DIVISION III.—CAKES
This species of farinaceous food is much used, and is fast coming into vogue. The term, in its largest sense, would include the unleavened bread or cakes, of which I have spoken so freely in Division 1. They are for the most part, however, made by the addition of butter, eggs, aromatics, milk, etc., to the dough; and in proportion as they depart from simple bread, are more and more unhealthy. I shall mention but a few, though hundreds might be named which would still be vegetable food, as good olive oil, in preparing them, may be substituted for butter. I shall treat of them under one head or section.
Receipt 1.—Take of dough, prepared according to the English patented process, mentioned in Division I., Section C, Receipt 1 and Receipt 2, and bake in a thin form and in the usual manner.
Receipt 2.—Fruit cakes, if people will have them, may be made in the same manner. No butter would be necessary, even to butter eaters, when prepared in this patented way. If any have doubts, let them consult Pereira on Food and Diet, page 153.
Receipt 3.—Gingerbread may be made in the same way, and without alum or potash. It is thus comparatively harmless. Coarse meal always makes better gingerbread than fine flour.
Receipt 4.—Buckwheat cakes may be raised in the same general way.
Receipt 5.—Cakes of millet, rice, etc., are said to have been made by this process; but on this point I cannot speak from experience.
Receipt 6.—Biscuits, crackers, wafers, etc., are a species of cake, and might be made so as to be comparatively wholesome.
Receipt 7.—Biscuits may be made of coarse corn meal, with the addition of an egg and a little water. Make it into a stiff paste, and roll very thin.