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 Bakers2[1]
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]

THE BREAD AND BISCUIT BAKER’S ASSISTANT.