Master Baker’s Manual for Bakeries, Hotels, Restaurants, Hospitals, and Other Institutions, 1930, Calumet Baking Powder Company, Chicago: Hard cover book in immaculate condition, published by Calumet Baking Powder Company, Chicago, Illinois, in 1930. Includes 20 pages of full-color, lithographs of elaborate, exquisite cakes. 127 pages, all of them clean and clear. The book has chapters on the use of ingredients like baking powder, flour, shortening, sweetening, eggs, liquids, and flavorings. A lengthy chapter called “Fine Cakes–Every Baker’s Pride” includes discussions of layer and sheet cakes, pound cakes, angel food and sponge cakes, Swans Down cakes, and small cakes, bars and macaroons. Other chapters include frosting and fillings, cookies, doughnuts and crullers, quick breads, muffins, and biscuits, pastry, pies, and tarts, torts and French pastry, and more, including hotel and restaurant specialties.
The cookbook is in mint condition.