ornamental_confectionery_1892.pdf

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9
Ifilllillllll!
AND
Practical
Assistant
TO
I
be
jlrt
of
AM,
ITS
WITH
Baking
IN
BRANCHES,
NUMEROUS
ILLUSTRATIONS.
BY
Herman
Hueg,
Practical
Cake
Baker
and
Confectioner.
f
SEP
\£
IN
PRINTED
ENGLISH
AND
GERMAN.
:
PRICE,
1892.
^2.00.
i^
_JyU.el?iicin
&l£u€ci
^t
\A
Entered
according
to
Act
of
Congi-ess in
the
year
1892,
by
Herman
Hueg,
in
the
Office
of
the
Librarian
of
Congress,
at
Washington.
:
/
nag)
£*.
^^^^^^^^^^...^^^^^^^
for
their
INTRODUCTION,
In
offering
thisbcok
to
the
public
and
trade
in
general,
I
take
the
opportunity
of
expressing
my
grateful
thanks
to
my
very
liberal
patronage
and
their
testimonial
of
approbation
and
encouragement
extended
to
me
during
the
short
period
of
my
business
relation
with
them.
My
first
attempt
at
writing
a
book,
which
you
probably
bought,
was
but
a
beginning,
and
I
hope
that
all
purchasers
of
it
have
received
the
worth
of
their
money;
and
I
am
thank-
ful
for
the
many
kind
letters
of
gratitude
received
from
them.
From
the
many
inquiries
which
I
have
had
about
recipes
I
can
now
say
that
I
have
a
book
which
will
satisfy
the
pur-
chaser
and
exceed
all
his
expectations.
recipes
that
follow
are
not
copied
from
other
books,
or
written
down
from
memory,
but
each
one
of
them
have
been
repeatedly
tested
and
found
correct
in
the
course
of
many
years
of
practice.
They
comprise
the
most
saleable
and
popular
forms
of
Cake
and
Confectionery,
such
as
is
generally
found
in
first
class
establishments.
Many
books
have
been
written
on
the
various
branches
of
our
trade
;
but
none,
I
believe,
treat
on
the
subject
with
which
I
propose
to
deal
in
this
book.
I
have
classed
these
mixtures
in
an
honest
spirit,
and
to
the
best
of
my
knowledge
and
ability.
It
would
not
be
possible
to
give
recipes
for
all
kinds
of
Cake
and
Confectionery
in
so small
a
work,
as
in
many
cases
the
ingredients
are
very
simple,
and
the
success
of the
experiment
depends
altogether
on
the
skill
of
the
workman,
and
years
are
often
necessary
to
attain
the
requisite
numerous
customers
The
proficiency.
with
a
fair
share
of
courage
and
intelligence
with
this
book
in
hand,
produce
in
a
short
time
better
and
purer
Cake
and
Candies
than
are
generally
offered
for
can,
sale
Any
one
In
order
to
keep
this
book
in
the
reach
of
all,
I
will
have
to
divide
the
Cake
baking
into
three
parts,
which
we
may
call
thus
"RUBBING",
"MIXING"
&
"BEATING".
Best
paying
recipes
are
marked
"*".

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