The New Cookery Books

II
The Cake and Biscuit Book

By ELIZABETH DOUGLAS.

Fcap. 8vo, cloth, 2s. each.

I.

THE SOUP AND SAUCE BOOK.

II.

THE CAKE AND BISCUIT BOOK.

III.

THE PASTRY AND SWEET BOOK.

The recipes in this book are English, French, Portuguese and Dutch;while some of the best come from America, which is the true land ofcakes. All are good: the best I have starred.

Amateur cooks should know that for cakes to be successful it is almostimperative that they are made and baked by the same person. Delegationtoo often means ruin, the bond of sympathy between maker and bakerbeing only in very rare instances sufficiently close to defeat the impof mischief that lurks in every oven.

Lastly, I might say that the eggs cannot be too fresh, nor the buttertoo pure; and molasses is better than treacle.

E. D.[Pg vii]