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

ij4 oz. caraway seed ^ pt. milk 3 lbs. flour X oz. ammonia Y^ °z. grated nutmeg or mace✪ New Year's Cake. Rub the butter in the flour; beat eggs and sugar; dissoWe the ammonia in the milk. Mix same as for Milanese cake No. 319 or 320, and make into a medium firm paste. Roll out and cut into squares; press into the New Year's cake forms, wash with egg, and bake in medium heat. The cakes may be made in a whole sheet as large as the baking pans, about one-quarter inch thick, rolled with the New Year's cake roller, washed, baked and cut while warm. 322— SUGAR COOKIES. \% lb. sugar 3 lbs. flour 3^ lbs. sugar I oz. ammonia 2 lbs. sugar I pt. milk MIXTURE NO. x: i}i lb. butter }i oz. ammonia MIXTURE NO. 2: 2 lbs. butter 7 lbs. flour milk to mix. MIXTURE NO. 3: i}i lb. butter I oz. ammonia Flavor. 9 eggs lemon flavor 12 yolks lemon flavor 8 eggs 4H lbs. flour PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 39 MIXTURE NO. <). in one-inch slices. Take some soft macaroon 2 lbs. sngar ^ lb. lard 2 eggs paste and put into the center of each strip a dot S qt. milk 2}i ozs. ammonia 6 lb. flour of the paste. Bake in medium heat and ice with Flavor. maraschino or rum icing. Dissolve the ammonia in the milk; rub sugar, MONTIVEDEOS batter and eggs; add flavor and milk; add the ... i x it l .. .= 11 a , . 2 lbs. brown sugar 1% lb. butter 6 yolks flour and mix. ^ , j . -n ,u a _,. . . . , . ,, . ,, . I qt. molasses 2 ozs. soda i pt. milk 5 lbs. flour The richer mixtures should rest in a cold place ,, ,, , ; j 1 j . , . . , , .... I M lb. cake crumbs 4 ozs. ground almonds before usmg, and they also require less heat in . j . ,l \ j . j « 1 ... ^ I oz. mixed spices, the grated rind of 2 lemons. The cheaper mixtures should have a solid heat ^^^^'^ =°8*'' ^°^ »>""=' ^°^ "^ '° "'^ ^^"^ of 300 to 350 degrees Fahrenheit. ^^^ ^^ f°' cookies. Roll out and cut in oblongs. From one mixture several kinds can be made °' l°ng ovals; set on greased and dusted pans; by adding spices, currants or nuts. Roll the '88 ""'^ ^°^ P'^=« "^^'^ ^ =P>'' ^^""""^ '" ""« paste out into a thin sheet of about one-eighth <=«°'"- ^^^^ "> ""edium heat. inch thick, and cut up with a variety of cutters ,28 BOLIVARS, NO. 1. into rounds, loaves, etc. Wash with milk and ^ ,^5. ^rown sugar K lb. lard ij^oz. ammonia eggs; turn over on granulated sugar, or on chop- , ^^ ^j^^^ ^^^^^^ j qt ^i,k ^ ^^^^ A^^ ped nuts or almonds, and bake to a nice color. ^ ^j, ground ginger. 323— LEMON SNAPS, NO. i. Mix same as for cookies; cut out with a large aJ4 lbs. sugar i lb. butter i pint eggs scallop cutter, wash with milk and turn in grann- 2}i lbs. flour }4 oz. ammonia lemon extract lated sugar. Bake in a good heat. LEMON SNAPS, NO. 2. 329-BOLIVARS, NO. 2. 1% lb. granulated sugar % lb. lard 8 eggs , qj, molasses i pt milk }4 lb. lard 2 oz. soda 3 lbs. flour I oz. ammonia lemon extract , q^ ground ginger 1 oz. spices 4}^ lbs. flour.: A little milk to mix. Mix same as No. 328. Mix same as No 322; cut into rounds; egg wash, and bake in medium heat. 330-GINGER SNAPS. NO. i. I lb. sugar, ^ lb. lard, i qt. molasses. }i pt. water, 324— GERMAN ALMOND STRIPS. ,^ oz. soda. 4 lbs. flour, t oz. of ground ginger, I lb. sugar i lb. butter i^ lb. flour 5 eggs j^ oz. allspice, a pinch of salt. I lb. ground almonds; the grated rind of i lemon. GINGER SNAPS, NO. 2. Mix same as No. 319. and put on ice to harden. ,,,^, . ', Roll out into a thin sheet; cut in strips two and ^ »^- «"e"' ^ ^^- ^^'^' ^ ■!'• '""'^^''f ■ ^ P'" "='«'• one-half inches long, one-half inch wide. Egg ^ °^- ^<^' ' °^- g™und gmger, 'A oz. allspice, wash and sprinkle thickly with almonds shredded 4 °^^' or chopped, dust with sugar, and bake in 250 GINGER SNAPS. NO. 3. degrees Fahrenheit. ij^ lb. brown sugar, i qt. N. O. molasses, }i pt.

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ij4 oz. caraway seed ^ pt. milk 3 lbs. flour X oz. ammonia Y^ °z. grated nutmeg or mace. Rub the butter in the flour; beat eggs and sugar; dissoWe the ammonia in the milk. Mix same as for Milanese cake No. 319 or 320, and make into a medium firm paste. Roll out and cut into squares; press into the New Year's cake forms, wash with egg, and bake in medium heat. The cakes may be made in a whole sheet as large as the baking pans, about one-quarter inch thick, rolled with the New Year's cake roller, washed, baked and cut while warm. 322— SUGAR COOKIES. \% lb. sugar 3 lbs. flour 3^ lbs. sugar I oz. ammonia 2 lbs. sugar I pt. milk MIXTURE NO. x: i}i lb. butter }i oz. ammonia MIXTURE NO. 2: 2 lbs. butter 7 lbs. flour milk to mix. MIXTURE NO. 3: i}i lb. butter I oz. ammonia Flavor. 9 eggs lemon flavor 12 yolks lemon flavor 8 eggs 4H lbs. flour PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 39 MIXTURE NO. <). in one-inch slices. Take some soft macaroon 2 lbs. sngar ^ lb. lard 2 eggs paste and put into the center of each strip a dot S qt. milk 2}i ozs. ammonia 6 lb. flour of the paste. Bake in medium heat and ice with Flavor. maraschino or rum icing. Dissolve the ammonia in the milk; rub sugar, MONTIVEDEOS batter and eggs; add flavor and milk; add the ... i x it l .. .= 11 a , . 2 lbs. brown sugar 1% lb. butter 6 yolks flour and mix. ^ , j . -n ,u a _,. . . . , . ,, . ,, . I qt. molasses 2 ozs. soda i pt. milk 5 lbs. flour The richer mixtures should rest in a cold place ,, ,, , ; j 1 j . , . . , , .... I M lb. cake crumbs 4 ozs. ground almonds before usmg, and they also require less heat in . j . ,l \ j . j « 1 ... ^ I oz. mixed spices, the grated rind of 2 lemons. The cheaper mixtures should have a solid heat ^^^^'^ =°8*'' ^°^ »>""=' ^°^ "^ '° "'^ ^^"^ of 300 to 350 degrees Fahrenheit. ^^^ ^^ f°' cookies. Roll out and cut in oblongs. From one mixture several kinds can be made °' l°ng ovals; set on greased and dusted pans; by adding spices, currants or nuts. Roll the '88 ""'^ ^°^ P'^=« "^^'^ ^ =P>'' ^^""""^ '" ""« paste out into a thin sheet of about one-eighth <=«°'"- ^^^^ "> ""edium heat. inch thick, and cut up with a variety of cutters ,28 BOLIVARS, NO. 1. into rounds, loaves, etc. Wash with milk and ^ ,^5. ^rown sugar K lb. lard ij^oz. ammonia eggs; turn over on granulated sugar, or on chop- , ^^ ^j^^^ ^^^^^^ j qt ^i,k ^ ^^^^ A^^ ped nuts or almonds, and bake to a nice color. ^ ^j, ground ginger. 323— LEMON SNAPS, NO. i. Mix same as for cookies; cut out with a large aJ4 lbs. sugar i lb. butter i pint eggs scallop cutter, wash with milk and turn in grann- 2}i lbs. flour }4 oz. ammonia lemon extract lated sugar. Bake in a good heat. LEMON SNAPS, NO. 2. 329-BOLIVARS, NO. 2. 1% lb. granulated sugar % lb. lard 8 eggs , qj, molasses i pt milk }4 lb. lard 2 oz. soda 3 lbs. flour I oz. ammonia lemon extract , q^ ground ginger 1 oz. spices 4}^ lbs. flour.: A little milk to mix. Mix same as No. 328. Mix same as No 322; cut into rounds; egg wash, and bake in medium heat. 330-GINGER SNAPS. NO. i. I lb. sugar, ^ lb. lard, i qt. molasses. }i pt. water, 324— GERMAN ALMOND STRIPS. ,^ oz. soda. 4 lbs. flour, t oz. of ground ginger, I lb. sugar i lb. butter i^ lb. flour 5 eggs j^ oz. allspice, a pinch of salt. I lb. ground almonds; the grated rind of i lemon. GINGER SNAPS, NO. 2. Mix same as No. 319. and put on ice to harden. ,,,^, . ', Roll out into a thin sheet; cut in strips two and ^ »^- «"e"' ^ ^^- ^^'^' ^ ■!'• '""'^^''f ■ ^ P'" "='«'• one-half inches long, one-half inch wide. Egg ^ °^- ^<^' ' °^- g™und gmger, 'A oz. allspice, wash and sprinkle thickly with almonds shredded 4 °^^' or chopped, dust with sugar, and bake in 250 GINGER SNAPS. NO. 3. degrees Fahrenheit. ij^ lb. brown sugar, i qt. N. O. molasses, }i pt.