Bread and Cake Baking | Project Gutenberg
Respectfully, F.D. Hauptmann.
BREAD AND CAKE
BAKING:
COLLECTION OF RECIPES
FOR MAKING
Bread, Cakes, Pies, Ice Cream, &c.
AND DESIGNED AS
AN ASSISTANT TO ALL INTERESTED IN BAKING.
BY
FREDERICK D. HAUPTMANN.
PITTSBURGH:
PRINTED BY STEVENSON & FOSTER.
1877.
All rights reserved.
Entered according to Act of Congress, in the year 1877, by<br>Frederick D. Hauptmann, in the office of the Librarian of<br>Congress, at Washington.
Parties found infringing this copyright will be dealt with<br>according to law.
PREFACE.
My object in preparing this work for the public is,<br>the recording of such information as I have gained by<br>a practical experience of over ten years at bread and<br>cake baking, ice cream making, &c., as will be of value<br>to all interested in baking. Although there are a great<br>number of bakers who do not need the book, I have no<br>doubt that many of them will find something new. It<br>is also hoped that the book will fill a vacancy felt by<br>parents, who wish to place before their daughters a useful<br>book on the art of baking, &c. The recipes are such<br>as I have used, with the exception of a few given me by<br>friends. While no extraordinary merit is claimed for<br>the book, it is hoped, at the very least, that every purchaser<br>will feel, after having tried some of the recipes,<br>that he has received a full equivalent for his money.
Respectfully,
THE AUTHOR.
This book will be mailed to any address upon receipt<br>of the price, $1.00, and can only be procured of the<br>author, or by sending to his address.
F. D. Hauptmann,
P. O. Box 94,
New Waterford, Ohio.
[Pg 5]
BREAD AND CAKE BAKING.
REMARKS.
As this book is designed as an assistant to all interested<br>in baking, I think it not out of place to call the<br>attention of employers, journeymen bakers, and all persons<br>connected with baking as a business, to a few of the<br>evils existing at the present time. Hoping that there will<br>be some remedy devised for them, that will be satisfactory<br>to all rightminded persons concerned. The first I<br>will mention is, the great number of hours employees in<br>some bakeries are kept at work. The truth of the<br>adage, “Man’s inhumanity to man makes countless<br>thousands mourn,” is certainly apparent. Every person<br>desires a few hours each day that he can call his own. I<br>don’t think that there is a journeyman baker but would<br>be satisfied by having twelve hours as a day’s work, nor<br>do I think that any rightminded employer ought reasonably<br>to demand more from him.
Another evil is the night work, and in many instances,<br>working on Sunday. I believe this to be pretty generally,<br>if not altogether, unnecessary. I do not wish it<br>inferred by any remarks that I might herein make, that<br>I wish to cast a stigma upon employers or any one else.<br>Unprincipled persons may be found among all classes of<br>people (at least as far as my observation has extended),<br>and journeymen bakers, as a class, are no exception, for[Pg 6]<br>it is frequently found, after an employer has discharged<br>a baker, that the baker has, before leaving, spoiled the<br>flour or yeast. As in an instance that came to my<br>notice, where a baker had put ashes in the stock yeast<br>and ferment, and gunpowder in the malt.
There are in most of the large cities in the United<br>States, what are known as “Bakers’ Homes.” The evil<br>to which I wish to call the attention of all concerned, is<br>the “treating” at these places. When a baker gets a<br>situation and leaves there, he is generally expected to<br>“treat the house,” and if an employer hires a baker<br>there it is likewise expected from the employer. I do<br>not say that all “Bakers’ Homes” are of this class, but<br>there are a number of them. What is wanted is sober,<br>intelligent workmen. While an occasional glass of ale<br>or beer may benefit the person who indulges in it, or at<br>the least do no harm, to get “on a drunk” certainly<br>does not. Treating one another is a poor show of friendship;<br>but to meet together occasionally, and each one<br>to express his opinion on various subjects connected<br>with baking, &c., is for the benefit of all concerned.
[Pg 7]
The Bakeshop.
One of the evils about a great many bakeries is a miserable<br>bakeshop. There is a tendency to too much show,<br>in a number of bakeries. While the store and ice cream<br>saloon may be fitted up grand, it is too often the case<br>that the bakeshop is not fit to work in. I have seen<br>bakeshops that were never scrubbed out, there being<br>nothing but a few boards laid for a floor, or sometimes<br>no floor but the ground. A bakeshop should be above<br>ground, and not in the cellar, as I believe the majority<br>of them are, and have enough windows to light up the<br>shop well, and so arranged that plenty of pure air may<br>be admitted. The shop should be kept warm or cool,<br>as desired, and have some sort of flue or contrivance for<br>carrying off to the top of the building the odors which<br>arise from boiling hops, frying crullers, &c., when the<br>shop is situated in the cellar, thereby preventing the<br>store from being...