query: what method of cookery is used to cook cakes and scones

pos: Baking Baking Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking

pos: New Zealand cuisine cakes, scones, muffins and other mainly sweet baking dishes. The country's most iconic recipe book, the "Edmonds Cookery Book", originally began as publicity material for a baking powder company, and contains a high proportion of baking recipes. For most of the twentieth century, New Zealand cuisine remained highly derivative of British food. From about the 1960s, the advent of affordable air travel allowed New Zealanders to travel overseas more easily. Many New Zealanders went to Europe on overseas experience where they encountered French and Italian cooking, and also the Indian and Chinese restaurants of Britain as well as the New

pos: Cornish cuisine Lynher Dairies from an old recipe. Lynher Dairies also make Cornish Garland and Tiskey Meadow. Local cakes and desserts include saffron cake, heavy ("hevva") cake (similar to Welsh cakes), fairing biscuits, figgy 'obbin, or "fuggan", scones (often served with jam and clotted cream) and whortleberry pie. Baking cakes using yeast is more common here than in the rest of England. The Cornish Gilliflower is a variety of apple tree found at Truro in 1813 which was afterwards grown commercially. Other Cornish cultivars include the Cornish Aromatic and the King Byerd. Various fruit trees can be grown in Cornwall but it

pos: Cranberry of sugar per ounce, cranberry juice cocktail is more highly sweetened than even soda drinks that have been linked to obesity. Usually cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce. Such preparations are traditionally served with roast turkey, as a staple of English Christmas dinners, and Thanksgiving (both in Canada and in the United States). The berry is also used in baking (muffins, scones, cakes and breads). In baking it is often combined with orange or orange zest. Less commonly, cranberries are used to add tartness to savory dishes such as soups and stews.

pos: Baking a profession is called a baker. All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. These popular items are known collectively as "baked goods," and are often sold at a bakery, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues. Meat, including cured meats, such as ham can also be baked, but

pos: Soda bread more flat shape, and it is split into four sections. The soda farl is one of the distinguishing elements of the Ulster fry, where it is served alongside potato bread, also in farl form. In Scotland, varieties of soda breads and griddle sodas include bannocks and farls (Scots: "fardel", "a fourth"), "soda scones", or "soda farls", using baking powder or baking soda as a leavening agent giving the food a light and airy texture. Bannocks are flat cakes of barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (Scots: "girdle"). The most authentic

pos: How to Cook That CNET and Reardon also developed a recipe for a YouTube cake. The website sells its own products, including cake templates. In addition to the website and YouTube channel, Reardon released a mobile app called "Surprise Cakes" in the Apple Store and on Google Play. It is considered the world's first augmented reality app for cakes and was inspired by a gaming app. The app allows users to make a cake come to life with 3D moving dragons, unicorns, rainbows and fireworks. How to Cook That How To Cook That is a website and YouTube baking channel that provides video recipes

pos: Cake form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers. Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, cakes for first communion, Christmas cakes, Halloween cakes, and Passover plava (a type

pos: Sponge cake Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise

pos: Sponge cake as an element of the dessert in the Passover meal during the Seder service, when it is often combined in serving with a fruit compote. Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered

pos: Fat rascal ashes of a peat fire, and the terms "fat rascal" and "turf cake" are sometimes used interchangeably. A Yorkshire cookery book of 1973 had plain flour, baking powder, butter and currants as the ingredients. A 1980 Yorkshire cookbook described fat rascals as a means of using leftover pastry, typically consisting of scraps of shortcrust pastry, sugared, sprinkled with currants and rolled into thick flat cakes before baking. Fat rascals, whatever their composition, do not appear to have been widely known outside the Yorkshire region until the 1980s, although there are occasional mentions in other regions, such as in Rye, Sussex

neg: Layer cake and carrot cake with cream cheese icing. Many wedding cakes are decorated layer cakes. In the mid-19th century, modern cakes were first described in English. Maria Parloa's "Appledore Cook Book", published in Boston in 1872, contained one of the first layer cake recipes. Another early recipe for layer cake was published in "Cassell's New Universal Cookery Book", published in London in 1894. An older form of layer cake is common in southern and eastern Europe. In Ukraine and Russia, people still make these cakes in the old traditional way. The cake batter is baked in a frying pan in thin

neg: Crempog Heating the large ovens was generally confined to one day a week and was used to make bread and cakes to last the family until the next week. These were augmented with whatever could be cooked over the open fireplace using the bakestone. Common foods cooked using this method were "cacen radell" (griddle cake), "bara crai" (unleavened bread), "cacen gri" (speckled cakes) and "crempog". Although there is no documented evidence of the earliest crempog recipe, the basic ingredients, readily available in Wales suggests a long history. The recipe for "crempog" reflects very old cookery traditions that were once common throughout

neg: Chocolate brownie result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time. The first-known printed use of the word "brownie" to describe a dessert appeared in the 1896 version of the "Boston Cooking-School Cook Book" by Fannie Farmer, in reference to molasses cakes baked individually in tin molds. The earliest-known published recipes for a modern style chocolate brownie appeared in the "Home Cookery"

neg: Scone deep-fry or deep pan-fry them in dripping or oil, when they are called "puftaloons". Cheese scones are a popular snack sold in cafes or tea shops, where they are commonly served toasted with butter. They are featured in the Edmonds Cookery Book and make up a part of kiwiana. Round British scones can resemble North American biscuits in appearance, but scones traditionally rely on cold butter, while biscuits are more often made with other kinds of animal fat or vegetable shortening. Also, while scones are frequently (but not always) sweet, and served with coffee and tea, biscuits are served more

neg: Gabriel Gaté in association with the Anti-Cancer Council, as were his next two books, "Smart Food" and "Good Food Fast". The three books have together sold 500,000 copies. The three following cookbooks - "Favourite Fast Recipes", "Television Recipes" and "Great Cakes and Desserts" - have brought his sales over 700,000. Gaté came to Australia in 1977 with his Melbourne-born wife, and has since established himself as a popular chef in Melbourne and a leading influence on the way Australians cook today. As a modern cookery show presenter, Gabriel's credits include: He has presented cookery segments on many lifestyle programs including "Taste Le

neg: Tea (meal) what she calls a "visitor's tea" for their landlady: "the table was laid… there were the best tea things with a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning." For the more privileged, afternoon tea was accompanied by delicate savouries (customarily cucumber sandwiches or egg and cress sandwiches), bread and butter, possibly scones (with clotted cream and jam, as for cream tea), and usually cakes and pastries (such as Battenberg cake or Victoria sponge). The sandwiches usually have the

neg: American Cookery American Cookery American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: "American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life." This book was quite popular and was printed, reprinted and pirated for 30 years

neg: American Cookery after the political upheaval of the American Revolution of 1776, a second revolution - a culinary revolution - occurred with the publication of a cookbook by an American for Americans." American Cookery American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: "American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes,

neg: Culture of England and scones (or buns called splits) served with jam and clotted cream from Devon or Cornwall, sometimes accompanied by dainty finger sandwiches, with fillings such as cucumber and smoked salmon, cake, small pastries and fruit tarts. Teas are typically served in tearooms and hotels. English cakes include a variety of fruit cakes, such as Genoa cake, and sponge cakes, such as Victoria sponge, Madeira cake, Battenberg cake, chocolate sponge, coffee cake, lemon drizzle cake, and fairy cakes. Wartime rationing popularised carrot cake. Simnel cake is a special fruit cake associated with Mothering Sunday and Easter. The traditional wedding cake is

neg: Welsh cake Welsh cake Welsh cakes ( or '), also welshcakes or pics"', are traditional in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle. The cakes are also known as Griddle Cakes or Bakestones within Wales because they are traditionally cooked on a bakestone (), a cast-iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones. Welsh cakes are made from flour, butter/lard,

neg: Korean cuisine to "stretch" the rice; this is still done in dishes such as "boribap" (rice with barley) and "kongbap" (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a "sot" (솥) or "musoe sot" (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The "sot" is still used today,

neg: Gas Mark Gas Mark The Gas Mark is a temperature scale used on gas ovens and cookers in Great Britain, Ireland and some Commonwealth of Nations countries. The draft 2003 edition of the "Oxford English Dictionary" lists the earliest known usage of the concept as being in L. Chatterton's book "Modern Cookery" published in 1943: "Afternoon tea scones… Time: 20 minutes. Temperature: Gas, Regulo Mark 7". "Regulo" was a type of gas regulator used by a manufacturer of cookers; however, the scale has now become universal, and the word "Regulo" is rarely used. The term "gas mark" was a subject of the

neg: Culture of England made from a rich fruitcake. Parkin and toffee apples are eaten on Guy Fawkes Night. Particular types of gingerbread are associated with Grasmere, Market Drayton and Cornwall. Eccles cakes and Banbury cakes are small round cakes filled with currants. Other items served for afternoon tea include teacakes, crumpets and pikelets, English muffins, tea loaf, malt loaf, seed cake, rock cakes, flapjacks, jam tarts, maids of honour tarts, doughnuts and lardy cakes. Lemon curd or honey may be served at afternoon tea as an alternative to jam. Cheese scones are made using grated cheese with a strong flavour such as Cheddar

neg: Orange flower water cakes and Pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz. In Malta and many North African as well as Middle Eastern countries, orange blossom water is widely used as medicine for stomach ache and given to small children as well as adults. Orange flower water has been a traditional ingredient used often in North African as well as in Middle Eastern cooking. In Arab variants of baklava, orange blossom water is often mixed with the

neg: Confectionery types of corn syrup. Bakers' confectionery includes sweet baked goods, especially those that are served for the dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookies. In the Middle East and Asia, flour-based confections predominate. Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older king cake, were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include butter cakes, tortes, and foam cakes.

neg: Gas Mark increasing by 25 °C for each subsequent step, up to Stufe 7 at 300 °C. Gas Mark The Gas Mark is a temperature scale used on gas ovens and cookers in Great Britain, Ireland and some Commonwealth of Nations countries. The draft 2003 edition of the "Oxford English Dictionary" lists the earliest known usage of the concept as being in L. Chatterton's book "Modern Cookery" published in 1943: "Afternoon tea scones… Time: 20 minutes. Temperature: Gas, Regulo Mark 7". "Regulo" was a type of gas regulator used by a manufacturer of cookers; however, the scale has now become universal, and

neg: Scone griddle (or girdle) on the stove top rather than baked in the oven. This usage is also common in New Zealand where scones of all varieties form an important part of traditional colonial New Zealand cuisine. Other common varieties include the "dropped scone", or "drop scone", like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the "lemonade scone", which is made with lemonade and cream instead of butter and milk. There is also the fruit scone or fruited scone, which contains currants, sultanas, peel and glacé cherries, which is

neg: Elizabeth Marshall (cook) "Old Cookery Books". WorldCat Oxford Companion to Food Waitrose Online: Old Flames - British cooks and cookery writers of great repute Elizabeth Marshall (cook) Elizabeth Marshall was a cook who ran a patisserie and cookery school in Newcastle upon Tyne between 1770 and about 1790. She is the author of "The Young Ladies' Guide in the Art of Cookery", subtitled "being a Collection of useful Receipts, Published for the Convenience of the Ladies committed to her Care, by Eliz. Marshall". Her "Art of Cookery" was printed by Thomas Saint, printer of wood engravings by Thomas Bewick as well as the

neg: Biscuit Biscuit Biscuit is a term used for a variety of primarily flour-based baked food products. The term is applied to two distinct products. This article covers the type of biscuit found in the Commonwealth of Nations and Europe, which is typically hard, flat and unleavened. In North America, a biscuit is typically a soft, leavened quick bread, and is covered in the article Biscuit (bread). The modern-day difference in the English language regarding the word "biscuit" is provided by British cookery writer Elizabeth David in "English Bread and Yeast Cookery", in the chapter "Yeast Buns and Small Tea Cakes" and

neg: Fiona Hamilton-Fairley in 1995, when she began to teach children in her own home following the realisation that her own children would not learn to cook at school. Hamilton-Fairley has published three cookery books, "I Can’t Cook", which was aimed at adults with little knowledge of cookery and "I Can’t Cook: Entertaining". Both were published by Bloomsbury Press. Under Hamilton-Fairley’s leadership, KCS self-published "The Kids' Cook Book" in 2005. Hamilton-Fairley lives in London and has three children. Fiona Hamilton-Fairley Fiona Hamilton-Fairley is the founder and CEO of The Kids' Cookery School in Acton, West London. She founded the cookery school for children

neg: Teahouse chain. Tea rooms were part of the growing opportunities for women in the Victorian era. In the UK today, a tea room is a small room or restaurant where beverages and light meals are served, often having a sedate or subdued atmosphere. The food served can range from a cream tea (also known as Devonshire tea), i.e. a scone with jam and clotted cream; to an elaborate afternoon tea featuring tea sandwiches and small cakes; to a high tea, a savoury meal. In Scotland teas are usually served with a variety of scones, pancakes, crumpets and other cakes. There is

neg: Yorkshire pudding make a meal. When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737, a recipe for "a dripping pudding" (later named "The Yorkshire Pudding") was published in the book "The Whole Duty of a Woman": Similar instructions were published during 1747 in the book "The Art of Cookery made Plain and Easy" by Hannah Glasse, with the name 'Yorkshire pudding'. It was she who

neg: The Cooks and Confectioners Dictionary The Cooks and Confectioners Dictionary The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion was a cookery book written by John Nott and first published in London in 1723. Nott had been the chief cook for a string of aristocrats, named on the title page of his book as the Dukes of Somerset, Ormond, and Bolton, and the Lords Lansdown and Ashburnham. The book describes how to make savoury dishes including "Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages". Pastries include biscuits, cakes, custards, puddings, pies and tarts. Confectionery includes candying and conserving flowers, fruits, and

neg: Culture of the United Kingdom 1833, with R. White's Lemonade sold in 1845. Sausages are commonly eaten as bangers and mash, in sausage rolls or as toad in the hole. Lancashire hotpot is a well-known stew. Popular cheeses include Cheddar and Wensleydale. Sweet British dishes include scones, apple pie, mince pies, spotted dick, Eccles cakes, pancakes, sponge cake, trifle, jelly, custard, sticky toffee pudding, Tunnock's teacake, and Jaffa cakes; the best-selling cake in the UK. Marmalade is a popular British spread for toast or sandwich: a spread famous for its association with Paddington Bear, a beloved bear in UK culture that featured in the critically

neg: The English Art of Cookery dishes of his composition." The English Art of Cookery The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence. The title page describes Richard Briggs as being "many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, [and] now at the Temple Coffee-house." Briggs gave the book the title "The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a

neg: The English Art of Cookery The English Art of Cookery The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence. The title page describes Richard Briggs as being "many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, [and] now at the Temple Coffee-house." Briggs gave the book the title "The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new". In

neg: Welsh cake currants, eggs, milk, and spices such as cinnamon and nutmeg. They are roughly circular, a few inches (7–8 cm) in diameter and about half an inch (1–1.5 cm) thick. Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered. Welsh cake Welsh cakes ( or '), also welshcakes or pics"', are traditional in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to

neg: Fruit curd and as a filling for cakes, small pastries, and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents. Contemporary commercially made curds remain a popular spread for bread, scones, toast, waffles, crumpets, pancakes, cheesecake, or muffins. They can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a popular dessert in Britain

neg: Elizabeth Marshall (cook) Elizabeth Marshall (cook) Elizabeth Marshall was a cook who ran a patisserie and cookery school in Newcastle upon Tyne between 1770 and about 1790. She is the author of "The Young Ladies' Guide in the Art of Cookery", subtitled "being a Collection of useful Receipts, Published for the Convenience of the Ladies committed to her Care, by Eliz. Marshall". Her "Art of Cookery" was printed by Thomas Saint, printer of wood engravings by Thomas Bewick as well as the printer and publisher of the Newcastle Courant, a forerunner of The Journal and the Evening Chronicle. Marshall was born in Swarland

neg: Oxford Symposium on Food and Cookery ideal method for the restaurateur". Speakers in Near Eastern cuisines included Charles Perry, editor on the "Los Angeles Times", who discussed "Three Medieval Arabic Cook Books". R. E. F. Smith, professor of Russian at Birmingham, was one of two speakers on the history of Russian food. There was a session in which symposiasts attempted, but failed, to devise a test for distinguishing bogus from authentic regional styles of cookery, a question that was to be taken up again in the 2005 symposium, "Authenticity in the Kitchen". The 1981 proceedings were published in volume form, the first occasion on which this

neg: Trifle eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly sometimes found in salami. Many of the ingredients used in ancient trifles can be found in meats and other products found today. According to some scholars, trifle cakes might be the origin of modern sandwich cakes. The earliest use of the name "trifle" was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery "The Good Huswifes Jewell". Trifle evolved from a similar dessert known as a fool, and originally the two names

neg: The National Training School Of Cookery were the lower-middle classes, able often to afford just one servant, often a young girl, who had to do all the household tasks as well as cook. The servant was often a novice cook and her mistress was a novice servant-employer, so both could benefit from lessons at the School. The range of the School's activities, and the different social classes catered for, is reflected in its revised list of fees of 1921. Most expensive was the Cordon Bleu course at £60. Other courses included: Household Management; Housekeeping; Ladies’ Short Cookery Course; Plain Cookery; Superior Household Cookery; Cook's Certificates In

neg: Paul Hamlyn He transformed Paul Hamlyn Group and Octopus Publishing Group, now owned by Hachette Livre, into major UK publishing houses. His success was developed on the idea of publishing eye catching, glossy books in colour that appealed to a non-literary retail market. In 1961, for example, he published Marguerite Patten's seminal domestic cookery book 'Everyday Cook Book in Colour', a great success that established Hamlyn in the cookery retail market. The 'Everyday Cook Book in Colour' had sold in excess of one million copies by 1969. Hamlyn used colour at a time when it was unusual and expensive for book publishers

neg: Cookbook the cookbooks printed and used in the Thirteen Colonies were British. The first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, "Modern Cookery for Private Families" (1845), was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery. The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts. Contemporary chef Delia Smith is quoted as having called Acton "the

neg: Castanea sativa cooked, chestnuts acquire a sweet flavour and a floury texture similar to the sweet potato. The cooked nuts can be used for stuffing poultry, as a vegetable or in nut roasts. They can also be used in confections, puddings, desserts and cakes. They are used for flour, bread making, a cereal substitute, coffee substitute, a thickener in soups and other cookery uses, as well as for fattening stock. A sugar can be extracted from them. The Corsican variety of polenta (called "pulenta") is made with sweet chestnut flour. A local variety of Corsican beer also uses chestnuts. The product is

neg: Cupcake Cupcake A cupcake (also British English: fairy cake; Hiberno-English: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied. The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in "American Cookery" by Amelia Simmons. The earliest extant documentation of the term "cupcake" itself was

neg: The Cook in Trouble ending is missing from the surviving copy of the film. The Cook in Trouble Sorcellerie culinaire (scène clownesque), released in the US as The Cook in Trouble and in the UK as Cookery Bewitched, is a 1904 French short silent film directed by Georges Méliès. It was released by Méliès's Star Film Company and is numbered 585–588 in its catalogues. Méliès plays the cook in the film. Special effects used include pyrotechnics and substitution splices. The action of the film is a variation on the "trapdoor chase", a type of spectacular chase sequence particularly associated with the Lupino family of

neg: The Cook in Trouble The Cook in Trouble Sorcellerie culinaire (scène clownesque), released in the US as The Cook in Trouble and in the UK as Cookery Bewitched, is a 1904 French short silent film directed by Georges Méliès. It was released by Méliès's Star Film Company and is numbered 585–588 in its catalogues. Méliès plays the cook in the film. Special effects used include pyrotechnics and substitution splices. The action of the film is a variation on the "trapdoor chase", a type of spectacular chase sequence particularly associated with the Lupino family of performers, including Lupino Lane. In Méliès's version, the trapdoors are

neg: The Kids' Cookery School The Kids' Cookery School The Kids' Cookery School (KCS) is a cookery school for children aged 3-16 which has charitable status. Children aged 3-16 years old go to KCS for practical cookery lessons, where they learn to cook healthy food from fresh ingredients. The school was founded in 1995 by Fiona Hamilton-Fairley, who raised funds to build the purpose-built teaching kitchens in Acton, West London Acton, London. KCS teaches around 2,500 children each year at the cookery school in Acton or in schools around London. The school is a charity and relies on donations from charitable trusts, companies and individuals.

neg: Cuisine of Ceredigion Wales in 2012. Bread and cakes were made for daily use and also for special occasions, which usually revolved around the religious or agricultural calendar. Freeman notes that cakes come from the later tradition in Welsh cookery, when the bakestone was replaced by the oven. Sheep shearing remains one of the major social occasions in Welsh rural life and during this period farmers help each other with the rounding-up of the sheep and the shearing of the wool. At this time the host farm will spend days beforehand making pies, cakes and baked meats. Cacen Gneifo, or Shearing Cake, is

neg: English cuisine scones, and fish and chips, few had ever eaten the canonical English breakfast, lunch and dinner in any single day, and many probably never ate any item from the list at all regularly. In any case, Ashley noted, the national diet changes with time, and cookery books routinely include dishes of foreign origin. He remarked that a National Trust café, whose manager claimed "We're not allowed to do foreign food ... I can't do lasagne or anything like that", in fact served curry, because "seemingly curry is English". Anglo-Indian cuisine has indeed been part of the national diet since the

neg: Elizabeth David as her confidence and reputation grew, by herself. "A Book of Mediterranean Food" (1950) draws on nine authors, from Henry James to Théophile Gautier, in between eleven sections of recipes. Reviewers commented that David's books possessed literary merit as well as practical instruction. Some critics, used to more prescriptive cookery writers, thought her approach assumed too much knowledge on the part of the reader. In her view, "The ideal cookery writer is one who makes his readers want to cook as well as telling them how it is done; he should leave something, not too much perhaps, but a little,

neg: Potato scone the full Scottish breakfast with fried eggs, bacon and lorne sausage. Alternatively, they are often eaten in a roll, usually accompanied with either lorne sausage, bacon, or fried egg. They can also be eaten like a wheat scone with jam and a cup of strong tea. A typical potato scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle to cook. They are traditionally served hot, and cold potato scones are often reheated by

neg: Kue longer shelf life compared to easily spoiled "kue basah". Some variant, especially "kaasstengels" clearly demonstrate Dutch origin ("kaas" is Dutch word for cheese). Because it is dried, it last longer than "kue basah". "Kue kering" often served during annual holidays and important festivities, popular to be offered for visiting guests during "Lebaran" and "Natal". Examples of "kue kering" are: Kue Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in

neg: The Accomplisht Cook directed to the Pages they appertain to." The following is a recipe in which May used salt cod in a pie: The following is May's recipe for Lumber Pie: The celebrity cook and author Clarissa Dickson Wright covers "The Accomplisht Cook" in detail. She notes that few other cookery books were published during the Commonwealth of Oliver Cromwell, and that the book is free of the plagiarism usual at the time. She considers the book therefore to have a "freshness" and to be revealing of well-to-do life in 17th century England, with its many recipes for venison and for fish

neg: Tea cakes on fine porcelain is a cultural stereotype. In southwest England, many cafés serve a cream tea, consisting of scones, clotted cream, and jam alongside a pot of tea. In some parts of Britain & India 'tea' may also refer to the evening meal. Ireland has long been one of the biggest per-capita consumers of tea in the world. The national average is four cups per person per day, with many people drinking six cups or more. Tea in Ireland is usually taken with milk or sugar and is slightly spicier and stronger than the traditional English blend. Tea is

neg: The Mole (Australia season 5) mannequins representing each of them. Juan and Liz were in the buffet, and had to prepare scones and Devonshire tea. Craig and Heidi completed their task in short order, and Juan was revealed to be a skilled cook, easily preparing scones that passed muster. Mark and Liane were one swap of clothes away from having all the mannequins correctly dressed on three different occasions, but never did get the full correct answer, giving John and Kristy free passes and keeping the money from the kitty. Caving: This multi-faceted challenge first involved the group picking their two best tour guides, Mark

neg: Kue Kue Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms, some are steamed, fried or baked. Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, "Koeé" (kue) is also popular in the Netherlands. Indonesian kue demonstrate local native delicacies, Chinese and Indian influences, as well as European cake and pastry influences. For example, bakpia and kue

neg: Dutch cuisine castle kitchen. Orchards for pears and apples connected to castles were later used for export and set off a Dutch horticulture tradition that remains to this day. During the 15th century haute cuisine began to emerge, largely limited to the aristocracy. Cookery books from this period are aimed at the upper class. The first Dutch-language cook book printed in Brussels is called "Een notabel boecxken van cokeryen" ("A notable book of cookery"). It offers medieval recipes for festivities, such as sauces, game, jellies, fish, meat, pies, tarts, eggs, dairy products, candied quinces and ginger. The recipes come from various sources,

neg: Soda bread published containing a recipe for Soda Cake. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in Austria, Britain, Ireland and Poland. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional "česnica" (Serbian Cyrillic: Чесница), a soda bread made at Christmas. In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or

neg: Elizabeth Marshall (cook) or Felton, Northumberland in 1738 and was christened in St. Michael & All Angels Church on 15 February that year. Her cookery school occupied premises in Mosley Street, Newcastle upon Tyne, and census records show her moving to a neighbouring shop where she paid £10 3s 6d in rateable value. Saint's printing press was also located in Mosley Street. "The Art of Cookery" is notable for its inclusion of recipes requiring expensive imported ingredients such as truffles, morels, pineapples and lemons, which Marshall used in large quantities: her recipe for "The Power of Lemons", a concentrated lemon essence, begins with

neg: The Dorchester and smoked salmon, all served in silver trays, a second course consisting of scones with clotted cream and jam, followed by a pastry tray with a selection of freshly made patisseries. "China Tang" is owned by the businessman David Tang and was opened in 2005. The restaurant is luxuriously designed, with an art deco lounge bar reminiscent of 1930s Shanghai. "The Spatisserie" is an informal restaurant, which specialises in light snacks and afternoon tea, serving cakes, biscuits and pastries. The Dorchester Bar was initially rebuilt in 1938 and was run by Harry Craddock, one of the world's most famous barmen

neg: Modern Cookery for Private Families comments that Acton knew about "her countrymen"'s lack of understanding of curry and "lamented 'the great superiority of the oriental curries over those generally prepared in England'". She further notes that Acton suggested practical improvements, such as grating coconut into the gravy, and using tamarind, acid apples and cucumber to simulate the "piquancy you get with bitter gourds, mango, and so on", which she comments was certainly better than lazily adding lemon juice, but still nothing like "anything prepared by my grandmother's Indian cook." Dickson Wright also comments on the early signs in "Modern Cookery" of what she considers the

neg: Leeds University Library's Cookery Collection food sellers who use adulterated food to increase sales. Eliza Acton’s "Modern Cookery, in all its Branches": "Reduced to a System of Easy Practice, for the use of Private Families" was first published in 1845 and a number of editions are in the Cookery Collection at Leeds. Acton was extremely influential because she was the first cookery book writer to list the ingredients needed in a recipe and to note how long a dish takes to cook - an innovation which has become a standard feature of modern recipes. The Cookery Collection is home to seven copies of the Victorian

neg: Culture of the United Kingdom meat pies are consumed such as steak and kidney pie, shepherd's pie, cottage pie, Cornish pasty and pork pie. The last of these is consumed cold. A quintessential British custom, afternoon tea, is a small meal typically eaten between 4 pm and 6 pm. The most popular drink in Britain, tea became more widely drunk due to Catherine of Braganza. It is traditionally accompanied with biscuits, sandwiches, scones, cakes or pastries (such as Battenberg cake, fruit cake or Victoria sponge). In his 1946 essay "A Nice Cup of Tea", author George Orwell wrote: "Tea is one of the mainstays of

neg: Elizabeth David public, David had been moving towards it for some time. David treated her English topics in considerable detail: "Spices, Salt and Aromatics in the English Kitchen" is longer than "Mediterranean Food", "French Country Cooking" or "Summer Cooking". She intended it to be the first in a series of three or even five books on English cookery: "It depends how much time I have ... Later volumes will deal with bread, yeast, cakes, creams and cheeses and egg dishes, and meat and game". They were never written, except for "English Bread and Yeast Cookery", which is by nearly 100 pages the

neg: The Kids' Cookery School It has a number of high-profile celebrity chefs as patrons, who actively support the charity by teaching classes there. They include Alan Coxon, Roz Denny, Barney Desmazery, Sophie Grigson, Alex Mackay, James Martin (chef), Rosemary Moon, Sri Owen, Tony Tobin and Lesley Waters. The Kids' Cookery School The Kids' Cookery School (KCS) is a cookery school for children aged 3-16 which has charitable status. Children aged 3-16 years old go to KCS for practical cookery lessons, where they learn to cook healthy food from fresh ingredients. The school was founded in 1995 by Fiona Hamilton-Fairley, who raised funds to build

neg: Vertamae Smart-Grosvenor culinary limitations because I'm 'black.' On the other hand, I choose to write about 'Afro-American' cookery because I'm 'black' and know the wonderful, fascinating culinary history there is. And because the Afro-American cook has been so underappreciated." The book addresses gentrification of cuisine and the classification as "gourmet" of foods that have long been a part of African-American cookery, such as collards and terrapins. In the recipe for terrapins, Grosvenor writes, Ain't nothing but swamp turtles. They used to be plentiful on the eastern seaboard. So plentiful that plantation owners gave them to their slaves. Now they are the rare

neg: Bazin (bread) is to form the dough into palm-size cakes and cook in water in a special copper pot called a qidir. The barley cakes, having become solid, are then broken up in the pot with a large, flat, wooden ladle and mixed to form one large piece. Nowadays, a blender is often used, or the dough is cooked immediately in water like a pudding. Bazin (bread) Bazin (, pronounced , is an unleavened bread in the cuisine of Libya prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a

neg: Simon Hopkinson by Waitrose "Food Illustrated" magazine. Also in 1994, Hopkinson suffered what he termed a "mini-breakdown" during restaurant service one evening. He left Bibendum early in 1995 to devote his time to cookery writing. He was replaced as the head chef by Matthew Harris. In June 2011, Hopkinson presented his cooking show "The Good Cook", every Friday after "The One Show" on BBC. The series consisted of 6 episodes, being frequently repeated on BBC Two and some excerpts used on BBC One's "Saturday Kitchen". From June 2013, Hopkinson has presented a new show called "Simon Hopkinson Cooks" on Channel 4's digital

neg: Eliza Acton a major influence on and source for her own "English Bread and Yeast Cookery", and that she owes Acton a debt for it; David also describes "Modern Cookery" as "the greatest cookery book in our language". The cook Delia Smith is of a similar opinion, and describes Acton as "the best cookery writer in the English language". The cookery writer Jane Grigson was influenced by Acton, particularly when she wrote "English Food" (1974), while the chef Rick Stein included her "Soles Stewed in Cream" in his cookbook "Seafood Lovers' Guide" (2000). Eliza Acton Elizabeth "Eliza" Acton (17 April 1799 –

neg: Quick bread Quick bread Quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads. Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread. "Quick bread" most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough

neg: Tea in the United Kingdom snacks (tea sandwiches) and small pastries. A less formal alternative is a cream tea, particularly popular in the West Country: a scone with jam and clotted cream. Another possibility is the high tea, hot savoury food as the day's final (but relatively early) meal. There are plenty of regional variations: in Scotland, teas are usually served with a scones, pancakes, crumpets and other cakes. Tea rooms can be found in most towns and many villages. British workers by law, have the right to a minimum of a twenty-minute break in a shift of six hours; government guidelines describe this as

neg: The Forme of Cury The Forme of Cury The Forme of Cury ("The Method of Cooking", "cury" being from Middle French "cuire": to cook) is an extensive collection of medieval English recipes from the 14th century. Originally in the form of a scroll, its authors are listed as "the chief Master Cooks of King Richard II". It is among the oldest English cookery books, and the first to mention olive oil, gourds, and spices such as mace and cloves. The scroll was written in late Middle English (c. 1390) on vellum and contains about 200 recipes (although the exact number of recipes varies slightly

neg: The Forme of Cury Day", "Compast", "Payn Puff", "Frumenty" and "Gingerbrede", accompanied by Piment (spiced wine), for invited guests in 2009. The Forme of Cury The Forme of Cury ("The Method of Cooking", "cury" being from Middle French "cuire": to cook) is an extensive collection of medieval English recipes from the 14th century. Originally in the form of a scroll, its authors are listed as "the chief Master Cooks of King Richard II". It is among the oldest English cookery books, and the first to mention olive oil, gourds, and spices such as mace and cloves. The scroll was written in late Middle English

neg: Lesley Waters rising to head teacher. Waters started in television in 1989 on various cable TV shows, before "Ready Steady Cook" and "This Morning". Waters is married to Tim, a photographer, and the couple have two children. They live in a 16th-century manor house in Evershot, Dorset. The house is now the base for Waters' cookery school. A panel of dietary experts recently publicly praised Waters for the use of ‘good fats’ in her recipes. Lesley Waters Lesley Waters (born 3 April 1960) is an English celebrity chef. She regularly appeared on such cookery programmes as "Ready Steady Cook", and is currently

neg: Prince of Wales bakery Dhaka to offer wedding cakes and Christmas cakes. The bakery bakes in a traditional method with equipments that are a hundred years old. It's Christmas cakes are a traditional Christmas item of Old Dhaka. The bakery used to have portraits of the English monarchy. The bakery has declined in recent years and is now a confectionary store. Prince of Wales bakery Prince of Wales bakery is a historic Bakery in Dhaka, Bangladesh. It is the oldest continuing bakery in Dhaka. Prince of Wales bakery was established in Dhaka circa 1850 by an man from Wales, Great Britain. The original owner

neg: Bakestone Bakestone A bakestone is an early griddle: a portable flat stone placed on or next to a fire to cook cakes of various kinds. It was usually oval and of slate or very fine micaceous flaggy sandstone about 1½" (4cm) thick. Although stone became replaced with cast iron plate in the 19th century its name remained unchanged. In Wales, a bakestone, 'maen' in Welsh; 'gradell' in the north of the country, and 'planc', is the name for the cast iron or steel griddle used for cooking Welsh cakes, especially in South Wales. In Lancashire and the West Riding of Yorkshire

neg: England hole. Lancashire hotpot is a well-known stew originating in the northwest. Some of the more popular cheeses are Cheddar, Red Leicester, Wensleydale, Double Gloucester and Blue Stilton. Many Anglo-Indian hybrid dishes, curries, have been created, such as chicken tikka masala and balti. Traditional English dessert dishes include apple pie or other fruit pies; spotted dick – all generally served with custard; and, more recently, sticky toffee pudding. Sweet pastries include scones (either plain or containing dried fruit) served with jam or cream, dried fruit loaves, Eccles cakes and mince pies as well as a wide range of sweet or spiced

neg: Cupcone the use of volume measurements was firmly established in home kitchens, these recipes became known as "1234 cakes" or "quarter cakes", so called because they are made up of four ingredients in equal ratios; butter, sugar, eggs and flour. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to the reduced proportion of butter. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement. Cupcones can be used interchageably with cupcakes that are

neg: Jenny Bristow Jenny Bristow Jennifer Ann Bristow BEM is a Northern Irish cook and cookery writer. She is best known for her cookery television series produced by UTV. Bristow was brought up on her family's dairy farm near Coleraine. Before her broadcasting career, Bristow worked as a home economics teacher. She has three children. Bristow made her first television appearance on Ulster Television's "Farming Ulster" in 1989 demonstrating how to cook with potatoes, which led a producer at the station to offer Bristow her own series. All of the above series were produced by UTV, and were filmed in a converted barn

neg: Breadsmith specialty breads including Brioche, Ciabatta, Cornbread, Focaccia, Multigrain, Pizza Dough, Raisin Cinnamon, Russian Rye, Stollen, Traditional Rye, and a variety of dessert breads, cookies, scones and coffee cakes. Breadsmith is focused on made-from-scratch, hand-crafted breads using the healthiest ingredients including unbleached, unbromated wheat flour. Each store has a 6-ton stone hearth oven that can bake up to 160 loaves at one time, and the oven's steam injection system gives the breads their distinctive European-style crust. Breadsmith stores can be found in 35 locations in 14 states including Arizona, Illinois, Indiana, Maryland, Michigan, Minnesota, Mississippi, Missouri, New York, New Jersey, North

neg: Charles Elmé Francatelli Charles Elmé Francatelli Charles Elmé Francatelli (1805–10 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as "The Modern Cook". Francatelli was born in London, of Italian extraction, in 1805, and was educated in France, where he studied the art of cookery. Coming to England, he was employed successively by various noblemen, subsequently becoming chief chef of the St James's Club, popularly known as Crockford's club. He left Crockford's to become chief cook to Queen Victoria from 9 March 1840 to 31 March 1842, and then returned to Crockfords. He was

neg: Leeds University Library's Cookery Collection Complete Practical Cook" : "or, a new system of the whole art and mystery of cookery" (1730) is an illustrated recipe book. It contains copperplate engravings showing how to set and arrange a table for various courses in an 18th-century dinner. Charles Carter cooked for nobility and specialised in French baroque cuisine. The Cookery Collection holds several different editions of "The Art of Cookery Made Plain and Easy" by Hannah Glasse, first published in 1747. This book was a best seller for more than one hundred years and was written to help instruct servants in the preparing of meals. In

neg: Stone boiling Stone boiling Stone boiling is a moist-heat cooking method. It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook. This method of food preparation is a fuel-intensive process and it often requires the heating and reheating of stones before the water reaches an effective cooking temperature. Indigenous peoples in what is now Canada and the United States of America, especially on the West and Northwest Coast, used stone boiling. Cooking this way allowed for a more controlled temperature which made the extraction of fats and oils easier

neg: The National Training School Of Cookery recipes ′are intended for the use of both ladies and cook'. The emergence of a national cookery and domestic science school at this time is explainable by the changes in society in the late nineteenth century. Industrialisation had produced a large urban working-class, many of whom had not been taught cookery by their mothers and some of whom had only rudimentary cooking facilities in their homes. The spread of elementary schools gave an opportunity to educate working-class girls in basic cookery. At the other end of the social scale, more and more middle-class households were taking on live-in servants. These

neg: Xiaomi Smart Home range is 30 km. Launched on 29 March 2016. According to Xiaomi, the pressure rice cooker uses 1.2 bar pressure to raise the boiling point of water to around 105℃. Users can use their smartphones to scan the barcode on the rice packaging, with the cooker automatically adjusting its methodology to suit the particular rice type, brand, origin and user preferred softness. The companion app also includes options to cook steamed vegetables, crispy rice and cakes, and users can look up the recipe and set the corresponding heating method through the app. The company had to deal with a PR

neg: Thomasina Miers Thomasina Miers Thomasina Jean "Tommi" Miers (born February 1976) is an English cook, writer and television presenter. She is the co-founder of the Wahaca chain of Mexican street food restaurants. Thomasina Jean "Tommi" Miers was born in February 1976 in Cheltenham, the daughter of Probyn, a joiner and furniture maker, formerly a management consultant and Niki Miers, of Guiting Power, Cheltenham. She studied at St Paul's Girls' School and Ballymaloe Cookery School and worked as a freelance cook and writer, with influences from time spent in Mexico. In 2005, Miers won the BBC TV cookery competition "MasterChef", "impressing judges John

neg: Pancake with Staffordshire. Pancakes (also called "Scotch pancakes" or "Scottish pancakes") are more like the American type. In parts of Scotland they are also referred to as "drop scones" or "dropped scones". They are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar. Smaller than American or English pancakes at about 3.5 in / 9 cm in diameter, they are made by the traditional method of dropping batter onto a griddle (a "girdle" in Northumberland or in Scots). They can be served with jam and cream or just with butter. In Scotland pancakes are

neg: Katie Stewart Gordon Ramsay, Sophie Dahl, Ottolenghi et al, The Times Cookery Book is almost always recognizable from its broken spine and pages dog-eared and stained with the oil and gravy of many years' service. Clean replacements are hard to find." She published a number of other books, including "The Pooh Cook Book" (1971) and "The Sociable Cook" (2001), and in the early 1970s made three series of "Cooking with Katie" programmes for Grampian Television. Katie Stewart Katharine Elizabeth Allen Stewart (23 July 1934 – 13 January 2013), known as Katie Stewart, was an English cookery writer whose columns in "The Times"

neg: Herbert Rowse Armstrong raise the necessary funds by some other means. It would certainly appear that the money entrusted to Armstrong as a deposit on the sale was gone. Martin kept mentioning the matter of completion to Armstrong, but the latter repeatedly delayed and it remained uncompleted by the time of Armstrong's trial. Armstrong eventually invited Martin to a meeting at his home on 26 October 1921. Martin found tea laid out with cakes and buttered scones. Martin probably thought that Armstrong wanted to discuss completion of the property sale, but the two men merely discussed everyday things and office organisation, although Martin

neg: Catherine Cranston and apprentices, for ladies and ladies' maids. The "Ladies Rooms" were a particular success, newly allowing respectable women to get out and meet together without male company. Unlike cafes or tearooms in other cities, there was no intrusive supervision and those having tea had an assortment of Scones and cakes to hand, with a discreet notice reminding newcomers to remember the amount consumed. At "the accounting", "Glasgow in 1901" reported, "One states the amount of ones indebtedness, and receives a check therefor from the attendant maiden. This, with the corresponding coin or coins, one hands in at the pay-desk, and

neg: Potato cake English variant. They are very common in fish and chip shops and are often the cheapest item on the menu. The term may refer to a preparation of mashed potatoes baked in the form of pie or a scallop made using potatoes or potato flour. Scottish tattie scones and Lancashire potato cakes are made from mashed or reconstituted potato and flour and baked on a griddle. They are typically served fried with breakfast or as a snack with butter or margarine, although they are often served with other toppings such as baked beans, scrambled eggs, garlic butter or tomato ketchup.

neg: Insomnia Coffee Company Insomnia to the United Kingdom, with three stores opening in Rugby, Bradford and Market Harborough. 2016 saw the continued expansion of the coffee chain, with a further 3 UK stores opening, in Calver, Laceby, and Bristol. The menu includes gourmet sandwiches, sandwich wedges, rolls, panini, foccacia, flatbreads, thins, toasties, wraps and ciabattas. It also sells salads and soups. The soups are made from all natural ingredients and are made daily for the stores. The menu also includes bakery items, which include scones, muffins, cupcakes, cakes, pastries, breads, flapjacks, cookies, brownies and bagels. All items are made with as much love

neg: Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and

neg: Susannah Carter in 1772 by Benjamin Edes and John Gill in Boston, illustrated with prints made by Paul Revere. The book strongly influenced the first cookery book by an American author, Amelia Simmons's "American Cookery" (1796), with parts copied almost word for word. An appendix was added to an 1803 American edition, adding "receipts" [recipes] "adapted to the American mode of cooking" - such as Indian puddings, buckwheat cakes, pumpkin pie, maple molasses, and maple beer. The appendix may have been translated from a Swedish book, "Rural Oeconomy": the same appendix appears in an 1805 edition of Hannah Glasse's "The Art of

neg: Battalia pie Dictionary, "Cocks-combs, Goose-gibbets, Ghizzards, Livers, and other Appurtenances of Fowls (1706)". It is not connected with Italian "battaglia", battle, but it was regularly confused with that meaning, and battalia pies were built with crenellated battlements around the edges, and sometimes as castles complete with towers. The 1658 cookery book "The Compleat Cook" by "W. M." gives an early recipe for battalia pie: In his 1660 cookery book "The Accomplisht Cook", Robert May gives a recipe "To make a Bisk or Batalia Pie", which instructs: John Nott's 1723 "The Cooks and Confectioners Dictionary" gives a recipe for battalia pie with fish:

neg: Lorraine Pascale diploma cookery course at Leith's School of Food and Wine in 2005 and found that cookery fitted her "like a pair of old jeans". After gaining her diploma, she did a series of 'stages' in some London restaurants but, realising that restaurant hours would not suit her, Pascale established herself as a specialist cakemaker, with a contract with Selfridges. Her introduction to Selfridges was at the suggestion of chef Marco Pierre White and in 2008 and 2010 she supplied the London store with over 1000 Christmas cakes. Pascale has opened her own cupcake shop in Covent Garden. She also studied

neg: Bakestone it was spelled and pronounced "bakstone" and used primarily to cook very thin yeasted oatcakes or earlier Riddlebread. Bakestone A bakestone is an early griddle: a portable flat stone placed on or next to a fire to cook cakes of various kinds. It was usually oval and of slate or very fine micaceous flaggy sandstone about 1½" (4cm) thick. Although stone became replaced with cast iron plate in the 19th century its name remained unchanged. In Wales, a bakestone, 'maen' in Welsh; 'gradell' in the north of the country, and 'planc', is the name for the cast iron or steel

neg: Almond Blossom Festival dozens of buses toured the district's hundreds of acres of blossom. Initially, Devonshire teas, consisting of homemade scones and jam, were provided by the Willunga High School. Within a few years, the Festival week became so popular that over 500 barbecue lunches a day were being cooked by the local Lions Club along with a similar number of Devonshire teas. Locals baked cakes and made sandwiches, and volunteers participated in the cleanup effort. Homemade almond soup became the trademark Willunga Festival delicacy. The highlight of the festival was the Festival Ball and the crowning of the Almond Blossom Queen. The