White Fruit Cake

*White Fruit Cake 1 cup butter 2 cups sugar 3 cups flour ¹⁄₂ cup milk Whites of three eggs 3 tea-spoons baking powder 1 wine-glass brandy ¹⁄₄ lb. chopped citron ¹⁄₂ lb. blanched and chopped almonds ¹⁄₄ lb. grated cocoanut Beat the butter to a cream, add the sugar. Beat well together. Sift the flour and baking powder together. Add the butter and sugar, moistening the mixture with the milk and brandy. Add the cocoanut, almonds and citron. Mix well and stir in the stiffly beaten whites. Bake in a tin lined with greased paper in a moderate oven. [Pg 63] Icings PAGE Plain Icing 65 Boiled Icing 66 Gelatine Icing 66 Icing without eggs 66 Almond Icing 67 Chocolate Icing—I. 67    ”   ”   II. 68 Cocoanut Icing 68 Orange Icing 68 Tutti Frutti Icing 69 Yellow Icing 69 [Pg 64] General Remarks In all icing that is not boiled it is necessary to use “icing” sugar, which is very fine and flour-like in appearance. [Pg 65] Plain Icing Whites of 2 eggs ¹⁄₂ lb. icing sugar Flavouring, lemon, vanilla, or almond, etc. Break the whites into a good sized dish. Add two heaping table-spoons of sugar and stir it in steadily. Beat for a few minutes. Add the sugar gradually, beating well. The making should take about half-an-hour. When thick enough it should not run together again after being cut with a knife. If flavoured with lemon juice, a little more sugar should be added or the icing will not be stiff enough. Pour the icing on to the cake by large spoonfuls and allow it to settle itself as much as possible. When using a knife, dip it first in cold water. Ice a cake two or three hours before it is to be eaten. It can be set to harden in a moderate oven for five minutes if needed quickly: but it is best to dry it slowly in a warm, sunny place. [Pg 66] Boiled Icing 1 cup powdered sugar 1 cup water Whites of two eggs Flavouring Boil the sugar and water together until it spins a thread from a spoon. Then take the syrup off the fire and pour it into a basin. Add the whites (beaten to a stiff froth) to it gradually, beating hard all the time. Continue beating until the mixture is cold. Add flavouring. Gelatine Icing 1 tea-spoon gelatine 1 table-spoon cold water 2 table-spoons hot water 1 cup icing sugar Soak the gelatine in the cold water for half-an-hour. Add to it the hot water and dissolve it in the same. Add it to the sugar and beat till smooth and firm. Icing without Eggs 1 cup powdered sugar 5 table-spoons milk Add the milk to the sugar in a saucepan. Stir it till it boils. Then set it where it can boil[Pg 67] gently for five minutes. Do not stir. Take off the fire. Put into a basin. Flavour. Beat constantly until cold. Almond Icing 2 whites of eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. sweet almonds 5 bitter almonds Rose water Blanch the almonds and let them dry. Pound them in a mortar and moisten them with a little rose water. When perfectly smooth and fine add them to an icing made as above (see p. 65), of the sugar and white of egg. Spread thickly upon the cake. Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing. Chocolate Icing—I 1 cup sugar 1 cup water 3 ozs. chocolate 1 tea-spoon vanilla Boil the sugar and water together until it forms a syrup which will spin a thread. Add the chocolate and vanilla. Take off the fire and beat well together. [Pg 68] Chocolate Icing—II Melt two ozs. of chocolate. Add it to the plain icing (see page 65). Flavour with a few drops of vanilla. Cocoanut Icing To the plain icing (see p. 65), made with rather less sugar than is given, add half a cup of grated or desiccated cocoanut. Orange Icing Grate the thin outer rind of an orange. Put it in a cup. Cover it with four tea-spoons orange juice. Let it soak for half-an-hour. Squeeze the juice through a fine cloth. Add to the plain icing (see p. 65). [Pg 69] Tutti Frutti Icing 1 oz. blanched and chopped almonds ¹⁄₂ cup stoned and chopped raisins and sliced citron 2 whites of eggs ¹⁄₂ lb. icing sugar Mix the whites and the sugar as for plain icing (see p. 65). Beat for about twenty minutes. Work in the almonds and fruit gradually. Yellow Icing 2 yolks ¹⁄₂ lb. icing sugar Flavouring Beat the yolks until frothy and light. Add the sugar very gradually, beating hard in one direction for about half-an-hour. Flavour. [Pg 71] Gingerbread PAGE American Soft Gingerbread—I. 72    ”   ”   ”   II. 73    ”   Hard Gingerbread 73 Gingerbread Loaf 74 Portuguese Gingerbread 74 Scotch Gingerbread 75 Yorkshire Parkins 76 [Pg 72] *American Soft Gingerbread—I 12 ozs. flour 1 cup black treacle or West India molasses 1 cup brown sugar 1 cup sour milk ¹⁄₂ cup melted butter ¹⁄₂ cup melted lard 2 eggs 1¹⁄₂ tea-spoons ground ginger 1¹⁄₂ tea-spoons ground cinnamon ¹⁄₂ tea-spoon ground cloves 1 good tea-spoon carbonate of soda Salt-spoon salt Beat the eggs well in a large basin. Add the sour milk, treacle and sugar. Mix well with a wooden spoon. Add the spices and soda, and beat well. Then add the melted butter and lard and last of all the flour. Beat quickly and bake at once in two small dripping pans about 8 inches by 10 inches, in a very moderate oven for forty minutes. [Pg 73] American Soft Gingerbread—II 1 cup butter ¹⁄₂ cup brown sugar 2 cups molasses 1 cup sour or sweet milk 1 table-spoon ginger 1 tea-spoon ground cinnamon 3 eggs 4 cups sifted flour Tea-spoon soda 1 table-spoon hot water Beat the butter to a cream. Add the sugar. Beat again. Add the molasses, milk and spices. Beat all very well together. Add the eggs, yolks and whites beaten separately. Add half of the flour. Beat. Add the soda, which must be thoroughly dissolved in the hot water. Add the rest of the flour. Beat till thoroughly mixed. Bake in two square tins lined with greased paper in a moderate oven for forty minutes to an hour. Hard Gingerbread Follow the above receipt, omitting the eggs. Roll out and cut into squares half an inch thick. While hot rub over the top with molasses. [Pg 74] *Gingerbread Loaf 1 cup butter and lard 1 cup brown sugar 1 cup treacle 1 cup milk 1 cup stoned and chopped raisins 2 eggs 10 ozs. flour 1 tea-spoon soda 2 tea-spoons ginger 2 tea-spoons cinnamon 1 ground clove Melt the sugar and lard. Then mix all the ingredients well together, adding the flour last. The soda should be dissolved in the milk. The raisins may be omitted. Bake in tins lined with greased paper, in a slow oven for about forty minutes. *Portuguese Gingerbread 2 lbs. flour 2 lbs. black treacle 1 lb. brown sugar 1 lb. butter ¹⁄₄ lb. citron 5 eggs 1 table-spoon ground cloves 1 table-spoon ground ginger 2 tea-spoons carbonate of soda Rind of three lemons grated Wine-glass of brandy Beat the eggs with the sugar till light and creamy. Add the butter, which should be melted,[Pg 75] the spices, lemon peel and finely sliced citron. Stir continually. Then add the brandy and treacle, mixing well. Mix the soda with the flour. Stir the flour into the mixture, and do not beat after it is well mixed. Paper and grease three or four dripping pans, or shallow square tins. Bake immediately in a very moderate oven, for an hour and a half. This cake burns easily. *Scotch Gingerbread 2¹⁄₄ cups flour ³⁄₄ cup medium oatmeal 1 cup syrup ³⁄₄ cup lard, butter or dripping 3 tea-spoons ground ginger 3 tea-spoons ground cinnamon 1 tea-spoon carbonate of soda 1 or 2 eggs 1 cup sour milk Mix as for American gingerbread, and bake in a greased flat tin in a moderate oven. [Pg 76] Yorkshire Parkins ¹⁄₂ lb. oatmeal ¹⁄₄ lb. flour ¹⁄₄ lb. butter 1 oz. mixed spice 6 oz. brown sugar ¹⁄₄ oz. carbonate of soda ¹⁄₄ lb. treacle Mix the oatmeal and flour together. Rub in the butter. Add the spice, sugar and carbonate of soda. Warm the treacle and pour it on the rest of the ingredients, mixing well. If the mixture is too dry, add a little melted butter. It should be rather soft. Divide into small flat cakes, and bake on greased tins in a slow oven. Brush over with milk when baked. [Pg 77] Cakes made with Yeast PAGE Bread Cake 78 Brioche 79 Dough Cake 80 Kugelhupf—I. 80    ”   II. 81 Seed Dough Cake 82 Scotch Bun 82 [Pg 78] Bread Cake I. 1 pint dough 3 ozs. butter 1 cup sugar 2 eggs Grated rind half a lemon 1 cup of currants II. 4 table-spoons brown sugar 2 ozs. butter 1 table-spoon flour 1 tea-spoon cinnamon 2 heaping table-spoons bread crumbs I. Add the butter, sugar, eggs and lemon rind to the dough. Mix thoroughly and beat till light. Add the currants, which should have been washed, dried and floured. Mix them in lightly. Pour the mixture into a square greased pan. It should not be more than an inch deep. II. Beat the brown sugar, butter, flour and cinnamon together till light. Stir in the bread-crumbs, which should be very fine. Drop spoonfuls of this mixture over the top of the cake. Press them down into the cake with the fingers.[Pg 79] Set the cake to rise in a warm place. When risen bake in a moderately quick oven. Cover the cake with a piece of brown paper to prevent burning. Brioche 1 lb. flour 1 lb. butter 7 eggs 2 spoonfuls yeast 1 spoonful sugar Salt Set a quarter of a pound of flour, with the yeast dissolved in a very little hot water, to rise for half an hour in a covered basin in a warm place. Rub the butter into the rest of the flour, with which the sugar and a little salt has been mixed. Beat the eggs well. Mix them with the butter and flour and beat until light and creamy. Add this mixture to the flour and yeast and mix lightly but well. Let the whole rise for eight hours. Fill a buttered mould, or form into small loaves and place on a greased tin. Bake in a moderate oven for about an hour. [Pg 80] Dough Cake 1 lb. dough 3 ozs. lard 3 ozs. butter 3 ozs. sugar ¹⁄₄ lb. currants 1 egg 1 tea-spoon ginger and ground nutmeg The dough should have risen a second time before it is used. Mix all the ingredients in a large pan with the hand. Bake in a square buttered tin. Kugelhupf or German Coffee Cake 6 ozs. butter 9 ozs. flour 1¹⁄₂ ozs. cornflour 1¹⁄₂ ozs. powdered sugar 1 oz. German yeast 9 eggs 2 ozs. sultanas Beat the butter to a cream, and slowly add to it, beating continually, the dried and sifted flour and cornflour. When thoroughly mixed, add the sugar, the yeast dissolved in a very little warm water and the well beaten yolks. Mix well and add the floured sultanas and seven whites, whisked to a stiff froth. Butter a large tin,[Pg 81] with a tube in the centre, put the mixture in it, and set it in a warm place to rise for two hours. Bake in a moderate oven from one and a quarter to one and a half hours. Take out of the tin at once and stand upon a hair sieve to cool. Sift over with powdered sugar. Kugelhupf—II 1¹⁄₄ lbs. flour 3 eggs 1³⁄₄ cups lukewarm milk or cream 6 ozs. butter 4 table-spoons German yeast 2 heaping table-spoons powdered sugar 4 ozs. sultanas or currants 1 salt-spoon salt Dry and sift the flour. Melt the butter in the milk and when just lukewarm add to the flour. Add salt, sugar and yeast dissolved in a little of the milk, and beat for a full half hour. Cover the basin with a cloth and set in a warm place to rise for one and a half hours. Then beating it well, add the sultanas to the dough. Butter a large mould with a hollow centre, sprinkle sliced almonds in it, and pour in the mixture. Let it rise again for about one and a half hours. Bake for an hour and turn out on to a hair sieve to cool. Sift over with powdered sugar. [Pg 82] Seed Dough Cake 1 quartern dough 6 eggs 8 ozs. sugar 8 ozs. butter ¹⁄₂ oz. caraway seeds Work all the ingredients well into the dough with the hands. When all are thoroughly mixed put into a greased pan and set to rise in a warm place. Bake in a moderate oven. Scotch Bun 2 lbs. raisins 1 lb. currants ¹⁄₂ lb. orange peel ¹⁄₄ lb. lemon peel ¹⁄₄ lb. chopped sweet almonds ¹⁄₂ oz. ground cloves, cinnamon and ginger ¹⁄₂ lb. butter 2¹⁄₂ lbs. twice risen dough Divide the dough into two parts. With one part mix the fruit, butter and spices thoroughly. Line a buttered tin with half of the plain dough. Put over it the dough mixed with fruit, and cover with the rest of the plain dough. Brush over with the yolk of an egg. Bake in a moderate oven. [Pg 83] Fried Cakes PAGE Cinnamon Cakes 85 Crullers 85 Doughnuts 86 Doughnuts made with Yeast 86 Puff-ball Doughnuts 87 Snowballs 87 [Pg 84] General Directions Fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before. It should be made very hot, and be quite still. Test it by throwing in a small piece of the mixture. If it rises at once, swells, and begins to brown on the under side, the temperature is right for frying. Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain. [Pg 85] Cinnamon Cakes 1 cup sugar 1 cup of butter 3 eggs ¹⁄₂ tea-spoon cinnamon 2 table-spoons milk Flour Beat the butter and sugar together until light. Beat the eggs together and add to the butter and sugar with the cinnamon, milk and sufficient flour to make the mixture stiff enough to roll out. Roll the mixture out on a floured pastry board until very thin. Cut into narrow strips. Twist or braid them. Drop them into boiling fat, boil till a golden brown. Dust with powdered sugar while hot. Crullers ¹⁄₂ lb. butter ³⁄₄ lb. powdered sugar 6 eggs Nutmeg Flour Beat the butter to a cream with the sugar. Flavour with nutmeg. Add the well beaten eggs and sufficient flour to make the mixture stiff enough to roll out. Cut in their proper shapes and fry in a large pan of boiling lard until a rich yellow. Keep for a day before eating. [Pg 86] Doughnuts 1 cup sugar 2¹⁄₂ table-spoons butter 3 eggs 1 cup milk 4 tea-spoons baking powder ¹⁄₂ tea-spoon grated nutmeg and cinnamon Salt 3¹⁄₂ cups flour Cream the butter. Add half of the sugar. Beat the eggs until very light. Add them with the rest of the sugar to the butter. Add the salt, spices, and baking powder to the flour. Sift them and add to the mixture. Beat well. Add more flour, if necessary, and roll out until quarter of an inch thick. Cut into rings and fry. Doughnuts made with Yeast ¹⁄₂ lb. butter ³⁄₄ lb. sugar 1 pint sweet milk 2 eggs ¹⁄₂ cup yeast 1 dessert-spoon spices (mace or nutmeg and cinnamon) Flour Salt Cream the butter. Add the sugar. Beat well. Add the milk, yeast, and about a pint and a half[Pg 87] of sifted flour. Set to rise over night. Add the well beaten eggs, spices, and sufficient flour to make a stiff dough in the morning. Roll out. Cut into rounds and fry. Sift sugar over them while hot. Puff-ball Doughnuts 3 eggs 1 cup powdered sugar 1 pint sweet milk Flour 2 heaping tea-spoons baking powder Beat the eggs. Add the sugar and milk. Add flour (with which the baking powder should be mixed) until the batter is stiff enough for the spoon to stand upright in. Beat until very light. Drop by dessert-spoonfuls into boiling lard. Snowballs 1 cup powdered sugar 4 table-spoons milk ¹⁄₃ tea-spoon soda ³⁄₄ tea-spoon cream of tartar 2 eggs Flour Mix the soda with the milk and the cream of tartar with the flour (sufficient to make a stiff[Pg 88] batter). Beat the egg, add the rest of the ingredients, and beat until light. Make into small balls. Fry in lard. When cold, dip in the beaten white of an egg and roll in powdered sugar. [Pg 89] Little Cakes and Sweet Biscuits PAGE Almond Cakes 91 Bottle Cakes 91 Butter Rings 92 Caraway Cakes 93 Chocolate Cakes—I. 93    ”   ”   II. 94 Cinnamon Biscuits 94 Coburg Cakes 95 Cocoanut Cones 96    ”   Rings 96 Cornflour Cakes—I. 97    ”   ”   II. 97 Fairy Gingerbread 98 Fluffy Cakes 98 German Biscuits 99 Gingerbread Nuts 99 Ginger Snaps 100 Ground Rice Biscuits 100 Hazel Nut Biscuits 101 Kletskoppen 101 Little Biscuits 102 Little Dutch Cakes 102 Louisa Cakes 103 Macaroons—I. 103    ”   II. 104 Madeleines 104 Oat Cakes[Pg 90] 105 Orange Biscuits 105    ”   Wafers 106 Rice Cakes 107 Rock Cakes—I. 107    ”   ”   II. 108 Shortbread 108 Shortbread Biscuits 109 Snow Cakes 109 Sponge Fingers or Cakes 110 Sugar Cakes 110 Whole Meal Biscuits 110 [Pg 91] Almond Cakes ¹⁄₂ lb. sweet almonds 1 white of egg ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. butter ³⁄₄ lb. flour 2 eggs 1 tea-spoon ground cinnamon Blanch and pound the almonds, adding the beaten whites and mixing well together. Add them to the rest of the ingredients and knead well together with the hands. Roll out and cut into round cakes. Brush over with the beaten yolk of an egg, and dust with powdered sugar. Bake on a well greased tin in a slow oven until they are a rich yellow. *Bottle Cakes ¹⁄₂ lb. butter ¹⁄₂ lb. sifted sugar ¹⁄₂ lb. flour Juice and grated rind of half a lemon 2 eggs Cream the butter. Add the sugar. Beat the eggs and add with the rest of the ingredients,[Pg 92] beating all thoroughly. Grease a baking tin and drop the mixture on it by tea-spoonfuls. Bake about five minutes in a moderate oven. Slip the cakes off the tin with a knife. Lay a number of bottles on their sides on a table. Lay the cakes on them to cool, and press gently down on the bottles in order to give them a rounded shape. These cakes should be very thin and richly coloured round the edges. *Butter Rings 3 ozs. butter 2 eggs 4 yolks ¹⁄₂ lb. sugar ¹⁄₂ lb. flour Grated rind of a lemon Beat the butter to a cream. Add one egg and five yolks (which should have been well beaten together) and the sugar. Then add the flour and the lemon rind. Beat until smooth and light. Roll out the mixture lightly and cut it into ring-shaped biscuits. Brush over each with the white of an egg, and sprinkle crystallised sugar over them. Bake in a slow oven on a well greased tin. [Pg 93] Caraway Cakes 3 lbs. sugar 1 lb. butter ¹⁄₂ pint cold water 3 eggs 3 lbs. flour 1 tea-spoon soda 4 table-spoons caraway seeds Cut the butter up in the flour as finely as possible. Dissolve the sugar in the water. Add it to the butter and flour. Beat the eggs till very light and add them to the mixture. Dissolve the soda in a very little hot water and stir it in. Roll the caraway seeds in a little flour, and add them, mixing thoroughly. Roll out lightly and cut in round shapes. Bake quickly on a greased tin. *Chocolate Cakes—I 6 ozs. sifted sugar ¹⁄₄ lb. sifted chocolate powder 2 ozs. sifted flour 4 whites of eggs Beat the whites until very stiff. Mix quickly but thoroughly with the other ingredients. Form into cone-like shapes on a baking sheet or tin and bake in a moderate oven. [Pg 94] *Chocolate Cakes—II 2 ozs. powdered chocolate 2 ozs. castor sugar 2 ozs. butter 2 eggs 1¹⁄₂ ozs. flour ¹⁄₂ tea-spoon baking powder Put the chocolate in the oven to warm. Beat the butter to a cream and add the sugar gradually, beating continually. Then stir in the well beaten eggs and the warmed chocolate. When thoroughly well beaten, add the flour, with which the baking powder should be mixed. Bake in patty pans in a quick oven. When baked, split open and spread with Devonshire cream. *Cinnamon Biscuits ¹⁄₄ lb. sugar 3 eggs ¹⁄₂ tea-spoon cinnamon 1 oz. potato flour 1 oz. Vienna flour Mix the sugar and the yolks of the eggs with the cinnamon and beat hard for ten minutes. Add the whites, which should have been beaten[Pg 95] until they are stiff, and the potato flour and Vienna flour. Divide into small tins. Sprinkle with a little white sugar. Bake in a moderate oven until light brown. Coburg Cake 3 cups flour 1 cup sugar ¹⁄₂ cup syrup ¹⁄₂ cup water 1 cup butter milk (or sour milk) ¹⁄₂ lb. butter 3 eggs 2 tea-spoons soda 2 tea-spoons ground ginger 2 tea-spoons ground cinnamon 1 tea-spoon allspice 2 ozs. sweet almonds Beat the butter and sugar to a cream. Whisk the eggs till light and creamy and mix with the butter. Add the syrup, water, spices and flour, mixing thoroughly, and lastly the soda dissolved in a little boiling water. Blanch and chop the almonds, and sprinkle them in the bottom of the patty pans. Pour in the mixture and bake in a quick oven for about twenty minutes. [Pg 96] Cocoanut Cones 1 lb. powdered sugar ¹⁄₂ a grated cocoanut 5 whites of eggs 1 tea-spoon arrowroot or flour Beat the eggs till firm. Add the sugar gradually. Beat in the cocoanut and arrowroot. Form into small cone-shaped cakes. Set on buttered paper in a tin and bake in a very moderate oven. Cocoanut Rings ¹⁄₂ cup grated cocoanut ¹⁄₂ cup butter ³⁄₄ cups powdered sugar 2 eggs 1 table-spoon milk 2¹⁄₂ cups sifted flour Cream the butter. Add the sugar to it and beat well. Beat the yolks and whites of the eggs separately. Stir them in. Add the milk and flour, and then gradually add the cocoanut, beating constantly. Roll out thin on a board, and cut with two different sized cutters into rings. Bake in a quick oven five to ten minutes. [Pg 97] Cornflour Cakes—I ¹⁄₄ lb. cornflour ¹⁄₄ lb. sifted white sugar 3 ozs. butter ¹⁄₄ tea-spoon baking powder 1 egg Grated rind of half a lemon Beat the butter to a cream. Add the cornflour, with which the baking powder has been mixed, sugar, well-beaten egg and lemon peel. Mix all well together. Bake five minutes in a quick oven. *Cornflour Cakes—II 3 ozs. castor sugar, finely sifted 3 ozs. butter 2 ozs. Oswego cornflour (Kingsford’s) 2 eggs 1 small tea-spoon baking powder Beat the butter and sugar together to a cream. Beat in the cornflour. Add the eggs (not previously beaten) and beat all well together. Then stir in the baking powder carefully. Bake in well buttered patty pans, in a moderate oven, until they are a delicate golden colour. [Pg 98] *Fairy Gingerbread 1 cup butter 2 cups sugar 1 cup sweet milk 4 cups flour ³⁄₄ tea-spoon carbonate of soda 2 tea-spoons ground ginger Beat the butter to a cream, add the sugar gradually. When the mixture is very light and creamy add the ginger. Dissolve the soda in the milk and add it with the flour. Grease a perfectly clean baking tin. Spread the mixture as thinly as possible over it with a knife. Bake in a moderate oven till brown. Cut into squares while hot and slip off the tin. Fluffy Cakes ¹⁄₂ lb. cornflour ¹⁄₄ lb. castor sugar 6 ozs. butter 2 eggs 1 table-spoon milk 1 tea-spoon essence of vanilla 1 tea-spoon baking powder Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix them with the butter and sugar. Sift in the cornflour, mixed with the baking powder, gradually, and mix well. Stir in[Pg 99] about a table-spoonful of milk mixed with a small tea-spoonful of essence of vanilla. Grease the patty pans with lard and sprinkle a little ground rice in each. Half fill them and bake in a quick oven for ten minutes. *German Biscuits 5 ozs. flour 2 ozs. butter 2 ozs. sugar 2 yolks of eggs 1 white of egg 2 table-spoons cream or milk 1 oz. almonds Beat the sugar and butter together. Add the flour and the beaten yolks. When well mixed add the cream or milk. Cut the paste thus made into strips and form it into different shapes. Brush over with the white of egg. Blanch and chop the almonds and strew them over the biscuits. Bake on a greased tin. *Gingerbread Nuts ¹⁄₂ lb. butter 1¹⁄₂ lbs. flour ¹⁄₂ lb. powdered sugar ¹⁄₂ oz. ginger ¹⁄₂ nutmeg grated 10 ozs. treacle Sift the flour. Rub the butter finely into it. Sift the sugar and add it to the butter and flour.[Pg 100] Add the rest of the ingredients (and caraway seeds if liked). Mix well together. Shape into little cakes. Bake on oiled paper in a slow oven. Ginger Snaps 1 large cup butter and lard mixed ¹⁄₂ cup sugar 1 cup molasses ¹⁄₂ cup water 1 table-spoon ginger 1 table-spoon cinnamon 1 tea-spoon cloves 1 tea-spoon soda Flour Mix altogether, dissolving the soda in a very little hot water. Add sufficient flour to make a fairly stiff dough. Roll out thin and bake in a quick oven. Ground Rice Biscuits ¹⁄₂ lb. ground rice ¹⁄₂ lb. flour ¹⁄₂ lb. castor sugar ¹⁄₂ lb. butter 2 eggs 1 tea-spoonful of baking powder Mix the baking powder with the flour and ground rice, and then rub the butter into it. Add[Pg 101] the well-beaten eggs. Roll out on a board and cut into rounds about the size of a five-shilling piece. Bake on a floured tin. Hazel Nut Biscuits 4 ozs. hazel nuts 1 oz. sweet almonds Whites of two eggs 6 ozs. powdered sugar Flour Blanch the nuts and pound them, but not very finely. Beat the whites to a stiff froth. Mix them with the nuts. Add the sugar. Mix in sufficient flour to make a paste. Roll it out on a board as thin as possible. Cut into small rounds. Bake on buttered tins in a slow oven. *Kletskoppen 7 ozs. flour 12 ozs. brown sugar 4 ozs. almonds 2 ozs. butter Mix sugar and butter together. Add the flour and the almonds blanched and chopped. Divide into small cakes. Bake in a quick oven. [Pg 102] *Little Biscuits ¹⁄₂ lb. flour 2 eggs ¹⁄₄ lb. butter ¹⁄₄ lb. powdered sugar A small tea-spoonful baking powder A small wine-glass of sherry Put the flour, sugar and baking powder into a basin and stir well together. Rub in the butter and add the well beaten eggs. Mix with the wine into a paste just firm enough to roll out on a paste-board. Cut out in little rounds with a small wine-glass. Bake on a floured tin until a delicate colour, like nicely baked pastry. *Little Dutch Cakes 4 ozs. butter 4 ozs. white sugar 4 ozs. flour Vanilla 2 yolks 1 white of egg 1 oz. almonds blanched and chopped Mix the butter and sugar thoroughly together. Add the flour. Flavour with a few drops of vanilla. Beat the yolks and add them to the mixture. Roll out the paste. Shape it into rings. Dip each in the white of egg and sprinkle over them the chopped almonds. [Pg 103] Louisa Cakes 3 oz. cornflour 3 oz. flour 4 ozs. butter 3 eggs 4 ozs. powdered sugar 1 tea-spoon baking powder Beat the butter to a cream and add the sugar. Then add one egg at a time, beating thoroughly. Stir in the flour (in which the baking powder has been mixed) and beat well. Bake in greased patty pan in a quick oven from 15 to 20 minutes. Ice when nearly cold with plain icing, p. 65, and ornament with crystallised cherries. Macaroons 1 lb. sweet almonds 10 bitter almonds Whites of eight eggs 1 tea-spoon arrowroot Blanch and pound the almonds, adding to them a little rose water. Put in a basin, cover and set aside for twenty-four hours. Then beat the whites to a very stiff froth. Stir in the sugar lightly and add the almonds and arrowroot gradually. Drop spoonfuls of the mixture on buttered paper, sprinkle with powdered sugar and bake on[Pg 104] a tin sheet in a quick oven until a delicate brown. One or two sliced almonds can be stuck into each biscuit. Macaroons 1 lb. sweet almonds Whites of four eggs 1 lb. powdered sugar Rose water Blanch and pound the almonds, add to them a little rose water. Mix thoroughly with the sugar over a fire. Whisk the whites to a stiff froth. Add to the almonds. Grease a paper and spread it on a baking sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for twenty minutes. Madeleines ¹⁄₂ lb. butter 14 ozs. flour 1 lb. powdered sugar 6 eggs 1 dessert-spoon orange flower water Melt the butter and pour it into a basin. Add to it gradually, beating all the time, the flour and sugar. Beat the yolks and whites separately.[Pg 105] Add the yolks first, then the flavouring, and, lastly, the whites. Butter a number of little tin shapes, fill them and bake in a moderate oven. Oat Cakes 1 lb. oatmeal A pinch of soda Hot water Mix oatmeal and soda, adding hot water to make a soft dough. Knead till smooth. Press into a round cake ¹⁄₂ inch thick, then roll out as thin as required with a roller. Divide into cakes with a cutter. Place them on a hot griddle and bake till firm. Take them off, rub them with meal and toast before the fire till they curl. Orange Biscuit Several Seville oranges Their weight in powdered sugar Boil the oranges whole, three times, changing the water each time. Cut them in halves and take out all the pulp and juice. Beat the outside very fine in a mortar and add to it the sugar. Mix into[Pg 106] a paste. Spread very thinly on glass or plates and set in the sun to dry. When nearly dry cut into shapes and turn over. When quite dry put away in an air-tight tin. *Orange Wafers ¹⁄₂ lb. sugar ¹⁄₄ lb. flour 4 eggs ¹⁄₂ orange 1 lemon Grate the yellow rind from half an orange. Put it in a cup and squeeze the juice of a whole lemon over it. After half-an-hour strain off the juice. Beat the sugar and yolks until light and creamy. Add the strained juice and the whites whipped to a stiff froth. Sift in the flour and do not beat any more. Drop by the spoonful on to greased paper and bake quickly. Spread half of the wafers, when baked, with marmalade and put the others on top of them, pressing them lightly down. [Pg 107] Rice Cakes 2 eggs Their weight in flour, powdered sugar and butter 1 large table-spoon rice flour ¹⁄₂ tea-spoon baking powder Cream the butter and add the sugar. Mix the baking powder, flour and rice flour together and add to the butter and sugar. Whisk the eggs till light and frothy. Beat all well together. Bake in buttered patty pans. Rock Cakes—I ¹⁄₂ lb. flour 2 ozs. butter 3 ozs. moist sugar 2 ozs. currants 2 eggs ¹⁄₂ tea-spoon baking powder Rub the butter into the flour. Add the sugar and currants. Beat the eggs well and add to the mixture. Mix well together and drop in irregular shapes on a buttered tin. Bake in a moderate oven. [Pg 108] Rock Cakes—II ¹⁄₂ lb. self-raising flour 1 egg ¹⁄₄ lb. Demerara sugar ¹⁄₂ tea-cup milk ¹⁄₄ lb. butter and lard mixed 2 ozs. currants Candied peel 1 table-spoon desiccated cocoanut Mix flour, sugar, butter, currants and cocoanut well, then add the egg and milk. If the butter is soft it will not require all the milk, for they are better mixed as dry as possible. Put the mixture in rough pieces on a tin, and bake in a rather quick oven for fifteen or twenty minutes. Shortbread 1 lb. flour ¹⁄₂ lb. fresh butter ¹⁄₄ lb. powdered sugar Soften the butter a little and cut it into the flour. Knead in the sugar. Roll out. Cut into shapes. Bake in a tin, on buttered paper, until a delicate brown. [Pg 109] *Shortbread Biscuits 1 lb. flour 4 ozs. butter 1 egg A little cream Rub the butter into sifted and dried flour. Add the sugar and the egg slightly beaten. Moisten with a very little cream or milk. Roll out thin. Cut into rounds. Bake on tins in a quick oven. Snow Cakes 2 cups sugar ¹⁄₂ cup butter 1 cup sweet milk 3 cups flour 3 tea-spoons baking powder Whites of five eggs Cream the butter. Add the sugar and beat well. Then add the flour, in which the baking powder should be mixed, and the milk. Beat for ten minutes. Whisk the whites to a stiff froth, and stir in lightly. Bake in square tins. When quite cold, cut off all the brown outside and divide into pieces about two inches square. Take each piece on a fork and ice and roll in finely grated cocoanut. [Pg 110] Sponge Fingers or Cakes 10 eggs 1 lb. powdered sugar ³⁄₄ lb. flour Beat the eggs together until very light. Add the sugar and beat for fifteen minutes. Sift the flour in lightly. Bake in tins made for the purpose, in a quick oven. Sugar Cakes 6 eggs 1 cup butter 3 cups sugar Flour Beat the yolks and whites separately very thoroughly. Cream the butter and sugar. Add the yolks. Beat well. Stir in the whites and enough flour to make a paste that can be lightly rolled out. Flavour with a few drops of lemon juice. Cut into rounds and bake in a quick oven. Whole Meal Biscuits 1 cup rich cream, sour or sweet ¹⁄₄ cup powdered sugar 1 salt-spoon salt 2 cups fine whole meal Mix together and knead with the hand until stiff enough to roll out as thin as a wafer. Cut into rounds and bake on floured tins in a very hot oven. [Pg 111] Breakfast and Tea Cakes PAGE American Crumpets 111    ”   Muffins with Eggs 111    ”   Muffins without Yeast 113 Balloon Cakes 113 Breakfast Scones 114 Cringles 115 Crumpets 115 Dropped Scones 116 Echaudés à Thé 117 Golden Corn Cake 117 Little Breakfast or Tea Rolls 118 Quickly-made Scones 118 Scones 119 Soda Scones 119 Tea Buns 120 Tea Cakes—I. 121    ”   ”   II. 122    ”   ”   III. 122    ”   ”   (self-raising flour) 123 York Cakes 123 Yorkshire Cake 124 [Pg 112] *American Crumpets 3 cups warm milk ¹⁄₂ cup yeast 2 table-spoons melted butter 1 salt-spoon salt 1 salt-spoon soda Flour Mix the yeast, milk, salt and sufficient flour to make a good batter, together and set to rise. When well risen beat in the melted butter. Sift the soda and stir it in dry. Put in well greased patty pans or muffin rings, allowing the batter to rise for fifteen minutes before putting into the oven. Bake in a quick oven. American Muffins with Eggs 1 quart milk ³⁄₄ cup yeast 2 table-spoons powdered sugar 1 table-spoon butter 1 tea-spoon salt 4 eggs Flour Mix all the ingredients, except the eggs, with sufficient flour to make a good batter, overnight.[Pg 113] Cover and set to rise. In the morning beat the eggs till very light. Stir them in. Bake for twenty minutes in a quick oven in well greased muffin rings. *American Muffins without Yeast ¹⁄₂ pint milk ¹⁄₂ pint cream 1 heaping pint of flour 3 eggs 1 table-spoon of melted lard and butter mixed Beat the yolks and whites separately. Stir them together. Add the milk, salt, butter and flour. Bake at once in well-greased muffin tins in a quick oven. The tins should only be filled half full of the mixture. Serve hot. Balloon Cakes 2 table-spoons yeast 4 table-spoons cream 6 table-spoons flour Mix the yeast with the cream. Sift the flour. Work the yeast and cream into it. Set in a[Pg 114] warm place to rise. When risen roll out very thin. Cut into round cakes. Bake for four minutes. *Breakfast Scones 1 quart milk ³⁄₄ cup lard and butter ³⁄₄ cup yeast 2 table-spoons white sugar 1 tea-spoon salt Flour Warm the milk. Melt the lard and butter. Add it to the milk. Stir in sufficient flour, sugar, salt and yeast to make a soft dough. Mix over night. Cover and leave to rise. Roll out lightly, in the morning, until about three-quarters of an inch thick. Cut into round scones. Let them rise twenty minutes. Bake for twenty minutes. OR, Mix the ingredients in the morning with half the quantity of flour. Set to rise for five hours. Work in the rest of the flour and let it rise another five hours. Cut into round cakes. Let them rise twenty minutes. [Pg 115] Cringles ¹⁄₄ lb. butter 1 lb. flour 2 ozs. sugar 2 table-spoons yeast ¹⁄₂ pint milk 2 eggs Rub the butter into the flour. Add the sugar. Take half of this mixture. Add to it quarter of a pint of milk and the yeast. Cover over and set to rise in a warm place. When risen add the rest of the flour, etc., to it. Add also a quarter of a pint more milk and the two eggs. Mix into a light dough. Roll out to the thickness of a finger. Cut into fancy shapes. Set them on a baking tin in a warm place to rise. Bake when risen. When baked wash over with milk and sugar. *Crumpets ³⁄₄ lb. of fine flour ³⁄₄ oz. German yeast 1 tea-spoonful powdered sugar A pinch of salt 1 pint, bare measure, of milk 1 egg Mix the salt and sugar with the flour. Dissolve the yeast in a little of the milk and stir it into the flour. Break the egg into it, and beat together[Pg 116] with a wooden spoon. Then add the remainder of the milk by degrees, making it into a nice batter. Set it before the fire, covered with a cloth, to rise for two hours, and bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove. (This will take about two hours to heat. The stone must be not less than one and a half inches thick, or it is liable to crack with the heat. A discarded marble mantel-piece is excellent for this purpose.) The crumpet rings should be slightly buttered. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone. They cook very quickly. Dropped Scones 4 cups flour 2 cups milk 1 egg ¹⁄₂ tea-spoon carbonate of soda ¹⁄₄ tea-spoon tartaric acid 2 table-spoons powdered sugar Beat the egg. Mix all together into a smooth batter. Fry in butter in a small frying pan a spoonful at a time. [Pg 117] Echaudés à Thé ¹⁄₂ lb. sifted flour 3 eggs 2 ozs. butter 2 lumps of sugar Rub the sugar on a lemon and when dry crush it finely. Work all the ingredients together thoroughly with the hand. Set aside for an hour. Then roll out the paste on a floured board. Form into little balls the size of a walnut, rolling them with the hand which should be well floured. Throw them into boiling water. When they come to the surface take them out and throw them quickly into cold water. Leave them in the water for two hours. Drain them and put them on a baking tin in a hot oven. Bake for quarter of an hour. *Golden Corn Cake ³⁄₄ cup corn meal 1¹⁄₄ cups flour ¹⁄₄ cup powdered sugar 1 cup milk 1 egg 1 table-spoon butter 4 tea-spoons baking powder Mix the meal, flour, sugar and baking powder thoroughly together and sift. Beat the egg well,[Pg 118] add it to the milk. Melt the butter and stir it into the milk. Mix all together. Bake for twenty minutes in a shallow buttered tin in a hot oven. *Little Breakfast or Tea Rolls ³⁄₄ lb. flour 2 ozs. butter 1 oz. powdered sugar A dessert-spoonful of baking-powder A little milk Stir the sugar and baking powder into the flour. Then rub the butter into it. Mix with the milk into rather a stiff paste. Form into little rolls, rolling them lightly on a paste-board with the hand to get them smooth, about three inches in length, and a good inch wide and thick. Bake on a floured tin in a hot oven. Quickly-made Scones 1 pint sour milk 1 tea-spoon carbonate of soda 2 tea-spoons melted butter Flour Add the butter to the milk. Dissolve the soda in it. Stir in sufficient flour to make a dough[Pg 119] that can be rolled out. Mix. Roll out lightly and quickly. Cut into round shapes. Bake in a quick oven. *Scones 1 lb. flour 2 ozs. fresh butter 1 oz. white powdered sugar ¹⁄₂ oz. cream of tartar ¹⁄₄ oz. carbonate of soda A little milk, or buttermilk Put the flour in a large basin and add the sugar, soda and cream of tartar. Rub the butter thoroughly into the flour. Mix into a paste with the milk, as lightly as possible. Roll it out lightly to about half an inch in thickness. Cut in rounds the size of a large saucer, and divide each round into four quarters. Bake on floured tins in a hot oven. Soda Scones 1 quart sifted flour 1 even tea-spoon salt 1 even tea-spoon carbonate of soda 2 tea-spoons cream of tartar 1 large table-spoon butter Milk (about 1 pint) Mix the soda, salt and cream of tartar with the flour. Sift twice. Rub in the butter with the[Pg 120] fingers. Add the milk gradually, mixing lightly with a knife until just stiff enough to be handled. Then turn the dough out on to a well floured board. Flour the rolling-pin, and roll, or rather dab out the mixture until about half an inch thick. Cut into rounds and bake at once on a floured tin for about ten minutes. In making these scones, the mixture, once the butter has been rubbed into the flour, must be touched as little as possible with the hands. Tea Buns 1 lb. flour 2 ozs. butter 1 table-spoon powdered sugar ¹⁄₄ lb. currants ¹⁄₂ tea-spoon bi-carbonate of soda ¹⁄₂ tea-spoon tartaric acid 1 egg 1 pint milk Mix the soda and tartaric acid with the flour. Sift the flour. Rub in the butter, add the sugar and the currants. Beat up the egg in a large basin. Add the milk to it, and when well mixed, stir in the flour, etc., gradually. Bake in a quick oven, in small cakes, in a buttered baking tin. [Pg 121] *Tea Cakes—I ¹⁄₂ lb. fine flour ³⁄₄ oz. German yeast 1 oz. powdered sugar 1 egg ¹⁄₂ pint milk, very bare measure 2 ozs. fresh butter Dissolve the yeast in a little of the milk and rub down smoothly. Put the flour and sugar into a pan and mix them together, then rub in the butter and add the egg, previously beaten. Next add the yeast by degrees, stirring it in with a wooden spoon, and then gradually add sufficient milk to make the mixture of the consistency of an ordinary cake or stiff batter. Beat it for five to ten minutes. Set it to rise before the fire, covered with a cloth and protected from the draught. Let it rise for an hour. Fill two or three buttered tins half full and bake in a very hot oven. Lay them on a sieve to cool when turned out of the tins. [Pg 122] Tea Cakes—II 2 lbs. flour ¹⁄₂ tea-spoon salt ¹⁄₄ lb. lard 1 egg Yeast the size of a walnut Milk Mix the salt with the flour and then rub the lard thoroughly into it. Beat the egg well and stir the yeast into it. Add to the flour with enough milk to make a paste, knead well. Let it rise for a couple of hours in a warm place. Form it into round cakes on tins. Let them rise for twenty minutes and bake from quarter to half-an-hour. Tea Cakes—III 1 lb. flour 1 pint milk 2 eggs ¹⁄₂ lb. sugar 2 table-spoons baking powder Mix and sift the dry ingredients together. Add the milk with which the well-beaten eggs have been mixed and a little salt. Bake in flat round tins. [Pg 123] *Tea Cakes made with Self-raising Flour 2 cups self-raising flour 1 table-spoon butter Milk or cream Rub the butter well into the flour, add a little salt. Make it into a dough with a little milk or sour cream. Roll out. Cut into small rounds. Bake in a quick oven. Split open, butter and serve at once. *York Cakes ¹⁄₂ lb. fine flour 6 ozs. butter 1 oz. castor sugar 1 yolk A little milk Rub the butter into the flour. Add the yolk previously well beaten, and then sufficient milk to mix into a paste. Roll out about three-quarters of an inch thick, and cut into squares about two and a half inches square, and cut these again into triangles. Bake on a floured tin until a delicate brown. [Pg 124] Yorkshire Cakes 1 lb. flour 2 spoonfuls yeast 1 egg 3 ozs. butter ¹⁄₂ pint warm milk Rub the butter into the flour. Add the yeast, egg and milk. Beat the whole well together. Set to rise in a warm place for three-quarters of an hour. Cut into round cakes. Set to rise again. Bake in a moderate oven. Wash over, when baked, with milk and sugar. [Pg 125] Schoolroom Cakes PAGE Fruit Cake without Eggs 126 Gingerbread 126 One Egg Cake 127 Plain Sultana Cake 127 Seed Cake—Lunch 128 [Pg 126] Fruit Cake without Eggs 1 cup butter 1 cup sugar 1¹⁄₂ pints sifted flour 1 lb. stoned and chopped raisins 1 tea-spoon grated nutmeg 1 tea-spoon powdered cinnamon 1 pint sour milk or cream 1 tea-spoon soda Beat the butter to a cream. Add the sugar. Beat again very thoroughly. Add one pint of flour. Mix the raisins and spices with half a pint of flour. Add them to the mixture. Mix thoroughly and beat five minutes. Dissolve the soda in the sour milk. Stir it in. Bake at once in buttered tins, one hour, in a moderate oven. Gingerbread 1 lb. flour ¹⁄₂ lb. butter ¹⁄₂ lb. treacle ¹⁄₂ lb. sugar 2 table-spoons powdered ginger 1 tea-spoon carbonate of soda 3 eggs Melt the butter, sugar, and treacle in a saucepan, and pour them gradually when not too hot over the well-beaten eggs stirring continually. Add the soda and ginger, then the flour, stirring[Pg 127] it well in. Bake in a slow oven for an hour and half in a well-greased tin. One Egg Cake ¹⁄₂ cup butter 1 cup powdered sugar 1 egg 1 cup milk 2 cups flour ¹⁄₂ tea-spoon carbonate of soda 1 tea-spoon cream of tartar 1 tea-spoon vanilla, or the grated rind and juice of half a lemon Cream the butter and add the sugar. Beat well together. Beat the egg till light and add it, and then the milk with the soda dissolved in it. Stir in the flour with which the cream of tartar should be mixed. Beat well together and add the vanilla. Bake in a shallow tin in a moderate oven for half-an-hour. Plain Sultana Cake 1 lb. flour ¹⁄₄ lb. butter ¹⁄₄ lb. sugar ¹⁄₂ lb. sultanas, currants, or raisins 2 ozs. peel 2 eggs ¹⁄₂ pint milk Rub the butter into the flour. Add the sugar, then the peel cut into small pieces, and well-floured fruit. Beat the eggs till light and creamy. Add[Pg 128] them to the mixture. Dissolve the soda in the milk. Work all together thoroughly with the hands. Bake at once for an hour to an hour and a half. OR, Substitute one tea-spoon baking powder for the carbonate of soda. Beat the butter to a cream. Add the sugar, eggs, and fruit, beating all the time. Mix the baking powder with the flour. Add the flour to the mixture with the milk and beat well. Bake about one and a half hours in a moderate oven. Seed Cake—Lunch 1 lb. flour ¹⁄₄ lb. dripping or butter ¹⁄₄ lb. moist sugar 1 tea-spoon ground carraway seed 1 egg 1 oz. candied peel ¹⁄₂ pint milk ¹⁄₂ tea-spoon carbonate of soda Rub the butter into the flour. Add sugar, seed, candied peel, egg, and the milk in which the soda has been dissolved. Mix the whole thoroughly, working together with the hand. Bake at once for one and a quarter hours in a moderate oven. THE END [Pg 129] Index Almond Cake, 16. ” ” (Dutch), 19. ” Cakes, 91. ” Icing, 67. Almonds, How to Blanch, 4. American Hard Gingerbread, 73. American Soft Gingerbread, 72. American Sponge Cake, 11. Angel Cake, 17. Baking Powder, 2. Balloon Cakes, 113. Berwick Sponge Cake, 11. Black Cake, 51. Boiled Icing, 66. Bottle Cakes, 91. Bread Cake, 78. Breakfast Scones, 114. Brioche, 79. Buttercup Cake, 42. Butter Rings, 92. Californian Fig Cake, 35. Caraway Cakes, 93. Chocolate Cakes, 42-44. ” ” 93, 94. ” Icing, 67, 68. Cider Cake, 52. Cinnamon Biscuits, 94. ” Cakes, 85. Coburg Cakes, 95. Cocoanut Cake, 17. ” Cones, 96. ” Icing, 68. Cocoanut Pound Cake, 18. ” Rings, 96. Coffee Cake, 36. Cornflour Cakes, 97. Cringles, 115. Crullers, 85. Crumpets, 112, 115. Currant Cake, 52. Dough Cake, 80. Doughnuts, 86. ” with Yeast, 86. Dropped Scones, 116. Dutch Almond Cake, 19. Echaudés, 117. Eggs, How to Beat, 5. Eversley Cake, 19. Fillings for Layer Cakes, 31-34. Fluffy Cakes, 98. Fruit Cakes, 53, 54. ” Cake without Eggs, 126. ” Layer Cake, 37. Gateau de Savoie, 12. Gelatine Icing, 66. Genoa Cake, 55. German Biscuits, 99. Gingerbread, 126. ” hard, 73. ” loaf, 74. ” nuts, 99. ” soft, 72, 73. Ginger Snaps, 100.[Pg 130] Gold Cake, 44. Golden Corn Cake, 117. Ground Rice Biscuits, 100. Hazel Nut Biscuits, 101. Icing without Eggs, 66. Imperial Cake, 55. Jam Sandwich, 37, 38. Kletskoppen, 101. Kugelhupf, 80. Lady Cake, 20. Layer Cakes, 29, 30. ” ” Fillings for, 31-34. Lemon Layer Cake, 38. Little Biscuits, 102. Little Breakfast Rolls, 118. Little Dutch Cakes, 102. Louisa Cakes, 103. Macaroons, 103. Madeleines, 104. Marbled Cake, 45. Measures, Table of, 2. Measuring, 1. Milanese Cake, 13. Muffins, 111, 113. Nut Cake, 46. Oat Cakes, 105. One Egg Cake, 127. Orange Biscuits, 105. ” Wafers, 106. Oven, Management of, 6. Pitcaithley Bannock, 56. Plain Icing, 65. Plain Sultana Cake, 127. Portuguese Gingerbread, 74. Potato Flour Cake, 20. Pound Cakes, 21, 22. Puff-ball Doughnuts, 87. Raisins, How to Stone, 3. Ribbon Cake, 39. Rice Cake, 22, 23. ” Cakes, 107, 109. Rock Cakes, 107, 108. Scones, 118, 119. ” Soda, 119. Scotch Bun, 82. ” Gingerbread, 75. Seed Cake, 56. ” ”, 128. ” Dough Cake, 82. Shortbread, 46, 47. ”, 108. ” Biscuits, 109. Simnel Cake, 57. Snowballs, 87. Snow Cake, 24. ” Cakes, 109. Spice Cake, 59. Sponge Cake, 13. ” ” American, 11. ” ” Berwick, 11. ” Fingers, 110. Sugar Cakes, 110. Sultana Cakes, 59-61. Sultana or Seed Cake, 61. Swiss Roll, 40. Table of Measures, 2. Tea Buns, 120. ” Cakes, 121, 123. Tins, How to Grease, 6. Tutti Frutti Icing, 69. Walnut Cake, 47. Wedding Cake, 51. White Cakes, 24, 25. White Fruit Cake, 62. Whole Meal Biscuits, 110. Yellow Icing, 69. York Cakes, 123. Yorkshire Cake, 124. ” Parkin, 76. PRINTED BY TURNBULL AND SPEARS, EDINBURGH Transcriber’s Notes Punctuation inconsistencies and omissions have been fixed. Page 45: The m in muslin was printed upside down in the original; this has been fixed. Page 73: “mi k” changed to “milk” Page 109: “grated cocoannt” changed to “grated cocoanut” The recipe list for Almond Cake--I includes brandy but this is not referenced in the instructions of the original. The recipe for Plain Sultana Cake references soda in the instructions, but this is missing from the ingredient list in the original. *** END OF THE PROJECT GUTENBERG EBOOK THE CAKE AND BISCUIT BOOK *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. 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