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THE
BREAD AND BISCUIT BAKER'S
AND
SUGAR-BOILER'S ASSISTANT
Including a large variety of Modern Recipes
FOR
BREAD -- TEA CAKES -- HARD AND FANCY BISCUITS -- BUNS -- GINGERBREADS --
SHORTBREADS -- PASTRY -- CUSTARDS -- FRUIT CAKES -- SMALL GOODS FOR SMALL
MASTERS -- CONFECTIONS IN SUGAR -- LOZENGES -- ICE CREAMS -- PRESERVING
FRUIT -- CHOCOLATE, ETC. ETC.
WITH REMARKS ON
THE ART OF BREAD -- MAKING
AND
CHEMISTRY AS APPLIED TO BREAD -- MAKING
BY
ROBERT WELLS
PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH
Second Edition, with Additional Recipes.
LONDON
CROSBY LOCKWOOD AND SON
7, STATIONERS' HALL COURT, LUDGATE HILL
1890
[All rights reserved.]
PREFACE.
In submitting the following pages for public approval, the Author hopes that the work may prove acceptable and useful to the Baking Trade as a Book of Instruction for Learners, and for daily reference in the Shop and Bakehouse; and having exercised great care in its compilation, he believes that in all its details it will be found a trustworthy guide.
From his own experience in the Baker's business, he is satisfied that a book of this kind, embodying in a handy form the accumulated results of the work of practical men, is really wanted; and as in the choice of Recipes he has been guided by an intimate acquaintance with the requirements of the trade, and as every recipe here given has been tested by actual and successful use, he trusts that the labour which he has bestowed upon the preparation of the work may be rewarded by its wide acceptance by his brethren in the trade.
The work being divided into sections, as shown in the Contents, and a full Index having been added, reference can readily be made, as occasion may arise, either to a class of goods, or to a particular recipe.
Any suggestions for the improvement of the work, which the experience of others may lead them to propose, will, if communicated to the Author, be gratefully esteemed and carefully dealt with in future editions.
ADVERTISEMENT TO THE SECOND EDITION.
It is very gratifying to both Author and Publishers that this little book has been so favourably received by the Baking Trade and the public that a
second edition is required within a few months of the first issue of the
work. The opportunity has been taken to insert some additional recipes for the whole-meal and other breads which of late have been so frequently recommended as substitutes for the white bread in established use, together with some remarks on the subject by Professors Jago and Graham; and a few corrections in the text (the necessity for which escaped notice when the work was first in the press) have also been made.
Bread and Biscuit Baker's - Part 1
I. INTRODUCTORY CHAPTER.
Top
CHEMISTRY AS APPLIED TO BREAD-MAKING.
FERMENTATION.
PROCESS OF BREAD-MAKING.
BROWN BREAD.
II. GENERAL REMARKS ON BAKING.
Top
ESSENTIALS OF GOOD BREAD-MAKING.
GERMAN YEAST AND PARISIAN BARM.
AMERICAN PATENT YEAST.
GOOD OR BAD FLOUR.
ALUM IN BREAD.
BUTTER FOR PASTRY AND CAKES.
III. BREAD, TEA CAKES, BUNS, ETC.
Top
I. -- To make Home-made Bread.
2. -- Bread-making by the Old Method.
3. -- Modern Way of making Bread
4. -- Scotch Style of making Bread
5. -- Home-made Whole Meal Bread
6. -- Whole Meal Bread
7. -- Unfermented, or Diet Bread
8. -- Rye Bread
9. -- Coarse Bread
10. -- Germ Flour Bread
11. -- Tea-Cakes
12. -- Queen's Bread
13. -- Sally Luns, Yorkshire, or Tea Cakes
14. -- Muffins
15. -- Another Way Muffins
16. -- Crumpets
17. -- Oatmeal Cake
18. -- Bath Buns
19. -- Another Way Bath Buns
20. -- Hot Gross Buns
21. -- Chelsea Buns
22. -- Balmoral Cakes
23. -- Balloon or Prussian Cakes
24. -- Saffron Buns
25. -- Cinnamon Buns
26. -- Jubilee Buns
27. -- German Buns
28. -- Common German Buns (for wholesale purposes)
29. -- London Buns
30. -- Penny Queen Cakes
31. -- Patent Flour
32. -- Penny Rice Cakes
33 -- Coconut Cakes
34. -- Albert Cakes
IV. GINGERBREAD, PARKINGS, SHORT-BREAD, ETC.
Top
35. -- Queen's Gingerbread
36. -- German Gingerbread
37. -- Spiced Gingerbread
38. -- Scarborough Gingerbread (for wholesale purposes)
39. -- Ginger Cakes
40. -- Prepared Treacle
41. -- Prepared Treacle for Thick Gingerbread
42. -- Laughing or Fun Nuts
43. -- Grantham or White Gingerbread
44. -- Spice Nuts
45. -- Another Way Spice Nuts
46. -- Again Another Way Spice Nuts
47. -- Light Gingerbread
48. -- Italian Jumbles, or Brandy Snaps
49. -- Halfpenny Gingerbread Squares
50. -- Hunting Nuts
5l. -- Parkings
52. -- Another Way Parkings
53. -- Parking Cake
54. -- Scotch Shortbread
55. -- English Shortbread
56. -- French Shortbread
V. HARD BISCUITS
Top
57. -- Machine-made Biscuits
58. -- Ship Biscuits
59. -- Captains' Biscuits
60. -- Thick Captains
6l. -- Abernethy Biscuits. (Dr. Abernethy's Original Recipe.)
62. -- Abernethys as made in London
63. -- Usual Way of making Abernethy Biscuits
64. -- Wine Biscuits
65. -- Soda Biscuits
66. -- Boston Lemon Crackers
67. -- Pic-Nics
68. -- Common Pic-Nics
69. -- Luncheon Biscuits
70. -- Digestive Biscuits
71. -- Another way Digestive Biscuits
72. -- Small Arrowroot Biscuits
73. -- Coffee Biscuits
74. -- Victoria Biscuits
75. -- Shell Biscuits
76. -- York Biscuits
77. -- Machine Biscuits
78. -- Bath Oliver Biscuits
79. -- Edinburgh Biscuits
80. -- Nursery Biscuits
81. -- Soda Biscuits
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