The Bakers Guide

Ingredients

• 1 quart milk
• 1 gill orange flower water
• 3 drops essence of spice
• a piece of butter on the top
• a piece of citron
• 8 eggs
• 6 ozs
• 3 eggs
• 2 ozs
• half inch thickness
• salt

Directions

1. the steak, and a half of hard boiled egg between each of them ; put a little more seasoning and a piece of butter on the top, pour into the dish \ pint clean stock ; or warjting this, dissolve a little gelatine in extract of beef and water, season, and pour over ; line the top part inside and top edge with paste, and put a good thick crust of puff paste, wash over with yolk of egg, make a hole in the top, scald and skin feet (3 or 4), stick in the hole, toes upwards, and bake thoroughly in a moderate oven.

2. Chelsea Cheese Cakes-

3. Line patty-pans with puff paste cuttings; roll smoothly ; press and prick the bottom to prevent puffing ; put in them a spoonful of the mixture called Chelsea curd, made as follows — 8 eggs, 6 ozs. sugar, 6 ozs. butter, cream as for cakes, flavour with essence of rose, almond, or vanilla ; put this mixture in a saucepan, gently bring to a simmer, but do not let it boil ; stir ; it is then ready for use ; when in the pans, put a piece of citron or glac6 fruit on top ; dust with fine sugar, and bake.

4. Cocoa Cheese Cakes- Cream \ lb. butter, \ lb. sugar, 3 eggs, add 2 ozs. powdered sponge cake and J lb. desiccated cocoa nut, place spoonful of this in the usual short paste.

5. Cleveland's Custards- Boil together for a minute 1 quart milk, £ lb. of finest patent middlings flour, \ lb. fresh butter, J lb. sugar, pinch of salt, 1 gill orange flower water, 6 ozs. chopped almonds ; make all into a stiffish custard ; bake as usual in short paste-lined pans. Sprinkle with sugar.

6. Genoese Pastry.

7. \ lb. of castor sugar, \ lb. butter, £ lb. eggs, \ lb. flour, a small glass of brandy, 3 drops essence of spice, \ oz. of powder. Put the eggs and sugar into a pan, beat vigorously five or ten minutes ; melt the butter slowly, but not hot, pour it into the eggs and sugar, add brandy and flour, mix gently ; place upon a buttered tin, spread it about a half inch thickness. The edges require blocking with small pieces of wood to prevent them spreading. Bake in a moderately hot oven a rich yellow* and put away in a cool, moist atmosphere ; it will then become soft, ready for cutting with a paste-cutter or sharp knife into small circular, oval, leaf-like, diamond, or any other fancy shape. Cut them through, spread with a variety of bright-coloured

8. Digitized by

Nutrition, whole recipe (rough)

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Orange Flower	1 medium (131g)	62
Salt	1 tsp (6g)	0
Water	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.