INDEX.

Abernethy Biscuits,[39]
—— As made in London,[40]
—— Usual way of making,[40]
Acid Drops,[76]
Adulteration with Alum, Professor Vaughan on,[13]
Albert Cakes,[31], [69]
Almonds, Rock,[52]
Almond Fruit Biscuits,[52]
—— Hardbake,[82]
—— Sponge Biscuits,[56]
Alum in Bread,[13]
—— Liebig on Action of,[13]
—— Professor Vaughan on,[13]
American Genoa Cake,[66]
Apple Jelly,[97]
Arrowroot Biscuits,[42]
Art of Bread-making, Slow Progress in,[1]
Baking, General Remarks on,[10]
Balloon or Prussian Cakes,[29]
Balmoral Cakes,[29]
Barberry Drops,[79]
Barley Sugar,[75]
—— Drops,[76]
Bath Buns,[27]
—— Oliver Biscuits,[43]
Bee-hive, to Ornament a,[85]
—— in Spun Sugar,[85]
Biscuits, Fancy, Recipes for,[45]
—— Hard, Recipes for,[38]
Bisque or Biscuit Glace,[93]
Blue Colouring for Sugar,[87]
Boiling Sugar to the degree called “Pearled”,[74]
—— to the degree called “Blown”,[74]
—— to the degree called “Feathered”,[74]
—— to the degree called “Ball”,[74]
—— to the degree called “Crackled”,[75]
—— to the degree called “Caramelled”,[75]
—— by the Thermometer,[75]
Boston Chips,[82]
—— Lemon Crackers,[41]
Brandy Snaps,[35], [69]
Bread, Tea Cakes, Buns, &c., Recipes for,[17]
—— Good, Essentials of,[10]
Bread-making by the Old Method,[17]
—— Modern way of,[18]
—— Process of,[5]
—— Scotch style of,[19]
Bride Cakes,[62]
—— Almond Icing for,[63]
—— Icing Sugar for,[63]
Brilliants,[91]
Bristol Cake,[67]
Brown Bread compared with White,[7]
Buns, Recipes for,[27], [28], [29], [30]
Burnt Almonds,[78], [81]
Butter for Puff Paste,[57]
Butter for Pastry and Cakes,[14]
Cakes made with Butter, Directions for Mixing,[60]
—— London way of Mixing,[60]
Captains’ Biscuits,[39]
—— Thick,[39]
Carmine Colouring for Sugar,[88]
Cast Sugar Drops,[78]
Cayenne Drops,[77]
Chelsea Buns,[28]
Chemistry as applied to Bread-making,[2], [8]
Chocolate, General Directions for Making,[99]
—— Drops,[79]
Chocolate Drops with Nonpareils,[100]
—— Harlequin Pistachios,[100]
—— in Moulds,[100]
Cinnamon Buns,[30]
—— Lozenges,[91]
Citron Cake,[61]
Clarifying Sugar,[73]
Clove Lozenges,[91]
Coarse Bread,[22]
Cocoanut Cakes,[31]
—— Ice,[94]
Coffee Biscuits,[42]
—— Drops,[79]
Colouring Sugar,[87]
Confections in Sugar Boiling,[73]
Cracknel Biscuits,[48]
Crimp or Honeycomb Biscuits,[49]
Crumpets,[26]
Currant Fruit Biscuits,[47]
—— Jam, Red,[97]
—— Jelly, Black,[97]
—— or Milk Scones,[68]
Custard,[59]
—— Common,[59]
Diet Bread,[21]
Digestive Biscuits,[41], [42], [45]
Drop Biscuits, Common,[54]
Dundee Cake,[65]
Eccles Cake,[58]
Edinburgh Biscuits,[43]
Engagement Favours,[82]
Essentials of good Bread-making,[10]
Exhibition Nuts,[47]
Fermentation,[4]
Flour, Judging between Good and Bad,[13]
Flour, Patent,[31]
Fruit Biscuits,[54]
Fruit Cakes, Bride Cakes, &c., Recipes for,[60]
—— Cake, Common,[61]
Fun Nuts,[34]
Genoa Biscuits,[47]
—— Cake,[64]
—— —— American,[66]
Germ Flour Bread,[23]
German Buns,[30]
German Wafers,[49]
—— Yeast,[11]
Ginger Cakes,[33]
—— Candy,[77]
Ginger Drops,[77], [80]
—— Lozenges,[91]
Gingerbread, Queen’s,[32]
—— German,[32]
—— Grantham or White,[34]
—— Halfpenny Squares,[35]
—— Light,[34]
—— Scarborough (for wholesale purposes),[33]
—— Spiced,[32]
Gold Cake,[65]
—— Cup,[84]
—— Sugar Crocanth,[84]
—— Web,[83]
Gooseberry Jam,[98]
Graham, Professor, on Brown Bread,[8]
Green Colouring for Sugar,[88]
Gum Paste,[83]
Halfpenny Lunch Cake,[70]
—— Queen Cake,[70]
—— Scotch Cakes,[69]
—— Sponges,[70]
Hardbake, Almond,[82]
Hermit Biscuits,[50]
Hokey Pokey,[93]
Home-made Bread,[17]
Honeycomb Biscuits,[49]
Hot-cross Buns,[28]
Hunting Nuts,[36]
Ice Creams,[92]
Icing Sugar,[63]
Imperial or Lemon Biscuits,[45]
Jago, Professor, on Brown Bread,[7]
Jubilee Buns,[30]
—— Cakes,[67]
Judges’ Biscuits,[54]
Jumbles or Brandy Snaps,[35], [69]
Kent Biscuits,[45]
Lafayette Cakes,[66]
Laughing or Fun Nuts,[34]
Lavender Drops,[81]
—— Lozenges,[91]
Lemon Biscuits,[45]
—— Cake,[67]
—— Candy,[77]
—— Drops,[80]
Liebig on Action of Alum in Bread,[13]
—— on Process of Bread-making,[5]
London Buns,[30]
Lord Mayor’s Biscuits,[54]
Lozenges, Recipes for,[90]
Lunch Cake,[70]
Luncheon Biscuits,[41]
Macaroons, common,[50]
—— French,[51]
—— Italian,[50]
Machine Biscuits,[43]
—— made Biscuits,[38]
Madeira Cakes,[64]
—— Cake (Scotch Mixture),[64]
Making Bread, Liebig on,[13]
—— Modern Way of,[18]
—— Scotch Style of,[19]
Marmalade,[98]
Marseillaise Biscuits,[47]
Meringues,[53]
Milk Scones,[68]
Millefleur Drops,[81]
Mixing Cakes, London way of,[60], [61]
Muffins,[25]
Musk Drops,[81]
Mystery Plum Cake,[66]
Naples Biscuits,[56]
Nelson Cake,[58]
Nonpareil Biscuits,[69]
Nursery Biscuits,[44]
Nutmeg Lozenges,[91]
Oatmeal Cake,[27]
Orange Colouring for Sugar,[88]
—— Drops,[81]
Orange Marmalade,[98]
Orange-flower Drops,[79]
Palais-Royal Biscuits,[55]
Parisian Barm,[11]
Parking Cake,[36]
Parkings,[36]
Paste for Baked Custard,[58]
—— Small Raised Pies,[58]
—— Tarts,[58]
Pastry, Custard, &c., Recipes for,[57]
Pear Drops,[81]
Penny Albert Cake, Large Square,[69]
—— Queen Cakes,[31]
—— Rice Cakes,[31]
Peppermint Candy,[77]
Peppermint Drops,[80]
—— Lozenges,[90]
Peruvian Biscuits,[47]
Philadelphia Caramels,[81]
Pic-Nics,[41]
—— Common,[41]
Pine-apple Drops,[76], [80]
Pink Burnt Almonds,[81]
Plum Cake (as made for best shops in Edinburgh),[64]
Plum Cake at 6d. per lb. (as sold by Grocers),[65]
—— at 3d. per lb. (Mystery),[66]
—— at 4d. per lb.,[66]
Polkas or Halfpenny Sponges,[70]
Pond Cake,[65]
Poppy Drops,[76]
Pound Cakes,[61], [62]
Premium Drops,[49]
Preserving Fruits,[95]
Princess Biscuits,[51]
Prussian Cakes,[29]
Puff Paste,[57]
Queen Cakes,[31], [70]
Queen’s Bread,[24]
—— Drops,[48]
Raspberry Jelly,[97]
Ratafias,[51]
Red Colouring for Sugar,[89]
Rice Biscuits,[47], [55]
—— Cake (Scotch Mixture),[64]
—— Cakes,[31]
Rock Almonds, Brown,[52]
—— Pink,[52]
—— White,[52]
Rose Candy,[77]
—— Drops,[79]
—— Lozenges,[90]
Rusks,[51]
Rye Bread,[22]
Saffron Buns,[29]
Sally Luns,[24]
Savoy Biscuits,[54]
Scarborough Water Cakes,[56]
Scones,[68]
—— Currant or Milk,[68]
Scotch Cakes,[69]
Seed Cakes,[61], [62]
Shell Biscuits,[43]
Ship Biscuits,[38]
Shortbread, English,[37]
—— French,[37]
—— Scotch,[36]
Shrewsbury Biscuits,[46]
Silver Cake,[65]
Silver Web,[83]
Snowdrop Biscuits,[47]
Soda Biscuits,[40], [44]
—— Cakes,[68]
Spice Nuts,[34]
Sponge Biscuits,[56]
Spun Sugar Bee-hive,[85]
—— Pyramid,[84]
Strawberry Ice Cream,[93]
—— Jam,[96]
Strawberries, Preserving,[95]
Sugar Biscuits,[68]
—— Boiling,[74], [75]
—— Clarifying,[72]
—— Testing,[74]
—— to prepare for Colouring,[87]
—— to Colour,[87]
Tart Paste, Crisp,[58]
—— Sweet,[58]
Tartlet, a Handsome,[58]
Tea Cakes,[24]
—— Yorkshire,[24]
Technical Training, Need of,[1]
Testing Sugar,[74]
Toulouse Biscuits,[47]
Transparent Mint Lozenges,[91]
Treacle, Prepared,[33]
—— for thick Gingerbread,[33]
Twelfth Cake,[64]
Unfermented or Diet Bread,[2]
Vanilla Drops,[80]
—— Lozenges,[91]
—— Ice Cream,[92]
Vaughan (Professor) on Adulteration with Alum,[13]
Venice Biscuits,[46]
Victoria Biscuits,[42]
Violet Drops,[81]
Walnut Biscuits,[48]
Wedding Cake,[63]
White Gingerbread,[34]
White Spice Biscuits,[68]
Whole Meal Bread, Home-made,[20]
——for Master Bakers,[21]
Wine Biscuits,[40]
Yeast, American, Recipe for,[12]
—— German,[11]
Yellow Colouring for Sugar,[89]
York Biscuits,[43]
Yorkshire Cakes,[24]

PRINTED BY J. S. VIRTUE AND CO., LIMITED, CITY ROAD, LONDON.

FOOTNOTES:

[A] To boil sugar to the degree called “Blown,” see p. [74].

[B] Nutmegs, mace, and cinnamon.

Transcriber’s Notes

Minor punctuation errors (such as missing periods) have been corrected.