Volume 4

The modern baker, confectioner and caterer : a practical and scientific work for the baking and allied trades / edited by John Kirkland ; with contributions from leading specialists and trade experts.

Date:
1911
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: The modern baker, confectioner and caterer : a practical and scientific work for the baking and allied trades / edited by John Kirkland ; with contributions from leading specialists and trade experts. 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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    pipers should not copy, but he would advise all those who have become proficient in copying, and those who have the gift or have acquired the art of freehand drawing, to strike out as early as possible on original designs of their own. He has stated before in print, and it will bear a good deal of repetition, that the finest copies extant are from nature’s own handiwork. We may find subjects for our paper cornet everywhere around us— on the river, in the street, the park, the country lane, and even in the Zoological Gardens. Limited to a few yards of exercise where to ground, most members of the deer tribe may be observed Seek Models, in those gardens, and in that confined space you may easily see the pro- portions of the stag and his stately walk; you may observe, too, the stork and the crane as they stand like sentinels by the edge of the water as if watching for fish that do not exist there; the lion, tiger, and leopard, too, which are all object lessons in their way for the figure piper; and when you have got them on your medallion or whatnot, with that natural attitude embodied in the design, their identity becomes unmistakable. It is this identity we have to aim at all through the practically boundless studies with which nature has provided us, not only in the animal world but in their equally important environments, such as trees, shrubs, and general landscape. It is the writer’s intention to assist the student, if possible, in the art of making a veritable sugar picture, and to gain this end the surroundings are as important as the figures. As these instructions appeal mostly to learners, it will be well first of all to lay down simple rules for making up the royal icing for our studies. This is very simple, and may be made as follows. Preparing icing Break two or three whites of eggs (quite free from yolk) for FlSure Work, into a very clean basin; then add enough of the very best icing sugar to these (probably 6 or 8 oz.) to make a fairly thick paste when stirred together. Add a very slight dash of powdered blue, and two or three drops of acetic acid, or a little lemon juice if acid is not available. Beat this well together till it becomes light and white, using a small wooden spoon or a wooden spatula for the purpose. When you think it is beaten sufficiently pull up the spoon perpendicularly, and if Signs of the icing hangs downwards from the spoon (as an icicle from Readiness an iron spouting would) it is beaten enough for our purpose, of Icing' although it would not be beaten enough for wedding cakes. Having got your icing to this stage, put a damp cloth over the basin to keep the icing from crusting on the surface. Take a paper cornet of small size and about half-fill it with the icing; close in the top, and cut the point so that a small round hole is formed. Have ready a large slate, a black japanned tray, or some other dark foundation to work on, and, if you are a real beginner, Best Materials procure some drawings of birds, dogs, horses, &c., from the to piPe on- very excellent fanciers’ papers which now exist, to copy from. The majority