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Book of American Baking

by Various

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  1. 1Four Parts
  2. 2Part I — — — Cakes, Buns and Pastry
  3. 3Alberts
  4. 4Bolivars — See Recipe for Molasses Cakes
  5. 5Cocoanut Cakes
  6. 6Currant Cake, No. 1
  7. 7Currant Cake, No. 2 — Small Mixture
  8. 8Cheese Cake
  9. 9Cup Cake, No. 1
  10. 10Cup Cake, No. 2 — Small Mixture
  11. 11Caramel Cake
  12. 12I — Drop Cakes
  13. 13II · Fancy Cakes — Fruit Cake
  14. 14Florence Cake
  15. 15Genoa Cake
  16. 16Ginger Nuts
  17. 17Ginger Cakes
  18. 18Honey Cakes
  19. 19Jelly Roll
  20. 20Jelly Roll
  21. 21Lady Finger — Lady Cake
  22. 22Lemon Cake
  23. 23Lunch Cake
  24. 24Milan Cake
  25. 25Marble Cake
  26. 26Mixture No. 2
  27. 27Molasses Cakes
  28. 28Metropolitan Cake
  29. 29New Year’s Cake
  30. 30Orange Cake
  31. 31Plain Apples
  32. 32Raisin Cake
  33. 33Roosevelts
  34. 34Scotch Short Cake
  35. 35Sponge Cake — Soda Cakes
  36. 36Sugar Cakes
  37. 37Sugar Cakes Without Eggs
  38. 38Sugar Cakes
  39. 39Spice Cakes
  40. 40Spice Cake
  41. 41Tutti Frutti Cake
  42. 42Velvet Cake
  43. 43Wine Cake Mixture — Wine Cake
  44. 44White Mountain Cake
  45. 45Large Cakes by Louis Stern
  46. 46Genoa Cake — Sold by the Pound — No. 1
  47. 47Fruit Cake No. 1
  48. 48Fruit Cake No. 2
  49. 49Molasses Fruit Cake — Sold by the Pound; 12 Cents per Pound
  50. 50Raisin Cake No. 1
  51. 51Cheap Raisin Cake No. 2
  52. 52Ledner Pound Cake
  53. 53Pound Cake No. 1
  54. 54Pound Cake for Wholesale
  55. 55Method of Creaming
  56. 56A Few Hints on Cake Making
  57. 57Sugar
  58. 58Butter
  59. 59Eggs
  60. 60One Dough for Many Cakes
  61. 61General Rules. By J. E. Wihlfahrt
  62. 62Miscellaneous
  63. 63Self-Raising Flour — Pastry, Jumbles, etc.
  64. 64Butter Cakes
  65. 65Crullers
  66. 66Cream Cakes — See Recipe for Eclairs
  67. 67Cream Puffs
  68. 68Cocoanut Kisses
  69. 69Currant Diamonds
  70. 70Cinnamon Drops
  71. 71Poor Man’s Bread
  72. 72Cocoanut Kisses
  73. 73Charlotte Russe
  74. 74Corn Muffins
  75. 75Corn Muffins, No. 2 — Small Mixture
  76. 76Doughnuts
  77. 77French Crullers
  78. 78Eclairs
  79. 79Ginger Snaps
  80. 80Ginger Bread
  81. 81Ice Cream Cones
  82. 82Icing
  83. 83Jelly Squares — See Orange Squares
  84. 84Jumble, No. 2
  85. 85Vanilla Jumble, No. 1
  86. 86Special Jumbles by Louis Stern
  87. 87Chocolate Jumble
  88. 88Chocolate Cream Jumble
  89. 89Curna Jumble
  90. 90Curba Jumble
  91. 91Cream Jumble
  92. 92Cream Jumble No. 2
  93. 93Cocoanut Jumble No. 1
  94. 94Cocoanut Jumble No. 2
  95. 95Plain Jumbles
  96. 96La Cream Jumble
  97. 97Sa Voy Jumble
  98. 98Sa Voy Jumble No. 2
  99. 99Vanilla Jumble No. 1
  100. 100Vanilla Jumble No. 2
  101. 101Marshmallow Filling — See Icing — Mince Meat — See Pie Baking — Muf…
  102. 102Macaroons
  103. 103Marshmallow Icing and Filling
  104. 104Napoleons — Neapolitan Cake
  105. 105Orange Squares
  106. 106Orange Pastry Tart
  107. 107Patty Shells
  108. 108Pumpernickel — Patties
  109. 109Puff Paste for Patty Shells
  110. 110Puff Paste · Puff Paste — Pine Apple Tarts
  111. 111Sponge Biscuit
  112. 112Sweet Corn Muffins
  113. 113Scones
  114. 114White Squares — See Orange Squares
  115. 115Vienna Biscuits
  116. 116Jams and Jellies by Louis Stern
  117. 117Dark Currant Jelly
  118. 118Red Currant Jelly
  119. 119Colebra Cherry Jam
  120. 120Peach and Apple Jam
  121. 121Raisin Jam
  122. 122Currant Jam
  123. 123Huckleberry Jam
  124. 124French Orange Jelly
  125. 125The Original Peach Jelly
  126. 126Raspberry Jelly
  127. 127Strawberry Jelly
  128. 128Part II — Bread Making
  129. 129Raw Materials for the Bread Baker — I — Flour and Milling
  130. 130The Average of Analysis
  131. 131Yeast and Ferments
  132. 132Yeast
  133. 133Top and Bottom Yeast
  134. 134The Older or Vienna Process
  135. 135Production of Yeast by Aeration Process
  136. 136The Fermenting Strength of Yeast
  137. 137Doughs Leavened by Yeast by Prof E. W. Habermaas
  138. 138Process for Making Straight Dough
  139. 139Weighing and Measuring Ingredients Used in Baking. By Professor E.…
  140. 140Pushing or “Punching” the Dough Down
  141. 141Breaking the Dough
  142. 142Weighing the Loaves
  143. 143Processes in Bread Making
  144. 144Setting Sponge
  145. 145Making Dough
  146. 146Variations in Bread Texture by C. Miller
  147. 147Greek Bread — Dough
  148. 148American Rye Bread Methods
  149. 149Malt Extract in Bread-Making
  150. 150The Use of Malt Extract in Bread-Making
  151. 151Practical Experiments
  152. 152Malt Extract vs. Sugar
  153. 153Cotton Seed Oil in Bread-Making by David Chidlow
  154. 154Why Are Shortenings Used?
  155. 155Each Shortening in Its Proper Place
  156. 156Best Method of Using Cotton Seed Oil
  157. 157Corn Flakes Used in Bread
  158. 158Potato Flour and Bread
  159. 159Fermentation — A Few Remarks by E. Wilfahrt, an Authority Upon the…
  160. 160Part III — — — Pie Baking Pie Baking
  161. 161Pie Crust
  162. 162Custard Pie
  163. 163Lemon Pie
  164. 164Rhubarb Pie
  165. 165Pumpkin Pie
  166. 166Mince Meat
  167. 167Good Pie and Pie Filling — By Richard Voigt, Terre Haute, Ind
  168. 168Pie Crust and Paste
  169. 169Part IV — — — Miscellaneous Miscellaneous
  170. 170Preparing Ovens for the Baking Process
  171. 171Flour and What Flour Will Produce by F. D. Emmons, Minneapolis
  172. 172Flour Storage
  173. 173Flour Mixing
  174. 174Color of Flour
  175. 175Mixing the Dough
  176. 176Fermentation
  177. 177Ingredients
  178. 178Water
  179. 179Milk Value in Bread by W. E. Breeze, of London
  180. 180Dry Milk
  181. 181Condensed Milk
  182. 182Buttermilk
  183. 183Skimmed Milk
  184. 184New Milk
  185. 185Miscellaneous
  186. 186Recipe for Preserving Rhubarb for Pie
  187. 187Bacterial Contamination in Bread
  188. 188Bakery Accounting by Wm. W. Allan — Checking Drivers
  189. 189Figure “A.”
  190. 190Figure “B.”
  191. 191Figure “C.”
  192. 192Figure “D.”
  193. 193Bread Department
  194. 194Shipping Department
  195. 195Cake Department
  196. 196Store Department
  197. 197Stable Feed
  198. 198Stable Expense
  199. 199General Accounts
  200. 200Inventory
  201. 201Breaking an Egg With One Hand
  202. 202Practical Flour Tests — Color and Texture
  203. 203Memorandum. ———— For Notes and Recipes. ————
  204. 204Take These Three Rings

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