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Savarin

(Paris.) The Savarin and Baba are so much alike that the same recipe will do for both. They are familiar to all tourists, and very rich and light. Mix 1 pound sifted flour, 4 ounces sugar, 1/2 pound butter, 8 eggs, and 1 ounce Vienna yeast. Melt the yeast in 1/2 pint warm milk, and set to rise. It is best to add only a little flour, then, when risen, the rest. When light, add the eggs and sugar and butter melted, and stir till smooth with the rest of the flour. Line a mould with butter and chopped almonds, and pour in the dough, 3/4 full. When risen to the edge, bake in a moderate oven 1 1/2 hours. Before turning out, gash the top with a knife, pour over it a syrup of sugar and water boiled, and some rum, serve on a plate decked with raisins or candied fruit.