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| I.—INTRODUCTORY CHAPTER. |
| | Slow Process in the Art of Bread-making | 1 |
| | Need of Technical Training | 1 |
| | Chemistry as applied to Bread-making | 2 |
| | Process of Fermentation | 4 |
| | Liebig on the Process of Bread-making | 5 |
| | Professors Jago and Graham on Brown Bread | 7, 8 |
| II.—GENERAL REMARKS ON BAKING. |
| | Baking and its several Branches | 10 |
| | Essentials of good Bread-making | 10 |
| | German Yeast and Parisian Barm | 11 |
| | Recipe for American Patent Yeast | 12 |
| | Judging between good and bad Flour | 13 |
| | Liebig on the Action of Alum in Bread | 13 |
| | Professor Vaughan on Adulteration with Alum | 13 |
| | Importance of good Butter to the Pastrycook | 13 |
| III.—BREAD, TEA CAKES, BUNS, Etc. |
| 1. | To make Home-made Bread | 17 |
| 2. | Bread-making by the Old Method | 17 |
| 3. | Modern Way of making Bread | 18 |
| 4. | Scotch Style of making Bread | 19 |
| 5. | Home-made Whole Meal Bread | 20 |
| 6. | Whole Meal Bread for Master Bakers | 21 |
| 7. | Unfermented or Diet Bread | 21 |
| 8. | Rye Bread | 22 |
| 9. | Coarse Bread | 22 |
| 10. | Germ Flour Bread | 23 |
| 11. | Tea Cakes | 24 |
| 12. | Queen’s Bread | 24 |
| 13. | Sally Luns, Yorkshire, or Tea Cakes | 24 |
| 14. | Muffins | 25 |
| 15. | Another Way | 25 |
| 16. | Crumpets | 26 |
| 17. | Oatmeal Cake | 27 |
| 18. | Bath Buns | 27 |
| 19. | Another Way | 27 |
| 20. | Hot Cross Buns | 28 |
| 21. | Chelsea Buns | 28 |
| 22. | Balmoral Cakes | 29 |
| 23. | Balloon or Prussian Cakes | 29 |
| 24. | Saffron Buns | 29 |
| 25. | Cinnamon Buns | 30 |
| 26. | Jubilee Buns | 30 |
| 27. | German Buns | 30 |
| 28. | Common German Buns (for wholesale purposes) | 30 |
| 29. | London Buns | 30 |
| 30. | Penny Queen Cakes | 31 |
| 31. | Patent Flour | 31 |
| 32. | Penny Rice Cakes | 31 |
| 33. | Cocoanut Cakes | 31 |
| 34. | Albert Cakes | 31 |
| IV.—GINGERBREAD, PARKINGS, SHORTBREAD, Etc. |
| 35. | Queen’s Gingerbread | 32 |
| 36. | German Gingerbread | 32 |
| 37. | Spiced Gingerbread | 32 |
| 38. | Scarborough Gingerbread (for wholesale purposes) | 33 |
| 39. | Ginger Cakes | 33 |
| 40. | Prepared Treacle | 33 |
| 41. | Prepared Treacle for Thick Gingerbread | 33 |
| 42. | Laughing or Fun Nuts | 34 |
| 43. | Grantham or White Gingerbread | 34 |
| 44. | Spice Nuts | 34 |
| 45. | Another Way | 34 |
| 46. | Another Way | 34 |
| 47. | Light Gingerbread | 34 |
| 48. | Italian Jumbles, or Brandy Snaps | 35 |
| 49. | Halfpenny Gingerbread Squares | 35 |
| 50. | Hunting Nuts | 36 |
| 51. | Parkings | 36 |
| 52. | Another Way | 36 |
| 53. | Parking Cake | 36 |
| 54. | Scotch Shortbread | 36 |
| 55. | English Shortbread | 37 |
| 56. | French Shortbread | 37 |
|
| V.—HARD BISCUITS. |
| 57. | Machine-made Biscuits | 38 |
| 58. | Ship Biscuits | 38 |
| 59. | Captains’ Biscuits | 39 |
| 60. | Thick Captains | 39 |
| 61. | Abernethy Biscuits (Dr. Abernethy’s original recipe) | 39 |
| 62. | Abernethys as made in London | 40 |
| 63. | Usual Way of making Abernethy Biscuits | 40 |
| 64. | Wine Biscuits | 40 |
| 65. | Soda Biscuits | 40 |
| 66. | Boston Lemon Crackers | 41 |
| 67. | Pic-Nics | 41 |
| 68. | Common Pic-Nics | 41 |
| 69. | Luncheon Biscuits | 41 |
| 70. | Digestive Biscuits | 41 |
| 71. | Another Way | 42 |
| 72. | Small Arrowroot Biscuits | 42 |
| 73. | Coffee Biscuits | 42 |
| 74. | Victoria Biscuits | 42 |
| 75. | Shell Biscuits | 43 |
| 76. | York Biscuits | 43 |
| 77. | Machine Biscuits | 43 |
| 78. | Bath Oliver Biscuits | 43 |
| 79. | Edinburgh Biscuits | 43 |
| 80. | Nursery Biscuits | 44 |
| 81. | Soda Biscuits | 44 |
| VI.—FANCY BISCUITS, ALMONDS, Etc. |
| 82. | Digestive Biscuits | 45 |
| 83. | Kent Biscuits | 45 |
| 84. | Imperial or Lemon Biscuits | 45 |
| 85. | Venice Biscuits | 46 |
| 86. | Shrewsbury Biscuits | 46 |
| 87. | Another Way | 46 |
| 88. | Another Way | 46 |
| 89. | Peruvian Biscuits | 47 |
| 90. | Currant Fruit Biscuits | 47 |
| 91. | Snowdrop Biscuits | 47 |
| 92. | Rice Biscuits | 47 |
| 93. | Genoa and Toulouse Biscuits, Exhibition Nuts, and Marseillaise Biscuits | 47 |
| 94. | Walnut Biscuits | 48 |
| 95. | Queen’s Drops | 48 |
| 96. | Cracknel Biscuits | 48 |
| 97. | Premium Drops | 49 |
| 98. | German Wafers | 49 |
| 99. | Crimp, or Honeycomb Biscuits | 49 |
| 100. | Hermit Biscuits | 50 |
| 101. | Italian Macaroons | 50 |
| 102. | Common Macaroons | 50 |
| 103. | French Macaroons | 51 |
| 104. | Ratafias | 51 |
| 105. | Princess Biscuits | 51 |
| 106. | Rusks | 51 |
| 107. | Rock Almonds (White) | 52 |
| 108. | Rock Almonds (Pink) | 52 |
| 109. | Rock Almonds (Brown) | 52 |
| 110. | Almond Fruit Biscuits | 52 |
| 111. | Meringues | 53 |
| 112. | Another Way | 53 |
| 113. | Common Drop Biscuits | 54 |
| 114. | Savoy Biscuits | 54 |
| 115. | French Savoy Biscuits | 54 |
| 116. | Judges’ Biscuits | 54 |
| 117. | Lord Mayor’s Biscuits | 54 |
| 118. | Fruit Biscuits | 54 |
| 119. | Palais-Royal Biscuits | 55 |
| 120. | Rice Biscuits | 55 |
| 121. | Scarborough Water Cakes | 56 |
| 122. | Sponge Biscuits | 56 |
| 123. | Almond Sponge Biscuits | 56 |
| 124. | Naples Biscuits | 56 |
| VII.—PASTRY, CUSTARDS, Etc. |
| 125. | Butter for Puff Paste | 57 |
| 126. | Puff Paste | 57 |
| 127. | Another Way | 57 |
| 128. | Crisp Tart Paste | 58 |
| 129. | Sweet Tart Paste | 58 |
| 130. | Paste for a Baked Custard | 58 |
| 131. | Paste for small Raised Pies | 58 |
| 132. | To make a handsome Tartlet | 58 |
| 133. | Nelson Cake or Eccles Cake | 58 |
| 134. | To make a Custard | 59 |
| 135. | Common Custard | 59 |
| VIII.—FRUIT CAKES, BRIDE CAKES, Etc. |
| 136. | Directions for mixing Cakes made with Butter | 60 |
| 137. | Another Way | 60 |
| 138. | London Way of mixing Cakes | 60 |
| 139. | Another Way of mixing Cakes | 61 |
| 140. | Citron Cake | 61 |
| 141. | Common Fruit Cake | 61 |
| 142. | Pound Cakes | 61 |
| 143. | Seed Cakes | 61 |
| 144. | Two and Three Pound Cakes | 62 |
| 145. | Another Seed Cake | 62 |
| 146. | Four and Six Pound Cakes | 62 |
| 147. | Bride Cakes | 62 |
| 148. | Icing Sugar for Bride Cakes, &c. | 63 |
| 149. | Almond Icing for Bride Cakes | 63 |
| 150. | Wedding Cake | 63 |
| 151. | Rich Twelfth Cake | 64 |
| 152. | Madeira Cakes | 64 |
| 153. | Plum Cake (as made for the best shops in Edinburgh) | 64 |
| 154. | Genoa Cake | 64 |
| 155. | Rice Cake (Scotch Mixture) | 64 |
| 156. | Madeira Cake (Scotch Mixture) | 64 |
| 157. | Pond Cake or Dundee Cake | 65 |
| 158. | Silver Cake | 65 |
| 159. | Gold Cake | 65 |
| 160. | Plum Cake at 6d. per lb. (as sold by Grocers) | 65 |
| 161. | Another Way | 65 |
| 162. | Another Way | 65 |
| 163. | Mystery, or Cheap Plum Cake at 3d. per lb. | 66 |
| 164. | Plum Cake at 4d. per lb. | 66 |
| 165. | Lafayette Cakes | 66 |
| 166. | American Genoa Cake | 66 |
| 167. | Lemon Cake | 67 |
| 168. | Bristol Cake | 67 |
| 169. | Jubilee Cakes | 67 |
| IX.—HANDY WHOLESALE RECIPES FOR SMALL MASTERS. |
| 170. | Soda Cakes or Scones | 68 |
| 171. | Currant or Milk Scones | 68 |
| 172. | Sugar or White Spice Biscuits | 68 |
| 173. | Halfpenny Scotch Cakes | 69 |
| 174. | Large Square Penny Albert Cake | 69 |
| 175. | Brandy Snaps | 69 |
| 176. | Nonpareil Biscuits | 69 |
| 177. | Common Halfpenny Queen Cake | 70 |
| 178. | Halfpenny Lunch Cake | 70 |
| 179. | Polkas or Halfpenny Sponges | 70 |
| SUGAR-BOILING, Etc. |
| X.—CONFECTIONS IN SUGAR-BOILING. |
| 180. | Clarifying Sugar | 73 |
| 181. | Testing Sugar | 74 |
| 182. | To boil Sugar to the degree called “Pearled” | 74 |
| 183. | To boil Sugar to the degree called “Blown” | 74 |
| 184. | To boil Sugar to the degree called “Feathered” | 74 |
| 185. | To boil Sugar to the “Ball” Degree | 74 |
| 186. | To boil Sugar to the degree called “Crackled” | 75 |
| 187. | To boil Sugar to the degree called “Caramelled” | 75 |
| 188. | To boil Sugar by the Thermometer | 75 |
| 189. | Barley Sugar | 75 |
| 190. | Barley Sugar Drops | 76 |
| 191. | Acid Drops | 76 |
| 192. | Pine-apple Drops | 76 |
| 193. | Poppy Drops | 76 |
| 194. | Ginger Drops | 77 |
| 195. | Cayenne Drops | 77 |
| 196. | Ginger Candy | 77 |
| 197. | Lemon Candy | 77 |
| 198. | Peppermint Candy | 77 |
| 199. | Rose Candy | 77 |
| 200. | Burnt Almonds | 78 |
| 201. | Cast Sugar Drops | 78 |
| 202. | Rose Drops | 79 |
| 203. | Orange-flower Drops | 79 |
| 204. | Chocolate Drops | 79 |
| 205. | Coffee Drops | 79 |
| 206. | Barberry Drops | 79 |
| 207. | Peppermint Drops | 80 |
| 208. | Pine-apple Drops | 80 |
| 209. | Vanilla Drops | 80 |
| 210. | Ginger Drops | 80 |
| 211. | Lemon Drops | 80 |
| 212. | Orange Drops | 81 |
| 213. | Pear Drops | 81 |
| 214. | Lavender, Violet, Musk, and Millefleur Drops | 81 |
| 215. | Pink Burnt Almonds | 81 |
| 216. | Philadelphia Caramels | 81 |
| 217. | Boston Chips | 82 |
| 218. | Engagement Favours | 82 |
| 219. | Almond Hardbake | 82 |
| 220. | To make Gum Paste | 83 |
| 221. | To spin a Silver Web | 83 |
| 222. | To spin a Gold Web | 83 |
| 223. | A Spun Sugar Pyramid | 84 |
| 224. | To spin a Gold Sugar Crocanth | 84 |
| 225. | To spin a Gold Cup | 84 |
| 226. | A Spun Sugar Bee-hive | 85 |
| 227. | To Ornament a Bee-hive | 85 |
| XI.—COLOURING SUGAR. |
| 228. | To prepare Sugar for Colouring | 87 |
| 229. | To colour Sugar | 87 |
| 230. | Blue Colouring | 87 |
| 231. | Carmine Colouring | 88 |
| 232. | Green Colouring | 88 |
| 233. | Another Way | 88 |
| 234. | Orange Colouring | 88 |
| 235. | Red Colouring | 89 |
| 236. | Yellow Colouring | 89 |
| XII.—LOZENGES. |
| 237. | Peppermint Lozenges | 90 |
| 238. | Rose Lozenges | 90 |
| 239. | Ginger Lozenges | 91 |
| 240. | Transparent Mint Lozenges | 91 |
| 241. | Cinnamon Lozenges | 91 |
| 242. | Clove Lozenges | 91 |
| 243. | Nutmeg Lozenges | 91 |
| 244. | Lavender Lozenges | 91 |
| 245. | Vanilla Lozenges | 91 |
| 246. | Brilliants | 91 |
| XIII.—ICE CREAMS. |
| 247. | Vanilla Ice Cream | 92 |
| 248. | Bisque or Biscuit Glace | 93 |
| 249. | Crushed Strawberry Ice Cream | 93 |
| 250. | Hokey Pokey | 93 |
| 251. | Cocoanut Ice | 94 |
| XIV.—PRESERVING FRUITS. |
| 252. | Large Strawberries | 95 |
| 253. | Strawberry Jam | 96 |
| 254. | Raspberry Jelly | 97 |
| 255. | Black Currant Jelly | 97 |
| 256. | Red Currant Jam | 97 |
| 257. | Apple Jelly | 97 |
| 258. | Gooseberry Jam | 98 |
| 259. | Orange Marmalade | 98 |
| XV.—CHOCOLATE. |
| 260. | General Directions for Making Chocolate | 99 |
| 261. | Chocolate Harlequin Pistachios | 100 |
| 262. | Chocolate Drops with Nonpareils | 100 |
| 263. | Chocolate in Moulds | 100 |
