The Modern Baker 1000173772 Scribd 4

7/27/2019 The Modern Baker 1000173772 Scribd 4

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THE

MODERN BAKER

A COMPILATION OF VALUABLE RECIPESARRANGED IN CONVENIENT FORM

FOR EVERY DAY USE.

PRICE, $5.00

HiLKER " BlETSCH CoMPANYCHICAGO CINCINNATI

DISTRIBUTERS

COPYRIGHT, 190?BY HILKER " BLETSCH COMPANY


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THE LIBRARY OF

CONGRfeSS,

Two Copies Receiver!

FEB 20 1Q03

"1 Copyright tittiy

CLASS ^ XXc. No.

r^-b ^ ^

COPY B.

(


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PREFACE

IN OFFERING this valuable work tothe public, the publishers endeavorto give a concise collection of prac-icalrecipes that have been tested and

that are in daily use in the most modernand up-to-date bake shops throughoutthe country.

This selection of recipes is the result

of many years' experience, in fact, a lifestudy of the compiler, and will proveitself valuable to the average workman

in complying with the demands of com-etitionof the present day.

QUEEN CITY PUBLISHING CO.


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Fancy- and PlainCake Recipes

IMPORTANT.

USE ONLY PATENT SOFT WINTER FLOURIN THESE RECIPES.

Owing to the variation in the strengthof flour, the same proportion of raisingmaterial cannot be used in all sectionsof the country. It is, therefore, well tobegin with small batches until the exactamount of Yeast Powder is ascertainedto obtain the proper results.

Particular attention is called to themoisture and softness which cakes retainwhen Yeast Powder is used as a raisingmaterial. This feature has been obtained

by using Potato Flour and other ingre-ientsnot contained in baking powder.


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Fancy ". Plain

Cake Recipes


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THE MODERN BAKER.

S\i^ar CaKes, No. 1.1 ^]4-bs. gran, or soft sugar,

12 ozs. butter,3 eggs,1 pt. milk,3 lbs. flour,4J4 ozs. Yeast Powder,Flavor with lemon.

Rub sugar, butter and eggs well before addingmilk. Mix Yeast Powder with flour. Bake inslow oven.

S\ig(ar CaKes, No. 2.8 lbs. gran, or soft sugar,5 lbs. lard and butter,1 K qt. eggs,1 }4 qt. milk,

16 lbs. flour,12 ozs. Yeast Powder,Flavor with lemon.

Mix as above. Bake in slow oven.


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THE MODERN BAKER.

President CaKes.

3 lbs. gran, or soft sugar,1 yi lbs. butter,8 eggs,1 pt. milk,5 lbs. flour,6 ozs. Yeast Powder.

Rub sugar, butter and eggs together beforeadding milk. Mix Yeast Powder with flour beforeputting in butter. Bake in hot oven. Cut outwith round cutter and wash with "gg before baking.

ZepHyr CaKe.1 lb. gran, sugar,

^ lb. butter,1 5 egg whites,54 lbs. flour,Yi oz. Yeast Powder.

Beat "'g% white to froth then add sugar andbutter, well mixed; put flour and Yeast Powder inlast. Bake in cold oven. Put in pound cake pans.


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THE MODERN BAKER.

Leaf CaKe.

3 lbs. gran, sugar,3 lbs. butter and lard,2 doz. eggs,6 lbs. flour,4 ozs. Yeast Powder,Vanilla flavor.

Rub eggs, adding sugar, butter and lard, wellmixed; add flour mixed with the Yeast Powderlast. Bake in moderate oven.

R^aisin CaKe.2y2 lbs. gran, sugar,21/ lbs. butter,

10 eggs,

4"" lbs. flour,2 ozs. Yeast Powder,Flavor with lemon.

Mix sugar, butter and eggs well before addingflour and Yeast Powder. Bake in moderate oven.Place raisin in center of cake before baking.


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THE MODERN BAKER.

Rub eggs, sugar and butter before adding milkand flour. Mix Yeast Powder with flour beforeadding. Bake in medium oven.

Beat ^gg whites to froth, adding sugar and but-er,well mixed; then add milk. Do not put flour

and Yeast powder in until balance is well mixedtogether. Bake in medium oven.


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THE MODERN BAKER.

Leopard CaKe.2 lbs. gran, sugar,1 lb. butter,Yz pt. tgg yolks,Yz pt. tgg whites,% pt. milk.4 lbs. flour,3 ozs. Yeast Powder.

Beat "%% whites to froth; rub egg yolks withbutter and sugar, then put all together,adding flourmixed with Yeast Powder last. Bake in moderateoven.

Berlin CaKe.1 lb. gran sugar,

"2 pt. tgg yolks,Yi pt. ^gg whites,Y2 lb. almond paste,Y^ lb. citron peel,1 lb. flour.

Rub sugar, yolks and almond paste well to-etherbefore adding Q,g% whites, beat to a stiff

froth, and mix the whole very light,adding flourand citron last. Squeeze through bag and startube in crescent shape. Bake in moderate oven.Ice with orange icing.


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10 THE MODERN BAKER.

Cocoantit CaKe.

1 lb. gran, sugar,2 ozs. butter,15 egg yolks,y2 lb. flour,yi OZ. Yeast Powder,2 lbs. grated cocoanut.

Mix sugar, butter and yolks together, addingflour and Yeast Powder. Put in cocoanut last.Bake in hot oven.

Paris CaKes.

Lay out like gingernuts, placing a small pieceof citron on top. Bake in mediunn oven.


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THE MODERN BAKER.

ScotcH SHort CaKe.

yz lb. gran, or soft sugar,1 lb. butter,

y^ lb. lard,2 lbs. flour.

Mix very stiff and bake in cool oven.

SHeet CaKe.3 lbs. powdered sugar,2 lbs. butter,4"^ lbs. flour,1 y^ pts. tgg whites,1 y^^pts. milk,Zy2 ozs. Yeast Powder,Vanilla flavor.

Rub butter and sugar thoroughly; rub in theegg whites, then add flavor and milk. Sieve YeastPowder with flour and mix. Grease and paperordinary cake pans and spread about I4 inch thick.Bake in hot oven.


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Jelly Roll, No. 1.

3 lbs. sugar,1 qt. egg yolks,1 qt. milk,Ay, lbs. flour,4 ozs. Yeast Powder.

Rub eggs and sugar together thoroughly andadd milk. Sieve Yeast Powder with flour beforemixing. Bake quick.

Jelly Roll, No. 2.(Prepare same as No. 1.)

6 lbs. sugar,3 lbs. shortening,2 doz. eggs,2 qts. water,8 or 9 lbs. flour,4 ozs. Yeast Powder,Lemon flavor.

Sieve Yeast Powder with flour before mixing.


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THE MODERN BAKER. 13

Jelly Roll, No. 3.

(Prepare same as No. 1.)2 lbs. sugar,2 ozs. shortening,4 eggs,1 pt. milk,1 Yi lbs. flour,2 ozs. Yeast Powder.


Jelly Roll, No. 4-3 lbs. sugar,1 qt. yolk of eggs,1 qt. milk,4^4 qts. flour,5 ozs. Yeast Powder.

Rub eggs and sugar together,add milk. SieveYeast Powder with flour thoroughly before mixing.Flavor with lemon. The above makes four rolls18x25 inches.


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I^ady Fing'ers.18 eggs,1 Yz lbs. powdered sugar,1 Yz lbs. flour,Lemon flavor.

Beat up whites of the eggs very stiff,add sugar,and stir while adding the yolks and flour. Sprinklewith powdered sugar (sifted). Bake in hot oven.

Rub butter and sugar together,and add eggsslowly. Sieve Yeast Powder with flour beforeusing, and add fruit last. A littlebrandy or sweetcider will improve the flavor. Bake in cold oven.


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Yello-w Layer CaKe.

(Greasepans, don't dust.)Rub sugar and butter together thoroughly; add

eggs and milk. Sieve Yeast Powder with flourbefore nnixing. Bake quick.

IVHite Layer CaKe.4 lbs. powdered sugar,1 1/4lbs. butter,4 lbs. flour,1 qt.tgg whites (beaten to froth)1 qt. milk,2 ozs. Yeast Powder.Vanilla flavor.

Use same instructions as Yellow Layer Cake.Bake slow.


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Bake in

'Wine CaKe.2 lbs. sugar,1 % lbs. butter,

1 4 eggs,1 pt. milk,2)4;lbs. flour,2 ozs. Yeast Powder,Flavor with lemon and mace.

Rub sugar and butter together thoroughly; addeggs slowly,and then add milk. Sieve Yeast Pow-er

with flour before mixing. Sieve powdered sugarover them. Bake slow.


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THE MODERN BAKER.

34 lb. butter or lard,2^4 pts. milk,1 yi oz. salt,2 ozs. Yeast Powder.

Sieve Yeast Powder with flour before mixing.Rcll and cut out with cutter. By washing with egga nice color will be obtained. Bake in a hot ovenimmediately,


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Bisc\iits, No. 2.

9 lbs. flour,1 14 lbs. lard,4 ozs. salt,3 qts. milk, .6 ozs. Yeast Powder.

Use same instructions as No. 1.

Beat up egg whites and ^ lb. sugar; a littlesugar to be put in at a time. Sieve balance ofsugar and other ingredientstogether and mix thor-ughly

before adding to the egg whites. Bake intemperate oven.


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Angel Food, No. 2.2 qts. egg whites,4 lbs. powdered sugar,2 lbs. flour,2 ozs. cream tartar,4 ozs. corn starch,Vanilla flavor.

Mix same as No. 1.

Ginger CooKies.3 lbs. lard,4 qts. molasses,2 qts. water,8 ozs. soda,3 ozs. ginger,

1 6 lbs. flourBake in hot oven.


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I^emon CooKies.8 lbs. sugar,4 lbs. butter,2 pts. milk,

20 eggs,12 lbs. flour,9 ozs. Yeast Powder,

Flavor with lemon extract.Rub sugar and butter together thoroughly; add

eggs slowly and then mix with milk. Sieve YeastPowder with flour before mixing. Wash with eggand bake in hot oven.

Marble CaKe.5 " lbs. powdered sugar,2y2 lbs. butter,2 pts. tgg whites,2 qts. sweet milk,7 lbs. flour,4 ozs. Yeast Powder,Vanilla flavor.

Rub butter and sugar together thoroughly;addegg whites and milk. Sieve Yeast Powder withflour before mixing. Before baking take one-thirdof the batch and mix with one ounce melted choco-ate and a little spice.


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Flavor with almond extract.Mix sugar, lard and eggs together thoroughly,

and add milk. Sieve Yeast Powder with flour be-oremixing. Put currants in last. Roll on bench

and cut out.

Sponge Drop CaKe.2^ lbs. sugar,1 Yi pts. eggs,2 pts. milk,

18 ozs. butter,3 lbs. flour,1 Yi ozs. Yeast Powder,Vanilla flavor.

Rub sugar and butter together thoroughly; addeggs and mix with milk. Sieve Yeast Powder withflour before mixing. Drop on dusted pan and bakein hot oven.


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W^hite Loaf CaKe. No. 1.

1 lb. powdered sugar,yi lb. butter,y, pt. egg white,^ pt. milk,1 lb. 5 ozs. flour,

y2 oz. Yeast Powder,Vanilla flavor.

Rub sugar and butter together thoroughly;addQgg whites slowly until thoroughly nnixed, and thenadd milk. Sieve Yeast Powder with flour beforemixing. Bake slow.

AVHite CaKe, No. 2.1 y2 lbs. powdered sugar,1 lb. butter,

20 egg whites,1 y^ lbs. flour,

y2 oz. Yeast Powder.Beat "%% whites to a froth before mixing; then

rub thoroughly with sugar and butter. Sieve YeastPowder with flour before mixing.


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Vanilla Wafers.

1 yi lbs. sugar,1 lb. butter,6 eggs,2 lbs. flour,1 oz. Yeast Powder,Vanilla flavor.

Rub sugar and butter together thoroughly;addeggs. Sieve Yeast Powder with flour before mix-ng.

Wash with egg; bake in temperate oven.

Fried CaKes (Sweet DotigKiwits)

4^ lbs. sugar,12 eggs,y2 lb. lard,3 qts. sweet milk,12 lbs. flour,5 ozs. Yeast Powder,Mace flavor.

Rub sugar and lard together thoroughly; addeggs and milk. Sieve Yeast Powder with flourbefore mixing.


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Dotiglintits, No. 2.1 lb. sugar,4 ozs. butter,4 eggs,4 lbs. flour,1 qt. milk (good measure2 ozs. Yeast Powder,Salt,Lemon or mace flavor.

Orange CaKe.1 lb. 6 ozs. powdered sugar,12 ozs. butter,10 eggs,1 pt. milk,1 lb. 14 oz. flour,1 ^4-02. Yeast Powder,Flavor with juice of 2 oranges.

Rub butter, sugar and eggs together thorough-y;add milk and flour. Sieve Yeast Powder with

flour before mixing. Bake in Golden Red or squaretubed cake pan. Turn upside down, ice bottomside. Grease pans; don't dust. Bake slow.


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New Year's CaKe.

2 lbs. sugar,1 ^ lbs. butter,1 14 qts. milk,414 lbs. flour,2 ozs. Yeast Powder,Small quantity caraway seed.

Rub butter and sugar together tlioroughlyandadd milk. Sieve Yeast Powder with flour beforemixing.

Cocoanut Drop CaKes.2 lbs. sugar,3 lbs. flour,1 14 pts. eggs,54 pt. water,2 ozs. Yeast Powder,Vanilla flavor.

Sieve Yeast Powder with flour before mixing.Grease pans and dust. Dip cakes in shred cocoa-nut.


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Lemon Snaps.

2 lbs. granulated sugar,1 lb. butter,8 eggs,2"" lbs. flour,2 ozs. Yeast Powder,Lemon flavor.

Rub butter and sugar together;add eggs slowlyand mix thoroughly. Sieve Yeast Powder withflour before mixing. Bake in cold oven.

Spring^erle CaKes.^ lb. powdered sugar,y2 lb. flour,2 eggs,Anise.

Beat eggs and sugar stiff,add flour, roll out,and make impressions with springerleboard. Cutand let them lay on pans eight hours. Bake incold oven.


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Crystal CaKe.1 }^ lbs. powdered sugar,10 ozs. butter,15 egg whites,i/^ pt. milk,1 % lbs. flour,}4 oz. Yeast Powder,Lemon flavor.

Rub sugar and butter together thoroughly;addegg whites and milk. Sieve Yeast Powder withflour before mixing.


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C\ip CaKes.

1 lb. sugar,6 ozs. lard,5 eggs,1 54 lbs. flour,1 yl pts. milk,1 Yz ozs. Yeast Powder.

Rub sugar, lard and eggs; add milk and flour.Sieve Yeast Powder with flour before mixing.

Ro\igl\ and Ready' CaKe.3 lbs. sugar,1yi lbs. butter,12 eggs,1 qt. milk,6 lbs. flour,lyi ozs. Yeast Powder.

Rub butter and sugar together thoroughly; addeggs and milk. Sieve Yeast Powder with flourbefore mixing. Drop in granulated sugar, andmark with fork.


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New YorK LriincH CaKe.3 lbs. Sugar,2"4 lbs. butter,2 doz. eggs,1 "2 pts. milk,4 lbs. flour,25^ ozs. Yeast Powder,Vanilla flavor.

Rub sugar and butter together thoroughly; addeggs slowly and then add milk. Sieve Yeast Pow-er

with flour before mixing.

StraAvberry SHort CaKe.1 lb. butter,yi lb. sugar,3 eggs,1 pt. milk,3 lbs. flour,3 ozs. Yeast Powder.

Rub butter, eggs and sugar together thoroughly;add milk and a little salt' Sieve Yeast Powderwith flour before mixing.


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Rub sugar, lard and eggs together thoroughlyand add nnilk. Sieve Yeast Powder with flour be-ore

mixing. Make two layers,putting jellybe-ween.Use water icing. Bake in hot oven.

Silver CaKe.

Rub sugar and butter together thoroughly. Addeggs slowly, and mix with milk. Sieve YeastPowder with flour before mixing.


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Genuine StinsHine CaKe1 ^ lbs. sugar,1 lb. butter,15 eggs,1 pt. milk,2"4 lbs. flour,1 Yz ozs. Yeast Powder,Flavor with lemon extract.

Rub yolks,butter and sugar together-thorough-y.Add egg whites after beating same to a froth.


Grand Dticliess CaKe.1 lb. sugar,Yz lb. butter,^ pt. tgg yolks,1yi lbs. flour,54 pt. milk,1 ^ ozs. Yeast Powder,Bake in Wine Cake moulds.

Rub sugar, butter and eggs together. Addmilk and flour. Sieve Yeast Powder with flourbefore mixing.


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Fr\iit SticKs.4 lbs. granulated sugar,2 lbs. lard or butter,3 lbs. raisins,3 lbs. currants,1 pt. molasses,1 pt. water,8 oz. eggs,6 lbs. flour.Cinnamon.

Dissolve soda in water, cream butter and sugartogether, add eggs, molasses and water. Mix inflour then add currants, raisins and spice. Dividethe dough in 12 equal parts. Roll the parts roundthe length of cake pans, putting 3 pieces in a pan.Wash with egg and bake in slow oven. Do notflatten down, as they will spread themselves. Whenbaked cut into sticks I inch wide.


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Honey CaKes.

1 ^ qts. honey,2 lbs. sugar,\j4 ozs. soda,6^/ilbs. flour,4

eggs.J4 pt. water.Mix sugar, honey, soda, eggs and water, then

add 'flour,roll out on bench and cut with 3 inchplain cutter. Bake in cool oven and frost whenbaked.

NeM^ Erig(land Cr\illers.1 lb. powdered sugar,6 ozs. butter,5 eggs,1 qt. milk,2 ozs. Yeast Powder,4^ lbs. flour,Vanilla flavor.

Rub butter and sugar together,add eggs, thenadd milk and flavor; sieve Yeast Powder with flourbefore mixing. Roll out about one-third inch thick,cut into strips and twist. Fry in hot lard.


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Pastry Recipes


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S^veet Pastry Do\i"(l\Yi lb. granulated sugar,1 lb. butter,2 eggs,y^ pt. water,2 lbs. flour,M; oz. ammonia.

Mix all ingredientsat one time. This doughis used for liningpatty pans; also for bottoms ofmeringue and macaroon slices and tarts

Macaroon Slices.1 Yi lbs. granulated sugar,6 ^gg whites,1 lb. almond paste,2 oz. flour.

Rub well together and spread on a thin sheetof sweet pastry dough about y^ inch thick. Bakein moderate oven. Cut in penny oblongs whencool.


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I^ady LrOcKs, or Cream Rolls.

Wind a thin strip of puffpaste aroundlarge tin tubes, about the same as forcream rolls. Wash with egg and roll in

granulated sugar. Bake in hot oven.Fill with whipped cream.

Clieese SticKs.

1 y2 lbs. flour,1 oz. Yeast Powder,1 oz. salt,5 egg yolks.

Make a dough of the above by adding water,making same stiffness as pie dough. Use 15 ozs.butter and 6 ozs. cheese to work same as pastry.Bake in hot oven.


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Almond "Wafers.1 lb. granulated sugar,1 lb. almond paste,9 egg whites,1 oz. flour.

Spread thin on wafer paper. Bake in cooloven..

Berlin CaKe.1 lb. sugar,1 lb. flour,^ lb. almond paste,^ lb. citron,y2 pt. yolks,}/2pt. whites.

Rub sugar, yolks and almond paste together,then beat the whites to a stiff snow and mix thewhole very light. Lay out with bag and star tubein crescent shape. Bake in medium oven and icewith orange icing.

Cocoan\it Kisses.Run a meringue mixture through pat-ntjumble apparatus. Strew shredded

cocoanut on top. Bake in cool oven.


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Almond Iceberg's.Brown Y^ lb. blanched and shredded

almonds in oven. When cold add to astiffmeringue mixture. Lay out in large

high drops, rather rough. Dust withicing sugar. Bake in cool oven.

Almond Tarts.

1 Yi lbs. granulated sugar,1 lb. almond paste,8 ^gg whites.

Rub well together and use as fillingin pattyshells made of sweet pastry dough, with a littlejam in center. Put a thin layer of dough over top.Bake in moderate oven.


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Congress Tarts.1 lb. granulated sugar,10 eggs,14 oz. flour,y^ lb. chopped almonds.

Beat a sponge of sugar and eggs, adding flourand almonds. Fill this batter in patty pans linedwith sweet pastry dough. Bake in medium oven.Ice with vanilla icing while hot.

B\itterc\ips.y2 lb. granulated sugar,y^ lb. almond paste,2 ozs. flour.Egg yolks enough to m.ake me-ium

dough.Put this mixture between two sheets of puff

paste. Wash with eggs and strew granulatedsugar on top. Bake in moderate oven.


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Cliocolate Baisees.

2 lbs. granulated sugar,Yj lb. powdered chocolate,6 egg whites.

Boil together. Lay out like finger shape ondusted pans. Let dry three hours. Bake in cooloven.

Snovir Balls.

1 lb. icing sugar,1 qt. egg whites,y2 oz. Cream Tartar.

Beat egg whites to stiff froth, adding sugar andCream Tartar. Squeeze through bag and tube onpaper. Bake in cool oven. Ice bottom and puttwo together to form a ball.


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Fritters.

1 lb. granulated sugar,lj4 qts. milk,10 eggs,J4 oz. soda.^ oz. salt,1Yz lbs. flour.

Boil milk, then stir in flour. Mix eggs, sugarand salt and add to milk and flour. Drop on paper.

Almond Macaroons.

1 lb. almond paste,5^ lb. granulated sugar,y^ lb. powdered sugar.Whites of 8 eggs.

Rub paste and egg whites together thoroughly,and add sugar by rubbing hard. Bake in temperateoven.


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Apple Fritters.

Peel carefullyand slice your apples,soak them in a mixture of powderedsugar, lemon juice and brandy. Thendip them in the following batter, frythem in hot lard and dust with sugar.

BATTER.

1 pound flour, 2 eggs, Yi pint saladoil,littlesalt and milk enough to makethick batter; almost any kind of fruit canbe used in place of apples.

Cocoaniit Macaroons.

1 lb. cocoanut (fineshred),y^ lb. granulatedsugar,y lb powdered sugar,Whites of 8 eggs.

Rub cocoanut, egg whites and sugar togetherthoroughly. Bake in temperate oven.


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Cream Ptiffs.1 pt. water or milk,7 ozs. lard,12 ozs. flour,12 eggs,Salt.

Boil water and lard together until it foams. Addflour, and rub eggs with same while stillwarm, andadd a little Yeast Powder. Bake 20 minutes inhot oven.

Cream for above:1 qt. milk,3 eggs,6 ozs. sugar,2 ozs. corn starch.

Beat eggs and sugar together. Add milk,starch and a littlesalt. Cook until stiff and flavorwith vanilla when cool.

Pie Crust.1 lb. flour,6 ozs. lard,^ oz. Yeast Powder,Moisten with water or milk (salt),


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I^emon Pie.

y2 lb. sugar,1 pt. water,2 egg yolks,1 oz. corn starch.

Add the grated peel and juice of 2 lemons.Set the vessel containing the mixture in a pan ofboilingwater and stir until it thickens.

C\istard Pie.

4 ozs. sugar,4 eggs,1 qt. milk,2 ozs. corn starch.

Beat eggs and sugar together. Stir the mix-urewhen adding starch. Then add milk and a

little salt,


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Cocoaiwit Pie.

Use same ingredientsas custard pie,and prepare the mixture in the sameway, adding ]\ lb. grated cocoanut.

Beat whites of eggs separately. Stir balancetogether, then mix.


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Bread and FancyYeast Baking.

Compressed Yeast Spong(e.The milk or water should be used at

QS"" Fahrenheit. The shop and the flourshould also be kept at the same temper-ture.

The sponge is set in one end ofthe trough; the yeast dissolved in partof the liquid,and enough spring wheatflour is mixed into all the liquidto makea smooth, medium sponge. The sidesand bottom of the trough must be keptscraped, so there will be no flour under-eath

the sponge to form lumps; thendust a little flour on top and close thetrough. A sponge made of weak flouris ready for use as soon as it commencesto fall. Sponges made of strong flourcan drop 54 inch, but no more, as theywill lose their strength if they do. Thequalityof the goods depends, in a greatmeasure, on the character of the spongeused.


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Sponge.y^ pound compressed yeast, 1 gallonmilk or water, or half of each; strong

flour enough to make a medium sponge.If large sponges are made les^ yeast canbe used.

Boston Bro^vn Bread.

J lb. Graham flour,J'lb. rye flour,

J lb. wheat flour,\ lb. corn meal,pt. molasses,oz. salt,

oz. Yeast Powder.Mix with water or milk enough to make soft

dough. Bake 4 hours in cool oven.

Grat\am Bread.2 buckets lukewarm water,6 pts. molasses,7 ozs. compressed yeast.

Make medium dough, adding Graham flour.Let dough stand until raised light,then work over,lettingit stand again.


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Malt Bread.This kind of bread is made under many different

names: Mother's Bread, IVIaltPepto, Malt Cream,Mother's Best, etc.

7 gals,water (90 degrees),2"^ lbs. corn flour (dry),1 lb. Malt Extract,1 y, lbs. salt,1 lb. lard,10 ozs. compressed yeast,80 lbs. flour.

Observe the followingrules: Do not add yeastuntil half the dough is mixed in; add lard whendough is at least half mixed. Work dough thor-ughly

and dry. When well mixed let the doughmixer run ten minutes longer. Now put doughinto the trough to raise. Allow the dough com-aratively

littlespace at first in the trough, push-ngthe board back gradually. In about 3 hours it

is generally ready to work over. But it wants tobe good and ripe; say, if you press on it withyour fingers it must break around that place. In3/(hour more it is ready to mould up into loaves.Give only lightproof in the tins and bake in me-ium

heat with steam in oven.A very good mixture for this kind of bread is

obtained from 3 parts Minnesota hard spring pat-nt,1 part Kansas patent and 1 part winter wheat

patent.


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4 teaspoonful Jamaica ginger,


Salt IVising Bread.

Solution called "emptyings,"2 tablespoonfulsof corn meal,

(not bolted),

^ teaspoonfulgranulated sugar,y^ teaspoonful gro. black pepper,V% teaspoonful B. C. soda,}4 pt. sweet milk (scalded).

Mix or stir thoroughly in a vessel. Set thisvessel of emptyings into a vessel of warm water orsteam, keeping same temperature for about 14hours, or whenever it is light body and very sour.Make a stiff sponge of 4 qts. warm water andwinter wheat flour, adding emptyings. Leavestand until sponge is ripe. Make stiff dough byadding 3 qts, water and handful of salt, usingwinter wheat flour. Scale 1 lb. 2 oz.. and greasearound sides. Let prove one hour. Bake inslow oven. This bread does not get as brown ontop as other bread.


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Cream Bread.Also for Queen Loaf, King Loaf and Crimp Crust Bread.

For a batch of 3 pailsat 16 qts. take:1 qt. Malt Extract or 4 lbs.

granulated sugar,7 lbs. corn flour (dry),2 J/2lbs. salt,4J^ lbs. lard,1 lb. compressed yeast,150 lbs. all spring patent flour.

The temperature of this dough should alwaysbe at least 85 to 90 degrees, even in summer. Letdough come up nearly to drop, then knock it downand let it come again. Mould up in crimped pansat once and don't give full proof.

Vienna Rolls.Take Vienna bread dough, break into

2-oz. pieces, roll them round and placethem in cloth-covered boxes. Whenhalf proved stamp them with a Viennaroll stamp and turn them over. Whenthree-quarters proved turn them overagain. Wash them with water and bakein steam oven the same as Vienna bread.


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56. THE MODERN BAKER.

Cinnamon CaKe.Make a soft smooth dough out of 6 lbs.

milk sponge, 1 lb. butter, Vi lb. sugar,4 eggs, flavors; let raise twice and scaleand mould in suitable pieces; let themlay for a few minutes and roll out flat,about half an inch thick; place them onbaking pans; wash over with melted but-er;

let raise; then strew a mixture ofpowdered sugar and cinnamon on topand bake in medium oven. To makethe cake rich you can place small piecesof good butter, three or four inches apart,and chopped almonds on top before bak-ng.

Apple, Peachk and PltimCaKe.

The dough is rolled a little thinnerthan for cinnamon cake, and even slicesof fruits are laid all over the cake insymmetrical rows. Sugar and currantsare strewn on top. Let raise and bakein hot oven. Cream may be used inplace of the sugar and currants.


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Berry CaKe.Proceed the same as for apple cake.

The berries must be picked and spreadover the cake. Cream composed of thefollowingingredientsis then placed andleveled on top of the berries: Scald ^4lb. of farina in 2 quarts of boiling milk;then add 1 lb. of sugar, 5 yolks of eggs,a little yolkaline and flavor. Let raiseand bake to a lightbrown.

Clieese CaKe.^ lb. sugar, 6 ozs. butter,8 eggs, %'

lb. flour, 4 lbs. pot cheese; cream thebutter and sugar and gradually work inthe yolks; beat the whites to a stiffsnow;thin the cheese with a littlemilk and mixthe whole together lightly;then cover apan with a thin sheet of cinnamon cakedough and spread the mixture on top;wash over with egg; strew a few currantson top and bake hot,


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THE MODERN BAKER.

Batl\ Buns." Work 1 lb. of coarse sugar into 5 lbs.

of cinnamon cake dough; break out in 2oz, pieces and place them on pans; donot mould them; wash over with egg;let prove and bake in hot oven.

Coffee W^reatHs.

Roll out some cinnamon cake doughinto long thin strips; braid three togetherand form into a round wreath; set toraise; wash with egg; strew coarse sugarand chopped almonds on top and bakehot. They may also be iced with vanillaicingafter baking.


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ZMriebacK.

Roll out the above dough like smallfingers. Set close together; do not letthem rise too much; bake light. Letstand one day; then cut each biscuit intwo with a sharp knife. Roast well,brown on both sides and dip in cinna-on

or vanilla sugar.

Long C\irrant B\iiis.Take above dough, roll out in square

pieces ^ inch thick and 10 inches wide;sprinkle with cinnamon sugar and cur-ants;

double over from both sides; setthe cut side up after you cut the wholestrips in small fingerswith the scraper;set them close together; allow it to rise;bake in good heat and frost thick withvanilla icing.


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SdinecKen.

Roll out same as dough for currantbuns; sprinkle with currants, cinnamonsugar and some chopped almonds; wash

edges with little egg; make into a roll;cut into narrow pieces; set cut side upon greased tins; allow it to rise well;then bake hot and ice.

Hot Cross Buns.

Same dough as above; cut in smallpieces; round up like biscuit, but whenhalf risen press each one down with across cutter, thus +; wash over withbutter and dip in coarse or fine sugar;set to rise and bake hot, or wash withegg, and, when baked, ice them,


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Ring and Pretzel CaKe.

Roll out 5 lbs. cinnamon cake dough;

place on top 1 lb. butter; fold and roll

three times, the same as for puff paste;then cut off strips and twist them from

left to right, and place them on pans in

shape of rings, pretzels, crescents, etc.Wash over with eggs; strew choppedalmonds on top; bake hot and ice while

warm. It is understood that the dough

must be kept cool and the goods raised

in a cool place, otherwise the butterwill run from the dough.


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Crackers,

CaKes

and

Sweet Goods


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Crackers, CakesCO, Sweet Goods.

StocK.6 ozs. hops (boil20 minutes4 gallonswater,

.314 lbs. flour,Yi gallonmalt,18 cakes Yeast Foam,1 oz soda.

Icing^.12 oz. tgg albumen,6 oz. cream tartar,2 gallons water,72 lbs. sugar.

MetKocI of Using Kgg Albumen.1 8 ozs. tgg albumen is equal to the

whites of 10 doz. eggs. Use 2 ozs. to1 pint of lukewarm water.


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American Fancy.120 lbs. flour,50 lbs. P. sugar,


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Banana Bar.

62 lbs. flour,32 lbs. P. sugar,18 lbs. butter,21/4gallons eggs,1 y^ gallonsmilk,2^^ oz. banana,10 oz. ammonia,8 oz. soda.


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Fig Tart.110 lbs. flour,63 lbs. F. gran, sugar,18 lbs. butter,3^ gallons eggs,4^2 gallonsmilk,3 oz. vanilla,iy2 oz. ammonia,7^ oz. soda.

BacKaracK.

Vanilla.


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CoQtiettes.1 bbl. flour, .90 lbs. C. sugar,40 lbs. butter,1 gal.glucose,2^ gallons eggs,2 gallons milk,20 oz. ammonia,10 oz. vanilla.

I^emon Snaps.1 bbl. flour,150 lbs. gran, sugar,20 lbs. butter.20 lbs. lard,2 gallons eggs,y2 gallonglucose,10 oz. lemon,12 oz. ammonia,5 gallons milk.


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BismarcK.

70 lbs. flour,10 lbs. bu-tter,2"^ gallons milk,8 oz. soda,8 oz. ammonia,8 oz. tartaric acid.


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Oswego.

Alberts.2 bbls. flour,80 lbs. gran, sugar,56 lbs. butter,1 1 gallons hot milk,28 oz. soda,8 oz. ammonia.

Mix one hour, break out 15 minutesbefore running, sweat in box over night.


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Cocoan\it Bar.1 10 lbs. flour,45 lbs. gran, sugar,45 lbs. cocoanut,28 lbs. butter,5^2 gallons molasses,2"^ gallons water,2 oz. vanilla,8 oz. soda.


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Hand Made Sugar CaKe.49 lbs. flour,22 lbs. powdered sugar,1 0 lbs. butter,2 gallons milk,1 qt. eggs,yi oz. lemon,4 oz. soda,4 oz. ammonia.

Crldorado.110 lbs. flour,63 lbs. gran, sugar,18 lbs. lard,2 gallons eggs,6 gallons milk,10 oz. ammonia,5 oz. soda,Chocolate.


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Vanilla IVafer.

70 lbs. sugar,18 lbs. butter,18 lbs. lard,2 gallons eggs,5"4 gallons milk,12 oz. soda,4 oz. ammonia,4 oz. cream tartar,100 lbs. flour,1 qt. vanilla.

Paris Btiii.18 lbs. sugar,6 lbs. butter,3 qts. eggs,6 qts. milk,12 oz. cream tartar,30 lbs. ^lour,1 oz. vanilla.


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Cocoaiixit Bar.60 lbs. flour,24 lbs. gran, sugar,24 lbs. cocoanut,12 lbs. butter,7 qts. molasses,3 qts. eggs,4 qts. water,5 oz. soda,2 oz. vanilla.


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Ginger Snaps.80 lbs. powdered sugar,28 lbs. lard,10 gallons molasses,4 lbs. soda,3"^ lbs. ginger,1 lb. cinnamon,2^ gallons water,3 oz. oil lemon,1 bbl. flour,30 lbs. meal.

Cliocolate Snap.125 lbs. sugar,32 lbs. lard,1 y2 lbs. ammonia,20 lbs. chocolate,7 gallons milk,1 bbl. flour,8 oz. soda.


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Frosted Creams.4 gallons honey,


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Jersey Biscuit.30 lbs. lard,8 oz. ammonia.1 14 lbs. soda,1 2 oz. tartaric acid,3 lbs. salt,15 lbs. brown sugar,5 gallons hot water,1 bbl flour.


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Vanilla Bar.80 lbs. powdered sugar,35 lbs. butter and lard,2 gallons eggs,10 oz. soda,10 oz. ammonia,6 gallons milk,3 qts. vanilla,1 bbl. flour.


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Ctiban Scftiare.25 lbs. lard,1 Yz lbs. cinnamon,10 gallons molasses,2y2 lbs. soda,y^ gallon water,8 oz. powdered licorice,3 oz. oil lemon,1 bbl. flour.

Cocoantit Bars.65 lbs. powdered sugar,30 lbs. butter and lard,80 lbs. cocoanut,2 gallons eggs,3 gallons molasses,3 gallons milk,10 oz. soda,10 oz. ammonia,1 bbl. flour.


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Taffy Snaps.85 lbs. sugar,30 lbs. butter and lard,2 gallons eggs,3 gallons molasses,4"4 gallons milk,30 lbs. cocoanut,6 oz. soda,6 oz. ammonia,155 lbs. flour.

(For Fingers use 80 lbs. of sugar.


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CnglisH Coffee CaKe.65 lbs, sugar,16 lbs. lard,1 7 lbs. butter,2 gallonseggs,4"" gallons milk,6 oz. soda,1 lb. cinnamon,

.

1 lb. mace,120 lbs. flour,3 gallonsmolasses

Boiled Icing'.6 oz. gelatine,2"" gallonswater,2 oz. cream tartar,2 oz. tartaric acid,2 oz. soda,50 lbs. sugar.


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BreaKfast Coffee CaKe.


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Btitter ScotcH.

100 lbs. flour,50 lbs. sugar,44 lbs. butter,4 gallonsmolasses,2y2 gallonseggs,6"2 qts. milk,8 oz. soda,4 oz. mace.Lemon, vanilla.

Gratiam Wafer.1 bbl. flour,25 lbs. butter,25 lbs. lard,55 lbs. sugar,70 lbs. graham,1 lb. soda,1 lb. ammonia,12 oz. mace,7 gallonsmilk,


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ViTorld's Fair Wafer.

1 bbl. flour,75 lbs. soft sugar,34 lbs. butter and lard,


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Cocoantit Bar.

60 lbs. flour,42 lbs. granulated sugar,12 lbs. butter,1 gallon molasses,1 gallonmilk,1 gallon eggs,8 oz. soda,20 lbs. cocoanut.

Sponge CaKe.80 lbs. flour,37 lbs. sugar,1 8 lbs. butter,1"4 gallons eggs,20 oz. ammonia,14 qts. milk,2 oz. lemon,Dip in powdered sugar.


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T Snaps.85 lbs. sugar,30 lbs. butter and lard,2 gallons eggs,3 gallons molasses,^yi gallons milk,30 lbs. cocoanut,155 lbs. flour.6 oz. soda,6 oz. ammonia,Lemon.

Vanilla Bars.42 lbs. sugar,2 lbs. butter,9 lbs. lard,1 gallon eggs,8 qts. milk,6 oz. ammonia,4 oz. soda,80 lbs. flour.Vanilla.


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THE MODERN BAKER. 10^

Lemon Snaps.130 lbs. sugar,2 gallons eggs,4"^ gallons milk,30 lbs. lard,8 lbs. butter,1 14-lt"s.ammonia,1 bbl. flour.

Frosted Creams.13 gallons molasses,2}4 gallonswater,1 0 lbs. lard,3yi oz. soda,8 oz. alum,4 oz. lemon.

Imperial.80 lbs. sugar,30 lbs. butter and lard,1 }i gallonsglucose,1 j4 lbs. ammonia,8 oz. mace,5 gallonsmilk,Lemon or vanilla.


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1 % lbs. soda,3 gallonsmolasses,1 bbl. flour,Lemon and vanilla.

Btitter Scotchk.50 lbs. sugar,44 lbs. butter,4 gallonsmolasses,2"^ gallonseggs,6"4 qts. milk,10' oz. soda.4 oz. mace,100 lbs. flour,Orange and lemon.


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THE MODERN BAKER. Ill


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Grandma CooKies.

75 lbs. sugar.30 lbs. lard,1 gallon eggs,8 oz. ammonia,1 lb. soda,1 gallonglucose,4"^ gallons,water,Yz lb. mace,3 oz. lemon,1 .bbl. flour.

DarK CooKies.1 1 gallons molasses,2 gallonswater,28 lbs. lard,3"4 lbs. soda,2 lbs. ginger,1 bbl. flour,Lemon.


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Cocoaiwit Caramels.60 lbs. powdered sugar,


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Strawberry,


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Banana Fing^ers.36 lbs. powdered sugar,8 lbs. butter,8 lbs. lard,6 qts. eggs,12 qts. milk,12 oz. soda,5 oz. ammonia.76 lbs. flour.Banana to suit taste.

Cocoantit Gems.lyi.gallons molasses (best),2y2 lbs. butter,2y2 lbs. lard,7"4 lbs. powdered sugar,1 qt. eggs,1 oz. acid,5 oz. soda,4 lbs. cocoanut25 lbs. flour.


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Macaroon Fingers.50 lbs. flour,30 lbs. granulatedsugar,3 gallonseggs,2 oz. soda,

.2 oz. salt,1 % oz. cream tartar,1 oz. acid,6 oz. vanilla,1 qt. glucose,1 3 lbs. 4X powdered sugar.

Put in soda 15 minutes before flour, put pow-eredsugar in with flour.

Honer Ntits.1 gallonnnolasses,1 gallon honey,4 oz. ammonia,2 oz. soda,4 oz. cinnamon,2 oz. cloves,2 oz. mace,4 dozen eggs,i^ oz. oil bitter almond,1 lb. citron,2 oz. lemon,5 lbs. sugar,34 lbs. flour,


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Grandma CooKies, No. 2.

y, bbl. flour,40 lbs. sugar,18 lbs. lard,3 qts. eggs,12 oz. ammonia,4 oz. soda,2^ gallons water,Lemon.

I^ady Fing'ers" No. 2.30 lbs. sugar,15 lbs. butter and lard,1 gallon eggs,8 oz. ammonia,4 oz. soda,6 qts. milk,53 lbs. flour.Lemon.


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Vanilla Scttiares.1 bbl. flour,100 lbs. soft A. sugar,30 lbs. lard,5 qts. milk,2"^ gallonseggs,12 oz. soda.8 oz. cream tartar.Put cream tartar in flour.

10 gallons molasses.


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Currant CaKes.

30 lbs. sugar,15 lbs. butter and lard,1 gallon eggs,6 oz. ammonia,4 oz. soda,7 quarts water,50 lbs. flour.Lemon.

Cream Bars.25 lbs. flour,ly, lbs. butter,13"^ lbs. sugar,2 qts. eggs,2"^ qts. milk,2 oz. soda,4 oz. vanilla.


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Vanilla Wafers.50 lbs. powdered sugar,15 lbs. butter,15 lbs. lard,2 gallonseggs,3 gallons milk,12 oz. ammonia,8 oz. soda,4 oz. alum,1 qt. vanilla,70 lbs. flour.

Gratiam Wafers.

130 lbs. flour,70 lbs. Graham.60 lbs. standard A. sugar,34 lbs. lard,4 qts.ferment,4 qts. molasses,24 qts. hot water,1 Yz lbs. soda,1 Yz lbs. ammonia,3 lbs. salt,6 oz. tartaric acid.


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Ginger CooKies.6 lbs. flour,


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BlacK Frtiit CaKe.

5% lbs. sugar.7 lbs. raisins,7 lbs. currants,2 lbs. citron,3}4 oz. cloves,3}4 oz. allspice,3}4 oz. cinnamon,1 ^ oz. soda,3 dozen eggs,3^ pts. milk,2 pts. molasses,514 lbs. butter,^ pt. brandy,9 lbs. flour,5 lbs. nuts.

Coffee CaKe.40 lbs. powdered sugar,25 lbs. butter,25 lbs. lard,3^ lbs. cinnamon,}4 lb. ginger,1 j4 gallons eggs,6 gallonshoney,4 gallonsmolasses,2 lbs. soda,1 bbl flour.


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Icin^.


72 lbs. sugar,2 gallonswater,12 oz. gelatine,8 oz. cream tartar,1 lb. cocoa butter,1 pt. glycerine,4 oz. vanilla or 2 oz. lemon.

"Vhiite Mountain CaKe,12 lbs. sugar,7 lbs. butter,3 qts. egg whites,3 qts. milk,7 oz. yeast powder,14 lbs. flour,

VVTHite CaKe.3 lbs. sugar,3 lbs. butter,4 lbs. flour,3 qts. egg whites,1 oz. yeast powder.


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Ginger Wafers.1 bbl. flour,40 lbs. powdered sugar,25 lbs. butter,25 lbs. lard,2 lbs. ginger,1 lb. cinnamon,1 oz. orange,1 oz. lemon,13 gallons molasses,4 lbs. soda.

Honey Goods.165 lbs. honey,5 lbs. lard,2j4 gallons eggs,1 gallon sour milk,18 oz. ammonia,16 oz. cream tartar,3"^ lbs. soda,1 bbl. flour.

Lay over night for French bars; one to twohours for other goods.


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Vanilla Wafers.

75 lbs. powdered sugar,34 lbs. butter,1 0 lbs. lard,1 % lbs. vanilla.y2 gallonglucose,2"^ gallonseggs,454;gallonsmilk,5 oz. ammonia.16 oz. soda,112 lbs. flour.


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Cake Recipes.Angel Food 19Angel Food 20

Berlin Cake ". 9Biscuits .' 18Biscuits 19

Centennial Cake 8Cocoanut Cake 10Cocoanut Drop Cake 21Crystal Cake 29Cup Cake 30Currant Drop Cake 22

Doughnuts 26Doughnuts (Sweet) 25Doughnuts (New England) 36Fried Cakes 25Fruit Cake (Dark) 14Fruit Cake (Light) 15Fruit Sticks 35

Ginger Cookies 20Ginger Snaps 31Golden Cake 29Grand Duchess Cake 34

Honey Cake 31Honey Cake 36

Jelly Roll No. 1 12Jelly Roll No. 2 12Jelly Roll No. 3 13Jelly Roll No. 4 13Jelly Squares 33


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Lady Fingers 14Layer Cake 15Layer Cake 16Leaf Cake 7Lemon Cakes 8Lemon Cookies

. .21

Lemon Snaps 28Leopard Cake 9Marble Cake 21

New England Crullers 36New Year's Cake 26New York Lunch Cake 32

Orange Cake 26Paris Cakes 10Pound Cake No. 1 23Pound Cake No. 2 23President Cake 6

Raisin Cake 7Rough and Ready Cake 30Scotch Cake 17Scotch Short Cake 11Sheet Cake 11Silver Cake 33Sponge Drop Cake 22Springerle 28Strawberry Short Cake 32Sugar Cakes No. 1 5Sugar Cakes No. 2 5Sunshine Cake 34

Vanilla Wafers 25Vienna Cake 35


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White Cake 24White Layer Cake 16White Loaf Cake 24Wine Cake 17

Wine Cup Cake 18

Yellow Layer Cake 16

Zephyr Cake 6


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Pastry Recipes.Almond Icebergs

.,41

Almond Macaroons 44Almond Tarts 41Almond Wafers 40Apple Fritters 46Berlin Cake 40Butter Cups 42Cheese Sticks 39Chocolate Baisees 43Chocolate Kisses 40Cocoanut Macaroons 46Cocoanut Pie 49Congress Tarts 42Cream Puffs 47Cream Rolls .^ 39Custard Pie 48

Fritters 44

Lady Locks 39Lemon Pie 48

Macaroons 44Macaroon Rings 45Macaroon Slices 38Macaroons (Cocoanut) 46Pastry Dough 38Pie Crust 47Puff Paste 37Puff Paste 37Pumpkin Pie 49Snow Balls 43

Washington Slices 45


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Bread and Fancy YeastBaking.

Apple Cake 56Bath Buns 58Berry Cake 57Boston Brown Bread 51

Cheese Cake 57Cinnamon Cake 56Coffee Cake 61Coffee Wreaths 58Compressed Yeast Sponge 50Cream Bread 55Currant Buns 59

Graham Bread 51

Hot Cross Buns 60

Malt Bread 52Malt Extract (Directions) 53

Peach Cake 56Plum Cake 56Pretzel Cake 62

Ring Cake 62Salt Rising Bread 54Schnecken

..' 60

Sponge 51Stollen ".

..61

Turks' Heads 61

Vienna Rolls ' 55

Zwieback 59


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Crackers* Cakes andSweet Goods.

Alberts ' 76Albina Mixed Cake 76Alphabets 108Animals 91Animals 107Assorted Cakes and Jumbles 115

Backarack 68Banana Bar 65Banana Fingers 119Bar Fig and Raspberry 64Base Ball 92Bismarck 74Black 79Breakfast Coffee Cake 98Butter Scotch 95Butter Scotch 100Butter Scotch 110

Chocolate Bar ; 73Chocolate Maple , IllChocolate Snap ' 84Chocolate Snap 96Chocolate Wafer..., 117Citron Drops 82Cocoa Bars 115Cocoa Bars 123Cocoa Wafers

. . ". 120Cocoanut Bar ,. 77Cocoanut Bar 82Cocoanut Bar 90Cocoanut Bar 103


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Fig Tart 68Frosted Creams 86Frosted Creams 109Frosted Creams 128Fruit Cake 134Fruit Drop 86Fruit Slices 132

Ginger Cookies 132Ginger Snaps 84Ginger Snaps 123Ginger Snaps 124Ginger Wafer 69Ginger Wafer 136Golden Wafers 127Graham Wafers 66Graham Wafers 93Graham Wafers 100Graham Wafers 129Graham Wafers 130Graham Wafers 131Grandma's Cookies 112Grandma's Cookies 117Grandma's Cookies 122

High Tea 76Honey Cake 85Honey Cake 127Honey Goods 136Honey Nuts 121

Icing 63Imperial 66Imperial 109Ivy Biscuit 83


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Jersey Biscuit 87Jersey Biscuit 118Jersey Toast 87Jumbles 65Jumbles 70Jumbles 88Jumbles 102J umbles 128

Jumbles and Assorted Cakes 115Just the Thing 96

Lady Fingers 114Lady Fingers 122Leb Kuchen 85Lemon Bar 79Lemon Snaps 71Lemon Snaps 77Lemon Snaps 88Lemon Snaps 97Lemon Snaps 109Lemon Snaps 128Lemon Wafers 118

Macaroons 133Macaroon Fingers 121Mint Drops 108Molasses Cakes 95Mosell 67

New England Ginger Snap 124New York Joe Orange Bar 138

Oatmeal Wafer 110Oatmeal Wafer 129Orange Bar 69Orange Fingers 106


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Paris Bun 81People Mix 104Princess Cake 133Raisin Wafer 120Rifle Nuts 125Root Bar 75

Scotch Cake 64

Soft Snap 78Spice Jumbles 104Sponge Cake 103Sponge Cake 133Star Cake 98Stock 63Strawberry Cake 116Sugar Cake 80Sugar Cookies 131Sultanas 78Sultanas '. . 97Swiss Macaroons 118

T Lemon Snaps 77T Snaps ." 105Taffy Snaps 92Tea Cake 98Tutti Frutti 113

Vanilla Bar.- 72Vanilla Bar 89Vanilla Bar 105Vanilla Squares 124Vanilla Wafers 75Vanilla Wafers 81Vanilla Wafers 93Vanilla Wafers '.. . . 1'06Vanilla Wafers 117Vanilla Wafers 130Vanilla Wafers \ 138


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THE MODERN BAKER.151

135White Cake "

White Mountain Cake

World's Fair^^^

World's Fa:r Wafer ; "


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CincinnatiYeast Powder

"TKe Original"It is tHe Lsitest Discovery in tHe

Art of Fine BaKing

Can be used in place of Ammonia, Bak-ngPowder or Cream Tartar and Soda

Mixture with better results. ContainsPOTATO FLOUR and other ingredientsfor giving moisture and fine rich color tocakes, biscuits, doughnuts, etc., whenbaked. Is composed of healthful food pro-ucts

and contains no injurious chemicals.Works absolutely uniform and keeps inde-initely

in any climate. Has more leaven-ngpower or strength than baking powder.

Sold in Cans Only

HilKer (Si BletscH CompanyCHica^o Cix\ciz\i\ati


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PREMIER PRAND

Fruit Icing CreamFLAVOR. AND COI^OR. COMBINED

Can be used in all Icings, Layer Cake Creams,Marshmallows, Cake Batters, Ice

Cream and Ices.

PREMIER ICINGS have a strong color and fineflavor. They are much stronger than flavoring extractsand more economical. No boiling is required.

FOR ICING, add a small quantity of Icing Cream, toproduce the desired color. This will give the properflavor and gloss.

PREMIER ICING IS NOTED FOR ITS PURITYFLAVOR, COLOR, STRENGTH, Etc.

Prepared in the Following Flavors:ORANGE STRAWBERRY ROSE

.

LEMON RASPBERRY BANANACARAMEL PINEAPPLE CHOCOLATEVANILLA PISTACHIO WINE FLAVORCHERRY ALMOND MAPLE

HilKer (Si BletscK CompanyCKicago Cincinnati


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LEMON COMPOUNDFour times stronger than

Extract of Lemon

Does not contain alcohol, and gives a moreNatural Flavor than ordinary extracts.

It is superioro Extract for bakingpurposesBecause being non-alcoholic it does not

bake out of the goods.Because it gives the Natural Flavor of

the whole lemon.

Because it contains no impurities, andconsequently is not injurious tohealth.

Because the consumer does not pay al-oholpriceswhen the strength of

" the flavor is taken into considera-ion.

Hilker" BletschCompanyChicago :: :: :: Cincinnati


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