This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A fish. (See John Dory).
Fried cakes; pieces of sweetened bread dough in ring or twisted shapes allowed to rise, then dropped in hot lard and fried light brown. Baking Powder Doughnuts - 1 qt. flour, 1 small cup sugar, lard size of an egg, 2 tablespoons baking powder, 2 cups water or milk. Rolled out, cut in shapes, fried, sugared over when done.
There are machines made to do the heavy work of mixing dough in large quantities.
A long wooden box about 18 inches deep and raised 6 inches from the floor, made with flaring sides and a moveable partition. Used by all bread makers and needed in all hotels to mix up bread dough in. The lid should be in two halves, not hinged, but removable that half may be used at once as a table.
Various contrivances, the subject of many patents, for keeping bread-dough at as nearly as possible a temperature of So degrees while rising, that the fermentation may be perfect; especially needed in cold weather. Where houses are steam-heated a closet is made for this purpose. A home-made contrivance is a barrel with a pail of hot water set in it, the pan of dough set in the barrel above it, and a blanket over all.
Made of 6 oz. each sugar and butter, 2 eggs, 12 oz. flour. Like cookies.
Croustadcs made like patties, the inside of the rounds of fried bread to be removed and a filling of any kind put in.
Pieces thoroughly dried, crushed and sifted form the bread-crumbs used for breading and frying.
Small cubes of bread fried brown, served with soup.
Ancient name of cream puffs.
Dampfnudeln; pieces of light-bread dough dropped into boiling water, or cooked by steaming; eaten with soup, meat stews, or with fruit sauce.
One pound flour, 3/4 lb. suet, salt; mixed into soft dough, tied in a bag, or dropped in water; cooked 2 hours.
Good, plain fruit cake; made of 1 lb. each sugar, butter and eggs; 1 1/2 lbs. flour; 1/2 lb. each citron, sultanas and stoned raisins; 1 gill brandy. To be true to the name must be in shallow pans, with caraway comfits and sugar on the surface.