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MODERN
BAKER
OF
VALUABLE
RECIPES
FORM USE.
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DAY
EVERY
PRICE,
$5.00
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BY HILKER
"
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Two
Copies
Receiver!
FEB
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1Q03
"1
Copyright
tittiy
CLASS
XXc.
No.
r^-b
^
^
COPY
B.
PREFACE
IN
to
OFFERING
this
valuable
work
to
the
public,
give
a
the
publishers
collection
have been
endeavor
of
concise
tical prac-
recipes
that
are
that
tested
and
in
daily
use
in
the
most
modern
and the
up-to-date
country.
This
bake
shops
throughout
selection
of
recipes
is
the
result
life
of
many
years'
of
the
experience,
in
fact,
will
study
itself
compiler,
to
and
prove
valuable
the
average demands
workman
of
in
complying
of the
with
the
petition com-
present
CITY
day.
PUBLISHING CO.
QUEEN
Fancy-
and
Plain
Cake
Recipes
IMPORTANT.
USE
ONLY
PATENT IN
SOFT
WINTER
FLOUR
THESE
RECIPES.
Owing
of
to
the
same
variation
in
the of
strength
raising
flour, the
cannot
proportion
be used
in
material of the
all sections
to
country.
with of
It is,
therefore, well
until
is
begin
amount
to
small
Yeast
batches Powder
the
exact
ascertained
obtain
the
proper
results.
is
Particular
moisture
attention
called cakes
as a
to
the
and Yeast
which
is used
retain
when
raising
material.
This Potato
has
been
obtained
by using
not
and
other
dients ingre-
contained
in
baking powder.
Fancy
".
Plain
Cake
Recipes
THE
MODERN
BAKER.
S\i^ar
CaKes,
1 ^]4lbs. gran,
12
ozs.
No.
or
1.
soft sugar,
butter,
3
1
eggs,
pt. milk,
lbs. flour,
ozs.
4J4
Yeast
with
Powder,
Flavor
Rub milk.
slow
lemon.
and eggs well before
sugar,
Mix
butter
adding
Bake
in
Yeast
Powder
with
flour.
oven.
S\ig(ar
8
CaKes,
lbs. gran,
No.
2.
or
soft sugar,
5
1
butter,
qt. eggs,
1 }4 qt. 16
12
milk,
lbs. flour,
ozs.
Yeast with
Bake
Powder,
Flavor
Mix
as
lemon.
in slow
oven.
above.
THE
MODERN
BAKER.
President 3
1
CaKes.
lbs. gran,
or
soft sugar,
yi
8
1
pt. milk,
lbs.
ozs.
5
6
Rub
flour,
Yeast
and
Powder.
eggs
sugar,
butter Mix
Yeast
together
with
oven.
before
adding milk.
putting
with
in
Powder
in
butter.
cutter
hot "gg
round
with
before
baking.
ZepHyr
CaKe.
1 lb. gran,
sugar,
lb. butter,
1 5 egg
whites,
54^lbs. flour, Yi
Beat
oz.
Yeast
white
to
Powder.
froth then and
in
"'g%
add
Yeast
and
in
put flour
oven.
cold
Put
pound
pans.
THE
MODERN
BAKER.
Leaf
sugar, and
lard,
doz.
eggs,
6 lbs.
4
ozs.
flour,
Yeast
Powder,
Vanilla
Rub eggs, add Bake
flavor.
sugar, with
oven.
adding
mixed
butter the
and
Yeast
lard, well
Powder
mixed;
last.
flour
in
moderate
R^aisin
CaKe.
2y2
21/
10
lbs. gran,
sugar,
lbs. butter,
eggs,
4""
2
lbs. flour,
ozs.
Yeast
with
Powder,
Flavor
Mix flour and Place
sugar, Yeast
in
lemon.
eggs
butter
and
well
in
before moderate
adding
oven.
Powder.
center
Bake
of cake
raisin
before
baking.
THE
MODERN
BAKER.
Rub and
eggs, Mix
sugar
and
butter
Powder
oven.
before with
adding
flour
milk
flour.
Yeast
in
before
adding.
Bake
medium
^gg
whites then
to
and
ter, but-
mixed;
put flour
mixed
powder
Bake
in
in
until
balance
oven.
is well
together.
medium
THE
MODERN
BAKER.
Leopard
2
CaKe.
lbs. gran,
sugar,
1 lb.
butter,
pt. milk.
lbs. flour,
ozs.
3
Beat
Yeast
whites then
to
Powder.
froth; rub
egg
"%%
yolks
with
butter mixed
oven.
and with
sugar, Yeast
Powder
moderate
Berlin
CaKe.
1 lb. gran
sugar,
yolks,
Y^
Rub
lb. citron
peel,
1 lb. flour.
sugar, before
yolks and
almond
paste
beat
to
well
a
gether to-
adding
the
Q,g% whites,
very
stiff
froth, and
and tube
citron
mix
whole
light, adding
and
flour
star
oven.
last.
Squeeze shape.
icing.
through bag
Bake
in
in crescent
moderate
Ice with
orange
10
THE
MODERN
BAKER.
Cocoantit
sugar,
ozs.
butter,
15
egg
lb.
OZ.
yolks,
flour,
Yeast
y2 yi
2
Mix
Powder,
cocoanut.
lbs.
grated
and
sugar, Yeast
oven.
butter
flour Bake
and
in hot
Powder.
last.
Paris
CaKes.
Lay
of citron
out
on
like
gingernuts, placing
Bake
in
small
piece
top.
mediunn
oven.
THE
MODERN
BAKER.
ScotcH
SHort
CaKe.
or
yz
lb. gran,
soft sugar,
1 lb.
butter,
y^
2
Mix
lb. lard,
lbs. flour.
stiff and
very
bake
in
cool
oven.
SHeet 3 2
CaKe.
lbs.
powdered
sugar,
lbs. butter,
lbs.
4"^
1 1
flour,
tgg
y^ pts.
whites,
Zy2
Yeast flavor.
Powder,
Vanilla
Rub egg butter then
and add
thoroughly; rub
and milk. Grease about Sieve and
in
the
whites,
Yeast paper
Powder
with
flour pans
oven.
mix.
ordinary cake
Bake
in
spread
I4 inch thick.
hot
12
THE
MODERN
BAKER.
Jelly
3
1
Roll,
No.
1.
lbs. sugar,
qt. egg
yolks,
qt. milk,
lbs. flour,
ozs.
Ay,
4
Rub add milk.
Yeast
sugar
eggs
and Sieve
Yeast
flour before
mixing.
Bake
quick.
Jelly
Roll,
(Prepare
No.
same
2.
as
No.
1.)
shortening,
eggs,
qts. water,
or
8
4
9 lbs. Yeast
flour, Powder,
ozs.
Lemon
Sieve Yeast
flavor.
Powder with flour before
mixing.
THE
MODERN
BAKER.
13
Jelly
Roll,
No.
same
3.
as
(Prepare
2
2 4 1 1
No.
1.)
lbs. sugar,
ozs.
shortening,
eggs,
pt. milk,
Yi
lbs. flour,
ozs.
2
Sieve
Yeast
Yeast
with
Powder.
flour before
Powder
mixing.
Jelly
3
Roll,
No.
4-
lbs. sugar,
1 1
Yeast
sugar flour The
Powder.
milk. Sieve
together,add thoroughly
above
Powder with
before
mixing.
four rolls
makes
inches.
14
THE
MODERN
BAKER.
I^ady
Fing'ers.
18
1 1
Yz
sugar,
Yz
Lemon
Beat and with
up
whites
eggs
very
sugar,
stir while
adding
sugar
the
yolks and
Sprinkle
oven.
powdered
(sifted). Bake
in hot
Rub
and Yeast
sugar
together,and
with
add
eggs before
sweet
slowly.
using, and
cider
Powder A
flour
or
fruit last.
will improve
the flavor.
oven.
16
THE
MODERN
BAKER.
Yello-w
Layer
CaKe.
(Grease pans,
Rub eggs before and sugar and
don't
dust.)
together thoroughly; add
Yeast Powder with flour
butter Sieve
milk.
nnixing.
Bake
quick.
IVHite
4 1 4 1 1 2
Layer
lbs.
CaKe.
powdered
sugar,
1/4lbs. butter,
lbs. flour,
(beaten
to
froth)
Yeast flavor.
as
Powder.
Vanilla
Use Bake
same
instructions
Yellow
Layer Cake.
slow.
THE
MODERN
BAKER.
17
Bake
in
'Wine
2 1 14
CaKe.
lbs. sugar,
lbs.
butter,
eggs,
pt. milk,
Yeast with
butter add
Powder,
and
mace.
Flavor
Rub eggs
sugar
lemon
and
slowly, and
with
then
mixing.
slow.
Sieve
powdered
sugar
over
them.
THE
MODERN
BAKER.
34
lb. butter
or
lard,
yi
oz.
salt,
Yeast
with
cutter.
ozs.
Powder.
flour before
Yeast
cut out
Powder with
mixing.
and
nice
color
will be
obtained.
hot
oven
immediately,
THE
MODERN
BAKER.
19
Bisc\iits,
9
1 4
No.
2.
lbs. flour,
14 lbs. lard,
ozs.
salt,
.
3 6
Use
same
qts. milk,
ozs.
Yeast
as
Powder.
No. 1
.
instructions
Beat
up
egg
whites
in at
a
and time.
little
of
sugar sugar
to
be
put
balance
and
other
mix
oughly thorin
before
the
egg
whites.
Bake
temperate
oven.
20
THE
MODERN
BAKER.
Angel
2
No.
2.
whites,
sugar,
4 lbs.
powdered
2 2
4
lbs. flour,
ozs.
cream
tartar,
ozs.
corn
starch,
Vanilla
flavor.
Mix
same
as
No.
1.
Ginger
CooKies.
3 lbs.
4
lard,
qts. molasses,
2 qts. water, 8 3
16
ozs.
soda, ginger,
ozs.
lbs. flour
Bake
in
hot
oven.
THE
MODERN
BAKER.
21
I^emon
lbs. butter,
pts. milk,
eggs, lbs. flour,
ozs.
20 12 9
Yeast with
and
Powder,
lemon
extract.
Flavor
Rub eggs
sugar
butter
mix
slowly and
with
then
flour
before
mixing.
with
egg
in hot
oven.
Marble
CaKe.
"
lbs.
powdered
sugar,
2y2
2 2 7
4
lbs. butter,
pts. tgg
qts.
sweet
lbs. flour,
ozs.
Yeast
Vanilla
Rub egg butter and and
flavor.
sugar
whites
milk.
with
mixing.
and
mix
Before with
one
baking
ounce
one-third choco-
batch
a
and
little spice.
22
THE
MODERN
BAKER.
Flavor
Mix
with
lard Sieve and
almond
eggs
extract.
sugar, milk.
together thoroughly,
Powder with Roll fore flour beon
and
add
Yeast
mixing.
and
cut out.
Put
currants
in last.
bench
Sponge
Drop
CaKe.
18 3
1
Yi
ozs.
Yeast flavor.
butter milk.
Powder,
Vanilla
Rub eggs
flour
in hot
sugar
mix
and with
and
Yeast dusted
with bake
before
oven.
mixing.
Drop
24
THE
MODERN
BAKER.
W^hite
Loaf
1 lb.
CaKe.
No.
1.
powdered
sugar,
yi
lb. butter,
flour, Powder,
y2
oz.
Yeast
Vanilla
Rub Qgg add sugar and
flavor.
butter
whites milk.
flour
mixing.
slow.
AVHite
CaKe,
1 y2 lbs.
1
No.
2.
powdered
sugar,
20
1
whites,
y^
lbs. flour,
oz.
y2
Beat rub "%%
Yeast
to
a
Powder.
froth and before butter.
whites
with
mixing;
Sieve
then Yeast
thoroughly
with
sugar
Powder
flour
before
mixing.
THE
MODERN
BAKER.
25
Vanilla
1 1
Wafers.
yi
6 2
1
Yeast
Powder,
Vanilla
Rub
eggs.
flavor.
butter Powder bake
sugar Sieve
and Yeast
flour before
oven.
ing. mix-
Wash
with
egg;
temperate
Fried
CaKes
(Sweet
DotigKiwits)
4^
12
y2
3 12
lard,
sweet
qts.
milk,
lbs. flour,
ozs.
5 Mace
Rub eggs before and
sugar milk.
Yeast
Powder,
flavor.
and lard
together thoroughly;
Yeast
add
Sieve
Powder
with
flour
mixing.
26
THE
MODERN
BAKER.
Dotiglintits,
1 lb. sugar, 4 4 4
ozs.
No.
2.
butter,
eggs,
lbs.
flour,
1 qt. milk
2
ozs.
(good
measure
Yeast
Powder,
Salt,
Lemon
or mace
flavor.
Orange
1
CaKe. lb. 6
ozs. ozs.
powdered
sugar,
12
10 1 1 1
butter,
eggs,
pt. milk,
lb. 14
oz.
flour,
^4-02.
Yeast
with
Powder,
Flavor
Rub add butter, milk and
juice of 2 oranges.
and eggs Sieve
sugar
flour.
mixing.
pan.
pans;
in Golden
upside down,
dust. Bake
ice
Grease
slow.
THE
MODERN
BAKER.
27
New
Year's
2 1 1
CaKe.
lbs. sugar,
lbs. butter,
14 qts. milk,
lbs.
ozs.
414
2 Small
Rub butter
flour,
Yeast
Powder,
seed.
quantity caraway
and sugar Yeast
add
milk.
Sieve
mixing.
Cocoanut 2 3
1
Drop
lbs. sugar, lbs.
CaKes.
flour,
54
2
Yeast flavor.
Powder,
Vanilla
Sieve Grease
nut.
Yeast and
Powder dust.
with
flour
before
in shred
mixing.
cocoa-
pans
Dip cakes
28
THE
MODERN
BAKER.
Lemon
2 1
Snaps.
lbs. lb.
granulated
butter,
sugar,
2""
2 Lemon
Rub and
mix
Yeast flavor.
Powder,
butter
and
sugar
together; add
Sieve Yeast
in
eggs
slowly
with
thoroughly.
mixing.
Powder
oven.
flour before
Bake
cold
Spring^erle
CaKes.
^ y2
2
lb.
powdered
sugar,
Anise.
Beat and and cold make
let
oven.
eggs
and
sugar
stiff,add
impressions
them
with pans
springerleboard.
eight hours.
Bake
lay
on
THE
MODERN
BAKER.
29
Crystal
1
CaKe.
}^
lbs.
ozs.
powdered
butter,
sugar,
10
15
egg
whites,
% }4
1
lbs. flour,
oz.
Yeast
Powder,
Lemon
Rub egg sugar and and
flavor.
butter
whites
milk.
Powder
with
flour before
mixing.
30
THE
MODERN
BAKER.
C\ip
CaKes.
1
lb. sugar,
ozs.
lard,
5
1
eggs,
54
lbs.
flour, milk,
Yeast Powder.
add milk and flour.
1 yl pts.
1
Rub Sieve
Yz
ozs.
sugar,
eggs; flour
Yeast
Powder
before
mixing.
Ro\igl\
3
and
Ready'
CaKe.
lbs. sugar,
1 yi lbs.
butter,
12
1
eggs,
qt. milk,
lbs. flour,
ozs.
lyi
Rub eggs before mark
and
Yeast
sugar
Powder.
together thoroughly; add
butter
milk.
and
Sieve
Yeast
in
Powder
with
sugar,
flour and
mixing.
with fork.
Drop
granulated
32
THE
MODERN
BAKER.
New
YorK 3 lbs.
LriincH
CaKe.
Sugar,
2"4
2
1 "2 4
pts. milk,
lbs.
ozs.
flour,
Yeast flavor.
butter add
25^
Powder,
Vanilla
Rub eggs sugar and
slowly and
with
then
flour before
mixing.
StraAvberry
1
SHort lb.
CaKe.
butter,
yi
3
1
pt. milk,
lbs. flour,
ozs.
3 3
Rub add with milk
Yeast
and
Powder.
sugar
together thoroughly;
Sieve
Yeast
little salt'
Powder
flour before
mixing.
THE
MODERN
BAKER.
33
sugar, nnilk.
and
eggs
together thoroughly
Powder with fore flour be-
Yeast
two
mixing.
Use
water
icing.
hot
oven.
Silver
CaKe.
sugar
and
and
butter
mix
together thoroughly.
with milk. Sieve
Add
slowly,
with
Yeast
flour before
mixing.
34
THE
MODERN
BAKER.
Genuine
1 1
StinsHine
CaKe
15
1
pt. milk,
lbs. flour,
ozs.
2"4 1 Yz
Yeast
with
Powder,
extract.
Flavor
Rub Add Sieve
lemon
sugar
yolks, butter
egg whites Powder
togetherly. thoroughto
a
beating same
froth.
Yeast
flour before
mixing.
Grand
1
CaKe.
Yz ^
54
1^
lb. butter,
pt. tgg
yolks,
1 yi lbs. flour,
pt. milk,
ozs.
Yeast
Powder,
Cake moulds. together.
with Add flour
Bake
Rub milk and sugar, flour.
in Wine
butter Sieve and
eggs
Yeast
Powder
before
mixing.
THE
MODERN
BAKER.
35
Fr\iit
4
SticKs.
lbs.
granulated
or
sugar,
2 lbs. lard
butter,
eggs,
6 lbs.
flour.
in water,
Cinnamon.
Dissolve soda
cream
and
together,
flour then
the
add add
eggs,
molasses
raisins
currants,
12
spice.
the
in
the Wash
dough in length of
with
equal parts.
pans,
parts round
a
cake and
putting 3 pieces
in
pan.
not
egg
as
bake
slow
oven.
Do
When
into
wide.
36
THE
MODERN
BAKER.
Honey
1^
CaKes.
qts. honey,
lbs. sugar,
eggs.
J4
Mix
pt. water.
honey, soda,
out
on
sugar,
eggs and
oven
and
cut
water, with
3
then
inch
add
'flour,roll
bench
in
plain cutter.
baked.
Bake
cool
and
frost
when
NeM^
Erig(land
1
Cr\illers.
lb.
ozs.
powdered
butter,
sugar,
5
1 2
eggs,
qt. milk,
ozs.
Yeast
Powder,
4^
Vanilla
Rub add milk
butter
and
together,add
Yeast
eggs, with
then
flour
and
flavor; sieve
Roll
out
Powder one-third
in hot
before
cut into
mixing.
about
inch
thick,
strips and
twist.
Fry
lard.
Pastry
Recipes
38
THE
MODERN
BAKER.
S^veet
Pastry
Do\i"(l\
sugar,
Yi
1
lb.
granulated
lb. butter,
eggs,
y^ pt. water,
2 M;
Mix
is used
lbs. flour,
oz.
ammonia.
time.
all
for
one
This
for
tarts
dough
of
pans; slices
also
bottoms
meringue
and
and
Macaroon
1
Slices.
Yi
lbs. ^gg
granulated
whites,
sugar,
6
1
lb. almond
oz.
paste,
2
Rub
of sweet
in
flour.
and
well
together
spread y^
in
on
thin
sheet
Bake
inch
thick.
moderate
Cut
penny
oblongs
when
cool.
THE
MODERN
BAKER.
39
I^ady
Wind
LrOcKs,
a
or
Cream
Rolls.
thin
large
cream
tin
tubes,
for
rolls.
Wash
with
egg
in
and
hot
roll in
oven.
granulated
Fill with
sugar.
Bake
cream.
whipped
Clieese
1 1 1
SticKs.
y2
lbs. flour,
oz.
Yeast
Powder,
oz.
salt,
egg dough
yolks.
of
Make
the
as
above
by adding
Use
as
water,
15
ozs.
making
butter Bake
same
stiffness 6
pie dough.
to
and
ozs.
cheese
work
same
pastry.
in hot
oven.
40
THE
MODERN
BAKER.
Almond
1 lb.
"Wafers.
granulated
whites,
flour.
on
sugar,
1 lb. almond
paste,
9 egg
1
oz.
Spread
oven..
thin
wafer
paper.
Bake
in
cool
Berlin
1 1
paste,
almond
stiff
snow
paste
and
together,
mix star
the tube
ice
crescent
with
in
bag
and
oven
medium
and
with
orange
Cocoan\it
Kisses.
mixture
Run
meringue
through patent
shredded
oven.
jumble apparatus.
cocoanut
on
Strew
in
top.
Bake
cool
THE
MODERN
BAKER.
41
Almond
Iceberg's.
lb. blanched
When
Brown almonds
Y^
in
and cold
shredded add
in to
a
oven.
stiff meringue
mixture.
Lay
out
large
with
high drops,
icing sugar.
rather
rough.
in
Dust
Bake
cool
oven.
Almond
1 1
Tarts.
Yi
lbs.
granulated
sugar,
lb. almond
paste,
^gg
whites.
Rub shells
well made
center.
together
of
sweet
and
use
as
in patty filling
a
little
jam
Bake
in
Put
thin
layer of dough
over
top.
in
moderate
oven.
42
THE
MODERN
BAKER.
Congress
1
10
Tarts.
lb.
granulated
sugar,
eggs,
oz.
14
flour,
y^
Beat and with
a
lb.
chopped
of
almonds.
sponge
sugar
and
eggs,
in in
adding
flour lined
oven.
almonds.
sweet
Fill this
patty pans
medium
pastry dough.
vanilla
Ice with
icing while
B\itterc\ips.
y2
lb.
granulated
sugar,
y^ lb. almond
2
ozs.
paste,
flour.
to
m.ake
dium me-
mixture
between eggs
in
two
sheets
of
puff
paste.
sugar
with Bake
and
strew
oven.
granulated
top.
moderate
THE
MODERN
BAKER.
43
Cliocolate 2
Baisees.
lbs.
granulated
sugar,
egg
whites.
Boil dusted
oven.
together.
Let
Lay dry
out
like hours.
finger shape
Bake
in
on
pans.
three
cool
Snovir
1 1
Balls. lb.
qt. egg
oz.
y2
Beat Cream
paper.
two
Cream
whites
to
stiff froth,
adding
and
on
Squeeze
in
through bag
Ice
and
cool
a
oven.
bottom
put
together to
form
ball.
44
THE
MODERN
BAKER.
Fritters.
1
lb.
granulated
sugar,
eggs,
oz.
oz.
J4 ^
soda.
salt,
1 Yz lbs. flour.
Boil and
milk, then
add
stir
in flour.
Mix
eggs,
on
sugar
paper.
salt and
to milk
and
flour.
Drop
Almond
Macaroons.
1
paste,
sugar,
5^
granulated
y^ lb. powdered
Whites
of 8 eggs.
whites hard.
sugar.
Rub and
oven.
paste and
sugar
egg
together thoroughly,
Bake
in
add
by rubbing
temperate
46
THE
MODERN
BAKER.
Apple
Peel soak sugar,
Fritters.
carefullyand
them
in
a
slice
your of
apples,
mixture
powdered
Then
lemon
in
juice
the
and
brandy.
dip
them
them
in
hot
lard
sugar.
BATTER.
pound
flour, 2
eggs,
Yi pint
to
salad make
can
milk
any
enough
kind
batter; almost
in
of fruit
used
place
of
apples.
Cocoaniit
1
Macaroons.
(fine shred),
y^ y
granulated sugar,
powdered
of 8 eggs.
whites and
oven.
sugar,
Whites
Rub
cocoanut,
egg
in
sugar
together
thoroughly.
Bake
temperate
THE
MODERN
BAKER.
47
Cream
1
Ptiffs.
pt. water
ozs. ozs.
or
milk,
7 12 12
lard, flour,
eggs,
Salt.
Boil
water
and eggs
lard
together until
same
it foams.
Add and
in
flour, and
add hot
a
rub
with
while Bake
stillwarm,
20
minutes
little Yeast
Powder.
oven.
Cream
1
for above:
qt. milk,
3 eggs, 6 2
Beat starch with
and
ozs. ozs.
sugar,
corn
starch.
sugar Cook
eggs
a
and
together.
Add
milk,
flavor
vanilla when
Pie
Crust.
1
lb. flour,
ozs. oz.
lard,
Yeast
Powder,
water
or
Moisten
with
milk
(salt),
48
THE
MODERN
BAKER.
I^emon
Pie.
y2
1
lb. sugar,
pt. water,
egg
oz.
2
1
yolks,
corn
starch.
and
of
in
the vessel
grated peel
juice
mixture
2
a
lemons. pan
of
containing the
and
boilingwater
C\istard
4 4 1 2
Pie.
ozs.
sugar,
eggs,
qt. milk,
ozs. corn
starch. together.
Then
Beat when
eggs
and
sugar starch.
ture mix-
adding
add
and
little salt,
THE
MODERN
BAKER.
49
Cocoaiwit
Pie.
Use and
way,
same
ingredients as
the
mixture
custard
in
pie,
same
prepare
the
adding ]\
lb.
grated
cocoanut.
Beat
whites
of eggs
mix.
separately.
Stir
balance
together, then
50
THE
MODERN
BAKER.
Bread
Yeast
and
Fancy
Baking.
Compressed
The milk
or
Yeast
water
Spong(e.
be used
the
at
should
The
shop and
same
flour
kept
at the
is set
ature. temperone
sponge
in
end
of
trough; the yeast dissolved in part of the liquid,and enough spring wheat into all the liquidto make flour is mixed
a
smooth,
bottom
so
medium
of the there
sponge.
The
must
sides be
and
trough
will be
to
on no
kept
then the
scraped,
the
dust
form
lumps;
close
of weak
top and
made
as
trough. is ready
to
can
sponge
use as
flour
soon
it commences
fall.
Sponges
made
of
strong
flour
as drop 54 inch, but no more, they The will lose their strength if they do. qualityof the goods depends, in a great
measure,
on
the
character
of the
sponge
used.
THE
MODERN
BAKER.
51
Sponge.
y^ pound compressed
milk
flour If
or
yeast,
of
gallon
strong
water,
to
or
half
a
each;
enough
make
are
medium
sponge.
can
large sponges
used.
made
les^ yeast
be
Boston
J
Bro^vn
Bread.
flour,
flour, lb. wheat flour, J meal, \ lb. corn pt. molasses, salt, oz.
J
oz.
Yeast
or
Powder.
milk
in
Mix
with Bake
water
enough
oven.
to
make
soft
dough.
hours
cool
Grat\am
2
Bread.
buckets
lukewarm
water,
6 pts. molasses, 7
Make Let
ozs.
compressed
dough,
until
yeast.
flour.
over,
medium
stand
dough
lettingit stand
again.
52
THE
MODERN
BAKER.
Malt
This
names:
Bread.
is made
kind
of bread
under
many
different
Mother's
Bread,
Cream,
Mother's
Best, etc.
gals,water
lbs.
corn
(90 degrees),
flour
2"^
1
1 1
(dry),
lb. Malt
Extract,
y,
10 80
Observe until half
compressed
yeast,
lbs. flour.
the
Do followingrules: in; dough is mixed half
not
add lard
yeast
when oughly thor-
the
add
dough
mixer into
is at
least
mixed. well
Work mixed
dough
let the
and
run
dry.
ten to
When
minutes
dough
longer.
Allow
first
in at
put dough
paratively dough comtrough, pushing
the
trough
board
raise.
back
gradually.
over.
In
about But
press
hours
it to
it wants
on
if you
it
with
In
fingers
it must
break
around mould
tins
that
up
place.
into in
loaves.
dium me-
and
bake
heat
A
with
steam
in
oven.
for this kind very good mixture 3 parts Minnesota obtained hard from
1
of
bread
is
part Kansas
patent
and
part
wheat
patent.
54
THE
MODERN
BAKER.
Salt
IVising
called
Bread.
Solution
2
"emptyings,"
corn
tablespoonfulsof
(not bolted),
meal,
teaspoonful granulated
black
sugar,
pepper,
V 4 teaspoonful Jamaica
ginger,
teaspoonful B.
milk
C.
soda,
}4 pt. sweet
(scalded).
Mix
or
stir
thoroughly
into
a
in
vessel.
of
warm
Set
water
this
or
vessel steam,
of
emptyings
same
vessel
keeping
or
temperature
it is
for
about
very
water
14
sour.
hours,
Make
winter
whenever
stiff
light body
4
and
sponge
of
qts.
warm
and Leave
wheat
until 3
flour,
sponge
is
adding
ripe.
and Scale
prove
emptyings.
Make stiff
of
oz..
stand
dough
by
adding
winter
qts, water
flour. Let bread
handful
1 lb. 2
one
salt, using
and
grease
wheat sides.
oven.
around slow
hour.
Bake brown
in
on
This
does
not
get
as
top
as
other
bread.
THE
MODERN
BAKER.
55
Cream
Also for
Bread.
King
Loaf
and
Queen a
Loaf,
Crimp
Crust
Bread.
For
batch
1
of 3
pails at
Extract
16
or
qts. take:
4
qt. Malt
lbs.
granulated
7 2 lbs.
corn
sugar,
flour
(dry),
4J^
1
lard,
lb.
compressed
yeast,
150
The
lbs. all
of
temperature
85
to
dough
should
summer.
always
Let
it down
be
at
least
come
dough
and
at
once
up
come
90
knock
let it
again.
don't
Mould
up
in
crimped
pans
and
Vienna
Rolls.
Take
2-oz. them
Vienna
bread
dough,
round boxes.
with
over.
break and
into
place
When Vienna When
over
cloth-covered
them them
half
proved stamp
and
turn
roll stamp
three-quarters proved
again.
in steam
turn
them and
Wash
oven
them
the
with
same
water
as
bake bread.
Vienna
56.
THE
MODERN
BAKER.
Cinnamon
CaKe.
Make
milk
4
soft smooth 1
dough
out
sponge,
lb. butter, Vi
raise twice
eggs,
flavors; let
in
and
scale
and
mould
for
a
suitable
minutes
lay
about
few
an
flat,
on
half
baking
pans;
with
a
melted
mixture
on
ter; butof
let raise;
strew
powdered
and the
of
sugar
in
and
cinnamon
oven.
top
make
bake cake
medium
can or
To
rich you
place
small
pieces
apart,
ing. bak-
four inches
on
and
top before
Apple,
Peachk CaKe.
and
Pltim
The than
dough
for cinnamon
are
is
rolled
little thinner
even
cake, and
all
over
slices
cake
currants
of fruits
laid
rows.
the
in
symmetrical
are
Sugar
Let
and
strewn
on
top.
Cream
raise
and be
bake
in
in
hot
oven.
may
used
place
of the
sugar
and
currants.
THE
MODERN
BAKER.
57
Berry
Proceed
The
over
CaKe.
as
the
must
same
for
apple
cake.
berries the
be
picked and
spread
of the
cake.
Cream
composed
then
followingingredientsis
leveled
on
placed
Scald
and
top of the
in
berries: of
^4
quarts
5
boiling milk;
of
add
1 lb. of sugar,
yolks
eggs,
raise
little bake
yolkaline
to
a
and
flavor.
Let
and
lightbrown.
Clieese
CaKe.
ozs.
^
butter the thin
lb. sugar,
butter, 8
cheese;
eggs,
%'
the
in
lbs. pot
sugar
cream
and
gradually work
to
a
yolks;
the
beat
cheese
littlemilk
mix
a
the
pan
whole
with
a
cake
on
dough
wash
on
and
over
spread
with
top;
egg;
few
currants
top and
bake
hot,
THE
MODERN
BAKER.
Batl\
"
Buns.
into
out
Work
1 lb. of
coarse
sugar
5 lbs.
in
of cinnamon
oz,
cake
dough;
them
break
on
pieces and
mould
place
pans; with
do egg;
not
them;
and bake
wash
in hot
over
let prove
oven.
Coffee Roll
into out
some
W^reatHs.
cinnamon
cake
dough together
set to
long
form
thin
and
into
round
strew
on
wreath;
coarse
raise; wash
and hot.
with
egg;
chopped They
may
almonds also be
top and
with
iced
THE
MODERN
BAKER.
59
ZMriebacK. Roll
out
the
above
dough
like small
not
fingers.
them
rise
one
Set
too
close
together; do
bake
cut
let Let
in
much;
then
light.
biscuit
stand
two
day;
a
each
with
on
sharp
knife. and
Roast
well,
mon cinna-
brown
or
both
sides sugar.
dip
in
vanilla
Long
Take above
inch
C\irrant
B\iiis.
dough,
thick
cinnamon
over
roll out
10
in
square
pieces ^
and
inches and
wide;
rants; cur-
sprinkle with
double
the
cut
sugar
from you
both
cut
sides;
the
set
side
up
after
whole
strips in small
set
fingerswith
the
scraper;
it to
them
in
close
together; allow
heat and frost
rise; with
bake
good
thick
vanilla icing.
60
THE
MODERN
BAKER.
SdinecKen. Roll
out
same as
dough
currants,
for currant
cinnamon
buns;
sugar
sprinkle with
and
with
some
chopped almonds;
make
set
wash
a
edges
cut
on
little egg;
into
cut
roll;
up
into
narrow
pieces;
tins; and allow
ice.
side
rise
greased
bake
it to
well;
then
hot
Hot
Cross
Buns.
Same
dough
up
as
above;
like
cut
in
small
when with with
a
pieces; round
half
cross
biscuit, but
one
risen
press
each
+;
coarse
down
over
cutter, and
rise
thus
in
wash
or
butter
set
to
dip
and
fine
sugar;
bake
hot,
ice
or
wash
with
baked,
them,
62
THE
MODERN
BAKER.
Ring
and
Pretzel
CaKe.
Roll
out
lbs.
cinnamon
cake
dough;
and
roll
place
three
on
top
the
lb.
butter;
fold
times,
off
same
as
for
puff
them
paste;
from
then
cut
strips
and
and
twist
left
to
right,
of
place pretzels,
eggs; bake
them
on
pans
in
shape
Wash
rings,
with
crescents,
etc.
over
strew
chopped
ice
almonds
on
top;
is
hot
and
while
warm.
It
understood
that
the
dough
raised
must
be
kept
cool
and
the
goods
the
in
cool
place,
from the
otherwise
butter
will
run
dough.
Crackers,
CaKes
and
Sweet
Goods
THE
MODERN
BAKER.
63
Crackers,
CO, Sweet
Cakes
Goods.
StocK. 6
4
.
ozs.
hops (boil20
flour,
minutes
gallons water,
lbs.
314
Yi
18
1
gallon malt,
cakes
oz
Yeast
Foam,
soda.
Icing^.
12
oz. oz.
tgg
cream
albumen,
tartar, water,
6 2 72
gallons
lbs. sugar.
MetKocI
of
Using
Kgg
is
Albumen.
18
ozs.
tgg
10
equal
2
to
ozs.
the
to
whites
1
of
Use
pint of lukewarm
64
THE
MODERN
BAKER.
American
1 20
Fancy.
lbs. flour, lbs. P. sugar, 50
THE
MODERN
BAKER.
65
Banana
lbs. P. sugar,
lbs. butter,
y^ gallons milk,
oz.
2^^
10 8
banana, ammonia,
soda.
oz.
oz.
66
THE
MODERN
BAKER.
68
THE
MODERN
BAKER.
Fig
Tart.
110 63 18 lbs.
flour,
sugar,
3^
3
gallons eggs,
vanilla,
ammonia,
soda.
iy2
7^
BacKaracK.
Vanilla.
THE
MODERN
BAKER.
69
70
THE
MODERN
BAKER.
THE
MODERN
BAKER.
71
CoQtiettes.
1
bbl. flour,
.
90 40
1
lbs. C.
sugar,
lbs. butter,
gal. glucose,
2^
2 20 10
ammonia,
vanilla.
oz.
I^emon
1
Snaps.
bbl. flour, lbs. gran, sugar,
150
20 20 2
y2
10
12
lemon,
ammonia,
oz.
gallons milk.
72
THE
MODERN
BAKER.
THE
MODERN
BAKER.
73
74
THE
MODERN
BAKER.
BismarcK.
70
10
lbs. flour,
lbs.
bu-tter,
soda,
ammonia,
tartaric
oz.
oz.
acid.
76
THE
MODERN
BAKER.
Oswego.
Alberts.
2
bbls. flour,
lbs. gran,
80
sugar,
56
1 1
lbs. butter,
28 8 Mix before
one
soda,
ammonia.
out in box
hour, break
sweat
15
over
minutes
running,
night.
THE
MODERN
BAKER.
77
Cocoan\it
1 10
Bar.
45 45
28
vanilla,
soda.
78
THE
MODERN
BAKER.
THE
MODERN
BAKER.
79
80
THE
MODERN
BAKER.
Hand
Made
Sugar
lbs. flour, lbs.
CaKe.
49
22
10
powdered
sugar,
lbs. butter,
2
1
gallons milk,
qt. eggs,
oz.
yi
4 4
lemon, soda,
ammonia.
oz.
oz.
Crldorado.
110 63 18
2
6 10
ammonia,
oz.
soda,
Chocolate.
THE
MODERN
BAKER.
81
Vanilla
IVafer.
70
18 18
gallons eggs,
soda,
ammonia,
cream
oz.
oz.
tartar,
100
1
lbs. flour,
qt. vanilla.
Paris
Btiii. 18 6 3 6 12 30
1
cream
tartar,
lbs. ^lour,
oz.
vanilla.
82
THE
MODERN
BAKER.
Cocoaiixit 60 24 24 12 7 3
4
lbs. gran,
sugar,
qts. molasses,
qts. eggs,
qts. water,
oz.
5
2
soda,
vanilla.
oz.
84
THE
MODERN
BAKER.
Ginger
80 28
Snaps.
lbs.
powdered
sugar,
lbs. lard,
10
4
gallons molasses,
lbs. soda, lbs. ginger, lb. cinnamon,
3"^
1
2^
3 1 30
gallons water,
oz.
oil lemon,
Cliocolate
Snap.
125
32
1 y2 lbs. ammonia, 20 7
1
lbs. chocolate,
gallons milk,
bbl. flour,
oz.
soda.
THE
MODERN
BAKER.
85
86
THE
MODERN
BAKER.
Frosted
4
Creams.
gallons honey,
THE
MODERN
BAKER.
87
Jersey
Biscuit. 30 8
1
lbs. lard,
oz.
ammonia.
14 lbs. soda,
oz.
12
tartaric
acid,
lbs.
salt,
sugar, water,
15 5
1
lbs. brown
gallons hot
bbl flour.
88
THE
MODERN
BAKER.
THE
MODERN
BAKER.
89
Vanilla 80
Bar.
lbs.
powdered
and
sugar,
35
2 10 10 6 3 1
lbs. butter
lard,
gallons eggs,
oz.
soda,
ammonia,
oz.
gallons milk,
qts. vanilla,
bbl. flour.
90
THE
MODERN
BAKER.
Ctiban
Scftiare.
25
1
lbs.
lard,
Yz
lbs. cinnamon,
10
gallons molasses,
y^
8 3
1
gallon water,
oz.
powdered
oil lemon,
licorice,
oz.
bbl. flour.
Cocoantit 65
30 80 2 3 3 10 10
1
Bars.
lbs.
powdered
and
sugar,
lbs. butter
lard,
lbs. cocoanut,
soda,
ammonia,
oz.
bbl. flour.
92
THE
MODERN
BAKER.
Taffy
Snaps.
85
30 2 3
lbs. sugar,
lbs. butter and
lard,
lbs. cocoanut,
oz.
soda,
ammonia,
oz.
155
lbs. flour.
use
(For
Fingers
80
lbs. of sugar.
THE
MODERN
BAKER.
93
Vanilla
IVafers.
94
THE
MODERN
BAKER.
CnglisH
65
16
17
Coffee
CaKe.
lbs, sugar,
lbs. lard,
lbs. butter,
gallons eggs,
oz.
soda,
lb. cinnamon,
120 3
gallons molasses
Boiled 6
Icing'.
oz.
gelatine,
cream
tartar,
oz.
tartaric
acid,
oz.
soda,
lbs. sugar.
THE
MODERN
BAKER.
95
96
THE
MODERN
BAKER.
THE
MODERN
BAKER.
97
98
THE
MODERN
BAKER.
BreaKfast
Coffee
CaKe.
100
THE
MODERN
BAKER.
Btitter
ScotcH.
100 lbs.
flour,
50
44 4
lbs. sugar,
lbs. butter,
gallons molasses,
2y2 gallonseggs,
6"2 qts. milk,
8
4
oz. oz.
soda,
mace.
Lemon,
vanilla.
Gratiam
1
25 25 55 70
1 1
butter,
graham,
12 7
mace,
gallons milk,
THE
MODERN
BAKER.
101
ViTorld's
1
Fair bbl.
Wafer.
flour,
75
34
and
lard,
102
THE
MODERN
BAKER.
THE
MODERN
BAKER.
103
Cocoantit 60 42
12 1 1 1
Bar.
granulated
sugar,
lbs. butter,
8 20
soda,
lbs. cocoanut.
Sponge
80
CaKe.
lbs. flour,
lbs. sugar,
37
18
lbs. butter,
1 "4 20
14
gallons eggs,
oz.
ammonia,
qts. milk,
oz.
lemon, powdered
sugar.
Dip
in
104
THE
MODERN
BAKER.
THE
MODERN
BAKER.
105
Snaps.
85
30
2
lbs. sugar,
lbs. butter
and
lard,
155
6 6
lbs. flour.
oz.
soda,
ammonia,
oz.
Lemon.
Vanilla 42 2 9
1
Bars.
lard,
gallon eggs,
qts. milk,
oz.
8 6
4
ammonia,
oz.
soda,
80
lbs. flour.
Vanilla.
106
THE
MODERN
BAKER.
108
THE
MODERN
BAKER.
THE
MODERN
BAKER.
10^
Lemon
Snaps.
130
2
lbs. sugar,
lbs. lard,
lbs. butter,
14-lt"s. ammonia,
bbl. flour.
Frosted
13
Creams.
lbs.
oz. oz. oz.
3yi
8
4
Imperial.
80
30
1
and
lard,
mace,
5
Lemon
gallonsmilk,
or
vanilla.
110
THE
MODERN
BAKER.
1 3
1
lbs. soda,
gallons molasses,
bbl. flour, and vanilla.
Lemon
Btitter
Scotchk.
50
44
4
gallons molasses,
soda.
mace,
100
Orange
THE
MODERN
BAKER.
Ill
112
THE
MODERN
BAKER.
Grandma 75
30
1
CooKies.
lbs. sugar.
lbs. lard,
gallon eggs,
oz.
8
1 1
ammonia,
lb.
soda,
gallon glucose,
Yz
3 1
lb. mace,
oz.
lemon,
.bbl. flour.
DarK
CooKies.
1 1
2 28
lard,
3"4
2
1
lbs. soda,
lbs.
ginger,
bbl. flour,
Lemon.
THE
MODERN
BAKER.
113
114
THE
MODERN
BAKER.
Cocoaiwit
60
Caramels. lbs.
powdered
sugar,
116
THE
MODERN
BAKER.
Strawberry,
THE
MODERN
BAKER.
117
118
THE
MODERN
BAKER.
THE
MODERN
BAKER.
119
Banana
Fing^ers.
36 8 8 6 12 12 5
lbs.
powdered
sugar,
soda,
ammonia.
76
lbs. flour.
to
Banana
suit
taste.
Cocoantit
Gems.
(best),
powdered
acid, soda,
sugar,
qt. eggs,
oz. oz.
5
4
25
120
THE
MODERN
BAKER.
THE
MODERN
BAKER.
121
Macaroon
Fingers.
50
30 3
2
lbs. flour,
granulatedsugar, gallonseggs,
lbs.
oz. oz. oz. oz. oz.
2
.
soda, salt,
cream
1%
1
tartar,
6
1 13
Put
in soda
acid, vanilla,
qt. glucose,
lbs. 4X
15
minutes
powdered
before
sugar.
dered pow-
flour, put
sugar
in with
flour.
Honer
Ntits.
1
1
4 2
4
ammonia,
soda,
cinnamon,
2 2
4
cloves,
mace,
dozen
oz.
i^
1
lb. citron,
oz.
lemon,
5
34
122
THE
MODERN
BAKER.
Grandma
CooKies,
No.
2.
y,
40 18 3 12
4
bbl. flour,
lbs. sugar,
lbs. lard,
qts. eggs,
oz.
ammonia,
oz.
soda,
2^
gallons water,
Lemon.
I^ady
Fing'ers"
30
No.
2.
15 lbs. butter
1 8
4
lard,
gallon eggs,
oz.
ammonia,
oz.
soda,
qts. milk,
lbs. flour.
53
Lemon.
124
THE
MODERN
BAKER.
Vanilla
1
Scttiares.
bbl. flour, lbs. soft A. lbs. lard, sugar,
100
30
qts. milk,
soda.
cream
oz.
cream
10
gallons molasses.
THE
MODERN
BAKER.
125
126
THE
MODERN
BAKER.
Currant 30
15 lbs. butter
1
lard,
gallon eggs,
oz.
6
4
ammonia,
oz.
soda,
7 50
quarts water,
lbs. flour.
Lemon.
Cream
Bars.
25
ly,
13"^
2
2"^
2
4
soda,
vanilla.
oz.
THE
MODERN
BAKER.
127
128
THE
MODERN
BAKER.
THE
MODERN
BAKER.
129
130
THE
MODERN
BAKER.
Vanilla
Wafers.
50
lbs.
powdered
sugar,
ammonia,
soda, alum,
qt. vanilla,
lbs. flour.
70
Gratiam
Wafers. 130 70
60 34 4
4
24
1 Yz lbs. 1
soda,
Yz
3 6
tartaric
acid.
132
THE
MODERN
BAKER.
Ginger
6
THE
MODERN
BAKER.
133
134
THE
MODERN
BAKER.
BlacK
Frtiit
5%
7 7 2
cloves,
allspice,
cinnamon,
soda,
eggs,
dozen
3^
2
pts. milk,
^
9 5
Coffee
CaKe. 40
lbs.
powdered
lard,
sugar,
25 25
3^ }4
1
6
4
2 1
THE
MODERN
BAKER.
135
Icin^.
72 2 12 8 1
1 4
lbs. sugar,
gallons water,
oz. oz.
gelatine,
cream cocoa
tartar,
lb.
butter,
pt. glycerine,
oz.
vanilla
or
oz.
lemon.
"Vhiite
Mountain 12 7 3 3 7
14
CaKe,
qts. egg
whites,
qts. milk,
oz.
yeast powder,
lbs.
flour,
VVTHite
butter,
lbs. flour,
3 qts. egg 1
oz.
whites,
yeast powder.
136
THE
MODERN
BAKER.
Ginger
1
40 25 25
2
1 1 1
powdered
lard, ginger,
sugar,
lb. cinnamon,
oz. oz.
orange,
lemon,
13
4
gallons molasses,
lbs. soda.
Honey
honey,
lbs. lard,
gallon sour
oz. oz.
milk,
18
16
ammonia,
cream
tartar,
3"^
1
lbs.
soda,
Lay
hours
over
bars;
one
to
two
for other
THE
MODERN
BAKER.
137
138
THE
MODERN
BAKER.
Vanilla 75
34
Wafers.
lbs.
powdered
sugar,
10 1
y2
gallon glucose,
ammonia.
oz.
soda,
lbs. flour.
THE
MODERN
BAKER.
141
Cake
Angel Angel
Berlin
Biscuits Biscuits Food Food
Recipes.
19 20
Cake .'
".
9 18 19
Cake
8 10
Cake
Drop Cake
21
29
Crystal Cake
Cup
Cake
30
Currant
Drop
Cake
22
Doughnuts
Doughnuts Doughnuts
Fried
Fruit Fruit Fruit
26
(Sweet)
(New
25 36 25
England)
(Dark)
14
(Light)
15 35
20
31
29
34
Cake Cake
31 36
12 12
2 3 4
13 13 33
Jelly Squares
142
THE
MODERN
BAKER.
Lady Layer
Fingers
Cake
14
15
16
Layer Cake
Leaf Lemon Lemon Lemon
7 8
21
Snaps
Cake
28 9
Leopard
Marble
Cake
21
England
Year's York
Crullers Cake
36 26
Lunch
Cake
32
Orange
Paris Pound
Pound President
Cake
26
10
23
23
6
Cake
Raisin
Cake
and
Rough
Scotch Scotch Sheet Silver
Ready
Cake
30 17
11 11
33
22 28
Sponge
Drop Cake
Short
No. No.
Cake
1 2
32
5 5 34 25 35
THE
MODERN
BAKER.
143
White White
Cake
24
Layer
Loaf
Cake
16
White
Cake
24
Wine
Cake
17 Cake
Wine
Cup
18
Yellow
Layer
Cake
16
Zephyr
Cake
144
THE
MODERN
BAKER.
Pastry
Almond Almond Almond
Almond
Recipes.
41
.,
Icebergs
Macaroons Tarts
44 41
Wafers
Fritters
40
46
Apple
Berlin Butter
Cake
40
42
Cups
Sticks
Baisees Kisses Macaroons Pie Tarts
39
43 40 46
49
42
Congress
Cream Cream Custard
Fritters
Puffs
Rolls
.^
47
39
Pie
48
44
Lady
Lemon
Locks
Pie
39
48 44
Rings
Slices
45 38 46 38 47 37 37
(Cocoanut)
Pastry Dough
Pie
Crust
Paste Paste Pie
Puff Puff
Pumpkin
Snow
49
Balls Slices
43
Washington
45
THE
MODERN
BAKER.
145
Bread
and
Fancy
Yeast
Baking.
Apple
Bath
Cake
56
Buns
58
Berry
Boston
Cake
Brown Bread
57
51
Cake
57 Cake
56 61 58
Cake Wreaths
Yeast
Compressed
Cream
Sponge
50 55 59
Bread
Buns
Currant
Graham
Bread
51
Hot
Cross
Buns
60
Malt Malt
Bread Extract
52
(Directions)
53
Peach
Plum
Cake
56
56
Cake Cake
Pretzel
62
Ring Cake
Salt
62 Bread
.'
.
Rising
54
60 51
Schnecken
Sponge
Stollen
Turks' Vienna Zwieback Heads Rolls
".
.
.61 61 55
'
59
146
THE
MODERN
BAKER.
Crackers*
Sweet
Alberts
'
Cakes
and
Goods.
76 76 108 91 107
Albina
Mixed
Cake
Alphabets
Animals Animals
Assorted
Cakes
and
Jumbles
115
Backarack
Banana Banana Bar
68 65 119 64 92 74
Fingers
and
Bar
Base
Fig
Raspberry
Ball
Bismarck Black
79 Coffee Cake
98
Breakfast
Butter Butter Butter
95
100 110
Bar
73
Ill
'
84 96
117
82 115 123
. .
Drops
Bars Bars
Wafers
Bar
".
120
77
,.
Bar Bar
82
90 103
Bar
148
THE
MODERN
BAKER.
Fig Tart
Frosted Frosted Frosted Fruit Fruit Fruit
68 Creams Creams
Creams
86 109
128
Cake
134
86 132
Drop
Slices
Ginger Cookies Ginger Snaps Ginger Snaps Ginger Snaps Ginger Wafer Ginger Wafer
Golden Graham Graham Graham Graham Graham Graham Grandma's
Grandma's
Wafers Wafers Wafers Wafers Wafers Wafers Wafers Cookies Cookies Cookies
Grandma's
Tea
76 85 127 136
121
63
66
109 83
THE
MODERN
BAKER.
149
87 118
87
65 70 88 102 128
Jumbles
Jumbles J umbles Jumbles Just and
Assorted
Cakes
115 96
the
Thing
Lady Lady
Leb Lemon Lemon Lemon Lemon Lemon Lemon Lemon Lemon
Fingers Fingers
Kuchen Bar
114 122
85 79 71 77 88 97
109
Snaps
Snaps Snaps
Snaps Snaps Snaps
Wafers
128
118
133
Fingers
121 108 95
Drops
Cakes
Molasses Mosell
67
New New
England
York
Joe
124
138
Oatmeal Oatmeal
Wafer
Wafer Bar
Orange Orange
Fingers
150
THE
MODERN
BAKER.
Paris
Bun Mix
81 104
People
Princess
Cake Wafer
133
120
Nuts Bar
125 75
64
Scotch Soft
Cake
Snap
78 104
103 133
Spice Jumbles
Sponge Sponge
Star
Cake Cake
Cake
98
63
Stock
Cake
116
80
131
Cake Cookies
78
'.
.
97
118
Macaroons
Snaps
."
77 105
92 98
Snaps
Cake
Frutti Bar.Bar Bar
Taffy Snaps
Tea Tutti
113 72 89 105
124
Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla
Squares
Wafers Wafers
Wafers
75
81
93
'.
. . .
1'06
117 130
\
138
THE
MODERN
BAKER.
151
135
White
"
White
World's World's
Wafer
"
152
THE
MODERN
BAKER.
Cincinnati
Yeast
Powder
"TKe
It is tHe Art Lsitest
Original"
Discovery
Fine in tHe
of
in
or
BaKing
ing BakSoda
Can
be
used
place of Ammonia,
Cream
better Tartar results. other fine and
Powder
with FLOUR
Contains
and
and
ingredients
rich color
to
giving
moisture
cakes,
baked.
biscuits,
Is and
doughnuts,
of healthful
no
etc., when
food
ducts pro-
composed
contains
injurious
and Has than
chemicals.
Works
absolutely
in any power
or
uniform
keeps
more
finitely inde-
climate.
ing leaven-
strength
baking powder.
Sold
in
Cans
Only
HilKer
(Si BletscH
CHica^o
Company
Cix\ciz\i\ati
THE
MODERN
BAKER.
153
PREMIER
PRAND
Fruit
FLAVOR.
Icing
AND COI^OR.
Cream
COMBINED
Can
be
used
in all
Icings, Layer
Cake
Cake
Creams,
Ice
Marshmallows,
Cream
Batters,
Ices.
and
ICINGS
are
have
strong
color
and
fine
They
much
stronger than
No
flavoring extracts
economical.
boiling is required.
FOR
ICING,
the
add
small
quantity
This will
of
Icing Cream,
to
produce
flavor
desired
color.
give
ITS
the
proper
and
gloss.
ICING IS NOTED FOR Etc. PURITY
PREMIER
FLAVOR,
COLOR,
STRENGTH,
Prepared
ORANGE
LEMON
in
the
Following
Flavors:
STRAWBERRY
RASPBERRY PINEAPPLE
ROSE
.
BANANA CHOCOLATE
WINE MAPLE FLAVOR
CARAMEL
VANILLA CHERRY
PISTACHIO
ALMOND
HilKer
(Si BletscK
CKicago
Company
Cincinnati
154
THE
MODERN
BAKER.
LEMON
Four
times Extract
Does
COMPOUND
stronger
of Lemon
gives
than
not
contain
Flavor
alcohol, and
than
more
Natural
ordinary
extracts.
It is
Because
being non-alcoholic
bake
out
it does
not
of
the
goods.
Natural Flavor
Because
it the
gives
whole
the
of
lemon.
no
Because
it contains
impurities,
and
to
consequently
health.
Because the
consumer
is not
injurious
not
pay
cohol alof
prices when
"
strength
tion. considera-
the
flavor
is taken
Hilker" BletschCompany
Chicago
:: :: ::
Cincinnati