Name: Perfection in baking
Author: Emil Braun

**************** V ********v". <************************** Advertising Supplement KINGSFORD'S Sold all around the World. The Original OSWEGO The Standard for over Fifty Years. S TARCH Purest, Best. i85i LONDON HIGHEST AWARDS 1893 CHICAGO 1876 PHILADELPHIA For Food Kingsford's Corn Starch Forms, with Milk or Beef Tea, a most EXCELLENT FOOD FOR Children and Invalids It is a Wholesome Article of Diet FOR ALL. Send stain p for a FREE COPY of our dainty book of over 200 new recipes. FOR THE LAUNDRY ,♦♦♦♦♦♦♦♦♦♦♦♦» ♦ ♦♦♦♦♦♦♦♦♦♦♦- V!»/vitli»il!ii " Cilunv PIaaa " Ctornh Will he found far superior to all other Kingsford s oilver bloss otarcn ., r i,, n ,s wonderful si,,,,,,!,;,,,,! uniformity. It imparts to tine laces, linens, and muslins a delicacy and lustre simply in- comparable. Vinft-pfnrrl'c " Dura " Cfarnh is well adapted to economical housekeepers. It MlltolUlll 0 lUIB uldlull is a genuine article, absolutely pure, never varies in quality, and is free from odor. Kingsford's " Laundro " ySt&X^&Zt* "•""""»'■»""»•"«""'■ T. KINGSFORD & SON, „,„„«, OSWEGO, N. Y. Perfection Baking A BY EMIL BRAUN General rules and instructions in all branches of American baking. In nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper. FOURTH EDITION •REVISED AND ENLARGED.) NEW YORK : EMIL BRAUN, 1899. b i 42150 Copyrighted, 1899. BY Emil Braun. •ECONO OOPY, Sa(j. Qj J gig . PREFACE. no other land has the baking and consumption of bake- stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and pros- perous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperi- enced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use. It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and com- mon sense must be displayed to insure success. Did you ever hear a woman say, "I had good luck to-day with my cakes," but 'kla!^ 'the* next time, "Oh, I had such bad luck with my baking" ? There it is; one day good luck, the next time ashamed'To'show the result of her labor, and all the good materials wasted. It is the lack of theoretical

AI-modernized reading of the original text

**************** V ********v". <************************** Advertising Supplement KINGSFORD'S Sold all around the World. The Original OSWEGO The Standard for over Fifty Years. S TARCH Purest, Best. LONDON HIGHEST AWARDS CHICAGO PHILADELPHIA For Food Kingsford's Corn Starch Forms, with Milk or Beef Tea, a most EXCELLENT FOOD FOR Children and Invalids It is a Wholesome Article of Diet FOR ALL. Send stain p for a FREE COPY of our dainty book of over 200 new recipes. FOR THE LAUNDRY ,♦♦♦♦♦♦♦♦♦♦♦♦» ♦ ♦♦♦♦♦♦♦♦♦♦♦- With brilliant "Glassy Gloss" Ctornh Will he found far superior to all other Kingsford s oilver bloss otarcn ., r i,, n ,s wonderful si,,,,,,!,;,,,,! uniformity. It imparts to fine laces, linens, and muslins a delicacy and lustre simply incomparable. Kingsford's " Dura " Cfarnh is well adapted to economical housekeepers. It MlltolUlll 0 lUIB uldlull is a genuine article, absolutely pure, never varies in quality, and is free from odor. Kingsford's " Laundro " ySt&X^&Zt* "•""""»'■»""»•"«""'■ T. KINGSFORD & SON, „,„„«, OSWEGO, N. Y. Perfection Baking A BY EMIL BRAUN General rules and instructions in all branches of American baking. In nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper. FOURTH EDITION •REVISED AND ENLARGED.) EMIL BRAUN, b 42150 Copyrighted, 1899. BY Emil Braun. •ECONO OOPY, Sa(j. Qj J gig . PREFACE. no other land has the baking and consumption of bakestuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use. It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, "I had good luck to-day with my cakes," but 'kla!^ 'the* next time, "Oh, I had such bad luck with my baking" ? There it is; one day good luck, the next time ashamed'To'show the result of her labor, and all the good materials wasted. It is the lack of theoretical