1 gram equals 0.035 ounce 31.5 grams equal I ounce 490 grams equal c . . . 1 pound av. ^ kilogram equals 1. 102 poun^. 1 kilogram equals , 2. 204 pounds 1 li*er equals ". 1 quart (shorO Degrees far Sugar Bailing. For the use of the thermometer. When the sugar boils over five minutes, you can look for the first degree, which is: The small thread 230 degrees The strong thread 236 Soft ball 240 to 245 Hard ball 246 to 2 50 Light crack 260 to 265 Strong crack 290 to 300 Light caramel 320 to 330 Yellow caramel. 340 to 350 INSTRUCTIONS FOR ORXAMBXTIXC. i^r^/r^rr^or^oo^ L f V V V V v v v Use a smooch, square piece o tin like a school slate to practice on, I prefer the cornets made or cut from ornamenting- or parchment pa- per to the patent rubber bags, as you have more power and easier move- ments with your ringers to regulate pressure of different lines. A are plain, straight lines, drawn free, cornet or tube not touching the tin or cake. The left hand is held steady over the cake, and the right hand with cornet rests upon the left. The thumb and forefinger holds the cornet and presses it towards palm of hand, the thumb only presses from the top. Then follow, slow and steady, the marked lines, always keeping one inch above the cake. When near the end of line (which means, on round cakes, the point where you commenced) the hand is lowered gradually, stopping at the same time the pressure of the thumb, so the lines will meet or close. This is one of the principal rules to observe. Repeat this often, laying lines of different thickness first, parallel with one another. All lines like B, C, F, K, are drawn free like above. The point of the tube or cornet does not touch the cake. The other lines, as in L, G, H, are drawn direct on the surface. A second important thing is to draw chains of pearls, like in C, which may be drawn in dif- ferent thicknesses. Another outside finish for border is a succession of round even dots, the main point for them is to stop the pressure before full size is reached, and then break off short. The plain, straight lines should be first practiced thoroughly before going to other patterns. DESIGN FOR BIRTHDAY CAKE. CAKE DESIGN, SUITABLE FOR A CHRISTENING. I N D EX PA.RT I.— PUFF PASTE, PJJSS, TARTS, BTC. PAGE American Puff Paste 5 Apple Flamri Tarts 12 Common Pie Paste 6 Cream Meringue Pie 9 Cream Pies 9 Custard Pies 8 European Cherry Pie (Flamri) n Evaporated and Dried Fruits 7 French Madelaine Pie or Tarts 10 French Puff Paste 5 French Tartlets 12 Holland or Dutch Puff Paste 6 How to Prepare Pies 7 Imperial Currant Pie and Tarts n Imperial Vanilla Cream Tarts 11 TAGS Large Patties , 12 Large Patty Shells 12 Lemon Pie 8 Metropolitan Cream or Jelly Tarts ... 12 Mince Meat for Pies 10 Peach Meringue 9 Prepared Pie Seasoning 7 Pumpkin or Squash Pies 8 Rhubarb Pie 11 Rice Pie 10 Russian Spice Pie 9 Southern Custard or Potato Pie 10 Vienna Tart Paste. 6 Vol-au-Vents 13 General Rules I4~I5 FA.RT II.— PUDDINGS, SOUFFLE, ETC. Almond Pudding 21 Baked Apple Dumplings 20 Boiled Indian Pudding 19 Boston Brown Bread Pudding 22 Brandy Sauce 24 Bread and Butter Pudding 17 Brown Bread Pudding 22 Cabinet Pudding 19 Chateau Sauce 23 Chocolate Pudding 21 Cold Farina or Indian Pudding 19 Combination of Puddings and Sauces. 25

AI-modernized reading of the original text

1 gram equals 0.035 ounce 31.5 grams equal I ounce 490 grams equal c . . . 1 pound av. 1 kilogram equals 1. 102 pounds. 1 kilogram equals , 2. 204 pounds 1 liter equals ". 1 quart (short) Degrees far Sugar Bailing. For the use of the thermometer. When the sugar boils over five minutes, you can look for the first degree, which is: The small thread 230 degrees The strong thread 236 Soft ball 240 to 245 Hard ball 246 to 2 50 Light crack 260 to 265 Strong crack 290 to 300 Light caramel 320 to 330 Yellow caramel. 340 to 350 INSTRUCTIONS FOR ORNAMENTING. L f V V V V v v v Use a smooth, square piece of tin like a school slate to practice on, I prefer the cornets made or cut from ornamenting or parchment paper to the patent rubber bags, as you have more power and easier movements with your ringers to regulate pressure of different lines. A are plain, straight lines, drawn free, cornet or tube not touching the tin or cake. The left hand is held steady over the cake, and the right hand with cornet rests upon the left. The thumb and forefinger holds the cornet and presses it towards palm of hand, the thumb only presses from the top. Then follow, slow and steady, the marked lines, always keeping one inch above the cake. When near the end of line (which means, on round cakes, the point where you commenced) the hand is lowered gradually, stopping at the same time the pressure of the thumb, so the lines will meet or close. This is one of the principal rules to observe. Repeat this often, laying lines of different thickness first, parallel with one another. All lines like B, C, F, K, are drawn free like above. The point of the tube or cornet does not touch the cake. The other lines, as in L, G, H, are drawn direct on the surface. A second important thing is to draw chains of pearls, like in C, which may be drawn in different thicknesses. Another outside finish for border is a succession of round even dots, the main point for them is to stop the pressure before full size is reached, and then break off short. The plain, straight lines should be first practiced thoroughly before going to other patterns. DESIGN FOR BIRTHDAY CAKE. CAKE DESIGN, SUITABLE FOR A CHRISTENING. I N D EX PA.RT I.— PUFF PASTE, PJJSS, TARTS, BTC. American Puff Paste 5 Apple Flamri Tarts 12 Common Pie Paste 6 Cream Meringue Pie 9 Cream Pies 9 Custard Pies 8 European Cherry Pie (Flamri) n Evaporated and Dried Fruits 7 French Madelaine Pie or Tarts 10 French Puff Paste 5 French Tartlets 12 Holland or Dutch Puff Paste 6 How to Prepare Pies 7 Imperial Currant Pie and Tarts n Imperial Vanilla Cream Tarts 11 TAGS Large Patties , 12 Large Patty Shells 12 Lemon Pie 8 Metropolitan Cream or Jelly Tarts ... 12 Mince Meat for Pies 10 Peach Meringue 9 Prepared Pie Seasoning 7 Pumpkin or Squash Pies 8 Rhubarb Pie 11 Rice Pie 10 Russian Spice Pie 9 Southern Custard or Potato Pie 10 Vienna Tart Paste. 6 Vol-au-Vents 13 General Rules I4~I5 FA.RT II.— PUDDINGS, SOUFFLE, ETC. Almond Pudding 21 Baked Apple Dumplings 20 Boiled Indian Pudding 19 Boston Brown Bread Pudding 22 Brandy Sauce 24 Bread and Butter Pudding 17 Brown Bread Pudding 22 Cabinet Pudding 19 Chateau Sauce 23 Chocolate Pudding 21 Cold Farina or Indian Pudding 19 Combination of Puddings and Sauces. 25

Perfection in baking