Scottish National Dictionary (1700–)
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First published 1934 (SND Vol. I). Includes material from the 1976 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.
BAKE, BAIK, n.1 A biscuit; a kind of floury bun (Ork., Ags. 1975). Gen.Sc. [bek]Sc. 1925 W. Stewart in Sc. Mag. (Jan.) 278:
Ay, ay, Bauldie; jist lea' doon yer maik, an' rax ower for the baik yersel'.Ags. 1906–1911 Rymour Club Misc. 221:
Chappit tatties, beef and steak, Twa red herrin', and a bawbee baik.Per. 1738 Ochtertyre House Bk. of Accomps (1907) 115:
For a dozen of bakes. . . . . . . . . . . 0. 0. 6.Edb. 1866 J. Smith Merry Bridal o' Firthmains 16:
[An' mind] the cookies, snaps, an' bakes, That young folk like sae weel.Ayr. 1885 R. Lawson Maybole Past and Present 22:
With a glass of spirits and a bake.Gall. 1895 S. Arnott in Dmf. and Gall. Antiq. Soc. 39:
Refreshments . . . usually consisted of “toddy” and a hard biscuit, known as a “bake.”fig. Ayr.8 1932:
He thinks nae sma bake o' himsel'.
Combs.: (1) butter baik; (2) cappie-bake; (3) Hawick bake; (4) water bake; (5) wine-bake. (See quots.)(1) Hdg. 1883 J. Martine Reminisc. of Old Haddington 141:
Winged rows and dollar biscuits and butter “baiks.”Ayr. 1817 D. McKillop Poems and Songs 33:
An' butter baiks, an' penny baps.(2) Ayr.2 1932:
Cappie-bake, a biscuit shaped something like a twopenny pie. The line, “Cappie, cappie-bakes an' jeelie,” used to be sung to the tune of John Brown's Body.(3) Rxb. 1923 Watson W.-B. 47:
Hawick bake, a kind of hard-baked scone seasoned with all-spice.(4) w.Dmf. 1925 W. A. Scott Vern. of Mid-Nithsdale, Trans. Dmf. and Gall. Antiq. Soc. 17:
Bake, large thick biscuit; a water bake.(5) Rxb. 1923 Watson W.-B. 47:
Wine-bake, a soft crumbly wine-biscuit.
