The Century Cook Book

by Mary Ronald

[Fancy Small Cakes.]

• Meringues and kisses, [475].
• Lady-fingers, [476].
• Macaroons, [477].
• Cocoanut balls or cones, [477].
• Madeleines No. 1, [477].
• “ “ 2, [478].
• Little pound cakes, [478].
• Orange quarters, [478].
• Almond wafers, [478].
• Venetian cakes, [479].
• Gauffres, [479].

[Jumbles, Cookies, and Plain Cakes.]

• Jumbles, [480].
• Sand tarts, [480].
• Rolled jumbles, [480].
• Plain cookies, [481].
• Ginger snaps, [481].
• Crullers, [481].
• Doughnuts, [481].
• Bread cake, [482].
• One-egg cake, [482].
• Warren’s cake, [482].
• Molasses wafers, [482].
• Soft gingerbread, [483].
• Molasses cake, [483].

[Icing and Decorating Cakes.]

• Royal icing, [483].
• “ with confectioner’s sugar, [484].
• Boiled icing No. 1, [484].
• “ “ 2, [484].
• Chocolate icing No. 1, [484].
• Chocolate icing No. 2, [485].
• “ “ 3, [485].
• Icing for small cakes, [485].
• Coffee icing for éclairs, [485].
• Fondant icing, [485].

[Garnishing Cakes.]

• With powdered sugar, [486].
• Chopped nuts, [486].
• Colored sugars, [486].
• Two colors, [486].
• To decorate in designs, [487].

[CHAPTER XXII.]

[Frozen Desserts.]