(3413). Bread With Butter, Varsovian (Pain Au Beurre A La Varsovienne)

Make a small leaven with four ounces of flour, half an ounce of yeast and sufficient warm milk to form it into a softish paste; mold it into a ball, lay in a vessel, dredge with flour, cover with a cloth and leave it in a mild temperature to raise the leaven to double its size. Sift three-quarters of a pound of flour on the table, form a hollow in the center and in it put a pinch of salt, five ounces of melted butter and half a gill of milk; make the dough of the same consistency as a brioche paste; incorporate the leaven, cutting it up to mix it well with the paste without kneading it. Lay this paste in a vessel, dredge with flour, cover with a cloth and leave it to rise in a mild temperature. Turn it over on the table when it attains twice its original size; cut it up and divide it into pieces; with each of these form a ball an inch and a half in diameter; range them on buttered baking sheets at a distance of an inch and a quarter apart and let rise to double their size; brush over with egg diluted with milk and bake in a moderate oven.

(3414). Crescents With Butter - Fine (Croissants Pins Au Beurre)

Make a rather firm leaven with half an ounce of yeast and six ounces of flour; let it rise in a mild temperature. Arrange twelve ounces of flour in a circle, lay a little salt in the center and moisten with a small quantity of milk, adding four ounces of butter; dilute the paste, keeping it rather firm, then add the leaven; when this is well mingled lay the paste in a vessel, cover over and leave to rise slowly, without any heat; after it is well risen cut it up on a floured table and divide it in parts the size of an inch and three-quarters diameter ball; mold each one in a round form and flatten with a roller; spread to a thin oval an eighth of an inch in thickness. With the left hand take hold of the nearest end and with the right roll the opposite end, then bring the two ends quickly together at the same time, being careful to draw the paste lightly with the left hand so as to keep the cake quite thin; this operation should be deftly and speedily performed. As soon as a band is rolled lay it on a baking sheet, ranging it in the shape of a crescent.

Leave the paste to rise slowly once more, then wet with a brush dipped in water and push into a hot oven: after removing dampen the tops with fecula cooked in water to the consistency of a light syrup, applying it with a brush; this helps to give gloss to the cakes.

(3422). Corn Bread (Pain De Mais)

Put four ounces of butter into a tin basin; work it to a cream with four ounces of sugar, add a pinch of salt and four eggs singly, also a gill of milk; now sift in one pound of corn flour and half a pound of ordinary flour into which has been previously added two coffeespoonfuls of baking-powder, and add another gill of milk to finish. Butter some corn-bread molds, fill them three-quarters full with the preparation, lay them on baking-sheets and set them in a hot oven to bake for twelve to fifteen minutes; unmold them as quickly as they are done and removed.