Allied Cookery: British, French, Italian, Belgian, Russian

a nice brown, about 20 to 30 minutes. CRAMIQUE (Belgium) Mix together 1/4 of a cup of sugar, 1/3 of a cup of butter, 1 cup of milk, 1/2 teaspoonful of salt, 1 yeast cake dissolved in 1/2 a cup of warm water, 2 pounded cardamon seeds, and let rise. When light add 1 cup of seeded raisins and enough flour to make a stiff batter. Let this rise until it is twice the size, then shape in a round loaf and bake. Brush over the top with the yolk of an egg. GAUFRES 1/2 lb. flour, 1/4 lb. sugar, a little salt, 1/4 lb. butter, 2 whole eggs, 1 yolk, 1 teaspoonful brandy, 1 teaspoonful warm water, 1/2 pint milk. Mix all in basin to a liquid paste, beat well until creamy. Heat the waffle irons, butter them lightly, pour into the middle a teaspoonful of the mixture; cook to a golden brown on both sides of the cakes. When done, should be quite thin like an ice cream wafer. These are delicious but it is necessary to have the proper irons. PETS DE NONNE Proportions: 2-1/2 cups water, 3 oz. butter, 1-1/4 oz. sugar, a pinch salt, grated rind 1 lemon, 1/2 lb. flour, 4 whole eggs. Boil together the water, butter, sugar, and salt for two minutes. When the liquid is boiling remove the stewpan from fire and add the flour all at once, then the lemon peel. When half cool add the eggs one by one. Drop by spoonfuls in hot frying fat, which must not be too hot. When a golden brown remove from fire, drain, and roll in fine sugar. BRIOCHE DE LA LUNE Dissolve 2 yeast cakes in 1 cup of warm water; mix this into 1/4 lb. of flour, a pinch of salt, 1 even tablespoon of sugar and 2 pounded cardamon seeds. Put 2 dessert-spoonsful of warm water in a bowl and place the dough in it and put in a very warm place to rise. Then work soft 3/4 of a lb. of butter and mix into it 8 eggs