Baba.—Prepare a dough for this with 1lb. of flour, 10oz. of butter, 2oz. of caster sugar, 1oz. German yeast, eight eggs, and a teaspoonful of salt, setting a sponge and working it up precisely as for brioche paste, until the dough and the sponge are thoroughly mixed together. Then work into it 5oz. carefully stoned Muscatel raisins, 1oz. finely shredded candied peel (citron is best), half a gill of either brandy or rum, and a pinch of saffron previously infused in half a gill of boiling water. Mix all these ingredients thoroughly into the dough; then butter a mould well, half fill it with the dough, and set it in a moderately warm place to rise till it reaches fully up to the top of the mould, baking it to a nice golden colour in a moderately hot oven. Turn it out and serve. If preferred, the spirit may be omitted altogether or replaced by liqueur syrup. Abroad, a baba is usually served as a dinner sweet, and is sent to table hot with a rich jam sauce, or a fruit or liqueur syrup poured over it. It is of Polish origin, and is the same class of cake as a savarin, or brioche.