Bibliothèque

The bread & biscuit bakers and sugar boilers assistant

Auteur(s)
WELLS Robert
Editeur
Crosby Lockwood and Son
Bibliothèque(s)
Boulangerie, Pâtisserie
Parution
1895
ISBN
NC
Boutique
Acheter ce livre ­­»
The bread & biscuit bakers and sugar boilers assistant

Résumé

BREAD AND BISCUIT BAKING, ETC.

I. - INTRODUCTORY CHAPTER

Slow Process in the Art of Bread-making Need of Technical Training Chemistry as applied to Bread-making.

Process of Fermentation.

Liebig on the Process of Bread-making Professors Jago and Graham on Brown Bread

II. - GENERAL REMARKS ON BAKING

Baking and its several Branches Essentials of good Bread-making German Yeast and Parisian Barm Recipe for American Patent Yeast. Judging between good and bad Flour Liebig on the Action of Alum in Bread Professor Vaughan on Adulteration with Alum Importance of good Butter to the Pastrycook.

III. - BREAD, TEA CAKES, BUNS, ETC.

1. To make Home-made Bread
2. Bread-malting by the Old Method
3. Modern Way of making Bread
4. Scotch Style of making Bread
5. Home-made Whole Meal Bread
6. Whole Meal Bread for Master Bakers
7. Unfermented or Diet Bread
8. Rye Bread
9. Coarse Bread
10. Germ Flour Bread
11. Tea Cakes
12. Queen's Bread
13. Sally Luns, Yorkshire, or Tea Cakes
14. Muffins
15. Another Way
16. Crumpets
17. Oatmeal Cake
18. Bath Buns
19. Another Way
20. Hot Cross Buns
21. Chelsea Buns
22. Balmoral Cakes
23. Balloon or Prussian Cakes
24. Saffron Buns
25. Cinnamon Buns
26. Jubilee Buns
27. German Buns
28. Common German Buns (for wholesale purposes)
29. London Buns
30. Penny Queen Cakes
31. Patent Flour
32. Penny Rice Cakes
33. Coconut Cakes
34. Albert Cakes

IV. - GINGERBREAD, PARKINGS, SHORTBREAD, ETC.

35. Queen's Gingerbread
36. German Gingerbread
37. Spiced Gingerbread
38. Scarborough Gingerbread (for wholesale purposes)
39. Ginger Cakes
40. Prepared Treacle
41. Prepared Treacle for Thick Gingerbread
42. Laughing or Fun Nuts
43. Grantham or White Gingerbread
44. Spice Nuts
45. Another Way
46. Another Way
47. Light Gingerbread
48. Italian Jumbles, or Brandy Snaps
49. Halfpenny Gingerbread Squares
50. Hunting Nuts
51. Parkings
52. Another Way
53. Parking Cake
54. Scotch Shortbread
55. English Shortbread
56. French Shortbread
57. Machine-made Biscuits

V. - HARD BISCUITS

58. Ship Biscuits
59. Captains' Biscuits
60. Thick Captains
61. Abernethy Biscuits (Dr. Abernethy's original recipe)
62. Abernethys as made in London
63. Usual Way of making Abernethy Biscuits
64. Wine Biscuits
65. Soda Biscuits
66. Boston Lemon Crackers
67. Pic-Nics
68. Common Pic-Nics
69. Luncheon Biscuits
70. Digestive Biscuits
71. Another Way
72. Small Arrowroot Biscuits
73. Coffee Biscuits
74. Victoria Biscuits
75. Shell Biscuits
76. York Biscuits
77. Machine Biscuits
78. Bath Oliver Biscuits
79. Edinburgh Biscuits
80. Nursery Biscuits
81. Soda Biscuits

VI. - FANCY BISCUITS, ALMONDS, Etc.

82. Digestive Biscuit
83. Kent Biscuits
84. Imperial or Lemon Biscuits
85. Venice Biscuits
86. Shrewsbury Biscuits
87. Another Way
88. Another Way.
89. Peruvian Biscuits
90. Currant Fruit Biscuits
91. Snowdrop Biscuits
92. Rice Biscuits
93. Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits
94. Walnut Biscuits
95. Queen's Drops
96. Cracknel Biscuits
97. Premium Drops
98. German Wafers
99. Crimp, or Honeycomb Biscuits
100. Hermit Biscuits
101. Italian Macaroons
I02. Common Macaroons
103. French Macaroons
104. Ratafias
105. Princess Biscuits
106. Rusks
107. Rock Almonds (White)
108. Rock Almonds (Pink)
109. Rock Almonds (Brown
110. Almond Fruit Biscuits
111. Meringues
112. Another Way
113. Common Drop Biscuits
114. Savoy Biscuits.
115. French Savoy Biscuits
116. Judges' Biscuits
117. Lord Mayor's Biscuits
118. Fruit Biscuits
119. Palais Royal Biscuits
120. Rice Biscuits
121. Scarborough Water Cakes
122. Sponge Biscuits
123. Almond Sponge Biscuits.
124. Naples Biscuits

VII. - PASTRY, CUSTARDS, ETC.

125. Butter for Puff Paste
126. Puff Paste
127. Another Way
128. Crisp Tart Paste
129. Sweet Tart Paste
130. Paste for a Baked Custard
131. Paste for small Raised Pies
132. To make a handsome Tartlet
133. Nelson Cake or Eccles Cake
134. To make a Custard
135. Common Custard

VIII. - FRUIT CAKES, BRIDE CAKES, ETC.

136. Directions for mixing Cakes made with Butter
137. Another Way
138. London Way of mixing Cakes
139. Another Way of mixing Cakes
140. Citron Cake
141. Common Fruit Cake
142. Pound Cakes
143. Seed Cakes
144. Two and Three Pound Cakes
145. Another Seed Cake
146. Four and Six Pound Cakes
147. Bride Cakes
148. Icing Sugar for Bride Cakes, &c
149. Almond Icing for Bride Cakes
150. Wedding Cake
151. Rich Twelfth Cake
152. Madeira Cakes
153. Plum Cake (as made for the best shops in Edinburgh)
154. Genoa Cake
155. Rice Cake (Scotch Mixture)
156. Madeira Cake (Scotch Mixture)
157. Pond Cake or Dundee Cake
158. Silver Cake
159. Gold Cake
160. Plum Cake at 6d. per lb. (as sold by Grocers
161. Another Way
162. Another Way
163. Mystery, or Cheap Plum Cake at 3d per lb
164. Plum Cake at 4d per lb
165. Lafayette Cakes
166. American Genoa Cake
167. Lemon Cake
168. Bristol Cake
169. Jubilee Cakes

IX. - HANDY WHOLESALE RECIPES FOR SMALL MASTERS.

170. Soda Cakes or Scones
171. Currant or Milk Scones
172. Sugar or White Spice Biscuits
173. Halfpenny Scotch Cakes
174. Large Square Penny Albert Cake
175. Brandy Snaps
176. Nonpareil Biscuits
177. Common Halfpenny Queen Cake
178. Halfpenny Lunch Cake
179. Polkas or Halfpenny Sponges



SUGAR-BOILING, ETC.

X. - CONFECTIONS IN SUGAR-BOlLING.

180. Clarifying Sugar
181. Testing Sugar
182. To boil Sugar to the degree called "Pearled"
183. To boil Sugar to the degree called "Blown"
184. To boil Sugar to the degree called "Feathered"
185. To boil Sugar to the "Ball" Degree
186. To boil Sugar to the degree called "Crackled"
187. To boil Sugar to the degree called "Caramelled"
188. To boil Sugar by the Thermometer
189. Barley Sugar
190. Barley Sugar Drops.
191. Acid Drops
192. Pineapple Drops
193. Poppy Drops
194. Ginger Drops
195. Cayenne Drops
196. Ginger Candy
197. Lemon Candy
198. Peppermint Candy
199. Rose Candy
200. Burnt Almonds
201. Cast Sugar Drops
202. Rose Drops
203. Orange-flower Drops
204. Chocolate Drops
205. Coffee Drops
206. Barberry Drops
207. Peppermint Drops
208. Pineapple Drops
209. Vanilla Drops
210. Ginger Drops
211. Lemon Drops
212. Orange Drops
213. Pearl Drops
214. Lavender, Violet, Musk, and Millefleur Drops
215. Pink Burnt Almonds.
216. Philadelphia Caramels
217. Boston Chips
218. Engagement Favours
219. Almond Hardbake
220. To make Gum Paste
221. To spin a Silver Web
222. To spin a Gold Web.
223. A Spun Sugar Pyramid
224. To spin a Gold Sugar Crocanth
225. To spin a Gold Cup.
226. A Spun Sugar Beehive
227. To ornament a Beehive

XI. - COLORING SUGAR.

228. To prepare Sugar for Colouring
229. To colour Sugar
230. Blue Colouring
231. Carmine Colouring
232. Green Colouring
233. Another Way
234. Orange Colouring
235. Red Colouring
236. Yellow Colouring

XII. - LOZENGES.

237. Peppermint Lozenges
238. Rose Lozenges
239. Ginger Lozenges
240. Transparent Mint Lozenges
241. Cinnamon Lozenges
242. Clove Lozenges
243. Nutmeg Lozenges
244. Lavender Lozenges
245. Vanilla Lozenges
246. Brilliants

XIII. - ICE CREAMS.

247. Vanilla Ice Cream
248. Bisque or Biscuit Glace
249. Crushed Strawberry Ice Cream
250. Hokey Pokey
251 Coconut Ice

XIV. - PRESERVING FRUITS.

252. Large Strawberries
253. Strawberry Jam
254. Raspberry Jelly
255. Black Currant Jelly
256. Red Currant Jam
257. Apple Jelly
258. Gooseberry Jam
259. Orange Marmalade

XV. - CHOCOLATE.

260. General Directions for Making Chocolate
261. Chocolate Harlequin Pistachios
262. Chocolate Drops with Nonpareils
263. Chocolate in Moulds