Page:Mrs Beeton's Book of Household Management.djvu/1042

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Ingredients.—¾ of a lb. of flour, ½ an oz. of yeast, 2 ozs. of castor sugar, 4 ozs. of butter, 1½ ozs. of currants cleaned and picked, ⅓ of a pint of milk, a good pinch of salt. For the syrup: ¾ of a pint of water, 2 ozs. of loaf sugar, 2 tablespoonfuls of apricot jam, 1 wine-glassful of rum.

Method.—Dry the flour thoroughly, sieve 4 ozs. of it into a warm, dry basin, add the salt, and make a well in the centre. Mix the yeast smoothly with a little warm milk, add it to the flour, knead the preparation into a smooth dough, then cover with a cloth, and let it rise in a warm place. Sieve the remainder of the flour into a large basin, make a well in the centre, and put in the salt, sugar, warmed butter, eggs, and the remainder of the milk, beat with the hand for 15 minutes, and cover with a cloth. When the dough has risen to twice its original size, mix the contents of the 2 basins together, add the currants, and knead lightly for 15 minutes. Have ready 1 large or 8 small well-buttered moulds with straight sides, sprinkle the bottom and sides with a few currants, half fill with dough, stand near the fire until it rises nearly to the top of the mould, then bake in a moderately hot oven. When done, turn on to a sieve, and baste well with rum syrup, then place in a hot dish, pour the syrup over, and serve hot. To make the syrup: boil the sugar and water together until considerably reduced, then add the jam, boil for 10 minutes, strain, return to the stewpan, put in the rum, bring to boiling point, and use as directed.

Time.—About 3 hours. Average Cost, 1s. Sufficient for 6 or 7 persons.

Ingredients.—1 lb. of fine flour, ¾ of an oz. of yeast, 8 to 9 ozs. of butter, 1 tablespoonful of currants cleaned, 1 tablespoonful of sultanas cleaned, 1 tablespoonful of castor sugar, 5 eggs, the grated rind of the lemon, salt. For the syrup: ¾ of a pint of water, 2 ozs. of loaf sugar, kirschwasser to flavour.

Method.—Dry and sieve the flour into a large basin, make a well in the centre, and add the yeast mixed smoothly with a little tepid water. Let it stand for about ½ an hour, then add the well-creamed butter, currants, sultanas, sugar, lemon-rind, a good pinch of salt, and the eggs. Beat the mixture until smooth, then cover with a cloth, and let it stand until it rises to nearly twice its original size. Have ready some buttered timbale moulds, half fill them with the preparation, let them stand until it rises nearly to the top of the moulds, and bake in a moderately hot oven. Meanwhile boil the sugar and water until the syrup is formed, flavour with kirschwasser, pour it over the babas, or dip them in it and serve.

Time.—From 2¼ to 2½ hours. Average Cost, from 2s. to 2s. 3d. Sufficient for 8 or 10 persons.