The cake and biscuit book

"The Cake and Biscuit Book" by Elizabeth Douglas is a collection of early 20th-century baking recipes, mainly focused on cakes and biscuits, that provides amateur bakers with detailed instructions and tips. Douglas emphasizes the use of fresh ingredients and precise techniques to help bakers achieve delectable results. The book starts with a preface where Douglas talks about consistency in cake making, recommending that the same hand that mixes needs to bake, highlighting the impact of fresh eggs and pure butter on the final flavor, and ends with general directions, the required utensils, measuring techniques, and baking tips.