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Perfection in Baking | by Emil Braun



It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success.

TitlePerfection in Baking
AuthorEmil Braun
PublisherWM. R. GREGORY CO.
Year1902
Copyright1902, WM. R. GREGORY CO.
AmazonPerfection in baking
-Preface To Perfection in Baking
In no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the ...
-Part I. Puff Paste, Pies, Tarts
Vienna Tart Paste Chop fine ten ounces of washed butter with one pound of pastry flour, six ounces of sugar, one tablespoonful of pie seasoning, then mix with three eggs into light paste. This paste ...
-American Puff Paste
One pound of butter washed well in ice water and one pound of mixed flour; mix together very light, with one ounce of baking powder, one egg, one teaspoonful of salt and enough ice water to make a smo...
-French Puff Paste
Mix stiff one pound of mixed flour (half pastry and half bread flour) with one egg, two ounces of butter, one teaspoonful of cream of tartar or rum, and sufficient ice water. Work well and set to rest...
-Holland or Dutch Paste
Wash in ice water one pound of butter until smooth. To one pound of flour add one-quarter of the butter, one-half teaspoonful cream of tartar, one egg, and one teaspoonful salt; mix all together with ...
-How to Prepare Pies
Pie plates should always be greased with butter, then dusted with flour, or what is better, cracker dust; this prevents the pie from tasting greasy after standing a day or two. Never have too rich a p...
-Making Pies With Evaporated and Dried Fruits
By following instructions given here you will be surprised at the excellent results. Never soak any pie fruit over night. To one quart of boiling water add one-half pound of berries, apples or apricot...
-Custard Pies
For Three Pies Line deep pie plates very thin with plain paste, fill with custard and bake about twenty minutes. For the custard, beat up six eggs with four ounces of powdered sugar, one tablespoonfu...
-Lemon Pie
Boil one quart of water with one cup of canned, fresh or dried apples, three-quarters of a pound of granulated sugar, until apples are soft, then stir into it three ounces (or five tablespoonfuls) of ...
-Pumpkin or Squash Pies
For Three Pies Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoon...
-Cream Pies
For Two Pies Boil one quart of milk with one-half pound of sugar (one cup), stir into this quickly, while boiling, four tablespoonfuls of corn starch, mixed with two or three eggs and one teaspoonful...
-Russian Spice Pie
Line flat pie dish with common pie crust, and spread thin with any kind of jelly or jam. Mix together three-quarters of a pound of sifted bread or cake crumbs, three-quarters of a pound of lard, one q...
-Six Pie Recipes
Mince Meat for Pies Two pounds of apples, chopped fine; one-half pound of washed currants; one pound of lean boiled beef, chopped fine; half-pound citron and orange peel; two lemons, grated and the j...
-Recipes For Making Tarts
Imperial Currant Pie and Tarts Line one large flat cake tin with Vienna tart paste, making rim extra thick; fill with following mixture and bake slow: Beat the whites of five eggs very stiff, adding ...
-Large Patties
From puff-paste leavings, roll out a sheet one-fourth of an inch thick, cut out round the size of dish you wish to serve it on, wash the edge a little with water and fill the center with your meat or ...
-Vol-au-Vents
These serve the same purpose as patty shells, only they are not so hard to make. Roll out a strip of best puff paste one-third of an inch thick and cut with a sharp knife one and one-half inches wide,...
-General Rules For Making Pie
1. Apple pies should always have the prepared seasoning. 2. Gooseberries are improved by a little cinnamon or meringue. 3. Save all your broken crackers; dry them, pound fine and save for pies. 4. ...
-Part II. Puddings, Souffle, etc
Cottage Bread Pudding For ten persons. Soak as much as a half loaf of stale bread or six biscuits in a quart of milk. Beat up well together four or five eggs, one cup of sugar, one teaspoonful vanill...
-Part II. Puddings, Souffle, etc. Part 2
Roly-Poly, or Steamed Pudding Mix together lightly, as for tea biscuits, one and one-half pounds of rich pastry flour, four ounces of butter or lard, one ounce of good baking powder, a little nutmeg,...
-Part II. Puddings, Souffle, etc. Part 3
Almond Pudding German Style Stir light five ounces of butter and one-half pound of sugar; then add the yolks of nine eggs, lemon peel, six ounces of pounded almonds or one-half pound of almond paste...
-Sauces For Baking
Stock Sauce In the saucepan dissolve together three tablespoonfuls of corn starch, one-half pound or one cup of brown or granulated sugar, a little mixed whole spice, one-half lemon rind and juice, w...
-English Plum Pudding Recipes
English Plum Pudding Chop fine one pound of beef suet with one cup of pastry flour; add three-quarters of a pound of brown sugar, three apples chopped fine, one-half pound prunes, one pound of raisin...
-Mayonnaise Salad Dressing
In a deep soup-plate place the yolks of four eggs, two teaspoonfuls best ground mustard, three-quarters of a teaspoonful of salt, one-half teaspoonful cayenne pepper, and one-half teaspoonful white pe...
-Combination of Puddings and Sauces
Not every sauce corresponds with every pudding; the following will be found to correspond well: Cottage Rice pudding and Vanilla sauce. Sago pudding and Madeira sauce. Farina pudding and Cream sauc...
-General Rules For Making Puddings
1. Never soak rice for rice puddings. 2. Always use pastry flour if on hand. 3. If patent flour is used, use a little extra lard and mix moist. 4. When berries are used for Roly Poly, prepare them ...
-Part III. Ice Creams, Sherbets, Jellies, etc
European Style of Freezing Especially for water-ices, the European hand-freezing process is the best, in fact the only proper way. A plain packing can, of zinc if possible, is used. Set it in a packi...
-Recipes For Ice Cream
Vienna Ice Cream (Vanilla) Set on a moderate fire in a clean kettle two quarts of milk, yolks of twelve eggs, one-half of a vanilla bean, one and three-fourth pounds of sugar, stirring slowly but ste...
-Recipes For Sherbets and Punches
Few pastry cooks make a distinction between sherbet and wafer-ice. For sherbet or punch, for twenty-five persons, use the following formula: To two and one-fourth pounds of sugar add two and one-half ...
-Recipes For Water Ices
Genuine water-ice is best made in a Vienna freezer or by hand. The very best ices should not be beaten up while freezing, but be compact and firm when done. The genuine formula is: Boil one quart of w...
-Recipes For Jellies
Jellies and cold desserts are often prescribed for the sick, but some cooks use gelatine to excess, and often poor gelatine at that, so that the glue taste kills the good quality of the jelly. The fo...
-General Rules For Ice Creams, Sherbets, Jellies, etc
1. For freezing, figure one quart of rock salt to five quarts of finely chopped ice. 2. Punch, sherbet and frozen fruits are generally served in glasses with handles. 3. One ounce of good gelatine i...
-Part IV. Sponge Cakes, Pound Cakes, Layer Cakes, etc
Sponge Cake Most of the younger bakers, who learned their trade in this country, are using hardly any recipes for real sponge cakes. In general there is now so much cream of tartar and baking powder ...
-Part IV. Sponge Cakes, Pound Cakes, Layer Cakes, etc. Part 2
Raisin Pound Cake To the above mixture, add two and one-half pounds of Sultana raisins; rub them first well in flour. American Sponge Cake Beat up one pound of powdered sugar with twelve eggs, se...
-Part IV. Sponge Cakes, Pound Cakes, Layer Cakes, etc. Part 3
Silver Cake One-half of a pound of butter, one-half of a pound of lard, one and one-half pounds sugar, all creamed together; add one pint of egg whites slowly, then three-fourths of a pint of milk wi...
-Part IV. Sponge Cakes, Pound Cakes, Layer Cakes, etc. Part 4
Duchess. No. 1 Mix like wine cake. One pound of butter and lard, two pounds of sugar, one-half teaspoonful of egg coloring, seven eggs, one and three-fourth pints of milk, mace, three and one-fourth ...
-General Rules For Sponge Cakes, Pound Cakes, Layer Cakes, etc
1. Add egg coloring to butter or lard, if any is used. 2. Seedless (Sultana) raisins are the best for large cakes. 3. In summer wash your butter in ice water first; in winter soften a little in oven...
-Part V. Small Cakes, Cookies, Cup Cakes, Drop Cakes, etc
Sugar Cookies Mix together four pounds of sugar, two pounds of lard, eight or nine eggs, one quart of milk, one-half pint of water, one and one-half ounces of ammonia, one-fourth of an ounce of soda,...
-Part V. Small Cakes, Cookies, Cup Cakes, Drop Cakes, etc. Part 2
Improved New Year Cakes Two and one-fourth pounds of sugar, two pounds of butter, one-half of an ounce of ammonia, a pinch of soda, one pint of water (good measure), six and one-fourth pounds of flou...
-Part V. Small Cakes, Cookies, Cup Cakes, Drop Cakes, etc. Part 3
Chocolate Diamonds Take the preceding sheet, ice with chocolate while warm, cut in diamonds and on top of each set one silver dragee. Fried Cakes Stir together eight eggs, one and one-half pounds...
-Springerle Recipes
Springerle Beat up well three pounds of powdered sugar with fourteen eggs; add two ounces of anise seed, one-half of an ounce of ammonia, and four pounds of flour; mix very light. First leave out som...
-General Rules Small Cakes, Cookies, Cup Cakes, Drop Cakes, etc
Cream of tartar should always be mixed with flour; soda with milk. Where cream of tartar and soda are used, take two-thirds cream of tartar and one-third soda. For cookies always use pastry flour. I...
-Part VI. Macaroons, Kisses, Fancy Cakes, Etc
Almond Macaroons One pound of almond paste, one pound of powdered sugar; mix smooth with the whites of four or five eggs; add a little vanilla and three ounces of granulated sugar, one-half of an egg...
-Part VI. Macaroons, Kisses, Fancy Cakes, Etc. Part 2
Leaves for Center-Pieces Pound fine four ounces of sugar with white of egg, adding four ounces of almonds and two ounces of flour, making it into a smooth paste. Almond paste may be used in place of ...
-Part VI. Macaroons, Kisses, Fancy Cakes, Etc. Part 3
Spanish Meringue Mixture as above. Divide in three parts, add rose and color one part pink, one part add chocolate and leave the other plain. Cut off by spoonfuls and work a little with spoon until i...
-How To Make Jenny Lind Slices
Spread a square layer of sponge cake or gold cake half or three-fourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powd...
-Recipes For Making Nougatines
Nougatines You can cut up one or two days' old, or bake a sheet of the orange cresents mixture, but it cuts better one day old; cut in slices two inches long by three-fourth o an inch wide; warm up s...
-Recipes For Making Buttercups
Creme Buttercups Roll out a sheet of puff paste scraps or good short pie crust, about one-fourth of an inch thick; spread over one half of it some boiled custard (as for cream puffs); cover with the ...
-General Rules For Macaroons, Kisses, Fancy Cakes, Etc
1. The addition of a little granulated sugar makes macaroons crack better. 2. The Vienna fancy mixture is a very good one and can be made up in many shapes. 3. Almond paste is certainly a great help...
-Part VII. Molasses and Honey Cakes
In baking with molasses, baking soda or saleratus is used. Therefore it should be made a special point that only the very best, pure soda is used; and if a baker is not much of a judge, I would advise...
-Part VII. Molasses and Honey Cakes. Part 2
Ginger Nuts One quart New Orleans molasses, one pint Porto Rico molasses, three-quarters pint of milk (sour if possible), one and one-quarter pounds lard, three-quarters pound granulated sugar, six p...
-Part VII. Molasses and Honey Cakes. Part 3
Cinnamon Wafers Same as ginger snaps above, only leave out the ginger; take one ounce more of cinnamon, roll out thin and cut in fingers to be one and one-half by three inches after they are baked. W...
-Recipes For Making Honey Cakes
Honey Cakes Honey cakes are made to a great extent in Germany, for the holidays. Special kinds are identified as original in different cities and shipped to all countries; for instance, the delicious...
-General Rules For Molasses and Honey Cakes
1. Spices are always best sifted into the flour. 2. Soda, ammonia or potash should always be first dissolved in water or milk 3. Always use the softest winter wheat flour. Some mill make a specialty...
-Part VIII. Yeast, Bread, Biscuits, Coffee Cakes, Muffins, etc
Yeast is the first factor to be looked after in preparing fermented bread; therefore I will give a few suggestions and formulas relating to its preparation and use. Where home made yeast is made, almo...
-Part VIII. Yeast, Bread, Biscuits, Coffee Cakes, Muffins, etc. Part 2
Flour for Bread It is certainly a poor investment to buy cheap flour for bread baking. Nearly all brands of bread flour, made from healthy, straight, hard spring wheat, are controlled by about the sa...
-Part VIII. Yeast, Bread, Biscuits, Coffee Cakes, Muffins, etc. Part 3
French Sticks (without Sponge) Same as the first bread dough, only leave the sugar out. Mould up in long sticks; lay each separate on a cloth; bake on bottom or tile; wash first and cut crosswise. ...
-Part VIII. Yeast, Bread, Biscuits, Coffee Cakes, Muffins, etc. Part 4
Tea Biscuits Three and one-fourth pounds of flour, three ounces of baking powder, one and one-half ounces of salt, all sifted together; rub dry six ounces of lard in the flour and mix with one and on...
-Part VIII. Yeast, Bread, Biscuits, Coffee Cakes, Muffins, etc. Part 5
Buns Roll up like biscuit, press flat, dip in coarse sugar, set to raise, bake medium warm. (The eggs may be omitted if desired.) Currant Buns The same as above, only roll out a piece about ten i...
-Making Boston Brown Bread
Boston Brown Bread with Yeast One pint of corn meal, one-half of a pint of rye meal, one-half of a pint of graham flour, one-half of a pint of wheat flour; mix all with one teaspoonful of salt. Disso...
-How To Make Jelly Doughnuts
Bismarks - Set to raise a soft sponge with two ounces of yeast, one pint of milk, and enough flour. As soon as it breaks, add four to five eggs, one-fourth of a pound of lard or butter, one-half of a ...
-How To Make German Rye Bread
The principle point is a sound sour stock and good straight rye flour. Take two pounds of bread sponge in bowl, two quarts of warm water and sufficient rye flour to make medium stiff dough. Let rest f...
-General Rules For Yeast, Bread, Biscuits, Coffee Cakes, Muffins, etc
1. Keep yeast always in cool, dry place. 2. One teaspoonful of salt is enough to each quart of flour. 3. For all coffee cakes take one-third of cake flour, what is called blended flour. 4. If you h...
-Part IX. Icings, Fillings, Fancy Cakes. Colors, etc
Water Icing XXXX confectioner's sugar is the best sugar for icings. Although a trifle higher in price it makes a cheaper frosting because it takes up more water. Plain water icing is made simply by m...
-Part IX. Icings, Fillings, Fancy Cakes. Colors, etc. Part 2
Snowflake Icing, Dissolve two ounces Quaker Icing Powder in one pint of hot water; add five or five and one-half pounds of fine sugar, one ounce of glycerine; beat all very light. This icing gets ver...
-Part IX. Icings, Fillings, Fancy Cakes. Colors, etc. Part 3
Lemon and Orange Sugar Grate nice, hard lemon or orange skins (not too deep - only the yellow part), and mix with sufficient powdered sugar and set away in air-tight jars. Vanilla Sugar Cut up ve...
-Part IX. Icings, Fillings, Fancy Cakes. Colors, etc. Part 4
Sugar Couleur (Burned Sugar) Dissolve one pound powdered sugar on a good fire, stirring it. Let it get black, until a thick, heavy smoke ascends and it foams up. Then pour in a pint of water and stir...
-How To Make Boiled Chocolate Frosting
One and a half pounds of sugar and one pint of water set on a moderate fire. Dissolve four ounces of baker's chocolate and stir in the syrup. Let boil until to a thread (236 degrees); wash down on the...
-How To Make Dominoes
Bake a sheet about three-fourths of an inch thick of sponge or gold cake mixture (see Parts IV. and V.). Let it stand one day, if possible, then cut in slices two inches wide. Turn the bottom up and s...
-Special Recipes For Egg Nutrine And Marshmallow Iciling
Paris Buns Very fine and delicious Rub together dry five and one-half pounds of cake flour, two ounces of cream of tartar, one fourth pound of butter, three-fourths pound of lard. Then make a bay in ...
-Marshmallow Filling Recipes
Marshmallow Filling. 1 Take four and one-half pounds of granulated sugar and one quart of water; dissolve over a good fire, then add one-half of a pound of glucose and boil to a very light ball (242 ...
-Miscellaneous Recipes
Lemon Twist Mix well, dry, two pounds of hard butter with two and three-fourth pounds of cake flour, twenty ounces of sugar, and lemon flavor; add twelve eggs and the juice of four lemons; mix very l...
-Miscellaneous Recipes. Continued
Ceylon Cocoanut Drops Cream three pounds of sugar with one pound of butter and lard, add one pint of eggs, one quart of milk, five pounds cake flour, three and one-half ounces of baking powder, one p...
-Golden Rod Cake Recipes
Golden Rod Cake Cream together one pound of fine sugar with ten ounces of butter and one and a half pints eggs, one pennyweight of soda, one teaspoonful of vanilla, twenty ounces of cake flour, two p...
-How To Make Stork Nests or Ribbon Cake
Sift two pounds of strong flour in a bowl, make a dent in center in which you break four eggs and two yolks, a pinch of baking soda, one-fourth ounce ammonia, one-half gill milk, salt, three ounces po...
-Miscellaneous Measures
Liquid Measures. Two tablespoonfuls equal 1 ounce One gill equals 4 One cup equals 8 One-half pint equals 8 One pint equals 16 One quart equals 2 pounds One gill e...
-Instructions For Ornamenting Cakes
Use a smooth, square piece of tin like a school slate to practice on. I prefer the cornets made or cut from ornamenting or parchment paper to the patent rubber bags, as you have more power and easie...









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previous page: Best Recipes For Baking. A Book For The Home | by John William Schroers
  
page up: Cook Books
  
next page: A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes | by Julius Emil Wihlfahrt