Baba au rhum is a light cake made with yeast, with sultana raisins, citron, etc, baked in a mould decreasing in stages, and served with a sauce of apricot syrup and rum. It is sometimes called Baba a la Polonaise. A la Parisienne, it is soaked with syrup, covered with a puree of apricots, and decorated with dried fruit, and is served with a compote of fruit and cream in the centre.

Balleltes dorees are little cakes of pounded almonds with breadcrumbs, eggs, etc, and apricot jam.

Ballotines de Noel are small balls of mincemeat, coated en surprise with crushed ratafias, and with chopped citron and cocoanut.

Biscuits

à l'ltalienne are fancy shapes of a light paste with chopped almonds, spread with jam, and put together in pairs. They are served in a crown with whipped cream in the centre.

à la Venitienne are sandwiches of Genoese cake with jam, coated with pink and white icing.

Biscuits aux abricots are small round topped biscuits, spread with apricot jam, put together in pairs in the shape of apricots and coated with yellow icing.

aux pêches are made in the same way, but of a larger size, spread with jam, and put together in the shape of peaches; coated with white icing and a little red colouring.

de Savoie are Savoy or sponge cakes.

glads au chocolat are sponge biscuits glazed with chocolate. Served with custard they are Biscuits a la crème. Brioches à la Chan- are light yeast cakes served with tilly whipped and flavoured cream.

If served with stewed fruit they are called Brioches aux fruits. Cannelons

à la Chateau- are little strips of puff pastry spread briand with mincemeat and rolled.

à la crème are rolled strips of pastry filled with cream. Rolled pieces of crisp gingerbread, known as brandy snaps, are often used for this dish.

à la Suisse are Swiss rolls. They are now generally made very small, one for each person, instead of the large one formerly served.

aux confitures are jam rolls in suet crust, boiled or baked. These are often made very small like the Swiss rolls.

de Moka are made with coffee pastry.

Châtaignes cro- are little oval cakes made of a paste quantes of pounded roast chestnuts with flour, butter, sugar and yolks of eggs, baked, and dipped in boiled sugar. A la crème they are served round a pile of whipped cream. Chocolat glace is cake cut in small shapes and coated with chocolate icing.

Croustade de is a baked shape of paste filled with pommes à apple marmalade and garnished l'mperiale with dried cherries, etc.

Darioles are made of a batter of flour, sugar, eggs, cream and pounded almonds, baked in dariole moulds lined with paste, with candied orange flowers on the top. Flavoured with vanilla or coffee, they are called a la vanille, or au cafe. à la Duchcsse are little cakes made of the same batter with the addition of citron, angelica and dried cherries, baked and glazed with white sugar. Dauphines are tartlets filled with preserve, with custard over it, and meringue mixture piled on the top. D'Artois aux are covered puff paste tarts, or tartabricots, etc. lets, filled with apricot or other preserve. Au chocolat, they are filled with a chocolate custard. Dumplings aux are apple dumplings. pommes Eclairs

à la Vanderbilt are finger-shaped pieces of choux pastry, baked, split and filled with an orange custard, and masked in divisions with pink, white and coffee icing. au cafe, or au are éclairs made of choux pastry, chocolat filled with cream and masked with coffee or chocolate icing. Eventails aux are fan-shaped strips of puff pastry cerises arranged on a border of apple marmalade, with stewed cherries in the centre. Fanchonettes are tartlets filled with custard, meringued over, and the tops ornamented with little miniature meringues. In Fanchonettes a la vanille the custard is flavoured with vanilla.