Abernethy Biscuits, 39
---- As made in London, 40
---- Usual way of making, 40
Acid Drops, 76
Adulteration with Alum, Professor Vaughan on, 13
Albert Cakes, 31, 69
Almonds, Rock, 52
Almond Fruit Biscuits, 52
---- Hardbake, 82
---- Sponge Biscuits, 56
Alum in Bread, 13
---- Liebig on Action of, 13
---- Professor Vaughan on, 13
American Genoa Cake, 66
Apple Jelly, 97
Arrowroot Biscuits, 42
Art of Bread-making, Slow Progress in, 1
Baking, General Remarks on, 10
Balloon or Prussian Cakes, 29
Balmoral Cakes, 29
Barberry Drops, 79
Barley Sugar, 75
---- Drops, 76
Bath Buns, 27
---- Oliver Biscuits, 43
Bee-hive, to Ornament a, 85
---- in Spun Sugar, 85
Biscuits, Fancy, Recipes for, 45
---- Hard, Recipes for, 38
Bisque or Biscuit Glace, 93
Blue Colouring for Sugar, 87
Boiling Sugar to the degree called “Pearled”, 74
---- to the degree called “Blown”, 74
---- to the degree called “Feathered”, 74
---- to the degree called “Ball”, 74
---- to the degree called “Crackled”, 75
---- to the degree called “Caramelled”, 75
---- by the Thermometer, 75
Boston Chips, 82
---- Lemon Crackers, 41
Brandy Snaps, 35, 69
Bread, Tea Cakes, Buns, &c., Recipes for, 17
---- Good, Essentials of, 10
Bread-making by the Old Method, 17
---- Modern way of, 18
---- Process of, 5
---- Scotch style of, 19
Bride Cakes, 62
---- Almond Icing for, 63
---- Icing Sugar for, 63
Brilliants, 91
Bristol Cake, 67
Brown Bread compared with White, 7
Buns, Recipes for, 27, 28, 29, 30
Burnt Almonds, 78, 81
Butter for Puff Paste, 57
Butter for Pastry and Cakes, 14
Cakes made with Butter, Directions for Mixing, 60
---- London way of Mixing, 60
Captains’ Biscuits, 39
---- Thick, 39
Carmine Colouring for Sugar, 88
Cast Sugar Drops, 78
Cayenne Drops, 77
Chelsea Buns, 28
Chemistry as applied to Bread-making, 2, 8
Chocolate, General Directions for Making, 99
---- Drops, 79
Chocolate Drops with Nonpareils, 100
---- Harlequin Pistachios, 100
---- in Moulds, 100
Cinnamon Buns, 30
---- Lozenges, 91
Citron Cake, 61
Clarifying Sugar, 73
Clove Lozenges, 91
Coarse Bread, 22
Cocoanut Cakes, 31
---- Ice, 94
Coffee Biscuits, 42
---- Drops, 79
Colouring Sugar, 87
Confections in Sugar Boiling, 73
Cracknel Biscuits, 48
Crimp or Honeycomb Biscuits, 49
Crumpets, 26
Currant Fruit Biscuits, 47
---- Jam, Red, 97
---- Jelly, Black, 97
---- or Milk Scones, 68
Custard, 59
---- Common, 59
Diet Bread, 21
Digestive Biscuits, 41, 42, 45
Drop Biscuits, Common, 54
Dundee Cake, 65
Eccles Cake, 58
Edinburgh Biscuits, 43
Engagement Favours, 82
Essentials of good Bread-making, 10
Exhibition Nuts, 47
Fermentation, 4
Flour, Judging between Good and Bad, 13
Flour, Patent, 31
Fruit Biscuits, 54
Fruit Cakes, Bride Cakes, &c., Recipes for, 60
---- Cake, Common, 61
Fun Nuts, 34
Genoa Biscuits, 47
---- Cake, 64
---- ---- American, 66
Germ Flour Bread, 23
German Buns, 30
German Wafers, 49
---- Yeast, 11
Ginger Cakes, 33
---- Candy, 77
Ginger Drops, 77, 80
---- Lozenges, 91
Gingerbread, Queen’s, 32
---- German, 32
---- Grantham or White, 34
---- Halfpenny Squares, 35
---- Light, 34
---- Scarborough (for wholesale purposes), 33
---- Spiced, 32
Gold Cake, 65
---- Cup, 84
---- Sugar Crocanth, 84
---- Web, 83
Gooseberry Jam, 98
Graham, Professor, on Brown Bread, 8
Green Colouring for Sugar, 88
Gum Paste, 83
Halfpenny Lunch Cake, 70
---- Queen Cake, 70
---- Scotch Cakes, 69
---- Sponges, 70
Hardbake, Almond, 82
Hermit Biscuits, 50
Hokey Pokey, 93
Home-made Bread, 17
Honeycomb Biscuits, 49
Hot-cross Buns, 28
Hunting Nuts, 36
Ice Creams, 92
Icing Sugar, 63
Imperial or Lemon Biscuits, 45
Jago, Professor, on Brown Bread, 7
Jubilee Buns, 30
---- Cakes, 67
Judges’ Biscuits, 54
Jumbles or Brandy Snaps, 35, 69