The Palatka daily news. (Palatka, Fla.) 1884-1888, 1886-02-25
SECRETS OF THE BAKERY.
WHAT BECOMES OF THE LEFTOVER
CREAD AND PASTRY?
Various Uses to Which Old Stock Is APP
pIied-SIethois Adopted by First-Ciass
Hcstaurateurs-Risis the Baker Must
DEMONSTRATING Trade.

What becomes of the old bread and pastry
that must accumulate in every baker-shop.
is question oftencr raissd than answered
The iiea pr- --.cnt that the "lcft-over' stock
is soaked s..d used in the leavon for another
days batch is not only erroneous, but derided
by every baker who has . touch OF caIStic III
his makeup
In the largest bakeries, where the city
hotels, Iunch-counters, private boarding
houses, and restaurants get their supplies, an
c,ciusive order Is catered to, and the CllcUl-
tons are so Close that lap of lo2f rarely
occurs. In firm where 900 or ], 400 dozen
i1lves and 100 pans OF five dozen rolls each
;sre turned out daily some very nice figuring
! IS to be done in order to mako what the
kueaders call 4 clean sweep. With the retail
bakers the case is different Every firm has
ut least one day IL the week when .he supply
has TO double the average daily JeU.and.
RISKS 4 BAKER MUST AssC2IE-
Uptown. in the resident quarters, Monday
Is the big day, the Friday and Saturday bake
having been consumed Sunday, and the fam
lily washing materially ictsr.g-ss With no:
bread or pancakes. Wednesday is shopping
day, ard Saturday being 4 sort OF general
recreation dey. a run IS made on the down
town cafes and restaurants. and twice the
usual amount OF bread, rolls, sally LuIid
tartS, cakes and pies i neccss1t-v % meet the
custom. There arc hundred ri K 10 be As
su-ncd il anticipating this transient trade,
and If the crowd does not Inateria!iZo the I:ler
chant finds his b-el5-bOEei G-d Showcases
still full when business closes The daily
bake goes on FOR it does not t1l-e him great
while to understand that the pa5I: Is q PCT
ulant customer and viii not nibble stale
bread or cru5tyroi,s.
Between > and n. III. the ovens yield 'rT
their nice brown blocks and twists o. b-,...
Gnowy huns and crisp rus,zs, and to ia4sc
room for them the residue of tie previous Gay
IS condemned to side-countcrs, for which
every shop has its regular customers. lfct-
zcls and pies are held over, the former ilstc.i-
nitely and the latter some thirty-six hours.
Bread 4 day old and rolls and cooks OF
eighteen hours are unstable to 1rst-clas5 CHS
toners, but the charity trade is so large and
50 urgent that i'll nidwinter many well-todo
bakers are moved by pity to cater 20 its
lnts.
-taus from charitable institutions, raatToHs
q a-ylu-ns, and overseers of industrial schools
nurseries, and kindred eicemosynary houses
constitute regular and reliable patronage,
each OF which levieS on two or more Of these
Downtown restaurants
STRUGGLING POOR AND SHABBY GENTEEI.
The floating trade is given equal chances
with its larger though equally unfortunate
civaf, and none o. fsgv OF the early broalf1.t-
ts-S have any idea Of the poor patient hungry,
nlor.-Is who have prece.ad them. L. this
procession, which comes and IS gone before
ocloci, every morning II the year, enc sees
poor, pale seamstresscs, shabby but respect
able men. peUucioUs Oath, Swedcs, cuI
Poles llborers a2t clerks OF every nat,o--
atty, ard both SEX, Who stow away their
purchases in the empty dinner can or IAN
cheon-b box. while the sot, student, boo5-hlacii,
and newsboy joSgle one another at the coul-
ter ut which are piled dougLlUts. lady finger
turn-overs, and Martha Washingtons-
Struggling houseSeepcrs, worIen who try to
support themselves keeping boarders aud
Others who have to subordinate everything to
economy, never buy fresh goods, and indeed
need not suffer any privation if they only
know Low to manipulate the old Bread that
can not be steamed viii work over as toast,
custard fries, and puddinEs, and there is no
roll too old TO be rejuvenated If one knows how
use steamer. Although the writer may be
branded as traitor, it may be interesting to
the readers to know that the re5tauratour who
serves tho most delicious rolls in Chicago,
makes them out of old goods bought from
every baker who has any left over. Whom
customer calls for fresh rolls \ couple Of the
articles hard enough to dent = turnip, are
thrown into a steamer. When thoroughly
moi.tened they are PIT in 4 no, oven and a.
lowed to partially DRY. ii LhreH minutes
nice white d'oyley Is wrapped over t-cn 10
keep the steam in, and when they 1-a,t II Mr..
Jenkins mouth under q lump az i--.e. tie
order viii be repcated-Iutcr O.cr-