Chapter XXVI: 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

CHAPTER XXVII.

CONFECTIONARY.

Page

To clarify Sugar 562

To boil Sugar from Syrup to 563
Candy, or to Caramel

Caramel (_the quickest way_) 563

Barley-sugar 564

Nougat 564

Ginger-candy 565

Orange-flower Candy 565

Orange-flower Candy (_another 566
receipt_)

Cocoa-nut Candy 566

Everton Toffee 567

Chocolate Drops 567

Chocolate Almonds 568

Seville Orange Paste 568