Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

TV 113 HOTEL ADMINISTRATION LIBRARY AT CORNELL UNIVERSITY \ %*^-'^ y^ % ^>> DATE DUE _„ „ ^Cornell University Library TX 773.R51 1907 Paul Richards' book of breads, cakes, p 3 1924 000 461 495 The original of this bool< is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000461495 U^eA^ 2&-«t^ ^i^^ii'-ut^ Paul Richards' BOOK OF Breads, Cakes, Pastries, Ices and Sweetmeats ESPECIALLY ADAPTED FOR HOTEL AND CATERING TRADES. The riost Complete Book of Its Kind. Thoroughly Practical and Up-to-Date. Conveniently Indexed. SECOND EDITION Copyright 1907 by Paul RIcbards. / PLEASE RETURN TO HORWATH & HORWATH '^ NEW Y®iftlistfilf^'^^ THE HOTEL MONTHLY 443 So. Dearborn St. CHICAQO. PREFACE ¥ N this book I have endeavored, to the best of my ability, to tell how to make breads, calces, pastries, ices, creams, and candies for the baker, pastry cook, and confedlioner ambitious to do good work. My own success in this business is due to a careful study of the materials and to painstaking work covering a period of twenty-five years in places where good work was demanded. My obje<a in writing this book is to improve the standard of pastry work, and to raise the pastry cook to a higher plane by enabling him to command higher wages than have heretofore been customarily paid; also to elevate the bread and pastry cookii^ to the plane of high-class meat cooking. The making of the book has been a labor of love, and my earnest desire now is that the work shall bear fruit by popularizing, not alone the consump- tion of pastry, but also the profession of pastry making. Paul Hicbaiuis. PART I. FRUIT JELLIES AND PRESERVES . . . JAMS, JELLIES COMPOTES AND SYRUPS . . . PRESERVED CRUSHED FRUITS FOR SHERBETS AND ICES . . . PRESERV- ING OF PIE FRUITS . . . SUGAR BOILING DEGREES . . . COLORS. FRUIT JELLIES AND PRESERVES. tlen syrup and fruit is placed over the fire and Not many hotels make their own preserves and Seated to a certain degree, (just to the boiling Iruit jellies, and high prices are paid for these point) skimmed and set aside for ten days more, goods by hotelkeepers to get them first-class to ^""^ P"t through the same process three or four please their patrons. times. When the fruit has taken up enough sugar The reason why preserving is not more prac- '' '^ ^^^^'^ ""*■ washed in pure water and then fin- ticed is because the already preserved fruit can ^^^^'^ ^7 dipping in a thick syrup and dried; after- often be bought cheaper than it can be made in ^^'^^ '' '^ packed in the light wooden boxes in the hotels, for the reason that good table fruit al- ""^ich it is sold. ways commands a high price in large cities, while The other preserves which come here (mostly the manufacturers of preserves have plants right in long white glasses as imported goods from in the heart of the fruit growing districts and get Europe) are made by a similar process, which the best fruit at half the price, consequently can takes from three to five days and is as follows: put them up cheaper and profit by it. Peaches, apricots, pears and quinces are peeled. All fruit for preserving should be fresh and of cut in halves or quarters, the stones or seeds uniform ripeness, therefore has to be carefully taken out, put in cold water to prevent losing sorted to get good results. It is a mistake often color. A plated knife should be used for peeling made in hotels, trying to make good preserves out ^nd slicing (as steel is apt to discolor); and hard of fruit that is overripe and beginning to spoil, and green fruits should be softened in boiling because the least speck of decay will be the cause water and put again in cold water. When this is