Excerpt from The Modern Baker, Confectioner and Caterer, Vol. 3: A Practical and Scientific Work for the Baking and Allied Trades One of the common faults with buns boiled in fat is that after they are cooled they have a very fatty taste, Greasy the dough itself being some D Degreesugh Nuts What sodden and the outside covered with quite a skin of fat and sugar. This defect is the direct result of the fat being too cold when the rolls are first placed in it. On this account a skin is not quickly formed on the outside of the roll, and the heated fat has time to permeate the dough: on the other hand, when the fat is hot enough, it forms a crust on the rolls almost Heat of Fig and Drainer for Dough Nuts immediately after they are placed Fa. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.