INDEX.
| Abernethy Biscuits, | 39 |
| —— As made in London, | 40 |
| —— Usual way of making, | 40 |
| Acid Drops, | 76 |
| Adulteration with Alum, Professor Vaughan on, | 13 |
| Albert Cakes, | 31, 69 |
| Almonds, Rock, | 52 |
| Almond Fruit Biscuits, | 52 |
| —— Hardbake, | 82 |
| —— Sponge Biscuits, | 56 |
| Alum in Bread, | 13 |
| —— Liebig on Action of, | 13 |
| —— Professor Vaughan on, | 13 |
| American Genoa Cake, | 66 |
| Apple Jelly, | 97 |
| Arrowroot Biscuits, | 42 |
| Art of Bread-making, Slow Progress in, | 1 |
| Baking, General Remarks on, | 10 |
| Balloon or Prussian Cakes, | 29 |
| Balmoral Cakes, | 29 |
| Barberry Drops, | 79 |
| Barley Sugar, | 75 |
| —— Drops, | 76 |
| Bath Buns, | 27 |
| —— Oliver Biscuits, | 43 |
| Bee-hive, to Ornament a, | 85 |
| —— in Spun Sugar, | 85 |
| Biscuits, Fancy, Recipes for, | 45 |
| —— Hard, Recipes for, | 38 |
| Bisque or Biscuit Glace, | 93 |
| Blue Colouring for Sugar, | 87 |
| Boiling Sugar to the degree called “Pearled”, | 74 |
| —— to the degree called “Blown”, | 74 |
| —— to the degree called “Feathered”, | 74 |
| —— to the degree called “Ball”, | 74 |
| —— to the degree called “Crackled”, | 75 |
| —— to the degree called “Caramelled”, | 75 |
| —— by the Thermometer, | 75 |
| Boston Chips, | 82 |
| —— Lemon Crackers, | 41 |
| Brandy Snaps, | 35, 69 |
| Bread, Tea Cakes, Buns, &c., Recipes for, | 17 |
| —— Good, Essentials of, | 10 |
| Bread-making by the Old Method, | 17 |
| —— Modern way of, | 18 |
| —— Process of, | 5 |
| —— Scotch style of, | 19 |
| Bride Cakes, | 62 |
| —— Almond Icing for, | 63 |
| —— Icing Sugar for, | 63 |
| Brilliants, | 91 |
| Bristol Cake, | 67 |
| Brown Bread compared with White, | 7 |
| Buns, Recipes for, | 27, 28, 29, 30 |
| Burnt Almonds, | 78, 81 |
| Butter for Puff Paste, | 57 |
| Butter for Pastry and Cakes, | 14 |
| Cakes made with Butter, Directions for Mixing, | 60 |
| —— London way of Mixing, | 60 |
| Captains’ Biscuits, | 39 |
| —— Thick, | 39 |
| Carmine Colouring for Sugar, | 88 |
| Cast Sugar Drops, | 78 |
| Cayenne Drops, | 77 |
| Chelsea Buns, | 28 |
| Chemistry as applied to Bread-making, | 2, 8 |
| Chocolate, General Directions for Making, | 99 |
| —— Drops, | 79 |
| Chocolate Drops with Nonpareils, | 100 |
| —— Harlequin Pistachios, | 100 |
| —— in Moulds, | 100 |
| Cinnamon Buns, | 30 |
| —— Lozenges, | 91 |
| Citron Cake, | 61 |
| Clarifying Sugar, | 73 |
| Clove Lozenges, | 91 |
| Coarse Bread, | 22 |
| Cocoanut Cakes, | 31 |
| —— Ice, | 94 |
| Coffee Biscuits, | 42 |
| —— Drops, | 79 |
| Colouring Sugar, | 87 |
| Confections in Sugar Boiling, | 73 |
| Cracknel Biscuits, | 48 |
| Crimp or Honeycomb Biscuits, | 49 |
| Crumpets, | 26 |
| Currant Fruit Biscuits, | 47 |
| —— Jam, Red, | 97 |
| —— Jelly, Black, | 97 |
| —— or Milk Scones, | 68 |
| Custard, | 59 |
| —— Common, | 59 |
| Diet Bread, | 21 |
| Digestive Biscuits, | 41, 42, 45 |
| Drop Biscuits, Common, | 54 |
| Dundee Cake, | 65 |
| Eccles Cake, | 58 |
| Edinburgh Biscuits, | 43 |
| Engagement Favours, | 82 |
| Essentials of good Bread-making, | 10 |
| Exhibition Nuts, | 47 |
| Fermentation, | 4 |
| Flour, Judging between Good and Bad, | 13 |
| Flour, Patent, | 31 |
| Fruit Biscuits, | 54 |
| Fruit Cakes, Bride Cakes, &c., Recipes for, | 60 |
| —— Cake, Common, | 61 |
| Fun Nuts, | 34 |
| Genoa Biscuits, | 47 |
| —— Cake, | 64 |
| —— —— American, | 66 |
| Germ Flour Bread, | 23 |
| German Buns, | 30 |
| German Wafers, | 49 |
| —— Yeast, | 11 |
| Ginger Cakes, | 33 |
| —— Candy, | 77 |
| Ginger Drops, | 77, 80 |
| —— Lozenges, | 91 |
| Gingerbread, Queen’s, | 32 |
| —— German, | 32 |
| —— Grantham or White, | 34 |
| —— Halfpenny Squares, | 35 |
| —— Light, | 34 |
| —— Scarborough (for wholesale purposes), | 33 |
| —— Spiced, | 32 |
| Gold Cake, | 65 |
| —— Cup, | 84 |
| —— Sugar Crocanth, | 84 |
| —— Web, | 83 |
| Gooseberry Jam, | 98 |
| Graham, Professor, on Brown Bread, | 8 |
| Green Colouring for Sugar, | 88 |
| Gum Paste, | 83 |
| Halfpenny Lunch Cake, | 70 |
| —— Queen Cake, | 70 |
| —— Scotch Cakes, | 69 |
| —— Sponges, | 70 |
| Hardbake, Almond, | 82 |
| Hermit Biscuits, | 50 |
| Hokey Pokey, | 93 |
| Home-made Bread, | 17 |
| Honeycomb Biscuits, | 49 |
| Hot-cross Buns, | 28 |
| Hunting Nuts, | 36 |
| Ice Creams, | 92 |
| Icing Sugar, | 63 |
| Imperial or Lemon Biscuits, | 45 |
| Jago, Professor, on Brown Bread, | 7 |
| Jubilee Buns, | 30 |
| —— Cakes, | 67 |
| Judges’ Biscuits, | 54 |
| Jumbles or Brandy Snaps, | 35, 69 |
| Kent Biscuits, | 45 |
| Lafayette Cakes, | 66 |
| Laughing or Fun Nuts, | 34 |
| Lavender Drops, | 81 |
| —— Lozenges, | 91 |
| Lemon Biscuits, | 45 |
| —— Cake, | 67 |
| —— Candy, | 77 |
| —— Drops, | 80 |
| Liebig on Action of Alum in Bread, | 13 |
| —— on Process of Bread-making, | 5 |
| London Buns, | 30 |
| Lord Mayor’s Biscuits, | 54 |
| Lozenges, Recipes for, | 90 |
| Lunch Cake, | 70 |
| Luncheon Biscuits, | 41 |
| Macaroons, common, | 50 |
| —— French, | 51 |
| —— Italian, | 50 |
| Machine Biscuits, | 43 |
| —— made Biscuits, | 38 |
| Madeira Cakes, | 64 |
| —— Cake (Scotch Mixture), | 64 |
| Making Bread, Liebig on, | 13 |
| —— Modern Way of, | 18 |
| —— Scotch Style of, | 19 |
| Marmalade, | 98 |
| Marseillaise Biscuits, | 47 |
| Meringues, | 53 |
| Milk Scones, | 68 |
| Millefleur Drops, | 81 |
| Mixing Cakes, London way of, | 60, 61 |
| Muffins, | 25 |
| Musk Drops, | 81 |
| Mystery Plum Cake, | 66 |
| Naples Biscuits, | 56 |
| Nelson Cake, | 58 |
| Nonpareil Biscuits, | 69 |
| Nursery Biscuits, | 44 |
| Nutmeg Lozenges, | 91 |
| Oatmeal Cake, | 27 |
| Orange Colouring for Sugar, | 88 |
| —— Drops, | 81 |
| Orange Marmalade, | 98 |
| Orange-flower Drops, | 79 |
| Palais-Royal Biscuits, | 55 |
| Parisian Barm, | 11 |
| Parking Cake, | 36 |
| Parkings, | 36 |
| Paste for Baked Custard, | 58 |
| —— Small Raised Pies, | 58 |
| —— Tarts, | 58 |
| Pastry, Custard, &c., Recipes for, | 57 |
| Pear Drops, | 81 |
| Penny Albert Cake, Large Square, | 69 |
| —— Queen Cakes, | 31 |
| —— Rice Cakes, | 31 |
| Peppermint Candy, | 77 |
| Peppermint Drops, | 80 |
| —— Lozenges, | 90 |
| Peruvian Biscuits, | 47 |
| Philadelphia Caramels, | 81 |
| Pic-Nics, | 41 |
| —— Common, | 41 |
| Pine-apple Drops, | 76, 80 |
| Pink Burnt Almonds, | 81 |
| Plum Cake (as made for best shops in Edinburgh), | 64 |
| Plum Cake at 6d. per lb. (as sold by Grocers), | 65 |
| —— at 3d. per lb. (Mystery), | 66 |
| —— at 4d. per lb., | 66 |
| Polkas or Halfpenny Sponges, | 70 |
| Pond Cake, | 65 |
| Poppy Drops, | 76 |
| Pound Cakes, | 61, 62 |
| Premium Drops, | 49 |
| Preserving Fruits, | 95 |
| Princess Biscuits, | 51 |
| Prussian Cakes, | 29 |
| Puff Paste, | 57 |
| Queen Cakes, | 31, 70 |
| Queen’s Bread, | 24 |
| —— Drops, | 48 |
| Raspberry Jelly, | 97 |
| Ratafias, | 51 |
| Red Colouring for Sugar, | 89 |
| Rice Biscuits, | 47, 55 |
| —— Cake (Scotch Mixture), | 64 |
| —— Cakes, | 31 |
| Rock Almonds, Brown, | 52 |
| —— Pink, | 52 |
| —— White, | 52 |
| Rose Candy, | 77 |
| —— Drops, | 79 |
| —— Lozenges, | 90 |
| Rusks, | 51 |
| Rye Bread, | 22 |
| Saffron Buns, | 29 |
| Sally Luns, | 24 |
| Savoy Biscuits, | 54 |
| Scarborough Water Cakes, | 56 |
| Scones, | 68 |
| —— Currant or Milk, | 68 |
| Scotch Cakes, | 69 |
| Seed Cakes, | 61, 62 |
| Shell Biscuits, | 43 |
| Ship Biscuits, | 38 |
| Shortbread, English, | 37 |
| —— French, | 37 |
| —— Scotch, | 36 |
| Shrewsbury Biscuits, | 46 |
| Silver Cake, | 65 |
| Silver Web, | 83 |
| Snowdrop Biscuits, | 47 |
| Soda Biscuits, | 40, 44 |
| —— Cakes, | 68 |
| Spice Nuts, | 34 |
| Sponge Biscuits, | 56 |
| Spun Sugar Bee-hive, | 85 |
| —— Pyramid, | 84 |
| Strawberry Ice Cream, | 93 |
| —— Jam, | 96 |
| Strawberries, Preserving, | 95 |
| Sugar Biscuits, | 68 |
| —— Boiling, | 74, 75 |
| —— Clarifying, | 72 |
| —— Testing, | 74 |
| —— to prepare for Colouring, | 87 |
| —— to Colour, | 87 |
| Tart Paste, Crisp, | 58 |
| —— Sweet, | 58 |
| Tartlet, a Handsome, | 58 |
| Tea Cakes, | 24 |
| —— Yorkshire, | 24 |
| Technical Training, Need of, | 1 |
| Testing Sugar, | 74 |
| Toulouse Biscuits, | 47 |
| Transparent Mint Lozenges, | 91 |
| Treacle, Prepared, | 33 |
| —— for thick Gingerbread, | 33 |
| Twelfth Cake, | 64 |
| Unfermented or Diet Bread, | 2 |
| Vanilla Drops, | 80 |
| —— Lozenges, | 91 |
| —— Ice Cream, | 92 |
| Vaughan (Professor) on Adulteration with Alum, | 13 |
| Venice Biscuits, | 46 |
| Victoria Biscuits, | 42 |
| Violet Drops, | 81 |
| Walnut Biscuits, | 48 |
| Wedding Cake, | 63 |
| White Gingerbread, | 34 |
| White Spice Biscuits, | 68 |
| Whole Meal Bread, Home-made, | 20 |
| ——for Master Bakers, | 21 |
| Wine Biscuits, | 40 |
| Yeast, American, Recipe for, | 12 |
| —— German, | 11 |
| Yellow Colouring for Sugar, | 89 |
| York Biscuits, | 43 |
| Yorkshire Cakes, | 24 |
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