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PREFACE.
In presenting this work to the trade, and to the public generally, the publisher makes nopretentions to originality beyond a judicious selection of materials, aiid an arrange- ment of the same convenient for handy reference. The subject matter in the first part epitomizes the best ideas of the most skilled scientists and artisans in the profession ; while the recipes in Part II are those in practical every day use in the leading manufactories and kitchens of this and other countries. The aim has been to make a practical work — one suited for every day life– and not a book fitted only for Royal households and wealthy establishments. For these latter there are books in abundance; but the publisher is unacquainted with any other work covering a similar field with the present.
The arrangement of matter has been made as simple as possible. Part I contains a complete elucidation of the scientific principles underlying the bread-making pro- cesses; the various operations of mixing; a description of the different materials employed in the bakery, and the proper manner of selecting and using the same. Part II is devoted exclusively to the formulse for making bread, cakes and crackers, of which there are over fifteen hundr. d different kinds (not including pastry-cakes and tarts.) In writing these recipes a convenient method has been adopted of placing the proportions and ingredients at the head, followed by special memoranda: As the rules of mixing are ^enero^ and not special, the aim is to make proficient workmen by instilling these rules in a general manner, as is done in Part I, and not by needless repetitions under each recipe, a cumbrous though very common method.
To the experienced workman no advice that we could give, would be worthy of more than cursory notice ; but we strongly recommend the apprentice and young house- keeper to study thoroughly Part I, before proceeding to practical work, even if it takes considerable time and close application. They may then begin work by mixing and baking the simpler forms of cakes, gradually progressing to the more intricate processes of bread and cracker making. By so doing any one with even an ordinary education can become in a short time quite proficient in the.art
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- Publication date 1881
- Topics Baking, Bread, Cake, Cookery, American, cbk
- Publisher Chicago : J. Thompson Gill
- Collection europeanlibraries
- Digitizing sponsor Google
- Book from the collections of Harvard University
- Language English
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