Bread, cakes, and biscuits

,, Ormskirk,92 Gold and silver, 92 Golf, 93 Guernsey, 93 Glace, 94 Hurry, 93 Isabella, 94 Lady, 165 „ (yellow), 165 Lard, 94 Layer, 95 Lemon jelly, 164 Left-over, 95 Cake ( Continued ) — Light, 96 Lunch, 96 Madeira, 96 Marble, 167 Mexican, 97 Minnehaha, 170 Oatmeal, 97 Orange, 97, 98 Parkin, 98 Plum (Irish), 99 ,, a la vanille, 99 Polo, 93 Porter, 99 Potato, 99 Pound, 100 „ (cheap), 101 „ Lavy, 101 Prussian, 101 Raspberry, 101 Ribbon, 102 Rice, 103 Rose, 103 Russian, 104 Saffron, 105 Savarin, 173 School children’s, 105 Scotch, 106 Scripture, 105 Seed, 107 Shortbread, 107 Sfmnel, 107-109 Sister’s, 109 Solferino, 110 Spice, 174 Sponge, 77, 110-112 Sultana, 112 Sunshine, 113 Cake ( Continued ) — Tennis, 113 Trocodero, 113 Twelfth Night, 113 Venetian, 114 Victoria, 114 Vinegar, 115 Walnut, 115 Wedding, 116 Yule, 118 Yule log, 90 Cakes, Hot — Breakfast, 56, 57 Buckwheat, 57 Corn (Indian), 58 Cornish, heavy, 57 Gem, 62 „ ice water, 63 Flannel, 62 Hoe, 61 Johnny, 61 Maryland, 61 Oatmeal griddle, 60 Pikelets, 63 Pone, 63 Popov ers, 63 Rice, 58 „ griddle, 60 Slim, 58, 131 Sly, 59, 134 Stale bread, 61 Tea, Sally Lunn, 67 ,, baking powder, 137 Velvet, 59 Cakes, Small — Almond, 128 „ and chocolate, Cakes, Small ( Continued ) — Almond, short, 129 Boston cream, 129 Buttermilk, 130 Coffee, 130 Derby, 130 Derwentwater, 130 Devon cream, 130 Drop, 131 Flat, 131 Flead, 132 Fruit, 131 Hot, 131 Irish, 132 Lancashire oat, 132 Meringue, 132 Petticoat tails, 135 Plum (heavies), 135 Potato, 133 „ flour, 135 Orange sandwich, 134 Queen, 133 Shrewsbury, 133 Sponge, 135 Strawberry, 72, 136 Tantallon, 135 Cakes, dripping, &o., for, 75 eggs for, 76 „ whites, 75, 188 flour for, 76 fruit for, 76, 190 materials for, 188 oven for, 77 streaky, 75 sugar for, 76 time for, 78 to decorate, 78, 181 to ice, 182-185 197 i Cakes, to keep, 187 to mellow, 76, 1S7 to mix, 74, 75 to pipe, 185, 186 to spoil, 78 without an oven, 190 Chocolate cases, 148 Turban, 158 Wafers, 149 Christstollon, 155 Cleanliness, 23 Cornish splits, 50 Cottage loaves, 22 Cream puffs, 138 Croissants, 51, 52 Crullers, 52 Crumpets, 52, 53 Damper, 53 Dimples, 148 Doughnuts, 137 Duchess loaves, 138 Eclairs, 138 Egg powder, 15, 16 to test, 189 to whisk, 75, 188 yolks, to keep, 45 Eisenkuchen, 159, 177 Fadge, 54 Fat rascals, 139 Ferments, 9 Flour, 2, 4, 8 to measure, 9 self-raising, 16 Galettes, 55, 58 G&teau a la Creole, 89 Cussy, 158 de noisettes, 159 Manon, 167 Gateau Millefeuilles, 169 Yera Cruz, 175 Gauffres, 159, 160, 176 Girdle, to clean, 68 Glace, 79 Chocolate, 79, 157 Coffee, 79, 86 Maraschino, 104 Rum, 79 Tea, 79 Grissini, 38, 55 Hippeu K., 160 Honig K., 159 Hutzel Brod, 161 Icing, Almond, 79, 108, 117 Boiled, 80 Date or fruit, 90 Gelatine, 186 Royal, 78, 85, 110 Viennese, 79, 86 „ chocolate, 79 Water, 181 Kaiser semmel, 64 Kipfeln, 51, 64 Kirschen K., 162 Kougloff, 162 Koulitsch, 163 Koulourabia, 164 Kourabi, 162 Lukewarm water, 20 Maca.rons Aimes, 139 Macaroons, Almond, 140 Chocolate, 140, 141 Cinnamon, 141 Cocoanut, 141 de Bruxelles, 140 Pralines, 142 Mandelkranzchen, 166 Mandelmehlspeise, 167 Marzipan, 168 Measures — “ cupful,” 44 “size of an egg,” 45 “ size of a nut,” 45 “pinch,” 45 “ spoonful,” 44 Merveilles, 169 “ Middlings,” 2 Molasses, 44 Muffins, 59 New recipes to master, 44 Year’s bun, 106 Nut fillings, 152 Nuts, to blanch, &c., 190 Oat cake, 60