5 ' T he Pl R od K o 0 unger , with n b and auge 5 - e 2 N ickel Plat d Cutting and F illing T ube . 5 A ny of the above tools or part of them will be sent upon receipt Of price by H H U BO CO

o s a Y C e T o s Av L I R . I R . L l C N . . o e . . orn r h m n . , ng nd ity,

O ne block from Court H ou se .

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0

Dom estic cake s s M d Doughnut . acaroon al mon

D o ke r 0 0 0 0 0 0 M c s 0 r p ca a a oon rin g 0

k 0 0 0 D e e M r 0 0 0 0 0 0 n li es 0 0 uch ss ca aca oo s c 0

l 0 M l l d 0 0 E clairs acaroon s ices ﬁ e 0 0 0 E ldorados Mad eira cake

54 M 0 0 0 0 0 0 l k 0 l i ke n o i 0 0 0 0 E ect on ca ag a ca e 0 0 20 M F ke . b r c kes O O O O O O O O O O O ancy ca a a y a O O 7 M l 0 0 0 0 0 F ke 3 r k 0 0 0 0 0 0 0 0 0 ederal ca . a b e ca e 0 0 F e r lle s 42 66 Meri e r nch c u r , ngu

c r s 37 M . Fren h ginge n ut . eringu e p i es

l . r o s 7 l O O O O O O O O M h e O O F ench m acaro n 3 erin g ue s s O

28 O O O O O O . M s O F rench snap s eringue tart O O O O O

2 0 0 0 0 0 0 F r 5 M r k 0 0 0 0 i w r 0 itters e ng ue o 0 0

22 M o k 0 0 0 0 Fruit cake z etrop litan ca e 0 0 0 0 0 0 G en oa cake 25 Metrop ol itan m eringu e 9 3 G e e S t a kes 2 0 Met r ol t rtl e t s . nuin co ch c , op itan a

ff e 7 M l k s 0 0 r st 3 o sses c e 0 0 G e man p u pa a a 0 G e rman W ine cake 27 Molasse s fruit ca ke r d 35 k G inger b ea . Moonl ight ca e

' N 0 i m l . l e n 0 0 0 G n ger j u b es 40 a p o o s 0 0 0 0 G inger nut s 34 N eapolitan cakes O O O O O O O O O O O G in ger poun d cake 35 N egro n ougatin es

G inger sn aps 34 N elson . cakes ’ G old cake 2 1 N ew year s cake s 40 in G olden drop s . N ouga t es 6 k G olden rod cake . 0 Oran ge ca e H 25 r e ke lli eart cake . O ang ca ﬁ ng s I mperial cake 57 Oran ge square .

ll 0 0 0 0 0 0 i l k i 57 Ot ell s 0 0 0 0 0 I mp er a ca e ﬁ ng h o 0

k 2 0 0 0 0 d c . . 5 27 P ri i n 0 0 I t e m e te a e s e s 0 0 n r ia , a

I tal ian fruit d rops 43 Pastry p yram id s . r s Japan ese cake . 56 Patties or ta t . l k 2 P e ls Je ly ca e 8 atty sh l .

Jell ro l 32 4 1 68 Pe kes . y l , , nny ca

el r l W it o t 68 Pe n o n d c ke o o o o o o o o o o J l y ol , h u n y p u a

Jelly squares . 24 Pie pastry

i ke . Je Li d e 46 P l . po d nny n cak . h a un ca

3 a ke . Johnn y cakes . 5 Plain p ound c J bles 3 1 60 Pou d ke for ol esale um , n ca ( wh )

d es 0 0 0 0 Pres i en t cak 0 Prin ce Puﬁ

Puff tart s Pumpernickel ca ke

Sweet pa st ry doug h Tarlet s meri n gu e

ti n kes Tea mee g ca .

R ock cake s

T utti frutt i ca ke o U ni n ca ke. Va il a r n l ba s . Vanilla cream Van ill a jumbl es V ll sl ani a ice s . O O O O O O O Wafer jumbles Wa shington sl i ce ca ke W s in l e t s s 0 0 a h g on ic 0 0 0 0 0 0 0 0 Wat erbury ca ke W d n ed i g cake . W hite ca ke W 0 0 0 0 te fru 0 0 0 0 t e 0 hi i cak W hite mounta in cake W te s u es 0 0 0 hi q ar 0 0 0 0 0 0 0 0 0 0 0 W e is t 0 0 0 0 in b cui 0 0 0 0 0 0 0 0 0 0 0 0 W in e ca ke W n sn i e ap s . W it e l e ke h ay r ca 0 0 0 0 0 0 0 0 0 0 0 Y sila n ties p 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Z ephyr ca ke

R e c e s for P es a n d r ip i C ea ms .

76 Oy st er pie 75 Pie a i n 74 77 b k g ,

la m erin ue . 70 Pie b ki t bl f ~ g a ng , a e o propor 75 t ion Dried fruit for pies o o o o o o o o I NDE X .

R eci es for C ra ckers a nd Ma chin ‘ p e Cake .

P AG E Animal s and n ick- h acks G raham cracker s ’ ckers . G r d s r ke s 0 cra an ma c ac r o 0 0 0 0 0 0 r s H e Butte cotch . on y good s Chocolat e cream bars H on ey jumbles Chocolate ﬁngers I v e cake L Chocolat es jumbles . emon cakes Citron drops L emon drop s t er r ckers M l sse k City but c a . o a s ca es o a b rs M l sse ki C s es 0 0 0 0 0 0 co a o a coo 0 0 0 0 0 0 N o reil d r C e s . s 0 0 0 ocoa g m npa op 0 0 0 0 0 0 0 0 0 C a if tm e r cke t O l rs 0 ocoa y a a c a 0 0 0 0 0 0 0 0 0 0 Cocoanut macaroon s Orange drop s P erm i d C t s s e t s 0 0 0 ocoanu nap pp n rop 0 0 0 0 0 0 0 Coff ee cake 81 Poun d cake d rops ' R ﬂ Com mon assorted jumbles . 81 i e nut s Common jum ble s 8 4 Spice cookies Crea m bars 8 1 Spice d rop s r 79 S i Cream cracke s p ce jumbl es . 82 S n e r kers po g c ac O O O O O O O O O O O O 3 S r rr d r . 81 8 e s 0 0 Cr 0 0 0 0 0 0 0 0 eam , t awb y op 0 D 8 1 S r- to frui k ro s t e 0 0 0 0 0 0 0 , uga p ca 0 E gg ess j umbles 84 Sultana crackers E nglish mil k crackers 79 Tea cakes F rosted cream crackers 79 Vanilla bars 8 1 V ill fers F rostin g for cake . an a wa G inger cakes 84 White house wafers G in ger wafers 80

R ci e for a ll K in ds of I cin s a n d l r e p s g Co o s . i 89 H w l c . o o l i t r 0 il d oco te s 0 0 0 e 0 0 0 0 Bo ch a ng co o ugar 0 89 I cin i i . e 0 0 0 B iled 0 0 0 0 o c ng g , ch ap i 86 I ci l r k Chocolat e ic ng . ng a ge ca es i iled 86 I i —Tw l r C l t e i o s . hoco a c ng , bo c ng co o l ici ea 86 M rs ll i i Choco at e ng , ch p a hma ow c ng Colors 90 Marshmallow ﬁlling li 90 Orn e ti b t er A i e t 0 0 0 0 0 n n am n ng u 0 0 0 Bl ue 90 Orn ament ing icing 90 R se i i Brown . o c ng Cochin eal 90 Soft icing 90 Tr s re t i i G reen an pa n c ng 0 0 0 0 0 0 0 0 0 0 Yellow 90 T utti frutti icing ’ V n ill 89 i i 0 n rs ste 0 0 0 0 0 0 0 0 0 0 0 0 0 Confectio e pa a a c ng 0 Fon dan t icin g 87 Wat er icing s H int s about icin g 85

for Y ea s t Brea d Buns R olls a n d K uc R ecipes , , , hen .

98 Be r u e all kin d American pl ain yeast r y k ch n ( s). 106 ric n st k e st 100 Bos o br bre d 10 1 1 02 Am e a oc y a t n own a , 1 06 Brea d d esi n s Appl e kuchen . g 93 d n s 1 07 Bre itho t fer en t . Ba t h b u a , w u m 98

I N D E X .

P A G E 9 1 0 3 R d c r n fr i i e t ce. . 1 19 121 Str rr u ra u t , awbe y ice cream crush S berrie s for ic re m a e c . 1 19 ed tr w a . Stra wb erry ice cre a m 1 17 Vanilla ice crea m

R e c es for Pres e rv e s l ip Jel i es a n d Ja m s .

Amount of s ugar n inos j ell y D i irect ons . a spberry j elly H ow t o make j ell i es Stra w be rry j elly A pp le j elly W ine j elly C lf foot j elly Pre ri fr i 122 15 1 a pa ng u t , Currant j elly Pre serves Cherry jam A p ple Cider ell B d c es r e 0 0 0 0 0 j y an y p a h 0 0 0 0 Citron

G se e r . C rr ts O O O O O O O O O oo b r y jam u an O O O O O O O O I c frui f r d e r s P c s ed t s o sse t . ea he i l I i o el ui c O O O O O O t e O O O O O O O O O O O O m at n j y Q n O S r b err es t aw i 0 0 0 0 0 0 0 0 0 0 0 0 0

T o 0 a t 0 0 0 0 0 0 0 0 0 0 om 0 0 0 0 0 0

R e c e s for N a t ura l F ru t a n d A rt ﬁ ci l r ip i i a Sy ups .

13 N e in Appl e syrup . 0 cta r e syrup

Apricot s yrup . 130 P ea ch s yr up A rtiﬁcial fruit syrups 130 Pear syrup n s r 3 l Ba ana y up 1 0 Pin eapp e syrup . 30 m Bitt er ora nge syrup . 1 Pl u syrup

k rr s r . 1 29 uin c s r Bl ac be y y up e y up . Cherry syrup 1 29 a spberry syrup Chocolate syrup 128 Sarsa arilla syrup Cranberry syr up 1 29 St raw rry syr up ru 1 28 S eet r e s ru Cream sy p . w o ang y Curran t syrup 1 29 Syrup s for soda wat er 1 28 Ta n a rin e s ru Foam on sod a water . g y p 1 29 V ill r s r . . s r G ape y up an a y up . 1 29

i for G um Pa s t e Ca n es a n d O rn a men t a l R ec p es , di n f i r Co e ct on e y .

n d b rs 139 C r el t est . Al mo a . a am 44 C rm el r m en t s Alm on d pa ste for stan d s . 1 a o na n s 1 33 C c l t e ca d Alm on d paste orname t . ho o a n y 146 Chocolate caram els l m l 1 36 Choco at e car e . ’ Bee hi v es 1 49 C hocolate paste 148 Clarifying 6 k 13 Cocoanut ca es . r 1 46 Cocoanut c eam bars . r r 1 38 Con se ve suga . Crea m bonbons . Crea m candy . chocolate

r Crea m min t d ops .

Crystaliza t ion . Cup a n d s n meas ure t Degrees 0 hea .

o o o o o o o o o

O O O O O O O O O O O O O O

S su r bee i s p un ga h ve c c c c c c c r Sta ch room . Str err a d awb y c n y o o o o o o o o o o S spin ning Tit? The erm o r t h mete . T s i ol w b o a d e 0 , p n g 0 0 0 0 0 0 0 0 To il r w e 8 in 0 a s b 0 0 ve 0 0 0 0 0 V l l l n i a r s 0 a ca ame 0 0 0 0 0 0 0 0 0 0 1 39 185

i o v c c s o o u o o o ' o o o o l

I N H ALT .

M del - Be S cula us an r e . pe ti Mand el - W e eln Spritskuchen M rsc ll - K h a ha uch en . Stroh uete T Ma serin en hee- Bret z eln Mohren koepfe Thee - K uchen Muerhe - Teig Theeschla n en N a pol eons T hee stengeg Porz ela n - Schni tte Vanilla - Bretz el n Pumpern ickel Vanilla Thee - Biscuit P - ie rka R e W n e O sel O O O O O unch ing p O O O O O O O O O S n e K uechel chen d e el W n 0 0 0 0 0 ah n i b ut 0 0 0 0 0 0 0 0 0 0 0

- - S T or 0 te . Z i e St e 0 0 0 0 0 0 0 0 chaum mm t ang n 0 0 0 0 Sch mette rlinge Z immet - Stern e

M r n i n a c one un d Ma rz pa .

Ba ckw aa r en von Marzipan 188 Mandel - Bret z el n Bel e M cro 1 8 M del - B in e gte a n en . 4 an g m er Be kun 1 85 Ma n dels c hla n gen ” Bestreute cron en 1 85 Marzipan Ch ocola de n Ma cron en 1 85 Ma rzipan - Confect Ci ron en M r n n 1 5 M i r t ac o e . 8 arz panto te . G efuellte Macron en 1 85 R oscn Macron en K oen i sbe r er M r 88 V l Ma cron en g g a zipan 1 ani la . Ma cron en - Schn itte 186 Z immet Ma cron en Ma n delbla etter 186 Z immet Stangen Ma n del n 18 boge 5 , 1 86

H efen Ba eckerei.

0 Muskn chen 19 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

- N a t 0 19 K c e 0 0 0 1 0 0 0 0 0 0 p u h n 0 0 0 0 G la sirte Z w iebaecke 189 Pﬂa um en kuchen G las ur 189 Plun d erbret z eln G rieskuch en 1 90 Pres sburger Z wieba ecke

- 1 9 r K e O O O O O O O O O G rundteig 8 ua k uch n O O O O O k n s 9 O O O O der eba c e e O O H ef 18 a e O O O ente ig g O

l S k he O O H ei e e k h n 1 90 e O O O O O O O O d b er uc e p c kuc n O O O O O K aese- K u chen 191 Streusel - K uch en K a if ee- K uche n 1 9 1 Topf- K uc hen

- c Z i K 0 0 0 0 K i s k 190 et 0 0 0 0 0 r h uchen mm uchen 0 0 0 Ma rtin shoern er 1 90 Z wieba ecke Mohn K uchen 192 Z wiebelkuchen

n i L eb a nd H o ig K uchen Ba eckere .

s Aug burger L ebkuchen 193 H olla en discher M bkuchen . B s ele L ebk c e 193 N uernber er L b en a r u h n . g e kuch Bra sc e 1 9 P rs in un hweig r Con tact . 3 ﬂa ste te e Bra s ei e Lebk he 1 93 Schev eletten un chw g r uc n . it ron e c 1 93 T or er L e k he C n K u hen . h n b uc n D u o 192 W is L eb u en n er H nigkuchen . e se k chen F ra n z oe si s h 193 W eis ser M r i n cher Lebkuc en . a z pa ( redulds K uchen 1 9 4 INHALT. xi

' Scha umsa chen und Auﬁa uf.

Porzela n Brotzel n Bothe r-Auﬂa uf neerven Formen kochte G la s r G e ruehrte Sclé ummasse

0 0

- Weisser Auﬂa uf .

W in ti n d e G elees.

Bla ne M e 20 1 G elee a r 200 a ng ” F bi g

C hocoladen Creme . 199 G elees 200 I 0 e 0 19 s hn 0 0 0 8 2 2 Cit ron en Cr me . 2 0 Shla g a 0 0 0 0 0 0 0 0 0 0 , 2 C reme Do R ose 1 99 Sc hla gsa hne m it E r dlmere u 199 re e o 1 9 c a a hne mit Pu e C m V n Chocol a de . 9 S hl mp r

e i ﬂl 0 O Cr me Von n c . Creme Von Creme Z um

Liqueur F a b rica t i on.

A is L eu 20 1 K ue el L ue 20 n i qu r . mm iq ur 1 8 1 o el ou e- x 80 11 ff 203 L n ad E tra ct 3 180 110 1? E s 203 n e e Sa a 202 senz “ in r Mar l u n o Bi queur 20 2 203 N ellggii Liqueu r 20 1 20 1 Pfe ﬂ e rm uen z L i queul 201 e n ueu 0 1 Pom ra zen Liq r . 2 20 1 Punsch~ E x tract 20 1

0 - 0 2 3 R oscn Li ueur . 2 1, 202 20 1 Va n ill ueur 20 1 202 a q , 20 1 Z immet Liqueur 20 1 20 1

l ur T n h rni G a s , ra ga t , G a ren 11nd Aufra et z e.

204 E iwe i ss - G las ur 1 z eiss 2 l E rsa t fn er E iw . . 205 2 12 F or men z u 209 208 G arnire n 2 10 206 G ekochte G la s ur 205 Chocola den - G l s 204 205 G la G l su 207 a ur , nz a r ' 1 hocol a den -La ck 208 G lasure n z u Pfcﬂ erkuchcu 206 Citre nch - G las ur 204 Ka uone 2 12 C 11m ets- An fsa tz 2 13 Macronen Auf sa tz 2 18 Da s Bra un G la sire n 206 Mu ehl e 2 12 Des G la siren mit w ei sse r Orna ment s a us Spri tzgl as ur 2 10 H las ur PfetYerkuchen - G l as ur 207 D r Tra 20 e R ic e e e ga nthteig . 8 Pomm h li u

Die Verarbe t ung n 204 ' ' I ll I N H ALT.

BE I T E

R o 2 0 7 - te Pfeiferkuchen la sur . . Tra an th L k 208 g g ac . ’ Schablon en 2 10 Was se r - G las ur 204 S r t G l s 205 W eisse Pfeﬁ rku h 206 p i z a ur e c en glasur. ' ‘ I a fel - A ufsa et z e 2 1 1 Zi ehbrun n en 2 13 Traga n th 208

F ru ht in Duns t G ele n M rm l ec e es u d a a a de. 6 Apfel - G el ee 2 1 H imbeeren in Dun st Be handlung 2 14 H i mbeer- G elee Bem erkung 2 15 H i mbee r- Marm elade Bi rn e n in D un st 2 1 4 Joha n n esbeeren - G elee

Bla n chir n 2 i 4 oha n n e r - M m e J sbee ar elade . E rd e re i D un s 2 1 5 K sch e in D n s b e n n t ir n u t .

E r - M 2 1 7 K irsc - Ma r l dbee r arm ela de . h me ad e F ruecht e i n D s 2 14 M r el de un t a m a . G elees a n d Marm elad e 21 5 Pﬂ a um en - Marmelade

W r h ll W inke fuer n di r n e t v a e Co to e .

r u t 217 Modelli er i s C oquan t A f sa z . g p ‘ D a s ( a schiren d er Attr e 223 N o t Te el app n ngb a mp s n d r a e 220 R osen w a s s er in kur e e D a s Mi che e F rb n . z r Z it n n d s Z u ke s 222 d ar st ell en D a s Spi en e c r . zu n 2 1 l h E rkl a eru g z u Tafel 8 Sch ag sa ne . n z T f X VI I I 2 17 St e r z u o k n Fi E rkl a eru g u a el . a in S c el u d g

- rm on e 220 ure . F arben H a i . n 221 Fl ei sch w a a ren z u G l a siren T ech n is che A u sdrucke 220 m Z uckerf er n n d z u S . Vo a be 0 u p ritzen . 22 ei 22 W hs l un d hrueh er P st t T ” 3 b Bla etter 221 G e t a e en g ac umen .