CAKES.
Page
General Remarks on Cakes 540
To blanch and to pound Almonds 542
To reduce Almonds to a Paste 542
(_the quickest and easiest
way_)
To colour Almonds or 542
Sugar-grains, or
Sugar-candy, for Cakes or
Pastry
To prepare Butter for rich 543
Cakes
To whisk Eggs for light rich 543
Cakes
Sugar Glazings and Icings, for 543
fine Cakes and Pastry
Orange-Flower Macaroons 544
(_delicious_)
Almond Macaroons 544
Very fine Cocoa-nut Macaroons 545
Imperials (_not very rich_) 545
Fine Almond Cake 545
Plain Pound or Currant Cake 546
(or rich Brawn Brack or
Borrow Brack)
Rice Cake 546
White Cake 546
A good Sponge Cake 547
A smaller Sponge Cake (_very 547
good_)
Fine Venetian Cake or Cakes 547
A good Madeira Cake 548
A _Solimemne_ (a rich French 549
breakfast cake, or Sally
Lunn)
Banbury Cakes 549
_Meringues_ 550
Italian _Meringues_ 551
Thick, light Gingerbread 551
Acton Gingerbread 552
Cheap and very good Ginger 552
Oven-cake or Cakes
Good common Gingerbread 553
Richer Gingerbread 553
Cocoa-nut Gingerbread 553
(_original receipts_)
Delicious Cream Cake and Sweet 554
Rusks
A good light Luncheon-cake and 554
Brawn Brack
A very cheap Luncheon-biscuit, 555
or Nursery-cake
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 558
kinds
Fleed, or Flead Cakes 558
Light Buns of different kinds 559
Exeter Buns 559
Threadneedle-street Biscuits 560
Plain Dessert Biscuits and 560
Ginger Biscuits
Good Captain’s Biscuits 560
The Colonel’s Biscuits 561
Aunt Charlotte’s Biscuits 561
Excellent Soda Buns 561