Sift one pound of flour, take one fourth of it, and add rather more than half a cake of compressed yeast, dissolved in half a gill of warm water, make into a sponge with a very little more water, put it in a warm place ; when it is double its volume take the rest of the flour, make a hole in the center, and put in it an equal quantity of salt and sugar, about a teaspoonful, and two tablespoon-fuls of water to dissolve them. Three quarters of a pound of butter and four eggs, beat well, then add another egg, beat again, and add another, and so on until seven have been used; the paste must be soft, but not spread; if too firm, add another egg. Now mix this paste with the sponge thoroughly, beating until the paste leaves the sides of the bowl, then put it in a crock and cover; let it stand four hours in a warm place, then turn it out on a board, spread it and double it four times, return it to the crock, and let it rise again two hours ; repeat the former process of doubling and spreading, and put it in a very cold place for two hours, or until you want to use it. Mold in any form you like, but the true brioche is two pieces, one as large again as the other; form the large one into a ball, make a deep depression in the center, on which place the smaller ball, pressing it gently in; cut two or three gashes round it with a sharp knife, and bake a beautiful golden brown. These brioche are such a luxury, and so sure to come out right, that the trouble of making them is well worth the taking, and for another reason : every one knows the great difficulty of making puff paste in summer, and a short paste is never handsome; but take a piece of brioche paste, roll it out thin, dredge with flour, fold and roll again, then use as you would puff paste; if for sweet pastry, a little powdered sugar may be sprinkled through it instead of dredging with flour. This makes a very hand-some and delicious crust. Or, another use to which it may be put is to roll it out, cut it in rounds, lay on them mince-meat, orange marmalade, jam, or merely sprinkle with currants, chopped citron, and spices, fold, press the edges, and bake.

Before quitting the subject of breads I must introduce a novelty which I will call "soufflee bread." It is quickly made, possible even when the fire is poor, and so delicious that I know you will thank me for making you acquainted with it.

Use two or three eggs according to size you wish, and to each egg a tablespoonful of flour. Mix the yolks with the flour and with them a dessert-spoonful of butter melted, and enough milk to make a very thick batter, work, add a pinch of salt and a teaspoonful of sugar, work till quite smooth, then add the whites of the eggs in a firm froth, stir them in gently, and add a quarter teaspoonful of soda and half a one of cream of tartar. Have ready an iron frying-pan (or an earthen one that will stand heat is better), made hot with a tablespoonful of butter in it, also hot, but not so hot as for frying. Pour the batter (which should be of the consistency of sponge cake batter) into the pan, cover it with a lid or tin plate, and set it back of the stove if the fire is hot - if very slow it may be forward ; when well risen and near done, put it in the oven, or if the oven is cold you may turn it gently, not to deaden it. Serve when done (try with a twig), the under side uppermost; it should be of a fine golden brown and look like an omelet. This soufflee bread is equally good baked in a tin in which is rather more butter than enough to grease it; the oven must be very hot in-deed. Cover it for the few minutes with a tin plate or lid, to prevent it scorching before it has risen ; when it has puffed up remove the lid, and allow it to brown, ten to fifteen minutes should bake it; turn it out as you would sponge cake - very carefully, not to deaden it. To succeed with bread you must use the very best flour.