the dough and let it rise as therein directed, and bake, set the other part to rise as I direct, and notice the difference.

Kreuznach Horns.—Either take a third of the dough made for bread with three quarts of flour, or set a sponge with a pint of flour and a yeast-cake soaked in half a pint of warm water or milk, making it into a stiffish dough with another pint of flour; then add four ounces of butter, a little sugar, and two eggs; work well. If you use the bread dough, you will need to dredge in a little more flour on account of the eggs, but not very much; then set to rise as for rolls, work it down twice or thrice, then turn the dough out on the molding board lightly floured, roll it as you would pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across it from corner to corner, and you will have from each square four three-cornered pieces of paste; spread each thinly with soft butter, flour lightly, and roll up very lightly from the wide side, taking care that it is not squeezed together in any way; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a horseshoe; these will take some time to rise; when they have swollen much and look light, brush them over with white of egg (not beaten) or milk and butter, and bake in a good oven.

Kringles are made from the same recipe, but with another egg and two ounces of sugar (powdered) added to the dough when first set to rise; then, when well risen two or three times, instead of rolling with a pin as for horns, break off pieces, roll between your hands as thick as your finger, and form into figure eights, rings, fingers; or take three strips, flour and roll them as thick as your finger, tapering at each end; lay them on the board, fasten the three together at one end, and then lay one over the other in a plait, fasten the other end, and set to rise, bake; when done, brush over with sugar dissolved in milk, and sprinkle with sugar.

All these breads are delicious for breakfast, and may easily be had without excessive early rising if the sponge is set in the morning, dough made in the afternoon, and the rising and working done in the evening; when, instead of making up into rolls, horns, or kringles, push the dough down thoroughly, cover with a damp folded cloth, and put in a very cold place if in summer—not on ice of course—then next morning, as soon as the fire is alight, mold, but do not push down any more, put in a very warm spot, and when light, bake.

In summer, as I have said, I think it safest, to prevent danger of souring, to put a little soda in the sponge for bread; and for rolls, or anything requiring to rise several times, it is an essential precaution.

Brioche.—I suppose the very name of this delectable French dainty will call up in the mind's eye of many who read this book that great "little" shop, Au Grand Brioche, on the Boulevarde Poissonière, where, on Sunday afternoons, scores of boys from the Lycées form en queue with the general public, waiting the hour when the piles of golden brioche shall be ready to exchange for their eager sous. But I venture to say, a really fine brioche is rarely eaten on this side the Atlantic. They being a luxury welcome to all, and especially aromatic of Paris, I tried many times to make them, obtaining for that purpose recipes from French friends, and from standard French books, but never succeeded in producing the ideal brioche until I met with Gouffé's great book, the "Livre de Cuisine," after reading which, I may here say, all secrets of the French kitchen are laid bare; no effort is spared to make everything plain, from the humble pot-au-feu to the most gorgeous monumental plât. And I would refer any one who wants to become proficient in any French dish, to that book, feeling sure that, in following strictly the directions, there will be no failure. It is the one book I have met with on the subject in which no margin is left for your own knowledge, if you have it, to fill up. But to the brioche.

Sift one pound of flour, take one fourth of it, and add rather more than half a cake of compressed yeast, dissolved in half a gill of warm water, make into a sponge with a very little more water, put it in a warm place; when it is double its volume take the rest of the flour, make a hole in the center, and put in it an equal quantity of salt and sugar, about a teaspoonful, and two tablespoonfuls of water to dissolve them. Three quarters of a pound of butter and four eggs, beat well, then add another egg, beat again, and add another, and so on until seven have been used; the paste must be soft, but not spread; if too firm, add another egg. Now mix this paste with the sponge thoroughly, beating until the paste leaves the sides of the bowl, then put it in a crock and cover; let it stand four hours in a warm place, then turn it out on a board, spread it and double it four times, return it to the crock, and let it rise again two hours; repeat the former process of doubling and spreading, and put it in a very cold place for two hours, or until you want to use it. Mold in any form you like, but the true brioche is two pieces, one as large again as the other; form the large one into a ball, make a deep depression in the center, on which place the smaller ball, pressing it gently in; cut two or three gashes round it with a sharp knife, and bake a beautiful golden brown. These brioche are such a luxury, and so sure to come out right, that the trouble of making them is well worth the taking, and for another reason: every one knows the great difficulty of making puff paste in summer, and a short paste is never handsome; but take a piece of brioche paste, roll it out thin, dredge with flour, fold and roll again, then use as you would puff paste; if for sweet pastry, a little powdered sugar may be sprinkled through it instead of dredging with flour. This makes a very handsome and delicious crust. Or, another use to which it may be put is to roll it out, cut it in rounds, lay on them mince-meat, orange marmalade, jam, or merely sprinkle with currants, chopped citron, and spices, fold, press the edges, and bake.

Before quitting the subject of breads I must introduce a novelty which I will call "soufflée bread." It is quickly made, possible even when the fire is poor, and so delicious that I know you will thank me for making you acquainted with it.

Use two or three eggs according to size you wish, and to each egg a tablespoonful of flour. Mix the yolks with the flour and with them a dessert-spoonful of butter melted, and enough milk to make a very thick batter, work, add a pinch of salt and a teaspoonful of sugar, work till quite smooth, then add the whites of the eggs in a firm froth, stir them in gently, and add a quarter teaspoonful of soda and half a one of cream of tartar. Have ready an iron frying-pan (or an earthen one that will stand heat is better), made hot with a tablespoonful of butter in it, also hot, but not so hot as for frying. Pour the batter (which should be of the consistency of sponge cake batter) into the pan, cover it with a lid or tin plate, and set it back of the stove if the fire is hot—if very slow it may be forward; when well risen and near done, put it in the oven, or if the oven is cold you may turn it gently, not to deaden it. Serve when done (try with a twig), the under side uppermost; it should be of a fine golden brown and look like an omelet. This soufflée bread is equally good baked in a tin in which is rather more