Book of American Baking
- Subtitle
- A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.
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Editions
Table of contents
1. BOOK OF AMERICAN BAKING2. FOUR PARTS3. INDEX4. Part I ——— Cakes, Buns and Pastry5. CAKES, BUNS and PASTRY6. LARGE CAKES BY LOUIS STERN7. POUND CAKE FOR WHOLESALE.8. A FEW HINTS ON CAKE MAKING9. ONE DOUGH FOR MANY CAKES10. GENERAL RULES. BY J. E. WIHLFAHRT.11. MISCELLANEOUS.12. PASTRY, JUMBLES, ETC.13. SPECIAL JUMBLES BY LOUIS STERN.14. JAMS AND JELLIES BY LOUIS STERN15. Part II Bread Making16. BREAD-MAKING THE TECHNOLOGY OF BREAD-MAKING17. YEAST AND FERMENTS18. DOUGHS LEAVENED BY YEAST BY PROF E. W. HABERMAAS19. VARIATIONS IN BREAD TEXTURE BY C. MILLER20. AMERICAN RYE BREAD METHODS21. MALT EXTRACT IN BREAD-MAKING22. COTTON SEED OIL IN BREAD-MAKING BY DAVID CHIDLOW23. CORN FLAKES USED IN BREAD24. POTATO FLOUR AND BREAD25. FERMENTATION26. Part III ——— Pie Baking27. STANDARD RECIPES28. GOOD PIE AND PIE FILLING By Richard Voigt, Terre Haute, Ind.29. Part IV ——— Miscellaneous30. MISCELLANEOUS31. FLOUR AND WHAT FLOUR WILL PRODUCE BY F. D. EMMONS, MINNEAPOLIS32. MILK VALUE IN BREAD BY W. E. BREEZE, OF LONDON33. Bacterial Contamination in Bread34. BAKERY ACCOUNTING BY WM. W. ALLAN35. PRACTICAL FLOUR TESTS36. MEMORANDUM. ———— For Notes and Recipes. ————37. Take These Three Rings