As for the aromatic essences used in jams, in fruits preserved in sugar, in syrups, and in sugared candies, they are:
essence or extract of apple " " of peach " " of orange " " of plum " " of lemon " " of orange blossom " " of pear " " of mulberry " " of rose " " of violet " " of banana " " of damson
Dyes or Colors
The dyes or colors used in making cakes (cakes or gateaux), in creams and candies (drops), in jams, ice cream, and the rest are mostly extracted from flowers, fruits, and vegetables. Green, for instance, is extracted from spinach, and violet from the violet, and so on by analogy.
The dyes are used in moderate quantities, from one drop to six drops in a small mixture, whenever you add one of the dyes to a mixture into which some kind of aromatic essence enters.
You must therefore see to it that the color harmonizes with the taste: lemon dye goes with lemon essence.
Substances that help cakes to rise
carbonate of ammonia, "sal ammoniac powder" carbonate of soda salt of tartar baking powder eggs laban lemon juice liqueur (Liquor) cognac European yeast
The action of carbonate of ammonia in cakes is stronger than the action of baking powder, but it lessens the sweetness of the cake, so that you must add a small quantity of sugar to the recipe to give the cake its needed sweetness.
On Baking
You must heat the oven for ten minutes, until it is of moderate heat, before baking the cake. Avoid opening the oven and taking the cake out to test its doneness before the cake has spent 15–20 minutes inside the
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