Chapter III: Part I: Cakes, Buns and Pastry (2)

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Ten whole eggs or 18 whites or 25 yolks equal one pint.

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Remember butter and sugar require a great deal of rubbing.

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When using some lard in place of butter entirely, use half lard and half butter.

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Fresh eggs placed in cold water will immediately sink, while bad ones will float on top.

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A few drops of lemon juice is a great help when beating egg whites, making them come up quickly.

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Cotton-seed oil may be substituted for lard in all cases. It is richer than lard, hence a less quantity must be used.

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In beating mixtures do not start too fast. A slow circular motion at first gradually increasing speed gives the best results.

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When heating an oven half an hour or more should be allowed to elapse after proper temperature is reached before baking is started.

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No baker can hope to make perfect goods who does not accurately weigh and measure all materials. Guess work keeps many bakers poor.

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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.

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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.

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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.

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.

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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.

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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.

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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.

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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.

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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.

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:

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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.

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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.

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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.

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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.