The Twentieth Century Book for the Progressive Baker, Confectioner, Ornamenter and Ice Cream Maker; The Most Up-To-Date and Practical Book of Its Kind

The Twentieth Century Book for the Progressive Baker, Confectioner, Ornamenter and Ice Cream Maker; The Most Up-To-Date and Practical Book of Its Kind

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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. 1912 edition. Excerpt: ...contents. Spices should always be added after honey is boiled, but still-hot. This tends to strengthen its flavor. Flour and raising materials must be added after honey is quite cool. Bake honey cakes always on slightly greased or with well flour dusted tins. See to it that the honey cakes are well dusted from fiour before wash is applied, as the flour is liable to blister the top of the cake. causes blisters. Too much egg in wash also Below I will give several recipes of various honey cake mixtures which have been severely tried and should be most reliable. 602. HONEY CAKES. (German Style.) This is the German way, where it is customary to make stock dough about three to four months before being used. It is a matter of fact that the dough improves greatly while aging. This stock dough does not contain any raising material; it is worked into it before being used with a brake. This stock dough is usually made as follows: Take all honey for finer quality goods and half molasses for ordinary kinds. Bring to a boil and strain into a bowl. When fairly cooled off add flour, half bread and half pastry, and work into a medium soft dough. To make the cakes take 10 lbs. of stock dough, add 3 ozs. of potash (fine ground) and dissolve with brandy, which also All honey cakes should be baked on light greased and heavy with flour dusted tins. As a wash, milk with a little egg should be used. 603. GERMAN HONEY CAKES, NO. 1. Bring to a boil 8 lbs. of honey, 10 lbs. of brown sugar, 1 qt. of No. 1 Porto Rico molasses. Strain into a bowl and add 2 lbs. of lard, 2 qts. of milk, % lb. of cinnamon and 1/, lb. of anise seed. Stir up and let stand until cool. Then add 3 ozs. of fine ground ammonia. Mix smooth with 3 to 4 egg yolks. Add 1 pt. of yolks to the...show more

Product details

  • Paperback | 32 pages
  • 189 x 246 x 2mm | 77g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236947096
  • 9781236947093