The Bakers Guide

Ingredients

• 3 drops essence of lemon
• 5 eggs
• 10 ozs
• two-thirds fill
• one side
• 2 lbs
• 2 table- spoonfuls of water
• 2 lemons beat this mixture
• three parts
• 10 eggs
• 2 ozs
• 6 eggs
• two rounds
• 3 lbs
• 14 lbs
• 10 lbs
• 20 eggs
• two just to cover the fruit from the flour

Directions

1. whole eggs, so that the yolk will give a slightly yellow tinge. Before the icing sets, cut out a number of small leaves, or diamond-shaped pieces of angelica and dried fruit, and place them evenly in rotation round the outer edge.

2. 4 lb. sugar. \ lb. butter, 5 eggs, 10 ozs. flour, small glass of wine, and % lb. dried cherries. Beat the eggs, butter, and sugar as usual, add flour and wine ; mix lightly all together, butter some very small moulds, and two-thirds fill them ; stand them in a large cake or bread tin, bake in a cool oven ; when they are done, they can be served either ornamepted or plain.

3. 1 lb. ground sweet almonds, 1 lb. sugar, made into a stiff clear paste with yolks of eggs. When the paste is quite smooth, make it into small fancy shapes, such as garters, knots, rings, crowns, Prince of Wales' feathers, etc. If you have the blocks, and the mixture is inclined to stick, dust the blocks and board with finely powdered sugar mixed equal parts with maize starch. Melt a little gum arabic and sugar, wash some over with it and dip into nonpariels : ornament with neatly cut small pieces of angelica and lemon peel ; pipe with pink and white icing, etc. ; lay wafer- paper upon a baking-tin, put the biscuits upon it, but do not let them touch each other ; stand them on one side for an hour or two in a warm place — a day will not hurt them ; when well hardened, bake in a brisk oven very carefully.

4. 2 lbs. ground sweet almonds, mix with 1 lb. sugar, 2 table- spoonfuls of water ; place them in a stewpan on the hot plate, and stir continually until the mixture is quite hot, and runs off the spoon ; pour into a pan, allow to cool a little, then add 1 lb. sugar, 1 oz. gumdragon, dissolved in a little water and strained, and the juice of 2 lemons Beat this mixture for ten minutes, then turn it out upon a slab dusted with fine sugar ; divide into three parts, and colour each according to taste with cochineal for red, saffron for yellow, spinach for green, etc. ; make into shapes upon wafer paper, dry,, and bake.

5. 10 eggs, \ lb. sugar, 1 oz. of very finely-chopped lemon peel, £ lb Vienna flour, and i gill rose water ; whip the eggs into a

6. Small Dessert-cakes-

7. Almond Rout Cakes-

8. Almond Paste* or Bout Cakes-

9. THE BAKERS GUIDE. 165

10. strong froth, and then carefully stir in the other ingredients ; put it into a well-buttered tin or mould, and bake in a cool oven. This is usually glazed with chocolate or other fondant,

11. Neapolitan Cake.

12. \ lb. ground sweet almonds, \ lb. sugar, \ lb. butter, 10 ozs. flour, 2 ozs. finely-chopped lemon peel, yolks of 6 eggs, and a table-spoonful of orange-flower water. Cream the butter, sugar, and eggs ; add the other ingredients, thoroughly mix, and leave it in a cool place for an hour to harden ; then roll the paste out i in. thick, stamp it into rounds ; bake them carefully, then place apricot jam between two rounds, and ornament to taste with pink and white icing, or sifted sugar (pink).

13. School Cake.

14. This mixture will also do for tea-festivals and school-treats ; is usually retailed at 6d. per lb., and will generally give satisfaction. Sugar, 3 $ lbs., 3 lbs. butter, 1 lb. chopped peel (if peel is chopped fine it is much more economical, as it will go farther and flavour many more mouthfuls), 12 or 14 lbs. sultanas, 10 lbs. flour, £ lb. powder, 20 eggs, 3^ pints milk (sour milk will do very well), and £ oz. good spice. The same mixture for seed cakes. Omit fruit and add 2 ozs. seeds. Cream butter, sugar, and eggs as usual. Add spice, fruit, peel ; give a turn or two just to cover the fruit from the flour, and then add the flour and the milk, and quickly mix the whole. If the quantity of milk does not make it quite moist enough use J pint more. Put the mixture into tins, but not too thick. Flat cakes, about two inches thick when they are put into the oven, are best. Be sure and bake well, but do not burn.

15. Queen (or Heart Cakes).

16. & lb. butter, \ lb. sugar, } lb. eggs, 1 lb. flour, i lb. currants, piece of volatile size of a small bean, and £ gill milk. Cream the butter, sugar, and eggs in the usual way \ powder the volatile and beat it up with the butter, etc., then add the flour and currants, and mix lightly. When filling heart cake tins (which should be well buttered), spread the mixture from the middle towards the sides, leaving the middle slightly hollowed, so that as the mixture begins to melt, it will run back into the hollow, and this will consequently be longer baking ; and the sides being already set, the middle will be forced up, and break open into what bakers call a cauliflower head.

17. Digestive Cake, etc.

18. 3^ lbs. eggs, 3 lbs. sugar, 2\ lbs. flour, \ lb. butter, 3 drops essence of lemon, and enough powdered cinnamon to cover a

19. Digitized by

Nutrition, whole recipe (rough)

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Egg	1 large egg (50g)	78
Lemon	juice of 1 lemon (48ml)	12
Water	not in our table	0
Fruit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.