Modern cookery for private families by Eliza Acton

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