,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,subscripted numbers are wrapped in curly braces and preceded by an underscore as in ,h#b,o4 ,,book ,,of ,,american ,,baking -------- ,a ,,practical ,,guide ,,covering ,,various ,,branches ,,of ,,the ,,baking ,,industry1 ,,including ,,cakes1 ,,buns1 ,,and ,,pastry1 ,,bread ,,making1 ,,pie ,,baking1 ,,etc4 -------- ,,published ,,by ,,the ,,american ,,trade ,,publishing ,,company ,,new ,,york ,,city ,copyright #aiaj1 by the ,,american ,,trade ,,publishing ,,co4 ,all ,rights ,reserved4 ,,four ,,parts ,part ,i4 ,cakes1 ,buns and ,pastry ,part ,,ii4 ,pie ,baking ,part ,,iii4 ,bread-,making ,part ,,iv4 ,miscellaneous ,any recipe or other information regarding the ,baking ,industry not found in the ,,book ,,of ,,american ,,baking will be furnished free to all subscribers of ,,bakers ,,weekly4 ,address all communications to the ,american ,trade ,publishing ,company1 ,new ,york ,city4 ,,index ,,cakes1 ,,buns ,,and ,,pastry4 ,alberts #aa ,angel ,cake #aa ,apple ,cake1 ,plain #ai ,bath ,buns #dc ,bolivars #aa ,butter ,cakes #dc ,butter for ,cake ,baking #cd ,caramel ,cake #ac ,charlotte ,russe #de ,cheese ,cake #ab ,cinnamon ,drops #de ,cocoanut ,cake #ab ,cocoanut ,kisses #dd1 #de ,corn ,muffins #df ,cream ,cakes #dd ,cream ,puffs #dd ,cream ,rolls #dd ,creaming ,methods #bi ,crullers #dc1 #dg ,cup ,cake #ab1 #ac ,currant ,cake #ab ,currant ,diamond #dd ,doughnuts #df ,drop ,cakes #ad ,eclairs #dg ,eggs #ce ,fancy ,cakes #ad ,florence ,cakes #ae ,flour for ,cake ,baking #cc ,french ,crullers #dg ,fruit ,cakes #ad1 #bf ,genoa ,cake #ae1 #be ,ginger ,bread #dg ,ginger ,cakes #ae ,ginger ,nuts #ae ,ginger ,snaps #dg ,hints on ,cake ,baking #cc ,honey ,cakes #ae ,ice ,cream ,cones #dh ,icing #dh ,jams and ,jellies #fa ,jelly ,roll #ae1 #af ,jelly ,squares #di ,jumbles #di1 #ej ,lady ,cake #af ,lady ,fingers #af ,,large ,,cakes #be ,ledner ,pound ,cake #bh ,lemon ,cakes #ag ,lo ,soni ,cake #be ,lunch ,cakes #ag ,macaroons #ee ,marble ,cake #ag ,marshmallow ,filling #ee ,marshmallow ,icing #ee 7,see ,icing7 #dh ,meringue #ee ,meringue ,pie #ee ,metropolitan ,cake #ah ,milan ,cake #ag ,mince ,meat #ee ,miscellaneous ,cake ,baking #ce1 #cg1 #dj ,molasses ,cakes #ah ,molasses ,fruit ,cake #bf ,muffins1 ,corn #df ,napoleons #ef ,neapolitan ,cake #ef ,new ,years ,cake #ai ,orange ,cake #ai ,orange ,pastry ,tarts #ef ,orange ,squares #ef ,patties #eg ,patty ,shells #eg ,pie ,baking #ace ,pineapple ,tarts #eh ,poor ,man's ,bread #de ,pound ,cake #bh ,,pound ,,cake ,,for ,,wholesale #bh ,puff ,paste #eh ,pumpernicle #eg ,raisin ,cakes #ai1 #bg ,roosevelts #bj ,scones #fj ,scotch ,short ,cake #bj ,self-,raising ,flour #da ,soda ,cakes #bj ,spice ,cakes #ba1 #bb ,sponge ,biscuit #ei ,sponge ,cake #bj ,sugar ,cakes #ba ,sugar for ,cake ,baking #cd ,tarts #eh ,tea ,biscuit #fj ,tutti-,frutti ,cake #bb ,vanilla ,jumbles #di ,velvet ,cake #bb ,vienna ,biscuit #fj ,white ,mountain ,cake #bc ,white ,squares #fj ,wine ,cake #bc -------- ,,bread-,,making1 ,,etc4 ,corn ,flakes1 ,use in ,bread-,making #abe ,cotton ,seed ,oil in ,bread-,making #aba ,doughs ,leavened by ,yeast #ie ,fermentation #aca ,flour and ,bread #abi ,flour and ,milling #fh ,greek ,bread #aje ,malt ,extract in ,bread-,making #aac ,potato ,flour and ,bread #abi ,rye ,bread #ajg ,,technology ,,of ,,bread-,,making #fg ,,variations ,,in ,,bread ,,textures #ajc ,yeast and ,ferments #ge ,yeast1 ,vienna ,process #he -------- ,,miscellaneous4 ,,accounting ,,systems #afe ,,bacteria ,,contamination ,,in ,,bread #afa ,cotton ,seed ,oil in ,bread-,making #aba ,,flour ,,and ,,what ,,flour ,,will ,,produce #adg ,,flour ,,tests #aga ,,icing #dh ,marshmallow ,filling4 7,see ,icing47 ,,milk ,,value ,,in ,,bread #aee ,mince ,meat #ee 7,see ,pie ,baking47 ,,ovens1 ,,heating1 ,,etc4 #adc ,,pie ,,baking #ace ,potato ,flour and ,bread #abi ,self-,raising ,flour #da ,illustration ,part ,i ,cakes1 ,buns and ,pastry ,illustration ,,cakes1 ,,buns and ,,pastry ,angel ,cakes and ,food4 #b qts4 ,whites4 #c lbs4 ,sugar4 #a lbs4 ,flour4 #a oz4 ,cream of ,tartar4 ,if preferred1 a little more sugar and a little less flour may be used4 ,angel ,food is practically the same as ,angel ,cake4 ,do not grease pans1 but dip in water before filling4 ,turn upside down as soon as taking from the oven4 ,ice cake as desired4 ,alberts4 ,four lbs4 flour1 #b lbs4 sugar1 #ad oz4 butter and lard1 #h eggs1 oz4 ammonia and a little lemon oil4 ,break and rub the butter and lard into the flour so as to incorporate it well4 ,make a tray1 and place sugar in it1 the eggs next1 and the ammonia and oil of lemon4 ,beat the eggs a little with the hand so as to mix well the ammonia and oil of lemon4 ,work all together and shake up until thoroughly mixed2 next break into small pieces and roll into balls1 and when all are finished place them #a inches apart in pans without grease4 ,then with a rounded point cone made for the purpose1 press in the center of each1 so that they will break open in three or four places around the sides1 and bake in a tolerably warm oven4 ,bolivars4 7,see recipe for ,molasses ,cakes47 ,cup ,cakes4 #c lbs4 ,sugar4 #a lbs4 ,butter4 #ah ,eggs4 #a oz4 ,soda4 #c oz4 ,cream of ,tartar4 #a qts4 ,milk4 #f lbs4 ,flour4 ,proceed same as ordinary fancy or drop cake4 ,bake in hot oven4 ,cocoanut ,cakes4 #a lbs4 ,sugar4 #c oz4 ,butter4 lb4 ,flour4 oz4 ,cream of ,tartar4 #c lbs4 grated ,cocoanut4 ,egg ,yolks4 ,flavor 7usually ,lemon74 ,use enough of the egg yolks to make a medium stiff dough and bake in a hot oven4 ,currant ,cake1 ,no4 #a4 ,two pounds of sugar1 #a pound of lard1 #ab eggs1 #b quarts of milk1 #a ounce of soda1 #b pounds of small currants1 #c pounds of strong cake flour1 #b ounces cream of tartar1 flavor with strawberry4 ,take the sugar and lard1 rub to a cream1 add the eggs1 next add the milk4 ,dissolve soda in the milk1 put the currants in1 mix all together1 take your sieve1 put over the bowl4 ,put the flour and cream of tartar in sieve and sieve through1 mix light4 ,bake in small cup cake pans1 grease light4 ,these cakes you do not ice4 ,sell for one cent each1 or six for five cents4 ,bake in heat of #eej degrees ,f4 ,currant ,cake1 ,no4 #b4 7,small ,mixture47 ,three-quarters pound sugar1 pound lard1 #e eggs1 pint milk1 pound currants1 ounce soda1 #b pounds flour1 #a ounce cream tartar4 ,this cake is mixed and baked the same as ,currant ,cake ,no4 #a4 ,cheese ,cake4 ,two lbs4 of cheese passed through a sieve4 ,put in a bowl and add half a pound of powdered sugar1 #d eggs1 #c oz4 of butter and #b oz4 of cornstarch or #d oz4 of flour mixed well together2 flavor with cinnamon1 lemon1 vanilla or mace4 ,vanilla and lemon may be used together4 ,the mixture should be of a running order1 adding sufficient milk to become so4 ,cheese cake1 when baked1 should have the appearance of custard1 it should be nice and smooth when cut4 ,cheese cake can be altered or cheapened to suit prices and trade4 ,less butter and eggs may be used and a proportionately large amount of cornstarch or flour and milk added4 ,care should be taken in selecting a good cheese for this cake4 ,hard1 sandy and dry cheese is as good as useless1 for you never get the 8grit0 out of it1 and it will absorb the milk or moisture4 ,all cheese cakes when baked are sprinkled over with powdered sugar4 ,cup ,cake1 ,no4 #a4 ,two and one-half pounds of sugar1 #a pounds lard or butter1 #ae eggs1 #a quart milk1 #a ounce soda1 #d pounds flour1 #b ounces cream of tartar1 flavor with vanilla4 ,take sugar and lard1 rub to a cream4 ,next add the eggs1 mix4 ,take the milk4 ,dissolve the soda in the milk1 mix together4 ,take your sieve1 put over the bowl4 ,put your flour in and cream of tartar4 ,sieve through1 mix and bake in heat of #ejj degrees ,f4 ,these cakes are baked in large lunch cake pans4 ,when baked and cooled1 ice with vanilla and chocolate1 and sell at two cents each1 or three for five cents4 ,cup ,cake1 ,no4 #b4 7,small ,mixture47 ,one pound sugar1 pound lard or butter1 #g eggs1 #a quart milk1 ounce soda1 #b pounds flour1 #a ounce cream of tartar1 flavor with vanilla4 ,this mixture is made and baked in the same way as ,cup ,cake ,no4 #a1 only difference is1 no icing4 ,put1 say1 about ten or twelve currants in each pan and bake in same heat as ,cup ,cake ,no4 #a4 ,caramel ,cake4 #a lb4 ,batter4 #b lbs4 ,sugar4 #c ,lemon ,rinds 7grated74 #a teaspoonful powdered ,mace4 #ae ,eggs4 #a pts4 ,milk4 #b gills ,rosewater4 #a lbs4 ,flour4 #i oz4 ,corn ,starch4 #a lb4 ,baking ,powder4 ,a small quantity of ,powdered ,cinnamon4 ,cream sugar1 butter1 lemon and mace together1 add eggs gradually1 add rosewater and milk1 kneading well4 ,mix baking powder1 flour and starch and add to mixture1 stirring well4 ,bake in round pans1 moderate oven4 ,the filler is prepared as follows3 #i oz4 ,sugar1 #c ,eggs1 #a gill ,caramel1 #e yolks ,eggs1 #a tablespoonfuls ,corn ,starch1 #a pts4 ,milk4 ,cream eggs1 sugar and caramel1 beat yolks and starch together and mix all until smooth4 ,add milk and cook to a custard4 ,spread between layers and dust top of cake with powdered sugar4 ,i4 ,drop ,cakes4 #c lbs4 ,sugar4 #a lbs4 ,butter and ,lard4 #bj ,eggs4 #a qt4 ,milk4 #b oz4 ,ammonia4 #b lbs4 ,flour4 ,rub sugar and butter thoroughly1 adding eggs gradually4 ,then add milk1 flour and ammonia4 ,bake in hot oven4 ,,ii4 #c lbs4 ,sugar4 #a lbs4 ,butter4 #ae ,eggs4 #a qt4 ,milk4 #a oz4 ,ammonia4 #d lbs4 ,flour4 ,cream and proceed as above4 ,fancy ,cakes4 #f lbs4 ,sugar4 #d lbs4 ,butter4 #dh ,eggs4 #b qts4 ,milk4 #a oz4 ,soda4 #a oz4 ,ammonia4 #aj lbs4 ,flour4 ,cream well and bake in hot oven4 ,fruit ,cake4 #f lbs4 ,sugar4 #f lbs4 ,butter4 #dh ,eggs4 #e lbs4 ,flour4 #ae lbs4 ,raisins4 #ah lbs4 ,currants4 #a pts4 ,molasses4 pt4 ,brandy4 ,spices1 etc4 ,a smaller and different mixture with citron may be made as follows3 #a lbs4 ,sugar1 #a lbs4 ,butter1 #ae ,eggs1 #a lbs4 ,flour1 #a lbs4 ,citron1 #f lbs4 ,raisins and ,currants1 or full pint of ,brandy4 ,florence ,cake4 ,sugar1 #a lbs42 butter1 #ab oz42 whites1 #a pint2 milk1 #a pint2 soda1 oz42 cream of tartar1 oz42 flour1 #a lbs4 ,rub the butter and half the sugar light2 beat the whites and the rest of the sugar to them4 ,then mix in with your rubbed butter and sugar2 then milk1 flavoring and flour4 ,genoa ,cake4 #b lbs4 ,sugar4 #a lbs4 ,butter4 #ae ,eggs4 #b lbs4 ,flour4 #c lbs4 ,currants and ,citron4 ,the above is a favorite ,english cake and is usually sold by the pound4 ,ginger ,nuts4 #c qts4 ,molasses4 #a pts4 ,water4 #f oz4 ,soda4 #c lbs4 ,lard4 #a lbs4 ,sugar4 #h lbs4 ,flour4 ,less lard may be used if desired4 ,many add different spices4 ,ginger ,cakes4 ,four lbs4 flour1 #a qt4 molasses1 lb4 lard1 pint water1 #a oz4 soda1 #a oz4 ginger1 little salt2 place the flour on one side of the bowl2 put molasses1 lard1 ginger and salt in the other4 ,mix one handful of the flour well into these ingredients2 then add the soda dissolved in the water1 and the remaining flour1 and make a smooth dough4 ,roll out and cut with plain cutter2 place on greased pans inch apart1 and bake in hot oven4 ,honey ,cakes4 ,put #d qts4 molasses in a kettle and bring to boil4 ,as soon as it starts to boil1 add #a pint water and take from fire4 ,when almost cold mix in about #aj lbs4 flour1 #a oz4 cinnamon1 ginger1 and allspice1 #b oz4 powdered ammonia1 #a oz4 soda1 and make a baking sample4 ,if there is too much leavening in1 work in some more flour2 if not enough1 work in some more ammonia4 ,jelly ,roll4 #a lbs4 ,sugar4 #b lbs4 ,flour4 #g or #h ,eggs4 pt4 ,milk4 #a oz4 ,baking ,powder4 ,if preferred oz4 of ,soda and #a oz4 ,cream of ,tartar may be used instead of ,baking ,powder4 ,it is important to note that this requires mixing only4 ,don't beat4 ,jelly ,roll4 #c lbs4 ,sugar4 #bj ,eggs4 #a qt4 ,warm ,water4 #e lbs4 ,flour4 #a oz4 ,baking ,powder4 ,add warm water after eggs and sugar are thoroughly beaten together1 then add flour with which the baking powder has been mixed4 ,bake on wet paper and roll1 just covering layer with jelly4 ,lady ,finger4 #b lbs4 ,sugar4 #bd ,eggs4 #b lbs4 ,flour4 ,soda and ,cream of ,tartar4 ,the eggs should be beaten while slightly warm4 ,lady ,cake4 #b lbs4 ,sugar4 #a lbs4 ,butter #cf ,whites of ,eggs4 #b lbs4 ,flour4 ,almond or other flavor4 ,proceed same as 8mixture ,no4 #b0 in marble cake recipe elsewhere4 ,lemon ,cake4 ,one and three-quarter lbs4 flour1 lb4 lard1 #a pint molasses1 pint water1 #a oz4 soda1 a few drops of oil of lemon1 a pinch of salt2 mix one-third of the flour1 the molasses1 lard1 salt and oil of lemon well together1 then add the soda dissolved in the water1 and the remaining flour1 and mix it perfectly smooth4 ,bake in straight flanged round pans1 greased1 in a quick oven4 ,lunch ,cake4 ,two pounds of powdered sugar1 #a pound of lard or butter1 #aj eggs1 #b quarts of milk1 #a ounce of soda1 #d pounds of cake flour1 #b ounces of cream of tartar1 flavor with vanilla4 ,take the sugar and lard1 put in the bowl1 rub to a good cream4 ,next add the eggs1 rub this also to a cream4 ,take the milk4 ,dissolve the soda in the milk and mix together4 ,now take your sieve1 put over the bowl1 put your flour in the sieve1 put the cream of tartar on the flour1 sieve through1 mix and bake in greased lunch cake pans4 ,bake in heat of about #eej degrees ,f4 ,when baked1 ice with vanilla icing4 ,when mixing this mixture1 be very careful not to mix more than needed1 for this will make your cake short and heavy4 ,sell for one cent each1 or six for five cents4 ,milan ,cake4 ,two pounds sugar1 a pound of almond paste1 a pound and a half of butter1 #bj eggs1 #d lbs4 cake flour1 vanilla flavor4 ,the almond paste1 sugar and butter should be creamed up1 the eggs added by turns1 and then the flavor and the flour worked in4 ,the mixture should then be medium stiff4 ,fill into bag with medium sized star tube and dress upon paper into small cakes of different shape1 such as crescents1 apples1 fingers1 etc42 then place a small piece of ,french fruit1 a blanched and split almond or pistachio nut on top and bake in a moderate heat4 ,marble ,cake4 #e lbs4 ,sugar4 #d lbs4 ,butter4 #b qts4 ,whites of ,eggs4 #f lbs4 ,flour4 ,color one-quarter of the mixture with chocolate and another quarter with cochineal keeping one-half natural color4 ,start with a thin layer of the latter at the bottom1 then drop in the other mixtures alternately with spoons1 making such effects as the fancy of the operator may dictate4 ,mixture ,no4 #b4 ,another good recipe for the above is as follows3 #d lbs4 ,sugar1 #a lbs4 ,butter1 #c oz4 ,baking ,powder1 #cf ,whites of ,eggs1 #c pints ,water1 #d lbs4 ,flour1 ,lemon flavor4 ,proceed same as for pound cake4 ,when cool ice over and cut into squares4 ,this mixture can also be used for a standard white cake4 ,molasses ,cakes4 #c pts4 ,molasses4 #c pts4 ,water4 #a lb4 ,lard4 #e lbs4 ,flour4 #c oz4 ,soda4 #b ,eggs4 ,the above can be made with #a egg4 ,some use #c and #d eggs4 ,many also use about #c oz4 sugar4 ,for ,bolivars add spices4 ,sugar ,bolivars are made as follows3 #f lbs4 ,sugar1 #c lbs4 ,lard1 #d oz4 ,ammonia1 #c qts4 ,milk1 #ab lbs4 ,flour and ,flavoring4 ,metropolitan ,cake4 ,one and one-half pounds sugar1 #a pound lard1 #g eggs1 #a pint milk1 ounce soda1 #b pounds cake flour1 ounce cream of tartar1 flavor with lemon4 ,take sugar and lard1 rub to a cream4 ,add the eggs4 ,next take the milk4 ,dissolve the soda in the milk1 mix together4 ,take your sieve1 put over bowl1 put flour and cream of tartar in it4 ,sieve through1 mix and bake in large lunch cake pans in heat about #ege degrees ,f4 ,when baked and cooled1 jelly the side with fine currant jelly or any other good jelly4 ,dip them in cocoanut chopped fine4 ,keep them on a pan4 ,take a paper cornet1 fill with vanilla and chocolate icing1 more vanilla than chocolate4 ,put two round rings on top4 ,these cakes are very good4 ,sold for two cents apiece1 or three for five cents4 ,new ,year's ,cake4 #a lb4 ,butter4 #b lbs4 ,sugar4 #i oz4 ,lard4 #a pts4 ,water4 oz4 ,ammonia4 oz4 ,caraway ,seed4 #f lbs4 ,flour4 ,the dough for the above should be worked well4 ,break the butter up well with the sugar and water4 ,orange ,cake4 #ba ,eggs4 #a lbs4 powdered ,sugar4 lb4 ,flour4 lb4 ,corn ,starch4 lb4 ,butter4 ,first beat the yolks and whites separately4 ,mix together the flour and corn starch4 ,add to the whites1 beaten very stiff1 the yolks and sugar1 separately1 gradually4 ,next add flour1 and while stirring pour in butter hot4 ,make a smooth batter and bake in hot oven4 ,for the filling use #ab yolks of ,eggs1 #i oz4 ,sugar1 #c oz4 ,corn ,starch1 #c ,oranges1 #a ,lemon1 pint of ,water4 ,use both the juice and rind 7grated7 of the oranges and the juice only of the lemon4 ,make a smooth cream of the sugar and starch and then add the orange and lemon mixture4 ,boil and then spread between each layer1 icing on top with soft orange icing4 ,plain ,apples4 ,two lbs4 flour1 #a lbs4 sugar1 #a lb4 butter or lard1 or half of each1 pinch of mace4 ,rub the sugar1 eggs and shortening lift1 add the mace1 ammonia dissolved in the milk1 and then the flour4 ,roll out and cut with a square fluted cutter4 ,place on lightly greased pans1 and bake in a moderate oven4 ,raisin ,cake4 #f lbs4 ,sugar4 #c lbs4 ,butter4 #cg ,eggs4 #b qts4 ,milk4 oz4 ,soda4 #a oz4 ,cream of ,tartar4 #i lbs4 ,flour4 #i lbs4 ,raisins4 ,this makes an exceptionally fine cake4 ,if desired citron1 currants or peel can be used instead of raisins4 ,roosevelts4 ,in a bowl beat #a pound #e ounces of sugar1 four whole eggs and #bj yolks light4 ,in the meantime whip #af whites of egg very stiff1 gradually adding #h ounces of powdered sugar1 and carefully mix it in4 ,add #f ounces ,sultana raisins1 #d ounces of very clean currants1 #b ounces finely minced citron1 #a pound #i ounces of flour1 and finally #f ounces melted butter4 ,fill into melon-shaped pans1 which have been greased and dusted with flour1 and bake in a cool oven4 ,as soon as baked turn cakes out on a sieve and dust while hot liberally with vanilla sugar4 ,scotch ,short ,cake4 #c lbs4 ,flour4 #a lb4 ,butter4 lb4 ,lard4 lb4 ,butter4 lb4 ,sugar4 ,the above should be worked into a good stiff dough and baked in a cool oven4 ,too much heat will spoil it4 ,sponge ,cake4 #a lbs4 ,sugar4 #af ,eggs4 #b lbs4 ,flour4 #a oz4 ,baking ,powder4 ,cream well and use a good cream of tartar baking powder4 ,soda ,cakes4 #c lbs4 ,sugar4 #c lbs4 ,butter4 #ac lbs4 ,self-raising ,flour4 #c qts4 ,milk4 #f lbs4 ,currants4 #a lbs4 ,citron4 #ae ,eggs4 ,the above are usually baked in square molds4 ,recipe for self-raising flour is published elsewhere4 ,sugar ,cakes4 #f lbs4 ,butter 7or half ,lard74 #i lbs4 ,sugar4 #d oz4 ,ammonia4 #b qts4 ,milk4 #cj ,eggs4 #ah lbs4 ,flour4 ,add flour last and do not work dough too much4 ,use exact proportions given4 ,sugar ,cakes ,without ,eggs4 #f lbs4 ,sugar4 #b lbs4 ,lard4 #b qts4 ,water4 #b oz4 ,ammonia4 #ab lbs4 ,flour4 ,butter is usually used instead of lard4 ,it is frequently used half and half4 ,milk is generally used also in place of water4 ,sugar ,cakes4 ,four lbs4 flour1 #b lbs4 sugar1 #a lb4 lard or butter1 or half of each1 #e eggs1 #e gills of milk or water1 oz4 ammonia1 oz4 soda1 few drops of oil of lemon1 and if lard is used1 a pinch of salt2 rub the butter or lard with the sugar until light1 then rub in the eggs and soda2 next add the ammonia dissolved in the milk or water1 and the oil of lemon4 ,when all these are slightly mixed work in the flour smoothly1 roll out with rolling pin1 and cut with fluted cutter2 place on greased pans inch apart1 and bake in hot oven4 ,spice ,cakes4 #b lbs4 ,crumbs4 lb4 ,lard4 lb4 ,sugar4 #aj or #aa ,eggs4 #a pts4 ,molasses4 oz4 ,soda4 #a oz4 ,cream of ,tartar4 #a pts4 ,water4 #b lbs4 ,flour4 ,spices4 ,the pans should be well greased4 ,the tops are usually iced4 ,spice ,cake4 ,one-half pound sugar1 pound lard1 #b eggs1 #a pound stale cake1 ounce soda1 #a quart molasses1 #a quart water1 a few drops of cochineal1 #b pounds flour1 ounce cream of tartar4 ,take sugar and lard and mix to a cream1 add eggs1 next take the crumbs4 ,mix together and add the molasses and milk4 ,take the water1 add the soda and mix together4 ,put the flour in the sieve and cream of tartar1 sieve through4 ,mix and bake in lunch cake pans4 ,grease heavy4 ,bake in good heat1 #fjj degrees ,f4 ,when baked and cool1 ice with chocolate icing4 ,sold for one cent each1 or six for five cents4 ,tutti ,frutti ,cake4 ,tutti ,frutti ,cake is made with ordinary cake mixture1 any price you may wish1 usually baked in pound moulds1 covered on top with assorted fruit glace1 including ,almonds1 ,figs1 ,cherries1 ,apricots1 etc41 chopped fine and mixed with water icing4 ,some use whipped cream and as layer cake4 ,velvet ,cake4 #a lbs4 ,sugar4 lb4 ,butter4 #i ,eggs4 #a gills thick ,cream4 #a big spoonful ,rosewater4 #a lbs4 ,flour4 #a oz4 ,bitter ,almonds 7blanched and powdered74 #b teaspoonfuls ,baking ,powder4 ,separate yolks and white of eggs4 ,when butter and sugar are thoroughly creamed1 add yolks whipped thick4 ,next pour in the cream1 almond paste and flour4 ,beat until smooth4 ,then add the flour and whites1 which have been previously beaten stiff4 ,bake in shallow pans lined with buttered paper4 ,do not have the oven too hot4 ,wine ,cake ,mixture4 #b lbs4 sugar2 #a lbs4 lard2 #d lbs4 flour2 #c oz4 baking powder2 #b pts4 milk2 #a pts4 eggs2 flavor4 ,wine ,cake4 #c lbs4 ,sugar4 #b lbs4 ,butter4 #ba ,eggs4 #c pts4 ,milk4 #a oz4 ,ammonia4 #b oz4 ,cream of ,tartar4 #f lbs4 flour4 ,bake in hot oven4 ,cream1 butter and sugar well and use exact proportions given4 ,white ,mountain ,cake4 #d lbs4 ,sugar4 #b lbs4 ,butter4 #ah ,eggs 7,whites only74 #a pts4 ,milk4 #a oz4 ,soda4 #c oz4 ,cream of ,tartar4 #ca-e lbs4 ,flour4 ,lemon or ,orange flavor4 ,these cakes are made to sell at #be cents each4 ,by cheapening the ingredients1 however1 many sell them at #ae cents1 which seems to be the popular price4 ,illustration ,,large ,,cakes ,,by ,,louis ,,stern ,lo ,soni ,cake4 ,twenty-one pounds of powdered sugar1 #ac pounds of lard or butter2 this must be rubbed well for fifteen minutes1 and if made with cake machine will take eight or ten minutes2 add #f pints of eggs 7rub them a few at a time71 #c quarts water or milk4 ,dissolve #b ounces of ammonia in wet part of mixture1 #a ounces of ground mace1 #a ounce of gelatine4 ,mix this all together4 ,next put #a pound of egg nutrine or #b teaspoonfuls of egg color2 add #bd pounds of strong cake flour1 with #a ounces cream of tartar4 ,mix this all together4 ,mix very light4 ,this is baked in thin pound cake pans2 each pan will hold from #g to #i pounds2 fill three-quarters full1 close lid down tight and set in cool oven in heat of about #ccj degrees ,f4 ,baked1 but still hot1 take a good egg icing and cool it with some walnuts and sprinkle on top4 ,this cake can be sold for #ab or #ad cents per pound1 according to trade4 ,genoa ,cake4 7,sold by the pound47 ,no4 #a4 ,five pounds of granulated sugar1 #c pounds of lard or butter1 #dj eggs1 #a ounce ammonia1 #d pounds raisins1 #b pounds citron1 #h pounds of cake flour2 rub sugar to a cream2 add slowly few eggs at a time2 dissolve ammonia in gill of cold milk2 mix raisins and citron together and add to mixture4 ,now put in your flour2 mix light1 and bake in one large pan1 greased good and thick2 put heavy paper around and put in oven in slow heat of about #ccj degrees ,f4 ,when baked and still hot1 put over it a good boiled fondant icing and sprinkle a few chopped nuts over the top4 ,this is a very good cake and will lay for months without getting mouldy or hard4 ,sold for #ab or #ad cents a pound4 ,fruit ,cake ,no4 #a4 ,thirteen pounds of powdered sugar1 #ab pounds of lard1 #ajj eggs1 #b quarts of molasses1 #a pint of good sherry wine1 pound of gelatine1 #cj pounds of currants1 #be pounds of raisins1 #aj pounds of citron and #aj pounds of strong cake flour4 ,put sugar and lard in cake machine1 let work good4 ,next add the eggs and dissolve gelatine in gill of water2 add gelatine1 molasses1 currants1 citron and raisins2 let mix1 and last add the flour4 ,this is baked in large pound cake tins without a cover2 put in oven in slow heat of about #ccj degrees ,f4 ,very good cake1 sold for #aj cents a pound4 ,fruit ,cake ,no4 #b4 ,bake in small duchess cake pans and sold by the pound at #aj cents per pound4 ,take #g pounds of sugar1 #e pounds of lard of cottonseed oil1 #ej eggs1 #a quart of molasses1 #a pint of good sherry wine1 #b ounces gelatine1 #ae pounds of currants1 #d pounds of citron1 #e pounds of raisins1 and #e pounds of strong flour1 with #d ounces cream of tartar4 ,this is mixed the same as ,fruit ,cake ,no4 #a4 ,baked in a heat of #djj degrees ,f4 ,molasses ,fruit ,cake4 7,sold by the pound2 #ab cents per pound47 ,take #aa pounds of granulated sugar1 #f pounds of hard lard1 #gj eggs1 #c quarts milk1 #a quarts of water1 #a ounces soda1 #c ounces cream of tartar1 #b ounces of gelatine1 #ab pounds of currants and #ba pounds of strong cake flour4 ,rub sugar and lard to a cream2 next add the eggs1 few at a time2 dissolve soda and gelatine in the water2 add milk and water4 ,mix together1 then add the flour and cream of tartar1 and last add the currants4 ,of course you can use any other fruit instead of currants1 such as raisins1 citron1 lemon peel1 and so on4 ,mix light and make in two large pound cake forms1 propped down with large bricks4 ,when this is half baked1 take large piece of thick paper1 put over the cake so it will not get too black1 and put in heat of about #cjj degrees ,f4 ,when baked1 turn over so to get to the bottom4 ,take some soft chocolate icing with some candy fruit1 and pour over the cake4 ,this cake must be kept in a showcase or a closed box so as to keep it away from the air4 ,if kept away from air it will keep soft and fresh for weeks4 ,raisin ,cake ,no4 #a4 ,take #c pounds of sugar1 #b pounds lard1 #ce eggs1 ounce soda1 #a ounce cream of tartar1 #b pounds raisins1 #a pounds of currants1 flavor1 and #d pounds strong cake flour4 ,take sugar and lard1 rub to a cream2 rub for about #aj minutes2 add slowly the eggs1 few at a time2 take soda and dissolve in of a gill of water4 ,now add your cream of tartar1 flour1 raisins and currants1 and mix light4 ,this cake is baked in diamond-shaped forms1 about #bj pounds to the form2 lay on flat baking pans1 prop down with heavy bricks so it will not run from under4 ,this cake is baked in a heat of #bej degrees ,f4 ,cheap ,raisin ,cake ,no4 #b4 ,fourteen pounds of sugar1 #i pounds of lard1 #b quarts of eggs1 #a ounce gelatine1 egg nutrine1 #b quarts of water1 #a ounce of mace1 #b ounces cream of tartar1 #f pounds raisins and #ae pounds of strong cake flour4 ,rub sugar and lard to a cream1 add slowly the eggs1 few at a time4 ,dissolve gelatine and add egg nutrine in the water and mix4 ,now add the mace2 mix all together1 then take #ae pounds of flour2 sift flour and cream of tartar1 mix light4 ,this is baked in duchess cake pans lined out with thick paper4 ,two pounds to the pan4 ,sprinkle fine raisins on top of cake and bake in heat of #cjj degrees ,f4 ,takes one-half hour to bake4 ,ledner ,pound ,cake4 ,fourteen pounds of sugar1 #i pounds of lard1 #e quarts of eggs1 #b quarts milk1 #b ounces of gelatine1 #a ounce of mace1 a little vanilla1 #a ounce of soda1 #b ounces of cream of tartar1 and #ad pounds of flour4 ,take sugar and lard and rub to a cream4 ,now add the eggs1 #a quart to every #b minutes till all gone2 take the gelatine1 mace and vanilla1 soda and mix in the milk4 ,dissolve1 mix good4 ,next add the flour and cream of tartar4 ,mix very light4 ,baked in large pound cake pans with closed tops1 say #i pounds to a pan2 close down tight4 ,put in oven in heat of about #bej degrees ,f4 ,when baked1 take a good fondant icing with some chopped nuts or almonds1 and sprinkle on top of cake while still hot4 ,pound ,cake ,no4 #a4 ,ten pounds of sugar1 #g pounds of cotton-seed oil1 #ij eggs1 #a quart milk1 #a ounces gelatine1 #a ounce soda1 ounce mace1 vanilla1 #ab pounds of cake flour4 ,rub sugar and lard to a cream2 next add the eggs 7few at a time71 and dissolve gelatine and soda in the milk with mace and flavor4 ,mix light and add flour and cream of tartar4 ,mix and bake in #aj-pound cake pans lined with thick waxed paper4 ,bake in heat of #cjj degrees ,f4 ,sold at #ah cents per pound4 ,illustration ,,pound ,,cake ,,for ,,wholesale4 ,the development of the pound cake business in ,america during the last five years has been rapid4 ,especially is this true of the ,east4 ,new ,york1 ,boston1 ,philadelphia and ,baltimore have all consumed large quantities1 while the western cities have not been as large consumers4 ,the reason for the latter1 ,i believe1 is because in most cases those who have been pushing the business have tried to sell their goods too cheap or have gone to the other extreme and charged prices out of reach of the general purchasing public as an everyday commodity4 ,those who have charged the higher price have made more of a success than those who tried to sell too cheap4 ,hence ,i shall treat this matter from a standpoint of high class goods4 ,in the first place ,i will consider the method of manufacture1 and the first thing to be considered is the method of creaming4 ,method of ,creaming4 ,the creaming of butter is the most essential feature of the cake business4 ,a large number of bakers fail in this important point4 ,hard1 lumpy butter and soft1 oily compound1 or lard1 are thrown together into the machine2 then the sugar is thrown in regardless of the lumps it may contain1 and then the maker expects a fine smooth eating cake4 ,this is a great mistake1 as from such mixing satisfactory results cannot be obtained4 ,where two or more substances are being mixed together they should be of the same degree of toughness1 as near as possible4 ,where it is desired to cream up a hard butter and a soft greasy butter or oily compound1 the hard one should be worked either by the hand or the machine and made pliable1 and the soft one should be put in the ice box to harden4 ,when butter1 or butter and lard or compound is being used1 they should be of the same consistence as near as possible4 ,the speed of the machine is also an important factor4 ,about #aej revolutions a minute is a safe speed4 ,under no circumstance should a hard wiry or brittle butter be used4 ,if used at all1 it should be well worked with the machine before adding the sugar4 ,in fact1 it is a good plan to let the machine revolve a number of times with the butter alone1 then add half of the sugar1 which should be previously sifted through a fine sieve4 ,when this has been well worked1 add the balance of the sugar1 extracts1 or spice1 and if you are using a coloring1 this should now be put in4 ,let the machine run from five to ten minutes1 according to the weather4 ,in hot weather your materials all being hot the butter would gather heat and possibly cause your mixture to curdle4 ,see that the mixture is scraped down in the machine thoroughly2 then start machine again1 adding the eggs a few at a time4 ,when the eggs are all added1 flour should be lightly mixed in1 but never before it has been thoroughly sifted1 as this is one of the greatest mistakes possible to make--to use flour that has not been incorporated with the air before mixing4 ,when you are using glycerine1 this should have been well worked up and added when a portion of the flour has been worked in1 although if your butter is strong enough it is better to work the glycerine in when sugar is being mixed1 but if your butter is any way soft this should not be done4 ,in using glycerine too large quantities should not be used4 ,the same is true of glucose1 which if used in small quantities is an advantage1 but when too large quantities are used most disastrous results are obtained4 ,the judicious use of some of these articles are the roads between success and failure4 ,it must not be supposed that these articles are used in all kinds of cakes1 but in certain kinds of cakes they are the needed help1 and are not used merely for the purpose of cheapening the cost1 but to improve the quality4 ,a cake to sell well must have flavor1 texture and grain1 and neither of these can be obtained from an imperfect mixture1 or one that is imperfectly made4 ,in using eggs1 great care should be used in their selection1 as when the prices are high and eggs scarce1 these are the times when large quantities of cake are usually sold4 ,therefore1 in figuring the cost of your cake1 don't do it in ,june1 when everything is naturally cheap4 ,june and ,december do not work in harmony together1 as a rule1 and if you are basing your profits on ,june prices to sell in the spring months1 when everything is high1 you will have to readjust matters4 ,with proper management1 however1 and carefully considering these matters1 it will be possible to make a good cake at a popular price4 ,in baking your cakes the pans should be covered similar to a sandwich pan4 ,if you have no pans suitably covered1 the pans can be covered with thick brown paper or thin wood--anything to keep the top heat of the oven from browning the cake too much1 as the sale of your cake will depend to a great extent upon the delicate appearance of it4 ,when we state that these cakes are better if kept a few weeks before being sold1 this possibly would seem strange to many of our readers2 nevertheless1 it is a fact that if this class of cake is properly made and properly baked1 age up to a limited time will be the determining factor in its quality4 ,but it must be borne in mind that the storage of the cakes after being baked1 or as soon as being removed from the oven1 will have much to do with the future keeping qualities of the cake4 ,it is a mistake to turn the cake out on the iron pans or on wooden shelves and allow them to remain there with the steam from the baking being kept in them1 as you must recollect that the paper around the pans which in the baking has adhered to the cake has become thoroughly saturated with grease and has consequently practically formed an air-proof surface4 ,therefore the steam has very little chance of escaping readily1 and in order to get the best from this class of cakes they should cool off readily1 and as soon as they are thoroughly cooled should at once be wrapped in an air-proof paper and stored on shelves1 with sufficient space between all sides for a circulation of air between each cake4 ,your shelves also should be formed from slats1 or if made from solid wood should have two such slats running longways1 in order that the air can get under as well as all around them4 ,if placed flat on the shelves1 the possibilities of moulding in hot weather is greater4 ,i think now1 that ,i have given pretty thorough instructions1 on a general principle4 ,of course1 there will have to be instructions given occasionally in the various cakes that ,i will describe1 but if the instructions which ,i have given here are carried out1 the others will be mere matters of small importance4 ,there is one thing here that ,i will speak of1 and that is in the formula in which ,i give milk in3 ,i meant you to be careful to see that in hot weather there is no chance of the milk being sour--or in fact at any time1 although in hot weather the danger is much greater1 both from the milk souring quicker and also from the fact that the cake is more readily to form a bacterial growth of a vicious ferment4 ,in some of the cakes that ,i describe ,i shall mention baking powder4 ,this will always mean cream of tartar1 soda1 or corn starch mixed in the proportions that ,i shall give later on4 ,under no conditions should the common phosphate baking powder be used1 although in some cheap small cakes these are to be preferred1 but where it is necessary to use the cheap ones ,i will mention it4 ,i contemplate giving quite a number of cakes of different forms and flavors1 and whilst this may seem unnecessary yet it may be helpful to some of our friends in various parts of the world4 ,i will now proceed to give two formulas and will continue next month on same subject4 #ef pounds good white soft winter wheat flour1 #cf pounds good tough waxy butter1 #a pounds pure glycerine1 #df pounds standard powdered sugar 7#df pound71 #ad quarts good fresh eggs1 #b quarts fresh sweet milk 7not skim71 #a ounce ground mace1 #c ounces good vanilla extract1 #d ounces baking powder4 ,place the sugar and butter into the mixer1 letting it revolve slowly4 ,as it gradually creams up1 add the glycerine4 ,add the eggs1 gradually1 about a quart at a time4 ,if the butter shows a tendency to curdle1 add a few handfuls of flour4 ,when the eggs are all in1 add the milk2 sift the baking powder and spices into the flour1 and add to the mixture4 ,then mix lightly but thoroughly4 ,here is a cheaper cake1 but one which is really a nice cake1 and one that will sell well almost anywhere3 #ae pounds good butter1 #h pounds cottolene and compound1 #cc pounds standard powdered sugar1 #ed pounds soft white winter wheat flour1 #ab ounces baking powder1 #h quarts eggs1 #a pounds glycerine1 ,extract vanilla or lemon1 #b ounces ground mace1 #e quarts milk4 ,a little egg coloring used in your milk to make it the desired color would help the appearance of the cake4 ,cream up this1 as in the preceding mixture1 but as soon as the mixture is thoroughly mixed1 place into the pans4 ,the least handling after the cake is mixed the better1 as there is quite a little powder used here1 and you do not want it to work before going into the oven4 ,i will now give the baking powder formula4 ,remember that the baking powder described here should be made at least three or four days before using1 keeping it covered in an air-tight can4 ,the reason it should be blended together is to avoid its hasty working when freshly mixed in the cakes3 #d ,pounds soda1 #g pounds cream tartar1 #c pounds corn starch4 ,mix all together and pass through a sieve several times1 and then put into a can for storage4 ,in using it1 always sift it through a fine sieve with the flour4 ,a ,,few ,,hints ,,on ,,cake ,,making ,flour for ,cake ,making4 ,in order to secure the best results in cake baking the subject of ,flour must be studied very carefully4 ,for cake baking ,winter ,wheat flour1 of course1 is used4 ,unfortunately1 there is no regular standard for ,winter ,wheat flour1 hence the baker is constantly confronted with the necessity of solving many problems as to how to secure the best results with different brands1 some being soft and others strong1 tough1 etc41 all requiring a little different treatment4 ,no 8,fancy ,straight0 or 8,patent ,winter0 flour1 according to present standards1 are the same1 hence it is impossible to give 8standard0 recipes in cake making4 ,the best recipe ever devised will not be successful in every case4 ,bakers frequently condemn good recipes because they cannot get good results1 not considering that there may be a great difference in the materials that they are using4 ,the nearest approach to a standard formula are recipes such as sponge cakes1 composed of #a lb4 of ,sugar1 #a lb4 of ,eggs1 #a lb4 of flour2 or pound cake1 made of #a lb4 of ,sugar1 #a lb4 of ,butter1 a pound of ,eggs and a pound of ,flour2 doughnuts1 where #d lbs4 of ,flour are used to the quart of ,milk1 etc4 ,however1 for the reason that every time we get flour the flour is different1 the baker must change the recipe to conform with this difference in the flour4 ,the most benefit1 however1 would be derived in knowing the necessary amount of milk to use1 thereby obtaining that which is most important and necessary in successful cake making4 ,there would be a help1 also1 in regard to the proper amount of mixing4 ,for instance1 if too strong a flour is used more milk or water must be added4 ,the result is the mix is toughened1 not only by the strong flour1 but by destroying air cells1 which are formed by beating the eggs1 creaming the butter and sugar1 and by the baking powder used4 ,sugar4 ,sugar is1 next to flour1 used most extensively in cake making4 ,standard powdered sugar is familiar to every baker4 ,for a fine powder order ,,xxxx1 and a coarser one1 fruit or a coarse powdered--also called non-caking powder4 ,this sugar is the best to use for most purposes1 as it will cream up easily with butter or with butter and lard4 ,it is much better than standard powder to use for meringue1 as it will mix more readily and therefore avoid a tendency of the meringues to get smeary1 as is often the case when fine powder is used1 which often contains starch4 ,by the necessary sifting it needs1 flour and other injurious matters are often mixed in4 ,although this is the best sugar for cake bakers to use1 it is known to but very few bakers4 ,it will not cake like standard powdered1 and therefore does away with the annoyance of sifting lumpy standard powdered and saves time and waste of sugar4 ,light 8,c0 and 8,a0 sugar is sometimes good and profitable to use in cakes1 as it imparts a nice color and bloom to the cakes and has a tendency to keep them moister and fresher4 ,butter4 ,butter is perhaps the most expensive material used in cake making4 ,many bakers use cheap butter1 it sometimes being even rancid--fishy4 ,it is unwise to use this class of butter1 for the cakes will surely tell it in the taste4 ,if the price of butter is high1 it is better 7in order to reduce the cost of the making of the cake7 to use good butter and lard1 cottolene1 or some other similar compound with it4 ,a very good way is to mix a two weeks' supply of butter and lard together1 first leaving the butter in a warm room for a day or so1 so that it will have the stiffness of the lard and will then mix easier and evenly with it4 ,this seems to help keep the butter sweet and saves lots of time and weighing of butter and lard separately1 and it is just the right firmness for creaming1 and avoids the lumps which are often hard to rub smooth with the sugar while creaming in winter4 ,it also helps to keep the butter firm and from getting too soft in summer when a stiff compound is mixed with it4 ,it also saves money1 as the proportion of butter and lard can be changed as butter gets cheaper or dearer4 ,sixty pounds of butter to #ajj pounds of lard is frequently used4 ,when butter is cheaper1 use #ge to #ajj pounds1 and this can be changed to meet the class of goods turned out in the different bakeries4 ,eggs4 ,eggs have tried to be replaced by more substitutes than any other ingredient used in cake making4 ,the first thing to consider in an egg substitute is1 does it beat up well1 as for sponge cakes8 ,you cannot beat up or use many substitutes for sponge cake2 but you can use them for anything else4 ,however1 half the quantity of eggs regularly used will often make a better cake than you can buy1 using egg substitutes4 ,eggs are often wasted1 more being used than necessary1 and where they are of no benefit4 ,it is poor policy to buy cheap eggs1 as they are dear compared to good ones1 considering the little difference in price1 sometimes being only two or three cents a dozen1 which makes them dearer in the end than good eggs4 ,eggs known as 8,spots0 among bakers are not only entirely worthless but often spoil a cake4 ,illustration ,,one ,,dough ,,for ,,many ,,cakes ,the following relative to making as large a variety of cakes from one dough as is possible1 without1 however1 having the cakes appear too much alike1 and also have them taste different1 by ,f4 ,bauer1 of ,chicago1 should prove of great value to the general cake baker4 ,a good many bakers make the mistake of flavoring almost every cake alike1 using lemon and mace or some other similar favorite spice or extract1 giving them that monotonous bakers' taste4 ,when more than one kind of cake is made from one mix1 it saves the time for weighing and mixing1 eliminates to some extent the chances of making mistakes1 as it is hard to weigh small amounts of soda1 baking powder and ammonia on the bake shop scale2 and a little too much of either in a small mix is apt to spoil it1 while it would hardly affect a large one4 ,for this very reason many bakers who are not careful and who do not think it necessary to be accurate find it hard to work in small shops or in a bakery where small mixes are made4 ,cakes called ,butter ,rings and 8,,ss0 form a good example of the varieties of cakes that can be made from one mix1 although a larger1 smaller or better variety can be made from others4 ,the ,rings and 8,,ss0 can be made plain1 some strewn with almonds1 some with shredded cocoanut1 some left plain and iced after baking1 by melting the required amount of chocolate and adding to it a part of the dough1 ,chocolate ,rings and 8,,ss0 can be made4 ,small cookies like ,butter ,wafers1 ,almond ,wafers strewn with almonds1 can be made1 also small fancy shaped cookies like 8,,ss10 ,hearts1 ,crescents1 ,rings and ,ovals1 decorated with cherries and angelica1 can be made at ,christmas time1 and on other occasions1 or regularly in better or fancy bakeries4 ,one mix or dough from which can be derived a large benefit and satisfaction is the ordinary wine cake or layer cake mix1 from which you can make layers for layer cakes1 ten and five cent wine cakes1 loaf cakes2 adding chopped nuts and nut flavor to part of the mix1 you can make nut cakes4 ,by adding melted chocolate to a certain part of the mix1 you can make devil's food cakes1 lemon cakes1 ,boston squares1 chocolate and maple squares1 raspberry and chocolate drops1 cup and currant cakes1 and other cakes like nut and cocoanut slices1 penny golden-rod squares1 etc41 can also be made4 ,all these can be flavored and iced so that hardly any customer would even imagine that they were made from one and the same dough4 ,this way of making cakes enables one to make larger mixes1 make smaller amounts of each cake so they can be made fresh oftener1 and keep a larger variety of cakes in store4 ,on ,mondays or other busy days1 or when you want to get off a day or so1 or being short of help1 one can make a large assortment of cakes in a short time4 ,,general ,,rules4 ,,by ,j4 ,e4 ,,wihlfahrt4 ,in making cakes1 after the proper selection of ingredients1 the respective quantity to be used is of great importance2 and the binding material1 or the ingredient which binds the different materials into the solid mass1 when they come into contact with the heat during the process of baking cakes1 deserves first attention4 ,flour1 of course1 ranks as the principal binding material and practically is the cheapest material1 used in bulk1 with which the cake-baker has to deal1 and is the one that1 by its judicious use1 will cheapen or otherwise increase the cost of manufacture4 ,this is due to the fact that a cake mixture1 generally speaking1 should be held as soft as possible1 as a stiffer mixture would require additional ingredients in order to make the product of the same standard quality1 and as flour usually is the cheaper ingredient1 then it follows that a stiffer mixture would either decrease the quality of the product or increase the cost of manufacture4 ,thus the various ingredients principally used in the manufacture of cakes are proportioned in the following way as to their binding qualities in a cake mixture3 ,taking as a basis a 8pound cake mixture0 consisting of one pound each of sugar1 shortening1 eggs and flour1 and it would be desirable to cheapen this mixture by adding1 say1 milk and flour1 it would be necessary to add the milk and flour in even proportions1 and for each two ounces of milk and flour so added one-sixteenth of an ounce of baking powder would be required additionally1 or in its place a proportioned amount of soda bicarbonate and cream of tartar1 which1 in this case1 would be one sixty-fourth of an ounce of the former and one thirty-second of an ounce of the latter4 ,should we continue to add flour and milk and repeat the aforesaid amount eight times1 we arrive at a cake mixture calling for one pound each of sugar1 shortening and eggs1 but one pint of milk1 two pounds flour and one-half ounce of baking powder1 or an equivalent amount of soda bicarbonate with cream of tartar4 ,should we further desire to reduce the cost of manufacture1 in purpose not only to reduce the selling price1 but also to increase the volume of expansion to a given weight of such cake1 we reduce one egg and1 correspondingly1 two ounces of shortening1 and this necessitates to again increase the amount of baking powder one-sixteenth of an ounce for each egg and two ounces of shortening so reduced from the original recipe1 which in this case again would be the pound cake mixture4 ,if we follow by reducing this amount four times1 we have a recipe calling for one pound sugar1 one-half pound shortening1 four eggs1 one pint milk1 two pounds flour and one ounce baking powder1 or a recipe which is the general basis for loaf cake mixture4 ,this intimates that one ounce of flour has the binding quality for one ounce of milk1 if added to a mixture4 ,again1 one egg will correspond in binding quality to two ounces of shortening2 that is1 one egg1 7figuring the average weight of eggs as two ounces each7 would correspond to two ounces of milk in binding power1 and flour would find its own weight in shortening1 and as one egg has the binding quality of two ounces of flour1 we may add one egg1 and reduce the corresponding amount of flour1 which1 by producing a softer mixture1 increases the quality of the product at the minimum cost of manufacture4 ,shortening1 in general1 7by which ,i refer to butter1 lard1 oils or vegetable fats7 and eggs have the tendency1 when properly incorporated in a mixture1 to lighten the cakes1 that is why they are creamed together with the sugar1 but the same as sugar itself1 they have a shortening effect to enrich the cake4 ,in yeast-raised cakes the binding quality of the different ingredients vary1 and one egg1 for instance1 only possesses the binding quality for one and one-half ounces of corresponding material2 but1 on the other side1 the flour will absorb and retain a good deal more moisture for the reason that for yeast-raised cakes stronger flour is used than for cakes made by the use of baking powders1 and again during the process of fermentation the gluten is developed1 whereas in baking powder goods the gluten in flour is of no value4 ,it is needless to repeat here that baking powder and allied products are of entirely different nature and quality1 and the comparison is not made with intention to substitute one leavening agent for the other4 ,baking powders1 ammonia carbonate1 soda bicarbonate1 cream of tartar1 etc41 do not add to the nutritious quality of a cake1 but their use is tolerated by reason of their great convenience1 and1 furthermore1 they are an absolute necessity for a certain class of cakes1 but in all cases good judgment should be exercised to use the least possible quantities that will produce the necessary lightness or neutralize the presence of acidity4 ,the amount of soda bicarbonate to be used1 especially for molasses goods1 often depends upon the water1 and while the latter is little used in the manufacture of cakes1 it is well to state that soft water requires less soda than if hard water is to be used4 ,hard water may be softened by the addition of a solution of soda bicarbonate4 ,sodium chloride1 generally called common salt1 is very rarely used in the manufacture of cakes1 unless for molasses goods1 etc41 where the addition of a minute amount exerts a beneficial influence on the binding material employed2 it also acts1 in part1 to neutralize the acidity of molasses1 which usually is contained in the latter in overabundant quantities1 and1 therefore1 does not interfere with the action of the soda bicarbonate4 ,the principal reason for using a small amount of salt is that it will stimulate the capacity of the palate to recognize the flavor of the finished product to better advantage4 ,sodium bicarbonate1 commonly called baking soda1 is used to spread and lighten the cakes1 as well as for its neutralizing power1 as in contact with acids it develops carbonic acid gas1 thus leavening the cakes4 ,ammonia carbonate is the strongest of this class of leavenings known in the manufacture of cakes1 but leaves a displeasing flavor and coarse grain if used in too large quantities2 employed in part with soda bicarbonate it usually gives very satisfactory results4 ,if by error too much soda bicarbonate is used1 the product will have a greenish tint and bitter taste4 ,if such error occurs1 it is well to add a proportion of cream of tartar or tartaric acid to neutralize the over-amount of soda and allow the mixture to rest sufficient time so one may neutralize the other4 ,it is hardly necessary to refer to the flour1 as every one connected with the baking business knows that soft flour is used for cakes--one containing the least gluten1 and consists usually of the soft white winter wheat class4 ,while winter wheat flour often can be bought at a lower price than spring wheat flour1 it is not the reason for its use in cakes1 but because it is better adapted4 ,,miscellaneous4 ,cleanliness ,,is godliness4 99 99 99 99 99 ,always knead butter and lard before using4 99 99 99 99 99 ,avoid flash heat in baking unless conditions require it4 99 99 99 99 99 ,ten whole eggs or #ah whites or #be yolks equal one pint4 99 99 99 99 99 ,remember butter and sugar require a great deal of rubbing4 99 99 99 99 99 ,when using some lard in place of butter entirely1 use half lard and half butter4 99 99 99 99 99 ,fresh eggs placed in cold water will immediately sink1 while bad ones will float on top4 99 99 99 99 99 ,a few drops of lemon juice is a great help when beating egg whites1 making them come up quickly4 99 99 99 99 99 ,cotton-seed oil may be substituted for lard in all cases4 ,it is richer than lard1 hence a less quantity must be used4 99 99 99 99 99 ,in beating mixtures do not start too fast4 ,a slow circular motion at first gradually increasing speed gives the best results4 99 99 99 99 99 ,when heating an oven half an hour or more should be allowed to elapse after proper temperature is reached before baking is started4 99 99 99 99 99 ,no baker can hope to make perfect goods who does not accurately weigh and measure all materials4 ,guess work keeps many bakers poor4 99 99 99 99 99 ,a simple test for molasses is to mix a small quantity of soda with it4 ,if it foams and has a sweet odor it is good1 otherwise it is not fit for baking purposes4 ,copper utensils should be used with extreme care4 ,when liquids1 etc41 are allowed to stand in them after cooking poisonous chemical action takes place that is dangerous4 99 99 99 99 99 ,when beating it should be remembered that it is absolutely necessary to keep your tools free of grease or other substances4 ,it is important to beat steadily1 frequently changing hands to vary motion4 99 99 99 99 99 ,to test the heat of an oven throw a little corn meal in the center1 and if it begins to smoke in #cj or #dj seconds the oven is ready for baking1 the proper heat being about #eej degrees ,fahrenheit4 ,the dampers should be closed when it reaches this point4 ,in creaming always rub steadily1 adding the eggs very gradually4 ,self-,raising ,flour4 #de lbs4 ,flour4 #ae oz4 ,soda4 #aj oz4 ,tartaric ,acid4 ,the above must be mixed thoroughly4 ,it should be sifted #c or #d times4 ,illustration ,,pastry1 ,,jumbles1 ,,etc4 ,bath ,buns4 #d lbs4 ,flour4 #a lbs4 ,butter4 #a lbs4 ,sugar4 #a lbs4 ,raisins4 #i oz4 ,citron4 #b lbs4 ,bread ,dough4 ,this is very popular in certain sections4 ,bake in steady heat4 ,butter ,cakes4 #f lbs4 ,flour4 #f oz4 ,butter4 #f oz4 ,sugar4 #a oz4 ,soda4 #c oz4 ,cream of ,tartar4 ,milk4 ,the above is for the famous 8butter cakes0 sold in the dairy restaurants in ,new ,york and other large cities4 ,the milk should be added gradually to make a medium stiff dough4 ,roll out very thin--about inch--and cut tea biscuit size4 ,dock and then bake on hot plate both sides4 ,crullers4 #a lbs4 ,sugar4 lb4 ,butter4 oz4 ,soda4 #a oz4 ,cream of ,tartar4 #f ,eggs4 #c pts4 ,milk4 #f lbs4 ,flour4 ,a formula when ammonia is used is as follows3 #b lbs4 ,sugar1 lb4 ,butter2 oz4 ,ammonia1 oz4 ,soda1 oz4 ,cream of ,tartar1 #c pints ,milk1 #i ,eggs1 #f lbs4 ,flour4 ,many omit the soda and cream of tartar entirely1 using only ammonia4 ,cream ,cakes4 7,see recipe for ,eclairs47 ,cream ,rolls4 ,use ordinary puff paste a little over in4 thick1 cut into pieces of proper width and wash4 ,make hollow rolls around stick or conical tin tubes4 ,coat slightly with granulated sugar and bake before removing sticks or tubes4 ,fill with creams or meringue from bag4 ,cream ,puffs4 ,seal in #a qt4 water to which #a lbs4 lard has been added1 #a lbs4 spring wheat flour4 ,let it work out well4 ,then add about #be eggs1 a few at a time4 ,judgment must be used to get the right stiffness4 ,drop them in a dusted pan with either bag or by hand and bake in a fairly warm oven4 ,cocoanut ,kisses4 #b lbs4 ,sugar4 #a qt4 ,egg ,whites4 #e drops ,acided ,acid4 ,add sugar after eggs are beaten up firm4 ,make kisses in rings through star tube4 ,bake cool in dusted pans4 ,cover with dessicated cocoanut4 ,currant ,diamonds4 ,two and a half lbs4 flour1 #a lb4 sugar1 #a lb4 butter or lard1 #b eggs1 pint milk1 oz4 ammonia1 #d oz4 currants4 ,rub butter1 sugar and eggs light2 then add the currants2 then the ammonia dissolved in the milk1 and lastly the flour4 ,roll the dough out and cut with a fluted diamond-shaped cutter4 ,wash them off with milk1 place on greased pans1 and bake in a quick oven4 ,cinnamon ,drops4 #b lbs4 ,sugar4 #i oz4 ,butter4 #a pts4 ,molasses4 #a pts4 ,water4 #f ,eggs4 oz4 ,soda4 oz4 ,cinnamon4 #c lbs4 ,flour4 ,bake in a medium oven4 ,drop mixture on well greased pans with spoon4 ,poor ,man's ,bread4 ,whip #a quart and pint of egg whites fairly stiff1 then beat into it #e pounds xxxx powdered sugar2 flavor with vanilla and darken with burnt sugar color1 and finally add #c of flour and mix until the mass is a little sunny4 ,fill into oval shallow pans that have been greased and dusted with flour4 ,allow them to dry until a crust has formed on top1 then bake in a medium oven4 ,when cold knock out of pans1 not before4 ,cocoanut ,kisses4 ,in a bright kettle put #a pound finely grated cocoanut1 #a pounds powdered sugar and sufficient white of eggs to make a medium soft mass4 ,place on fire and heat until unable to bear the finger in it any longer1 stirring constantly4 ,take off fire and let cool4 ,then add #d ounces of stale pound cake crumbs and #d ounces of flour and sufficient white of egg until the mass can be handled with bag and tube4 ,then lay them out on greased and dusted sheet pans like almond macaroons4 ,care must be taken when heating2 use only pound cake crumbs1 and do not let them stand and become crusted or they will not crack nicely4 ,charlotte ,russe4 #b oz4 ,gelatine4 #a lb4 ,sugar4 #b qts4 ,cream4 ,vanilla4 ,first dissolve gelatine1 then beat up the cream well4 ,add the sugar1 gelatine and flavor4 ,mix very lightly and fill in the regular cup made of sponge cake mixture4 ,less sugar may be used if desired4 ,to the above may also be added #bj ,whites of ,eggs to make a different mixture4 ,another recipe using egg yolks which is quite popular is as follows3 #b oz4 ,gelatine1 #h ,egg ,yolks1 #a lb4 ,sugar 7powdered71 #a qt4 milk1 #b qts4 heavy cream4 ,first soften the gelatine in cold water4 ,after the yolks are thoroughly beaten add sugar and milk1 stirring in the gelatine4 ,heat1 but don't boil1 stirring to keep smooth1 then beat in the whipped cream and allow to cool4 ,corn ,muffins4 ,one and one-half pounds sugar1 pound lard or butter1 #i eggs1 #a quart milk1 ounce soda1 #a pound corn meal1 #b pounds flour1 #a ounces of cream of tartar1 flavor lemon4 ,take sugar and lard1 rub to a cream1 add the eggs1 rub good4 ,now take the milk1 dissolve the soda in the milk and mix4 ,take your sieve1 put over the bowl1 put the corn meal1 cream of tartar and flour together1 sieve through4 ,mix and bake in heat of #eej degrees ,f4 ,bake in cup cake pans1 greased light4 ,no icing4 ,these cakes sell for one cent each1 or six for five cents4 ,corn ,muffins1 ,no4 #b4 7,small ,mixture47 ,three-quarters pound sugar1 pound lard or butter1 #c eggs1 #a pint milk1 ounce soda1 pound corn meal1 pound flour1 #a ounce cream of tartar1 flavor with lemon4 ,this mixture is mixed1 greased and baked as ,corn ,muffin ,no4 #a4 ,sold for one cent each1 six for five cents4 ,doughnuts4 #f qts4 ,water4 #f qts4 ,milk4 #f oz4 ,soda4 #ab oz4 ,cream of ,tartar4 #a lbs4 ,lard4 #g lbs4 ,sugar4 ,add to the above sufficient flour to make a good stiff dough4 ,french ,crullers #a lb4 ,butter4 #d oz4 ,sugar4 #a qt4 ,water4 #b lbs4 ,flour4 #bh ,eggs4 ,a richer cruller can be made as follows3 #a lb4 ,butter1 #d oz4 ,sugar1 #a pts4 ,milk1 #b lbs4 ,flour1 #af ,eggs4 ,eclairs4 #b lbs4 ,lard4 #c pts4 ,water4 #ce ,eggs4 #b lbs4 ,spring ,wheat ,flour4 oz4 ,ammonia4 ,the above is used both for cream cakes and all kinds of eclairs4 ,it is important to remember1 however1 that the dough for eclairs must be stiffer than for cream cakes4 ,before starting the mixture it is absolutely necessary1 if you desire good results1 to have all material properly prepared and ready for immediate use4 ,eggs should be broken and ready1 likewise ammonia1 pans1 etc4 ,the lard and water should be allowed to boil for a minute before adding the flour1 which must be done very quickly1 stirring thoroughly4 ,in fact everything must be done quickly if you want perfect goods4 ,add eggs1 about #b at a time1 and when ready add ammonia4 ,results depend largely on having the dough just right1 not too thick and not too thin4 ,too much ammonia will ruin the batch4 ,bake in hot oven4 ,ginger ,snaps4 #c pts4 ,molasses4 #a pts4 ,water4 #c oz4 ,soda4 #d lbs4 ,sugar4 #a lbs4 ,lard4 #i lbs4 ,flour4 ,these are washed with water before baking4 ,medium oven4 ,some use ammonia and about #a lbs4 of corn meal4 ,ginger ,bread4 #c pts4 ,molasses4 #c pts4 ,water4 #a oz ,soda4 #a oz4 ,cream of ,tartar4 #b lbs4 ,crumbs4 #a lb4 ,lard4 #f lbs4 ,flour4 ,spices4 ,have pan well greased4 ,ice on top4 ,usually sold in penny squares4 ,for a better grade use #d or #e eggs4 ,ice ,cream ,cones4 ,eight oz4 flour1 #d oz sugar1 #a pint whipped cream1 #h eggs1 #a gill curacoa1 pinch of salt1 vanilla4 ,these ice cream cones are made in special irons1 which are greased and filled with the above batter from a handbag4 ,they are baked on the gas machine4 ,this recipe is for very fine goods1 and can be cheapened considerably4 ,icing4 ,water ,icing is made with ordinary ,sugar and ,water1 colored and flavored as desired4 99 99 99 99 99 ,ornamental ,icing is composed of plain ,sugar beat up well with ,egg ,whites and a few drops of ,lemon ,juice4 ,the usual proportion is to use lb4 sugar to every white of an egg used4 99 99 99 99 99 ,icing for cake is usually made thinner than ornamenting icing4 ,for a cheap icing ,gelatine is used in place of the eggs4 ,use #b oz4 ,gelatine to every pint of water 7warm74 ,beat up well with the sugar4 99 99 99 99 99 ,chocolate ,icing is made with #a lb4 of ,chocolate to every quart of water and the necessary amount of sugar4 ,a cheaper ,chocolate ,icing is made with ,cocoa and ,cocoa ,butter4 ,boiled ,chocolate ,icing is made by boiling the chocolate1 sugar and water for about #aj minutes4 99 99 99 99 99 ,transparent ,icing is made by boiling ,pulverized ,sugar and water together in proportions of about #b lbs4 of ,sugar to each pint of water4 ,when it becomes like rich cream it is poured hot on the cake top4 ,care should be taken to rub the sugar thoroughly against the sides of the vessel while boiling in order to mix thoroughly4 99 99 99 99 99 ,soft ,icing consists of ,powdered ,sugar sifted very fine and boiling water and ,fruit ,juice mixed4 ,use #a lb of ,sugar to #b tablespoonfuls of boiling water and #b tablespoonfuls of ,fruit ,juice4 ,this is colored in any way desired4 ,spread on while the cake is warm4 ,this icing is especially good for sponge cake1 etc4 ,jelly ,squares4 7,see ,orange ,squares47 ,jumbles4 #c lbs4 ,sugar4 #a lbs4 ,butter4 #i ,eggs4 oz4 ,ammonia4 #c lbs4 ,flour4 ,flavor4 ,the above is called either ,vanilla1 ,lemon or ,cinnamon ,jumbles1 according to flavor4 ,frequently a little milk is used in the mixture and more butter4 ,wafer jumbles are made in about the same way4 ,the formula can be varied in a dozen ways to suit the ideas of different bakers4 ,jumble1 ,no4 #b4 ,one pound sugar1 ounce lard1 #e eggs1 pint milk1 ounce ammonia1 #b pounds flour1 flavor with vanilla4 ,this mixture is made1 mixed and baked as ,vanilla ,jumbles4 ,the only difference is1 it is put in jumble bag and laid out with star tube4 ,sell for one cent each1 six for five cents4 ,vanilla ,jumble1 ,no4 #a4 ,one and one-half pounds sugar1 #a pounds lard1 #f eggs1 #a pint milk1 #a ounce powdered ammonia1 #c pounds flour1 flavor with vanilla4 ,take sugar and lard1 put in the bowl1 mix with a cream4 ,next add the eggs1 mix4 ,take the milk and ammonia1 dissolve the ammonia in the milk and mix together4 ,take your sieve1 put over the bowl1 put the flour in and sieve through4 ,mix light and put in jumble bag with plain tube4 ,lay out on cleaned pans in jumble form4 ,bake in heat of #eej degrees ,f4 ,flavor with vanilla4 ,sell these cakes at one cent each1 or six for five cents4 ,illustration ,,special ,,jumbles ,,by ,,louis ,,stern4 ,bula4 ,one pound of lard1 #a pound sugar1 #f eggs1 #a pint of water1 #a ounce soda1 #a quart molasses1 and #d pounds of flour4 ,put sugar and lard into the bowl and rub to a cream1 then slowly add the eggs4 ,next put in the molasses and mix together1 then dissolve the soda in the water and mix all together4 ,lastly add the flour and mix very light4 ,this is put in a canvas bag with a plain tube laid out on clean pans in form of an ,s4 ,these cakes can be sold for one cent each1 or #f for five cents4 ,they are baked in a slow heat of #cgj degrees ,f4 ,leave on the pan till well cooled off4 ,if made right these jumbles will keep for weeks4 ,chocolate ,jumble4 ,this is made the same as cream jumble ,no4 #a1 with the addition of a half pound of bitter chocolate1 which is to be dissolved and added to the mixture4 ,when baked fill with white of egg icing4 ,sold for two cents each1 or #c for five cents4 ,the jumbles are very delicious1 but are made very little in this country4 ,chocolate ,cream ,jumble4 ,eight and one-half pounds of good cake flour1 #b pounds of lard or butter1 #c pounds of sugar1 7in powdered form71 #bj eggs1 #a quart of milk1 #a ounce of soda1 #a ounces ammonia and #a pound of dissolved chocolate4 ,put sugar and lard in bowl and rub to a cream4 ,slowly add the eggs1 two or three at a time1 then add the milk4 ,dissolve soda and ammonia in milk and mix together4 ,then take the chocolate1 dissolve it on the stove and add to the mixture4 ,finally add the flour and mix lightly4 ,baked in a heat of #dej degrees ,f4 ,when baked1 dried and cooled1 take some marshmallow and put some of it between two jumbles1 thus causing them to stick together2 then fill the hole in the center on one side of the jumble with chocolate icing1 and the other side with cream or white of egg icing4 ,sold for three cents each1 or #b for five cents4 ,curna ,jumble4 ,five pounds granulated sugar1 #c pounds lard or butter1 #ab eggs1 and #a ounces ammonia1 #aa pounds flour1 and enough milk to make a stiff dough4 ,take sugar and lard and break up the same as for pie crust1 then slowly add the eggs2 do not cream it2 put in about #a quart milk and dissolve the ammonia in it4 ,lastly add the flour4 ,this mixture is laid out with canvas bag and star tube on dusted pans in the shape of half moons4 ,when baked and cool and dry stick two together by putting jelly between them4 ,these jumbles are baked in a heat of #cgj degrees ,f41 and are sold for one cent each or #f for five cents4 ,curba ,jumble4 ,one pound lard1 #a pounds sugar1 #f whites of eggs1 ounce soda1 ounce cream tartar1 #a pounds flour and a little vanilla4 ,mix light4 ,take the sugar and the lard and rub to a cream1 then beat up the white of eggs to a stiff snow and add the soda which must be powdered fine to the white of eggs4 ,next add the flour and cream of tartar1 mixing lightly4 ,put in canvas bag and star tube4 ,lay out on dusted pans1 wash over with milk and drop chopped nuts and almonds on top4 ,then turn the pan upside down1 so the pieces of nuts will fall off1 and put in oven to bake in heat of #djj degrees ,f4 ,when baked1 and while still hot1 put a little water icing on top4 ,sold at one cent each1 or #f for five cents4 ,cream ,jumble4 ,seventeen pounds of flour1 #d pounds of lard or butter1 #aj pounds of granulated sugar1 #c pints of eggs1 #b quarts of milk1 #a ounces soda1 #b ounces of ammonia4 ,put butter or lard in bowl with the sugar1 break up like pie crust1 slowly adding the eggs1 little at the time1 till used up4 ,dissolve soda and ammonia in the milk and mix together4 ,finally add the flour1 but do not mix heavy1 but very light4 ,these cakes must be laid out on dusted pans with the jumble apparatus1 because this mixture is too hard to be forced out by the hand and bag system4 ,to be baked in a hot oven in a heat of #dij or #ejj degrees ,f4 ,when baked and cooled off1 fill the center with different kinds of jams or jellies4 ,this is one of the best jumbles known1 and one of the best sellers in ,france and other countries4 ,sold at two cents each1 or #c for five cents4 ,cream ,jumble ,no4 #b4 ,nine pounds of flour1 #b pounds of lard or butter1 #e pounds granulated sugar1 #aj to #ae drops of lemon flavoring1 #ah to #bj eggs 7according to the size of the eggs72 #a quart of sour milk1 #a ounce soda1 #a ounces ammonia4 ,this is mixed in the same way and baked in the same heat as the above jumble4 ,when baked fill with jellies or creams and put a little chocolate coating 7not too much71 on top4 ,sold for two cents each1 or #c for five cents4 ,cocoanut ,jumble ,no4 #a4 ,one and one-half pounds sugar1 #a pound lard or butter1 #e whites of eggs1 orange flavoring1 ounce soda1 ounce cream of tartar1 and #a pounds strong spring patent flour4 ,mix and bake same as above cocoanut jumble1 only before putting in oven take a handful of shredded cocoanut and drop on top4 ,one cent each4 ,cocoanut ,jumble ,no4 #b4 ,one pound shredded cocoanut1 #a pounds granulated sugar1 #e whites of eggs1 #c whole eggs1 #a pound lard or butter1 ounce soda1 ounce cream of tartar1 some lemon flavor1 and #a pounds flour4 ,rub sugar and lard to a cream1 then slowly add the eggs4 ,next add the whites of #e eggs beaten to a stiff snow4 ,powder the soda good and fine and add to the mixture with a little lemon flavor1 and mix4 ,now add the cocoanut1 but see that it is chopped good and fine or it will not come through the star tube4 ,lay out on clean pans in regular jumble form4 ,bake in heat of #dbj degrees ,f4 ,sold for one cent1 or #f for five cents4 ,plain ,jumbles4 ,make the same as the above cocoanut jumble and mix and bake in like manner1 only omit the sprinkling of cocoanut over the jumbles4 ,sold for one cent or #f for five cents4 ,la ,cream ,jumble4 ,one and one-half pounds sugar1 #a pound lard1 #f whites of eggs1 ounce soda1 ounce cream of tartar1 pound cocoanut1 #a pounds of flour and a little flavoring4 ,rub sugar and lard to a cream1 slowly add the eggs and mix together4 ,next add the flour and cream of tartar4 ,mix lightly4 ,put in canvas bag and with star tube lay out on dusted pans in the regular jumble form4 ,sprinkle some cocoanut on top and then turn pans upside down to allow the cocoanut to drop off4 ,baked in a heat of #dbj degrees ,f4 ,sold everywhere for one cent1 or #f for five cents4 ,these cakes will keep from four to five weeks without getting hard4 ,sa ,voy ,jumble4 ,two pounds of sugar1 #a pound lard or butter1 #f eggs1 ounce ammonia1 #b pounds flour1 and some lemon flavor4 ,put sugar and lard in the bowl and break up like pie crust4 ,next add the eggs1 a few at a time4 ,be careful not to cream it4 ,take the ammonia with a few drops of lemon flavor and make a smooth paste4 ,mix lightly4 ,put in canvas bag and with star tube lay out on dusted pans4 ,put in oven to bake in a heat of #djj degrees ,f4 ,when baked and while still hot put a little chocolate icing on top4 ,sold at one cent each1 or #f for five cents4 ,these cakes will keep moist for six or seven weeks1 without getting mouldy4 ,the longer they lay the better they taste and the softer they keep4 ,sa ,voy ,jumble ,no4 #b4 ,one and one-half pounds brown sugar1 #g ounces of lard or butter1 #h eggs1 ounce soda1 ounce cream of tartar1 #b pounds of cake flour4 ,put sugar1 lard and eggs into the bowl together and mix very lightly to a smooth paste4 ,next add the soda with a little mace4 ,mix together4 ,finally add the flour and cream of tartar4 ,lay out with canvas bag and plain tube on clean pan without dusting4 ,sprinkle some cinnamon or chopped almonds on top1 then turn pan upside down1 so the unused pieces of almond will drop off again4 ,bake in same heat as ,sa ,voy ,no4 #a4 ,vanilla ,jumble ,no4 #a4 ,five pounds of powdered sugar1 #d pounds lard or butter1 #ah eggs1 some vanilla flavoring1 ounce ammonia1 #g pounds of flour4 ,break sugar and lard up1 same as for pie crust1 slowly adding the eggs1 few at a time1 till used up4 ,next add the flavoring1 powder the ammonia good and fine and mix together4 ,lastly add the flour4 ,these jumbles must be pounded out with a jumble apparatus1 because the dough is too hard to be forced out with bag and star tube4 ,baked in heat of #dbj degrees ,f4 ,when baked1 and while still hot1 wash over with hot water icing4 ,one cent each1 or #f for five cents4 ,vanilla ,jumble ,no4 #b4 ,one and one-half pounds of sugar1 #a pounds butter or lard1 #h eggs1 #a ounce ammonia1 #a pint of milk and #c pounds of flour4 ,mix and bake the same as the above1 only use plain tube instead of star4 ,marshmallow ,filling4 7,see ,icing47 ,mince ,meat4 7,see ,pie ,baking47 ,muffins4 7,see ,sweet ,corn ,muffins47 ,meringue ,pie4 7,see ,pies47 ,meringue4 #b lbs4 ,sugar4 #a qt4 ,egg ,whites4 #b drops ,acided ,acid4 ,beat whites steadily1 changing hands frequently1 until stiff4 ,then add about #b tablespoonfuls of ,sugar and beat again1 adding #b more spoonfuls of ,sugar in a few minutes1 after which beat until thoroughly stiff4 ,now add balance of sugar4 ,a few drops of ,lemon ,juice will make the egg whites come up quickly4 ,whites that have been allowed to stand #bd hours come up better than when freshly opened4 ,macaroons4 #a lbs4 ,almond ,paste4 #b lbs4 ,sugar4 #a oz4 ,corn ,meal4 ,to the above should be added enough whites of eggs to get a good smooth mixture4 ,use only high-grade almond paste4 ,marshmallow ,icing and ,filling4 #h oz4 ,gelatine4 #b qts4 ,water4 #aj lbs4 ,powdered ,sugar4 #a lbs4 ,glucose4 oz4 ,cream of ,tartar4 ,first soak the gelatine in the water1 heating slightly to dissolve4 ,beat thoroughly with sugar in beating machine1 and when half ready add cream of tartar and flavor4 ,the glucose may be omitted if desired4 ,napoleons4 ,use regular puff paste rolled into thin sheets4 ,cover with vanilla cream and build up with other sheets4 ,cover top with water icing and cut into oblong squares4 ,neapolitan ,cake4 ,neapolitan cake is made with regular sponge cake mixture1 differently colored1 pink1 yellow1 chocolate1 etc4 ,bake in thin sheets and proceed as with layer cake1 using jelly and cocoanut between layers4 ,it is usually iced on top with pink and white stripe effect4 ,orange ,squares4 ,these are made with ordinary ,sponge ,cake4 ,ice1 and place slice of ,orange on top4 ,more yolks or coloring is put in this cake to give the deep orange color4 ,these goods may be made up in the form of ,diamonds1 ,crescents1 etc41 jellies or fruits of all kinds may be substituted for the orange4 ,white squares are made with ,lady ,cake composed of two layers1 with ,vanilla ,cream between and icing on top4 ,orange ,pastry ,tart4 ,roll out a round bottom of good puff paste dough1 not too thin4 ,wash the edge with egg and place a strip of the puff paste #a inches wide around the edge of the bottom4 ,decorate this strip with small stars1 hearts1 crescents1 or any small fancy cutter you may have1 and from the puff paste wash all with egg and bake well1 but take care not to brown the center too much4 ,as soon as baked ice the edge with soft lemon-flavored icing or fondant1 and when cold fill the tart with cream filling given below1 and decorate the top with fruit jelly1 candied orange slices and whipped cream4 ,orange ,cream for ,filling4- lb4 of sugar1 pt4 white wine1 #f yolks1 the rind and juice of #a oranges1 oz4 gelatine that has been softened in a little warm water1 and if not tart enough add the juice of #a lemon4 ,boil this1 stirring constantly until slightly thick2 remove from fire1 and when cooled a little add the snow of #d whites of egg carefully4 ,in the egg white beat in a handful of sugar to prevent coagulation when mixing it into the warm cream filling4 ,finish as stated above4 ,patty ,shells4 ,patty ,shells are made with ordinary puff paste4 ,cut out about the size of sugar cakes1 cutting small hole in one4 ,wash over the other with water or eggs4 ,place the one with hole on top and bake4 ,pumpernickel4 #d lbs4 ,stale ,cake 7powdered74 #d lbs4 ,sugar4 #f lbs4 ,flour4 #bd ,eggs4 oz4 ,ammonia ,spices4 ,these should be washed over with eggs before baking4 ,patties4 ,patties or tarts are made with puff paste rolled thin1 which forms a lining for pans filled with any kind of fruit4 ,these can be made in endless varieties4 ,a good recipe for the pastry is as follows3 #a lbs4 ,flour1 #a lbs4 ,butter 7hard71 #b ,eggs1 #a oz4 ,baking ,powder1 ,salt and ,ice ,water4 ,medium dough1 mixed lightly and rolled four or five times at intervals of about #ae minutes4 ,this can be made very quickly4 ,puff ,paste for ,patty ,shells4 ,mix #a lb4 spring wheat flour1 #b oz4 bread dough1 #b oz4 butter1 #a yolk of egg1 pint cold water1 to a smooth dough4 ,the more it is worked the better4 ,let lay a little while to recover4 ,in the meantime wash #ad oz4 of butter in cold water1 press all the water out4 ,now roll out the dough inch thick into as perfect square as possible4 ,place in the #ad oz4 of butter formed in a square in the center1 turn the dough over the butter from all sides1 roll #a inch thick and turn over again1 then roll three times more in the same manner1 but give fifteen minutes' time between each roll4 ,when rolling the paste always brush off the flour4 ,cut proper size and bake in hot oven4 ,if the shells jump too much or topple over1 the dough must be rolled some more4 ,if too close and not enough spring1 it has been rolled too much4 ,all depends upon the quality of the butter4 ,puff ,paste4 #a lbs4 ,flour4 #b ,egg ,yolks4 pt4 ,water4 #a lbs4 ,butter4 ,this should be rolled at least #d times1 setting aside #ae minutes between each roll4 ,puff ,paste4 pt4 ,water4 #a lb4 ,flour4 #a lb4 ,butter4 ,if desired1 a richer mixture is made by adding eggs and a little rum4 ,pine ,apple ,tarts4 ,while apples are at their best1 their use in fine cake bakeries can be made manifold and very tasty4 ,a few delicacies in this line are herewith offered3 99 99 99 99 99 ,no4 #a4--;,half bake a bottom1 in a crimped straight flanged pan or in a tin ring1 some fine sugar dough4 ,when cool spread this with some apricot marmalade1 and upon it slices of apples of as equal size as possible2 sprinkle over the slices some finely cut blanched almonds1 a few washed currants1 sugar and cinnamon1 and bake until apples are just soft1 but not mushy2 then pour over all some very light colored apple jelly4 99 99 99 99 99 ,no4 #b4--;,as above1 half bake a bottom of sugar dough4 ,when cool place apple slices in the bottom and bake them until soft4 ,now beat #f oz4 sugar1 #f egg yolks very light1 and add #f oz4 ground stale almond macaroons4 ,then beat up half pint heavy cream and add it to the beaten eggs4 ,pour this over the apples and again bake it lightly4 ,when cool dust with sugar or ice with thin vanilla flavored fondant4 99 99 99 99 99 ,no4 #c4--;,bake in deep straight edge pan a bottom of sugar dough4 ,on a sheet pan bake a net formed by strips of the sugar dough crossing each other diagonally so as to form diamond-shaped openings4 ,the net must be the same size as the bottom1 and both should be fairly well baked4 ,partially fill the bottom with rice which has been boiled soft in milk1 adding a little vanilla4 ,upon this rice place apple slices that have been boiled soft in sugar syrup4 ,now place the network over the apples1 dust with sugar1 and fill out the diamonds with pale pink colored fondant that have been flavored with punch extract4 99 99 99 99 99 ,sugar ,dough for ,above4--,one-half lb4 sugar1 lb4 butter1 #aj oz4 flour1 #c eggs2 some would add finely chopped almonds to the dough also4 ,sponge ,biscuit4 #f lbs4 ,sugar4 #ff ,eggs4 #i lbs4 ,flour4 #c oz4 ,soda4 #c oz4 ,cream of ,tartar4 ,flavor4 ,these goods are usually iced on the bottom and sold at #a cent each4 ,sweet ,corn ,muffins4 #b lbs4 ,sugar4 #ae oz4 ,butter4 #ab ,eggs4 #a oz4 ,soda4 #b oz4 ,cream of ,tartar4 #c pts4 ,milk4 #a lbs4 ,corn ,meal4 #c lbs4 ,flour4 #c lbs4 ,flour4 ,lard may be substituted for the butter and more corn meal used in place of the flour4 ,scones4 #f lbs4 ,flour4 #a lbs4 ,butter4 #a lbs4 ,sugar4 #c oz4 ,soda4 #f oz4 ,cream of ,tartar4 #b pts4 ,milk4 ,these are moulded round1 inch thick and cut cross-ways4 ,the dough should be handled quickly though thoroughly worked4 ,wash with eggs and after half an hour bake in hot oven4 ,white ,squares4 7,see ,orange ,squares47 ,tea ,biscuits4 #e lbs4 ,flour4 lb4 ,lard4 lb4 ,butter4 #a oz4 ,soda4 #b oz4 ,cream of ,tartar4 #c pts4 ,milk4 lb4 ,sugar4 ,add a little ammonia and salt1 let mixture stand for a few minutes and bake in hot oven4 ,vienna ,biscuits4 -- lbs4 ,flour4 lb4 ,butter4 oz4 ,powder4 lb4 ,sugar4 #d ,eggs4 ,milk4 ,rub the butter1 sugar and powder well into the flour on the board1 make a bay1 break in the eggs1 and wet into a pliable dough with milk4 ,roll down in a sheet and cut out on slips about #f inches wide2 then spread on the following mixture4 ,cut up in fingers about #a inches wide1 and set them on a flat tin about #a inch apart1 lifting them with a palette knife4 ,when you have filled the tin1 bake in a moderate oven4 ,,jams ,,and ,,jellies ,,by ,,louis ,,stern ,jellies and jams are used in every bakeshop where cakes and tarts are baked1 such as jelly roll1 diamonds and jelly squares1 layer cakes1 jelly tarts1 etc4 ,no jelly should be put on cakes or tarts to be baked in the oven1 for it will cook and run all over the cake4 ,it will make the cake look dirty and will soak into the cake1 make it soft and heavy4 ,tarts are made by lining small patty pans with puff paste1 rolled out thin and filled with different kinds of jams or stewed fruits1 such as strawberries1 raspberries1 cherries or peaches4 ,bakers that want a cheap tart usually line small patty pans with puff paste and set away to dry for about one-half hour and bake in medium oven4 ,when baked they are filled with jelly4 ,dark ,currant ,jelly4 ,for this recipe #bjj was paid to ,harry ,de,luke1 the ,french pastry baker1 who brought it to ,america in the year #aijg4 ,take #b pounds of gelatine4 ,put on stove with #bc quarts of water4 ,when the water begins to boil put in #fd pounds of the best ,,xxxx powdered sugar1 ounce of tartaric acid and #a pint of currant juice4 ,let it boil on the stove for ten minutes4 ,in the meantime get your pails ready4 ,rub them on the inside with rum4 ,when the jelly is boiled enough1 pour into the pails4 ,leave them open for one day1 then take thick paper soaked in rum1 put over the top of jelly and close down tight4 ,you can color this jelly as you like1 make it dark currant jelly1 red currant jelly or any other color you like by using artificial colors4 ,this jelly is made so good and costs so little that it can be sold at a profit4 ,it will keep for years4 ,red ,currant ,jelly4 ,take #b ounces gelatine4 ,dissolve in #a pint cold water1 #a pint rum1 #a quart boiling water1 #b pounds granulated sugar and two teaspoonfuls of currant juice4 ,put on stove1 let boil ten minutes and put in pails for use as needed4 ,colebra ,cherry ,jam4 ,weigh #aj pounds of fine ripe cherries1 cleaned from stem and pit2 put into kettle over the fire with #aj pounds of granulated sugar1 #b ounces corn starch1 let boil #bj minutes until jam begins to thicken4 ,when done store away same as other jams4 ,peach and ,apple ,jam4 ,take #e pounds of apples and #e pounds of peaches4 ,cut good and fine4 ,put on stove in kettle1 with #aa pounds of granulated sugar4 ,let boil #aj minutes and add #c ounces corn starch1 ounce tartaric acid4 ,let boil #aj minutes more and it will be ready for use4 ,this jam is very good and is used in all hotels and bakeshops4 ,it is the only genuine apple and peach jam4 ,raisin ,jam4 ,take #h pounds of raisins1 put in kettle on fire1 and #g pounds granulated sugar4 ,let boil #bj minutes and add four ounces corn starch and ounce tartaric acid4 ,this jam is usually stored away in glass jars4 ,currant ,jam4 ,bring #bj pounds of currants to a boil1 with #ba pounds of fine powdered sugar and pound of corn starch4 ,let boil #be to #cj minutes4 ,keep stirring till it thickens4 ,when done put in glass jars covered tight4 ,this jam will keep for a year if directions are followed correctly4 ,huckleberry ,jam4 ,bring to a boil #ah pounds of huckleberries1 #bj pounds of ,,xxxx powdered sugar1 #d ounces of corn starch4 ,boil #ae minutes4 ,keep stirring until thick and when done place in glass jars for future use4 ,french ,orange ,jelly4 ,take #d ounces gelatine1 soak into #b quarts of lukewarm water for one and one-half hours1 then add #b quarts of boiling water and #c pounds of granulated sugar1 #b teaspoonfuls of orange extract4 ,put on stove and let boil five to ten minutes4 ,when done put in wooden pails4 ,put thick paper soaked in rum over the jelly4 ,put away for future use4 ,the ,original ,peach ,jelly4 ,take #a ounces of gelatine4 ,dissolve in pint of cold water1 add #a pounds of granulated sugar4 ,next add pint of boiling water4 ,put on stove and let come to a boil #aj minutes4 ,flavor with pint mashed peaches4 ,put in pail and store away4 ,raspberry ,jelly4 ,take1 say1 #f quarts of ripe raspberries4 ,put in kettle over fire so the juice will flow for #ae minutes4 ,strain through thin cloth and let stand for five minutes1 so it will set4 ,then measure the juice4 ,to every pint of juice add #a pound of sugar1 and to every pound of sugar add ounce corn starch4 ,put on stove to boil for #aj minutes4 ,strawberry ,jelly4 ,take #a ounce of gelatine4 ,dissolve in pint of lukewarm water4 ,add pint of cherry wine1 quart of boiling water1 #a pounds of granulated sugar and #b ounces of strawberry juice4 ,then put on stove to boil #ae minutes4 ,pour in pail and put in cool place for future use4 ,illustration ,part ,,ii ,bread ,making ,illustration ,,bread-,,making ,,the ,,technology ,,of ,,bread-,,making ,trades of every description have during recent years advanced by leaps and bounds toward betterment and improvement4 ,inventions and discoveries of most important nature and of stupendous results have from time to time amazed the human mind and thought4 ,hand in hand with inventions and mechanical devices used in the trades are step by step reaching greater perfection1 simplifying and affording more accurate results of attaining standards of excellence in finished products4 ,professor ,liebig once said the baking industry is one in which new methods and inventions would be very difficult of introduction1 and possibly in his time he may have been right4 ,the reason therefore may be attributed to the disinclination of the baker of that time to break away from fixed habits1 partially1 as well as lack of interest manifested by the general public in the production of a commodity so necessary to human sustenance4 ,but all this has been changed4 ,during the last twenty years the progress made in the baking industry in mechanical contrivances1 newer practical method of hydrating doughs1 and as well as the great advance made in the study of fermentation1 have assumed such vast proportions so as to place this craft on equal footing with any other trade as regards progressiveness4 ,the watchword for the future then is 8more progress10 8more convenience10 8more perfection40 ,with this idea in mind1 these series of talks have been undertaken1 hoping that they may impress the baker as to his responsibilities1 and that they might stimulate in him a desire to acquire a greater and more detailed knowledge of the technical points connected with his trade4 ,the bakery of to-day supplies man with that important foodstuff1 8,bread10 rightfully called 8,the staff of life40 ,what other trade is there in existence that can boast of any higher ideal than this8 ,pre-eminently1 then1 the desire should be instilled in every baker to equip himself with the knowledge of how to bring his product to such a state of perfection so that it will absolutely measure up to the standard of its title1 ,the ,staff of ,life4 ,there are various branches of baking4 ,bread1 cake1 pastry and cracker baking4 ,in these talks bread and the materials entering into bread-making only will be discussed4 ,raw ,materials for the ,bread ,baker4 ,in the bread baking the principal materials used are flour1 water1 yeast1 salt1 milk1 oil1 lard1 sugar and yeast foods4 ,i4--,flour and ,milling4 ,a4 ,the moisture of flour4 ,into a glass retort place some flour1 taken at random from the stock on hand4 ,attach to the neck of the retort a glass flask1 seeing to it that the connection is airtight 7,fig4 #a74 ,heat the flour over a bunson burner gently until brown4 ,moisture will soon show itself1 accumulating at the colder portions of the flask4 ,the neck of the retort should be kept cool with wet cloths4 ,in this manner all the water contained in the flour will be found in the flask4 ,ordinary dry flour contains from #h to #ah per cent of moisture1 and averages #ac per cent4 ,b4 ,gluten contents of flour4--,knead some wheat flour with water into a dough4 ,lay it aside under cover for fifteen minutes2 then place it in a very fine sieve and let a stream of water flow over it1 working the dough all the time1 until the draining becomes clear1 which should be retained for further testing4 ,there will remain on the sieve a yellowish gray tough mass4 ,this is the gluten which imparts strength to the flour4 ,good sound wheat flour contains #aj to #ab per cent4 of gluten4 ,the gluten of wheat flour swells considerably in water1 but is not soluble4 ,in the dry state it is horny and brittle4 ,when moist it soon ferments and quickly putrifies4 ,illustration3 ,fig4 #a4 ,gluten is classified as an albuminoid1 but is not soluble in either a weak or concentrated acetic acid solution4 ,when boiled in a soda solution it becomes partially soluble4 ,on account of this characteristic it is closely allied to those albuminoids known as fibrin1 which is found in large proportions in animal blood4 ,in contrast to blood-fibrin gluten may be said to be vegetable-fibrin4 ,the gluten of wheat flour is not a simple body1 therefore not an element1 but is composed of four varieties of albuminoids3 vegetable albumin1 vegetable casein1 vegetable fibrin and gluten itself4 ,a marked difference exists in the gluten of rye flour4 ,it is difficult to wash it out4 ,it forms a sticky gray mass and is composed of three varieties of albuminoids--vegetable albumin1 vegetable casein and vegetable fibrin4 ,gluten itself is missing4 ,these three varieties of albuminoids are contained in much greater proportion than in wheat flour1 but the total albuminous matter in both wheat and rye flour are contained in about equal proportions4 ,c4 ,the starches of flour4 ,the wash water which has been preserved from the gluten washing test will at first appear to be milky1 but gradually becomes clarified4 ,on the bottom of dish the starch which has come away from the flour with the wash water will be precipitated as a fine white powder4 ,the proportion of starch in both wheat and rye flour is almost equal4 ,the average is #fd per cent4 ,fine or soft flour contains more starch than hard or coarse flour4 ,properties of starch4 ,take a small quantity of the starch previously obtained from the flour and mix it with water until just milky4 ,place a drop of the starch water on a clean microscopic slide and put a cover glass over it and gently press it down4 ,in placing the prepared slide under the microscope the starch cells are seen to be fairly round or slightly oval1 of various sizes 7,fig4 #b74 ,a little off the center a bitum is observed4 ,the 8bitum0 is a sort of nucleus or spot which is the center around which the concentric rings of starch are arranged4 ,if by chance some of the starch properties be resting on their narrow surface they will appear elongated4 ,each starch particle represents a cell4 ,the interior of the cell contains the starch proper1 and is surrounded by an external coating of very delicate fibrin or cellulose4 ,in old samples of flour the starch shows cracks and fissures4 ,the starch of rye flour is but slightly different 7,fig4 #c71 and is difficult to tell it apart from wheat starch4 ,the particles of sound rye starch are a trifle larger4 ,the starch of potatoes 7,fig4 #d7 has a peculiar pear-shaped formation with very distinct bitum and concentric rings4 ,the properties of the starches given should enable the baker or student with the aid of the microscope to detect any foreign starch which may have been added to flour as an adulterant4 ,mix a little starch with water and divide the mixture equally in two beakers4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,heat one portion to the boiling point2 the starch then forms with the water1 a thick1 gelatinous1 somewhat semi-clear liquid4 ,the boiling causes the interior of the cell to swell1 thereby bursting the cellulose envelopes4 ,the structure of the starch cell has been completely disrupted4 ,the starch becomes gelatinized4 ,in the other beaker after a little while the raw starch precipitates4 ,it has completely separated itself in its original form from the water4 ,upon stirring the contents of the beaker violently the starch grains do not lose their original character1 but simply remain suspended for a time in the water4 ,when baking bread the gelatinization of the starch does not take place1 because the albuminoids of the flour regulated by the heat envelopes the liberated starch after its cellulose cavern has become disrupted1 and in consequence prohibits the gelatinization of the starch4 ,dilute some of gelatinized starch with water1 pour some of it into a test tube and add a drop of tincture of iodine2 the cold solution will at once turn a deep blue4 ,heat the liquid gently to boiling point2 the blue coloring will gradually disappear2 upon cooling the liquid it again turns blue4 ,the action of tincture of iodine at low temperature is so intensive that the smallest particles of starch contained in any substance can be detected by its use4 ,by means of tincture of iodine starch adulteration in compressed yeasts may be detected4 ,water poured on a lump of starch is rapidly absorbed4 ,starch is very hygroscopic1 that is1 absorbs moisture readily1 and furthermore1 retains the absorbed moisture tenaciously4 ,hence flour will absorb moisture from the atmosphere4 ,a high percentage of moisture in flour is conducive of putrifying of the gluten and albumin of the flour1 rendering the flour unfit for use4 ,into a small pan1 which has been lightly greased1 to prevent sticking1 heat while constantly stirring some starch flour4 ,it will turn brown2 that is1 it has been converted into dextrin4 ,pure dextrin is soluble in water and is largely used as a substitute for gum arabic4 ,the same conversion occurs in bread1 as the starch in the exterior of the loaf is changed into dextrin by the high temperature of the oven and forms the crust of the loaf4 ,constituents of starch4 ,starch is composed of the three elements--,carbon1 ,hydrogen and ,oxygen4 ,the composition of starch is the same as sugar4 ,it contains the same proportions of hydrogen and oxygen as is contained in water1 namely1 in proportions of #b-a 7,h#b,o74 ,therefore starch is a hydrate1 and as these water-forming elements are combined with carbon it is called carbohydrate4 ,to this group of bodies1 besides starch1 dextrin1 all kinds of sugar and cellulose are classified4 ,d4 ,albumen contents of flour4 ,in a flask place #bj oz4 of wheat flour and saturate with #ajj oz4 of cold water2 shake up vigorously several times during one-half hour4 ,then let the flask stand for some time1 after which pour the clear liquid obtained carefully into a filter paper arranged in a funnel4 ,this clear filtrate is placed in a beaker and heated in a water bath to the boiling point4 ,the clear filtrate will become turbid flocculent4 ,these flakes are caused by a substance which is soluble in cold water and which evaporates upon being heated4 ,this substance is albumin4 ,the albumin of flour is of the same composition as the white of an egg1 and is classified under the albuminoids4 ,wheat flour contains #a4e per cent4 of albumin4 ,e4 ,extractive matter of flour4 ,after concluding above experiment1 filter the coagulated mixture4 ,place the clear filtrate in an evaporating dish and drive off the moisture by placing the dish in a steam bath4 ,after some time the water will have been driven off1 leaving a solid residue in the dish4 ,this residue contains sugar1 dextrin1 a gum-like substance1 and a small quantity of mineral salts1 principally potassium phosphate4 ,albuminous substances all contain the four elements--carbon1 hydrogen1 oxygen and nitrogen1 a trace of sulphur1 and some contain phosphor4 ,the difference between these substances and the carbohydrates is that they contain nitrogen4 ,they have also received the name proteids1 frequently called flesh formers1 on account of their nutritive properties4 ,sugar1 dextrin and gum carbohydrates that can be extracted with water4 ,f4 ,fat contents of flour4 ,shake vigorously for some time #aj ounces of rye or wheat flour with #dj ounces of ether1 to which has been added #dj ounces of pure alcohol4 ,heat the mixture gently to #ajd degrees ,f41 and fat globules will be seen on the surface of the fluid4 ,this is the fat contained in flour4 ,rye flour contains #b per cent41 wheat flour #a per cent4 of fat4 ,g4 ,cellulose in flour4 ,flour contains more or less fibrin4 ,in order to separate it from the flour1 the extractive matters of the flour are washed in consecutive order with water1 ether and alcohol1 the residue is then boiled in dilute sulphuric acid4 ,the fibrin obtained is then washed and dried4 ,in appearance it looks like wood fiber4 ,this substance is contained also in the gluten and in the envelopes of the starch cells4 ,it is insoluble in water1 dilute acids or alkaline4 ,it is indigestible and has no value as a food4 ,h4 ,ash of flour4 ,take a little flour and spread it on a platinum dish and heat over a bunson burner4 ,continue the heating until nothing remains but a grayish white powder4 ,this is the ash or mineral part of the flour4 ,these mineral substances enter into the flour through absorption from the earth by the roots of the wheat grass4 ,the ash of flour is mostly composed of phosphates1 and are of great importance because they are bone-forming and help to build up the framework of the human body4 ,the ,average of ,analysis4 ,separating the various constituents of flour is called the analyzation of flour4 ,if in a different quantity of flour the amount of each component part is determined it is called quantitative analysis4 ,the total amount of all constituents is always figured at #ajj1 in order to give percentage of each constituent contained4 ,wheat flour contains #ac4cg per cent4 of water4 ,it means that #ajj oz4 of flour contains #ac4cg per cent4 of water4 ,therefore #ajj lbs4 of flour contains #ac4cg lbs4 of water4 ,the same applies to the starch item1 #ajj oz4 of flour contains #fi4cj per cent4 of starch4 ,the total amount of each constituent of several analyses added together1 divided by the sum total of the analyses made1 will give the average amount of each constituent contained in the flour4 ,these analyses must be made very accurate in order that the results obtained may be reliable4 ,the following table1 according to ,r4 von ,wagner1 gives averages1 subdividing the albuminoids into albumen1 gliadin1 vegetable casein1 cellulose and gluten3 ,,flour4 per cent4 ,water ,albuminoids ,fat ,sugar ,gum ,starch ,fibrin ,ash ,dextrin ,winter wheat #ac4cg #aj4ba #j4id #b4ce #c4jf #fi4cj #j4bi #j4dh ,spring wheat #ab4ha #ab4jf #a4cf #a4hf #d4ji #fe4hh #j4hi #j4if ,rye #ac4ga #aa4eb #b4jh #c4hi #g4af #eh4fa #a4ei #a4dd ,,flour4 per cent4 ,water ,albumin ,gliadin ,vegetable ,cellulose ,gluten casein ,wheat flour #ae4ed #a4cd #a4gf #j4cg #e4ai #c4ej ,rye #ad4fj #a4ef #b4ib #j4ij #g4cf ---- per cent4 ,sugar ,gum ,fat ,starch ,wheat flour #b4cc #f4be #a4jg #fc4fd ,rye #c4df #d4aj #a4hj #fd4bh ,illustration ,,yeast ,,and ,,ferments ,mix some flour into a dough and bake it4 ,the result will be a coarse1 tough1 indigestible cracker4 ,the flour and water product possesses keeping qualities1 but can only be used as a food when soaked in a fluid4 ,a baked product if used as a nutriment must possess lightness and porosity and be so constituted that it can be easily digested4 ,for this reason yeast is required in bread making4 ,yeast4 ,a ,gas ,test4--,dissolve in a flask #b ounces of syrup or honey in a pint of water at #adj degrees ,f41 and add one-sixth of an ounce of compressed yeast1 which has been broken up and dissolved in a part of the saccharine infusion4 ,seal the flask with a perforated rubber cork1 pass a bent glass tube through the perforation and attach a piece of rubber hose to the glass tubing4 ,in fifteen or twenty minutes small bubbles will be seen rising to the surface of the fluid1 which will continually increase in number1 until the surface is covered with a froth formation1 somewhat like the head of a cauliflower4 ,the fluid is fermenting4--,after #a to #a hours the froth forming gradually ceases and finally drops4 ,during fermentation lead the rubber hose attached to the generating flask into a smaller flask half filled with water4 ,you will notice bubbles oozing from the mouth of the hose through the water4 ,then at once make a test by holding a lighted match into the small flask4 ,the match will burn readily1 just as it would in the air4 ,after ten or fifteen minutes repeat this procedure and the burning match will be extinguished at once1 even to the glimmer4 ,during the first test atmospheric air only was contained in the small flask4 ,it required a little time for the gas of the generating flask to displace the atmospheric air1 as a result of which the lighted match went out at the second test4 ,another peculiar phenomenon is noticeable in connection with this test4 ,on top of the water in the open flask the developed gas remains stationary1 but can be dispersed by an air current1 either created by blowing or by waving the hand over the opening of the bottle4 ,if we then pour some clear lime water into another small bottle and allow some of the gas from the generating flask by means of the rubber tubing to flow into the same1 we will find that1 after withdrawing the hose1 closing the bottle with the thumb and slightly shaking the contents1 the lime water turns milky4 ,this is caused by a combination of the dissolved lime and the gas4 ,the latter1 which we have developed1 is ,carbon ,dioxide 7,,co#b74 ,by the above tests we find that ,carbon ,dioxide is heavier than the atmosphere1 and thus remains in the bottle undisturbed by atmospheric pressure1 for a time1 as it combines very slowly with the air4 ,by creating a draught1 the combining with the air is facilitated4 ,top and ,bottom ,yeast4 ,remove with a glass rod1 during active fermentation1 a little of the froth from the saccharine infusion and wash it off with a few drops of clean water1 and place a small drop of the solution upon the object glass of the microscope4 ,at #cjj to #ejj magnified strength we notice that the froth consists of small round or oval bubbles1 which occasionally1 though seldom1 are elongated4 ,they appear singly or in groups1 and often look like strings of pearls4 ,these bubbles are yeast cells4 ,figure #e shows yeast cells after five hours of propagation4 ,each cell has a thin covering of fibrin or cellulose2 while the interior contains a soft granular albuminous substance1 called ,plasma1 or ,protoplasma4 ,during vigorous fermentation at a temperature of #fh to #hj degrees ,f41 the majority of the bubbles are forced to the surface of the fluid by the action of the escaping ,carbon ,dioxide1 and at the final stages of fermentation gradually precipitate4 ,at a temperature of #cf to #de degrees ,f4 the fermentation is slower1 the generating ,carbon ,dioxide is less active in escaping and without sufficient force to bring the bubbles to the surface4 ,the yeast cells to a great extent grow and settle on the bottom of the generating vessel4 ,these characteristics designate top and bottom yeast4 ,illustration3 ,fig4 #e4 ,both of these yeasts are of the same species1 and either can be converted into the other by the changing of the temperature during propagation4 ,they are recognizable by a slight difference in size4 ,owing to the more favorable conditions during growth top yeast is somewhat better developed than bottom yeast4 ,compressed yeast used in bread baking is top yeast4 ,distillation ,test4--,after the fermentation in the generating flask has ceased1 and no more bubbles rise to the surface of the fluid1 test it by distillation4 ,for this purpose we first filter the saccharine fluid to remove the yeast cells4 ,place the clear filtrate in a clean flask1 stop it with a perforated rubber cork1 and connect it by means of a bent glass tube with a cooling apparatus4 ,figure #f shows such an apparatus4 ,the vapor generated from the filtrate contained in the flask passes through the coil in the cooler1 as shown in the illustration4 ,the cooler is provided with tube connections at the lower and upper ends1 which can be fitted with perforated corks1 through which glass tubes may be inserted4 ,illustration3 ,fig4 #f4 ,the lower tube by means of rubber tubes is connected with the cold water faucet1 not shown in the illustration2 the flow of cold water around the coil can be regulated at the faucet and drawn off at the upper tube4 ,in lieu of a cooler as shown1 one can be constructed by leading the tube of the filtrate flask into a somewhat wider and longer glass tube1 which is connected with a second bottle4 ,the long glass tube1 in this case1 must be kept cool by constantly pouring cold water over it during distillation4 ,when all connections have been made tight1 heat the filtrate over an alcohol lamp to a boiling point1 the flask having been placed on a piece of wire gauze to equalize the heat4 ,the arising vapors passing through the coil are condensed1 and drip like tears into a receptacle placed underneath the cooler4 ,this evaporating and condensing of a fluid is called distillation4 ,the portion of the condensed fluid coming over at the beginning will be found1 if tasted1 to be very strong spirits of alcohol4 ,light it with a taper1 it will produce a large bluish flame4 ,as the distillation continues the spirits coming over lose gradually in strength until finally very little else but the vapors of water are condensed4 ,water boils at #bab degrees ,f41 spirits of alcohol at #agb degrees ,f4 ,we would therefore infer that at the beginning of distillation it is possible to recover alcohol only if the infusion was heated to #agf degrees ,f4 ,this view1 however1 is erroneous4 ,the boiling point of the mixture is only slightly greater than that of pure alcohol1 and the generated vapors are already at the beginning and combination of both fluids1 although at first the proportion of alcohol is the greater4 ,we have now seen that yeast is capable of producing alcohol and carbon dioxide4 ,this is called alcoholic fermentation4 ,wine1 beer1 brandy and other spirituous liquors are produced by alcoholic fermentation1 and the same is attributed to the raising of bread doughs4 ,the yeast cell in its search for nutriment consumes and changes the sugar1 to facilitate growth1 finally reducing it into simpler bodies of alcohol and carbon dioxide4 ,the chemical changes of the sugar are due to the ever-changing composition of the albuminous plasma of the yeast cell4 ,when the plasma has lost the power to renew itself1 it dies and putrefaction sets in4 ,worts of sugar and diffusible albuminous solutions are ideal foods for yeast1 as they readily permeate the fine1 porous coverings of the yeast cells to nourish the plasma1 which at the same time1 by its own action1 creates the requisite warmth by the dissolution of the sugars with alcohol--carbon dioxide4 ,the following description will illustrate how this is accomplished3 ,make a drumhead1 by stretching and fastening a piece of bullock's bladder or either vegetable or animal parchment paper over a cylinder of glass4 ,place this in a vessel containing pure water1 and pour into the cylinder a strong solution of common salt4 ,the salt brine and the pure water are only separated from each other by the thin membrane of the bladder or the parchment4 ,after a little while it will be noticed that the salt solution will have diffused out through the membrane until the liquid1 both outside and inside the floating cylinder1 has the same strength4 ,this is called osmose1 or dialysis4 ,in choosing its nutriment yeast is very selective4 ,of the carbohydrates1 glucose1 maltose and those of ,c#f;,h#ab,o#f group are capable of direct fermentation1 and are quickly and vigorously changed by yeast4 ,in direct opposition1 we find that cane sugar1 beet sugar1 as well as the starch of flour1 are not fermentable until chemically changed4 ,this change is brought about by yeast itself4 ,the plasma of the yeast contains an albuminous substance called ,invertin4 ,as explained above1 the ,invertin1 by dialysis1 is diffused out through the cell covering and changes cane sugar and sugars of the same class1 as well as part of the flour starch1 into fermentable sugar1 known as invert sugars4 99 99 99 99 99 ,reproduction of ,yeast4--,during fermentation yeast nourishes and reproduces itself4 ,the granulations of the living plasma divides itself1 and with a portion of the plasma forms a small protuberance at one end of the cell2 it then enters the neck1 which is gradually developed by the contraction of the cell wall and forms a bud4 ,the neck finally closes1 the budding daughter cell releases itself from the parent cell1 and each are then an individual organism4 ,this operation is known as 8budding40 ,each parent cell is capable of giving off several buds in succession4 ,the daughter cells in their turn reproduce in the same manner1 and so with remarkable rapidity yeast cells multiply4 ,but yeast is also reproduced by spores termed 8ascospores40 ,in this case yeast cells do not throw out a bud1 but the plasma divides itself into 7usually7 four portions called spores1 each of which surrounds itself with a thin membrane4 ,these spores1 when set free by the dissolution of the cellulose coverings of the parent cells1 on account of their minuteness float away into the atmosphere4 ,if by chance they drop into the proper medium1 such as malt wort or flour barms1 spontaneous fermentation sets in4 ,this is recognized by the fact of spontaneous fermentation frequently and easily occurring in the fermenting rooms of yeast factories and breweries1 as innumerable quantities of spores are present in the atmosphere at all times4 99 99 99 99 99 ,pure ,yeast ,cultures4--,by the manner in which yeast nourishes and reproduces itself1 we acknowledge it to be a plant of exceedingly elemental structure4 ,illustration3 ,fig4 #g4 ,growing ,yeast ,after #h ,hours' ,propagation4 ,being devoid of the green coloring matter of the plant 7chlorophyll71 the yeast cell is incapable of assimilating inorganic matter1 such as carbon1 nitrogen1 ammonia and certain mineral salts1 for the purpose of building up their tissues4 ,yeast belongs to the family of ,fungi1 and on account of the peculiar manner of its reproduction is classified as 8,sprouting ,fungi40 ,we are obliged to admit that the true nature of the yeast cell has as yet never been entirely satisfactorily explained4 ,some scientists are of the opinion that yeast cells are but the embryo of higher fungi development2 for it is known as a fact that certain species of the sprouting fungi do not possess the faculty to incite alcoholic fermentation1 while1 on the other hand1 some of the higher species of mould fungi possess the qualification not alone to incite alcoholic fermentation1 but are also capable of ascospore formation4 ,so much for this explanation4 ,it has been proven by actual results that different species of yeast produce widely different kinds of fermented liquid4 ,these differences are recognized in the yeast cell of wine1 of beer1 and of the distillery1 the last named being also the yeast of dough fermentation4 ,if the yeast cell of wine be placed in a beer wort1 the fermented wort will assume a vinous flavor1 and is known as maltine4 ,science has shown that yeast cells are composed of groups of various species4 ,the principal species1 among others1 as found in brewers' or distillers' yeasts1 are known as ,sacchoromyces ,cerevisial and ,sacchoromyces ,pastorianus4 ,both are very much alike in appearance1 both incite alcoholic fermentation1 but develop in a similar wort a number of widely different by-products1 the analyses of which have thus far baffled the resources of the chemist4 ,the action of these two species is readily recognized by the flavor and taste imparted to the fermented medium4 ,as the bouquet imparted to wine is attributed to the wine yeast cell 7,sacchoromyces ,ellipsoideus71 characteristic of the grape juice1 so the baker recognizes by the flavor of his baked product that the proper species of yeast has been employed1 irrespective of the flavor which may have been obtained by other materials used in the baking4 ,while it is difficult to separate the various species of yeast cells1 the phenomena of spore formation has led the way to accomplish it4 ,at a temperature of #ed degrees ,f41 ,sacchoromyces ,cerevisial will show ascospore formation in #bjj hours1 while ,sacchoromyces ,pastorianus at the same temperature forms spores already in #gg hours4 ,this difference in time of the maturing of the spore formation of the various species of yeast being known1 is utilized in transferring the spore of any specific species upon culture plates of nutrient gelatine1 upon which the spores develop into little colonies of yeast cells4 ,the healthiest and strongest appearing cell is then cut out with a sterilized platinum wire and transferred into a flask of sterilized malt wort1 and the reproduction from a single cell of any given species is begun4 ,in this manner pure yeast culture is accomplished4 ,in the fermenting vats growing yeasts are often contaminated by spores of undesirable species from the atmosphere1 and result in producing conditions unfavorable for the purposes desired4 ,in such cases we must resort to a pure yeast culture to re-establish the desired fermentation4 99 99 99 99 99 ,manufacture of ,compressed ,yeast4--,compressed yeast is the result of alcoholic fermentation of malt and grain worts4 ,as it is of material interest to the baker to acquaint himself with a general knowledge regarding the manufacture of compressed yeast1 a short but clear description is given below4 99 99 99 99 99 ,treating the ,grain4--,malt is produced by soaking barley or other grains in water and spreading in thin layers on the floors of the malting rooms4 ,being moist and in consequence supplied with artificial heat1 the grains begin to sprout4 ,as the rootlets grow in size a product is being formed in the germ that has the power to convert starch into sugar4 ,this product is called ,diastase4 ,this reaction is still clouded with a good deal of mystery1 and it has as yet never been clearly defined4 ,we know this much1 however1 that some parts of the nitrogenous matter of grains are chemically changed into ,diastase4 ,practice teaches the maltster1 by the size the rootlets attain1 when the maximum diastasic strength of the malt has been reached4 ,the sprouting of the malt is now arrested by drying the malt in kilns at a temperature of #aca to #agf degrees ,f41 which evaporates the moisture and kills further germination4 ,for malting purposes barley is mostly used1 as its diastasic strength exceeds that of any other grain4 99 99 99 99 99 ,the ,yeast ,mash4--,for preparing the yeast mash crushed malt and rye is employed1 although other grains are used to replace part of the rye1 such as corn and buckwheat4 ,experience teaches1 however1 that the best results are obtained by the use of barley malt and rye only4 ,the materials are selected with great care4 ,the water employed is boiled1 the rye must be clean and free from dust1 and the malt free from mould4 ,the rye is first soaked in water and then crushed4 ,in #bjj liters of water at #abe degrees ,f41 #ajj kg4 of the grains are mixed and constantly stirred for thirty minutes1 until all lumps have disappeared1 the temperature in the meantime remaining constant4 ,at this temperature the dissolving of the albuminous matters of the grains is favored1 and the changing of the starches into sugar and dextrin is facilitated4 99 99 99 99 99 ,saccharification of the ,mash4--,at the expiration of the thirty minutes the temperature of the mash is gradually increased by steam from #abb to #aeh degrees ,f41 and constantly stirred4 ,it has been substantiated that these temperatures are best suited for a perfect gelatinization and saccharification of the starches without injuring the diastasic properties of the malt4 ,at the same time1 a temperature of #aeh degrees ,f41 which is continued for two hours1 is useful to effectually sterilize the mash by destroying the undesirable bacteria4 ,during this time the diastase1 which1 as we have seen1 was produced in the sprouting barley during malting1 effects its function in the quickest possible manner4 ,the result is a very sweet1 lasting fluid4 ,in order to ascertain whether the saccharification has been complete1 a small portion of the mash is filtered and tested with a drop of tincture of iodine4 ,when the tincture of iodine discontinues to produce a blue coloring in the filtered fluid the saccharification is complete4 99 99 99 99 99 ,acidulation of the ,mash4--,this is probably the most momentous stage of compressed yeast manufacturing1 and watchfulness must be practiced1 if the object be to produce a pure yeast free from all possible contamination4 ,the means used for this purpose is the introduction of lactic acid fermentation4 ,the mash is covered up1 occasionally the mash is stirred1 but always from bottom upward1 so as to bring as large a surface as possible in contact with the atmosphere 7oxygen71 while the mash is kept at a temperature favorable to lactic ferment growth4 ,the reason for this acidulation is twofold4 ,in the first place1 the lactic ferments assist in converting the insoluble albuminous matters of the grains into soluble matter4 ,technically1 this is known as changing the albuminoids into peptones4 ,in the second place1 lactic ferment is absolute poison for the undesirable bacteria1 which may have developed1 without injuring in any way the yeast cells proper1 but rather has an influence for good toward them4 ,sulphuric acid is sometimes added to increase the acidity4 ,when the acidity reaches #b per cent4 in the mash it is ready for further manipulation4 ,apparatuses to indicate the per cent4 of acidity developed are used for the purpose of accuracy4 ,the acidulation of the mash having been satisfactorily completed1 further operations are dependent upon the method selected to produce yeast4 ,the older method is known as the 8,vienna ,process10 while the newer method is called 8,aeration ,process40 ,the ,older or ,vienna ,process4 ,fermentation of the ,mash4--,at the completion of the acidulation of the mash it is at once cooled to #gg degrees ,f4 ,this is accomplished by continuously agitating the mash by mechanical means with hollow plungers that are filled with ice or cold water1 and which at the same time serves to aerate the mash4 ,the former method of cooling the mash in shallow vats1 on account of infection and introduction by and of undesirable bacteria from the atmosphere into the mash1 has been generally discarded4 ,fermentation is now introduced by adding a certain quantity of compressed yeast1 which must be free from starch adulteration4 ,in a short time a head begins to develop upon the surface of the mash1 which gradually grows and rises to the top of the half-filled vats4 ,the period of fermentation depends upon the temperature of the mash as well as the density of the mash4 ,the higher the density of the mash1 the more vigorous the fermentation4 ,in general1 the time consumed for proper fermentation is twelve to eighteen hours4 ,as fermentation proceeds1 the density of the mash becomes less1 while the yeast cells increase1 and at the same time the temperature of the mash raises4 ,illustration3 ,fig4 #h4 ,yeast ,cells ,fully ,developed4 ,the mash in this process contains the whole of the grains1 and for this reason the head1 which contains the yeast cells1 and which is skimmed off as it rises1 must be strained2 it is subsequently washed and then pressed4 ,in contrast to this method the newer or 8,aeration ,process0 for the production of yeast presents entirely different phases4 ,production of ,yeast by ,aeration ,process4 ,this method was invented in ,sweden about ten years ago1 and is in use in many yeast factories to-day4 ,a decided greater percentage of yeast yield is accomplished by the 8,aeration ,process40 ,after the saccharification of the mash is completed1 the extract called 8wort0 is strained to remove the husks and bran of the grains4 ,large vats containing a double bottom are used for this purpose1 the inner or upper bottom being perforated4 ,spigots are attached to the bottom of the vats to draw off the 8wort40 ,at first the extract appears opaque and is again returned to the mash4 ,this pouring-back process is continued until the 8wort0 finally flows perfectly clear from the spigots4 ,the extractive matter still adhering to the husks and bran of the grains is washed out or 8sparged0 with hot water4 ,another way employed for recovering the clear 8wort0 is by means of the filter press4 ,the percolation method1 however1 is preferable1 as the extraction of the essential properties is more complete4 ,fermentation is produced in the 8wort0 by adding small quantities of compressed yeast also1 or by the use of pitching yeast4 ,during the fermenting period a continuous stream of atmospheric air is forced through the 8wort0 by the aid of air pumps4 ,in order to eliminate atmospheric dust and bacteria1 the air before entering the 8wort0 filtered through cotton1 and sterilized by passing it through a solution of salicylic acid4 ,it is also necessary to distribute the air to all parts of the 8wort0 equally1 by means of perfected tubes1 which are attached to the main air pipe1 branching out in various directions at the bottom of the fermenting vats1 with the perforations facing downward4 ,at the beginning the air current is very moderate1 and is increased in accordance and in proportion of the yeast growth4 ,at the final stages of fermentation the air current is again moderated4 ,this forcing in of air1 or rather oxygen1 in the 8wort0 stimulates in an exceedingly large measure the propagation of yeast1 but care is exercised in this respect1 however1 for if the air pressure be too strong a large per cent4 of alcohol1 a very important by-product1 will be lost4 ,the characteristic feature of this method1 distinguishing it from the ,vienna ,process1 is the continued aeration during fermentation1 hence called 8,aeration ,process40 99 99 99 99 99 ,obtaining the ,yeast4--,fermentation of the 8mash0 or the 8worts0 proceeds at a lively rate4 ,in observing the 8head0 or froth1 during the 8,vienna ,process10 which at first is transparent1 gradually assumes a milky or of more opaque appearance1 caused by enormous increasing growth of yeast cells1 filling up the froth bubbles4 ,when the cells are fully developed the fermentation may be considered finished4 ,practice assumes1 although the assumption is not always reliable1 that this stage has been reached when the 8head0 or froth begins to recede4 ,the only sure method to determine proper maturity of the yeast cell is by microscopic observation4 ,placing some of the froth under the object glass of the microscope1 the yeast cells most appear well developed and isolated from each other4 ,it should be the exception rather than the rule that budding cells still be visible4 ,not until assured that the proper time has been reached should the skimming of the upper portion of the froth be begun4 ,this portion of the 8head0 contains the so-called 8pitching yeast10 and is used largely in starting new propagation4 ,large galvanized perforated spoons with long handles are used to skim off the froth4 ,repeated observations of the froth during the skimming are made1 to ascertain the condition of the yeast cells4 ,the yeasty froth is immediately mixed with ice cold water to arrest further fermentation4 ,this also serves to increase the keeping properties of the yeast4 ,the water containing the skimmed-off matter is now run through strainers of varying sized meshes1 the coarser retaining the husks and bran1 while the finer meshes prevent the gummy matter adhering to the yeast cells from passing4 ,the strained yeast cells are caught up in vessels containing water1 where they precipitate in a compact layer1 and is then ready to be washed4 ,in order to watch the settling of the yeast1 these vessels are constructed with windows so as to give the operator a perfect vision of the settling4 ,this operation of washing the yeast in new water and allowing it to settle is repeated several times1 at which time nearly all of the impurities have been removed and excellent keeping properties have been attained4 ,a newer method of washing yeast has lately been introduced by the invention of a specially constructed patented centerfuge4 ,if it be intended to mix starch with the yeast1 it is usually done just after the washing has been completed4 ,potato or rice starch are used4 ,the utmost carefulness must be observed in the examination of the starches1 as they frequently are contaminated with bacteria or acids1 which tend to injure the keeping qualities of the yeast and very soon become unfit for use4 ,after the clear water of the last washing has been removed by decantation1 the compact settled mass is pressed dry by hydraulic or filter press1 and finally formed by specially constructed machines into pound pieces1 familiar to all bakers4 ,the 8mash0 or the 8wort0 after the yeast has been removed contain alcohol in paying quantities1 and is recovered by distillation4 ,one hundred kilograms of mash yields an average of #aa per cent4 yeast and #bh per cent4 of alcohol1 if fermented according to the 8,vienna ,process40 ,the 8,aeration ,process0 yields #be per cent4 of yeast and #ah per cent4 of alcohol4 ,the remaining grains in the liquids are much sought after for their value as desirable fodder for cattle4 99 99 99 99 99 ,yeast ,adulteration4--,high class compressed yeast should be free from all adulterants4 ,most manufacturers1 on account of the slimy matter of yeast1 causing many difficulties in pressing1 add from #e to #aj per cent4 of potato starch1 claiming that it increases the keeping qualities by absorbing part of the moisture4 ,the writer1 however1 does not agree with them4 ,starch is undoubtedly at times added to yeast in large excess2 it then becomes an adulteration2 this fraud is1 however1 readily detected by treating the sample of yeast with iodine4 ,for this purpose break up a little of the yeast in a test tube with some water1 shake it up well and add a few drops of tincture of iodine2 after standing a little while the starch will settle at the bottom of the tube in a dark blue layer4 ,plaster of paris has also been found in yeast2 this1 besides being fraudulent1 is decidedly criminal1 and verily1 is giving a 8stone for bread40 ,nature of and ,examination of ,compressed ,yeast4--,a good sample of compressed yeast should have a creamy white color4 ,a brownish discoloration would indicate that fermentation had been too far prolonged before skimming4 ,it should have an odor of apples1 not cheesy2 neither should it have an acid odor or taste4 ,a piece of blue litmus paper pressed against the cut of the yeast should remain neutral or at the most show but a faint sign of red2 a marked change in the paper from blue to red would indicate acidity4 ,a microscopic view of good yeast dissolved in water should have the appearance as seen in ,fig4 #b1 shown above4 ,when broken it should show a fine fracture1 irregularly rounded4 ,should it be crumbly1 deterioration has set in4 ,in lukewarm water it should melt readily1 and not be sloppy to the touch4 ,the dissolved yeast placed in a glass tube should settle slowly and evenly with the water above it perfectly clear4 ,during this test adulteration with plaster of paris is readily detected1 as it would be the first to settle out1 and by carefully decanting the fluid1 examination of the sediment would disclose plaster of paris4 ,if the solution of yeast and water does not clear itself the yeast is spoiled1 and is of no use for the fermenting of doughs4 ,it is contaminated with wild yeast and harmful bacteria1 and would be instrumental in starting putrefactive fermentation1 ruining the flavor of baked goods4 ,should we desire to ascertain the amount of starch present in an adulterated yeast1 the following method is applicable3 ,weigh a small beaker and a small glass rod on a very accurate scale2 or1 better still1 on an analytical balance1 and assume the weight to be #ag4e g4 ,in the beaker place #aj g4 of the compressed yeast under examination2 break it up fine with the glass rod1 and place the beaker in a hot water bath for several hours1 weighing occasionally until two consecutive weighings are exactly equal2 for instance1 #ba4b g4 ,we deduct from this the weight of the beaker and glass rod1 giving us the following figures3 #ba4b g4 - #ag4e #c4g g4 ,the quantity of moisture evaporated out of the yeast would therefore be #aj g4 - #c4g #f4c g4 ,according to the findings of ,hayduck1 pressed yeast contains originally #gc4e per cent4 and dry starch #cf per cent4 of moisture4 ,we now proceed to make deductions to determine the quantity of starch contained as an adulterant in the mixture4 ,we set the example3 8,what per cent4 of starch is contained in a mixture of yeast and starch if #aj g4 of the mixture gives off by evaporation #f4c g4 of moisture1 yeast containing #ge4c per cent4 and starch #cf per cent4 of moisture80 ,solution4--,one hundred g4 of pure press yeast1 heated to dryness1 gives off #gc4e g42 therefore1 #aj g4 heated should give off #g4ce per cent4 moisture4 ,in our test the loss is but #f4c g41 consequently a deficiency of #a4jd g4 ,this in itself indicates starch adulteration4 ,starch gives off #cf per cent4 of moisture2 therefore1 #a g4 gives off #j4cf g41 and #a g4 of yeast #j4gce g4 of moisture4 ,with each #a g4 of starch addition the moisture loss is found to be #j4gce - #j4cf #j4cge g4 deficient4 ,in the #aj g4 mixture under examination there is contained as many times #a g4 of starch as #j4cge g4 is contained in #a4je g41 which is equal to #b4h g4 ,in a #ajj g4 mixture the result would be #bh g41 or #bh per cent41 which is the per cent4 of starch adulteration in our mixture examined4 ,the ,fermenting ,strength of ,yeast4 ,the best manner for the baker to test the strength of yeast is to take equal parts of the samples of the various yeasts1 about #aj g42 dissolve in #ajj g4 of water at #he degrees ,f41 and make a dough with equal amounts of the same bread flour 7about #aiij g474 ,illustration3 ,fig4 #i4 ,in order to prevent transferring of any one yeast sample to either of the other doughs1 it is advisable to thoroughly wash the hands between each mixing4 ,place the doughs in glass jars of equal dimensions1 and allow them to raise at an even temperature4 ,it goes without saying that all ingredients must be weighed exactly alike1 and the temperatures in all cases be the same4 ,the yeast which gives the greatest expansion of the dough has the preference4 ,another simple manner to test the strength of yeast is to drop a piece of the dough into tepid water 7#he degrees ,f471 and observe the time consumed between immersion and when the piece of dough rises to the surface of the water4 ,the dough which rises in the shortest time contains the strongest yeast4 ,of course1 in technical schools yeast strength is determined along different lines4 ,a ,hayduck carbonic acid measuring apparatus is used for this purpose1 and is shown in cut 7,fig4 #i74 ,it consists of two connecting glass tubes fastened against a board4 ,the wider of the tubes has a capacity of #ejj cc41 and ends at the top in a narrow glass tube1 to which rubber tubing may be attached1 and is graduated in cubic centimetres4 ,the other narrow tube ends at top funnel-shaped4 ,through the funnel the apparatus is filled with water1 colored blue to make observations easily4 ,in order that the water may not absorb any of the carbonic acid gas1 which would tend to make the test inaccurate1 on top of the water in the wider tube a thin layer of petroleum is poured4 ,in gas generating flasks 7,a7 a suitable 8wort0 and a definite amount of yeast1 to be tested1 is dissolved and placed in a water bath4 7,b7 is a second flask for the next following test4 7,c7 is a pinch-cock1 which is left open so long as 7,d7 is kept closed4 ,the generated carbonic acid gas forces the water out of the wide tube and is caught up at 7,g74 ,the yeast which has the ability to displace the largest amount of water at stated periods is considered the best fermentation inciter4 ,before any readings are taken the water in both tubes is brought to the same level by means of cock 7,e74 ,if care be taken to use the exact proportions of materials in each test at even temperature1 reliable conclusions are obtained from each individual yeast sample4 99 99 99 99 99 ,water4--,next to flour1 water is the most abundant compound used by the baker4 ,it is the great solvent of ,nature4 ,pure water is composed of the two gases1 hydrogen and oxygen1 in proportions of #a to #h4 ,it is colorless and tasteless4 ,water as found in nature is never pure4 ,owing to its action as a solvent1 it contains bodies like lime1 magnesia and potash in solution1 besides air1 carbon dioxide and other mineral matters4 ,hard water is such as contains more than seven grains of mineral salts per gallon4 ,the hardness due to bicarbonate of lime may be neutralized by boiling4 ,other mineral salts are penniment4 ,in general1 soft water is more adaptable for bakers' use1 as hard water retards fermentation and somewhat checks the softening changes going on in the dough during fermentation4 ,doughs made with hard water require to lay longer to properly mature4 ,it is for this reason that the baker will find it necessary at equal dough temperatures to modify his methods when using hard or soft waters to get uniform results4 ,it is of the utmost importance that water used in the bakery be free from organic matter that is detrimental to health1 as many such organisms have a tendency to set up putrefactive fermentation in doughs4 ,in a broad sense1 however1 water that is declared fit for drinking purposes can be safely employed in bread work4 99 99 99 99 99 ,salt4--,chemically known as chloride of sodium4 ,it is produced from three different sources3 ,bay or sea salt1 rock or mine salt1 and natural brine or pit salt4 ,of these the refined product of natural brine or pit salt is to be preferred by bakers4 ,it should be dry1 to insure uniform results1 as wet salt contains a large percentage of water1 which interferes with obtaining accurate and uniform quantities needed in the doughs4 ,it is added to doughs in varying amounts1 from #a to #d pounds per barrel of flour1 and gives bread flavor and taste4 ,when working with soft water more salt is required than in hard water4 ,while salt gives the bread flavor1 it also retards fermentation4 ,it is especially of import by keeping in check lactic and butyric fermentation1 causing sour bread4 ,authorities claim that salt in all proportions from #a4d per cent4 upwards retards fermentation and diminishes the speed of gas evolution1 the raising of the dough4 99 99 99 99 99 ,milk4--,is largely used in bread making4 ,dry milk on account of its convenience1 has supplanted fluid milk in a large measure in the bakery4 ,although not universally accepted1 the writer is of the opinion that dry milk containing pure butter fat will add equal flavor to bread in which fluid milk is used4 ,besides giving flavor and nourishing properties to bread1 on account of its dryness it has water absorptive qualities that are of economic value to the baker4 ,dry milk also contains soluble extracts that have an invigorating influence on yeast growth1 i4 e41 fermentation1 and improves and gives a better bloom in the crust of the bread4 ,in point of economic value1 the baker should determine1 by making small trial doughs1 the increased volume obtained by reason of the extra moisture absorbing properties of dry milk when used in doughs4 99 99 99 99 99 ,fat4--,lard1 compound lard and cotton-seed oil are the fats generally employed in bread making4 ,the use of fats effects a finer texture in the bread4 ,a colorless shortening assists in producing a whiter crumb1 and also by coating the cells of the loaf retains the moisture of the baked bread4 ,doughs containing large amounts of shortening1 under best and equal conditions1 will stand a larger amount of proof1 as part of the shortening in a well mixed dough has combined with the gluten of the flour used1 allowing it to stretch further and become more elastic and still hold the increased amount of gas generated by the heat of the oven1 and produces a loaf of greater volume4 ,not all shortenings will produce the same effect1 and the baker should experiment with small batches4 ,the points to be determined are the effect the shortening has on the crust1 volume of the loaf1 as well as the color4 99 99 99 99 99 ,sugar4--,among the sugar groups used in the bakery we find cane sugar1 malt extracts1 glucose and yeast foods4 ,each of these products have characteristic effects on fermentation and doughs1 and will be treated in a later paper4 ,illustration ,,doughs ,,leavened ,,by ,,yeast ,,by ,,prof ,e4 ,w4 ,,habermaas ,there are two distinct ways of making doughs4 ,one way is to set a sponge first1 then make the dough1 and the other way is to make the dough at once4 ,the first is called a 8,sponge ,dough0 and the second is called a 8,straight ,dough40 ,straight dough is so called1 because all ingredients such as yeast1 salt1 sugar1 lard1 water and flour are all mixed and formed into a dough4 ,there are various reasons for making straight doughs1 a few of which we will proceed to give4 ,in the first place1 it is more convenient to make a straight dough1 because it does not require as much time to make as does mixing the sponge dough1 because the mixing is all done at one time4 ,then1 again1 a straight dough can be taken in a shorter time than a sponge dough4 ,by this ,i mean that in case of necessity the dough can be taken1 in from #a to #b hours after it has been made4 ,i do not advocate taking the dough in such a short time1 but it can be done1 because ,i have done it with good results4 ,straight dough requires more yeast than doughs made from a sponge1 because the yeast has not as favorable a medium in which to grow1 in the straight dough as it has in the sponge dough4 ,it is conceded by some that straight dough requires a stronger flavor than a dough made from a sponge2 by others that a stiffer dough is required2 by others1 that the finished product has a coarse texture1 and that an 8yeasty0 taste predominates4 ,the author made straight doughs daily for eleven years successfully4 ,he neither made a specially stiff dough nor did his finished product have a coarse texture nor an 8yeasty0 taste4 ,sometimes when the temperature of the shop was very high or an exceptionally weak flour was sent us1 then would our product have a somewhat coarse texture1 but this would soon be remedied by using less yeast and reducing the temperature of the liquid used4 ,there are advantages in using strong flour1 but they are alike in the straight and the sponge dough1 and they are larger yields and larger goods1 but these are not the only points to be considered4 ,some bakers are partial to spring wheat flour1 because the yield in bread is greater than when a blend is used4 ,too often is quantity preferred to quality4 ,it seems that most bakers are working to the one end1 namely1 to get the flour which yields most bread4 ,in this endeavor they are sacrificing quality for quantity4 ,spring flour containing a larger per cent4 of gluten than winter wheat flour naturally takes up more moisture1 producing in turn more bulk1 therefore more bread4 ,then again the gluten in the spring wheat flour is of a tenacious character1 producing a tough elastic dough4 ,such a dough can resist a greater gas pressure than can one made of weaker flour1 and can therefore stand more proof1 thus producing a larger and better appearing loaf than one made of a winter wheat flour or a blend4 ,if a blend is used1 we will say two parts of a high grade winter wheat1 and one part of spring wheat flour1 and the dough is properly worked1 the bread will have a fine1 smooth1 soft1 velvety texture1 and a mild1 sweet taste4 ,the loaf will not be as large a loaf as the one made of spring wheat flour1 but will remain soft and moist longer than the loaf made of spring wheat flour4 ,the reason for this is1 that winter wheat flour contains a larger per cent4 of natural moisture and a smaller per cent4 of gluten than the spring flour1 therefore it takes up less moisture1 and consequently does not lose as much by evaporation in baking2 thus leaving a larger per cent4 of moisture in the bread4 ,the chemist's test cannot decide the true baking value of a flour4 ,a bakeshop test1 made by a practical baker1 is absolutely necessary to decide this matter4 ,the principal points to be considered when making straight dough are these3 the temperature of the ingredients1 the temperature of the shop1 the quantity of yeast1 and the quality of the flour used4 ,if the temperature of the shop is very high1 the liquid used should be cool1 and the quantity of yeast should be reduced4 ,the most favorable temperature for fermentation is from #hj to #ij degrees ,fahr41 though ,i prefer to have the dough #he degrees ,fahr4 ,before proceeding to make the dough1 take the temperature of the flour and the shop1 then heat the water to a temperature which will give your dough a temperature of #hj degrees ,fahr4 when ready4 ,for example1 if the temperature of your flour were #e degrees ,fahr41 the temperature of the water would have to be #aj degrees ,fahr4 ,now if the temperature of the shop were #gj degrees ,fahr41 the temperature of the water could be raised to #aaj degrees ,fahr4 ,i would advise you not to get the temperature of the dough too high1 but would rather that you raise the temperature of your shop4 ,dough chills very quickly when it is on the bench1 and after a dough is chilled it will come up very slowly4 ,when making dough in a dough-mixer1 the temperature of the water should be at least #e degrees higher than when making it by hand1 because the mixers are more or less cold1 while1 when dough is made by hand you have the animal heat of the hands to keep up the temperature of the dough4 ,when the weather is very warm1 the temperature of the water must be changed to suit4 ,for example1 if the temperature of your shop is #ij degrees ,fahr41 your flour would naturally be very near the same temperature 7providing it were kept in the shop71 then the temperature of the water would have to be at the utmost #ge degrees ,fahr41 because the temperature of the dough would continue to rise while it was in the trough or mixer4 ,process for ,making ,straight ,dough4 ,heat the liquid to the required temperature1 then dissolve the yeast in a portion of the liquid1 then1 when the yeast is dissolved1 add it to the rest of the liquid2 then add the salt and dissolve it2 then add the fats and sugar2 then add the flour4 7,as above mentioned for uniform results it is best to weigh the flour1 sugar1 salt and fats47 ,after the flour has been added1 work it into a smooth dough4 ,weighing and ,measuring ,ingredients ,used in ,baking4 ,by ,professor ,e4 ,w4 ,habermaas4 ,all solids used in baking should be weighed1 and all liquids should be measured accurately4 ,varied results and failures in baking are very often due to inaccurate weighing and measuring of ingredients4 ,if your recipe calls for a pound of sugar1 don't use #a pounds instead4 ,or if a recipe calls for #a gallon of milk1 don't use gallon instead4 ,the author has often seen bakers use #a pounds of some ingredient when #a pound was what should have been used4 ,many bakers are exceptionally careless about measuring the liquids1 such as milk and water4 ,they will dip a quart or pint measure into a can of milk or into a bucket of water and draw it out on a slant1 thus causing a portion of the liquid to run out4 ,often as much as one-fourth of a pint of milk will run out of the measure1 still they will count that a full measure4 ,this may seem a trifle1 but when measuring a number of quarts or pints1 it ceases to be a trifling matter but becomes a matter of vital importance4 ,for example1 you are about to make a dough of four quarts of milk or water1 and you measure the milk or water as above shown4 ,after having added the flour and you are making the dough1 you will find that the dough is too stiff4 ,this is based on the fact that you use a given quantity of flour to every quart of milk or water used1 as should be the case1 if you expect uniform results4 ,you have the correct amount of flour1 but not enough milk or water4 ,then again1 the yield of such a dough would be less than it should be4 ,most bakers do not weigh the flour for their dough4 ,where this is the case1 flour is usually added until the dough is of the proper consistency4 ,so in that case the fact that the baker had not measured the liquid accurately would not necessitate getting too stiff a dough1 because he has not a given quantity of flour to work in but adds it until the dough is of the proper consistency1 but the yield will be less because there is less dough4 ,i do not approve of this method of making doughs1 because the results are not uniform1 and it requires more time to make the dough1 because you are compelled to add more flour occasionally to get the proper consistency4 ,whereas1 when you have the exact amount of flour and add it at once1 you can proceed with dough without interruption4 ,then again1 when you weigh the flour for your dough1 you always have uniform results4 ,the flour1 sugar1 malt extract1 salt and fats 7if any7 should be weighed1 and the milk or water measured or weighed for every batch of dough1 no matter how large or how small1 if you would have uniform results4 ,one of the 8hit or miss0 methods prevalent in most shops is that bakers measure the water and weigh the salt1 and guess at the rest4 ,fats1 sugar and flour are seldom weighed4 ,what are the consequences8 ,sometimes they have a stiff dough1 sometimes a soft dough1 and sometimes a medium dough4 ,sometimes the dough comes up too fast and sometimes too slow1 owing to the consistency of the dough4 ,then1 again1 they never get the same number of loaves out of the same size batch4 ,if the dough is too stiff1 they get more than the required number1 and if the dough is too soft they get less than the required number out of the batch4 ,in large shops such methods would not be tolerated1 then why should they be tolerated in small shops8 ,thousands of dollars could be saved monthly in bakeshops if more accurate methods were adopted4 99 99 99 99 99 ,when using a very strong flour you can use a little more yeast than ordinarily without fear of mincing the dough1 because strong flour can stand more proof2 but unless absolutely necessary1 don't use any more yeast than is required under ordinary conditions4 ,during the summer months it is well to use more salt than during cold weather1 because salt acts as a governor--it holds the dough in check and keeps it sweet4 ,too much yeast creates an over-abundance of gas1 and if the dough is not tough enough to withstand the pressure of the gas1 it tears and allows the gas to escape2 the dough then falls and loses its vitality4 ,if this dough were 8made up0 into loaves1 and when baked were cut in two1 it would be seen that the texture would be very coarse2 it would be a mass of holes1 and the taste would betray a trace of lactic fermentation4 ,this bread would not be fit to eat4 ,don't allow your doughs to get too old4 ,if a dough gets too old it loses its vitality1 and when baked it will have a coarse texture and will have a sour taste4 ,test your doughs as follows3 ,when the dough has set about one hour1 jam your hand into it2 if it begins to fall it is ready to take2 if it does not fall1 allow it to set about one-half hour1 then try it again4 ,a dough may be taken before it falls1 but ,i would not advise you to make a practice of doing that4 ,i have made a batch of bread and had it baked and out of the oven in three hours4 ,i set the sponge at #i4cj a4 m41 made the dough at #aj4cj a4 m41 and had the bread baked at #a p4 m4 ,this bread had a very fine1 smooth texture1 and had a very sweet taste4 ,i advocate taking doughs as soon as they are ready1 if you want a nice1 smooth texture and a sweet taste to your bread2 and trust that it is your aim to produce such a loaf4 ,the third process in the art of bread making is pushing or 8punching0 the dough down4 ,pushing or 8,punching0 the ,dough ,down4 ,when the dough is well 8up10 or raised1 push or 8punch0 it down 7using both hands71 to force out the gas1 then raise up one end of the dough and lap it over the other1 then push it down again4 ,continue this process until the dough is firm and compact1 then cover it1 and when it is up again take it4 ,this is done to prevent the dough from getting too old1 or from losing its vitality4 ,when a dough is required at a certain time and there is no time to push or punch the dough down1 this process may be omitted4 ,the fourth process in bread making is breaking the dough4 ,breaking the ,dough4 ,when the dough is ready remove it from the trough or bowl and put it on the bench or table2 then cut it into pieces weighing about #aj pounds2 then pat it down with both hands1 then take up one end of the dough and lap it over the other1 then pat it down again until you have the piece of dough very flat2 then fold it over and over4 ,continue to pat down and fold over the dough until it is very compact1 then take up the next piece1 and so on1 until you have the entire batch of dough firm and compact4 ,in some large shops this work is done by machines called 8dough breaks40 8,breaking0 is done to free the dough from excessive gas and to keep the dough young and also to produce a firm loaf of bread4 ,if the dough is 8made up0 before it has been freed from excessive gas1 it will produce a spongy loaf of bread1 with large1 irregular holes in it4 ,such a loaf of bread will dry out very quickly4 ,after the dough has been freed from excessive gas it becomes firm and compact1 and the loaves of bread made from this dough will likewise be firm and compact4 7,at this period of the dough all gas contained in the dough can be classed as 8excessive10 because it is of no real value1 but rather a hindrance1 because it makes additional work to get the dough into proper shape for making it up into loaves47 ,now1 when the yeast again becomes active and gas begins to form1 the loaf will raise evenly1 because what gas remains in the loaf is evenly distributed throughout the loaf1 thus producing a nicely shaped loaf4 ,the fifth process in the art of bread making is weighing4 ,weighing the ,loaves4 ,cut the dough into pieces of as near a uniform size as possible1 then weigh them as required4 ,the exact weight ,i cannot fix2 that must be determined by the price of material used1 the locality in which you are located1 the cost of labor1 etc4 ,in making up a selling price1 every detail1 such as cost of material1 labor1 rent1 light1 fuel1 heat1 wrapping paper1 twine1 advertising display1 wear and tear on horse and wagon 7if you have any71 feed1 etc41 salary for yourself1 interest on money invested1 etc41 must be figured in1 or 8you will come out of the small end of the horn10 as they say4 99 99 99 99 99 ,after the dough is made1 proceed as follows to work it smooth3 ,cut off 7with a scraper7 a portion of the dough and place it on the bench1 then spread it out 7using both hands7 as wide and long as possible1 then fold it double1 then spread it out again1 as before directed1 then fold it over4 ,continue this process until you have a nice1 smooth1 dry dough1 then take up another piece of dough and proceed as directed4 ,continue taking up pieces of dough and working them as directed until you have worked the entire batch of dough1 then put it in the trough and allow it to 8raise40 ,when making straight dough with a dough mixer1 proceed as follows3 ,put the water into the mixer 7but keep back a small portion in which to dissolve the yeast71 then dissolve the yeast1 then put it into the mixer1 then add the sugar1 fats1 salt1 etc41 then start the mixer1 then add the flour and allow the machine to run until you have a smooth1 dry dough4 ,some bakers allow their mixers to run ten minutes and others allow them to run twenty minutes4 ,this is simply a matter of opinion4 ,my advice is to run the mixer until you have a smooth1 dry dough4 ,processes in ,bread ,making4 ,before we have the product called bread1 it has passed through fourteen processes1 which ,i will name and describe in rotation4 ,the first of these processes is called setting sponge4 ,setting ,sponge4 ,setting sponge is the first process in the art of bread making4 ,proceed to set sponge as follows3 ,measure the quantity of liquid desired and put it into a mixing bowl or trough1 then take out a portion of the liquid and dissolve the yeast in it 7about gallon for each pound of yeast used74 ,the yeast must be thoroughly dissolved2 then add it to the rest of the liquid1 then add flour to give it the consistency of medium dough 7#b pounds of flour1 one-half spring wheat and one-half winter wheat will give you a fine sponge71 then work it well to prevent crust from forming on it1 then allow it to raise4 ,the length of time required to raise the sponge depends upon conditions1 namely1 the quantity of yeast used1 the temperature of the shop1 the temperature of the liquid and flour1 the consistency of the sponge1 and the size of the sponge4 ,large sponges require less yeast 7in proportion71 and raise quicker than small sponges1 because they are not as easily chilled as small sponges are4 ,some bakers prefer an old sponge and a young dough1 while others prefer the opposite--a young sponge and an old dough4 ,i prefer to take the sponge as soon as it is ready1 and the dough likewise4 ,by so doing we always get an article that is not overproved1 and without a trace of lactic fermentation4 ,goods made from an old overproved dough are not fit to eat4 ,if you make a nice1 sweet product you will have no difficulty in establishing a good trade4 ,watch the sponge and take it just as soon as it begins to fall4 ,if you want to test a sponge shake the vessel1 and if the sponge falls it is ready to take4 ,if the sponge is not ready1 the shaking up which you gave the sponge will not check the growth of it4 ,i have taken sponge one hour old and produced excellent results4 ,the second process in the art of bread making is making dough4 ,making ,dough4 ,melt the fat 7if lard or compounds are used71 dissolve the sugar and salt in the water1 then add them to the sponge and work them thoroughly1 tearing the sponge to pieces and working it until you have the whole a smooth mass1 then add the flour 7in portions71 enough to make a fairly stiff dough1 and work it thoroughly until you have a smooth1 dry dough4 ,work the dough same as when making a straight dough4 ,keep the dough covered and at a temperature of not less than #hj deg4 ,f4 ,when the temperature of the shop is below that1 and the dough is to be taken in two or three hours1 both the sponge and the dough must be kept above #he deg4 ,f4 ,while a little chill would not affect a dough1 still it would delay it considerably4 ,chilling retards the growth of the yeast1 and after the dough has been chilled it will take some time to raise its temperature to continue the growth of the yeast cells4 ,there are various ways of hurrying doughs1 a few of which are as follows3 ,by using a little more yeast than ordinarily1 and by making a soft dough1 and by reducing the quantity of salt1 and by keeping both the sponge and the dough at a high temperature4 ,when using a larger per cent4 of yeast than ordinarily1 watch both the sponge and the dough1 and take them young 7just as soon as they are ready71 or lactic 7souring7 fermentation will take place4 ,don't use too much yeast4 ,too much yeast will give the baked product a peculiar taste1 and will compel you to be very careful in the handling of the dough1 especially so in warm weather4 ,illustration ,,variations ,,in ,,bread ,,texture ,,by ,c4 ,,miller ,that there is a wide variance in texture or grain in bread from day to day1 or from batch to batch1 produced under seemingly same conditions1 is not to be denied4 ,there are several causes1 any one of which may produce the difference between good and poor texture3 7#a7 ,improper fermentation1 the most fruitful source4 7#b7 ,improper handling or preparation of the dough previous to panning4 7#c7 ,over-proofing before baking4 7#d7 ,ovens too hot or too cold4 ,by taking up these causes in the order named ,i hope to point out to those who are not practical some of the difficulties which confront the operative baker1 and which make the production of uniform texture in bread almost as difficult at it would be to bail the water out of ,lake ,michigan with a bucket4 ,my observation1 covering a period of more than thirty years1 leads me to believe that absolutely uniform texture or grain in bread will never be produced so long as we make bread with yeast4 ,this brings me to the first cause named1 that of fermentation4 ,as there are no known mechanical means of determining the amount or degree of fermentation in dough1 this must be left to the judgment of the baker1 and his judgment is prone to err4 ,if the dough is under-fermented the resultant texture of the bread will most likely be rough1 waxy and heavy to the eye and touch4 ,if the dough be over-fermented1 the texture takes on a grayish look and feels coarse and dry and inclines to crumble4 ,the difference in time between under and over-fermentation is not long1 and1 as previously stated1 depends entirely upon the judgment of the operative baker1 and were his judgment infallible1 which it is not1 other conditions in the bakery many times make it impossible for him to take the dough at the proper period of fermentation1 due to the erratic and eccentric nature of fermentation of the various batches under course of manufacture4 ,although made apparently identical1 in which every ingredient1 including the water1 has been carefully weighed1 the revolutions of the mixing machine counted1 to produce as near as possible one dough like the other1 these doughs1 all of a temperature not to vary more than half of a degree1 and this temperature controlled in a room specially constructed for this purpose--with all of this care and fidelity to detail1 it is seldom that any two doughs will ferment exactly alike4 ,that being so1 what may be expected where such facilities are lacking1 and where such close attention to detail is not practiced8 ,the subject of fermentation is a long one1 and ,i only touch upon it as it relates to the texture or grain of baked bread1 pointing out the difficulty of its control outside of the laboratory4 ,taking up the second cause of poor texture 7in the order named71 that of improper handling of the dough before panning1 ,i may say it is impossible to make bread of a fine texture or grain without a certain amount of manipulation of the dough during the process of fermentation4 ,this has been termed by the baker 8cutting over0 or 8turning back40 ,if this part of the work is not properly done there will be a consequent sacrifice of texture or grain4 ,this cutting over1 when properly done1 consists of cutting the dough in pieces as large as can be conveniently handled1 and stretching these pieces as long as possible and placing the same again in the trough1 one piece on top of the other1 until the entire batch has been so treated4 ,this serves two purposes3 7#a7 ,that of again bringing the dough1 which had become warmer in the center of the batch1 to a uniform temperature throughout2 7#b7 it makes a more thorough distribution of the air cells which were produced by the gases in their attempt to escape by rising upward through the mass of dough4 ,it is this repeated redistribution of the air cells to finer size and greater number which aids materially in the production of a bread of fine texture4 ,this can best be illustrated by calling your attention to the 8snow-flake0 bread1 or brake dough1 which was once quite popular in many sections of this country4 ,the process of manufacture1 in which the dough was run through iron rollers from twenty to thirty times1 always folding and running through the rollers again and again1 is an intensified redistribution of the air cells1 and this process produces a texture or grain very fine and pleasing to the eye and touch4 ,the over-proofing of the dough before baking is a weakness inherited by environment by about #ii per cent4 of the operative bakers4 ,this desire to see a large loaf at the expense of flavor and texture is caused largely by the criticism of the smaller loaf by the general public4 ,it is an inevitable law of nature that you cannot get something for nothing4 ,you cannot have quality1 with fine texture or grain1 and at the same time have a large loaf which only pleases the eye on its exterior4 ,either quality or quantity must be sacrificed4 ,it is for the individual baker to say which it shall be4 ,and last1 but not least1 the cause of poor texture or grain is due to improper heat of the ovens1 as without a perfect baking heat it is quite possible to spoil the most perfect dough4 ,if the oven be too hot1 causing the bread to crust before the loaf has had time to become heated through1 the result will be poor grain or texture1 as the gases within the loaf would be imprisoned by the crust already formed1 and as these gases become more heated and light as the loaf grows hotter1 they eventually follow along the lines of least resistance and break through the loaf at its weakest point of crust already formed1 causing the loaf to be ill-shaped and drawn1 and the grain to be uneven and furrowed4 ,again1 if the oven be too cold1 the loaf is too slowly heated to stop in time the action of fermentation1 and the result would be much the same as over-proofing--open texture with inclination to be dry and crumbling4 ,greek ,bread4 ,one-half pint milk 7bare measure71 #a ounce yeast1 pinch of flour1 #b eggs1 ounce sugar4 ,ferment #ij degrees ,f4 ,dough4 ,one pound flour1 pound butter1 #c ounces sugar1 ounce ground cinnamon4 ,make the above quantities into a very light dough1 and allow to lie covered in warm place for #de minutes4 ,when ready to turn out on to the board1 hand up1 and pin out to little more than inch thick4 ,at this stage sprinkle some granulated sugar over the dough1 splash with little water1 and bring two sides over to meet in the center1 so as to entirely enclose the sugar4 ,pin out again and repeat same operation of adding sugar and folding over4 ,the dough will now require to be pinned out to inch thick1 when it should be cut into strips #b inches wide and placed on warmed greased baking sheets4 ,wash with milk1 sprinkle over a good layer of granulated sugar1 and place into the prover containing little steam4 ,when ready bake in hot oven1 allow to cool1 then cut into small square pieces1 according to size required4 ,illustration ,,american ,,rye ,,bread ,,methods ,in ,europe most all of the rye breads are raised with sour dough1 but ,american bakers employ a variety of methods2 some bakers are using the sour dough process1 others are taking a part sour dough and use compressed yeast with it1 others use a potato ferment1 or compressed yeast without sour dough4 ,the sour dough process recommends itself because it is cheap2 all that is required is a small piece of rye bread dough left over from the previous day's batch for a start2 there is no yeast to pay for4 ,it is a process which requires experience and close attention to make a nice and palatable bread4 ,the difficulty lies in the treatment of the sour dough4 ,this dough should not be sour1 as the name would make one believe2 it should be kept up to a certain degree of sweetness by refreshing or renewing it regularly4 ,rye breads made with sour dough have a peculiar characteristic flavor2 this flavor is lacking in rye breads which are raised only with yeast4 ,a combination process1 in which yeast and sour dough are used together1 either with a sponge1 or also in a straight dough1 produces a sweeter loaf1 and there is not as much danger of getting the bread too sour 7which may happen in the straight sour dough process71 if not closely watched4 ,yeast added to the sour dough secures a stronger and shorter fermentation1 and only one sponge is used in the process1 while1 with sour dough only1 two successive sponges are employed4 ,the short yeast and sour dough process gives just enough acidity to the dough to give a good taste4 ,rye bread is also made with ferment4 ,one ,detroit bakery makes from #djj to #fjj loaves per day by this process4 ,the potato ferment is made in the afternoon 7they use potato flour71 stocked away with dry yeast1 and in the morning a straight dough is made with ferment and more water4 ,this process makes a nice1 moist and sweet loaf and sells well4 ,in other bakeries1 the left-over pieces of rye and wheat dough which accumulate during the day from the dough-mixer and the dough1 are used for a sort of sour dough1 for a start1 or in place of the regular sour dough4 ,the scraps are thinned down with water1 and in the evening some yeast is added and a sponge is set with more rye flour2 the rye dough is made from this sponge afterwards4 ,this method works all right1 but care must be taken not to add too much old dough1 and also to take the dough young1 otherwise it is apt to make a dry1 flat loaf and the bread cracks easily in baking4 ,some bakers set a sponge with compressed yeast and rye flour and let the sponge drop twice4 ,the sponge is made very slack1 and contains two-thirds of the water1 and the other third part of the water is put on for the dough4 ,letting the sponge drop twice gives it a little more acidity to the dough4 ,this process would make a much better flavored bread if the sponge was taken on the first drop1 and for doughing three or more pounds of old rye dough added1 according to the amount of bread to be made2 it would give better flavor and make a moister loaf4 ,in other bakeries where only a small quantity of rye bread is required1 bakers do not set a separate sponge for rye2 they dip out of a broken-up wheat sponge and make the dough with rye flour2 a piece of sour dough is added by some bakers1 which gives better flavor to bread made by this method4 ,the sour dough process consists of a succession of sponges2 every day a small piece of sour rye dough is left over for this purpose to begin with4 ,it is important in this process to keep the sour dough from getting too old1 because when too old it becomes putrid and loses strength4 ,where rye bread is not made every day1 or where sour dough is kept over from ,saturday to ,monday1 we used to work plenty of rye flour with some salt in the piece of dough kept over1 and make a very stiff dough1 and rolled this in a well-dusted flour bag and kept in a cold place till required4 7,in southern ,germany the sour dough is kept in a liquid state1 it is thinned with cold water and kept in a cold place47 ,only a small quantity is required for a start2 this is freshened up once or twice before it is made into the first and second sponge1 after which the final dough is made4 ,for instance1 to make a batch of #ajj pounds of rye flour into bread the procedure is as follows3 ,two pounds of sour dough are freshened up with one quart of water and one pound of rye flour into a soft sponge at about #ge to #hj degrees ,fahr4 ,after three hours add two more quarts of water and about six pounds of flour and make this into a medium firm sponge1 this is called 8grund sour40 ,in from five to six hours this will be ready for the second sponge or 8voll sour40 ,for this second sponge add fifteen quarts of water and with about forty pounds of flour make a soft sponge4 ,this sponge will be ready in from three to three and one-half hours and drop4 ,for the dough add fifteen quarts of water1 about one and one-half pounds of salt and about fifty-two pounds of rye flour and make a smooth stiff dough4 ,after the dough is made it should not be given much time to come on before scaling and moulding1 because the large second sponge will cause the dough to ripen quickly during the time it is scaled and moulded4 ,this should be done in as short a time as possible so the first loaves do not get too much proof before the rest is moulded4 ,for a smaller batch more time can be given4 ,this process of getting the sponges ready for the final dough may seem tedious to some readers1 but the rye bread is baked generally during the daytime1 while breads and rolls are baked at night1 the freshening-up and setting first and second sponge is done during the night1 this is particularly so where there is only one oven4 99 99 99 99 99 ,in the large rye bread bakeries1 where they bake many batches per day1 a batch is baked every two and a half to three hours4 ,a larger 8grund sour0 and less water on the 8voll sour0 with a moderately warm temperature ripens sponge and doughs more rapidly and gets the bread ready for the oven in a short time4 99 99 99 99 99 ,how to make ,genuine ,rye ,bread4 ,in a recent paper upon this same subject1 ,geo4 ,freeman1 of ,kalamazoo1 an expert baker1 had the following to say upon how to make genuine rye bread4 99 99 99 99 99 ,during my career as journeyman baker1 working in different shops1 ,i have found there were hardly two who made rye bread precisely the same4 ,but although they work different ways the result aimed at was the same4 ,some got it pretty regularly and others did not4 ,but since giving the subject a little extra thought ,i see where ,i and others have worked very much in the dark1 and during the course of my remarks ,i shall endeavor to throw as much light on the subject as ,i possibly can1 from the viewpoint of a baker1 to bakers1 and so enable you 7who do not already7 to see it as clearly as ,i do myself4 ,i have here1 gentlemen1 two loaves of what ,i consider genuine rye bread1 the formula for which has never given me any trouble since ,i adopted it4 ,i will tell you first how ,i made them and the why and wherefore afterwards4 ,we will take for example a six gallon dough for a #abe pound batch4 ,from the previous day's rye sponge1 ,i have saved one pound of sponge in the crock and kept it in the ice box1 so the first thing ,i do is to take half a pint of water and skim milk and bring it up to required temperature2 and add to the one one pound of sponge in the crock and stir in sufficient rye flour to make a little stiff dough1 the temperature of which must be from #ib to #ie degrees1 and let stand until the sponge is ready4 ,next take half an ounce of hops and boil about #bj minutes in two quarts of water2 strain off the hops1 saving the liquor for the sponge4 ,next ,i prepared the blend of flour taking #dj per cent4 blended ,wisconsin rye2 #bj per cent4 pure black ,wisconsin rye2 #dj per cent4 low grade spring4 ,we now come to the sponge1 making a six gallon dough4 ,i take four gallons for the sponge1 being two-thirds of total liquor in the sponge and one-third or two gallons at doughing stage4 ,i take three and one-half gallons of water 7at required temperature72 seven ounces of yeast1 two quarts of hop liquor1 twenty-eight pounds of prepared blend of flour1 about one-third of total required4 ,mix thoroughly4 ,temperature when mixed #hj degrees in summer2 #hd degrees in winter4 ,you will notice ,i allow seven pounds of flour to the gallon of water in the sponge1 which makes it medium soft1 causing it to show the drop good4 ,a stiff rye sponge will sometimes hold up on top until it is completely rotten4 ,on this account ,i have water and flour weighed accurate for rye sponge4 ,the sponge is usually ready in three and a half to four hours4 ,i give it a full drop and regulate how far it comes up the second time by the strength of the flour4 ,in this instance the sponge took one full drop and had risen half way up the second time when ,i took it4 ,i have already had to give the sponge the second full drop when using very strong flour4 ,now we come to the doughing stage3 ,two gallons water 7about #aj degrees lower temperature than required for sponge72 two pounds of sour from crock2 one pound eleven ounces of salt2 #ej pounds of the same blend of flour as used in the sponge4 ,mix good and thorough4 ,the temperature should be about #hj degrees in summer when finished1 and #hd in winter4 ,i cover it up and allow to stand until when ,i push my fist well into it and withdraw quickly1 it recedes slightly instead of resisting4 ,it is generally one and a half to two hours in getting ready4 ,i then throw it out on the table and have it scaled1 rounded up1 made into loaves1 set in boxes1 dusted with corn meal1 with the crease down and set away to prove4 ,when the loaves had risen or increased in bulk about #ej per cent4 we washed them over with boiled corn starch and water1 and set them in the oven to bake2 the oven being as near #djj degrees as we can get it1 with steam running in4 ,the steam is left running in until the loaf is done rising1 then we shut it off and open the steam damper a few minutes4 ,a few minutes before we commence to draw we turn the steam on again to glaze the crust1 which does away with washing after it comes out of the oven4 ,we let it bake until it a good rich brown and gives a firm sound when rapped with the knuckles4 ,the result of this description you see in these two loaves4 ,now1 gentlemen1 ,i will endeavor to tell you in as short and plain a way as ,i know how why ,i did or did not do certain things4 ,i will take the sour first3 ,that is the cause of endless trouble to most bakers1 and many have stopped using it altogether4 ,the idea is to produce just a little acid taste to the bread and still retain the full1 sweet rye flavor1 a kind of 8bitter sweet0 as one may say4 ,people who like a little of it in their rye bread would be the first ones to disdain sour and flavorless rye bread from over-fermentation4 ,and ,i would not blame them either4 ,so the old fashioned idea of adding sour is an excellent one1 if conducted rightly4 ,and ,i find when it is done right it contains a high per cent4 of lactic acid--the same bacillus the farmers and dairymen develop by letting their milk sour before churning to give a flavor to their butter and cheese4 ,the same bacillus gives the acid taste to buttermilk and cottage cheese1 and what ,german does not like them8 ,now milk may be said to be the home of lactic bacillus2 that is why you heard me say add water and skim milk4 ,the ideal temperature for its development is #ie degrees4 ,you notice milk turns sour very quickly during hot weather2 that is the reason4 ,do not make the sour over night1 as at the conclusion of the lactic ferment others1 undesirable1 may commence and cause you endless trouble4 ,do not put the sour in the sponge and think to save a little yeast that way4 ,it may turn your whole sponge sour1 and spoil your bread4 ,if you want a little more acid taste to the bread1 use a little more sour1 and vice versa4 ,you will notice ,i use a little hops 7or rather hop liquor7 in the sponge4 ,the reason is to keep the sponge as pure and sweet as possible4 ,rye flour differs from wheat flour in that there is in rye flour scarcely any of what we call gluten4 ,it analyzes a higher content of albuminoids than the average wheat flour1 but they are nearly all soluble in water1 and therefore1 ready for easy assimilation by bacteria1 and as it is this the proteids bacteria thrive on they have an easy chance to start a very undesirable fermentation1 unless something is used to hold them in check4 ,therefore1 ,i advise using a little hops which will do it effectually4 ,now we come to the doughing stage again3 ,we have kept our sponge in good condition and it is ready4 ,we must still keep the dough cool and maintain the alcoholic fermentation throughout1 but here we do not need to use any hops1 even though we have the sour1 as here we have the best retarder of all1 plenty of salt1 which not only brings out the flavor1 but holds in check all foreign ferments1 as long as there is any food left for the yeast to thrive and work on4 ,so be sure to take your dough as soon as you know it is ready4 ,regarding the blending of flour1 gentlemen1 everybody knows the blend of flour to make the loaf that his trade demands4 ,some places they demand a big loaf and the baker uses more spring2 some places they do not trouble about size1 and the baker used less spring and more rye4 ,i think ,i have said sufficient1 so in conclusion let me remind you3 ,keep your sponge cool1 use plenty of good yeast1 do not let your sour get too old1 keep your dough cool1 use plenty of salt1 and do not have it wait when you know it is ready and you will have no trouble in making ,genuine ,rye ,bread4 ,,malt ,,extract ,,in ,,bread-,,making ,what is known in the bakers' trade as malt extract is a natural cereal sugar syrup made by dissolving wholly or partially malted cereals in warm water1 and evaporating the extract thus formed to a thick syrup4 ,used in connection with bread-making it is a positive benefit in many ways4 ,one of the most vital points in good bread-making is to permit fermentation to proceed just far enough to ripen the dough without injuring the delicate flavor of the gluten in the flour4 ,sugar to some extent injures this delicate flavor1 giving the bread a slight acidy smell which is avoided when malt extract is used4 ,with sugar you also get a dead brown color and a crust that will soften1 whereas malt extract gives a lively1 snappy brown that will retain its crispness1 usually lacking when sugar is used4 ,malt extract will shorten up the time of the doughs in hastening fermentation and giving more life with less yeast1 and if handled properly will produce a loaf superior in every respect4 ,the writer has watched carefully the growth of a great many doughs during the course of fermentation1 both with sugar and malt1 and while the malt process is shorter it is much more gentle than the sugar and gives a more compact dough from start to finish4 ,it will also save the baker considerable money in the course of a year1 as it saves sugar and cuts down yeast and you can almost if not entirely cut out shortening4 ,too much malt should not be used1 as it is a powerful factor in a dough and might defeat the purpose for which it is used4 ,from one pint to one quart of #abj deg4 malt to the barrel is a good proportion4 ,good results are obtained with one pint malt1 one pound yeast1 eight quarts milk to the barrel of flour4 ,no sugar and no shortening4 ,by a different process with the use of malt1 one and a half barrels of flour can be worked with one pound of yeast1 obtaining the best of results4 ,of course1 some flours require more than the pint of malt to the barrel1 but those flours would also require more sugar4 ,a quart1 however1 may with safety be used to the barrel of flour4 99 99 99 99 99 ,a vast amount has been written on the subject of malt extract1 many writers disagreeing as to its value4 ,the following article by ,henry ,a4 ,kohman1 of the ,fellowship in ,baking ,technology in the ,university of ,kansas1 covers the subject pretty thoroughly1 pro and con3 ,it will be remembered by members of the ,national ,association that last year the ,executive ,committee established a ,fellowship in ,baking ,technology in the ,university of ,kansas1 and that ,henry ,a4 ,kohman1 of ,lawrence1 ,kansas1 was appointed to this position for a term of two years4 ,the agreement between the association1 on one hand1 and the ,university of ,kansas and ,mr4 ,kohman1 on the other1 was that ,mr4 ,kohman should devote his time and best attention in an endeavor to solve some of the chemical problems which so often perplex the baker1 the result of his researches to be the property of the association1 on terms to be mutually agreed upon4 ,at the ,february meeting of the ,executive ,committee1 in ,kansas ,city1 ,mr4 ,kohman was present and made a verbal report on the work so far accomplished by him1 and was instructed to prepare a paper on the subject for publication in the trade press1 which paper is given herewith4 ,in transmitting his paper ,mr4 ,kohman says that he has spent much time in collecting publications relating to the science of bread-making1 in order to get a thorough understanding of the whole subject1 and that in order to be practical as well as theoretical he has spent part of his time in the bakeshop4 ,the paper is as follows3 ,the ,use of ,malt ,extract in ,bread-,making4 ,when the ,national ,association of ,master ,bakers made it possible for me to visit a number of the best bakeries in this country and ,canada1 ,i met with frequent inquiries in regard to the malt extract question4 ,some bakers used it to good advantage1 but the majority used little or none4 ,looking over the formulas which ,i obtained through the kindness of the bakers in these different baking establishments1 ,i find that only about five or six per cent4 of the bread contains malt extract4 ,practical ,experiments4 ,in order to throw some light upon this question ,i undertook a series of experiments1 the result of which ,i give below4 ,preliminary experiments were made with five different commercial brands of malt extract4 ,their reducing-sugar content and diastatic activity were determined4 ,the percentage of reducing sugar showed no great variation and needs no further comment4 ,the diastatic activity1 however1 varied considerably4 ,by the diastatic activity is meant the number of times its 7own7 weight of maltose a given quantity of extract will produce when allowed to act upon acid-free soluble starch for one hour at a temperature of #dj degrees ,c4 7#ajd degrees ,f474 ,the activities of the five extracts mentioned above are as follows3 ,no4 #a--h4ef1 ,no4 #b--ae4ga1 ,no4 #c--h4fj1 ,no4 #d--i4fi1 ,no4 #e--bj4ac4 ,these results were obtained under similar conditions1 and are1 therefore1 strictly comparable4 ,it is quite evident that these extracts have different sugar-producing values4 ,no4 #e1 for example1 will produce #b4ce times as much sugar as ,no4 #a4 ,malt ,extract vs4 ,sugar4 ,having determined the relative diastatic values of the malt extracts1 it was desirable to determine their values as sugar producers in bread-making2 and to see if the saccharine material in bread could not be supplied cheaper by means of malt extract than by the use of granulated sugar1 as is commonly done4 ,five different breads were made1 all conditions and ingredients being kept as nearly similar as possible1 except the kind and quantity of saccharine material used4 ,after the breads were made and dried the percentages of reducing sugars were determined4 ,the tabulated results follow3 ,p'c't'ge ,grams ,saccharine ,sugar ,flour4 ,material4 ,pound4 ,no4 #a #hjj #bj gm4 cane sugar #e4cg ,no4 #b #hjj ,none #c4fd ,no4 #c #hjj #h gm4 malt extract ,no4 #e #f4jj ,no4 #d #hjj #h gm4 malt extract ,no4 #a #e4fh ,no4 #e #hjj #a gm4 malt extract ,no4 #e and #cj gm4 cooked flour #e4bg ,the percentages found are calculated on the dry bread4 ,the results reveal several interesting and significant facts4 ,the eight grams of the lowest diastatic extract 7activity #h4ef7 produced more sugar in the bread than the twenty grams of cane sugar4 ,it is also evident that the lowest diastatic extract produced nearly as much sugar as the highest4 ,the ratio of their activities is #h4ef to #bj4ac1 while the ratio of the percentages of sugar produced is only #e4fh to #f4jj4 ,we might expect that the extract with an activity of #bj4ac would produce more sugar than the one having an activity of only #h4ef1 but the results show that it did not4 ,the explanation seems to be that both have an activity sufficiently high to convert into sugar and dextrin all the starch that is freed from the cellulose by having the cell walls broken1 and neither attacks the starch granules that are still enclosed by cellulose4 ,it is a quite significant fact1 too1 that the one gram ,of malt extract ,no4 #e1 together with thirty grams cooked flour1 produced nearly as much sugar in the bread as the twenty grams of granulated sugar4 ,this bread1 ,no4 #e1 in addition to having the sugar supplied in the cheapest way1 had its moisture and freshness retained longer than the other breads4 ,the bread having no saccharine material added showed on analysis to have #c4fd per cent4 of reducing sugar4 ,some of this sugar was in the flour1 but the larger part of it was formed by the enzymes in the flour during the fermentation period and the baking of the bread4 ,knowing the percentage of sugar and the weight of dry bread produced from the #hjj grams of flour1 ,i calculated the amount of sugar in the total quantity of bread produced in each baking4 ,then by deducting the amount of sugar in bread ,no4 #b1 which had no sugar added1 from the amount in the other breads1 the total amount of sugar produced by the malt extract was obtained4 ,in this way it was found that the malt extract ,no4 #e produced #b4fe times its weight of sugar when added directly to the dough as is commonly done1 and that it yielded #ad4fg times its own weight of sugar when a portion of the flour was cooked1 as in experiment #e2 or it produced #e4e times as much sugar when added to flour1 the starch of which had been gelatinized by cooking1 as it did when added to the raw flour4 ,the cooked flour was cooled to #abj degrees ,f4 and then the malt extract added4 ,the results show that while malt extract produces considerable sugar when added directly to the raw flour1 it produces much more sugar when a portion of the flour is cooked4 ,now1 one might suppose that the heat of the oven would certainly gelatinize a portion of the starch1 and thus aid the diastase in the conversion of the starch into sugar1 and avoid the necessity of cooking a portion of the flour4 ,but when we consider the fact that the starch does not begin to gelatinize until the temperature is raised to #aeb degrees1 which is already about #cj degrees above the most favorable temperature for the activity of the diastase1 and the fact that the diastase is killed at a temperature of about #age degrees ,f41 we can readily see why the gelatinization of starch in the oven is of little assistance to the diastase in the conversion of starch into sugar4 ,this also throws some light upon the fact that the low diastatic extract produced approximately as much sugar as the one having the high activity4 ,as stated above1 both of the extracts1 when used to the extent of one per cent41 figured on the flour1 have sufficient diastase to convert the broken starch granules into sugar1 and the higher activity then can be of value only in the conversion of starch into sugar after gelatinization of a portion of the starch by the heat of the oven1 and then only while the temperature rises from #aeb degrees ,f41 at which temperature the starch is gelatinized1 until it reaches about #age degrees1 when the diastase is killed1 and under very unfavorable conditions1 for the temperature is far above the most favorable activity of the diastase4 ,while the high diastatic extract seems to yield but little more sugar than the one of low activity when added directly to the raw flour1 it has a decided advantage when a portion of the flour is cooked1 for then the amounts of sugar produced by different extracts will bear much more nearly the same ratios to each other as the activities of the extracts4 ,besides supplying saccharine material in the bread1 malt extract has other advantages4 ,in addition to the sugar it contains mineral salts1 peptones1 and other protein materials which stimulate fermentation4 ,these proteins1 besides being a source of nitrogenous food for the yeast1 act upon the proteins of the flour1 making them assimilable by the yeast4 ,in addition to the amylolytic ferment1 the diastase1 which converts starch into sugar1 malt extract contains proteolytic ferments which act upon the gluten much as the ferments of the yeast4 ,these ferments aid the yeast in preparing the gluten1 and hence a smaller quantity of yeast can be used when malt extract takes the place of granulated sugar4 ,in other words1 the dough matures quicker1 owing to the presence of these ferments in the malt extract4 ,while the extracts with the higher diastatic activity produce only a little more sugar than the lower diastatic extracts1 they act upon the gluten much more vigorously1 and consequently the dough matures much sooner when a high diastatic malt is used4 ,this latter1 then1 is better suited to hard flours1 while the former can be used to good advantage with weak flours4 ,the dextrin formed by the diastase gives a very desirable color to the crust of the bread1 which is often lacking when no malt extract is used4 ,in addition to these advantages1 malt extract produces an agreeable flavor1 and this is1 perhaps1 one of the best arguments for its use4 ,from the table above it is evident that a given weight of malt extract goes much farther toward producing sugar in bread than does the same weight of cane sugar1 but there has been nothing said of prices4 ,by a few calculations ,i think we can show1 approximately1 how much the baker can save in dollars and cents by using malt extract in place of cane sugar4 ,we will assume the flour to be worth #d4ej per barrel or #b4bi cents per pound1 cane sugar #e cents per pound and malt extract #g cents per pound4 ,as a basis of comparison we will take #ajj pounds of cane sugar1 which at #e cents per pound will be worth #e4jj4 ,as stated above1 one part of malt extract will produce #b4fe times its weight of sugar when added to the dough directly and #ad4fg times its weight of sugar when a portion of the flour is cooked4 ,then it will take #ajj divided by #b4fe equals #cg4g pounds of malt extract to produce #ajj pounds of sugar by the first method4 ,since malt extract contains sixty per cent4 or more of sugar1 the #cg4g pounds would supply #bb4f pounds of sugar and there would be used up #gg4d pounds of starch from the flour to make up the #ajj pounds of flour4 ,the #gg4d pounds of flour at #b4bi cents per pound would cost #a4gg and the #cg4g pounds malt extract at #g cents per pound would cost #b4fd1 making a total of #d4da for the #ajj pounds of sugar1 against #e4jj1 the cost of the cane sugar4 ,by the second method1 in which a portion of the flour was cooked1 it would take #ajj divided by #ad4fg equals #f4ha pounds of malt extract to produce #ajj pounds of sugar4 ,this would contain #d4a pounds of sugar and there would be used up #ie4i pounds of starch from the flour to make up the #ajj pounds of sugar4 ,the cost of the #f4ha pounds malt extract would be #j4ej and the cost of the flour #b4bj1 a total of #b4gj4 ,then there would be a saving of #e4jj minus #d4da equals #j4ei by the first method and #e4jj minus #b4gj equals #b4cj by the second method on every hundred pounds of cane sugar used4 ,so far we have considered only the saccharine material4 ,the cane sugar1 of course1 contains nothing but saccharine material4 ,the malt extract1 however1 in addition to the sugar1 contains about seven per cent4 of protein material1 which has not been mentioned1 and which is an item of considerable importance1 and also mineral salts which stimulate yeast fermentation4 ,besides1 the malt extract gives a color to the crust of the bread and a flavor which is quite desirable4 ,when the starch of the flour is converted into sugar1 the gluten remains and makes the bread that much richer in protein1 which is one of the essential constituents of white bread2 also it absorbs several times its weight of water and thus increases the yield of the bread4 ,it is quite evident that there are many points to be considered in connection with the use of malt extract in bread baking4 ,most of the evidences1 however1 seem to indicate that it can be used to good advantage4 ,the principle that 8,if a little is good1 more is better10 will not apply1 however4 ,two pounds to the barrel may give splendid results1 while four pounds to the barrel may cause a miserable1 soggy loaf of bread4 ,the amounts that can be successfully used depend upon the strength of the flour and the diastatic activity of the extract4 ,with a weak flour one must use low diastatic extracts1 while with strong flours one may use larger quantities of extracts with a greater diastatic power4 ,illustration ,,cotton ,,seed ,,oil ,,in ,,bread-,,making ,,by ,,david ,,chidlow ,cotton seed oil has received so much attention from bread makers in the past few years that it would seem there was nothing left unsaid regarding its advantages in bread-making2 but thoughtful bakers will be alert to learn anything new regarding the properties of oil for shortening1 which will make them better bakers by using shortenings1 with an understanding of their properties in bread-making4 ,why ,are ,shortenings ,used8 ,shortenings are used in bread-making to accomplish certain definite results1 the most common being3 first1 the coating of each little cell in the loaf whereby the moisture is retained in the loaf1 preventing its escape exactly in the manner that waxed or oiled paper would prevent the escape of moisture from a loaf around which it was wrapped4 ,cut a good loaf after it has been baked about twelve hours1 examine it in full daylight1 and notice the sheen reflected from each rounded cell4 ,this sheen is greater in loaves which have been properly fermented1 using the right proportion of shortening1 than in the loaves where the shortening was either deficient in amount or of improper character4 ,of this matter we will say more further on4 ,secondly1 the use of shortening whitens the bread4 ,thirdly1 a part of the shortening combines with the gluten to make it elastic1 and thereby expands more readily and makes a reasonably large loaf4 ,all of these points you can test very readily by making up small batches1 using #ajj ounces of flour4 ,take a reasonably good spring wheat patent flour and use #f pounds #d ounces of flour1 #a ounces of yeast1 #a ounces of salt1 #b ounces of sugar and #c pounds #ab ounces of water1 taking the water at such a temperature so that you will have the dough at #hd4 ,make up the dough and place it in a wooden pail1 previously oiled1 then cover the dough4 ,at the end of two hours take the dough out and fold it over two or three times4 ,at the end of three hours do the same thing again2 again at three and one-half hours4 ,see that dough temperature is maintained as near #hd as possible4 ,at four hours scale it off into sizes for your pan1 and prove about sixty minutes in a proving chamber having a temperature of #ij4 ,so far ,i have said nothing about the quantity of oil to be used4 ,this is because ,i want you to realize what an influence the amount of shortening has on dough and its expansion4 ,in one dough of the size given above use #a ounce of oil2 in another use #b ounces2 in the third use #c ounces4 ,add the oil to the sugar and salt1 rub down smoothly until it is a creamy mass2 then add a little of the water and a little of the flour and rub down again4 ,do this with each of the doughs so that the oil will be uniformly mixed in the dough4 ,you will note that the texture of the loaf containing the least amount of shortening is broken4 ,the loaf will not really stand the amount of proof that is given to it1 because the gluten will not stretch sufficiently to hold in the gas4 ,the loaf containing the #b ounces of shortening will be improved very much1 and the one containing the #c ounces will not only be improved in texture and appearance1 but will retain the moisture very much longer1 as you will find1 if you will put a loaf from each of the doughs aside for two days1 weighing before and after standing4 ,each ,shortening in ,its ,proper ,place4 ,in a number of experiments at ,chidlow ,institute1 ,chicago1 seven years ago1 it was found that every kind of fat that could be used in bread-making had a character of its own which it exhibited in various ways4 ,in fact1 they varied so widely as to suggest much deeper research than was at first contemplated at that time4 ,in making up a number of doughs1 small amounts of each shortening was added to the loaves1 increasing the amount until a proportion of #dj pounds per barrel of flour was used1 the lowest amount of shortening used being #b pounds per barrel of flour4 ,the loaves from each of these batches were placed aside with a view of finding out how much of the shortening was brought to the outside of the loaf by escape of the moisture1 and it was found that nearly all shortenings came to the surface or crust of the loaf in different proportions4 ,these tests were made many times over1 and always with the same results4 ,with some shortenings the amount of fat brought out was nearly one-half of what was added2 in others it would be less than one-fourth1 and in some it was as high as three-fourths4 ,evidently the shortening that would carry three-fourths of the quantity to the crust was unfitted for bread-making by that particular method and with that particular flour4 ,the details of these experiments are of no service here4 ,they are only referred to as indicating a difference of result obtained by the use of different shortenings4 ,the same thing was noted in making experimental doughs4 ,these were made of the same weight of flour1 yeast1 sugar1 shortening1 and water4 ,they were then placed in a glass jar which was marked off so as to give clear readings of the expansion of each dough4 ,the jars were then placed in a water bath maintained at a uniform temperature1 and covered with glass to keep the surface of the dough moist4 ,some of the shortenings used permitted the doughs to rise very much higher than where other shortenings were used1 and it made no difference how often these doughs were made and the tests repeated4 ,the shortenings that permitted a very high expansion of the dough on one test always gave a high expansion in another test1 so that the results were uniform4 ,this gave us the very information we were in search of1 showing us that we must find the best method for each kind of shortening1 and for each kind of flour4 ,best ,method of ,using ,cotton ,seed ,oil4 ,the following instructions are based upon a part of these experiments under the following specific conditions3 ,in the first place it must be understood that a method of making bread is best suited for a particular flour1 and that alteration of flour usually requires an alteration in the method1 or at least a modification of the method4 ,many of the spring wheat patent flours being sold are second patents1 and as such they are best made into doughs by use of sponges4 ,take1 then1 spring wheat second patent flour and a four to six hour sponge4 ,one-half of the total oil should be used in the sponge and the other half in the dough4 ,this brings shortening in accomplishing the expansion of the loaf1 in giving a clear whiteness to the loaf1 and a bright sheeny coating of the cells making up the structure of the loaf4 ,the average amount of shortening used for pan bread in the ,united ,states is five pounds per barrel of flour4 ,assuming this proportion1 then1 at least one-half pound of shortening can be discarded without any loss of the shortening power4 ,the foregoing instructions are not applicable to other flours than of the type given1 nor can they be used properly with straight doughs4--,cotton ,seed4 ,illustration ,,corn ,,flakes ,,used ,,in ,,bread ,corn flakes are made from the starchy part of the maize kernel4 ,the starch of corn itself has little value for the bread baker in its crude form4 ,it is insoluble in cold water1 and can only be dissolved by the disintegration of the organized structures of the granules4 ,on being boiled with water it forms a gelatinous looking mass1 and dissolves4 ,when examined after boiling the starch granules are seen to have broken up1 a small part remaining in the liquid as minute insoluble particles4 ,in this condition starch is very susceptible to the action of the bodies known as ferments4 ,bearing this in mind1 this same change takes place in the process employed in the manufacture of corn flakes1 that is1 the crude starch granules have become completely gelatinized4 ,the value of gelatinized starch as formed in corn flakes1 especially when used in connection with a small quantity of malt extract or malt flour1 is not sufficiently understood by many bakers1 and it is hoped that these few remarks will make the matter clearer and be of interest to all bakers who are desirous to increase their knowledge in the works of their chosen vocation4 ,it has conclusively been shown in text-books1 that cooked starch1 i4 e41 corn flakes1 are more susceptible to 8saccharification10 that is1 sugar is sometimes called saccharum or saccharine matter1 hence the term which is applied to this change that the starch thus undergoes4 ,this conversion is due to the ferment known as diastase found in malt and has the power to convert the gelatinized starches of the corn flakes into maltose4 ,maltose1 on the other hand1 is changed by the ferment zymose1 contained in yeast1 into glucose4 ,this body is of interest to the baker as being the ultimate form to which all sugars are changed1 and in this state is readily broken down into carbonic acid gas and alcohol1 which causes doughs to rise4 ,it follows then that corn flakes are a very valuable article to the baker on account of its gelatinized starch1 its low cost1 absolute sterility1 its purity1 and1 above all1 its great moisture-absorbing qualities4 ,its use in connection with malt may eliminate the use of cane sugar entirely1 and still furnish all the saccharine necessary to give bread the desired sweet flavor and taste4 ,in order to make this clear1 the result of the following experiments will corroborate the above statement4 ,after the bread was baked and dried and ground the quantities of reducing sugar were determined by chemical test3 ,no4 #a--ajj gm4 flour1 #eh c4 c4 water1 #b4e gm4 cane sugar gave #e4e gm4 saccharine4 ,no4 #b--ajj gm4 flour1 #ef c4 c4 water1 no cane sugar1 gave #c4i gm4 saccharine4 ,no4 #c--ajj gm4 flour1 #fb c4 c4 water1 4#abe gm4 malt1 #c gm4 corn flakes1 gave #e4d gm4 saccharine4 ,the different quantities of water were increased to give dough equal viscosity4 ,it must be remembered1 in making comparisons from this table1 that the saccharine matter in the bread is produced in one instance1 by the action of the diastase contained in the malt extract1 in the other by the action of the enzymes in the flour upon the partial disrupted starch granules of the flour itself1 and in the third instance by the cane sugar used4 ,the results obtained from these experiments are interesting and worthy of careful consideration1 inasmuch as gm4 of malt with #c gm4 of corn flakes 7perfectly gelatinized starch7 produced practically as much saccharine matter as when #b gm4 of cane sugar was used4 ,in other words furnishes the bread sufficient saccharine matter at the least possible cost4 ,in addition to this the corn flakes absorbed twice its weight of moisture in the dough1 thereby increasing bulk1 a decided gain to the baker4 ,for the sake of argument1 it is admitted that the same chemical action takes place when using any other highly starchy product which has been cooked4 ,corn flakes1 however1 eliminates any necessity for previous boiling1 since it is already prepared in its manufacture and is very sensitive to the attack of diastasic action4 ,it is also a fact that some of the starch in the flour1 which has become disrupted during the milling1 is gelatinized by the heat of the oven during baking1 giving diastase opportunity to convert some of the starch into sugar4 ,but since raw starch does not gelatinize until the temperature has reached #aej degrees ,f41 which temperature is already higher than the most favorable one for diastasic action1 and the intervening time during which the temperature of the baking is increased to #age degrees ,f4 7a killing temperature for diastase71 is very short1 a relatively small amount of the gelatinized starch is converted and the baker therefore is compelled to add the more costly article1 cane sugar1 in order to produce the desired amount of saccharine matter in his bread4 ,this fully explains the difference of saccharine matter found in experiments ,no4 #b and ,no4 #c4 ,it further shows that bread containing gelatinized starch as found in corn flakes is fully as good a sugar producer as when using cane sugar1 and1 as before said1 at the smallest possible cost4 ,to produce the maximum amount of sugar from corn flakes the proportions of malt extract and corn flakes as given1 should be mixed in about two gallons of tepid water for each barrel of flour to be made into dough at a temperature of about #adj degrees ,f4 ,allow it to remain at this constant temperature for #a hours4 ,in this time nearly all of the gelatinized starch of the corn flakes has become converted into maltose4 ,in practice this would show that if #ajj lbs4 of cane sugar at a cost of #e be used in bread work the same saccharine matter could be supplanted by using #aaf lbs4 of corn flake1 a price of about #c4ej plus #ah;c worth of malt1 making a total cost of #c4fh1 and shows a saving of #a4cb where #ajj lbs4 of sugar is employed4 ,corn flakes1 besides furnishing saccharine matter1 has other advantages4 ,it contains some mineral salts and proteids which are very acceptable nitrogenous foods and readily assimilated by the yeast1 causing a rapid and vigorous fermentation4 ,they also prepare and soften the gluten1 giving to the doughs that much desired velvety feeling1 and the maximum expansion in the oven4 ,corn flakes and malt extract may also be used as a short ferment and makes it possible to decrease the amount of yeast usually used without affecting the quality of the bread4 ,a formula for pan bread which has been used for years and is giving good results is as follows3 ,water1 #a qt42 malt extract1 4#dj oz42 salt1 #a oz42 corn flakes4 #a oz42 lard1 #a4ge oz42 yeast1 4#cc oz42 dry milk1 4#ge oz42 flour1 #c lbs4 #g oz4 ,of course1 this can be increased to any amount4 ,the directions are3 ,take part of the water to be used at temperature of #hb degrees ,f4 and in it dissolve the corn flakes1 malt extract and yeast4 ,let this stand #bj minutes to ferment4 ,it will have risen considerably in this time and fallen2 then add it to the balance of the ingredients and make dough4 ,corn flakes give color to the crust1 is an absorber of moisture1 retains it and keeps bread fresh1 and inasmuch as it has no pronounced flavor of its own will not predominate or cover up the flavor obtained from good wheat flour and correct fermentation4 ,this would indicate a third good quality of corn flakes1 that is1 used simply as a filler for its value as a water absorber only4 ,while the above tables indicate the use of #f lbs4 of corn flakes to a barrel of flour1 satisfactory results have been achieved when #aj lbs4 have been added per barrel of flour4 ,much depends1 however1 where corn flakes are used simply as a filler1 upon the strength of the flour4 ,to conclude1 ,i have tried to show that corn flakes can be used in three different ways4 ,first as a sugar producer1 secondly as a yeast saver1 and thirdly as a means to increase bulk and leave it to each individual baker to adopt either method1 and trust to have been instrumental in telling something that may be of value1 if not to every baker1 at least to some4 ,illustration ,,potato ,,flour ,,and ,,bread ,potato flour is a yeast food4 ,it contains gelatinized starch1 sugar1 dextim amides and mineral matter1 all of the bodies are yeast nutrients1 the first-named being converted into sugar by a ferment in the yeast4 ,the analysis of pure imported potato flour should approximately show as follows3 ,water1 #aj4fi per cent42 protein1 #f4ei per cent2 fat1 #j4bc per cent2 nutritious extractive matter1 #gh4gc per cent2 fibre1 #a4ah per cent2 ash1 #b4eh per cent1 making in all a total of #ajj per cent4 ,the extractive matter is mostly carbo-hydrates 7sugar74 ,the ash1 the mineral matter1 mostly phosphates4 ,we have here three important bodies for yeast production--carbo-hydrates1 protein and phosphates1 and the last two1 moreover1 act as powerful stimulants4 ,owing to these facts1 the writer thinks a closer acquaintance about the use of potato flour will be of some interest to the progressive bread baker4 ,it is often said that formerly1 before the introduction of compressed yeast1 when potato ferments were mostly used1 that bread was superior in flavor and keeping qualities than most of the bread baked at present4 ,furthermore1 bakers of to-day find it absolutely necessary to add large quantities of sugar1 lard and often milk to their dough to overcome the effect that compressed yeast has brought about4 ,it is not the writer's intention to belittle the value of compressed yeast1 as this product is now an inseparable commodity in the bakeshop4 ,it is1 however1 possible to get back the advantages obtained from the old potato ferment process by the judicious use of pure potato flour4 ,it eliminates entirely the old cumbersome method of boiling and mashing potatoes1 scalding flour and setting away the ferment until ready for use1 for five or six hours4 ,pure potato flour used in connection with a small quantity of diastasic malt extract will accomplish results gratifying to the baker and assist in cutting down cost of production4 ,in the first place1 the diastasic power of the malt extracts converts the carbo-hydrates of the potato flour into maltose1 and if this is carried in far enough produces more than enough saccharine matter for any dough4 ,secondly1 the extractive and mineral matter of potato flour gives great assistance to the raising properties of yeast by stimulating and increasing yeast cells in a medium befitting their propagation according to the laws of nature4 ,while this may seem clear in theory1 any baker can easily ascertain the above bespoken values of potato flour by practical tests4 ,the following formula will be sufficient to guide the baker to make any size test he contemplates to make for a straight dough3 #a qt4 water1 4#jh oz4 malt extract1 #a oz4 potato flour1 4#ge oz4 lard1 #a oz4 salt1 4#cc oz4 yeast1 #c lb4 #e oz4 spring patent flour4 ,for a barrel of flour this would equal #ae gals4 water1 #g oz4 malt extract1 #c lbs4 potato flour1 #c lbs4 lard1 #c lbs4 salt1 #a lbs4 yeast1 #aif lbs4 flour4 ,weigh the potato flour into a clean tub1 pour #d gals4 of water1 at #ij degrees ,f41 in1 also the #g oz4 of malt extract1 and mix up2 then break into it the yeast and see to it that it is all dissolved4 ,cover up with a clean bag4 ,now get all your other ingredients into the mixer or trough1 the balance of the water1 your salt and lard scaled off1 and your barrel of flour ready4 ,by this time your ferment in the tub will have risen1 and be on the point of falling4 ,it is then ready to mix all together and dough4 ,the water should be tempered so as to bring the dough out between #hb and #he degrees ,f4 ,mix the dough well until clear4 ,allow it to stand and give it full proof before knocking down first time1 which will take about #c hours4 ,when it has come up again about three-quarters proof knock down again4 ,give it another one-half proof in the trough and your dough should be ready to take2 in all1 #e to #f hours4 ,you will find that potato flour makes your bread keep moist4 ,it will give a rich nutty flavor and will give a much larger yield on account of its moisture1 absorbing qualities1 and on the whole make a very satisfactory loaf4 ,this1 in the writer's estimation1 is the best way to use potato flour in order to get best results at lowest cost of production4 ,potato flour may be used dry4 ,when making straight dough this way the potato flour must always be sifted into the flour dry4 ,the quantity to use varies according to strength of the flour and the baker's own ideas1 say #d to #f pounds for each barrel of flour4 ,without changing your usual formula1 except cutting some of sugar and increasing water1 it will produce good bread4 ,if the potato flour is scalded and then cooled before using it will assist such as want to get a solid home-made loaf4 ,no other ingredient1 to the writer's knowledge1 will produce bread that will compare in flavor and texture with the old style potato ferment bread than when employing pure imported potato flour judiciously1 according to any of the above methods described1 nor can any bread be made1 considering quality1 cheaper or as cheap4 ,illustration ,,fermentation ,a ,few ,remarks by ,e4 ,wilfahrt1 an ,authority ,upon the ,subject ,the term fermentation1 as applied to baking1 we find first described as a form of spontaneous decay1 changing the carbohydrates contained in the dough into alcohol and dioxide gas4 ,such fermentation is termed alcoholic4 ,other varieties of fermentation also exist during the process of doughing1 and are termed lactic1 acetous1 viscous and putrefactive4 ,the process of fermentation which has for its object the manufacture of bread must be of alcoholic nature1 containing of #a per cent4 acidity in proportions of #ie per cent4 lactic and #e per cent4 acetic4 ,the presence of lactic fermentation softens the gluten1 while the presence of acetic fermentation causes a larger expansion of the loaf4 ,of course1 the larger the percentage of the acetic acid in proportion to the lactic acid1 the larger would be the ultimate expansion of the finished loaf2 that is1 if no excessive percentage of acidity is produced4 ,while the presence of acetic acid in minute proportions acts favorably on the expansion of the loaf1 an excess of it must result in sour bread4 ,consequently1 the acids contained in their proper proportions in the fermented dough exert a beneficial influence1 both as to the flavor of the bread and assistance in fermentation4 ,viscous fermentation produces the much dreaded disease 8rope in bread10 and is really the beginning of putrefaction of the raw material employed4 ,this trouble is caused by over-acidity in the dough and heat1 or by uncleanliness1 which generates over-acidity1 or excess growth of microbes1 and this causes rope in bread4 ,putrefaction means decomposition of materials employed4 ,it is a non-alcoholic ferment1 and the material undergoing putrefaction always gives out a decidedly bad odor4 ,in making a dough the first point to consider1 after proper ingredients have been selected1 is the temperature of the dough and of the proving room4 ,the utmost care should be exercised to keep the dough room at a uniform temperature4 ,the best temperature for dough is #gh degrees ,f41 after mixing1 and the temperature of the shop should be about #hb degrees ,f4 ,to keep a dough thus made at the proper temperature during the period of fermentation it is necessary to use salt in the proper proportions to the amount of sugar and shortening added in the mixing of the dough4 ,so that the rising acidity during the process of fermentation may be properly neutralized salt is used1 first to govern the fermentation1 and secondly1 to give the bread the necessary flavor4 ,although it is generally conceded that salt retards fermentation1 nevertheless this action is most powerful on non-alcoholic ferments4 ,consequently1 salt1 if used in the proper proportion1 really acts as a stimulant to produce a healthy dough1 or perfect loaf of bread4 ,my experience has taught me that for plain white bread three ounces of salt to a gallon of water is the proper amount4 ,for each two ounces of sugar and shortening added to a gallon of water1 one-quarter ounce of salt should be correspondingly added1 until four ounces of salt are used to the gallon4 ,such a dough1 therefore1 will call for one-half pound each of sugar and shortening and four ounces of salt to each gallon of water4 ,this would make a very rich home-made dough with a large yield1 on account of its moisture retaining power4 ,in adding more than one-half pound each of sugar and shortening to the gallon1 as in making rolls and sweet doughs1 the amount of salt must be reduced one-quarter of an ounce for each additional two ounces of sugar1 and shortening added to the gallon1 until two ounces of salt is all that remains to be used to the gallon of water4 ,from this limit only one-eighth of an ounce is deducted for each additional two ounces of sugar and shortening added4 ,the amount of flour added to the gallon of liquid depends upon the class of bread to be made4 ,it averages #ab to #ae pounds to the gallon4 ,malt extract is one of the best acquisitions in the manufacture of bread1 as it is very useful in increasing the keeping qualities of the product1 and gives a better flavor to the loaf1 such as is produced by the use of milk4 ,the shortening should be added after the dough is thoroughly incorporated with the balance of ingredients1 as if added first1 it will not give the desired results and the flour will not absorb the same quantity of water1 as if the shortening were added last4 ,the temperature of the bakeshop during the operation of molding is another important feature4 ,the dough room should be kept at as uniform a temperature as possible1 as the dough is very susceptible to changes of temperature4 ,in some bakeries the water used is hard1 while in other shops soft water is used4 ,the character of the water used has as much to do with the fermentation as the temperature of the water4 ,the softer the water the quicker the fermentation4 ,generally speaking1 dough should never be made without the use of a thermometer to insure uniformity day after day4 ,all ingredients used should be carefully weighed1 then the so-called ill-luck in the shop will be a thing of rare occurrence4 ,illustration ,illustration ,part ,,iii ------ ,pie ,baking ,illustration ,,pie ,,baking ,,standard ,,recipes #b qts4 ,fresh ,fruit4 #a qt4 ,water4 #a lb4 ,sugar4 #b oz4 ,corn ,starch4 oz4 ,salt4 ,the above formula is adapted to the following pies3 ,apple1 peach1 cherry1 raspberry1 strawberry1 gooseberry1 huckleberry1 currant and rhubarb4 ,for the apple1 peach and currant pies use #a oz4 of corn starch instead of #b oz4 ,for the rhubarb pie use only #a pt4 of water and about a half pound less sugar4 ,from #a to oz4 of spice is added to the apple and peach mixture4 ,when green fruit is used it should be boiled about #b minutes4 ,rhubarb requires more time4 ,dried and evaporated fruit should also be boiled for a few minutes4 ,if the fruit is not boiled it will run and stick to the plate4 ,after boiling1 add the sugar and flavor and mix thoroughly4 ,the corn starch may be omitted if desired4 ,before placing pies in oven wash lightly with milk or egg wash4 ,pie ,crust4 ,use #b lbs4 lard and #d lbs4 of flour4 ,rub together lightly but thoroughly4 ,the whole secret of a good crust is just the proper mixing4 ,if worked too hard the result is poor4 ,furthermore1 great care should be taken not to put in too much water4 ,this is very important4 ,cotton oil1 butter or other shortening may be used instead of the lard4 ,pies are better if the filling is put in cold4 ,always keep the shortening in the ice box before using4 ,custard ,pie4 #a lb4 ,sugar4 #be ,eggs4 lb4 ,flour4 #f qts4 ,milk4 ,add a little salt4 ,if desired corn starch may be used instead of flour4 ,this pie is filled in the oven4 ,lemon ,pie4 #e qts4 ,water4 #d lbs4 ,sugar4 #aj ,eggs4 #a doz4 ,lemons4 lb4 ,corn ,starch4 ,the corn starch may be omitted if desired4 ,some use about a pound of lard and butter4 ,rhubarb ,pie4 #c lbs4 ,rhubarb4 #a lbs4 ,sugar4 ,corn ,starch as desired4 ,the rhubarb should be cut in small pieces after it is peeled and allowed to stand over night with the sugar4 ,strain off juice and boil for a minute1 then add the rhubarb and let boil for #b or #c minutes4 ,the corn starch is frequently omitted4 ,pumpkin ,pie4 #d lbs4 ,mashed ,pumpkin4 #a lb4 ,sugar4 #h ,eggs4 #d oz4 ,flour4 #b qts4 ,milk4 ,salt1 ginger and cinnamon4 ,when cooked1 drain pumpkins dry and mash thoroughly4 ,add sugar1 ginger1 etc4 ,mix flour and milk and add this to the pumpkin4 ,see that the mixture is smooth and without lumps4 ,this pie is filled in the oven4 ,mince ,meat4 #f lbs4 ,currants4 #a lb4 ,suet4 #h lbs4 ,apples4 #ab lbs4 ,beef4 #c lbs4 ,sugar4 #d lbs4 ,raisins4 #a pt4 ,brandy4 #b pts4 ,cider4 #d oz4 ,allspice4 #d oz4 ,cloves4 ,variations of the above are made in many ways4 ,some add citron and #a or #b qts4 of molasses4 ,about #a oz4 of pepper may also be used4 ,lemon and orange peel is frequently used4 ,tripe is sometimes substituted for beef4 ,if desired a little cinnamon or nutmeg may be added4 ,illustration ,,good ,,pie ,,and ,,pie ,,filling ,by ,richard ,voigt1 ,terre ,haute1 ,ind4 ,the first profit in pie lays in the filler1 or thickness for the fruit4 ,the public prefers a full pie1 and without the so-called filler2 you cannot make a full pie and sell it at a profit4 ,so many use corn starch to thicken2 this has a corn taste and makes the filling of a tough nature1 and the second day the pie looks flat and unsalable4 ,others use cake crumbs2 this is really the worst1 as old laid-over cakes are more or less rancid1 the many materials the cake was formerly compounded from does not flavor the good taste of a pie4 ,my way of making filler is as follows3 ,i take ,pearl tapioca1 have same ground to fine meal like corn meal4 ,the cost of this is #d cents per pound1 and of a cent per pound to grind it--for general use ,i take #ab qts4 of water1 #b lbs4 of tapioca1 #f lbs4 of sugar1 put all in a kettle on the fire1 and stir until the milky appearance disappears1 when the mixture is done2 this should never boil1 only become of glassy appearance2 this is absolutely tasteless1 and really conducts the most delicate flavor of any fruit4 ,this mixture costs a little more than #a cent per pound4 ,next take a reasonable amount of this so-called filler and mix it with any canned fruit1 thereby holding the filler together1 and cheaper at the same time4 ,i use #h lbs4 of large seeded raisins1 #f qts4 water1 #aj oz4 tapioca and #d lbs4 sugar4 ,put the water1 tapioca and sugar on the fire and treat as before said1 until it becomes clear4 ,next add your raisins1 and if you want to make it real good1 squeeze to it a couple of lemons1 let all of it cool and you will have a filling at the cost of #c cents per pound4 ,raspberries make the best berry pies1 made of dry berries1 and is made such3 ,take #ad qts4 water1 #e lbs4 evaporated raspberries1 boil them a few minutes1 then add #f lbs4 sugar and #b lbs4 tapioca and finish on the fire2 this filling costs #d cents per pound4 ,so many others can easily be made by applying my method4 ,there is only one thing to be observed2 this is a little accurate labor4 ,weigh everything and have your kettles clean2 copper kettles are best4 ,further1 you must try out such suggestions to find out whether or not they are what you want4 ,pie ,crust and ,paste4 ,i will say a few words about making pie crust or pie paste4 ,to make an ordinary cheap1 good crust1 you must weigh your flour and lard1 and dissolve the salt in the water1 and be sure to know how much water it takes to mix the dough so you may pour in the full amount at once1 thereby saving the over-working of the dough4 ,ordinary winter flour takes #a qt4 water1 #d lbs4 flour1 #b lbs4 lard1 #a oz4 salt4 ,many bakers have trouble with watery custard pie4 ,this is caused from baking too long4 ,a custard pie is baked as soon as it is firm1 no matter what color it may be1 and must be taken from the oven4 ,often times it is the fault of the milk 7fresh cow milk1 ,i mean72 therefore1 ,i made good use of the dry milk4 ,this dry milk helps to thicken the custard1 makes the pie sweeter and firmer4 ,if you mix #d lbs4 sugar1 #a lb4 lard1 or butter1 in a bowl1 add #b qts4 of egg yolks1 then #b lbs4 spring flour1 #a lb4 dry milk1 you will have a regular dough4 ,now1 gradually add #aj qts4 of water1 and next fill your pie bottom in the oven with a dipper2 this will make a firm and sweet custard and bakes much faster than the corn starch custard4 ,i don't like corn-starch for pie work4 ,my experience is that starch settles oftentimes and is too heavy4 ,flour dissolves in the liquid moisture4 ,this1 however1 is a fancy or experiment and not a real fact in every case4 ,illustration ,part ,,iv ,miscellaneous ,illustration ,,miscellaneous ,,heating ,,ovens ,,by ,,prof4 ,e4 ,w4 ,,habermaas ,proceed to heat the oven as follows3 ,free the grate of ashes and clinkers1 then put the wood 7which should be thoroughly dry7 in the furnace2 then put some paper in the furnace and light it2 then open the damper and the draft door4 ,when using coal for fuel1 put some dry wood in the furnace1 then put coal on it and light it1 then draw the damper and open the bottom draft door4 ,now watch your fire1 adding fresh fuel4 ,when about one-third of the fuel is burned1 fill the furnace with as much fuel as it will hold1 then close the door2 continue this process about three times4 ,when the last furnace of fuel has burned down about one-half1 close the damper partly 7to prevent the heat from escaping through the open flue7 and as the fire continues to burn down1 continue closing the damper1 and when the fire has burned down completely1 close the damper entirely and shut the bottom draft door4 ,the oven should be fired at least one hour before you begin baking in it1 to allow the heat to moderate and to become evenly distributed throughout the oven1 producing what is known to the trade as a ground heat4 ,if you bake in a freshly heated oven your goods will scorch on the outside and remain doughy inside4 ,some goods require a very quick oven1 but the first heat in a fresh oven 7providing the oven has been properly heated7 is almost too hot for any class of goods4 ,if you are compelled to bake in a freshly heated oven1 open the damper and allow the oven door to remain open while baking1 thus allowing a portion of the excessive heat to pass into the flue4 ,this first heat is called flash heat1 because it is not a lasting heat4 ,an oven may be overheated or underheated to a degree as to render it unfit for service4 ,bakers should be very careful about heating their ovens4 ,little fuel can be used and excellent results obtained1 providing the one who does the firing knows how to fire an oven4 ,follow our directions very carefully when firing ovens4 ,if you have too much heat in your oven you can remedy that by drawing the dampers and leaving the oven door open4 ,but if you have an underheated oven you will find that the only remedy is to build more fire4 ,this is wasteful extravagance1 though sometimes it is difficult to avoid1 especially when you have damp or green wood4 ,there is also a flash heat in an underheated oven1 but it is not intense1 nor does it last very long4 ,on the other hand1 if the bottom draft and furnace doors are not air tight1 though you have them closed and have the dampers open1 and only a moderate breeze is blowing1 the fire will burn briskly4 ,if you want the fire to die1 close the damper and the bottom draft door4 ,when you close the damper and the bottom draft door you shut off the supply completely1 or the life of fire1 then it dies4 ,chimneys should be built to tower above the roofs of adjoining buildings1 so that the air currents can pass over them unobstructed4 ,we have shown above that it is necessary to supply fire with air to create combustion1 so we will now show what is understood by combustion4 ,combustion is defined3 8,to burn1 or burning4 ,the process by which bodies combine with oxygen and are thus seemingly destroyed4 ,oxygen exists uncombined in the atmosphere to the extent of #bb per cent4 by volume and more than #bc per cent4 by weight40 ,the fact that air 7and plenty of it7 is absolutely necessary to produce combustion1 seems foreign to most people who fire ovens1 etc4 ,these people poke a fire and give it draft as a matter of fact1 but do not know why4 ,all highly flammable material1 such as pitch tar1 resin1 pine wood1 paper1 coal oil1 gasolene1 etc41 and even gas will not burn unless mixed with a certain per cent4 of air or oxygen1 and all so-called inflammable 7fire proof7 material1 such as mineral wood1 prepared felt1 asbestos1 iron1 steel1 etc41 can be entirely consumed by fire if subject to sufficient blast4 ,under ordinary conditions1 so-called fire-proof material will not burn1 but throw them into a blast furnace--one equipped with a powerful blower--and watch the results4 ,in a short space of time you will find nothing left to indicate that such material had been thrown into the furnace4 99 99 99 99 99 ,the above illustration is given simply to show what a necessary factor air is to produce combustion even in a limited degree4 ,not only is air necessary to produce combustion1 but the more air or draft you give a fire the more perfect the combustion1 and the more perfect the combustion1 the greater the heat it produces1 and the greater the heat produced1 the less fuel is required4 ,air is less expensive than either wood or coal2 bear this in mind and profit by it4 ,you have learned the necessity of using the poker frequently1 and you have learned what is meant by draft and combustion4 ,now be guided by what you have learned4 99 99 99 99 99 ,it is not necessary to go into detail about the construction of continuous baking ovens1 nor of the firing of these ovens4 ,the builders of such ovens will furnish you the necessary information when you get ready to purchase such an oven4 ,enough is said when we say that more fuel is required to heat a continuous baking oven than furnace ovens1 because the fire does not get inside of the oven proper 7the baking chamber71 but encircles it4 ,the heat must pass through the brick before it enters the baking chamber4 ,for this reason more fuel is required to heat the oven4 ,but after you have the required temperature in your oven1 and begin to bake in it1 but little fuel is required to keep it at the regular temperature during the baking period4 99 99 99 99 99 ,proceed to fire continuous baking ovens same as you would furnace ovens1 and when you have the temperature in the oven as required1 close the damper partly and the bottom draft entirely1 and put on fuel only when necessary1 that is when the temperature begins to fall during the baking period4 ,when the temperature begins to fall1 open the bottom draft and also the damper and poke the fire frequently4 ,it is not absolutely necessary to keep up the fire after your oven has the required temperature1 unless your work requires it4 ,in large bake shops where large batches of bread are baked continuously1 it is absolutely necessary to keep up the fire1 but in small shops this is not necessary unless a larger variety of goods are made2 in that case it would be best to keep up a low fire4 ,preparing ,ovens for the ,baking ,process4 ,this applies to furnace ovens only1 because the fire enters the baking chamber4 ,the flames as they circulate around the oven carry with them more or less ashes1 and scatter them over the hearth4 ,this necessitates cleaning the oven before it can be used1 especially when baking bread on the hearth4 ,a mop or 8swab0 is used for this purpose4 ,this mop or 8swab0 consists of a long pole1 on the end of which a cloth or gunny sack is fastened4 ,an old peel handle may be used for this purpose or you can purchase a swab pole from any supply house4 ,proceed to swab the oven as follows3 ,dip the cloth into a vessel of clean water and get it thoroughly wet1 then put it into the oven and push it back as far as possible and let the pole rest on the hearth1 then take hold of the pole with both hands and bear down on it so as to raise the cloth slightly to allow it to whirl around freely1 then draw it out about #a feet with a rotary motion2 then push it back again2 do this quickly4 ,by pushing the pole forward and drawing it back with the rotary motion1 you cause the cloth to whirl around and throw the ashes or dust forward towards the oven door4 ,continue this process1 beginning at the back of the oven and working forward to the oven door1 then take out the swab and put it on the rack2 then take a broom and sweep out the dust or ashes4 ,while swabbing the oven you raise considerable dust1 therefore it is necessary that the damper should be open to allow the dust to pass into the flue4 ,usually while swabbing the oven the atmosphere in the oven is thick with dust and if the damper were closed this dust would settle on the hearth2 but by keeping the damper open during this period most of the dust is drawn into the flue4 ,when the atmosphere in the oven is clear 7free from dust71 close the damper and the oven door4 ,your oven is now ready for the baking process1 but ,i would advise you not to bake in the oven immediately after it has been heated1 unless it is absolutely necessary1 because the first heat in an oven is usually intense4 ,illustration ,,flour ,,and ,,what ,,flour ,,will ,,produce ,,by ,f4 ,d4 ,,emmons1 ,,minneapolis ,bread-baking is becoming more and more each year a manufacturing process4 ,gradually the baker is introducing improved machines and improving his process of making bread by the introduction of new methods4 ,bread-baking has reached the stage where the process can be operated throughout practically by machinery4 ,the bakers operating the smaller bakeries usually have a mixer and molding machine4 ,a few years ago even bakeries of large capacity did not have even these machines4 ,the baker has come to see that a larger knowledge of the proper conditions of baking and what takes place during the process of bread-baking gives him better bread4 ,in going through the bakeries of the ,united ,states1 we find the uppermost question in mind of the master baker is 8,,quality40 ,his constant endeavor is to make a better lot of bread4 ,the people of the ,united ,states are receiving a better loaf of bread each year1 as the increase in the sale of baker's bread testifies4 ,there is still room for improvement1 however4 ,the baker's difficulties are not only encountered through the ingredients used in bread-making4 ,in fact1 these cause only a small part of his troubles4 ,the baker not only has to be a baker and understand baking thoroughly1 but he must also be a weather prophet4 ,weather conditions affect bread-making more than any other conditions which arise4 ,there are very few bakeries having absolute control of their dough room4 ,to have uniform bread each day it is necessary to have control of the dough room4 ,there are very few who realize the importance of controlling these factors4 ,i would like to leave this one message--8,watch ,your ,dough ,room40 ,flour ,storage4 ,to have flour in the best condition for the baker's use is a problem which most of us do not give enough attention4 ,flour should be kept in a dry1 light and well ventilated room4 ,the temperature should be from #gj to #ge degrees ,f4 and the flour should be so piled as to allow a free circulation of pure air to every sack4 ,light is a strong factor on the proper aging of flour for baking purposes4 ,give the flour all the light you can4 ,there are a great many bakers who store their flour in a dark basement4 ,some of these may be fairly well ventilated and dry1 but the flour receives no light4 ,darkness and dampness go hand in hand4 ,flour requires light to give it the best conditions for it to age4 ,putting flour in a cold1 damp cellar is like putting meat in cold storage4 ,the aging process is checked by the cold and the flour remains as it was when first put in storage4 ,no aging process takes place4 ,the flour has simply been preserved in the same state as when placed in the cellar4 ,possibly you have placed a handful of flour in a thin layer in the bright sunlight for two or three hours1 and then compared it with the original flour4 ,it has been bleached by the sunlight1 and if it were baked beside the same flour which was not placed in the sunlight1 you could hardly believe they were the same flour4 ,occasionally moving flour helps to age it2 if it is turned over once a week1 or preferably more often1 the aging process is hastened4 ,flour should always be sifted before using4 ,in packing in packages1 flour is compressed and sifting loosens the small particles and mixes air in the flour4 ,there are machines on the market specially adapted for this work4 ,besides being sifters these machines have beaters1 which throw the flour and drive air into it4 ,this aerating not only assists in aging but has added value of giving it greater water absorbing power1 thus having the flour in much better condition for bread-making process4 ,under conditions of a well ventilated room1 pure1 dry air1 well lighted1 and at temperature of #gj-ge degrees ,f41 flour will probably be in the best condition to use in about ninety days4 ,many bakers do not have storage facilities for carrying their flour ninety days4 ,with this in mind1 we stored flour at a temperature of #hd-hf degrees ,f4 for thirty days4 ,the results received were very satisfactory4 ,this manner of storing for thirty days could be readily carried out by many bakers who have not facilities for storing their flour for a longer time4 ,this would give much better results than the general storage conditions which many bakers have now4 ,where the flour storage is limited and no heated warehouse1 the space on the floor above the ovens can be used for flour storage4 ,the heat from the ovens keeps the flour warm and insures a warm place to store flour4 ,it is also warmed quickly if it is necessary to use the flour immediately4 ,if the flour can be held for some time stored in such a manner it ages quickly4 ,it is necessary1 however1 to be sure no flue gases come in contact with the flour1 as these gases quickly destroy the gluten4 ,the above method has been very successfully used in places where flour storage was limited and no means of heating the flour was available4 ,during the aging of flour there is a slight loss of moisture1 which is utilized in two ways3 #a4 ,part is absorbed by the air4 #b4 ,part is used by the gluten in the aging process4 ,when water is added to aged flour in mixing dough1 the loss in moisture is more than made up by the larger percentage of water it will absorb4 ,flour which is aged will on the average absorb #e per cent4 more water than flour which is freshly milled4 ,the baking value of the flour is greatly increased by proper aging4 ,the gluten is much more elastic and tough and makes a much better handling dough4 ,the flour is whiter in color1 the fermentation period is more easily handled1 and it makes a much better loaf of bread in general4 ,flour ,mixing4 ,many bakers mix flour from different mills1 thinking they receive a more uniform and better blend of flour1 that when one flour is poor the other usually is good and helps it along4 ,in reality the opposite is the case4 ,every mill has its own separate system of bolting flour1 so that they have the small particles of flour of the same uniform size4 ,the sizes of flour particles from different mills will differ1 consequently if these flours are blended1 there will be flour particles of varying sizes4 ,when mixed into dough1 the smaller particles take up the water first and much faster than the larger particles1 and fermentation begins immediately on the smaller particles4 ,the larger particles require a longer time to take up the water1 therefore the fermenting dough is not uniform--the dough from the larger particles being slower than that from the smaller particles4 ,thus1 part of the dough will be 8too old0 and the remainder 8too young40 ,some mills select their wheat and mill the flour by systematic chemical and baking analyses1 so that the gluten is of uniform quality and gives the best results when it is handled alone4 ,if another flour is mixed with it1 the gluten being of a different character will make an inferior gluten of the first flour and it will not give as good results as when handled alone4 ,color of ,flour4 ,the progressive miller is a close student of the wheat berry4 ,it is necessary that he understand thoroughly the constitution of wheat to obtain the best results in the flour he grinds4 ,milling in its simple form is merely the separation of the bran coats and germ from the floury part of the kernel4 ,to make these separations as thorough as possible requires a vast amount of machinery and a large number of operations4 ,the gluten of the wheat is not evenly distributed throughout the berry4 ,the central portion contains the least1 and it increases toward the outside4 ,starch1 on the other hand1 is found to be just the reverse--the largest percentage being found in the center and the percentage decreases toward the outside4 ,some flours are made from the very central portions4 ,this gives a flour deficient in gluten and excessive in starch1 and will not stand the treatment given it by the baker4 ,it is starchy in color on account of the excessive amount of starch and the small quantity of gluten4 ,an excessively white color and strong gluten are never found together in the same flour4 ,in studying the needs of the baker in flour1 we find he does not want an intensely starchy1 white color1 as this flour will not give a corresponding white color in the bread4 ,what the baker does want is a flour containing the greatest strength and best color combined4 ,it will be slightly creamy in color1 but when baked will make as white a loaf as intensely white flour1 and has the added advantage of having larger water absorbing powers1 and the power to withstand the harsh treatment given it by the baker4 ,the baker in his mixing and fermentation develops the color in a loaf of bread4 ,an intensely white flour will give a very dark loaf of bread if not fermented properly4 ,on the other hand1 a flour with good strength and creamy in color will1 when handled under proper conditions of fermentation1 give as white1 if not whiter bread than the whiter flour4 ,it also has the added advantage of withstanding the vigorous treatment of the machines4 ,it gives a better volume1 texture and pile in the loaf1 and if through accident there is any delay in taking the dough when it is ready1 the strong flour will stand it1 while the white flour will have to be taken at just the right time to give good bread4 ,color in bread is not necessarily obtained by using a white flour4 ,a better color can be obtained by using a strong and slightly creamy flour handled properly in the fermentation4 ,the mixing of the dough at a high speed1 and proper fermentation at the correct temperature1 are the factors which make white bread4 ,mixing the ,dough4 ,to start a dough right is to mix it right4 ,a properly mixed dough should be mixed twenty minutes1 in a single arm machine1 mixed with a speed of at least #cf revolutions per minute4 ,some mix their doughs the same length of time in mixers at a speed of #fj revolutions per minute4 ,this gives toughness to the dough and makes it take up more water4 ,there is one danger1 and this is allowing the dough to warm up too much4 ,the mixed dough should be #hj degrees ,fahr4 ,it is necessary to find the amount the mixer warms up the dough in twenty minutes' mixing1 and allow for this in the temperature of the water added4 ,a dough properly mixed should be tough enough to be pulled out like a rope without breaking4 ,too many bakers are running their doughs too hot4 ,we have had an exceptionally early spring--the change from cold to warm weather was very sudden4 ,the bakers have not considered this and made the necessary changes1 and consequently the dough is mixed too warm4 ,humidity plays a very strong part in the fermentation4 ,with a high humidity the dough works much faster than with a low humidity4 ,it is necessary to take this into consideration in preparing the dough4 ,fermentation4 ,probably the most important step in bread-making is the fermentation period4 ,to start the fermentation correctly means to have the dough mixed correctly as to temperature and ingredients added1 to obtain the best results in fermentation4 ,yeast ferments best at a temperature of #hf degrees4 ,but1 if a dough is set at this temperature1 and has a tendency to warm up during fermentation1 it gives even a higher temperature when the dough is ready for the pans4 ,other ferments also start to develop at this temperature which cause the dough to become sour1 to a more or less degree1 and in this way either cause sour bread or at least a loss of the rich wheat flavor4 ,a dough works best at a temperature of #hj degrees ,fahr41 having the room at #gf degrees ,fahr4 ,the danger points in the temperature of a dough under these conditions are #gf degrees and #hf degrees ,fahr4 ,if a dough is mixed at #hj degrees ,fahr4 and put into a dough room having a temperature of #gf degrees ,fahr41 it will probably go onto the bench at #hb degrees ,fahr41 which gives the best results in the bread4 ,if a dough is mixed warmer than #hj degrees ,fahr4 it is necessary to watch it much closer and take it at exactly the right time4 ,even with the most careful observation of a dough at a warm temperature1 a loss of flavor or a tinge of sourness develops4 ,our advice is to be wary of a warm dough4 ,the age of dough is the critical point in bread-making4 ,how to tell the age of a dough is a question we have never seen satisfactorily answered4 ,most bakers tell intuitively1 and this has required long experience4 ,the color1 texture1 volume and flavor of the resulting bread are dependent almost entirely on the age of the dough4 ,the length of time of the first rising in a straight dough is a point many bakers do not consider4 ,if the dough is too young1 give more time on the first rising2 if too old1 shorten the time of the first rising4 ,the age of a dough is governed to a considerable degree by the first rising4 ,a strong flour requires three risings by the ordinary methods of bread-making4 ,there are processes used where the dough is punched at stated intervals4 ,this1 however1 is used more successfully where very good control is had over the temperature and humidity4 ,technically1 a dough is ready when the yeast has reached the maximum of its energy4 ,if the proper development of gluten and the maximum of energy of the yeast is not reached1 a young dough is the result4 ,a young dough will not spring in the oven1 the texture will be coarse1 the color will be yellow in varying degrees1 and a generally poor loaf is received4 ,if the fermentation is carried too far1 the yeast will have lost its vitality1 other ferments will have started to develop4 ,the loaf will have a tendency to fall in the oven4 ,it will not spring in the oven1 the texture will be coarse1 the color dark and the wheat flavor lost1 a sour odor will also be noticeable4 ,if the dough is fermented at too high a temperature1 both young and old characteristics will be noticeable in the loaf4 ,any improper handling of a dough1 either by ingredients added1 length of the period of fermentation1 or wrong temperature1 will give a dark1 coarse and small loaf4 ,the miller is usually blamed for these results1 which in reality are not caused by the flour1 but by the improper use of the ingredients and methods of handling4 ,ingredients4 ,the ingredients in bread-making that have a vital influence upon the finished bread1 are3 ,flour1 water1 yeast1 salt4 ,it is always necessary to have these4 ,other ingredients act in the capacity of hastening fermentation1 yeast foods1 flavor1 etc41 to give a character or special flavor to bread4 ,we contend there is no bread recipe4 ,what we call a bread recipe is merely a combination of ingredients in proportions to suit the conditions under which the baker is working4 ,we all have books full of bread recipes1 each a little different from the other1 and all striving to obtain the same bread1 or give their bread a slightly different character4 ,one baker finds his conditions are suitable for one combination of ingredients2 another finds he cannot use this recipe at all4 ,he finds another combination which suits his conditions4 ,all are working under different conditions of climate1 temperature and manner of handling4 ,consequently1 it is necessary to find the proportion of ingredients which best adapt themselves to the present conditions4 ,the character of bread desired naturally influences the ingredients used1 and as conditions change the ingredients must change to meet these conditions1 if a special character and individuality in bread is desired4 ,water4 ,most bakers do not use as much water as is possible in bread-making4 ,a hard1 northwestern flour requires a slack dough if the flour has been made from wheats having the right characters and properly milled4 ,the best results are obtained by setting the dough as soft as can be handled4 ,when mixing the dough the water at first is not thoroughly absorbed by the flour particles1 as the gluten is so hard it takes some time for these particles to thoroughly absorb all the water they will hold4 ,this continuing to absorb is known to the baker as 8tightening up40 ,this feature is characteristic of ,northwestern flours1 and is lacking in other flours4 ,when mixing a dough from ,northwestern flours always allow for 8tightening up10 and mix the dough softer than it is intended to be when you 8take the dough40 ,the opposite is the case in softer flours as they 8slack off40 ,any flour will lose this characteristic of 8tightening up0 if a dough when mixed is too hot4 ,gluten is in reality a vegetable glue and softens when the dough is mixed warm1 and consequently will not absorb the amount of water it should1 and it will have a tendency to 8slack off0 instead of 8tightening up40 ,illustration ,,milk ,,value ,,in ,,bread ,,by ,w4 ,e4 ,,breeze1 ,,of ,,london ,of course1 we all know that wheat grown under certain conditions varies1 and1 as the climate and soil differ1 so does the gluten1 as is exampled between comparison with a soft and a strong flour4 ,in the same way it applies to milk4 ,the composition of fat in new milk is determined by the breed1 climate1 food and health of the cow4 ,a really rich milk would produce as much as ounce to #a ounce of fat to the pint1 especially just now1 when the animals are kept up and fed pretty well4 ,they give less milk1 but it is much higher in quality4 ,in summer1 when there is plenty of grass1 the cows give more milk1 and1 on the whole1 more fat1 but the percentage is not so high as it is just now4 ,in ,holland1 for instance1 milk is poor1 and more deficient in fat1 because the pastures are more moist and watery4 ,whether the various fancy brown breads do or do not carry out1 as they are reputed to do1 all the properties accorded to them ,i am not prepared to say4 ,time must be given for a suitable trial1 and if they are are not found suitable we must turn our attention to something else4 ,a milk loaf of a favorable quality is generally being inquired for1 but ,i am sorry to have to record that the majority of bakers do not treat it with the same respect that they accord to its rivals4 ,its rivals are sold under certain conditions4 ,you must not adulterate it in any sense1 for if you do you are liable to prosecution4 ,but the old milk bread is not standardized as to its composition1 and there is hardly a bread-maker who does not sell 8milk bread40 ,i may also safely venture to say that the milk added to the bread is as varied in quantity as there are purveyors of the commodity4 ,there is no stipulated or understood quantity1 and in consequence the quality of the loaf suffers4 ,during my experience ,i have known and seen bread sold as 8milk bread0 which had never seen the sight of milk1 but1 on the other hand1 there are other bakers who are most particular and have the most liberal quantity of milk1 the result being they produce a beautiful and most honest loaf4 ,i have seen other bakers who put in about six quarts of milk1 and the bread is made up in fancy shapes and weights1 and styled fancy bread4 ,there is no recognized standard for the quantity of milk used per sack4 ,whether it is of sufficient importance to the trade that such a loaf should be made and sold is another matter4 ,but ,i wish to put before you the value of milk in bread-making1 and also to emphasize the benefits which1 in my opinion1 are derived from bread made with the addition of milk4 ,i have eaten brown bread which has set up irritation in the stomach1 but this has never happened to my knowledge when the bread has been made with good sweet full cream milk4 ,i am convinced if this milk bread were kept before the public1 made1 of course1 from the proper ingredients and in proper proportion1 there would be no doubt as to the best loaf to be obtained at fancy prices1 a loaf which would leave the baker an equal1 if not better1 profit than we obtain to-day for our fancy browns4 ,in #aijh1 at the ,london ,exhibition1 for the first time1 a milk powdered loaf won the first prize in the milk bread competition1 and thus beat the new milk itself4 ,that bread looked very nice1 and its color was excellent1 the weight sent in being about #b pounds4 ,it is true there is no recognized standard shape for milk bread1 so several shapes were sent in1 the competitors seeming to satisfy themselves to produce an ordinary loaf with milk in it4 ,i do not know whether it would be possible for the manufacturers to suggest lines upon which shape and quality could be combined to produce a standard milk loaf4 ,i do not know whether ,i am asking too much1 but in time it would not amount to anything more than asking for a cottage loaf1 a crumby or tin loaf4 ,if manipulated and produced properly1 it would increase it dietetic value1 and be a different commodity1 with changed properties1 and yielding nourishment in a new and concentrated form4 ,dry ,milk4 ,i do not say that the combination ,i have spoken of is a correct one or not1 but ,i do not think it should beat the use of full cream milk1 for ,i have always noticed a distinctive delicate flavor with the new milk in comparison with the dried article1 and ,i did not intend to treat of dried or condensed milk1 but only of new milk1 skimmed milk and separated milk4 ,to make my subject more complete1 ,i will1 after all1 first touch upon dried milk4 ,this is a very useful and unvarying commodity4 ,it is fairly quick in solution in warm water1 and is convenient1 especially in cases where really good dairy milk is scarce or unobtainable4 ,its fat and sugar are more or less varied1 or practically nil1 and as dried milk is minus lactic acid1 the flavor being sometimes interfered with by evaporation1 ,i cannot recommend it in preference to good new milk4 ,of course1 with a little doctoring1 you may improve some faults1 but the delicate flavor of new milk is not so pronounced4 ,condensed ,milk4 ,i will now pass on to condensed milk4 ,sweetened condensed milk is a most desirable substance from an economic and handy point of view4 ,it may be used in water alone or in conjunction with separated milk4 ,of course1 you use it for what it is worth4 ,if used separately1 milk fat1 or some other fat1 such as good sweet lard or neutral fat1 will have to be used to make up the deficiency1 the usual quantity being about one small tin and #c ounces of fat per gallon of water4 ,buttermilk4 ,we will now pass on to buttermilk1 which you all know is very useful in the manufacture of soda and powdered goods1 as the lactic acid already formed has the property of softening the gluten in the flour1 thereby rendering the goods soft and mellow4 ,as1 however1 ,i am concerned with bread-making1 we will leave the powdered goods alone4 ,i have had some very good results from condensed milk by keeping it active1 and not allowing it to lag4 ,it seems to have a bleaching effect1 and from a nutritive point of view comes very near to new milk4 ,again1 the proteids of the milk and mineral matter are practically digested by the action of the lactic organisms1 and new milk undergoes no change during fermentation in the dough4 ,the changed condition in the buttermilk is of great advantage1 and lactic acid adds flavor to bread made with compressed yeast4 ,there is no reason to suppose that bread made with buttermilk will go sour sooner than that made with fresh milk if the fermentation is managed properly4 ,to use buttermilk in bread-making the milk must be fresh--not more than twenty-four hours old4 ,old milk will not do1 and when fermentation is started the dough must be attended to and baked in a good oven4 ,of course1 ,i am not going to advise a novice to use buttermilk1 or he would most probably be doomed to failure1 but ,i have indicated the possibilities of the use of buttermilk4 ,i will give you an analysis of buttermilk and also of new milk4 ,new milk contains #d4j per cent of fat1 #c4f of proteids1 #d4e milk sugar1 #i4g of ash or mineral matter1 #hg4b per cent4 of lactic acid4 ,buttermilk has the following proportions3 ,fat #j4h1 proteids #c4g1 milk sugar #c4h1 ash or mineral matter #j4g1 ,h#b,o #ij4he1 lactic acid #j4he4 ,the production of lactic acid is limited to the proportion of milk sugar present4 ,i have not made large quantities of bread with buttermilk1 but have treated certain quantities as a hobby to try what ,i could really do with it1 and the results were quite satisfactory4 ,skimmed ,milk4 ,now we will consider skimmed milk1 or separated milk4 ,we must bear in mind they have very little fat1 though the milk sugar is retained2 it is simply fresh milk minus the cream4 ,as butter-fat is about #d per cent4 of the total milk1 often less1 the fat can be replaced by lard or any neutral fat4 ,they are really as good1 and the public in any case will hardly give you credit for having used butter4 ,a quart of separated milk1 containing #b ounces of sweet lard or neutral fat1 will make nearly as good bread as fresh milk4 ,do not get the idea that it will be thinner1 and therefore use more fat than is necessary4 ,one gallon of separated milk and #g ounces of fat equals one gallon of fresh milk4 ,lard and neutral fats only affect the texture and shortness1 and even butter added as a fat does not give that mild flavor imparted when the full cream is used4 ,new ,milk4 ,i will deal lastly with new milk1 and its advantages in comparison with the last named4 ,the composition of new milk consists of #hg per cent4 of water1 #e of milk sugar1 #d of fat1 and about #c of albuminoids1 the rest being mineral matter4 ,the effect of added milk to bread in place of water is1 other things being equal1 to increase its nutriment4 ,providing the bread is worked on a short and quick system1 as it should be1 it will get a bloom1 with a rich crumb1 color and even texture4 ,the crust will be thin and fine1 and the flavor will be most appetizing4 ,although the table just given is the average composition of milk1 there are variations4 ,the casein and albumin are the nitrogenous constituents of the milk1 and may be regarded as flesh-formers4 ,the fat consists of stearine1 and other constituents which give to butter its characteristic flavor4 ,milk sugar or lactose is the only carbohydrate present in starch4 ,the ash consists chiefly of phosphates of lime and potash4 ,taking the figures given1 it can be said that new milk has from three to four times the value of separated milk1 and1 taking a careful valuation1 we get1 say1 #as4 per gallon of new milk and #c;d4 for separated4 ,of course1 where large quantities of new milk are bought there would be a corresponding reduction in the price4 ,i get it by the ten gallons2 there is no transit to pay1 and no second handling is required1 the milk coming direct from the farm to the bake-house4 ,the excessive fat per gallon in new milk is worth #i;d4 per gallon above separated milk1 which would cost #c;d4 ,the value of a standard sample would be as follows3 ,new milk--,fat #c4e1 non-fat #i4j1 total solids #b4e4 ,separated milk--,fat #j4c1 non-fats #i4j1 total #i4c1 value #c;d4 ,taking as a maximum quantity eight gallons of new milk per sack1 and as a minimum quantity six gallons1 the price of the loaf would be higher4 ,to assist in cases where a large quantity of milk is used the dough must be softer because of the binding effect of the milk4 ,taking into account the added solids1 we should have a larger output per sack1 together with a better loaf1 one of high dietetic value1 while the milk and butter contained in it would improve the flavor1 texture1 color and physical properties of the crumb4 ,evenness of texture and cleverness of loaf make a better crumb color1 the effect most noticeable with added milk1 being due to the percentage of fat present4 ,as a comparison1 take #a ounce of butter with #aj pounds of flour1 as against #a quart of milk4 ,the butter or fat gives a very fine texture and thin crust1 whilst the milk results in a better bloom1 owing to the unfermentable sugar of milk4 ,of all milks1 fresh full cream is best1 and ought to be used with water in equal proportions1 as half milk and half water give excellent results4 ,miscellaneous4 ,a good idea followed by many is weighing the ingredients required for as many custard pies used in a week or two4 ,for instance1 if you make #d pies a day1 or #bd a week1 weigh the required amount of sugar1 starch1 salt and mace1 mix and sift together and put away in a can or box1 and every time you make #d pies weigh off one pound1 or four ounces to each pie4 ,this saves time in weighing1 and does away with the guessing of the salt and flavor1 which is hard in small mixes4 ,the same is done with pumpkin pies1 adding to the whole amount the required spices4 ,this enables you to make a uniformly spiced and tasting pumpkin pie1 which is the most important feature of it4 ,recipe for ,preserving ,rhubarb for ,pie4 ,the following is a recipe for preserving rhubarb for pie purposes1 and it is simple and cheap4 ,take the rhubarb and cut it in pieces1 and put it in fruit jars1 filling them with water1 and thereby keeping it all winter1 or as long as you want it1 and when you get ready to use it1 it is all ready for use1 after sugar1 etc41 is added4 ,illustration ,bacterial ,contamination in ,bread ,james ,grant1 an ,english chemist and teacher of the bakery classes in the ,manchester ,bakery ,school1 in ,england1 gave the following illustrated lecture before the ,bakery ,students' ,society1 on the ,bacterial ,contamination of ,bread1 which is of considerable interest to ,american bakers3 ,it is well known that wheats and other cereals1 owing to the deep crease or furrow down the center of the ventral side1 and to the hairs 7especially in the case of wheat71 known as the beard1 at the top of the berry1 are liable to cause bacterial diseases in our food supplies4 ,it may be objected that washing during the preparation for milling will get rid of dust and its accompanying bacteria4 ,unfortunately1 this is not the case1 as may readily be shown by washing wheats that are ready for milling and incubating the washing water4 ,fruits1 equally with cereals1 are liable to this contamination4 ,wines1 for example1 for hundreds of years have been fermented by the yeasts which adhere to the grape in the 8bloom0 on the outside of the fruit4 ,hansen1 the great expert on yeasts1 has proved that during the period of the year when there are no grapes1 the yeasts and other micro-organisms that exist in the soil in the form of spores1 which are able to endure periods of stress that kill the adult micro-organisms4 ,similarly in the case of barley4 ,we have found in our work1 time after time1 that germs of all kinds exist on the wrinkled surface of the grain4 ,not many years ago we were able to isolate pure cultures of the bacillus which induces tetanus or lockjaw4 ,during the milling process it can be seen that germs left on the surface of the berry must necessarily pass into the finished flour4 ,flour1 then1 is not germ free4 ,it is claimed by certain millers1 who bleach their flours1 that one of the chief objects is to render it sterile or nearly so4 ,research has shown that this claim is justified only to a very limited extent4 ,in the year #aijd1 ,dr4 ,f4 ,m4 ,blumenthal studied the subject very thoroughly4 ,two of his results1 as examples1 will be quoted4 ,in an unbleached rye meal there existed no less than #b1djj micro-organisms per gramme of the meal4 ,after bleaching there still remained #a1fjj micro-organisms per gramme4 ,with flour unbleached he found #edj organisms per grain1 and with bleached flour #agj4 ,in both cases the best figures are only given4 ,it is pretty evident1 then1 that milled products are not germ free2 and further1 those spoken of as meals1 or in other words1 those that contain the husk1 are much more contaminated than those from which the husk has been separated1 e4 g41 the ordinary flour4 ,the chief object of this paper is to give students an idea as to the best methods of undertaking a research or investigation into the cause of contamination4 ,since taking up the study of bread-making1 between five and six years ago1 a number of very interesting cases of bacterial diseases of bread have come under my observation1 but the one that impressed me more deeply than others was that of a case of bread baked in special tins at a very low temperature1 and known in the trade as sandwich bread4 ,for this purpose the bread must be cooked at the lowest possible temperature1 so as to form little or no crust4 ,in this particular case of sandwich bread1 after a few days keeping1 a peculiar formation1 resulting in a hole1 was developed in the center of the loaf and running in the direction of the length4 ,accompanying this development was a very unpleasant odor4 ,all around the low flat hole the crumb had a dull1 sodden appearance4 ,the question to be settled was3 ,what was the cause of this unpleasant formation8 ,to one acquainted with the life history of very many of the lower forms of life1 especially of vegetable life1 there was little difficulty in ascribing it to filth bacteria4 ,from the general appearance of a section of a loaf the only conclusion that could be arrived at was that the trouble was due to bacterial action1 together with the products formed4 ,starting from these premises it became necessary to inquire into the sources of such contamination4 ,these might be due to either 7#a7 ,dirty and unclean premises and plant1 or 7#b7 to the water used1 or 7#c7 to the yeast1 or 7#d7 to the flours1 or 7#e7 to bread improvers used 7if any74 ,it could not possibly be the salt1 because salt is so strong an antiseptic that there could be no risk from this source4 ,numbers 7#a71 7#b7 and 7#e7 were easily eliminated4 ,this narrowed down the work to a study of the flours and yeast4 ,the details of the research will show the means taken to determine1 if possible1 the actual causes of the trouble4 ,the work was still further narrowed down by the fact that if bacteria were at work it could only be a group capable of withstanding comparatively high temperatures4 ,again1 a large number of expensive media were unnecessary1 as bread was a suitable food for our purpose4 ,the requisite appliances were those of an ordinary well-filled bacteriological laboratory4 99 99 99 99 99 ,ordinary microscopic slides of the diseased bread were made with sterile water1 and these examined by microscope4 ,this revealed the presence of moulds and mucor spores1 yeasts--both the ordinary cultivated and wild--and numerous bacteria4 ,on further examination after incubation at suitable temperatures1 most of the above-mentioned proved to be just the common micro-organisms existing in flours and bread4 ,some of the bread was then incubated at #hj degrees ,fahrenheit for four days4 ,the piece of bread was then found to be covered with a whitish-colored growth1 which later developed into a dark yeasty color and possessed a very peculiar and strong odor4 ,samples of the flour and yeast used in the manufacture of the bread were treated in a similar manner4 ,in four days the flour specimens showed the same peculiar growth which1 in two days1 changed to the dark fawn color possessing the same characteristic odor4 ,the yeast1 on the other hand1 behaved quite normally and developed none of the strange symptoms4 99 99 99 99 99 ,the next step was to try to infect some sterile bread with this peculiar disease1 if possible4 ,to this end sterile bread was introduced into ,petri dishes1 moistened with sterile water1 and some of the dish contents sprinkled with flour1 and others with crumbs of the diseased bread4 ,the incubation temperatures were #fh and #hj degrees ,fahr41 respectively4 ,at the lower temperature1 as well as at the higher1 the cultures were all successful1 but it took several days longer in the specimens--at the lower temperature4 ,various other cultures were now put on1 with other media and different apparatus1 with a view to isolating the special cause of the disease4 ,all specimens1 and also micro-slides from these1 had to be examined regularly at fixed periods1 entailing1 of course1 an enormous amount of detail work which cannot here be set forth4 ,suffice it to say that ultimately by varying the media and mode of cultivation swarms of very minute oval-shaped non-mobile bacteria1 and also many rod-shaped mobile organisms1 were isolated4 ,by this time all yeasts1 moulds1 mucors1 and other complex growing organisms had been eliminated4 ,to ensure that all the apparatus and media were sterile1 blank specimens were put on so as to be parallel with the special culture in each case4 ,by means of the plate 7,petri dish7 cultures and ,bottcher moist cells1 a group of minute bacteria belonging to the ,thermo or film species was obtained by which this particular disease could be produced at will4 ,moreover1 prepared in this way1 the bacteria which cause the disease were1 and still are1 very virulent4 ,it only remained now to identify the particular species of the ,thermo-group1 but this was not an easy matter1 as the members of the ,thermo group are exceedingly minute4 ,the plate cultures yielded colonies which rapidly increased in size1 the disease spreading over the media in all directions4 ,it was finally identified as belonging to the ,proteus division of the ,thermo or septic bacteria4 ,these exist in most fertile soils1 hence the research showed that the flour was produced from near the outer skin of the wheat berry1 or1 in other words1 a low grade of flour4 ,further1 it proves that the miller1 with all his modern machinery1 has not yet perfected that portion which does the cleansing or washing of the wheat4 ,it should be remembered that the complete washing of the wheat1 so as to free it from dust and micro-organisms1 especially in the deep crease1 and the fine hairs or beard at the top of the berry1 is not at all a simple matter2 but much more could be done1 even if only a very dilute antiseptic was used in the final or next to the last washing water1 instead of finishing with the muddy fluid as at present4 ,illustration ,,bakery ,,accounting ,,by ,,wm4 ,w4 ,,allan ,next to the baking business itself1 the most important item is that of an accounting system4 ,checking ,drivers ,the first step in this direction is the making up of a list of the various kinds of bread wanted by each driver1 showing in total the number of loaves of each brand ordered in the total column4 ,in another column under heading 8,total ,made0 have the foreman enter the number of loaves of each kind made4 ,if a shipping business is conducted the amount of bread needed can also be shown on this sheet under heading 8,shipping40 ,if a retail store is conducted in connection with the bakery the amount needed for store may also be shown on this sheet under heading 8,store40 ,this completes the ,bread ,order4 7,see ,fig4 8,a407 ,,figure 8,a40 ,,daily ,,order ,,sheet4 ,date444444444444444444#aia44 ,driver ,driver ,shipping ,total ,total ,no4 #a ,no4 #b ,store ,order ,articles ,made 44444444444444444444444444444444444444 ,buster ,brown444444444 44444444444444444444444444444444444444 ,home ,made444444444444 44444444444444444444444444444444444444 ,large ,vienna444444444 44444444444444444444444444444444444444 ,small ,vienna444444444 44444444444444444444444444444444444444 ,large ,cream4444444444 44444444444444444444444444444444444444 ,small ,cream4444444444 44444444444444444444444444444444444444 ,large ,rye444444444444 44444444444444444444444444444444444444 ,small ,rye444444444444 44444444444444444444444444444444444444 ,graham444444444444444 ,now prepare a loading sheet for each of the drivers which will show at the end of the day's business the total amount of each kind of bread taken out and charged to each driver4 7,see ,fig4 8,b407 ,these sheets can be extended and used for checking in the drivers1 as shown4 ,,figure 8,b40 ,,driver',s ,,loading ,,sheet4 ,driver4444444444444444,no4 #a ,date44444444444#aia44 #ast #bnd #crd ,total ,dr4 ,cr4 ,trip ,trip ,trip ,out ,articles ,amount ,amount 44444444444444444444444444444444 ,buster ,brown 44444444444444 44444444444444444444444444444444 ,home ,made 44444444444444 44444444444444444444444444444444 ,large ,vienna 44444444444444 44444444444444444444444444444444 ,small ,vienna 44444444444444 44444444444444444444444444444444 ,large ,cream 44444444444444 44444444444444444444444444444444 ,small ,cream 44444444444444 44444444444444444444444444444444 ,large ,rye 44444444444444 44444444444444444444444444444444 ,small ,rye 44444444444444 44444444444444444444444444444444 ,graham 44444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 ,total ,charges 4444444 ,cr4 ,expense 4444444 ,cr4 ,cash 4444444 ,a form called 8,driver's ,returns0 7,see ,fig4 8,c07 should also be used1 showing the number of loaves of each kind of bread returned by the drivers1 and which should be kept1 and all entries made thereon1 by the bread counter4 ,it is very essential to have some one person1 other than the drivers themselves1 to check out the drivers and keep the drivers' loading sheets4 ,,figure 8,c40 ,,driver',s ,,returns4 ,driver4444444444444444,no4 #a ,date44444444444#aia44 ,total ,returns ,articles ,amount 44444444444444444444444444444 ,buster ,brown 44444 44444444444444444444444444444 ,home ,made 44444 44444444444444444444444444444 ,large ,vienna 44444 44444444444444444444444444444 ,small ,vienna 44444 44444444444444444444444444444 ,large ,cream 44444 44444444444444444444444444444 ,small ,cream 44444 44444444444444444444444444444 ,large ,rye 44444 44444444444444444444444444444 ,small ,rye 44444 44444444444444444444444444444 ,graham 44444 4444444444444444444444444444444444444444 4444444444 4444444444444444444444444444444444444444 4444444444 ,total44444444444444 ,signed444444444444444444444444444444444 44 ,counter4 99 99 99 99 99 ,another form called 8,proving ,sheet0 7,see ,fig4 8,d07 should be kept in connection with the above forms1 and upon which the daily driver's1 store1 and shipping sales may be entered and compared with the daily output or total made4 ,,figure 8,d0 ,,proving ,,sheet4 ,date 444444444444 #aia44 ,charged ,bu4 ,hm4 ,lg4 ,sm4 ,lg4 ,sm4 ,lg4 ,sm4 ,gra4 ,to ,br4 ,md4 ,va4 ,va4 ,cr4 ,cr4 ,ry4 ,ry4 ,gra4 ,driver ,no4 #a4 ,driver ,no #b4 ,store ,account4 ,shipping ,account4 ,total ,charged 4444444444444444444444444444444444444444 444444 ,total ,made 4444444444444444444444444444444444444444 444444 ,bread ,department4 ,a ,bread ,department account should be kept in the ledger1 and credit to this account should be made for drivers1 shipping and store sales1 and if bread is sold on the basis of four cents per loaf the total credit to this account divided by four will give the total number of loaves approximately sold for a month or any given period1 which figures may be used in arriving at the cost of production per #a1jjj loaves for any item of expense1 such as bakers' salaries1 fuel1 merchandise1 etc41 etc4 ,at the end of the month charge to the bread department all items of expense for that month1 such as advertising1 salaries1 sundry expenses1 light and fuel1 merchandise1 stable expense1 and the monthly proportion of insurance and taxes--the balance will show the profit or loss in this department for such period4 ,shipping ,department4 ,if a shipping business is conducted1 a shipping department account should also be kept1 and to this account can be charged all bread shipped at the rate of1 say three cents per loaf--crediting same to bread department4 ,charge should be made to this account for all express charges and for its proportion of salaries4 ,the credit to this account will be the gross charges to the parties to whom bread is shipped4 ,the difference will show the profit or loss4 ,my experience has been that if the proper charges are made for all expenses in connection with shipping1 including losses owing to bad account1 the wear and tear and loss of baskets--the shipping department will invariably show an actual loss1 even on the basis of charging only three cents per loaf for all bread used in shipping1 unless bread returned by the drivers is used in shipping1 and which is used for this purpose by some bakers1 and which otherwise would have to be disposed of for considerably less4 ,cake ,department4 ,where cakes1 pies1 cookies1 etc41 are made in connection with bread they should be separated from the bread department and all could be included in one department called ,cake ,department1 or any other name suitable4 ,the materials used for the making of these goods should be charged direct to this account when purchased1 and all materials used from the bread department merchandise should be charged to ,cake ,department merchandise and credited to ,bread ,department merchandise4 ,also charge to ,cake ,department its proportion of bakers' salaries1 light and fuel1 and other expenses belonging to this account4 ,the credit to this account will be the drivers' returns from the sale of pies1 cakes1 etc41 and for those sold to the store or shipping customers4 ,store ,department4 ,if a retail store in conducted in connection with a bakery1 all goods taken from the shop should be charged to ,store ,account at the regular wholesale prices1 and credited to the bread or cake department4 ,charge should also be made to ,store ,account for clerk salary attending store1 and should also be charged for its proportion of light and fuel1 office salary1 and other expenses1 and also for all merchandise purchased from the outside to be sold in the store4 ,the credit to this account will be the daily sales as shown by the cash register4 ,stable ,feed4 ,a stable feed account should be kept to which is charged all items of hay1 grain1 etc41 used for horse feed4 ,at the end of the month the balance of this account can be charged into ,stable ,expense ,account4 ,the object in keeping this account separate is for the purpose of arriving at the cost for feeding a horse for a given period1 which can be done by dividing the number of horses into the total charges to this account4 ,stable ,expense4 ,charge to this account items of medicines1 veterinary bills1 shoeing bills and stable man's wages1 and all other items of expense belonging to this account4 ,at the end of the month charge the balance in ,stable ,feed ,account to this account1 which will then show the entire cost of operating the stable4 ,general ,accounts ,ledger accounts should also be kept of ,buildings1 ,harness1 ,horses1 ,machinery1 ,fixtures1 ,ovens and ,wagons1 and a certain amount should be credited at the end of each month to each of these accounts to cover shrinkage1 the total amount of these shrinkages being charged to ,expense ,account4 ,ledger accounts should also be kept of ,insurance and ,taxes1 charging all bills for these items to these accounts1 and crediting these accounts at the end of each month with their monthly pro ratio for these items1 charging at the same time this pro ratio to ,expense4 ,inventory4 ,to install an accounting system as described above1 which is on a monthly basis1 it will1 of course1 be necessary to take monthly inventories of ,fuel and ,merchandise for each department1 ,stable ,feed and ,store ,stock4 ,a system such as ,i have outlined is adequate for handling the accounting end of a baking business having an output up to eight or ten thousand loaves daily1 but for a larger baking business a more intricate system would of necessity have to be installed and which would carry with it a great many more accounts than ,i have named4 ,a great many minor record accounts could be kept in connection with the above system1 but it would be quite difficult to explain all these4 ,breaking an ,egg with ,one ,hand4 ,the trick of breaking an egg with one hand is something that you should learn how to do4 ,it not only gives you speed1 but shows that you are a workman thoroughly familiar with your business4 ,the trick can be acquired with a little practice4 ,to do it nicely the hand should be a little moist4 ,hold the egg in the right hand between the forefinger and the second finger with the thumb on top4 ,strike the egg once sharply on the rim of the glass to crack the shell1 then holding it over the glass press down slightly with the thumb and the egg drops out1 leaving the shell in the hand4 ,while learning to do this the glass should be allowed to stand on the counter1 so that if you fail1 the left hand can come to the assistance of the right2 but just as soon as you know that you can break the egg with one hand1 then you can hold the glass in the other4 ,this saves time1 especially when you have two or three to prepare at once4 ,when you have become proficient with the right hand try the left until you1 can use either or both4 ,,practical ,,flour ,,tests ,color and ,texture4 ,the color of bread made from wheat flour varies with the kind of wheat used in making the flour and also with the grade of flour used in making the bread4 ,all wheats contain minute quantities of a yellow coloring matter1 consequently a fresh1 well-milled unbleached patent flour has a live1 bright1 yellow tint4 ,this yellow tint disappears when a flour is aged or artificially bleached and the flour becomes almost snow white4 ,the lower grades of flour have1 in addition to the yellow color1 a dark color1 due to foreign matter and bran particles4 ,this color does not improve much with age1 nor is it possible to improve it by bleaching4 ,bread usually appears whiter than the flour from which it is made4 ,this is due to aeration1 i4 e41 mixing air and gases thoroughly through the dough in kneading and fermentation4 ,very little bleaching really occurs during fermentation1 in fact fermentation changes some of the starch which is snow white into dextrin1 which is a yellow substance4 ,the whitening effect of aeration1 however1 overcomes the yellow color due to chemical change and causes the bread to appear whiter than the flour4 ,in comparing colors of bread in comparative baking tests1 there is no better method than allowing the loaves to cool1 cutting a slice from each1 placing side by side1 and using your judgment as to the value of each color in comparison to standard loaf4 ,in comparing a number of loaves by this method the colors will range through tints of white1 yellow1 gray and blue4 ,taking pure white as #ajj per cent4 the other tints in order of their value1 are yellow1 blue and gray1 but it sometimes becomes a question of judgment of the observer which of the colors is the brightest and most clean and of most value4 ,the texture of bread is caused by the expansion of the dough by the carbon dioxide which tends to escape but is held in and gathers in small quantities through the dough4 ,when bread is baked the dough retains a permanent shape and the cavities in which the gas gathered give the bread a porous appearance4 ,these holes vary in size and shape4 ,a flour with a good quality of gluten holds the gas in small globules and therefore the holes are small and usually elongated from bottom to top of the loaf4 ,this is good texture and when touched gives a sensation of touching velvet4 ,a poor gluten allows the gas to gather into large1 round globules and produces a coarser texture and one which is harsh to the touch4 ,too long a period of fermentation or too much water in the dough will also produce poor texture4 ,as in color1 value of texture depends on the judgment of the observer4 ,illustration ,,memorandum4 ,for ,notes and ,recipes4 ,we build the ,standard ,oven ,for ,bread and ,cake ,with every modern improvement1 strong and durable4 ,baking service is perfect and uniform in every part of oven4 ,,consumption ,,of ,,fuel ,,surprisingly ,,small ---- ,standard ,oven ,co4 ,pittsburgh1 ,pa4 ,when writing advertisers mention ,book of ,american ,baking ,illustration3 ,,makes ,,good ,,bread ,red ,star ,compressed ,yeast ,co4 #gi-ha ,buffalo ,st41 ,milwaukee 8,big ,diamond0 is the strongest flour known to the trade--always uniform--always highest in quality4 ,big ,diamond ,milling ,co4 ,minneapolis1 ,minn4 ,when writing advertisers mention ,book of ,american ,baking ,,there ,,is ,,money ,,in ,,this ,,for ,,you6 ,,the ,,middleby ,the up-to-date oven ,for the up-to-date baker6 ,illustration ,when buying an oven1 why not buy the best8 ,why not get an oven that will raise the quality of your goods8 ,why not get an oven that will save you fuel8 ,better quality of your goods means increase in business1 and increase in business means money to you4 ,a saving in fuel also means money to you4 ,,you ,,get ,,all ,,this ,,in ,a ,,middleby ,,oven ,we want you to get the benefit of this saving1 and we know you can get it by using a ,,middleby4 ,write to-day for our catalogue4 ,middleby ,oven ,manufacturing ,co4 #gfi ,west ,adams ,street1 ,chicago #bhf ,state ,st41 ,boston1 ,mass4 #fje ,so4 #fth ,st41 ,st4 ,louis1 ,mo4 ,when writing advertisers mention ,book of ,american ,baking ,thomson ,loaf ,moulders ,these machines are rightly recognized throughout the world as the ,,standard machines for moulding dough4 ,over #a1ejj have been sold4 ,combination ,loaf ,moulders ,regular ,loaf ,moulder with an ,attachment for making ,long or ,french ,bread4 ,zerah ,ballers ,round up your doughs4 ,it will give you a larger and better loaf4 ,combination ,roll ,moulders ,either straight finger rolls or perfectly pointed ,vienna ,rolls may be made on these machines4 ,zerah ,continuous ,proofing ,closets ,these closets are a great help in the proofing of your doughs4 ,let us tell you more about our machinery4 ,,we ,,are ,,the ,,largest ,,exclusive ,,manufacturers ,,of ,,bakers' ,,machinery ,,in ,,the ,,country4 ------ ,c4 ,a4 ,thomson ,machine ,co4 #cde-cdi ,main ,street1 ,belleville4 ,n4 ,j4 ,when writing advertisers mention ,book of ,american ,baking ,illustration ,the ,hubbard ,portable ,oven ,meets every requirement in the baking trade4 ,bakes perfectly4 ,send for catalogue and full particulars4 ---------- ,,hubbard ,,portable ,,oven ,,co4 ,new ,york3 #bfb ,west ,broadway ,chicago3 #aacf ,belden ,ave4 ,philadelphia3 #dg ,north #gth ,street ,boston3 #aj ,broad ,street ,st4 ,louis3 #ejf ,north #ahth ,street ,write nearest office ,when writing advertisers mention ,book of ,american ,baking ,,hoyt',s ,,gluten ,,biscuit ,,crisps ,made from ,gum ,gluten ,,the ,,most ,,delicate ,,gluten ,,product ,,made4 ,,recommended ,,for ,,protein ,,diet ,,and ,,for ,,infant ,,feeding4 ,,ask ,,about ,,our ,pure ,gluten ,flour ,,sample ,,mailed ,,free ,the ,pure ,gluten ,food ,co4 #ij ,,west ,,broadway1 ,,new ,,york ,when writing advertisers mention ,book of ,american ,baking ,illustration3 ,,optimus ,,meaning ,,the ,,best ,,op ,,malt ,,extract for ,bakers' ,use is the ,cream ,syrup from select1 rich1 ripe1 ,minnesota barley malted4 ,the day has gone by when the baker of bread can afford to ignore the value of ,o ,p ,malt ,extract4 ,the value is real1 real to the baker and real to his customer4 ,formulae for its proper use in bread work1 cake1 buns1 doughnuts1 etcetera1 will be supplied to users4 ,maybe you can get along without it4 ,we don't deny it1--so could our ancestors get along without steam and electricity1 but-- ,send your order now4 ,put up in #aab lb4 cases1 half barrels and barrels4 ,we are the ,world's ,headquarters for ,malt ,products4 ,malt-,diastaste ,co4 #gi ,wall ,st41 ,new ,york ,laboratory ,garden ,st4 ,bushwick ,ave4 ,brooklyn4 ,dept4 ,baking ,technology #aabd ,myrtle ,ave41 ,brooklyn4 ,dept4 ,medicine ,analytical ,chemistry ,maltzyme ,co41 #ba ,smith ,st41 ,brooklyn4 ,illustration3 ,,trade ,,mark ,when writing advertisers mention ,book of ,american ,baking ,,seventy ,,per ,,cent4 of the bread consumed is baked at home1 because the housewife thinks it ,,cleaner and ,,better than the bakers' loaf4 ,a wrapped loaf ,,satisfies her as to its cleanliness1 and tends to ,,convince her that the quality is superior4 ,illustration3 ,,waxed ,,wrapper ,,germ ,,proof ,,dust ,,proof ,,moisture ,,proof ,the large line of ,bread ,wrappers manufactured by us includes the finest quality that can be made1 as well as some very good1 but cheaper ones4 ,some are waxed on one side only and may be fastened to the loaf with gummed tape4 ,others are so waxed that they may be sealed with heat without using string or tape4 ,illustration ,send for ,samples and ,prices4 ,illustration ,,union ,,waxed ,,parchment ,,paper ,,company ,hamburg1 ,new ,jersey ,when writing advertisers mention ,book of ,american ,baking ,take ,these ,three ,rings ,illustration3 ,purity ,strength ,flavor ,assemble them in this manner ,illustration3 ,,trade ,,mark and you have the mark that stands for the best there is in ,malt ,extract4 ,making all the malt we use from the best barley purchasable enables us to supply you with better ,malt ,extract for less money than any one in the business4 ,let us prove it to you4 ,p4 ,ballantine ,sons ,natural ,cereal ,syrup ,dept4 ,,newark1 ,n4 ,j4 ,distributing ,depots ,,new ,,york1 ,,chicago1 ,,philadelphia1 ,,boston1 ,,buffalo1 ,,toronto ,,and ,,montreal ,when writing advertisers mention ,book of ,american ,baking 8,thorobred0 ,mixer ,illustration ,best on ,,soft and ,,stiff ,doughs4 ,easy running--few parts--rigid4 ,reduce your ,,labor ,,cost and improve your output and bank account4 ,,simple1 ,,durable1 ,,efficient4 ------------ ,the ,lynn-,superior ,co4 ,,cincinnati1 ,,ohio ,,boston ,,new ,,york ,,st4 ,,louis ,,kansas ,,city ,when writing advertisers mention ,book of ,american ,baking ,when you need ,jams1 ,jellies and ,piefillings ,extracts or ,specialties ,be sure you order from ,illustration ,h4 ,a4 ,,johnson ,,co4 ,,state ,,st4 ,,boston ,everything for the ,baker1 ,confectioner and ,ice-,cream ,maker ,when writing advertisers mention ,book of ,american ,baking ,,ekenflor ,,the ,,best ,,milk ,,powder ,,made -------------------- ,in summer1 of all times1 why use liquid or condensed milk8 ,it sours quickly1 attracts flies and gives your bake-shop a dirty1 unsanitary appearance4 ,we are making1 as always1 the standard milk powder--the one by which others are judged4 ,,ekenflor is its name1 and it is made in several grades1 containing various percentages of butter fat4 -------------------- ,,the ,,ekenberg ,,co4 ,,cortland1 ,n4 ,y41 ,u4 ,s4 ,a4 ,when writing advertisers mention ,book of ,american ,baking ,put a ,liquid ,iceless ,soda ,fountain ,in ,your ,retail ,store ,illustration ,it brings in cash money and lots of it every day4 ,the profits are large and the soda water crowd buys your bakery and confectionery goods1 besides increasing the business of your ice cream department4 ,best advertisement a retail baker can have4 ,run it every day in the year--cold sodas in ,summer and both hot and cold sodas in the ,winter4 ,,the ,,liquid ,,iceless will save its whole cost in reduced ice bills1 compared with any other fountain made4 ,we sell it on very easy payments--let it pay for itself out of part of the profits4 ,write the nearest 8,liquid0 ,branch4 ,use the coupon4 ,the ,liquid ,carbonic ,co4 ,,chicago ,new ,york ,pittsburg ,st4 ,louis ,milwaukee ,cincinnati ,dallas ,minneapolis ,kansas ,city ,atlanta 4444444444444444444444444444444444444444 44444444444444 ,,the ,,liquid ,,carbonic ,,co4 ,please give full particulars and estimate of cost on a ,liquid ,iceless ,soda ,fountain to occupy not over 444444 ft4 x 444444 ft4 floor space4 ,name444444444444444444444444444444 ,town4444444444444444 ,state44 ,book of ,american ,baking4 ,when writing advertisers mention ,book of ,american ,baking ,fleischmann's ,yeast ,has been the ,,standard for half a century1 thus indicating that its ,,quality and ,,uniformity has always met the requirements of ,bakers4 ,the ,delivery ,service is as perfect and dependable as the ,united ,states ,mail4 ,fleischmann's ,yeast ,,never disappoints in any way4 ,when writing advertisers mention ,book of ,american ,baking ,keep ,posted ,bakers ,weekly is the only ,weekly ,bakers ,paper in ,america and its ,special ,editions devoted to the ,retail1 ,wholesale1 ,operative1 ,technical and ,cracker ,baker are widely read the world over4 ,,domestic ,,subscription ,,one ,,dollar ,,yearly ,,sample ,,copies ,,on ,,request ,,american ,,trade ,,publishing ,,co4 ,,new ,,york ,,city ,when writing advertisers mention ,book of ,american ,baking 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,some fractions were sometimes printed as #a-c and sometimes as 4 ,all were changed to 4 ,repeated headings were removed to avoid redundancy for the reader4 ,many of the recipes had baking temperatures of a much higher degree than we'd use in baking now such as #eej4 ,these were retained as printed4 ,varied hyphenation was retained as in words like cornstarch1 corn-starch and corn starch4 ,the four pages of blank ,memorandum changes were condensed to one4 ,page #f1 8,neopolitan0 changed to 8,neapolitan0 7,neapolitan ,cake7 ,page #af1 8ozs40 changed to 8oz40 7#b oz4 powdered7 ,page #ai1 8,carraway0 changed to 8,caraway0 7oz4 ,caraway ,seed7 ,page #be1 8nuterine0 changed to 8nutrine0 7pound of egg nutrine7 ,page #be1 8#cc0 changed to 8#ccj0 7about #ccj degrees ,f47 ,page #bh1 8fondard0 changed to 8fondant0 7good fondant icing7 ,page #cj1 word 8in0 added to text 7in certain kinds of7 ,page #cb1 8cottoline0 changed to 8cottolene0 7#h pounds cottolene7 ,page #ci1 8manufactuer0 changed to 8manufacture0 7manufacture of cakes7 ,page #dh1 8,chicolate0 changed to 8,chocolate0 7,chocolate icing is made7 ,page #ej1 8dissove0 changed to 8dissolve0 7then dissolve the soda7 ,page #ec1 8litle0 changed to 8little0 7and a little flavoring7 ,page #ei1 twice 8foudant0 changed to 8fondant0 7vanilla flavored fondant7 7pink colored fondant7 ,page #fi1 word 8it0 added to text 7solution it becomes7 ,page #gj1 8,old samples0 changed to 8,in old samples0 7,in old samples of7 ,page #gb1 8hydroscopic0 changed to 8hygroscopic0 7is very hygroscopic7 ,page #gi1 8degreess0 changed to 8degrees0 7heated to #agf degrees7 ,page #hj1 repeated word 8the0 deleted from text4 ,original read 7,of the the carbohydrates1 glucose7 ,page #hj1 8,c#f ,h#ab ,o#f0 changed to 8,c#f;,h#ab,o#f0 7those of ,c#f;,h#ab,o#f7 ,page #hi1 8thte0 changed to 8the0 7a little while the7 ,page #hi1 8for0 changed to 8far0 7been too far prolonged7 ,page #hi1 8sig nof0 changed to 8sign of0 7a faint sign of red7 ,page #ia1 8whichc0 changed to 8which0 7yeast which gives7 ,page #ib1 8the #bshortest time lontains0 changed to 8the shortest time contains04 ,page #ib1 87a70 changed to 87,a70 77,a7 a suitable 8wort07 ,page #ib1 8oyxgen0 changed to 8oxygen0 7gases1 hydrogen and oxygen7 ,page #ii1 8avery0 changed to 8a very0 7a very strong flour7 ,page #ajj1 8fourth0 changed to 8fifth0 7,the fifth process in bread7 ,page #ajh1 8solr0 changed to 8sour0 7regular sour dough7 ,page #ajh1 repeated phrase 8piece of sour dough is added by some0 removed from text4 ,page #aji1 8frund0 changed to 8grund0 7,a larger 8grund sour07 ,page #aaa1 8distain0 changed to 8disdain0 7disdain sour and flavorless7 ,page #aab1 8albumenoids0 changed to 8albuminoids0 to match rest of usage 7higher content of albuminoids7 ,page #aaf1 table1 all 8gms40 for plural grams changed to 8gm40 to match rest of usage in text and common usage as well4 ,page #aaf1 8ang0 changed to 8and0 7and significant facts7 ,page #aaf1 8resuts0 changed to 8results0 7but the results show7 ,page #aaf1 8celluose0 changed to 8cellulose0 7enclosed by cellulose7 ,page #aag1 8adde0 changed to 8added0 7had no sugar added7 ,page #abj1 8quanties0 changed to 8quantities0 7may use larger quantities7 ,page #abi1 8nutrious0 changed to 8nutritious0 7nutritious extractive matter7 ,page #acj1 8propagandation0 changed to 8propagation0 7befitting their propagation7 ,page #aca1 8went0 changed to 8want0 7such as want to get7 ,page #acb1 8,viscuous0 changed to 8,viscous0 7,viscous fermentation produces7 ,page #aea1 8minues0 changed to 8minutes0 7in twenty minutes' mixing7 ,page #aec1 8havve0 changed to 8have0 7all have books full7 ,page #aee1 8oounce0 changed to 8ounce0 7as ounce to7 ,page #aee1 repeated word 8are0 removed from text 7if they are are not found7 ,page #aeh1 8,h#b,o0 changed to 8,h#b,o0 7matter #j4g1 ,h#b,o7 ,page #aei1 8lactrose0 changed to 8lactose0 7lactose is the only7 ,page #afa1 8,baterial0 changed to 8,bacterial0 7the ,bacterial ,contamination of7 ,page #afc1 8nad0 changed to 8and0 7yeasty color and possessed7 ,page #ahc1 8etcetra0 changed to 8etcetera0 7buns1 doughnuts1 etcetera7