Perfection in Baking; General Rules and Instructions in All Branches of American Baking, in Nine Parts, Each Part Containing Many New Theories and New (Paperback)


This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 edition. Excerpt: ...wash with egg, dip in cocoanut and bake like sugar cakes. If too stiff, add a little more milk. 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 some flour, as sometimes it does not take all of four pounds. Roll out one-half of an inch thick, cut in small sheets, and press them well into the moulds. Then cut them apart with a sharp knife and set on boards to dry. Dust the boards lightly with anise seed. If you want to have them stand over night before baking, do not set them so warm. If the bottom is very dry, wet the edges a little with wet fingers. Set on lightly greased tins; bake in cool oven. Springerle. JVo. 2. Stir three pounds of sugar well with the yolks of sixteen eggs, four whole eggs, one-half of an ounce of ammonia. Then beat the whites of sixteen eggs to a stiff froth and add alternately with four pounds of cake flour to above. Proceed as above. This is a very fine mixture, but must be treated carefully. General Rules. 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. If you have to use bread flour, take two ounces less and a little more soda or ammonia. To have cup cakes even and smooth on top, grease the cups well and heat first; if you want them to spring up in center, grease very lightly and do not warm. For all cookies and snaps you can use "Egg Nutrine" in place of fresh eggs. To equal five eggs use one ounce of "Nutrine" and dissolve in one-half of a pint of milk. Soft 'A" or light brown sugar is very...

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 edition. Excerpt: ...wash with egg, dip in cocoanut and bake like sugar cakes. If too stiff, add a little more milk. 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 some flour, as sometimes it does not take all of four pounds. Roll out one-half of an inch thick, cut in small sheets, and press them well into the moulds. Then cut them apart with a sharp knife and set on boards to dry. Dust the boards lightly with anise seed. If you want to have them stand over night before baking, do not set them so warm. If the bottom is very dry, wet the edges a little with wet fingers. Set on lightly greased tins; bake in cool oven. Springerle. JVo. 2. Stir three pounds of sugar well with the yolks of sixteen eggs, four whole eggs, one-half of an ounce of ammonia. Then beat the whites of sixteen eggs to a stiff froth and add alternately with four pounds of cake flour to above. Proceed as above. This is a very fine mixture, but must be treated carefully. General Rules. 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. If you have to use bread flour, take two ounces less and a little more soda or ammonia. To have cup cakes even and smooth on top, grease the cups well and heat first; if you want them to spring up in center, grease very lightly and do not warm. For all cookies and snaps you can use "Egg Nutrine" in place of fresh eggs. To equal five eggs use one ounce of "Nutrine" and dissolve in one-half of a pint of milk. Soft 'A" or light brown sugar is very...

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Product Details

General

Imprint

Rarebooksclub.com

Country of origin

United States

Release date

October 2012

Availability

Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.

First published

October 2012

Authors

Dimensions

246 x 189 x 2mm (L x W x T)

Format

Paperback - Trade

Pages

28

ISBN-13

978-1-153-08772-8

Barcode

9781153087728

Categories

LSN

1-153-08772-3



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