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Note (Brioches may be varied)

Brioches may be varied in their form when intended to be served as fancy bread for breakfast, etc.; in which case they should be moulded in the shape of twists, fingers, rings, etc. When served on the refreshment table at routs, public breakfasts, balls, etc., dried cherries, citron, candied orange or lemon-peel, pine-apple or angelica steeped in some kind of liqueur may be introduced. In either of these cases, previously to mixing in, the fruit part of the paste must be reserved, which after being rolled out must be used to inclose the other part of the brioche.

This precaution is necessary to prevent the fruit from protruding through the paste, as it becomes calcined by the heat of the oven and gives an unsightly appearance to the sponge. When fruit has been mixed in a brioche it should be (when baked) glazed with fine sugar by the salamander.

Gruyère and Parmesan cheese in equal proportions, are sometimes introduced into a brioche for a second course remove; the first should be cut up in dice, the latter grated. As in the above cases, this kind of brioche must be enclosed in a portion of the paste reserved for that purpose.

Scotch Bread.

One pound of flour, 1 pound of sugar, 1 pound of butter, 8 eggs, a pound of candied lemon, orange and citron-peel in equal proportions, a gill of Cognac brandy, a very little salt, and 4 ounces of white comfits. Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream; then add the flour, sugar, eggs and salt, gradually throwing in a handful of each and two eggs at a time; when the whole is thoroughly mixed the candied peel (cut in shreds), also the brandy and the rind of two oranges or lemons (rubbed on sugar) must next be added.

This paste should now be poured into tins of an oblong shape about 2 inches deep, spread with butter, and after the comfits have been strewn over the surface a little fine sugar should be shaken over the top previously to placing them in the oven on baking-sheets; they must be baked of a very light color.

Note. This kind of cake is a general favorite in Scotland, being served on most occasions at breakfast, luncheon, or for casual refreshment, and also with the dessert.

Plain Seed-Cake.

One quartern of dough, 6 eggs, 8 ounces of sugar, 8 ounces of butter, an ounce of caraway-seeds and a teaspoonful of salt. Spread the dough out on the pastry-slab, then add the whole of the above-named ingredients, work them well together with the hands so as thoroughly to incorporate them with the dough; the eggs should be added 2 at a time. When the paste is ready put it into a plain mould (previously spread with butter), and set it to rise in a warm place. As soon as the

One pound of flour, 10 ounces of butter, an ounce of German yeast, 4 ounces of sugar, 4 whole eggs, 4 yolks, a teaspoonful of salt and a gill of cream. Set the sponge with one-fourth part of the flour and yeast in the usual way (as for brioche), and while it is rising prepare the paste as follows: Place the remainder of the flour on the slab, spread it out in the centre to form the well, place in this the salt and sugar (with a very little water to dissolve the salt), the butter and eggs; this must then be beaten with the hand on the slab until it presents an appearance of elasticity; then add the whipped cream and sponge after the whole has well worked once more; the paste must be placed in long narrow tins about 2 inches deep and of about the same width, preparatory to placing the paste in the moulds; these should be first well floured inside (to prevent the paste from sticking), then the paste rolled out to their own length and about one and a half inches thick dropped into them and set in a warm place to rise. When the paste has sufficiently risen it must be gently turned out on a baking-sheet previously spread with butter, then egged all over with a soft paste-brush and baked of a bright deep yellow color. When done cut them up in slices about one-quarter of an inch thick, place them flat on a baking-sheet and put them again in the oven to acquire a light yellow color on both sides. These form a superior kind of rusks, and are well adapted for the refreshment table at evening parties or for the breakfast table. Note. Rusks may also be made with brioche paste or pound cake.

Pound-Cake One pound of butter, 1 pound of sugar, 8 eggs, 1 wineglass of wine and peach-water mixed, 14 pounds of flour, 1 nutmeg, 1 teaspoonful of cinnamon, 1 pound of dried currants. Carefully wash, dry and pick the currants. Beat the butter and sugar very light; then by degrees add the wine, spice, fruit and one-fourth of the flour.

Whisk the eggs until very thick, which stir in the butter and sugar gradually, then add the remaining flour, one-third at a time. Beat all well together; line your pan with white paper, put in the batter, smooth the top with a knife and bake in a moderate oven about two hours and a half.

Duchess Loaves.

Half a pint of milk or water, 4 ounces of butter, 2 ounces of sugar, 5 ounces of flour, 3 eggs, a few drops of essence of orange and a very little salt. Put the water, butter, sugar and the sal into a stewpan on the fire, and as soon as these begin to boil withdraw the stewpan from the fire and add the flour; stir the whole well together with a wooden spoon over the stove fire for about three minutes, by which time the ingredients should present the appearance of a soft, compact paste. The essence of orange (or any other kind of flavor) should now be added, and also 1 egg; incorporate these with the paste, then mix in the other two eggs, and if the paste should be stiff another egg or a yolk only may be added. This must be laid on the pastry-slab in small pieces about the size of a pigeon's egg, then rolled out with a little flour in the form of a finger and placed in order upon a baking-sheet spread with butter; they should now be egged over and baked of a bright light color. Just before they are quite