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Table of Contents

In submitting the following pages for public approval, the Author hopes that the work may prove acceptable and useful to the Baking Trade as a Book of Instruction for Learners, and for daily reference in the Shop and Bakehouse; and having exercised great care in its compilation, he believes that in all its details it will be found a trustworthy guide.

From his own experience in the Baker’s business, he is satisfied that a book of this kind, embodying in a handy form the accumulated results of the work of practical men, is really wanted; and as in the choice of Recipes he has been guided by an intimate acquaintance with the requirements of the trade, and as every recipe here given has been tested by actual and successful use, he trusts that the labour which he has bestowed upon the preparation of the work may be rewarded by its wide acceptance by his brethren in the trade.

The work being divided into sections, as shown in the Contents, and a full Index having been added, reference can readily be made, as occasion may arise, either to a class of goods, or to a particular recipe.

Any suggestions for the improvement of the work, which the experience of others may lead them to propose, will, if communicated to the Author, be gratefully esteemed and carefully dealt with in future editions.

Scarborough,

October, 1888.

ADVERTISEMENT TO THE SECOND EDITION.

It is very gratifying to both Author and Publishers that this little book has been so favourably received by the Baking Trade and the public that a second edition is required within a few months of the first issue of the work.

The opportunity has been taken to insert some additional recipes for the whole-meal and other breads which of late have been so frequently recommended as substitutes for the white bread in established use, together with some remarks on the subject by Professors Jago and Graham; and a few corrections in the text (the necessity for which escaped notice when the work was first in the press) have also been made.

August, 1889.