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The Modern Baker Confectioner and Caterer

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The Modern Baker Confectioner and Caterer T HE M O D E R N B A K ER C O N F E C T I O N E R A N D C AT E R E R E D I TE D BY LECTU R ER AND TEACHE R OF B R EAD - MAKING NATI ONA L BAK E RY SCHOO L B O R OUGH PO LYTECHNI C IN STITUTE LONDON W I T H C O NT R I B U T I O NS F R O M LE A D I NG S P E C I A LI S T S A ND T R A D E E X P E R TS D I VI S I O NA L - VO L . I V T H I R TY-FOUR SOUTHAMPTO N STR E E T STR AN D LON D O N C O N T E N T S I VI SI O N A L —VO L I V D . ORNAMENTAL CONFECTI ONERY G S G G R S GUM S CHAPTER I . MOULDIN AND CA TIN FI U E IN PA TE — - — Natural Flowers on Wedding C akes Gum P aste Ornaments TOP repare G um P aste — — — — M o ulding with G um P aste Ch aracte r of P las ticine M o d elling a C upid Casting — from a M o delled C upid reparing Double M o uld f or P each U se o f Sulphur in M o d - m a n —M o ded Stand in R ce Wax or a —Ma n a ned - ul ki g ul i , , Sug r ki g Gr i Sugar n —Ho o a ne - an Ornam e ts ll w G r i d Sugar or Wax St ds. P G CHAPTE R I I . LACE PI IN AND CHOCOLATE MEDALLION S — — Mo d ell ed P laques and Festoons f or Cakes L ace o r Net P iping Dupli cating Designs — — — Cho colate M ed allions f or C akes So ft Ch ocolate Centres on Cakes Chocolate Do ugh — — — — To Keep M ed alli ons P repa ring the P aste Quantity of Sugar to U se H o wto Fill — — — the M o ulds U se o f I ce f o r Co oling A no th e r M eth o d of Mo ulding Third Meth od — — — o f M oulding R ecipe f or M ed alli on Varnish A noth er Varnish R ecipe Ch ocolate E aste E s— a ned - a E te r gg Gr i Sug r as r E ggs . P R G R RT P CHA TE II I . FI U E AND A PI IN G F u e P n N w — — - ig r ipi g a e Art Originality of Design Wh ere to Seek Mod els P reparing — — I cing f or Figure Wo rk Signs o f R ead iness of I cing Best M ateri als to P ipe on ’ — — — Subjects from F anci e rs Jo urn als Bird s a Simple Subject Stags Easy Ho rses — — — ’ Di ffic ult Gro uping sh o uld be Original Flying Bird s P iping Lions M anes C o i n T ac n — — — py g by r i g P iping on Glass Gro uping A nimals Co untry and Spo rt — — — Jo urn als to C opy from Mixin g Co lo urs L andscape P iping Different F eatures f T e — — — — o re s To P ipe the Oak Autumn Ti nts P oplar Trees U se of Trees in P er s ecti ve—The eec T ee p B h r . P R CHA TE I V. BOILING SUGAR — — Uses o f Bo il ed Suga r Sugar Th ermom eter Degrees of Boil ed Sugar Use of P er — — f orated Spo on or Wire f o r Testing The Blo w Degree The Fea th er Degree P eca t ons a a nst n s— The a a e e — w r u i g i Bur H rd B ll D gr e H o to Hold the Fingers to — — Dip into Sugar The So ft Crack Degree The Ha rd Crac k Degree—Testing Suga r — — with the Teeth The Caramel Degree S ugar P roperly Bo iled sh o uld Keep Dry Use o f Ac and G cose to P e ent G a n n — se o f id lu r v r i i g U Cream of Tartar. vi CONTENTS P R M G CHA TER V . CA A EL NOU AT — — — C aramel Nougat To P repa re No ugat No ugat ala P a risienne Mo ulding No ugat — — Ano t e Met o of F n Mo s Un o m t of Co o No at Monte ma h r h d illi g uld if r i y l ur ug li r . P I SP -SUG R C R CHA TER V . UN A DE O ATION — Old Met od o f S nn n S a He t to o S nn n S a - H ow h pi i g ug r igh B il pi i g ug r to Spin Sugar — o n a Uses f Spu S ug r . I -S G R R CHAPTE R V I . PULLED U A WO K — E ff ect of P ulli ng Sugar P reparatio n of P ull ed Sugar- P repari ng the Sla b - Making f or o n -H o w — — Sto c S to P S a E ff ec ts o f O e o n H ow k yrup B ili g ull ug r v rw rki g Sh een —E ff t — — is prod uced ec s o f Overh eating when Mo ulding Colo uri ng the Sugar Use of — - — P o wdered Aniline C olo urs K ee ping P ulled Suga r G ood s Building up Sugar R oses — — Nat a F o e s as Mo e s P e a n and F n Stems Mo d n L ea es ur l l w r d l r p ri g ixi g ul i g v . - CHAPTER VI I I . PULLE D SUGAR AR TICLES AND BUILT MER INGUES — - — Building of Sugar Baskets I nstructions f or Baske t making Finishing the Baskets — - — — Bas ket with Lid P artly Open F o ur h andled Bas ke t Fancy Flowe r P o t S ugar — w — — S e H o to K ee toc M e n e w lipp r p S k ri gu s H o to P repare Shapes Building B ee i es—M e n e o h v ri gu B xes. SWEETS AND ENTREMETS RR S CES R CHAP TE R I X. MA ON GLA AND CA AMEL FR UITS — — M arrons Glacés Density o f Syrup f or P rese rving Density of Syrup f or Storing — — U se o f Gluco se in P rese rving Finishing Marrons GIacés Caram el Oranges — — — P yramid of Oranges Croquenbo uche o f F ruit Ca ramel Walnu ts Ca ramel P re — — — — served F ruits C a ramel P runes C a ramel Strawbe rri es Caramel Grapes Wires — — ~— f or Dipping Fruits F inishing Dipped F ruits Disguised Chestnuts Caramel Che rri es. R MS R S Z E P R . S R S TC . CHA TE X FONDANT , C EA , C Y TALLI ED F UIT , —‘ - — Utensils f or Making F o ndants P rofitable Sweet making Maki ng of Fondants — — — Syrup f or C rystallizing Crystallizing F ondants Fla vo uring of F ond ants Crystal — — — — li xing P runes M arzipan Sh apes Small Cockles C entres f or Cho cola tes The — — Co v ering Ch o colate Co ating C entres wi th C ho colate P repa ra tion o f F ondant — — — Centres P repa rati on o f the Ch oc o la te Danger o f Ov erh eating No ugat Creams — — — — — Hard No ugat C entres P ralinée Centres F ruit Centres Liqueur Centres P re paration o f Soft Centres f or Co veri ng. S CHAPTER XI . JELLIE ’ ’ — - — Calves -F oot Jelly P reparation o f C alves Foot Jelly R ecipe f or Swee t Jelly — — St raini ng thro ugh a Jelly -bag U se of I singlass or Gelatine R ecipe f or S toc k — — — Jelly from Gela tine M eth od o f C larifyi ng Macédoine Jellies Meth od o f Filli ng — — — - — M o ulds P rintaniers o r Spring Jellies P ineapple Jellies G old Leaf Jellies Marbled — — — — Jellies Whipped Jelly Neige or Snow Jelly A utumn Jelli es Tricolour or R ubani — — — — Jellies Valen tine Jellies Champagne Jelli es Harlequin Jellies M eth od o f Filling — — — — the Mi xed Jellies P unch Jellies Noya u J ellies Ma ras chino Jellies Orange Jellies — — — To P re pare Oranges f or Jelli es C ro utes of P each es O th er Kinds of Mo ulded e es—A c — ns nc J lli spi Jelly To Test Co iste y. R XI R R S S or R CHAPTE I . CHA T EU E F UITS — — — Ch art re uses o f F ruits Jelly f o r Whipped Cream Ch artreuse of B ananas P repa ring — — Whipped Crea m Spec i al P reca utions with Tinned Fruits Lis t of Frui t Ch artreuses.
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