Cabinet Pudding No. 4

Cut slices of bread one half inch thick to fit a mold. Fill the mold with alternate layers of bread and chopped drained pineapple (fresh or canned). Pour in a custard mixture made of one pint of milk, yolks of three eggs, and three tablespoonfuls of sugar. Bake in a slow oven for one hour (as directed above), or until the custard is set. Serve with a sauce made of the juice of the fruit diluted and thickened with a little arrowroot, then sweetened and flavored (with kirsch if liked), and a few shredded almonds.

Savarins

Butter some individual timbale-molds, sprinkle them with chopped almonds, fill them half full of brioche paste (see page 359), let the paste rise to the top of the molds, and then bake in a hot oven for about twenty minutes. When baked, cut off the top even with the mold, and turn them out. Pour over them a hot syrup made of one cupful of sugar and three quarters of a cupful of water boiled for ten minutes (or to 30°), and flavored with four teaspoonfuls of kirsch. Other flavors may be used if preferred. Let the savarins absorb enough of the hot syrup to be well moistened, but not so much as to lose their firmness. Drain and serve them hot. Or incorporate into the paste before molding a little shredded candied orange-peel. Soak them, when baked, in syrup flavored with orange or Curacao, and cover them with an orange fondant icing (see page 485), and serve cold.

Baba

Into three cupfuls of brioche paste mix one cupful of currants, raisins, and chopped citron, which have soaked for an hour in maraschino. Half fill buttered baba-molds (which are cups holding about one half pint); let it rise to top of mold, which will take about three quarters of an hour. It must not rise in too warm a place, or the butter will separate. Bake them in a moderate oven one half hour. Let them absorb hot syrup at 30°, flavored with kirsch or sherry.