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Discovering Diverse Content Through
Random Scribd Documents
 227.—To Ornament a Bee-hive.
Before you begin to boil the sugar take as many borders out of
your gum paste moulds as will go round the bottom; also take out
leaves for the top; run a husk round the sides to represent the
matting of the hive, lay your borders and leaves on a marble slab,
with a cloth over them to keep them moist. You may also twist a
length of gum paste like a wreath and make it into a large ring; this
must be dried; then fix on the ornaments with a little hot sugar and
set the ring upright on the top. You may then spin long lengths of
sugar very fine on to a tin plate. Take the bees and fix them with hot
sugar on the top and sides of the hive; break the lengths of sugar in
short pieces and fix them in the holes made in the bees. You may
also form three entrances into the hive with the gum paste husk.
 XI. COLOURING SUGAR.

228.—To prepare Sugar for Colouring.

Take good loaf sugar, get it ground well, put it through a hair
sieve; what remains in the hair sieve put into a fine wire sieve and
sift it, and the sugar which comes through the wire sieve will be
rough sugar proper for colouring.

229.—To colour Sugar.

Divide the sugar into as many parts as you intend to colour, put
each into a sheet of paper, then prepare your colours. Take a round-
bottomed pan and put it on a warm stove, pour in your lot of sugar,
stir it about with a dry whisk until the sugar is warm, add the colour,
stir it well with the whisk to make the sugar all of that colour, then
stir it about till the sugar is nearly dry, when you may spread it
about on the sheet of paper. You may proceed in this manner with
all the colours. The first colour used should be yellow, and the next
green, which may be coloured in the yellow pan and with the same
whisk. You must then wash both, and colour red, and after that
orange. When the sugar is cold, sift it to take out any coupled, then
bottle it separately. It will be found to be a useful article to ornament
rout biscuits, creams, &c.

230.—Blue Colouring.
Take a fig of the best indigo, dip one side in warm water and rub it
on a marble slab until you gain the strength you want; or if you wish
for a quantity, put a fig into a small cup, drop a tablespoonful of
water upon it, and let it stand half an hour; then pour off the water
at the top, and you will have a fine smooth colour.

231.—Carmine Colouring.
Take carmine, No. 24 or 40, 1 dr., liquor potassæ 2½ drs., water 2
ozs., glycerine sufficient to make 4 ozs. Rub the carmine to a paste
with liquor potassæ and add the water and glycerine. This is a
splendid red, and works well with liquor acids.

232.—Green Colouring.
Take some strong saffron colour and a little of the fine melted
blue; mix them well together, which will make a green colour. If you
want a pale green, use more yellow; if a dark green, use more blue.
233. Another Way.—Take a quantity of spinach, pick the leaves
from the stalks, put them very tight down in a small pan, add a
small quantity of water, cover them closely up, and set the pan on a
warm stove for two hours; then turn the leaves into a coarse canvas,
and let two persons twist it round until all the liquor is squeezed out;
set it on a clear fire in a small pan, and let it boil one minute. When
cold, bottle and cork it tight.
Note.—The vegetable colouring bought at shops which
manufacture it specially for confectioners is the safest, cheapest,
and best.

234.—Orange Colouring.
Take one tablespoonful of cochineal colour and the same quantity
of the saffron liquor; mix them together and you will have an orange
colour. If it be too red, add a little more yellow; if it be too yellow,
add a little more red.
 235.—Red Colouring.
Beat 1 oz. of cochineal fine in a mortar, to which put 1½ pint of
soft water and ½ oz. of cream of tartar; simmer them in a pan for
half an hour over a slow fire. Take it off, and throw in ½ oz. of roach
alum to strike the colour. You may ascertain the strength by dipping
in a piece of writing paper. If not sufficiently strong, simmer it again
for a short time. When nearly cold, strain it through a strong piece of
canvas, and before you bottle it add 2 ozs. of double refined sugar.

236.—Yellow Colouring.
Put the best saffron down tightly in a small jar, pour a little boiling
water over it, cover it closely up, and set it in a warm place for half
an hour, turning it two or three times in the water; then strain and
bottle it for use.
 XII. LOZENGES.

Lozenges are made of loaf sugar finely ground, gum arabic

dissolved in water, also gum dragon. They are mixed together into a
paste, cut round or oval with cutters, and dried. To make the best
sort of lozenges, 1 lb. of gum arabic should be dissolved in 1 pint of
water; but the proportion of gum and water in general use is 2½
lbs. of gum arabic in 1 quart and ½ pint of water, and 1 oz. of gum
dragon in ½ pint of water.

237.—Peppermint Lozenges.
Take some finely powdered loaf sugar, put it on a marble slab,
make a bay in the centre, pour in some dissolved gum, and mix into
a paste, flavour with the essence of peppermint, roll the paste on
the marble slab until it is about an eighth of an inch thick. Use
starch-powder to dust it with; this keeps it from sticking. Dust the
surface with a little starch-powder and sugar, and rub it over with
the palm of your hand. Cut out the lozenges and place them on
wooden trays, and place them in the stove to dry. All lozenges are
finished in the same way.

238.—Rose Lozenges.
Make the paste the same way as the preceding, and use essence
of roses to flavour with; colour the paste with cochineal.

239.—Ginger Lozenges.
 1 oz. of powdered ginger, 1 lb. of powdered sugar. Mix to a paste
with dissolved gum; colour with yellow.

240.—Transparent Mint Lozenges.

These are made with the coarser grains of powdered loaf sugar.
Pass the sugar through a hair sieve, then sift it through a fine sieve
to take away the powder. Flavour with peppermint. Finish as the
others.

241.—Cinnamon Lozenges.
Mix as the others; flavour with cinnamon in powder, adding a few
drops of essential oil. Colour with coffee colour.

242.—Clove Lozenges.
1 oz. of cloves powdered and 2½ lbs. of sugar. Mix, and finish as
for the others.

243.—Nutmeg Lozenges.
¼ oz. of oil of nutmeg, 2 lbs. of sugar. Mix as instructions for the
others.

244.—Lavender Lozenges.
Mix as for others; flavour with English oil of lavender, and colour
with a little cochineal and blue mixed.

245.—Vanilla Lozenges.
 Use essence of vanilla or the stick pounded with sugar and sifted
through a fine hair sieve.

246.—Brilliants.
Take either of the pastes for lozenges and cut into small fancy
devices or ornaments.
 XIII. ICE CREAMS.

The genuine recipe for making ice creams will be found below.
The first operation is the thorough scalding of the cream, sugar, and
eggs: this gives it greater body and richness.

247.—Vanilla Ice Cream.

Put into a perfectly bright and clean copper basin 2 lbs. of sugar, 4
eggs, 1 large fine bean of vanilla split and cut into small pieces, stir
all well together with a large wire whisk, then add 4 quarts of rich
cream, place it upon the fire and stir well and constantly until it is
about to boil; then immediately remove it from the fire and strain it
through a hair sieve into an earthen tureen or crock; let it stand till
cool, pour it into your freezing-can already imbedded in broken ice
and rock-salt, cover and turn the crank slowly and steadily until it
can be turned no longer, open the can and remove the dasher,
scrape the hardened cream from the sides with a long-handled
spatula, and beat and work the cream until smooth. Close the can,
draw off the water, and repack with fresh ice and salt and let it rest
for an hour or two to harden and ripen.
Ice cream is often made from fresh unscalded cream beaten
vigorously during the entire freezing process, this causes it to swell
and increase in bulk from a fourth to a third, but what is gained in
quantity is lost in quality, as it becomes very light and snowy in
texture, having no body: it is simply a frozen froth. Ice cream should
be firm, smooth, and satiny, yet melting on the tongue like the best
quality of gilt-edged butter.
In flavouring ice creams with fruit juices or the pulp thereof, the
latter must never be cooked or scalded with the cream under any
circumstances; they must be added, mixed, and beaten into the
cream after it is frozen.
The process given above for vanilla ice cream is the same for all
cream ices.

248.—Bisque or Biscuit Glace.

Make a rich and highly flavoured vanilla ice cream and add for
each quart ¼ of a lb. of almond macaroons dried crisp and reduced
to a powder in a stone mortar. After the cream is frozen, add and
work into it the macaroon powder, and finish as above directed for
vanilla ice cream.

249.—Crushed Strawberry Ice Cream.

As for bisque, make a rich vanilla ice cream, and when it is well
frozen add to it 1 pint of strawberries to each quart of cream. The
berries must be full ripe and be crushed to a pulp with some fine
sugar before adding and working them into the cream. Finish as for
vanilla.

250.—Hokey Pokey.
This article is not an ice cream proper, but a species of frozen
custard made of milk, eggs, sugar, gelatine, and flavouring. Take 2
ozs. of gelatine, dissolve in ½ pint of milk or water, then to 4 quarts
of milk and 8 eggs slightly beaten add 1½ lb. of sugar and the thin
yellow rind of 2 lemons, and a pinch of salt; put the ingredients into
a clean, bright basin, place on a moderate fire, and stir constantly till
it begins to thicken, then remove quickly, and pour it into an earthen
pan and continue to stir it till nearly cold, then add and stir in the
dissolved gelatine; pour all into your freezer and freeze as for other
ices. When frozen it may be put in small boxes about three inches
long by two inches wide, or it may be wrapped in wax paper and
kept ready for sale in an ice cave. The office of the gelatine is to
solidify the compound and assist its “keeping” qualities.

251.—Cocoanut Ice.
Take grated white meat of 3 fine cocoanuts and the milk they
have contained, to which add 3 quarts of filtered water; place on the
fire and boil for ten minutes, then pour it into an earthen or
stoneware crock, cover, and let it infuse till nearly cold, then strain
and press off the liquid with a fine sieve; to this liquid add 1¼ lb. of
pulverised sugar and the whites of 3 eggs; mix all thoroughly well
together and pour it into the freezer already imbedded in ice and
salt. Freeze and finish as other ices.
 XIV. PRESERVING FRUITS.

The preserving of fruits has always been considered a principal

branch of confectionery, and one which requires no small degree of
attention and diligence. As you are instructed in the boiling of sugars
in its several degrees, named in each recipe, should it be boiled
lower the fruit will lose its colour, turn windy, and spoil; if it is boiled
higher it will rock and cannot be got out of the jars. Another
important point is to preserve such fruit only as is quite fresh picked,
the flavour, which is a very essential consideration, being lost if the
fruit be stale. Cleanliness in this branch, as in every other, must not
be neglected. Preserving pans, &c., must resemble a looking-glass as
much as possible. Fruits well preserved will keep in almost any
place. It is better, however, to keep them neither in too dry nor in
too damp a place. The jars must be well protected from air by
covering each with writing-paper dipped in brandy, covered and tied
over with wet bladder.
Note.—A wood skimmer must be made of ash or elm about 4
inches long, 3 inches broad, and 1 inch thick. There is a handle fixed
on one side, which take hold of and lay the wood gently on the fruit
where the scum is, then take it off and scrape off the scum, and so
on until all is taken off.

252.—Large Strawberries.
Procure the largest Carolina or Hanoverian strawberries, pack two
layers with care in a flat-bottomed preserving pan, then pour over
them 1 pint of currant juice, cover them with smooth clarified sugar,
and over it a sheet of paper, set them on a warm part of the stove
until the syrup is new-milk warm, then take them off; next morning
take them out one at a time with an egg-spoon and lay them on a
fine splinter sieve set over a pan to drain; add to the syrup a little
clarified sugar and boil it to the degree called “pearled,” put in the
fruit with care and simmer them round; as soon as the syrup is off
the degree called pearled, take them from the stove, skim, and put
them with great care into a flat pudding pot, cover them up for two
days, then lay them on a splinter sieve to drain, and add to the
syrup 1 or 2 pints of clarified sugar as occasion may require, with
the proportion of red currant juice, boil it to the degree called
pearled, and put in your fruit with great care and simmer them very
gently round the sides of the pan; as soon as the syrup is off the
degree called pearled skim them and put them into jars, filling them
within half an inch of the top. When cold cover them with writing-
paper dipped in brandy and bladder them over.

253.—Strawberry Jam.
Take any quantity of scarlet strawberries, pass them through a
fine splinter sieve, add to them 1 or 2 pints of red currant juice,
according to the quantity of strawberries, put the same weight of
sifted loaf sugar as fruit, boil them over a bright fire, keep stirring all
the time with a spatter, and with it make a figure of eight in the pan
to prevent the jam taking hold of the bottom; when it has boiled ten
minutes take it off and take a little jam out with a scraper, which
drop upon a plate; if it retains the mark of the scraper it is of a
proper consistency and ready to put into jars, but should it run thin
on the plate it must be boiled again until of the substance above
named. It is necessary here to observe that all sorts of red fruit
should be kept as short a time as possible on the fire, and for that
reason let your fires be perfectly bright before you use them.

254.—Raspberry Jelly.
Take 4 quarts of clear raspberry juice, add to it 8 pounds of sifted
lump sugar, set it on a clear fire in your preserving pan, stir it with
the spatter to keep it from burning; let it rise, then take it from the
fire, skim it, set it on the fire again, and let it rise three or four
times, skimming it each time. If, on taking out the skimmer, small
flakes hang from it, it is of a proper consistency and may be put into
jars. When cold cover it with writing-paper dipped in brandy, and
bladder them over.

255.—Black Currant Jelly.

Pick black currants from the stalks as well and in as short a time
as you can, then put them into strong earthen jars or stew pots,
cover them well over and set them in a slow oven for one night;
next morning put them into the jelly-bag, and as soon as drained,
which will be in three or four hours, measure the juice. To each pint
of juice take 1 lb. 4 ozs. of sifted loaf sugar, boil and skim it as
before. You may if you think proper clarify the sugar, but this is a
much easier way.

256.—Red Currant Jam.

Pick red currants until you have 7 lbs., then force the whole of
them through a splinter sieve, to which add 7 lbs. of sifted lump
sugar; boil this very well over a brisk fire for twenty minutes, stirring
it all the time with the spatter. This is very useful for tartlets,
cheaper than rasps, and a much better colour. Put it into jars, cover
them with paper dipped in brandy and bladder them over.

257.—Apple Jelly.
Take codlin apples, cut them very thin across, fill your preserving
pan nearly full, cover them with soft water and then with a sheet of
paper, set them on a slow fire, let them simmer slowly for a
considerable time to extract the jelly from the apple. They must not
on any account be stirred about in the pan. When the virtue appears
to be quite extracted from them pour them into a jelly-bag. Cut
more apples as before, about half the quantity, put them into the
pan, and pour over them the extract from the first apples, simmer
them very slowly as before. When the essence is all extracted put
them into a jelly-bag. This jelly is used in the putting up of all
preserved fruits.

258.—Gooseberry Jam.
Take 7 lbs. of clean, picked, dry gooseberries, put them into your
preserving pan with 1 pint of water and 7 lbs. of sifted loaf sugar.
Boil over a clear fire from twenty minutes to half an hour; when they
are boiled to the consistency required take them off, put them into
jars and secure them from the air as the others.

259.—Orange Marmalade.
Take 12 Seville and 12 China oranges, pare the outer skin off as
thin as you can, lay it in soft water and freshen it every two hours to
take out the bitterness, then pull off the white skin from the pared
oranges and throw it away; cut them across, squeeze the juice from
them, and set them on the fire in the preserving pan with plenty of
soft water, boil them until so soft as to pulp through a hair sieve.
Then boil the outer skin equally soft. If it will not go through, beat it
well in a mortar and then put it through; add to it the other pulp and
the juice. Weigh it, and to each pound allow 1 lb. 2 ozs. of sifted loaf
sugar. Boil this well together, stirring it all the time, until it will retain
the mark of the scraper, when it will be ready to put into jars, which
must be secured from air as before.
 XV. CHOCOLATE.

260.—General Directions for Making Chocolate.

Provide yourself with an iron pestle and mortar, also a stone slab
of a very fine grain about two feet square, and a rolling-pin of hard
stone or iron. The stone must have an opening beneath in which to
place a pot of burning charcoal to heat it. Warm the mortar and
pestle by placing them on a stove, or charcoal may be used, until
they are so hot that you can scarcely bear your hand against them.
Wipe the mortar out clean, and put any convenient quantity of
prepared nuts in it, which pound until they are reduced to an oily
paste into which the pestle will sink with its own weight. Add fine
powdered sugar to the chocolate paste. After it has been well
pounded, the sugar must be in proportion of 3 lbs. to 4 lbs. of
prepared cocoa. Continue to pound it until completely mixed; then
put it in a pan and place it in the stove to keep warm. Take a portion
of it and roll or grind it well on the stone slab with the roller, both
being previously heated like the mortar until it is reduced to a
smooth impalpable paste, which will melt in the mouth like butter
when this is accomplished. Put it in another pan and keep it warm
until the whole is similarly disposed of; then place it again on the
stove, which must not be quite so warm as previously. Work it over
again, and divide it into pieces of two, four, eight, or sixteen ounces
each, which you put in tin mould. Give it a shake, and the chocolate
will become flat. When cold, it will easily turn out.

261.—Chocolate Harlequin Pistachios.

 In making harlequin pistachios, you warm some of the sweet
chocolate by pounding it in a hot mortar. After it has been prepared
in this manner, take some of it and wrap it round a blanched
pistachio nut; roll it in the hand to give it the form of an olive, and
throw it into nonpareils of mixed colours, so that it may be variously
coloured, à la harlequin. Proceed with the remaining pistachio nuts
after the same fashion, dropping them into the nonpareils so that
the comfits will adhere to the pistachios. Fold them in coloured or
fancy papers, with mottoes. The ends are generally fringed.

262.—Chocolate Drops with Nonpareils.

Prepare some warm chocolate as in the preceding recipe. When
the chocolate has been well pounded and is a smooth impalpable
paste, make it into balls the size of a small marble by rolling in the
hand. Place them on square sheets of paper about one inch apart;
having filled the sheet, take it by the corners and lift it up and down,
letting it touch the table each time: this will flatten them. Completely
cover their surfaces with white nonpareils, gently shaking off the
surplus ones. After the drops are cold, they can be very easily
removed from the paper. The drops should be about the size of a
sixpence.

263.—Chocolate in Moulds.
It is usual now amongst confectioners to use the English
unsweetened chocolate, as it saves much time and trouble, and is
equally good. To form it into shapes you must have two kinds of
moulds, made either of thick tin or copper tinned inside; the one
sort is impressed with a device or figure, and with a narrow edge;
the other is flat or nearly so, and the same size as the previous
mould, with a shallow device in the centre. You put a piece of
prepared chocolate into the first mould, and then cover it with the
flat one; upon pressing it down the chocolate receives the form of
both devices. After it is cold it can be easily taken out. It should
have a shining appearance.
 Now Ready, uniform with the present Work, 124 pp., price 2s.

THE

PASTRYCOOK AND CONFECTIONER’S GUIDE

For Hotels, Restaurants, and the Trade in General.
Adapted also for Family Use.

By ROBERT WELLS,
AUTHOR OF THE “BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT.”

CONTAINING A LARGE VARIETY OF MODERN AND USEFUL

RECIPES.

London: CROSBY LOCKWOOD & SON, 7, Stationers’ Hall Court.

 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
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