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page table of contents 14
Page
Raspberry vinegar........... 230
PART IX.
CAKES, BREAD.
Observations on making and baking cakes........... 231
Iceing for cakes............ 232
To ice a very large cake 232
A common cake, 233. A very good one.............. 233
An excellent cake........... 233
A very fine cake............ 233
Rout drop cakes............. 234
Flat cakes that will keep long in the house good.... 234
Little white cakes.......... 234
Little short cakes.......... 235
Plum-cake; two-ways, 235. Very good com- mon ones, 236. Little ones to keep
long.......... 236
A good pound-cake........... 236
A cheap seed-cake........... 236
Another................... 237
Common-bread cake........... 237
Queen-cakes, two ways....... 237
Shrewsbury cakes............ 238
Tunbridge cakes............. 238
Rice-cake, two sorts........ 238
Water-cakes................. 238
Spunge-cakes, 239. An- other, without butter 239
Tea-cakes................... 239
Benton tea-cakes, 239. An- other sort, as biscuits, 239.
Another............... 239
A biscuit-cake.............. 239
Macaroons...................
Wafers...................... 240
Crack-nuts.................. 240
Cracknels................... 240
A good plain bun that may be eaten with or without toasting and
butter..................... 240
Richer buns................. 241
Page
Gingerbread, 241. Another sort, 241. A good plain sort, 241. A good sort
without butter............. 241
Rusks....................... 241
To make yeast, two ways 242
To make bread............... 243
American flour.............. 243
The Rev. Mr. Hagget's economical bread........... 244
Rice-and-wheat bread........ 244
French bread................ 245
How to discover whether bread has been adulte- rated with whitening or
chalk...................... 245
To detect bones, jalap, ashes in bread.... 245
Excellent rolls............. 245
French rolls................ 245
Brentford rolls............. 246
Potatoe rolls............... 246
Muffins..................... 246
Yorkshire cake.............. 246
Hard biscuits............... 246
Plain and very crisp bis- cuits...................... 247
PART X.
HOME-BREWERY, WINES.
To brew very fine Welch ale........................ 247
Strong beer, or ale......... 248
Excellent table-beer........ 248
To refine beer, ale, wine, or cyder................... 249
Extract of malt for coughs 249
To preserve yeast........... 250
Remarks on English wines 250
A rich and pleasant wine 250
Raspberry wine.............. 251
Raspberry or currant wine, two ways of making .................... 251
Black-currant wine, very fine....................... 252
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