Оглавление
Robert Wells. The Bread and Biscuit Baker's and Sugar-Boiler's Assistant
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant
Table of Contents
PREFACE
I. INTRODUCTORY CHAPTER
Chemistry as applied to Bread-Making
Fermentation
Process of Bread-Making
Brown Bread
II. GENERAL REMARKS ON BAKING
Essentials of Good Bread-Making
German Yeast and Parisian Barm
American Patent Yeast
Good or Bad Flour
Alum in Bread
Butter for Pastry and Cakes
III. BREAD, TEA CAKES, BUNS, ETC
1.—To make Home-made Bread
2.—Bread-making by the Old Method
3.—Modern Way of making Bread
4.—Scotch Style of making Bread
5.—Home-made Whole Meal Bread
6.—Whole Meal Bread
7.—Unfermented, or Diet Bread
8.—Rye Bread
9.—Coarse Bread
10.—Germ Flour Bread
11.—Tea-Cakes
12.—Queen’s Bread
13.—Sally Luns, Yorkshire, or Tea Cakes
14.—Muffins
16.—Crumpets
17.—Oatmeal Cake
18.—Bath Buns
20.—Hot Cross Buns
21.—Chelsea Buns
22.—Balmoral Cakes
23.—Balloon or Prussian Cakes
24.—Saffron Buns
25.—Cinnamon Buns
26.—Jubilee Buns
27.—German Buns
28.—Common German Buns (for wholesale purposes)
29.—London Buns
30.—Penny Queen Cakes
31.—Patent Flour
32.—Penny Rice Cakes
33.—Cocoanut Cakes
34.—Albert Cakes
IV. GINGERBREAD, PARKINGS, SHORTBREAD, ETC
35.—Queen’s Gingerbread
36.—German Gingerbread
37.—Spiced Gingerbread
38.—Scarborough Gingerbread (for wholesale purposes)
39.—Ginger Cakes
40.—Prepared Treacle
41.—Prepared Treacle for Thick Gingerbread
42.—Laughing or Fun Nuts
43.—Grantham or White Gingerbread
44.—Spice Nuts
47.—Light Gingerbread
48.—Italian Jumbles, or Brandy Snaps
49.—Halfpenny Gingerbread Squares
50.—Hunting Nuts
51.—Parkings
53.—Parking Cake
54.—Scotch Shortbread
55.—English Shortbread
56.—French Shortbread
V. HARD BISCUITS
57.—Machine-made Biscuits
58.—Ship Biscuits
59.—Captains’ Biscuits
60.—Thick Captains
61.—Abernethy Biscuits
62.—Abernethys as made in London
63.—Usual Way of making Abernethy Biscuits
64.—Wine Biscuits
65.—Soda Biscuits
66.—Boston Lemon Crackers
67.—Pic-Nics
68.—Common Pic-Nics
69.—Luncheon Biscuits
70.—Digestive Biscuits
72.—Small Arrowroot Biscuits
73.—Coffee Biscuits
74.—Victoria Biscuits
75.—Shell Biscuits
76.—York Biscuits
77.—Machine Biscuits
78.—Bath Oliver Biscuits
79.—Edinburgh Biscuits
80.—Nursery Biscuits
81.—Soda Biscuits
VI. FANCY BISCUITS, ALMONDS, ETC
82.—Digestive Biscuits
83.—Kent Biscuits
84.—Imperial or Lemon Biscuits
85.—Venice Biscuits
86.—Shrewsbury Biscuits
89.—Peruvian Biscuits
90.—Currant Fruit Biscuits
91.—Snowdrop Biscuits
92.—Rice Biscuits
93.—Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits
94.—Walnut Biscuits
95.—Queen’s Drops
96.—Cracknel Biscuits
97.—Premium Drops
98.—German Wafers
99.—Crimp, or Honeycomb Biscuits
100.—Hermit Biscuits
101.—Italian Macaroons
102.—Common Macaroons
103.—French Macaroons
104.—Ratafias
105.—Princess Biscuits
106.—Rusks
107.—Rock Almonds (White)
108.—Rock Almonds (Pink)
109.—Rock Almonds (Brown)
110.—Almond Fruit Biscuits
111.—Meringues
113.—Common Drop Biscuits
114.—Savoy Biscuits
115.—French Savoy Biscuits
116.—Judges’ Biscuits
117.—Lord Mayor’s Biscuits
118.—Fruit Biscuits
119.—Palais Royal Biscuits
120.—Rice Biscuits
121.—Scarborough Water Cakes
122.—Sponge Biscuits
123.—Almond Sponge Biscuits
124.—Naples Biscuits
VII. PASTRY, CUSTARDS, ETC
125.—Butter for Puff Paste
126.—Puff Paste
128.—Crisp Tart Paste
129.—Sweet Tart Paste
130.—Paste for a Baked Custard
131.—Paste for small Raised Pies
132.—To make a handsome Tartlet
133.—Nelson Cake or Eccles Cake
134.—To make a Custard
135.—Common Custard
VIII. FRUIT CAKES, BRIDE CAKES, ETC
136.—Directions for mixing Cakes made with Butter
138.—London Way of mixing Cakes
140.—Citron Cake
141.—Common Fruit Cake
142.—Pound Cakes
143.—Seed Cakes
144.—Two and Three Pound Cakes
145.—Another Seed Cake
146.—Four and Six Pound Cakes
147.—Bride Cakes
148.—Icing Sugar for Bride Cakes, &c
149.—Almond Icing for Bride Cakes
150.—Wedding Cake
151.—Rich Twelfth Cake
152.—Madeira Cakes
153.—Plum Cake. (As made for best shops in Edinburgh.)
154.—Genoa Cake
155.—Rice Cake (Scotch Mixture)
156.—Madeira Cake (Scotch Mixture)
157.—Pond Cake or Dundee Cake
158.—Silver Cake
159.—Gold Cake
160.—Plum Cake at 6d. per lb. (As sold by Grocers.)
163.—Mystery, or Cheap Plum Cake at 3d. per lb
164.—Plum Cake at 4d. per lb
165.—Lafayette Cakes
166.—American Genoa Cake
167.—Lemon Cake
168.—Bristol Cake
169.—Jubilee Cakes
IX. HANDY WHOLESALE RECIPES FOR SMALL MASTERS
170.—Soda Cakes or Scones
171.—Currant or Milk Scones
172.—Sugar or White Spice Biscuits
173.—Halfpenny Scotch Cakes
174.—Large Square Penny Albert Cake
175.—Brandy Snaps
176.—Nonpareil Biscuits
177.—Common Halfpenny Queen Cake
178.—Halfpenny Lunch Cake
179.—Polkas or Halfpenny Sponges
X. CONFECTIONS IN SUGAR-BOILING
180.—Clarifying Sugar
181.—Testing Sugar
To boil Sugar to the different degrees
188.—To boil Sugar by the Thermometer
189.—Barley Sugar
190.—Barley Sugar Drops
191.—Acid Drops
192.—Pine-apple Drops
193.—Poppy Drops
194.—Ginger Drops
195.—Cayenne Drops
196.—Ginger Candy
197.—Lemon Candy
198.—Peppermint Candy
199.—Rose Candy
200.—Burnt Almonds
201.—Cast Sugar Drops
202.—Rose Drops
203.—Orange-flower Drops
204.—Chocolate Drops
205.—Coffee Drops
206.—Barberry Drops
207.—Peppermint Drops
208.—Pine-apple Drops
209.—Vanilla Drops
210.—Ginger Drops
211.—Lemon Drops
212.—Orange Drops
213.—Pear Drops
214.—Lavender, Violet, Musk, and Millefleur Drops
215.—Pink Burnt Almonds
216.—Philadelphia Caramels
217.—Boston Chips
218.—Engagement Favours
219.—Almond Hardbake
220.—To make Gum Paste
221.—To spin a Silver Web
222.—To spin a Gold Web
223.—A Spun Sugar Pyramid
224.—To spin a Gold Sugar Crocanth
225.—To spin a Gold Cup
226.—A Spun Sugar Bee-hive
227.—To Ornament a Bee-hive
XI. COLOURING SUGAR
228.—To prepare Sugar for Colouring
229.—To colour Sugar
230.—Blue Colouring
231.—Carmine Colouring
232.—Green Colouring
234.—Orange Colouring
235.—Red Colouring
236.—Yellow Colouring
XII. LOZENGES
237.—Peppermint Lozenges
238.—Rose Lozenges
239.—Ginger Lozenges
240.—Transparent Mint Lozenges
241.—Cinnamon Lozenges
242.—Clove Lozenges
243.—Nutmeg Lozenges
244.—Lavender Lozenges
245.—Vanilla Lozenges
246.—Brilliants
XIII. ICE CREAMS
247.—Vanilla Ice Cream
248.—Bisque or Biscuit Glace
249.—Crushed Strawberry Ice Cream
250.—Hokey Pokey
251.—Cocoanut Ice
XIV. PRESERVING FRUITS
252.—Large Strawberries
253.—Strawberry Jam
254.—Raspberry Jelly
255.—Black Currant Jelly
256.—Red Currant Jam
257.—Apple Jelly
258.—Gooseberry Jam
259.—Orange Marmalade
XV. CHOCOLATE
260.—General Directions for Making Chocolate
261.—Chocolate Harlequin Pistachios
262.—Chocolate Drops with Nonpareils
263.—Chocolate in Moulds
INDEX
