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