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

PASTRY, JUMBLES, ETC.

Bath Buns.

• 4½ lbs. Flour.
• 1½ lbs. Butter.
• 1½ lbs. Sugar.
• 1½ lbs. Raisins.
• 9 oz. Citron.
• 2¼ lbs. Bread Dough.

This is very popular in certain sections. Bake in steady heat.

Butter Cakes.

• 6 lbs. Flour.
• 6 oz. Butter.
• 6 oz. Sugar.
• 1½ oz. Soda.
• 3 oz. Cream of Tartar.
• Milk.

The above is for the famous “butter cakes” sold in the dairy restaurants in New York and other large cities. The milk should be added gradually to make a medium stiff dough. Roll out very thin—about ½ inch—and cut tea biscuit size. Dock and then bake on hot plate both sides.

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.