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THE

MODERN

BAKER

COMPILATION ARRANGED FOR


IN

OF

VALUABLE

RECIPES
FORM USE.

CONVENIENT
DAY

EVERY

PRICE,

$5.00

HiLKER

"
CHICAGO

BlETSCH
CINCINNATI

CoMPANY

DISTRIBUTERS

COPYRIGHT,
BY HILKER
"

190?
COMPANY

BLETSCH

THE

LIBRARY

OF

CONGRfeSS,

Two

Copies

Receiver!

FEB

20

1Q03

"1

Copyright

tittiy

CLASS

XXc.

No.

r^-b

^
^

COPY

B.

PREFACE

IN
to

OFFERING

this

valuable

work

to

the

public,
give
a

the

publishers
collection
have been

endeavor
of

concise

tical prac-

recipes
that
are

that

tested

and

in

daily

use

in

the

most

modern

and the

up-to-date
country.
This

bake

shops

throughout

selection

of

recipes

is

the

result
life

of

many

years'
of
the

experience,

in

fact,
will

study
itself

compiler,
to

and

prove

valuable

the

average demands

workman
of

in

complying
of the

with

the

petition com-

present
CITY

day.
PUBLISHING CO.

QUEEN

Fancy-

and

Plain

Cake

Recipes

IMPORTANT.

USE

ONLY

PATENT IN

SOFT

WINTER

FLOUR

THESE

RECIPES.

Owing
of

to

the
same

variation

in

the of

strength
raising

flour, the
cannot

proportion
be used
in

material of the

all sections
to

country.
with of

It is,

therefore, well
until
is

begin
amount
to

small
Yeast

batches Powder

the

exact

ascertained

obtain

the

proper

results.
is

Particular
moisture

attention

called cakes
as a

to

the

and Yeast

softness Powder feature Flour

which
is used

retain

when

raising

material.

This Potato

has

been

obtained

by using
not

and

other

dients ingre-

contained

in

baking powder.

Fancy

".

Plain

Cake

Recipes

THE

MODERN

BAKER.

S\i^ar

CaKes,
1 ^]4lbs. gran,
12
ozs.

No.
or

1.

soft sugar,

butter,

3
1

eggs,

pt. milk,
lbs. flour,
ozs.

4J4

Yeast
with

Powder,

Flavor
Rub milk.
slow

lemon.
and eggs well before

sugar,
Mix

butter

adding
Bake
in

Yeast

Powder

with

flour.

oven.

S\ig(ar
8

CaKes,
lbs. gran,

No.

2.

or

soft sugar,

5
1

lbs. lard and

butter,

qt. eggs,

1 }4 qt. 16
12

milk,

lbs. flour,
ozs.

Yeast with
Bake

Powder,

Flavor
Mix
as

lemon.
in slow
oven.

above.

THE

MODERN

BAKER.

President 3
1

CaKes.

lbs. gran,

or

soft sugar,

yi

lbs. butter, eggs,

8
1

pt. milk,
lbs.
ozs.

5
6
Rub

flour,
Yeast
and

Powder.
eggs

sugar,

butter Mix
Yeast

together
with
oven.

before

adding milk.
putting
with
in

Powder
in

flour before Cut


out

butter.
cutter

Bake and wash

hot "gg

round

with

before

baking.

ZepHyr

CaKe.
1 lb. gran,

sugar,

lb. butter,

1 5 egg

whites,

54^lbs. flour, Yi
Beat
oz.

Yeast
white
to

Powder.
froth then and
in

"'g%

add
Yeast

sugar Powder cake

and
in

butter, well mixed;


last.
Bake
in

put flour
oven.

cold

Put

pound

pans.

THE

MODERN

BAKER.

Leaf

CaKe. 3 lbs. gran, 3 lbs. butter


2

sugar, and

lard,

doz.

eggs,

6 lbs.
4
ozs.

flour,
Yeast

Powder,

Vanilla
Rub eggs, add Bake

flavor.
sugar, with
oven.

adding
mixed

butter the

and
Yeast

lard, well
Powder

mixed;
last.

flour
in

moderate

R^aisin

CaKe.

2y2
21/
10

lbs. gran,

sugar,

lbs. butter,
eggs,

4""
2

lbs. flour,
ozs.

Yeast
with

Powder,

Flavor
Mix flour and Place
sugar, Yeast
in

lemon.
eggs

butter

and

well
in

before moderate

adding
oven.

Powder.
center

Bake
of cake

raisin

before

baking.

THE

MODERN

BAKER.

Rub and

eggs, Mix

sugar

and

butter
Powder
oven.

before with

adding
flour

milk

flour.

Yeast
in

before

adding.

Bake

medium

Beat well and Yeast

^gg

whites then

to

froth, adding sugar


add
milk. Do
not

and

ter, but-

mixed;

put flour
mixed

powder
Bake
in

in

until

balance
oven.

is well

together.

medium

THE

MODERN

BAKER.

Leopard
2

CaKe.

lbs. gran,

sugar,

1 lb.

butter,

Yz pt. tgg yolks, Yz pt. tgg whites,


%
4

pt. milk.
lbs. flour,
ozs.

3
Beat

Yeast
whites then
to

Powder.
froth; rub
egg

"%%

yolks

with

butter mixed
oven.

and with

sugar, Yeast

put all together,adding flour


last. Bake
in

Powder

moderate

Berlin

CaKe.
1 lb. gran

sugar,

"2 pt. tgg

yolks,

Yi pt. ^gg whites, Y2 lb. almond paste,

Y^
Rub

lb. citron

peel,

1 lb. flour.
sugar, before

yolks and

almond

paste
beat
to

well
a

gether to-

adding
the

Q,g% whites,
very

stiff

froth, and
and tube
citron

mix

whole

light, adding
and

flour
star
oven.

last.

Squeeze shape.
icing.

through bag
Bake
in

in crescent

moderate

Ice with

orange

10

THE

MODERN

BAKER.

Cocoantit

CaKe. 1 lb. gran,

sugar,

ozs.

butter,

15

egg
lb.
OZ.

yolks,
flour,
Yeast

y2 yi
2
Mix

Powder,
cocoanut.

lbs.

grated
and

sugar, Yeast
oven.

butter

yolks together, adding


Put
in cocoanut

flour Bake

and
in hot

Powder.

last.

Paris

CaKes.

Lay
of citron

out
on

like

gingernuts, placing
Bake
in

small

piece

top.

mediunn

oven.

THE

MODERN

BAKER.

ScotcH

SHort

CaKe.
or

yz

lb. gran,

soft sugar,

1 lb.

butter,

y^
2
Mix

lb. lard,
lbs. flour.
stiff and

very

bake

in

cool

oven.

SHeet 3 2

CaKe.

lbs.

powdered

sugar,

lbs. butter,
lbs.

4"^
1 1

flour,
tgg

y^ pts.

whites,

y^^ pts. milk,


ozs.

Zy2

Yeast flavor.

Powder,

Vanilla
Rub egg butter then

and add

sugar flavor and and

thoroughly; rub
and milk. Grease about Sieve and

in

the

whites,

Yeast paper

Powder

with

flour pans
oven.

mix.

ordinary cake
Bake
in

spread

I4 inch thick.

hot

12

THE

MODERN

BAKER.

Jelly
3
1

Roll,

No.

1.

lbs. sugar,

qt. egg

yolks,

qt. milk,
lbs. flour,
ozs.

Ay,
4
Rub add milk.

Yeast
sugar

Powder. together thoroughly


Powder with and

eggs

and Sieve

Yeast

flour before

mixing.

Bake

quick.

Jelly

Roll,
(Prepare

No.
same

2.
as

No.

1.)

6 lbs. sugar, 3 lbs. 2 doz.


2

shortening,
eggs,

qts. water,
or

8
4

9 lbs. Yeast

flour, Powder,

ozs.

Lemon
Sieve Yeast

flavor.
Powder with flour before

mixing.

THE

MODERN

BAKER.

13

Jelly

Roll,

No.
same

3.
as

(Prepare
2
2 4 1 1

No.

1.)

lbs. sugar,
ozs.

shortening,

eggs,

pt. milk,

Yi

lbs. flour,
ozs.

2
Sieve
Yeast

Yeast
with

Powder.
flour before

Powder

mixing.

Jelly
3

Roll,

No.

4-

lbs. sugar,

1 1

qt. yolk of eggs, qt. milk,

4^4 qts. flour,


5
Rub Yeast
Flavor 18x25 eggs
ozs.

Yeast
sugar flour The

Powder.
milk. Sieve

and with lemon.

together,add thoroughly
above

Powder with

before

mixing.
four rolls

makes

inches.

14

THE

MODERN

BAKER.

I^ady

Fing'ers.
18
1 1

Yz

eggs, lbs. powdered lbs. flour, flavor.


of the

sugar,

Yz

Lemon
Beat and with
up

whites

eggs

very

add stiff, flour.

sugar,

stir while

adding
sugar

the

yolks and

Sprinkle
oven.

powdered

(sifted). Bake

in hot

Rub

butter Sieve add

and Yeast

sugar

together,and
with

add

eggs before
sweet

slowly.
using, and
cider

Powder A

flour
or

fruit last.

little brandy Bake


in cold

will improve

the flavor.

oven.

16

THE

MODERN

BAKER.

Yello-w

Layer

CaKe.

(Grease pans,
Rub eggs before and sugar and

don't

dust.)
together thoroughly; add
Yeast Powder with flour

butter Sieve

milk.

nnixing.

Bake

quick.

IVHite
4 1 4 1 1 2

Layer
lbs.

CaKe.

powdered

sugar,

1/4lbs. butter,
lbs. flour,

qt. tgg whites qt. milk,


ozs.

(beaten

to

froth)

Yeast flavor.
as

Powder.

Vanilla
Use Bake
same

instructions

Yellow

Layer Cake.

slow.

THE

MODERN

BAKER.

17

Bake

in

'Wine
2 1 14

CaKe.
lbs. sugar,

lbs.

butter,

eggs,

pt. milk,

2)4; lbs. flour,


2
ozs.

Yeast with
butter add

Powder,
and
mace.

Flavor
Rub eggs
sugar

lemon

and

together thoroughly; add


milk. Sieve
Yeast der Pow-

slowly, and
with

then

flour before Bake

mixing.
slow.

Sieve

powdered

sugar

over

them.

THE

MODERN

BAKER.

34

lb. butter

or

lard,

2^4 pts. milk,


1 2
Sieve
Rcll
a

yi

oz.

salt,
Yeast
with
cutter.

ozs.

Powder.
flour before

Yeast
cut out

Powder with

mixing.

and

By washing with egg


Bake
in
a

nice

color

will be

obtained.

hot

oven

immediately,

THE

MODERN

BAKER.

19

Bisc\iits,
9
1 4

No.

2.

lbs. flour,

14 lbs. lard,
ozs.

salt,
.

3 6
Use
same

qts. milk,
ozs.

Yeast
as

Powder.
No. 1
.

instructions

Beat

up

egg

whites
in at
a

and time.

lb. sugar; Sieve

little
of

sugar sugar

to

be

put

balance

and

other

ingredientstogether and adding


to

mix

oughly thorin

before

the

egg

whites.

Bake

temperate

oven.

20

THE

MODERN

BAKER.

Angel
2

Food, qts. egg

No.

2.

whites,
sugar,

4 lbs.

powdered

2 2
4

lbs. flour,
ozs.

cream

tartar,

ozs.

corn

starch,

Vanilla

flavor.

Mix

same

as

No.

1.

Ginger

CooKies.

3 lbs.
4

lard,

qts. molasses,

2 qts. water, 8 3
16
ozs.

soda, ginger,

ozs.

lbs. flour

Bake

in

hot

oven.

THE

MODERN

BAKER.

21

I^emon

CooKies. 8 lbs. sugar,


4 2

lbs. butter,

pts. milk,
eggs, lbs. flour,
ozs.

20 12 9

Yeast with
and

Powder,
lemon
extract.

Flavor
Rub eggs
sugar

butter
mix

together thoroughly; add


with milk. Sieve Wash
Yeast

slowly and
with

then

Powder and bake

flour

before

mixing.

with

egg

in hot

oven.

Marble

CaKe.

"

lbs.

powdered

sugar,

2y2
2 2 7
4

lbs. butter,

pts. tgg
qts.
sweet

whites, milk, Powder,

lbs. flour,
ozs.

Yeast

Vanilla
Rub egg butter and and

flavor.
sugar

together thoroughly; add


Sieve
Yeast

whites

milk.

Powder take melted

with

flour before of the


ate

mixing.
and
mix

Before with
one

baking
ounce

one-third choco-

batch
a

and

little spice.

22

THE

MODERN

BAKER.

Flavor
Mix

with
lard Sieve and

almond
eggs

extract.

sugar, milk.

together thoroughly,
Powder with Roll fore flour beon

and

add

Yeast

mixing.
and
cut out.

Put

currants

in last.

bench

Sponge

Drop

CaKe.

2^ lbs. sugar, 1 Yi pts. eggs,


2

18 3
1

pts. milk, ozs. butter,


lbs. flour,

Yi

ozs.

Yeast flavor.
butter milk.

Powder,

Vanilla
Rub eggs
flour
in hot

sugar
mix

and with

together thoroughly; add


Sieve
on

and

Yeast dusted

Powder pan and

with bake

before
oven.

mixing.

Drop

24

THE

MODERN

BAKER.

W^hite

Loaf
1 lb.

CaKe.

No.

1.

powdered

sugar,

yi

lb. butter,

y, pt. egg white, ^


pt. milk,
1 lb. 5
ozs.

flour, Powder,

y2

oz.

Yeast

Vanilla
Rub Qgg add sugar and

flavor.
butter

together thoroughly; add


and then before

whites milk.

slowly until thoroughly nnixed,


Sieve Bake Yeast Powder with

flour

mixing.

slow.

AVHite

CaKe,
1 y2 lbs.
1

No.

2.

powdered

sugar,

lb. butter, egg

20
1

whites,

y^

lbs. flour,
oz.

y2
Beat rub "%%

Yeast
to
a

Powder.
froth and before butter.

whites
with

mixing;
Sieve

then Yeast

thoroughly
with

sugar

Powder

flour

before

mixing.

THE

MODERN

BAKER.

25

Vanilla
1 1

Wafers.

yi

lbs. sugar, lb. butter, eggs, lbs. flour,


oz.

6 2
1

Yeast

Powder,

Vanilla
Rub
eggs.

flavor.
butter Powder bake

sugar Sieve

and Yeast

together thoroughly; add


with
in

flour before
oven.

ing. mix-

Wash

with

egg;

temperate

Fried

CaKes

(Sweet

DotigKiwits)

4^
12

lbs. sugar, eggs,


lb.

y2
3 12

lard,
sweet

qts.

milk,

lbs. flour,
ozs.

5 Mace
Rub eggs before and
sugar milk.

Yeast

Powder,

flavor.
and lard

together thoroughly;
Yeast

add

Sieve

Powder

with

flour

mixing.

26

THE

MODERN

BAKER.

Dotiglintits,
1 lb. sugar, 4 4 4
ozs.

No.

2.

butter,

eggs,
lbs.

flour,

1 qt. milk
2
ozs.

(good

measure

Yeast

Powder,

Salt,
Lemon
or mace

flavor.

Orange
1

CaKe. lb. 6
ozs. ozs.

powdered

sugar,

12
10 1 1 1

butter,

eggs,

pt. milk,
lb. 14
oz.

flour,

^4-02.

Yeast
with

Powder,

Flavor
Rub add butter, milk and

juice of 2 oranges.
and eggs Sieve

sugar

ly; together thoroughYeast Powder Red


or

flour.

with square bottom

flour before tubed side.


cake

mixing.
pan.
pans;

Bake Turn don't

in Golden

upside down,
dust. Bake

ice

Grease

slow.

THE

MODERN

BAKER.

27

New

Year's
2 1 1

CaKe.

lbs. sugar,

lbs. butter,

14 qts. milk,
lbs.
ozs.

414
2 Small
Rub butter

flour,
Yeast

Powder,
seed.

quantity caraway
and sugar Yeast

and together tlioroughly Powder with flour before

add

milk.

Sieve

mixing.

Cocoanut 2 3
1

Drop
lbs. sugar, lbs.

CaKes.

flour,

14 pts. eggs, pt. water,


ozs.

54
2

Yeast flavor.

Powder,

Vanilla
Sieve Grease
nut.

Yeast and

Powder dust.

with

flour

before
in shred

mixing.
cocoa-

pans

Dip cakes

28

THE

MODERN

BAKER.

Lemon
2 1

Snaps.
lbs. lb.

granulated
butter,

sugar,

eggs, lbs. flour,


ozs.

2""
2 Lemon
Rub and
mix

Yeast flavor.

Powder,

butter

and

sugar

together; add
Sieve Yeast
in

eggs

slowly
with

thoroughly.
mixing.

Powder
oven.

flour before

Bake

cold

Spring^erle

CaKes.

^ y2
2

lb.

powdered

sugar,

lb. flour, eggs,

Anise.
Beat and and cold make
let
oven.

eggs

and

sugar

stiff,add

flour, roll out,


Cut
in

impressions
them

with pans

springerleboard.
eight hours.
Bake

lay

on

THE

MODERN

BAKER.

29

Crystal
1

CaKe.

}^

lbs.
ozs.

powdered
butter,

sugar,

10

15

egg

whites,

i/^ pt. milk,

% }4
1

lbs. flour,
oz.

Yeast

Powder,

Lemon
Rub egg sugar and and

flavor.
butter

together thoroughly; add


Sieve
Yeast

whites

milk.

Powder

with

flour before

mixing.

30

THE

MODERN

BAKER.

C\ip

CaKes.
1

lb. sugar,
ozs.

lard,

5
1

eggs,

54

lbs.

flour, milk,
Yeast Powder.
add milk and flour.

1 yl pts.
1
Rub Sieve

Yz

ozs.

sugar,

lard and with

eggs; flour

Yeast

Powder

before

mixing.

Ro\igl\
3

and

Ready'

CaKe.

lbs. sugar,

1 yi lbs.

butter,

12
1

eggs,

qt. milk,
lbs. flour,
ozs.

lyi
Rub eggs before mark
and

Yeast
sugar

Powder.
together thoroughly; add

butter
milk.

and

Sieve

Yeast
in

Powder

with
sugar,

flour and

mixing.
with fork.

Drop

granulated

32

THE

MODERN

BAKER.

New

YorK 3 lbs.

LriincH

CaKe.

Sugar,

2"4
2
1 "2 4

lbs. butter, doz. eggs,

pts. milk,
lbs.
ozs.

flour,
Yeast flavor.
butter add

25^

Powder,

Vanilla
Rub eggs sugar and

together thoroughly; add


milk. Sieve
Yeast der Pow-

slowly and
with

then

flour before

mixing.

StraAvberry
1

SHort lb.

CaKe.

butter,

yi
3
1

lb. sugar, eggs,

pt. milk,
lbs. flour,
ozs.

3 3
Rub add with milk

Yeast
and

Powder.
sugar

butter, eggs and


a

together thoroughly;
Sieve
Yeast

little salt'

Powder

flour before

mixing.

THE

MODERN

BAKER.

33

Rub and add

sugar, nnilk.

lard Sieve Make

and

eggs

together thoroughly
Powder with fore flour be-

Yeast
two

mixing.
Use

tween. layers,putting jelly beBake


in

water

icing.

hot

oven.

Silver

CaKe.

Rub eggs Powder

sugar

and
and

butter
mix

together thoroughly.
with milk. Sieve

Add

slowly,
with

Yeast

flour before

mixing.

34

THE

MODERN

BAKER.

Genuine
1 1

StinsHine

CaKe

lbs. sugar, lb. butter, eggs,

15
1

pt. milk,
lbs. flour,
ozs.

2"4 1 Yz

Yeast
with

Powder,
extract.

Flavor
Rub Add Sieve

lemon
sugar

yolks, butter
egg whites Powder

and after with

togetherly. thoroughto
a

beating same

froth.

Yeast

flour before

mixing.

Grand
1

Dticliess lb. sugar,

CaKe.

Yz ^
54
1^

lb. butter,

pt. tgg

yolks,

1 yi lbs. flour,

pt. milk,
ozs.

Yeast

Powder,
Cake moulds. together.
with Add flour

Bake
Rub milk and sugar, flour.

in Wine
butter Sieve and

eggs

Yeast

Powder

before

mixing.

THE

MODERN

BAKER.

35

Fr\iit
4

SticKs.

lbs.

granulated
or

sugar,

2 lbs. lard

butter,

3 lbs. raisins, 3 lbs. currants,


1 1

pt. molasses, pt. water,


oz.

eggs,

6 lbs.

flour.
in water,

Cinnamon.
Dissolve soda
cream

butter and and Roll


water.

and

together,
flour then
the

add add

eggs,

molasses
raisins

sugar Mix in Divide

currants,
12

spice.
the
in

the Wash

dough in length of
with

equal parts.
pans,

parts round
a

cake and

putting 3 pieces
in

pan.
not

egg
as

bake

slow

oven.

Do

flatten down, baked


cut

they will spread themselves.


sticks
I inch

When

into

wide.

36

THE

MODERN

BAKER.

Honey
1^

CaKes.

qts. honey,
lbs. sugar,

\j4 ozs. soda, 6^/ilbs. flour,


4

eggs.

J4
Mix

pt. water.
honey, soda,
out
on

sugar,

eggs and
oven

and
cut

water, with
3

then
inch

add

'flour,roll

bench
in

plain cutter.
baked.

Bake

cool

and

frost

when

NeM^

Erig(land
1

Cr\illers.

lb.
ozs.

powdered
butter,

sugar,

5
1 2

eggs,

qt. milk,
ozs.

Yeast

Powder,

4^

lbs. flour, flavor.


sugar

Vanilla
Rub add milk
butter

and

together,add
Yeast

eggs, with

then
flour

and

flavor; sieve
Roll
out

Powder one-third
in hot

before
cut into

mixing.

about

inch

thick,

strips and

twist.

Fry

lard.

Pastry

Recipes

38

THE

MODERN

BAKER.

S^veet

Pastry

Do\i"(l\
sugar,

Yi
1

lb.

granulated

lb. butter,

eggs,

y^ pt. water,
2 M;
Mix
is used

lbs. flour,
oz.

ammonia.
time.

all
for

ingredientsat lining patty


macaroon

one

This
for
tarts

dough
of

pans; slices

also

bottoms

meringue

and

and

Macaroon
1

Slices.

Yi

lbs. ^gg

granulated
whites,

sugar,

6
1

lb. almond
oz.

paste,

2
Rub
of sweet
in

flour.
and

well

together

spread y^
in

on

thin

sheet
Bake

pastry dough about


oven.

inch

thick.

moderate

Cut

penny

oblongs

when

cool.

THE

MODERN

BAKER.

39

I^ady
Wind

LrOcKs,
a

or

Cream

Rolls.

thin

strip of puff paste around


about the
same
as

large
cream

tin

tubes,

for

rolls.

Wash

with

egg
in

and
hot

roll in
oven.

granulated
Fill with

sugar.

Bake
cream.

whipped

Clieese
1 1 1

SticKs.

y2

lbs. flour,
oz.

Yeast

Powder,

oz.

salt,

egg dough

yolks.
of

Make

the
as

above

by adding
Use
as

water,
15
ozs.

making
butter Bake

same

stiffness 6

pie dough.
to

and

ozs.

cheese

work

same

pastry.

in hot

oven.

40

THE

MODERN

BAKER.

Almond
1 lb.

"Wafers.

granulated
whites,
flour.
on

sugar,

1 lb. almond

paste,

9 egg
1
oz.

Spread
oven..

thin

wafer

paper.

Bake

in

cool

Berlin
1 1

CaKe. lb. sugar,

lb. flour, lb. almond

paste,

^ lb. citron, y2 pt. yolks, }/2 pt. whites.


Rub then whole
in

yolks and sugar, beat the whites to a


very

almond
stiff
snow

paste
and

together,
mix star

the tube
ice

crescent

light. Lay out Bake shape.


icing.

with
in

bag

and
oven

medium

and

with

orange

Cocoan\it

Kisses.
mixture

Run

meringue

through patent
shredded
oven.

jumble apparatus.
cocoanut
on

Strew
in

top.

Bake

cool

THE

MODERN

BAKER.

41

Almond

Iceberg's.
lb. blanched
When

Brown almonds

Y^
in

and cold

shredded add
in to
a

oven.

stiff meringue

mixture.

Lay

out

large
with

high drops,
icing sugar.

rather

rough.
in

Dust

Bake

cool

oven.

Almond
1 1

Tarts.

Yi

lbs.

granulated

sugar,

lb. almond

paste,

^gg

whites.

Rub shells

well made
center.

together
of
sweet

and

use

as

in patty filling
a

pastry dough, with


a

little

jam
Bake

in

Put

thin

layer of dough

over

top.

in

moderate

oven.

42

THE

MODERN

BAKER.

Congress
1
10

Tarts.

lb.

granulated

sugar,

eggs,
oz.

14

flour,

y^
Beat and with
a

lb.

chopped
of

almonds.

sponge

sugar

and

eggs,
in in

adding

flour lined
oven.

almonds.
sweet

Fill this

batter Bake hot.

patty pans
medium

pastry dough.
vanilla

Ice with

icing while

B\itterc\ips.

y2

lb.

granulated

sugar,

y^ lb. almond
2
ozs.

paste,

flour.
to

Egg yolks enough dough.


Put this Wash
on

m.ake

dium me-

mixture

between eggs
in

two

sheets

of

puff

paste.
sugar

with Bake

and

strew
oven.

granulated

top.

moderate

THE

MODERN

BAKER.

43

Cliocolate 2

Baisees.

lbs.

granulated

sugar,

lb. powdered chocolate, Yj^


6

egg

whites.

Boil dusted
oven.

together.
Let

Lay dry

out

like hours.

finger shape
Bake
in

on

pans.

three

cool

Snovir
1 1

Balls. lb.

icing sugar, whites,


Tartar.

qt. egg
oz.

y2
Beat Cream
paper.
two

Cream

egg Tartar. Bake

whites

to

stiff froth,

adding

sugar tube and

and
on

Squeeze
in

through bag
Ice

and

cool
a

oven.

bottom

put

together to

form

ball.

44

THE

MODERN

BAKER.

Fritters.
1

lb.

granulated

sugar,

lj4 qts. milk,


10

eggs,
oz.
oz.

J4 ^

soda.

salt,

1 Yz lbs. flour.
Boil and

milk, then
add

stir

in flour.

Mix

eggs,
on

sugar
paper.

salt and

to milk

and

flour.

Drop

Almond

Macaroons.
1

lb. almond lb.

paste,
sugar,

5^

granulated

y^ lb. powdered
Whites
of 8 eggs.
whites hard.

sugar.

Rub and
oven.

paste and
sugar

egg

together thoroughly,
Bake
in

add

by rubbing

temperate

46

THE

MODERN

BAKER.

Apple
Peel soak sugar,

Fritters.

carefullyand
them
in
a

slice

your of

apples,

mixture

powdered
Then

lemon
in

juice
the

and

brandy.

dip
them

them
in

following batter, fry


and dust
with

hot

lard

sugar.

BATTER.

pound

flour, 2

eggs,

Yi pint
to

salad make
can

oil, littlesalt and


thick
be

milk
any

enough
kind

batter; almost
in

of fruit

used

place

of

apples.

Cocoaniit
1

Macaroons.

lb. cocoanut lb. lb

(fine shred),

y^ y

granulated sugar,
powdered
of 8 eggs.
whites and
oven.

sugar,

Whites

Rub

cocoanut,

egg
in

sugar

together

thoroughly.

Bake

temperate

THE

MODERN

BAKER.

47

Cream
1

Ptiffs.

pt. water
ozs. ozs.

or

milk,

7 12 12

lard, flour,

eggs,

Salt.
Boil
water

and eggs

lard

together until
same

it foams.

Add and
in

flour, and
add hot
a

rub

with

while Bake

stillwarm,
20
minutes

little Yeast

Powder.

oven.

Cream
1

for above:

qt. milk,

3 eggs, 6 2
Beat starch with
and

ozs. ozs.

sugar,
corn

starch.
sugar Cook

eggs
a

and

together.

Add

milk,
flavor

little salt. cool.

until stiff and

vanilla when

Pie

Crust.
1

lb. flour,
ozs. oz.

lard,
Yeast

Powder,
water
or

Moisten

with

milk

(salt),

48

THE

MODERN

BAKER.

I^emon

Pie.

y2
1

lb. sugar,

pt. water,
egg
oz.

2
1

yolks,
corn

starch.
and
of
in

Add Set the

the vessel

grated peel

juice
mixture

2
a

lemons. pan
of

containing the
and

boilingwater

stir until it thickens.

C\istard
4 4 1 2

Pie.

ozs.

sugar,

eggs,

qt. milk,
ozs. corn

starch. together.
Then

Beat when

eggs

and

sugar starch.

Stir the milk

ture mix-

adding

add

and

little salt,

THE

MODERN

BAKER.

49

Cocoaiwit

Pie.

Use and
way,

same

ingredients as
the
mixture

custard
in

pie,
same

prepare

the

adding ]\

lb.

grated

cocoanut.

Beat

whites

of eggs
mix.

separately.

Stir

balance

together, then

50

THE

MODERN

BAKER.

Bread
Yeast

and

Fancy

Baking.

Compressed
The milk
or

Yeast
water

Spong(e.
be used
the
at

should

QS"" Fahrenheit. should also be


The the

The

shop and
same

flour

kept

at the
is set

ature. temperone

sponge

in

end

of

trough; the yeast dissolved in part of the liquid,and enough spring wheat into all the liquidto make flour is mixed
a

smooth,
bottom
so

medium
of the there

sponge.

The
must

sides be

and

trough
will be
to
on no

kept
then the

scraped,
the

neath flour under-

dust

sponge little flour A for

form

lumps;
close
of weak

top and
made
as

trough. is ready
to
can

sponge
use as

flour

soon

it commences

fall.

Sponges

made

of

strong

flour

as drop 54 inch, but no more, they The will lose their strength if they do. qualityof the goods depends, in a great

measure,

on

the

character

of the

sponge

used.

THE

MODERN

BAKER.

51

Sponge.

y^ pound compressed
milk
flour If
or

yeast,
of

gallon
strong

water,
to

or

half
a

each;

enough

make
are

medium

sponge.
can

large sponges
used.

made

les^ yeast

be

Boston
J

Bro^vn

Bread.

lb. Graham 'lb. rye

flour,

flour, lb. wheat flour, J meal, \ lb. corn pt. molasses, salt, oz.
J

oz.

Yeast
or

Powder.
milk
in

Mix

with Bake

water

enough
oven.

to

make

soft

dough.

hours

cool

Grat\am
2

Bread.

buckets

lukewarm

water,

6 pts. molasses, 7
Make Let
ozs.

compressed
dough,
until

yeast.
flour.
over,

medium
stand

dough

adding Graham raised light,then work

lettingit stand

again.

52

THE

MODERN

BAKER.

Malt
This
names:

Bread.
is made

kind

of bread

under

many

different

Mother's

Bread,

IVIalt Pepto, Malt

Cream,

Mother's

Best, etc.

gals,water
lbs.
corn

(90 degrees),
flour

2"^
1
1 1

(dry),

lb. Malt

Extract,

y,

lbs. salt, lb. lard,


ozs.

10 80
Observe until half

compressed

yeast,

lbs. flour.
the
Do followingrules: in; dough is mixed half
not

add lard

yeast
when oughly thor-

the

add

dough
mixer into

is at

least

mixed. well

Work mixed

dough
let the

and
run

dry.
ten to

When
minutes

dough

longer.
Allow
first
in at

Now the the

put dough
paratively dough comtrough, pushing

the

trough
board

raise.

little space the


is

back

gradually.
over.

In

about But
press

hours

it to

generally ready to work be good and ripe; say,


your

it wants
on

if you

it

with
In

fingers

it must

break

around mould
tins

that
up

place.
into in

it is ready to 3/(hour more Give only lightproof in the

loaves.
dium me-

and

bake

heat
A

with

steam

in

oven.

for this kind very good mixture 3 parts Minnesota obtained hard from
1

of

bread

is

ent, spring patwinter

part Kansas

patent

and

part

wheat

patent.

54

THE

MODERN

BAKER.

Salt

IVising
called

Bread.

Solution
2

"emptyings,"
corn

tablespoonfulsof
(not bolted),

meal,

teaspoonful granulated
black

sugar,
pepper,

teaspoonful gro. y^^

V 4 teaspoonful Jamaica

ginger,

teaspoonful B.
milk

C.

soda,

}4 pt. sweet

(scalded).

Mix

or

stir

thoroughly
into
a

in

vessel.
of
warm

Set
water

this
or

vessel steam,

of

emptyings
same

vessel

keeping
or

temperature
it is

for

about
very
water

14
sour.

hours,
Make
winter

whenever
stiff

light body
4

and

sponge

of

qts.

warm

and Leave

wheat
until 3

flour,
sponge
is

adding
ripe.
and Scale
prove

emptyings.
Make stiff
of
oz..

stand

dough

by

adding
winter

qts, water
flour. Let bread

handful
1 lb. 2
one

salt, using
and
grease

wheat sides.
oven.

around slow

hour.

Bake brown

in
on

This

does

not

get

as

top

as

other

bread.

THE

MODERN

BAKER.

55

Cream
Also for

Bread.
King
Loaf
and

Queen a

Loaf,

Crimp

Crust

Bread.

For

batch
1

of 3

pails at
Extract

16
or

qts. take:
4

qt. Malt

lbs.

granulated
7 2 lbs.
corn

sugar,

flour

(dry),

J/2 lbs. salt,


lbs.

4J^
1

lard,

lb.

compressed

yeast,

150
The

lbs. all
of

spring patent flour.


this

temperature
85
to

dough

should
summer.

always
Let
it down

be

at

least
come

dough
and
at
once

up
come

in degrees, even nearly to drop, then

90

knock

let it

again.
don't

Mould

up

in

crimped

pans

and

give full proof.

Vienna

Rolls.

Take
2-oz. them

Vienna

bread

dough,
round boxes.
with
over.

break and

into

pieces, roll them


in

place
When Vienna When
over

cloth-covered
them them

half

proved stamp
and
turn

roll stamp

three-quarters proved
again.
in steam

turn

them and

Wash
oven

them
the

with
same

water
as

bake bread.

Vienna

56.

THE

MODERN

BAKER.

Cinnamon

CaKe.

Make
milk
4

soft smooth 1

dough

out

of 6 lbs. lb. sugar,

sponge,

lb. butter, Vi
raise twice

eggs,

flavors; let
in

and

scale

and

mould
for
a

suitable
minutes

pieces; let them


and
roll out

lay
about

few
an

flat,
on

half

inch wash then

thick; place them


over

baking

pans;

with
a

melted
mixture
on

ter; butof

let raise;

strew

powdered
and the
of

sugar
in

and

cinnamon
oven.

top
make

bake cake

medium
can or

To

rich you

place

small

pieces
apart,
ing. bak-

good butter, three chopped almonds

four inches
on

and

top before

Apple,

Peachk CaKe.

and

Pltim

The than

dough
for cinnamon
are

is

rolled

little thinner
even

cake, and
all
over

slices
cake
currants

of fruits

laid
rows.

the

in

symmetrical
are

Sugar
Let

and

strewn

on

top.
Cream

raise

and be

bake
in

in

hot

oven.

may

used

place

of the

sugar

and

currants.

THE

MODERN

BAKER.

57

Berry
Proceed
The
over

CaKe.
as

the
must

same

for

apple

cake.

berries the

be

picked and

spread
of the

cake.

Cream

composed
then

followingingredientsis
leveled
on

placed
Scald

and

top of the
in

berries: of

^4

lb. of farina then


a

quarts
5

boiling milk;
of

add

1 lb. of sugar,

yolks

eggs,
raise

little bake

yolkaline
to
a

and

flavor.

Let

and

lightbrown.

Clieese

CaKe.
ozs.

^
butter the thin

lb. sugar,

butter, 8
cheese;

eggs,

%'
the
in

lb. flour, 4 and

lbs. pot
sugar

cream

and

gradually work
to
a

yolks;
the

beat

the whites with


a

stiff snow; and


cover

cheese

littlemilk

mix
a

the
pan

whole
with
a

then together lightly;


thin sheet of the
strew cinnamon mixture
a

cake
on

dough
wash
on

and
over

spread
with

top;

egg;

few

currants

top and

bake

hot,

THE

MODERN

BAKER.

Batl\
"

Buns.
into
out

Work

1 lb. of

coarse

sugar

5 lbs.
in

of cinnamon
oz,

cake

dough;
them

break
on

pieces and
mould

place

pans; with

do egg;

not

them;
and bake

wash
in hot

over

let prove

oven.

Coffee Roll
into out
some

W^reatHs.
cinnamon

cake

dough together
set to

long
form

thin

strips; braid three


a

and

into

round
strew
on

wreath;
coarse

raise; wash
and hot.

with

egg;

sugar bake vanilla

chopped They
may

almonds also be

top and
with

iced

icing after baking.

THE

MODERN

BAKER.

59

ZMriebacK. Roll
out

the

above

dough

like small
not

fingers.
them
rise
one

Set
too

close

together; do
bake
cut

let Let
in

much;
then

light.
biscuit

stand
two

day;
a

each

with
on

sharp

knife. and

Roast

well,
mon cinna-

brown
or

both

sides sugar.

dip

in

vanilla

Long
Take above
inch

C\irrant

B\iiis.

dough,
thick
cinnamon
over

roll out
10

in

square

pieces ^

and

inches and

wide;
rants; cur-

sprinkle with
double
the
cut

sugar

from you

both
cut

sides;
the

set

side

up

after

whole

strips in small
set

fingerswith

the

scraper;
it to

them
in

close

together; allow
heat and frost

rise; with

bake

good

thick

vanilla icing.

60

THE

MODERN

BAKER.

SdinecKen. Roll
out
same as

dough
currants,

for currant
cinnamon

buns;
sugar

sprinkle with
and
with
some

chopped almonds;
make
set

wash
a

edges
cut
on

little egg;

into
cut

roll;
up

into

narrow

pieces;
tins; and allow
ice.

side
rise

greased
bake

it to

well;

then

hot

Hot

Cross

Buns.

Same

dough
up

as

above;
like

cut

in

small
when with with
a

pieces; round
half
cross

biscuit, but
one

risen

press

each
+;
coarse

down
over

cutter, and
rise

thus
in

wash
or

butter
set
to

dip
and

fine

sugar;

bake

hot,
ice

or

wash

with

egg, and, when

baked,

them,

62

THE

MODERN

BAKER.

Ring

and

Pretzel

CaKe.

Roll

out

lbs.

cinnamon

cake

dough;
and
roll

place
three

on

top
the

lb.

butter;

fold

times,
off

same

as

for

puff
them

paste;
from

then

cut

strips
and

and

twist

left

to

right,
of

place pretzels,
eggs; bake

them

on

pans

in

shape
Wash

rings,
with

crescents,

etc.

over

strew

chopped
ice

almonds

on

top;
is

hot

and

while

warm.

It

understood

that

the

dough
raised

must

be

kept

cool

and

the

goods
the

in

cool

place,
from the

otherwise

butter

will

run

dough.

Crackers,

CaKes

and

Sweet

Goods

THE

MODERN

BAKER.

63

Crackers,
CO, Sweet

Cakes

Goods.

StocK. 6
4
.

ozs.

hops (boil20
flour,

minutes

gallons water,
lbs.

314

Yi
18
1

gallon malt,
cakes
oz

Yeast

Foam,

soda.

Icing^.
12
oz. oz.

tgg
cream

albumen,
tartar, water,

6 2 72

gallons

lbs. sugar.

MetKocI

of

Using

Kgg
is

Albumen.

18

ozs.

tgg
10

albumen doz. eggs.


water.

equal
2

to
ozs.

the
to

whites
1

of

Use

pint of lukewarm

64

THE

MODERN

BAKER.

American
1 20

Fancy.
lbs. flour, lbs. P. sugar, 50

THE

MODERN

BAKER.

65

Banana

Bar. 62 32 18 lbs. flour,

lbs. P. sugar,
lbs. butter,

21/4 gallons eggs,


1

y^ gallons milk,
oz.

2^^
10 8

banana, ammonia,
soda.

oz.

oz.

66

THE

MODERN

BAKER.

68

THE

MODERN

BAKER.

Fig

Tart.
110 63 18 lbs.

flour,
sugar,

lbs. F. gran, lbs. butter,

3^
3

gallons eggs,
vanilla,
ammonia,
soda.

4^2 gallons milk,


oz. oz. oz.

iy2
7^

BacKaracK.

Vanilla.

THE

MODERN

BAKER.

69

70

THE

MODERN

BAKER.

THE

MODERN

BAKER.

71

CoQtiettes.
1

bbl. flour,
.

90 40
1

lbs. C.

sugar,

lbs. butter,

gal. glucose,

2^
2 20 10

gallons eggs, gallons milk,


oz.

ammonia,
vanilla.

oz.

I^emon
1

Snaps.
bbl. flour, lbs. gran, sugar,

150
20 20 2

lbs. butter. lbs. lard,

gallons eggs, gallon glucose,


oz.

y2
10
12

lemon,
ammonia,

oz.

gallons milk.

72

THE

MODERN

BAKER.

THE

MODERN

BAKER.

73

74

THE

MODERN

BAKER.

BismarcK.

70
10

lbs. flour,
lbs.

bu-tter,

2"^ gallons milk,


8 8 8
oz.

soda,
ammonia,
tartaric

oz.

oz.

acid.

76

THE

MODERN

BAKER.

Oswego.

Alberts.
2

bbls. flour,
lbs. gran,

80

sugar,

56
1 1

lbs. butter,

gallons hot milk,


oz. oz.

28 8 Mix before
one

soda,
ammonia.
out in box

hour, break
sweat

15
over

minutes

running,

night.

THE

MODERN

BAKER.

77

Cocoan\it
1 10

Bar.

lbs. flour, lbs. gran, sugar,

45 45
28

lbs. cocoanut, lbs. butter,

5^2 gallons molasses, 2"^ gallons water,


2 8
oz. oz.

vanilla,
soda.

78

THE

MODERN

BAKER.

THE

MODERN

BAKER.

79

80

THE

MODERN

BAKER.

Hand

Made

Sugar
lbs. flour, lbs.

CaKe.

49
22
10

powdered

sugar,

lbs. butter,

2
1

gallons milk,
qt. eggs,
oz.

yi
4 4

lemon, soda,
ammonia.

oz.

oz.

Crldorado.
110 63 18
2

lbs. flour, lbs. gran, lbs. lard,


sugar,

gallons eggs, gallons milk,


oz.

6 10

ammonia,

oz.

soda,

Chocolate.

THE

MODERN

BAKER.

81

Vanilla

IVafer.

70
18 18

lbs. sugar, lbs. butter, lbs. lard,

gallons eggs,

5"4 gallons milk,


12
4 4
oz.

soda,
ammonia,
cream

oz.

oz.

tartar,

100
1

lbs. flour,

qt. vanilla.

Paris

Btiii. 18 6 3 6 12 30
1

lbs. sugar, lbs. butter,

qts. eggs, qts. milk,


oz.

cream

tartar,

lbs. ^lour,
oz.

vanilla.

82

THE

MODERN

BAKER.

Cocoaiixit 60 24 24 12 7 3
4

Bar. lbs. flour,

lbs. gran,

sugar,

lbs. cocoanut, lbs. butter,

qts. molasses,

qts. eggs,
qts. water,
oz.

5
2

soda,
vanilla.

oz.

84

THE

MODERN

BAKER.

Ginger
80 28

Snaps.
lbs.

powdered

sugar,

lbs. lard,

10
4

gallons molasses,
lbs. soda, lbs. ginger, lb. cinnamon,

3"^
1

2^
3 1 30

gallons water,
oz.

oil lemon,

bbl. flour, lbs. meal.

Cliocolate

Snap.
125
32

lbs. sugar, lbs. lard,

1 y2 lbs. ammonia, 20 7
1

lbs. chocolate,

gallons milk,
bbl. flour,
oz.

soda.

THE

MODERN

BAKER.

85

86

THE

MODERN

BAKER.

Frosted
4

Creams.

gallons honey,

THE

MODERN

BAKER.

87

Jersey

Biscuit. 30 8
1

lbs. lard,
oz.

ammonia.

14 lbs. soda,
oz.

12

tartaric

acid,

lbs.

salt,
sugar, water,

15 5
1

lbs. brown

gallons hot
bbl flour.

88

THE

MODERN

BAKER.

THE

MODERN

BAKER.

89

Vanilla 80

Bar.

lbs.

powdered
and

sugar,

35
2 10 10 6 3 1

lbs. butter

lard,

gallons eggs,
oz.

soda,
ammonia,

oz.

gallons milk,
qts. vanilla,
bbl. flour.

90

THE

MODERN

BAKER.

Ctiban

Scftiare.
25
1

lbs.

lard,

Yz

lbs. cinnamon,

10

gallons molasses,

2y2 lbs. soda,

y^
8 3
1

gallon water,
oz.

powdered
oil lemon,

licorice,

oz.

bbl. flour.

Cocoantit 65
30 80 2 3 3 10 10
1

Bars.

lbs.

powdered
and

sugar,

lbs. butter

lard,

lbs. cocoanut,

gallons eggs, gallons molasses, gallons milk,


oz.

soda,
ammonia,

oz.

bbl. flour.

92

THE

MODERN

BAKER.

Taffy

Snaps.
85
30 2 3

lbs. sugar,
lbs. butter and

lard,

gallons eggs, gallons molasses,

4"4 gallons milk,


30 6 6

lbs. cocoanut,
oz.

soda,
ammonia,

oz.

155

lbs. flour.
use

(For

Fingers

80

lbs. of sugar.

THE

MODERN

BAKER.

93

Vanilla

IVafers.

94

THE

MODERN

BAKER.

CnglisH
65
16
17

Coffee

CaKe.

lbs, sugar,
lbs. lard,

lbs. butter,

gallons eggs,

4"" gallons milk,


6
1 1
.

oz.

soda,

lb. cinnamon,

lb. mace, lbs. flour,

120 3

gallons molasses

Boiled 6

Icing'.
oz.

gelatine,

2"" gallons water,


2 2 2 50
oz.

cream

tartar,

oz.

tartaric

acid,

oz.

soda,

lbs. sugar.

THE

MODERN

BAKER.

95

96

THE

MODERN

BAKER.

THE

MODERN

BAKER.

97

98

THE

MODERN

BAKER.

BreaKfast

Coffee

CaKe.

100

THE

MODERN

BAKER.

Btitter

ScotcH.
100 lbs.

flour,

50
44 4

lbs. sugar,

lbs. butter,

gallons molasses,

2y2 gallonseggs,
6"2 qts. milk,
8
4
oz. oz.

soda,
mace.

Lemon,

vanilla.

Gratiam
1

Wafer. bbl. flour,


lbs.

25 25 55 70
1 1

butter,

lbs. lard, lbs. sugar, lbs.

graham,

lb. soda, lb. ammonia,


oz.

12 7

mace,

gallons milk,

THE

MODERN

BAKER.

101

ViTorld's
1

Fair bbl.

Wafer.

flour,

75
34

lbs. soft sugar,


lbs. butter

and

lard,

102

THE

MODERN

BAKER.

THE

MODERN

BAKER.

103

Cocoantit 60 42
12 1 1 1

Bar.

lbs. flour, lbs.

granulated

sugar,

lbs. butter,

gallon molasses, gallon milk, gallon eggs,


oz.

8 20

soda,

lbs. cocoanut.

Sponge
80

CaKe.

lbs. flour,
lbs. sugar,

37
18

lbs. butter,

1 "4 20
14

gallons eggs,
oz.

ammonia,

qts. milk,
oz.

lemon, powdered
sugar.

Dip

in

104

THE

MODERN

BAKER.

THE

MODERN

BAKER.

105

Snaps.
85
30
2

lbs. sugar,
lbs. butter

and

lard,

gallons eggs, gallons molasses,

^yi gallons milk,


30 lbs. cocoanut,

155
6 6

lbs. flour.
oz.

soda,
ammonia,

oz.

Lemon.

Vanilla 42 2 9
1

Bars.

lbs. sugar, lbs. butter,


lbs.

lard,

gallon eggs,
qts. milk,
oz.

8 6
4

ammonia,

oz.

soda,

80

lbs. flour.

Vanilla.

106

THE

MODERN

BAKER.

108

THE

MODERN

BAKER.

THE

MODERN

BAKER.

10^

Lemon

Snaps.
130
2

lbs. sugar,

gallons eggs, 4"^ gallons milk,


30 8
1 1

lbs. lard,

lbs. butter,

14-lt"s. ammonia,
bbl. flour.

Frosted
13

Creams.

gallons molasses, 2}4 gallons water,


10

lbs.
oz. oz. oz.

3yi
8
4

lard, soda, alum,


lemon.

Imperial.
80
30
1

lbs. sugar, lbs. butter

and

lard,

}i gallons glucose, 1 j4 lbs. ammonia,


oz.

mace,

5
Lemon

gallonsmilk,
or

vanilla.

110

THE

MODERN

BAKER.

1 3
1

lbs. soda,

gallons molasses,
bbl. flour, and vanilla.

Lemon

Btitter

Scotchk.

50
44
4

lbs. sugar, lbs. butter,

gallons molasses,

2"^ gallons eggs, 6"4 qts. milk,


10'
4
oz. oz.

soda.
mace,

100

lbs. flour, and


lemon.

Orange

THE

MODERN

BAKER.

Ill

112

THE

MODERN

BAKER.

Grandma 75
30
1

CooKies.
lbs. sugar.

lbs. lard,

gallon eggs,
oz.

8
1 1

ammonia,

lb.

soda,

gallon glucose,

water, 4"^ gallons,

Yz
3 1

lb. mace,
oz.

lemon,

.bbl. flour.

DarK

CooKies.
1 1

gallons molasses, gallons water,


lbs.

2 28

lard,

3"4
2
1

lbs. soda,
lbs.

ginger,

bbl. flour,

Lemon.

THE

MODERN

BAKER.

113

114

THE

MODERN

BAKER.

Cocoaiwit
60

Caramels. lbs.

powdered

sugar,

116

THE

MODERN

BAKER.

Strawberry,

THE

MODERN

BAKER.

117

118

THE

MODERN

BAKER.

THE

MODERN

BAKER.

119

Banana

Fing^ers.
36 8 8 6 12 12 5

lbs.

powdered

sugar,

lbs. butter, lbs. lard,

qts. eggs, qts. milk,


oz. oz.

soda,
ammonia.

76

lbs. flour.
to

Banana

suit

taste.

Cocoantit

Gems.

lyi.gallons molasses 2y2 lbs. butter, 2y2 7"4


1
1

(best),

lbs. lard, lbs.

powdered
acid, soda,

sugar,

qt. eggs,
oz. oz.

5
4

lbs. cocoanut lbs. flour.

25

120

THE

MODERN

BAKER.

THE

MODERN

BAKER.

121

Macaroon

Fingers.
50
30 3
2

lbs. flour,

granulatedsugar, gallonseggs,
lbs.
oz. oz. oz. oz. oz.

2
.

soda, salt,
cream

1%
1

tartar,

6
1 13
Put
in soda

acid, vanilla,

qt. glucose,
lbs. 4X
15
minutes

powdered
before

sugar.
dered pow-

flour, put

sugar

in with

flour.

Honer

Ntits.
1
1

gallon nnolasses, gallon honey,


oz.
oz. oz. oz. oz.

4 2
4

ammonia,

soda,
cinnamon,

2 2
4

cloves,
mace,

dozen
oz.

i^
1

eggs, oil bitter almond,

lb. citron,
oz.

lemon,

5
34

lbs. sugar, lbs. flour,

122

THE

MODERN

BAKER.

Grandma

CooKies,

No.

2.

y,
40 18 3 12
4

bbl. flour,
lbs. sugar,

lbs. lard,

qts. eggs,
oz.

ammonia,

oz.

soda,

2^

gallons water,

Lemon.

I^ady

Fing'ers"
30

No.

2.

lbs. sugar, and

15 lbs. butter
1 8
4

lard,

gallon eggs,
oz.

ammonia,

oz.

soda,

qts. milk,
lbs. flour.

53

Lemon.

124

THE

MODERN

BAKER.

Vanilla
1

Scttiares.
bbl. flour, lbs. soft A. lbs. lard, sugar,

100
30

qts. milk,

2"^ gallons eggs,


12 8 Put
oz.

soda.
cream

oz.
cream

tartar. tartar in flour.

10

gallons molasses.

THE

MODERN

BAKER.

125

126

THE

MODERN

BAKER.

Currant 30

CaKes. lbs. sugar, and

15 lbs. butter
1

lard,

gallon eggs,
oz.

6
4

ammonia,

oz.

soda,

7 50

quarts water,
lbs. flour.

Lemon.

Cream

Bars.

25

lbs. flour, lbs. butter, lbs. sugar,

ly,

13"^
2

qts. eggs, qts. milk,


oz.

2"^
2
4

soda,
vanilla.

oz.

THE

MODERN

BAKER.

127

128

THE

MODERN

BAKER.

THE

MODERN

BAKER.

129

130

THE

MODERN

BAKER.

Vanilla

Wafers.

50

lbs.

powdered

sugar,

15 lbs. butter, 15 lbs. lard,


2 3 12 8 4
1

gallons eggs, gallons milk,


oz. oz. oz.

ammonia,

soda, alum,

qt. vanilla,
lbs. flour.

70

Gratiam

Wafers. 130 70
60 34 4
4

lbs. flour, lbs. Graham. lbs. standard lbs. lard, A. sugar,

qts. ferment, qts. molasses, qts. hot water,

24

1 Yz lbs. 1

soda,

Yz

lbs. ammonia, lbs. salt,


oz.

3 6

tartaric

acid.

132

THE

MODERN

BAKER.

Ginger
6

CooKies. lbs. flour,

THE

MODERN

BAKER.

133

134

THE

MODERN

BAKER.

BlacK

Frtiit

CaKe. lbs. sugar. lbs. raisins,

5%
7 7 2

lbs. currants, lbs. citron,


oz. oz. oz. oz.

3}4 3}4 3}4 1^


3

cloves,

allspice,
cinnamon,

soda,
eggs,

dozen

3^
2

pts. milk,

pts. molasses, 514 lbs. butter,

^
9 5

pt. brandy, lbs. flour,


lbs. nuts.

Coffee

CaKe. 40

lbs.

powdered
lard,

sugar,

25 25

lbs. butter, lbs.

3^ }4
1

lbs. cinnamon, lb. ginger,

6
4

2 1

j4 gallons eggs, gallons honey, gallons molasses, lbs. soda,


bbl flour.

THE

MODERN

BAKER.

135

Icin^.
72 2 12 8 1
1 4

lbs. sugar,

gallons water,
oz. oz.

gelatine,
cream cocoa

tartar,

lb.

butter,

pt. glycerine,
oz.

vanilla

or

oz.

lemon.

"Vhiite

Mountain 12 7 3 3 7
14

CaKe,

lbs. sugar, lbs. butter,

qts. egg

whites,

qts. milk,
oz.

yeast powder,

lbs.

flour,

VVTHite

CaKe. 3 lbs. sugar, 3 lbs.


4

butter,

lbs. flour,

3 qts. egg 1
oz.

whites,

yeast powder.

136

THE

MODERN

BAKER.

Ginger
1

Wafers. bbl. flour, lbs.

40 25 25
2
1 1 1

powdered
lard, ginger,

sugar,

lbs. butter, lbs. lbs.

lb. cinnamon,
oz. oz.

orange,

lemon,

13
4

gallons molasses,
lbs. soda.

Honey

Goods. 165 5 lbs.

honey,

lbs. lard,

2j4 gallons eggs,


1

gallon sour
oz. oz.

milk,

18
16

ammonia,
cream

tartar,

3"^
1

lbs.

soda,

bbl. flour. night for goods.


French

Lay
hours

over

bars;

one

to

two

for other

THE

MODERN

BAKER.

137

138

THE

MODERN

BAKER.

Vanilla 75
34

Wafers.

lbs.

powdered

sugar,

lbs. butter, lbs. lard, lbs. vanilla.

10 1

y2

gallon glucose,

2"^ gallons eggs, 454; gallons milk,


5
16 112
oz.

ammonia.

oz.

soda,

lbs. flour.

THE

MODERN

BAKER.

141

Cake
Angel Angel
Berlin
Biscuits Biscuits Food Food

Recipes.
19 20

Cake .'

".

9 18 19

Centennial Cocoanut Cocoanut

Cake

8 10

Cake

Drop Cake

21
29

Crystal Cake
Cup
Cake

30

Currant

Drop

Cake

22

Doughnuts
Doughnuts Doughnuts
Fried
Fruit Fruit Fruit

26

(Sweet)
(New

25 36 25

England)

Cakes Cake Cake Sticks

(Dark)

14

(Light)

15 35

Ginger Cookies Ginger Snaps


Golden
Grand

20

31
29

Cake Duchess Cake

34

Honey Honey Jelly Jelly Jelly Jelly

Cake Cake

31 36

Roll Roll Roll Roll

No. No. No. No.

12 12

2 3 4

13 13 33

Jelly Squares

142

THE

MODERN

BAKER.

Lady Layer

Fingers
Cake

14

15
16

Layer Cake
Leaf Lemon Lemon Lemon

Cake Cakes Cookies


.
.

7 8
21

Snaps
Cake

28 9

Leopard
Marble

Cake

21

New New New

England
Year's York

Crullers Cake

36 26

Lunch

Cake

32

Orange
Paris Pound
Pound President

Cake

26

Cakes Cake Cake


No. No. 1 2

10
23

23
6

Cake

Raisin

Cake
and

Rough
Scotch Scotch Sheet Silver

Ready

Cake

30 17

Cake Short Cake Cake Cake

11 11

33
22 28

Sponge

Drop Cake

Springerle Strawberry Sugar Sugar


Sunshine Vanilla
Vienna

Short
No. No.

Cake
1 2

32

Cakes Cakes Cake Wafers Cake

5 5 34 25 35

THE

MODERN

BAKER.

143

White White

Cake

24

Layer
Loaf

Cake

16

White

Cake

24

Wine

Cake

17 Cake

Wine

Cup

18

Yellow

Layer

Cake

16

Zephyr

Cake

144

THE

MODERN

BAKER.

Pastry
Almond Almond Almond
Almond

Recipes.
41
.,

Icebergs
Macaroons Tarts

44 41

Wafers
Fritters

40
46

Apple
Berlin Butter

Cake

40
42

Cups
Sticks
Baisees Kisses Macaroons Pie Tarts

Cheese Chocolate Chocolate Cocoanut Cocoanut

39
43 40 46

49
42

Congress
Cream Cream Custard
Fritters

Puffs
Rolls
.^

47
39

Pie

48
44

Lady
Lemon

Locks
Pie

39
48 44

Macaroons Macaroon Macaroon Macaroons

Rings
Slices

45 38 46 38 47 37 37

(Cocoanut)

Pastry Dough
Pie

Crust
Paste Paste Pie

Puff Puff

Pumpkin
Snow

49

Balls Slices

43

Washington

45

THE

MODERN

BAKER.

145

Bread

and

Fancy

Yeast

Baking.
Apple
Bath

Cake

56

Buns

58

Berry
Boston

Cake
Brown Bread

57
51

Cheese Cinnamon Coffee Coffee

Cake

57 Cake
56 61 58

Cake Wreaths
Yeast

Compressed
Cream

Sponge

50 55 59

Bread
Buns

Currant

Graham

Bread

51

Hot

Cross

Buns

60

Malt Malt

Bread Extract

52

(Directions)

53

Peach
Plum

Cake

56
56

Cake Cake

Pretzel

62

Ring Cake
Salt

62 Bread
.'
.

Rising

54
60 51

Schnecken

Sponge
Stollen
Turks' Vienna Zwieback Heads Rolls

".
.

.61 61 55

'

59

146

THE

MODERN

BAKER.

Crackers*
Sweet
Alberts
'

Cakes

and

Goods.
76 76 108 91 107

Albina

Mixed

Cake

Alphabets
Animals Animals

Assorted

Cakes

and

Jumbles

115

Backarack
Banana Banana Bar

68 65 119 64 92 74

Fingers
and

Bar
Base

Fig

Raspberry

Ball

Bismarck Black

79 Coffee Cake
98

Breakfast
Butter Butter Butter

Scotch Scotch Scotch

95
100 110

Chocolate Chocolate Chocolate Chocolate Chocolate Citron Cocoa Cocoa


Cocoa

Bar

73
Ill

Maple Snap Snap


Wafer...,

'

84 96

117
82 115 123
. .

Drops
Bars Bars

Wafers
Bar

".

120

Cocoanut Cocoanut Cocoanut


Cocoanut

77
,.

Bar Bar

82

90 103

Bar

148

THE

MODERN

BAKER.

Fig Tart
Frosted Frosted Frosted Fruit Fruit Fruit

68 Creams Creams
Creams

86 109
128

Cake

134
86 132

Drop
Slices

Ginger Cookies Ginger Snaps Ginger Snaps Ginger Snaps Ginger Wafer Ginger Wafer
Golden Graham Graham Graham Graham Graham Graham Grandma's
Grandma's

132 84 123 124 69 136 127


66

Wafers Wafers Wafers Wafers Wafers Wafers Wafers Cookies Cookies Cookies

93 100 129 130 131 112 117


122

Grandma's

High Honey Honey Honey Honey

Tea

76 85 127 136
121

Cake Cake Goods


Nuts

Icing Imperial Imperial Ivy


Biscuit

63
66

109 83

THE

MODERN

BAKER.

149

Jersey Jersey Jersey


Jumbles
Jumbles

Biscuit Biscuit Toast

87 118

87
65 70 88 102 128

Jumbles
Jumbles J umbles Jumbles Just and

Assorted

Cakes

115 96

the

Thing

Lady Lady
Leb Lemon Lemon Lemon Lemon Lemon Lemon Lemon Lemon

Fingers Fingers
Kuchen Bar

114 122

85 79 71 77 88 97
109

Snaps

Snaps Snaps
Snaps Snaps Snaps
Wafers

128
118

Macaroons Macaroon Mint

133

Fingers

121 108 95

Drops
Cakes

Molasses Mosell

67

New New

England
York
Joe

Ginger Snap Orange


Bar

124

138

Oatmeal Oatmeal

Wafer
Wafer Bar

110 129 69 106

Orange Orange

Fingers

150

THE

MODERN

BAKER.

Paris

Bun Mix

81 104

People
Princess

Cake Wafer

133
120

Raisin Rifle Root

Nuts Bar

125 75
64

Scotch Soft

Cake

Snap

78 104
103 133

Spice Jumbles

Sponge Sponge
Star

Cake Cake

Cake

98
63

Stock

Strawberry Sugar Sugar


Sultanas Sultanas Swiss
T T Lemon

Cake

116
80
131

Cake Cookies

78
'.
.

97
118

Macaroons

Snaps
."

77 105
92 98

Snaps
Cake
Frutti Bar.Bar Bar

Taffy Snaps
Tea Tutti

113 72 89 105
124

Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla

Squares
Wafers Wafers
Wafers

75

81
93

Wafers Wafers Wafers Wafers

'.
. . .

1'06

117 130
\

138

THE

MODERN

BAKER.

151

135

White

Cake Mountain Cake

"

White

World's World's

Fair ^^^ Fa:r

Wafer

"

152

THE

MODERN

BAKER.

Cincinnati
Yeast

Powder

"TKe
It is tHe Art Lsitest

Original"
Discovery
Fine in tHe

of
in
or

BaKing
ing BakSoda

Can

be

used

place of Ammonia,
Cream
better Tartar results. other fine and

Powder

Mixture POTATO for

with FLOUR

Contains

and
and

ingredients
rich color
to

giving

moisture

cakes,
baked.

biscuits,
Is and

doughnuts,
of healthful
no

etc., when
food
ducts pro-

composed

contains

injurious
and Has than

chemicals.

Works

absolutely
in any power
or

uniform

keeps
more

finitely inde-

climate.

ing leaven-

strength

baking powder.

Sold

in

Cans

Only

HilKer

(Si BletscH
CHica^o

Company
Cix\ciz\i\ati

THE

MODERN

BAKER.

153

PREMIER

PRAND

Fruit
FLAVOR.

Icing
AND COI^OR.

Cream
COMBINED

Can

be

used

in all

Icings, Layer
Cake

Cake

Creams,
Ice

Marshmallows,
Cream

Batters,
Ices.

and

PREMIER flavor. and


more

ICINGS
are

have

strong

color

and

fine

They

much

stronger than
No

flavoring extracts

economical.

boiling is required.

FOR

ICING,
the

add

small

quantity
This will

of

Icing Cream,

to

produce
flavor

desired

color.

give
ITS

the

proper

and

gloss.
ICING IS NOTED FOR Etc. PURITY

PREMIER

FLAVOR,

COLOR,

STRENGTH,

Prepared
ORANGE
LEMON

in

the

Following

Flavors:

STRAWBERRY
RASPBERRY PINEAPPLE

ROSE
.

BANANA CHOCOLATE
WINE MAPLE FLAVOR

CARAMEL
VANILLA CHERRY

PISTACHIO
ALMOND

HilKer

(Si BletscK
CKicago

Company
Cincinnati

154

THE

MODERN

BAKER.

LEMON
Four
times Extract
Does

COMPOUND
stronger
of Lemon
gives

than

not

contain
Flavor

alcohol, and
than

more

Natural

ordinary

extracts.

It is

to Extract for bakingpurposes superior

Because

being non-alcoholic
bake
out

it does

not

of

the

goods.
Natural Flavor

Because

it the

gives
whole

the

of

lemon.
no

Because

it contains

impurities,

and
to

consequently
health.
Because the
consumer

is not

injurious

does the into

not

pay

cohol alof

prices when
"

strength
tion. considera-

the

flavor

is taken

Hilker" BletschCompany
Chicago
:: :: ::

Cincinnati