a soft dough; cover and let it rise to double its height;
work it thoroughly and let it rise again; when the dough has
attained double its size butter a deep, round cake mould and cover
the bottom with a round piece of buttered paper; take one-sixth of
the dough off and lay it aside; shape the remaining dough into a
round loaf and put it into the buttered pan; make a hollow in
center; form the small piece of dough into the shape of a pear and
put the pointed end into the center of cake; set it to rise to
double its size; brush over with the yolk of 1 egg mixed with 1
tablespoonful water and bake in a medium hot oven.

774. +Small Brioche.+-- Take the same dough as in foregoing recipe
and roll it into small round balls the size of an egg; make a small
opening in center of each with a wet finger; put a small ball of
dough the size of a hazel nut into each one and set the brioche into
a buttered pan; let them rise to double their size; brush over with
the yolk of egg diluted with a little cold water and bake in a hot
oven; when done brush them over with melted butter.

775. +Baba.+-- 3/4 pound flour, 1/2 pound butter, 5 eggs, 2 ounces sugar,
the finely chopped peel of 1/2 lemon, 1/4 teaspoonful salt, 1 yeast cake
dissolved in 1/4 cup warm milk, 2 ounces well washed and dried
currants, 1-1/2 ounces seedless raisins, 1-1/2 ounces finely cut citron
and a little finely cut candied orange peel; mix yeast, milk and 1/2
cup flour together and set it in a warm place to rise; stir the
butter to a cream, add the sugar and next the eggs, 1 at a time,
stirring a few minutes between each addition; next add the yeast
which was set in a warm place to rise, then the flour and fruit;
beat the whole thoroughly with the right hand for 15 minutes; cover
with a clean cloth and let it rise to double its size; press it down
and let it rise again; then put it into a well buttered form with a
tube in center, which should be 3/4 full; let it rise till form is
full; paste with the white of egg a strip of buttered paper around
the top edge of form and bake the cake about 1 hour; when done turn
the cake out of form and set it for a few minutes in the oven to
dry; in the meantime put 1/2 cup sugar with 3/4 cup Madeira wine over
the fire; let it get hot and pour all over the baba; serve either
hot or cold on a napkin. Small babas are made of the same dough and
baked in small deep forms, otherwise treated the same as above.
Instead of Madeira any othe