PART I. Fruit Jellies and Preserves. . Jams. Jellies Compotes and Syrups. , . Preserved Crushed Fruits for Sherbets and Ices. . . Preserving Pie Fruits. . , Sugar Boiling Degrees. . . Colors. Pages i to 8. PART II. PART III. PART IV. PART V. PART VI. PART VII. Pastry and Pie Making, Pastes and Fillings. . . Pastry Creams, Patty - - Pages 9 to 25. Cases, Tarts and Tartlets. . Icings. Cake Baking. - Puddings and Sauces. Ice Creams, Ices, Punches, Etc Breads, Rolls, Buns, Etc. - - Candy Making and Miscellaneous Recipes. . Hotel. . . . Caterers' Price-List. - - - - Pages 26 to 48. ' Pages 49 to 77. Pages 78 to 97. Pages 98 to 128. Bread Economies in Pages 128 to 146. APPENDIX 169 DANISH PASTRY AND BUTTER CREAMS Danish pastry is made of rich coffee cake dough, which was formerly known as yeast raised pufE paste, or as French, or Vienna coffee cake doughs. Of late years the pastry has become more widely known and made popular by the name of Danish pastry, and the methods of slow working doughs have been changed to more progressive methods, using a larger quantity of yeast, which permits the doughs to be made and the butter to be rolled in at once. The methods, however, vary in the different shops. The handling of this pastry is the same as when making other puff pastes ; the conditions must be favorable so that the goods can be made up in a cold place; the materials must be cold, and handled in a temperature which prevents the butter from melting. After the goods have been placed in pans, they may be placed in a warmer temperature, given time to expand before baking. The flour should be a blend of from 2/3 to % of a good hard wheat flour (bread flour) with from Vs to % part of soft wheat flour (pastry flour). The butter should be dry and flexible, and of the same con- sistency as the dough. A most favorable tem- perature of handling these doughs is given as between 50 and 55 degrees, Fahr. In some bakeries it is the custom to rhake the basic dough in the evening, and roll in the butter in the morn- ing. In other places the dough is made ready and given two turns in the evening, kept in the ice box over night, and worked up in the morning ; or the dough is made up and worked at once, giving it only a little time to recover. 1: Danish Pastry Dough: Flour, 7^2 to 8 pounds; cold milk, 2 quarts; sugar, l^i pounds; butter, 5 to 6 pounds, (Amount may he varied ac- cording to richness of dough desired) ; yeast, 8 ounces; eggs, % pint yolks, 1/2 pint whole eggs; flavor with the grated rind of two lemons; a little ground mace. 2: Swedish Pastry Dough: 2 quarts half milk half water; 5 to 10 eggs; 8 ounces yeast; 12 ounces sugar; 12 ounces lard; 2 pounds but- ter ; iy2, to 8 pounds flour ; flavor with lemon rind and mace. METHOD OF WOEKING: Make a fairly stiff dough of the consistency of cold firm butter; dissolve the yeast in the milk. For No. 1, cream sugar, 1 pound of butter l✪ Swedish Pastry Doughight with egg's. For No. 2, cream sugar and lard with eggs. Add flour and make a smooth dough. Divide the dough in two pieces, form a square and set in the ice box, covered, to rest for half an hour. Then place dough on flour dusted table and roll each piece out to about Vs-inch in thickness, forming an oblong three times as long as wide. For No. 1, divide 2 to 2^! pounds butter. For No. 2, 1 pound of butter over 2/3 of the dough evenly in small pals. Smooth the butter, and fold % part of the dough left bare over half the butter; then fold the buttered third over on top. This forms a square of three layers of dough with two layers of butter in the center.

AI-modernized reading of the original text

PART I. Fruit Jellies and Preserves. . Jams. Jellies Compotes and Syrups. , . Preserved Crushed Fruits for Sherbets and Ices. . . Preserving Pie Fruits. . , Sugar Boiling Degrees. . . Colors. Pages i to 8. PART II. PART III. PART IV. PART V. PART VI. PART VII. Pastry and Pie Making, Pastes and Fillings. . . Pastry Creams, Patty - - Pages 9 to 25. Cases, Tarts and Tartlets. . Icings. Cake Baking. - Puddings and Sauces. Ice Creams, Ices, Punches, Etc Breads, Rolls, Buns, Etc. - - Candy Making and Miscellaneous Recipes. . Hotel. . . . Caterers' Price-List. - - - - Pages 26 to 48. ' Pages 49 to 77. Pages 78 to 97. Pages 98 to 128. Bread Economies in Pages 128 to 146. DANISH PASTRY AND BUTTER CREAMS Danish pastry is made of rich coffee cake dough, which was formerly known as yeast raised puff paste, or as French, or Vienna coffee cake doughs. Of late years the pastry has become more widely known and made popular by the name of Danish pastry, and the methods of slow working doughs have been changed to more progressive methods, using a larger quantity of yeast, which permits the doughs to be made and the butter to be rolled in at once. The methods, however, vary in the different shops. The handling of this pastry is the same as when making other puff pastes ; the conditions must be favorable so that the goods can be made up in a cold place; the materials must be cold, and handled in a temperature which prevents the butter from melting. After the goods have been placed in pans, they may be placed in a warmer temperature, given time to expand before baking. The flour should be a blend of from 2/3 to % of a good hard wheat flour (bread flour) with from Vs to % part of soft wheat flour (pastry flour). The butter should be dry and flexible, and of the same consistency as the dough. A most favorable temperature of handling these doughs is given as between 50 and 55 degrees, Fahr. In some bakeries it is the custom to make the basic dough in the evening, and roll in the butter in the morning. In other places the dough is made ready and given two turns in the evening, kept in the ice box over night, and worked up in the morning ; or the dough is made up and worked at once, giving it only a little time to recover. 1: Danish Pastry Dough: Flour, 7^2 to 8 pounds; cold milk, 2 quarts; sugar, l^i pounds; butter, 5 to 6 pounds, (Amount may he varied according to richness of dough desired) ; yeast, 8 ounces; eggs, % pint yolks, 1/2 pint whole eggs; flavor with the grated rind of two lemons; a little ground mace. 2: Swedish Pastry Dough: 2 quarts half milk half water; 5 to 10 eggs; 8 ounces yeast; 12 ounces sugar; 12 ounces lard; 2 pounds butter ; iy2, to 8 pounds flour ; flavor with lemon rind and mace. METHOD OF WOEKING: Make a fairly stiff dough of the consistency of cold firm butter; dissolve the yeast in the milk. For No. 1, cream sugar, 1 pound of butter light with eggs. For No. 2, cream sugar and lard with eggs. Add flour and make a smooth dough. Divide the dough in two pieces, form a square and set in the ice box, covered, to rest for half an hour. Then place dough on flour dusted table and roll each piece out to about Vs-inch in thickness, forming an oblong three times as long as wide. For No. 1, divide 2 to 2^! pounds butter. For No. 2, 1 pound of butter over 2/3 of the dough evenly in small pals. Smooth the butter, and fold % part of the dough left bare over half the butter; then fold the buttered third over on top. This forms a square of three layers of dough with two layers of butter in the center.

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Swedish Pastry Dough

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