CHAPTER XXVI.
CAKES.
| Page | |
| General Remarks on Cakes | [540] |
| To blanch and to pound Almonds | [542] |
| To reduce Almonds to a Paste (the quickest and easiest way) | [542] |
| To colour Almonds or Sugar-grains, or Sugar-candy, for Cakes or Pastry | [542] |
| To prepare Butter for rich Cakes | [543] |
| To whisk Eggs for light rich Cakes | [543] |
| Sugar Glazings and Icings, for fine Cakes and Pastry | [543] |
| Orange-Flower Macaroons (delicious) | [544] |
| Almond Macaroons | [544] |
| Very fine Cocoa-nut Macaroons | [545] |
| Imperials (not very rich) | [545] |
| Fine Almond Cake | [545] |
| Plain Pound or Currant Cake (or rich Brawn Brack or Borrow Brack) | [546] |
| Rice Cake | [546] |
| White Cake | [546] |
| A good Sponge Cake | [547] |
| A smaller Sponge Cake (very good) | [547] |
| Fine Venetian Cake or Cakes | [547] |
| A good Madeira Cake | [548] |
| A Solimemne (a rich French breakfast cake, or Sally Lunn) | [549] |
| Banbury Cakes | [549] |
| Meringues | [550] |
| Italian Meringues | [551] |
| Thick, light Gingerbread | [551] |
| Acton Gingerbread | [552] |
| Cheap and very good Ginger Oven-cake or Cakes | [552] |
| Good common Gingerbread | [553] |
| Richer Gingerbread | [553] |
| Cocoa-nut Gingerbread (original receipts) | [553] |
| Delicious Cream Cake and Sweet Rusks | [554] |
| A good light Luncheon-cake and Brawn Brack | [554] |
| A very cheap Luncheon-biscuit, or Nursery-cake | [555] |
| Isle of Wight Dough-nuts | [556] |
| Queen Cakes | [556] |
| Jumbles | [556] |
| A good Soda Cake | [556] |
| Good Scottish Short-bread | [557] |
| A Galette | [557] |
| Small Sugar Cakes of various kinds | [558] |
| Fleed, or Flead Cakes | [558] |
| Light Buns of different kinds | [559] |
| Exeter Buns | [559] |
| Threadneedle-street Biscuits | [560] |
| Plain Dessert Biscuits and Ginger Biscuits | [560] |
| Good Captain’s Biscuits | [560] |
| The Colonel’s Biscuits | [561] |
| Aunt Charlotte’s Biscuits | [561] |
| Excellent Soda Buns | [561] |