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The cake and biscuit book

Chapter 194: Index
By Elizabeth Douglas
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About This Book

The volume offers practical, kitchen-tested recipes and thorough technique guidance for making cakes and biscuits, beginning with utensils, measuring, mixing methods, and oven advice, then presenting recipes grouped by type—sponge, white, layer, fruit, gingerbread, yeast and fried cakes, icings, little cakes and biscuits, breakfast and tea cakes, and schoolroom cakes—plus cleaning and preparing ingredients like currants, raisins, and almonds. Instructions emphasize freshness of eggs and quality of butter, detailed measurements, and mixing and baking methods for reliable results.

Index

  • Almond Cake, 16.
  • ” ” (Dutch), 19.
  • ” Cakes, 91.
  • ” Icing, 67.
  • Almonds, How to Blanch, 4.
  • American Hard Gingerbread, 73.
  • American Soft Gingerbread, 72.
  • American Sponge Cake, 11.
  • Angel Cake, 17.
  • Baking Powder, 2.
  • Balloon Cakes, 113.
  • Berwick Sponge Cake, 11.
  • Black Cake, 51.
  • Boiled Icing, 66.
  • Bottle Cakes, 91.
  • Bread Cake, 78.
  • Breakfast Scones, 114.
  • Brioche, 79.
  • Buttercup Cake, 42.
  • Butter Rings, 92.
  • Californian Fig Cake, 35.
  • Caraway Cakes, 93.
  • Chocolate Cakes, 42-44.
  • ” ” 93, 94.
  • ” Icing, 67, 68.
  • Cider Cake, 52.
  • Cinnamon Biscuits, 94.
  • ” Cakes, 85.
  • Coburg Cakes, 95.
  • Cocoanut Cake, 17.
  • ” Cones, 96.
  • ” Icing, 68.
  • Cocoanut Pound Cake, 18.
  • ” Rings, 96.
  • Coffee Cake, 36.
  • Cornflour Cakes, 97.
  • Cringles, 115.
  • Crullers, 85.
  • Crumpets, 112, 115.
  • Currant Cake, 52.
  • Dough Cake, 80.
  • Doughnuts, 86.
  • ” with Yeast, 86.
  • Dropped Scones, 116.
  • Dutch Almond Cake, 19.
  • Echaudés, 117.
  • Eggs, How to Beat, 5.
  • Eversley Cake, 19.
  • Fillings for Layer Cakes, 31-34.
  • Fluffy Cakes, 98.
  • Fruit Cakes, 53, 54.
  • ” Cake without Eggs, 126.
  • ” Layer Cake, 37.
  • Gateau de Savoie, 12.
  • Gelatine Icing, 66.
  • Genoa Cake, 55.
  • German Biscuits, 99.
  • Gingerbread, 126.
  • ” hard, 73.
  • ” loaf, 74.
  • ” nuts, 99.
  • ” soft, 72, 73.
  • Ginger Snaps, 100.
  • Gold Cake, 44.
  • Golden Corn Cake, 117.
  • Ground Rice Biscuits, 100.
  • Hazel Nut Biscuits, 101.
  • Icing without Eggs, 66.
  • Imperial Cake, 55.
  • Jam Sandwich, 37, 38.
  • Kletskoppen, 101.
  • Kugelhupf, 80.
  • Lady Cake, 20.
  • Layer Cakes, 29, 30.
  • ” ” Fillings for, 31-34.
  • Lemon Layer Cake, 38.
  • Little Biscuits, 102.
  • Little Breakfast Rolls, 118.
  • Little Dutch Cakes, 102.
  • Louisa Cakes, 103.
  • Macaroons, 103.
  • Madeleines, 104.
  • Marbled Cake, 45.
  • Measures, Table of, 2.
  • Measuring, 1.
  • Milanese Cake, 13.
  • Muffins, 111, 113.
  • Nut Cake, 46.
  • Oat Cakes, 105.
  • One Egg Cake, 127.
  • Orange Biscuits, 105.
  • ” Wafers, 106.
  • Oven, Management of, 6.
  • Pitcaithley Bannock, 56.
  • Plain Icing, 65.
  • Plain Sultana Cake, 127.
  • Portuguese Gingerbread, 74.
  • Potato Flour Cake, 20.
  • Pound Cakes, 21, 22.
  • Puff-ball Doughnuts, 87.
  • Raisins, How to Stone, 3.
  • Ribbon Cake, 39.
  • Rice Cake, 22, 23.
  • ” Cakes, 107, 109.
  • Rock Cakes, 107, 108.
  • Scones, 118, 119.
  • ” Soda, 119.
  • Scotch Bun, 82.
  • ” Gingerbread, 75.
  • Seed Cake, 56.
  • ” ”, 128.
  • ” Dough Cake, 82.
  • Shortbread, 46, 47.
  • ”, 108.
  • ” Biscuits, 109.
  • Simnel Cake, 57.
  • Snowballs, 87.
  • Snow Cake, 24.
  • ” Cakes, 109.
  • Spice Cake, 59.
  • Sponge Cake, 13.
  • ” ” American, 11.
  • ” ” Berwick, 11.
  • ” Fingers, 110.
  • Sugar Cakes, 110.
  • Sultana Cakes, 59-61.
  • Sultana or Seed Cake, 61.
  • Swiss Roll, 40.
  • Table of Measures, 2.
  • Tea Buns, 120.
  • ” Cakes, 121, 123.
  • Tins, How to Grease, 6.
  • Tutti Frutti Icing, 69.
  • Walnut Cake, 47.
  • Wedding Cake, 51.
  • White Cakes, 24, 25.
  • White Fruit Cake, 62.
  • Whole Meal Biscuits, 110.
  • Yellow Icing, 69.
  • York Cakes, 123.
  • Yorkshire Cake, 124.
  • ” Parkin, 76.

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