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 .