| Page |
| General Remarks on Cakes | 540 |
| To blanch and to pound Almonds | 542 |
| To reduce Almonds to a Paste (the quickest and easiest way) | 542 |
| To colour Almonds or Sugar-grains, or Sugar-candy, for Cakes or Pastry | 542 |
| To prepare Butter for rich Cakes | 543 |
| To whisk Eggs for light rich Cakes | 543 |
| Sugar Glazings and Icings, for fine Cakes and Pastry | 543 |
| Orange-Flower Macaroons (delicious) | 544 |
| Almond Macaroons | 544 |
| Very fine Cocoa-nut Macaroons | 545 |
| Imperials (not very rich) | 545 |
| Fine Almond Cake | 545 |
| Plain Pound or Currant Cake (or rich Brawn Brack or Borrow Brack) | 546 |
| Rice Cake | 546 |
| White Cake | 546 |
| A good Sponge Cake | 547 |
| A smaller Sponge Cake (very good) | 547 |
| Fine Venetian Cake or Cakes | 547 |
| A good Madeira Cake | 548 |
| A Solimemne (a rich French breakfast cake, or Sally Lunn) | 549 |
| Banbury Cakes | 549 |
| Meringues | 550 |
| Italian Meringues | 551 |
| Thick, light Gingerbread | 551 |
| Acton Gingerbread | 552 |
| Cheap and very good Ginger Oven-cake or Cakes | 552 |
| Good common Gingerbread | 553 |
| Richer Gingerbread | 553 |
| Cocoa-nut Gingerbread (original receipts) | 553 |
| Delicious Cream Cake and Sweet Rusks | 554 |
| A good light Luncheon-cake and Brawn Brack | 554 |
| A very cheap Luncheon-biscuit, or Nursery-cake | 555 |
| Isle of Wight Dough-nuts | 556 |
| Queen Cakes | 556 |
| Jumbles | 556 |
| A good Soda Cake | 556 |
| Good Scottish Short-bread | 557 |
| A Galette | 557 |
| Small Sugar Cakes of various kinds | 558 |
| Fleed, or Flead Cakes | 558 |
| Light Buns of different kinds | 559 |
| Exeter Buns | 559 |
| Threadneedle-street Biscuits | 560 |
| Plain Dessert Biscuits and Ginger Biscuits | 560 |
| Good Captain’s Biscuits | 560 |
| The Colonel’s Biscuits | 561 |
| Aunt Charlotte’s Biscuits | 561 |
| Excellent Soda Buns | 561 |