CHAPTER XIII.
CAKES AND BREAD.
In vegetarian cookery there is no difference, as far as cake-making is concerned, between it and ordinary cookery.

In making cakes we will confine our attention chiefly to general principles which, if once known, render cake-making of every description comparatively easy work.

Those who wish for detailed _recipes_ for making almost every kind of cake known will find all that they require on a large scale in "Cassell's Dictionary of Cookery," and also everything necessary on a smaller scale in "Cassell's Shilling Cookery," which has already reached its hundred-thousandth edition.
Cakes may be divided into two classes--those that contain fruit and those that do not.

Plum cakes can be made very rich indeed, like a wedding cake, or so plain that it can scarcely be distinguished from a loaf of bread with a few currants in it.

Again, cakes that contain no fruit can, at the same time, be made exceedingly rich, the richness chiefly depending upon the amount of butter and eggs that are used.