into loaf
shape adding nuts and finely shredded citron. Place in well-greased
Boston brown-bread mould; let rise for one hour. Bake in moderate oven
forty-five minutes. Then begin to baste the Baba with syrup made from

One cupful syrup,
One-half cupful water,
One tablespoonful vanilla,
One teaspoonful mace.

Cook syrup ten minutes before using to baste the Baba, and bake until
the syrup is absorbed, then turn on plate.

ANISE SEED RUSK

One tablespoonful of anise seed,
One-half cupful finely shredded citron.

Add the above ingredients to the brioche dough; mould and bake as for
Russian rusk. These crisp slices will keep for a long time if placed
in an air-tight box.

This dough may be used for the old English crull cakes, which is
nothing more than a doughnut. Prepare a dough as for a brioche and
when ready for the pans turn on a molding board. Roll out one-quarter
inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen
minutes. Stretch to shape and fry in hot fat until golden brown. Roll
in pulverized sugar and cinnamon.

These doughs may be moulded in wreaths, crescents and bowknots. When
risen, wash with egg wash, then sprinkle with granulated sugar and
chopped nuts and then bake in moderate oven.

INDIAN GRIDDLE CAKES

One cupful cornmeal,
One cupful flour,
One teaspoonful salt,
Three level teaspoonfuls of baking powder,
Two tablespoonfuls of syrup,
One tablespoonful shortening,
One egg,
One and one-quarter cups of milk.

Beat hard to mix and then bake on a hot griddle.

GRIDDLE CAKES

To bring the true nut flavor from the buckwheat we must go back to
old-fashioned method of setting the buckwheat to rise overnight. Don't
you remember the brownstone crock that was kept in the pantry and
each time it was left with just enough of the mixture to start a
new batter? The buckwheat would be prepared each night just before
bedtime, and in the morning a cup of warm water was added, together
with a couple of tablespoonfuls of syrup. The mixture was beaten and
then the griddle was put on to heat. Sometimes it was a soapstone or a
heavy iron griddle. When well heated it was rubbed with a piece of
cut turnip or potato. The batter was poured on in large platter-sized
cakes and then as quickly as they browned they were dexteriously
turned to brown again.

To make perfect buckwheat cakes you must first of all obtain a
stone-ground flour, and then it must be