,the ,new ,cookery ,books ,,ii ,the ,cake and ,biscuit ,book ,,the ,,new ,,cookery ,,books4 ,by ,,elizabeth ,,douglas4 ,fcap4 #hvo1 cloth1 #bs4 each4 ,i4 ,,the ,,soup ,,and ,,sauce ,,book4 ,,ii4 ,,the ,,cake ,,and ,,biscuit ,,book4 ,,iii4 ,,the ,,pastry ,,and ,,sweet ,,book4 ,the ,cake and ,biscuit ,book ,by ,elizabeth ,douglas ,illustration ,london ,grant ,richards #dh ,leicester ,square #aijc ,preface ,the recipes in this book are ,english1 ,french1 ,portuguese and ,dutch2 while some of the best come from ,america1 which is the true land of cakes4 ,all are good3 the best ,i have starred4 ,amateur cooks should know that for cakes to be successful it is almost imperative that they are made and baked by the same person4 ,delegation too often means ruin1 the bond of sympathy between maker and baker being only in very rare instances sufficiently close to defeat the imp of mischief that lurks in every oven4 ,lastly1 ,i might say that the eggs cannot be too fresh1 nor the butter too pure2 and molasses is better than treacle4 ,e4 ,d4 ,table of ,contents ,,pages ,general ,directions #a-g ,sponge ,cakes #aa-ad ,white ,cakes #af-bf ,layer ,cakes #bi-dj ,various ,cakes #da-dg ,fruit ,cakes #ea-fb ,icings #fe-fi ,gingerbread #gb-gf ,cakes made with ,yeast #gh-hb ,fried ,cakes #hc-hh ,little ,cakes and ,sweet ,biscuits #ia-aaj ,breakfast and ,tea ,cakes #aaa-abd ,schoolroom ,cakes #abf-abh ,,index #abi-acj ,general ,directions for ,cake-,making ,utensils4--,use earthenware bowls and wooden spoons for mixing4 ,several sets of tins are necessary if cake is to be made often4 ,one or two ordinary round tins1 a tin with a hollow tube in the centre1 square tins1 and shallow round tins about #h inches in diameter for jam sandwich and layer cakes1 should be kept4 ,a small dripping-pan is very good to bake gingerbread in1 and for very light cakes the ,german tin with a loose bottom should be used4 ,these tins are excellent1 for the bottom can be pushed up1 away from the sides1 and there is no danger of the cake being broken in taking it out of the tin4 ,they can be bought at ,harrod's ,stores1 ,brompton ,road4 ,measuring4--,flour1 sugar1 salt1 ground spices1 soda1 must always be sifted before measuring4 ,this is of the utmost importance in making good cakes4 ,a cup is a breakfast-cup holding half a pint4 ,the spoons are the silver ones in general use4 ,a spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon4 ,a scant spoonful should be made level with the edges of the spoon4 ,in measuring half a tea-spoon of dry material1 fill it first1 and then divide it with a knife long-ways down the spoon4 ,a 8heaping cupful0 is a cup filled as full as it will hold4 ,a 8cupful0 should be levelled4 ,a 8scant cupful0 should not be filled above about quarter of an inch from the top4 ,it is necessary to remember in measuring half or quarter cups that a cup is smaller at the bottom than the top4 ,it is more satisfactory measuring to have half-pint measures marked into quarters4 ,table of ,measures #d cups flour #a quart or #a lb4 #b cups of butter 7solid7 #a lb4 #b cups powdered sugar #a lb4 #a cup pint #a glass pint #a pint milk or water #a lb4 #i large eggs #a lb4 #a table-spoon butter #a oz4 #a heaping table-spoon butter #b ozs4 ,butter the size of an egg #b ozs4 ,baking ,powder4--,baking powder can be used in the making of most cakes4 ,in some however the proportion of carbonate of soda and cream of tartar of which it consists is not right1 in which case the two ingredients should be used separately according to the directions4 ,almost invariably soda should be mixed with milk or water1 which should then be strained in order to keep back any dregs4 ,cream of tartar should be mixed with the flour1 which should then be sifted4 ,both cream of tartar and soda should be pulverized before they are measured or used4 ,baking powder can be bought1 or made as follows3-- #a part carbonate of soda #b parts cream of tartar ,it should be kept in an air-tight tin4 ,in nearly all cases baking powder is best mixed with the flour1 which should then be sifted through a fine sieve4 ,to clean currants4--,sprinkle the currants with flour1 put them on a coarse sieve and rub them until the stems and grit are separated and go through the sieve4 ,then wash thoroughly in water1 changing it until clear4 ,drain on a towel and pick over4 ,dry1 if the weather permits1 in the sun1 not in an oven4 ,to stone raisins4--,pour boiling water over the raisins1 and let them stand in it for ten minutes4 ,drain and rub each raisin between finger and thumb till the seeds come out4 ,cut open or chop4 ,sultanas4--,pick over sultanas carefully1 removing the little stems4 ,to blanch almonds4--,put the almonds into boiling water and let them soak in it until the skins rub off easily between the finger and thumb4 ,drain and spread out to dry4 ,to pound almonds4--,after blanching let them soak for an hour in cold water1 then pound in a good sized mortar until reduced to a soft pulp4 ,whilst pounding add a few drops of orange-flower water or lemon juice4 ,mixing4--,there are three ways of mixing4 ,stirring1 ,beating1 ,cutting 7or ,folding74 ,to stir4--,let the spoon touch the bottom and sides of the basin and move it round quickly in circles of various sizes4 ,do not lift it out of the mixture1 and work well against the sides4 ,to beat4--,tip the bowl to one side4 ,bring the spoon or fork quickly down into the mixture and through it1 take it out the other side and bring it over and down again1 scraping the sides well each time it goes in4 ,it is important to keep the bowl of the spoon well scraped out during mixing4 ,beat quickly and hard4 ,to cut or fold4--,turn over the mixture with a spoon and lift it up1 folding in the white of egg as lightly as possible4 ,do not stir or beat but mix very gently until quite blended4 ,to beat eggs4--,it is generally best to beat the yolks and whites separately4 ,for beating them there is nothing better than a ,dover egg beater1 although a fork can be used for the yolks and a steel knife for the whites4 ,beat the yolks in a bowl until they thicken and become light and creamy4 ,beat the whites on a platter until they are stiff and absolutely dry4 ,to beat butter4--,in beating butter to a cream1 if very hard it can be slightly warmed in the oven or put into a hot bowl1 but it must on no account be melted4 ,it should just be softened in order to make it more easy to beat it4 ,to grease and fill tins4--,tins can be greased with fresh butter1 lard or sweet oil4 ,sides and bottom should be evenly but not thickly smeared with grease4 ,when a tin is to be lined with paper1 cut a piece to fit the bottom exactly1 another piece to go right round the sides4 ,this piece should project two or three inches above the top of the tin4 ,grease the papers thoroughly before putting them in the tin4 ,fill the tins two-thirds full1 leaving a very slight depression in the centre if a flat cake is wanted1 as the tendency is to rise in the middle4 ,the oven4--,nearly all cakes should be baked in a moderate oven1 and the fire should be so made up before putting a cake in the oven1 that it will not have to be touched again until the cake is taken out4 ,if this is impossible1 owing to the length of time it takes1 add a little coal frequently to the fire instead of letting it down and making it up with a great deal of fuel4 ,in baking in a gas stove1 it is important that there should be no draughts from window or door4 ,set the cake in the middle of the oven and do not move it until it has risen its full height1 which will take about half the time in which it is baked4 ,for the first quarter of an hour it is not necessary to look at the cake unless there is a fear that the oven is too hot4 ,afterwards do so occasionally1 opening and shutting the oven door very gently and never taking the cake out4 ,after it has fully risen1 the cake can be turned round if it is baking quicker on one side than the other4 ,do not have anything else in the oven while baking a cake4 ,for layer cakes and thin cakes make up a larger fire4 ,they should bake quickly4 ,to test whether a cake is done1 put a clean straw or skewer into the thickest part of it4 ,if it comes out clean the cake is done4 ,to remove cakes from tins4--,with a few exceptions cakes should be taken out of their tins directly they come out of the oven4 ,turn the tin upside down1 and1 if necessary1 loosen the sides with a knife4 ,set on a sieve to cool4 ,to all cake mixtures add a little salt1 sifting it with the flour in the proportion of a small salt-spoon of salt to every half-pint of flour4 ,keep flour and sugar in a dry place1 or dry thoroughly before using4 ,sponge ,cakes ,,page ,american ,sponge ,cake #aa ,berwick ,sponge ,cake #aa ,gateau de ,savoie #ab ,milanese ,cake #ac ,sponge ,cake #ac ,general ,directions ,in making sponge cakes1 beat the yolks till creamy and thick4 ,add the sugar gradually1 beating all the time4 ,add the flavouring4 ,beat the whites until perfectly dry and very stiff4 ,stir them lightly in4 ,sift in the flour and mix as lightly as possible4 ,do not beat after the flour is added4 ,line the tins with greased paper and bake at once4 99,american ,sponge ,cake lb4 powdered sugar lb4 flour #g eggs ,grated rind of a lemon #c tea-spoons lemon juice #a gill cold water ,break the eggs in a basin leaving out the whites of two4 ,add to the eggs the lemon peel and juice4 ,boil the sugar and water together until clear4 ,pour the syrup gently over the unbeaten eggs1 and beat quickly and well for fifteen minutes4 ,sift the flour three times and stir it lightly into the mixture4 ,bake in square flat tins4 ,use the whites to make an icing4 ,berwick ,sponge ,cake #f eggs #i ozs4 powdered sugar #ab ozs4 sifted flour #b even tea-spoons cream of tartar #a even tea-spoon carbonate of soda #a lemon ,beat the eggs1 yolks and whites together1 with the sugar until very light4 ,this should take about half-an-hour4 ,take half of the flour and sift it gradually into the eggs and sugar4 ,mix the cream of tartar with a gill of water1 and add it to the mixture4 ,beat for a minute4 ,add the rest of the flour and the juice and rind of the lemon4 ,add a little salt4 ,mix well4 ,dissolve the carbonate of soda in four table-spoons of hot water4 ,stir it carefully in4 ,beat again4 ,bake in large square or oblong tins in a quick oven4 99,gateau de ,savoie lb4 powdered sugar #ab yolks of eggs #f whites 0 #a whole egg #e ozs4 potato flour #e ozs4 finest flour ,the grated peel of a lemon and a half ,grate the lemon very finely4 ,mix it thoroughly with the sugar4 ,set it where it will become very dry4 ,dry the flours and sift them4 ,beat the yolks1 the whole egg and the sugar together until very light and creamy4 ,this should take about half-an-hour4 ,then sift in the flour and potato flour gently1 and beat lightly with a whisk4 ,add the whites1 which should be whisked to a stiff froth4 ,mix lightly4 ,butter a mould and sprinkle powdered sugar in it4 ,pour the mixture into it gently4 ,set the mould in a moderate oven1 over a tin containing hot ashes1 and put a piece of greased paper over the cake4 ,bake for about an hour4 ,milanese ,cake #d eggs ,their weight in sugar #b ozs4 flour #b ozs4 potato flour ,juice and rind of half a lemon ,handful of sultanas ,set aside two whites1 and whisk them to a stiff froth4 ,put the flour and sugar in a basin4 ,mix them4 ,make a hole in the centre1 break the eggs into it4 ,mix altogether and beat for quarter of an hour4 ,add the beaten whites1 a large handful of sultanas1 and the lemon4 ,bake three quarters of an hour in a well greased mould in a moderate oven4 99,sponge ,cake #d eggs ,their weight in powdered sugar ,the weight of two eggs in flour ,put the sugar 7with which should be included several lumps which have been well rubbed on a lemon and then crushed7 into a basin and break the eggs on to it4 ,beat with a steel carving fork until the mixture becomes thick and creamy1 which should take from twenty to thirty minutes4 ,stir in the flour as lightly as possible4 ,put into a tin lined with buttered paper1 and bake at once in a moderate oven4 ,white ,cakes ,,page ,almond ,cake--,i4 #af 0 0 ,,ii4 #af ,angel ,cake #ag ,cocoanut ,cake #ag ,cocoanut ,pound ,cake #ah ,dutch ,almond ,cake #ai ,eversley ,cake #ai ,lady ,cake #bj ,potato ,flour ,cake #bj ,pound ,cake--,i4 #ba 0 0 ,,ii4 #bb ,rice ,cake--,i4 #bb 0 0 ,,ii4 #bc 0 0 ,,iii4 #bc ,snow ,cake #bd ,white ,cake--,i4 #bd 0 0 ,,ii4 #be 0 0 ,,iii4 #be 99,almond ,cake--,i #a lb4 flour lb4 sweet almonds #aj bitter almonds #a lb4 white sugar #h eggs #a wine-glass brandy ,blanch and pound the almonds4 ,beat the yolks and sugar together till light and creamy4 ,whisk the whites to a stiff froth4 ,add them to the butter and sugar4 ,stir in the flour until thoroughly mixed4 ,add the almonds4 ,bake in a tin lined with greased paper1 in a moderate oven for an hour and a half4 ,almond ,cake--,,ii #g eggs lb4 sifted sugar lb4 almonds ,blanch and pound the almonds4 ,beat up the yolks of the eggs for ten minutes4 ,add the sugar4 ,beat again thoroughly4 ,add the almonds4 ,when well mixed add the whites1 which should be beaten stiff4 ,bake in a ,german tin 7see p4 #a74 99,angel ,cake pint fine flour #a tea-spoon cream of tartar pint powdered sugar #aa whites of eggs #c tea-spoons vanilla ,add the cream of tartar to the flour4 ,sift five times4 ,sift the sugar4 ,beat the whites to a stiff froth4 ,stir the sugar lightly into the whites of eggs4 ,add the vanilla4 ,add the flour4 ,stir in lightly and quickly4 ,pour into a clean bright tin4 ,it must not be buttered4 ,bake in a moderate oven for forty minutes4 ,when done leave in the tin1 inverted on its edge 7not completely upside down7 on a sieve until cold4 ,cocoanut ,cake #a cup butter #b cups sugar #c cups flour #d whites of eggs #a small cup milk #a tea-spoon baking powder small cocoanut grated ,beat the butter and sugar to a cream4 ,sift the flour with the baking powder4 ,add it to the mixture gradually moistening it with the milk4 ,when thoroughly mixed add the grated cocoanut4 ,beat for ten minutes4 ,stir in the whites beaten to a stiff froth very lightly4 ,bake immediately in a buttered tin in a moderate oven4 99,cocoanut ,pound ,cake lb4 butter #a lb4 sifted flour #a lb4 powdered sugar #b tea-spoons baking powder #a tea-spoon grated lemon peel lb4 grated or desiccated cocoanut #d eggs #a cupful milk ,beat the butter to a cream4 ,add the sugar4 ,beat again4 ,add the sifted flour 7in which the baking powder has been mixed71 well-beaten eggs and milk alternately in small quantities4 ,stir all well together4 ,add the cocoanut and lemon peel4 ,beat well together4 ,use shallow square tins4 ,butter them and line as well with buttered paper4 ,pour the mixture in to the depth of an inch and a half4 ,bake in a quick oven4 ,ice while hot and set back in the oven for a moment to dry4 ,dutch ,almond ,cake #a lb4 sweet almonds oz4 bitter almonds #a lb4 powdered sugar #ab eggs #e table-spoons pounded biscuit or flour ,rose water ,blanch and pound the almonds1 adding to them a little rose water4 ,beat up the yolks4 ,add them to the sugar and beat thoroughly together4 ,then add the whites1 whisked to a stiff froth1 and the pounded almonds4 ,add the finely crushed biscuits or flour4 ,bake in a moderate oven in a ,german tin lined with greased paper4 ,eversley ,cake #e ozs4 butter #f ozs4 best flour #c eggs #e ozs4 castor sugar tea-spoon baking powder lb4 mixed peel ,beat the butter to a cream4 ,add the sugar1 then the flour1 and well-beaten eggs1 the sliced peel and lastly the baking powder4 ,beat altogether for twenty minutes and bake in a good oven for an hour4 ,lady ,cake #a cup butter #b cups powdered sugar #c cups flour cup milk ,whites of #h eggs #b tea-spoons cream of tartar #a tea-spoon carbonate of soda #a tea-spoon extract of almonds ,beat the butter to a cream4 ,stir in the sugar gradually1 beating hard all the time4 ,mix the cream of tartar with the flour1 and the soda with the milk4 ,add flour and milk alternately in small quantities1 beating continually4 ,add the flavouring1 and then stir in the stiffly-beaten whites lightly4 ,bake in a moderate oven in a tin lined with greased paper4 99,potato ,flour ,cake #a lb4 butter #aa eggs #a lb4 sugar #a lb4 potato flour #a wine-glass rum ,soften the butter4 ,then beat it until very light and creamy4 ,add to it alternately one whole egg1 one table-spoon flour1 one table-spoon sugar1 beating well between each addition4 ,when about half the materials are used add the rum4 ,add the rest of the ingredients alternately as before4 ,from first to last the cake should be beaten for an hour4 ,bake in a buttered tin for one hour and a half to two hours4 99,pound ,cake--,i #a lb4 butter #a lb4 powdered sugar #aj eggs #a lb4 flour wine-glass sherry wine-glass brandy ,cream the butter4 ,add the sugar and well beaten yolks4 ,beat thoroughly4 ,add the flour and wine1 beating all the time4 ,stir in the whites1 which should be whisked to a stiff froth4 ,bake in three or four small well greased tins in a moderate oven1 as this cake is always lighter if baked in small tins4 ,crystallised cherries halved are an excellent addition to a pound cake4 ,they should be thoroughly mixed in the cake before the whites are added4 ,pound ,cake--,,ii #a lb4 flour #a lb4 eggs #a lb4 sugar lb4 butter #a glass brandy ,beat the butter and half of the flour until light and creamy4 ,add the brandy4 ,beat the yolks thoroughly and add them alternately with the stiffly beaten whites and the rest of the flour4 ,beat all together for half-an-hour4 ,bake in two tins in a moderate oven for about an hour4 99,rice ,cake--,i #f yolks #c whites ,grated peel of one lemon #d ozs4 flour lb4 ground rice lb4 powdered sugar ,beat the yolks and whites separately4 ,add the grated rind to the yolks4 ,beat again and add the whites4 ,mix well4 ,mix the flour1 rice and sugar together4 ,add the eggs gradually1 beating continually for about an hour4 ,bake in a tin lined with greased paper in a slow oven for about an hour4 ,rice ,cake--,,ii #a cup butter #b cups sugar #b cups rice flour #f eggs ,juice and grated rind of a lemon ,beat the butter and sugar to a cream4 ,add the well beaten yolks and the flour4 ,beat thoroughly for five minutes4 ,add the lemon juice and rind and the stiffly beaten whites4 ,bake in shallow square tins in which the depth of the mixture when poured in is less than two inches4 ,bake thirty-five to forty-five minutes in a moderate oven4 ,rice ,cake--,,iii #d ozs4 butter #b eggs #d ozs4 powdered sugar #d ozs4 ground rice #f ozs4 flour #a tea-spoon baking powder ,beat the butter to a cream and add the sugar4 ,beat the eggs till creamy and light1 and add them with the flour 7in which the baking powder should be mixed7 and ground rice4 ,add a little milk and a few drops of essence of lemon or vanilla4 ,bake in a moderate oven for three quarters of an hour4 99,snow ,cake #a lb4 arrowroot lb4 powdered sugar lb4 butter ,whites of six eggs ,vanilla or lemon flavouring ,beat the butter to a cream4 ,stir in the sugar and beat well again4 ,add the arrowroot1 beating all the time vigorously4 ,whisk the whites to a stiff froth4 ,add them to the mixture4 ,beat all together for twenty minutes4 ,add a little vanilla or the juice or rind of a lemon4 ,bake in a buttered mould in a moderate oven for from one hour to one hour and a half4 99,white ,cake--,i #a cup butter #c cups powdered sugar #a cup milk #e cups sifted flour #a tea-spoon carbonate of soda #b tea-spoons cream of tartar ,whites of twelve eggs #a tea-spoon vanilla ,beat the butter to a cream4 ,add the sugar4 ,beat well4 ,add the soda to the milk and the cream of tartar to the flour4 ,add flour and milk to the mixture1 beating hard all the time4 ,beat the eggs to a stiff froth4 ,add them and the vanilla4 ,bake in two tins lined with greased paper4 ,the oven should be slow at first1 then moderate4 ,white ,cake--,,ii #c cups sugar cup butter #a cup sweet milk #b tea-spoons cream of tartar #a tea-spoon carbonate of soda #c cups flour ,whites of four eggs ,mix as for the first receipt4 99,white ,cake--,,iii #c cups powdered sugar #a cup butter #a cup milk #c cups flour #a cup corn starch #ab whites of eggs #b tea-spoons cream of tartar #a tea-spoon carbonate of soda ,mix the cream of tartar thoroughly with the flour and dissolve the soda in half of the milk4 ,stir the cornflour in the rest of the milk until perfectly smooth4 ,beat the butter and yolks together until creamy4 ,add the corn starch paste4 ,stir it well in4 ,add the milk and soda and the flour4 ,beat the whites to a stiff froth and stir in lightly4 ,bake in two papered tins in a moderate oven4 ,layer ,cakes and ,fillings ,,page ,layer ,cake--,i4 #bi 0 0 ,,ii4 #bi 0 0 ,,iii4 #cj 0 0 ,,iv4 #cj ,fillings for ,layer ,cakes-- ,almond ,cream #ca ,chocolate--,i4 #ca 0 ,,ii4 #cb ,cocoanut--,i4 #cb 0 ,,ii4 #cb ,cream--,i4 #cc 0 ,,ii4 #cc ,fig #cc ,fruit #cd ,orange and ,cocoanut ,cream #cd ,strawberry ,cream #cd ,californian ,fig ,cake #ce ,coffee ,cake #cf ,fruit ,layer ,cake #cg ,jam ,sandwich--,i4 #cg 0 0 ,,ii4 #ch ,lemon ,layer ,cake #ch ,ribbon ,cake #ci ,swiss ,roll #dj ,general ,directions ,the tins for these cakes should be about #h inches in diameter with a very shallow rim4 ,they should be kept perfectly clean1 and before being used should be slightly warmed and well greased with butter1 lard or good sweet oil4 ,three layers are sufficient for a cake4 ,they should not be thick4 ,cool each layer when baked on a perfectly flat surface and spread with the filling when cold4 ,layer ,cake--,i #c eggs #a cup white sugar ,butter size of an egg #a cup flour #a even tea-spoon baking powder ,beat the butter and sugar to a cream4 ,add the well beaten yolks and then the flour1 in which the baking powder has been thoroughly mixed4 ,beat the whites till stiff4 ,bake in three round shallow buttered tins in a moderate oven4 ,when cold1 place one round on a large plate and spread it with jelly1 jam or other filling4 ,cover it with another round and spread this4 ,ice the top4 ,if jam is used it should be beaten or warmed a little in order that it may spread more easily4 ,layer ,cake--,,ii lb4 butter #e eggs #f ozs4 flour #b ozs4 cornflour lb4 powdered sugar #a tea-spoon vanilla #b table-spoons sherry ,beat butter to a cream4 ,add sugar gradually1 beating all the time4 ,then add the yolks1 the flour and corn starch4 ,beat the whites to a stiff froth4 ,add them and the flavourings to the mixture4 ,bake in three tins for fifteen minutes1 in a moderately quick oven4 ,layer ,cake--,,iii #h ozs4 sugar #e eggs lb4 butter #a tea-cup milk #ab ozs4 flour #a tea-spoon baking powder ,beat the sugar with the eggs for fifteen minutes4 ,melt the butter and add it4 ,beat again very thoroughly4 ,add the baking powder to the flour and sift it4 ,add it and the milk to the mixture1 beating continually4 ,layer ,cake--,,iv #f eggs #b cups flour #b cups sugar #b heaped table-spoons butter cup milk #b tea-spoons cream of tartar #a scant tea-spoon carbonate of soda ,beat the yolks and whites separately4 ,add the sugar to the yolks4 ,beat thoroughly4 ,add the butter1 which should be softened but not melted4 ,dissolve the soda in a tea-spoon of boiling water4 ,add it to the milk4 ,sift the cream of tartar with the flour4 ,add the flour and milk to the mixture and then the whites4 ,bake in a moderate oven in shallow round tins4 ,almond ,cream ,filling #a lb4 sweet almonds #a small cup cream #b table-spoons corn starch ,powdered sugar to taste ,cook the corn starch for ten minutes in as small a quantity of milk as is possible4 ,blanch the almonds and pound them to a paste4 ,beat the cream4 ,mix the almonds1 cream and corn starch together and beat thoroughly4 ,add the powdered sugar4 ,chocolate ,filling--,i #c whites of eggs #a cup sugar #a cup grated chocolate ,vanilla ,beat the white of eggs slightly4 ,mix all well together4 ,chocolate ,filling--,,ii #e table-spoons grated chocolate cup cream #a cupful sugar #a egg #a tea-spoon vanilla ,beat the egg well4 ,add it to the chocolate and cream4 ,stir over the fire till thoroughly mixed4 ,flavour with vanilla4 ,cocoanut ,filling--,i cup cream cup grated cocoanut cup powdered sugar #a4 ,beat the cream slightly4 ,add the sugar and cocoanut4 #b4 ,add a small cup of finely grated cocoanut to some plain icing 7see p4 #fe74 ,cocoanut ,filling--,,ii cocoanut ,whites of three eggs #a cup powdered sugar ,grate the cocoanut4 ,add it with the sugar to the whites beaten to a stiff froth4 ,cream ,filling--,i #a pint milk #b eggs #c table-spoons sifted flour #a cup powdered sugar ,cook the flour1 mixed smooth1 in a little milk for ten minutes4 ,add it to the milk in which the eggs 7or yolks only7 have been beaten up4 ,put all in an enamel saucepan4 ,add the sugar4 ,stir continually but take off before it boils4 ,add flavouring4 ,cream ,filling--,,ii cup cream #b table-spoons powdered sugar ,flavouring ,whip the cream4 ,add the sugar and a very little flavouring4 ,fig ,filling #a lb4 figs #a tea-cup water tea-cup sugar ,chop the figs finely4 ,cook them with the water and sugar until soft and smooth4 ,fruit ,filling #d table-spoons citron #d 0 raisins cupful chopped almonds lb4 chopped figs #c whites of eggs cup sugar ,chop the citron and stoned raisins very fine4 ,chop the almonds and figs4 ,beat the whites to a stiff froth4 ,add the sugar4 ,mix together thoroughly4 ,add the other ingredients4 ,orange and ,cocoanut ,cream ,filling #a egg #a cup whipped cream cup powdered sugar #a cup grated cocoanut ,juice of one orange ,grated rind of half an orange ,mix all together4 ,strawberry ,cream ,filling pint cream cup powdered sugar oz4 gelatine #a cup mashed strawberries ,whip the cream4 ,set it on ice4 ,add the sugar to the strawberries4 ,mash them4 ,mix them with the cream4 ,dissolve the gelatine4 ,add it carefully to the cream and strawberries4 ,stir over the ice until the cream begins to set4 ,leave the mixture on the ice until the cake is ready to serve4 ,spread it thickly between each layer4 ,californian ,fig ,cake #a cup sugar cup butter #a cup flour cup cornflour cup sweet milk ,whites of three eggs ,,filling lb4 almonds #f ozs4 figs cup seeded raisins #b ozs4 citron #a egg #a glass white wine ,beat the butter to a cream4 ,add the sugar and beat again4 ,sift the flours together4 ,add them and the milk4 ,beat very well and add the whites beaten to a stiff froth4 ,bake in two shallow tins in a quick oven4 ,for the filling4 ,chop all the ingredients very finely together4 ,mix them with the egg and wine4 ,spread in a thick layer between the two cakes4 99,coffee ,cake #g ozs4 flour1 sifted and dried lb4 powdered sugar #g ozs4 butter #a table-spoon potato flour #g eggs #b table-spoons brandy ,beat the butter to a cream4 ,add the sugar and beat well again4 ,beat up the yolks1 add them and the flour1 in which the potato flour should be mixed1 to the butter and sugar4 ,stir in the brandy4 ,mix all well together4 ,beat the whites to a stiff froth and stir in lightly4 ,bake in a mould with a tube in centre4 ,,cream ,whites of four eggs lb4 powdered sugar wine-glass extract of coffee lb4 butter ,beat the whites to a stiff froth4 ,sift in the sugar4 ,add the coffee extract4 ,beat the butter to a cream4 ,add the mixture to it and mix well with a wooden spoon4 ,cut the cake across1 when cold1 into several sections1 spread the cream between each layer4 ,put together neatly4 ,fill the hollow in the centre with the cream1 and spread it all over the cake4 ,fruit ,layer ,cake #a cup sugar cup butter #a cups flour cup wine #a cup stoned and chopped raisins #b eggs tea-spoon soda ,cream the butter4 ,add the sugar4 ,beat well4 ,add the flour1 the well beaten yolks1 and the wine gradually1 beating all the time4 ,dissolve the soda in a very little hot water4 ,add it to the mixture1 and the raisins chopped and floured4 ,stir in the wine and the whites beaten to a stiff froth4 ,bake in a moderate oven in three shallow round tins4 ,put plain icing between each layer4 99,jam ,sandwich--,i #b eggs ,their weight in flour and powdered sugar ,a little less than their weight in butter #a small tea-spoon baking powder ,beat the butter to a cream4 ,add the eggs well beaten1 then the sugar and flour and1 lastly1 the baking powder4 ,it is an improvement if the sugar includes four or five lumps of sugar which have been well rubbed on a lemon and then crushed4 ,bake in two shallow buttered tins 7about #h inches7 in a moderate oven1 about fifteen minutes4 ,when cold spread one round with jam4 ,place the second round on it4 ,press it lightly down and sift powdered sugar over it4 ,jam ,sandwich--,,ii #a egg ,its weight in butter1 sugar1 flour and ground rice #a tea-spoon milk tea-spoon baking powder ,beat the butter and sugar together4 ,add the unbeaten egg1 then the flour1 ground rice1 milk and1 lastly1 the baking powder4 ,bake in two shallow well-buttered round tins 7#h inch7 for ten to fifteen minutes4 ,proceed as above4 ,lemon ,layer ,cake #aj eggs #a lb4 sugar lb4 flour #b lemons #a orange #a lb4 icing sugar ,beat the yolks well together4 ,add seven whites beaten until stiff1 the sugar1 the rind of two lemons and the juice of one4 ,bake in separate layers in a moderate oven4 ,beat the remaining whites 7#c7 and add to them gradually the icing sugar4 ,set aside sufficient to ice the outside of the cake4 ,to the rest add the juice of the orange and half of the rind grated4 ,wait until the cake is nearly cold and then spread the layers with the mixture4 ,add a little lemon juice to the icing for the top and sides and spread it on as thickly as possible4 ,ribbon ,cake #a cup butter #b cups sugar #d eggs #c cups flour #a table-spoon baking powder #a cup milk #a tea-spoon vanilla #a tea-spoon mixed mace and cinnamon #a cup stoned and floured chopped raisins and currants #a table-spoon molasses or treacle #a dessert-spoon brandy ,beat the butter to a cream4 ,add the sugar4 ,add the well beaten yolks and beat all together thoroughly4 ,add the flour 7with which the baking powder has been thoroughly mixed7 and the milk4 ,beat the whites to a stiff froth4 ,stir them lightly into the mixture4 ,add the vanilla4 ,divide the mixture into three parts4 ,to one part add the spice1 raisins1 currants1 molasses and brandy4 ,mix thoroughly4 ,bake the three parts on separate shallow1 round or oblong tins for half-an-hour in a moderate oven4 ,when cold spread a layer of light cake with plain icing or red-currant jelly4 ,put the layer of dark cake over it4 ,ice this layer or spread jelly on it and cover with the second layer of light cake4 ,press lightly together and trim4 ,swiss ,roll #b eggs ,their weight in powdered sugar #c ozs4 flour #a small tea-spoon baking powder ,break the eggs on to the sugar4 ,beat until light and creamy4 ,add the flour gradually1 beating continually4 ,stir in the baking powder4 ,bake in a large flat tin which should be thoroughly greased4 ,spread the mixture over it and bake quickly for seven to ten minutes4 ,turn out at once on to a board on which sugar has been sifted4 ,spread with jam and roll4 ,various ,cakes ,,page ,buttercup ,cake #db ,chocolate ,cake--,i4 #db 0 0 ,,ii4 #dc 0 0 ,,iii4 #dd ,gold ,cake #dd ,marbled ,cake #de ,nut ,cake #df ,shortbread--,i4 #df 0 ,,ii4 #dg ,walnut ,cake #dg ,buttercup ,cake cup butter #a cups sugar ,yolks of eight eggs #a whole egg cup milk #b cups flour tea-spoon carbonate of soda #a tea-spoons cream of tartar ,juice and grated rind of half a lemon ,cream the butter4 ,add the sugar4 ,beat thoroughly4 ,beat the eggs till light and frothy4 ,add to the butter4 ,dissolve the soda in the milk4 ,mix the cream of tartar with the flour4 ,add milk and flour to the mixture1 beating well continually4 ,add the lemon juice and rind4 ,bake in two greased tins in a moderate oven until the cake shrinks from the sides4 99,chocolate ,cake--,i #i ozs4 butter #g ozs4 chocolate powder #i ozs4 sugar #e eggs #f ozs4 flour ,mix the chocolate powder 7which should be of the finest quality7 with the butter4 ,beat for a quarter of an hour4 ,add the sugar and beat again4 ,beat the yolks and whites separately4 ,add the yolks1 then the flour1 beating well all the time4 ,add the stiffly beaten whites4 ,bake in a tin lined with greased paper in a moderate oven for an hour4 99,chocolate ,cake--,,ii #d ozs4 powdered chocolate #d ozs4 castor sugar #d ozs4 butter #c eggs #b ozs4 flour #a small tea-spoon baking powder ,put the chocolate into the oven to warm4 ,cream the butter and sugar4 ,beat the eggs until light and creamy4 ,add them to the butter and sugar4 ,then stir in the warmed chocolate and mix thoroughly4 ,sift the flour and baking powder together and add gradually1 beating hard all the time4 ,beat for ten minutes4 ,bake in a tin lined with greased paper in a quick oven for an hour4 99,chocolate ,cake--,,iii lb4 butter #ab eggs lb4 powdered sugar lb4 pounded almonds #d ozs4 powdered chocolate #a salt-spoon crushed cloves and mace ,beat the butter to a cream4 ,add the yolks gradually1 beating continually4 ,add the pounded almonds1 sugar1 chocolate and spices4 ,beat altogether for twenty minutes4 ,add the whites whisked to a stiff froth4 ,bake in a ,german tin 7see p4 #a7 lined with greased paper1 in a very moderate oven for an hour and a quarter4 ,ice when cold4 ,gold ,cake #a lb4 sugar lb4 butter #a lb4 flour ,yolks of ten eggs ,grated rind of one orange ,juice of two lemons #a tea-spoon carbonate of soda ,cream the butter and sugar4 ,add the yolks4 ,beat hard for five or six minutes4 ,add the flour4 ,dissolve the soda in a very little hot water4 ,stir it thoroughly into the mixture4 ,add the lemon and orange flavouring4 ,this flavouring should be prepared beforehand by putting the grated orange peel to soak for half-an-hour in the lemon juice1 which should then be strained off through fine muslin4 ,bake in greased tins4 ,ice with orange icing 7see p4 #fh74 ,marbled ,cake #a cup butter #b cups powdered sugar #c cups flour #d eggs #a cup sweet milk #a tea-spoon baking powder #a heaping table-spoon grated chocolate #a dessert-spoon milk ,cream the butter4 ,add the sugar4 ,beat well4 ,add the well-beaten eggs and the flour1 in which the baking powder should be mixed4 ,take out a tea-cup of the mixture and add the chocolate and the milk to it4 ,butter a tin and fill it to the depth of an inch with the white mixture4 ,drop two or three spoonfuls of chocolate mixture on to this in circles and spots4 ,add another layer of the white mixture and on to it drop more of the brown1 and so on until both mixtures are finished4 ,nut ,cake #a cups sugar cup butter #b cups flour cup milk ,whites of four eggs #a cup broken nuts #b tea-spoons baking powder ,cream the butter4 ,add the sugar4 ,beat well4 ,mix the baking powder with the flour4 ,add it to the mixture with the milk1 beating well all the time4 ,mix in the nuts thoroughly4 ,lastly add the whites1 which should be beaten as stiff as possible4 ,bake in shallow square tins4 ,ice4 99,shortbread--,i #a lb4 flour lb4 butter #c ozs4 sugar ,knead all together until smooth4 ,roll out an inch thick4 ,prick all over with a fork4 ,bake quickly in shallow buttered tins4 99,shortbread--,,ii lb4 flour lb4 sugar lb4 butter #d eggs #b ozs4 comfits ,grated rind of a lemon ,beat the butter to cream4 ,add the flour1 sugar and eggs alternately in small quantities4 ,when thoroughly mixed1 add the grated rind and mix again lightly4 ,pour into a greased oblong tin 7the mixture should be about an inch and a half deep74 ,sprinkle the comfits over the surface4 ,do not allow the cake to colour deeply in baking4 99,walnut ,cake lb4 butter lb4 sugar #d eggs #d ozs4 flour #d ozs4 pounded dry walnuts ,cream the butter4 ,add the sugar4 ,beat well4 ,beat the yolks and whites separately4 ,add the yolks to the cake4 ,mix the flour and the walnuts1 which must be pounded as fine as possible4 ,add to the mixture4 ,stir in the whites4 ,bake in a shallow square tin4 ,ice4 ,fruit ,cakes ,,page ,black ,cake 7,wedding ,cake7 #ea ,cider ,cake #eb ,currant ,cake #eb ,fruit ,cake--,i4 #ec 0 0 ,,ii4 #ed ,genoa ,cake #ee ,imperial ,cake #ee ,pitcaithley ,bannock #ef ,seed ,cake #ef ,simnel ,cake #eg ,soda ,cake #eh ,spice ,cake #ei ,sultana ,cake--,i4 #ei 0 0 ,,ii4 #fj 0 0 ,,iii4 #fa ,sultana or ,seed ,cake #fa ,white ,fruit ,cake #fb ,general ,directions ,in making fruit cakes always mix the fruit thoroughly with a little of the flour before adding to the cake4 ,mix the spices with the sugar or flour4 ,for directions for cleaning currants1 stoning raisins1 and blanching almonds 7see pp4 #c and #d74 ,black ,cake 7,wedding ,cake7 #aj ozs4 butter lb4 powdered sugar lb4 flour #f large eggs #a gill brandy and sherry mixed grated nutmeg #a tea-spoon cinnamon tea-spoon mace #a ground clove lb4 finely chopped almonds #a lb4 currants #a lbs4 raisins ,beat the butter to a cream4 ,add the powdered sugar4 ,beat again very thoroughly4 ,stir in quarter of a pound of flour4 ,beat the eggs together until light4 ,add them and the rest of the flour to the mixture alternately4 ,beat well4 ,add the brandy1 sherry and spices4 ,add the currants1 raisins and peel1 which should all be well floured1 gradually1 mixing thoroughly4 ,bake in two tins lined with greased paper1 in a moderate oven1 for four hours4 ,let the cakes cool in the tins4 ,this cake1 if iced first with almond icing 7see p4 #fg71 and then with plain icing 7see p4 #fe71 is suitable for a wedding cake4 ,cider ,cake #a cup of sugar cup butter #a egg pint cider #a level tea-spoon carbonate of soda #b cups flour #a cup stoned raisins ,beat the butter and sugar to a cream4 ,add the well beaten egg and the flour4 ,dissolve the carbonate of soda in a table-spoon of boiling water4 ,add it to the cider4 ,stir it into the mixture4 ,beat well together4 ,add the raisins4 ,bake in a moderate oven in a buttered tin4 99,currant ,cake lb4 sugar lb4 butter #f eggs lb4 flour lb4 currants lb4 sultanas lb4 mixed peel lb4 ground almonds #a heaping tea-spoon baking powder ,beat butter and sugar for twenty minutes4 ,then add the eggs one at a time1 beating hard all the time4 ,add the flour and fruit and mix thoroughly4 ,bake in a well greased tin in a moderate oven for about three hours4 ,leave in the tin to cool4 ,fruit ,cake--,i cup butter #a cups powdered sugar #c cups flour ,yolks of four eggs cup milk #a tea-spoon cream of tartar tea-spoon carbonate of soda #a wine-glass brandy #a cup raisins #a cup currants ,beat the butter to a cream4 ,add the sugar and beat well4 ,add the yolks and beat again4 ,dissolve the soda in the milk and sift the flour and cream of tartar together4 ,add the milk and flour alternately to the mixture4 ,stir in the brandy and the fruit and mix well4 ,bake in two greased tins in a moderate oven4 99,fruit ,cake--,,ii #b scant cups butter #c cups dark brown sugar #d cups sifted flour #f eggs #a lb4 raisins #a lb4 currants lb4 citron1 finely chopped cup molasses or treacle cup sour milk grated nutmeg #a table-spoon ground cinnamon #a tea-spoon ground cloves #a tea-spoon ground mace #a wine-glass brandy #a level tea-spoon soda ,beat butter and sugar to a cream4 ,add the spices1 molasses and some milk4 ,stir all well together4 ,beat the yolks and whites of the eggs separately4 ,add the yolks and the brandy4 ,beat thoroughly4 ,add the flour and stiffly beaten whites alternately4 ,dissolve the soda in a little water4 ,add it to the mixture4 ,mix the fruit together with two table-spoons of flour4 ,stir it thoroughly into the mixture4 ,line two tins with greased paper4 ,bake in a moderate oven two hours4 ,let it cool in the pan4 99,genoa ,cake #aj ozs4 sifted flour #h ozs4 sugar #h ozs4 butter #f ozs4 finely cut peel #d ozs4 chopped almonds #ab ozs4 sultanas #e eggs #a tea-spoon baking powder ,beat the butter to a cream4 ,add the sugar4 ,drop in one egg at a time1 beating hard all the time4 ,add the fruit and almonds and lastly the flour4 ,mix very well4 ,bake in an oven which is rather quick at first1 then moderate4 ,imperial ,cake #a lb4 powdered sugar #a lb4 flour lb4 butter lb4 chopped almonds lb4 chopped citron #a lb4 raisins grated nutmeg #aj eggs #a wine-glass brandy ,beat the butter to a cream4 ,add the sugar4 ,beat again4 ,beat the yolks4 ,add them to the mixture4 ,add the flour gradually1 beating hard continually4 ,add the fruit1 chopped almonds1 nutmeg and brandy1 and the whites beaten to a stiff froth4 ,this cake will keep a year4 ,pitcaithley ,bannock #a lb4 flour lb4 butter #b ozs4 blanched almonds #b ozs4 candied orange peel #b ozs4 sugar #b ozs4 carraway seeds or comfits ,melt the butter and mix it with the flour1 which should have been dried and sifted4 ,slice the almonds and cut up the orange peel finely4 ,add them with the sugar to the flour and butter4 ,mix very well4 ,bake in a slow oven for an hour4 99,seed ,cake #a lb4 butter lb4 powdered sugar #a lb4 flour #f eggs oz4 carraway seeds #a wine-glass brandy ,beat the butter to a cream4 ,add the sugar4 ,beat well together4 ,beat the whole eggs and brandy together until very light4 ,add them and the flour alternately to the mixture1 beating well1 and then the carraway seeds4 ,bake in a greased tin in a moderate oven4 ,simnel ,cake lb4 butter lb4 sugar #b ozs4 rice flour #d eggs #g ozs4 flour lb4 currants ,,for ,,the ,,paste #b ozs4 bitter almonds #aj ozs4 sweet almonds #b ozs4 powdered sugar ,whites of two eggs ,rose water ,beat the butter to a cream1 and add the sugar4 ,beat the yolks and whites separately4 ,add the yolks and the rice flour to the mixture1 beating continually1 and then the flour and currants4 ,mix well and stir in the stiffly beaten whites4 ,prepare the almond paste beforehand4 ,blanch and pound the almonds1 adding a little rose water to them4 ,beat the whites to a stiff froth1 add the sugar1 stir lightly together and then add the almonds4 ,line two small tins with greased paper and put a layer of the cake mixture in each1 and then a layer of the almond paste1 then another layer of cake and almond paste4 ,bake in a moderate oven4 99,soda ,cake #a lb4 flour lb4 crushed lump sugar lb4 butter #a lb4 sultanas lb4 mixed peel #c eggs #a small tea-cup milk #a small tea-spoon carbonate of soda #a full tea-spoon cream of tartar ,beat the butter to a cream4 ,add the sugar1 which need not be too finely crushed4 ,beat the eggs well4 ,add them to the butter and sugar1 beating hard4 ,mix the soda with the milk and the cream of tartar with the flour4 ,add to the mixture alternately4 ,add the sultanas and finely cut peel4 ,mix all very well4 ,bake for two hours or more in a tin lined with greased paper4 ,the oven should be fairly hot at first and then moderate for the rest of the time4 ,spice ,cake lb4 butter #a lb4 sugar #a lb4 flour #aj eggs #a wine-glass brandy #a 0 sherry #a 0 molasses or treacle #a 0 milk #d lbs4 raisins #b lbs4 currants #a lb4 citron-peel #a tea-spoon soda #a table-spoon cinnamon #b tea-spoons cloves #a grated nutmeg lb4 chopped almonds ,beat the butter and sugar to a cream4 ,add the well beaten eggs1 brandy1 wine1 molasses and milk1 in which the soda should be dissolved4 ,then the spices and flour4 ,stir well together and then add the fruit1 which must be well mixed4 ,bake in two large tins for three or four hours4 99,sultana ,cake--,i lb4 butter lb4 flour lb4 sultanas #c ozs4 lemon peel #c eggs #a tea-spoon vanilla #a level tea-spoon baking powder ,soften1 but do not melt the butter4 ,beat well4 ,sift the baking powder with the flour4 ,add the sugar to the butter1 then the flour4 ,beat the yolks well and add them4 ,add the fruit and vanilla4 ,beat continually4 ,stir in the beaten whites4 ,bake in a greased tin in a quick oven for one and a half hours4 99,sultana ,cake--,,ii #d eggs ,their weight in flour1 castor sugar and butter ,the rind of a lemon grated #c ozs4 sultanas #a oz4 finely chopped citron ,beat the butter to a cream4 ,put the sugar into another pan1 and break the four eggs on to it4 ,beat the eggs and sugar together1 with a steel carving-fork1 until thick and creamy4 ,it will take twenty minutes to half-an-hour4 ,stir in the flour lightly and quickly1 then the butter1 and lastly the fruit and grated lemon4 ,bake in a shallow oblong tin lined with buttered paper4 ,this cake is better if kept a day or two before eating4 ,sultana ,cake--,,iii lb4 flour lb4 sultanas #f ozs4 butter #f ozs4 sugar #c eggs #a level table-spoon baking powder #a oz4 candied peel ,a little milk ,rub the butter lightly into the flour1 in which the baking powder should be mixed4 ,then add the sugar1 sultanas1 and chopped peel4 ,beat the eggs together until creamy and light1 and add them to the flour1 etc41 mixing in the ingredients with a little milk4 ,bake in a greased tin in a moderate oven4 ,sultana or ,seed ,cake lb4 flour lb4 butter lb4 castor sugar #c eggs 7or #d eggs if small ones7 #b ozs4 sultanas 7or carraway seeds7 ,a little finely-chopped candied peel ,beat the butter to a cream4 ,add the sugar1 flour and fruit1 by degrees1 then the eggs1 previously well beaten4 ,beat all well together for ten minutes4 ,bake in a round cake tin lined with buttered paper for rather less than an hour4 99,white ,fruit ,cake #a cup butter #b cups sugar #c cups flour cup milk ,whites of three eggs #c tea-spoons baking powder #a wine-glass brandy lb4 chopped citron lb4 blanched and chopped almonds lb4 grated cocoanut ,beat the butter to a cream1 add the sugar4 ,beat well together4 ,sift the flour and baking powder together4 ,add the butter and sugar1 moistening the mixture with the milk and brandy4 ,add the cocoanut1 almonds and citron4 ,mix well and stir in the stiffly beaten whites4 ,bake in a tin lined with greased paper in a moderate oven4 ,icings ,,page ,plain ,icing #fe ,boiled ,icing #ff ,gelatine ,icing #ff ,icing without eggs #ff ,almond ,icing #fg ,chocolate ,icing--,i4 #fg 0 0 ,,ii4 #fh ,cocoanut ,icing #fh ,orange ,icing #fh ,tutti ,frutti ,icing #fi ,yellow ,icing #fi ,general ,remarks ,in all icing that is not boiled it is necessary to use 8icing0 sugar1 which is very fine and flour-like in appearance4 ,plain ,icing ,whites of #b eggs lb4 icing sugar ,flavouring1 lemon1 vanilla1 or almond1 etc4 ,break the whites into a good sized dish4 ,add two heaping table-spoons of sugar and stir it in steadily4 ,beat for a few minutes4 ,add the sugar gradually1 beating well4 ,the making should take about half-an-hour4 ,when thick enough it should not run together again after being cut with a knife4 ,if flavoured with lemon juice1 a little more sugar should be added or the icing will not be stiff enough4 ,pour the icing on to the cake by large spoonfuls and allow it to settle itself as much as possible4 ,when using a knife1 dip it first in cold water4 ,ice a cake two or three hours before it is to be eaten4 ,it can be set to harden in a moderate oven for five minutes if needed quickly3 but it is best to dry it slowly in a warm1 sunny place4 ,boiled ,icing #a cup powdered sugar #a cup water ,whites of two eggs ,flavouring ,boil the sugar and water together until it spins a thread from a spoon4 ,then take the syrup off the fire and pour it into a basin4 ,add the whites 7beaten to a stiff froth7 to it gradually1 beating hard all the time4 ,continue beating until the mixture is cold4 ,add flavouring4 ,gelatine ,icing #a tea-spoon gelatine #a table-spoon cold water #b table-spoons hot water #a cup icing sugar ,soak the gelatine in the cold water for half-an-hour4 ,add to it the hot water and dissolve it in the same4 ,add it to the sugar and beat till smooth and firm4 ,icing without ,eggs #a cup powdered sugar #e table-spoons milk ,add the milk to the sugar in a saucepan4 ,stir it till it boils4 ,then set it where it can boil gently for five minutes4 ,do not stir4 ,take off the fire4 ,put into a basin4 ,flavour4 ,beat constantly until cold4 ,almond ,icing #b whites of eggs lb4 powdered sugar lb4 sweet almonds #e bitter almonds ,rose water ,blanch the almonds and let them dry4 ,pound them in a mortar and moisten them with a little rose water4 ,when perfectly smooth and fine add them to an icing made as above 7see p4 #fe71 of the sugar and white of egg4 ,spread thickly upon the cake4 ,place it near a sunny window1 allow it to dry partly and cover with a coating of plain sugar icing4 ,chocolate ,icing--,i #a cup sugar #a cup water #c ozs4 chocolate #a tea-spoon vanilla ,boil the sugar and water together until it forms a syrup which will spin a thread4 ,add the chocolate and vanilla4 ,take off the fire and beat well together4 ,chocolate ,icing--,,ii ,melt two ozs4 of chocolate4 ,add it to the plain icing 7see page #fe74 ,flavour with a few drops of vanilla4 ,cocoanut ,icing ,to the plain icing 7see p4 #fe71 made with rather less sugar than is given1 add half a cup of grated or desiccated cocoanut4 ,orange ,icing ,grate the thin outer rind of an orange4 ,put it in a cup4 ,cover it with four tea-spoons orange juice4 ,let it soak for half-an-hour4 ,squeeze the juice through a fine cloth4 ,add to the plain icing 7see p4 #fe74 ,tutti ,frutti ,icing #a oz4 blanched and chopped almonds cup stoned and chopped raisins and sliced citron #b whites of eggs lb4 icing sugar ,mix the whites and the sugar as for plain icing 7see p4 #fe74 ,beat for about twenty minutes4 ,work in the almonds and fruit gradually4 ,yellow ,icing #b yolks lb4 icing sugar ,flavouring ,beat the yolks until frothy and light4 ,add the sugar very gradually1 beating hard in one direction for about half-an-hour4 ,flavour4 ,gingerbread ,,page ,american ,soft ,gingerbread--,i4 #gb 0 0 0 ,,ii4 #gc 0 ,hard ,gingerbread #gc ,gingerbread ,loaf #gd ,portuguese ,gingerbread #gd ,scotch ,gingerbread #ge ,yorkshire ,parkins #gf 99,american ,soft ,gingerbread--,i #ab ozs4 flour #a cup black treacle or ,west ,india molasses #a cup brown sugar #a cup sour milk cup melted butter cup melted lard #b eggs #a tea-spoons ground ginger #a tea-spoons ground cinnamon tea-spoon ground cloves #a good tea-spoon carbonate of soda ,salt-spoon salt ,beat the eggs well in a large basin4 ,add the sour milk1 treacle and sugar4 ,mix well with a wooden spoon4 ,add the spices and soda1 and beat well4 ,then add the melted butter and lard and last of all the flour4 ,beat quickly and bake at once in two small dripping pans about #h inches by #aj inches1 in a very moderate oven for forty minutes4 ,american ,soft ,gingerbread--,,ii #a cup butter cup brown sugar #b cups molasses #a cup sour or sweet milk #a table-spoon ginger #a tea-spoon ground cinnamon #c eggs #d cups sifted flour ,tea-spoon soda #a table-spoon hot water ,beat the butter to a cream4 ,add the sugar4 ,beat again4 ,add the molasses1 milk and spices4 ,beat all very well together4 ,add the eggs1 yolks and whites beaten separately4 ,add half of the flour4 ,beat4 ,add the soda1 which must be thoroughly dissolved in the hot water4 ,add the rest of the flour4 ,beat till thoroughly mixed4 ,bake in two square tins lined with greased paper in a moderate oven for forty minutes to an hour4 ,hard ,gingerbread ,follow the above receipt1 omitting the eggs4 ,roll out and cut into squares half an inch thick4 ,while hot rub over the top with molasses4 99,gingerbread ,loaf #a cup butter and lard #a cup brown sugar #a cup treacle #a cup milk #a cup stoned and chopped raisins #b eggs #aj ozs4 flour #a tea-spoon soda #b tea-spoons ginger #b tea-spoons cinnamon #a ground clove ,melt the sugar and lard4 ,then mix all the ingredients well together1 adding the flour last4 ,the soda should be dissolved in the milk4 ,the raisins may be omitted4 ,bake in tins lined with greased paper1 in a slow oven for about forty minutes4 99,portuguese ,gingerbread #b lbs4 flour #b lbs4 black treacle #a lb4 brown sugar #a lb4 butter lb4 citron #e eggs #a table-spoon ground cloves #a table-spoon ground ginger #b tea-spoons carbonate of soda ,rind of three lemons grated ,wine-glass of brandy ,beat the eggs with the sugar till light and creamy4 ,add the butter1 which should be melted1 the spices1 lemon peel and finely sliced citron4 ,stir continually4 ,then add the brandy and treacle1 mixing well4 ,mix the soda with the flour4 ,stir the flour into the mixture1 and do not beat after it is well mixed4 ,paper and grease three or four dripping pans1 or shallow square tins4 ,bake immediately in a very moderate oven1 for an hour and a half4 ,this cake burns easily4 99,scotch ,gingerbread #b cups flour cup medium oatmeal #a cup syrup cup lard1 butter or dripping #c tea-spoons ground ginger #c tea-spoons ground cinnamon #a tea-spoon carbonate of soda #a or #b eggs #a cup sour milk ,mix as for ,american gingerbread1 and bake in a greased flat tin in a moderate oven4 ,yorkshire ,parkins lb4 oatmeal lb4 flour lb4 butter #a oz4 mixed spice #f oz4 brown sugar oz4 carbonate of soda lb4 treacle ,mix the oatmeal and flour together4 ,rub in the butter4 ,add the spice1 sugar and carbonate of soda4 ,warm the treacle and pour it on the rest of the ingredients1 mixing well4 ,if the mixture is too dry1 add a little melted butter4 ,it should be rather soft4 ,divide into small flat cakes1 and bake on greased tins in a slow oven4 ,brush over with milk when baked4 ,cakes made with ,yeast ,,page ,bread ,cake #gh ,brioche #gi ,dough ,cake #hj ,kugelhupf--,i4 #hj 0 ,,ii4 #ha ,seed ,dough ,cake #hb ,scotch ,bun #hb ,bread ,cake ,i4 #a pint dough #c ozs4 butter #a cup sugar #b eggs ,grated rind half a lemon #a cup of currants ,,ii4 #d table-spoons brown sugar #b ozs4 butter #a table-spoon flour #a tea-spoon cinnamon #b heaping table-spoons bread crumbs ,i4 ,add the butter1 sugar1 eggs and lemon rind to the dough4 ,mix thoroughly and beat till light4 ,add the currants1 which should have been washed1 dried and floured4 ,mix them in lightly4 ,pour the mixture into a square greased pan4 ,it should not be more than an inch deep4 ,,ii4 ,beat the brown sugar1 butter1 flour and cinnamon together till light4 ,stir in the bread-crumbs1 which should be very fine4 ,drop spoonfuls of this mixture over the top of the cake4 ,press them down into the cake with the fingers4 ,set the cake to rise in a warm place4 ,when risen bake in a moderately quick oven4 ,cover the cake with a piece of brown paper to prevent burning4 ,brioche #a lb4 flour #a lb4 butter #g eggs #b spoonfuls yeast #a spoonful sugar ,salt ,set a quarter of a pound of flour1 with the yeast dissolved in a very little hot water1 to rise for half an hour in a covered basin in a warm place4 ,rub the butter into the rest of the flour1 with which the sugar and a little salt has been mixed4 ,beat the eggs well4 ,mix them with the butter and flour and beat until light and creamy4 ,add this mixture to the flour and yeast and mix lightly but well4 ,let the whole rise for eight hours4 ,fill a buttered mould1 or form into small loaves and place on a greased tin4 ,bake in a moderate oven for about an hour4 ,dough ,cake #a lb4 dough #c ozs4 lard #c ozs4 butter #c ozs4 sugar lb4 currants #a egg #a tea-spoon ginger and ground nutmeg ,the dough should have risen a second time before it is used4 ,mix all the ingredients in a large pan with the hand4 ,bake in a square buttered tin4 ,kugelhupf or ,german ,coffee ,cake #f ozs4 butter #i ozs4 flour #a ozs4 cornflour #a ozs4 powdered sugar #a oz4 ,german yeast #i eggs #b ozs4 sultanas ,beat the butter to a cream1 and slowly add to it1 beating continually1 the dried and sifted flour and cornflour4 ,when thoroughly mixed1 add the sugar1 the yeast dissolved in a very little warm water and the well beaten yolks4 ,mix well and add the floured sultanas and seven whites1 whisked to a stiff froth4 ,butter a large tin1 with a tube in the centre1 put the mixture in it1 and set it in a warm place to rise for two hours4 ,bake in a moderate oven from one and a quarter to one and a half hours4 ,take out of the tin at once and stand upon a hair sieve to cool4 ,sift over with powdered sugar4 ,kugelhupf--,,ii #a lbs4 flour #c eggs #a cups lukewarm milk or cream #f ozs4 butter #d table-spoons ,german yeast #b heaping table-spoons powdered sugar #d ozs4 sultanas or currants #a salt-spoon salt ,dry and sift the flour4 ,melt the butter in the milk and when just lukewarm add to the flour4 ,add salt1 sugar and yeast dissolved in a little of the milk1 and beat for a full half hour4 ,cover the basin with a cloth and set in a warm place to rise for one and a half hours4 ,then beating it well1 add the sultanas to the dough4 ,butter a large mould with a hollow centre1 sprinkle sliced almonds in it1 and pour in the mixture4 ,let it rise again for about one and a half hours4 ,bake for an hour and turn out on to a hair sieve to cool4 ,sift over with powdered sugar4 ,seed ,dough ,cake #a quartern dough #f eggs #h ozs4 sugar #h ozs4 butter oz4 caraway seeds ,work all the ingredients well into the dough with the hands4 ,when all are thoroughly mixed put into a greased pan and set to rise in a warm place4 ,bake in a moderate oven4 ,scotch ,bun #b lbs4 raisins #a lb4 currants lb4 orange peel lb4 lemon peel lb4 chopped sweet almonds oz4 ground cloves1 cinnamon and ginger lb4 butter #b lbs4 twice risen dough ,divide the dough into two parts4 ,with one part mix the fruit1 butter and spices thoroughly4 ,line a buttered tin with half of the plain dough4 ,put over it the dough mixed with fruit1 and cover with the rest of the plain dough4 ,brush over with the yolk of an egg4 ,bake in a moderate oven4 ,fried ,cakes ,,page ,cinnamon ,cakes #he ,crullers #he ,doughnuts #hf ,doughnuts made with ,yeast #hf ,puff-ball ,doughnuts #hg ,snowballs #hg ,general ,directions ,fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before4 ,it should be made very hot1 and be quite still4 ,test it by throwing in a small piece of the mixture4 ,if it rises at once1 swells1 and begins to brown on the under side1 the temperature is right for frying4 ,doughnuts should take from #h to #aj minutes to fry1 and should be a golden brown when finished4 ,directly they are ready1 take them out1 allowing all the fat to drip off1 and putting them on soft brown paper to drain4 ,cinnamon ,cakes #a cup sugar #a cup of butter #c eggs tea-spoon cinnamon #b table-spoons milk ,flour ,beat the butter and sugar together until light4 ,beat the eggs together and add to the butter and sugar with the cinnamon1 milk and sufficient flour to make the mixture stiff enough to roll out4 ,roll the mixture out on a floured pastry board until very thin4 ,cut into narrow strips4 ,twist or braid them4 ,drop them into boiling fat1 boil till a golden brown4 ,dust with powdered sugar while hot4 ,crullers lb4 butter lb4 powdered sugar #f eggs ,nutmeg ,flour ,beat the butter to a cream with the sugar4 ,flavour with nutmeg4 ,add the well beaten eggs and sufficient flour to make the mixture stiff enough to roll out4 ,cut in their proper shapes and fry in a large pan of boiling lard until a rich yellow4 ,keep for a day before eating4 ,doughnuts #a cup sugar #b table-spoons butter #c eggs #a cup milk #d tea-spoons baking powder tea-spoon grated nutmeg and cinnamon ,salt #c cups flour ,cream the butter4 ,add half of the sugar4 ,beat the eggs until very light4 ,add them with the rest of the sugar to the butter4 ,add the salt1 spices1 and baking powder to the flour4 ,sift them and add to the mixture4 ,beat well4 ,add more flour1 if necessary1 and roll out until quarter of an inch thick4 ,cut into rings and fry4 ,doughnuts made with ,yeast lb4 butter lb4 sugar #a pint sweet milk #b eggs cup yeast #a dessert-spoon spices 7mace or nutmeg and cinnamon7 ,flour ,salt ,cream the butter4 ,add the sugar4 ,beat well4 ,add the milk1 yeast1 and about a pint and a half of sifted flour4 ,set to rise over night4 ,add the well beaten eggs1 spices1 and sufficient flour to make a stiff dough in the morning4 ,roll out4 ,cut into rounds and fry4 ,sift sugar over them while hot4 ,puff-ball ,doughnuts #c eggs #a cup powdered sugar #a pint sweet milk ,flour #b heaping tea-spoons baking powder ,beat the eggs4 ,add the sugar and milk4 ,add flour 7with which the baking powder should be mixed7 until the batter is stiff enough for the spoon to stand upright in4 ,beat until very light4 ,drop by dessert-spoonfuls into boiling lard4 ,snowballs #a cup powdered sugar #d table-spoons milk tea-spoon soda tea-spoon cream of tartar #b eggs ,flour ,mix the soda with the milk and the cream of tartar with the flour 7sufficient to make a stiff batter74 ,beat the egg1 add the rest of the ingredients1 and beat until light4 ,make into small balls4 ,fry in lard4 ,when cold1 dip in the beaten white of an egg and roll in powdered sugar4 ,little ,cakes and ,sweet ,biscuits ,,page ,almond ,cakes #ia ,bottle ,cakes #ia ,butter ,rings #ib ,caraway ,cakes #ic ,chocolate ,cakes--,i4 #ic 0 0 ,,ii4 #id ,cinnamon ,biscuits #id ,coburg ,cakes #ie ,cocoanut ,cones #if 0 ,rings #if ,cornflour ,cakes--,i4 #ig 0 0 ,,ii4 #ig ,fairy ,gingerbread #ih ,fluffy ,cakes #ih ,german ,biscuits #ii ,gingerbread ,nuts #ii ,ginger ,snaps #ajj ,ground ,rice ,biscuits #ajj ,hazel ,nut ,biscuits #aja ,kletskoppen #aja ,little ,biscuits #ajb ,little ,dutch ,cakes #ajb ,louisa ,cakes #ajc ,macaroons--,i4 #ajc 0 ,,ii4 #ajd ,madeleines #ajd ,oat ,cakes #aje ,orange ,biscuits #aje 0 ,wafers #ajf ,rice ,cakes #ajg ,rock ,cakes--,i4 #ajg 0 0 ,,ii4 #ajh ,shortbread #ajh ,shortbread ,biscuits #aji ,snow ,cakes #aji ,sponge ,fingers or ,cakes #aaj ,sugar ,cakes #aaj ,whole ,meal ,biscuits #aaj ,almond ,cakes lb4 sweet almonds #a white of egg lb4 powdered sugar lb4 butter lb4 flour #b eggs #a tea-spoon ground cinnamon ,blanch and pound the almonds1 adding the beaten whites and mixing well together4 ,add them to the rest of the ingredients and knead well together with the hands4 ,roll out and cut into round cakes4 ,brush over with the beaten yolk of an egg1 and dust with powdered sugar4 ,bake on a well greased tin in a slow oven until they are a rich yellow4 99,bottle ,cakes lb4 butter lb4 sifted sugar lb4 flour ,juice and grated rind of half a lemon #b eggs ,cream the butter4 ,add the sugar4 ,beat the eggs and add with the rest of the ingredients1 beating all thoroughly4 ,grease a baking tin and drop the mixture on it by tea-spoonfuls4 ,bake about five minutes in a moderate oven4 ,slip the cakes off the tin with a knife4 ,lay a number of bottles on their sides on a table4 ,lay the cakes on them to cool1 and press gently down on the bottles in order to give them a rounded shape4 ,these cakes should be very thin and richly coloured round the edges4 99,butter ,rings #c ozs4 butter #b eggs #d yolks lb4 sugar lb4 flour ,grated rind of a lemon ,beat the butter to a cream4 ,add one egg and five yolks 7which should have been well beaten together7 and the sugar4 ,then add the flour and the lemon rind4 ,beat until smooth and light4 ,roll out the mixture lightly and cut it into ring-shaped biscuits4 ,brush over each with the white of an egg1 and sprinkle crystallised sugar over them4 ,bake in a slow oven on a well greased tin4 ,caraway ,cakes #c lbs4 sugar #a lb4 butter pint cold water #c eggs #c lbs4 flour #a tea-spoon soda #d table-spoons caraway seeds ,cut the butter up in the flour as finely as possible4 ,dissolve the sugar in the water4 ,add it to the butter and flour4 ,beat the eggs till very light and add them to the mixture4 ,dissolve the soda in a very little hot water and stir it in4 ,roll the caraway seeds in a little flour1 and add them1 mixing thoroughly4 ,roll out lightly and cut in round shapes4 ,bake quickly on a greased tin4 99,chocolate ,cakes--,i #f ozs4 sifted sugar lb4 sifted chocolate powder #b ozs4 sifted flour #d whites of eggs ,beat the whites until very stiff4 ,mix quickly but thoroughly with the other ingredients4 ,form into cone-like shapes on a baking sheet or tin and bake in a moderate oven4 99,chocolate ,cakes--,,ii #b ozs4 powdered chocolate #b ozs4 castor sugar #b ozs4 butter #b eggs #a ozs4 flour tea-spoon baking powder ,put the chocolate in the oven to warm4 ,beat the butter to a cream and add the sugar gradually1 beating continually4 ,then stir in the well beaten eggs and the warmed chocolate4 ,when thoroughly well beaten1 add the flour1 with which the baking powder should be mixed4 ,bake in patty pans in a quick oven4 ,when baked1 split open and spread with ,devonshire cream4 99,cinnamon ,biscuits lb4 sugar #c eggs tea-spoon cinnamon #a oz4 potato flour #a oz4 ,vienna flour ,mix the sugar and the yolks of the eggs with the cinnamon and beat hard for ten minutes4 ,add the whites1 which should have been beaten until they are stiff1 and the potato flour and ,vienna flour4 ,divide into small tins4 ,sprinkle with a little white sugar4 ,bake in a moderate oven until light brown4 ,coburg ,cake #c cups flour #a cup sugar cup syrup cup water #a cup butter milk 7or sour milk7 lb4 butter #c eggs #b tea-spoons soda #b tea-spoons ground ginger #b tea-spoons ground cinnamon #a tea-spoon allspice #b ozs4 sweet almonds ,beat the butter and sugar to a cream4 ,whisk the eggs till light and creamy and mix with the butter4 ,add the syrup1 water1 spices and flour1 mixing thoroughly1 and lastly the soda dissolved in a little boiling water4 ,blanch and chop the almonds1 and sprinkle them in the bottom of the patty pans4 ,pour in the mixture and bake in a quick oven for about twenty minutes4 ,cocoanut ,cones #a lb4 powdered sugar a grated cocoanut #e whites of eggs #a tea-spoon arrowroot or flour ,beat the eggs till firm4 ,add the sugar gradually4 ,beat in the cocoanut and arrowroot4 ,form into small cone-shaped cakes4 ,set on buttered paper in a tin and bake in a very moderate oven4 ,cocoanut ,rings cup grated cocoanut cup butter cups powdered sugar #b eggs #a table-spoon milk #b cups sifted flour ,cream the butter4 ,add the sugar to it and beat well4 ,beat the yolks and whites of the eggs separately4 ,stir them in4 ,add the milk and flour1 and then gradually add the cocoanut1 beating constantly4 ,roll out thin on a board1 and cut with two different sized cutters into rings4 ,bake in a quick oven five to ten minutes4 ,cornflour ,cakes--,i lb4 cornflour lb4 sifted white sugar #c ozs4 butter tea-spoon baking powder #a egg ,grated rind of half a lemon ,beat the butter to a cream4 ,add the cornflour1 with which the baking powder has been mixed1 sugar1 well-beaten egg and lemon peel4 ,mix all well together4 ,bake five minutes in a quick oven4 99,cornflour ,cakes--,,ii #c ozs4 castor sugar1 finely sifted #c ozs4 butter #b ozs4 ,oswego cornflour 7,kingsford's7 #b eggs #a small tea-spoon baking powder ,beat the butter and sugar together to a cream4 ,beat in the cornflour4 ,add the eggs 7not previously beaten7 and beat all well together4 ,then stir in the baking powder carefully4 ,bake in well buttered patty pans1 in a moderate oven1 until they are a delicate golden colour4 99,fairy ,gingerbread #a cup butter #b cups sugar #a cup sweet milk #d cups flour tea-spoon carbonate of soda #b tea-spoons ground ginger ,beat the butter to a cream1 add the sugar gradually4 ,when the mixture is very light and creamy add the ginger4 ,dissolve the soda in the milk and add it with the flour4 ,grease a perfectly clean baking tin4 ,spread the mixture as thinly as possible over it with a knife4 ,bake in a moderate oven till brown4 ,cut into squares while hot and slip off the tin4 ,fluffy ,cakes lb4 cornflour lb4 castor sugar #f ozs4 butter #b eggs #a table-spoon milk #a tea-spoon essence of vanilla #a tea-spoon baking powder ,beat the butter and sugar to a cream4 ,beat the eggs thoroughly and mix them with the butter and sugar4 ,sift in the cornflour1 mixed with the baking powder1 gradually1 and mix well4 ,stir in about a table-spoonful of milk mixed with a small tea-spoonful of essence of vanilla4 ,grease the patty pans with lard and sprinkle a little ground rice in each4 ,half fill them and bake in a quick oven for ten minutes4 99,german ,biscuits #e ozs4 flour #b ozs4 butter #b ozs4 sugar #b yolks of eggs #a white of egg #b table-spoons cream or milk #a oz4 almonds ,beat the sugar and butter together4 ,add the flour and the beaten yolks4 ,when well mixed add the cream or milk4 ,cut the paste thus made into strips and form it into different shapes4 ,brush over with the white of egg4 ,blanch and chop the almonds and strew them over the biscuits4 ,bake on a greased tin4 99,gingerbread ,nuts lb4 butter #a lbs4 flour lb4 powdered sugar oz4 ginger nutmeg grated #aj ozs4 treacle ,sift the flour4 ,rub the butter finely into it4 ,sift the sugar and add it to the butter and flour4 ,add the rest of the ingredients 7and caraway seeds if liked74 ,mix well together4 ,shape into little cakes4 ,bake on oiled paper in a slow oven4 ,ginger ,snaps #a large cup butter and lard mixed cup sugar #a cup molasses cup water #a table-spoon ginger #a table-spoon cinnamon #a tea-spoon cloves #a tea-spoon soda ,flour ,mix altogether1 dissolving the soda in a very little hot water4 ,add sufficient flour to make a fairly stiff dough4 ,roll out thin and bake in a quick oven4 ,ground ,rice ,biscuits lb4 ground rice lb4 flour lb4 castor sugar lb4 butter #b eggs #a tea-spoonful of baking powder ,mix the baking powder with the flour and ground rice1 and then rub the butter into it4 ,add the well-beaten eggs4 ,roll out on a board and cut into rounds about the size of a five-shilling piece4 ,bake on a floured tin4 ,hazel ,nut ,biscuits #d ozs4 hazel nuts #a oz4 sweet almonds ,whites of two eggs #f ozs4 powdered sugar ,flour ,blanch the nuts and pound them1 but not very finely4 ,beat the whites to a stiff froth4 ,mix them with the nuts4 ,add the sugar4 ,mix in sufficient flour to make a paste4 ,roll it out on a board as thin as possible4 ,cut into small rounds4 ,bake on buttered tins in a slow oven4 99,kletskoppen #g ozs4 flour #ab ozs4 brown sugar #d ozs4 almonds #b ozs4 butter ,mix sugar and butter together4 ,add the flour and the almonds blanched and chopped4 ,divide into small cakes4 ,bake in a quick oven4 99,little ,biscuits lb4 flour #b eggs lb4 butter lb4 powdered sugar ,a small tea-spoonful baking powder ,a small wine-glass of sherry ,put the flour1 sugar and baking powder into a basin and stir well together4 ,rub in the butter and add the well beaten eggs4 ,mix with the wine into a paste just firm enough to roll out on a paste-board4 ,cut out in little rounds with a small wine-glass4 ,bake on a floured tin until a delicate colour1 like nicely baked pastry4 99,little ,dutch ,cakes #d ozs4 butter #d ozs4 white sugar #d ozs4 flour ,vanilla #b yolks #a white of egg #a oz4 almonds blanched and chopped ,mix the butter and sugar thoroughly together4 ,add the flour4 ,flavour with a few drops of vanilla4 ,beat the yolks and add them to the mixture4 ,roll out the paste4 ,shape it into rings4 ,dip each in the white of egg and sprinkle over them the chopped almonds4 ,louisa ,cakes #c oz4 cornflour #c oz4 flour #d ozs4 butter #c eggs #d ozs4 powdered sugar #a tea-spoon baking powder ,beat the butter to a cream and add the sugar4 ,then add one egg at a time1 beating thoroughly4 ,stir in the flour 7in which the baking powder has been mixed7 and beat well4 ,bake in greased patty pan in a quick oven from #ae to #bj minutes4 ,ice when nearly cold with plain icing1 p4 #fe1 and ornament with crystallised cherries4 ,macaroons #a lb4 sweet almonds #aj bitter almonds ,whites of eight eggs #a tea-spoon arrowroot ,blanch and pound the almonds1 adding to them a little rose water4 ,put in a basin1 cover and set aside for twenty-four hours4 ,then beat the whites to a very stiff froth4 ,stir in the sugar lightly and add the almonds and arrowroot gradually4 ,drop spoonfuls of the mixture on buttered paper1 sprinkle with powdered sugar and bake on a tin sheet in a quick oven until a delicate brown4 ,one or two sliced almonds can be stuck into each biscuit4 ,macaroons #a lb4 sweet almonds ,whites of four eggs #a lb4 powdered sugar ,rose water ,blanch and pound the almonds1 add to them a little rose water4 ,mix thoroughly with the sugar over a fire4 ,whisk the whites to a stiff froth4 ,add to the almonds4 ,grease a paper and spread it on a baking sheet4 ,put the mixture on by spoonfuls4 ,bake in a rather slow oven for twenty minutes4 ,madeleines lb4 butter #ad ozs4 flour #a lb4 powdered sugar #f eggs #a dessert-spoon orange flower water ,melt the butter and pour it into a basin4 ,add to it gradually1 beating all the time1 the flour and sugar4 ,beat the yolks and whites separately4 ,add the yolks first1 then the flavouring1 and1 lastly1 the whites4 ,butter a number of little tin shapes1 fill them and bake in a moderate oven4 ,oat ,cakes #a lb4 oatmeal ,a pinch of soda ,hot water ,mix oatmeal and soda1 adding hot water to make a soft dough4 ,knead till smooth4 ,press into a round cake inch thick1 then roll out as thin as required with a roller4 ,divide into cakes with a cutter4 ,place them on a hot griddle and bake till firm4 ,take them off1 rub them with meal and toast before the fire till they curl4 ,orange ,biscuit ,several ,seville oranges ,their weight in powdered sugar ,boil the oranges whole1 three times1 changing the water each time4 ,cut them in halves and take out all the pulp and juice4 ,beat the outside very fine in a mortar and add to it the sugar4 ,mix into a paste4 ,spread very thinly on glass or plates and set in the sun to dry4 ,when nearly dry cut into shapes and turn over4 ,when quite dry put away in an air-tight tin4 99,orange ,wafers lb4 sugar lb4 flour #d eggs orange #a lemon ,grate the yellow rind from half an orange4 ,put it in a cup and squeeze the juice of a whole lemon over it4 ,after half-an-hour strain off the juice4 ,beat the sugar and yolks until light and creamy4 ,add the strained juice and the whites whipped to a stiff froth4 ,sift in the flour and do not beat any more4 ,drop by the spoonful on to greased paper and bake quickly4 ,spread half of the wafers1 when baked1 with marmalade and put the others on top of them1 pressing them lightly down4 ,rice ,cakes #b eggs ,their weight in flour1 powdered sugar and butter #a large table-spoon rice flour tea-spoon baking powder ,cream the butter and add the sugar4 ,mix the baking powder1 flour and rice flour together and add to the butter and sugar4 ,whisk the eggs till light and frothy4 ,beat all well together4 ,bake in buttered patty pans4 ,rock ,cakes--,i lb4 flour #b ozs4 butter #c ozs4 moist sugar #b ozs4 currants #b eggs tea-spoon baking powder ,rub the butter into the flour4 ,add the sugar and currants4 ,beat the eggs well and add to the mixture4 ,mix well together and drop in irregular shapes on a buttered tin4 ,bake in a moderate oven4 ,rock ,cakes--,,ii lb4 self-raising flour #a egg lb4 ,demerara sugar tea-cup milk lb4 butter and lard mixed #b ozs4 currants ,candied peel #a table-spoon desiccated cocoanut ,mix flour1 sugar1 butter1 currants and cocoanut well1 then add the egg and milk4 ,if the butter is soft it will not require all the milk1 for they are better mixed as dry as possible4 ,put the mixture in rough pieces on a tin1 and bake in a rather quick oven for fifteen or twenty minutes4 ,shortbread #a lb4 flour lb4 fresh butter lb4 powdered sugar ,soften the butter a little and cut it into the flour4 ,knead in the sugar4 ,roll out4 ,cut into shapes4 ,bake in a tin1 on buttered paper1 until a delicate brown4 99,shortbread ,biscuits #a lb4 flour #d ozs4 butter #a egg ,a little cream ,rub the butter into sifted and dried flour4 ,add the sugar and the egg slightly beaten4 ,moisten with a very little cream or milk4 ,roll out thin4 ,cut into rounds4 ,bake on tins in a quick oven4 ,snow ,cakes #b cups sugar cup butter #a cup sweet milk #c cups flour #c tea-spoons baking powder ,whites of five eggs ,cream the butter4 ,add the sugar and beat well4 ,then add the flour1 in which the baking powder should be mixed1 and the milk4 ,beat for ten minutes4 ,whisk the whites to a stiff froth1 and stir in lightly4 ,bake in square tins4 ,when quite cold1 cut off all the brown outside and divide into pieces about two inches square4 ,take each piece on a fork and ice and roll in finely grated cocoanut4 ,sponge ,fingers or ,cakes #aj eggs #a lb4 powdered sugar lb4 flour ,beat the eggs together until very light4 ,add the sugar and beat for fifteen minutes4 ,sift the flour in lightly4 ,bake in tins made for the purpose1 in a quick oven4 ,sugar ,cakes #f eggs #a cup butter #c cups sugar ,flour ,beat the yolks and whites separately very thoroughly4 ,cream the butter and sugar4 ,add the yolks4 ,beat well4 ,stir in the whites and enough flour to make a paste that can be lightly rolled out4 ,flavour with a few drops of lemon juice4 ,cut into rounds and bake in a quick oven4 ,whole ,meal ,biscuits #a cup rich cream1 sour or sweet cup powdered sugar #a salt-spoon salt #b cups fine whole meal ,mix together and knead with the hand until stiff enough to roll out as thin as a wafer4 ,cut into rounds and bake on floured tins in a very hot oven4 ,breakfast and ,tea ,cakes ,,page ,american ,crumpets #aaa 0 ,muffins with ,eggs #aaa 0 ,muffins without ,yeast #aac ,balloon ,cakes #aac ,breakfast ,scones #aad ,cringles #aae ,crumpets #aae ,dropped ,scones #aaf ,echauds ,th #aag ,golden ,corn ,cake #aag ,little ,breakfast or ,tea ,rolls #aah ,quickly-made ,scones #aah ,scones #aai ,soda ,scones #aai ,tea ,buns #abj ,tea ,cakes--,i4 #aba 0 0 ,,ii4 #abb 0 0 ,,iii4 #abb 0 0 7self-raising flour7 #abc ,york ,cakes #abc ,yorkshire ,cake #abd 99,american ,crumpets #c cups warm milk cup yeast #b table-spoons melted butter #a salt-spoon salt #a salt-spoon soda ,flour ,mix the yeast1 milk1 salt and sufficient flour to make a good batter1 together and set to rise4 ,when well risen beat in the melted butter4 ,sift the soda and stir it in dry4 ,put in well greased patty pans or muffin rings1 allowing the batter to rise for fifteen minutes before putting into the oven4 ,bake in a quick oven4 ,american ,muffins with ,eggs #a quart milk cup yeast #b table-spoons powdered sugar #a table-spoon butter #a tea-spoon salt #d eggs ,flour ,mix all the ingredients1 except the eggs1 with sufficient flour to make a good batter1 overnight4 ,cover and set to rise4 ,in the morning beat the eggs till very light4 ,stir them in4 ,bake for twenty minutes in a quick oven in well greased muffin rings4 99,american ,muffins without ,yeast pint milk pint cream #a heaping pint of flour #c eggs #a table-spoon of melted lard and butter mixed ,beat the yolks and whites separately4 ,stir them together4 ,add the milk1 salt1 butter and flour4 ,bake at once in well-greased muffin tins in a quick oven4 ,the tins should only be filled half full of the mixture4 ,serve hot4 ,balloon ,cakes #b table-spoons yeast #d table-spoons cream #f table-spoons flour ,mix the yeast with the cream4 ,sift the flour4 ,work the yeast and cream into it4 ,set in a warm place to rise4 ,when risen roll out very thin4 ,cut into round cakes4 ,bake for four minutes4 99,breakfast ,scones #a quart milk cup lard and butter cup yeast #b table-spoons white sugar #a tea-spoon salt ,flour ,warm the milk4 ,melt the lard and butter4 ,add it to the milk4 ,stir in sufficient flour1 sugar1 salt and yeast to make a soft dough4 ,mix over night4 ,cover and leave to rise4 ,roll out lightly1 in the morning1 until about three-quarters of an inch thick4 ,cut into round scones4 ,let them rise twenty minutes4 ,bake for twenty minutes4 ,,or1 ,mix the ingredients in the morning with half the quantity of flour4 ,set to rise for five hours4 ,work in the rest of the flour and let it rise another five hours4 ,cut into round cakes4 ,let them rise twenty minutes4 ,cringles lb4 butter #a lb4 flour #b ozs4 sugar #b table-spoons yeast pint milk #b eggs ,rub the butter into the flour4 ,add the sugar4 ,take half of this mixture4 ,add to it quarter of a pint of milk and the yeast4 ,cover over and set to rise in a warm place4 ,when risen add the rest of the flour1 etc41 to it4 ,add also a quarter of a pint more milk and the two eggs4 ,mix into a light dough4 ,roll out to the thickness of a finger4 ,cut into fancy shapes4 ,set them on a baking tin in a warm place to rise4 ,bake when risen4 ,when baked wash over with milk and sugar4 99,crumpets lb4 of fine flour oz4 ,german yeast #a tea-spoonful powdered sugar ,a pinch of salt #a pint1 bare measure1 of milk #a egg ,mix the salt and sugar with the flour4 ,dissolve the yeast in a little of the milk and stir it into the flour4 ,break the egg into it1 and beat together with a wooden spoon4 ,then add the remainder of the milk by degrees1 making it into a nice batter4 ,set it before the fire1 covered with a cloth1 to rise for two hours1 and bake in tin rings1 on a slab of stone or marble1 heated on the top of an ordinary kitchen range or close stove4 7,this will take about two hours to heat4 ,the stone must be not less than one and a half inches thick1 or it is liable to crack with the heat4 ,a discarded marble mantel-piece is excellent for this purpose47 ,the crumpet rings should be slightly buttered4 ,place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter4 ,as soon as the crumpet has risen1 remove the ring1 and turn the crumpet over on the stone4 ,they cook very quickly4 ,dropped ,scones #d cups flour #b cups milk #a egg tea-spoon carbonate of soda tea-spoon tartaric acid #b table-spoons powdered sugar ,beat the egg4 ,mix all together into a smooth batter4 ,fry in butter in a small frying pan a spoonful at a time4 ,echauds ,th lb4 sifted flour #c eggs #b ozs4 butter #b lumps of sugar ,rub the sugar on a lemon and when dry crush it finely4 ,work all the ingredients together thoroughly with the hand4 ,set aside for an hour4 ,then roll out the paste on a floured board4 ,form into little balls the size of a walnut1 rolling them with the hand which should be well floured4 ,throw them into boiling water4 ,when they come to the surface take them out and throw them quickly into cold water4 ,leave them in the water for two hours4 ,drain them and put them on a baking tin in a hot oven4 ,bake for quarter of an hour4 99,golden ,corn ,cake cup corn meal #a cups flour cup powdered sugar #a cup milk #a egg #a table-spoon butter #d tea-spoons baking powder ,mix the meal1 flour1 sugar and baking powder thoroughly together and sift4 ,beat the egg well1 add it to the milk4 ,melt the butter and stir it into the milk4 ,mix all together4 ,bake for twenty minutes in a shallow buttered tin in a hot oven4 99,little ,breakfast or ,tea ,rolls lb4 flour #b ozs4 butter #a oz4 powdered sugar ,a dessert-spoonful of baking-powder ,a little milk ,stir the sugar and baking powder into the flour4 ,then rub the butter into it4 ,mix with the milk into rather a stiff paste4 ,form into little rolls1 rolling them lightly on a paste-board with the hand to get them smooth1 about three inches in length1 and a good inch wide and thick4 ,bake on a floured tin in a hot oven4 ,quickly-made ,scones #a pint sour milk #a tea-spoon carbonate of soda #b tea-spoons melted butter ,flour ,add the butter to the milk4 ,dissolve the soda in it4 ,stir in sufficient flour to make a dough that can be rolled out4 ,mix4 ,roll out lightly and quickly4 ,cut into round shapes4 ,bake in a quick oven4 99,scones #a lb4 flour #b ozs4 fresh butter #a oz4 white powdered sugar oz4 cream of tartar oz4 carbonate of soda ,a little milk1 or buttermilk ,put the flour in a large basin and add the sugar1 soda and cream of tartar4 ,rub the butter thoroughly into the flour4 ,mix into a paste with the milk1 as lightly as possible4 ,roll it out lightly to about half an inch in thickness4 ,cut in rounds the size of a large saucer1 and divide each round into four quarters4 ,bake on floured tins in a hot oven4 ,soda ,scones #a quart sifted flour #a even tea-spoon salt #a even tea-spoon carbonate of soda #b tea-spoons cream of tartar #a large table-spoon butter ,milk 7about #a pint7 ,mix the soda1 salt and cream of tartar with the flour4 ,sift twice4 ,rub in the butter with the fingers4 ,add the milk gradually1 mixing lightly with a knife until just stiff enough to be handled4 ,then turn the dough out on to a well floured board4 ,flour the rolling-pin1 and roll1 or rather dab out the mixture until about half an inch thick4 ,cut into rounds and bake at once on a floured tin for about ten minutes4 ,in making these scones1 the mixture1 once the butter has been rubbed into the flour1 must be touched as little as possible with the hands4 ,tea ,buns #a lb4 flour #b ozs4 butter #a table-spoon powdered sugar lb4 currants tea-spoon bi-carbonate of soda tea-spoon tartaric acid #a egg #a pint milk ,mix the soda and tartaric acid with the flour4 ,sift the flour4 ,rub in the butter1 add the sugar and the currants4 ,beat up the egg in a large basin4 ,add the milk to it1 and when well mixed1 stir in the flour1 etc41 gradually4 ,bake in a quick oven1 in small cakes1 in a buttered baking tin4 99,tea ,cakes--,i lb4 fine flour oz4 ,german yeast #a oz4 powdered sugar #a egg pint milk1 very bare measure #b ozs4 fresh butter ,dissolve the yeast in a little of the milk and rub down smoothly4 ,put the flour and sugar into a pan and mix them together1 then rub in the butter and add the egg1 previously beaten4 ,next add the yeast by degrees1 stirring it in with a wooden spoon1 and then gradually add sufficient milk to make the mixture of the consistency of an ordinary cake or stiff batter4 ,beat it for five to ten minutes4 ,set it to rise before the fire1 covered with a cloth and protected from the draught4 ,let it rise for an hour4 ,fill two or three buttered tins half full and bake in a very hot oven4 ,lay them on a sieve to cool when turned out of the tins4 ,tea ,cakes--,,ii #b lbs4 flour tea-spoon salt lb4 lard #a egg ,yeast the size of a walnut ,milk ,mix the salt with the flour and then rub the lard thoroughly into it4 ,beat the egg well and stir the yeast into it4 ,add to the flour with enough milk to make a paste1 knead well4 ,let it rise for a couple of hours in a warm place4 ,form it into round cakes on tins4 ,let them rise for twenty minutes and bake from quarter to half-an-hour4 ,tea ,cakes--,,iii #a lb4 flour #a pint milk #b eggs lb4 sugar #b table-spoons baking powder ,mix and sift the dry ingredients together4 ,add the milk with which the well-beaten eggs have been mixed and a little salt4 ,bake in flat round tins4 99,tea ,cakes made with ,self-raising ,flour #b cups self-raising flour #a table-spoon butter ,milk or cream ,rub the butter well into the flour1 add a little salt4 ,make it into a dough with a little milk or sour cream4 ,roll out4 ,cut into small rounds4 ,bake in a quick oven4 ,split open1 butter and serve at once4 99,york ,cakes lb4 fine flour #f ozs4 butter #a oz4 castor sugar #a yolk ,a little milk ,rub the butter into the flour4 ,add the yolk previously well beaten1 and then sufficient milk to mix into a paste4 ,roll out about three-quarters of an inch thick1 and cut into squares about two and a half inches square1 and cut these again into triangles4 ,bake on a floured tin until a delicate brown4 ,yorkshire ,cakes #a lb4 flour #b spoonfuls yeast #a egg #c ozs4 butter pint warm milk ,rub the butter into the flour4 ,add the yeast1 egg and milk4 ,beat the whole well together4 ,set to rise in a warm place for three-quarters of an hour4 ,cut into round cakes4 ,set to rise again4 ,bake in a moderate oven4 ,wash over1 when baked1 with milk and sugar4 ,schoolroom ,cakes ,,page ,fruit ,cake without ,eggs #abf ,gingerbread #abf ,one ,egg ,cake #abg ,plain ,sultana ,cake #abg ,seed ,cake--,lunch #abh ,fruit ,cake without ,eggs #a cup butter #a cup sugar #a pints sifted flour #a lb4 stoned and chopped raisins #a tea-spoon grated nutmeg #a tea-spoon powdered cinnamon #a pint sour milk or cream #a tea-spoon soda ,beat the butter to a cream4 ,add the sugar4 ,beat again very thoroughly4 ,add one pint of flour4 ,mix the raisins and spices with half a pint of flour4 ,add them to the mixture4 ,mix thoroughly and beat five minutes4 ,dissolve the soda in the sour milk4 ,stir it in4 ,bake at once in buttered tins1 one hour1 in a moderate oven4 ,gingerbread #a lb4 flour lb4 butter lb4 treacle lb4 sugar #b table-spoons powdered ginger #a tea-spoon carbonate of soda #c eggs ,melt the butter1 sugar1 and treacle in a saucepan1 and pour them gradually when not too hot over the well-beaten eggs stirring continually4 ,add the soda and ginger1 then the flour1 stirring it well in4 ,bake in a slow oven for an hour and half in a well-greased tin4 ,one ,egg ,cake cup butter #a cup powdered sugar #a egg #a cup milk #b cups flour tea-spoon carbonate of soda #a tea-spoon cream of tartar #a tea-spoon vanilla1 or the grated rind and juice of half a lemon ,cream the butter and add the sugar4 ,beat well together4 ,beat the egg till light and add it1 and then the milk with the soda dissolved in it4 ,stir in the flour with which the cream of tartar should be mixed4 ,beat well together and add the vanilla4 ,bake in a shallow tin in a moderate oven for half-an-hour4 ,plain ,sultana ,cake #a lb4 flour lb4 butter lb4 sugar lb4 sultanas1 currants1 or raisins #b ozs4 peel #b eggs pint milk ,rub the butter into the flour4 ,add the sugar1 then the peel cut into small pieces1 and well-floured fruit4 ,beat the eggs till light and creamy4 ,add them to the mixture4 ,dissolve the soda in the milk4 ,work all together thoroughly with the hands4 ,bake at once for an hour to an hour and a half4 ,,or1 ,substitute one tea-spoon baking powder for the carbonate of soda4 ,beat the butter to a cream4 ,add the sugar1 eggs1 and fruit1 beating all the time4 ,mix the baking powder with the flour4 ,add the flour to the mixture with the milk and beat well4 ,bake about one and a half hours in a moderate oven4 ,seed ,cake--,lunch #a lb4 flour lb4 dripping or butter lb4 moist sugar #a tea-spoon ground carraway seed #a egg #a oz4 candied peel pint milk tea-spoon carbonate of soda ,rub the butter into the flour4 ,add sugar1 seed1 candied peel1 egg1 and the milk in which the soda has been dissolved4 ,mix the whole thoroughly1 working together with the hand4 ,bake at once for one and a quarter hours in a moderate oven4 ,,the ,,end ,index ,almond ,cake1 #af4 0 0 7,dutch71 #ai4 0 ,cakes1 #ia4 0 ,icing1 #fg4 ,almonds1 ,how to ,blanch1 #d4 ,american ,hard ,gingerbread1 #gc4 ,american ,soft ,gingerbread1 #gb4 ,american ,sponge ,cake1 #aa4 ,angel ,cake1 #ag4 ,baking ,powder1 #b4 ,balloon ,cakes1 #aac4 ,berwick ,sponge ,cake1 #aa4 ,black ,cake1 #ea4 ,boiled ,icing1 #ff4 ,bottle ,cakes1 #ia4 ,bread ,cake1 #gh4 ,breakfast ,scones1 #aad4 ,brioche1 #gi4 ,buttercup ,cake1 #db4 ,butter ,rings1 #ib4 ,californian ,fig ,cake1 #ce4 ,caraway ,cakes1 #ic4 ,chocolate ,cakes1 #db-dd4 0 0 #ic1 #id4 0 ,icing1 #fg1 #fh4 ,cider ,cake1 #eb4 ,cinnamon ,biscuits1 #id4 0 ,cakes1 #he4 ,coburg ,cakes1 #ie4 ,cocoanut ,cake1 #ag4 0 ,cones1 #if4 0 ,icing1 #fh4 ,cocoanut ,pound ,cake1 #ah4 0 ,rings1 #if4 ,coffee ,cake1 #cf4 ,cornflour ,cakes1 #ig4 ,cringles1 #aae4 ,crullers1 #he4 ,crumpets1 #aab1 #aae4 ,currant ,cake1 #eb4 ,dough ,cake1 #hj4 ,doughnuts1 #hf4 0 with ,yeast1 #hf4 ,dropped ,scones1 #aaf4 ,dutch ,almond ,cake1 #ai4 ,echauds1 #aag4 ,eggs1 ,how to ,beat1 #e4 ,eversley ,cake1 #ai4 ,fillings for ,layer ,cakes1 #ca-cd4 ,fluffy ,cakes1 #ih4 ,fruit ,cakes1 #ec1 #ed4 0 ,cake without ,eggs1 #abf4 0 ,layer ,cake1 #cg4 ,gateau de ,savoie1 #ab4 ,gelatine ,icing1 #ff4 ,genoa ,cake1 #ee4 ,german ,biscuits1 #ii4 ,gingerbread1 #abf4 0 hard1 #gc4 0 loaf1 #gd4 0 nuts1 #ii4 0 soft1 #gb1 #gc4 ,ginger ,snaps1 #ajj4 ,gold ,cake1 #dd4 ,golden ,corn ,cake1 #aag4 ,ground ,rice ,biscuits1 #ajj4 ,hazel ,nut ,biscuits1 #aja4 ,icing without ,eggs1 #ff4 ,imperial ,cake1 #ee4 ,jam ,sandwich1 #cg1 #ch4 ,kletskoppen1 #aja4 ,kugelhupf1 #hj4 ,lady ,cake1 #bj4 ,layer ,cakes1 #bi1 #cj4 0 0 ,fillings for1 #ca-cd4 ,lemon ,layer ,cake1 #ch4 ,little ,biscuits1 #ajb4 ,little ,breakfast ,rolls1 #aah4 ,little ,dutch ,cakes1 #ajb4 ,louisa ,cakes1 #ajc4 ,macaroons1 #ajc4 ,madeleines1 #ajd4 ,marbled ,cake1 #de4 ,measures1 ,table of1 #b4 ,measuring1 #a4 ,milanese ,cake1 #ac4 ,muffins1 #aaa1 #aac4 ,nut ,cake1 #df4 ,oat ,cakes1 #aje4 ,one ,egg ,cake1 #abg4 ,orange ,biscuits1 #aje4 0 ,wafers1 #ajf4 ,oven1 ,management of1 #f4 ,pitcaithley ,bannock1 #ef4 ,plain ,icing1 #fe4 ,plain ,sultana ,cake1 #abg4 ,portuguese ,gingerbread1 #gd4 ,potato ,flour ,cake1 #bj4 ,pound ,cakes1 #ba1 #bb4 ,puff-ball ,doughnuts1 #hg4 ,raisins1 ,how to ,stone1 #c4 ,ribbon ,cake1 #ci4 ,rice ,cake1 #bb1 #bc4 0 ,cakes1 #ajg1 #aji4 ,rock ,cakes1 #ajg1 #ajh4 ,scones1 #aah1 #aai4 0 ,soda1 #aai4 ,scotch ,bun1 #hb4 0 ,gingerbread1 #ge4 ,seed ,cake1 #ef4 0 01 #abh4 0 ,dough ,cake1 #hb4 ,shortbread1 #df1 #dg4 01 #ajh4 0 ,biscuits1 #aji4 ,simnel ,cake1 #eg4 ,snowballs1 #hg4 ,snow ,cake1 #bd4 0 ,cakes1 #aji4 ,spice ,cake1 #ei4 ,sponge ,cake1 #ac4 0 0 ,american1 #aa4 0 0 ,berwick1 #aa4 0 ,fingers1 #aaj4 ,sugar ,cakes1 #aaj4 ,sultana ,cakes1 #ei-fa4 ,sultana or ,seed ,cake1 #fa4 ,swiss ,roll1 #dj4 ,table of ,measures1 #b4 ,tea ,buns1 #abj4 0 ,cakes1 #aba1 #abc4 ,tins1 ,how to ,grease1 #f4 ,tutti ,frutti ,icing1 #fi4 ,walnut ,cake1 #dg4 ,wedding ,cake1 #ea4 ,white ,cakes1 #bd1 #be4 ,white ,fruit ,cake1 #fb4 ,whole ,meal ,biscuits1 #aaj4 ,yellow ,icing1 #fi4 ,york ,cakes1 #abc4 ,yorkshire ,cake1 #abd4 0 ,parkin1 #gf4 ,,printed ,,by ,,turnbull ,,and ,,spears1 ,,edinburgh ,transcriber's ,notes ,punctuation inconsistencies and omissions have been fixed4 ,page #de3 ,the m in muslin was printed upside down in the original2 this has been fixed4 ,page #gc3 8mi k0 changed to 8milk0 ,page #aji3 8grated cocoannt0 changed to 8grated cocoanut0 ,the recipe list for ,almond ,cake--,i includes brandy but this is not referenced in the instructions of the original4 ,the recipe for ,plain ,sultana ,cake references soda in the instructions1 but this is missing from the ingredient list in the original4