02206cam a22003733u 4500 68137 UtSlPG 20260610134555.0 m cr n 260607r20221903utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Douglas, Elizabeth The cake and biscuit book Salt Lake City, UT : Project Gutenberg, 2022 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier The new cookery books; vol. 2 Release date is 2022-05-21 The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "The Cake and Biscuit Book" by Elizabeth Douglas is a collection of baking recipes written in the early 20th century. The book focuses on various types of cakes and biscuits, providing detailed instructions and tips for successful baking. It emphasizes the importance of using fresh ingredients and the techniques essential for amateur bakers to achieve desired results. The beginning of this cookbook presents a preface that outlines the author's perspective on cake-making. Douglas stresses the importance of consistency by recommending that the same person who mixes the batter should also bake the cake. Additionally, she highlights the significance of using fresh eggs and pure butter for optimal flavor. The opening section also includes valuable general directions for cake-making, including the necessary utensils, measuring techniques, and baking tips to ensure that readers can successfully execute her recipes throughout the book. (This is an automatically generated summary.) Originally published: United Kingdom: Grant Richards, 1903 Cooking Cookbooks Cake Cookies The new cookery books; vol. 2 https://archive.org/details/b21538979/page/n5/mode/2up https://www.gutenberg.org/ebooks/68137 108957 108957