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This episode is brought to you by Crumpets and Crinkles.

Tonight, we'll read recipes on schoolroom cakes, along with tea cakes and biscuits from the Cake and Biscuit book by Elizabeth Douglas, published in 1903.

When this cookbook was published, most American students attended a one-room schoolhouse, a single teacher, with typically half students of all ages in one class.

The youngest children sat in the front while the oldest sat in the back.

Students memorized and recited their lessons, and when they were lucky, they ate homemade treats like the ones here.

Let's get cozy, close your eyes, relax your body into the softness of your bed.

Now, take a few deep breaths.

General directions for cake making, utensils, use earthenware bowls and wooden spoons for mixing.

Several sets of tins are necessary if cake is to be made often.

One or two ordinary round tins, a tin with a hollow tube in the center, square tins, and shallow round tins about 8 inches in diameter for jam sandwich and layer cakes should be kept.

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