The cake and biscuit book
II The Cake and Biscuit Book
By ELIZABETH DOUGLAS.
Fcap. 8vo, cloth, 2s. each.
I. THE SOUP AND SAUCE BOOK. II. THE CAKE AND BISCUIT BOOK. III. THE PASTRY AND SWEET BOOK.
By Elizabeth Douglas
London Grant Richards 48 Leicester Square 1903
The recipes in this book are English, French, Portuguese and Dutch; while some of the best come from America, which is the true land of cakes. All are good: the best I have starred.
Amateur cooks should know that for cakes to be successful it is almost imperative that they are made and baked by the same person. Delegation too often means ruin, 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 oven.
Lastly, I might say that the eggs cannot be too fresh, nor the butter too pure; and molasses is better than treacle.
E. D.
Utensils. —Use earthenware bowls and wooden spoons for mixing.
Several sets of tins are necessary if cake is to be made often. One or two ordinary round tins, a tin with a hollow tube in the centre, square tins, and shallow round tins about 8 inches in diameter for jam sandwich and layer cakes, should be kept. A small dripping-pan is very good to bake gingerbread in, and for very light cakes the German tin with a loose bottom should be used. These tins are excellent, for the bottom can be pushed up, away from the sides, and there is no danger of the cake being broken in taking it out of the tin. They can be bought at Harrod’s Stores, Brompton Road.
Elizabeth Douglas
The New Cookery Books
Preface
Table of Contents
General Directions for Cake-Making
Sponge Cakes
General Directions
*American Sponge Cake
Berwick Sponge Cake
*Gateau de Savoie
Milanese Cake
*Sponge Cake
White Cakes
*Almond Cake—I
Almond Cake—II
*Angel Cake
Cocoanut Cake
*Cocoanut Pound Cake
Dutch Almond Cake
Eversley Cake
Lady Cake
*Potato Flour Cake
*Pound Cake—I
Pound Cake—II
*Rice Cake—I
Rice Cake—II
Rice Cake—III
*Snow Cake
*White Cake—I
White Cake—II
*White Cake—III
Layer Cakes and Fillings
General Directions
Layer Cake—I
Layer Cake—II
Layer Cake—III
Layer Cake—IV
Almond Cream Filling
Chocolate Filling—I
Chocolate Filling—II
Cocoanut Filling—I
Cocoanut Filling—II
Cream Filling—I
Cream Filling—II
Fig Filling
Fruit Filling
Orange and Cocoanut Cream Filling
Strawberry Cream Filling
Californian Fig Cake
*Coffee Cake
Fruit Layer Cake
*Jam Sandwich—I
Jam Sandwich—II
Lemon Layer Cake
Ribbon Cake
Swiss Roll
Various Cakes
Buttercup Cake
*Chocolate Cake—I
*Chocolate Cake—II
*Chocolate Cake—III
Gold Cake
Marbled Cake
Nut Cake
*Shortbread—I
*Shortbread—II
*Walnut Cake
Fruit Cakes
General Directions
Black Cake
Cider Cake
*Currant Cake
Fruit Cake—I
*Fruit Cake—II
*Genoa Cake
Imperial Cake
Pitcaithley Bannock
*Seed Cake
Simnel Cake
*Soda Cake
Spice Cake
*Sultana Cake—I
*Sultana Cake—II
Sultana Cake—III
Sultana or Seed Cake
*White Fruit Cake
Icings
General Remarks
Plain Icing
Boiled Icing
Gelatine Icing
Icing without Eggs
Almond Icing
Chocolate Icing—I
Chocolate Icing—II
Cocoanut Icing
Orange Icing
Tutti Frutti Icing
Yellow Icing
Gingerbread
*American Soft Gingerbread—I
American Soft Gingerbread—II
Hard Gingerbread
*Gingerbread Loaf
*Portuguese Gingerbread
*Scotch Gingerbread
Yorkshire Parkins
Cakes made with Yeast
Bread Cake
Brioche
Dough Cake
Kugelhupf or German Coffee Cake
Kugelhupf—II
Seed Dough Cake
Scotch Bun
Fried Cakes
General Directions
Cinnamon Cakes
Crullers
Doughnuts
Doughnuts made with Yeast
Puff-ball Doughnuts
Snowballs
Little Cakes and Sweet Biscuits
Almond Cakes
*Bottle Cakes
*Butter Rings
Caraway Cakes
*Chocolate Cakes—I
*Chocolate Cakes—II
*Cinnamon Biscuits
Coburg Cake
Cocoanut Cones
Cocoanut Rings
Cornflour Cakes—I
*Cornflour Cakes—II
*Fairy Gingerbread
Fluffy Cakes
*German Biscuits
*Gingerbread Nuts
Ginger Snaps
Ground Rice Biscuits
Hazel Nut Biscuits
*Kletskoppen
*Little Biscuits
*Little Dutch Cakes
Louisa Cakes
Macaroons
Macaroons
Madeleines
Oat Cakes
Orange Biscuit
*Orange Wafers
Rice Cakes
Rock Cakes—I
Rock Cakes—II
Shortbread
*Shortbread Biscuits
Snow Cakes
Sponge Fingers or Cakes
Sugar Cakes
Whole Meal Biscuits
Breakfast and Tea Cakes
*American Crumpets
American Muffins with Eggs
*American Muffins without Yeast
Balloon Cakes
*Breakfast Scones
Cringles
*Crumpets
Dropped Scones
Echaudés à Thé
*Golden Corn Cake
*Little Breakfast or Tea Rolls
Quickly-made Scones
*Scones
Soda Scones
Tea Buns
*Tea Cakes—I
Tea Cakes—II
Tea Cakes—III
*Tea Cakes made with Self-raising Flour
*York Cakes
Yorkshire Cakes
Schoolroom Cakes
Fruit Cake without Eggs
Gingerbread
One Egg Cake
Plain Sultana Cake
Seed Cake—Lunch
Index
Transcriber’s Notes
