Bread and Biscuit Baking, Etc

Ingredients

• 1 need of technical training 1 chemistry as applied to bread-making 2 process
• 1 chemistry as applied to bread-making 2 process of fermentation 4 liebig
• 2 process of fermentation 4 liebig on the process of bread-making 5 professors j
• 4 liebig on the process of bread-making 5 professors jago
• 5 professors jago
• 10 german yeast
• 11 recipe
• 12 judging between good
• 13 professor vaughan on adulteration
• 13 iii
• 56 vii
• 59 viii

Directions

1. PAGE I.--INTRODUCTORY CHAPTER. Slow Process in the Art of Bread-making 1 Need of Technical Training 1 Chemistry as applied to Bread-making 2 Process of Fermentation 4 Liebig on the Process of Bread-making 5 Professors Jago and Graham on Brown Bread 7, 8

2. II.--GENERAL REMARKS ON BAKING. Baking and its several Branches 10 Essentials of good Bread-making 10 German Yeast and Parisian Barm 11 Recipe for American Patent Yeast 12 Judging between good and bad Flour 13 Liebig on the Action of Alum in Bread 13 Professor Vaughan on Adulteration with Alum 13 Importance of good Butter to the Pastrycook 13

3. III.--BREAD, TEA CAKES, BUNS, ETC. 1. To make Home-made Bread 17 2. Bread-making by the Old Method 17 3. Modern Way of making Bread 18 4. Scotch Style of making Bread 19 5. Home-made Whole Meal Bread 20 6. Whole Meal Bread for Master Bakers 21 7. Unfermented or Diet Bread 21 8. Rye Bread 22 9. Coarse Bread 22 10. Germ Flour Bread 23 11. Tea Cakes 24 12. Queen’s Bread 24 13. Sally Luns, Yorkshire, or Tea Cakes 24 14. Muffins 25 15. Another Way 25 16. Crumpets 26 17. Oatmeal Cake 27 18. Bath Buns 27 19. Another Way 27 20. Hot Cross Buns 28 21. Chelsea Buns 28 22. Balmoral Cakes 29 23. Balloon or Prussian Cakes 29 24. Saffron Buns 29 25. Cinnamon Buns 30 26. Jubilee Buns 30 27. German Buns 30 28. Common German Buns (for wholesale purposes) 30 29. London Buns 30 30. Penny Queen Cakes 31 31. Patent Flour 31 32. Penny Rice Cakes 31 33. Cocoanut Cakes

4. IV.--GINGERBREAD, PARKINGS, SHORTBREAD, ETC. 35. Queen’s Gingerbread 32 36. German Gingerbread 32 37. Spiced Gingerbread 32 38. Scarborough Gingerbread (for wholesale purposes) 33 39. Ginger Cakes 33 40. Prepared Treacle 33 41. Prepared Treacle for Thick Gingerbread 33 42. Laughing or Fun Nuts 34 43. Grantham or White Gingerbread 34 44. Spice Nuts 34 45. Another Way 34 46. Another Way 34 47. Light Gingerbread 34 48. Italian Jumbles, or Brandy Snaps 35 49. Halfpenny Gingerbread Squares 35 50. Hunting Nuts 36 51. Parkings 36 52. Another Way 36 53. Parking Cake 36 54. Scotch Shortbread 36 55. English Shortbread 37 56. French Shortbread 37

5. V.--HARD BISCUITS. 57. Machine-made Biscuits 38 58. Ship Biscuits 38 59. Captains’ Biscuits 39 60. Thick Captains 39 61. Abernethy Biscuits (Dr. Abernethy’s original recipe) 39 62. Abernethys as made in London 40 63. Usual Way of making Abernethy Biscuits 40 64. Wine Biscuits 40 65. Soda Biscuits 40 66. Boston Lemon Crackers 41 67. Pic-Nics 41 68. Common Pic-Nics 41 69. Luncheon Biscuits 41 70. Digestive Biscuits 41 71. Another Way 42 72. Small Arrowroot Biscuits 42 73. Coffee Biscuits 42 74. Victoria Biscuits 42 75. Shell Biscuits 43 76. York Biscuits 43 77. Machine Biscuits 43 78. Bath Oliver Biscuits 43 79. Edinburgh Biscuits 43 80. Nursery Biscuits 44 81. Soda Biscuits 44

6. VI.--FANCY BISCUITS, ALMONDS, ETC. 82. Digestive Biscuits 45 83. Kent Biscuits 45 84. Imperial or Lemon Biscuits 45 85. Venice Biscuits 46 86. Shrewsbury Biscuits 46 87. Another Way 46 88. Another Way 46 89. Peruvian Biscuits 47 90. Currant Fruit Biscuits 47 91. Snowdrop Biscuits 47 92. Rice Biscuits 47 93. Genoa and Toulouse Biscuits, Exhibition Nuts, and Marseillaise Biscuits 47 94. Walnut Biscuits 48 95. Queen’s Drops 48 96. Cracknel Biscuits 48 97. Premium Drops 49 98. German Wafers 49 99. Crimp, or Honeycomb Biscuits 49 100. Hermit Biscuits 50 101. Italian Macaroons 50 102. Common Macaroons 50 103. French Macaroons 51 104. Ratafias 51 105. Princess Biscuits 51 106. Rusks 51 107. Rock Almonds (White) 52 108. Rock Almonds (Pink) 52 109. Rock Almonds (Brown) 52 110. Almond Fruit Biscuits 52 111. Meringues 53 112. Another Way 53 113. Common Drop Biscuits

7. VII.--PASTRY, CUSTARDS, ETC. 125. Butter for Puff Paste 57 126. Puff Paste 57 127. Another Way 57 128. Crisp Tart Paste 58 129. Sweet Tart Paste 58 130. Paste for a Baked Custard 58 131. Paste for small Raised Pies 58 132. To make a handsome Tartlet 58 133. Nelson Cake or Eccles Cake 58 134. To make a Custard 59 135. Common Custard 59

8. VIII.--FRUIT CAKES, BRIDE CAKES, ETC. 136. Directions for mixing Cakes made with Butter 60 137. Another Way 60 138. London Way of mixing Cakes 60 139. Another Way of mixing Cakes 61 140. Citron Cake 61 141. Common Fruit Cake 61 142. Pound Cakes 61 143. Seed Cakes 61 144. Two and Three Pound Cakes 62 145. Another Seed Cake 62 146. Four and Six Pound Cakes 62 147. Bride Cakes 62 148. Icing Sugar for Bride Cakes, &c. 63 149. Almond Icing for Bride Cakes 63 150. Wedding Cake 63 151. Rich Twelfth Cake 64 152. Madeira Cakes 64 153. Plum Cake (as made for the best shops in Edinburgh) 64 154. Genoa Cake 64 155. Rice Cake (Scotch Mixture) 64 156. Madeira Cake (Scotch Mixture) 64 157. Pond Cake or Dundee Cake 65 158. Silver Cake 65 159. Gold Cake 65 160. Plum Cake at 6d. per lb. (as sold by Grocers) 65 161. Another Way 65 162. Another Way 65 163. Mystery, or Cheap Plum Cake at 3d. per lb. 66 164. Plum Cake at 4d. per lb. 66 165. Lafayette Cakes 66 166. American Genoa Cake 66 167. Lemon Cake 67 168. Brist

9. IX.--HANDY WHOLESALE RECIPES FOR SMALL MASTERS. 170. Soda Cakes or Scones 68 171. Currant or Milk Scones 68 172. Sugar or White Spice Biscuits 68 173. Halfpenny Scotch Cakes 69 174. Large Square Penny Albert Cake 69 175. Brandy Snaps 69 176. Nonpareil Biscuits 69 177. Common Halfpenny Queen Cake 70 178. Halfpenny Lunch Cake 70 179. Polkas or Halfpenny Sponges 70