,,the ,,bread ,,and ,,biscuit ,,baker',s ,,and ,,sugar-,,boiler',s ,,assistant ,including a large variety of ,modern ,recipes ,,for ,,bread -- ,,tea ,,cakes -- ,,hard ,,and ,,fancy ,,biscuits -- ,,buns -- ,,gingerbreads -- ,,shortbreads -- ,,pastry -- ,,custards -- ,,fruit ,,cakes -- ,,small ,,goods ,,for ,,small ,,masters -- ,,confections ,,in ,,sugar -- ,,lozenges -- ,,ice ,,creams -- ,,preserving ,,fruit -- ,,chocolate1 ,,etc41 ,,etc4 ,,with ,,remarks ,,on ,,the ,,art ,,of ,,bread-,,making ,,and ,,chemistry ,,as ,,applied ,,to ,,bread-,,making ,,by ,,robert ,,wells ,,practical ,,baker1 ,,confectioner1 ,,and ,,pastrycook1 ,,scarborough ,second ,edition1 with ,additional ,recipes4 ,illustration3 ,capio ,lumen ,,london ,,crosby ,,lockwood ,,and ,,son #g1 ,,stationers' ,,hall ,,court1 ,,ludgate ,,hill #ahij ,all rights reserved4 ,,preface4 ,in submitting the following pages for public approval1 the ,author hopes that the work may prove acceptable and useful to the ,baking ,trade as a ,book of ,instruction for ,learners1 and for daily reference in the ,shop and ,bakehouse2 and having exercised great care in its compilation1 he believes that in all its details it will be found a trustworthy guide4 ,from his own experience in the ,baker's business1 he is satisfied that a book of this kind1 embodying in a handy form the accumulated results of the work of practical men1 is really wanted2 and as in the choice of ,recipes he has been guided by an intimate acquaintance with the requirements of the trade1 and as every recipe here given has been tested by actual and successful use1 he trusts that the labour which he has bestowed upon the preparation of the work may be rewarded by its wide acceptance by his brethren in the trade4 ,the work being divided into sections1 as shown in the ,contents1 and a full ,index having been added1 reference can readily be made1 as occasion may arise1 either to a class of goods1 or to a particular recipe4 ,any suggestions for the improvement of the work1 which the experience of others may lead them to propose1 will1 if communicated to the ,author1 be gratefully esteemed and carefully dealt with in future editions4 ,,scarborough1 ,october1 #ahhh4 ,,advertisement ,,to ,,the ,,second ,,edition4 ,it is very gratifying to both ,author and ,publishers that this little book has been so favourably received by the ,baking ,trade and the public that a second edition is required within a few months of the first issue of the work4 ,the opportunity has been taken to insert some additional recipes for the whole-meal and other breads which of late have been so frequently recommended as substitutes for the white bread in established use1 together with some remarks on the subject by ,professors ,jago and ,graham2 and a few corrections in the text 7the necessity for which escaped notice when the work was first in the press7 have also been made4 ,august1 #ahhi4 ,,contents4 ,,bread ,,and ,,biscuit ,,baking1 ,,etc4 ,,page ,i4--,,introductory ,,chapter4 ,slow ,process in the ,art of ,bread-making #a ,need of ,technical ,training #a ,chemistry as applied to ,bread-making #b ,process of ,fermentation #d ,liebig on the ,process of ,bread-making #e ,professors ,jago and ,graham on ,brown ,bread #g1 #h ,,ii4--,,general ,,remarks ,,on ,,baking4 ,baking and its several ,branches #aj ,essentials of good ,bread-making #aj ,german ,yeast and ,parisian ,barm #aa ,recipe for ,american ,patent ,yeast #ab ,judging between good and bad ,flour #ac ,liebig on the ,action of ,alum in ,bread #ac ,professor ,vaughan on ,adulteration with ,alum #ac ,importance of good ,butter to the ,pastrycook #ac ,,iii4--,,bread1 ,,tea ,,cakes1 ,,buns1 ,,etc4 #a4 ,to make ,home-made ,bread #ag #b4 ,bread-making by the ,old ,method #ag #c4 ,modern ,way of making ,bread #ah #d4 ,scotch ,style of making ,bread #ai #e4 ,home-made ,whole ,meal ,bread #bj #f4 ,whole ,meal ,bread for ,master ,bakers #ba #g4 ,unfermented or ,diet ,bread #ba #h4 ,rye ,bread #bb #i4 ,coarse ,bread #bb #aj4 ,germ ,flour ,bread #bc #aa4 ,tea ,cakes #bd #ab4 ,queen's ,bread #bd #ac4 ,sally ,luns1 ,yorkshire1 or ,tea ,cakes #bd #ad4 ,muffins #be #ae4 ,another ,way #be #af4 ,crumpets #bf #ag4 ,oatmeal ,cake #bg #ah4 ,bath ,buns #bg #ai4 ,another ,way #bg #bj4 ,hot ,cross ,buns #bh #ba4 ,chelsea ,buns #bh #bb4 ,balmoral ,cakes #bi #bc4 ,balloon or ,prussian ,cakes #bi #bd4 ,saffron ,buns #bi #be4 ,cinnamon ,buns #cj #bf4 ,jubilee ,buns #cj #bg4 ,german ,buns #cj #bh4 ,common ,german ,buns 7for wholesale purposes7 #cj #bi4 ,london ,buns #cj #cj4 ,penny ,queen ,cakes #ca #ca4 ,patent ,flour #ca #cb4 ,penny ,rice ,cakes #ca #cc4 ,cocoanut ,cakes #ca #cd4 ,albert ,cakes #ca ,,iv4--,,gingerbread1 ,,parkings1 ,,shortbread1 ,,etc4 #ce4 ,queen's ,gingerbread #cb #cf4 ,german ,gingerbread #cb #cg4 ,spiced ,gingerbread #cb #ch4 ,scarborough ,gingerbread 7for wholesale purposes7 #cc #ci4 ,ginger ,cakes #cc #dj4 ,prepared ,treacle #cc #da4 ,prepared ,treacle for ,thick ,gingerbread #cc #db4 ,laughing or ,fun ,nuts #cd #dc4 ,grantham or ,white ,gingerbread #cd #dd4 ,spice ,nuts #cd #de4 ,another ,way #cd #df4 ,another ,way #cd #dg4 ,light ,gingerbread #cd #dh4 ,italian ,jumbles1 or ,brandy ,snaps #ce #di4 ,halfpenny ,gingerbread ,squares #ce #ej4 ,hunting ,nuts #cf #ea4 ,parkings #cf #eb4 ,another ,way #cf #ec4 ,parking ,cake #cf #ed4 ,scotch ,shortbread #cf #ee4 ,english ,shortbread #cg #ef4 ,french ,shortbread #cg ,v4--,,hard ,,biscuits4 #eg4 ,machine-made ,biscuits #ch #eh4 ,ship ,biscuits #ch #ei4 ,captains' ,biscuits #ci #fj4 ,thick ,captains #ci #fa4 ,abernethy ,biscuits 7,dr4 ,abernethy's original recipe7 #ci #fb4 ,abernethys as made in ,london #dj #fc4 ,usual ,way of making ,abernethy ,biscuits #dj #fd4 ,wine ,biscuits #dj #fe4 ,soda ,biscuits #dj #ff4 ,boston ,lemon ,crackers #da #fg4 ,pic-,nics #da #fh4 ,common ,pic-,nics #da #fi4 ,luncheon ,biscuits #da #gj4 ,digestive ,biscuits #da #ga4 ,another ,way #db #gb4 ,small ,arrowroot ,biscuits #db #gc4 ,coffee ,biscuits #db #gd4 ,victoria ,biscuits #db #ge4 ,shell ,biscuits #dc #gf4 ,york ,biscuits #dc #gg4 ,machine ,biscuits #dc #gh4 ,bath ,oliver ,biscuits #dc #gi4 ,edinburgh ,biscuits #dc #hj4 ,nursery ,biscuits #dd #ha4 ,soda ,biscuits #dd ,,vi4--,,fancy ,,biscuits1 ,,almonds1 ,,etc4 #hb4 ,digestive ,biscuits #de #hc4 ,kent ,biscuits #de #hd4 ,imperial or ,lemon ,biscuits #de #he4 ,venice ,biscuits #df #hf4 ,shrewsbury ,biscuits #df #hg4 ,another ,way #df #hh4 ,another ,way #df #hi4 ,peruvian ,biscuits #dg #ij4 ,currant ,fruit ,biscuits #dg #ia4 ,snowdrop ,biscuits #dg #ib4 ,rice ,biscuits #dg #ic4 ,genoa and ,toulouse ,biscuits1 ,exhibition ,nuts1 and ,marseillaise ,biscuits #dg #id4 ,walnut ,biscuits #dh #ie4 ,queen's ,drops #dh #if4 ,cracknel ,biscuits #dh #ig4 ,premium ,drops #di #ih4 ,german ,wafers #di #ii4 ,crimp1 or ,honeycomb ,biscuits #di #ajj4 ,hermit ,biscuits #ej #aja4 ,italian ,macaroons #ej #ajb4 ,common ,macaroons #ej #ajc4 ,french ,macaroons #ea #ajd4 ,ratafias #ea #aje4 ,princess ,biscuits #ea #ajf4 ,rusks #ea #ajg4 ,rock ,almonds 7,white7 #eb #ajh4 ,rock ,almonds 7,pink7 #eb #aji4 ,rock ,almonds 7,brown7 #eb #aaj4 ,almond ,fruit ,biscuits #eb #aaa4 ,meringues #ec #aab4 ,another ,way #ec #aac4 ,common ,drop ,biscuits #ed #aad4 ,savoy ,biscuits #ed #aae4 ,french ,savoy ,biscuits #ed #aaf4 ,judges' ,biscuits #ed #aag4 ,lord ,mayor's ,biscuits #ed #aah4 ,fruit ,biscuits #ed #aai4 ,palais-,royal ,biscuits #ee #abj4 ,rice ,biscuits #ee #aba4 ,scarborough ,water ,cakes #ef #abb4 ,sponge ,biscuits #ef #abc4 ,almond ,sponge ,biscuits #ef #abd4 ,naples ,biscuits #ef ,,vii4--,,pastry1 ,,custards1 ,,etc4 #abe4 ,butter for ,puff ,paste #eg #abf4 ,puff ,paste #eg #abg4 ,another ,way #eg #abh4 ,crisp ,tart ,paste #eh #abi4 ,sweet ,tart ,paste #eh #acj4 ,paste for a ,baked ,custard #eh #aca4 ,paste for small ,raised ,pies #eh #acb4 ,to make a handsome ,tartlet #eh #acc4 ,nelson ,cake or ,eccles ,cake #eh #acd4 ,to make a ,custard #ei #ace4 ,common ,custard #ei ,,viii4--,,fruit ,,cakes1 ,,bride ,,cakes1 ,,etc4 #acf4 ,directions for mixing ,cakes made with ,butter #fj #acg4 ,another ,way #fj #ach4 ,london ,way of mixing ,cakes #fj #aci4 ,another ,way of mixing ,cakes #fa #adj4 ,citron ,cake #fa #ada4 ,common ,fruit ,cake #fa #adb4 ,pound ,cakes #fa #adc4 ,seed ,cakes #fa #add4 ,two and ,three ,pound ,cakes #fb #ade4 ,another ,seed ,cake #fb #adf4 ,four and ,six ,pound ,cakes #fb #adg4 ,bride ,cakes #fb #adh4 ,icing ,sugar for ,bride ,cakes1 c4 #fc #adi4 ,almond ,icing for ,bride ,cakes #fc #aej4 ,wedding ,cake #fc #aea4 ,rich ,twelfth ,cake #fd #aeb4 ,madeira ,cakes #fd #aec4 ,plum ,cake 7as made for the best shops in ,edinburgh7 #fd #aed4 ,genoa ,cake #fd #aee4 ,rice ,cake 7,scotch ,mixture7 #fd #aef4 ,madeira ,cake 7,scotch ,mixture7 #fd #aeg4 ,pond ,cake or ,dundee ,cake #fe #aeh4 ,silver ,cake #fe #aei4 ,gold ,cake #fe #afj4 ,plum ,cake at #f;d4 per lb4 7as sold by ,grocers7 #fe #afa4 ,another ,way #fe #afb4 ,another ,way #fe #afc4 ,mystery1 or ,cheap ,plum ,cake at #c;d4 per lb4 #ff #afd4 ,plum ,cake at #d;d4 per lb4 #ff #afe4 ,lafayette ,cakes #ff #aff4 ,american ,genoa ,cake #ff #afg4 ,lemon ,cake #fg #afh4 ,bristol ,cake #fg #afi4 ,jubilee ,cakes #fg ,,ix4--,,handy ,,wholesale ,,recipes ,,for ,,small ,,masters4 #agj4 ,soda ,cakes or ,scones #fh #aga4 ,currant or ,milk ,scones #fh #agb4 ,sugar or ,white ,spice ,biscuits #fh #agc4 ,halfpenny ,scotch ,cakes #fi #agd4 ,large ,square ,penny ,albert ,cake #fi #age4 ,brandy ,snaps #fi #agf4 ,nonpareil ,biscuits #fi #agg4 ,common ,halfpenny ,queen ,cake #gj #agh4 ,halfpenny ,lunch ,cake #gj #agi4 ,polkas or ,halfpenny ,sponges #gj ,,sugar-,,boiling1 ,,etc4 ,x4--,,confections ,,in ,,sugar-,,boiling4 #ahj4 ,clarifying ,sugar #gc #aha4 ,testing ,sugar #gd #ahb4 ,to boil ,sugar to the degree called 8,pearled0 #gd #ahc4 ,to boil ,sugar to the degree called 8,blown0 #gd #ahd4 ,to boil ,sugar to the degree called 8,feathered0 #gd #ahe4 ,to boil ,sugar to the 8,ball0 ,degree #gd #ahf4 ,to boil ,sugar to the degree called 8,crackled0 #ge #ahg4 ,to boil ,sugar to the degree called 8,caramelled0 #ge #ahh4 ,to boil ,sugar by the ,thermometer #ge #ahi4 ,barley ,sugar #ge #aij4 ,barley ,sugar ,drops #gf #aia4 ,acid ,drops #gf #aib4 ,pine-apple ,drops #gf #aic4 ,poppy ,drops #gf #aid4 ,ginger ,drops #gg #aie4 ,cayenne ,drops #gg #aif4 ,ginger ,candy #gg #aig4 ,lemon ,candy #gg #aih4 ,peppermint ,candy #gg #aii4 ,rose ,candy #gg #bjj4 ,burnt ,almonds #gh #bja4 ,cast ,sugar ,drops #gh #bjb4 ,rose ,drops #gi #bjc4 ,orange-flower ,drops #gi #bjd4 ,chocolate ,drops #gi #bje4 ,coffee ,drops #gi #bjf4 ,barberry ,drops #gi #bjg4 ,peppermint ,drops #hj #bjh4 ,pine-apple ,drops #hj #bji4 ,vanilla ,drops #hj #baj4 ,ginger ,drops #hj #baa4 ,lemon ,drops #hj #bab4 ,orange ,drops #ha #bac4 ,pear ,drops #ha #bad4 ,lavender1 ,violet1 ,musk1 and ,millefleur ,drops #ha #bae4 ,pink ,burnt ,almonds #ha #baf4 ,philadelphia ,caramels #ha #bag4 ,boston ,chips #hb #bah4 ,engagement ,favours #hb #bai4 ,almond ,hardbake #hb #bbj4 ,to make ,gum ,paste #hc #bba4 ,to spin a ,silver ,web #hc #bbb4 ,to spin a ,gold ,web #hc #bbc4 ,a ,spun ,sugar ,pyramid #hd #bbd4 ,to spin a ,gold ,sugar ,crocanth #hd #bbe4 ,to spin a ,gold ,cup #hd #bbf4 ,a ,spun ,sugar ,bee-hive #he #bbg4 ,to ,ornament a ,bee-hive #he ,,xi4--,,colouring ,,sugar4 #bbh4 ,to prepare ,sugar for ,colouring #hg #bbi4 ,to colour ,sugar #hg #bcj4 ,blue ,colouring #hg #bca4 ,carmine ,colouring #hh #bcb4 ,green ,colouring #hh #bcc4 ,another ,way #hh #bcd4 ,orange ,colouring #hh #bce4 ,red ,colouring #hi #bcf4 ,yellow ,colouring #hi ,,xii4--,,lozenges4 #bcg4 ,peppermint ,lozenges #ij #bch4 ,rose ,lozenges #ij #bci4 ,ginger ,lozenges #ia #bdj4 ,transparent ,mint ,lozenges #ia #bda4 ,cinnamon ,lozenges #ia #bdb4 ,clove ,lozenges #ia #bdc4 ,nutmeg ,lozenges #ia #bdd4 ,lavender ,lozenges #ia #bde4 ,vanilla ,lozenges #ia #bdf4 ,brilliants #ia ,,xiii4--,,ice ,,creams4 #bdg4 ,vanilla ,ice ,cream #ib #bdh4 ,bisque or ,biscuit ,glace #ic #bdi4 ,crushed ,strawberry ,ice ,cream #ic #bej4 ,hokey ,pokey #ic #bea4 ,cocoanut ,ice #id ,,xiv4--,,preserving ,,fruits4 #beb4 ,large ,strawberries #ie #bec4 ,strawberry ,jam #if #bed4 ,raspberry ,jelly #ig #bee4 ,black ,currant ,jelly #ig #bef4 ,red ,currant ,jam #ig #beg4 ,apple ,jelly #ig #beh4 ,gooseberry ,jam #ih #bei4 ,orange ,marmalade #ih ,,xv4--,,chocolate4 #bfj4 ,general ,directions for ,making ,chocolate #ii #bfa4 ,chocolate ,harlequin ,pistachios #ajj #bfb4 ,chocolate ,drops with ,nonpareils #ajj #bfc4 ,chocolate in ,moulds #ajj ,,the ,,bread ,,and ,,biscuit ,,baker',s ,,assistant4 ,i4 ,,introductory ,,chapter4 ,when we reflect upon the present conditions under which the bread-making industry is carried on in most of the large cities and towns of ,england1 ,scotland1 and ,ireland1 and remember the importance of that industry to mankind1 we cannot but be impressed by the little progress that has been made in the art of bread-making4 ,whilst other industries have been marked by important improvements1 we find bread being made in much the same manner as it was five hundred years ago4 ,the mystery is how--by accident1 it would seem--we get such well-made bread as we do4 ,there are very few even now who have the slightest conception of what yeast really is1 and fewer still who know how or why it makes bread light4 ,but it will surprise me if the trade does not undergo1 in the course of the next ten years1 a complete and beneficial change4 ,master bakers and confectioners are everywhere complaining of the incompetency of their workmen2 and it cannot be denied that there is some ground for the complaint4 ,proper training in the baking and confectionery trade is of great importance4 ,a trained servant gives satisfaction to his employer1 and receives a responsive good feeling in return4 ,let us see what is meant by 8training40 ,in its broadest and best sense1 it is knowing what to do1 and when and how to do it4 ,take the first condition--,what to do4 ,this may be considered on two grounds1 generally known as the practical and the theoretical1 though the latter is sometimes confounded with the scientific1 and people are led to sneer at science4 ,much has been said lately in our trade journals about introducing scientific chemistry to the journeyman baker in connection with his daily work of making bread4 ,but how many journeyman bakers could we find that even understand the meaning of the word chemistry1 without expecting them to understand mysteries to which years of study have been devoted by such men as ,liebig1 ,graham1 ,dumas1 ,darwin1 ,pasteur1 and ,thoms of ,alyth8 ,,chemistry ,,as ,,applied ,,to ,,bread-,,making4 ,it is not my intention to depreciate the great good that would be derived from scientific chemistry if properly applied to bread-making4 ,but who is to study and apply it8 ,surely not a man who earns from #bjs4 to #cjs4 per week1 and works twelve1 fourteen1 and sixteen hours a day in an overheated atmosphere4 ,what hours of rest he has should be used to recuperate his lost vitality4 ,not till scientific chemistry is taught in our ,board schools and made one of the elements of a scholar's ordinary education1 can we hope to see it used successfully with bakers in making bread4 ,chemistry1 ,i believe1 is destined to play as important a part in the annals of the baking trade as did the substitution of machinery for hand labour4 ,but at the present day how many bakers know that the decomposition of sugar produces fermentation2 that fermentation destroys sugar and produces alcohol2 that maltose assists fermentation2 that starch1 however obtained1 has always the same characteristics1 though there are different kinds from different sources2 that dextrine is soluble in water and insoluble in alcohol2 that protoplasm1 the basis of all life1 consists of protein1 compounds1 mineral salts1 nitrogen1 c48 ,and do not the meaning and use of terms familiar in scientific chemistry--such as diastase1 cerealin1 gluten1 and others--only perplex the ordinary journeyman baker1 and make him think that the less he has to do with science1 the more easily he will get his life 8rubbed through40 ,it is impossible for working bakers to become acquainted with these things while in the bakehouse2 and while there are in many towns such valuable institutions as free libraries1 mechanics' institutes1 c41 they are not available to the ordinary baker1 as his hours are so exceptional4 ,the baker's hours of labour1 indeed1 are shorter in many places than they used to be1 and he is no longer called 8the white slave40 ,still1 the spirit of competition is so strong that a baker has to work much harder proportionally than other working men1 and his mind is in no condition1 in the little spare time he has1 to study the problems of science2 and nobody can expect the baker to know1 as it were by intuition1 the whys and the wherefores of chemistry4 ,however1 what he has learnt in the practice of his art1 and what the common custom of the trade has handed down to him1 he may use to more or less advantage1 according as he has more or less personal skill4 ,in the case of fermentation1 which may be described as the very backbone of bread-making1 a baker will find plenty to study and to think about1 from his first 8setting the sponge0 until his bread is out of the oven1 without perplexing himself over problems about which he can understand little or nothing4 ,with time and money at his disposal1 however1 the study of chemistry opens up a wide field to the studious baker1 and would no doubt reward him for his pains1 and at the same time prove a great gain to his trade2 and ,i believe there are not a few earnest workers labouring at the present time to afford that knowledge and help to the journeyman baker which will eventually lead to an easier way of earning his daily bread4 ,,fermentation4 ,the process of fermentation1 which has for its object either the manufacture of bread1 or of an alcoholic product in a more or less concentrated form1 is very similar in action during its earlier stages4 ,it commences with the growth and multiplication of the fermenting germs contained in the minute organisms floating in the air1 the inorganic constituents of the water1 and the protoplasm 7essence of life7 of the yeast2 and all the changes brought about are accompanied by heat4 ,fermentation is caused by the decomposition of the starch and gluten of a solution of either potatoes1 flour1 or malted barley1 which decomposition is accompanied by an evolution of gas4 ,there is also a peculiar vibration given to the various bodies in contact1 which agitates the whole4 ,this agitation is increased by the bursting of the starch-cells and the formation therefrom of maltose1 and also by the changing of the maltose sugar into carbonic acid gas4 ,substances in a state of decomposition are capable of bringing about a change in the chemical composition of bodies with which they are in contact4 ,most of the vegetable substances used in fermentation have a constituent part--sugar1 starch1 or some other substance--which is easily converted into a fermentable sugar by the action of yeast1 or of diluted mineral acids1 or by a constituent of malted barley1 called diastase4 ,the sugar produced by these means is resolved into carbonic acid gas and alcohol by vinous fermentation4 ,it will be seen1 therefore1 that fermentation is started by the saccharine element in the ferment1 which is termed maltose2 the process is then kept up by the gluten1 which1 becoming decomposed1 aids the sugar and starch in the work of providing food for the yeast as soon as the latter is brought in contact with it4 ,the fermentation then takes place very rapidly1 and carbonic acid gas is generated and given off in proportion to the amount of the products contained in the ferment1 or sponge1 and also to the strength and freshness of the yeast3 especially is this so with gluten1 which is the great agent of fermentation1 when in a state of decomposition and when in contact with yeast4 ,,process ,,of ,,bread-,,making4 ,it will be useful to give here some remarks by the great scientist1 ,liebig1 on the best process of making bread3-- 8,many chemists are of opinion that flour by the fermentation in the dough loses somewhat of its nutritious constituents1 from a decomposition of the gluten2 and it has been proposed to render the dough porous without fermentation by means of substances which when brought into contact yield carbonic acid4 ,but on a closer investigation of the process this view appears to have little foundation4 8,when flour is made into dough with water1 and allowed to stand at a gentle warmth1 a change takes place in the gluten of the dough1 similar to that which occurs after the steeping of barley in the commencement of germination in the seeds in the preparation of malt2 and in consequence of this change the starch 7the greater part of it in malting2 in dough only a small percentage7 is converted into sugar1 a small portion of the gluten passes into the soluble state1 in which it acquires the properties of albumen1 but by this change it loses nothing whatever of its digestibility or of its nutritive value4 8,we cannot bring flour and water together without the formation of sugar from the starch1 and it is this sugar and not the gluten of which a part enters into fermentation1 and is resolved into alcohol and carbonic acid4 8,we know that malt is not inferior in nutritive power to barley from which it is derived1 although the gluten contained in it has undergone a much more profound alteration than that of flour in the dough1 and experience has taught us that in distilleries where spirits are made from potatoes1 the plastic constituents of the potatoes1 and of the malt which is added after having gone through the entire course of the processes of the formation and the fermentation of the sugar1 have lost little or nothing of their nutritive value4 ,it is certain1 therefore1 that in the making of bread there is no loss of gluten4 8,only a small part of the starch of the flour is consumed in the production of sugar1 and the fermentative process is not only the simplest and best but also the cheapest of all the methods which have been recommended for rendering bread porous4 ,besides1 chemical preparations ought never1 as a rule1 to be recommended by chemists1 for culinary purposes1 since they hardly ever are found pure in ordinary commerce4 ,for example1 the commercial crude muriatic acid which it is recommended to add to the dough along with bicarbonate of soda1 is always most impure1 and often contains arsenic1 so that the chemist never uses it without a tedious process of purification for his purposes1 which are of far less importance than making bread light and porous4 8,to make bread cheaper it has been proposed to add to dough potato starch or dextrine1 rice1 the pressed pulp of turnips1 pressed raw potatoes1 or boiled potatoes2 but all these additions only diminish the nutritive value of bread4 ,potato starch1 dextrine1 or the pressed pulp of turnips1 and beet-root1 when added to flour1 yield a mixture the nutritive value of which is equal to the entire potato1 or lower still1 but no one can consider the change of grain or flour into a food of equal value with potatoes or rice an improvement4 ,the true problem is to render the potatoes or rice similar or equal to wheat in their effects1 and not vice vers4 ,it is better under all circumstances to boil the potatoes and eat them as such1 than to add potatoes or potato starch to flour before it is made into bread1 which should be strictly prohibited by police regulation on account of the cheating to which it would inevitably give rise40 ,,brown ,,bread4 ,with regard to the nutritive qualities of brown bread1 ,professor ,jago 7who ,i think one of our highest authorities7 says that whole meal1 and flour from which the bran and germ have not been removed1 do not keep well4 ,these bodies contain oil and nitrogenous principles which readily decompose1 producing rancidity and mustiness in flavour4 ,not only do these changes occur in the flour1 but they also proceed apace in the dough4 ,the diastastic bodies of the bran and germ attack the starch1 and more or less convert it into dextrine and maltose2 they further attack the gluten1 and that remarkably elastic body which confers on wheaten flour1 alone of all the cereals1 the power of forming a light1 spongy1 well-risen loaf4 ,the gluten1 under the action of the bran and germ1 loses its elasticity1 and becomes fragile and incapable of retaining the gas produced during fermentation2 the result is heavy1 sodden1 indigestible bread4 ,evidence of this is found in the fact that while whole-meal loaves are so excessively baked as to produce a crust two or three times the ordinary thickness1 the interior is still in a damp and sodden condition4 ,this is the effect of bran in whole-meal4 8,not only1 then1 on the ground of nutritive value may the use of a pure white loaf be urged1 but such bread is more healthily made1 and will be sweet and free from acidity when whole-meal and dark breads are sour and unwholesome4 ,it has also been pointed out that the nutritive constituents of the bran are so locked within it that they escape unaltered from the human body40 ,such1 in brief1 is ,professor ,jago's opinion of whole-meal1 and bread made from it4 ,my own opinion is that ,darwin's theory of the survival of the fittest is very forcibly illustrated in the milling of cereals1 and the adoption of food most proper for the human system4 ,we have had brown bread and white bread before the public from time immemorial1 and what is the result8 ,why1 for every sack of wheat-meal bread which is baked we have a thousand sacks of fine or white bread4 ,and what of our hospitals and our army and navy1 with medical men at the head of them1 watching the results of this food or that food1 and its effects on the human body8 ,i admit that brown bread does suit some constitutions2 but to the majority of people it is nauseous1 frequently causing flatulency4 ,i will just quote another good authority--,professor ,charles ,graham4 ,in his lecture upon 8,the ,chemistry of ,bread-,making10 delivered before the ,society of ,arts in ,december1 #ahgi1 he said3 8,as regards the importance of the constituents of bran1 ,i say that the analyst1 and the physician who makes use of the analyst as his supporter1 in bringing before us the importance of brown bread as compared with white1 and who assert that in rejecting the bran we are guilty of a serious waste of flesh-forming and bone-forming material1 should not take a mere chemical analysis as all-sufficient to establish their point4 ,a table showing1 from an analyst's point of view1 the comparative merits of various substances for feeding purposes1 shows hay to be of high value as a food1 and even oat straw--as1 indeed1 every farmer knows from experience4 ,still more valuable for their heat-giving1 and especially for their flesh-forming1 materials1 are linseed-cake1 rape-cake1 and decorticated cotton-cake4 ,now those who hold1 from mere chemical analysis1 that bran is of such high value as a food material that its omission from flour would meet with grave censure1 should1 from a similar analytical standpoint1 urge us to eat hay1 oat-straw1 linseed and cotton cakes4 ,doubtless these substances are of high value as food for cattle1 because the herbivorous oxen can digest and utilise them with ease2 not so with man1 who would starve in a field where a cow or a sheep would fatten4 ,as with hay or linseed cake1 so with bran2 ,i hold that the best mode of digesting such food substances is first of all by the aid of our hoofed friends1 to convert them into milk or cream1 or bacon1 beef1 or mutton40 ,now these are the scientific opinions of two of our very highest authorities4 ,but of late ,i have been making brown bread out of a blend of cereals made and milled by an enterprising firm of millers in the ,north of ,england1 and ,i must really say that it meets a long-felt want1 as it produces a brown loaf which is free from that nauseous taste of which complaint is so often made with brown bread1 and has a good nutty flavour of its own4 99 99 99 99 99 ,in conclusion1 let me say that we have reason for great hope for the future of the ,bread and ,confectionery trade4 ,many earnest minds are devoting both time and money to the development of this important industry1 and their efforts cannot fail to result in bettering the knowledge and lightening the labour of the practical baker4 ,,ii4 ,,general ,,remarks ,,on ,,baking4 ,baking as a business or profession has never been confined to the making of bread alone--that is to say1 bread in everyday use4 ,a baker we take to mean a person who bakes and prepares any farinaceous substance intended for human food4 ,therefore baking not only includes loaf-bread baking1 biscuit baking1 fancy-bread baking1 but also pastry-making and confectionery4 ,it is common for all these branches to be practised by the same person1 and it is therefore fitting that they should all be treated of in a work of this kind4 ,this we intend doing under separate heads4 ,,essentials ,,of ,,good ,,bread-,,making4 ,two of the most essential things in bread-baking1 in order to produce a full-flavoured1 showy1 and sweet loaf1 are good yeast and good flour4 ,a good oven is also necessary4 ,an oven which is either too hot or too cold will spoil what would otherwise be a good batch of bread3 so great care should be used in order to have the oven of the proper heat4 ,pan bread1 or bread baked in tins1 need a greater heat than batch bread1 as pan-bread dough is of a lighter nature than batch-bread dough1 and consequently requires more heat to keep it up4 ,i do not intend1 however1 going into the merits of different ovens1 as ,i am not competent to do so4 ,there are so many different kinds1 and each baker1 as a rule1 seems to fancy what he has been most used to4 ,for heating purposes1 cinders have taken the place of coals and wood1 and 7,i think7 to the advantage of both master and journeyman4 ,cinders are cheaper for the master and cleaner for the workman4 ,,german ,,yeast ,,and ,,parisian ,,barm4 ,yeasts1 or barms1 are of many varieties1 but ,i purpose here to deal with only two kinds--that commonly known as ,german yeast1 which is mostly used in ,england1 and ,parisian barm1 the kind most in use in ,scotland4 ,a great point in working ,german yeast is to know when it is in proper condition1 as it is very liable to go bad in very warm weather1 or if kept in a very warm place4 ,care should be taken to keep it in a place as near a temperature of #ef to #fj ,fahr4 as possible4 ,should there be any suspicion that the yeast is not up to the mark1 a simple and sure test is to get a clean cup or tumbler1 half fill it with warm water of a temperature of #ajj1 put an ounce of loaf sugar in the water1 and when dissolved add one ounce of yeast4 ,the yeast will1 of course1 sink to the bottom1 but if it is sound and in good condition it will rise to the top in two minutes4 ,should it take much longer than that1 the less you have to do with it the better4 ,parisian barm makes a nice showy loaf1 but for flavour ,i prefer ,german yeast4 ,to make ,parisian barm #a gallon of water is put into a pan at1 say1 #adj ,fahr42 weigh #b lbs4 of crushed malt1 put it into the water at the above temperature1 cover it up for about three hours2 one hour before you are going to make your barm1 that is two hours since you put your malt to steep1 put #c gallons of water into a large pan1 put it on the fire2 when it boils1 add #b oz4 of good fresh hops1 well boil for twenty minutes2 after which well strain the malt through a hair sieve4 ,put it into the barm tub and add as much flour as can be nicely stirred in with the barm-stick4 ,then put the boiling hop-water through a sieve on top of the malt water and flour and well stir it4 ,it should be properly scalded4 ,some put the hops in a small linen bag made for the purpose and put it in the boiling water1 squeezing it against the side of the pot before taking it out4 ,supposing it to be five o'clock in the afternoon1 it may be put by with a couple of sacks over it till five o'clock next morning4 ,then 8set the barm away0 7as they say in ,scotland71 by adding to the above liquid half a gallon of the barm previously made4 ,after the old barm is added to the new1 in a few hours a scum gathers on the top4 ,this scum will either start at the side of the tub and work gradually to the other side1 or ,i have seen it start in the middle and work itself slowly to the sides of the tub4 ,when ready it should have a nice clear bell top4 ,it takes from ten to twelve hours to work before it is ready4 ,by following this method one may always have good barm4 ,cleanliness is very essential for barm1 and care should be taken that neither grease nor churned milk shall get near it4 ,we need scarcely say that experience is required in this as in other things4 ,,american ,,patent ,,yeast4 ,i may add the following recipe for ,american patent yeast3--,take half a pound of hops and two pailfuls of water2 mix and boil them till the liquid is reduced one half2 strain the decoction into a tub1 and when luke-warm add half a peck of malt4 ,in the meantime1 put the strained-off hops again into two pailfuls of water1 and boil as before till they are reduced one half2 strain the liquid while hot into a tub4 7,the heat will not injuriously affect malt previously mixed with tepid water47 ,when the liquid has cooled down to about blood heat1 strain off the malt and add to the liquor two quarts of patent yeast set apart from the previous making by the above process4 ,five gallons of good yeast may thus be made which will be ready for use the day after it is made4 ,it takes about eight hours' time to manufacture1 but gives very little trouble to the baker4 ,,good ,,or ,,bad ,,flour4 ,experience is also necessary to judge of flour2 but any one in the habit of using flour may form a pretty accurate idea whether it is good or bad4 ,if fine and white1 it may be considered good so far as colour is concerned2 but if it be brown1 it shows that it was either made from inferior wheat1 or has been coarsely dressed--that is1 that it contains particles of bran4 ,however1 brown flour may be of a good sound quality1 and fine white flour may not4 ,to judge of flour1 take a portion in your hand and press it firmly between the thumb and forefinger1 at the same time rubbing it gently for the purpose of making a level surface upon the flour2 or take a watch with a smooth back and press it firmly on the flour4 ,by this means its colour may be ascertained by observing the pressed or smooth surface4 ,if the flour feels loose and lively in the hand1 it is of good quality2 if it feels dead or damp1 or1 in other words1 clammy1 it is decidedly bad4 ,flour ought to be a week or two old before being used4 ,,alum ,,in ,,bread4 ,a common custom to improve flour was to add a small quantity of alum to a sack of flour--a custom which1 it may be hoped1 is entirely a thing of the past4 ,according to ,liebig1 the action of alum in the process of bread-making is to form certain insoluble combinations which render digestion difficult1 and detract largely from the value of bread as food4 ,professor ,vaughan1 of the ,university of ,michigan1 says3 8,the use of alum is an adulteration which is injurious to health4 ,it unites with the phosphates in the bread1 rendering them insoluble1 and preventing their digestion and absorption4 ,in this way1 alum1 when present1 diminishes the nutritive value of bread4 ,while some gain may perhaps temporarily accrue to the manufacturer through the covert perpetration of this fraud1 still no good to any one can result therefrom40 ,,butter ,,for ,,pastry ,,and ,,cakes4 ,butter1 which so largely enters into the pastrycook's business1 is another important point for consideration4 ,it should be perfectly sweet1 and before it is used made smooth on a marble slab4 ,salt butter made from cows fed on poor pasture is the best for puff paste1 and is the most proper for ornamental work2 it should be washed in water two or three times before being used4 ,on the other hand1 for every kind of cake the butter cannot be too rich4 99 99 99 99 99 ,in the course of this work ,i likewise intend to touch on the icing of bride and other cakes4 ,,recipes4 ,,iii4 ,,bread1 ,,tea ,,cakes1 ,,buns1 ,,etc4 #a4--,to make ,home-made ,bread4 ,put #a stone of fine flour into your mixing pan2 make a hole in the middle of the flour1 and press the sides of the hole to prevent the liquid running through2 dissolve #b ozs4 of yeast in #a gill of water1 and put it in the hole made in the flour2 mix a little flour in the liquid to make a thin batter1 cover your pan over and let it rise to a nice cauliflower top2 when ready1 dissolve #b ozs4 of salt in #a gill of water1 put this into your pan1 and then take sufficient water 7or water and milk7 to make all into a nice dough2 let it rise a little in the pan1 then weigh off into your tins1 and prove and bake4 ,the heat of the water should be between #hj and #ij ,fahr4 #b4--;,bread-making by the ,old ,method4 ,to make a sack of flour into bread the baker takes the flour and empties it into the kneading trough2 it is then carefully passed through a wire sieve1 which makes it lie lighter and reduces any lumps that may have formed in it4 ,next he dissolves #b oz4 of alum 7called in the trade 8stuff0 or 8rocky07 in a little water placed over the fire4 ,this is poured into the seasoning tub with a pailful of warm water1 but not too hot4 ,when this mixture has cooled to a temperature of about #hd degrees1 from #c to #d pints of yeast are put into it1 and the whole having been strained through the seasoning sieve1 it is emptied into a hole made in the mass of flour and mixed up with a portion of it to the consistency of thick batter4 ,dry flour is then sprinkled over the top4 ,this is called the quarter-sponge1 and the operation is known as 8setting40 ,the sponge must then be covered up with sacks1 if the weather be cold1 to keep it warm4 ,it is then left for three or four hours1 when it gradually swells and breaks through the dry flour laid upon its surface4 ,another pail of water impregnated with alum and salt is now added1 and well stirred in1 and the mass sprinkled with flour and covered up as before4 ,this is called setting the half-sponge4 ,the whole is then well kneaded with about two more pailfuls of water for about an hour4 ,it is then cut into pieces with a knife1 and to prevent spreading it is pinned1 or kept at one end of the trough by means of a sprint-board1 in which state it is left to 8prove10 as the bakers call it1 for about four hours4 ,when this process is over the dough is again well kneaded for about half an hour4 ,it is then removed from the trough to the table and weighed into the quantities suitable for each loaf4 ,the operation of moulding1 chaffing1 and rolling up can be learnt only by practice4 #c4--,modern ,way of making ,bread4 ,the modern way of making bread is as follows3 ,put #a sack1 or #bj stone1 of flour into the trough1 and1 to take it all up1 sponge #ab gallons of water of the required temperature1 and from #aj to #af ozs4 of yeast1 according to the strength4 ,then dissolve #b lbs4 of salt in the water and mix all together4 ,in the morning1 or when taken up again1 add #f gallons of water and #a lb4 of salt4 ,if a quick or 8flying0 sponge is required to be ready in an hour and a half1 empty the sack of flour into the trough4 ,make a sprint1 add #ab gallons of water of the required heat and #b lbs4 of yeast1 and as much flour as you can stir in with the hand4 ,let it rise for one hour and a half2 add #f gallons more water 7at the temperature the sponge is set1 which should be about #ajj degrees ,fahr471 and #c lbs4 of salt4 ,make all into a nice-sized dough2 let it stand three-quarters of an hour1 then scale off4 #d4--,scotch ,style of making ,bread4 ,the bread-making industry has made great strides in ,scotland4 ,in ,glasgow alone there are two firms which each bake over two thousand bags of flour a week--namely1 ,j4 and ,b4 ,stevenson and ,bilsland ,brothers--while five other firms each bake from five hundred to one thousand bags a week4 ,in respect to the output1 ,scotland is a long way in advance of either ,england or ,ireland4 ,i can well remember the time when oatmeal cakes and scones were the staple food in ,scotland2 but such food is now notable by its absence4 ,this brings to mind a story ,i once heard of an ,englishman and a ,scotchman who were arguing on the merits of their respective countries4 ,the ,englishman said1 8,man ,sandy1 you are all fed on oatmeal6 ,why1 in ,england we only feed our horses on oats40 ,sandy's reply was1 8,i don't na but what you say1 man1 is a' very true1 but where wull ye get sic horses and where wull ye get sic men80 ,as ,i have said before1 ,parisian barm is the kind most used in ,scotland2 in fact1 nearly all the ,scotch advertisements require 8men used to ,parisian barm40 ,however1 ,i have noticed lately that ,german yeast is steadily making its way in the ,north4 ,the ,scotch used generally to make their bread with what they called potato ferment4 ,now it is mostly quarter or full sponges4 ,to make #a sack of flour into bread with a quarter sponge take #a gallon of water of the required temperature1 add a gallon of ,parisian barm1 and sufficient flour to make it into a good stiff dough4 ,this is generally set between one and two o'clock1 and is ready to take about half-past four4 ,it should be dropped when ready an inch in the quarter boat or barrel4 ,empty it into the trough1 add #aj gallons of water1 dissolve #b lbs4 of salt1 and mix all into a well-beaten sponge4 ,add #f gallons of water of the required temperature and #a lb4 of salt in the morning1 or when you take the sponge1 and make all into a nice dough4 ,the softer you can work the sponge the clearer and showier will be the loaf4 ,to make #a sack of flour with a full sponge1 take #a to #a gallons of barm1 about #aj gallons of water of the proper temperature with #b lbs4 of salt dissolved in it2 make all into a nice-sized sponge4 ,when ready add #f gallons of water of proper temperature1 and #a lb4 of salt1 and make it into dough4 ,care should always be taken to keep the barm clear of grease and churned milk1 especially if the milk is sour4 ,there are a great many substitutes for wheat-flour bread1 some of which ,i will enumerate2 but ,i do not think it needful to give the recipes for them1 as the recipes and formul ,i have given are evidently those most popular in the ,english1 ,scotch1 and ,irish bakehouses4 ,among the many substitutes for wheat bread are the following3 bread corn1 rice bread1 potato bread2 bread made of roots1 ragwort bread1 turnip bread1 apple bread1 meslin bread1 salep bread1 ,debreczen bread1 oat and barley bread4 ,the ,norwegians1 we are informed1 make bread of barley and oatmeal baked between two stones2 this bread is said to improve by age1 and may be kept for as long as thirty or forty years4 ,at their great festivals the ,norwegians use the oldest bread1 and it is not unusual at the baptism of infants to have bread made at the time of the baptism of their grandfathers4 #e4--;,home-made ,whole ,meal ,bread4 ,take #a stone of wheat meal 7granulated is best72 put your flour in the basin or mixing bowl1 and make a hole in the centre of the meal3 dissolve #b ozs4 of yeast in a gill and a half of water1 about #ij ,fahr42 pour the yeast and water into the hole1 and mix in as much of the meal as will make a soft batter2 cover it up1 and when it is ready 7which you will know by its having a nice cauliflower top71 add #b ozs4 of salt1 and sufficient water1 at a temperature of say #hj ,fahr41 and mix all lightly into a nice mellow dough2 put it past1 with a cover over it1 till you see it commence to rise2 then divide it into the sizes required and place in tins to prove2 bake in a moderate oven4 ,wheat meals1 and brown or second flours1 do not require so much working1 either in the sponge or with the hands1 in making it into dough1 as do the flours of a finer quality4 #f4--,whole ,meal ,bread4 7,for ,master ,bakers1 as generally used in the ,trade47 ,when setting your ordinary sponges at night for fine bread1 dissolve #b ozs4 of yeast and #b ozs4 of salt in #a gallons of water1 about #d to #f ,fahr41 under whatever heat at which you may be setting your fine sponges 7according to the nature of the meal you are using72 take as much whole meal flour as will make this quantity of water into a weak sponge1 and in the morning1 when it is ready1 give it half a gallon of water off same heat as your fine sponges1 with #e ozs4 of salt1 and make all lightly into a dough so that there is no 8scrape0 about it1 and work off in the same way as your ordinary bread4 #g4--,unfermented1 or ,diet ,bread4 ,take #h lbs4 of granulated wheat meal 7or meal made with a mixture of barley meal and wheat meal properly blended71 #d ozs4 of cream of tartar1 and #b ozs4 of carbonate of soda2 mix the tartar and soda amongst the flour and sift all through a sieve2 make a bay1 and add #b ozs4 of crushed salt and #d ozs4 of castor sugar1 putting the above in the bay and pouring in a little churned milk to dissolve the salt and sugar2 then add as much churned milk as will take the #h lbs4 of meal in1 and make into a nice-sized dough2 weigh off1 and bake in oval tins4 ,they should be put immediately into the oven4 ,i consider this the very best mode of making wheat meals into bread2 bread thus made eats well1 and keeps moist longer than fermented meals4 #h4--,rye ,bread4 ,rye bread used to be in greater favour with the public than it now is1 but ,i consider that is owing to the sodden1 heavy way in which it is generally made2 for if rye flour is properly blended with fine flour1 instead of the barley meal generally used1 it produces a very nice-flavoured loaf4 ,set a sponge at night with fine flour--say1 #a gallon of water1 #a ozs4 of yeast1 and #a ozs4 of salt2 let your sponge be about the same consistency as for muffin batter2 in the morning add #a quart of water and #c ozs4 of salt1 and make your dough up with rye meal2 let your sponge be set of the same heat as for wheat meal bread4 ,i have adopted this plan1 and find it gives general satisfaction4 ,in baking wheat meals1 or other meals of the same nature1 your oven should be #cj or #dj by the pyrometer under the heat used for fine bread4 #i4--;,coarse ,bread4 ,coarse flour 7or 8overheads10 as it is generally called in the south of ,scotland7 is the cheapest grade of flour made1 and if properly manufactured it will vie with any class of flour in the market for a fine1 sweet1 nutty flavour2 but of course it is dark in colour1 and ,i have seen flour of this grade very strong and carry an exceedingly large quantity of water4 ,in a test ,i had some time ago1 ,i produced #aaj #d-lb4 loaves1 weighed in dough at #d lbs4 #f ozs41 out of #bj stone of this flour2 but ,i may say that the flour was stone-dressed1 and milled in the old style4 ,this same class of flour was in general use in ,scotland twenty years ago1 and was generally made into coarse or second bread1 and coarse 8twopennies40 ,many a poor family--ay1 and rich families too--have thriven and had their hearts made glad on the produce of this grade of flour4 ,,to ,,make ,,coarse ,,bread4--,take1 say #a gallon of water1 at the same temperature as for wheat meal bread2 dissolve #a ozs4 of yeast1 and the same quantity of salt1 in the water2 make into an ordinary-sized sponge1 and when ready in the morning add half a gallon of water and about #d ozs4 of salt2 then make all into a dough1 and work off as other doughs4 ,this flour can be sponged the same way as fine flour for a quick or flying sponge1 only care should be used in not setting the sponge too warm1 as ,i find that it ferments and works more quickly than the finer grades of flour4 #aj4--;,germ ,flour ,bread4 ,germ flour is amongst one of the newest kinds of flour placed before the public as a speciality4 ,it is in appearance something like granulated wheat meal1 and the vendors of it claim to have found a new process of removing the germ from the flour1 and subjecting it to a certain process before it is again mixed with the flour4 ,i am having germ bread made almost daily4 ,our mode of making it is as follows3-- ,dissolve #a ozs4 of yeast in half a gallon of water1 say #ij ,fahr41 and mix with this about #g lbs4 of germ flour2 it should be ready in about an hour and a half2 weigh off and prove2 use no salt1 as we think there is a certain amount of salt 7or some substitute for salt7 ground amongst the flour4 ,for this class of bread it makes a very nice-eating loaf4 #aa4--,tea-,cakes4 ,to be able to make a good tea-cake is considered a great point in the baking trade4 ,the following not only makes good tea-cakes1 but also capital ,scotch cookies4 ,take a gallon of water at1 say1 #id ,fahr42 add #a lb4 of moist sugar1 #e ozs4 of ,german yeast2 dissolve all together1 add1 say1 #a lb4 of flour and mix4 ,when well risen1 add #a lb4 of lard and butter1 #b ozs4 of salt1 a few currants to taste2 mix all together into tea-cake dough4 ,let it remain in a warm place for about half an hour1 then weigh off at #h or #i ozs4 for #b;d42 prove1 and bake4 #ab4--,queen's ,bread4 ,this can be made with the same dough1 but omitting the currants1 and making the dough tighter than for tea-cakes2 add #a egg to each pound of dough4 ,weigh at #c ounces for a penny1 and make into different shapes1 such as half-moons1 cart-wheels1 twists1 c4 #ac4--,sally ,luns1 ,yorkshire1 or ,tea ,cakes4 ,take #a quart of milk1 lb4 of moist sugar1 and #b ozs4 of ,german yeast4 ,ferment this with a little flour1 and when ready1 add lb4 of butter 7some add also #d eggs to this quantity7 and make into dough as for tea-cakes2 butter some rings or hoops1 and place them on buttered tins1 weigh or divide into #e or #f ozs4 for twopence2 mould them round1 put them in the hoops1 and1 when half proved1 make a hole in each with a piece of stick4 ,do not overprove them1 or they will eat poor and dry4 ,when baked1 which will be in about ten or fifteen minutes1 wash over the top with egg and milk4 #ad4--,muffins4 ,sift through the sieve #d lbs4 of good ,hungarian flour2 take as much water and milk as will make the above into a nice-sized batter1 having previously dissolved #b ozs4 of yeast1 #a oz4 of sugar1 and oz4 of salt in the liquid2 then beat this well with your hand for at least ten minutes2 after it has half risen in your pan beat again for other ten minutes2 then let it stand till ready1 which you will know by the batter starting to drop4 ,have one of your roll-boards well dusted with sifted flour1 and with your hand lay out the muffins in rows4 ,the above mixture should produce #bd muffins4 ,then1 with another roll-board slightly dusted with rice flour1 take the muffins and with your fingers draw the outsides into the centre1 forming a round cake2 draw them into your hand and brush off any flour that may be adhering to them2 place them on the board dusted with rice1 and so on till all are finished2 then put them in the prover to prove1 which does not take long4 ,the heat of the liquid for muffins 7or crumpets7 should range from #ij to #ajj ,fahr41 according to the temperature of the bakehouse4 ,one great point to guard against in fermenting cakes or bread1 is to see that your sponge or dough does not get chilled4 ,by the time your muffins are ready1 have the stove or hot plate properly heated1 then row them gently on to the hot plate so as not to knock the proof out of them2 when they are a nice brown turn them gently on the other side and bake a nice delicate brown4 #ae4 ,another way4--,some persons now make muffins after the same formula as for tea cakes1 namely1 moulding one in each hand and pinning out the size required1 then proving and baking4 ,i have tried that way more than once1 but ,i cannot get the muffins to appear anything like what my experience teaches me a muffin should be4 ,practice and judgment are required to make one proficient in muffin-making4 ,there has recently been introduced to the trade a hot plate heated with gas1 which will go a long way in helping the muffin-maker4 ,it is both cleaner1 handier1 and you can bake with it to a more certain degree of heat4 #af4--;,crumpets4 ,crumpets are generally made by muffin-makers1 the most modern formula being the following3--,take #d lbs4 of good ,english flour1 #b ozs4 of good yeast1 and #b ozs4 of salt4 ,the flour and salt may be sifted together4 ,take #a quart of milk1 and #a quarts of water1 at about #ajj ,fahr42 dissolve your yeast in the water1 then mix in your flour and salt2 make all into a thin liquid paste1 giving it a thoroughly good mixing2 let it stand for one hour1 when you may again give it a thoroughly good beat2 let it stand for another hour1 when it will be ready to bake off4 ,in the meantime thoroughly clean your stove or hot plate before it gets hot1 and give it a rub over with a greasy cloth2 then have your rings of the size required 7they should be half an inch in depth72 slightly grease them1 and see that they are greased for each round of the hot plate2 have a cup in one hand and a saucer in the other to prevent the batter dropping2 pour half a cup of the batter into the rings and spread them with a palette knife to a level surface1 putting what comes off 7if any7 back into your pan4 ,then1 when the bottom part is of a nice golden colour1 turn them over with your palette knife1 turning the ring at the same time1 and bake off a nice colour4 ,remove them from the stove or hot plate1 and lay them on clean boards for a couple of minutes1 when with a gentle tap your rings will come clear2 and so on till finished4 ,nothing but careful practice1 and particular attention to the whys and wherefores of both hot plates and batter1 will make a good muffin or crumpet-maker4 #ag4--,oatmeal ,cake4 ,take #g lbs4 of medium oatmeal1 #a oz4 salt1 #a oz4 carbonate of soda1 #a oz4 cream of tartar1 #a lb4 of flour1 #a lb4 of lard4 ,rub the lard in the oatmeal and flour1 having previously mixed all the other ingredients in the oatmeal2 make a bay1 add sufficient cold water to make all into a good working dough1 weigh off at #h ozs41 mould up1 pin out the size you think most suitable1 cut into four1 and place on clean dry tins4 ,bake in a sharp oven4 #ah4--;,bath ,buns4 #a lb4 of flour1 #h ozs4 of butter1 #h ozs4 of sugar1 #d eggs1 a little warm milk1 #a oz4 of ,parisian yeast1 some citron peel cut small1 and half a nutmeg grated4 ,this will make fourteen twopenny buns4 ,rub the butter in with the flour1 make a bay and break in the eggs1 add the yeast with sufficient milk to make the whole into a dough of moderate consistency1 and put in a warm place to prove4 ,when it has risen enough mix in the peel1 a little essence of lemon1 and the sugar1 which should be in small pieces about the size of peas4 ,divide into pieces for buns1 prove and bake in gentle heat4 ,they may be washed with egg and dusted with sugar before proving4 #ai4 ,another ,way4--#d lbs4 of flour1 #a lb4 of butter1 #f ozs4 of sugar1 #d ozs4 of yeast1 #d eggs1 and sufficient milk to make all into a dough2 add essence of lemon4 ,warm the milk1 add the sugar and yeast with sufficient flour to make a ferment2 when ready1 add butter1 eggs1 and remainder of flour1 with currants or peel to taste4 ,weigh or divide into #c ozs4 each1 mould them up round egg on top rolled in castor sugar2 slightly prove1 bake in moderate oven4 #bj4--;,hot ,cross ,buns4 ,take #a quart of milk or water1 #c ozs4 of yeast1 #ab ozs4 of moist sugar1 #ab ozs4 of butter1 #a oz4 of salt1 with sufficient flour to make a nice mellow dough4 ,proceed the same as for tea-cakes 7p4 #bd71 adding spice1 currants1 and peel to taste2 weigh #d ozs4 for a penny1 make a cross in the middle of the bun1 wash over with egg1 and prove4 ,spice1 however1 is very seldom used1 as it tends to darken the buns1 and thus giving them a poor appearance4 ,an ingenious apparatus has been invented called a ,patent ,bun ,divider1 which greatly facilitates the making of these buns1 and cannot fail to be of great service where large quantities of buns or cakes are required to be divided4 ,all that is needed is to weigh #h lbs4 of dough1 place it in the pan1 and at one stroke of a lever thirty buns or cakes are divided ready to mould4 #ba4--;,chelsea ,buns4 ,take plain bun dough 7or if for common buns1 bread dough71 roll it out in a sheet1 break some firm butter in small pieces and place over it1 roll it out as you would paste2 after you have given it two or three turns1 moisten the surface of the dough1 and strew over it some moist sugar2 roll up the sheet into a roll1 and cut it in slices2 or cut the dough in strips of the required size and turn them round2 place on buttered tins having edges1 half-an-inch from each4 ,prove them well1 and bake in a moderate oven4 ,they may be dusted with loaf sugar either before or after they are baked4 ,the quantity of ingredients used must be regulated by the required richness of the buns4 lb4 of butter1 lb4 of sugar1 with #d lb4 of dough1 will make a good bun4 ,when bun dough is used1 half the quantity of sugar will be sufficient2 some omit it altogether4 #bb4--;,balmoral ,cakes4 #c lbs4 of flour1 #a lb4 of butter1 #a lb4 of sugar1 #e eggs1 nearly #a quart of milk1 a few caraway seeds1 with #a oz4 of carbonate of soda and tartaric acid1 mixed in proportion of #a oz4 of soda to oz4 of acid4 ,mix the soda and acid well with the flour1 then rub in the butter and sugar2 make a bay with the flour1 add the seeds1 beat up the eggs with the milk1 and make all into a dough4 ,put into buttered pans according to the size2 dust with castor sugar1 and bake in a moderate oven4 #bc4--;,balloon or ,prussian ,cakes4 ,take currant bun dough and make it into a round flat cake of any required size1 and place it on a buttered tin4 ,when it is about half proved1 divide it with a long1 flat piece of wood having a thin graduated edge1 into eight equal parts1 and place it again to prove4 ,when it is proved enough1 brush over the top lightly with the white of an egg well whisked1 dust it with fine powdered sugar and sprinkle it with water1 just sufficient to moisten the sugar4 ,bake it in a rather cool oven to prevent the icing getting too much coloured4 #bd4--,saffron ,buns4 ,take the same mixture as for tea cakes1 add #a oz4 of caraway seeds1 and colour it with saffron4 ,mould them round1 and put them on the tins so as not to touch4 ,when they are near proof1 wash the tops with egg and milk1 and dust them with castor sugar4 ,put them in the oven to finish proving1 and bake them in a moderately hot oven4 #be4--;,cinnamon ,buns4 ,made same way as saffron buns1 but leaving out the caraway seeds and saffron1 and using instead sufficient ground cinnamon to flavour them4 #bf4--;,jubilee ,buns4 #b lbs4 of flour1 lb4 of butter1 lb4 of sugar1 #d eggs1 oz4 of voil4 ,rub the butter in with the flour1 make a bay and add the sugar1 pound the salt in a little milk and pour it in1 break the eggs1 and mix all together into a dough4 ,make six buns out of #a lb4 of dough1 mould them round1 wash the top with eggs1 put some currants on the top1 and dust with sugar4 #bg4--;,german ,buns4 #d lbs4 of flour1 #b ozs4 of tartar1 #a oz4 of carbonate of soda1 #ab ozs4 of butter1 #a lbs4 of sugar1 #d eggs1 #aj drops of essence of lemon1 with milk4 ,mix tartar and carbonate of soda with the flour1 make a sprint or bay1 put butter and sugar in bay1 cream2 add eggs1 then milk1 make all into a dough1 and size them off on buttered tins one inch apart4 ,wash over with egg1 and put a little sugar on top1 and bake in a moderate oven4 #bh4--;,common ,german ,buns 7for wholesale purposes74 #d lbs4 of flour1 #b ozs4 of tartar1 #a oz4 of carbonate of soda1 lb4 of lard1 #a lb4 of moist sugar1 a little turmeric and churned milk2 then proceed as for best ,german buns4 ,bake in a sharp oven4 #bi4--,london ,buns4 ,take #a pint of milk warmed in a basin1 add #b ozs4 of yeast1 #h ozs4 of moist sugar1 and make a dough with sufficient flour4 ,when the sponge is ready add #ab ozs4 of butter1 a pinch of salt1 and have ready #d ozs4 of chopped peel4 ,mix all in the dough with #b eggs and lemon1 and prove4 ,when about half proved wash over with yolk of egg4 ,put sugar on top when full proved4 #cj4--,penny ,queen ,cakes4 #a lb4 of butter1 #b lbs4 of sugar1 #ae eggs1 #b lbs4 of flour1 #a lb4 of patent flour4 ,cream butter and sugar in a basin1 add eggs1 then flour1 and as much milk as will make a nice batter4 ,bake in fluted pans4 #ca4--,patent ,flour4 ,take #d ozs4 of tartar1 and #b ozs4 of carbonate of soda1 and #h lbs4 of flour1 and sift through a sieve three times4 #cb4--,penny ,rice ,cakes4 #d lbs4 of flour1 #b lbs4 of castor sugar1 #a lb4 of butter1 #aj eggs1 #a oz4 of tartar1 oz4 of carbonate of soda1 lb4 of ground rice1 milk to dough4 ,cream butter and sugar together1 add eggs2 when well creamed1 add flour1 rice1 and milk4 ,bake in small round hoops papered round the side4 #cc4--;,cocoanut ,cakes4 ,these are made in the same way1 with the same mixture1 but leaving out the rice and adding the same quantity of cocoanut4 ,dust cocoanut on the top of each4 #cd4--;,albert ,cakes4 ,cream #ab oz4 of butter with #a lb4 of sugar1 add #ac eggs2 mix oz4 of carbonate of soda and oz4 of acid with #b lbs4 of flour2 weigh #h ozs4 of currants4 ,mix all together with milk1 and bake in a small edged pan4 ,cut into squares when cold4 ,,iv4 ,,gingerbread1 ,,parkings1 ,,shortbread1 ,,etc4 #ce4--,queen's ,gingerbread4 ,take #b lbs4 of honey1 #a lb4 of best moist sugar1 and #c lbs4 of flour1 lb4 of sweet almonds blanched1 and lb4 of preserved orange peel cut into thin fillets1 the yellow rinds of two lemons grated off1 #a oz4 of cinnamon1 oz4 of cloves1 mace1 and cardamoms mixed and powdered4 ,put the honey in a pan over the fire with a wineglassful of water1 and make it quite hot2 mix the other ingredients and the flour together1 make a bay1 pour in the honey1 and mix all well together4 ,let it stand till next day1 make it into cakes1 and bake it4 ,rub a little clarified sugar until it will blow in bubbles through a skimmer1 and with a paste-brush rub over the gingerbread when baked4 #cf4--;,german ,gingerbread4 ,same as ,queen's ,gingerbread1 but dust tins with flour instead of grease4 #cg4--,spiced ,gingerbread4 ,take #c lbs4 of flour1 #a lb4 of butter1 #a lb4 of moist sugar1 #d ozs4 of candied lemon or orange peel cut small1 #a oz4 of powdered ginger1 #b ozs4 of powdered allspice1 oz4 of powdered cinnamon1 #a oz4 of caraway seeds1 and #c lbs4 of treacle4 ,rub the butter into the flour1 then add the other ingredients1 and mix in the dough with the treacle4 ,make it into nuts or cakes1 and bake in a cool oven4 #ch4--,scarborough ,gingerbread 7for wholesale purposes74 ,take #ahj lb4 of treacle1 #d lbs4 of lard1 #d lbs4 #aj ozs4 of carbonate of soda1 #b lbs4 #aa ozs4 of caraway seeds1 #b lbs4 #aa ozs4 of ginger1 and a gallon of water to dissolve the soda4 ,mix all together with a sufficient quantity of flour4 ,this should turn out about #cij lbs4 of very good gingerbread4 ,wash with glue and water which has been boiled4 ,the taste for gingerbread is very widespread1 large quantities of the best quality being exported to ,india4 ,holland is regarded as carrying off the palm for making good gingerbread4 ,shakespeare makes mention of it in ,love's ,labour's ,lost1 where he says1 8,an ,i had but one penny in the world thou should'st have it to buy gingerbread40 #ci4--;,ginger ,cakes4 #b lbs4 of flour1 lb4 of butter1 #a lb4 moist sugar1 #b ozs4 of ginger4 ,rub the butter in with the flour and make the whole into a paste with prepared treacle4 ,make them into round flat cakes1 wash the top with milk1 lay a slice of peel on each1 and bake in a cool oven4 #dj4--,prepared ,treacle4 ,take #d lbs4 of treacle1 #a oz4 of alum1 #b ozs4 of pearlash1 and mix4 #da4--,prepared ,treacle for ,thick ,gingerbread4 ,take #g lbs4 of treacle1 #c ozs4 of potash1 #a oz4 volatile salt1 and #b ozs4 of alum4 ,the colour of the gingerbread when baked will be according to the quality of the treacle used4 ,golden syrup makes the lightest coloured and best4 #db4--,laughing or ,fun ,nuts4 #a lb4 of gingerbread dough1 #c ozs4 of butter1 #c ozs4 of sugar1 #a oz4 of cayenne pepper4 ,mix all together1 pin out in a sheet1 one-eighth of an inch thick4 ,cut them out the size of a penny4 ,they are very hot4 #dc4--;,grantham or ,white ,gingerbread4 #d lbs4 of flour1 #b lbs4 of loaf sugar1 #d ozs4 of butter1 #a oz4 of volatile salt1 #a pint of milk1 oz4 of ginger1 oz4 of ground cinnamon1 nutmeg1 and mace1 oz4 caraway seeds4 #dd4--,spice ,nuts4 #c lbs4 of flour1 #a lb4 of butter1 #a lb4 of moist sugar1 #d ozs4 of candied peel cut small1 #a oz4 ginger1 #b ozs4 allspice1 oz4 of cinnamon1 #a oz4 caraway seeds1 #c lbs4 prepared treacle4 ,mix same as other doughs4 #de4 ,another ,way4--,take #c lbs4 of flour1 #b lbs4 of sugar1 #b lbs4 of treacle1 #b ozs4 of ginger1 oz4 of carbonate of soda1 #b drs4 of tartaric acid4 ,mix the day before baking4 #df4 ,another ,way4--#g lbs4 of flour1 #e lbs4 of syrup1 #b lbs4 of moist sugar1 #a lb4 of lard1 #d ozs4 ginger1 oz4 of tartaric acid1 oz4 of carbonate of soda1 oz4 of cinnamon1 oz4 of mace4 ,mix and work same as other doughs4 ,this is a capital mixture4 #dg4--,light ,gingerbread4 ,dr4 ,colquhoun gives a recipe for preparing a light gingerbread as follows3 ,take #a lb4 of flour1 oz4 of carbonate of magnesia1 and #a_/h oz4 of tartaric acid4 ,mix the flour and magnesia thoroughly1 then dissolve and add the acid2 take the usual quantity of butter1 treacle1 and spice2 melt the butter and pour it with the treacle and acid into the flour and magnesia4 ,the whole must then be made into a dough by kneading1 and set aside for a period varying from half an hour to an hour2 it will then be ready for the oven1 and should not on any account be kept longer than two or three hours before being baked4 ,when taken from the oven it will prove a light1 pleasant1 and spongy bread1 having no injurious ingredients in it4 ,that made with potash1 says ,dr4 ,colquhoun1 gives the bread a disagreeable alkaline flavour1 unless disguised with some aromatic ingredient1 and is likely to prove injurious to delicate persons4 #dh4--;,italian ,jumbles1 or ,brandy ,snaps4 #f lbs4 of flour1 #g lbs4 of good rich sugar1 #a lb4 of butter or lard1 #b ozs4 of ginger or mixed spice1 #f lbs4 of raw syrup4 ,make the whole into a moderately stiff paste or dough1 roll out into sheets fully an eighth of an inch thick1 cut them with a plain round cutter of #c inches diameter1 put them on tins well greased1 and bake in a moderate oven4 ,when baked cut them from the tin and lay them on the peel-shaft till they are hard4 ,if they should get too cold to turn1 put them in the oven to warm4 ,brandy snaps are the same as above1 without being turned4 ,,note4--,for cakes1 spice nuts1 or biscuits of a small size1 that require washing on top1 use a piece of linen the size of the tin1 dip it in water1 squeeze it1 and spread it on top of the snaps or biscuits and gently press your hand over it4 ,this will prevent them from running together on the tins4 #di4--;,halfpenny ,gingerbread ,squares4 #h lbs4 of flour1 #d lbs4 of treacle1 #c ozs4 of pearlash1 #c ozs4 of alum1 and #a oz4 of carbonate of soda4 ,make a bay1 put in the treacle1 add the soda1 dissolve the pearlash in #a gill of cold water and pour it on the treacle2 put another gill of water in a small pan1 add the alum1 and let it boil till it is dissolved2 then pour it on the other ingredients4 ,mix all together1 put into two tins about #bd inches by #ah inches with an edge #a inch high4 ,cut out of each tin #bs4 #c;d4 worth4 ,this mixture is for wholesale purposes1 and pays well4 ,,note4--,nearly all mixtures made in this way are best made the day before4 #ej4--;,hunting ,nuts4 #g lbs4 of flour1 #c lbs4 of treacle1 #a lb4 of sugar1 #a lb4 of butter1 #c ozs4 of pearlash1 #c ozs4 of alum1 half a teaspoonful of essence of lemon1 #a lb4 of lemon peel cut small4 ,mix as above2 roll out the dough in strips1 and with the fingers break off pieces the size of a small marble1 lay on the tins in rows and bake in a moderate oven on tins slightly buttered4 #ea4--,parkings4 #c lbs4 of oatmeal1 #a lb4 of flour1 #a lb4 of butter1 #h ozs4 of moist sugar1 oz4 of baking powder1 with sufficient syrup to make all into a moderately stiff dough2 weigh off at #d ozs4 for a penny1 mould up round1 and place on tins #b inches apart4 ,bake in a cool oven4 #eb4 ,another ,way4--#f lbs4 of snap dough1 #ab ozs4 of moist sugar1 #aj ozs4 of butter1 #a lb4 of oatmeal1 #a oz4 of carbonate of soda1 #a oz4 of caraway seeds1 #a oz4 of seasoning4 ,proceed as above4 #ec4--,parking ,cake4 #c lbs4 of oatmeal1 #a lb4 of flour1 #d lbs4 of treacle1 #a lb4 of good butter1 #b teaspoonfuls of carbonate of soda1 #a gill of beer4 ,mixed up as above4 ,baked in an edged pan #c inches high1 in a cool oven4 #ed4--,scotch ,shortbread4 ,take #a lb4 of butter1 #b lbs4 of flour1 #h ozs4 of powdered sugar4 ,mix the sugar in the butter1 then take in all the flour and thoroughly mix and rub all together till of a nice mellow colour and easy to work2 weigh off the size required1 and shape into square or round pieces2 dock them on the top1 notch them round the sides1 put on clean dry tins1 and bake in a moderate oven4 #ee4--;,english ,shortbread4 #a lb4 of flour1 lb4 of sugar1 lb4 butter1 #b eggs4 ,mix as for ,scotch ,shortbread1 ornament the tops with designs of neatly-cut lemon peel and caraway comfits4 #ef4--;,french ,shortbread4 #b lbs4 of flour1 lb4 of butter1 lb4 of sugar1 #d eggs1 oz4 of ammonia4 ,rub the butter in the flour1 make a bay1 put in the eggs1 sugar1 and ammonia2 beat them well with your hand1 then draw in the flour and butter2 make all into a dough1 weigh at #ab ozs41 chaff them up round1 pin out a good breadth1 mark them off into eight1 place a piece of peel on each1 and bake in good oven4 ,cut the marked pieces with a sharp knife after they are baked4 ,v4 ,,hard ,,biscuits4 #eg4--,machine-made ,biscuits4 ,in making the dough for hard biscuits it should be kept in a loose crumbly state until the whole is of an equal consistency1 then work1 rub1 or press it together with your hands until the whole is collected or formed into a mass4 ,if the old-fashioned biscuit brake is replaced by a biscuit machine so much the better for the baker and the goods he turns out4 ,if so1 then all that is necessary will be to properly adjust the rollers whether for braking 7that is making the dough7 or rolling out for the cutter4 ,if an amateur tries to make biscuits he will always experience some difficulty in moulding them if they are hand-made4 ,when this is so it would be better to cut them out with a cutter4 #eh4--,ship ,biscuits4 ,these were evidently the first biscuits1 from which have sprung all the varieties of hard biscuits which we at present possess4 ,they are of the same character as those which were first made by man in his progress towards civilisation1 and were baked or roasted on hot embers4 ,before this1 men knew of no other use for their meal than to make it into a kind of porridge4 ,biscuits prepared in a simple fashion were for centuries the food of the ,roman soldiers4 ,the name is derived from the ,latin bis1 twice1 and the ,french cuit coctus1 meaning twice baked or cooked4 ,ship biscuits are composed of flour and water only2 but some think a small proportion of yeast makes a great improvement in them4 ,the method adopted is to make a small weak sponge as for bread previous to making the dough2 the necessary quantity of water is then added4 ,the flour used for the commoner sort of these biscuits is known as middlings or fine sharps2 and those made from the finer or best are called captains or cabin biscuits4 ,a sack of flour loses1 by drying and baking1 #bh lbs4 #ei4--;,captains' ,biscuits4 #g lbs4 of fine flour1 #f ozs4 of butter1 #a quart of water or milk4 ,rub the butter in with the flour until it is crumbled into very small pieces1 make a bay in the centre of the flour1 pour in the water or milk1 make it into a dough1 and break it when made into dough1 chaff or mould up the required size1 #d or #e ozs4 each1 pin out with a rolling pin about #e inches in diameter1 dock them and lay them with their faces together4 ,when they are ready bake them in a moderately quick oven1 of a nice brown colour4 ,these are seldom made with hand1 as the machinery in use outstrips hand-made biscuits of this class in speed and gives a better appearance and quality4 #fj4--,thick ,captains4 #g lbs4 of flour1 lb4 of butter1 #a quart of water or milk4 ,mix as directed4 ,when ready weigh out at #b ozs4 each1 mould or chaff1 roll out1 dock quite through and bake in a hot oven4 ,all biscuits of this class require thorough drying in the drying room4 #fa4--;,abernethy ,biscuits4 7,dr4 ,abernethy's ,original ,recipe47 #a quart of milk1 #f eggs1 #h ozs4 of sugar1 oz4 of caraway seeds1 with flour sufficient to make the whole of the required consistency4 ,they are generally weighed off at #b ozs4 each1 moulded up1 pinned and docked1 and baked in a moderate oven4 ,,note4--,the heat of an oven is not required so strong for biscuits containing sugar1 as it causes them to take more colour in less time4 #fb4--;,abernethys as made in ,london4 #g lbs4 of flour1 #h ozs4 of sugar1 #h ozs4 of butter1 #d eggs1 #a pint of milk1 #b tablespoonfuls of orange-flower water1 oz4 of caraway seeds4 #fc4--,usual ,way of making ,abernethy ,biscuits4 ,take #h lbs4 of flour1 #a lb4 of butter and lard1 #ab ozs4 of sugar1 oz4 of caraway seeds2 some use about oz4 of powdered volatile salts4 ,proceed to make into dough as before4 ,well break the dough and finish with either hand or machine4 #fd4--,wine ,biscuits4 ,take #h lbs4 of flour1 rub in #b lbs4 of good butter4 ,make a bay1 add about #a quart of water1 take in your flour and butter and well shake up1 and note the more your mixture is shaken up and worked the better biscuits you will have4 ,also note in shaking up these biscuits1 when they are mixed let your two thumbs meet1 giving the mixture a shake up in the air till you have all the dry flour worked in and the mixture is nice and moist4 ,bake in a smart oven on wires4 #fe4--,soda ,biscuits4 #ad lbs4 of flour1 #a lb4 of butter1 oz4 of carbonate of soda1 #c drachms of muriatic acid1 #b quarts of water4 ,mix as the last1 adding the acid mixed with half-a-pint of the water after the dough is shaken up1 then finish with the machine4 #ff4--;,boston ,lemon ,crackers4 #bf lbs4 of flour1 #b lbs4 of butter1 #e lbs4 of sugar1 #b ozs4 of ammonia1 oz4 of essence of lemon1 #c quarts of water4 ,this should be made into small round biscuits rather larger than pic-nics4 ,bake them in a sound oven4 #fg4--,pic-,nics4 #cj lbs4 of flour1 #d lbs4 of butter1 #d lbs4 of castor sugar1 #c ozs4 of carbonate of soda1 #b ozs4 of muriatic acid1 #d quarts of milk4 #fh4--;,common ,pic-,nics4 #bh lbs4 of flour1 #b lbs4 of lard1 #b lbs4 of sugar1 #b ozs4 of carbonate of soda1 #b ozs4 of hydrochloric acid4 ,mix as above and finish the dough in the usual way4 ,bake in a moderately brisk oven4 #fi4--,luncheon ,biscuits4 #ef lbs4 of flour1 #c lbs4 of lard1 #c lbs4 of butter1 #a lb4 of castor sugar1 #d quarts of milk1 #d quarts of water1 #b ozs4 of carbonate of soda1 #a oz4 of hydrochloric acid4 ,mix as before described4 ,let the dough be of a good stiffness and broken very clear4 ,the cutters may be either round or oval4 ,they require about #bj minutes' baking4 ,as soon as they are drawing put them in the stove for about two hours4 #gj4--;,digestive ,biscuits4 ,take equal parts of fine flour and wheat-meal flour and mix them together to #e quarts of milk and water4 ,use #b lbs4 of butter and #b ozs4 of ,german yeast4 ,rub the butter in the flour1 make a bay1 pour in your liquor and yeast4 ,mix the whole into a dough1 break it a little1 and put it in a warm place to prove4 ,after it is light enough1 break it quite smooth and clear1 roll it out in a sheet one-eighth of an inch in thickness and cut out your biscuits4 ,as soon as the biscuits are cut out bake in a hot oven4 #ga4 ,another way4--#e lbs4 of granulated wheat meal1 #a lb4 of butter1 lb4 of sugar1 lb4 of ground arrowroot1 #d eggs1 #a quart of milk1 oz4 of carbonate of soda4 ,these are mixed up in the usual way1 pinned out and cut with a small round cutter1 docked and baked in a moderate oven4 #gb4--,small ,arrowroot ,biscuits4 #e lbs4 of flour1 #h ozs4 of butter1 #f ozs4 of sugar1 #f ozs4 of arrowroot1 #c eggs1 #a pint of liquor4 ,prepare as the last4 ,make #af biscuits from #a lb4 of dough4 ,mould and pin into round cakes #c inches in diameter1 dock them with an arrowroot docker1 and bake them in a sound oven4 #gc4--;,coffee ,biscuits4 #d lbs4 of flour1 #d ozs4 of butter1 #d ozs4 of castor sugar1 #e large eggs1 with enough water to fill a pint4 ,make a bay2 after the butter is rubbed in with the flour1 add the sugar and beat up the eggs and water together2 pour into your bay1 make the whole into a dough1 break it clear and make it quite thin4 ,when you finish it roll it out the tenth of an inch in thickness1 cut with your coffee biscuit cutter and bake them in a brisk oven4 ,if the oven should not be hot enough to raise them round the edges twist up a handful of shavings rather hard and place them round the edges of the biscuits when baking4 #gd4--,victoria ,biscuits4 #c lbs4 of flour1 #b ozs4 butter1 #b ozs4 of sugar1 #a pint of eggs4 ,make a bay1 rub the butter in the flour before you make a bay1 add the sugar1 pour in the eggs1 beat them well up with your hands1 make the whole into a dough1 break well that it may be clear1 roll into thin sheets1 cut with an oval cutter the same as used for ,brightons1 put them on clean tins1 and bake in a hot oven the same as ,coffee ,biscuits4 #ge4--,shell ,biscuits4 #e lbs4 of flour1 #ab ozs4 of castor sugar1 #ab ozs4 of butter1 #a pint of milk4 ,make all into a good dough1 roll into sheets half-an-inch thick1 cut with an oval-pointed cutter in shape thus ,illustration1 place them on a crimp board and with a knife or scraper curl them up1 put on clean dry tins4 ,bake in moderate heat4 #gf4--,york ,biscuits4 #e lbs4 of flour1 #ab ozs4 of butter1 #b lbs4 of sugar1 #a pint of milk4 ,mix as before into a dough1 roll out the dough of an inch thick1 cut them into long strips1 and cut them diamond shape or square1 dock them either on the table or crimping-board as your fancy dictates4 ,bake them in a rather warm oven4 #gg4--,machine ,biscuits4 #aj lbs4 of flour1 #b lbs4 of butter1 #aj ozs4 of castor sugar1 #a quart of water4 ,mix up the same as the others1 roll out a sheet inch in thickness1 cut them out in various forms1 dock them1 and bake on clean dry tins in a moderate oven4 #gh4--;,bath ,oliver ,biscuits4 #a quart of milk1 #a lb4 of butter1 #b ozs4 of ,german yeast1 #f lbs4 of flour4 ,make the milk warm1 add the sugar1 yeast and a handful of flour to form a ferment1 let it ferment for an hour and a half4 ,rub the butter into the remaining flour and make all into a nice smooth dough2 let it stand about two hours1 then roll it out thin2 cut the biscuits out with a cutter about three inches in diameter1 dock them well1 place on clean tins sprinkled with water1 wash over with milk when you have them all off1 put them in a steam press or drawers for half an hour1 and bake in a cool oven4 #gi4--;,edinburgh ,biscuits4 #d lbs4 of flour1 #ab ozs4 of butter1 #f ozs of sugar1 #a pint of milk4 ,mix up in the usual way1 break smooth1 and make #ab biscuits out of a pound of dough2 roll thin1 dock them1 and bake in a brisk oven4 ,sold at a halfpenny each4 #hj4--,nursery ,biscuits4 ,take #a quart of milk1 #e ozs4 sugar1 #c ozs4 yeast1 lb4 of flour4 ,mix all together into a ferment and let it drop1 add lb4 arrowroot1 #e ozs4 butter1 and as much flour as will make a good dough4 ,put it away till you think it is ripe enough to work off1 which you will know by its appearing light and spongy4 ,when it has reached this stage take #d lbs4 of the dough and roll it out inch thick1 cut out with a plain round cutter an inch and a half in diameter1 put them on tins a quarter of an inch apart1 prove them in steam press1 and when ready bake in a sound oven4 ,put them in a drying stove or some warm place to thoroughly dry them1 to make them light and easily digestible4 #ha4--,soda ,biscuits4 #ab lbs4 of flour1 #a oz4 of salt1 #f ozs4 of lard1 #a oz4 of acid1 #a oz4 of soda1 #b quarts of water4 ,mix as for ,machine ,biscuits1 break the dough smooth and clear1 let it lay for about half an hour1 then roll out in large sheets nearly the thickness of three penny pieces1 cut out with an oval spring cutter five inches in length and three inches in breadth4 ,the dough must be well made and of a good stiffness4 ,when cut out lay them on top of each other in sixes on carrying boards4 ,have the oven of a good sound heat and well cleaned out1 have a running peel that will hold six biscuits1 and run them on the sole of the oven4 ,,vi4 ,,fancy ,,biscuits1 ,,almonds1 ,,etc4 #hb4--;,digestive ,biscuits4 #e lbs4 of wheat meal1 #a lb4 of butter1 #d ozs4 of sugar1 #d eggs1 oz4 of carbonate of soda in #a quart of water4 ,rub the butter in the wheat meal1 make a bay1 add the sugar1 eggs1 and soda2 mix well together1 add the water1 and take in the wheat meal4 ,after making it into dough1 take about #b lbs41 roll it out into a sheet the thickness of a penny2 take it on the pin again1 and roll it on to a piece of cloth spread on the table2 cut them out with a small oval cutter1 put on tins well cleaned but not greased1 and bake in a cool oven4 #hc4--,kent ,biscuits4 #d lbs4 of flour1 #a lb4 of butter1 #a lb4 of sugar1 #aj eggs1 and #c drs4 of volatile salt4 ,rub butter in with flour2 or make a bay1 put in the butter1 partly cream it1 add eggs and sugar1 and voil after well mixing all together2 take in the flour and make it into a dough4 ,roll out a sheet the thickness of two penny pieces1 cut out with a small fluted cutter1 lay them in rows1 take a brush and egg-wash top1 lay them on lump sugar previously broken into pieces the size of split peas1 and bake on tins slightly buttered1 in a moderate oven4 #hd4--;,imperial or ,lemon ,biscuits4 ,take #a lb4 of flour1 #a lb4 of sugar1 #d eggs1 #d ozs4 of butter1 and a pinch of volatile salt4 ,rub butter in the flour1 then take the sugar and mix it with the flour and butter2 make a bay1 put in your eggs and voil1 and mix all lightly but well together4 ,take a piece1 roll it out same as for hunting nuts1 in strips1 place on slightly buttered tins #a inch apart1 and bake on double tins1 unless the oven is very cold4 ,,note4--,in making fancy biscuits the tins must be as clean as it is possible to get them4 ,i have seen a whole batch of biscuits spoiled through 8only a little bit of dirt10 as the boy said when taken to task for his carelessness4 #he4--,venice ,biscuits4 #e lbs4 of flour1 #a lb4 of butter1 #b lbs4 of sugar1 #aa eggs1 #a lb4 of mixed peel and #a oz4 of volatile salt4 ,proceed to make the dough in the same way as for ,imperial or ,lemon ,biscuits1 roll out in a sheet1 and cut out with a small oval fluted cutter2 egg them on the top1 and throw them on large crystallised sugar4 ,bake on slightly buttered tins in a moderate oven4 #hf4--,shrewsbury ,biscuits4 #b lbs4 of flour1 #a lb4 of sugar1 #a lb4 of butter1 #d eggs1 pinch of powdered cinnamon1 and a little milk4 #hg4 ,another ,way4--#ad ozs4 of flour1 #aj ozs4 of sugar1 #aj ozs4 of butter1 #b small eggs1 half a nutmeg grated1 a little cinnamon and mace1 and a pinch of voil4 #hh4 ,another ,way4--#a lb4 of flour1 lb4 of butter1 lb4 of sugar1 #a egg1 with sufficient milk to make dough4 ,some add about oz4 of volatile salt4 ,rub the butter in with the flour1 make a bay1 add the sugar1 eggs1 milk1 and spice2 make the whole into a dough1 roll it out on an even board to the thickness of an eighth of an inch1 cut out with a plain round cutter two and a half inches in diameter1 place them on clean tins1 not buttered1 bake in a cool oven4 ,when the biscuits are a little coloured on the edges they are done4 #hi4--,peruvian ,biscuits4 #d ozs4 of flour1 #a lb4 of rice-flour1 lb4 of arrowroot1 #a lb4 of butter1 #a lb4 of sugar1 #f eggs1 oz4 of voil4 ,make into a dough same as for other biscuits1 roll into strips the thickness of your finger1 cut them the size of small marbles1 and bake on slightly greased tins in a moderate oven4 #ij4--;,currant ,fruit ,biscuits4 #c lbs4 of flour1 #ab ozs4 of arrowroot1 #ad ozs4 of butter1 #b lbs4 of sugar1 #aj eggs1 #bj ozs4 of currants1 oz4 of voil4 ,proceed to make dough as before2 roll out in a sheet the thickness of two penny pieces4 ,cut with a plain round cutter1 and bake in a moderate oven4 #ia4--,snowdrop ,biscuits4 #a lb4 of arrowroot1 #a lb4 of flour1 the whites of #aj eggs1 lb4 of butter1 lb4 of sugar1 oz4 of voil4 ,rub the butter in the flour1 add the arrowroot1 make a bay1 add all the other ingredients1 mix into a dough4 ,proceed the same as for ,peruvian biscuits1 and bake in a very cool oven4 #ib4--,rice ,biscuits4 #a lb4 flour1 lb4 rice-flour1 lb4 butter1 #a lb4 sugar1 #b eggs1 oz4 of voil4 ,make into dough with a little milk1 roll out in sheets same size as for ,currant ,fruit1 place on dry tins1 and dust the tops with ground rice4 #ic4--;,genoa and ,toulouse ,biscuits1 ,exhibition ,nuts and ,marseillaise ,biscuits4 #f lbs4 flour1 #ad ozs4 butter1 #d lbs4 sugar1 #aj eggs1 oz4 voil4 ,make a nice stiff dough with the rest milk4 ,genoas are made by rolling out the dough in strips and cutting off in pieces the length of the little finger4 ,wash them on top with white of egg and throw on lump sugar the size of split peas4 ,marseillaise ,biscuits are made from the same dough1 rolled out in strips1 but cut the size of small marbles4 ,put about twenty or thirty of them into a sieve1 and roll them about to make them round4 ,these are baked on dry tins4 ,toulouse ,biscuits and ,exhibition ,nuts have currants added to them4 ,for ,toulouse biscuits1 roll out the dough in strips1 cut the same length as ,genoas1 and wash the top with yolk of egg4 ,place on slightly greased tins inch apart4 ,for ,exhibition ,nuts cut the dough the size of small marbles1 lay in the tin with the cut side down1 and press gently with heel of the hand4 #id4--,walnut ,biscuits4 #b lbs4 flour1 lb4 brown sugar1 lb4 castor sugar1 lb4 butter1 and yolk of one egg4 ,simmer the sugar and a little milk over a slow fire1 rub the butter into the flour2 after the sugar has become cold put it into the bay and make into a stiffish dough4 ,put the dough into blocks1 and give them the impression of half a walnut1 after which cut off the surplus dough with a sharp knife1 knock out the biscuits1 and bake on slightly buttered tins until a nice brown4 ,after they are baked dip in white of egg1 and put two together so as to form a walnut4 #ie4--,queen's ,drops4 #h ozs4 butter1 #h ozs4 sugar1 #d eggs1 #aj ozs4 flour1 #f ozs4 currants4 ,some add a little voil1 but if well creamed there is no use for voil4 ,cream the butter and sugar together1 add the eggs1 then flour and currants2 have ready a linen bag with a small tin funnel at the end of it2 have a small cork in the funnel so as to keep the mixture from dropping out1 drop them on paper about the breadth of a shilling1 put them on tins1 and bake in a sound oven4 #if4--;,cracknel ,biscuits4 #c lbs4 flour1 #c ozs4 butter1 #f ozs4 castor sugar1 #ac eggs1 #b drs4 voil4 ,rub the butter in the flour1 make a bay1 put in the sugar in powder with the eggs and voil1 make the whole into a dough of moderate consistence2 break it well and let it be quite clear and smooth2 roll out a quarter of an inch thick1 cut out with an oval cutter1 or one in the form of an oak-leaf1 dock them in the centre1 lay them on a tray in rows1 cover them with a damp cloth4 ,have a copper on the fire boiling1 throw them into the water one at a time face upwards1 and after they have risen to the top be careful to turn each biscuit face upper-most4 ,let them remain this way for two or three minutes for the edges to turn up4 ,when ready take a skimmer and throw them into a pail of cold water4 ,when they have been in the water for about an hour put them in a sieve to strain1 and bake on buttered tins in a moderate oven4 ,when baked they should be placed in the drying stove for a few hours4 #ig4--,premium ,drops4 #a lb4 butter1 #a lb4 sugar1 #i eggs1 #a lb4 rice-flour1 oz4 voil1 #a lb4 flour1 #d drops essence of lemon4 ,proceed the same as for ,queen's ,drops4 ,the batter1 however1 will be found a good deal stiffer4 ,this makes a nice drop when well got up4 #ih4--;,german ,wafers4 #h ozs4 sugar1 #h eggs1 #d ozs4 flour1 #a oz4 butter4 ,put the flour in a small basin1 rub in the butter and add eggs and sugar2 have the tins well greased1 and drop the batter on them with a spoon in pieces a little larger than a penny4 ,bake in a cool oven4 ,when baked form into the shape of a cone1 dip each edge in white of egg1 and then each end in coloured sugar4 ,they make a nice show for a window4 #ii4--;,crimp1 or ,honeycomb ,biscuits4 #d lbs4 flour1 #b lbs4 sugar1 #a lb4 butter1 #i eggs1 oz4 voil4 ,rub the butter in with the flour1 make a bay1 add the sugar1 eggs and voil4 ,roll out a sheet a nice thickness4 ,cut out with a small round plain cutter1 but before doing so run over the surface of the dough with a crimp-pin4 ,bake in a moderate oven4 #ajj4--;,hermit ,biscuits4 #b lbs4 flour1 #d oz4 butter1 #ab ozs4 sugar1 oz4 caraway seeds1 #e or #f eggs1 oz4 voil4 ,make up the dough as usual for biscuits1 cut them out the size of spice nuts with spice-nut cutter1 egg them on top2 have some loaf sugar1 and almonds with the skins on cut the size of split peas1 place the biscuits on the sugar and almonds1 gently press them down before putting them on slightly buttered tins1 and bake in a moderate oven4 #aja4--;,italian ,macaroons4 #a lb4 of ,valentia almonds1 #b lbs4 of powdered sugar1 #g or #h whites of eggs4 ,beat the almonds with whites of eggs1 but not so fine as for common macaroons2 lay out stiff on wafer-paper2 have almonds cut in slices1 one into six pieces1 lay them on the sides and top of each macaroon2 ice them well from the icing-bag1 and bake in a slow oven4 #ajb4--;,common ,macaroons4 #a lb4 ,valentia almonds1 #a lb4 sugar1 about #h whites of eggs4 ,beat the almonds very fine with the white of an egg in a mortar1 and then add the sugar and two or three whites of eggs2 beat well together4 ,take out the pestle1 add two more whites1 and work them well with a spatter until the whole of the whites are incorporated4 ,lay out one on wafer-paper and bake it in a slow oven4 ,if it appears smooth and light the mixture is ready1 but if not add one more white of egg1 as it is hardly possible to ascertain the exact number of whites to use4 ,if ready lay out on wafer-paper1 ice them with sugar on top1 and bake in a moderate oven4 #ajc4--;,french ,macaroons4 #a lb4 of ,valentia almonds1 #a lb4 of sugar1 #e or #f whites of eggs4 ,proceed as before1 but instead of beating the almonds with whites of eggs use rose or orange-flower water1 and when beaten very fine put in the whites of eggs and sugar1 beating them well with the spatter4 ,lay out one oval on wafer-paper and bake it4 ,if it runs into its shape the mixture is ready2 if too stiff1 add one more white of egg2 lay out on wafer-paper1 dust sugar on top1 and bake them in a good oven4 #ajd4--,ratafias4 #h ozs4 of bitter almonds1 #h ozs4 of sweet almonds1 #b lbs4 of sugar1 and about eight whites of eggs4 ,blanch and beat the almonds with white of egg as fine as possible1 and be careful when beating them you do not oil them4 ,when beaten fine1 mix in the sugar and beat both well together2 then add more whites of eggs1 work them well with the spatter1 adding more whites of eggs as you proceed4 ,then lay one or two on dry paper half the size of a macaroon1 and bake them in a slow oven4 ,if they are of proper stiffness lay them out2 if too stiff1 add more whites of eggs to them4 ,should they be good they will come off the paper when cold2 if not1 the paper must be laid on a damp table1 when they will come off easily4 #aje4--,princess ,biscuits4 ,these are exactly the same as common macaroons1 but must be laid out on wafer paper half the size1 and a dried cherry put on the top for effect4 ,use a square of citron on some1 and a square of angelica on others4 ,dust them on top with sugar1 and bake them in a slow oven4 #ajf4--,rusks4 #a quart of sponge1 #d ozs4 sugar1 #b eggs1 #b ozs4 of butter4 ,mix all the ingredients together1 make it up the size of bun dough with best flour1 let it lie for two hours1 make into long rolls and batch them on tins1 greasing between each roll4 ,bake in moderate oven for thirty-five minutes4 ,after they are baked let them lie for one day4 ,rasp top and bottom off1 cut into neat slices1 and bake again in a moderate oven until thoroughly crisp and dry1 and of a nice brown colour4 ,put them in a basket1 and leave them all night in a warm place4 ,this will make them much crisper4 ,some add a pinch of ground alum4 #ajg4--,rock ,almonds 7,white74 ,blanch and cut the long way any quantity of almonds4 ,make some icing pretty stiff 7p4 #fc71 put the almonds into it and let them take up all the icing4 ,citron1 lemon1 and orange cut small may also be added4 ,lay out on wafer paper in small heaps and bake in a very slow oven4 #ajh4--,rock ,almonds 7,pink74 ,make any desired quantity of icing1 colour it with lake finely ground1 mix in as many cut almonds1 citron1 and lemon as it will take2 lay out on wafer paper in small heaps and bake in a slow oven4 #aji4--,rock ,almonds 7,brown74 ,take any quantity of ,jordan almonds1 cut them up very small 7but not blanch them72 also citron1 lemon1 and orange cut small4 ,prepare some very light icing1 with which mix the almonds1 c41 into a soft paste4 ,lay out on wafer paper and bake in a slow oven4 #aaj4--;,almond ,fruit ,biscuits4 #a lb4 of ,valentia almonds1 #a lb4 of powdered sugar1 #b or #c whites of egg4 ,beat up the almonds very fine with white of one egg2 then rub the sugar and almonds into a fine paste with #a or #b whites of egg1 divide it into two parts1 work #b ozs4 of flour into one part and roll it out thin for the bottom1 cut it square and cover it with good raspberry jam2 then roll out another square the same size1 and lay it on the top of the fruit1 cover this thinly with icing and cut it up into different shapes according to fancy2 lay them on wafer paper and bake in a slow oven4 ,,note4--,there will be many cuttings from the above shapes which should not be wasted4 ,put several bits together in little heaps on wafer paper1 put a little icing on top1 a bit of green citron1 and a small bit of raspberry jam4 ,a little pink icing may also be added4 ,bake in a slow oven4 #aaa4--,meringues4 ,take any desired quantity of whites of eggs 7half duck whites if you can procure them71 whisk them until so stiff that an egg will lie on the surface1 then mix in with the spatter some fine powdered sugar until they appear of a proper stiffness1 which may be known by laying out one oval with a knife and spoon4 ,if it retains the mark of the knife they are ready to bake2 if not1 more sugar must be added4 ,lay out oval on dry paper and bake on a piece of wood two inches thick3 this is to prevent them having any bottom4 ,they must have a pretty bloom on them when baked4 ,take one carefully off with a knife1 take out the inside and fill it with any kind of preserved fruit4 ,then take off another and do the same1 putting both sides together2 and so on till they are all baked4 ,if good they will have the appearance of a small egg4 #aab4 ,another ,way4--,the whites of #ab eggs and #a quart of clarified sugar4 ,let one person whisk up the eggs as before directed while the sugar is boiled to the degree called 8,blown20,a then grain the sugar1 and mix the whites of eggs and the sugar together4 ,lay out and bake as before directed4 #aac4--;,common ,drop ,biscuits4 ,break the eggs into a round-bottom pan1 whisk them till they are hot1 having your pan placed over hot water2 take them off and whisk them till they are cold1 then put in the sugar and whisk till hot1 after which again whisk till they are cold4 ,when the eggs and sugar are perfectly light take out the whisk1 stir in the flour gently4 ,from beginning to end the operation should not take more than twenty minutes4 ,cover the tins or wires with wafer paper1 and lay out the biscuits any size required from a savoy bag4 ,dust them over with sugar and bake in a hot oven4 ,the savoy bag should be of the strongest fustian and so made as to come to a point1 like a jelly-bag1 at the point of which must be fixed a small tin pipe two inches long4 ,boil the bag two or three times to prevent the mixture passing through4 #aad4--,savoy ,biscuits4 ,for ingredients1 take #h eggs1 #a lb4 of sugar1 and #a lb4 of flour1 and see directions below under ,fruit ,biscuits4 #aae4--;,french ,savoy ,biscuits4 ,take #h eggs and #d yolks1 #a lb4 of sugar1 and #a lb4 of flour1 and see directions below4 #aaf4--;,judges' ,biscuits4 ,take #h eggs and #d yolks1 #a lb4 of sugar1 #a lb4 of flour1 and a few caraway seeds1 and see directions below4 #aag4--,lord ,mayor's ,biscuits4 ,take #h eggs1 #a lb4 of sugar1 #a lb4 of flour1 and a few caraway seeds1 and see directions below4 #aah4--;,fruit ,biscuits4 ,for these the ingredients are #f eggs and #f yolks1 #a lb4 of sugar1 and #a lb4 of flour4 ,to mix the above five recipes1 observe the directions given for ,common ,drop ,biscuits4 ,they must be baked in a hot oven4 ,the ,savoy ,biscuits must be laid out from a savoy bag on 8cap0 paper one-half round and one-half long4 ,the ,french ,savoys must be laid out oval1 and when baked two are to be put together4 ,the ,judges' ,biscuits are to be laid out round1 about the size of a half-crown2 and the ,lord ,mayor's are to be round1 and of double the size4 ,the ,fruit ,biscuits are to be laid out about the size of a shilling1 and preserved fruit put between two of them4 ,have ready some castor sugar1 spread it on a piece of paper1 making it smooth on the surface2 then lay each half-sheet of paper on which the biscuits are placed on the sugar2 let them remain a moment1 take them off1 give them a shake and bake in a hot oven4 ,turn each half-sheet on to a clean table1 wash the bottom of the paper with clean water1 let them lie for a moment1 and they will be found to come off easily4 ,proceed in this way till all are off1 and baked4 ,,note4--,some prefer whisking up sponge mixtures cold4 ,they keep better1 but are not so showy4 #aai4--,palais ,royal ,biscuits4 ,make the mixture exactly the same way as for ,french ,savoys4 ,bake them in paper boxes about two inches long1 one inch and a-half wide1 and an inch deep4 ,dust them lightly on the top with sugar and bake in a moderate oven4 ,the boxes must be made of the best writing paper4 ,they are very proper to mix with rout biscuits4 #abj4--,rice ,biscuits4 ,take the weight of #h eggs in sugar1 #b eggs in flour1 and #f eggs in rice-flour2 or take #a lb4 of sugar1 #d ozs4 of flour1 #ab ozs4 of rice-flour1 and #h eggs4 ,mix cold in the same manner as for ,savoy ,biscuits4 ,bake in a moderate oven in sponge frames nicely buttered4 #aba4--,scarborough ,water ,cakes4 #h eggs1 #a lb4 of sugar1 #a lb4 of flour1 and a little ground cinnamon4 ,mix the same way as for ,savoy ,biscuits4 ,flavour with as much ground cinnamon as will make them pleasant to the taste4 ,when taken off the paper put two together4 #abb4--,sponge ,biscuits4 ,take #ab eggs1 #a lb4 #b ozs4 of sugar1 #ae ozs4 of flour4 ,mix cold the same as for ,savoy ,biscuits1 which is the best method2 or they may be mixed hot4 ,the pans must be neatly buttered with creamed butter1 and a dust of sugar thrown over them4 ,bake in a moderate oven1 but not too hot4 ,the bottoms should be a neat brown4 #abc4--;,almond ,sponge ,biscuits4 ,make exactly the same way as ,sponge ,biscuits1 only have ready ,jordan almonds blanched and each cut the long way into #f or #h pieces4 ,put them neatly on the top of each biscuit1 dust sugar over them and bake as before4 #abd4--,naples ,biscuits4 #h eggs1 #a lb4 of sugar1 #a gill of water1 #a lb4 #b oz4 of flour4 ,a ,naples ,biscuit frame is about #h ins4 long1 #c ins4 broad1 and #a in4 deep4 ,in this the partitions are upright1 and must be papered neatly4 ,put the sugar and water into a small pan1 let it dissolve and boil2 then whisk the eggs4 ,pour in the sugar gently1 and keep whisking until very light4 ,when it is quite cold scatter in the flour1 and mix it until smooth1 stirring it as lightly as possible4 ,put it into the frames1 well filled1 and bake in a good oven1 but not too hot4 ,dust them with sugar before putting in the oven4 ,,footnote3 ,a ,to boil sugar to the degree called 8,blown10 see p4 #gd4 ,,vii4 ,,pastry1 ,,custards1 ,,etc4 #abe4--;,butter for ,puff ,paste4 ,the butter must be perfectly sweet1 and before it is used worked on a marble slab to make it smooth4 ,salt butter from cows fed on poor land makes the best puff paste1 but it must first be washed in two or three waters4 ,for every kind of cakes the butter cannot be too rich4 #abf4--,puff ,paste4 #c lbs4 of butter and #c lbs4 of flour4 ,the butter must be tough3 if salt1 wash it in two waters the night before using it4 ,take half of it and rub into the flour1 and with pure water make into a paste the same stiffness as the butter4 ,roll it on a marble slab half an inch thick1 spot it with small pieces of butter1 dust it with flour2 then double it up again1 spot it as before1 and roll it out again1 spot it the third time1 roll out again twice1 and put in a cool place for half an hour with a cloth over it1 when it will be fit for use4 ,,note4--,common puff paste for large pies may be made this way by using #a lb4 of butter and #b lbs4 of flour4 #abg4 ,another ,way4--#b lbs4 #h ozs4 of butter1 and #c lbs4 #h ozs4 of flour4 ,mix the flour with water to the same stiffness as the butter1 then roll out the paste1 spot it with the butter4 ,roll it out three times1 and dust it with flour as before4 ,this paste is worse for lying1 and should therefore be baked as soon as possible4 ,by using lard of a good tough quality1 and mixing it as above1 with the addition of a little salt1 a good puff paste can be made suitable for wholesale purposes4 #abh4--;,crisp ,tart ,paste4 #a lb4 of butter1 and #b lbs4 of flour4 ,rub the butter and flour very finely together1 then mix it1 with water1 into a paste of the stiffness of the butter4 ,this is a choice paste for tarts made of fresh fruit4 #abi4--,sweet ,tart ,paste4 #f ozs4 of butter1 #b ozs4 of sugar1 #a lb4 of flour4 ,beat to a froth the whites of two eggs1 rub the butter and flour very finely together1 make the paste of the proper stiffness with whites of egg and a little water4 #acj4--,paste for a ,baked ,custard4 #h oz4 of butter and #a lb4 of flour4 ,boil the butter in a small teacupful of water1 mix it into the flour1 make it smooth1 and raise it to any shape desired4 #aca4--,paste for small ,raised ,pies4 #ab ozs4 of butter1 #b lbs4 of flour1 and #a gill of water4 ,mix the same way as for baked custards4 #acb4--,to make a handsome ,tartlet4 ,take a large oval dish and sheet it with the best puff paste2 cut it round the sides to make leaves1 and fill it three-parts full with good preserved fruit4 ,on the fruit put some device in cut paste1 such as a large star1 a sprig of flowers1 or a tree4 #acc4--,nelson ,cake or ,eccles ,cake4 ,take #b lbs4 of puff paste1 roll out half of it1 spread #a lb4 of clean currants and lb4 of raw sugar upon it with a little spice1 and dash a little water on the sugar and currants to make them unite2 then roll out the remainder of the paste and lay it on the top4 ,ice it well with whites of eggs and sugar4 ,bake on a square tin in a good oven4 #acd4--,to make a ,custard4 ,boil #a pint of milk with a bit of cinnamon and a little fresh lemon-peel1 then mix in a pint of cream and the yolks of #g eggs well beaten4 ,sweeten to taste and let the whole simmer until of a proper thickness4 ,it must not be allowed to boil4 ,stir it one way the whole time with a small whisk1 until quite smooth1 then stir in a glass of brandy4 #ace4--;,common ,custard4 ,beat up #c eggs1 add #a gill of cream or new milk and a little sugar4 ,put a dust of cinnamon on each before putting in the oven4 ,,viii4 ,,fruit ,,cakes1 ,,bride ,,cakes1 ,,etc4 #acf4--;,directions for mixing ,cakes made with ,butter4 ,take your butter and work it on a marble slab1 then cream it in a warm earthenware pan1 and be particularly careful not to let the butter oil2 add the sugar and work it well with your hand1 mixing in one or two eggs at a time1 and so on progressing until all the eggs are used4 ,beat it well up1 and as soon as you perceive the mixing rise in the pan put in the flour and beat it well4 ,then add the spices1 currants1 and whatever else is required for the mixing4 ,you may then put it up into the tins you intend for it4 ,it will be necessary during the time of creaming it to warm it two or three times1 particularly in cold weather4 #acg4 ,another ,way4--,proceed with the butter and sugar as before4 ,have ready separated the whites from the yolks of the eggs2 mix in the yolks two or three at a time2 let another person whisk up the whites stiff4 ,then put them to the other mixture and proceed as before directed4 #ach4--,london ,way of mixing ,cakes4 ,weigh down the flour and sugar on a clean smooth table1 make a hole in it1 and bank it well up2 in this hole put your eggs2 cream the butter in an earthenware pan2 then add to the flour and sugar the eggs and butter2 mix all together and beat up well with both hands4 ,you may work it up this way as light as a feather2 then add the currants1 spices1 c4 #aci4 ,another ,way4--,take six pieces of cane about #ah inches long1 tie them fast together at one end1 but in order to make them open put in the middle1 where you tie them1 one or two pieces half the length4 ,this is called a mixing-rod4 ,provide a tall pot1 as upright as can be procured1 which make hot2 work your butter on a marble slab1 then put it in the pan and work it well round with the rod until it is nicely creamed2 put in the sugar and incorporate both together2 add one or two eggs at a time1 and so on progressively until they are all used up2 work away with the rod with all speed1 and as soon as it is properly light 7which you may know by its rising in the pan7 take it out and mix in the flour1 spices1 currants1 c41 with a spatter4 ,this is esteemed the very best way of mixing cakes4 #adj4--;,citron ,cake4 #a lb4 of butter1 #a lb4 #b ozs4 of sugar1 #f eggs1 and #d yolks2 #a lb4 #d ozs4 of flour4 ,cut #d ozs4 of green citron in long thin pieces and place them in two or three layers as you put the cake up4 ,it must be baked in a deep tin or rim papered with fine paper4 ,neatly buttered and baked in a slow oven4 #ada4--;,common ,fruit ,cake4 #c lbs4 of butter1 #b lbs4 of sugar1 #bd eggs1 #e lbs4 of flour1 #d lbs4 of currants1 #a lb4 #h ozs4 of lemon and orange peel1 a little mace1 a pint of warm milk1 oz4 of soda1 about oz4 cream of tartar4 ,proceed as directed4 #adb4--,pound ,cakes4 #a lb4 of butter1 #a lb4 of sugar1 #h eggs1 #a lb4 #b ozs4 of flour1 #a lb4 #h ozs4 of currants1 #h ozs4 of orange and lemon peel4 ,proceed as directed4 #adc4--,seed ,cakes4 #a lb4 of butter1 #a lb4 of sugar1 #h eggs1 #a lb4 of flour1 caraway seeds4 ,some put #a tablespoonful of brandy and #b ozs4 of cut almonds4 #add4--,two and ,three ,pound ,cakes4 #b lbs4 #d ozs4 of butter1 #b lbs4 of sugar1 #af eggs1 #b lbs4 #f ozs4 of flour1 #c lbs4 #h ozs4 of currants1 #a lb4 #h ozs4 of orange1 lemon1 and citron2 almonds and brandy if required2 oz4 of cream of tartar and carbonate of soda4 ,proceed as directed4 #ade4--;,another ,seed ,cake4 #b lbs4 #h ozs4 of butter1 #b lbs4 of sugar1 #af eggs1 #b lbs4 #d ozs4 of flour1 #d ozs4 of cut almonds1 caraway seeds1 and a glass of brandy2 oz4 of cream of tartar and carbonate of soda4 ,proceed as directed4 #adf4--;,four and ,six ,pound ,cakes4 #b lbs4 #h ozs4 of butter1 #b lbs4 of sugar1 #af eggs1 #c lbs4 #h ozs4 of flour1 #f lbs4 of currants1 #b lbs4 of orange and lemon1 citron and almonds4 ,proceed as directed4 #adg4--;,bride ,cakes4 ,the following mixtures are made in a few first-class shops1 and the recipes for the same are not generally known4 ,the prices quoted allow for almond-icing as well4 ---------------------------------------- ------------------------- ,ingredients4 #ajs4 #f;d4 #abs4 #aes4 #ahs4 #a #as4#a #aas4 #b #bs4 ---------------------------------------- ------------------------- lb4 oz4lb4 oz4lb4 oz4lb4 oz4lb4 oz4lb4 oz4lb4 oz4 ,butter #j #aa #j #ac #a #a #a #d #a #f #b #a #b #ab ,sugar #j #g #j #h #j #aj #j #ab #a #j #a #f #a #ab ,currants #a #d #a #f #a #aj #b #j #b #h #c #ab #e #j ,orange and citron1 mixed #j #f #j #g #j #h #j #aj #j #ab #a #b #a #h ,almonds #j #a #j #b #j #b #j #c #j #c #j #d #j #f ,mixed spice,b #j #j -- #j #j -- #j #a #j #a #j #b ,flour #j #aa #j #ac #a #a #a #d #a #f #b #a #b #ab ,eggs1 number of #f #g #i #aj #ab #ah #bd ,brandy or ,wine- ,wine- ,wine- ,wine- -pint4-pint4-pint4 brandy and glass- glass- glass- glass- wine ful4 ful4 ful4 ful4 ---------------------------------------- ------------------------- #adh4--;,icing ,sugar for ,bride ,cakes1 c4 ,to make this take #b lbs4 of finely powdered icing sugar 7first having an earthenware pan made warm71 put in six fresh whites of eggs1 and immediately whisk them1 and as quickly as possible1 until quite stiff2 then add the sugar by degrees1 whisking all the time4 ,as soon as it appears light cease whisking1 and beat it well with the spatter until you have put in all the sugar4 ,a little tartaric acid or lemon-juice may be added towards the end of the mixing4 ,to know when it is sufficiently beaten1 take up a little on the spatter and let it drop into the basin again4 ,if it keeps its shape it is ready2 if it runs it is either beaten too little or requires more sugar4 ,a good substitute for eggs is ,french glue4 ,take a quarter of an ounce of it and fully one imperial pint of boiling water4 ,pour the water on the glue1 and stir in with a spoon until all is dissolved4 ,if convenient1 make it two days before using4 ,the glue is used similar to eggs4 ,add to it a small pinch of tartaric acid4 ,this glue is mostly used for wholesale or cheap purposes4 #adi4--;,almond ,icing for ,bride ,cakes4 #a lb4 ,valencia almonds1 #b lbs4 of icing sugar1 and about #c whites of eggs and #b yolks4 ,blanch and beat the almonds4 ,fine with whites of eggs1 then add the sugar and whites and yolks1 beat them well together and make them into a stiffish paste4 ,as soon as the cake is baked1 take it out and take off the hoop and the paper carefully from the sides1 then put the almond icing carefully on the top of the cake1 and make it as smooth as you can4 ,put into the oven1 and let it remain until the almond icing is firm enough and of the colour of a macaroon2 let it stand two or three hours1 then ice it with sugar icing4 #aej4--,wedding ,cake4 #a lb4 of flour1 #a lb4 #b oz4 of butter1 #a lb4 of moist sugar1 #d lbs4 of currants1 #a lb4 of mixed peel1 #b nutmegs grated1 oz4 ground cinnamon1 #aj eggs1 lb4 blanched sweet almonds cut in halves1 and a wineglassful of brandy4 ,mix as before directed4 #aea4--,rich ,twelfth ,cake4 ,same as wedding cake4 ,in olden times a bean and a pea were introduced into the cake to determine who should be king and queen of the evening festivities4 #aeb4--,madeira ,cakes4 #a lb4 of butter1 #b lbs4 of sugar1 #b lbs4 of flour1 #a lb4 of patent flour1 #bd eggs4 ,proceed as before directed4 ,this mixing makes eight cakes1 selling at a shilling each4 ,put two thin slices of citron on each4 ,bake in a cool oven4 ,note4--,patent flour is made with #h lbs4 of flour1 #d ozs4 cream of tartar1 #b ozs4 carbonate of soda1 and sifted three times4 #aec4--,plum ,cake4 7,as made for best shops in ,edinburgh47 #c lbs4 of butter1 #c lbs4 of sugar1 #d lbs4 of flour1 #dj eggs1 #h or #aj lbs4 of currants1 #b lbs4 of peel1 a few drops of essence of lemon4 ,cream and finish as before directed4 #aed4--;,genoa ,cake4 #a lb4 of butter1 #a lb4 of sugar1 #a lb4 of flour1 #a lb4 of eggs1 #b lbs4 of currants1 washed and picked1 #a lb4 of orange peel4 ,bake in a small square-edged tin4 ,proceed as before directed4 ,when nicely in the tin have prepared some blanched and chopped almonds1 strew them rather thickly on the top1 and bake in a moderate oven4 #aee4--,rice ,cake 7,scotch ,mixture74 #b lbs4 of butter1 #b lbs4 of sugar1 #b lbs4 of flour1 lb4 of rice flour1 #bj eggs1 essence of lemon4 ,proceed as before directed4 #aef4--,madeira ,cake 7,scotch ,mixture74 #a lb4 of butter1 #a lb4 of sugar1 #b lbs4 of flour1 #bj eggs1 a small pinch of tartaric acid and carbonate of soda4 ,proceed as before directed4 #aeg4--,pond ,cake or ,dundee ,cake4 #a lb4 of butter1 #a lb4 of sugar1 #ac eggs1 #a lb4 of flour1 #b lbs4 of peel cut in small squares4 ,after it is creamed up and ready1 entirely cover the top with small comfits4 ,bake in moderate oven4 ,do not cream it so light as for other cakes so as to keep the comfits from sinking in the cake4 #aeh4--,silver ,cake4 #a lb4 of butter1 #a lb4 of sugar1 #a pint of whites of eggs1 #a lb4 of flour1 almond to flavour4 #aei4--;,gold ,cake4 #a lb4 of butter1 #a lb4 of sugar1 #a pint of yolks of eggs1 #a lb4 of sultana raisins1 lb4 of lemon peel1 #b lbs4 of flour1 lb4 of patent or soda flour4 ,add a little milk to make it as soft as the ,silver mixture1 paper a deep square tin1 and spread the gold mixture #b inches thick1 then spread the silver mixture nicely over the top of the gold4 ,baking1 about #b hours4 #afj4--,plum ,cake at #f;d4 per lb4 7,as sold by ,grocers47 #h lbs4 of flour1 #b lbs4 of butter1 #c lbs4 of sugar1 #d lbs4 of currants1 lb4 of peel1 #ae eggs1 #b ozs4 of carbonate of soda1 #c ozs4 of cream of tartar1 essence of lemon1 and fresh churned milk1 to make into a nice dough4 ,have some square one-pound tins nicely papered1 and weigh in #a lb4 of the mixture4 ,this is an excellent mixture if well got up4 #afa4 ,another ,way4--#a lb4 of lard1 #a lb4 of sugar1 #h ozs4 of peel1 #e lbs4 of currants1 #f lbs4 of flour1 a grated nutmeg1 #a oz4 carbonate of soda1 #b ozs4 cream of tartar1 #h eggs1 the rest milk4 #afb4 ,another ,way4-- lb4 of butter1 lb4 of sugar1 #d eggs1 #c lbs4 of currants1 #d lbs4 of flour1 oz4 of carbonate of soda1 oz4 of tartaric acid4 ,dough with milk4 #afc4--,mystery1 or ,cheap ,plum ,cake at #c;d4 per lb4 #h lbs4 of common flour1 #c lbs4 of brown sugar1 #a lb4 of lard1 #b ozs4 of peel1 #c lbs4 of currants1 #a oz4 of spice1 #b ozs4 of carbonate of soda1 #a oz4 of tartaric acid4 ,dough with milk4 ,bake in a slow oven1 wash with egg on top4 #afd4--,plum ,cake at #d;d4 per lb4 #d lbs4 of flour1 #c lbs4 of currants1 #ab ozs4 of lard1 #ad ozs4 of sugar1 #a oz4 of cream of tartar1 #a oz4 of carbonate of soda1 oz4 of spice4 ,dough with good churned milk4 #afe4--,lafayette ,cakes4 lb4 of butter1 lb4 of sugar1 lb4 of flour1 #f eggs1 oz4 of volatile salts in powder4 ,mix same as pound cake4 ,bake in round flat tins about of an inch deep1 or drop some of the paste on whity-brown paper and spread it out into a round thin cake about #f inches in diameter4 ,this will make #ab cakes4 ,bake them in a moderate oven in tins4 ,take them off the paper when baked1 spread some raspberry or other jam on two of them and put three together4 ,trim them round the edges with a knife1 and divide or cut them into #d1 #f1 or #h parts according to the price at which they are to be sold4 #aff4--;,american ,genoa ,cake4 ,take #g lbs4 of common butter or butterine1 #g lbs4 of castor sugar1 #fj eggs1 #ab lbs4 of flour1 #aj lbs4 of currants1 #c lbs4 of chopped peel1 #a oz4 of cream of tartar1 oz4 of soda1 about #b pints of churned milk4 ,cream the butter and sugar together1 add the eggs1 then mix all the other ingredients together4 ,paper a square-edged pan1 lay on your batter about three inches thick1 and bake in a sound oven4 ,after the cake is baked1 put it aside in a cool room till next morning1 when you may turn it out of the tin1 and then1 after taking the paper nicely off1 cut it into suitable sizes4 ,,note4--,the sides of the tin before being papered must be lined with wood upsets4 ,this cake is sold at #f;d4 per pound4 #afg4--,lemon ,cake4 lb4 of butter1 lb4 of sugar1 #a lb4 of eggs1 gill of brandy1 lb4 of flour1 the grated rind of two lemons4 ,cream the butter1 sugar1 and eggs1 in the usual way1 stir in the lemon rind1 brandy1 and flour2 put in small moulds and bake in a moderate oven4 #afh4--;,bristol ,cake4 #b lbs4 of butter1 #b lbs4 of sugar1 #b lbs4 of eggs1 #b lbs4 of flour1 #a lb4 of patent flour1 #c lbs4 of sultana raisins4 ,cream this cake in the usual way1 bake in small round hoops1 weighed out at #a lb4 each4 ,bake in moderate oven4 #afi4--;,jubilee ,cakes4 #d lbs4 of flour1 #a lb4 #f ozs4 of butter1 #a lb4 #ad ozs4 of castor sugar1 #aa eggs1 #a oz4 of carbonate of soda1 #a oz4 of cream of tartar1 churned milk to dough4 ,weigh the flour1 add the tartar and soda1 make a bay2 have the butter previously warmed1 put it in the bay with the sugar1 cream it well with your hand1 adding the eggs gradually1 then mix all together and make into a nice batter4 ,weigh at #a lb4 for sixpence4 ,this makes a number of cakes of various kinds--such as ,citron ,cake1 by adding a small quantity of thinly chopped citron2 ,madeira ,cake1 by dusting the top with castor sugar1 and placing two pieces of peel on the top2 ,plum ,cake1 by adding a few currants and cut peel2 ,cocoa-nut ,cake1 by adding a little cocoa-nut to the mixture1 and dusting the top with cocoa-nut2 and ,seed ,cake1 by adding a few seeds4 ,it is a capital mixture when nicely got up4 ,,footnote3 ,b ,nutmegs1 mace1 and cinnamon4 ,,ix4 ,,handy ,,wholesale ,,recipes ,,for ,,small ,,masters4 #agj4--,soda ,cakes or ,scones4 #ab lbs4 of flour1 #f ozs4 of cream of tartar1 #c ozs4 of carbonate of soda1 #ab ozs4 of lard1 #b ozs4 of salt4 ,dough up with churned milk1 mix the tartar and soda with the flour1 rub the lard in the flour1 make a bay1 add the salt1 and make into a nice dough with milk4 ,weigh off at #f ozs4 for a penny4 ,mould round1 pin out the breadth of a small saucer1 wash the top with milk1 bake on the bottom of a good sound oven4 ,dock them with a docker4 #aga4--;,currant or ,milk ,scones4 #f lbs4 of flour1 #f ozs4 of lard1 #f ozs4 of sugar1 #c ozs4 of cream of tartar1 #a oz4 soda1 #a lb4 of currants1 #a oz4 of salt2 buttermilk to dough4 ,mix as above4 ,weigh off at #aa ozs4 for #b;d41 mould1 pin out and cut in four2 put on flat clean tins2 wash with egg on top4 ,bake in a sound oven4 #agb4--,sugar or ,white ,spice ,biscuits4 #g lbs4 of good fine flour1 #ab ozs4 of lard1 #c lbs4 of moist sugar1 #d ozs4 of ammonia1 churned milk to dough2 mix as above1 but do not work the mixture too much4 ,take about #d lbs4 of the dough1 work it into a square or round shape1 pin it out a little thicker than a penny piece1 cut out either in shapes or farthing or halfpenny biscuits1 but well dock the sheet before you cut them4 ,bake on greased tins2 wash on top2 a few currants strewn on the shapes4 ,bake in a sharp oven4 #agc4--;,halfpenny ,scotch ,cakes4 #c lbs4 of flour1 #ab ozs4 of lard1 #ab ozs4 of sugar1 oz4 voil1 and a little milk1 as much as will dissolve the volatile salts and sugar4 ,mix as above1 but well rub the dough2 make it nice and easy to work off4 ,pin out a sheet about of an inch thick1 cut out with a small round cutter2 dock each one well2 pinch round the edges with the finger and thumb4 ,bake on clean tins1 but not greased1 in a moderate oven4 #agd4--,large ,square ,penny ,albert ,cake4 ,rub #f ozs4 of lard in #f lbs4 of flour1 then add #d ozs4 of cream of tartar and #b ozs4 of soda4 ,mix all together and make a bay4 ,put in the bay #b lbs4 of sugar and #c lbs4 of currants1 and dough with churned milk1 a little softer than for plum cake mixture4 ,have a large-edged pan cleaned and greased1 put the mixture in the tin and spread it equally over the tin1 putting your hand occasionally in a little milk to smooth over the surface4 ,this mixture is best made up in a basin or large bowl and poured into the tin4 ,bake in a moderate oven and cut when cold4 #age4--;,brandy ,snaps4 ,rub #a lb4 of lard in #d lbs4 of flour1 put #d lbs4 of moist sugar on it and mix together2 make a bay1 put in #d lbs4 of syrup and about half a teaspoonful of essence of lemon4 ,make all into dough1 pin it out1 cut with a small round cutter1 about the thickness of a penny4 ,bake on well-greased tins in a moderate oven4 ,you can curl them round the peel or have them plain4 #agf4--,nonpareil ,biscuits4 ,rub #f ozs4 of lard in #e lbs4 of flour1 make a bay1 put in #b lbs4 of moist sugar1 #b ozs4 of ammonia2 dough with milk2 make into a dough1 but do not work it too much4 ,cut out the same size and thickness as for brandy snaps2 wash the top with milk2 have some nonpareil sweets spread on the table1 throw the biscuits on them1 put on slightly greased tins4 ,bake in moderate oven4 #agg4--;,common ,halfpenny ,queen ,cake4 #c lbs4 of flour1 add #a oz4 of cream of tartar1 #a oz4 of soda2 mix2 rub in #ab ozs4 of lard1 make a bay1 put in #bd ozs4 of castor sugar1 essence of lemon2 dough with churned milk2 dough rather soft4 ,have some fluted tins ready greased1 take a spoon and three-parts fill your tins4 ,bake in a moderate oven4 #agh4--;,halfpenny ,lunch ,cake4 #b lbs4 of flour1 #d ozs4 of lard1 #h ozs4 of sugar1 #h ozs4 of currants1 #a oz4 of soda1 #a oz4 of cream of tartar2 dough with churned milk and mix as for queens4 ,have some square sponge cake tins ready greased1 take a spoon and three-parts fill them2 wash with egg on top1 dust them with castor sugar and bake in sound oven4 #agi4--,polkas or ,halfpenny ,sponges4 ,put #b lbs4 of good flour on the table1 make a bay1 put in ,s eggs1 #a lb4 of castor sugar1 and #a oz4 voil2 beat eggs1 sugar1 and ammonia with your hand for twelve or fifteen minutes1 add a little churned milk1 take in your flour and beat all well together with #ab drops of essence of lemon4 ,have your tins greased1 take a spoon1 half fill it with the mixture2 put on tins about #b inches apart2 put about #f or #h currants on each and bake in a hot oven4 ,,the ,,sugar-,,boiler',s ,,assistant4 ,,the ,,sugar-,,boiler',s ,,assistant4 ,x4 ,,confections ,,in ,,sugar-,,boiling4 #ahj4--;,clarifying ,sugar4 ,the clarifying and boiling of sugar to the different degrees must be considered as the key to all sorts of stove working1 and ,i will give here the method used for clarifying sugar4 ,the pan used must be perfectly clean and bright4 ,whisk two whites of eggs in one pint of water2 break #cj lbs4 of good lump sugar into small pieces and put it into the pan2 pour over it #f quarts of water1 set it on a clear stove to melt1 but be careful it does not blubber and boil before it is melted2 when you see it rise it is then boiling1 and must be stopped immediately by putting in #a quart of water2 when it rises again add the same quantity of water1 and so on two or three times2 this prevents the scum from boiling into the sugar and makes it rise to the top4 ,draw the pan to one side of the fire and take all the scum off2 let it continue to simmer4 ,keep adding a little water to make the remaining part of the scum rise4 ,by this time the scum will be very white and tough1 which also take off if the sugar appear clear4 ,dip in your finger1 and if a drop hang from it1 it is of the first degree1 called smooth1 and may be put by for use4 ,you may clarify a much smaller quantity of sugar by carefully attending to these instructions4 #aha4--,testing ,sugar4 ,granulated sugar is considered the best to use1 as it is less liable to adulteration than any other kind4 ,of moist sugars1 ,demerara is the best4 ,the simplest way to test sugar for its purity is to dissolve a little in a glass of clear water4 ,if the sugar be quite pure the water will only be slightly thickened1 but not in the least clouded1 neither will there be any sediment4 ,in keeping sugar care should be taken to protect it from dampness and vermin--especially ants4 ,to boil ,sugar to the different degrees4 #ahb4 ,to the degree called 8,pearled40--,cover your preserving pan bottom two or three inches deep1 boil it briskly over a clear fire for a short time1 then dip in your finger and put it to your thumb1 if on separating them a small string of sugar adheres to each it is boiled to the degree called pearled4 #ahc4 ,to the degree called 8,blown40--,after you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes1 then shake it out of the sugar and give it a blow4 ,if sugar fly from the skimmer in small bladders it is boiled to the degree called blown4 #ahd4 ,to the degree called 8,feathered40--,continue to boil the sugar from blown for a short time longer2 take out the skimmer and give it a jerk over the pan1 then over your head1 and if sugar fly out like feathers it is boiled to the degree called feathered4 #ahe4 ,to the 8,ball0 ,degree4--,to know when the 8ball0 has been acquired1 first dip your finger into a basin of cold water1 then apply your finger to the syrup1 taking up a little on the tip and dipping it into the water again2 if upon rolling the sugar with the fingers and thumb you can make it into a small ball1 that is what is termed the 8small ball20 when you can make a larger and harder ball1 which you could not bite without its sticking unpleasantly to the teeth1 you may be satisfied that is the 8large ball40 #ahf4 ,to the degree called 8,crackled40--,boil the sugar from the degree called feathered a little longer2 dip a stick or a piece of pipe 7or your finger1 if you are used to boiling7 into water1 then into the sugar and again into the water4 ,if it crack with the touch it is boiled to the degree called crackled4 #ahg4 ,to the degree called 8,caramelled40--,boil the sugar still further1 dip a stick or your finger into water1 then into the sugar1 and again into the water4 ,if it snap like glass it is of the highest degree1 called caramelled1 and must be taken off the fire immediately1 for fear of burning4 ,this sugar is proper to caramel any sort of fruit4 #ahh4--,to boil ,sugar by the ,thermometer4 ,all the foregoing tests are according to the old style of boiling2 but a boiling-glass can now be had which enables us to boil to a better degree of accuracy4 ,thus1 to boil to the pearl is to boil to #bbj degrees2 the small thread #bbh degrees2 the large thread #bcf degrees2 the blow #bdj degrees2 the feather #bdb degrees2 the small ball #bdd degrees2 the large ball #bej degrees2 the small crack #bfa degrees2 the hard crack #bha degrees2 the caramel #cfj degrees4 #ahi4--;,barley ,sugar4 ,put some sugar in a pan with water and place it on the fire to boil2 when it is at the feather add a little lemon juice and continue boiling to the caramel2 when done add a few drops of essence of lemon4 ,pour it on a marble slab previously oiled1 cut into strips4 ,when nearly cold take the strips in your fingers and twist them1 and when quite cold put them into tin boxes and keep them closed down4 ,the reason that barley sugar is so named is that it was originally made with a decoction of barley4 #aij4--;,barley ,sugar ,drops4 ,these are made in the same manner as the preceding4 ,you pour the sugar while hot into impressions made in dried icing sugar4 #aia4--;,acid ,drops4 ,boil #c lbs4 of loaf sugar1 #a pint of water1 and a teaspoonful of cream of tartar to the caramel2 add a few drops of essence of lemon1 and pour it on an oiled marble slab or stone2 sprinkle on it a tablespoonful of powdered tartaric acid and work it in4 ,oil a tin sheet and put the sugar on it in a warm place1 then cut off a small piece and roll it into a round pipe1 cut this into small pieces the size of drops with a pair of scissors and roll them round under the hand2 mix with fine powdered sugar1 sift the drops from it and put them in boxes1 to be used as required4 #aib4--,pine-apple ,drops4 ,cut the half of a pine-apple into slices1 drop them into a mortar and pound them2 put the pulp into a cloth and extract the juice2 take as much sugar as will be required and boil it to the crack4 ,when the sugar is at the feather commence to add the pine-apple juice2 pour it on slowly1 so that by the time the syrup is at the crack it shall all be mixed in with the sugar4 ,finish as for barley sugar drops4 #aic4--,poppy ,drops4 ,extract the essence of the poppies 7the wild flowers are the best7 in hot water1 boil some sugar in a pan--the same way as for barley sugar drops--and add the decoction of poppies just before the syrup is at the crack4 ,no essence of lemon should be used1 and they need not be sugared when put into boxes4 #aid4--;,ginger ,drops4 ,make these after the same manner as barley sugar drops1 in boiling the sugar1 and flavour with a few drops of the essence of ginger just before the syrup is at the crack4 #aie4--;,cayenne ,drops4 ,these are made the same way as barley sugar drops and the poppy and ginger drops4 ,flavour a minute before the boiling sugar is at the crack4 ,to give the cayenne flavour add a few drops of the essence of capsicum4 #aif4--;,ginger ,candy4 ,boil some clarified sugar to the ball1 and flavour with essence of ginger1 then rub some of the sugar against the sides of the pan with a spatula until the sugar turns white2 pour it into tins which have been oiled and put into the stove4 ,the sugar should be coloured with some vegetable yellow whilst boiling4 #aig4--,lemon ,candy4 ,this is made in the same manner as ginger candy4 ,colour yellow with a little saffron1 add a few drops of essence of lemon4 ,this is made by boiling sugar to the feather and ball1 and grained by rubbing against the pan4 #aih4--,peppermint ,candy4 ,the mode of making this candy is the same as that for making ginger candy1 only add essence of peppermint4 #aii4--,rose ,candy4 ,made the same way as ginger candy4 ,rose candy should be coloured with cochineal or carmine4 #bjj4--;,burnt ,almonds4 #a lb4 of almonds1 #b lbs4 of sugar4 ,take #b lbs4 of clarified sugar and boil it to the 8ball20 put #a lb4 of ,jordan or ,valencia almonds1 blanched and dried1 into the pan with the sugar2 stir them from the fire1 and let them absorb as much sugar as possible4 ,if you want them well saturated with sugar repeat this until the sweetening is completed4 ,flavour with orange-flower water4 #bja4--;,cast ,sugar ,drops4 ,select the best refined sugar with a good grain1 pound it and pass through a coarse hair sieve2 sift again in a lawn sieve1 to take out the finest part1 as the sugar1 when it is too fine1 makes the drops heavy and compact and destroys their brilliancy and shining appearance4 ,now put the sugar into a pan and moisten it with any aromatic spirit you intend to use1 using a little water to make it of such a consistence as to allow of its dropping off the spoon without sticking to it4 ,rose water is the best2 it should be poured in slowly1 stirring all the time with a wooden spoon4 ,colour the sugar with prepared cochineal or any other colour1 ground fine and moistened with a little water2 the tint should be light and delicate4 ,then take a small pan1 made with a lip on the right side1 so that when it is held in the left hand the drops may be detached from the right4 ,put in the paste and place the pan in the stove on a ring that just fits it4 ,take a small spatula and stir the sugar until it dissolves and makes a slight noise1 but do not let it boil1 but remove it from the fire when it is near the boiling point1 then stir it well with the small spatula until of such a consistence that when dropped it will not spread too much1 but retain a round form4 ,should it1 however1 be too thin add a little of the coarse powdered sugar1 which should be reserved for the purpose1 and make it of the thickness required4 ,take a smooth tin or copper plate and let the paste drop on it from the lip of the pan at regular intervals4 ,you hold the pan in the left hand and with a piece of straight wire in the right hand you separate the drop of sugar from the lip of the pan1 letting it fall on the tin4 ,in the course of an hour and a half or two hours the drops may be removed with a thin knife4 ,if no copper plates are at hand a piece of stout cartridge paper will do4 ,damp the back of the paper with a sponge when you wish to remove the drops4 #bjb4--,rose ,drops4 ,these are made as in the preceding case4 ,flavour with essence of rose and colour with cochineal4 #bjc4--,orange-flower ,drops4 ,flavour with orange-flower water or a little of the essence of neroli4 #bjd4--;,chocolate ,drops4 #b ozs4 of chocolate1 #b lbs4 of sugar4 ,the chocolate must be scraped to a powder and then made into a paste with cold water1 finishing as for cast sugar drops4 #bje4--;,coffee ,drops4 #b ozs4 of coffee1 #b lbs4 of sugar4 ,make a decoction of coffee in the regular manner and add it to your sugar to make the paste or syrup4 ,finish in the same way as for cast sugar drops4 #bjf4--;,barberry ,drops4 #f ozs4 of barberries1 #a lb4 of sugar4 ,press the juice out of the barberries and mix it into the pounded sugar4 ,should there not be sufficient juice add a little clear water4 ,make no more paste than you can actually use1 as the second time it is heated it becomes greasy and difficult to drop4 #bjg4--,peppermint ,drops4 ,moisten the sugar1 which should be white and of the finest quality1 with peppermint water1 or flavour it with the essence of peppermint and moisten it with a little clear water4 ,see that your utensils are very clean4 #bjh4--,pine-apple ,drops4 ,take the pine-apple and rub the rind on a piece of rough sugar4 ,the sugar thus impregnated you scrape off for use directly4 ,pound the pine-apple1 and pass the pulp or juice through a fine hair sieve4 ,add the sugar just scraped off and as much more as you think it requires to make it sweet4 ,make it into a paste with clear water4 ,every precaution must be used1 as it soon greases4 ,no more should be made than you actually want for immediate use4 #bji4--,vanilla ,drops4 #b pods of vanilla1 #a lb4 of pounded sugar4 ,use the pods of vanilla in preference to the essence2 the latter is apt to grease the paste4 ,cut the vanilla up very fine1 put it in a mortar1 and pound it well along with a portion of your sugar4 ,when sufficiently smooth1 sift it through a fine sieve4 ,finish as for the rest4 #baj4--;,ginger ,drops4 ,take as much ginger as you wish to use1 pound1 and sift it through a fine lawn sieve2 add it to as much sugar as you desire to flavour1 and mix it with clear water4 ,some use the ginger sold at the shops already powdered2 some1 again1 the essence of ginger1 colouring the paste with saffron4 #baa4--,lemon ,drops4 ,rub off the yellow rind of some lemons on a piece of rough sugar2 scrape it off1 and mix it into your paste4 ,add sufficient to your sugar to give it a good flavour1 and colour it a light yellow with saffron4 ,moisten with clear water1 and mix as the rest4 #bab4--,orange ,drops4 ,these are made the same as lemon drops4 #bac4--,pear ,drops4 ,made the same as above1 and flavoured with the essence of jargonel pear4 #bad4--,lavender1 ,violet1 ,musk1 and ,millefleur ,drops4 ,these are all made the same way as the above1 being flavoured with the essences that give them their names4 #bae4--,pink ,burnt ,almonds4 ,put #a pint of clarified sugar in a round-bottomed pan on a clear fire1 boil it to the degree called blown1 mix in as much prepared cochineal as will make it a good colour1 boil it again to the degree called blown1 throw in the brown burnt almonds free from small2 take the pan off the fire and stir the almonds well about in the sugar with the spatter until it is all upon them1 which is very easily done if you are careful4 ,you may repeat this two or three times1 which will make the almonds very handsome4 #baf4--,philadelphia ,caramels4 ,take #aj lbs4 of sugar1 #b quarts of rich cream1 #a lb4 of glucose1 #a lb4 of fresh butter1 #a teaspoonful of cream of tartar1 #a lb4 of cocoa paste1 and of a lb4 of white wax of paraffin4 ,boil these to the 8crack10 pour upon a greased marble slab1 between iron bars1 and let it remain until cold1 then cut it into small cubes and fold in wax-paper4 #bag4--;,boston ,chips4 ,these are made of sugar boiled to the hard crack1 flavoured and tinted to suit your fancy2 it is then poured upon a greased marble slab4 ,as soon as it becomes sufficiently cold the edges are turned in and the batch is folded in a mass1 placed upon the candy hook and pulled2 it is then run through a machine the iron rollers of which are set very closely together1 so that the candy comes through as thin as a wafer2 it is then cut into strips to suit1 or it may be wound around an oiled round stick and then slipped off1 making a curl4 ,two or more colours may be joined together before it is run through the machine1 thus making a parti-coloured ribbon4 #bah4--;,engagement ,favours4 ,break up #a lb4 of loaf sugar into small particles1 let it dissolve in a pan with pint of water and #b spoonfuls of lemon-juice2 skim and boil to the ball1 add pieces of lemon peel tied together with a string1 boil until a sample is brittle2 take out the lemon peel1 pour out the sugar on an oiled slab1 taking care to distribute it so that the whole mass cools at the same time4 ,it is pulled1 manipulated1 and cut in the ordinary way4 ,a small part of the sugar coloured red and boiled separately may be used to variegate the sweets1 and should be worked in just before cutting4 #bai4--;,almond ,hardbake4 ,oil a square or round tin with low edges1 split some almonds in halves and place them in rows over the bottom with the split side downward until the surface is covered4 ,boil some raw sugar to the crack1 pour it over them so as to cover the whole with a thin sheet of sugar4 ,cocoanut cut in thin slices1 currants1 and other similar candies are made in the same way1 except that the sugar is ground before it is poured over4 #bbj4--,to make ,gum ,paste4 ,put any quantity of picked gum dragon into an upright earthen jar1 cover it over with cold water and let it stand two or three days4 ,have ready some of the very finest icing sugar1 take the gum into a coarse piece of canvas and let another person assist in twisting it round until the whole has passed through4 ,beat it well up in the mortar to make it tough and white1 then add sugar by degrees1 still beating it with the pestle4 ,when it is stiff take it out and keep it in an earthen jar for use4 ,when it is worked into ornaments it will require a little starch-powder to smooth and make it proper for use4 ,if you want to colour any part of it1 use vegetable colouring4 #bba4--,to spin a ,silver ,web4 ,take #a pint of clarified sugar and #a teaspoonful of lemon juice1 boil it in a small pan to the degree called caramelled2 the moment the sugar is ready take it off and put the bottom of the pan in cold water4 ,as soon as the water is warmed take the pan out4 ,this precaution will keep the sugar from discolouring4 ,as this sugar is to represent silver you must be particularly careful not to boil it too high4 ,have ready a crocanth mould neatly oiled with sweet oil1 then take a teaspoon and dip the shank of it into the sugar on one side of the pan1 take up a little sugar and throw the spoon backwards and forwards in the mould1 leaving as fine a thread as possible4 ,continue to do so until the mould is quite full4 ,you must observe that there be no blotches and that the threads be as fine as hair2 you may then take it out and cover it over a custard or any other sweet1 and may1 if you please1 raise it by spinning light threads of sugar on the top4 #bbb4--,to spin a ,gold ,web4 ,proceed with a gold web exactly the same as with the silver web1 only boil the sugar a moment longer4 #bbc4--;,a ,spun ,sugar ,pyramid4 ,provide four or five round moulds1 the one larger than the other1 oil them neatly1 then boil your sugar as for silver web1 only let it remain on the fire one minute longer1 then take up sugar with the shank of the spoon and spin it as near the side of the mould as possible1 but let no blotches appear2 do this to the four moulds4 ,as soon as cold take them out and fix one above another with hot sugar1 then spin long lengths of sugar round until they form a complete pyramid4 ,you may spin long threads of sugar to represent a feather1 and place them on the top1 or you may place a sprig of myrtle on the top and spin long lengths of sugar round it4 ,the way to do it is to take the shank of your spoon1 dip it into the cool sugar at the side of the pan1 take hold of a bit of the sugar with your finger and thumb and pull it out to any length and fineness you please4 #bbd4--,to spin a ,gold ,sugar ,crocanth4 ,boil your sugar a minute longer than for the silver web1 using the same precaution as before4 ,have ready your mould neatly oiled1 then take a little sugar on the shank of your spoon1 spin it quite close to the side of your mould 7be careful you make no blotches71 spin all round1 and strengthen the sugar as much as you can4 ,there must be no holes or blotches1 but an even regular sugar1 all parts as near alike as possible4 ,when the sugar is perfectly cold turn it out carefully1 and set it over a custard or any other sweet4 ,you may use it plain or ornament it with gum paste1 as you think proper4 #bbe4--,to spin a ,gold ,cup4 ,provide a copper mould like a cup4 ,it must be made in three parts1 and must be perfectly smooth within2 oil each neatly1 and spin sugar in each1 agreeable to the directions for the crocanth4 ,if two persons can spin at the same time it will be much better4 ,when the three moulds are perfectly covered with sugar1 and cold1 take each out and put them together in a proper manner with hot sugar4 ,you may ornament the cup with gum paste1 which will make it very beautiful4 ,,note4--,in boiling sugar to spin1 great care must be taken to have a clear fire1 and only to boil a small quantity at a time in a small brass pan4 ,if you have two or three sugars to spin you must use two or three pans4 ,one person may be attending to the boiling while another is spinning4 ,a teaspoonful of lemon juice must be put to a pint of clarified sugar4 ,if the sugar is likely to boil over the top of the pan drop one drop of sweet oil from your finger into the sugar1 which will stop it immediately4 #bbf4--;,a ,spun ,sugar ,bee-hive4 ,mould twenty or thirty bees in gum paste1 as near the colour and shape as possible1 make a hole with a pin on each side of the mouth and let them dry2 make some of the wings extend as if flying4 ,provide a large round crocanth mould as near the shape of a bee-hive as possible1 then boil the sugar as formerly instructed4 ,spin the sugar hot close to the inside of the mould4 ,it must be regularly spun and very strong1 the threads very fine1 and no blotches4 ,when it is so1 let it stand until quite cold1 then turn it out of the mould on to a large dish and ornament as under4 #bbg4--,to ,ornament a ,bee-hive4 ,before you begin to boil the sugar take as many borders out of your gum paste moulds as will go round the bottom2 also take out leaves for the top2 run a husk round the sides to represent the matting of the hive1 lay your borders and leaves on a marble slab1 with a cloth over them to keep them moist4 ,you may also twist a length of gum paste like a wreath and make it into a large ring2 this must be dried2 then fix on the ornaments with a little hot sugar and set the ring upright on the top4 ,you may then spin long lengths of sugar very fine on to a tin plate4 ,take the bees and fix them with hot sugar on the top and sides of the hive2 break the lengths of sugar in short pieces and fix them in the holes made in the bees4 ,you may also form three entrances into the hive with the gum paste husk4 ,,xi4 ,,colouring ,,sugar4 #bbh4--,to prepare ,sugar for ,colouring4 ,take good loaf sugar1 get it ground well1 put it through a hair sieve2 what remains in the hair sieve put into a fine wire sieve and sift it1 and the sugar which comes through the wire sieve will be rough sugar proper for colouring4 #bbi4--,to colour ,sugar4 ,divide the sugar into as many parts as you intend to colour1 put each into a sheet of paper1 then prepare your colours4 ,take a round-bottomed pan and put it on a warm stove1 pour in your lot of sugar1 stir it about with a dry whisk until the sugar is warm1 add the colour1 stir it well with the whisk to make the sugar all of that colour1 then stir it about till the sugar is nearly dry1 when you may spread it about on the sheet of paper4 ,you may proceed in this manner with all the colours4 ,the first colour used should be yellow1 and the next green1 which may be coloured in the yellow pan and with the same whisk4 ,you must then wash both1 and colour red1 and after that orange4 ,when the sugar is cold1 sift it to take out any coupled1 then bottle it separately4 ,it will be found to be a useful article to ornament rout biscuits1 creams1 c4 #bcj4--;,blue ,colouring4 ,take a fig of the best indigo1 dip one side in warm water and rub it on a marble slab until you gain the strength you want2 or if you wish for a quantity1 put a fig into a small cup1 drop a tablespoonful of water upon it1 and let it stand half an hour2 then pour off the water at the top1 and you will have a fine smooth colour4 #bca4--;,carmine ,colouring4 ,take carmine1 ,no4 #bd or #dj1 #a dr41 liquor potass #b drs41 water #b ozs41 glycerine sufficient to make #d ozs4 ,rub the carmine to a paste with liquor potass and add the water and glycerine4 ,this is a splendid red1 and works well with liquor acids4 #bcb4--;,green ,colouring4 ,take some strong saffron colour and a little of the fine melted blue2 mix them well together1 which will make a green colour4 ,if you want a pale green1 use more yellow2 if a dark green1 use more blue4 #bcc4 ,another ,way4--,take a quantity of spinach1 pick the leaves from the stalks1 put them very tight down in a small pan1 add a small quantity of water1 cover them closely up1 and set the pan on a warm stove for two hours2 then turn the leaves into a coarse canvas1 and let two persons twist it round until all the liquor is squeezed out2 set it on a clear fire in a small pan1 and let it boil one minute4 ,when cold1 bottle and cork it tight4 ,,note4--,the vegetable colouring bought at shops which manufacture it specially for confectioners is the safest1 cheapest1 and best4 #bcd4--,orange ,colouring4 ,take one tablespoonful of cochineal colour and the same quantity of the saffron liquor2 mix them together and you will have an orange colour4 ,if it be too red1 add a little more yellow2 if it be too yellow1 add a little more red4 #bce4--,red ,colouring4 ,beat #a oz4 of cochineal fine in a mortar1 to which put #a pint of soft water and oz4 of cream of tartar2 simmer them in a pan for half an hour over a slow fire4 ,take it off1 and throw in oz4 of roach alum to strike the colour4 ,you may ascertain the strength by dipping in a piece of writing paper4 ,if not sufficiently strong1 simmer it again for a short time4 ,when nearly cold1 strain it through a strong piece of canvas1 and before you bottle it add #b ozs4 of double refined sugar4 #bcf4--,yellow ,colouring4 ,put the best saffron down tightly in a small jar1 pour a little boiling water over it1 cover it closely up1 and set it in a warm place for half an hour1 turning it two or three times in the water2 then strain and bottle it for use4 ,,xii4 ,,lozenges4 ,lozenges are made of loaf sugar finely ground1 gum arabic dissolved in water1 also gum dragon4 ,they are mixed together into a paste1 cut round or oval with cutters1 and dried4 ,to make the best sort of lozenges1 #a lb4 of gum arabic should be dissolved in #a pint of water2 but the proportion of gum and water in general use is #b lbs4 of gum arabic in #a quart and pint of water1 and #a oz4 of gum dragon in pint of water4 #bcg4--,peppermint ,lozenges4 ,take some finely powdered loaf sugar1 put it on a marble slab1 make a bay in the centre1 pour in some dissolved gum1 and mix into a paste1 flavour with the essence of peppermint1 roll the paste on the marble slab until it is about an eighth of an inch thick4 ,use starch-powder to dust it with2 this keeps it from sticking4 ,dust the surface with a little starch-powder and sugar1 and rub it over with the palm of your hand4 ,cut out the lozenges and place them on wooden trays1 and place them in the stove to dry4 ,all lozenges are finished in the same way4 #bch4--,rose ,lozenges4 ,make the paste the same way as the preceding1 and use essence of roses to flavour with2 colour the paste with cochineal4 #bci4--;,ginger ,lozenges4 #a oz4 of powdered ginger1 #a lb4 of powdered sugar4 ,mix to a paste with dissolved gum2 colour with yellow4 #bdj4--,transparent ,mint ,lozenges4 ,these are made with the coarser grains of powdered loaf sugar4 ,pass the sugar through a hair sieve1 then sift it through a fine sieve to take away the powder4 ,flavour with peppermint4 ,finish as the others4 #bda4--;,cinnamon ,lozenges4 ,mix as the others2 flavour with cinnamon in powder1 adding a few drops of essential oil4 ,colour with coffee colour4 #bdb4--;,clove ,lozenges4 #a oz4 of cloves powdered and #b lbs4 of sugar4 ,mix1 and finish as for the others4 #bdc4--,nutmeg ,lozenges4 oz4 of oil of nutmeg1 #b lbs4 of sugar4 ,mix as instructions for the others4 #bdd4--,lavender ,lozenges4 ,mix as for others2 flavour with ,english oil of lavender1 and colour with a little cochineal and blue mixed4 #bde4--,vanilla ,lozenges4 ,use essence of vanilla or the stick pounded with sugar and sifted through a fine hair sieve4 #bdf4--;,brilliants4 ,take either of the pastes for lozenges and cut into small fancy devices or ornaments4 ,,xiii4 ,,ice ,,creams4 ,the genuine recipe for making ice creams will be found below4 ,the first operation is the thorough scalding of the cream1 sugar1 and eggs3 this gives it greater body and richness4 #bdg4--,vanilla ,ice ,cream4 ,put into a perfectly bright and clean copper basin #b lbs4 of sugar1 #d eggs1 #a large fine bean of vanilla split and cut into small pieces1 stir all well together with a large wire whisk1 then add #d quarts of rich cream1 place it upon the fire and stir well and constantly until it is about to boil2 then immediately remove it from the fire and strain it through a hair sieve into an earthen tureen or crock2 let it stand till cool1 pour it into your freezing-can already imbedded in broken ice and rock-salt1 cover and turn the crank slowly and steadily until it can be turned no longer1 open the can and remove the dasher1 scrape the hardened cream from the sides with a long-handled spatula1 and beat and work the cream until smooth4 ,close the can1 draw off the water1 and repack with fresh ice and salt and let it rest for an hour or two to harden and ripen4 ,ice cream is often made from fresh unscalded cream beaten vigorously during the entire freezing process1 this causes it to swell and increase in bulk from a fourth to a third1 but what is gained in quantity is lost in quality1 as it becomes very light and snowy in texture1 having no body3 it is simply a frozen froth4 ,ice cream should be firm1 smooth1 and satiny1 yet melting on the tongue like the best quality of gilt-edged butter4 ,in flavouring ice creams with fruit juices or the pulp thereof1 the latter must never be cooked or scalded with the cream under any circumstances2 they must be added1 mixed1 and beaten into the cream after it is frozen4 ,the process given above for vanilla ice cream is the same for all cream ices4 #bdh4--;,bisque or ,biscuit ,glace4 ,make a rich and highly flavoured vanilla ice cream and add for each quart of a lb4 of almond macaroons dried crisp and reduced to a powder in a stone mortar4 ,after the cream is frozen1 add and work into it the macaroon powder1 and finish as above directed for vanilla ice cream4 #bdi4--;,crushed ,strawberry ,ice ,cream4 ,as for bisque1 make a rich vanilla ice cream1 and when it is well frozen add to it #a pint of strawberries to each quart of cream4 ,the berries must be full ripe and be crushed to a pulp with some fine sugar before adding and working them into the cream4 ,finish as for vanilla4 #bej4--;,hokey ,pokey4 ,this article is not an ice cream proper1 but a species of frozen custard made of milk1 eggs1 sugar1 gelatine1 and flavouring4 ,take #b ozs4 of gelatine1 dissolve in pint of milk or water1 then to #d quarts of milk and #h eggs slightly beaten add #a lb4 of sugar and the thin yellow rind of #b lemons1 and a pinch of salt2 put the ingredients into a clean1 bright basin1 place on a moderate fire1 and stir constantly till it begins to thicken1 then remove quickly1 and pour it into an earthen pan and continue to stir it till nearly cold1 then add and stir in the dissolved gelatine2 pour all into your freezer and freeze as for other ices4 ,when frozen it may be put in small boxes about three inches long by two inches wide1 or it may be wrapped in wax paper and kept ready for sale in an ice cave4 ,the office of the gelatine is to solidify the compound and assist its 8keeping0 qualities4 #bea4--;,cocoanut ,ice4 ,take grated white meat of #c fine cocoanuts and the milk they have contained1 to which add #c quarts of filtered water2 place on the fire and boil for ten minutes1 then pour it into an earthen or stoneware crock1 cover1 and let it infuse till nearly cold1 then strain and press off the liquid with a fine sieve2 to this liquid add #a lb4 of pulverised sugar and the whites of #c eggs2 mix all thoroughly well together and pour it into the freezer already imbedded in ice and salt4 ,freeze and finish as other ices4 ,,xiv4 ,,preserving ,,fruits4 ,the preserving of fruits has always been considered a principal branch of confectionery1 and one which requires no small degree of attention and diligence4 ,as you are instructed in the boiling of sugars in its several degrees1 named in each recipe1 should it be boiled lower the fruit will lose its colour1 turn windy1 and spoil2 if it is boiled higher it will rock and cannot be got out of the jars4 ,another important point is to preserve such fruit only as is quite fresh picked1 the flavour1 which is a very essential consideration1 being lost if the fruit be stale4 ,cleanliness in this branch1 as in every other1 must not be neglected4 ,preserving pans1 c41 must resemble a looking-glass as much as possible4 ,fruits well preserved will keep in almost any place4 ,it is better1 however1 to keep them neither in too dry nor in too damp a place4 ,the jars must be well protected from air by covering each with writing-paper dipped in brandy1 covered and tied over with wet bladder4 ,,note4--,a wood skimmer must be made of ash or elm about #d inches long1 #c inches broad1 and #a inch thick4 ,there is a handle fixed on one side1 which take hold of and lay the wood gently on the fruit where the scum is1 then take it off and scrape off the scum1 and so on until all is taken off4 #beb4--,large ,strawberries4 ,procure the largest ,carolina or ,hanoverian strawberries1 pack two layers with care in a flat-bottomed preserving pan1 then pour over them #a pint of currant juice1 cover them with smooth clarified sugar1 and over it a sheet of paper1 set them on a warm part of the stove until the syrup is new-milk warm1 then take them off2 next morning take them out one at a time with an egg-spoon and lay them on a fine splinter sieve set over a pan to drain2 add to the syrup a little clarified sugar and boil it to the degree called 8pearled10 put in the fruit with care and simmer them round2 as soon as the syrup is off the degree called pearled1 take them from the stove1 skim1 and put them with great care into a flat pudding pot1 cover them up for two days1 then lay them on a splinter sieve to drain1 and add to the syrup #a or #b pints of clarified sugar as occasion may require1 with the proportion of red currant juice1 boil it to the degree called pearled1 and put in your fruit with great care and simmer them very gently round the sides of the pan2 as soon as the syrup is off the degree called pearled skim them and put them into jars1 filling them within half an inch of the top4 ,when cold cover them with writing-paper dipped in brandy and bladder them over4 #bec4--,strawberry ,jam4 ,take any quantity of scarlet strawberries1 pass them through a fine splinter sieve1 add to them #a or #b pints of red currant juice1 according to the quantity of strawberries1 put the same weight of sifted loaf sugar as fruit1 boil them over a bright fire1 keep stirring all the time with a spatter1 and with it make a figure of eight in the pan to prevent the jam taking hold of the bottom2 when it has boiled ten minutes take it off and take a little jam out with a scraper1 which drop upon a plate2 if it retains the mark of the scraper it is of a proper consistency and ready to put into jars1 but should it run thin on the plate it must be boiled again until of the substance above named4 ,it is necessary here to observe that all sorts of red fruit should be kept as short a time as possible on the fire1 and for that reason let your fires be perfectly bright before you use them4 #bed4--,raspberry ,jelly4 ,take #d quarts of clear raspberry juice1 add to it #h pounds of sifted lump sugar1 set it on a clear fire in your preserving pan1 stir it with the spatter to keep it from burning2 let it rise1 then take it from the fire1 skim it1 set it on the fire again1 and let it rise three or four times1 skimming it each time4 ,if1 on taking out the skimmer1 small flakes hang from it1 it is of a proper consistency and may be put into jars4 ,when cold cover it with writing-paper dipped in brandy1 and bladder them over4 #bee4--;,black ,currant ,jelly4 ,pick black currants from the stalks as well and in as short a time as you can1 then put them into strong earthen jars or stew pots1 cover them well over and set them in a slow oven for one night2 next morning put them into the jelly-bag1 and as soon as drained1 which will be in three or four hours1 measure the juice4 ,to each pint of juice take #a lb4 #d ozs4 of sifted loaf sugar1 boil and skim it as before4 ,you may if you think proper clarify the sugar1 but this is a much easier way4 #bef4--,red ,currant ,jam4 ,pick red currants until you have #g lbs41 then force the whole of them through a splinter sieve1 to which add #g lbs4 of sifted lump sugar2 boil this very well over a brisk fire for twenty minutes1 stirring it all the time with the spatter4 ,this is very useful for tartlets1 cheaper than rasps1 and a much better colour4 ,put it into jars1 cover them with paper dipped in brandy and bladder them over4 #beg4--;,apple ,jelly4 ,take codlin apples1 cut them very thin across1 fill your preserving pan nearly full1 cover them with soft water and then with a sheet of paper1 set them on a slow fire1 let them simmer slowly for a considerable time to extract the jelly from the apple4 ,they must not on any account be stirred about in the pan4 ,when the virtue appears to be quite extracted from them pour them into a jelly-bag4 ,cut more apples as before1 about half the quantity1 put them into the pan1 and pour over them the extract from the first apples1 simmer them very slowly as before4 ,when the essence is all extracted put them into a jelly-bag4 ,this jelly is used in the putting up of all preserved fruits4 #beh4--;,gooseberry ,jam4 ,take #g lbs4 of clean1 picked1 dry gooseberries1 put them into your preserving pan with #a pint of water and #g lbs4 of sifted loaf sugar4 ,boil over a clear fire from twenty minutes to half an hour2 when they are boiled to the consistency required take them off1 put them into jars and secure them from the air as the others4 #bei4--,orange ,marmalade4 ,take #ab ,seville and #ab ,china oranges1 pare the outer skin off as thin as you can1 lay it in soft water and freshen it every two hours to take out the bitterness1 then pull off the white skin from the pared oranges and throw it away2 cut them across1 squeeze the juice from them1 and set them on the fire in the preserving pan with plenty of soft water1 boil them until so soft as to pulp through a hair sieve4 ,then boil the outer skin equally soft4 ,if it will not go through1 beat it well in a mortar and then put it through2 add to it the other pulp and the juice4 ,weigh it1 and to each pound allow #a lb4 #b ozs4 of sifted loaf sugar4 ,boil this well together1 stirring it all the time1 until it will retain the mark of the scraper1 when it will be ready to put into jars1 which must be secured from air as before4 ,,xv4 ,,chocolate4 #bfj4--;,general ,directions for ,making ,chocolate4 ,provide yourself with an iron pestle and mortar1 also a stone slab of a very fine grain about two feet square1 and a rolling-pin of hard stone or iron4 ,the stone must have an opening beneath in which to place a pot of burning charcoal to heat it4 ,warm the mortar and pestle by placing them on a stove1 or charcoal may be used1 until they are so hot that you can scarcely bear your hand against them4 ,wipe the mortar out clean1 and put any convenient quantity of prepared nuts in it1 which pound until they are reduced to an oily paste into which the pestle will sink with its own weight4 ,add fine powdered sugar to the chocolate paste4 ,after it has been well pounded1 the sugar must be in proportion of #c lbs4 to #d lbs4 of prepared cocoa4 ,continue to pound it until completely mixed2 then put it in a pan and place it in the stove to keep warm4 ,take a portion of it and roll or grind it well on the stone slab with the roller1 both being previously heated like the mortar until it is reduced to a smooth impalpable paste1 which will melt in the mouth like butter when this is accomplished4 ,put it in another pan and keep it warm until the whole is similarly disposed of2 then place it again on the stove1 which must not be quite so warm as previously4 ,work it over again1 and divide it into pieces of two1 four1 eight1 or sixteen ounces each1 which you put in tin mould4 ,give it a shake1 and the chocolate will become flat4 ,when cold1 it will easily turn out4 #bfa4--;,chocolate ,harlequin ,pistachios4 ,in making harlequin pistachios1 you warm some of the sweet chocolate by pounding it in a hot mortar4 ,after it has been prepared in this manner1 take some of it and wrap it round a blanched pistachio nut2 roll it in the hand to give it the form of an olive1 and throw it into nonpareils of mixed colours1 so that it may be variously coloured1 la harlequin4 ,proceed with the remaining pistachio nuts after the same fashion1 dropping them into the nonpareils so that the comfits will adhere to the pistachios4 ,fold them in coloured or fancy papers1 with mottoes4 ,the ends are generally fringed4 #bfb4--;,chocolate ,drops with ,nonpareils4 ,prepare some warm chocolate as in the preceding recipe4 ,when the chocolate has been well pounded and is a smooth impalpable paste1 make it into balls the size of a small marble by rolling in the hand4 ,place them on square sheets of paper about one inch apart2 having filled the sheet1 take it by the corners and lift it up and down1 letting it touch the table each time3 this will flatten them4 ,completely cover their surfaces with white nonpareils1 gently shaking off the surplus ones4 ,after the drops are cold1 they can be very easily removed from the paper4 ,the drops should be about the size of a sixpence4 #bfc4--;,chocolate in ,moulds4 ,it is usual now amongst confectioners to use the ,english unsweetened chocolate1 as it saves much time and trouble1 and is equally good4 ,to form it into shapes you must have two kinds of moulds1 made either of thick tin or copper tinned inside2 the one sort is impressed with a device or figure1 and with a narrow edge2 the other is flat or nearly so1 and the same size as the previous mould1 with a shallow device in the centre4 ,you put a piece of prepared chocolate into the first mould1 and then cover it with the flat one2 upon pressing it down the chocolate receives the form of both devices4 ,after it is cold it can be easily taken out4 ,it should have a shining appearance4 ,now ,ready1 uniform with the present ,work1 #abd pp41 price #bs4 ,,the ,,pastrycook ,,and ,,confectioner',s ,,guide ,for ,hotels1 ,restaurants1 and the ,trade in ,general4 ,adapted also for ,family ,use4 ,,by ,,robert ,,wells1 ,,author ,,of ,,the 8,,bread ,,and ,,biscuit ,,baker',s ,,and ,,sugar-,,boiler',s ,,assistant40 ,,containing ,a ,,large ,,variety ,,of ,,modern ,,and ,,useful ,,recipes4 ,,london3 ,,crosby ,,lockwood ,,son1 #g1 ,,stationers' ,,hall ,,court4 ,,index4 ,abernethy ,biscuits1 #ci ---- ,as made in ,london1 #dj ---- ,usual way of making1 #dj ,acid ,drops1 #gf ,adulteration with ,alum1 ,professor ,vaughan on1 #ac ,albert ,cakes1 #ca1 #fi ,almonds1 ,rock1 #eb ,almond ,fruit ,biscuits1 #eb ---- ,hardbake1 #hb ---- ,sponge ,biscuits1 #ef ,alum in ,bread1 #ac ---- ,liebig on ,action of1 #ac ---- ,professor ,vaughan on1 #ac ,american ,genoa ,cake1 #ff ,apple ,jelly1 #ig ,arrowroot ,biscuits1 #db ,art of ,bread-making1 ,slow ,progress in1 #a ,baking1 ,general ,remarks on1 #aj ,balloon or ,prussian ,cakes1 #bi ,balmoral ,cakes1 #bi ,barberry ,drops1 #gi ,barley ,sugar1 #ge ---- ,drops1 #gf ,bath ,buns1 #bg ---- ,oliver ,biscuits1 #dc ,bee-hive1 to ,ornament a1 #he ---- in ,spun ,sugar1 #he ,biscuits1 ,fancy1 ,recipes for1 #de ---- ,hard1 ,recipes for1 #ch ,bisque or ,biscuit ,glace1 #ic ,blue ,colouring for ,sugar1 #hg ,boiling ,sugar to the degree called 8,pearled01 #gd ---- to the degree called 8,blown01 #gd ---- to the degree called 8,feathered01 #gd ---- to the degree called 8,ball01 #gd ---- to the degree called 8,crackled01 #ge ---- to the degree called 8,caramelled01 #ge ---- by the ,thermometer1 #ge ,boston ,chips1 #hb ---- ,lemon ,crackers1 #da ,brandy ,snaps1 #ce1 #fi ,bread1 ,tea ,cakes1 ,buns1 c41 ,recipes for1 #ag ---- ,good1 ,essentials of1 #aj ,bread-making by the ,old ,method1 #ag ---- ,modern way of1 #ah ---- ,process of1 #e ---- ,scotch style of1 #ai ,bride ,cakes1 #fb ---- ,almond ,icing for1 #fc ---- ,icing ,sugar for1 #fc ,brilliants1 #ia ,bristol ,cake1 #fg ,brown ,bread compared with ,white1 #g ,buns1 ,recipes for1 #bg1 #bh1 #bi1 #cj ,burnt ,almonds1 #gh1 #ha ,butter for ,puff ,paste1 #eg ,butter for ,pastry and ,cakes1 #ad ,cakes made with ,butter1 ,directions for ,mixing1 #fj ---- ,london way of ,mixing1 #fj ,captains' ,biscuits1 #ci ---- ,thick1 #ci ,carmine ,colouring for ,sugar1 #hh ,cast ,sugar ,drops1 #gh ,cayenne ,drops1 #gg ,chelsea ,buns1 #bh ,chemistry as applied to ,bread-making1 #b1 #h ,chocolate1 ,general ,directions for ,making1 #ii ---- ,drops1 #gi ,chocolate ,drops with ,nonpareils1 #ajj ---- ,harlequin ,pistachios1 #ajj ---- in ,moulds1 #ajj ,cinnamon ,buns1 #cj ---- ,lozenges1 #ia ,citron ,cake1 #fa ,clarifying ,sugar1 #gc ,clove ,lozenges1 #ia ,coarse ,bread1 #bb ,cocoanut ,cakes1 #ca ---- ,ice1 #id ,coffee ,biscuits1 #db ---- ,drops1 #gi ,colouring ,sugar1 #hg ,confections in ,sugar ,boiling1 #gc ,cracknel ,biscuits1 #dh ,crimp or ,honeycomb ,biscuits1 #di ,crumpets1 #bf ,currant ,fruit ,biscuits1 #dg ---- ,jam1 ,red1 #ig ---- ,jelly1 ,black1 #ig ---- or ,milk ,scones1 #fh ,custard1 #ei ---- ,common1 #ei ,diet ,bread1 #ba ,digestive ,biscuits1 #da1 #db1 #de ,drop ,biscuits1 ,common1 #ed ,dundee ,cake1 #fe ,eccles ,cake1 #eh ,edinburgh ,biscuits1 #dc ,engagement ,favours1 #hb ,essentials of good ,bread-making1 #aj ,exhibition ,nuts1 #dg ,fermentation1 #d ,flour1 ,judging between ,good and ,bad1 #ac ,flour1 ,patent1 #ca ,fruit ,biscuits1 #ed ,fruit ,cakes1 ,bride ,cakes1 c41 ,recipes for1 #fj ---- ,cake1 ,common1 #fa ,fun ,nuts1 #cd ,genoa ,biscuits1 #dg ---- ,cake1 #fd ---- ---- ,american1 #ff ,germ ,flour ,bread1 #bc ,german ,buns1 #cj ,german ,wafers1 #di ---- ,yeast1 #aa ,ginger ,cakes1 #cc ---- ,candy1 #gg ,ginger ,drops1 #gg1 #hj ---- ,lozenges1 #ia ,gingerbread1 ,queen's1 #cb ---- ,german1 #cb ---- ,grantham or ,white1 #cd ---- ,halfpenny ,squares1 #ce ---- ,light1 #cd ---- ,scarborough 7for wholesale purposes71 #cc ---- ,spiced1 #cb ,gold ,cake1 #fe ---- ,cup1 #hd ---- ,sugar ,crocanth1 #hd ---- ,web1 #hc ,gooseberry ,jam1 #ih ,graham1 ,professor1 on ,brown ,bread1 #h ,green ,colouring for ,sugar1 #hh ,gum ,paste1 #hc ,halfpenny ,lunch ,cake1 #gj ---- ,queen ,cake1 #gj ---- ,scotch ,cakes1 #fi ---- ,sponges1 #gj ,hardbake1 ,almond1 #hb ,hermit ,biscuits1 #ej ,hokey ,pokey1 #ic ,home-made ,bread1 #ag ,honeycomb ,biscuits1 #di ,hot-cross ,buns1 #bh ,hunting ,nuts1 #cf ,ice ,creams1 #ib ,icing ,sugar1 #fc ,imperial or ,lemon ,biscuits1 #de ,jago1 ,professor1 on ,brown ,bread1 #g ,jubilee ,buns1 #cj ---- ,cakes1 #fg ,judges' ,biscuits1 #ed ,jumbles or ,brandy ,snaps1 #ce1 #fi ,kent ,biscuits1 #de ,lafayette ,cakes1 #ff ,laughing or ,fun ,nuts1 #cd ,lavender ,drops1 #ha ---- ,lozenges1 #ia ,lemon ,biscuits1 #de ---- ,cake1 #fg ---- ,candy1 #gg ---- ,drops1 #hj ,liebig on ,action of ,alum in ,bread1 #ac ---- on ,process of ,bread-making1 #e ,london ,buns1 #cj ,lord ,mayor's ,biscuits1 #ed ,lozenges1 ,recipes for1 #ij ,lunch ,cake1 #gj ,luncheon ,biscuits1 #da ,macaroons1 common1 #ej ---- ,french1 #ea ---- ,italian1 #ej ,machine ,biscuits1 #dc ---- made ,biscuits1 #ch ,madeira ,cakes1 #fd ---- ,cake 7,scotch ,mixture71 #fd ,making ,bread1 ,liebig on1 #ac ---- ,modern ,way of1 #ah ---- ,scotch ,style of1 #ai ,marmalade1 #ih ,marseillaise ,biscuits1 #dg ,meringues1 #ec ,milk ,scones1 #fh ,millefleur ,drops1 #ha ,mixing ,cakes1 ,london way of1 #fj1 #fa ,muffins1 #be ,musk ,drops1 #ha ,mystery ,plum ,cake1 #ff ,naples ,biscuits1 #ef ,nelson ,cake1 #eh ,nonpareil ,biscuits1 #fi ,nursery ,biscuits1 #dd ,nutmeg ,lozenges1 #ia ,oatmeal ,cake1 #bg ,orange ,colouring for ,sugar1 #hh ---- ,drops1 #ha ,orange ,marmalade1 #ih ,orange-flower ,drops1 #gi ,palais-,royal ,biscuits1 #ee ,parisian ,barm1 #aa ,parking ,cake1 #cf ,parkings1 #cf ,paste for ,baked ,custard1 #eh ---- ,small ,raised ,pies1 #eh ---- ,tarts1 #eh ,pastry1 ,custard1 c41 ,recipes for1 #eg ,pear ,drops1 #ha ,penny ,albert ,cake1 ,large ,square1 #fi ---- ,queen ,cakes1 #ca ---- ,rice ,cakes1 #ca ,peppermint ,candy1 #gg ,peppermint ,drops1 #hj ---- ,lozenges1 #ij ,peruvian ,biscuits1 #dg ,philadelphia ,caramels1 #ha ,pic-,nics1 #da ---- ,common1 #da ,pineapple ,drops1 #gf1 #hj ,pink ,burnt ,almonds1 #ha ,plum ,cake 7as made for best shops in ,edinburgh71 #fd ,plum ,cake at #f;d4 per lb4 7as sold by ,grocers71 #fe ---- at #c;d4 per lb4 7,mystery71 #ff ---- at #d;d4 per lb41 #ff ,polkas or ,halfpenny ,sponges1 #gj ,pond ,cake1 #fe ,poppy ,drops1 #gf ,pound ,cakes1 #fa1 #fb ,premium ,drops1 #di ,preserving ,fruits1 #ie ,princess ,biscuits1 #ea ,prussian ,cakes1 #bi ,puff ,paste1 #eg ,queen ,cakes1 #ca1 #gj ,queen's ,bread1 #bd ---- ,drops1 #dh ,raspberry ,jelly1 #ig ,ratafias1 #ea ,red ,colouring for ,sugar1 #hi ,rice ,biscuits1 #dg1 #ee ---- ,cake 7,scotch ,mixture71 #fd ---- ,cakes1 #ca ,rock ,almonds1 ,brown1 #eb ---- ,pink1 #eb ---- ,white1 #eb ,rose ,candy1 #gg ---- ,drops1 #gi ---- ,lozenges1 #ij ,rusks1 #ea ,rye ,bread1 #bb ,saffron ,buns1 #bi ,sally ,luns1 #bd ,savoy ,biscuits1 #ed ,scarborough ,water ,cakes1 #ef ,scones1 #fh ---- ,currant or ,milk1 #fh ,scotch ,cakes1 #fi ,seed ,cakes1 #fa1 #fb ,shell ,biscuits1 #dc ,ship ,biscuits1 #ch ,shortbread1 ,english1 #cg ---- ,french1 #cg ---- ,scotch1 #cf ,shrewsbury ,biscuits1 #df ,silver ,cake1 #fe ,silver ,web1 #hc ,snowdrop ,biscuits1 #dg ,soda ,biscuits1 #dj1 #dd ---- ,cakes1 #fh ,spice ,nuts1 #cd ,sponge ,biscuits1 #ef ,spun ,sugar ,bee-hive1 #he ---- ,pyramid1 #hd ,strawberry ,ice ,cream1 #ic ---- ,jam1 #if ,strawberries1 ,preserving1 #ie ,sugar ,biscuits1 #fh ---- ,boiling1 #gd1 #ge ---- ,clarifying1 #gb ---- ,testing1 #gd ---- to prepare for ,colouring1 #hg ---- to ,colour1 #hg ,tart ,paste1 ,crisp1 #eh ---- ,sweet1 #eh ,tartlet1 a ,handsome1 #eh ,tea ,cakes1 #bd ---- ,yorkshire1 #bd ,technical ,training1 ,need of1 #a ,testing ,sugar1 #gd ,toulouse ,biscuits1 #dg ,transparent ,mint ,lozenges1 #ia ,treacle1 ,prepared1 #cc ---- for thick ,gingerbread1 #cc ,twelfth ,cake1 #fd ,unfermented or ,diet ,bread1 #b ,vanilla ,drops1 #hj ---- ,lozenges1 #ia ---- ,ice ,cream1 #ib ,vaughan 7,professor7 on ,adulteration with ,alum1 #ac ,venice ,biscuits1 #df ,victoria ,biscuits1 #db ,violet ,drops1 #ha ,walnut ,biscuits1 #dh ,wedding ,cake1 #fc ,white ,gingerbread1 #cd ,white ,spice ,biscuits1 #fh ,whole ,meal ,bread1 ,home-made1 #bj ----for ,master ,bakers1 #ba ,wine ,biscuits1 #dj ,yeast1 ,american1 ,recipe for1 #ab ---- ,german1 #aa ,yellow ,colouring for ,sugar1 #hi ,york ,biscuits1 #dc ,yorkshire ,cakes1 #bd ,,printed ,,by ,j4 ,s4 ,,virtue ,,and ,,co41 ,,limited1 ,,city ,,road1 ,,london4 99 99 99 99 99 ,transcriber's ,notes ,minor punctuation errors 7such as missing periods7 have been corrected4 ,inconsistencies in spelling and hyphenation have been retained1 except in cases where the index was made to match the main text4 ,variations in the chapter headings and recipe names between the ,table of ,contents and the main text have been retained4 ,however1 the entry for recipe 8#eg4 ,machine-made ,biscuits0 was incorrectly listed at the end of ,chapter ,,iv4 in the original4 ,it has been moved to its correct place under ,chapter ,v4--,hard ,biscuits4 ,the following apparent typographical errors have been corrected4 ,page #c1 8proteine0 changed to 8protein40 7consists of protein1 compounds7 ,page #ci1 8in to0 changed to 8into40 7crumbled into very small pieces7 ,page #di1 8#h ozs4 eggs0 changed to 8#h eggs40 7in ,german ,wafers recipe7 ,page #ef1 8,biscuit0 changed to 8,biscuits40 7,sponge ,biscuits7 ,page #fh1 8pennypiece0 changed to 8penny piece40 7a little thicker than a penny piece7 ,page #fi1 8vol0 changed to 8voil40 7in ,halfpenny ,scotch ,cakes recipe7 ,page #aje1 8,lunns0 changed to 8,luns40 7,sally ,luns1 #bd7