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Index
BOOK OF AMERICAN BAKING
FOUR PARTS
INDEX
Part I ——— Cakes, Buns and Pastry
CAKES, BUNS and PASTRY
Angel Cakes and Food.
Alberts.
Bolivars. See recipe for Molasses Cakes.
Cup Cakes.
Cocoanut Cakes.
Currant Cake, No. 1.
Currant Cake, No. 2. Small Mixture.
Cheese Cake.
Cup Cake, No. 1.
Cup Cake, No. 2. Small Mixture.
Caramel Cake.
I. Drop Cakes.
II.
Fancy Cakes.
Fruit Cake.
Florence Cake.
Genoa Cake.
Ginger Nuts.
Ginger Cakes.
Honey Cakes.
Jelly Roll.
Jelly Roll.
Lady Finger.
Lady Cake.
Lemon Cake.
Lunch Cake.
Milan Cake.
Marble Cake.
Mixture No. 2.
Molasses Cakes.
Metropolitan Cake.
New Year’s Cake.
Orange Cake.
Plain Apples.
Raisin Cake.
Roosevelts.
Scotch Short Cake.
Sponge Cake.
Soda Cakes.
Sugar Cakes.
Sugar Cakes Without Eggs.
Sugar Cakes.
Spice Cakes.
Spice Cake.
Tutti Frutti Cake.
Velvet Cake.
Wine Cake Mixture.
Wine Cake.
White Mountain Cake.
LARGE CAKES BY LOUIS STERN
Lo Soni Cake.
Genoa Cake. Sold by the pound. No. 1.
Fruit Cake No. 1.
Fruit Cake No. 2.
Molasses Fruit Cake. Sold by the pound; 12 cents per pound.
Raisin Cake No. 1.
Cheap Raisin Cake No. 2.
Ledner Pound Cake.
Pound Cake No. 1.
POUND CAKE FOR WHOLESALE.
Method of Creaming.
A FEW HINTS ON CAKE MAKING
Flour for Cake Making.
Sugar.
Butter.
Eggs.
ONE DOUGH FOR MANY CAKES
GENERAL RULES. BY J. E. WIHLFAHRT.
MISCELLANEOUS.
Self-Raising Flour.
PASTRY, JUMBLES, ETC.
Bath Buns.
Butter Cakes.
Crullers.
Cream Cakes. See recipe for Eclairs.
Cream Rolls.
Cream Puffs.
Cocoanut Kisses.
Currant Diamonds.
Cinnamon Drops.
Poor Man’s Bread.
Cocoanut Kisses.
Charlotte Russe.
Corn Muffins.
Corn Muffins, No. 2. Small Mixture.
Doughnuts.
French Crullers
Eclairs.
Ginger Snaps.
Ginger Bread.
Ice Cream Cones.
Icing.
Jelly Squares. See Orange Squares.
Jumbles.
Jumble, No. 2.
Vanilla Jumble, No. 1.
SPECIAL JUMBLES BY LOUIS STERN.
Bula.
Chocolate Jumble.
Chocolate Cream Jumble.
Curna Jumble.
Curba Jumble.
Cream Jumble.
Cream Jumble No. 2.
Cocoanut Jumble No. 1.
Cocoanut Jumble No. 2.
Plain Jumbles.
La Cream Jumble.
Sa Voy Jumble.
Sa Voy Jumble No. 2.
Vanilla Jumble No. 1.
Vanilla Jumble No. 2.
Marshmallow Filling. See Icing.
Mince Meat. See Pie Baking.
Muffins. See Sweet Corn Muffins.
Meringue Pie. See Pies.
Meringue.
Macaroons.
Marshmallow Icing and Filling.
Napoleons.
Neapolitan Cake.
Orange Squares.
Orange Pastry Tart.
Patty Shells.
Pumpernickel.
Patties.
Puff Paste for Patty Shells.
Puff Paste.
Puff Paste.
Pine Apple Tarts.
Sponge Biscuit.
Sweet Corn Muffins.
Scones.
White Squares. See Orange Squares.
Tea Biscuits.
Vienna Biscuits.
JAMS AND JELLIES BY LOUIS STERN
Dark Currant Jelly.
Red Currant Jelly.
Colebra Cherry Jam.
Peach and Apple Jam.
Raisin Jam.
Currant Jam.
Huckleberry Jam.
French Orange Jelly.
The Original Peach Jelly.
Raspberry Jelly.
Strawberry Jelly.
Part II Bread Making
BREAD-MAKING THE TECHNOLOGY OF BREAD-MAKING
Raw Materials for the Bread Baker.
I.—Flour and Milling.
The Average of Analysis.
YEAST AND FERMENTS
Yeast.
Top and Bottom Yeast.
The Older or Vienna Process.
Production of Yeast by Aeration Process.
The Fermenting Strength of Yeast.
DOUGHS LEAVENED BY YEAST BY PROF E. W. HABERMAAS
Process for Making Straight Dough.
Weighing and Measuring Ingredients Used in Baking. By Professor E. W. Habermaas.
Pushing or “Punching” the Dough Down.
Breaking the Dough.
Weighing the Loaves.
Processes in Bread Making.
Setting Sponge.
Making Dough.
VARIATIONS IN BREAD TEXTURE BY C. MILLER
Greek Bread.
Dough.
AMERICAN RYE BREAD METHODS
MALT EXTRACT IN BREAD-MAKING
The Use of Malt Extract in Bread-Making.
Practical Experiments.
Malt Extract vs. Sugar.
COTTON SEED OIL IN BREAD-MAKING BY DAVID CHIDLOW
Why Are Shortenings Used?
Each Shortening in Its Proper Place.
Best Method of Using Cotton Seed Oil.
CORN FLAKES USED IN BREAD
POTATO FLOUR AND BREAD
FERMENTATION
A Few Remarks by E. Wilfahrt, an Authority Upon the Subject
Part III ——— Pie Baking
PIE BAKING
STANDARD RECIPES
Pie Crust.
Custard Pie.
Lemon Pie.
Rhubarb Pie.
Pumpkin Pie.
Mince Meat.
GOOD PIE AND PIE FILLING By Richard Voigt, Terre Haute, Ind.
Pie Crust and Paste.
Part IV ——— Miscellaneous
MISCELLANEOUS
HEATING OVENS BY PROF. E. W. HABERMAAS
Preparing Ovens for the Baking Process.
FLOUR AND WHAT FLOUR WILL PRODUCE BY F. D. EMMONS, MINNEAPOLIS
Flour Storage.
Flour Mixing.
Color of Flour.
Mixing the Dough.
Fermentation.
Ingredients.
Water.
MILK VALUE IN BREAD BY W. E. BREEZE, OF LONDON
Dry Milk.
Condensed Milk.
Buttermilk.
Skimmed Milk.
New Milk.
Miscellaneous.
Recipe for Preserving Rhubarb for Pie.
Bacterial Contamination in Bread
BAKERY ACCOUNTING BY WM. W. ALLAN
Checking Drivers
FIGURE “A.”
FIGURE “B.”
FIGURE “C.”
FIGURE “D.”
Bread Department.
Shipping Department.
Cake Department.
Store Department.
Stable Feed.
Stable Expense.
General Accounts
Inventory.
Breaking an Egg with One Hand.
PRACTICAL FLOUR TESTS
Color and Texture.
MEMORANDUM. ———— For Notes and Recipes. ————
Take These Three Rings
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