Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Crullers.

• 1½ lbs. Sugar.
• ⅜ lb. Butter.
• ¾ oz. Soda.
• 1½ oz. Cream of Tartar.
• 6 Eggs.
• 3 pts. Milk.
• 6 lbs. Flour.

A formula when ammonia is used is as follows: 2¼ lbs. Sugar, ¾ lb. Butter; ½ oz. Ammonia, ¼ oz. Soda, ½ oz. Cream of Tartar, 3 pints Milk, 9 Eggs, 6¾ lbs. Flour. Many omit the soda and cream of tartar entirely, using only ammonia.

Cream Cakes.
See recipe for [Eclairs].

Cream Rolls.

Use ordinary puff paste a little over ⅛ in. thick, cut into pieces of proper width and wash. Make hollow rolls around stick or conical tin tubes. Coat slightly with granulated sugar and bake before removing sticks or tubes. Fill with creams or meringue from bag.