Miss Corson's practical American cookery and household management

Beat to a cream half a pound each of butter and sugar ; add to it the yolks of eight eggs, and again beat the mixture until it foams; sift half a small saltspoonful of powdered tumeric and a level teaspoonful of salt with a pound and a quarter of flour; add a level tablespoonful of caraway- seeds to the sugar, eggs, and butter, and then very quickly stir in the flour ; put the batter thus made upon baking-pans well rubbed with butter, or covered with buttered paper, in pieces as large as an ordinary lemon ; on the top of each one put a teaspoonful of granulated sugar, or press well into the top of each a lump of loaf-sugar and a small cube of citron. Bake the buns in a moderate oven until a straw can be run through them without sticking. The same ingredi- ents can be made light by using half an ounce of compressed yeast, and then baked according to the directions for any raised cake. BRIOCHE. An excellent brioche or coffee-cake can be made as fol- lows : Make a leaven by mixing together to a soft dough a quarter of a pound of flour and two ounces of compressed SECOND-COURSE SWEETS. 44I yeast, dissolved in a gill of lukewarm water ; put it into a Uncooked Brioche. floured saucepan, put on the cover, and place the saucepan /fa* * Brioche or Coffee Cake. in another containing hot water, to swell the leaven quickly to double its size, but do not scald it ; then put on a gantry- 442 PRACTICAL AMERICAN COOKERY. board three-quarters of a pound of flour, two tablespoonfuls of water, in which four tablespoonfuls of sugar and a level teaspoonful of salt have been dissolved, two eggs, and ten ounces of butter cut in small pieces, and knead them to- gether until a smooth paste is formed ; then knead in four more eggs, one at a time ; after the eggs add the leaven, and knead it well with the dough ; then put the dough into a floured bowl, cover it with a folded towel, put it in a warm place in winter, or a moderately cool place in summer, and let it rise for four hours ; at the end of four hours knead it, and again let it rise for two hours j form it in rings or loaves like those shown in the accompanying engravings, brush them with beaten egg, put them on floured pans, and let them rise again to twice their original height, keeping a folded towel over them ; after this final rising, bake them for about half an hour in a moderate oven. Fruit may be added at discretion during the final kneading, and sugar thickly dusted over the surface of the brioche if it is desired. BRIOCHE RING. This is a favorite form of baking fruit brioche, to be served Brioche Ring. with coffee for luncheon; after the brioche paste is made as directed in the preceding recipe, add plenty of citron^ SECOND-COURSE SWEETS. 443 seeded raisins, and currants to it, form it in a ring on paper thickly buttered, and bake it, following the preceding recipe. Very good brioche may be served among the second- bourse sweets, with grated Parmesan cheese, or Gruyere cut in dice. ALMOND MACAROONS.