Baba

Take half an ounce of salt, five whole eggs, a pound and a half of butter, the same quantity of picked raisins, half that quantity of currants, a little powdered saffron, and a small quantity of yeast. Make a hole in the centre of a pound of flour; put all these things in, and work it with a little warm water to a smooth and not too stiff paste. Rub a saucepan with butter, and put in the baba. If in winter, leave it five or six hours to rise; in summer it will not require so long. When it has risen bake like any other cake in a moderate oven.

Strawberry Toasts

Soak thin long-shaped pieces of bread in cream, lay good red strawberries on them, and fry in butter; or fry them crisp in butter without soaking the bread, which many prefer.

Pine-Apple Toasts

Pound the pine-apple to a pulp with some sugar, then spread it neatly on thin pieces of bread; fry them crisp in clarified butter, and serve.

Croquettes De Riz A La Fleur D'Orange

Take six ounces of picked and well-washed rice; set it on the fire with three-quarters of a pint of new milk or cream; when the rice is tender add three ounces of butter, three ounces of powdered sugar, and four yolks of eggs. Mix all well together, and set it again on the fire to acquire some consistence. Flavour it with orange-flower water, or you may use vanille, citron, or any other flavouring you prefer. When the mixture is firm enough take the saucepan off the fire and turn it on to a dish to cool; when cold take a spoonful of the rice according to the size you wish the croquettes to be, and dip it into some very finely-sifted bread-crumbs, which you have previously prepared; roll them of a neat shape, and clip them into three eggs well beaten up in a basin, and again into the bread-crumbs; roll them well, and fry them quickly of a fine clear brown. Just before serving sift sugar over them, and send them up very hot.

German Puffs

Make a smooth batter with three tablespoonfuls of flour and a little cream; beat up the yolks of four and the whites of three eggs, and mix with the batter. Add sugar to taste, a little powdered cinnamon, and a pinch of salt; then melt in a little cream a piece of fresh butter the size of a walnut; let it get cold, and mix all well together. Butter small moulds well, fill them half full, and bake for ten minutes in a moderate oven. Serve with wine-sauce.

Rice-Cakes

Beat up five yolks and one white of eggs, a quarter of a pound of sifted sugar, and a little pounded cinnamon well together; pound in a mortar half an ounce of sweet and four bitter almonds; while pounding add by degrees the eggs, etc.; when sufficiently mixed it should look like thick cream; then add to the mixture a quarter of a pound of ground rice, a large wineglassful of brandy, and a quarter of a pound of fresh butter, melted; pour this when well beaten together into buttered pattypans, and bake about a quarter of a hour.

Lemon Puffs

Beat the juice of a lemon with half a pound of finely-powdered sugar, adding as you beat it the white of an egg whipped to snow; when well beaten add three eggs and the rind of a lemon finely grated, beat again till well mixed. Strew some sheets of paper with sugar, drop the mixture on them, sift a little, sugar over, and bake in the oven.

Dampfnudel (Bavarian)

Take a pound of flour, one ounce and a half of yeast, and rather more than a quarter of a pint of hot milk. Set the paste to work in a warm place the same as for bread. When it has well risen add a quarter of a pound of melted butter, two whole eggs, and four ounces of pounded sugar; mix and beat the paste well, and let it swell again. When it begins to rise make it with your hands into small balls, and place them on a well-buttered cold dish, then place them in a gentle heat to rise. When they have attained double their original size put them into a hot oven, and when about half cooked pour over a cup of milk sweetened and flavoured with essence of vanille; finish cooking them, and serve with a sauce of whipped eggs and cream, a la vanille.

Zweibach

Put through a tammy into a bowl half a pound of flour, and set it in a warm place to heat moderately; while this is doing make half a glass of milk just lukewarm, with a quarter of a pound of butter, some sugar, and a pinch of salt. When this is well mixed add the flour, mixing it well in with the yolks of two and the white of one egg. When well incorporated add a teaspoonful of beer yeast passed through a tammy. The paste should be of a consistency fit to roll with the hands; if too soft more flour may be added. Roll the paste into round balls, which when baked should be about the size of billiard-balls. Bake in a quick oven.