The hotel book of breads and cakes : French, Vienna, Parker house and other rolls, muffins, waffles, tea cakes; stock yeast, and ferment; yeast-raised cakes, etc., etc., as made in the best hotels and restaurants. Being a part of the "Oven and range" series, originally published in the Chicago Daily National Hotel Reporter / by Jessup Whitehead.

Jessup Whitehead

Date:: 1881

Credit: The hotel book of breads and cakes : French, Vienna, Parker house and other rolls, muffins, waffles, tea cakes; stock yeast, and ferment; yeast-raised cakes, etc., etc., as made in the best hotels and restaurants. Being a part of the "Oven and range" series, originally published in the Chicago Daily National Hotel Reporter / by Jessup Whitehead. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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water, either over night or 6 hours before supper. An hour before the meal add the enriching ingredi- ents and beat well. 58<n>. Baking Powder Batter Cakes- Mix up, just before the cakes are wanted as in the preceding receipt, but without yeast. Just before you begin to bake add two or three large teaspoon- fuls of baking powder, take the large wire egg whisk and beat the batter thoroughly—a vast im- provement. Hotel cooks probably have different estimates of the public likes and dislikes from other and domes- tic peoples’. Their opportunities are different. The conditions are different. The restraints are re- moved from the people who eat, and they indulge their tastes without the hindrances of economic considerations. The cooks know no individuals, but as the tide comes and goes they learn what the tide of humanity likes to consume the most of. For instance, one favorite article which is not found half often enough is graham cakes. 581. Graham Batter Cakes. 1 pound of graham flour, not sifted. 1 pound of wnite flour. 1 quart of warm water. 1 cupful of yeast. 2 eggs. Salt. 2 ounces of syrup. 2 ounces of melted lard. Set the batter as a sponge like other yeast-raised cakes, either over night or 6 hours before supper, and add the enriching ingredients an hour before baking. And, anything for a change, sometimes your peo- ple take streaks, and the prevailing fashion is fo rice cakes. 583. Rice Batter Cakes. One heaping coffee-cup of raw rice makes the fol lowing quantity: 1 quart of cooked rice. 1£ pints of milk. 1 pound, or quart, of flour. 1 basting-spoonful of syrup. 4 to 6 eggs. 1 teaspoonful of salt. 2 “ “ baking powder. Mash the dry-cooked rice in a pan with a little of the milk, which should be warm, till there are no lumps left, then add flour and milk alternately,keep- ing it firm enough to work smooth. Add the other ingredients and beat well. Buttermilk and soda can be used if desired, instead of powder and sweet milk. 583. White Bread Cakes- 1 pound of bread crumbs. 12 ounces of flour. 3 pints of water or milk. 4 eggs. Salt. 2 teaspoonfuls of baking powder. Remove all the dark crust from the bread, and then soak it in a quart of the water several hou-s. with a plate to press it under. Mash smooth and add the flour, the pint of milk or water, eggs aud powder. It always improves batter cakes to beat the eggs light, before mixing them in. Kg shorten- ing nor syrup needed for the above. 584. Graham Bread Cakes. Make like the preceding, with part graham flour, and the crumbs of graham bread. Corn cakes will be found, with other preparations of corn meal, near the end of this book. Speaking of the way the English mis-call things, there is a very pretty London cook book making the remark that something in the batter cake line is baked “on a “girdle” in Scotland, where “gird- les” are in common use, but as] they are little known in England the cake must be baked on the stove plate. The idea of calling a griddle a girdle 1 The griddle is in common use in New Jersey, but is little known in York State. And if no griddles in England what do they do for buckwheat cakes ? Dreadful supposition—perhaps they have none ! Time for somebody to start American kitchens over there. So that is the reason why Scotland is apos- trophized as “Land o’ cakes 1 and John o’Groates,” And barley bannocks; and England is not honored with any such title—how can she be, with no “gird- les.’, What is home without a “girdle ?” Her people are emigrating. 585. Buckwheat Cakes. 2 pounds of buckwheat flour. 2 quarts of water. 1 cupful of yeast. 1 teaspoonful of salt. 1 large basting-spoonful of syrup. 1 “ “ “ of melted lard. Make a sponge or batter, overnight, with the warm water, yeast and flour. In the morning add the enriching ingredients, beat up well and bake thin cakes on a griddle The great majority of people prefer buckwheat cakes with about a fifth part corn meal mixed with the buckwheat. And twice as much shortening as above will please them better. No eggs need ever

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