[Transcriber's Note: Bold text is surrounded by =equal signs= and
italic text is surrounded by _underscores_. Subscripted numbers are
wrapped in curly braces and preceded by an underscore as in H_{2}O.]
BOOK OF AMERICAN BAKING
————
A PRACTICAL GUIDE COVERING VARIOUS
BRANCHES OF THE BAKING
INDUSTRY, INCLUDING CAKES,
BUNS, AND PASTRY, BREAD
MAKING, PIE BAKING, ETC.
————
PUBLISHED BY THE
AMERICAN TRADE PUBLISHING COMPANY
NEW YORK CITY
_Copyright 1910, by the_
AMERICAN TRADE PUBLISHING CO.
_All Rights Reserved._
FOUR PARTS
Part I. Cakes, Buns and Pastry
Part II. Pie Baking
Part III. Bread-Making
Part IV. Miscellaneous
¶ Any recipe or other information regarding the Baking Industry not
found in the BOOK OF AMERICAN BAKING will be furnished _free_ to all
subscribers of BAKERS WEEKLY. ¶ Address all communications to the
American Trade Publishing Company, New York City.
INDEX
CAKES, BUNS AND PASTRY.
Alberts 11
Angel Cake 11
Apple Cake, Plain 19
Bath Buns 43
Bolivars 11
Butter Cakes 43
Butter for Cake Baking 34
Caramel Cake 13
Charlotte Russe 45
Cheese Cake 12
Cinnamon Drops 45
Cocoanut Cake 12
Cocoanut Kisses 44, 45
Corn Muffins 46
Cream Cakes 44
Cream Puffs 44
Cream Rolls 44
Creaming Methods 29
Crullers 43, 47
Cup Cake 12, 13
Currant Cake 12
Currant Diamond 44
Doughnuts 46
Drop Cakes 14
Eclairs 47
Eggs 35
Fancy Cakes 14
Florence Cakes 15
Flour for Cake Baking 33
French Crullers 47
Fruit Cakes 14, 26
Genoa Cake 15, 25
Ginger Bread 47
Ginger Cakes 15
Ginger Nuts 15
Ginger Snaps 47
Hints on Cake Baking 33
Honey Cakes 15
Ice Cream Cones 48
Icing 48
Jams and Jellies 61
Jelly Roll 15, 16
Jelly Squares 49
Jumbles 49, 50
Lady Cake 16
Lady Fingers 16
LARGE CAKES 25
Ledner Pound Cake 28
Lemon Cakes 17
Lo Soni Cake 25
Lunch Cakes 17
Macaroons 55
Marble Cake 17
Marshmallow Filling 55
Marshmallow Icing 55
(See Icing) 48
Meringue 55
Meringue Pie 55
Metropolitan Cake 18
Milan Cake 17
Mince Meat 55
Miscellaneous Cake Baking 35, 37, 40
Molasses Cakes 18
Molasses Fruit Cake 26
Muffins, Corn 46
Napoleons 56
Neapolitan Cake 56
New Years Cake 19
Orange Cake 19
Orange Pastry Tarts 56
Orange Squares 56
Patties 57
Patty Shells 57
Pie Baking 135
Pineapple Tarts 58
Poor Man’s Bread 45
Pound Cake 28
POUND CAKE FOR WHOLESALE 28
Puff Paste 58
Pumpernicle 57
Raisin Cakes 19, 27
Roosevelts 20
Scones 60
Scotch Short Cake 20
Self-Raising Flour 41
Soda Cakes 20
Spice Cakes 21, 22
Sponge Biscuit 59
Sponge Cake 20
Sugar Cakes 21
Sugar for Cake Baking 34
Tarts 58
Tea Biscuit 60
Tutti-Frutti Cake 22
Vanilla Jumbles 49
Velvet Cake 22
Vienna Biscuit 60
White Mountain Cake 23
White Squares 60
Wine Cake 23
————
BREAD-MAKING, ETC.
Corn Flakes, Use in Bread-Making 125
Cotton Seed Oil in Bread-Making 121
Doughs Leavened by Yeast 95
Fermentation 131
Flour and Bread 129
Flour and Milling 68
Greek Bread 105
Malt Extract in Bread-Making 113
Potato Flour and Bread 129
Rye Bread 107
TECHNOLOGY OF BREAD-MAKING 67
VARIATIONS IN BREAD TEXTURES 103
Yeast and Ferments 75
Yeast, Vienna Process 85
————
MISCELLANEOUS.
ACCOUNTING SYSTEMS 165
BACTERIA CONTAMINATION IN BREAD 161
Cotton Seed Oil in Bread-Making 121
FLOUR AND WHAT FLOUR WILL PRODUCE 147
FLOUR TESTS 171
ICING 48
Marshmallow Filling.
(See Icing.)
MILK VALUE IN BREAD 155
Mince Meat 55
(See Pie Baking.)
OVENS, HEATING, ETC. 143
PIE BAKING 135
Potato Flour and Bread 129
Self-Raising Flour 41
[Illustration]
Part I
Cakes, Buns and Pastry
[Illustration]
CAKES, BUNS and PASTRY
Angel Cakes and Food.
2 qts. Whites.
3½ lbs. Sugar.
1¾ lbs. Flour.
1 oz. Cream of Tartar.
If preferred, a little more sugar and a little less flour may be used.
Angel Food is practically the same as Angel Cake. Do not grease pans,
but dip in water before filling. Turn upside down as soon as taking
from the oven. Ice cake as desired.
Alberts.
Four lbs. flour, 2 lbs. sugar, 14 oz. butter and lard, 8 eggs, ½ oz.
ammonia and a little lemon oil. Break and rub the butter and lard into
the flour so as to incorporate it well. Make a tray, and place sugar
in it, the eggs next, and the ammonia and oil of lemon. Beat the eggs
a little with the hand so as to mix well the ammonia and oil of lemon.
Work all together and shake up until thoroughly mixed; next break into
small pieces and roll into balls, and when all are finished place them
1½ inches apart in pans without grease.
Then with a rounded point cone made for the purpose, press in the
center of each, so that they will break open in three or four places
around the sides, and bake in a tolerably warm oven.
Bolivars.
(See recipe for Molasses Cakes.)
Cup Cakes.
3 lbs. Sugar.
1½ lbs. Butter.
18 Eggs.
1½ oz. Soda.
3 oz. Cream of Tartar.
1½ qts. Milk.
6 lbs. Flour.
Proceed same as ordinary fancy or drop cake. Bake in hot oven.
Cocoanut Cakes.
1½ lbs. Sugar.
3 oz. Butter.
¾ lb. Flour.
¼ oz. Cream of Tartar.
3 lbs. grated Cocoanut.
Egg Yolks.
Flavor (usually Lemon).
Use enough of the egg yolks to make a medium stiff dough and bake in a
hot oven.
Currant Cake, No. 1.
Two pounds of sugar, 1 pound of lard, 12 eggs, 2 quarts of milk, 1
ounce of soda, 2 pounds of small currants, 3½ pounds of strong cake
flour, 2 ounces cream of tartar, flavor with strawberry.
Take the sugar and lard, rub to a cream, add the eggs, next add the
milk. Dissolve soda in the milk, put the currants in, mix all together,
take your sieve, put over the bowl. Put the flour and cream of tartar
in sieve and sieve through, mix light. Bake in small cup cake pans,
grease light. These cakes you do not ice. Sell for one cent each, or
six for five cents. Bake in heat of 550 degrees F.
Currant Cake, No. 2.
(Small Mixture.)
Three-quarters pound sugar, ¾ pound lard, 5 eggs, ½ pint milk, ½ pound
currants, ½ ounce soda, 2½ pounds flour, 1 ounce cream tartar.
This cake is mixed and baked the same as Currant Cake No. 1.
Cheese Cake.
Two lbs. of cheese passed through a sieve. Put in a bowl and add
half a pound of powdered sugar, 4 eggs, 3 oz. of butter and 2 oz. of
cornstarch or 4 oz. of flour mixed well together; flavor with cinnamon,
lemon, vanilla or mace. Vanilla and lemon may be used together. The
mixture should be of a running order, adding sufficient milk to become
so. Cheese cake, when baked, should have the appearance of custard,
it should be nice and smooth when cut. Cheese cake can be altered or
cheapened to suit prices and trade. Less butter and eggs may be used
and a proportionately large amount of cornstarch or flour and milk
added.
Care should be taken in selecting a good cheese for this cake. Hard,
sandy and dry cheese is as good as useless, for you never get the
“grit” out of it, and it will absorb the milk or moisture. All cheese
cakes when baked are sprinkled over with powdered sugar.
Cup Cake, No. 1.
Two and one-half pounds of sugar, 1½ pounds lard or butter, 15 eggs, 1
quart milk, 1 ounce soda, 4½ pounds flour, 2 ounces cream of tartar,
flavor with vanilla.
Take sugar and lard, rub to a cream. Next add the eggs, mix. Take the
milk. Dissolve the soda in the milk, mix together. Take your sieve, put
over the bowl. Put your flour in and cream of tartar. Sieve through,
mix and bake in heat of 500 degrees F. These cakes are baked in large
lunch cake pans. When baked and cooled, ice with vanilla and chocolate,
and sell at two cents each, or three for five cents.
Cup Cake, No. 2.
(Small Mixture.)
One pound sugar, ½ pound lard or butter, 7 eggs, 1 quart milk, ½ ounce
soda, 2 pounds flour, 1 ounce cream of tartar, flavor with vanilla.
This mixture is made and baked in the same way as Cup Cake No. 1, only
difference is, no icing. Put, say, about ten or twelve currants in each
pan and bake in same heat as Cup Cake No. 1.
Caramel Cake.
1 lb. Batter.
2¼ lbs. Sugar.
3 Lemon Rinds (grated).
1 teaspoonful powdered Mace.
15 Eggs.
1½ pts. Milk.
2 gills Rosewater.
1½ lbs. Flour.
9 oz. Corn Starch.
1¾ lb. Baking Powder.
A small quantity of Powdered Cinnamon.
Cream sugar, butter, lemon and mace together, add eggs gradually, add
rosewater and milk, kneading well. Mix baking powder, flour and starch
and add to mixture, stirring well. Bake in round pans, moderate oven.
The filler is prepared as follows: 9 oz. Sugar, 3 Eggs, 1 gill Caramel,
5 yolks Eggs, 1½ tablespoonfuls Corn Starch, 1½ pts. Milk. Cream eggs,
sugar and caramel, beat yolks and starch together and mix all until
smooth. Add milk and cook to a custard. Spread between layers and dust
top of cake with powdered sugar.
I. Drop Cakes.
3 lbs. Sugar.
1½ lbs. Butter and Lard.
20 Eggs.
1 qt. Milk.
2 oz. Ammonia.
2½ lbs. Flour.
Rub sugar and butter thoroughly, adding eggs gradually. Then add milk,
flour and ammonia. Bake in hot oven.
II.
3 lbs. Sugar.
1½ lbs. Butter.
15 Eggs.
1 qt. Milk.
1¼ oz. Ammonia.
4½ lbs. Flour.
Cream and proceed as above.
Fancy Cakes.
6 lbs. Sugar.
4 lbs. Butter.
48 Eggs.
2 qts. Milk.
1⅓ oz. Soda.
1⅓ oz. Ammonia.
10 lbs. Flour.
Cream well and bake in hot oven.
Fruit Cake.
6 lbs. Sugar.
6 lbs. Butter.
48 Eggs.
5¼ lbs. Flour.
15 lbs. Raisins.
18 lbs. Currants.
1½ pts. Molasses.
¾ pt. Brandy.
Spices, etc.
A smaller and different mixture with citron may be made as follows: 1½
lbs. Sugar, 1½ lbs. Butter, 15 Eggs, 1½ lbs. Flour, 1½ lbs. Citron, 6
lbs. Raisins and Currants, ½ or full pint of Brandy.
Florence Cake.
Sugar, 1¼ lbs.; butter, 12 oz.; whites, 1 pint; milk, 1 pint; soda, ⅓
oz.; cream of tartar, ⅔ oz.; flour, 1¾ lbs. Rub the butter and half
the sugar light; beat the whites and the rest of the sugar to them.
Then mix in with your rubbed butter and sugar; then milk, flavoring and
flour.
Genoa Cake.
2 lbs. Sugar.
1½ lbs. Butter.
15 Eggs.
2¼ lbs. Flour.
3 lbs. Currants and Citron.
The above is a favorite English cake and is usually sold by the pound.
Ginger Nuts.
3 qts. Molasses.
1½ pts. Water.
6 oz. Soda.
3 lbs. Lard.
1½ lbs. Sugar.
8 lbs. Flour.
Less lard may be used if desired. Many add different spices.
Ginger Cakes.
Four lbs. flour, 1 qt. molasses, ½ lb. lard, ½ pint water, 1 oz. soda,
1 oz. ginger, little salt; place the flour on one side of the bowl; put
molasses, lard, ginger and salt in the other. Mix one handful of the
flour well into these ingredients; then add the soda dissolved in the
water, and the remaining flour, and make a smooth dough. Roll out and
cut with plain cutter; place on greased pans ½ inch apart, and bake in
hot oven.
Honey Cakes.
Put 4 qts. molasses in a kettle and bring to boil. As soon as it starts
to boil, add 1 pint water and take from fire. When almost cold mix
in about 10 lbs. flour, 1 oz. cinnamon, ginger, and allspice, 2½ oz.
powdered ammonia, 1 oz. soda, and make a baking sample. If there is too
much leavening in, work in some more flour; if not enough, work in some
more ammonia.
Jelly Roll.
1½ lbs. Sugar.
2¼ lbs. Flour.
7 or 8 Eggs.
¾ pt. Milk.
1½ oz. Baking Powder.
If preferred ½ oz. of Soda and 1 oz. Cream of Tartar may be used
instead of Baking Powder. It is important to note that this requires
mixing only. Don’t beat.
Jelly Roll.
3½ lbs. Sugar.
20 Eggs.
1 qt. Warm Water.
5 lbs. Flour.
1 oz. Baking Powder.
Add warm water after eggs and sugar are thoroughly beaten together,
then add flour with which the baking powder has been mixed. Bake on wet
paper and roll, just covering layer with jelly.
Lady Finger.
2 lbs. Sugar.
24 Eggs.
2¼ lbs. Flour.
Soda and Cream of Tartar.
The eggs should be beaten while slightly warm.
Lady Cake.
2¼ lbs. Sugar.
1½ lbs. Butter
36 Whites of Eggs.
2¼ lbs. Flour.
Almond or other flavor.
Proceed same as “mixture No. 2” in marble cake recipe elsewhere.
Lemon Cake.
One and three-quarter lbs. flour, ¼ lb. lard, 1 pint molasses, ½ pint
water, 1 oz. soda, a few drops of oil of lemon, a pinch of salt; mix
one-third of the flour, the molasses, lard, salt and oil of lemon well
together, then add the soda dissolved in the water, and the remaining
flour, and mix it perfectly smooth. Bake in straight flanged round
pans, greased, in a quick oven.
Lunch Cake.
Two pounds of powdered sugar, 1 pound of lard or butter, 10 eggs, 2
quarts of milk, 1 ounce of soda, 4 pounds of cake flour, 2 ounces of
cream of tartar, flavor with vanilla.
Take the sugar and lard, put in the bowl, rub to a good cream. Next add
the eggs, rub this also to a cream. Take the milk. Dissolve the soda in
the milk and mix together. Now take your sieve, put over the bowl, put
your flour in the sieve, put the cream of tartar on the flour, sieve
through, mix and bake in greased lunch cake pans. Bake in heat of about
550 degrees F. When baked, ice with vanilla icing. When mixing this
mixture, be very careful not to mix more than needed, for this will
make your cake short and heavy. Sell for one cent each, or six for five
cents.
Milan Cake.
Two pounds sugar, a pound of almond paste, a pound and a half of
butter, 20 eggs, 4½ lbs. cake flour, vanilla flavor. The almond paste,
sugar and butter should be creamed up, the eggs added by turns, and
then the flavor and the flour worked in. The mixture should then be
medium stiff. Fill into bag with medium sized star tube and dress upon
paper into small cakes of different shape, such as crescents, apples,
fingers, etc.; then place a small piece of French fruit, a blanched and
split almond or pistachio nut on top and bake in a moderate heat.
Marble Cake.
5⅔ lbs. Sugar.
4½ lbs. Butter.
2¼ qts. Whites of Eggs.
6 lbs. Flour.
Color one-quarter of the mixture with chocolate and another quarter
with cochineal keeping one-half natural color. Start with a thin
layer of the latter at the bottom, then drop in the other mixtures
alternately with spoons, making such effects as the fancy of the
operator may dictate.
Mixture No. 2.
Another good recipe for the above is as follows: 4½ lbs. Sugar, 1½ lbs.
Butter, 3 oz. Baking Powder, 36 Whites of Eggs, 3 pints Water, 4½ lbs.
Flour, Lemon flavor. Proceed same as for pound cake. When cool ice over
and cut into squares. This mixture can also be used for a standard
white cake.
Molasses Cakes.
3 pts. Molasses.
3 pts. Water.
1 lb. Lard.
5¾ lbs. Flour.
3 oz. Soda.
2 Eggs.
The above can be made with 1 egg. Some use 3 and 4 eggs. Many also use
about 3 oz. sugar. For Bolivars add spices. Sugar Bolivars are made as
follows: 6 lbs. Sugar, 3 lbs. Lard, 4½ oz. Ammonia, 3 qts. Milk, 12
lbs. Flour and Flavoring.
Metropolitan Cake.
One and one-half pounds sugar, 1 pound lard, 7 eggs, 1 pint milk, ⅓
ounce soda, 2 pounds cake flour, ⅔ ounce cream of tartar, flavor with
lemon.
Take sugar and lard, rub to a cream. Add the eggs. Next take the milk.
Dissolve the soda in the milk, mix together. Take your sieve, put over
bowl, put flour and cream of tartar in it. Sieve through, mix and
bake in large lunch cake pans in heat about 575 degrees F. When baked
and cooled, jelly the side with fine currant jelly or any other good
jelly. Dip them in cocoanut chopped fine. Keep them on a pan. Take a
paper cornet, fill with vanilla and chocolate icing, more vanilla than
chocolate. Put two round rings on top. These cakes are very good. Sold
for two cents apiece, or three for five cents.
New Year’s Cake.
1 lb. Butter.
2 lbs. Sugar.
9 oz. Lard.
1½ pts. Water.
¾ oz. Ammonia.
¾ oz. Caraway Seed.
6 lbs. Flour.
The dough for the above should be worked well. Break the butter up well
with the sugar and water.
Orange Cake.
21 Eggs.
1½ lbs. powdered Sugar.
¾ lb. Flour.
¾ lb. Corn Starch.
¾ lb. Butter.
First beat the yolks and whites separately. Mix together the flour and
corn starch. Add to the whites, beaten very stiff, the yolks and sugar,
separately, gradually. Next add flour, and while stirring pour in
butter hot. Make a smooth batter and bake in hot oven.
For the filling use 12 yolks of Eggs, 9 oz. Sugar, 3 oz. Corn Starch, 3
Oranges, 1 Lemon, pint of Water. Use both the juice and rind (grated)
of the oranges and the juice only of the lemon. Make a smooth cream of
the sugar and starch and then add the orange and lemon mixture. Boil
and then spread between each layer, icing on top with soft orange icing.
Plain Apples.
Two lbs. flour, 1½ lbs. sugar, 1 lb. butter or lard, or half of each,
pinch of mace. Rub the sugar, eggs and shortening lift, add the mace,
ammonia dissolved in the milk, and then the flour. Roll out and cut
with a square fluted cutter. Place on lightly greased pans, and bake in
a moderate oven.
Raisin Cake.
6 lbs. Sugar.
3¾ lbs. Butter.
37 Eggs.
2½ qts. Milk.
½ oz. Soda.
1 oz. Cream of Tartar.
9 lbs. Flour.
9 lbs. Raisins.
This makes an exceptionally fine cake. If desired citron, currants or
peel can be used instead of raisins.
Roosevelts.
In a bowl beat 1 pound 5 ounces of sugar, four whole eggs and 20 yolks
light. In the meantime whip 16 whites of egg very stiff, gradually
adding 8 ounces of powdered sugar, and carefully mix it in. Add 6
ounces Sultana raisins, 4 ounces of very clean currants, 2 ounces
finely minced citron, 1 pound 9 ounces of flour, and finally 6 ounces
melted butter. Fill into melon-shaped pans, which have been greased and
dusted with flour, and bake in a cool oven. As soon as baked turn cakes
out on a sieve and dust while hot liberally with vanilla sugar.
Scotch Short Cake.
3 lbs. Flour.
1½ lb. Butter.
¼ lb. Lard.
⅛ lb. Butter.
¾ lb. Sugar.
The above should be worked into a good stiff dough and baked in a cool
oven. Too much heat will spoil it.
Sponge Cake.
1½ lbs. Sugar.
16 Eggs.
2 lbs. Flour.
1½ oz. Baking Powder.
Cream well and use a good cream of tartar baking powder.
Soda Cakes.
3¾ lbs. Sugar.
3¾ lbs. Butter.
13½ lbs. Self-raising Flour.
3 qts. Milk.
6¾ lbs. Currants.
1½ lbs. Citron.
15 Eggs.
The above are usually baked in square molds. Recipe for self-raising
flour is published elsewhere.
Sugar Cakes.
6 lbs. Butter (or half Lard).
9 lbs. Sugar.
4½ oz. Ammonia.
2½ qts. Milk.
30 Eggs.
18 lbs. Flour.
Add flour last and do not work dough too much. Use exact proportions
given.
Sugar Cakes Without Eggs.
6 lbs. Sugar.
2 lbs. Lard.
2 qts. Water.
2½ oz. Ammonia.
12 lbs. Flour.
Butter is usually used instead of lard. It is frequently used half and
half. Milk is generally used also in place of water.
Sugar Cakes.
Four lbs. flour, 2 lbs. sugar, 1 lb. lard or butter, or half of each,
5 eggs, 5 gills of milk or water, ½ oz. ammonia, ¼ oz. soda, few drops
of oil of lemon, and if lard is used, a pinch of salt; rub the butter
or lard with the sugar until light, then rub in the eggs and soda; next
add the ammonia dissolved in the milk or water, and the oil of lemon.
When all these are slightly mixed work in the flour smoothly, roll out
with rolling pin, and cut with fluted cutter; place on greased pans ¼
inch apart, and bake in hot oven.
Spice Cakes.
2 lbs. Crumbs.
¾ lb. Lard.
¾ lb. Sugar.
10 or 11 Eggs.
1½ pts. Molasses.
½ oz. Soda.
1 oz. Cream of Tartar.
1½ pts. Water.
2¼ lbs. Flour.
Spices.
The pans should be well greased. The tops are usually iced.
Spice Cake.
One-half pound sugar, ½ pound lard, 2 eggs, 1 pound stale cake, ⅓ ounce
soda, 1 quart molasses, 1 quart water, a few drops of cochineal, 2½
pounds flour, ⅓ ounce cream of tartar.
Take sugar and lard and mix to a cream, add eggs, next take the crumbs.
Mix together and add the molasses and milk. Take the water, add the
soda and mix together. Put the flour in the sieve and cream of tartar,
sieve through. Mix and bake in lunch cake pans. Grease heavy. Bake
in good heat, 600 degrees F. When baked and cool, ice with chocolate
icing. Sold for one cent each, or six for five cents.
Tutti Frutti Cake.
Tutti Frutti Cake is made with ordinary cake mixture, any price you may
wish, usually baked in pound moulds, covered on top with assorted fruit
glace, including Almonds, Figs, Cherries, Apricots, etc., chopped fine
and mixed with water icing. Some use whipped cream and as layer cake.
Velvet Cake.
1½ lbs. Sugar.
¾ lb. Butter.
9 Eggs.
1½ gills thick Cream.
1 big spoonful Rosewater.
1½ lbs. Flour.
1 oz. Bitter Almonds (blanched and powdered).
2¼ teaspoonfuls Baking Powder.
Separate yolks and white of eggs. When butter and sugar are thoroughly
creamed, add yolks whipped thick. Next pour in the cream, almond paste
and flour. Beat until smooth. Then add the flour and whites, which have
been previously beaten stiff. Bake in shallow pans lined with buttered
paper. Do not have the oven too hot.
Wine Cake Mixture.
2½ lbs. sugar; 1½ lbs. lard; 4½ lbs. flour; 3 oz. baking powder; 2½
pts. milk; 1½ pts. eggs; flavor.
Wine Cake.
3¾ lbs. Sugar.
2 lbs. Butter.
21 Eggs.
3 pts. Milk.
1 oz. Ammonia.
2 oz. Cream of Tartar.
6¾ lbs. flour.
Bake in hot oven. Cream, butter and sugar well and use exact
proportions given.
White Mountain Cake.
4½ lbs. Sugar.
2¼ lbs. Butter.
18 Eggs (Whites only).
1½ pts. Milk.
1½ oz. Soda.
3 oz. Cream of Tartar.
31-5 lbs. Flour.
Lemon or Orange flavor.
These cakes are made to sell at 25 cents each. By cheapening the
ingredients, however, many sell them at 15 cents, which seems to be the
popular price.
[Illustration]
LARGE CAKES
BY LOUIS STERN
Lo Soni Cake.
Twenty-one pounds of powdered sugar, 13½ pounds of lard or butter; this
must be rubbed well for fifteen minutes, and if made with cake machine
will take eight or ten minutes; add 6 pints of eggs (rub them a few at
a time), 3 quarts water or milk. Dissolve 2 ounces of ammonia in wet
part of mixture, 1½ ounces of ground mace, 1 ounce of gelatine. Mix
this all together. Next put 1 pound of egg nutrine or 2 teaspoonfuls
of egg color; add 24 pounds of strong cake flour, with 1½ ounces cream
of tartar. Mix this all together. Mix very light. This is baked in
thin pound cake pans; each pan will hold from 7 to 9 pounds; fill
three-quarters full, close lid down tight and set in cool oven in heat
of about 330 degrees F. Baked, but still hot, take a good egg icing and
cool it with some walnuts and sprinkle on top. This cake can be sold
for 12 or 14 cents per pound, according to trade.
Genoa Cake.
(Sold by the pound.)
No. 1.
Five pounds of granulated sugar, 3½ pounds of lard or butter, 40 eggs,
1 ounce ammonia, 4 pounds raisins, 2½ pounds citron, 8 pounds of cake
flour; rub sugar to a cream; add slowly few eggs at a time; dissolve
ammonia in ¼ gill of cold milk; mix raisins and citron together and add
to mixture. Now put in your flour; mix light, and bake in one large
pan, greased good and thick; put heavy paper around and put in oven in
slow heat of about 330 degrees F. When baked and still hot, put over it
a good boiled fondant icing and sprinkle a few chopped nuts over the
top. This is a very good cake and will lay for months without getting
mouldy or hard. Sold for 12 or 14 cents a pound.
Fruit Cake No. 1.
Thirteen pounds of powdered sugar, 12 pounds of lard, 100 eggs, 2
quarts of molasses, 1 pint of good sherry wine, ¼ pound of gelatine, 30
pounds of currants, 25 pounds of raisins, 10 pounds of citron and 10
pounds of strong cake flour. Put sugar and lard in cake machine, let
work good. Next add the eggs and dissolve gelatine in ½ gill of water;
add gelatine, molasses, currants, citron and raisins; let mix, and last
add the flour. This is baked in large pound cake tins without a cover;
put in oven in slow heat of about 330 degrees F. Very good cake, sold
for 10 cents a pound.
Fruit Cake No. 2.
Bake in small duchess cake pans and sold by the pound at 10 cents per
pound. Take 7 pounds of sugar, 5½ pounds of lard of cottonseed oil,
50 eggs, 1 quart of molasses, 1 pint of good sherry wine, 2 ounces
gelatine, 15 pounds of currants, 4 pounds of citron, 5 pounds of
raisins, and 5 pounds of strong flour, with 4 ounces cream of tartar.
This is mixed the same as Fruit Cake No. 1. Baked in a heat of 400
degrees F.
Molasses Fruit Cake.
(Sold by the pound; 12 cents per pound.)
Take 11 pounds of granulated sugar, 6½ pounds of hard lard, 70 eggs,
3 quarts milk, 1½ quarts of water, 1½ ounces soda, 3 ounces cream of
tartar, 2 ounces of gelatine, 12 pounds of currants and 21 pounds of
strong cake flour. Rub sugar and lard to a cream; next add the eggs,
few at a time; dissolve soda and gelatine in the water; add milk and
water. Mix together, then add the flour and cream of tartar, and last
add the currants. Of course you can use any other fruit instead of
currants, such as raisins, citron, lemon peel, and so on. Mix light and
make in two large pound cake forms, propped down with large bricks.
When this is half baked, take large piece of thick paper, put over
the cake so it will not get too black, and put in heat of about 300
degrees F. When baked, turn over so to get to the bottom. Take some
soft chocolate icing with some candy fruit, and pour over the cake.
This cake must be kept in a showcase or a closed box so as to keep it
away from the air. If kept away from air it will keep soft and fresh
for weeks.
Raisin Cake No. 1.
Take 3 pounds of sugar, 2 pounds lard, 35 eggs, ½ ounce soda, 1 ounce
cream of tartar, 2 pounds raisins, 1½ pounds of currants, flavor, and
4½ pounds strong cake flour. Take sugar and lard, rub to a cream; rub
for about 10 minutes; add slowly the eggs, few at a time; take soda
and dissolve in ⅛ of a gill of water. Now add your cream of tartar,
flour, raisins and currants, and mix light. This cake is baked in
diamond-shaped forms, about 20 pounds to the form; lay on flat baking
pans, prop down with heavy bricks so it will not run from under. This
cake is baked in a heat of 250 degrees F.
Cheap Raisin Cake No. 2.
Fourteen pounds of sugar, 9 pounds of lard, 2½ quarts of eggs, 1 ounce
gelatine, ¾ egg nutrine, 2 quarts of water, 1 ounce of mace, 2 ounces
cream of tartar, 6 pounds raisins and 15 pounds of strong cake flour.
Rub sugar and lard to a cream, add slowly the eggs, few at a time.
Dissolve gelatine and add egg nutrine in the water and mix. Now add the
mace; mix all together, then take 15 pounds of flour; sift flour and
cream of tartar, mix light. This is baked in duchess cake pans lined
out with thick paper. Two pounds to the pan. Sprinkle fine raisins on
top of cake and bake in heat of 300 degrees F. Takes one-half hour to
bake.
Ledner Pound Cake.
Fourteen pounds of sugar, 9 pounds of lard, 5 quarts of eggs, 2½ quarts
milk, 2 ounces of gelatine, 1 ounce of mace, a little vanilla, 1 ounce
of soda, 2 ounces of cream of tartar, and 14 pounds of flour. Take
sugar and lard and rub to a cream. Now add the eggs, 1 quart to every
2 minutes till all gone; take the gelatine, mace and vanilla, soda
and mix in the milk. Dissolve, mix good. Next add the flour and cream
of tartar. Mix very light. Baked in large pound cake pans with closed
tops, say 9 pounds to a pan; close down tight. Put in oven in heat of
about 250 degrees F. When baked, take a good fondant icing with some
chopped nuts or almonds, and sprinkle on top of cake while still hot.
Pound Cake No. 1.
Ten pounds of sugar, 7 pounds of cotton-seed oil, 90 eggs, 1 quart
milk, 1½ ounces gelatine, 1 ounce soda, ½ ounce mace, vanilla, 12
pounds of cake flour. Rub sugar and lard to a cream; next add the eggs
(few at a time), and dissolve gelatine and soda in the milk with mace
and flavor. Mix light and add flour and cream of tartar. Mix and bake
in 10-pound cake pans lined with thick waxed paper. Bake in heat of 300
degrees F. Sold at 18 cents per pound.
[Illustration]
POUND CAKE FOR WHOLESALE.
The development of the pound cake business in America during the
last five years has been rapid. Especially is this true of the East.
New York, Boston, Philadelphia and Baltimore have all consumed large
quantities, while the western cities have not been as large consumers.
The reason for the latter, I believe, is because in most cases those
who have been pushing the business have tried to sell their goods too
cheap or have gone to the other extreme and charged prices out of reach
of the general purchasing public as an everyday commodity. Those who
have charged the higher price have made more of a success than those
who tried to sell too cheap. Hence I shall treat this matter from a
standpoint of high class goods.
In the first place I will consider the method of manufacture, and the
first thing to be considered is the method of creaming.
Method of Creaming.
The creaming of butter is the most essential feature of the cake
business. A large number of bakers fail in this important point. Hard,
lumpy butter and soft, oily compound, or lard, are thrown together into
the machine; then the sugar is thrown in regardless of the lumps it may
contain, and then the maker expects a fine smooth eating cake. This is
a great mistake, as from such mixing satisfactory results cannot be
obtained. Where two or more substances are being mixed together they
should be of the same degree of toughness, as near as possible.
Where it is desired to cream up a hard butter and a soft greasy butter
or oily compound, the hard one should be worked either by the hand or
the machine and made pliable, and the soft one should be put in the ice
box to harden. When butter, or butter and lard or compound is being
used, they should be of the same consistence as near as possible.
The speed of the machine is also an important factor. About 150
revolutions a minute is a safe speed. Under no circumstance should
a hard wiry or brittle butter be used. If used at all, it should be
well worked with the machine before adding the sugar. In fact, it is a
good plan to let the machine revolve a number of times with the butter
alone, then add half of the sugar, which should be previously sifted
through a fine sieve. When this has been well worked, add the balance
of the sugar, extracts, or spice, and if you are using a coloring, this
should now be put in.
Let the machine run from five to ten minutes, according to the weather.
In hot weather your materials all being hot the butter would gather
heat and possibly cause your mixture to curdle. See that the mixture
is scraped down in the machine thoroughly; then start machine again,
adding the eggs a few at a time. When the eggs are all added, flour
should be lightly mixed in, but never before it has been thoroughly
sifted, as this is one of the greatest mistakes possible to make—to
use flour that has not been incorporated with the air before mixing.
When you are using glycerine, this should have been well worked up and
added when a portion of the flour has been worked in, although if your
butter is strong enough it is better to work the glycerine in when
sugar is being mixed, but if your butter is any way soft this should
not be done. In using glycerine too large quantities should not be
used. The same is true of glucose, which if used in small quantities is
an advantage, but when too large quantities are used most disastrous
results are obtained. The judicious use of some of these articles are
the roads between success and failure. It must not be supposed that
these articles are used in all kinds of cakes, but in certain kinds of
cakes they are the needed help, and are not used merely for the purpose
of cheapening the cost, but to improve the quality.
A cake to sell well must have flavor, texture and grain, and neither
of these can be obtained from an imperfect mixture, or one that is
imperfectly made. In using eggs, great care should be used in their
selection, as when the prices are high and eggs scarce, these are the
times when large quantities of cake are usually sold. Therefore, in
figuring the cost of your cake, don’t do it in June, when everything is
naturally cheap. June and December do not work in harmony together, as
a rule, and if you are basing your profits on June prices to sell in
the spring months, when everything is high, you will have to readjust
matters. With proper management, however, and carefully considering
these matters, it will be possible to make a good cake at a popular
price.
In baking your cakes the pans should be covered similar to a sandwich
pan. If you have no pans suitably covered, the pans can be covered
with thick brown paper or thin wood—anything to keep the top heat of
the oven from browning the cake too much, as the sale of your cake
will depend to a great extent upon the delicate appearance of it.
When we state that these cakes are better if kept a few weeks before
being sold, this possibly would seem strange to many of our readers;
nevertheless, it is a fact that if this class of cake is properly made
and properly baked, age up to a limited time will be the determining
factor in its quality.
But it must be borne in mind that the storage of the cakes after being
baked, or as soon as being removed from the oven, will have much to
do with the future keeping qualities of the cake. It is a mistake to
turn the cake out on the iron pans or on wooden shelves and allow them
to remain there with the steam from the baking being kept in them, as
you must recollect that the paper around the pans which in the baking
has adhered to the cake has become thoroughly saturated with grease and
has consequently practically formed an air-proof surface. Therefore the
steam has very little chance of escaping readily, and in order to get
the best from this class of cakes they should cool off readily, and
as soon as they are thoroughly cooled should at once be wrapped in an
air-proof paper and stored on shelves, with sufficient space between
all sides for a circulation of air between each cake. Your shelves
also should be formed from slats, or if made from solid wood should
have two such slats running longways, in order that the air can get
under as well as all around them. If placed flat on the shelves, the
possibilities of moulding in hot weather is greater. I think now, that
I have given pretty thorough instructions, on a general principle. Of
course, there will have to be instructions given occasionally in the
various cakes that I will describe, but if the instructions which I
have given here are carried out, the others will be mere matters of
small importance.
There is one thing here that I will speak of, and that is in the
formula in which I give milk in: I meant you to be careful to see that
in hot weather there is no chance of the milk being sour—or in fact at
any time, although in hot weather the danger is much greater, both from
the milk souring quicker and also from the fact that the cake is more
readily to form a bacterial growth of a vicious ferment.
In some of the cakes that I describe I shall mention baking powder.
This will always mean cream of tartar, soda, or corn starch mixed in
the proportions that I shall give later on. Under no conditions should
the common phosphate baking powder be used, although in some cheap
small cakes these are to be preferred, but where it is necessary to use
the cheap ones I will mention it. I contemplate giving quite a number
of cakes of different forms and flavors, and whilst this may seem
unnecessary yet it may be helpful to some of our friends in various
parts of the world. I will now proceed to give two formulas and will
continue next month on same subject.
56 pounds good white soft winter wheat flour,
36 pounds good tough waxy butter,
1½ pounds pure glycerine,
46 pounds standard powdered sugar (46 pound),
14 quarts good fresh eggs,
2 quarts fresh sweet milk (not skim),
1 ounce ground mace,
3 ounces good vanilla extract,
4 ounces baking powder.
Place the sugar and butter into the mixer, letting it revolve slowly.
As it gradually creams up, add the glycerine. Add the eggs, gradually,
about a quart at a time. If the butter shows a tendency to curdle, add
a few handfuls of flour. When the eggs are all in, add the milk; sift
the baking powder and spices into the flour, and add to the mixture.
Then mix lightly but thoroughly.
Here is a cheaper cake, but one which is really a nice cake, and one
that will sell well almost anywhere:
15 pounds good butter,
8 pounds cottolene and compound,
33 pounds standard powdered sugar,
54 pounds soft white winter wheat flour,
12 ounces baking powder,
8 quarts eggs,
1½ pounds glycerine,
Extract vanilla or lemon,
2 ounces ground mace,
5½ quarts milk.
A little egg coloring used in your milk to make it the desired color
would help the appearance of the cake.
Cream up this, as in the preceding mixture, but as soon as the mixture
is thoroughly mixed, place into the pans. The least handling after the
cake is mixed the better, as there is quite a little powder used here,
and you do not want it to work before going into the oven.
I will now give the baking powder formula. Remember that the baking
powder described here should be made at least three or four days before
using, keeping it covered in an air-tight can. The reason it should be
blended together is to avoid its hasty working when freshly mixed in
the cakes:
4 Pounds soda,
7 pounds cream tartar,
3 pounds corn starch.
Mix all together and pass through a sieve several times, and then put
into a can for storage. In using it, always sift it through a fine
sieve with the flour.
A FEW HINTS ON CAKE MAKING
Flour for Cake Making.
In order to secure the best results in cake baking the subject of Flour
must be studied very carefully.
For cake baking Winter Wheat flour, of course, is used. Unfortunately,
there is no regular standard for Winter Wheat flour, hence the baker
is constantly confronted with the necessity of solving many problems
as to how to secure the best results with different brands, some being
soft and others strong, tough, etc., all requiring a little different
treatment. No “Fancy Straight” or “Patent Winter” flour, according
to present standards, are the same, hence it is impossible to give
“standard” recipes in cake making. The best recipe ever devised will
not be successful in every case. Bakers frequently condemn good recipes
because they cannot get good results, not considering that there may be
a great difference in the materials that they are using.
The nearest approach to a standard formula are recipes such as sponge
cakes, composed of 1 lb. of Sugar, 1 lb. of Eggs, 1 lb. of flour; or
pound cake, made of 1 lb. of Sugar, 1 lb. of Butter, a pound of Eggs
and a pound of Flour; doughnuts, where 4 lbs. of Flour are used to the
quart of Milk, etc.
However, for the reason that every time we get flour the flour is
different, the baker must change the recipe to conform with this
difference in the flour.
The most benefit, however, would be derived in knowing the necessary
amount of milk to use, thereby obtaining that which is most important
and necessary in successful cake making.
There would be a help, also, in regard to the proper amount of mixing.
For instance, if too strong a flour is used more milk or water must
be added. The result is the mix is toughened, not only by the strong
flour, but by destroying air cells, which are formed by beating the
eggs, creaming the butter and sugar, and by the baking powder used.
Sugar.
Sugar is, next to flour, used most extensively in cake making. Standard
powdered sugar is familiar to every baker. For a fine powder order
XXXX, and a coarser one, fruit or a coarse powdered—also called
non-caking powder. This sugar is the best to use for most purposes, as
it will cream up easily with butter or with butter and lard. It is much
better than standard powder to use for meringue, as it will mix more
readily and therefore avoid a tendency of the meringues to get smeary,
as is often the case when fine powder is used, which often contains
starch. By the necessary sifting it needs, flour and other injurious
matters are often mixed in. Although this is the best sugar for cake
bakers to use, it is known to but very few bakers. It will not cake
like standard powdered, and therefore does away with the annoyance of
sifting lumpy standard powdered and saves time and waste of sugar.
Light “C” and “A” sugar is sometimes good and profitable to use in
cakes, as it imparts a nice color and bloom to the cakes and has a
tendency to keep them moister and fresher.
Butter.
Butter is perhaps the most expensive material used in cake making. Many
bakers use cheap butter, it sometimes being even rancid—fishy. It is
unwise to use this class of butter, for the cakes will surely tell it
in the taste. If the price of butter is high, it is better (in order
to reduce the cost of the making of the cake) to use good butter and
lard, cottolene, or some other similar compound with it. A very good
way is to mix a two weeks’ supply of butter and lard together, first
leaving the butter in a warm room for a day or so, so that it will have
the stiffness of the lard and will then mix easier and evenly with
it. This seems to help keep the butter sweet and saves lots of time
and weighing of butter and lard separately, and it is just the right
firmness for creaming, and avoids the lumps which are often hard to
rub smooth with the sugar while creaming in winter. It also helps to
keep the butter firm and from getting too soft in summer when a stiff
compound is mixed with it. It also saves money, as the proportion of
butter and lard can be changed as butter gets cheaper or dearer. Sixty
pounds of butter to 100 pounds of lard is frequently used. When butter
is cheaper, use 75 to 100 pounds, and this can be changed to meet the
class of goods turned out in the different bakeries.
Eggs.
Eggs have tried to be replaced by more substitutes than any other
ingredient used in cake making. The first thing to consider in an egg
substitute is, does it beat up well, as for sponge cakes? You cannot
beat up or use many substitutes for sponge cake; but you can use them
for anything else. However, half the quantity of eggs regularly used
will often make a better cake than you can buy, using egg substitutes.
Eggs are often wasted, more being used than necessary, and where they
are of no benefit. It is poor policy to buy cheap eggs, as they are
dear compared to good ones, considering the little difference in price,
sometimes being only two or three cents a dozen, which makes them
dearer in the end than good eggs.
Eggs known as “Spots” among bakers are not only entirely worthless but
often spoil a cake.
[Illustration]
ONE DOUGH FOR MANY CAKES
The following relative to making as large a variety of cakes from
one dough as is possible, without, however, having the cakes appear
too much alike, and also have them taste different, by F. Bauer, of
Chicago, should prove of great value to the general cake baker.
A good many bakers make the mistake of flavoring almost every cake
alike, using lemon and mace or some other similar favorite spice or
extract, giving them that monotonous bakers’ taste. When more than one
kind of cake is made from one mix, it saves the time for weighing and
mixing, eliminates to some extent the chances of making mistakes, as
it is hard to weigh small amounts of soda, baking powder and ammonia
on the bake shop scale; and a little too much of either in a small mix
is apt to spoil it, while it would hardly affect a large one. For this
very reason many bakers who are not careful and who do not think it
necessary to be accurate find it hard to work in small shops or in a
bakery where small mixes are made.
Cakes called Butter Rings and “SS” form a good example of the varieties
of cakes that can be made from one mix, although a larger, smaller or
better variety can be made from others. The Rings and “SS” can be made
plain, some strewn with almonds, some with shredded cocoanut, some
left plain and iced after baking, by melting the required amount of
chocolate and adding to it a part of the dough, Chocolate Rings and
“SS” can be made.
Small cookies like Butter Wafers, Almond Wafers strewn with almonds,
can be made, also small fancy shaped cookies like “SS,” Hearts,
Crescents, Rings and Ovals, decorated with cherries and angelica, can
be made at Christmas time, and on other occasions, or regularly in
better or fancy bakeries.
One mix or dough from which can be derived a large benefit and
satisfaction is the ordinary wine cake or layer cake mix, from which
you can make layers for layer cakes, ten and five cent wine cakes,
loaf cakes; adding chopped nuts and nut flavor to part of the mix, you
can make nut cakes. By adding melted chocolate to a certain part of
the mix, you can make devil’s food cakes, lemon cakes, Boston squares,
chocolate and maple squares, raspberry and chocolate drops, cup and
currant cakes, and other cakes like nut and cocoanut slices, penny
golden-rod squares, etc., can also be made. All these can be flavored
and iced so that hardly any customer would even imagine that they were
made from one and the same dough. This way of making cakes enables one
to make larger mixes, make smaller amounts of each cake so they can be
made fresh oftener, and keep a larger variety of cakes in store. On
Mondays or other busy days, or when you want to get off a day or so,
or being short of help, one can make a large assortment of cakes in a
short time.
GENERAL RULES.
BY J. E. WIHLFAHRT.
In making cakes, after the proper selection of ingredients, the
respective quantity to be used is of great importance; and the binding
material, or the ingredient which binds the different materials into
the solid mass, when they come into contact with the heat during the
process of baking cakes, deserves first attention. Flour, of course,
ranks as the principal binding material and practically is the cheapest
material, used in bulk, with which the cake-baker has to deal, and is
the one that, by its judicious use, will cheapen or otherwise increase
the cost of manufacture.
This is due to the fact that a cake mixture, generally speaking,
should be held as soft as possible, as a stiffer mixture would require
additional ingredients in order to make the product of the same
standard quality, and as flour usually is the cheaper ingredient,
then it follows that a stiffer mixture would either decrease the
quality of the product or increase the cost of manufacture. Thus the
various ingredients principally used in the manufacture of cakes are
proportioned in the following way as to their binding qualities in a
cake mixture:
Taking as a basis a “pound cake mixture” consisting of one pound
each of sugar, shortening, eggs and flour, and it would be desirable
to cheapen this mixture by adding, say, milk and flour, it would be
necessary to add the milk and flour in even proportions, and for
each two ounces of milk and flour so added one-sixteenth of an ounce
of baking powder would be required additionally, or in its place a
proportioned amount of soda bicarbonate and cream of tartar, which, in
this case, would be one sixty-fourth of an ounce of the former and one
thirty-second of an ounce of the latter.
Should we continue to add flour and milk and repeat the aforesaid
amount eight times, we arrive at a cake mixture calling for one pound
each of sugar, shortening and eggs, but one pint of milk, two pounds
flour and one-half ounce of baking powder, or an equivalent amount of
soda bicarbonate with cream of tartar.
Should we further desire to reduce the cost of manufacture, in purpose
not only to reduce the selling price, but also to increase the volume
of expansion to a given weight of such cake, we reduce one egg and,
correspondingly, two ounces of shortening, and this necessitates to
again increase the amount of baking powder one-sixteenth of an ounce
for each egg and two ounces of shortening so reduced from the original
recipe, which in this case again would be the pound cake mixture.
If we follow by reducing this amount four times, we have a recipe
calling for one pound sugar, one-half pound shortening, four eggs, one
pint milk, two pounds flour and one ounce baking powder, or a recipe
which is the general basis for loaf cake mixture.
This intimates that one ounce of flour has the binding quality for one
ounce of milk, if added to a mixture. Again, one egg will correspond
in binding quality to two ounces of shortening; that is, one egg,
(figuring the average weight of eggs as two ounces each) would
correspond to two ounces of milk in binding power, and flour would find
its own weight in shortening, and as one egg has the binding quality of
two ounces of flour, we may add one egg, and reduce the corresponding
amount of flour, which, by producing a softer mixture, increases the
quality of the product at the minimum cost of manufacture.
Shortening, in general, (by which I refer to butter, lard, oils or
vegetable fats) and eggs have the tendency, when properly incorporated
in a mixture, to lighten the cakes, that is why they are creamed
together with the sugar, but the same as sugar itself, they have a
shortening effect to enrich the cake.
In yeast-raised cakes the binding quality of the different ingredients
vary, and one egg, for instance, only possesses the binding quality for
one and one-half ounces of corresponding material; but, on the other
side, the flour will absorb and retain a good deal more moisture for
the reason that for yeast-raised cakes stronger flour is used than for
cakes made by the use of baking powders, and again during the process
of fermentation the gluten is developed, whereas in baking powder goods
the gluten in flour is of no value.
It is needless to repeat here that baking powder and allied products
are of entirely different nature and quality, and the comparison is not
made with intention to substitute one leavening agent for the other.
Baking powders, ammonia carbonate, soda bicarbonate, cream of tartar,
etc., do not add to the nutritious quality of a cake, but their use
is tolerated by reason of their great convenience, and, furthermore,
they are an absolute necessity for a certain class of cakes, but in
all cases good judgment should be exercised to use the least possible
quantities that will produce the necessary lightness or neutralize the
presence of acidity.
The amount of soda bicarbonate to be used, especially for molasses
goods, often depends upon the water, and while the latter is little
used in the manufacture of cakes, it is well to state that soft water
requires less soda than if hard water is to be used. Hard water may be
softened by the addition of a solution of soda bicarbonate.
Sodium chloride, generally called common salt, is very rarely used
in the manufacture of cakes, unless for molasses goods, etc., where
the addition of a minute amount exerts a beneficial influence on the
binding material employed; it also acts, in part, to neutralize the
acidity of molasses, which usually is contained in the latter in
overabundant quantities, and, therefore, does not interfere with the
action of the soda bicarbonate. The principal reason for using a small
amount of salt is that it will stimulate the capacity of the palate to
recognize the flavor of the finished product to better advantage.
Sodium bicarbonate, commonly called baking soda, is used to spread and
lighten the cakes, as well as for its neutralizing power, as in contact
with acids it develops carbonic acid gas, thus leavening the cakes.
Ammonia carbonate is the strongest of this class of leavenings known in
the manufacture of cakes, but leaves a displeasing flavor and coarse
grain if used in too large quantities; employed in part with soda
bicarbonate it usually gives very satisfactory results.
If by error too much soda bicarbonate is used, the product will have
a greenish tint and bitter taste. If such error occurs, it is well to
add a proportion of cream of tartar or tartaric acid to neutralize the
over-amount of soda and allow the mixture to rest sufficient time so
one may neutralize the other.
It is hardly necessary to refer to the flour, as every one connected
with the baking business knows that soft flour is used for cakes—one
containing the least gluten, and consists usually of the soft white
winter wheat class. While winter wheat flour often can be bought at a
lower price than spring wheat flour, it is not the reason for its use
in cakes, but because it is better adapted.
MISCELLANEOUS.
Cleanliness IS godliness.
* * * * *
Always knead butter and lard before using.
* * * * *
Avoid flash heat in baking unless conditions require it.
* * * * *
Ten whole eggs or 18 whites or 25 yolks equal one pint.
* * * * *
Remember butter and sugar require a great deal of rubbing.
* * * * *
When using some lard in place of butter entirely, use half lard and
half butter.
* * * * *
Fresh eggs placed in cold water will immediately sink, while bad ones
will float on top.
* * * * *
A few drops of lemon juice is a great help when beating egg whites,
making them come up quickly.
* * * * *
Cotton-seed oil may be substituted for lard in all cases. It is richer
than lard, hence a less quantity must be used.
* * * * *
In beating mixtures do not start too fast. A slow circular motion at
first gradually increasing speed gives the best results.
* * * * *
When heating an oven half an hour or more should be allowed to elapse
after proper temperature is reached before baking is started.
* * * * *
No baker can hope to make perfect goods who does not accurately weigh
and measure all materials. Guess work keeps many bakers poor.
* * * * *
A simple test for molasses is to mix a small quantity of soda with it.
If it foams and has a sweet odor it is good, otherwise it is not fit
for baking purposes.
Copper utensils should be used with extreme care. When liquids, etc.,
are allowed to stand in them after cooking poisonous chemical action
takes place that is dangerous.
* * * * *
When beating it should be remembered that it is absolutely necessary to
keep your tools free of grease or other substances. It is important to
beat steadily, frequently changing hands to vary motion.
* * * * *
To test the heat of an oven throw a little corn meal in the center, and
if it begins to smoke in 30 or 40 seconds the oven is ready for baking,
the proper heat being about 550 degrees Fahrenheit. The dampers should
be closed when it reaches this point.
In creaming always rub steadily, adding the eggs very gradually.
Self-Raising Flour.
45 lbs. Flour.
15 oz. Soda.
10½ oz. Tartaric Acid.
The above must be mixed thoroughly. It should be sifted 3 or 4 times.
[Illustration]
PASTRY, JUMBLES, ETC.
Bath Buns.
4½ lbs. Flour.
1½ lbs. Butter.
1½ lbs. Sugar.
1½ lbs. Raisins.
9 oz. Citron.
2¼ lbs. Bread Dough.
This is very popular in certain sections. Bake in steady heat.
Butter Cakes.
6 lbs. Flour.
6 oz. Butter.
6 oz. Sugar.
1½ oz. Soda.
3 oz. Cream of Tartar.
Milk.
The above is for the famous “butter cakes” sold in the dairy
restaurants in New York and other large cities. The milk should be
added gradually to make a medium stiff dough. Roll out very thin—about
½ inch—and cut tea biscuit size. Dock and then bake on hot plate both
sides.
Crullers.
1½ lbs. Sugar.
⅜ lb. Butter.
¾ oz. Soda.
1½ oz. Cream of Tartar.
6 Eggs.
3 pts. Milk.
6 lbs. Flour.
A formula when ammonia is used is as follows: 2¼ lbs. Sugar, ¾ lb.
Butter; ½ oz. Ammonia, ¼ oz. Soda, ½ oz. Cream of Tartar, 3 pints Milk,
9 Eggs, 6¾ lbs. Flour. Many omit the soda and cream of tartar entirely,
using only ammonia.
Cream Cakes.
(See recipe for Eclairs.)
Cream Rolls.
Use ordinary puff paste a little over ⅛ in. thick, cut into pieces of
proper width and wash. Make hollow rolls around stick or conical tin
tubes. Coat slightly with granulated sugar and bake before removing
sticks or tubes. Fill with creams or meringue from bag.
Cream Puffs.
Seal in 1 qt. water to which 1¼ lbs. lard has been added, 1½ lbs.
spring wheat flour. Let it work out well.
Then add about 25 eggs, a few at a time. Judgment must be used to get
the right stiffness.
Drop them in a dusted pan with either bag or by hand and bake in a
fairly warm oven.
Cocoanut Kisses.
2 lbs. Sugar.
1 qt. Egg Whites.
5 drops Acided Acid.
Add sugar after eggs are beaten up firm. Make kisses in rings through
star tube. Bake cool in dusted pans. Cover with dessicated cocoanut.
Currant Diamonds.
Two and a half lbs. flour, 1 lb. sugar, 1 lb. butter or lard, 2 eggs,
½ pint milk, ½ oz. ammonia, 4 oz. currants. Rub butter, sugar and
eggs light; then add the currants; then the ammonia dissolved in the
milk, and lastly the flour. Roll the dough out and cut with a fluted
diamond-shaped cutter. Wash them off with milk, place on greased pans,
and bake in a quick oven.
Cinnamon Drops.
2 lbs. Sugar.
9 oz. Butter.
1½ pts. Molasses.
1½ pts. Water.
6 Eggs.
¾ oz. Soda.
¾ oz. Cinnamon.
3¾ lbs. Flour.
Bake in a medium oven. Drop mixture on well greased pans with spoon.
Poor Man’s Bread.
Whip 1 quart and ½ pint of egg whites fairly stiff, then beat into it
5¼ pounds xxxx powdered sugar; flavor with vanilla and darken with
burnt sugar color, and finally add 3½ of flour and mix until the mass
is a little sunny. Fill into oval shallow pans that have been greased
and dusted with flour. Allow them to dry until a crust has formed on
top, then bake in a medium oven. When cold knock out of pans, not
before.
Cocoanut Kisses.
In a bright kettle put 1 pound finely grated cocoanut, 1½ pounds
powdered sugar and sufficient white of eggs to make a medium soft
mass. Place on fire and heat until unable to bear the finger in it any
longer, stirring constantly. Take off fire and let cool. Then add 4
ounces of stale pound cake crumbs and 4 ounces of flour and sufficient
white of egg until the mass can be handled with bag and tube. Then lay
them out on greased and dusted sheet pans like almond macaroons. Care
must be taken when heating; use only pound cake crumbs, and do not let
them stand and become crusted or they will not crack nicely.
Charlotte Russe.
2 oz. Gelatine.
1 lb. Sugar.
2 qts. Cream.
Vanilla.
First dissolve gelatine, then beat up the cream well. Add the sugar,
gelatine and flavor. Mix very lightly and fill in the regular cup made
of sponge cake mixture. Less sugar may be used if desired. To the
above may also be added 20 Whites of Eggs to make a different mixture.
Another recipe using egg yolks which is quite popular is as follows: 2
oz. Gelatine, 8 Egg Yolks, 1 lb. Sugar (powdered), 1 qt. milk, 2 qts.
heavy cream. First soften the gelatine in cold water. After the yolks
are thoroughly beaten add sugar and milk, stirring in the gelatine.
Heat, but don’t boil, stirring to keep smooth, then beat in the whipped
cream and allow to cool.
Corn Muffins.
One and one-half pounds sugar, ½ pound lard or butter, 9 eggs, 1 quart
milk, ⅔ ounce soda, 1 pound corn meal, 2 pounds flour, 1⅓ ounces of
cream of tartar, flavor lemon.
Take sugar and lard, rub to a cream, add the eggs, rub good. Now take
the milk, dissolve the soda in the milk and mix. Take your sieve, put
over the bowl, put the corn meal, cream of tartar and flour together,
sieve through. Mix and bake in heat of 550 degrees F. Bake in cup cake
pans, greased light. No icing. These cakes sell for one cent each, or
six for five cents.
Corn Muffins, No. 2.
(Small Mixture.)
Three-quarters pound sugar, ¼ pound lard or butter, 3 eggs, 1 pint
milk, ⅓ ounce soda, ¼ pound corn meal, ¾ pound flour, 1 ounce cream of
tartar, flavor with lemon.
This mixture is mixed, greased and baked as Corn Muffin No. 1. Sold for
one cent each, six for five cents.
Doughnuts.
6 qts. Water.
6 qts. Milk.
6 oz. Soda.
12 oz. Cream of Tartar.
1½ lbs. Lard.
7½ lbs. Sugar.
Add to the above sufficient flour to make a good stiff dough.
French Crullers
1 lb. Butter.
4 oz. Sugar.
1 qt. Water.
2 lbs. Flour.
28 Eggs.
A richer cruller can be made as follows: 1 lb. Butter, 4 oz. Sugar, 1¼
pts. Milk, 2½ lbs. Flour, 16 Eggs.
Eclairs.
2 lbs. Lard.
3 pts. Water.
35 Eggs.
2 lbs. Spring Wheat Flour.
⅜ oz. Ammonia.
The above is used both for cream cakes and all kinds of eclairs. It
is important to remember, however, that the dough for eclairs must
be stiffer than for cream cakes. Before starting the mixture it is
absolutely necessary, if you desire good results, to have all material
properly prepared and ready for immediate use. Eggs should be broken
and ready, likewise ammonia, pans, etc.
The lard and water should be allowed to boil for a minute before adding
the flour, which must be done very quickly, stirring thoroughly. In
fact everything must be done quickly if you want perfect goods. Add
eggs, about 2 at a time, and when ready add ammonia. Results depend
largely on having the dough just right, not too thick and not too thin.
Too much ammonia will ruin the batch. Bake in hot oven.
Ginger Snaps.
3 pts. Molasses.
1½ pts. Water.
3 oz. Soda.
4½ lbs. Sugar.
1½ lbs. Lard.
9¼ lbs. Flour.
These are washed with water before baking. Medium oven. Some use
ammonia and about 1½ lbs. of corn meal.
Ginger Bread.
3 pts. Molasses.
3 pts. Water.
1½ oz Soda.
1½ oz. Cream of Tartar.
2 lbs. Crumbs.
1 lb. Lard.
6 lbs. Flour.
Spices.
Have pan well greased. Ice on top. Usually sold in penny squares. For a
better grade use 4 or 5 eggs.
Ice Cream Cones.
Eight oz. flour, 4 oz sugar, 1 pint whipped cream, 8 eggs, 1 gill
curacoa, pinch of salt, vanilla. These ice cream cones are made in
special irons, which are greased and filled with the above batter from
a handbag. They are baked on the gas machine. This recipe is for very
fine goods, and can be cheapened considerably.
Icing.
Water Icing is made with ordinary Sugar and Water, colored and flavored
as desired.
* * * * *
Ornamental Icing is composed of plain Sugar beat up well with Egg
Whites and a few drops of Lemon Juice. The usual proportion is to use ¼
lb. sugar to every white of an egg used.
* * * * *
Icing for cake is usually made thinner than ornamenting icing. For a
cheap icing Gelatine is used in place of the eggs. Use 2 oz. Gelatine
to every pint of water (warm). Beat up well with the sugar.
* * * * *
Chocolate Icing is made with 1 lb. of Chocolate to every quart of water
and the necessary amount of sugar. A cheaper Chocolate Icing is made
with Cocoa and Cocoa Butter. Boiled Chocolate Icing is made by boiling
the chocolate, sugar and water for about 10 minutes.
* * * * *
Transparent Icing is made by boiling Pulverized Sugar and water
together in proportions of about 2 lbs. of Sugar to each pint of water.
When it becomes like rich cream it is poured hot on the cake top. Care
should be taken to rub the sugar thoroughly against the sides of the
vessel while boiling in order to mix thoroughly.
* * * * *
Soft Icing consists of Powdered Sugar sifted very fine and boiling
water and Fruit Juice mixed. Use 1 lb of Sugar to 2 tablespoonfuls of
boiling water and 2 tablespoonfuls of Fruit Juice. This is colored
in any way desired. Spread on while the cake is warm. This icing is
especially good for sponge cake, etc.
Jelly Squares.
(See Orange Squares.)
Jumbles.
3 lbs. Sugar.
1½ lbs. Butter.
9 Eggs.
¼ oz. Ammonia.
3½ lbs. Flour.
Flavor.
The above is called either Vanilla, Lemon or Cinnamon Jumbles,
according to flavor. Frequently a little milk is used in the mixture
and more butter. Wafer jumbles are made in about the same way. The
formula can be varied in a dozen ways to suit the ideas of different
bakers.
Jumble, No. 2.
One pound sugar, ¼ ounce lard, 5 eggs, ½ pint milk, ⅓ ounce ammonia, 2
pounds flour, flavor with vanilla.
This mixture is made, mixed and baked as Vanilla Jumbles. The only
difference is, it is put in jumble bag and laid out with star tube.
Sell for one cent each, six for five cents.
Vanilla Jumble, No. 1.
One and one-half pounds sugar, 1½ pounds lard, 6 eggs, 1 pint milk, 1
ounce powdered ammonia, 3 pounds flour, flavor with vanilla.
Take sugar and lard, put in the bowl, mix with a cream. Next add the
eggs, mix. Take the milk and ammonia, dissolve the ammonia in the milk
and mix together. Take your sieve, put over the bowl, put the flour in
and sieve through. Mix light and put in jumble bag with plain tube.
Lay out on cleaned pans in jumble form. Bake in heat of 550 degrees F.
Flavor with vanilla. Sell these cakes at one cent each, or six for five
cents.
[Illustration]
SPECIAL JUMBLES
BY LOUIS STERN.
Bula.
One pound of lard, 1 pound sugar, 6 eggs, 1 pint of water, 1 ounce
soda, 1 quart molasses, and 4 pounds of flour. Put sugar and lard into
the bowl and rub to a cream, then slowly add the eggs. Next put in the
molasses and mix together, then dissolve the soda in the water and mix
all together. Lastly add the flour and mix very light. This is put in
a canvas bag with a plain tube laid out on clean pans in form of an S.
These cakes can be sold for one cent each, or 6 for five cents. They
are baked in a slow heat of 370 degrees F. Leave on the pan till well
cooled off. If made right these jumbles will keep for weeks.
Chocolate Jumble.
This is made the same as cream jumble No. 1, with the addition of a
half pound of bitter chocolate, which is to be dissolved and added to
the mixture. When baked fill with white of egg icing. Sold for two
cents each, or 3 for five cents. The jumbles are very delicious, but
are made very little in this country.
Chocolate Cream Jumble.
Eight and one-half pounds of good cake flour, 2 pounds of lard or
butter, 3 pounds of sugar, (in powdered form), 20 eggs, 1 quart of
milk, 1 ounce of soda, 1½ ounces ammonia and 1 pound of dissolved
chocolate. Put sugar and lard in bowl and rub to a cream. Slowly add
the eggs, two or three at a time, then add the milk. Dissolve soda and
ammonia in milk and mix together. Then take the chocolate, dissolve
it on the stove and add to the mixture. Finally add the flour and
mix lightly. Baked in a heat of 450 degrees F. When baked, dried and
cooled, take some marshmallow and put some of it between two jumbles,
thus causing them to stick together; then fill the hole in the center
on one side of the jumble with chocolate icing, and the other side with
cream or white of egg icing. Sold for three cents each, or 2 for five
cents.
Curna Jumble.
Five pounds granulated sugar, 3 pounds lard or butter, 12 eggs, and
1½ ounces ammonia, 11½ pounds flour, and enough milk to make a stiff
dough. Take sugar and lard and break up the same as for pie crust, then
slowly add the eggs; do not cream it; put in about 1 quart milk and
dissolve the ammonia in it. Lastly add the flour. This mixture is laid
out with canvas bag and star tube on dusted pans in the shape of half
moons. When baked and cool and dry stick two together by putting jelly
between them. These jumbles are baked in a heat of 370 degrees F., and
are sold for one cent each or 6 for five cents.
Curba Jumble.
One pound lard, 1½ pounds sugar, 6 whites of eggs, ⅓ ounce soda, ⅔
ounce cream tartar, 1½ pounds flour and a little vanilla. Mix light.
Take the sugar and the lard and rub to a cream, then beat up the white
of eggs to a stiff snow and add the soda which must be powdered fine
to the white of eggs. Next add the flour and cream of tartar, mixing
lightly. Put in canvas bag and star tube. Lay out on dusted pans, wash
over with milk and drop chopped nuts and almonds on top. Then turn the
pan upside down, so the pieces of nuts will fall off, and put in oven
to bake in heat of 400 degrees F. When baked, and while still hot, put
a little water icing on top. Sold at one cent each, or 6 for five cents.
Cream Jumble.
Seventeen pounds of flour, 4 pounds of lard or butter, 10 pounds of
granulated sugar, 3 pints of eggs, 2 quarts of milk, 1½ ounces soda, 2½
ounces of ammonia. Put butter or lard in bowl with the sugar, break up
like pie crust, slowly adding the eggs, little at the time, till used
up. Dissolve soda and ammonia in the milk and mix together. Finally add
the flour, but do not mix heavy, but very light. These cakes must be
laid out on dusted pans with the jumble apparatus, because this mixture
is too hard to be forced out by the hand and bag system. To be baked
in a hot oven in a heat of 490 or 500 degrees F. When baked and cooled
off, fill the center with different kinds of jams or jellies. This is
one of the best jumbles known, and one of the best sellers in France
and other countries. Sold at two cents each, or 3 for five cents.
Cream Jumble No. 2.
Nine pounds of flour, 2½ pounds of lard or butter, 5 pounds granulated
sugar, 10 to 15 drops of lemon flavoring, 18 to 20 eggs (according to
the size of the eggs); 1 quart of sour milk, 1 ounce soda, 1½ ounces
ammonia. This is mixed in the same way and baked in the same heat as
the above jumble. When baked fill with jellies or creams and put a
little chocolate coating (not too much), on top. Sold for two cents
each, or 3 for five cents.
Cocoanut Jumble No. 1.
One and one-half pounds sugar, 1 pound lard or butter, 5 whites of
eggs, orange flavoring, ⅓ ounce soda, ⅔ ounce cream of tartar, and 1½
pounds strong spring patent flour. Mix and bake same as above cocoanut
jumble, only before putting in oven take a handful of shredded cocoanut
and drop on top. One cent each.
Cocoanut Jumble No. 2.
One pound shredded cocoanut, 1½ pounds granulated sugar, 5 whites of
eggs, 3 whole eggs, 1 pound lard or butter, ⅙ ounce soda, ⅓ ounce cream
of tartar, some lemon flavor, and 1¾ pounds flour. Rub sugar and lard
to a cream, then slowly add the eggs. Next add the whites of 5 eggs
beaten to a stiff snow. Powder the soda good and fine and add to the
mixture with a little lemon flavor, and mix. Now add the cocoanut, but
see that it is chopped good and fine or it will not come through the
star tube. Lay out on clean pans in regular jumble form. Bake in heat
of 420 degrees F. Sold for one cent, or 6 for five cents.
Plain Jumbles.
Make the same as the above cocoanut jumble and mix and bake in like
manner, only omit the sprinkling of cocoanut over the jumbles. Sold for
one cent or 6 for five cents.
La Cream Jumble.
One and one-half pounds sugar, 1 pound lard, 6 whites of eggs, ⅓ ounce
soda, ⅔ ounce cream of tartar, ¼ pound cocoanut, 1½ pounds of flour and
a little flavoring. Rub sugar and lard to a cream, slowly add the eggs
and mix together. Next add the flour and cream of tartar. Mix lightly.
Put in canvas bag and with star tube lay out on dusted pans in the
regular jumble form. Sprinkle some cocoanut on top and then turn pans
upside down to allow the cocoanut to drop off. Baked in a heat of 420
degrees F. Sold everywhere for one cent, or 6 for five cents. These
cakes will keep from four to five weeks without getting hard.
Sa Voy Jumble.
Two pounds of sugar, 1 pound lard or butter, 6 eggs, ⅙ ounce ammonia,
2¼ pounds flour, and some lemon flavor. Put sugar and lard in the bowl
and break up like pie crust. Next add the eggs, a few at a time. Be
careful not to cream it. Take the ammonia with a few drops of lemon
flavor and make a smooth paste. Mix lightly. Put in canvas bag and with
star tube lay out on dusted pans. Put in oven to bake in a heat of 400
degrees F. When baked and while still hot put a little chocolate icing
on top. Sold at one cent each, or 6 for five cents. These cakes will
keep moist for six or seven weeks, without getting mouldy. The longer
they lay the better they taste and the softer they keep.
Sa Voy Jumble No. 2.
One and one-half pounds brown sugar, 7 ounces of lard or butter, 8
eggs, ⅓ ounce soda, ⅔ ounce cream of tartar, 2 pounds of cake flour.
Put sugar, lard and eggs into the bowl together and mix very lightly
to a smooth paste. Next add the soda with a little mace. Mix together.
Finally add the flour and cream of tartar. Lay out with canvas bag and
plain tube on clean pan without dusting. Sprinkle some cinnamon or
chopped almonds on top, then turn pan upside down, so the unused pieces
of almond will drop off again. Bake in same heat as Sa Voy No. 1.
Vanilla Jumble No. 1.
Five pounds of powdered sugar, 4¼ pounds lard or butter, 18 eggs, some
vanilla flavoring, ⅔ ounce ammonia, 7½ pounds of flour. Break sugar and
lard up, same as for pie crust, slowly adding the eggs, few at a time,
till used up. Next add the flavoring, powder the ammonia good and fine
and mix together. Lastly add the flour. These jumbles must be pounded
out with a jumble apparatus, because the dough is too hard to be forced
out with bag and star tube. Baked in heat of 420 degrees F. When baked,
and while still hot, wash over with hot water icing. One cent each, or
6 for five cents.
Vanilla Jumble No. 2.
One and one-half pounds of sugar, 1½ pounds butter or lard, 8 eggs, 1
ounce ammonia, 1 pint of milk and 3 pounds of flour. Mix and bake the
same as the above, only use plain tube instead of star.
Marshmallow Filling.
(See Icing.)
Mince Meat.
(See Pie Baking.)
Muffins.
(See Sweet Corn Muffins.)
Meringue Pie.
(See Pies.)
Meringue.
2 lbs. Sugar.
1 qt. Egg Whites.
2 drops Acided Acid.
Beat whites steadily, changing hands frequently, until stiff. Then add
about 2 tablespoonfuls of Sugar and beat again, adding 2 more spoonfuls
of Sugar in a few minutes, after which beat until thoroughly stiff.
Now add balance of sugar. A few drops of Lemon Juice will make the egg
whites come up quickly. Whites that have been allowed to stand 24 hours
come up better than when freshly opened.
Macaroons.
1½ lbs. Almond Paste.
2 lbs. Sugar.
1½ oz. Corn Meal.
To the above should be added enough whites of eggs to get a good smooth
mixture. Use only high-grade almond paste.
Marshmallow Icing and Filling.
8 oz. Gelatine.
2 qts. Water.
10 lbs. Powdered Sugar.
1½ lbs. Glucose.
½ oz. Cream of Tartar.
First soak the gelatine in the water, heating slightly to dissolve.
Beat thoroughly with sugar in beating machine, and when half ready add
cream of tartar and flavor. The glucose may be omitted if desired.
Napoleons.
Use regular puff paste rolled into thin sheets. Cover with vanilla
cream and build up with other sheets. Cover top with water icing and
cut into oblong squares.
Neapolitan Cake.
Neapolitan cake is made with regular sponge cake mixture, differently
colored, pink, yellow, chocolate, etc. Bake in thin sheets and proceed
as with layer cake, using jelly and cocoanut between layers. It is
usually iced on top with pink and white stripe effect.
Orange Squares.
These are made with ordinary Sponge Cake. Ice, and place slice of
Orange on top. More yolks or coloring is put in this cake to give the
deep orange color. These goods may be made up in the form of Diamonds,
Crescents, etc., jellies or fruits of all kinds may be substituted
for the orange. White squares are made with Lady Cake composed of two
layers, with Vanilla Cream between and icing on top.
Orange Pastry Tart.
Roll out a round bottom of good puff paste dough, not too thin. Wash
the edge with egg and place a strip of the puff paste 1½ inches wide
around the edge of the bottom. Decorate this strip with small stars,
hearts, crescents, or any small fancy cutter you may have, and from
the puff paste wash all with egg and bake well, but take care not to
brown the center too much. As soon as baked ice the edge with soft
lemon-flavored icing or fondant, and when cold fill the tart with cream
filling given below, and decorate the top with fruit jelly, candied
orange slices and whipped cream.
Orange Cream for Filling.-½ lb. of sugar, ½ pt. white wine, 6 yolks,
the rind and juice of 1½ oranges, ¾ oz. gelatine that has been softened
in a little warm water, and if not tart enough add the juice of 1
lemon. Boil this, stirring constantly until slightly thick; remove
from fire, and when cooled a little add the snow of 4 whites of egg
carefully. In the egg white beat in a handful of sugar to prevent
coagulation when mixing it into the warm cream filling. Finish as
stated above.
Patty Shells.
Patty Shells are made with ordinary puff paste. Cut out about the size
of sugar cakes, cutting small hole in one. Wash over the other with
water or eggs. Place the one with hole on top and bake.
Pumpernickel.
4 lbs. Stale Cake (powdered).
4 lbs. Sugar.
6 lbs. Flour.
24 Eggs.
½ oz. Ammonia
Spices.
These should be washed over with eggs before baking.
Patties.
Patties or tarts are made with puff paste rolled thin, which forms a
lining for pans filled with any kind of fruit. These can be made in
endless varieties. A good recipe for the pastry is as follows: 1½ lbs.
Flour, 1½ lbs. Butter (hard), 2 Eggs, 1½ oz. Baking Powder, Salt and
Ice Water. Medium dough, mixed lightly and rolled four or five times at
intervals of about 15 minutes. This can be made very quickly.
Puff Paste for Patty Shells.
Mix 1 lb. spring wheat flour, 2 oz. bread dough, 2 oz. butter, 1 yolk
of egg, ½ pint cold water, to a smooth dough. The more it is worked
the better. Let lay a little while to recover. In the meantime wash 14
oz. of butter in cold water, press all the water out. Now roll out the
dough ¼ inch thick into as perfect square as possible. Place in the 14
oz. of butter formed in a square in the center, turn the dough over the
butter from all sides, roll 1 inch thick and turn over again, then roll
three times more in the same manner, but give fifteen minutes’ time
between each roll. When rolling the paste always brush off the flour.
Cut proper size and bake in hot oven. If the shells jump too much or
topple over, the dough must be rolled some more.
If too close and not enough spring, it has been rolled too much. All
depends upon the quality of the butter.
Puff Paste.
1½ lbs. Flour.
2 Egg Yolks.
¾ pt. Water.
1½ lbs. Butter.
This should be rolled at least 4 times, setting aside 15 minutes
between each roll.
Puff Paste.
½ pt. Water.
1 lb. Flour.
1 lb. Butter.
If desired, a richer mixture is made by adding eggs and a little rum.
Pine Apple Tarts.
While apples are at their best, their use in fine cake bakeries can
be made manifold and very tasty. A few delicacies in this line are
herewith offered:
* * * * *
No. 1.—Half bake a bottom, in a crimped straight flanged pan or in
a tin ring, some fine sugar dough. When cool spread this with some
apricot marmalade, and upon it slices of apples of as equal size as
possible; sprinkle over the slices some finely cut blanched almonds, a
few washed currants, sugar and cinnamon, and bake until apples are just
soft, but not mushy; then pour over all some very light colored apple
jelly.
* * * * *
No. 2.—As above, half bake a bottom of sugar dough. When cool place
apple slices in the bottom and bake them until soft. Now beat 6 oz.
sugar, 6 egg yolks very light, and add 6 oz. ground stale almond
macaroons. Then beat up half pint heavy cream and add it to the beaten
eggs. Pour this over the apples and again bake it lightly. When cool
dust with sugar or ice with thin vanilla flavored fondant.
* * * * *
No. 3.—Bake in deep straight edge pan a bottom of sugar dough. On a
sheet pan bake a net formed by strips of the sugar dough crossing each
other diagonally so as to form diamond-shaped openings. The net must
be the same size as the bottom, and both should be fairly well baked.
Partially fill the bottom with rice which has been boiled soft in milk,
adding a little vanilla. Upon this rice place apple slices that have
been boiled soft in sugar syrup. Now place the network over the apples,
dust with sugar, and fill out the diamonds with pale pink colored
fondant that have been flavored with punch extract.
* * * * *
Sugar Dough for Above.—One-half lb. sugar, ½ lb. butter, 10 oz. flour,
3 eggs; some would add ¼ finely chopped almonds to the dough also.
Sponge Biscuit.
6 lbs. Sugar.
66 Eggs.
9 lbs. Flour.
3 oz. Soda.
3 oz. Cream of Tartar.
Flavor.
These goods are usually iced on the bottom and sold at 1 cent each.
Sweet Corn Muffins.
2¼ lbs. Sugar.
15 oz. Butter.
12 Eggs.
1 oz. Soda.
2 oz. Cream of Tartar.
3 pts. Milk.
1½ lbs. Corn Meal.
3 lbs. Flour.
3 lbs. Flour.
Lard may be substituted for the butter and more corn meal used in place
of the flour.
Scones.
6 lbs. Flour.
1½ lbs. Butter.
1½ lbs. Sugar.
3 oz. Soda.
6 oz. Cream of Tartar.
2 pts. Milk.
These are moulded round, ½ inch thick and cut cross-ways. The dough
should be handled quickly though thoroughly worked. Wash with eggs and
after half an hour bake in hot oven.
White Squares.
(See Orange Squares.)
Tea Biscuits.
5 lbs. Flour.
¾ lb. Lard.
⅛ lb. Butter.
1 oz. Soda.
2 oz. Cream of Tartar.
3 pts. Milk.
⅛ lb. Sugar.
Add a little ammonia and salt, let mixture stand for a few minutes and
bake in hot oven.
Vienna Biscuits.
— lbs. Flour.
½ lb. Butter.
½ oz. Powder.
¾ lb. Sugar.
4 Eggs.
Milk.
Rub the butter, sugar and powder well into the flour on the board, make
a bay, break in the eggs, and wet into a pliable dough with milk. Roll
down in a sheet and cut out on slips about 6 inches wide; then spread
on the following mixture. Cut up in fingers about 1½ inches wide, and
set them on a flat tin about 1 inch apart, lifting them with a palette
knife. When you have filled the tin, bake in a moderate oven.
JAMS AND JELLIES
BY LOUIS STERN
Jellies and jams are used in every bakeshop where cakes and tarts are
baked, such as jelly roll, diamonds and jelly squares, layer cakes,
jelly tarts, etc. No jelly should be put on cakes or tarts to be baked
in the oven, for it will cook and run all over the cake. It will make
the cake look dirty and will soak into the cake, make it soft and heavy.
Tarts are made by lining small patty pans with puff paste, rolled out
thin and filled with different kinds of jams or stewed fruits, such as
strawberries, raspberries, cherries or peaches.
Bakers that want a cheap tart usually line small patty pans with puff
paste and set away to dry for about one-half hour and bake in medium
oven. When baked they are filled with jelly.
Dark Currant Jelly.
For this recipe $200 was paid to Harry DeLuke, the French pastry baker,
who brought it to America in the year 1907.
Take 2 pounds of gelatine. Put on stove with 23 quarts of water. When
the water begins to boil put in 64 pounds of the best XXXX powdered
sugar, ½ ounce of tartaric acid and 1 pint of currant juice. Let it
boil on the stove for ten minutes. In the meantime get your pails
ready. Rub them on the inside with rum. When the jelly is boiled
enough, pour into the pails. Leave them open for one day, then take
thick paper soaked in rum, put over the top of jelly and close down
tight. You can color this jelly as you like, make it dark currant
jelly, red currant jelly or any other color you like by using
artificial colors. This jelly is made so good and costs so little that
it can be sold at a profit. It will keep for years.
Red Currant Jelly.
Take 2 ounces gelatine. Dissolve in 1 pint cold water, 1 pint rum, 1
quart boiling water, 2 pounds granulated sugar and two teaspoonfuls of
currant juice. Put on stove, let boil ten minutes and put in pails for
use as needed.
Colebra Cherry Jam.
Weigh 10 pounds of fine ripe cherries, cleaned from stem and pit; put
into kettle over the fire with 10 pounds of granulated sugar, 2 ounces
corn starch, let boil 20 minutes until jam begins to thicken. When done
store away same as other jams.
Peach and Apple Jam.
Take 5 pounds of apples and 5 pounds of peaches. Cut good and fine. Put
on stove in kettle, with 11 pounds of granulated sugar. Let boil 10
minutes and add 3 ounces corn starch, ⅙ ounce tartaric acid. Let boil
10 minutes more and it will be ready for use. This jam is very good and
is used in all hotels and bakeshops. It is the only genuine apple and
peach jam.
Raisin Jam.
Take 8 pounds of raisins, put in kettle on fire, and 7½ pounds
granulated sugar. Let boil 20 minutes and add four ounces corn starch
and ¼ ounce tartaric acid. This jam is usually stored away in glass
jars.
Currant Jam.
Bring 20 pounds of currants to a boil, with 21 pounds of fine powdered
sugar and ½ pound of corn starch. Let boil 25 to 30 minutes. Keep
stirring till it thickens. When done put in glass jars covered tight.
This jam will keep for a year if directions are followed correctly.
Huckleberry Jam.
Bring to a boil 18 pounds of huckleberries, 20 pounds of XXXX powdered
sugar, 4 ounces of corn starch. Boil 15 minutes. Keep stirring until
thick and when done place in glass jars for future use.
French Orange Jelly.
Take 4 ounces gelatine, soak into 2 quarts of lukewarm water for one
and one-half hours, then add 2¾ quarts of boiling water and 3 pounds of
granulated sugar, 2 teaspoonfuls of orange extract. Put on stove and
let boil five to ten minutes. When done put in wooden pails. Put thick
paper soaked in rum over the jelly. Put away for future use.
The Original Peach Jelly.
Take 1½ ounces of gelatine. Dissolve in ¾ pint of cold water, add 1½
pounds of granulated sugar. Next add ¾ pint of boiling water. Put on
stove and let come to a boil 10 minutes. Flavor with ½ pint mashed
peaches. Put in pail and store away.
Raspberry Jelly.
Take, say, 6 quarts of ripe raspberries. Put in kettle over fire so the
juice will flow for 15 minutes. Strain through thin cloth and let stand
for five minutes, so it will set. Then measure the juice. To every pint
of juice add 1 pound of sugar, and to every pound of sugar add ½ ounce
corn starch. Put on stove to boil for 10 minutes.
Strawberry Jelly.
Take 1 ounce of gelatine. Dissolve in ½ pint of lukewarm water. Add ½
pint of cherry wine, ½ quart of boiling water, 1½ pounds of granulated
sugar and 2 ounces of strawberry juice. Then put on stove to boil 15
minutes. Pour in pail and put in cool place for future use.
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