Practical household cookery

Ingredients: Six eggs, half a pound each of pounded sugar and butter, a teaspoonfol of salt, half an ounce of carrawaj-seeds, and one quartern of common dough. Spread the dough on the slab, add the whole of the above-named ingredients to it, and work well together with the hands so as to mix the lot well with the dough. The eggs should be added only two at a time. When the paste is readj, put it into a plain mould, previously spread with butter, and put it to rise in a warm place ; and as soon as the fermentation has taken place in a satisfactory manner, put the cake in the oven to bake till of a light colour. 799. POUND-CAKE. Ingredients: One pound each of flour, butter, and pounded sugar ; eight eggs, half a gill of brandy, a pinch of salt, and a few drops of orange or lemon essence. Put the butter in a large basin, work with a wooden spoon until it assumes the appearance of a thick cream, then add gradually the flour, sugar and eggs, and when the whole is properly made into a paste, add the brandy, salt, and essence. Mix well together with the spoon, and pour it in any kind of mould, previously spread with butter, or in a tin hoop lined with buttered paper. 800. SAVARIN CAKE. Ingredients : One pound of flour, two ounces of sugar, ten ounces of fresh butter, eight eggs, two ounces of shred almonds, half an ounce of German yeast, and a teaspoonful of salt. Put one-fourth of the flour on the slab with the yeast, and proceed to dissolve it as described for making brioche paste, then place in a similar manner in a stewpan in a warm place to ensure its gradual rising. In the meantime dissolve the salt with a teaspoonful of tepid water in a large white pan or basin, put the remainder of the flour with the butter, sugar, and four eggs ; mix the whole together with the right hand, beating up the paste until it easily leaves the sides of the pan, then break in the other four eggs, and work it for five minutes longer; when the sponge has risen to twice its original quantity, add it and mix it well with the pasta Butter a cylinder mould, strew this with the shred almonds, half fill the mould with the paste, let it stand in a moderate temperature, and when it has risen to the top of the mould, put the savarin to bake in a moderate oven for about an hour. When done turn the cake out of the mould, let it cool for about fifteen minutes, then pour over some hot syrup flavoured with cura9ao or other liqueur, and serve warm. 801. BABA. Ingredients : One pound of flour, ten ounces of butter, two ounces of pounded sugar, three ounces of Muscatel raisins, two ounces of currants, one ounce of candied citron, a small pinch of saffron (infused in half a gill of boiling water), half a gill of either brandy or rum, a teaspoonful of salt, eight eggs, and half an ounce of German yeast. Dissolve the yeast with one-fourth of flour as in No. 800, and let it rise in the same manner ; meanwhile spread out the remainder of the flour so as to form a well in the centre, dissolve in this the salt with a few drops of tepid water, then with it put the butter, sugar, and broken eggs ; mix the lot thoroughly with the hands on the slab, and work it well by gathering the paste up closely with the hands, and jerk it down on the other part of the paste for about five minutes, and as soon as the sponge is sufficiently risen, spread it over the paste and mix both lightly together ; add the stoned raisins and some well- washed currants, candied citron chopped fine, the ram, and the infusion of saffron; work the whole well together, spread a large monld with batter; half fill it with the paste, and put it in a warm place until it rises to the top of the mould, bake it in a moderately-heated oven to a golden colour, when done turn the baba out of the mould on to a dish, and serve.