Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Pastry making, cake baking, and the making of cold puddings requires a cool place — the cooler the better. These two different facts have been in recent years often neglected. In the endeavor to have an ideal kitchen, and have the working depart- ments on the same floor with the dining-room, the pastry-room is often squeezed into such a small space, that it is almost impossible to do good work. The lack of space compels the use of portable ovens, which take up less room, but radiate more heat than the ovens built of bricks. The open wire partitions in those kitchens also cause drafts, and often more additional heat from the near-by range. This makes it still more difficult to do good work. Although it is desirable to have the pastry- room on the same floor as the kitchen, because it saves time and help, and also gives better service, too much concentration is detrimental to good work. A properly constructed shop, equipped with the right kind of appliances, makes work a pleasure, while unsatisfactory arrangements 127 cause loss of money, spoil good materials, and are often the cause of frequent changes of help. This is largely because a good workman prides himself in doing good work, which cannot be done if the conditions of the shop do not per- mit it. SEEVING 0¥ PASTEY. The proper serving of pastry is an art, which is of as much importance as the making of it. It requires well-trained skilled help, and should be done from the pastry-room if possible. What is the good of making dainties, if they are not served in the proper way? The dishes in which the different things arei served in should be selected so they can be used with the proper effect. Ornamental puddings and jellies, fancy charlottes, ices and creams, look better if served in shallow dishes. It shows off to advantage the side decorations, and makes it look larger. In a deep saucer the pudding would lose much of' its attractiveness. The sauces should be served in a decorative manner. Whipped cream, sweetened, makes a nice sauce for decorating, and may be used for almost any cold pudding, and for many other dishes. A proper taste in colors and flavors, also in forms, is required in serving, and many a plain dish can be made very attractive, if this point is observed. ■ A variety of different shaped molds should be used for puddings to make a change. If dif- ferent puddings are made always in the same forms, they look very much alike, and this must be avoided. Puddings should be made as much as possible in individual molds, from which they can be turned out before serving; and this is also a more economical way. Other puddings can be baked in the individual pudding dishes, and served in dishes they are baked in. This way of serving puddings in the dishes they are baked in could also be made a source of profit for lunch counters and cheaper res- taurants. The brown German custard cups and deep pudding dishes are the best for this pur- pose. The puddings can be made more tender and permit the use of less eggs, and can bfc sold at a good profit. They can be made more fancy with meringue, or could be decorated with jelly, etc. For the steamed puddings and steamed rolls I have been using a long round mold, which opens longways in two halves. The form is lined with buttered paper when used, then filled with the mixture, some space left for the pudding to expand, the frame closied and steamed in this manner. This insures even round slives, and is preferable to the old way of boiling in a napkin. 128 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Por the cold puddings the refrigerator is the best place to serve from. It should be placed in a handy position to serve from. EOUj WAEMEE.