THE
BREAD AND BISCUIT BAKER’S
AND
SUGAR-BOILER’S ASSISTANT
Including a large variety of Modern Recipes
FOR
BREAD — TEA CAKES — HARD AND FANCY BISCUITS —BUNS — GINGERBREADS — SHORTBREADS — PASTRY —CUSTARDS — FRUIT CAKES — SMALL GOODS FORSMALL MASTERS — CONFECTIONS IN SUGAR —LOZENGES — ICE CREAMS — PRESERVINGFRUIT — CHOCOLATE, ETC., ETC.
WITH REMARKS ON
THE ART OF BREAD-MAKING
AND
CHEMISTRY AS APPLIED TO BREAD-MAKING
BY
ROBERT WELLS
PRACTICAL BAKER, CONFECTIONER, AND PASTRYCOOK, SCARBOROUGH
Second Edition, with Additional Recipes.
LONDON
CROSBY LOCKWOOD AND SON
7, STATIONERS’ HALL COURT, LUDGATE HILL
1890
[All rights reserved.]
PREFACE.
In submitting thefollowing pages for public approval, the Author hopes that the workmay prove acceptable and useful to the Baking Trade as a Book ofInstruction for Learners, and for daily reference in the Shop andBakehouse; and having exercised great care in its compilation, hebelieves that in all its details it will be found a trustworthyguide.
From his own experience in the Baker’s business, he issatisfied that a book of this kind, embodying in a handy form theaccumulated results of the work of practical men, is really wanted;and as in the choice of Recipes he has been guided by an intimateacquaintance with the requirements of the trade, and as every recipehere given has been tested by actual and successful use, he trusts thatthe labour which he has bestowed upon the preparation of the work maybe rewarded by its wide acceptance by his brethren in the trade.
The work being divided into sections, as shown in the Contents,and a full Index having been added, reference can readily be made, asoccasion may arise, either to a class of goods, or to a particularrecipe.
Any suggestions for the improvement of the work, which theexperience of others may lead them to propose, will, if communicatedto the Author, be gratefully esteemed and carefullydealt with in future editions.
Scarborough,
October, 1888.
ADVERTISEMENT TO THE SECOND EDITION.
It is very gratifying toboth Author and Publishers that this little book has been so favourablyreceived by the Baking Trade and the public that a second edition isrequired within a few months of the first issue of the work.
The opportunity has been taken to insert some additional recipes forthe whole-meal and other breads which of late have been so frequentlyrecommended as substitutes for the