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

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

By Robert Wells
Free
Book Description
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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