dough, together with one cupful of sifted flour. Beat with a wooden
spoon for fifteen minutes and then pour into a greased and floured
pan, filling the pan half full. Put the raisins on the top and then
cover and let rise until it fills the pan almost to the edge. Bake in
a moderate oven for fifty-five minutes and then cool and ice.


BABAS

Prepare dough as for brioche and, when ready to pan, mould 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