erature of about 80 degrees
Fahrenheit, to raise for one and one-quarter hours or until the
mixture fills the mould. Bake in a moderate oven for three-quarters of
an hour.

Remove the cake from the mould and cool on a wire rack. This cake may
be iced or served plain; or chopped nuts, raisins or citron may be
added to the dough with the sugar and eggs.

To prepare the pans: Grease them thoroughly, then coat them with
finely chopped nuts or fine cake crumbs before pouring in the dough.

BRIOCHE

Brioche is a French sweet bread and while different authorities do
not agree as to both the consistency and methods, without doubt these
cakes figure largely in French cuisines.

One French bakery prepares the brioches in loaf form and when cold it
is cut in slices and steeped in orange syrup. Then again the brioche
is spread with jam and then covered with icing or the brioche may
be steeped with prepared syrup and then dipped in a batter and fried
golden brown in hot fat. Spread with jam and serve with orange or
lemon sauce.

The actual preparation of the brioche involves very little trouble and
can be made from bread dough on baking day. Now one point in making
these sweet breads--there is just the same trick as in moulding the
loaf of bread. One can learn by careful attention to details and
with practice. Some stress may well be laid upon the lightness of the
dough; for heavy, overrich dough that is poorly baked is injurious to
health.

WATER ICING

Six tablespoonfuls of confectioner's sugar and sufficient water
(boiling) to moisten.

BREST BREAD

Roll the dough into three strands about one inch thick and ten inches
long. Fasten the three strands together and then braid. Place on a
well-greased pan and let rise. Wash with egg and milk and then bake
for twenty-five minutes in a moderate oven. Spread with jelly and then
ice with water icing. Sprinkle with slightly browned cocoanut.

TO MAKE BRIOCHE USING BREAD DOUGH

When the bread is ready to put in the pan cut off one pound and place
the dough in a bowl. Now place in a separate bowl

Yolks of two eggs,
One-half cup shortening,
Three-quarter cupful sugar.

Cream until light and frothy, then add the stiffly beaten whites of
the eggs, also

One-half cup of milk,
Four cups of flour,
One pound piece of yeast raised dough.

Work or knead until smooth and elastic. Place in a greased bowl and
let rise for three hours; now turn on board, div