000			02206cam a22003733u 4500
001			68137
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006			m
007			cr n
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aDouglas, Elizabeth
245	1	4	_aThe cake and biscuit book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2022
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aThe new cookery books; vol. 2
500			_aRelease date is 2022-05-21
508			_aThe Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"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.)
534			_pOriginally published: _cUnited Kingdom: Grant Richards, 1903
653			_aCooking
653			_aCookbooks
653			_aCake
653			_aCookies
830		0	_aThe new cookery books; vol. 2
856	4		_uhttps://archive.org/details/b21538979/page/n5/mode/2up
856	4	0	_uhttps://www.gutenberg.org/ebooks/68137
999			_c108957 _d108957