le Style._)

Melt three tablespoonfuls of butter in the blazer and saute in this a
tablespoonful, each, of green pepper and onion, chopped fine; add three
tablespoonfuls of flour and half a teaspoonful of salt, and stir and
cook until frothy; then add, gradually, one cup of brown stock and half
a cup of tomato puree (cooked tomato strained). Let boil two or three
minutes, then set over hot water and stir in one cup of cold roast
mutton cut in strips or cubes, and half a cup of cooked macaroni,
blanched and drained. Two or three mushrooms or a tablespoonful of
mushroom catsup improves this dish.

=Baba or Wine Cake.=

This cake may be made some days in advance, and when wished reheated in
a sauce made in the chafing-dish. Baba is baked in a large mould and cut
in slices, or in individual cylindrical or baba moulds.

=BABA.=

INGREDIENTS.

1 lb. of flour.
1 cake of compressed yeast.
1/2 a cup of water.
10 oz. of butter (1-1/4 cups).
1/4 a teaspoonful of salt.
1/2 a cup of sugar.
8 eggs.
1/2 a cup of currants, sultanas or sliced citron.

Make a sponge of the yeast, softened in the water, and flour to knead.
Knead the little ball of dough until elastic, and put into a small
saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and
three of the eggs to the rest of the flour, and beat with the hand until
all are evenly blended; then add the rest of the eggs, one after
another. When the ball of dough rises to the top of the water and is
light, remove from the water with a skimmer and beat it into the egg
paste; beat for some minutes, then beat in the fruit. Turn the mixture
into the mould or moulds, leaving room for the cake to double in bulk.
Let rise in a temperature of 68 deg. F. When nearly doubled in bulk, bake
from twenty to fifty minutes.

=SAUCE FOR BABA.=

Let two cups of sugar and one cup of water boil in the blazer about six
minutes, then add one-fourth a cup, or more, of maraschino, rum or
sherry wine. Lay the baba, sliced or in individual forms, into the hot
syrup and let stand a few minutes, basting the cake with the syrup. When
hot, serve with or without whipped cream. Half a cup of apricot or
quince marmalade may be added with the wine.

=Fig Toast.=

(See cut facing page 198.)

Wash carefully and cook in boiling water half a pound of pulled figs
until tender; add one fourth a cup of sugar and