Baker and Confectioner, vol. 10, no. 236, 8 January 1897

To see the whole volume all on one zoomable page, go to the Metabotnik upload here.

The Sunday opening controversy still rages in this issue.

Recipes for simple “shop window cakes” in this issue include, on pp. 19-20:

Penny Balmorals
Criterion Cakes
Portugal Cakes
Vanilla cakes
Setar Cakes (basically sugared ginger cakes)
Hastings Favourites
Cleveland cakes
Palace Cakes
Malvern Cakes
Derby Cakes

There are recipes for some larger and more complicated cakes in the final instalment of “The Cake-Makers’ Guide” on pp. 22-3, but the recipes are still basic and almost all very easy:

Tipsy Cake
Travelling Cakes
Tunbridge Cakes
Turin Cakes
Twelfth Cakes
Velvet Cakes
Venice Cakes
Victoria Cakes (“high-class shop goods”) – not the same as Victoria sponge at all, but a yeast cake
Vienna Cakes
Washington Cakes
Water-Cakes [actually biscuits]
Wedding Cakes (several classic recipes here)
White Cakes (American) – interesting mace and citron flavour
White Mountain cakes (American) – kind of coconut sponge
Wreath Cakes (another yeast recipe, a sweet plaited bread)
Yeast Cakes
Yorkshire Cakes
Yorkshire Spice Cakes

Page 26 offers some recipes for “Penny Cakes Suitable for All Trades”

Abernethy Cakes (coconut buns)
Apple Cakes
American Quaker Cakes (based on Quaker Oats; the “cottolene” referred to was a kind of shortening made from beef suet and cottonseed oil popular in the US from around 1880 – there is a very large advert for it in the supplement to the issue for 26 January)
Arrowroot cakes (nutmeg is the main flavouring)
Alexandria cakes