Читать книгу The Bread and Biscuit Baker's and Sugar-Boiler's Assistant - Robert Wells - Страница 2

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.