Ornamental confectionery and practical assistant to the art of baking in all its branches, with numerous illustrations

Front matter

THE HISPANIC FOUNDATION

Class, Book

FROM THE

PART II. 11 Mixing 116

11 GenuineScotch Short Cakes. . 117— 120

12 Sugar Cakes Shrewsberry... 121— 134 Vanilla, Cinnamon and Wafer

Jumbles 135—144

Tea Biscuit & Baking Powder. 145—148 14 Sponge Cakes and Jelly Roll.. 149 — 151

14 Crullers and Sponge Biscuits. 152 — 162

15 Mol. Fruit Cake & Mol. Cakes 163—166

15 Bolivars and Suiar Bolivars.. 167 — 171

16 Gingernuts and Spice Cakes. .172 — 178

16 Ginger Snaps & Gingerbread 179 — 190

17 Ginger Pound Cakes. 191

17 New Years Cakes and Lemon

'3

M

Page. No.

18 Lemon Crackers, Brandy and

Wine Snaps 203 — 207

18 Cocoanut Balls & Macaroons. 208 — 211

19 Cinnamon Stars and French

Macaroons 212 — 214

19 FrenchGingernuts &PiePastry2i5 — 218

19 Puff Paste and Cream Tarts. 219 — 221

20 Cream Cakes and Eclairs 222 — 225

21 Vanilla Creams & Doughnuts 226—229 21 Wine Biscuits & Queens DropS23o — 231 21 Collet and Credition Buns.... 232— 233 21 Africans andLemon Drops 234 — 235

21 Scones and Bath Buns 135 — 238

22 Jumbles, Puff Paste and Cin-

namon Stars 239 — 241

22 Cocoanut & Lemon Fingers.. 242 — 249 22 Golden Drops & Ginger Jumbles 246 — 246

22 Prince Albert and Cantones.. 247— 248

22 Domestic Cakes and Shrews-

23 LemonSnaps.Dips&Cantones252 — 254

23 QueenCakes and Scones 255—256

23 Santa Claus and Jelly Roll. .. .257— 260 23 Spice Rings & Pum )ernicle 261 — 262

23 Chocolate Rings....' 263

24 Cocoanuts Pyramids ... 264

24 Napoleons & Chocolate Beses .255 — 266 24 Neapolitan, and BisqneCake . . 267 — *68 24 Brazil Molasses Cakes 269

24 French Crullers and Cocoanut

25 Cinnamon and Italian Fruit

25 Crumb and Lemon Cakes 274—275

25 Brandy Snaps & Spice Cakes. 276— 277

25 FrenchCrullers& Gold Cakes. 278— 281

26 Cream Roll & Vanilla Slices. .282— 285 26 Turn Overs & Puff PasteTarts. 285— 286

26 Patties or Tarts 287

PART III. 27 Beating 288

27 Meringue Work & Jenny Lind284— 291'

28 Kisses and Cocoanut Kisses. .292— 293

28 Meringue, Tarts, Pies & Tart-

29 Angel Cakes & Lady Fingers. 298— 302 29 Lady.Marble andWhite 0akes3O3— 307

29 Brides and Sponge Cakes 308—310

30 CharlotteRusse& AniseDrops3ii— 315 30 Spanish Macaroons and to test

30 Fancy Cakes 320— 343

40 Jelly

Snaps 192—202 I 40 How to make Colored bugar s .

All kinds of Colors 379~ 3§9

^CONTENTS.SS;

PART VII. Page No

41 About Bread 386

41 London Snow Flake Yeast 387

42 Celebrated Dry Hop Yeast. .. 388

42 Glycerine Bread 389

43 Croll System 490

43 Stock Yeast Liquid 391

43 Stock Yeast Dry 392

44 How to make Ferment 393

44 How to make Bread 394

44 Valuable Hints 395

45 Best method of making Fer-

ment 296

46 Fine Bread without Ferment. 397

46 Malt Stock Yeast 398

46 London Stock Yeast 399

46 American Plain Yeast 400

47 Genuine Snow Flake Yeast.. . 401 47 Compressed Yeast 402

47 Rolls.Buns,Rusk & Doughnuts403— 406

54 Gum Paste 438

54 How to make Moulds 439

55 How to make Ornaments 440

55 Icing and Gum Paste Roses.. 441

56 Gum Paste Easter Eggs 442