The cake and biscuit book

Name: The cake and biscuit book
Author: Elizabeth Douglas

By Elizabeth Douglas

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About This Book

The volume offers practical, kitchen-tested recipes and thorough technique guidance for making cakes and biscuits, beginning with utensils, measuring, mixing methods, and oven advice, then presenting recipes grouped by type—sponge, white, layer, fruit, gingerbread, yeast and fried cakes, icings, little cakes and biscuits, breakfast and tea cakes, and schoolroom cakes—plus cleaning and preparing ingredients like currants, raisins, and almonds. Instructions emphasize freshness of eggs and quality of butter, detailed measurements, and mixing and baking methods for reliable results.

About the Author

Elizabeth Douglas

Elizabeth Douglas was a culinary author known for her contributions to cookery literature in the early 20th century. She authored several notable works that focus on various aspects of cooking, including "The Cake and Biscuit Book," which offers a range of recipes for sweet treats, and "The Pudding and Pastry Book," highlighting traditional desserts. Additionally, her work "The Soup and Sauce Book" provides insights into preparing flavorful soups and sauces. Douglas's books reflect a practical approach to home cooking, making them valuable resources for both novice and experienced cooks.