Perfection in baking

Fifty-two pounds of powdered sugar, nineteen pounds lard, seven and one-half pounds of butter, twelve ounces of salt, three quarts of eggs, one and one-fourth pounds of ammonia, twelve ounces of soda, four and one-half gallons of condensed milk, five ounces of lemon oil, one-half pound of mace, one hundred and fifteen to one hundred and twenty pounds of soft flour. Dip some in currants, some in nonpareil sugar, some in coarse sugar, some in cocoanut, etc. Graham Wafers. Twenty-five pounds of C sugar, one gallon of molasses, two and one-half gallons boiling hot water, one and one-fourth pounds of salt, twenty pounds of lard, one-half pound of ammonia, one pound of soda, seventy-five pounds of ^ake flour, twenty-five pounds of Graham flour. Mix all well and break smooth. They can be rolled out by hand, also pricked well before baking. Bake on tins dusted with flour. These are very fine goods. — 103 — Honey Creams. Mix thirty-six pounds of honey, six pounds of molasses, six pounds of granulated sugar, four pounds of lard, five ounces of soda, fourteen ounces of ammonia, five quarts of water, three ounces of salt, one quart of eggs (two ounces of cinnamon and four ounces of allspice can be added), about sixty pounds of flour. Drop with hand or by soft cake machine. Bake medium warm. Spread the bottom very thick with marshmallow, and dip in shredded or fine cocoanut. Sick Backs. Mix well together twenty pounds of A sugar, seven and one-half pounds of lard, one-half pound of salt, two gallons of sour milk, three quarts of water, three-fourths of an ounce of lemon oil, one-half pound of soda, ninety to ninety-five pounds of snowflake flour. Marshmallow Filling. VERY SHORT, FINE FOR FILLING CREAM PUFFS, LAYER CAKES, ETC, Soak eight ounces of gelatine in two quarts of water, then heat to dissolve it; put all in beating machine with ten pounds of powdered XXXX sugar; one to two pounds glucose can be added if not wanted quite so short. When half beaten add one-half ounce of cream of tartar. Beat as fast as possible, and stop beating as soon as stiff or light enough. Flavor with vanilla or honeysuckle. JVIarshmallow Filling. FOR FILLING BETWEEN WAFERS. FOR WHOLESALE TRADE. Soak and dissolve one and a half pounds of gelatine in five quarts of hot water. Put in mixer with twenty-two pounds of XX vv sugar, eight pounds of glucose, and when partly beaten one ounce of cream of tartar. Vanilla or honeysuckle flavor. Beat fast until light. \larshmallow Filling- WARM MIXTURE. Dissolve and let boil up a few times twenty pounds of granulated sugar with five pints of water. When partly cool add eight pounds of glucose, twenty-two ounces of gelatine dissolved in five and onehalf pints of lukewarm water. Beat as above and flavor. N. B. — In above Marshmallow recipes one-half gelatine and one-half "Iciline" can be used to better advantage, and when nearly done, a little alum may be added to it. Miscellaneous. Liquid Measures. Two tablespoonfuls equal . . . i ounce One gill equals .... , 4 " One cup equals 8 " One-half pint equals . . 8 " One pint equals 16 One quart equals 2 pounds One gill equals }, cup Eighteen to twenty egg whites equal . . 1 pint Eight to ten eggs equal 1 pound Metric Weights.