PASTRY, JUMBLES, ETC. Bath Buns. 4½ lbs. Flour. 1½ lbs. Butter. 1½ lbs. Sugar. 1½ lbs. Raisins. 9 oz. Citron. 2 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.
- ? 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 ? 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.
Cream Puffs.
Seal in 1 qt. water to which 1¼ lbs. lard has been added, 1½ lbs. spring wheat flour. Let it work out well.
Then add about 25 eggs, a few at a time. Judgment must be used to get the right stiffness.
Drop them in a dusted pan with either bag or by hand and bake in a fairly warm oven.
Cocoanut Kisses.
- 2 lbs. Sugar.
- 1 qt. Egg Whites.
- 5 drops Acided Acid.
Add sugar after eggs are beaten up firm. Make kisses in rings through star tube. Bake cool in dusted pans. Cover with dessicated cocoanut.
Currant Diamonds.
Two and a half lbs. flour, 1 lb. sugar, 1 lb. butter or lard, 2 eggs, ½ pint milk, ½ oz. ammonia, 4 oz. currants. Rub butter, sugar and eggs light; then add the currants; then the ammonia dissolved in the milk, and lastly the flour. Roll the dough out and cut with a fluted diamond-shaped cutter. Wash them off with milk, place on greased pans, and bake in a quick oven.
Cinnamon Drops.
- 2 lbs. Sugar.
- 9 oz. Butter.
- 1½ pts. Molasses.
- 1½ pts. Water.
- 6 Eggs.
- ¾ oz. Soda.
- ¾ oz. Cinnamon.
- 3¾ lbs. Flour.
Bake in a medium oven. Drop mixture on well greased pans with spoon.
Poor Man’s Bread.
Whip 1 quart and ½ pint of egg whites fairly stiff, then beat into it 5¼ pounds xxxx powdered sugar; flavor with vanilla and darken with burnt sugar color, and finally add 3½ of flour and mix until the mass is a little sunny. Fill into oval shallow pans that have been greased and dusted with flour. Allow them to dry until a crust has formed on top, then bake in a medium oven. When cold knock out of pans, not before.
Cocoanut Kisses.
In a bright kettle put 1 pound finely grated cocoanut, 1½ pounds powdered sugar and sufficient white of eggs to make a medium soft mass. Place on fire and heat until unable to bear the finger in it any longer, stirring constantly. Take off fire and let cool. Then add 4 ounces of stale pound cake crumbs and 4 ounces of flour and sufficient white of egg until the mass can be handled with bag and tube. Then lay them out on greased and dusted sheet pans like almond macaroons. Care must be taken when heating; use only pound cake crumbs, and do not let them stand and become crusted or they will not crack nicely.
Charlotte Russe.
- 2 oz. Gelatine.
- 1 lb. Sugar.
- 2 qts. Cream.
- Vanilla.
First dissolve gelatine, then beat up the cream well. Add the sugar, gelatine and flavor. Mix very lightly and fill in the regular cup made of sponge cake mixture. Less sugar may be used if desired. To the above may also be added 20 Whites of Eggs to make a different mixture. Another recipe using egg yolks which is quite popular is as follows: 2 oz. Gelatine, 8 Egg Yolks, 1 lb. Sugar (powdered), 1 qt. milk, 2 qts. heavy cream. First soften the gelatine in cold water. After the yolks are thoroughly beaten add sugar and milk, stirring in the gelatine. Heat, but don’t boil, stirring to keep smooth, then beat in the whipped cream and allow to cool.
Corn Muffins.
One and one-half pounds sugar, ½ pound lard or butter, 9 eggs, 1 quart milk, ? ounce soda, 1 pound corn meal, 2 pounds flour, 1? ounces of cream of tartar, flavor lemon.
Take sugar and lard, rub to a cream, add the eggs, rub good. Now take the milk, dissolve the soda in the milk and mix. Take your sieve, put over the bowl, put the corn meal, cream of tartar and flour together, sieve through. Mix and bake in heat of 550 degrees F. Bake in cup cake pans, greased light. No icing. These cakes sell for one cent each, or six for five cents.
Corn Muffins, No. 2.
Small Mixture.
Three-quarters pound sugar, ¼ pound lard or butter, 3 eggs, 1 pint milk, ? ounce soda, ¼ pound corn meal, ¾ pound flour, 1 ounce cream of tartar, flavor with lemon.
This mixture is mixed, greased and baked as Corn Muffin No. 1. Sold for one cent each, six for five cents.
Doughnuts.
- 6 qts. Water.
- 6 qts. Milk.
- 6 oz. Soda.
- 12 oz. Cream of Tartar.
- 1½ lbs. Lard.
- 7½ lbs. Sugar.
Add to the above sufficient flour to make a good stiff dough.
French Crullers
- 1 lb. Butter.
- 4 oz. Sugar.
- 1 qt. Water.
- 2 lbs. Flour.
- 28 Eggs.
A richer cruller can be made as follows: 1 lb. Butter, 4 oz. Sugar, 1¼ pts. Milk, 2½ lbs. Flour, 16 Eggs.
Eclairs.
- 2 lbs. Lard.
- 3 pts. Water.
- 35 Eggs.
- 2 lbs. Spring Wheat Flour.
- ? oz. Ammonia.
The above is used both for cream cakes and all kinds of eclairs. It is important to remember, however, that the dough for eclairs must be stiffer than for cream cakes. Before starting the mixture it is absolutely necessary, if you desire good results, to have all material properly prepared and ready for immediate use. Eggs should be broken and ready, likewise ammonia, pans, etc.
The lard and water should be allowed to boil for a minute before adding the flour, which must be done very quickly, stirring thoroughly. In fact everything must be done quickly if you want perfect goods. Add eggs, about 2 at a time, and when ready add ammonia. Results depend largely on having the dough just right, not too thick and not too thin. Too much ammonia will ruin the batch. Bake in hot oven.
Ginger Snaps.
- 3 pts. Molasses.
- 1½ pts. Water.
- 3 oz. Soda.
- 4½ lbs. Sugar.
- 1½ lbs. Lard.
- 9¼ lbs. Flour.
These are washed with water before baking. Medium oven. Some use ammonia and about 1½ lbs. of corn meal.
Ginger Bread.
- 3 pts. Molasses.
- 3 pts. Water.
- 1½ oz Soda.
- 1½ oz. Cream of Tartar.
- 2 lbs. Crumbs.
- 1 lb. Lard.
- 6 lbs. Flour.
- Spices.
Have pan well greased. Ice on top. Usually sold in penny squares. For a better grade use 4 or 5 eggs.
Ice Cream Cones.
Eight oz. flour, 4 oz sugar, 1 pint whipped cream, 8 eggs, 1 gill curacoa, pinch of salt, vanilla. These ice cream cones are made in special irons, which are greased and filled with the above batter from a handbag. They are baked on the gas machine. This recipe is for very fine goods, and can be cheapened considerably.
Icing.
Water Icing is made with ordinary Sugar and Water, colored and flavored as desired.
Ornamental Icing is composed of plain Sugar beat up well with Egg Whites and a few drops of Lemon Juice. The usual proportion is to use ¼ lb. sugar to every white of an egg used.
Icing for cake is usually made thinner than ornamenting icing. For a cheap icing Gelatine is used in place of the eggs. Use 2 oz. Gelatine to every pint of water (warm). Beat up well with the sugar.
Chocolate Icing is made with 1 lb. of Chocolate to every quart of water and the necessary amount of sugar. A cheaper Chocolate Icing is made with Cocoa and Cocoa Butter. Boiled Chocolate Icing is made by boiling the chocolate, sugar and water for about 10 minutes.
Transparent Icing is made by boiling Pulverized Sugar and water together in proportions of about 2 lbs. of Sugar to each pint of water. When it becomes like rich cream it is poured hot on the cake top. Care should be taken to rub the sugar thoroughly against the sides of the vessel while boiling in order to mix thoroughly.
Soft Icing consists of Powdered Sugar sifted very fine and boiling water and Fruit Juice mixed. Use 1 lb of Sugar to 2 tablespoonfuls of boiling water and 2 tablespoonfuls of Fruit Juice. This is colored in any way desired. Spread on while the cake is warm. This icing is especially good for sponge cake, etc.
Jumbles.
- 3 lbs. Sugar.
- 1½ lbs. Butter.
- 9 Eggs.
- ¼ oz. Ammonia.
- 3½ lbs. Flour.
- Flavor.
The above is called either Vanilla, Lemon or Cinnamon Jumbles, according to flavor. Frequently a little milk is used in the mixture and more butter. Wafer jumbles are made in about the same way. The formula can be varied in a dozen ways to suit the ideas of different bakers.
Jumble, No. 2.
One pound sugar, ¼ ounce lard, 5 eggs, ½ pint milk, ? ounce ammonia, 2 pounds flour, flavor with vanilla.
This mixture is made, mixed and baked as Vanilla Jumbles. The only difference is, it is put in jumble bag and laid out with star tube. Sell for one cent each, six for five cents.
Vanilla Jumble, No. 1.
One and one-half pounds sugar, 1½ pounds lard, 6 eggs, 1 pint milk, 1 ounce powdered ammonia, 3 pounds flour, flavor with vanilla.
Take sugar and lard, put in the bowl, mix with a cream. Next add the eggs, mix. Take the milk and ammonia, dissolve the ammonia in the milk and mix together. Take your sieve, put over the bowl, put the flour in and sieve through. Mix light and put in jumble bag with plain tube. Lay out on cleaned pans in jumble form. Bake in heat of 550 degrees F. Flavor with vanilla. Sell these cakes at one cent each, or six for five cents.
leaf
