The Bakers Guide

Ingredients

• a pint of milk
• a pinch of salt
• a gill of water
• 5 ozs
• 2 eggs
• 12 yolks
• 6 ozs
• 14 whites to a firm snow
• one table-spoonful of water
• two halves hollowed out
• one part
• 2 lbs
• 12 ozs
• 4 ozs
• salt

Directions

1. of about 2 inches diameter, flatten down, a little, -put into narrow square tins if you have them — if not, in the narrowest French roll tins you have, prove well, bake well, cut into slices J inch thick and toast to a light brown ; mix \ lb. ground almonds and a i lb. sugar into a paste with yolk of egg thin enough to spread with a knife, spread each rusk thinly with this mixture, put them into oven to brown the paste and then in the drying oven until quite crisp.

2. Brioche Halfpenny Loaves for Shop Sale.

3. i£ lb. fine flour, 5 ozs. good butter, 5 ozs. castor sugar, 1 oz. cream tartar, % oz. carbonate soda, 2 eggs, not quite a pint of milk, and a pinch of salt ; mix the same as soda scones, weigh into 1 lb. pieces, break each piece into 10 or 12, make into small cottage loaves, stand upon tin, wash over with yolk, and bake half an hour.

4. Prepare the following mixture: Stir 12 yolks with 6 ozs. sugar, whip up 14 whites to a firm snow, mix these together, adding carefully j lb. flour and one table-spoonful of water. Pipe as buttons, the size of a penny in diameter, on to paper, and bake very dry. Hollow out a little from the flat' side, spread what remains of the flat side with preserve, also smear a little on the part hollowed out. Now place them together : it will then represent a ball more or less ; cut off a little from one of the round ends to make it stand, make a hole through the part which has now become the bottom. Having now got the two halves hollowed out and fastened together, and one part with the piece cut off to make it stand, and a small hole through this part, dip it with the round and uncut top into coffee, chocolate, or raspberry fondant, covering it right down to the part that is cut off ; stand it upon the cut part on a wire, and put inside the oven for a few seconds to make it shine, allow to cool and then take them between thumb and finger of the left hand, and from a bag fitted with a pipe, in the right hand, force cream, whipped, flavoured, and sweetened, through the hole in the bottom into the hollow part, and put cut off piece over the hole.

5. 2 lbs. flour, 12 ozs. sugar, 4 ozs. each of finely minced lemon citron, almonds, and butter, a pinch each of cinnamon, nutmeg, and mixed spice, 1 lb. honey, £ oz. carbonate soda, and a gill of water, put the honey with water into stewpan, bring to boil, rub the butter and other ingredients into the flour, make a bay, pour

6. Honey Ginger Bread.