CONTENTS.

BREAD AND BISCUIT BAKING, Etc.

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

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

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

IV.—GINGERBREAD, PARKINGS, SHORTBREAD, Etc.

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

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

VI.—FANCY BISCUITS, ALMONDS, Etc.

82. Digestive Biscuits 45
83. Kent Biscuits 45
84. Imperial or Lemon Biscuits 45
85. Venice Biscuits 46
86. Shrewsbury Biscuits 46
87. Another Way 46
88. Another Way 46
89. Peruvian Biscuits 47
90. Currant Fruit Biscuits 47
91. Snowdrop Biscuits 47
92. Rice Biscuits 47
93. Genoa and Toulouse Biscuits, Exhibition Nuts, and Marseillaise Biscuits 47
94. Walnut Biscuits 48
95. Queen’s Drops 48
96. Cracknel Biscuits 48
97. Premium Drops 49
98. German Wafers 49
99. Crimp, or Honeycomb Biscuits 49
100. Hermit Biscuits 50
101. Italian Macaroons 50
102. Common Macaroons 50
103. French Macaroons 51
104. Ratafias 51
105. Princess Biscuits 51
106. Rusks 51
107. Rock Almonds (White) 52
108. Rock Almonds (Pink) 52
109. Rock Almonds (Brown) 52
110. Almond Fruit Biscuits 52
111. Meringues 53
112. Another Way 53
113. Common Drop Biscuits 54
114. Savoy Biscuits 54
115. French Savoy Biscuits 54
116. Judges’ Biscuits 54
117. Lord Mayor’s Biscuits 54
118. Fruit Biscuits 54
119. Palais-Royal Biscuits 55
120. Rice Biscuits 55
121. Scarborough Water Cakes 56
122. Sponge Biscuits 56
123. Almond Sponge Biscuits 56
124. Naples Biscuits 56

VII.—PASTRY, CUSTARDS, Etc.

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

VIII.—FRUIT CAKES, BRIDE CAKES, Etc.

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

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

SUGAR-BOILING, Etc.

X.—CONFECTIONS IN SUGAR-BOILING.
180. Clarifying Sugar 73
181. Testing Sugar 74
182. To boil Sugar to the degree called “Pearled” 74
183. To boil Sugar to the degree called “Blown” 74
184. To boil Sugar to the degree called “Feathered” 74
185. To boil Sugar to the “Ball” Degree 74
186. To boil Sugar to the degree called “Crackled” 75
187. To boil Sugar to the degree called “Caramelled” 75
188. To boil Sugar by the Thermometer 75
189. Barley Sugar 75
190. Barley Sugar Drops 76
191. Acid Drops 76
192. Pine-apple Drops 76
193. Poppy Drops 76
194. Ginger Drops 77
195. Cayenne Drops 77
196. Ginger Candy 77
197. Lemon Candy 77
198. Peppermint Candy 77
199. Rose Candy 77
200. Burnt Almonds 78
201. Cast Sugar Drops 78
202. Rose Drops 79
203. Orange-flower Drops 79
204. Chocolate Drops 79
205. Coffee Drops 79
206. Barberry Drops 79
207. Peppermint Drops 80
208. Pine-apple Drops 80
209. Vanilla Drops 80
210. Ginger Drops 80
211. Lemon Drops 80
212. Orange Drops 81
213. Pear Drops 81
214. Lavender, Violet, Musk, and Millefleur Drops 81
215. Pink Burnt Almonds 81
216. Philadelphia Caramels 81
217. Boston Chips 82
218. Engagement Favours 82
219. Almond Hardbake 82
220. To make Gum Paste 83
221. To spin a Silver Web 83
222. To spin a Gold Web 83
223. A Spun Sugar Pyramid 84
224. To spin a Gold Sugar Crocanth 84
225. To spin a Gold Cup 84
226. A Spun Sugar Bee-hive 85
227. To Ornament a Bee-hive 85

XI.—COLOURING SUGAR.
228. To prepare Sugar for Colouring 87
229. To colour Sugar 87
230. Blue Colouring 87
231. Carmine Colouring 88
232. Green Colouring 88
233. Another Way 88
234. Orange Colouring 88
235. Red Colouring 89
236. Yellow Colouring 89

XII.—LOZENGES.
237. Peppermint Lozenges 90
238. Rose Lozenges 90
239. Ginger Lozenges 91
240. Transparent Mint Lozenges 91
241. Cinnamon Lozenges 91
242. Clove Lozenges 91
243. Nutmeg Lozenges 91
244. Lavender Lozenges 91
245. Vanilla Lozenges 91
246. Brilliants 91

XIII.—ICE CREAMS.
247. Vanilla Ice Cream 92
248. Bisque or Biscuit Glace 93
249. Crushed Strawberry Ice Cream 93
250. Hokey Pokey 93
251. Cocoanut Ice 94

XIV.—PRESERVING FRUITS.
252. Large Strawberries 95
253. Strawberry Jam 96
254. Raspberry Jelly 97
255. Black Currant Jelly 97
256. Red Currant Jam 97
257. Apple Jelly 97
258. Gooseberry Jam 98
259. Orange Marmalade 98

XV.—CHOCOLATE.
260. General Directions for Making Chocolate 99
261. Chocolate Harlequin Pistachios 100
262. Chocolate Drops with Nonpareils 100
263. Chocolate in Moulds 100