PREFACE . The past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our tradesmen, and it is a noticeable fact that the most succcssful bakers and confectioners are those that kept up to date by reading t. he best books and periodicals devoted to their line of work. We take pride in looking back to our first edition of THE ART OF BAKING, w h ich mTe p iblishedm ore than twenty years tigo. This little book contained 48 pages, a11d was the first bakers recipe book ever publislled in this country. It Inet with imniediate success illld two editions were issued inside of a year, which convinced us that we had supplied a long fclt want. Including the serenth edition of THE ART OF BAKING, t li e t, ot tl number of copies printed amounts to 90,000, which is conclusive evidence that our past efforts have met mith the approval of our trade nen, and in presenting this volume, the cighth edition, we feel confident that it will meet mith the same success that has characterized the former editions. A recipe book, to be of any value at all, must be thoroughly practical and reliable, and it can only be such when it is written r ndc ompiled by a practical baker. The author of this book is at present, and has been for the past 40 years, actively engaged in this line of work and all recipes in this book have been thoroughly tried and tested, and are the results of his personal experience. Yolirs truly, H. HUEG. N E Y OR K, 1 905. SOMETHING ABOUT Creaming or Rubbing, Mixing and Beating. CREAMING OR RUBBING, Place the wooden mixing bowl onan open barrel, which must be covered with an empty flour bag to 111-event the bowl from sllding then take the pallet knife and scvape out the bowl good and clean. Now weigh tlre sugar and butter in the bowl and rub it to a perfect cream rub with the right hand one way from right to left, after having a perfect cream add the eggs gradually few at a time, rubbing the mixture to a cream again after each egg, then add the flavor and give the mixture a few more turns, last add the sifted flour and nix very light, do not rub or beat after the flour is in, as that will make it tough, heavy and spoil the cake. For light colored cakes have the fruits washed, dried and mixed with the flour. This ensures a much cleaner looking cake and prevents the fruits from going down to the bottom. The pans must be greased heavy and laid out with paper - a wooden frame may be used in square pans. The baking heat is 200 degrees, Fahrenheit. The average baking time for a cake twoqinches thick is two hours and should not be touched until they are one and one-half hours in the oven. Ordinary fruit cakes bake about from three to four hours-this depends on the size of the cake. The above rule is to be used on all recipes under this heading which do not contain any chemicals, such as ammonia, soda, cream tartar, baking powder, etc., . etc. All other mixtures containing Chemicals do not require as mpch rubbing as the ones without, this is due to the chemicals as they assist us in lightening the cakes, therefore reduce the rubbing to about one half, The soda or ammonia must be dissolved in the milk and added to the mixture as soon as the last eggs are worked under then scrape all around and from the bottom and give itthe flavors and a few more turns to stir under then sift the 10 ORNAMENTAL CONFECTIONERY. flour and cream tartar on top of the mixture and mix the dough a little more as you would for pound cakes...