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Gateau

A gateau is generically a cake, but in France it is applied specifically to a country cake for high-days and holidays, made of dough, with which has been mixed currants, butter, and eggs. It is baked in the shape of a long loaf, and is served cut in slices, which are spread with butter, and eaten at the end of a meal. It may, of course, be made either plain or rich. For an ordinary gateau the rule is, a quarter of a pound of butter, a quarter of a pound of currants, a quarter of a pound of raisins, five eggs, and a little yeast, to every pound of flour; no sugar. Milk is sometimes used instead of water for mixing the ingredients, but this makes the cake drier. Probable cost, 6d. per pound.