3355.—BRIOCHES. (Fr.—Brioches.)
Ingredients.—2 lbs. of flour, 1 lb. of butter, 1 oz. of German yeast, 4 ozs. of sugar, 8 eggs, ½ an oz. of salt, water.
Method.—Put ½ a lb. of the flour on a board, hollow it in the centre, put in the yeast dissolved in a little warm water, mix rather tight, and set it to rise in a covered pan near the fire. Put the rest of the flour on the board, and after making a hole in the centre, add the butter, salt, sugar, and 4 eggs, and work till the paste is smooth. When the sponge is well risen (it ought to expand to double its original size), mix it with the paste, and again set it to rise for 3 hours. Next put the paste on a board, knead it well, and fold it over 2 or 3 times, and a third time set it to rise for 2 hours; once more knead it out, fold it up, and put on the ice or a cool place till firm. This dough may be used for small cakes, or to form cases for compotes, custards, etc.
3356.—CALIFORNIA JUMBLES.
Ingredients.—1 lb. of sugar, 1 lb. of butter, 1¼ lbs. of flour, 2 ozs. of grated lemon-peel, the whites of 4 eggs.
Method.—Beat the butter and sugar together very lightly, add the lemon and the egg whites, then sieve and mix in the flour. Turn out on to a paste board and mould up into a stiff dough, divide it into 4 or 5 pieces, and roll them out carefully into lengths about the thickness of the little finger. Cut off into 4-inch lengths, turn the ends in scroll fashion, set them on a clean greased tin, leaving plenty of room for them to spread, and bake in a moderate oven.
Time.—½ hour. Average Cost, 2s. to 2s. 3d. Sufficient for 3 dozen jumbles.
3357.—CHRISTMAS CAKE, No. 1. (Fr.—Gateau de Noël.)
Ingredients.—1 lb. of butter, 1 lb. of castor sugar, 1 lb. of sultanas, 1 lb. of currants, ¾ of a lb. of mixed candied peel, 2 lbs. of flour, ½ an oz. of baking-powder, 8 eggs, milk.
Method.—Sieve the baking-powder 2 or 3 times with the flour on to a sheet of paper to mix well. Put the butter and the sugar into a clean pan and stand in front of the fire to soften. Weigh the fruit on to the flour, having carefully cleaned and picked them free from stalks and stones. Cut up the peel into thin shreds, and lay it with the fruit and flour. Break the eggs into a clean basin. Now proceed to beat up the butter and sugar into a cream with your hand, add the eggs in 1 at a time, beating well after each addition of eggs. When all are in, add the flour and fruit, moisten to the usual cake batter consistency with milk, and bake in round or square well-papered and greased tins. This will make about 7 lbs. of cake, and can be baked in 1 or more cakes, as desired.
Time.—3 to 4 hours to bake. Average Cost, 10d. per lb.
