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The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes

By Robert Wells

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Table of Contents

THE BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT
PREFACE.
CONTENTS.
I. INTRODUCTORY CHAPTER.
- Chemistry as applied to Bread-Making.
- Fermentation.
- Process of Bread-Making.
- Brown Bread.
II. GENERAL REMARKS ON BAKING.
- Essentials of Good Bread-Making.
- German Yeast and Parisian Barm.
- American Patent Yeast.
- Good or Bad Flour.
- Alum in Bread.
- Butter for Pastry and Cakes.
III. BREAD, TEA CAKES, BUNS, ETC.
- 1.—To make Home-made Bread.
- 2.—Bread-making by the Old Method.
- 3.—Modern Way of making Bread.
- 4.—Scotch Style of making Bread.
- 5.—Home-made Whole Meal Bread.
- 6.—Whole Meal Bread.
- 7.—Unfermented, or Diet Bread.
- 8.—Rye Bread.
- 9.—Coarse Bread.
- 10.—Germ Flour Bread.
- 11.—Tea-Cakes.
- 12.—Queen’s Bread.
- 13.—Sally Luns, Yorkshire, or Tea Cakes.
- 14.—Muffins.
- 16.—Crumpets.
- 17.—Oatmeal Cake.
- 18.—Bath Buns.
- 20.—Hot Cross Buns.
- 21.—Chelsea Buns.
- 22.—Balmoral Cakes.
- 23.—Balloon or Prussian Cakes.
- 24.—Saffron Buns.
- 25.—Cinnamon Buns.
- 26.—Jubilee Buns.
- 27.—German Buns.
- 28.—Common German Buns (for wholesale purposes).
- 29.—London Buns.
- 30.—Penny Queen Cakes.
- 31.—Patent Flour.
- 32.—Penny Rice Cakes.
- 33.—Cocoanut Cakes.
- 34.—Albert Cakes.
IV. GINGERBREAD, PARKINGS, SHORTBREAD, ETC.
- 35.—Queen’s Gingerbread.
- 36.—German Gingerbread.
- 37.—Spiced Gingerbread.
- 38.—Scarborough Gingerbread (for wholesale purposes).
- 39.—Ginger Cakes.
- 40.—Prepared Treacle.
- 41.—Prepared Treacle for Thick Gingerbread.
- 42.—Laughing or Fun Nuts.
- 43.—Grantham or White Gingerbread.
- 44.—Spice Nuts.
- 47.—Light Gingerbread.
- 48.—Italian Jumbles, or Brandy Snaps.
- 49.—Halfpenny Gingerbread Squares.
- 50.—Hunting Nuts.
- 51.—Parkings.
- 53.—Parking Cake.
- 54.—Scotch Shortbread.
- 55.—English Shortbread.
- 56.—French Shortbread.
V. HARD BISCUITS.
- 57.—Machine-made Biscuits.
- 58.—Ship Biscuits.
- 59.—Captains’ Biscuits.
- 60.—Thick Captains.
- 61.—Abernethy Biscuits.
- 62.—Abernethys as made in London.
- 63.—Usual Way of making Abernethy Biscuits.
- 64.—Wine Biscuits.
- 65.—Soda Biscuits.
- 66.—Boston Lemon Crackers.
- 67.—Pic-Nics.
- 68.—Common Pic-Nics.
- 69.—Luncheon Biscuits.
- 70.—Digestive Biscuits.
- 72.—Small Arrowroot Biscuits.
- 73.—Coffee Biscuits.
- 74.—Victoria Biscuits.
- 75.—Shell Biscuits.
- 76.—York Biscuits.
- 77.—Machine Biscuits.
- 78.—Bath Oliver Biscuits.
- 79.—Edinburgh Biscuits.
- 80.—Nursery Biscuits.
- 81.—Soda Biscuits.
VI. FANCY BISCUITS, ALMONDS, ETC.
- 82.—Digestive Biscuits.
- 83.—Kent Biscuits.
- 84.—Imperial or Lemon Biscuits.
- 85.—Venice Biscuits.
- 86.—Shrewsbury Biscuits.
- 89.—Peruvian Biscuits.
- 90.—Currant Fruit Biscuits.
- 91.—Snowdrop Biscuits.
- 92.—Rice Biscuits.
- 93.—Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits.
- 94.—Walnut Biscuits.
- 95.—Queen’s Drops.
- 96.—Cracknel Biscuits.
- 97.—Premium Drops.
- 98.—German Wafers.
- 99.—Crimp, or Honeycomb Biscuits.
- 100.—Hermit Biscuits.
- 101.—Italian Macaroons.
- 102.—Common Macaroons.
- 103.—French Macaroons.
- 104.—Ratafias.
- 105.—Princess Biscuits.
- 106.—Rusks.
- 107.—Rock Almonds (White).
- 108.—Rock Almonds (Pink).
- 109.—Rock Almonds (Brown).
- 110.—Almond Fruit Biscuits.
- 111.—Meringues.
- 113.—Common Drop Biscuits.
- 114.—Savoy Biscuits.
- 115.—French Savoy Biscuits.
- 116.—Judges’ Biscuits.
- 117.—Lord Mayor’s Biscuits.
- 118.—Fruit Biscuits.
- 119.—Palais Royal Biscuits.
- 120.—Rice Biscuits.
- 121.—Scarborough Water Cakes.
- 122.—Sponge Biscuits.
- 123.—Almond Sponge Biscuits.
- 124.—Naples Biscuits.
VII. PASTRY, CUSTARDS, ETC.
- 125.—Butter for Puff Paste.
- 126.—Puff Paste.
- 128.—Crisp Tart Paste.
- 129.—Sweet Tart Paste.
- 130.—Paste for a Baked Custard.
- 131.—Paste for small Raised Pies.
- 132.—To make a handsome Tartlet.
- 133.—Nelson Cake or Eccles Cake.
- 134.—To make a Custard.
- 135.—Common Custard.
VIII. FRUIT CAKES, BRIDE CAKES, ETC.
- 136.—Directions for mixing Cakes made with Butter.
- 138.—London Way of mixing Cakes.
- 140.—Citron Cake.
- 141.—Common Fruit Cake.
- 142.—Pound Cakes.
- 143.—Seed Cakes.
- 144.—Two and Three Pound Cakes.
- 145.—Another Seed Cake.
- 146.—Four and Six Pound Cakes.
- 147.—Bride Cakes.
- 148.—Icing Sugar for Bride Cakes, &c.
- 149.—Almond Icing for Bride Cakes.
- 150.—Wedding Cake.
- 151.—Rich Twelfth Cake.
- 152.—Madeira Cakes.
- 153.—Plum Cake. (As made for best shops in Edinburgh.)
- 154.—Genoa Cake.
- 155.—Rice Cake (Scotch Mixture).
- 156.—Madeira Cake (Scotch Mixture).
- 157.—Pond Cake or Dundee Cake.
- 158.—Silver Cake.
- 159.—Gold Cake.
- 160.—Plum Cake at 6d. per lb. (As sold by Grocers.)
- 163.—Mystery, or Cheap Plum Cake at 3d. per lb.
- 164.—Plum Cake at 4d. per lb.
- 165.—Lafayette Cakes.
- 166.—American Genoa Cake.
- 167.—Lemon Cake.
- 168.—Bristol Cake.
- 169.—Jubilee Cakes.
IX. HANDY WHOLESALE RECIPES FOR SMALL MASTERS.
- 170.—Soda Cakes or Scones.
- 171.—Currant or Milk Scones.
- 172.—Sugar or White Spice Biscuits.
- 173.—Halfpenny Scotch Cakes.
- 174.—Large Square Penny Albert Cake.
- 175.—Brandy Snaps.
- 176.—Nonpareil Biscuits.
- 177.—Common Halfpenny Queen Cake.
- 178.—Halfpenny Lunch Cake.
- 179.—Polkas or Halfpenny Sponges.
X. CONFECTIONS IN SUGAR-BOILING.
- 180.—Clarifying Sugar.
- 181.—Testing Sugar.
- To boil Sugar to the different degrees.
- 188.—To boil Sugar by the Thermometer.
- 189.—Barley Sugar.
- 190.—Barley Sugar Drops.
- 191.—Acid Drops.
- 192.—Pine-apple Drops.
- 193.—Poppy Drops.
- 194.—Ginger Drops.
- 195.—Cayenne Drops.
- 196.—Ginger Candy.
- 197.—Lemon Candy.
- 198.—Peppermint Candy.
- 199.—Rose Candy.
- 200.—Burnt Almonds.
- 201.—Cast Sugar Drops.
- 202.—Rose Drops.
- 203.—Orange-flower Drops.
- 204.—Chocolate Drops.
- 205.—Coffee Drops.
- 206.—Barberry Drops.
- 207.—Peppermint Drops.
- 208.—Pine-apple Drops.
- 209.—Vanilla Drops.
- 210.—Ginger Drops.
- 211.—Lemon Drops.
- 212.—Orange Drops.
- 213.—Pear Drops.
- 214.—Lavender, Violet, Musk, and Millefleur Drops.
- 215.—Pink Burnt Almonds.
- 216.—Philadelphia Caramels.
- 217.—Boston Chips.
- 218.—Engagement Favours.
- 219.—Almond Hardbake.
- 220.—To make Gum Paste.
- 221.—To spin a Silver Web.
- 222.—To spin a Gold Web.
- 223.—A Spun Sugar Pyramid.
- 224.—To spin a Gold Sugar Crocanth.
- 225.—To spin a Gold Cup.
- 226.—A Spun Sugar Bee-hive.
- 227.—To Ornament a Bee-hive.
XI. COLOURING SUGAR.
- 228.—To prepare Sugar for Colouring.
- 229.—To colour Sugar.
- 230.—Blue Colouring.
- 231.—Carmine Colouring.
- 232.—Green Colouring.
- 234.—Orange Colouring.
- 235.—Red Colouring.
- 236.—Yellow Colouring.
XII. LOZENGES.
- 237.—Peppermint Lozenges.
- 238.—Rose Lozenges.
- 239.—Ginger Lozenges.
- 240.—Transparent Mint Lozenges.
- 241.—Cinnamon Lozenges.
- 242.—Clove Lozenges.
- 243.—Nutmeg Lozenges.
- 244.—Lavender Lozenges.
- 245.—Vanilla Lozenges.
- 246.—Brilliants.
XIII. ICE CREAMS.
- 247.—Vanilla Ice Cream.
- 248.—Bisque or Biscuit Glace.
- 249.—Crushed Strawberry Ice Cream.
- 250.—Hokey Pokey.
- 251.—Cocoanut Ice.
XIV. PRESERVING FRUITS.
- 252.—Large Strawberries.
- 253.—Strawberry Jam.
- 254.—Raspberry Jelly.
- 255.—Black Currant Jelly.
- 256.—Red Currant Jam.
- 257.—Apple Jelly.
- 258.—Gooseberry Jam.
- 259.—Orange Marmalade.
XV. CHOCOLATE.
- 260.—General Directions for Making Chocolate.
- 261.—Chocolate Harlequin Pistachios.
- 262.—Chocolate Drops with Nonpareils.
- 263.—Chocolate in Moulds.
INDEX.

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