r kind of wine may be used; also vanilla
or pineapple syrup.

776. +Savarin Cake.+-- 1 cup lukewarm cream or milk, 2 yeast cake, 3
ounces butter, 4 eggs, 1/4 teaspoonful salt, 1/2 gill Cognac, 2
tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve
the yeast in half the milk and mix it with half the sifted flour
into a smooth batter; cover and set it in a warm place to rise,
which will take about 1/2 hour; in the meantime stir butter and sugar
to a cream and add the eggs, 1 at a time, stirring a few minutes
between each addition; next add alternately the remaining milk,
brandy, flour and lastly the batter which has been set in a warm
place to rise; beat the whole with the right hand for 15 minutes;
then cover with a napkin and let it rise in a warm place; butter a
round mould which holds about 1-1/2 to 2 quarts and dust with flour;
turn the mould upside down, so the loose flour may fall out; when
the dough is very light mix it with 2 ounces finely cut almonds and
carefully fill it into the mould; set again in a warm place to rise
to double its size; bake in a medium hot oven for 1/2 hour; to
ascertain whether the cake is done or not thrust one end of a
knitting needle into center of cake; if the needle comes out clean
it is done; if any dough adheres to it the cake must be baked a few
minutes longer; as soon as the cake is done turn it onto a round
wire grate or sieve and prepare the following glaze:--Place a
saucepan with 1 cup sugar and 1/2 pint cold water over the fire and
boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch
or any other kind of liquor; set the cake with the grate or sieve
onto a dish and pour the syrup evenly all over it; pour the syrup
which drops from the cake onto the dish back to saucepan again, boil
it up and pour over the cake; lift the grate on one side and slide
the cake onto a dessert dish; the top may be decorated with
preserved cherries or other fruit. The savarin is served as dessert,
either hot or cold. Small savarins are baked in small, deep forms
and dipped in hot syrup when done.

777. +Soleil.+-- 1 pound sifted flour, 10 ounces butter, 2 ounces
sugar, the grated rind of 1 lemon, 1/4 pound sweet almonds, 2 yeast
cake, 8 eggs, a pinch of salt and 1/2 cup cream; dissolve the yeast in
a little warm milk; take 1 cup sifted flour and mix it with the
yeast into a soft dough; lay this in a bowl with a little warm cream
and set it in a warm place to rise to do