FOUR PARTS
INDEX
Part I Cakes, Buns and Pastry
CAKES, BUNS and PASTRY Angel Cakes and Food. 2 qts. Whites.
LARGE CAKES BY LOUIS STERN Lo Soni Cake.
POUND CAKE FOR WHOLESALE.
A FEW HINTS ON CAKE MAKING Flour for Cake Making.
ONE DOUGH FOR MANY CAKES
GENERAL RULES. BY J. E. WIHLFAHRT.
MISCELLANEOUS.
PASTRY, JUMBLES, ETC. Bath Buns. 4½ lbs. Flour. 1½
SPECIAL JUMBLES BY LOUIS STERN. Bula.
JAMS AND JELLIES BY LOUIS STERN
Part II Bread Making
BREAD-MAKING THE TECHNOLOGY OF BREAD-MAKING
YEAST AND FERMENTS
DOUGHS LEAVENED BY YEAST BY PROF E. W. HABERMAAS
VARIATIONS IN BREAD TEXTURE BY C. MILLER
AMERICAN RYE BREAD METHODS
MALT EXTRACT IN BREAD-MAKING
COTTON SEED OIL IN BREAD-MAKING BY DAVID CHIDLOW
CORN FLAKES USED IN BREAD
POTATO FLOUR AND BREAD
FERMENTATION A Few Remarks by E. Wilfahrt, an Authority Upon the Subject
Part III Pie Baking
PIE BAKING STANDARD RECIPES
GOOD PIE AND PIE FILLING By Richard Voigt, Terre Haute, Ind.
Part IV Miscellaneous
MISCELLANEOUS HEATING OVENS BY PROF. E. W. HABERMAAS
FLOUR AND WHAT FLOUR WILL PRODUCE BY F. D. EMMONS, MINNEAPOLIS
MILK VALUE IN BREAD BY W. E. BREEZE, OF LONDON
Bacterial Contamination in Bread
BAKERY ACCOUNTING BY WM. W. ALLAN
PRACTICAL FLOUR TESTS Color and Texture.
MEMORANDUM. For Notes and Recipes.
Take These Three Rings
BOOK OF
AMERICAN BAKING
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A PRACTICAL GUIDE COVERING VARIOUS
BRANCHES OF THE BAKING
INDUSTRY, INCLUDING CAKES,
BUNS, AND PASTRY, BREAD
MAKING, PIE BAKING, ETC.
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PUBLISHED BY THE
AMERICAN TRADE PUBLISHING COMPANY
NEW YORK CITY
Copyright 1910, by the
American Trade Publishing Co.
All Rights Reserved.
