{"1": {"fulltext": "MMivarMt f m t a u r vm wWBMiamte-\\nf i\\niMnttn", "height": "3570", "width": "2285", "jp2-path": "perfectioninbaki03brau_0001.jp2"}, "2": {"fulltext": "LIBRARY OF CONGRESS.\\nChap. Copyright No\\nShelf .,JB I 1\\nUNITED STATES OF AMERICA.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0002.jp2"}, "3": {"fulltext": "", "height": "3461", "width": "2165", "jp2-path": "perfectioninbaki03brau_0003.jp2"}, "4": {"fulltext": "", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0004.jp2"}, "5": {"fulltext": "AdvtrlisiriQ Supplement.\\nAVOID BULK SODA\\nBad Soda Spoils Good Flour.\\nPure Soda\u00e2\u0080\u0094 the Best Soda, comes\\nonly in Packages\\nff Bearing Trade Mark: ARM and HAMMER.\\nIt costs no more than inferior package Soda\\n\u00e2\u0080\u0094never spoils the flour\u00e2\u0080\u0094 always keeps soft.\\nBeware of Imitation trade marks and labels,\\nand INSIST ON PACKAGES\\nbearing these words-\\nCHURCH CQ NewYork.\\nSOLD BY GROCERS EVERYWHERE.\\nWrite for Arm and Hammer Book of Valuable Recipes- FREE.", "height": "3461", "width": "2165", "jp2-path": "perfectioninbaki03brau_0005.jp2"}, "6": {"fulltext": "Advertising Supplement.\\nWhen a Baker\\nWants an Oven\\nHe wants one that will bake bread of every kind,\\nand pastry of every kind, just right.\\nHe wants that oven to save all the time, fuel, room\\nand trouble possible.\\nThe Hubbard Portable Oven is an Oven like that.\\nHubbard Portable Ovens\\nBake anywhere- Bake even-\\nly on all shelves Can be fired\\nwhile baking Use any fuel\\n-^-No fumes No hotter in a\\nroom than a brick oven\\nPractically fire-proof Use on\\nany floor Easily taken down\\nor set up Take only one-\\nthird the room of a brick\\noven Bake bread, cake or\\npastry equal to brick oven\\nSoapstone or tile surface best\\nfor rye or Vienna bread\\nDon t absorb the moisture\\nCan scale the dough lighter\\nAxe good roasters\u00e2\u0080\u0094 All right\\nfor hotels and restaurants\\nEasily managed Last a long\\ntime Good all round oven\\nNot the tin box kind Thor-\\noughly tested\u00e2\u0080\u0094 Satisfactory\u00e2\u0080\u0094 Bakers don*t go back to brick ovens when they ve once tried\\nthe Hubbard Portable Oven.\\nSHIPMENTS F. O. B. NEW YORK OB CHICAGO.\\nSEND FOR ILLUSTRATED CATALOGUE.\\nHubbard Portable Oven Co.,\\nNEW YORK:\\nA W. BROADWAY BEACH ST.,\\nWOOL EXCHANGE BUILDING.\\n122\\nCHICAGO\\nA MICHIGAN ST.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0006.jp2"}, "7": {"fulltext": "Adv irtising Supplement.\\nTHE\\nMIDDLEBY PORTABLE BRICK OVEN\\nTHE STANDARD OVEN IN NEW YORK, BOSTON AND CHICAGO.\\nOVER 1,000 NOW IN USE.\\nOur business is fast and steadily growing. Why Because the Middleby Portable\\nTile Oven is now well known by a majority of Bakers over the country. The practical,\\nsuccessful men now know that when they purchase one of our Ovens, they secure a first-\\nclass Brick Oven and one that can be moved. That s what the Middleby is, a Brick\\nOven that can be moved. If you intend going into business you cannot afford to\\nbuild an Oven on another man s property. Buy a Middleby. You will then own a\\nBrick Oven that is absolutely your own property. You can move it ivhenever\\nyou please. Let us send you a catalogue or come and see us.\\nMIDDLEBY OVEN MFG. CO.,\\nNEW YORK OFFICE, 153 Franklin Street.\\nCHICAGO OFFICE, 62 West Van Buren Street.\\nBOSTON OFFICE, 201 State Street.", "height": "3461", "width": "2165", "jp2-path": "perfectioninbaki03brau_0007.jp2"}, "8": {"fulltext": "Advertising Supplement.\\nFLEISCHMANN S\\nVEGETABLE YE ACT\\nCOMPRESSED L H U I\\nHAS NO EQUAL.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0008.jp2"}, "9": {"fulltext": "Advertising Supplement.\\nBUY.\\nPILLSBURYS\\nBEST FLOUR\\nAnd You are Sure to have the Best.\\nNever Varies in Strength or Quality.\\nThe best bakers always indorse\\nPillsbury s Best as the best\\nand most perfect patent flour\\nin the world.\\no o o\\nMAXTJFACTURED BY THE\\nPILLSBURY-WASHBURN MILLING COMPANY,\\nMINNEAPOLIS, MINN.", "height": "3482", "width": "2207", "jp2-path": "perfectioninbaki03brau_0009.jp2"}, "10": {"fulltext": "Advertising Supplement\\nHENRY HEIDE S\\nONLY GENUINE\\nALMOND PASTE,\\nFor Bakers\\nand\\nConfectioners\\nFOR OVER 24 YEARS ON THE MARKET.\\nASK FOR\\nHENRY HEIDE S\\nORIGINAL ALMOND PASTE FOR MACAROONS.\\nAlways Reliable, Pure and Fresh.\\nFOR SALE BY\\nAH Bakers Supply Houses and Wholesale Grocers.\\nMANUFACTURED ONLY BY\\nHENRY HEIOE, 84-90 VANDAM ST..\\nNEW YORK.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0010.jp2"}, "11": {"fulltext": "Advertising Svpplement.\\nMUSSGILLER\\nCake Pans of Every Description.\\n359\\nWASHINGTON\\nBread Pans of Every Description.\\nAny Size to Order.\\nIron Cake and Bread Pans.\\nAny Size to Order.\\nNEW YORK.\\nManufacturers and Job-\\nbers in Every Descrip-\\ntion of Bakers Supplies,\\nTools, Pans and Utensils.\\nBakers Extracts a\\nSpecialty.\\nOur Egg Colors cannot\\nbe Surpassed.\\nOur Illustrat-\\ned Catalogue\\nmailed free\\nto any\\nAddress.\\nOven Doors and Lights. All Makes.\\nShow Cases of all Kinds.", "height": "3482", "width": "2207", "jp2-path": "perfectioninbaki03brau_0011.jp2"}, "12": {"fulltext": "Advertising Supplement.\\nM?mmmmmmmmmmmmmmmm???\u00c2\u00a3\\nI BAKERS 3\\nThe Best is\\nNone to Good\\nFor the Baker\\nHELPER\\nMONTHLY\\nESTABLISHED\\nJ 1887\\nTo Hake the\\nBEST\\nHe Needs the\\nBEST\\nX\\nHis Work Deserves the Best Helps to be Obtained\\nBEST AIR\\nbest shob\\nbest tools\\nbest light\\nbest methods\\nbest eormttlas\\nbest materials\\nbest machinery\\nbest trade tottrnstal\\nB IT PAYS BEST TO GET THE BEST 3\\nThe Bakers Helper is recognized the world over as the leading bakers g\\njournal on this continent the oldest the largest the most quoted.\\nVol. XIII, Jan. to Dec., 1900, Contained Nearly\\nONE THOUSAND PAGES\\nIt Costs Only One Dollar a ITear ~^m\\nSAMPLE COPY FREE TO ANY BAKER\\nAddress BAKERS HELPER, Chicago E2", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0012.jp2"}, "13": {"fulltext": "Advertising Supplement.\\nWILL PLEASE YOU\\nCANT HELP IT\\nIT S THE BEST.\\nNEXT TIME\\nORDER IT!\\ni\\nWashburn-Crosby s GOLD MEDAL Flour.", "height": "3482", "width": "2207", "jp2-path": "perfectioninbaki03brau_0013.jp2"}, "14": {"fulltext": "Advertising Supplement.\\nSCHALL CO.,\\n61 Barclay Street,\\n16, 18, 20 West Broadway,\\nNew York.\\nMANUFACTURERS OF THE LATEST AND FINEST\\nGum Paste Flowers, Leaves\\nand Cake Ornaments.\\nu\\nc\\nen\\nu\\nCA\\n\u00c2\u00ab3\\nC\\nO\\n(A\\nCJ\\nCW\\nu\\nU\\ni-\\no\\n3 O .2\\nz\\na\\nO 3\\n-3\\nen\\nu\\nu.\\no\\nD.\\no\\no O\\nMl\\nTO\\n\u00e2\u0096\u00a0t\\n3 O\\no\\n3*\\nC\\nr\\nS3\\nCO\\nen\\no\\n\u00e2\u0096\u00a0n\\nr+\\n3\\nm\\n3\\no\\n3*\\n5\\n3\\n83\\nn\\n\u00e2\u0080\u00a26\\no\\n1313\\nI5XB/ 2 IIM.\\nIMPORTERS OF- THE\\nFinest OLIVE OIL,\\nFANCY MOULDS FOR\\nIce Cream, Chocolate and Conserves our Specialty.\\nILLUSTRATED CATALOGUE SENT FREE ON APPLICATION.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0014.jp2"}, "15": {"fulltext": "Advertising Supplement.\\nM. Neumann,\\nSOLE AQENT FOR\\nE. P. HOPPE CO.,\\nLeipzig, Germany.\\nNON-POISONOUS COLORS\\nFOR BAKERS ANO\\nCONFECTIONERS\\nIN POWDERS AND PASTES.\\nUNSURPASSED FOR PURITY.\\nCHOCOLATE BROWN PASTE A SPECIALTY. BAKERS YOLK COLORS\\nIN POWDERS AND LIQUIDS.\\nWe guarantee all our colors to be perfectly\\nfree from any poison or injurious substance.\\nSAMPLES AND PRICE LIST SENT ON APPLICATION.\\n22 24 North William Street,\\nNEW YORK.", "height": "3482", "width": "2207", "jp2-path": "perfectioninbaki03brau_0015.jp2"}, "16": {"fulltext": "Advertising Supplement,\\nT3T7l~Tk am AT COMPEESSED\\n15% STRONCER THAN ANY OTHER.\\nRed Star Compressed Yeast Company\\n79-81 BUFFALO ST., MILWAUKEE, WIS\\nJOSEPH MIDDLEBY, Jr.\\nMANUFACTURER OF\\nJams, Jellies, Preserves,\\nand Pie Filling,\\nEXTRACTS, FRUIT SYRUPS, Etc.\\nNew England Pulverizing Sugar Works\\n201 and 203 State Street,\\n98 and 100 Central Street,\\nBOSTON, MASS\\nCanvas Jumble Bag\\nWe guarantee this bag to be the best in the\\nmarket.\\nWe furnish a bag screw and a reducing screw\\nwith every bag, the reducing screw enables\\nthe operator to screw ornamenting tubes on\\nto a jumble bag for meringue ornamentation.\\nCanvass bag with screw and reducing screw\\nand six assorted large screw tubes, $1, 10 cents\\nextra for expressage. Bag only, 40 cents.\\nNote. How to prepare our canvas bags: boil them for\\nfive minutes in water and you will have a bag as tight as a\\nrubber bag, and much stronger. Rubber bags should not\\nbe washed in hot water, and must be kept away from grease\\nfor grease will destroy any kind of rubber in a very short\\ntime. Address\\nEMIL BRAUN, 23 Duane St., New York", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0016.jp2"}, "17": {"fulltext": "Advertising Suppleniint.\\nTHE PERFECT OVEN ILLUMINATOR\\nFor Gas or Electric Light,\\nor Both Combined\\nfor Immediate Use\\nof Either.\\nIs operated by simply\\nraising or lowering a\\nlever handle.\\nThe most practical il-\\nluminator in the market.\\nCirculars and prices\\non application.\\nGEO. L. BKITN EK S PATENT.\\nGEO. L BEITNER, Manufacturer, 99 Hanover Street, Bridgeport, Conn.\\nFor Sale by Leading Dealers In Bakers Supplies.\\nBKAMHALL,\\nDEANE COMPANY\\nM anufactvirer s of*\\nFrench Ranges, Portable Brick Ovens,\\nBroilers, Vermont Ovens,\\nCarving Tables, Eumford Ovens,\\nCoffee and Tea Urns, Plate Warmers,\\nCopper Saucepans, Water Heaters,\\nIce Cream Freezers, Confectioners Stoves,\\nSteam Cooking Apparatus, Cooking Utensils.\\n262, 264 and 266 WATER STREET, NEW YORK.", "height": "3482", "width": "2207", "jp2-path": "perfectioninbaki03brau_0017.jp2"}, "18": {"fulltext": "Advertising Supplement.\\nDwight s Cow Brand\\nSODA\u00e2\u0080\u0094\\nkOW\\nPRICE.\\nESTABLISHED\\nTo avoid disappointment, insist upon having COW BRAND\\nin original packages, and don t be put off with cheap, inferior\\nsubstitutions. John Vw I ht eo ew y QrK\\nc,t*\u00c2\u00bb Send address for Cow Brand Cook Book\u00e2\u0080\u0094 Free", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0018.jp2"}, "19": {"fulltext": "Advertising Supplement.\\n...ESTABLISHED 1884...\\nW. WIRT WICKES,\\n62 Water Street, New York.\\nIMPORTER AND DEALER IN\\nMOLASSES, SYRUPS, AND HONEY,\\nBakers Molasses a Specialty.\\nSatisfaction Guaranteed. A Trial Solicited.\\nRICHARD L. riacHALE,\\nnANUFACTURER OF\\nBakers Hachinery, Dough Hixers,\\nBrakes, Cutters, Ovens, Shafting,\\nPulleys, etc.\\n129-135 Mangln Street, New York.\\nPRICES AND CATALOGUES FURNISHED ON APPLICATION.\\nBONANZA\\nAPPLE PARER\\nAND CORER.\\nF. M. BOWER CO\\nflanufacture or Carry in Stock\\nEvery Utensil\\nUsed by a Baker,\\nConfectioner, or\\nIce Cream Dealer.\\nDoes Not Slice.\\nJust What You Want.\\n165 Chambers Street,\\nNEW YORK. 0ur New China Ice cream\\nPlate. The Best Plate\\nTelephone, 1227 Franklin. Made for Ice Cream.", "height": "3482", "width": "2207", "jp2-path": "perfectioninbaki03brau_0019.jp2"}, "20": {"fulltext": "Advertising Supplement.\\nKINGSFORD S\\nSold all around\\nthe World.\\nThe Original\\nOSWEGO\\nThe Standard for over\\nFifty Years\\nSTARCH\\nPurest, Best,\\n1851\\nLONDON\\nHIGHEST AWARDS\\n1893\\nCHICAGO\\ni876\\nPHILADELPHIA\\nFor Food\\nKingsford s Corn Starch\\nForms, with Milk or Beef Tea, a most\\nEXCELLENT FOOD\\nFOR\\nChildren and Invalids.\\nIt is a Wholesome Article of Diet\\nFOR ALL.\\nSend stamp for a FREE COPY of our\\ndainty book of over 200 new recipes.\\nFOR THE LAUNDRY\\nKingsford s Silver Gloss Starch S MSlJ BrtSfiffl\\nstrength and uniformity. It imparts to fine laces, linens, and muslins a delicacy and luBtre\\nsimply incomparable.\\n17in ra-fVvi*il e Pni*o Sfornri Is well adapted to economical housekeepers.\\nJXlllg aiui u a iuic o l*i k,ii It ia a g ennme article, absolutely pure, never\\nvaries in quality, and is free from odor.\\nKingsford s Laundro ^gf SSX? b0^ 8 1, M\\nT. KINGSFORD SON, manufacturers, OSWEGO, N. Y.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0020.jp2"}, "21": {"fulltext": "ERFECTIOIN\\nIN\\nBAKING.\\nB3T EMIL ZBZR-A-TTlSr.\\nGeneral Rules and Instructions in all Branches of American Baking.\\nIn Nine Parts, each Part Containing- many New Theories and\\nNew Ways of Composing Receipts, and Furthering\\nthe Culinary Education of the Professional\\nBaker as well as the Housekeeper.\\nFIFTH EDITION.\\n(REVISED and enlarged.)\\nNEW YORK:\\nJ. S. OGILVIE PUBLISHING COMPANY,\\n51 Rose Street.", "height": "3492", "width": "2155", "jp2-path": "perfectioninbaki03brau_0021.jp2"}, "22": {"fulltext": "14298\\nLibrary of Congress\\nTwo Copies Received\\nJUL 3 1900\\nCopyright entry\\nSECOND COPY.\\nOeliverarf to\\nOROtH DIVISION,\\nJUL 5 1900\\n64805\\nCopyrighted, 1900,\\nBY\\nEmil Braun.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0022.jp2"}, "23": {"fulltext": "PREFACE.\\nN no other land has the baking and consumption of bake-\\nstuffs grown to such an extent as it has within the past few\\nyears in this country. Even in the household of the most\\nhumble workman, as in the mansion of the rich and pros-\\nperous merchant, the American cook and housewife is\\ngenerally more praised and esteemed for her good bread, pastry and\\ndesserts, than for meat cooking. In looking over the numerous cook\\nbooks that are now placed so freely before the public, the inexperi-\\nenced can find no way of learning how or why the recipes read as they\\ndo. Before any success in baking can be expected, the cook, baker\\nor housewife must be educated to all the particulars of the materials\\nthey are about to use.\\nIt is the main object of this work to show in plain language all\\nwho are interested how to become successful in baking; the theories\\nof how to put together and how to change recipes, when the same\\ngrades or brands of materials are not on hand. Judgment and com-\\nmon sense must be displayed to insure success. Did you ever hear a\\nwoman say, I had good luck to-day with my cakes, but alas, the\\nnext time, Oh, I had such bad luck with my baking There it is;\\none day good luck, the next time ashamed to show the result of her\\nlabor, and all the good materials wasted. It is the lack of theoretical", "height": "3492", "width": "2155", "jp2-path": "perfectioninbaki03brau_0023.jp2"}, "24": {"fulltext": "4\\nknowledge about baking that brings the bad luck, and many a pro-\\nfessional baker is not able to explain the real cause of the mishap. The\\ntheories herein laid out plainly before the reader are all the result of\\ncareful, practical experiments, and are based upon accomplished facts.\\nBeing confident of the success of my efforts in demonstrating\\nsome new and practical points to all interested in baking, and wishing\\nto prepare delicious desserts, I shall herewith give my rec.pes in\\nseveral parts, each part treating upon a different branch in the art of\\nbaking.\\nNew York City.", "height": "3487", "width": "2227", "jp2-path": "perfectioninbaki03brau_0024.jp2"}, "25": {"fulltext": "PART I.\\nPuff Paste, Pies, Tarts, etc.\\nAmerican Puff Paste.\\nOne pound of butter washed well in ice water and one pound of\\nmixed flour mix together very light, with one ounce of baking\\npowder, one egg, one teaspoonful of salt and enough ice water to\\nmake a smooth paste, same as you make for tea biscuits roll out\\nonce about eighteen inches long and ten inches wide, turn in the ends\\nto meet in the middle and double again let rest in ice box or cellar\\nfor an hour, and repeat this until rolled out four times. For tarts\\nand patties, roll out one-quarter of an inch in thickness, cut out with\\nbiscuit cutter, lay on clean cooky tins (not greased), and if time\\nallows, let rest awhile in cold place before baking. When ready for\\nthe oven, dip the top of a small wine glass or biscuit cutter in hot\\nwater and press in the center of each tart, down to near the bottom\\nof the paste; bake in a hot oven. When baked, cut the center all out\\nwith a sharp pen-knife and they are ready to fill. This paste is very\\nvaluable for the American cook, so as to be able to make patty shells\\nwith success, while it takes a great deal more experience to make\\nFrench puff paste.\\nFrench Puff Paste,\\nMix stiff one pound of mixed flour (half pastry and half bread\\nflour) with one egg, two ounces of butter, one teaspoonful of cream of\\ntartar or rum, and sufficient ice water. Work well and set to rest in\\nice box half an hour; then press the piece flat towards the edges, place\\nin the center fourteen ounces of good dry butter washed well in ice\\nwater, with all the water and buttermilk squeezed out, and pull the\\nedges of the dough over the butter from the four sides. Then you\\ncan proceed rolling it as in above recipe. If time allows, bake a little\\nsample first; if it falls over in the oven, roll it out once or twice more;,\\nif butter runs out into the pan, let it rest longer on the ice.", "height": "3492", "width": "2155", "jp2-path": "perfectioninbaki03brau_0025.jp2"}, "26": {"fulltext": "G\\nHolland or Dutch Paste.\\nWash in ice water one pound of butter until smooth. To one\\npound of flour add one-quarter of the butter, one-half teaspoonful\\ncream of tartar, one egg, and one teaspoonful salt mix all together\\nwith ice water (about one-half pint) into smooth dough; let rest awhile,\\nthen roll out in a long strip, break the rest of the butter into small\\npieces the size of a walnut and lay all over the dough, then turn the\\nleft end one-third over, then the other end over this; roll out carefully,\\none-half inch thick, using no more flour for dusting than is necessary,\\nand turn over like American puff paste. Roll five times, and if butter\\nis very rich, you can cut short say one ounce to the pound of flour.\\nVienna Tart Paste.\\nChop fine ten ounces of washed butter with one pound of pastry\\nflour, six ounces of sugar, one tablespoonful of pie seasoning, then\\nmix with three eggs into light paste. This paste is very extensively\\nused as crust for the delicious large fruit and cream tarts so common\\nin Europe. If convenient, use six yolks of eggs in place of three\\nwhole eggs, as this makes the paste more smooth.\\nCommon Pie Paste.\\nMix together, dry, one pound of flour with three-quarters of a\\npound*of lard and butter, and one-half teaspoonful of salt, then moisten\\nwith enough ice water to have it hold together, but do not work any\\nmore than necessary; and if time allows, let it rest on ice before using.\\nThat is the secret of a tender pie crust; working it too much makes\\nwhat you so often find shoe-leather pies. If you want a cheaper\\ncrust for the bottom, use less shortening. Always wash pies on top\\nwith milk before baking; this gives them a lively and appetizing color. If\\nthe oven bakes slow from the top, add a pinch of salt to the milk you\\nwash the pies with.\\nPrepared Pie Seasoning.\\nNot only in large hotels but also in every household a large\\nquantity of that delicate flavor, the peel of lemon, is wasted daily.\\nHow often are lemons cut up, when in a moment s time the rind could", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0026.jp2"}, "27": {"fulltext": "7\\nbe grated and saved for future use, put in a glass jar and occasionally\\nsprinkled over with a little sugar and a few drops of water to keep\\nmoist. In this way you can have lemon flavor free of cost all the\\nyear around. Two tablespoonfuls of this lemon peel, two cups of\\nbrown sugar, one tablespoonful of cinnamon, one tablespoonful of\\nallspice, one-half a nutmeg (grated); mix all together and keep in a\\ncan in a cool place, always ready for use.\\nNow to Prepare Pies.\\nPie plates should always be greased with butter, then dusted\\nwith flour, or what is better, cracker dust; this prevents the pie from\\ntasting greasy after standing a day or two. Never have too rich a\\npie crust for the bottom, and always roll out very thin. For apple,\\nand fresh fruit pies generally, it is advisable to dust the pie crusts with\\ncracker dust before filling with the fruit, as this absorbs the juice of\\nthe fruit while baking. If fresh fruit pies are to be packed in lunch\\nbaskets, the following is a very valuable recipe Mix the berries or\\nother fruit, as soon as picked, with sufficient sugar, a little water, and\\nput away if possible over night; before using, drain off the juice, and\\ncook it, adding three tablespoonfuls of corn starch to every pint of\\njuice, then add the fruit, mix, and it is ready for use. This pie will\\ncut like jelly. Brown sugar is very good for pies and gives a nice flavor.\\nEvaporated and Dried Fruits,\\nBy following instructions given here you will be surprised at the\\nexcellent results. Never soak any pie fruit over night. To one quart\\nof boiling water add one-half pound of berries, apples or apricots,\\none-half teaspoonful salt, cook ten minutes until swelled up well, add\\nthree-quarters of a pound of granulated sugar, and one teaspoonful\\nbutter; cook five minutes longer, then stir into this two ounces or five\\ntablespoonfuls of corn starch, dissolved in a little cold water stir\\nquickly a few moments and set away to cool. This I guarantee to\\nmake the most delicate pies from any dried fruits. If fruit is very\\ntart, like apricots, add a little more sugar with apricots you can\\nalways cook some apples, as apricots are almost too rich; some of the\\nready pie seasoning can be used to advantage in almost all pies. This\\nmixture can be made in larger quantities and put away in cans or jars,\\nas it keeps well.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0027.jp2"}, "28": {"fulltext": "Custard Pies.\\nFOR THREE PIES.\\nLine deep pie plates very thin with plain paste, fill with custard\\nand bake about twenty minutes. For the custard, beat up six eggs\\nwith four ounces of powdered sugar, one tablespoonful of melted\\nbutter, one-half teaspoonful salt, add two ounces of flour, one tea-\\nspoonful of any extract you wish, and three pints of fresh milk; strain\\nall together and bake twenty minutes. This mixture is also fine for\\ncup custard. Bake about twenty minutes. To make sure that any\\nkind of custard pie is done, stick a knife through the pie, and if you\\ncan remove it without any custard or milky paste sticking to it the\\npie is done.\\nTUemon Pie.\\nBoil one quart of water with one cup of canned, fresh or dried\\napples, three-quarters of a pound of granulated sugar, until apples\\nare soft, then stir into it three ounces (or five tablespoonfuls) of\\ndissolved corn starch; remove from the stove and when cool add five\\nto six eggs, one-half teaspoonful salt, the juice of three lemons, two\\ngrated lemon peels, and one tablespoonful butter; strain all through\\na colander and fill into pie dishes lined with plain pie crust. If you\\nwant French lemon pie, line flat pie dish with American puff paste,\\nscallop the edge with your fingers or a knife, fill in the cream and lay\\nfour bars of the same paste over the top and four more crosswise over\\nthem. This is the finest lemon pie found in twenty years practice.\\nPumpkin or Squash Pies.\\nFOR THREE PIES.\\nCut up and boil soft one-half of a small pumpkin, strain off water\\nwell and press the dry meat through a colander. Beat up six eggs\\nwith six ounces of powdered sugar, one-half teaspoonful salt, one\\ntablespoonful ginger, one-half nutmeg; then add the pumpkin, one\\nquart of milk, and one tablespoonful of melted butter, strain all\\nthrough colander again, fill in deep pie dishes lined with plain pie\\npaste, and bake like custard pie twenty to thirty minutes. This is\\nenough for three large pies. Generally, as soon as pie is up above\\nthe rim of the plate it is done; if bottom is not quite baked, then set\\non top of hot stove a few seconds to finish bottom. The same rule\\napplies to custard pies.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0028.jp2"}, "29": {"fulltext": "9\\nCream Pies,\\nFOR TWO PIES.\\nBoil one quart of milk with one-half pound of sugar (one cup),\\nstir into this quickly, while boiling, four tablespoonfuls of corn starch,\\nmixed with two or three eggs and one teaspoonful of any extract a\\nlittle butter may be added you may also use grated lemon or orange\\npeel, or two ounces of chocolate as required. Line a flat pie dish\\nwith American puff paste, dust well with cracker dust or flour, press\\nanother same size pie dish on top of the paste and set in the oven\\nwhen about half done take top dish off and bake until done pour in\\ncream and set away to cool.\\nCream. Meringue JPie,\\nBeat only the whites of three eggs to a stiff froth mix into it,\\nlight, one small cup of sifted powdered sugar spread this over the\\ncream and dust with a little sugar; brown in oven about three minutes.\\nPeach. Meringue,\\nEUROPEAN STYLE.\\nSkin say six ripe peaches, cut them up into thin slices, mix with\\none cup of powdered sugar and divide on twelve deep saucers then\\ncover over with meringue, same as for cream meringue pie. If you\\nhave a canvas bag and tube you can ornament a little on top. Any\\nother fresh fruit except berries can be used the same way.\\nRussian Spice JPie.\\nLine flat pie dish with common pie crust, and spread thin with\\nany kind of jelly or jam. Mix together three-quarters of a pound of\\nsifted bread or cake crumbs, three-quarters of a pound of lard, one\\nquart molasses, one pint of sour cream or water, one ounce of saleratus,\\none egg, one pint of washed currants, a little chopped citron, a little\\nlemon and vanilla extract, and one tablespoonful of cinnamon or pie\\nseasoning mix all together and thicken with enough pastry flour to\\nhave a soft paste. Fill this on top of the jelly and bake slow; when\\nbaked, dust with powdered sugar. This pie is very fine when a few\\ndays old.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0029.jp2"}, "30": {"fulltext": "10\\nJMince Ale at for JPies.\\nTwo pounds of apples, chopped fine; one-half pound of washed\\ncurrants; one pound of lean boiled beef, chopped fine; half-pound\\ncitron and orange peel; two lemons, grated and the juice; one pound\\nraisins, stoning them if time allows; one pound of brown sugar; one-\\nhalf nutmeg; two ounces of mixed ground spices; add either brandy,\\nwine or cider to taste, and enough of the beef broth to moisten well.\\nFrench IVfadelaine Pie or Tarts.\\nLine pie dish or tart mould with American puff paste and spread\\nwith jelly. Stir together lightly one cup of sugar, one cup of sweet\\nalmonds pounded very fine, and six yolks or three whole eggs; then\\nadd two tablespoonfuls of melted butter, three-quarters of a cup of\\npastry flour and one-half teaspoonful of baking powder. If too stiff,\\nadd a little milk or cream. Fill in the dish, roll out a piece of the\\npaste, cut in narrow strips one-quarter of an inch thick, and lay close\\ntogether across the top of pie. Bake by moderate heat for half an\\nhour; if it colors too soon on top, cover with a strong, greased paper.\\nRice Pie.\\nLine plate same as for custard pie. One cup of rice, boiled very\\nsoft with one-half teaspoonful of salt; beat lightly four eggs with one-\\nhalf cup of sugar add the rice, one-half nutmeg, a little lemon or\\ncinnamon, one quart of milk or cream, and two tablespoonfuls of\\nbutter. Press all through a fine colander twice and bake same as\\ncustard pie.\\nSouthern Custard or Potato Pie.\\nBoil or bake four good potatoes and take the skins off beat up\\nwith five ounces of powdered sugar and five eggs, then add one ounce\\nof flour, one and one-half quarts of milk, one-half grated nutmeg,\\none-half teaspoonful salt and one tablespoonful melted butter. Strain\\nall through colander, fill in lined pie plates and bake like custard.\\nSweet potatoes or carrots can be used the same way. You may also\\nsteam the potatoes until mealy but not watery.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0030.jp2"}, "31": {"fulltext": "11\\nRhubarb Pie.\\nGet your rhubarb cleaned and cut in strips one inch long the\\nnight before and mix well with sufficient sugar. Next morning strain\\noff the juice and set on the fire when boiling add the rhubarb, boil\\nabout two minutes, stir two ounces (three good tablespoonfuls) of\\ncorn starch into it and take off to cool. A little cinnamon improves\\nit greatly. Gooseberries are prepared in the same manner.\\nIS uropean Cherry Pie {Plamri).\\nLine a flat pie dish or layer-cake tin with American puff paste,\\ndust well with cracker dust and cover the bottom with one layer of\\nstoned cherries and bake half done pour over the following creme,\\nand put back in oven for five to seven minutes longer. Creme: Four\\negg yolks, three ounces sugar, a little cinnamon, and two ounces of\\nflour; mix all together, then add one-half pint of sour cream.\\nImperial Currant Pie and Tarts.\\nLine one large flat cake tin with Vienna tart paste, making rim\\nextra thick fill with following mixture and bake slow Beat the\\nwhites of five eggs very stiff, adding six ounces of powdered sugar, a\\nlittle at a time; after the eggs are stiff, add two ounces of chopped\\nalmonds and half a pint of sour cream; finally add one pint of picked\\nred currants. In winter, use a pint can of preserved currants or one\\npound of washed English currants. This is the genuine recipe from\\nthe German Imperial Court Confectionery, and will repay a hundred-\\nfold for the little extra care and trouble required in its preparation.\\nImperial Vanilla Cream Tarts.\\nLine a dish with Vienna tart paste, making rim double thickness\\nand bake. Beat the whites of four eggs very stiff, adding six ounces\\nof sugar, a little at a time, then mix in the four yolks and two table-\\nspoonfuls of dissolved gelatine with one tablespoonful of vanilla extract\\nor vanilla sugar; pour into the baked pie crusts and set away in ice\\nbox until wanted. In the place of vanilla any other flavor or rind\\nand juice of lemon or orange may be used.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0031.jp2"}, "32": {"fulltext": "12\\nApple Flamri Tarts.\\nLine flat pie dishes with Vienna tart paste, have side with extra\\nthick rim, dust with cracker meal, cut apples in thin slices, lay them\\nclosely together, covering the paste with one layer, sprinkle with\\nsugar, pie seasoning, currants, fine citron and almonds, and bake half\\ndone; pour over this the same mixture as above. Peaches and plums\\nmay be used the same way, but no berries.\\nFrench. Tartlets.\\nLine patty moulds or flat tartlet dishes with American paste, I\\ndust well with flour and fill with dried beans or split peas; then pour\\nout all the beans (saving them for the next time) and fill the shells\\nwith any jam, jelly or cream. These shells may also be used for\\noyster patties.\\nMetropolitan Cream or Jelly Tarts,\\nLine moulds as above and fill with jelly or cream and bake, then\\nmake a light meringue, spread over the tarts and put back in oven\\nuntil browned over the top.\\nL,arge Patties.\\nFrom puff-paste leavings, roll out a sheet one-fourth of an inch\\nthick, cut out round the size of dish you wish to serve it on, wash the\\nedge a little with water and fill the center with your meat or game;\\nroll out another sheet of fresh paste, cover over the meat, lapping\\nover the border; cut off sharp and scallop a little. For large patties,\\nlay another ring of fresh paste around the border. Wash all well\\nwith egg, prick a few times with a fork and decorate with small thin\\nstars, etc. bake at about 370 degrees.\\nLarge Patty Shells.\\nCut out a round bottom layer one-quarter of an inch thick from\\ngood French paste, lay it on strong pan that will not warp in the\\noven. Now make a ball of fine shavings, cover with thin paper and\\ntie togethef with fine thread to keep it in shape. Set this in the center", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0032.jp2"}, "33": {"fulltext": "13\\nof the paste and dust well with flour. Then roll out a piece of the\\npaste one eighth of an inch in thickness and layover the ball, covering\\nit thoroughly and lapping over the border, cut it off sharp on the\\nedges, prick with a fork,, wash well with egg, decorate with little\\nornaments of different shapes (stars, squares, crescents, etc.) and\\nsome narrow strips of paste laid crosswise. When baked, cut about\\ntwo inches from the top all around with a sharp knife, remove the\\ncover, cut the thread, take out the paper and shavings carefully and\\nafter cleaning out thoroughly they are ready to fill with fricassee,\\noysters, etc.\\nVol-ati- Ven ts.\\nThese serve the same purpose as patty shells, only they are not\\nso hard to make. Roll out a strip of best puff paste one-third of an\\ninch thick and cut with a sharp knife one and one-half inches wide,\\nlong enough to form a ring the size of the dish in which you wish to\\nserve it. Care must be taken to avoid touching the sides of any part\\nof puff paste after it is cut, and also avoid allowing the waste to run\\ndown the sides, as this prevents the paste from rising even. In making\\na vol-au-vent, one end is carefully flattened down and washed with\\nwater, the other end lapped over this and afterwards washed with egg\\nand pressed down evenly. The top may be marked crosswise with a\\nfork. Extra small ornaments (stars, squares, crescents, etc.) are\\nbaked separately to decorate the fricassee after it is filled in the ring.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0033.jp2"}, "34": {"fulltext": "14\\nGeneral Rules.\\nApple pies should always have the prepared seasoning.\\nGooseberries are improved by a little cinnamon or meringue.\\nSave all your broken crackers; dry them, pound fine and save for\\npies.\\nAll pie dishes should be greased, and then dusted with cracker\\nmeal.\\nNever use soft butter or lard for pie crust. Always wash butter\\nin ice water.\\nFor baked pot pies (either meat or fruit), use the American Puff\\nPaste and prick well.\\nThree ounces of sugar are sufficient to every quart of milk for\\ncustards of any kind.\\nDried apples, cooked soft enough to press through colander, are\\nvery nice for meringue pies.\\nNever use too much flavoring of any kind in baking, especially\\ncinnamon or almond extract.\\nAll fresh fruit should be mixed with sugar before filling in pies.\\nA little butter increases the delicacy.\\nGood corn starch can be used in a great many ways in pie\\nbaking, but only the best will give satisfaction.\\nHuckleberries and blueberries should always be mixed with some\\napples, either fresh or canned, to increase flavor.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0034.jp2"}, "35": {"fulltext": "15\\nAlways keep a can of the prepared pie seasoning on hand, as\\nthis will increase the delicacy of flavor of almost every pie.\\nThe recipe for American Puff Paste, if made as directed, will be\\nworth more than the price of this book to any cook or housewife.\\nAll patties, tarts, banburys, etc. are much improved if they\\nare allowed to rest on ice for at least half an hour before going into\\nthe oven.\\nIf corn starch is to be used in place of flour, use the best. Don t\\nuse too much, a large tablespoonful always is sufficient to every pint\\nof milk or water.\\nAlways follow our general rules and change flavors to suit your-\\nself. Every one of our recipes can be used with different fruits,\\nflavors and names changed, but follow the instructions otherwise.\\nSuccess in pie baking depends a good deal on the mixing of the\\ncrust. Never work any more than necessary; just stir around enough\\nto have it hold together and let rest as long as possible in cold place.\\nPrick the top crust on every pie to let the steam escape. When\\nusing fresh fruit, insert in center of top crust a small round tube of\\ntin or strong paper, through which all steam will escape as through\\na chimney.\\nWhenever cornstarch is to be used, it pays to use only the very\\nbest. We can recommend Kingsford s Oswego Cornstarch as the\\npurest and sweetest.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0035.jp2"}, "36": {"fulltext": "FOJR NO TBS AND RECIPES.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0036.jp2"}, "37": {"fulltext": "PART II.\\nPuddings, Souffle, etc.\\nCottage Bread Pudding.\\nFor ten persons. Soak as much as a half loaf of stale bread or\\nsix biscuits in a quart of milk. Beat up well together four or five\\neggs, one cup of sugar, one teaspoonful vanilla, one-half teaspoonful\\nsalt and two tablespoonfuls of melted butter. Mix up well with the\\nbread, adding one cup of large raisins. Bake in a buttered and sugar-\\ndusted china dish or tin pan. Set this dish in a pan of hot water.\\nA little nutmeg improves the flavor.\\nBread and Butter Pudding.\\nSlice your bread thin, spread well with butter, and fill your dish\\nhalf full of this buttered bread; then pour custard (prepared same as\\nfor custard pie) over it omit raisins and bake same as the other\\nbread pudding.\\nFarina or Indian Meal Pudding.\\nOne-half pound of farina or meal, stirred into one quart of boiling\\nmilk and leave on fire until it thickens; set away to cool, stirring into\\nit, when cold, one-half pound of sugar, yolks of four eggs, the grated\\nrind of a lemon and the stiff froth of the whites of four eggs; then add\\none even teaspoonful of good sifted baking powder, and one-half\\nnutmeg, grated. Mix in well and bake one-half hour not too hot.\\nSouffle.\\nProceed the same as above, using eight eggs, and do not oake\\nuntil time to serve. Bake in a hotter oven, using a china dish, and\\ndo not set into hot water as you do with puddings.\\n17", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0037.jp2"}, "38": {"fulltext": "18\\nTapioca and Sago Pudding.\\nFor twelve persons. Put one-half pound of tapioca or sago in\\nthree pints of boiling water (never soak over night), stir and set on\\na slow fire stir continually to keep from sticking to the bottom.\\nWhen it is all soft and jellied, put in double boiler with one pint of\\nmilk and one-quarter of a pound of butter and cook twenty minutes\\nmore until jellied again, setting away to cool. Beat up well four eggs\\nwith three-quarters of a cup of sugar (six ounces), one grated lemon,\\nand a little nutmeg then mix well with the other mixture and bake\\nabout forty minutes not too hot.\\nCottage Rice Pudding.\\nFor twelve persons. Put one-half pound of well-soaked rice in a\\ngalvanized kettle on a slow fire, with about three pints of boiling water\\nand cook until all swelled and soft. If it boils dry, add more boiling\\nwater but do not disturb. When done, set away to cool. Proceed\\nthe same as above for sago. For sultana rice pudding, add one cup\\nof sultana seedless raisins to above mixture.\\nRice Pudding, Family Style.\\nPour two quarts of boiling water over a pound of rice and cook\\nvery soft, then adding lemon peel, one pound of sugar and a little\\nnutmeg, two tablespoonfuls butter, and two tablespoonfuls corn\\nstarch. When all the water is boiled in, add a pint of milk and cook\\nall dry again; then pack solid in any mould and let it settle. Before\\nserving, turn out on a deep plate and sprinkle with cinnamon and pour\\nover it a nice soft vanilla custard, cold. Dip your mould in cold\\nwater before filling with the rice.\\nRoly-Poly, or Steamed Pudding.\\nMix together lightly, as for tea biscuits, one and one-half pounds\\nof rich pastry flour, four ounces of butter or lard, one ounce of good\\nbaking powder, a little nutmeg, the yolks of three eggs, one-half tea-\\nspoonful salt and about one pint of milk. Roll out about eighteen\\ninches long and ten inches wide. Spread with any fruit or jam; roll\\nup, set in a greased pan in a steamer and cover over. It will be done\\nin half an hour.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0038.jp2"}, "39": {"fulltext": "19\\nFruit Dumpling.\\nFor this the paste is the same as Roly-Poly Pudding. Roll ou.\\none-quarter of an inch thick; cut out with large, round cake cutter;\\nput fruit and sugar in middle and double over; set in greased muffin\\ntins and steam about one-half hour. A dozen different kinds can be\\nmade from this formula.\\nCabinet Pudding.\\nFill moulds three-quarters full with lady ringers or sponge cake,\\ncut up fine; pour over it a rich custard, same as used for custard pie,\\nand flavor to taste.\\nDiplomatic Pudding.\\nProceed by the same rule as for cabinet pudding mix currants,\\nsultana raisins and a little citron (cut very fine) with the sponge cake.\\nTutti-Frutti Pudding.\\nFollow the same formula, only you may use pieces of different\\nkinds of cake and sprinkle the fruit over the bottoms of moulds.\\nDifferent names may be given this by using special fruits, such as\\npeaches, oranges, etc.\\nCold Farina or Indian Pudding.\\nBoil one-half pound of farina or meal with three pints of boiling\\nmilk, stir until it starts to thicken, then let it cool; add a little lemon\\nor other flavor. Beat up stiff the whites of four eggs, mix all together,\\nfill in moulds and set on ice.\\nBoiled Indian Pudding.\\nOne cup of Indian meal and one-half cup of flour, pour into one\\nquart of boiling milk; when it thickens, add one-half cup (four ounces)\\nof brown sugar, one-half cup of finely chopped suet, a little salt, four\\neggs and a little nutmeg two tablespoonfuls of molasses may be.\\nadded. Tie in a cloth and boil or steam from four to five hours.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0039.jp2"}, "40": {"fulltext": "20\\nPoor Man s Pudding.\\nAbout six stale biscuits (or three biscuits and three corn muffins)\\ngrated fine, add a handful of stoned raisins, some washed currants,\\na good handful of brown sugar, and one cupful of flour. Chop fine\\nwith the flour one-quarter of a pound of beef suet and one teaspoonful\\nof good baking powder. Mix all together with sufficient milk to make\\na paste; steam in greased and sugared dish about two hours. Add a\\nlittle nutmeg or mace.\\nEnglish Plum Pudding.\\nChop fine one pound of beef suet with one cup of pastry flour;\\nadd three-quarters of a pound of brown sugar, three apples chopped\\nfine, one-half pound prunes, one pound of raisins, one pound of cur-\\nrants five eggs, two grated lemon peels, one teaspoonful each of\\ngrated cinnamon, nutmeg and allspice, four biscuits or one-quarter of\\na loaf of bread, which you have first soaked in milk, and one glass of\\nrum Mix all well together, steam five hours in suitable mould, or\\nboil four hours in napkin if preferred; dust with fine sugar afterwards\\non the platter, pour a little strong rum over it and set the rum on fire.\\nGenuine Old-Fashioned English Plum Pudding.\\nOne pound of suet, chopped fine, one pint of roasted bread\\ncrumbs, sifted, one pound of currants, one pound of raisins, one-half\\npound of citron, one-half teaspoonful of nutmeg, one pound of brown\\nsugar, a little salt, six eggs, and two grated carrots. Boil slowly in\\nmould not less than eight hours if possible, boil six hours the first\\nday and two hours before using. Pack solid in greased and sugared\\nmould and tie up with cloth. Serve with French brandy sauce.\\nBaked Apple Dumplings.\\nRoll out leavings of puff paste one-quarter of an inch thick, cut\\nin squares, lay one peeled and cored apple on each piece, fill the\\ncavity with cinnamon sugar. Turn in the four ends of the paste, press\\ntogether on top and bake. Serve with rum and hard sauce, or if cold,\\n:serve with whipped cream.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0040.jp2"}, "41": {"fulltext": "21\\nChocolate P udding.\\nStir until light one-quarter of a pound of butter and ten ounces\\nof sugar, add the yolks of ten eggs, one teaspoonful of vanilla, six\\nounces of grated chocolate, cinnamon, one-quarter pound of pounded\\nalmonds, one-quarter pound of breadcrumbs, three ounces of flour, and\\nthe whites of ten eggs beaten stiff. Bake one and one-half hours, at\\nabout three hundred and severity degrees.\\nA^lmond Pudding.\\nGERMAN STYLE.\\nStir light five ounces of butter and one-half pound of sugar; then\\nadd the yolks of nine eggs, lemon peel, six ounces of pounded almonds\\nor one-half pound of almond paste, one-half pound of biscuits soaked\\nin milk and squeezed out dry, and the snow of the whites of eight\\neggs. Bake in a buttered and sugar-dusted fancy mould.\\n,Queen Pudding.\\nMix, same as for wine cake, one pound of sugar, one-half pound\\nof butter, one and one-half pounds of pastry flour, seven eggs, one-\\nhalf pint of milk, one-half ounce of soda, one ounce of cream of\\ntartar sifted in the flour, mace, and citron. Bake in well-buttered\\nand sugar-dusted moulds.\\nSuet Pudding.\\nMix together one cup of stoned raisins, three and one-half cups\\nof flour, one cup of chopped beef suet, cinnamon and mace. To one\\ncup of cream or milk add one cup of molasses, one teaspoonful of\\nsoda and two eggs. Mix thoroughly, fill in a mould with tight-fitting\\ncover, well buttered and dusted with crumbs or sugar. Steam three\\nhours.\\nSnow Pudding.\\nFon twelve persons. Dissolve one ounce gelatine in one-half\\nglass of sherry wine and as much water. In the snow of the whites\\nof ten eggs beat three-quarters of a pound of fine sugar and the gela-\\ntine. .One orange peeled, and the -juice of the same, will increase the\\ndelicacy of flavor. Set away in little moulds to harden. If fruit\\nflavors and coloring are used, a variety of names can be given.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0041.jp2"}, "42": {"fulltext": "22\\nMinute Pudding.\\nOf one quart milk take enough with three ounces of flour to make\\na soft batter. The balance of the milk, with five ounces of sugar,\\nset on the fire. When boiling, add one-half teaspoonful salt and two\\nbeaten eggs;, stir continually about five to eight minutes, until thick\\nlike creme. Serve with sweet cream, sweetened and seasoned with\\nmace.\\nBoston Brown Bread Pudding.\\nMix two pounds self-raising brown bread flour with one and one-\\nhalf pints of cream or milk, one pint of molasses and enough water\\nto make a soft dough, one cup of raisins, five ounces of finely\\nchopped beef suet. Bake in water-bath one and a half t\u00c2\u00a9 two hours.\\nA little sugar may be added. Before serving, pour hot brandy sauce\\nover it to soften crust.\\nBrown Bread Pudding.\\nNEW ENGLAND STYLE.\\nCut into thin slices a loaf of graham bread or brown bread; butter\\nthem well. Arrange them in layers in buttered, sugar-dusted moulds\\nuntil half full; fill up with plain custard. Some English currants\\nmay be sprinkled between the layers; they give custard a rich mace\\nflavor. Let soak for a half hour before baking; bake in water-bath.\\nFloating Island.\\nBeat the yolks of twelve eggs with ten ounces of sugar; add two\\nounces of cornstarch, vanilla and a little milk. Boil one quart of milk;\\nstir into it the above mixture; take from the fire and when a little\\ncool pour in a large glass or porcelain dish; set on ice. Beat very\\nstiff the whites of six eggs; add a handful of sugar and a little vanilla.\\nWith a large spoon (dipped in water) take out in pieces and put in\\nboiling water for a few minutes; then arrange these snow-balls\\non top of the custard. A little jelly may be sprinkled on top of each.\\nDust with powdered sugar and serve.\\nStock Sauce.\\nIn the saucepan dissolve together three tablespoonfuls of corn\\nstarch, one-half pound or one cup of brown or granulated sugar, a\\nlittle mixed whole spice, one-half lemon rind and juice, with a pint of", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0042.jp2"}, "43": {"fulltext": "23\\ncold water and set on the fire. Let it simmer slowly until it is clear,\\nadd a little butter or salt and strain. Before serving, add one-half\\nglass of any wine desired, or one tablespoonful of any extract, one-\\nquarter pound of butter; set on stove and stir until butter is melted.\\nColor to suit taste.\\nChateau Sauce.\\nThe proper name is Cheau d Eau, but is generally called as above.\\nBeat light the yolks of four eggs with two handfuls of powdered sugar\\nand the rind and juice of half a lemon; stir in slowly one-half glass of\\nRhine wine and beat well until it is all foam, over a moderate fire.\\nThis is a favorite sauce.\\nHard Sauce.\\nRub together to a froth one cup of butter, one and one-half cups\\nof powdered sugar, the juice of half a lemon, or a little vanilla and the\\nwhite of one egg. If you have a bag and tube drop in little stars, or\\nset on a plate, sprinkle with mace and put it on ice to harden.\\nRum Sauce.\\nMix together one-half quantity of hard sauce and one-half quantity\\nof stock sauce, add one small glass of rum, let it boil lively fcr about\\nfive minutes, keeping it hot until served.\\nCream Sa uce.\\nMix together, in a double boiler, one cup of fine sugar, one and\\none-half pints of cream and milk, one ounce of corn starch or two\\nounces of flour, one-half teaspoonful of salt and one tablespoonful of\\nbutter; stir occasionally, and when just starting to thicken remove\\nand strain. Flavor with vanilla.\\nFrench Cream Sauce.\\nAdd a little cognac brandy to mixture for cream sauce.\\nYankee Sauce.\\nSame as rum sauce, only add a little ground ginger and molasses.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0043.jp2"}, "44": {"fulltext": "24\\nBrandy Sauce.\\nStir to a cream one cup of butter, one and one-half cups of sugar,\\none-half of grated nutmeg, one-half of the peel and the juice of one\\nlemon; set on a good fire; add three eggs and one glass of brandy. Let\\nit boil about five minutes. This is a very fine sauce.\\nOmelette Souffle.\\nTake the yolks of six eggs, a little vanilla, one-quarter of a pound\\nof sugar and one spoonful sweet cream; stir fifteen minutes; add\\nquickly the whites of six eggs beaten very stiff; mix it very light;\\npour in a warm porcelain dish greased with butter, bake at once,\\nnot too slow. Dust a little fine sugar over it. Flavor with vanilla.\\nFritters.\\nFritters are frequently made with apples, peaches and other\\nlarge fruits with this recipe: Dissolve one yeastcake in one pint warm\\nmilk; add one-quarter of a pound of sugar, salt, four eggs, two table-\\nspoonfuls best olive oil and enough pastry flour to make a soft batter.\\nSet to rise; then beat again, add a little nutmeg, throw in the fruit,\\ncover all with the batter, and fry in hot lard.\\nFritters -with. Baking Powder.\\nThe same proportions; instead of the yeast use one tablespoonful\\nof baking powder, and mix shortly before using.\\nMayonnaise.\\nSALAD DRESSING.\\nIn a deep soup-plate place the yolks of four eggs, two teaspoon-\\nfuls best ground mustard, three-quarters of a teaspoonful of salt, one-\\nhalf teaspoonful cayenne pepper, and on@-half teaspoonful white\\npepper. With a large fork or spoon stir continually in one direction.\\nWith the other hand pour in slowly from time to time, from the bottle,\\nthe best olive oil. As soon as it commences to bind and get stringy,\\nadd quickly a little lemon juice or vinegar. Keep stirring continually\\nuntil three-fourths of a pint of oil, the juice of one lemon, and one-half", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0044.jp2"}, "45": {"fulltext": "25\\ngill of vinegar are used up. Stir up well, then place at once on ice.\\nSome cooks make a big time about mayonnaise, but if everything is\\nproperly prepared there is no excuse for failure. Everything should\\nbe cold, especially the oil. Should the dressing break in spite of all,\\nadd quickly another yolk of egg, and stir, holding back the oil for a\\nminute.\\nCombination of Puddings and Sauces,\\nNot every sauce corresponds with every pudding the following\\nwill be found to correspond well:\\nCottage Rice pudding and Vanilla sauce.\\nSago pudding .and Madeira sauce.\\nFarina pudding and Cream sauce.\\nCabinet pudding and Chateau sauce.\\nIndian pudding and French Cream sauce.\\nCottage Bread pudding and Rum or Hard sauce.\\nFruit pudding and Brandy sauce.\\nSponge pudding and Rhine Wine sauce.\\nAngel Food pudding and Raspberry sauce.\\nEnglish Plum pudding and Rum and Hard sauce.\\nTapioca pudding and Sherry Wine sauce.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0045.jp2"}, "46": {"fulltext": "26\\nGeneral Rules.\\nNever soak rice for rice puddings.\\nAlways use pastry flour if on hand.\\nIf patent flour is used, use a little extra lard and mix moist.\\nWhen berries are used for Roly Poly, prepare them the same way\\nas for pies in Part I.\\nIf boiled in a kettle direct on the fire, put a plate on the bottom\\nto keep the pudding from burning.\\nTo boil puddings in a bag, grease the inside of the cloth with\\nbutter and sugar; when done, dip the bag in cold water so that it\\nwill loosen easily.\\nIf you want to steam puddings, put the mixture in a greased and\\nsugared mould or dish and tie over with a cloth and set into steamer.\\nCover steamer closely and steam a little longer than for boiling.\\nThere are other formulae for plum puddings, but I give two only,\\nwhich are warranted the best. The first is what I use; it cuts and\\ncooks excellently. The other is the genuine old Colonial recipe.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0046.jp2"}, "47": {"fulltext": "FOR NOTES AJSD RECIPES,", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0047.jp2"}, "48": {"fulltext": "FOR NOTES A JVC! RECIPES.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0048.jp2"}, "49": {"fulltext": "PART III.\\nIce Creams, Sherbets, Jellies, etc.\\nEuropean Style of Freezing.\\nEspecially for water-ices, the European hand-freezing process is\\nthe best, in fact the only proper way. A plain packing can, of zinc\\nif possible, is used. Set it in a packing tub, well packed with salt and\\nice. Do not pack too solid, but so you can turn the can with\\none hand; strain and pour in your syrup; put the cover on (with\\nhandle) and turn for about five minutes, then with spatula scrape off\\nthe sides, and, turning the can with one hand, stir up the syrup on\\nthe sides; put the cover on again after a few minutes and turn fast,\\nand so continue turning, occasionally scraping the sides down until\\nall is well frozen; then, after letting all the water run off, re-pack\\nwith more ice and salt, beat up well once more and set away. The\\nopen Vienna Ice Cream Machine is now adopted by many of the\\nleading caterers and is worked on this principle. The American Ice\\nCream Machine is certainly more convenient, more profitable, and\\nquicker in working. It beats up the cream, or ices, increasing the\\ncontents to double the liquid quantity at least, but it does not give it\\nthe fine, silk-like finish obtained by the use of the European method.\\nVienna Ice Cream. (Vanilla).\\nSet on a moderate fire in a clean kettle two quarts of milk, yolks\\nof twelve eggs, one-half of a vanilla bean, one and three-fourth pounds\\nof sugar, stirring slowly but steadily with beater. As soon as it is\\nnear boiling, take off, cool a little, and add one quart of double\\ncream; strain through a fine sieve and freeze.\\nIce Cream with. Bg-^s.\\nMix well two quarts of cream, one quart of milk, six eggs, one\\nand one-fourth pounds of powdered sugar; vanilla.\\n(29)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0049.jp2"}, "50": {"fulltext": "30\\nPhiladelphia Jce Cream.\\nBeat up two quarts of double cream, three-fourths of a pound\\nof fine sugar, one teaspoonful of vanilla, strain through a fine sieve\\ninto freezer, add the whites of two eggs and freeze. In place of\\nwhites of eggs, one tablespoonful of desiccated egg white can be used\\nto advantage.\\nAmerican Jce Cream.\\nBeat one pint egg yolks with one quart of milk or cream;\\ncook two quarts of milk with one and a quarter pounds of sugar, add\\nthe solution and two tablespoonfuls of vanilla or lemon, strain and\\nadd two whole raw eggs. This is an inexpensive cream.\\nCustard. Cream.\\nOne gallon of milk, one and one-half pint eggs or yolks, two\\npounds of sugar, two tablespoonfuls of corn starch. Set on a mod-\\nerate fire; stir until near boiling, but do not let it boil up. If desired,\\nabout two quarts of sweet cream may be added with ten ounces of\\npowdered sugar. Flavor to taste.\\nLemon or Orange Joe Cream.\\nTo any of the above mixtures add one ounce of either lemon or\\norange extract to a gallon.\\nRaspberry Fruit Cream.\\nTwo quarts of double cream, one quart of ripe berries, one\\nlemon peel and juice, and one and a quarter pounds of fine sugar;\\nstir up; press through a fine sieve and freeze slowly.\\nPeaches, strawberries and all other fruits may be used the same\\nas above.\\nPineapple Cream.\\nMake same as above, only grate into it one large, peeled pineapple,\\nwell ripened.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0050.jp2"}, "51": {"fulltext": "31\\nChocolate Ice Cream.\\nDissolve six ounces of chocolate with one-half pound of powdered\\nsugar and three-fourths of a pint of water on a slow fire. Stir until\\nall is smooth and getting thick, then add slowly any of the above\\nmixtures.\\nIf it is desired to make chocolate cream from vanilla already\\nfrozen, dissolve chocolate as above, then cool a little, and add by\\nsmall spoonfuls some of the frozen cream until all is smooth and\\nthoroughly cold; then add sufficient of the frozen cream, set in well\\npacked freezer; stir a few minutes and set away.\\nChocolate Essence\\nTO KEEP ON HAND.\\nDissolve two pounds of chocolate in a hot water bath; cook five\\npounds of sugar and one-half pound of glucose with one quart of water\\nto a syrup, then pour it slowly into the chocolate, stirring well; add\\nsome powdered sugar if you want to make it sweeter. Set away in a\\ncool place.\\nCoffee Cream.\\nMix two quarts of .double cream and three-fourths of a pound of\\npowdered sugar. Cook one quart of milk, add one-fourth of a pound\\nof mixed Java and Mocha coffee, ground, and let it simmer about\\nfifteen minutes; add two handfuls of sugar and let it stand some time;\\nstrain into the cream; add three eggs and freeze.\\nHokey -Pokey.\\nDissolve two ounces of cornstarch in one gallon of milk; add one\\nand three-fourth pounds of sugar; boil until it starts to thicken; take\\nfrom the fire and add two ounces of vanilla, one can condensed milk,\\nwhites of three eggs, and strain.\\nCaramel Cream.\\nTo one gallon of Philadelphia or Vienna cream add four ouncet\\nof burnt sugar (caramel) and one ounce of vanilla.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0051.jp2"}, "52": {"fulltext": "32\\nJ3isque Ice Cream.\\nFor each gallon of Philadelphia cream allow, before serving, one\\nglassful of strong wine and a half pound of roasted, crushed macaroons.\\nCroquant or Nougat Ice Cream.\\nTo Philadelphia or Vienna cream add, after freezing, one-half\\npound of crushed croquant, a little vanilla and sugar color. If it\\ntakes too long to cook fresh croquant, crush one-half pound raw well\\nroasted almonds with fine sugar.\\nSherbets and Punches\\nFew pastry cooks make a distinction between sherbet and water\\nice. For sherbet or punch, for twenty-five persons, use the following\\nformula: To two and one-fourth pounds of sugar add two and one-\\nhalf quarts of boiling water; the juice of four and rind of two lemons;\\nstir all up well; strain and add the whites of three eggs and freeze well.\\nThis is a general formula for all sherbets and punches and gives the\\nbest satisfaction. Lemons are so cheap now everywhere, that there\\nis no excuse for using acids in their place. Using water in place of\\nmilk or cream reduces the cost so much that all possible care should\\nbe taken, and only the best of liquor and -fruits should be used in\\ntheir preparation.\\nRoman Punch,\\nTo above mixture add, before serving, one wineglassful of rum.\\nCardinal Punch,\\nTo above add one orange peel and the juice of two oranges;\\ncolor bright red. Before serving add one wineglassful of sherry wine.\\nPineapple Sherbet,\\nA small can of grated pineapple, or a small fresh grated pine-\\napple added to above.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0052.jp2"}, "53": {"fulltext": "33\\nOrange and Lemon Sherbets.\\nAdd to formula for Sherbets the grated peels of two and the\\njuice of four oranges or lemons. Other fruits for sherbets are used\\nin the same proportion.\\nWater Ices.\\nGenuine water-ice is best made in a Vienna freezer or by hand.\\nThe very best ices should not be beaten up while freezing, but be\\ncompact and firm when done. The genuine formula is: Boil one\\nquart of water with one and one-half pounds of sugar to a syrup, then\\nadd the grated peel of one and juice of two lemons, and one pint of\\njuice of any kind of fruit. If the fruit is tart, such as red currants,\\nuse more sugar. If you want to beat up same, add the whites of\\ntwo eggs.\\nLemon Ice.\\nTake one extra peel and the juice of two more lemons than in\\nthe formula.\\nFrozen Lemonade.\\nTake half of any sherbet, after freezing, and add one pint of\\nwater and one handful of powdered sugar to it. Fill glasses three-\\nfourths full and lay on the top of each a small piece of the sherbet.\\nFrozen Fruit.\\nOnly fresh fruit as may be in season, should be used. Freeze\\nany fruit as for sherbet above; before serving mix in one quart of\\nfresh fruit; whole peaches, apricots and such large fruit should first\\nbe cut in smaller pieces.\\nJellies.\\nJellies and cold desserts are often prescribed for the sick, but\\nseme cooks use gelatine to excess, and often poor gelatine at that,\\nso that the glue taste kills the good quality of the jelly.\\nThe following is a stock formula: Dissolve one package of gela-\\ntine (four ounces) in two quarts of cold water, add one quart of boiling\\nwater, two and one-half pounds of granulated sugar, a little mixed", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0053.jp2"}, "54": {"fulltext": "34\\nwhole spice, the juice of five lemons, the peel of two lemons and\\nabout twelve broken-up egg shells; set all on a moderate fire and\\nstir well. Beat up until stiff the whites of four eggs, add one pint of\\nwater to them and mix in the boiling mixture; let it boil three or four\\nminutes and sprinkle a little water over the top several times to stop\\noverflowing. This last process gives jelly a beautiful crystal-like\\nclearness. Take it off the fire and strain at once through a flannel or\\nfelt bag. If not all clear the first time, pour back at once, straining\\nagain. Do not disturb the bag in the least and keep it in a warm\\nplace. From this stock you can make any kind of jelly; and if put\\naway in a dry, dark place in bottles with tight covers, will keep fresh\\na long time.\\nLemon Jelly.\\nTo each quart of the above, dissolved by warming, add the juice\\nof two lemons and one-half of a lemon peel cut up very fine.\\nWine Jelly.\\nFor twelve persons. Dissolve one quart of stock and add one-half\\nof a glassful of any kind of wine. Fill in moulds and set on ice.\\nSherry ojc Port Wine Jelly.\\nAdd a few drops of burnt sugar color and one-half of a glassful of\\nwine to each quart.\\nClaret Jelly.\\nAdd a few drops of cochineal coloring and one-half of a glassful\\nof Bordeaux wine for each quart.\\nChampagne Jelly.\\nTo one quart of stock jelly add one-third of a pint of champagne\\ncider, fill in champagne glasses, and set on ice; beat the whites of\\ntwo eggs very stiff, add two tablespoonfuls of dissolved gelatine, and\\npour quickly on the top of each glass and set on ice until ready to serve.\\nOrange Jelly.\\nTo one quart of stock add the juice of one orange and the rind\\nof half an orange, cut very fine, or one tablespoonful of orange extract.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0054.jp2"}, "55": {"fulltext": "35\\nFruit Jelly.\\nPut a pint of stock jelly into a quart mould and set it to harden;\\nwhen half set lay on the top a layer of nice washed berries, cherries\\nor other fruit; fill up with dissolved stock and set to harden again.\\nDemi-Glace of Coffee.\\nThe same as snow pudding (see Part II.), only omit the wine and\\nadd one cupful of strong coffee and a few drops of sugar color to\\ngelatine.\\nBlane Afange,\\nESPECIALLY RECOMMENDED FOR THE SICK.\\nOne handful of sweet blanched almonds pounded very fine in\\na mortar; dissolve two ounces of gelatine in one quart of sweet milk;\\nadd six ounces of sugar; let it, with the almonds, come to near the\\nboiling point on the stove, then add one and one-half pints of sweet\\ncream; let simmer a few minutes, still stirring it. When nearly cold,\\nstrain into the prepared moulds and set on ice.\\nCharlotte Russe.\\nLine a glass dish or bowl with ladyfingers or slices of sponge\\ncake and fill- with the following creme: Dissolve one ounce of gela-\\ntine in a half pint of water, set warm; whip one quart of double\\ncream very stiff, let it drain for a while, then beat in the yolks of two\\neggs, six ounces of powdered sugar, and add the gelatine and vanilla.\\nFill the molds and set away on ice. It can be ornamented with\\nwhipped cream.\\nSwiss Cream JVIeringue.\\nSoak a thick board in fresh water. In the meantime beat the\\nwhites of seven eggs very stiff and add gradually one pound of pow-\\ndered sugar; flavor with vanilla. Set with bag and tube (or large\\nspoon) about the size of a goose egg, on paper, dust lightly with\\nsugar, set on the wet board and bake in a very cool oven. When hard\\nand a light brown take off one at a time; scrape out the soft inside\\nwith the back of a spoon and lay the shells bottom up on tins and\\nput back in the oven to dry out. They can be kept for months.\\nBefore using, set two together with whipped cream.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0055.jp2"}, "56": {"fulltext": "30\\nRaspberry Flouts.\\nFloat: In farina boiler boil one pint of raspberry juice, one-\\nfourth of a pound of sugar and two tablespoonfuls of cornstarch; add,\\nas soon as thick, the whites of four eggs well beaten; let all cool.\\nCreme: Boil one pint of milk with three ounces of sugar; stir\\ntogether the yolks of three eggs, one ounce of cornstarch, a little\\nmilk and four drops of almond extract, and pour it into the boiling\\nmilk; as soon as it commences to thicken, pour in a glass dish, and\\nwhen cold lay the float on top by spoonfuls.\\nFruit Blanc Mange.\\nDissolve one ounce of gelatine in a half pint of sweet cream.\\nTo one pint of fresh red currants or other fruit, add ten ounces of\\nfine sugar, one spoonful of lemon juice. Let soak one hour, mashing\\nthem up well; strain, mix well with the gelatine, stirring in hot\\nwater bath, and fill in the dish. Serve with sweet cream, poured\\nover, or whipped cream.\\nRaspberry Bavarian.\\nDissolve two ounces of gelatine in a half pint of cream; press\\nout enough raspberries to get one pint of juice; add sugar to it; after\\nit is strained add the gelatine to it; set in ice water, stirring it until\\nnearly cold. Beat up one pint of double cream; very stiff; let the\\nother mixtnre run into it quickly, stirring it. Fill at once in fancy\\nmould and set on ice. Turn out when ready to serve, by dipping for a\\nsecond in hot water and ornament with whipped cream.\\nStrawberry Bavarian, Chocolate, or any other kind is made on\\nthe same principle, only substitute different flavors and colors.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0056.jp2"}, "57": {"fulltext": "37\\nGeneral Rules.\\nFor freezing, figure one quart of rock salt to five quarts of finely\\nchopped ice.\\nPunch, sherbet and frozen fruits are generally served in glasses\\nwith handles.\\nOne ounce of good gelatine is always sufficient to one quart of\\nliquid for any dessert.\\nAlways use double cream, that is cream which has stood twenty-\\nfour hours undisturbed.\\nToo much salt will freeze cream quicker, but makes it coarse\\nand melts the ice too quickly.\\nGelatine should always be soaked first in cold water before being\\nmelted. If heated too quickly or if boiling water is thrown over it,\\na disagreeable lime taste is given to it.\\nTo fill fancy moulds, such as flowers, etc., in ice cream and ices,\\neach part must be filled well, so all the rims are packed solid when\\nclosed, then wrap each mould in strong paper and pack at least three\\nhours in ice.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0057.jp2"}, "58": {"fulltext": "FOR NOTES AND RECIPES.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0058.jp2"}, "59": {"fulltext": "PART IV.\\nSponge Cal es, Pound Cal es f\\nfearer Calces, etc\\nSponge Cake.\\nMost] of the younger bakers, who learned their trade in this\\ncountry, are using hardly any recipes for real sponge cakes. In gen-\\neral there is now so much cream of tartar and baking powder intro-\\nduced in the recipes that these cakes are hardly worthy the name\\nany longer. Sponge cake (biscuit) is (or used to be) as a rule one of\\nthe finest and most delicate cakes, and widely used for the sick.\\nEuropean Sponge Cake.\\nWARM.\\nBeat fourteen eggs and one pound of fine sugar well in a kettle,\\nthen set in a hot water bath and beat until thoroughly heated. Beat\\ncold again, until light and firm; add one tablespoonful of water.\\nSometimes it may be necessary to beat warm the second time, to get\\nit firm. (It must be somewhat standing up, before setting down\\nsmooth, when you take out the batter, before it can be called done.)\\nStir into this one pound of sifted pastry flour, in which two ounces of\\ncornstarch may be mixed and one tablespoonful of lemon. Bake\\nmedium hot, say 360 degrees.\\nVienna Sponge Cake.\\nCOLD\\nBeat the whites of fifteen eggs very stiff; add by handfuls part\\nof one pound of powdered sugar, then add the remainder of the\\nsugar and the yolks of fifteen eggs, stirring in carefully. Take out\\nthe beater and mix in one pound of pastry flour; flavor with lemon.\\nBake at 360 degrees.\\n(39)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0059.jp2"}, "60": {"fulltext": "40\\nLarge Sponge Cake.\\nBeat up well in a bowl the yolks of eighteen eggs with one pound\\nof powdered sugar; beat very stiff the whites of eighteen eggs and\\narid one-fourth of it to the sugar in, the bowl, then mix in lightly one\\npound of sifted pastry flour (one-half pound of cornstarch and one-\\nhalf pound of flour mixed, is still better), the rest of the whites of egg\\nand lemon or vanilla. Bake slowly and well in large paper-lined tin,\\nat 350 degrees.\\nVienna Sponge Cake.\\nBeat the whites of twenty-eight eggs very stiff (it is best to use\\nit two or three days old); add by handfuls one pound of powdered\\nsugar, then the yolks of twenty-eight eggs, and last one pound of fine\\ncake flour; mix as light as possible; bake quick in deep, square mould.\\nThis cake must be raised in a quick heat; if not, it gets dark in color\\nbefore it is done. When once done raising and half baked, open the\\ndampers or doors, and finish slower. Cut in five cent squares, and\\ndust well with sugar. Bake at 400 degrees.\\nflight Pound Cake.\\nUse the first or third recipe for sponge cake, only mix in lightly,\\nafter the flour, one-half of a pound of good melted butter.\\nJPound Cake.\\nOne pound of powdered sugar and one pound of good dry butter,\\nrubbed to cream; add slowly, one at a time, ten eggs, which you beat a\\nlittle first, and in warm weather, keep in ice water; then mix in one\\npound (good weight) of pastry flour, mace and vanilla. It is best to\\nadd flour by the handful. Bake in cool oven, about two hours; if not\\nsure of its being done, stick a broomstraw in the center to the bottom,\\nand if it pulls out clean, without dough on it, the cake is done.\\nRaisin JPound Cake.\\nTo the above mixture, add two and one-half pounds of Sultana\\nraisins; rub them first well in flour.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0060.jp2"}, "61": {"fulltext": "41\\nAmerican Sponge Cake.\\nBeat up one pound of powdered sugar with twelve eggs, set in\\nhot water bath until warm, beat until it does not run down quick\\nfrom the beater, when raised; then add lightly one pound of pastry\\nflour, sifted, with one-half of an ounce of baking powder. Bake in\\nduchess tins at about 360 degrees.\\nJelly Roll.\\nTake the above recipe and with bag and tube lay out in even\\nthin layer, on a cooky pan, all lined with paper; use the lady finger\\ntube. Bake quick at 400 degrees, and turn out at once on sugar-\\ndusted paper; spread with jelly and roll up while warm.\\nCommon Jelly Roll.\\nStir up together well one pound of sugar with six eggs; add one-\\nhalf of a pint of milk, lemon, one and one-half pounds pastry flour,\\nand one ounce of baking powder.\\nImitation Raisin Cake and. Pound. Cake.\\nTwo pounds of sugar and one and one-fourth pounds of butter,\\nrubbed to cream; add slowly one and one-half pints of eggs, one and\\none-half pints of milk, two and one-half pounds of cake flour with\\none ounce of baking powder, sifted; mix in three and one-half pounds\\nof seedless raisins rubbed in one-half pound of flour. Finer cake is\\nmade by adding milk and flour alternately, part of each at a time,\\nmixing light. Leaving raisins out will make a fine pound cake.\\nGold Cake.\\nOne-half of a pound of butter, three-fourths of a pound of sugar,\\nrubbed to cream; add slowly five eggs, one-third of a pint of milk,\\nand then one pound of pastry flour with one teaspoonful of baking\\npowder, a little egg coloring and vanilla. Bake in flat squares at 370\\nto 380 degrees.\\nOrange Cake.\\nTo the above mixture add the juice and grated peel of one\\norange. Bake in layers, set together with orange cream filling.\\n(See Part IX.)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0061.jp2"}, "62": {"fulltext": "42\\nThayer Cake,\\nFor layers, the gold cake mixture is very fine. Bakes very even.\\nMarble Cake.\\nTake the above gold cake mixture. Place one-half of a tea-\\nspoonful of red coloring in a china bowl and mix in enough dough to\\nmake it a bright red. In another bowl melt one-third of a pound of\\nchocolate; and mix also with enough of above dough. Now fill a\\npaper-lined pan half full with plain gold cake dough; with a spoon\\nmake four deep furrows in it, fill them alternately with red and\\nchocolate; fill up to the top with plain cake dough, and smooth over.\\nBake like citron cake.\\nCitron Cake.\\nRub one and one-half pounds of butter with one and three-\\nfourth pounds of powdered sugar to cream; add slowly one and one-\\nhalf pints of egg whites, then two pounds of flour with one-half of a\\nteaspoonful of baking powder; beat the eggs a little first; add\\none and a half pounds of citron, sliced thin and rolled in flour; almond\\nflavor. Bake at 370 degrees.\\nL,ady Cake.\\nCream together two pounds of powdered sugar with one and one-\\nhalf pounds of butter; rub in slowly the whites of eight eggs, then\\nbeat the whites of eight more eggs to a froth and add part of it to the\\nabove, the rest alternately with two and one-fourth pounds of pastry\\nflour. Bake at 350 degrees.\\nSilver Cake.\\nOne-half of a pound of butter, one-half of a pound of lard, one\\nand one-half pounds sugar, all creamed together; add one pint of egg\\nwhites slowly, then three-fourths of a pint of milk with one-fourth of\\nan ounce of soda in it; then two pounds of flour with one-half of an\\nounce of cream of tartar; mix light. Bake at 370 degrees.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0062.jp2"}, "63": {"fulltext": "43\\nCitron Cake. JVo. i?.\\nThe silver cake recipe makes a nice, cheap citron cake, with one\\nand one-half pounds of citron added.\\nWedding Cake.\\nCream together one pound of butter with one and one-fourth\\npounds of powdered sugar; add slowly twelve eggs; then one and one-\\nfourth pounds of pastry flour with one-half of an ounce of baking\\npowder; soak one and one-half pounds of washed currants, one and\\none-half pounds of stoned raisins, three-fourths of a pound of sliced\\ncitron, with brandy; mix to above dough; add one-half of a nutmeg.\\nDark Wedding Cake.\\nTake pound cake mixture (genuine) and add one-half of a pint of\\nPorto Rico molasses, two ounces of cinnamon, allspice and cloves,\\none teaspoonful of vanilla, one teaspoonful of almond, one and one-\\nhalf pounds of currants, one and one-half pounds of seedless raisins,\\nthree-fourths of a pound of sliced citron, all mixed well; one glass ot\\nsherry wine, one glass of brandy. Bake very slowly.\\nWine Cake. No. 1.\\nCream together two pounds of sugar with three-fourths of a\\npound of butter and lard; add eight eggs slowly, one quart of milk,\\nvanilla or lemon, three pounds of flour and two ounces of baking\\npowder. Dust with sugar before baking. Bake at 370 degrees.\\nWine Cake. No. 2.\\nCream together two pounds of butter and lard, four pounds of\\nsugar, two pints of eggs, three pints of milk, six and one-half pounds\\nof flour, five and one-half ounces of baking powder, egg coloring and\\nmace. Prepare as above.\\nStrawberry Short Cake. No. 1.\\nMake a rich tea biscuit dough of three pounds of flour, six ounces\\nof butter and lard, two and one-half ounces of baking powder, a little\\nsalt, and one quart of milk; roll out in round layers one-fourth of an", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0063.jp2"}, "64": {"fulltext": "44\\ninch thick, wash one layer a little with butter, lay another on top\\nand bake. Take apart, spread with butter on the soft side, fill well\\nwith berries and juice and set the top on, spread with berries again,\\nand pour juice over all. Have berries mixed well with powdered\\nsugar for one hour.\\nStrawberry Short Calce. JVo. 2.\\nTake layer cake (plain layers), spread well with meringue (the\\nwhites of six eggs beaten with one-half pound of powdered sugar),\\nspread with berries, dust with sugar, lay another layer on top, spread\\nagain, set the berries in rows on top, sprinkle with sugar, ornament\\na border around the edge with the meringue, and set a few minutes\\nin the oven to brown the top.\\nStrawberry JVferingue Squares.\\nSame as above, baked in squares, not too thick, cut in ten cent\\nsquares, well browned, are good sellers in season.\\nDuchess. JVo. I.\\nMix like wine cake. One pound of butter and lard, two pounds\\nof sugar, one-half teaspoonful of egg coloring, seven eggs, one and\\nthree-fourth pints of milk, mace, three and one-fourth pounds of\\nflour, two and one-half ounces of baking powder.\\nDuchess. JVo. 2.\\nCream together two and one-half pounds of sugar, one and\\none-half pounds of butter and lard, one quart of eggs, slowly added;\\none quart of milk, in which is dissolved one ounce of soda; four and\\none-half pounds of flour, with two ounces of cream of tartar and a\\nlittle mace. Frost half chocolate, half white. Bake in square tins,\\nlined with paper.\\nAng-el Food.\\nBeat the whites of ten eggs very stiff; sieve together one-half of a\\npound of powdered sugar, five ounces of pastry flour, one-half of a\\nteaspoonful of cream of tartar; mix all very light in the snow; one", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0064.jp2"}, "65": {"fulltext": "4:5\\nteaspoonful of vanilla. Dip your moulds in cold water before filling.\\nBake in a moderate heat about thirty minutes. As soon as baked,\\nturn the mould upside down, but rest on one side, so the air can cir-\\nculate under it.\\nJelly Cake.\\nCream together two pounds of sugar with, one pound of butter\\nand lard; add slowly eight eggs, then one and three-fourth pints of\\nmilk, and lastly, three pound of flour with two ounces of baking\\npowder. Grease the tins well and lay a small square piece of paper\\nin the center. Fill half full and smooth on top. Bake quick and\\nturn out at once on sugar dusted paper. Trim the edges a little,\\nspread bottom layer with jelly, set another one on top; spread again,\\nsetting another layer on top. Frost with lemon icing, and draw\\nthick lines through it with a jelly cornet; cut through crosswise, then\\nwith the back of a knife. Or you can spread the tops with jelly,\\nlaying a border of cocoanut around.\\nCocoanut L,ayer Cake.\\nSet three layers together with cream frosting (see Part IX.),\\nsprinkle each with cocoanut; frost the tops and sides also and sprinkle\\nwell with cocoanut; give the frosting a rich flavor of vanilla.\\nChocolate Layer Cake.\\nSame as above, only fill and cover with chocolate frosting.\\nDraw a few cross lines in white frosting over the chocolate, and run\\nthrough crosswise with the back of a knife; or lay a border of walnut\\nhalves over the top.\\nWhite Mountain Cake.\\nBake thick layers with the following mixture: One and one-half\\npounds of sugar and twelve ounces of butter creamed together; add\\nslowly the whites of twelve eggs, one pint of milk, and two pounds of\\nflour with one and one-half ounces of baking powder; almond flavor.\\nSet two layers together with jelly; cover well with light meringue;\\ndust with cocoanut and set a minute in hot oven, to brown the top.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0065.jp2"}, "66": {"fulltext": "46\\nAlmond Cake.\\nCream well one-half pound of almond paste, three-fourths of a\\npound of sugar, the yolks of twelve eggs, and one egg. Beat the\\nwhites of twelve eggs very stiff; add half of it light under the above,\\nthen mix in ten ounces of sifted pastry flour, the rest of the egg\\nwhites and a little vanilla; mix carefully, and not too much. Bake\\nin moderate heat, in large, round tin, lined with paper. Frost with\\nvanilla water icing, very thin.\\nGenuine Philadelphia Pound Calce.\\nSELLS AT 15 CFNTS PER POUND.\\nFourteen pounds of fine sugar cream with six pounds of butter and\\ntwo pounds of lard four and one-half quarts of eggs, two quarts of\\nmilk, one-half ounce of soda; last fifteen pounds of cake flour sifted\\nwith one ounce of cream of tartar mace, vanilla, one-fourth ounce of\\negg color. The same mixture can be used for all kinds of fruit cake.\\nMagnolia Cake.\\nMix like gold cake: three pounds of fine sugar, two and one-\\nfourth pounds of butter, one quart of egg whites, two and three-fourth\\npounds of cake flour, almond flavor. Bake in diamond-shaped pans.\\nIce with fondant or water icing, flavored with vanilla and a drop of al-\\nmond, and lay some French cherries on top.\\nGerman Brodtorte.\\nBREADTART.\\nPound fine in mortar: one pound of raw almonds with four or five\\neggs then stir until light with oneand one-half pounds of sugar in a\\nbowl, adding twenty-four yolks gradually. At the same time moisten one-\\nhalf pound roasted, finely-ground bread crumbs with rum (some use port\\nor sherry wine) add it to the above mixture with two ounces of fine\\nchopped citron, the same of orange, one-half ounce of cinnamon, one-\\nfourth of allspice last stir in very carefully twenty egg whites, beaten\\nvery stiff, and four ounces of flour. When baked in deep, round tin,\\npaper-lined, turn over at once on a sieve to cool. Ice with rum flavored\\nor vanilla icing.\\nChocolate Torte.\\nThe same formula as above, only take two ounces less bread and\\nmoisten with warm water, to which add vanilla and lemon flavor, and\\nadd six ounces powdered chocolate or cocoa.\\nCaramel Cake.\\nCream well one pound of shortening, one and one-half pounds of\\nsugar, then ten eggs, vanilla added; one-half pound of raw almonds\\nroasted and chopped very fine one pint of milk, two pounds of cake\\nflour, one-half ounce of baking powder. Bake in Dutchess pans. If\\nused for layer-cakes, bake in flat layers and fill with soft egg icing, to\\nwhich add some burnt sugar and a little vanilla.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0066.jp2"}, "67": {"fulltext": "47\\nGeneral Rules.\\nAdd egg coloring to butter or lard, if any is used.\\nSeedless (Sultana) raisins are the best for large cakes.\\nIn summer wash your butter in ice water first; in winter soften\\na little in oven before using it.\\nIf the oven bakes from the bottom, set your tin on another pan\\nfirst, with heavy papers between.\\nFruit for large cake should always be rubbed well with flour first.\\nKeep eggs on ice, if whole or broken up.\\nFor large square cakes it is best to have a wooden frame made,\\nwhich should be greased and paper-lined; set on level and cook in\\ntin. This avoids crust on the sides of cakes.\\nGrease all tins for loafcakes first, then line with paper, and for\\nsquare cakes line the sides again, after the paper, with strips of card-\\nboard. This avoids all hard crust and waste.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0067.jp2"}, "68": {"fulltext": "FOR jSOTES A2VZ KECIPES.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0068.jp2"}, "69": {"fulltext": "PART V.\\nSmall Cal es, Cookies, Cup Cal es,\\nDrop Cal es, etc.\\nSugar Cookies.\\nMix together four pounds of sugar, two pounds of lard, eight or\\nnine eggs, one quart of milk, one-half pint of water, one and one-\\nhalf ounces of ammonia, one-fourth of an ounce of soda, a little mace\\nor nutmeg. Then add eight and one-half pounds of pastry flour,\\nroll out one-fourth of an inch thick, wash over the top after it is cut\\nout, dip in granulated sugar. Bake hot at 400 degrees.\\nShrewsbury Cakes.\\nOne pound of butter, three-fourths of a pound of sugar, one and\\nthree-fourth pounds of flour, mace and cinnamon; rub all together dry\\nThen add four eggs (yolks of eight eggs are better), one tablespoonful\\nof cream or milk; mix all very light together, and if possible, let it\\nrest on ice for some time. Roll out like cookies, press the top with\\na fork and wash. Mix one egg, one spoonful of milk, one-half tea-\\nspoonful of sugar, one-half spoonful of salt. Different shapes can be\\ngiven to the mixtures. Bake hot.\\nSeed Cakes.\\nUse recipe for sugar cookies as above, or this: One pound of\\nsugar, ten ounces of butter and lard, one ounce of ammonia, seven\\neggs, one pint of milk, mace, caraway seeds, four pounds of pastry\\nflour. Roll out one-fourth of an inch thick, cut out with a scalloped\\ncutter, wash with milk or egg wash, sprinkle with caraway seed, or\\nlay one large raisin in center.\\n(49)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0069.jp2"}, "70": {"fulltext": "50\\nJumbles or Drops,\\nCream together one and one-half pounds of powdered sugar,\\nthree-fourths of a pound of butter and lard; then add slowly nine\\neggs, then one pint of milk, in which dissolve three-fourths of an\\nounce of ammonia, then three pounds of pastry flour, and lemon\\nextract. Bake en ungreased tins, dropping them with your hand, the\\nsize of a dollar for drops. For jumbles, frost them after they are\\nbaked.\\nJelly Fingers.\\nMixture is the same as for drops. Lay out like lady fingers on\\nungreased tins; dust with powdered sugar; bake hot; cut loose as\\nsoon as done. When cold set together with jelly.\\nJelly Diamonds.\\nOne pound of butter and lard; rub with one and one-half pounds\\nof sugar, one pint of eggs, one and one-fourth pints of milk, egg col-\\noring, two pounds of flour and one ounce of baking powder; flavor\\nwith vanilla. Bake hot in flat sheet and cut in two, set together with\\njelly. Frost on top with vanilla icing and ornament with jelly.\\nNew Year Calces.\\nTwo and one-fourth pounds of sugar, one and one-fourth pounds\\nof butter and lard, one and one-fourth pints of water, one-half of an\\nounce of ammonia, one-fifth of an ounce of soda, five and three-\\nfourth pounds of flour; mix like sugar cakes. Bake hot. They can\\nbe rolled out and cut with different shaped cutters or pressed in fancy\\nmoulds. Wash with same wash as lemon snaps.\\nDrop Cakes.\\nTwo and one-fourth pounds of sugar, one and one-fourth pounds\\nof butter and lard, thirteen eggs; rub to cream; add one quart of milk\\n(short measure), one ounce of ammonia, four and one-fourth pounds\\nof flour; vanilla flavor. Bake on flour-dusted, lightly greased tins.\\nSprinkle with currants.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0070.jp2"}, "71": {"fulltext": "51\\nImproved JVew Year Calces.\\nTwo and one-fourth pounds of sugar, two pounds of butter, one-\\nhalf of an ounce of ammonia, a pinch of soda, one pint of water fgood\\nmeasure), six and one-fourth pounds of flour; lemon flavor. Mix and\\nbake as above.\\nSponge Biscuits.\\nOne and one-half pounds of powdered sugar beaten up with\\nfifteen eggs and one-half of an ounce of soda; vanilla; then add\\ntwo and one-fourth pounds of pastry flour with one ounce of cream\\nof tartar. Drop on lightly greased flour-dusted tins. Bake in a\\nmoderate heat; cut loose at once; ice on bottom.\\nFancy Cup Cakes.\\nCream together one and one-fourth pounds of sugar, nine ounces\\nof butter and lard, seven eggs, and egg coloring; add one pint of milk\\nwith one-half of an ounce of ammonia, then two and one-fourth\\npounds of flour; grease little scalloped moulds very lightly, half fill,\\nsprinkle with currants and bake hot, at 400 degrees.\\nCup Cakes.\\nSame mixture as above, only grease plain cups better, and warm\\nthem before filling; frost with vanilla frosting.\\nExtra Cup Cakes.\\nCream together one pound of butter and lard with two pounds of\\nsugar, eight eggs, one and three-fourth pints of milk, vanilla, three\\nand one-fourth pounds of flour with two ounces of baking powder.\\nPound Cup Cakes.\\nCream one pound of sugar with six ounces of butter; add six\\neggs, one at a time; one-third of a pint of milk; mix in lightly one\\nand one-fourth pounds of pastry flour with one heaping teaspoonful\\nof baking powder. Grease and warm large cup cake tins and fill\\nthem half full. Bake medium hot. Ice on bottom and sides with\\nboiled cream frosting; flavor with lemon juice only.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0071.jp2"}, "72": {"fulltext": "52\\nRook Cakes.\\nTwo pounds of sugar, four pounds of flour, and two pounds of\\nlard and butter; mix up dry. Dissolve one-half of an ounce of\\nammonia in one and one-half pints of milk and six eggs; flavor with\\nlemon; mix all well and roll in long strips, one inch thick; cut in\\nsmall pieces, lay out on tins, press down with fork; mix some with\\ncurrants also; wash like lemon snaps. Bake at 400 degrees.\\nExtra. L,emon Snaps.\\nTwo and one-half pounds of sugar and two and three-fourth\\npounds of pastry flour, rub dry with eighteen ounces of washed butter;\\nmix together one pint of eggs, egg coloring, one half of an ounce of\\nammonia, one teaspoonful of lemon extract. Bake at 340 to 350\\ndegrees.\\nL,emon Snaps, Crisp.\\nMix three pounds of powdered sugar, one pound of butter, one-\\nfourth of a pound of lard, two ounces of baking powder, four and one-\\nhalf pounds of flour; then add ten yolks or four eggs, three-fourths of\\na pint of milk, one spoonful of lemon extract, one-fourth of an ounce\\nof ammonia. Wash with the following: One tablespoonful of\\ndesiccated egg food or two eggs, a little milk, one tablespoonful of\\ncornstarch, one-half of a spoonful of salt; mix all together well.\\nBake at 370 degrees on ungreased tins.\\nOrange Crescents.\\nLine a shallow tin with paper and fill three-fourths of an inch\\nthick with the following mixture: One-half of a pound of butter and\\nlard, three-fourths of a pound of sugar; add slowly five eggs, one-\\nthird of a pint of milk, the juice and peel of one orange; then one\\npound of flour with one-half ounce of baking powder. Bake in\\nmedium heat, then turn out on sugared paper. When rold, ice on\\nbottom with orange, and cut with plain round cutters in halt-moon\\n\u00e2\u0080\u00a2shape. Dip your cutter in water occasionally. This is j- very\\nvaluable recipe, as it never fails; you can bake it very quir.khi. or\\nslower, if thick.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0072.jp2"}, "73": {"fulltext": "53\\nChocolate Diamonds.\\nTake the preceding sheet, ice with chocolate while warm, cut hi\\ndiamonds and on top of each set one silver dragee.\\nFried Cakes.\\nStir together eight eggs, one and one-half pounds of sugar, one-\\nfourth of a pound of butter; then add one quart of milk, salt, mace,\\nand four and one-half pounds of pastry flour with two ounces of\\nbaking powder, mix light, so it will not be tough. Have the grease\\nhot before you cut them out, and turn them over before they com-\\nmence to break on top.\\nDoughnuts or Crullers.\\nFive eggs, twenty ounces of sugar, one and one-fourth quarts of\\nmilk, one-fourth of a pound of butter, salt, mace or vanilla flavor; then\\nadd four pounds of pastry flour with two ounces of baking powder.\\nRoll out the same as for fried cakes, cut out with cruller cutter, and\\npull the right upper corner through the second cut. Bake at once.\\nWhen cold, roll in powdered sugar, cornstarch and cinnamon mixed.\\nIf you want to use sour milk, use one-half ounce of soda in the milk,\\nand one ounce of cream of tartar in the flour.\\nRaised Doughnuts.\\nDissolve one ounce of yeast in one and one-half quarts of warm\\nmilk; add three-fourths of a pound of sugar, three ounces of butter,\\nfour eggs or ten yolks, salt, mace, mix with enough flour to make\\nmedium soft dough (half pastry and half spring wheat flour); set away\\nto raise. Push down well; let rest a short time and roll out one-third\\nof an inch thick, cut with fried cake cutter; let lay a minute and fry hot.\\nChristmas Mixture.\\nMix together two pounds of granulated and light brown sugar,\\neighteen ounces of butter, one quart of milk, with one teaspoonful of\\nammonia and three pounds of flour; make a dough like sugar cakes;\\ncut in different shapes.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0073.jp2"}, "74": {"fulltext": "54\\n*Jelly Doughnuts (Bismurks).\\nThe same dough as Raised Doughnuts. Break and roll up like\\nbiscuits, only smaller; let raise some, then flatten, lay in the center a\\nteaspoonful of jam or hard jelly. Pull the dough from all sides over\\nthe top; set on a cloth dusted with flour and cover up well in a warm\\nplace. When raised to over double their size, pick up carefully, and\\nfry slowly on both sides.\\nCocoanut Wafers.\\nThree pounds of sugar, one and one-half pounds of butter, one-\\nhalf pound of lard, ten eggs; mix together; flavor with vanilla. Dis-\\nsolve one ounce of ammonia in one pint of milk and add to the above;\\nalso six pounds of pastry flour, salt, and one-half pound of grated\\ncocoanut. Roll out like sugar cookies; wash with egg, dip in cocoa-\\nnut and bake like sugar cakes. If too stiff, add a little more milk.\\nSprin gerle\\nBeat up well three pounds of powdered sugar with fourteen eggs;\\nadd two ounces of anise seed, one-half of an ounce of ammonia, and\\nfour pounds of flour; mix very light. First leave out some flour, as\\nsometimes it does not take all of four pounds. Roll out one-half of\\nan inch thick, cut in small sheets, and press them well into the\\nmoulds. Then cut them apart with a sharp knife and set on boards\\nto dry. Dust the boards lightly with anise seed. If you want to have\\nthem stand over night before baking, do not set them so warm. If\\nthe bottom is very dry, wet the edges a little with wet fingers. Set\\non lightly greased tins; bake in cool oven.\\nSpringerle. JVo. 2,\\nStir three pounds of sugar well with the yolks of sixteen eggs,\\nfour whole eggs, one-half of an ounce of ammonia. Then beat the\\nwhites of sixteen eggs to a stiff froth and add alternately with four\\npounds of cake flour to above. Proceed as above. This is a very\\nfine mixture, but must be treated carefully.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0074.jp2"}, "75": {"fulltext": "55\\nGeneral Rules.\\nCream of tartar should always be mixed with flour; soda with milk.\\nWhere cream of tartar and soda are used, take two-thirds cream\\nof tartar and one-third soda.\\nFor cookies always use pastry flour. If you have to use bread\\nflour, take two ounces less and a little more soda or ammonia.\\nTo have cup cakes even and smooth on top, grease the cups well\\nand heat first; if you want them to spring up in center, grease very\\nlightly and do not warm.\\nFor all cookies and snaps you can use Egg Nutrine in place\\nof fresh eggs. To equal five eggs use one ounce of Nutrine and\\ndissolve in one-half of a pint of milk.\\nSoft A or light brown sugar is very good for cookies, because\\nthey do not dry out so quick. If you have old cream, custard,\\nwhipped cream, etc., left over, it can be used to best advantage in\\nlemon and sugar cookies, spice cakes, etc.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0075.jp2"}, "76": {"fulltext": "FOR NOTES AND RECIPES,", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0076.jp2"}, "77": {"fulltext": "F ART VI.\\nfllacaroons, Kisses, Fanq) Calces, Etc.\\nAlmond JKfacaroons,\\nOne pound of almond paste, one pound of powdered sugar; mix\\nsmooth with the whites of four or five eggs; add a little vanilla and three\\nounces of granulated sugar, one-half of an egg shell full of water.\\nWhen smooth and light, drop with bag and tube on paper. Bake in\\na moderate oven, about 350 degrees. Do not have the mixture too\\nsoft, so they run flat. Throw a small handful of granulated sugar\\nover each sheet before you put in oven.\\nParisian Macaroons.\\nOne pound of almond paste, one pound of powdered sugar, the\\nwhites of five or six eggs and a little vanilla; one ounce of flour may\\nbe added. Lay out on paper and stick on top of each three split\\nhalf almonds. Let stand one-half hour and bake. While hot, brush\\nover with heavy syrup.\\nBuropean Almoin d Macaroons,\\nOne pound of blanched almonds, pounded fine or ground in a\\nstone mortar, adding egg white enough to make soft; mix in it two\\npounds of fine sugar, and a little water if the almonds are very dry.\\nHome-made JVfacaroons.\\nPound fine one pound of blanched almonds in a mortar; from\\ntime to time add powdered sugar and sift until one and one-half\\npounds have been used. Add one-half pound of granulated sugar\\nmixed with enough white of egg to make a paste. Beat well, adding\\na few drops of water and vanilla or lemon. Proceed as above.\\n(57)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0077.jp2"}, "78": {"fulltext": "58\\nJPrincess Macaroons.\\nFrom Parisian mixture make macaroons, some in oblong shape\\nand some round. As soon as done, dip a round or oblong stick in flour\\nand press down in center of each macaroon near to the bottom. Fill\\nthis in with any stiff frosting, putting on top a dot of different colored\\nfrosting. Put your frosting in strong paper cornet and warm a little\\nso it will run out freely.\\nJelly Macaroons.\\nSame as above, only fill with jelly or jam and cover them with\\nwater icing.\\nCocoanut Macaroons,\\nMix one and one-half pounds of powdered sugar with one pound\\nof shredded or grated cocoanut; beat the whites of nine eggs very stiff,\\nadding ten drops of acetic acid. Then mix in the sugar by handfuls;\\nadd a little vanilla. Lay out with a spoon in little cakes on greased\\ntins, and bake very slowly.\\nMacaroon Souffle.\\nRub smoothly three-quarters of a pound of almond paste with two\\npounds of sugar and sufficient white of egg to thin it. Beat the\\nremaining whites of eighteen eggs very stiff, and mix together. You\\nmay add one handful of flour. Bake on greased, flour-dusted pans.\\nA.lmond Croquettes.\\nBeat up one-half pound of sugar with three eggs, one grated\\nlemon peel, one cup of chopped almonds and one pound of flour.\\nRoll in long strips; bake in warm oven and ice with rose (pink).\\nMacaroon Slices.\\nBake strips of Vienna tea cake or Shrewsbury cake two inches\\nwide. Lay a border of stiff macaroon paste on each side with bag and\\ntube; soften remainder of macaroon paste with yolk of egg and one\\nhandful of flour. Flavor with lemon and fill in the center of strips.\\nWhen baked, frost thin with lemon water icing.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0078.jp2"}, "79": {"fulltext": "59\\nL,eaves for Center-Pieces.\\nPound fine four ounces of sugar with white of egg, adding four\\nounces of almonds and two ounces of flour, making it into a smooth\\npaste. Almond paste may be used in place of the almonds. Bake\\non very clean tins, which are heated and rubbed lightly with beeswax\\nor butter; then set to cool. Bake very quickly and as soon as border\\nbrowns a little, take off the tins and bend them around a thick round\\nstick or rolling pin. Have moulds of tin or pasteboard; on an oval\\npiece of same draw leaf-shape pattern and have same cut out, leaving\\none-half inch border around the tin; lay this on the pan and spread on\\nthe mixture very thinly, then remove the mould and proceed further\\nuntil pan is full.\\nCream Puffs.\\nUse one pint of water with a little milk in it and eight ounces of\\nlard; let it come to a boil, cook for two minutes, then stir into it four-\\nteen ounces of sifted cake flour. When all is loosened from the pan\\nand dry, remove from the fire. Stir in ten to twelve eggs, two at a\\ntime, and a little ammonia. Bake on ungreased pans, previously\\nwashed with egg. Bake rapid 410 degrees. Cut open and fill with\\ncustard or whipped cream. (See Part IX.)\\nChocolate Belairs.\\nProceed same as for cream puffs; lay out with bag and tube in\\nthe shape of large lady-fingers, keeping the dough a little stiffer. After\\nfilling them, frost over with chocolate.\\nChampagne Wafers.\\nMix together six ounces of powdered sugar, three ounces of\\npastry flour, three eggs and one teaspoonful of vanilla. Beat well\\nand with flat spoon or brush lay out as thin as paper the size of a\\nbuckwheat cake on cooking tins. Have tins well cleaned, warmed\\nand rubbed over with beeswax or good butter. Set in cold place until\\nwanted, allowing grease to become hard on them. When com-\\nmencing to brown on the edges, lift up one corner, turn over and roll\\nover a thin stick which has first been greased.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0079.jp2"}, "80": {"fulltext": "GO\\nKisses/\\nBeat very stiff the whites of eight eggs, adding one pound of\\npowdered sugar one handful at a time and a little vanilla. Set\\nwith bag and tube on greased, flour-dusted tins in different shapes.\\nDust with sugar and bake in a cool oven.\\nCocoanut Kisses.\\nLay out the above mixture in rings and dust well with shredded\\ncocoanut.\\nCream Kisses.\\nSame mixture as above. After soaking a board about one inch\\nthick in water for one hour, drain it off a little; have your different-\\nshaped kisses dusted on paper, place on the wet board and bake.\\nAfterwards set together, placing back on top of oven to dry out well.\\nFruit Kisses.\\nSame as above, except placing a piece of French fruit glace in\\none part before you put the two together.\\nSpanish Kisses.\\nIn place of above fruit use French cherries soaked in sherry wine,\\nbut well drained off. All these kisses are so light and easy to prepare\\ntiiat they can be mixed in fancy cake to great advantage in different\\nshapes, but you will need a bag and different tubes for them.\\nSpanish Meringue.\\nMixture as above. Divide in three parts, add rose and color one\\npart pink, one part add chocolate and leave the other plain. Cut off\\nby spoonfuls and work a little with spoon until it is a nice smooth\\nshape; drop them about the size of an egg on tins greased and dusted\\nas above.\\nJPa tien ees.\\nBeat one pound of egg white half stiff. Stir into it two pounds of\\npowdered sugar, one and one-half pounds of cake flour, one ounce of\\nvanilla; with fine tube set on waxed tins; first let dry on top, then\\nbake slowly.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0080.jp2"}, "81": {"fulltext": "61\\nVienna. L,ady Fingers.\\nBeat the whites of fifteen eggs very stiff; add by handfuls one\\npound of powdered sugar; then the yolks of twelve eggs; and last,\\nfourteen ounces of sifted pastry flour. Dust well with powdered\\nsugar. Bake very hot, at 410 degrees. Flavor with lemon. When\\nbaked, turn upside down, wet the paper and stick two together as\\nsoon as softened.\\nL,ady Fingers,\\nBeat the whites of ei^ht eggs very stiff, and in the meantime stir\\nup well the yolks of ten eggs and one-half of a pound of fine sugar;\\nflavor with lemon; then add part of the snow; then one-half of a\\npound of pastry flour; then the rest of the snow; mix, only very\\nlight. Lay out, dust and bake as quick as possible, say 400 degrees.\\nSponge Drops.\\nBeat well one pound of powdered sugar with twelve eggs; then\\nset in hot water bath and beat until hot; take off and stir until cold\\nagain; mix with two egg shells full of water, one and one-fourth\\npounds of pastry flour and one ounce of baking powder; flavor with\\nvanilla. Set two together with jelly.\\nVanilla Wafer Jumbles.\\nCream together one-half of a pound of powdered sugar, one-half\\nof a pound of butter and two large eggs, add a little vanilla, and last\\nnine ounces of pastry flour; grease the tins lightly, dust with flour.\\nLay out on pans with bag and star tube in rings. Bake like cookies.\\nChocolate Kisses.\\nBeat stiff the whites of eight eggs and add one and one-half\\npounds of powdered sugar; then set on a slow fire, beat until warm\\nand firm; then mix in lightly one-fourth of a pound of dissolved\\nBaker s chocolate. Lay out on dusted tins with star tube in S\\nshape, dust with white nonpareils or coarse granulated sugar.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0081.jp2"}, "82": {"fulltext": "_62\\nVienna Fancy Mixture.\\nEight eggs and one and one-half pounds of sugar beaten together\\nin a kettle over a slow fire until just warm; add one and one-fourth\\npounds of cake flour and the peel of one lemon. Lay out in different\\nshapes, fingers, rings, etc., but with fine tube and very small. Let\\ndry in warm room to a good crust, then bake at 340 degrees. Dust\\nsome with cocoanut, some with coarse sugar or chopped almonds as\\nsoon as laid out. This is a very fine assortment.\\nVienna A.lmoncl TJrops.\\nSame as above, only dust weM with chopped blanched almonds,\\nand bake without drying them.\\nAnise Drops (Gateaux A.nissette),\\nBeat up together one pound of powdered sugar and eight eggs.\\nSet on a slow fire until warmed through, but not too hot; beat until\\ncold again; mix with one pound of pastry flour and one handful of\\nanise seed. Lay out the same as above, but dry well, to get a crust\\non the top. Do not bake too warm.\\nVienna Tea Calces.\\nWash one pound of butter in ice water and chop it fine with one\\nand one-half pounds of pastry flour; mix well with one-half pound of\\npowdered sugar, lemon and cinnamon; add five eggs or ten yolks;\\nmix light or it will break; cut out with different shaped cutters and\\nwash with eggs. Bake at 380 degrees. You can also frost the same.\\nSnow Balls.\\nBeat one pint of egg white until stiff, and mix well one pound of\\npowdered sugar, three-fourths of a pound of cake flour, one-third of\\nan ounce of cream of tartar, and stir into the snow very lightly;\\nadd a little vanilla. With bag and tube lay out on paper. Bake\\nmoderately warm; stick two together with cream frosting or jelly,\\nthen dip the whole cakes in cream frosting or marshmallow frosting.-", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0082.jp2"}, "83": {"fulltext": "_63\\nCinnamon Star s.\\nFour ounces of finely pounded raw almonds, the whites ot\\nthree eggs; mix to a stiff dough with sufficient powdered sugar and\\ntwo spoonfuls of cinnamon; cut out with star. Bake slowly and\\nfrost on top.\\nJenny L,ind Slices,\\nSpread a square layer of sponge cake or gold cake half or three-\\nfourths of an inch thick, with jelly; beat the whites of seven eggs very\\nstiff; mix very carefully with three-fourths of a pound of powdered\\nsugar and a little vanilla. Cut the sheet of cake in strips two and\\none-half inches wide and lay them on flour-dusted paper. With bag\\nand large tube lay strips over the jelly the whole length of the cake.\\nLay rows close together, then other rows over them, but not so wide,\\nand continue until you have brought it to a point on top. Now dip\\na sharp knife in water, and cut in slices three inches long. Dust well\\nwith sugar and set in the oven to brown. You may brown them and\\ncut in slices afterward if you prefer.\\nNougatines.\\nYou can cut up one or two days old, or bake a sheet of the orange\\ncresents mixture (Page 52), but it cuts better one day old cut in slices\\ntwo inches long by three-fourth o an inch wide warm up some fondant\\nicing and throw the slices in, dipping them ali over.\\nCocoanut NoTzgatines.\\nDip all over in vanilla flavored fondant or egg icing (thinned\\ndown) take out with bon-bon fork and roll all over in fine shredded\\ncocoanut.\\nCvoqvLet Noug-atines.\\nVery fine pound cake slices dipped in vanilla fondant icing and\\nrolled in roasted almonds, chopped fine.\\nPrin ta 11 icra JVo uga tin es.\\nThe same, only flavor icing with rose essence and color deep pink.\\nChocolate JXougntines.\\nDip like above in chocolate icing and roll in cocoanut.\\nAfrican Nougatines.\\nCut slices of one or two days old gingerbread, dip in chocolate,\\nlay on top of each slice a half almond nut.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0083.jp2"}, "84": {"fulltext": "64\\nCrcme Buttercups.\\nRoll out a sheet of puff paste scraps or good short pie crust, about\\none-fourth of an inch thick spread over one half of it some boiled\\ncustard (as for cream puffs) cover with the other half of the paste,\\nwhich has been pricked with a fork. Wash with egg and sprinkle with\\ncoarse sugar bake not too quick cut with dull scraper or back of knife\\nin small squares.\\nCeylon Buttercups.\\nProceed the same as above. For filling use a stiff vanilla water icing\\nmixed with cocanut.\\nL,ndy Washington Buttercups.\\nVERY FINE.\\nProceed same as above. For filling mix three-fourths of a pound\\nof crumbs, one-half pound of melted butter, one quart of molasses,\\nthree-fourths of a quart of milk or sour cream, one-half ounce saleratus\\nthen add two eggs, one-half pound of currants, one-half pound .of citron,\\nlemon, vanilla, cinnamon thicken with flour, not very stiff when baked\\ncover with rum icing. A variety of other cups can be made with dif-\\nferent fillings.\\nGeneral Rules.\\nThe addition of a little granulated sugar makes macaroons crack\\nbetter.\\nThe Vienna fancy mixture is a very good one and can be made\\nup in many shapes.\\nAlmond paste is certainly a great help, and saves time and trouble\\nin making macaroons.\\nFor all kisses and meringue work add first some sugar by hand-\\nfuls to the well beaten eggs, then the rest of the sugar; add with large\\nwooden spatula, mixing it very carefully.\\nFor kisses, and for all purposes when it is desired to beat them\\nstiff, if the whites of eggs are kept on ice two or three days before\\nusing, the best results are obtained, as they beat up stiffer.\\nFor Boston cream puffs, you can easily dispense with two-thirds\\nof the fresh eggs by using one and one-half ounces of dissolved\\nEgg Nutrine instead. Take one and one-half ounces of Nutrine\\nin a pint measure, add enough milk to make two-thirds of a pint\\nand stir up well. Then add enough fresh eggs to fill a pint measure.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0084.jp2"}, "85": {"fulltext": "65\\nMACAROONS.\\nAlmond.\\nPistachio.,\\nJelly:\\nChocolate,\\nFruit.\\nFilbert\\nKatafia.\\nParisian.\\nNun.\\nHum\\nHolland^\\nSoft or Soulier\\nFrom H. HE IDE S Bakers Treasure.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0085.jp2"}, "86": {"fulltext": "66\\nShort Tea Desserts, also for Linger Cake Mixture\\nDesigns made out of Almond Sponge Sheet or Walnut Sponge Sheet.\\nFrom H. HEIDE S Bakers Treasure.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0086.jp2"}, "87": {"fulltext": "F A^T VII\\n/Violasses and Hone\\\\J Cal es.\\nIn baking with molasses, baking soda or saleratus is used. There-\\nfore it should be made a special point that only the very best, pure\\nsoda is used; and if a baker is not much of a judge, I would advise\\nhim to use that done up in packages, so as to get it pure. Poor soda\\nmakes cakes look green and taste like soap. Soda must be used with\\ngreat care, as worse results are obtained from using too much than\\nnot enough.\\nMolasses Ginger Bread.\\nMix together one quart of Porto Rico and New Orleans molasses,\\none and one-half pints water, one and one-half ounces soda, twelve\\nounces lard, two eggs, two handfuls brown sugar, two tablespoonfuls\\nginger, one-half spoonful cinnamon and enough flour to make a soft\\ndough. Fill half-full with mixture a greased pan lined with paper, and\\nbake about one hour in a medium-warm oven.\\nEnglish Currant Slices.\\nMix in a piece of the above dough English currants. Roll in\\nlong strips, lay on greased cooky tins and bake in a warmer oven\\nthan for the above. Press down flat, then frost with chocolate and\\ncut in narrow slices.\\nScotch Fruit Drops.\\nTo the above mixture add one pound currants one-half pound\\ncitron (cut fine), one handful granulated sugar and a little more\\nmolasses. Drop in small cakes, flatten them somewhat, dust with\\ngranulated sugar and bake rapidly.\\n,(67)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0087.jp2"}, "88": {"fulltext": "__ 68\\nSpice Cup Calces.\\nThree-quarters of a pound of crumbs, one and one-quarter quarts\\nmolasses, three-quarters of a pound of lard, one quart water, one and\\none-quarter ounces soda, two eggs, one pound currants; vanilla, lemon,\\ncinnamon and allspice, with sufficient flour to keep in a soft dough.\\nUse cup-cake moulds, having them well greased and warm, then fill\\nhalf-full with mixture. Frost with chocolate.\\nCommon Spice Cup Cakes,\\nFrom the above mixture omit the eggs and extracts; otherwise\\nthe same.\\nWashington Slices.\\nLine a flat pan with pie crust and put in to the depth of one-half\\ninch the mixture for spice cup cakes; bake in a medium-hot oven.\\nFrost with water icing flavored with rum or lemon and cut in slices\\ntwo by three inches.\\nMolasses Pound Cake.\\nRub together three-quarters of a pound of lard and three-quarters\\nof a pound of sugar and slowly add seven eggs (or one and one-half\\nounces of dissolved desiccated egg food); then mix together and add\\nto this, one and one-half pints molasses, one-half pint milk and one\\nand one-half ounces of soda; then add to the whole, three and one-\\nhalf pounds of cake flour, two ounces ginger, one ounce cinnamon\\nand one teaspoonful of salt. Bake medium about 350 degrees.\\nMolasses Cookies.\\nUse ten ounces lard, one pint milk, one quart New Orleans\\nmolasses, two ounces soda, a little cinnamon, one teaspoonful salt,\\nfour pounds of flour and a handful of granulated sugar. Wash with\\nmilk and cut out, having them a fair thickness.\\nGinger Cookies.\\nUse one and one-quarter pounds lard, one quart milk, two quarts\\nNew Orleans molasses, one-half pound brown sugar, four ounces\\nsoda, cinnamon, four ounces ginger, one and one-half ounces salt and\\neight pounds of flour. Cut out thick and wash with milk.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0088.jp2"}, "89": {"fulltext": "69\\nGinger Nuts*\\nOne quart New Orleans molasses, one pint Porto Rico molasses,\\nthree-quarters pint of milk (sour if possible), one and one-quarter\\npounds lard, three-quarters pound granulated sugar, six pounds soft\\nflour; ginger, cinnamon, salt and two and one-half ounces of soda.\\nMake a soft dough and drop with hand or spoon on the tins.\\nBrandy Snaps.\\nStir together one pint of molasses and twelve ounces of butter\\nwith one pound of brown sugar; add one pound of soft flour and one-\\nounce of cinnamon. Break in pieces the size of walnuts; press flat a\\nlittle and drop in cooky tins. Bake in three to five minutes, and roll\\nat once over a round stick.\\nFreneh Ginger Hints.\\nOne quart molasses, three eggs, one pint milk, one ounce soda,\\ntwo and one-half pounds crumbs, one pound brown sugar, fourteen\\nounces lard and about four pounds of flour. Wash with egg-wash and\\ndip in granulated or powdered sugar.\\nJVfolasses Fruit Cakes.\\nBeat up one pound of brown sugar and one and one-half pounds\\nof butter and lard, and slowly add seven or eight eggs; then three\\npints of molasses and three pints of sour milk or water with two ounces\\nof soda; then five to six pounds of soft flour, four pounds of currants,\\nthree pounds of seedless raisins and one pound of finely-cut citron;\\nginger, cinnamon and allspice. Bake at 350 to 360 degrees.\\nCrumb Or Spioe Coolties.\\nTwo and one-half pounds sugar, three pounds cake crumbs, one\\nand one-half pounds of lard, seven eggs (or one and one-half ounces of\\ndesiccated egg food) and one and one-half pints of molasses; cinna-\\nmon, vanilla and lemon. Then dissolve three ounces of soda in one\\nand one-half pints of milk or water, a little vinegar and five and one-\\nhalf pounds of flour. Roll out thick as ginger cookies, dip in fine\\nsugar and bake at 370 degrees.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0089.jp2"}, "90": {"fulltext": "70\\nJ3 olivafs.\\nMix two quarts molasses, one and one-half quarts water, ten\\nounces lard, four ounces soda, some spices, about eight pounds flour\\nand a little salt. Roll out one-quarter of an inch thick; bake in a\\nrather warm oven.\\nBerkshire Cakes.\\nOne and one-half pints molasses, two ounces butter, one-half\\nounce soda, one-half cup milk; salt, ginger and sufficient flour to make\\ndough stiff enough to roll out. Roll out one-quarter inch thick, lay\\nthe whole sheet upon a well-dusted pan, cut with large knife into\\nfinger shapes to be two and one-half by four inches in size after they\\nare baked; break before they are cold; before baking, prick well with\\na fork.\\nJPoor Alan s Fruit Cake.\\nRub together one-half pound of brown sugar and three-quarters\\nof a pound of lard; add four eggs, then one and one-half pints\\nmolasses, one pint sour milk, one ounce soda, three to three and one-\\nhalf pounds flour, two pounds currants, two pounds raisins, one-half\\npound sliced citron and two pounds of finely sliced apples.\\nGinger Snaps.\\nTwo pounds of granulated sugar, two pounds of brown sugar, two\\nand one-half quarts of New Orleans molasses and Porto Rico molasses\\nmixed, one pint of water, two and one-half ounces of soda, one\\nounce of salt, three ounces of ginger, two ounces of cinnamon, one\\npound and fourteen ounces of lard, and last twelve and one-half\\npounds of soft flour and one-half ounce of ammonia. Work well\\nand have it stiff.\\nCinnanton Wafers.\\nSame as ginger snaps above, only leave out the ginger; take one\\nounce more of cinnamon, roll out thin and cut in fingers to be one\\nand one-half by three inches after they are baked. Wash with milk\\nbefore baking.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0090.jp2"}, "91": {"fulltext": "71\\nHoneys Cakes.\\nHoney cakes are made to a great extent in Germany, for the\\nholidays. Special kinds are identified as original in different cities\\nand shipped to all countries; for instance, the delicious Niirnberger,\\nthe Thorner, and Basler honey cakes. The principal dough or stock\\nis usually prepared in September or October and stored away in the\\ncellar in tubs or barrels sawed in two; but as a general rule this first\\ndough is only mixed with part of the rising ingredients, alum or\\npotash, while ammonia or soda is added just before using it.\\nStock for Honey Cakes.\\nTwenty pounds of honey, ten pounds of molasses; boil up several\\ntimes; strain through a sieve in a bowl or tub; with a little water,\\npound or grind very fine one-fourth of a pound of potash and add to\\nthe honey when luke warm. Then mix with enough soft cake flour\\nto make a medium stiff dough. Set away in the cellar. All honey is\\nbetter.\\nGerman Honey Cakes and Hearts.\\nGet ten pounds of above dough, into which work one ounce of\\nammonia, which has been ground and dissolved, with the yolks of\\ntwo or three eggs. Work well or put under a dough break. First\\nbake a sample at 360 degrees. Roll out one-third of an inch thick,\\nwash with milk or glue water, or still better, desiccated egg food dis-\\nsolved. Prick the larger ones with a fork.\\nAmerican Spiced Honey Cake.\\nThree pounds of boiled honey, one pound of molasses, one-half\\npound of sugar, one-half of a pound of lard, one ounce of ammonia,\\na little soda, one pint of milk, spices; add enough soft flour to\\nmake a dough like ginger cookies, and bake in the same way.\\nAmerican Honey Cakes.\\nThree pounds of boiled honey, two pounds of sugar, one-half of\\na pound of lard, four eggs, three-fourths of a quart of milk, spices,\\none ounce of ammonia; add enough soft flour and one ounce of baking\\npowder to make a dough like molasses cakes.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0091.jp2"}, "92": {"fulltext": "72\\nThiol? Honeys Cake.\\nGrind fine one-half of an ounce of ammonia with the yolk of one\\negg; work well into ten pounds of stock dough; roll out one-half of\\nan inch thick, prick well with a fork, wash with milk, and lay on top\\nblanched almonds, split in halves. Bake on heavy pans, well dusted\\nwith common flour. Bake slowly and cut in square pieces. Add\\ncinnamon and a little caraway to the dough.\\n^Sumber^ef T,ebkxichen.\\nStir up together well twenty-five eggs, two pounds of fine sugar,\\none-half of an ounce of ammonia, one-fourth of a pound of orange\\npeel, one-fourth of a pound of almonds, one-half of a pound of\\ncitron, all chopped fine, and spices. Then mix in light, two and one-\\nfourth to two and one-half pounds of pastry flour. With a palette\\nknife lay out this dough on wafer sheets and cut in squares; lay on\\ntop of each a thin slice of citron. Bake medium warm.\\nSwiss Honey Cakes {Basler T,eckerle).\\nFour pounds of honey (boiled), two pounds of brown sugar, one-\\nhalf of a pound of orangeade, two pounds of citron, two pounds of\\nsweet almonds (all chopped fine); nutmeg, spices, the juice and\\ngrated rind of one lemon, one-half of an ounce of ammonia or three-\\nfourths of an ounce of potash, one-half of an ounce of soda. Pour,\\nthe honey over this; add one glass of rum or kirsch water, and make\\nwith enough pastry flour into medium dough. Bake in sheets one-\\nfifth of an inch thick on strong tins, well dusted with flour. Bake\\nquick and frost. [Frosting. Boil three pounds of granulated sugar\\nwith one pint of water to the thread. Rub with stiff brush a little\\nat a time over the sheets, until it granulates or gets white.] Warm\\nthe sheets again and cut with a sharp knife in small tablets, about\\none and one-half inches by two and one-half inches long. Pack five\\nin a glossy white paper, lay one on top and tie all together neatly\\nwith narrow red tape.\\nSugar Nuts (Hard Tacks).\\nTwo pounds of sugar, four eggs, the yolks of eight eggs, one-\\nhalf of a pint of milk, one ounce of ammonia, lemon. Mix with", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0092.jp2"}, "93": {"fulltext": "7o\\nenough soft flour to make into a stiff dough. Cut out very small,\\nround, but very thick. Bake at 370 degrees; afterwards you may\\nthrow all in boiled icing (conserve), and spread on a sieve to dry.\\nCobblestones (jPfeffemusse).\\nMix and bake, same as above, one pound of sugar, one pint of\\nmolasses, spices, one-half of an ounce of soda, one-half of an ounce\\nof ammonia, ginger and cinnamon, one pint of milk or water, and\\nenough soft flour to make a stiff dough.\\nSugar JVuts.\\nRlfLE NUTS.\\nBoil six pounds of sugar with one quart of water to thread, let\\ncool add four eggs, one and three-fourth ounces of ammonia, one\\nounce of cardamon, one ounce of cinnamon, four eggs and sufficient\\nflour. Cut out in small round nuts, bake medium. To above dough\\nthe same quantity of honey cake dough can be mixed in.\\nPeppem u ts.\\nHONEY.\\nTo ten pounds of scraps of honey cakes, ginger cake, etc., add\\nenough warm water to make a mush, add two pounds of honey, two\\npounds of syrup and sufficient soft flour to make soft dough. Then add\\nfour ounces of cinnamon, four ounces of allspice, one ounce of cloves,\\none ounce of potash and one-half ounce of ammonia, rubbed fine with\\nwater then make a stiff dough.\\nIcing for Peppemuts.\\nBoil five and one-half pounds of sugar, granulated or A, to a good\\nthread, with one quart of water. Put enough of the nuts in a bowl and\\npour some of the syrup over them, working trough with a spatel until\\nall are covered.\\nMacaroon- Honey Cakes.\\nFOR PACKAGES.\\nOne pound of almond paste worked smooth with egg white one\\npound powdered sugar, one-fourth of a pound of granulated sugar;\\none ounce flour, vanilla, spread with a wet knife one-third of an inch\\nthick upon wafer sheets dust with fine sugar, cut in cakes about two\\nby three inches bake in cool oven.\\nFrench Honey Cakes.\\nFOR PACKAGES.\\nBoil five pounds of honey, strain when cooled partly, add ten or\\ntwelve pounds of flour then add one ounce of ammonia, three pounds\\nof sugar, two ounces cinnamon and cloves, one ounce of cardaman, nut-\\nmeg, two pounds of chopped almonds, one pound chopped orangeat,\\none-half pound of citran and one-half ounce of potash. Break down\\nwell, roll out one-third inch thick cut with round cutter large, bake and\\nset in drying oven to make brittle. Ice one half of top white, the other\\nhalf with chocolate.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0093.jp2"}, "94": {"fulltext": "\u00e2\u0080\u009474\u00e2\u0080\u0094\\nParisian Honey Calces,\\nFOR PACKAGESr\\nOne and one-half pounds of almond paste with ten eggs, one and\\none-fourth pounds of sugar, one pound of flour, one-fourth pound of\\nshreded almonds, one-half pound of citron, vanilla, cinnamon, cardamon;\\nspread upon wafer sheets, cut three by one and three-fourth inches, a\\nslice of citron on top of each.\\nJBraunschweiger Money Cakes.\\nSix pounds of honey, boiled, let cool mix with sufficient flour to\\nsoft dough two ounces of potash. Stir one pound of sugar with ten\\neggs, vanilla, cardamon, ginger, lemon, cinnamon, each one fourth of\\na pound; chopped almonds, citron, orangeat; mix all well with above\\ndough; bake a small sample first; if rot light enough, add a little am-\\nmonia. Roll out one fourth of an inch thick, cut in bars about three by\\none and three- fourth inches; bake upon flour dusted pans. Ice with\\nthin vanilla egg icing, with a little water and cornstarch added. Lay\\na slice of citron in center and put in oven a second to give gloss.\\nCarlsbad Lebknchen.\\nBoil four pounds of sugar with one quart of milk to thread when\\npartly cool add enough flour to a soft dough. Mix and add to above\\none pound of almond paste, three eggs, one ounce of ammonia, different\\nspices, two lemon rinds. Roll out not too thin, roll over with marking\\nroller, cut in oblong pieces; when baked ice with chocolate.\\nDissolve two ounces of gelatine in a half pint of cream; press,\\npound, or grind very fine one-fourth of a pound of potash and add\\nto make a medium stiff dough. Set away in the cellar. All honey is\\nbetter.\\nGeneral Rules.\\nSpices are always best sifted into the flour.\\nSoda, ammonia or potash should always be first dissolved in\\nwater or milk\\nAlways use the softest winter wheat flour. Some mill make a\\nspecialty of such flour.\\nIf you have very light colored molasses (New Orleans), always add\\npart Porto Rico or sugar color.\\nThe quality of molasses is best tried by stirring up a little of it\\nwith a pinch of soda. If the molasses raises up at once and foams, and\\nlooks brown, and smells all right, it is good. If it looks green when\\nmixed, it is generally of poor quality and will smell like soap.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0094.jp2"}, "95": {"fulltext": "FOR NOTES AJXD RECIPES,", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0095.jp2"}, "96": {"fulltext": "FOR NOTES A.ND RECIPES.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0096.jp2"}, "97": {"fulltext": "FART VIII\\nyeast, 5 red d, F) iscuit s, Coffee Cal es,\\npuffins, etc.\\nYeast is the first factor to be looked after in preparing fermented\\nbread; therefore I will give a few suggestions and formulas relating\\nto its preparation and use. Where home made yeast is made, almost\\nevery baker has his own formula, and knows just how it will work.\\nBut, as a rule, given a certain recipe for stock yeast, it is necessary\\nto give the whole process of baking with it. With the astonishingly\\nperfect system with .which compressed yeast is now delivered and\\nshipped fresh to any part of the country, there is hardly an excuse for\\nnot using it. To bake a perfect, sweet, flaky loaf of bread every\\nseason in the year and every day alike, requires considerably more\\ntechnical skill and experience than if compressed yeast is used. For\\ncoffee cakes and other sweet bread baking, the old fashioned stock\\nyeast is almost entirely out of date.\\nDry Stoclc Yeast.\\nOver two ounces of sweet fresh hops pour seven quarts of boil-\\ning water. Let it stand a while, then add one more quart of water\\nuntil all the strength seems boiled out of the hops, at which point\\nthey commence to settle down below the surface. Mix enough of\\nthis liquid with eighteen ounces of bread flour and one-fourth of a\\npound of corn meal, one-fourth of a pound of rice flour, two ounces\\nof crushed malt, into a smooth paste. Then add the rest of the\\nliquid, and set aside. When partly cooled off, add three or four\\nhandfuls of white sugar and one ounce of compressed yeast, or one\\npint of fresh, ready fermented yeast to start it. Set aside, where i\\nwill not be disturbed for at least twenty hours. Then strain and mix\\nII", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0097.jp2"}, "98": {"fulltext": "78\\nwith sufficient flour into a stiff sponge. When well ripened, throw\\nout on a bench dusted with corn meal, and roll or press out and cut\\nin small, thick cakes, which are then dried in the fresh air, in a shady\\nplace. When thoroughly dry, pack away for future use. Keep away\\nfrom heat and dampness. This is now used as mother yeast to start\\nfresh ferment or new stock. One ounce to each gallon is sufficient\\nin warm weather; in winter one and one half ounces may be needed.\\nThe Ferment.\\nWash about two quarts (six pounds) of potatoes, and boil them\\nsoft, with plenty of water to cover them well. In a very clean tub\\nplace the boiled potatoes, add one and one-half pounds of white flour,\\none handful of corn meal, and mash up fine with the potatoes. Add a\\nlittle at a time of the boiling hot potato water. Let both now cool\\na little more, then add all the liquid from the potatoes and enough\\nwater to make about four gallons in all. When blood warm in\\nwinter or luke warm in summer, add three and one-half to five\\nounces of dry stock yeast (or two and one-half ounces of fresh com-\\npressed yeast). Set away in quiet place, not too warm, where it will\\nnot be shaken up or disturbed for about eight hours. In very hot\\ndays, you may cool it down first, with a piece of ice. If it is ready,\\nyou will notice on the side of the tub that it had risen some inches\\nand fallen back again. If you cannot notice that, it is not ready yet.\\nThen strain and set into the sponge with sufficient flour, not too stiff.\\nThis sponge does not need to rise the second time, like compressed\\nyeast sponge. Take as soon as it has fallen once.\\nFlour for Bread.\\nIt is certainly a poor investment to buy cheap flour for breau\\nbaking. Nearly all brands of bread flour, made from healthy, straight,\\nhard spring wheat, are controlled by about the same market price;\\nand if any flour is offered below these figures, you should be careful\\nand have it thoroughly tested before laying in a stock of it. While\\nthe strongest flour takes the most water, it is cheapest even if higher\\nin price. But for home made bread, milk bread, etc., it is advisable\\nto mix it with one-fourth to one-third of winter wheat flour (pastry).\\nDo not buy a mixed flour, as it will cost you more than if you mix it", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0098.jp2"}, "99": {"fulltext": "79\\nyourself. To test your flour, put a handful on a clean pasteboard,\\ntake a dry, smooth knife, and slide over the flour, pressing it down\\nsolid. If the knife is free from any particles, and the flour is smooth\\nand does not show any dark streaks in it, it is all right for a good\\nspring patent; still it should have a granulated appearance, not too\\nmuch like powder. Compare different brands in this way, and you\\nwill understand it.\\nFlour should never have a reddish or dark look when examined\\nin the light, unless it is common flour which you have bought cheap\\nfor molasses work. It is also a mistake to set sponge or .dough with\\none kind of flour as you would with another. If you have a good,\\nstraight, patent flour, one cake of compressed yeast is sufficient for\\nthree quarts of flour in summer, or two quarts in winter; but if you\\nhave to use up cheap, poor flour, always set sponge first and do not\\nset too warm.\\nHome Made Bread (Without Sponge).\\nIn warm weather set your dough at nine o clock in the evening,\\nand in cold weather set it two hours earlier. Dissolve three to four\\nounces of compressed yeast in three quarts of warm milk, then add\\nten quarts of water, one-fourth of a pound of salt, six ounces of\\nsugar, four ounces of lard, a little butter, and sufficient flour to make\\na stiff dough. In the morning cut up in pieces, and after greasing\\nyour hands with lard, mould up round; let it rest a little while and\\nthen mould over into long loaves to fit the tins. Do not let it raise\\ntoo much, and bake about thirty minutes.\\nCottage Bread.\\nSet warm sponge with four ounces of yeast and ten quarts of\\nwater (in winter five ounces of yeast). Set softer than ordinary\\nsponge; let it raise the second time, which should not take more than\\nthree hours. Then add four quarts of warm milk, two quarts of water,\\none-half pound of sugar, six ounces of salt, one-half pound of lard, a\\nlittle butter and sufficient flour to work soft; let it raise well, in sum-\\nmer about one and one-half hours, in winter two hours; the bench\\nshould be greased before using; then proceed as above. This makes\\na very fine round loaf of bread.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0099.jp2"}, "100": {"fulltext": "80\\nVienna Bread.\\nPrepare as second recipe for bread, only use the following formula*.\\nOne-half of a pound of yeast, six quarts of milk for dough, three-\\nfourths of a pound of lard, no sugar. Let the dough stand one hour;\\nroll out about fourteen inches in length; point both ends; set in cloth,\\neach separate, well dusted; wash before baking; cut three times\\nacross. Bake on bottom of oven, or, if you have to bake on pans,\\ndust them first with corn meal and heat them.\\nFrench Sticks {without Sponge).\\nSame as the first bread dough, only leave tne sugar out. Mould\\nup in long sticks; lay each separate on a cloth; bake on bottom or\\ntile; wash first and cut crosswise.\\nJVIillc Bread.\\nTo cottage dough add more milk, a little extra sugar; mould up,\\nnot too old; set on dusted cooky tins and cover over with a square\\nbread pan, in bottom of which holes are punched. This bread will\\nnot get a hard crust.\\nGraham Bread (without Sponge).\\nThree ounces of compressed yeast, seven quarts of luke warm\\nwater, one and one-half pints of the darkest Porto Rico molasses, three\\nounces of salt, three and one-half pounds of graham flour, and\\nsufficient wheat flour to make medium dough. Let it stand over\\nnight; in the morning throw it on the board, cut in pieces and mould\\nup at once. Let it raise well in the tins and bake slow.\\nGraham Bread (with Sponge).\\nTake two quarts of sponge from the cottage bread, add one quart\\nof warm water, one-half pint of dark Porto Rico molasses, three\\nounces of salt, two quarts of graham flour, and enough wheat flour to\\nmake a soft dough. Let it stand about two hours. Mould and bake\\nas above.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0100.jp2"}, "101": {"fulltext": "81\\nBoston Brown Bread with Yeast,\\nOne pint of corn meal, one-half of a pint of rye meal, one-half of\\na pint of graham flour, one-half of a pint of wheat flour; mix all with\\none teaspoonful of salt. Dissolve one yeast cake with one-half of a\\ncup of molasses and one quart of buttermilk or sour milk and one-\\nhalf of a teaspoonful of soda. If fresh milk is used, take a little more\\nyeast and no soda; mix all well, and if too stiff add a little water.\\nMake no stiffer than corn muffins; put in well greased, deep tins,\\nwith cover; do not fill them half full. Set in a pan with one and one-\\nhalf inches of water, so as to steam or boil from bottom, or bake in a\\nsteamer. Bake three or four hours in a medium oven; after two\\nhours cool down the oven to 360 degrees.\\nBoston Brown Bread with Baking Powder.\\nIngredients are the same as above, only use in place of the yeast\\ntwo tablespoonfuls of good baking powder.\\nAmerican Rye Bread.\\nAmerican bakers generally use the same formula as for the gra-\\nham bread, only they take rye flour in place of graham. German\\nbakers make a separate dough and bake it like Vienna bread.\\nFrench Rolls.\\nIn the evening set a stiff dough of three ounces of compressed\\nyeast, four quarts of luke warm milk, three quarts of water, two\\nounces of salt, two ounces of sugar, four ounces of lard, four ounces\\nof butter and sufficient flour (not too strong). In the morning, push\\ndown the dough, break off a little smaller than biscuits, roll up, let it\\nspring a little, then press down well in center with a thin rolling pin,\\nwash with a little melted butter, and double over. Set to raise and\\nbake hot; 400 degrees.\\nRaised Biscuits.\\nYou can take either of the bread doughs; add a little extra milk\\nand lard or butter, and roll up round.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0101.jp2"}, "102": {"fulltext": "82\\nFinger Rolls or L,ady Washington Rolls,\\nDissolve two ounces of compressed yeast in two quarts of warm\\nmilk; add one-half of a pound of lard and butter, six ounces of sugar,\\ntwo and one-half ounces of salt, another quart of milk, one quart of\\nwater, and sufficient flour (mixed) to make medium dough. Work\\nwell and set to raise about two and one-half hours, in a warm place.\\nBreak off in small pieces, mould up round and cover over to let them\\nraise some. Then mould over in finger-shape and set close together\\non greased tins, until light; wash with egg, and bake.\\nRarlcer House Rolls,\\nDissolve three ounces of compressed yeast with two quarts of\\nmilk; add two ounces of sugar, one ounce of salt, four ounces of\\nbutter, two ounces of lard, four eggs or ten yolks, and enough flour\\nto make medium dough; wash well; let raise two hours, push down\\nand set away another hour; make up in shape to suit yourself, let it\\nraise, wash with egg, and bake quickly.\\nTea Biscuits,\\nThree and one-fourth pounds of flour, three ounces of baking\\npowder, one and one-half ounces of salt, all sifted together; rub dry\\nsix ounces of lard in the flour and mix with one and one-fourth quarts\\nof milk into a light dough. Roll out at once one-half of an inch\\nthick, cut out, set close together, wash with milk; first prick with a\\nfork, and bake hot; 400 degrees.\\nNewport Rolls,\\nSame as tea biscuits, only add two ounces of butter, roll a little\\nthinner, cut out, wash with butter and double over like French rolls;\\nlet stand a few minutes, wash with egg and bake.\\nGraham Gems.\\nBreak like biscuits from either of the graham bread doughs.\\nRoll up like biscuits, set to raise in gem tins and do not bake too hot", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0102.jp2"}, "103": {"fulltext": "83\\nCom Muffins.\\nGrease and heat well deep gem tins and fill over half full of this\\nmixture: Six ounces of cornmeal, four ounces of sugar, four ounces\\nof lard, four eggs; mix all light; add one pint of milk and eighteen\\nounces of pastry flour with one and one-half ounces of baking powder,\\none ounce of salt. If too stiff add a little more milk. Bake hot.\\nJohnny Cake.\\nThe same mixture as above, only add two ounces more of sugar\\nand two ounces of butter and bake in long, flat tins.\\nBuckwheat Cakes.\\nDissolve one-half of a yeast cake in one-half of a cup of warm\\nwater; add one quart of milk, one teaspoonful of salt, a little corn-\\nmeal, a handful of wheat flour, and enough buckwheat flour to make\\na stiff batter. Set away over night. In the morning stir up well,\\nadd a little molasses and bake on hot griddle. If too stiff, add a little\\nmilk and a little sugar.\\nEnglish Wheat Muffins.\\nMix one yeast cake in one-half of a cup of warm water, one cup\\nof milk, two tablespoonfuls of melted butter, two tablespoonfuls of\\nsugar, a little salt, enough flour to make a stiff batter; let it raise,\\nthen add three eggs; beat all well; fill in- muffin rings. Bake hot.\\nWheat Cakes.\\nBeat up well, two eggs, one-half of a teaspoonful of salt, one\\ntablespoonful of sugar, one-half of a cup of milk, and stir again. Mix\\nwith sufficient flour and one teaspoonful of baking powder to make\\ninto a soft batter; grease the griddle well, and bake quickly. This\\nseems to be very rich, but they can be poured out thinner and make\\nmore cakes.\\nWaffles.\\nSet over night one-half of a yeast cake in one-half of a cup of\\nhike warm milk, with enough pastry flour and one pint of milk to\\nmake a stiff batter. In the morning add three or four eggs beaten\\nup well, a handful of sugar, and a little salt to the batter. Beat well\\nand bake in hot waffle irons; a little nutmeg to flavor.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0103.jp2"}, "104": {"fulltext": "_ 84\\nCoffee Calces. I.\\nSet soft sponge with seven ounces of yeast, three quarts of warm\\nmilk, one quart of water, and enough flour. Beat up well, set in warm\\nplace to raise. When it breaks, add three-fourths of a pound of\\nbutter and lard, one and one-half pounds of sugar, eight to ten eggs\\n(one pint of egg yolks is best), lemon and mace, two ounces of salt,\\nand three pints more of milk. Work well and smooth, but not too\\nstiff. Let raise One or two hours, push down and mould up in\\ndifferent shapes.\\nBuns,\\nRoll up like biscuit, press flat, dip in coarse sugar, set to raise,\\nbake medium warm. (The eggs may be omitted if desired.)\\nCurrant Buns.\\nThe same as above, only roll out a piece about ten inches wide,\\nsprinkle with currants and cinnamon, double over from both sides,\\ncut with scraper in finger shape, set the cut side up, close together;\\nlet raise, bake warm, and frost thick with vanilla icing.\\nHot Cross Buns.\\nThe same dough as for buns, only when half raised press each\\ndown crosswise with same cutter and wash with butter and dip in\\nsugar, or ice them after they are baked.\\nCinnamon Cake.\\nSame dough as above. Take about one pound of the dough and\\nroll out eight by ten inches; wash with butter; dust well with cinna-\\nmon and fine sugar.\\nStreussel Kuclien.\\nSame as above, only cover well with the following mixture: One\\npound of cake flour, one spoonful of cinnamon, one-half pound of\\nfine sugar; add five ounces of good melted butter, rub together well\\nand press through coarse sieve.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0104.jp2"}, "105": {"fulltext": "85\\nCoffee Cake Dough. II.\\nIn six quarts of milk and two quarts of Water dissolve seven to\\neight ounces of compressed yeast, one pound of fine sugar, lemon\\nand mace, one and one-half ounces of salt; mix with enough mixed\\nflour to make into a soft dough, beat well and set to raise. Mean-\\nwhile cream one and one-fourth pounds of butter with two pounds of\\nsugar; add one pint of eggs (or one pint of yolks is best); add slowly\\nthe other dough, beating well. If too soft, add more flour, but do\\nnot make too stiff. Let raise again.\\nTurk Heads,\\nWeigh off the above in pieces about fourteen ounces, mix in\\nsome raisins, and lay in well buttered Turk-head tins. You may\\nsprinkle some sliced blanched almonds in the bottom of the moulds\\nfirst.\\nCoffee Wreaths.\\nFrom the above dough cut even pieces, roll out in long and thin\\nstrips, braid three together and form into a round wreath. Set to\\nraise; wash with egg; bake hot and ice with thick vanilla icing.\\nZwieback.\\nRoll out the above dough like small fingers; set close together; do\\nnot let it raise too much; bake light; let stand one day, then cut each\\nbiscuit in two with a sharp knife, roast well brown on both sides, and\\ndip in cinnamon or vanilla sugar.\\nJelly Doughnuts (Bismarks).\\nSet to raise a soft sponge with two ounces of yeast, one pint of\\nmilk, and enough flour. As soon as it breaks, add four to five eggs,\\none-fourth of a pound of lard or butter, one-half of a pound of sugar,\\nlemon and mace, one pint of warm milk and sufficient flour to make\\na soft dough; beat well and set to raise; push down; let raise again,\\nthen dust bench well with flour; break in small biscuits, roll them up,\\nlet raise a little, press flat; lay in center of each some stiff jelly (or\\nbetter, jam or marmalade); pull up from the sides over the jelly, and", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0105.jp2"}, "106": {"fulltext": "86\\npinch together well. Set on a cloth well dusted with flour, the\\npinched side on bottom, cover over and let them raise well. Bake in\\nhot grease, slower than fried cakes. Roll, when cool, in cinnamon\\nsugar.\\nFrench Crullers.\\nBoil one pint of milk and water with six ounces of lard for two\\nminutes; then add quickly fourteen ounces of pastry flour, let it stand\\nfive minutes, then mix in slowly ten to twelve eggs one handful of\\nsugar, vanilla, and a little salt. Keep dough just like eclairs; fill in\\nbag with star tube. Run out on greased paper in rings. Lay the\\npaper with rings on the bottom in your hot grease, until all the rings\\nare loosened. Bake slow, and well through. Dust with sugar and\\nserve with sauce or syrup.\\nGerman Rye Br^encl.\\nGENUINE.\\nThe principle point is a sound sour stock and goad Straight rye\\nflour. Take two pounds of breadsponge in bowl, two quarts of warm\\nwater and sufficient rye flour to make medium stiff dough. Let rest five\\nhours then add sixteen quarts of lukewarm water, brake the sponge\\nwith it well and add enough of straight rye to medium second sponge,\\nwhich should be ready in three hours. Then add one pound of salt,\\nthree-fourths of a quart of tepid water, and make into dough with more\\nrye flour. After a short rest cut up into loaves, work each one well, roll\\nup, and when in shape set away in dusted straw baskets (round or\\nlong). Wash over with water. When half raised prick with wooden\\nstick. When ready for the oven wash over again when on the peel.\\nOven must have sharp heat, fresh fired. Bake at least one hour.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0106.jp2"}, "107": {"fulltext": "8T\\nGeneral Rules.\\nKeep yeast always in cool, dry place.\\nOne teaspoonful of salt is enough to each quart of flour.\\nFor all coffee cakes take one-third of cake flour, what is called\\nblended flour.\\nIf you have little pieces of dough left over, cover with cold water,\\nand use the next day for sour dough in rye bread.\\nFor all coffee cakes desiccated egg food can be substituted for\\nfresh eggs satisfactorily. Use one ounce for every five eggs.\\nBread, rolis or biscuits, if washed with butter immediately after\\nbaking, will shine nicely and will be softer than if not washed.\\nCommon buns and coffee cakes can also be made from bread\\ndough. Add some sugar and butter, and work well. Let rest awhile;\\nadd some coloring, cinnamon and lemon or vanilla.\\nIf you want to keep compressed yeast fresh for a long time, put\\nit in a glass or stone jar and fill with water. When you want to use\\nsome, pour off the water slowly, take out what yeast you need, and\\npour fresh water over the rest.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0107.jp2"}, "108": {"fulltext": "FOR NOTES AND RECIPES.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0108.jp2"}, "109": {"fulltext": "PART IX.\\nIcings, Fillings, Fanc\\\\? Cakes,\\nColors, etc.\\nWater Icing.\\nXXXX confectioner s sugar is the best sugar for icings. Although\\na trifle higher in price it makes a cheaper frosting because it takes up\\nmore water. Plain water, icing is made simply by mixing enough\\nsifted powdered sugar with cold water, adding flavor as desired.\\nAfter cakes are iced, set in the oven a few seconds by the open door.\\nAnother method of making water icing is to use boiling hot water in\\nplace of cold water, and do not set in the oven to dry.\\nAmerican Vanilla Cream Frosting.\\nMix one pound XXXX powdered sugar with egg white and four ta\\nfive drops acetic acid or half a teaspoonful of cream of tartar. Beat\\nlight, then add one more pound of sugar and sufficient boiling water\\nto thin it as desired; one teaspoonful of vanilla.\\nWalnut Frosting.\\nTo above icing add one-half pint of walnut meats chopped fine.\\nJKIarshmallow Filling. I.\\nTake four and one-half pounds of granulated sugar and one\\nquart of water; dissolve over a good fire, then add one-half of a\\npound of glucose and boil to a very light ball (242 degrees). In the\\nmeantime beat one pint of egg white very stiff and then pour in the\\n(89)", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0109.jp2"}, "110": {"fulltext": "90\\nsugar in a light stream, still beating. Then pour in one-half of a\\npound of dissolved gum arabic (a thin solution) or gum Senegal, and\\ntwo ounces of vanilla. Keep on beating a little while longer. If a\\nlarge mixture, set in hot water bath, so it will not get too stiff before\\nit is all used. You can flavor and color to taste.\\nJbfarshmallow Filling. II.\\nOne-half of a pound of gum arabic or Senegal dissolved in a good\\npint of water, strain in a kettle and add one-half of a pound of XXXX\\nloaf sugar; set on a slow fire, stir until reduced and thick. Beat up\\nstiff in a bowl two ounces of white egg food dissolved in one pint of\\nwarm water, with enough powdered sugar and one-half of an ounce\\nof cream of tartar; add the gum syrup slowly and a little plain syrup\\nif still too stiff. Flavor with neroli oil, which is the right flavor for\\nmarshmallow. If you have no egg food, take one pint fresh egg white.\\nBoiled Chocolate Frosting.\\nOne and a half pounds of sugar and one pint of water set on a\\nmoderate fire. Dissolve four ounces of baker s chocolate and stir in\\nthe syrup. Let boil until to a thread (236 degrees); wash down on\\nthe sides, and stir occasionally. Then sprinkle with a little cold\\nwater, and boil again to the thread. Then take off the fire. Rub\\nwith the spatula against the sides of the kettle until it commences to\\nturn light and creamy. Take up more sugar, and so continue, until\\nall is turned lighter. Let it stand a minute, and as soon as there\\nforms a light crust on top, it is done. Stir through once more and\\nuse at once. Set the frosted goods in the oven for a second.\\nAmerican Chocolate Frosting.\\nMix two pounds of powdered sugar with sufficient hot water to\\nmake it the desired consistency. Meantime dissolve five ounces of\\nchocolate, cut up fine, with two ounces of butter, in the oven. Stir\\nuntil it is all smooth, and let it run slowly into the other sugar.\\nKeep stirring it; add warm water and a little vanilla. This frosting\\ncan be kept in a cool place a good while, only warm it up well\\nbefore using.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0110.jp2"}, "111": {"fulltext": "91\\nFondant for Frosting.\\nBoil five pounds of granulated sugar, one pound of glucose and\\none quart of water to a light ball (242 degrees). As soon as it com-\\nmences to boil, wash down on the sides, and cover. Do not let it\\nboil too slowly. Then sprinkle your marble slab with ice water, and\\npour the syrup on it. When partly cooled off, work with large\\nwooden spatula until it is all creamed and hard. Have a clean tub\\nready, throw the fondant in and pound it down solid until it is all\\nsmooth; cover over with a wet cloth. Before using melt it on stove\\nor in hot water bath, adding a little plain syrup, and flavor to taste.\\nCoffee Icing.\\nBoil four ounces of best Java coffee, ground, with one pint of\\nwater down to half a pint, keeping it covered. Then strain and add\\ntwo tablespoonfuls burned sugar color and three pounds of fondant.\\nStir over the fire until soft and smooth. Use at once.\\nPistachio Icing.\\nPeel one ounce of pistachio nuts and pound them to a paste in a\\nstone mortar; mix with fondant and melt.\\nRose, A.lmond or Strawberry Icing.\\nDissolve fondant over a fire with a little syrup, the proper extract\\nto flavor, and coloring. Or mix XXXX confectioner s sugar with hot\\nwater, and add flavor and coloring.\\nLemon Frosting.\\nA very fine frosting for sponge cakes and cup cakes is made by\\nadding the juice of one or two lemons to fondant or water icing.\\nGelatine Icing.\\nDissolve one ounce of good gelatine in one pint of water, mix\\nwith four pounds of confectioner s powdered sugar, and beat up like\\nmeringue with an egg beater; add vanilla or lemon.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0111.jp2"}, "112": {"fulltext": "92\\nSno wfla ke Ieii 1 g.\\nDissolve two ounces Quaker Icing- Powder in one pint of hot\\nwater add five or five and one-half pounds of fine sugar, one ounce of\\nglycerine beat all very light. This icing gets very ligh t and keeps soft.\\nRoyal Icing.\\nFor decorating. Beat up the whites of three eggs with sufficient\\nXXXX confectioner s sugar and eight drops of acetic acid and a little\\nbluing. Have everything bowl, spatula, etc., perfectly clean.\\nBoiled Frosting for Honey Cakes.\\nBoil six pounds of granulated sugar with one quart of water to a\\nthread (236 degrees). Rub with stiff brush over the top of the cakes,\\ncommencing on one corner, dipping the end of brush in the sugar,\\nbut do not disturb sugar in the kettle more than necessary, so it will\\nnot die off too soon. Rub hard and quick over the cakes, until it\\ncreams.\\nCream for Filling.\\nBring two quarts of milk to a boil with five ounces of sugar.\\nStir into this quickly two ounces of corn-starch, stirred smooth with\\ntwo eggs, and one teaspoonful of vanilla. As soon as it thickens, take\\noff from the fire.\\nApple Filling.\\nMix together the juice and grated rind of one lemon and two\\npeeled apples grated, with sufficient powdered confectioner s sugar.\\nStir over fire until it boils down a little, then add more sugar until\\nstiff enough.\\nL,emon-*Jelly Filling.\\nBoil one pint of water, the juice of three lemons and one-half\\npound of powdered sugar. Stir into it slowly two and one-half\\nounces of corn-starch dissolved in a little water, a pinch of salt, and\\none grated lemon peel. As soon as it starts to thicken, take off from\\nthe fire, and spread on the cakes, while warm. Juice of oranges,\\ncanned apples, or peaches, can be used upin the same way.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0112.jp2"}, "113": {"fulltext": "y3\\nWhipped Cream.\\nTo beat up cream well, it should have been standing twenty-\\nfour hours, undisturbed what is called double cream. To beat it up\\neverything must be very clean and cold. Beat up slowly and easily,\\nthen, when done, add to every quart five ounces of powdered sugar\\nand one teaspoonful of vanilla.\\nRed Cochineal Color.\\nMix in stone or porcelain basin one-fourth of an ounce of cochineal\\nground up very fine, one-fourth of an ounce of burnt alum, one-\\nfourth of an ounce of cream of tartar, and pour over this one pint of\\nhot rainwater; then add one-fourth of an ounce of salts of tartar; mix\\nand strain next morning; then add one-half of an ounce of gum arabic.\\nYellow Coloring.\\nSaffron, boiled down, with a little sugar and rainwater, and then\\nfiltered through a glass funnel, is the old style of coloring. But now\\nthere is such a number of colorings, liquid and paste, on the market,\\nthat it does not pay to make it yourself.\\nBlue Coloring.\\nGenerally ultramarine is used, but it must be handled carefully,\\nbeing very strong. For painting ornaments and toys it is mixed with\\na little gum arabic and sugar solution.\\nColored Sugar Sand,\\nSift coarse sugar through a fine sieve to separate all the fine dust.\\nWarm the coarse sugar a little in a kettle, make a cavity in the center\\nand pour into it a little coloring; mix with a little of the sugar first,\\ngradually rubbing in more of the sugar, until all is mixed evenly. On\\na heavy baking tin lay strong paper, spread the sugar over it, warm\\nwell through in oven, stir up thoroughly, warm again, and when per-\\nfectly dry, sift through a coarse sieve and pack in glass jars, but do\\nnot expose to the sun.\\nLemon and Orange Sugar.\\nGrate nice, hard lemon or orange skins (not too deep only the\\nyellow part), and mix with sufficient powdered sugar and set away in\\nair-tight jars.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0113.jp2"}, "114": {"fulltext": "94\\nVanilla Sugar.\\nCut up very fine two or three sound vanilla beans and weigh off\\none pound of cut lump sugar. Put the vanilla with part of the sugar\\nin a mortar and pound fine. Then sift it, put the remaining vanilla\\nback in the mortar, add more sugar, pound fine again, sift, and so\\nkeep on, until all is beaten to fine powder. Then pack away air-tight.\\nOrange and L,emon Zest.\\nTo get the very finest aroma of the fruit without any bitter taste\\nto it, rub hard lemons or oranges over lumps of sugar. As soon as\\nthe sugar is covered with the skin, scrape it off with a sharp knife\\nand rub over it again. So keep on, until the outside skin of all the\\nlemons or oranges is rubbed off. This is especially fine flavoring for\\nice creams, cremes and icings.\\nDominoes.\\nBake a sheet about three-fourths of an inch thick of sponge or\\ngold cake mixture (see Parts IV. and V.). Let it stand one day, if\\npossible, then cut in slices two inches wide. Turn the bottom up and\\nspread thin with jelly. Now roll a piece of marzipan, very thin, cut\\nin same size strips, to cover the top of slices, and frost over very thin\\nwith water icing. Now, with a sharp knife cut in blocks again the\\nsize of domino blocks. Let them stay close together; draw a line\\nthrough the center with red icing, then with finer tube draw two lines\\nwith white royal icing on the sides, and ornament with dots of choco-\\nlate to represent the numbers on the dominoes.\\nPotatoes.\\nTake small bits of sponge cake, rub with a little thin jelly, cover\\nwith a thin sheet of marzipan, brush over with a little sugar color\\nand roll in grated chocolate. Then, with a pointed stick, prick some\\nholes in them, and stick small bits of sliced almonds in, to represent\\nsprouts of the potatoes.\\nA.pples, Pears, etc.\\nThese can be made out of sponge cake (lady finger mixture).\\nWith bag and tube lay out in the shape of the fruit, and bake a nice\\nbrown. When well done, set two together with apple or apricot\\nmarmalade, and frost some with white, some with yellow icing.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0114.jp2"}, "115": {"fulltext": "95\\nfears and A.pples of Meringue.\\nTake a very thin layer of sponge cake, spread it with marmalade\\nand cut out with round or oval cutter. Now prepare a good meringue\\n(as for Kisses, see Part VI.) and lay out in the shape of apples, pears,\\npeaches, etc., and bake on wet boards. Where there is a good crust\\non top, lay one on a piece of the sponge cake, same shape, and\\nsprinkle a very little with red coloring. Then frost very thin with\\ntransparent water icing, and stick on the end a whole clove for the\\ncore, and on the other end a thin stick of citron for the stem.\\nA.lmond Souffle Kisses. (A.uflauf).\\nPound very fine two ounces blanched almonds with the white\\nof one egg and sufficient XXXX confectioner s sugar. Then add the\\nwhites of three more eggs, beaten up a little first, and enough more\\nfine sugar to make a stiff paste. Roll out one-fifth of an inch thick,\\nand cut out in stars, rosettes, rings, etc., and set on flour-dusted tins.\\nLet dry a few hours, and bake very cool. They will raise over an\\ninch high and come up straight, if oven is cool enough. Then frost\\nwith thin water icing or royal icing, and sprinkle with colored sugars,\\nor paint them.\\nVanilla and Rose Souffle,,\\nThe same as above, only omit the almonds and add a few drops\\nof alcohol and a little vanilla or rose and red coloring.\\nAmerican JVlarzipan.\\nCut up two pounds of almond paste in thin slices and spread on\\ncandy marble, which you first sprinkle with ice water. While this is\\nbeing done, boil five pounds of sugar with one quart of water and a\\nhalf pound of glucose to the ball (245 degrees), and pour over the\\npaste. Let it cool off, then rub with spatula until it is all smooth and\\ncreamed. Work all in one lump and cover up. This is very fine for\\nfancy bonbons and fancy hand-modeled cakes.\\nSugar Couleur {Burned Sugar).\\nDissolve one pound powdered sugar on a good fire, stirring it.\\nLet it get black, until a thick, heavy smoke ascends and it foams up.\\nThen pour in a pint of water and stir until all is dissolved again.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0115.jp2"}, "116": {"fulltext": "w, HQ -\u00c2\u00bb_\\nCroquant or Nougat.\\nMelt in a kettle one and a half pounds of white sugar without\\nwater, stirring it occasionally. Then add one pound of thin sliced or\\nchopped blanched almonds, which you have first heated. Mix well\\nand quickly now, and roll out on well oiled marble slab, and cut out\\nor mould in any shapes desired to make pyramids, centre pieces, etc.\\nClear Caramel.\\nFOR SPUN SUGAR ORNAMENTS, FLOWERS, ETC.\\nBoil two and a half pounds of loaf sugar with a pint of water\\n(short measure) and a pinch of cream of tartar to the crack (280 de-\\ngrees). Take off the fire and keep in hot water bath. Now dip in\\nyour spoon and run out the design as drawn on well oiled marble\\nslab, or for flowers dip in your lead moulds.\\nRock Sugar (Honeycomb).\\nFOR DECORATING.\\nBoil two and a half pounds of granulated sugar to light crack\\n(285 degrees) and stir into it one good tablespoonful of royal icing\\n(with acetic acid). It will foam up in a minute, and must be poured\\nas quickly as possible on an oiled slab, as it will turn hard in a second\\nafterwards. If you want to get different shades to represent rocks,\\nyou can make up a spoonful of different colored frosting before adding\\nto the caramel\\nPure Baking Powder.\\nMix together two pounds of pure cream of tartar, one pound of\\nbaking soda, one-half of a pound of corn-starch, one-half pound of\\nflour. Sift seven or eight times through a fine sieve.\\nCheap Baking Powder.\\nOne-half of a pound of cream of tartar, one-half of a pound of\\nsaleratus, three ounces of tartaric acid, one ounce of salt, two ounces\\nof ammonia, one pound of corn-starch or flour. Sift fine ten times.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0116.jp2"}, "117": {"fulltext": "Victoria Biscuits.\\nFour pounds of flour, one-half pound of cornstarch, four ounces of\\nsugar, three ounces of butter, one and one-half pints of eggs, one-half\\ngill of milk. Rub butter in flour. Beat sugar, eggs, etc., make bay in\\nflour, add the rest and mix all into smooth dough. Roll out very thin,\\ncut with round cutter, dock well, bake in hot oven. Very fine to serve\\nwith coffee.\\nVanilla. Crisp.\\nEighty-five pounds of fine sugar, thirty-five pounds of butter and\\nlard, six ounces of vanilla, one gallon of honey, five and one-half gal-\\nlons of sour milk, one and one-half pounds of ammonia, one pound of\\nsalt, one and one-half pounds of soda, one barrel of flour. Mix up well,\\npass through rollers twice, cut with small fancy cutte: bake like cook-\\nies.\\nPineapple Cakes.\\nSame as above. Add 5 ounces of essence of pineapple, no vanilla.\\nCut with square fluted cutter.\\nlaunch Crackers.\\nVERY FINE.\\nRub three pounds of hard lard into fifty pounds of hard winter wheat\\nflour, add one and one-half ounces of salt, two gallons of milk, with five\\nounces of soda, one pound of sugar and four ounces of cream tartar.\\nWork smooth, roll thin, dock well and bake upon wire screens.\\nlaunch Wafers.\\nQ CHFAP.\\nRub dry into four pounds of cake flour one-half pound of butter,\\none-half pound of lard. Add to this three-fourth of a pint of milk, two\\neggs, one ounce of ammonia, peach essence and mix into light douo-h,\\nstiff. Roll out and cut like lemon snaps.\\nWater Biscuits.\\nCRACKERS.\\nTwo quarts of water, luckewarm 16 pounds of flour, one-half ounce\\nof yeast mix stiff and let stand over night. In the morning add one-\\nhalf pound of shortening, two and one-half ounces of salt, one ounce\\nof soda. Mix very good and let rest for one or two hours. Bake smooth,\\npass through rollers, cut out dock well with fork or docker\\nand bake on dry pans in good heat.\\nButter? Biscuits.\\nENGLISH.\\nRub one and one-fourth pounds of butter in six pounds of flour,\\nfine add one-half ounce of salt, one quart of milk or water, make\\nsmooth dough, let rest a wile, break well, roll out one-fourth inch thick,\\ndock well, cut out round, bakp in medium heat.\\nJ Limhles\\nFOR MACHINE\\nOne hundred and fifteen pounds of flour, sixty-fivt pounds of\\nsugar, six gallons of milk, four and one-half ounces of ammonia, one-\\nhalf pound of soda, one and one half pounds of cream tartar, four quarts,\\nof eggs, twenty-five pounds shortening, two ounces of lemon.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0117.jp2"}, "118": {"fulltext": "\u00e2\u0080\u009498\u00e2\u0080\u0094\\nD FECIAL RECIPES FOR EGG NUTRINE AND\\nMARSH MALLOW ICILINE.\\nParis Buns.\\nVery fine and delicious. Rub together dry five and one-half pounds\\nof cake flour, two ounces of cream of tartar, one fourth pound of butter,\\nthree fourths pound of lard. Then make a bay in center and put in two\\nand one-half pounds of sugar and one and one-half pints dissolved Egg\\nNu trine; than add one and one-fourth quarts milk and one ounce of\\nsoda, flavor with vanilla, and mix with other ingredients light; then add\\none pound of currants and drop like drop cakes on pan. Wash with egg\\nand dust on top with powdered sugar. Bake hot.\\nJelly Roll.\\nCHEAP.\\nTwo pounds sugar, three-fourths pint of Egg Nutrine, one-half pint\\nof eggs, two-thirds ounce of soda. Beat all a few minutes with your\\nhands, in a bowl; then add one pint of milk, lemon; and last three\\npounds of cake flour with one and one third ounces of cream of tartar.\\nSpread on level cooking tins, well greased, no paper on them. Bake hot.\\nDoughnuts or Crullers.\\nTwo and three-fourths pounds of sugar, one-half pound of butter,\\nthree-fourths of a pint of Egg Nutrine, little salt, mace, mix together\\nThen add two and one-fourth quarts of milk, and eight and one-half\\npounds of cake flour, sifted, with four ounces of baking powder.\\nCookies.\\nIn all cookies Egg Nutrine will do the work of the eggs, use in same\\nquantity as you would eggs, satisfactory. But, using your own recipe,\\nuse half Egg Nutrine and half eggs for first few batches.\\nLemon Pie Filling.\\nBoil together two quarts of water, one and one-fourth pounds of\\nsugar. Dissolve four ounces of corn starch in little water, and three-\\nfourths of a pint of Egg Nutrine (one and one-half ounces), four lemon\\njuice, two lemon rinds, and stir all in boiling syrup until it thickens.\\nPinch salt may be added.\\nRakers Marshmallow Filling.\\nMADE FROM MARSHMALLOW ICILINE.\\nDissolve one pound of Marshmallow Iciline (Bakers) in one gallon\\n\u00e2\u0080\u00a2of lukewarm water (not scalding). See that it is thoroughly dissolved.\\nPut this in beater with sixteen pounds of XXX X sugar and from four to\\n\u00e2\u0096\u00a0six pounds of glucose; then mix all together with the hand then beat\\nfor twenty or thirty minutes according to the speed of beater until light.\\nWill never get tough or gummy.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0118.jp2"}, "119": {"fulltext": "Miscellaneous Recipes.\\nGulden Rod Cake.\\nTO SELL AT 15 CENTS EACH.\\nCream together one pound of fine sugar with ten ounces of\\nbutter and one and a half pints eggs, one pennyweight of soda, one\\nteaspoonful of vanilla, twenty ounces of cake flour, two pennyweights\\nof cream of tartar. When baked, ice the sides with orange water\\nicing.\\nGolden Rod Cake.\\nTO SELL AT TEN CENTS A PIECE.\\nWith one pound of butter and lard cream one and one-half pounds\\nof sugar, ten eggs, two-thirds of a pint of milk, juice and grating of\\ntwo oranges, two pounds of cake flour, one ounce of baking powder.\\nMix and bake like above. Ice some with orange, some strawberry,\\nsome chocolate. On one side ornament the name Golden Rod\\nin different colors; that is, if cakes are frosted chocolate, ornament\\nin yellow; if iced yellow, ornament in pink or white, etc.\\nL,emon Twist.\\nMix well, dry, two pounds of hard butter with two and three-\\nfourth pounds of cake flour, twenty ounces of sugar, and lemon flavor;\\nadd twelve eggs and the juice of four lemons; mix very light to a stiff\\ndough. Set in ice box to harden. Roll in long, thin strips and twist\\nthem. Cut in slices, wash with eggwash, dip in coarse sugar and\\nbake in a good heat.\\nOi*ang e Slices.\\nThe moulds for these can be bought from any supply house.\\nThey are not to be greased, but the slices cut loose with a sharp knife\\nfrom the moulds. Beat very stiff three-fourths of a pint of egg whites;\\nadd by handfuls one-half pound sugar; then twelve egg yolks, and\\nlast, nine ounces of cake flour. Orange flavor. Lay out with bag\\nand tube; bake medium warm. When cold, ice with orange water\\nicing.\\n(09)\\nlore", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0119.jp2"}, "120": {"fulltext": "100\\nMelons.\\nSame mixture as for orange slices. Set slices together with jelly.\\nCover all over with yellow or green icing, stick a slice of green citron\\nin the top for stem.\\nStork iVests (Ribbon Cake).\\nSift two pounds of strong flour in a bowl, make a dent in center\\nin which you break four eggs and two yolks, a pinch of baking soda,\\none-fourth ounce ammonia, one-half gill milk, salt, three ounces\\npowdered sugar, a little mace, one-half pound melted butter, and one\\nglass of brandy or rum. Make all into a stiff dough as for noodles.\\nSet away in a cool place for about one hour, covered with a damp\\ncloth. Then roll out very thin about four feet long and two feet\\nwide; cut with pie jigger in strips one inch wide. Wet the strips on\\nends and in center with egg. Take about five strips up at a time,\\npress the ends so they will hold together; sling around in different\\ndirections and bring the ends on bottom so that all make a loose ball.\\nSet on a dusted board; let stand a while, then cook in hot cruller\\ngrease to a fawn color, not too brown. Break the bottoms out of\\nsome tin cans and set in the kettle to fry the balls in; this is done to\\nhold the balls together. When cool dust with cinnamon sugar.\\nA.pple Snow Cake.\\nBake regular layers and fill with this filling: Grate a hard, sour\\napple (peeled) in a deep plate; add one-half pound of fine sugar and\\nthen one egg white. Beat all up well about fifteen minutes with\\nsilver work or small beater. When almost done you can add one-\\nfourth ounce of dissolved gelatin. Fill the layers with it and cover\\ntop also.\\nBelgrade Almond Slices.\\nFive and one-half pounds of brown sugar, three and one-half\\npounds of butter, one quart of eggs, three-eighths of an ounce of\\nammonia, three-eighths of an ounce of soda, one-half pint of milk,\\nthree and one-fourth pounds sifted cake crumbs, one pound of raw\\nalmonds, six and one-fourth pounds soft flour, one-half pound fine\\ndesiccated cocoanut. Flavor with cinnamon and allspice. Make\\nstiff dough. Roll in one and one-half inch thick rolls. Set on\\ngreased pans, press flat, wash with egg, and bake medium warm.\\nCut in slices one inch wide.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0120.jp2"}, "121": {"fulltext": "101\\nJFifr Calce.\\nCream one pound of butter and lard with one and one-half pounds\\nof sugar, add one pint egg whites, which first partly beat, one pint\\nof milk with one-third of an ounce of soda, two and one-fourth\\npounds of flour, two-thirds of an ounce of cream of tartar, lemon.\\nBake in layer tins, spread with fig marmalade between and on top,\\nthen ice over with water icing flavored with lemon juice.\\nCalifornia Fig Tarts.\\nMix together like cookie dough three pounds of granulated sugar,\\none and one-fourth pounds of lard, one pint of eggs, one quart of\\nmilk, one and one-half ounces of baking powder, six pounds of cake\\nflour, and lemon flavor. Roll out a piece one-fourth of an inch thick,\\ncut out with round small cutter, lay on pans. Now roll as many pieces\\nfrom which cut out the centers so as to get rings. Bake all in a\\nwarm oven, spread the cookies on bottom with fig marmalade and\\nlay a ring on top of each and dust with fine sugar.\\nFairy Drops.\\nBeat stiff one quart of egg whites. Mix into it light one and three-\\nfourth pounds of fine sugar, then one pound of cake flour with four\\nounces of corn starch and one ounce of cream of tartar, vanilla or\\nhoneysuckle flavor. Lay out with bag and tube on paper, dust light\\nwith fine sugar, bake cool; wet the paper to take them off set two\\ntogether with fig or apricot marmalade.\\nCeylon Cocoannt Drops.\\nCream three pounds of sugar with one pound of butter and lard,\\nadd one pint of eggs, one quart of milk, five pounds cake flour, three\\nand one-half ounces of baking powder, one pound desiccated cocoa-\\nnut. Drop like drop cake on greased tins. Bake in a medium heat.\\nMetropolitan Jelly Buns.\\nMix two pounds of granulated sugar, three-fourths of a pound of\\nbutter, with seven eggs, one and one-third pints of milk, four pounds\\nof cake flour and one ounce of baking powder, like cookie dough,\\nlemon flavor. Roll out and cut like sugar cookies, wash with eggs,\\nspread a little jelly in the center of each; pull the dough over the top", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0121.jp2"}, "122": {"fulltext": "102\\nto cover the jelly; set on pans upside down. Press a little, wash\\nwith egg bake hot jelly will burst through the top in different\\nplaces. They look well and sell well at ten or twelve cents per dozen.\\nParisian Buns.\\nSift five and a half pounds of cake flour with two ounces of\\ncream of tartar in a bowl, rub in dry one and a half pounds of butter\\nand lard. Make a hole in the centre, put in two and one-half pounds\\nof sugar, one and one-fourth pints of eggs, one and three-fourth pints\\nof milk, one ounce of soda. Mix all light; add one pound of currants.\\nDrop like drop cakes on cookie tins, wash with egg, sprinkle a little\\nfine sugar on the top of each bake hot.\\nMoney Jumbles.\\nFOR MACHINE.\\nFifty pounds of flour, two and one-half pounds of lard, one quart\\nof eggs, four gallons of honey, two and one-half quarts of water, four\\nounces of ammonia, twelve ounces of soda, two ounces of salt.\\nLeave out five pounds of the flour, which add next morning. Mix\\nthe night before.\\nAssorted Cookies.\\nFOR SOFT CAKE MACHINE.\\nFifty-two pounds of powdered sugar, nineteen pounds lard, seven\\nand one-half pounds of butter, twelve ounces of salt, three quarts of\\neggs, one and one-fourth pounds of ammonia, twelve ounces of soda,\\nfour and one-half gallons of condensed milk, five ounces of lemon oil,\\none-half pound of mace, one hundred and fifteen to one hundred and\\ntwenty pounds of soft flour. Dip some in currants, some in non-\\npareil sugar, some in coarse sugar, some in cocoanut, etc.\\nGraham Wafers.\\nTwenty-five pounds of C sugar, one gallon of molasses, two and\\none-half gallons boiling hot water, one and one-fourth pounds of salt,\\ntwenty pounds of lard, one-half pound of ammonia, one pound of soda,\\nseventy-five pounds of ^ake flour, twenty-five pounds of Graham\\nflour. Mix all well ano break smooth. They can be rolled out by\\nhand, also pricked well before baking. Bake on tins dusted with\\nflour. These are very fine goods.", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0122.jp2"}, "123": {"fulltext": "103\\nHoney Creams.\\nMix thirty-six pounds of honey, six pounds of molasses, six\\npounds of granulated sugar, four pounds of lard, five ounces of soda,\\nfourteen ounces of ammonia, five quarts of water, three ounces of\\nsalt, one quart of eggs (two ounces of cinnamon and four ounces of\\nallspice can be added), about sixty pounds of flour. Drop with\\nhand or by soft cake machine. Bake medium warm. Spread the\\nbottom very thick with marshmallow, and dip in shredded or fine\\ncocoanut.\\nNiok iVacts.\\nMix well together twenty pounds of A sugar, seven and one-half\\npounds of lard, one-half pound of salt, two gallons of sour milk, three\\nquarts of water, three-fourths of an ounce of lemon oil, one-half pound\\nof soda, ninety to ninety-five pounds of snowflake flour.\\nMarshmallow Filling.\\nVERY SHORT, FINE FOR FILLING CREAM PUFFS, LAYER CAKES, ETC,\\nSoak eight ounces of gelatine in two quarts of water, then heat\\nto dissolve it; put all in beating machine with ten pounds of pow-\\ndered XXXX sugar; one to two pounds glucose can be added if not\\nwanted quite so short. When half beaten add one-half ounce of\\ncream of tartar. Beat as fast as possible, and stop beating as soon\\nas stiff or light enough. Flavor with vanilla or honeysuckle.\\nJVfarshmallow Filling.\\nFOR FILLING BETWEEN WAFERS. FOR WHOLESALE TRADE.\\nSoak and dissolve one and a half pounds of gelatine in five\\nquarts of hot water. Put in mixer with twenty-two pounds of\\nXX X X sugar, eight pounds of glucose, and when partly beaten one\\nounce of cream of tartar. Vanilla or honeysuckle flavor. Beat fast\\nuntil light.\\nMarshmallow Filling.\\nWARM MIXTURE.\\nDissolve and let boil up a few times twenty pounds of granulated\\nsugar with five pints of water. When partly cool add eight pounds\\nof glucose, twenty-two ounces of gelatine dissolved in five and one-\\nhalf pints of lukewarm water. Beat as above and flavor.\\nN. B. In above Marshmallow recipes one-half gelatine and\\none-half Iciline can be used to better advantage, and when nearly\\ndone, a little alum may be added to it.", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0123.jp2"}, "124": {"fulltext": "/Miscellaneous.\\nLiquid Measures.\\nTwo tablespoonfuls equal i ounce\\nOne gill equals 4\\nOne cup equals 8\\nOne-half pint equals 8\\nOne pint equals 16\\nOne quart equals 2 pounds\\nOne gill equals i cup\\nEighteen to twenty egg whites equal 1 pint\\nEight to ten eggs equal 1 pound\\nMetric Weights.\\n1 gram equals 0.035 ounce\\n31.5 grams equal 1 ounce\\n490 grams equal 1 pound av.\\nkilogram equals 1. 102 pound\\n1 kilogram equals 2. 204 pounds\\nI liter equals 1 quart (short)\\nDegrees for Sugar Boiling.\\nFor the use of the thermometer. When the sugar boils over\\nfive minutes, you can look for the first degree, which is:\\nThe small thread t 230 degrees\\nThe strong thread 236\\nSoft ball r 240 to 245\\nHard ball 246 to 2 50\\nLight crack 260 to 265\\nStrong crack 290 to 300\\nLight caramel 320 to 330\\nYellow caramel 340 to 350", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0124.jp2"}, "125": {"fulltext": "INSTRUCTIONS FOR ORNAMENTING.\\nff ^^iTn^U^^^vTnr r Wj/riTTrvlfTl^ ?M/\\\\ l}n n ClH-GaX\\nr^{r^c^(T^c^r^ci)(TdCd\\nk\\n^%s ^s ^3^^S^S^S^S^\\nUse a smooth, square piece of tin like a school slate to practice on.\\nI prefer the cornets made or cut from ornamenting or parchment paper\\nto the patent rubber bags, as you have more power and easier move\\nments with your fingers to regulate pressure of different lines. A are\\nplain, straight lines, drawn free, cornet or tube not touching the tin or\\ncake. The left hand is held steady over the cake, and the right hand\\nwith cornet rests upon the left. The thumb and forefinger holds the\\ncornet and presses it towards palm of hand, the thumb only presses from\\nthe top. Then follow, slow and steady, the marked lines, always keeping\\none inch above the cake. When near the end of line (which means, on\\nround cakes, the point where you commenced) the hand is lowered\\ngradually, stopping at the same time the pressure of the thumb, so the\\nlines will meet or close. This is one of the principal rules to observe.\\nRepeat this often, laying lines of different thickness first, parallel with\\none another. All lines like B, C, F, K, are drawn free like above. The\\npoint of the tube or cornet does not touch the cake. The other lines,\\nas in L, G, H, are drawn direct on the surface. A second important\\nthing is to draw chains of pearls, like in C, which may be drawn in dif-\\nferent thicknesses. Another outside finish for border is a succession of\\nround even dots, the main point for them is to stop the pressure before\\nfull size is reached, and then break off short. The plain, straight lines\\nshould be first practiced thoroughly before going to other patterns.\\n105", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0125.jp2"}, "126": {"fulltext": "CAKE DESIGN, SUITABLE FOR A CHRISTENING.\\n10\u00c2\u00ab", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0126.jp2"}, "127": {"fulltext": "INDEX\\nPAi?r I.\u00e2\u0080\u0094 PUFF PA.STE, FIBS, TA.RTS, ETC.\\nAmerican Puff Paste 5\\nApple Flamri Tarts 12\\nCommon Pie Paste 6\\nCream Meringue Pie 9\\nCream Pies 9\\nCustard Pies 8\\nEuropean Cherry Pie (Flamri) 11\\nEvaporated and Dried Fruits 7\\nFrench Madelaine Pie or Tarts 10\\nFrench Puff Pask. 5\\nFrench Tartlets 12\\nHolland or Dutch Puff Paste 6\\nHow to Prepare Pies 7\\nImperial Currant Pie and Tarts 11\\nImperial Vanilla Cream Tarts 11\\nLarge Patties 12\\nLarge Patty Shells 12\\nLemon Pie 8\\nMetropolitan Cream or Jelly Tarts 12\\nMince Meat for Pies 10\\nPeach Meringue 9\\nPrepared Pie Seasoning 7\\nPumpkin or Squash Pies 8\\nRhubarb Pie 11\\nRice Pie 10\\nRussian Spice Pie 9\\nSouthern Custard or Potato Pie 10\\nVienna Tart Paste 6\\nVol-au-Vents 13\\nGeneral Rules I 4 i5\\nJPA.RT II.\u00e2\u0080\u0094 PUDDINGS, SOUFFLE, ETC.\\nAlmond Pudding 21\\nBaked Apple Dumplings 20\\nBoiled Indian Pudding 19\\nBoston Brown Bread Pudding 22\\nBrandy Sauce 24\\nBread and Butter Pudding 17\\nBrown Bread Pudding 22\\nCabinet Pudding 19\\nChateau Sauce 23\\nChocolate Pudding 21\\nCold Farina or Indian Pudding 19\\nCombination of Puddings and Sauc.es. 25\\nCottage Bread Pudding 17\\nCottage Rice Pudding 18\\nCream Sauce 23\\nDiplomatic Pudding, 19\\nEnglish Plum Pudding 20\\nFarina or Indian Meal Pudding 17\\nFloating Island 22\\nFrench Cream Sauce 23\\nFritters 24\\nFritters with Baking Powder 24\\nFruit Dumpling 19\\nGenuine Old-Fashicned English Plum\\nPudding 20\\nHard Sauce 23\\nMayonnaise 24\\nMinute Pudding 22\\nOmelette Souffle 24\\nPoor Man s Pudding 20\\nQueen Pudding 21\\nRice Pudding, Family Style 18\\nRoly-Poly, or Steamed Pudding 18\\nRum Sauce 23\\nSnow Pudding 21\\nSouffle 17\\nStock Sauce 22\\nSuet Pudding 21\\nTapioca and Sago Pudding 18\\nTutti-Frutti Pudding 19\\nYankee Sauce 23\\nGeneral Rules 26\\n(107", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0127.jp2"}, "128": {"fulltext": "108\\nF A.RTin.~ICE CREA.AIS, SHERBETS, JEEEIES, Etc.\\nj-mierican Ice Cream 30\\nBisque Ice Cream 32\\nBlanc Mange 35\\nCaramel Cream 31\\nCardinal Punch 32\\nChampagne Jelly 34\\nCharlotte Russe 35\\nChocolate Essence 31\\nChocolate Ice Cream 31\\nClaret Jelly 34\\nCoffee Cream 31\\nCroquant or Nougat Ice Cream 32\\nCustard Cream 30\\nDemi-glace of Coffee 35\\nEuropean Style of Freezing 29\\nFrozen Fruit 33\\nFrozen Lemonade 33\\nFruit Blanc Mange 36\\nFruit Jelly 35\\nHokey-Pokey 31\\nIce Cream with Eggs 29\\nPAGE\\nJellies 33\\nLemon Ice 33\\nLemon Jelly 34\\nLemon or Orange Ice Cream 30\\nOrange Jelly 34\\nOrange and Lemon Sherbets 33\\nPhiladelphia Ice Cream 30\\nPineapple Cream 30\\nPineapple Sherbet 32\\nRaspberry Bavarian 36\\nRaspberry Floats 36\\nRaspberry Fruit Cream 30\\nRoman Punch 32\\nSherbets and Punches 32\\nSherry or Port Wine Jelly 34\\nSwiss Cream Meringue 35\\nVienna Ice Cream (Vanilla) 29\\nWater Ices 33\\nWine Jelly 34\\nGeneral Rules 37\\nPART IV.~ST OjXGE CA/vBS, FOUXD CAKES,\\nEAYER CAKES, ETC.\\nAlmond Cake 46\\nAmerican Sponge Cake 41\\nAngel Food 44\\nChocolate Layer Cake 45\\nCitron Cake 42\\nCitron Cake. No. 2 43\\nCocoanut Layer Cake 45\\nCommon Jelly Roll 41\\nDark Wedding Cake 43\\nDuchess. No. 1 44\\nDuchess. No. 2 44\\nEuropean Sponge Cake 39\\nGold Cake 4 T\\nImitation Raisin Cake and Pound Cake.\\nJelly Cake 45\\nJelly Roll 41\\nLady Cake 42\\nLarge Sponge Cake 40\\nLayer Cake 42\\nLight Pound Cake 40\\nMarble Cake 42\\nOrange Cake 41\\nPound Cake 40\\nRaisin Pound Cake 40\\nSilver Cake 42\\nSponge Cake 39\\nStrawberry Meringue Squares 44\\nStrawberry Short Cake. No. 1 43\\nStrawberry Short Cake. No. 2 44\\nVienna Sponge Cake 39\\nVienna Sponge Cake 40\\nWedding Cake 43\\nWhite Mountain Cake 45\\nWine Cake. No. 1 43\\nWine Cake. No. 2 43\\nGeneral Rules 47", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0128.jp2"}, "129": {"fulltext": "109\\nPA.RT V.\u00e2\u0080\u0094 SAfAM, CA.KES, COO/i /ES, CUjP CAKJBft\\nDROF* CA.KES, ETC.\\nChocolate Diamonds 53\\nChristmas Mixture 53\\nCocoanut Wafers 54\\nCup Cakes 51\\nDoughnuts or Crullers 53\\nDrop Cakes 50\\nExtra Cup Cakes 51\\nExtra Lemon Snaps 52\\nFancy Cup Cakes 51\\nFried Cakes 53\\nImproved New Year Cakes 51\\nJelly Diamonds 50\\nJelly Doughnuts (Bismarks) 54\\nJelly Fingers 50\\nJumbles or Drops 50\\nLemon Snaps, Crisp 52\\nNew Year Cakes 50\\nOrange Crescents 52\\nPound Cup Cakes 51\\nRaised Doughnuts 53\\nRock Cakes 5a\\nSeed Cakes 49\\nShrewsbury Cakes 49\\nSponge Biscuits 51\\nSpringerle. No. 1 54\\nSpringerle. No. 2 54\\nSugar Cookies 49\\nGeneral Rules 55\\nPA.RT VI.--MA.CA.ROOJSS, KISSES, FAACF\\nCA.KES, ETC.\\nAlmond Croquettes 58\\nAlmond Macaroons 57\\nAnise Drops (Gateaux Anissette) 62\\nChampagne Wafers 59\\nChocolate Eclairs 59\\nChocolate Kisses 61\\nCinnamon Stars 63\\nCocoanut Kisses 60\\nCocoanut Macaroons 58\\nCream Kisses 60\\nCream Puffs 59\\nEuropean Almond Macaroons 57\\nFruit Kisses 60\\nHome-made Macaroons 57\\nJelly Macaroons 58\\nJenny Lind Slices 63\\nKisses 60\\nPAGE\\nLady Fingers 61\\nLeaves for Center-Pieces 59\\nMacaroon Slices 58\\nMacaroon Souffle 58\\nPatiences 60\\nParisian Macaroons 57\\nPrince Macaroons 58\\nSpanish Kisses 60\\nSpanish Meringue 60\\nSnow Balls 62\\nSponge Drops 61\\nVanilla Wafer Jumbles 61\\nVienna Almond Drops 62\\nVienna Fancy Mixture 62\\nVienna Lady Fingers 61\\nVienna Tea Cakes 62\\nGeneral Rules 64\\nJP ART VII.\u00e2\u0080\u0094MOEA.SSES\\nPAGE\\nAmerican Honey Cakes 71\\nAmerican Spiced Honey Cake 71\\nBerkshire Cakes 70\\nBolivars 70\\nBrandy Snaps 69\\nCinnamon Wafers 70\\nCobblestones (Pfeffernusse) 73\\nA.ND HONEY CA.KES.\\nPAGE\\nCommon Spice Cup Cakes 68\\nCrumb or Spice Cookies 69\\nEnglish Currant Slices 67\\nFrench Ginger Nuts 69\\nGerman Honey Cakes and Hearts. 71\\nGinger Cookies 68\\nGinger Nuts 69", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0129.jp2"}, "130": {"fulltext": "110\\nPART r//.-MOLASSES AND HONEY CAKES\u00e2\u0080\u0094 Continued.\\nGinger Snaps 70\\nHoney Cakes 71\\nMolasses Cookies 68\\nMolasses Fruit Cakes 69\\nMolasses Ginger Bread 67\\nMolasses Pound Cake 68\\nNurnberger Lebkuchen 72\\nPoor Man s Fruit Cake 70\\nScotch Fruit Drops 67\\nSpice Cup Cakes 68\\nStock for Honey Cakes 71\\nSugar Nuts (Hard Tacks) 72\\nSwiss Honey Cakes (Basler Leckerle). 72\\nThick Honey Cake 72\\nWashington Slices 68\\nGeneral Rules 74\\nFART VIII.\u00e2\u0080\u0094 YEAST, BREAD, BISCUITS, COFFEE\\nCAKES, MUFFINS, ETC.\\nAmerican Rye Bread 81\\nBoston Brown Bread with Baking\\nPowder 81\\nBoston Brown Bread with Yeast 81\\nBuckwheat Cakes 83\\nBuns 84\\nCinnamon Cake 84\\nCoffee Cakes. I 84\\nCoffee Cake Dough. II 85\\nCoffee Wreaths 8.e\\nCorn Muffins 83\\nCottage Bread 79\\nCurrant Buns 84\\nDry Stock Yeast 77\\nEnglish Wheat Muffins 83\\nFinger Rolls or Lady Washington Rolls 82\\nFlour for Bread 78\\nFrench Crullers 86\\nFrench Rolls 81\\nFrench Sticks (without sponge) 80\\nGraham Bread (with sponge) 80\\nGraham Bread (without sponge) 80\\nGraham Gems 8a\\nHome-made Bread (without sponge). 79\\nHot Cross Buns 84\\nJelly Doughnuts (Bismarks) 85\\nJohnny Cake 83\\nMilk Bread 80\\nNewport Rolls 82\\nParker House Rolls 82\\nRaised Biscuits 81\\nStreussel Kuchen 84\\nTea Biscuits 82\\nThe Ferment 78\\nTurk Heads 85\\nVienna Bread 80\\nWaffles 83\\nWheat Cakes 83\\nZwieback 85\\nGeneral Rules 87\\nFART IX.\u00e2\u0080\u0094 ICINGS, FIEEINGS, FANCY CAKES,\\nCOLORS, ETC.\\nPAGE\\nAlmond Souffle Kisses. Auflauf 95\\nAmerican Chocolate Frosting 90\\nAmerican Marzipan 95\\nAmerican Vanilla Cream Frosting. 89\\nApple Filling 92\\nApples, Pears, etc 94\\nBlue Coloring 93\\nBoiled Chocolate Frosting 90\\nBoiled Frosting for Honey Cakes 92\\nCheap Baking Powder 96\\nClear Caramel 96\\nCoffee Icing 91\\nColored Sugar Sand 93\\nCream for Filling 92\\nCroquant or Nougat 96\\nDominoes 94\\nEgg Food Icing 92\\nFondant for Frosting 91\\nGelatine Icing 91\\nLemon and Orange Sugar 93", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0130.jp2"}, "131": {"fulltext": "Ill\\nPARTJX-/CL\\\\GS, FILLINGS, FA.KCY CA.ICES, COLORS, ETC.--Confd.\\nLemon Frosting 91\\nLemon-Jelly Filling 92\\nMarshmallow Filling. 1 89\\nMarshmallow Filling. II 90\\nOrange and Lemon Zest 94\\nPears and App es of Meringue 95\\nPistachio Icing 91\\nPotatoes 94\\nPure Baking Powder 96\\nRed Cochineal Color 93\\nRock Sugar (Honeycomb) 96\\nRose, Almond or Strawberry Icing 91\\nRoyal Icing 92\\nSugar Couleur (Burned Sugar) 95\\nVanilla and Rose Souffle 95\\nVanilla Sugar 94\\nWalnut Frosting 89\\nWater Icing 89\\nWhipped Cream 93\\nYellow Coloring 93\\nMISCELLANEOUS RECIPES.\\nApple Snow Cake 100\\nAssorted Cookies 102\\nBelgrade Almond Slices 100\\nCalifornia Fig Tarts 101\\nCeylon Cocoanut Drops 101\\n/airy Drops 101\\nFig Cake 101\\nGolden Rod Cake (2^ 99\\nGraham Wafers 102\\nHoney Creams 103\\nHoney Jumbles 102\\nLemon Twist 99\\nMarshmallow Filling (3) 103\\nMelons 100\\nMetropolitan Jelly Buns 101\\nNick Nacks 103\\nOrange Slices 99\\nParisian Buns 102\\nStork Nests (Ribbon Cake) 10a\\nNEW RECIPES IN 5th EDITION.\\nCaramel Cake 46\\nGerman Brodtorte 46\\nMagnolia Cake 46\\nGenuire Phil. Pound Cake 46\\nChocolate Torte 46\\nNougatines 63\\nCocoanut 63\\nCroquet 63\\nPrintanierre 63\\nChocolat 63\\nAfrican 63\\nButtercups, Creme 64\\nCeylon 64\\nLady Washington 64\\nSugar Nuts 73\\nPeppernuts 73\\nPeppermint Icing 73\\nMacaroon Honeycakes 73\\nFrench Honeycakes 73\\nParisian Honeycakes 74\\nBraunsehweiger Honeycakes 74\\nCarlsbad Lebkuchen 74\\nGerman Ryebread 86\\nVictoria Biscuits 97\\nVanilla Crisp 97\\nPineapple Cake 97\\nLunch Crackers 97\\nWafers 97\\nWater Biscuits 97\\nButter Biscuits 97\\nJumbles 97\\nSpecial Recipes for Egg Nutrine, etc 98\\nILL USTRA TIONS.\\nFancy Designs for Macaroons 65\\nFancy Designs for Desserts 66\\nInstructions for Ornamenting 105\\nDesign for Birthday Cake 106\\nDesign for Christening 107", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0131.jp2"}, "132": {"fulltext": "", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0132.jp2"}, "133": {"fulltext": "", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0133.jp2"}, "134": {"fulltext": "JUL 3 1900", "height": "3477", "width": "2237", "jp2-path": "perfectioninbaki03brau_0134.jp2"}, "135": {"fulltext": "", "height": "3471", "width": "2155", "jp2-path": "perfectioninbaki03brau_0135.jp2"}, "136": {"fulltext": "", "height": "3540", "width": "2237", "jp2-path": "perfectioninbaki03brau_0136.jp2"}}