Improvements in and relating to Pastry and Refreshments.
Year: 1891

page_text: ate of Application, 2nd Jan., 1891-Accepted, 7th Feb., 1891
COMPLETE SPECIFICATION.
Improvements in and relating to Pastry and Refreshments.
I, CHARLES SAMUEL LEADBETTER, of 61, Great Ducie Street, Strangeways,
Manchester, in the County of Lancaster, Registered Dentist, do hereby declare
the nature of my said invention and in what manner the same is to be performed
to be particularly described and ascertained in and by the following statement:—
The object of this invention is to produce a novel description of refreshment
consisting of a piece of pastry of rectangular or other desired shape externally and
which is formed hollow or recessed on the inside and suitably perforated and so capable
of being supplied to refreshment contractors confectioners publicans or other caterers
to be filled when and as required with any desired solid food say for instance with
cooked or dried fish flesh or fowl meat or any one or more of the same or with butter
or its substitutes cheese egg mixtures or other farm produce raw or preserved fruits
and jams or to be impregnated or infused with food in the fluid or liquid state such
for instance as Liebegs extract bovril or other like extracts or materials or with
alcoholic liquors commonly known as distilled fermented and unfermented wines and
spirits fruit-syrups and analogous liquors cordials essences &c.
In this manner I produce a novel description of refreshment of a non-perishable
character seeing that it is kept separate from the perishable matter and which
pastry can be filled or charged with solid or liquid food as aforesaid.
In performing my invention I take a strip of pastry formed of flour with the
usual ingredients rolled to the desired thickness and I place the same in a suitable
tin tray or shallow dish I then cover this strip with a metallic plate studded on both
sides with suitable points or pegs. This plate to the extent of its thickness say
about the thickness of a penny piece is then pressed into the strip of pastry so
lying upon the dish and thus I produce therein a corresponding recessed and
perforated impression which subsequently constitutes the hollow or recess hereinafter
described.
I then cover the top of the said plate with another strip of pastry pressing the
same so as to bed perfectly upon the top of such plate the whole is then placed in
the oven until the pastry is properly baked. By now removing the top crust the
studded plate may be withdrawn and the top being replaced my improved hollow
and cellular refreshment is ready for being charged either in the hot or cold state
with a nourishing fancy or liquid increment either of a solid or liquid kind and when
so charged is ready for sale or consumption. If it be desired to impregnate the same
with liquid I render the inside of the hollow or recess extra absorbent by sprinkling
or dusting the bottom with a little dry flour wheat meal rice flour pea meal corn
flour or other analogous absorbent dietetic material and then I pour into the coated
recess the desired measured quantity of liquid or wine or spirit liquor when owing
to the absorbent nature of the lining material such liquor penetrates and becomes
absorbed the more speedily by the pastry and is thus not so likely to be injurious to
the human system as alcoholic drinks are known to be when indulged in both in the
raw and in the diluted state apart from solid food as now proposed. A further
advantage I claim for my invention is that a greater variety or combination of solid
and fluid foods can be produced at an instants notice and this with a minimum risk
of loss through the failure of the pastry or some of the ingredients to keep fresh and
good for any length of time and especially when the keeping of such intermediates
is governed by heat or cold or other changes in the weather or atmosphere.
In carrying out my invention I use several sets of baking tins of various distinctive
shapes and sizes as well as the ordinary baking tins oval round square and other
shapes having a false bottom for the ready easing of the tins of their contents when

page_text: baked and for the several sets of ordinary and deviced shapes such as a crown
shamrock or other leaf and similar distinctive recognisable forms I make the inter-
posing metallic plate for these of solid tin with by preference holes or perforations
therein screw threaded to screw in a greater variety of studs or pegs than fixed
studs or pegs would provide or the same may be cast or moulded of a baser metal
than tin and after trimming them of their irregularities in the casting or moulding I
tin them over with pure tin metal in the usual way.
In the larger sizes of metallic studded plates on one or both sides I prefer the studs
or pegs to be made of ordinary tin metal plate shaped up to the desired form and
soft soldered on one or both sides as required of a pure sheet tin plate or to a
recessing or hollowing plate made of baser metal than pure tin tinned over in the
usual way and these sheet recessing and hollowing metallic plates I prefer propor-
tionally thicker than the aforesaid penny piece and when used these plates should as well
as all the plates herein described be greased over with the ordinary grease to prevent
their sticking to the paste in the baking of the same.
By means of these tins and metal recessing and hollowing plates studded on one
side or both side for perforating purposes as aforesaid I produce either a single or
double recepticulated or recessed piece of pastry and when so produced in the perfected
and baked state and filled and charged as aforesaid the same is ready for sale or
consumption either in the hot or cold state.
My invention further consists in the manufacture of a similar description of
refreshment for similarly vending to and consumption by the public in public places
of resort and for private or domestic consumption as aforesaid out of the cooked
pastry and plain and fancy bread stuffs in the form and as at present supplied to
the public for invalids or otherwise through the confectionary baking and
similar trades and by wholesale and retail venders of the same as hereinafter
explained.
In performing this the second part of my invention I scoop bore or cut out or
otherwise form a recess or recesses in and also perforate any and every description
of hard cooked pastry or bread stuffs and for the soft kind such as sponge cake or
sponge bread I employ hand perforators of various shapes and sizes to be used
with pressure or similar perforators having removable studs thereon fixed to and
used with a lever hooked on or otherwise fixed to a bench or table to produce similar
hollow recesses perforations and cells to those in the case of pastry specially made
as aforesaid.
To do this if a single perforated recessed impression is desired I cut thinly or
of the thickness desirable the top crust of a sponge cake or a plain or fancy
bun or a flat cake or of a two pound or other weight of loaf then with the
selected perforator of the shape required and size of studs fixed thereto I press
this perforator by hand or fix it to the aforesaid lever and make therein the
desired recess and perforations and replace the top crust when ready for being
charged as aforesaid with liquor or solid food or drinks or in lieu of recessing and
perforating by pressure turn out the perforations with a drill or perforating
chuck and the recess or hollow with a burr as aforesaid in a lathe and after
replacing the top crust it is then ready for filling as aforesaid.
If a double or manifold recessed and perforated impression is desired I cut the
material to be operated on into two or more about equal parts and recess and
perforate each part same as is proposed for a single perforated recessed impression
and when each part has been thus perforated they are ready for being filled as
aforesaid and may be filled say the part or parts designed for the under part with
liquid nourishment and the other part or parts designed for the upper part with
solid nourishment for instance a one pound plain or fancy loaf cut into two or more
equal parts and perforated and recessed as aforesaid the under part or under parts
may be filled with Liebeg's beef fluid Bovril or stewed minced beef or cow heel
stewed freed from the bone and minced similar minced flesh fish or fowl or rabbit
meat and the upper part or upper parts may be filled with mashed potatoes minced

page_text: cabbage or other minced greens onions turnips or carrots or other prepared vegetables
food (propriatory or otherwise) or may be filled with any description of alcoholic or
other fluid or the same in sops and with other solids fluids and liquids may in this
and similar ways convert the present plain and fancy cooked pastry and bread stuffs
to a position of greater utility than at present in practice with a minimum risk of
loss through the failure of the cooked pastry or plain or fancy bread stuffs to keep
fresh or of the intermediate ingredients to keep good from the aforesaid causes and
further it will be apparent that these several combinations may be retailed and
supplied in the hot state in a few minutes by heating the one or the other or both
when in combination.
""
Or the aforesaid ready cooked or the specially manufactured plain or fancy
pastry or bread stuff's may be so recessed and perforated as to absorb a stated
quantity of medicated oils emulsions prescriptions propriatory foods and medicines
such as 66
Seigel's syrup so many drops to so much fluid and similar prepara-
tions agreeable to the instructions of a recognised practitioner and for the
protection of his or her patients may fill them himself or herself particularly
in the case of intoxicants and thus prevent the abuse of their admonitions
recommends and prescriptions by patients and interlopers.
To make good this design I propose to make quantities and license qualified
persons to make quantities with the ordinary flours and ingredients on a large tray
or baking tins capable of being partitioned off into small compartments bottomed
with pastry as aforesaid and perforated with suitable metallic perforators with one
or more perforations either in the single or double form to absorb any desired
materials of a qualitative or quantitative specification and also a lower or a lower
with an upper perforated with one or more receptacles of a capacity sufficient
to be charged with stewed peas fish flesh or other meat say tinned meat either
in their extracts jellies or solid form and a corresponding filling of vegetables
to make a cheap meal snack luncheon or meal for an adult or juvenile subject.
It will thus be apparent that I claim to be the first and true inventor of a
novel variety of pastry or refreshment capable of being charged with liquor
wine or spirits but whereby the same may be reduced to reasonable and safe
proportions and the vendors thereof licensed or otherwise may become promotors
of the same to their venders profit and without sacrificing much of their present
rights and recover others which have been denied and taken from them both by
legislative restraints and moral suavity.
In this manner I can enable professional men in science and art licensed victuallers
and their auxiliaries responsible agents of private and public clubs and proprietors
of the same restaurant keepers caterers for the public both publicly and privately
manufacturers commercial men shop keepers commercial travellers pic-nic parties
householders and others with a refreshment or pastry in which they may use and
dispense a reasonable and legitimate quantity of stimulants and wean in this manner
from excessive use of the same their patients clients customers and friends in friend-
ship or in the ordinary and necessary contact between the one and the other with
as aforesaid a margin for vendors profit to fulfill the obligations of custom trade
and commerce with a greater degree of satisfaction to themselves and sobriety
and virtue hitherto known-and for other purposes useful and expedient.
Having thus particularly described and ascertained the nature of this my said
invention and in what manner the same is to be performed I declare that what I
claim is :-
1. The improvements in and relating to pastry and refreshments substantially
as and for the purposes hereinbefore described.
2. The manufacture and employment of a cellular form of pastry either in the
single double or manifold form and with or without a cover made of the same pastry
and ingredients and of the desired extent and cells and capacity substantially as and
for the purposes hereinbefore described.

page_text: 3. The improved methods of "recepticulating
or recessing in the single double
or manifold form fancy and plain bread stuffs having cells and capacity capable of
being filled with solid and liquid food or other desired increment as and for the
purposes hereinbefore described.
Dated this 31st day of December 1890.
CHARLES SAMUEL LEADBETTER.