Chapter XXVI
Reading edition
CAKES.
Page
General Remarks on Cakes 540
To blanch and to pound Almonds 542
To reduce Almonds to a Paste (the quickest and easiest way) 542
To colour Almonds or Sugar-grains, or Sugar-candy, for Cakes or Pastry 542
To prepare Butter for rich Cakes 543
To whisk Eggs for light rich Cakes 543
Sugar Glazings and Icings, for fine Cakes and Pastry 543
Orange-Flower Macaroons (delicious) 544
Almond Macaroons 544
Very fine Cocoa-nut Macaroons 545
Imperials (not very rich) 545
Fine Almond Cake 545
Plain Pound or Currant Cake (or rich Brawn Brack or Borrow Brack) 546
Rice Cake 546
White Cake 546
A good Sponge Cake 547
A smaller Sponge Cake (very good) 547
Fine Venetian Cake or Cakes 547
A good Madeira Cake 548
A Solimemne (a rich French breakfast cake, or Sally Lunn) 549
Banbury Cakes 549
Meringues 550
Italian Meringues 551
Thick, light Gingerbread 551
Acton Gingerbread 552
Cheap and very good Ginger Oven-cake or Cakes 552
Good common Gingerbread 553
Richer Gingerbread 553
Cocoa-nut Gingerbread (original receipts) 553
Delicious Cream Cake and Sweet Rusks 554
A good light Luncheon-cake and Brawn Brack 554
A very cheap Luncheon-biscuit, or Nursery-cake 555
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 kinds 558
Fleed, or Flead Cakes 558
Light Buns of different kinds 559
Exeter Buns 559
Threadneedle-street Biscuits 560
Plain Dessert Biscuits and Ginger Biscuits 560
Good Captain’s Biscuits 560
The Colonel’s Biscuits 561
Aunt Charlotte’s Biscuits 561
Excellent Soda Buns 561
xxv