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

and 3/4 of a lb. of flour by degrees so that a smooth paste is obtained; when the paste is smooth and shining add to it the yeast, butter, and 1 dessert-spoonful of cream. Leave in gentle temperature 4 or 5 hours or until the dough has risen to twice its size. Roll out on a board 1/4 of an inch thick, spread thinly with softened butter, then turn the edges over to the center to make 3 layers. Roll out 1/2 an inch thick. Cut into small squares. With a wet finger make a hole in the center of each; into this hole put a piece of the dough in the shape of a little pear; brush the top lightly with the yolk of egg. Let it rise again and then bake in a moderate oven about 20 minutes. VICTORIA SCONES (English) Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of sugar, 1/2 teaspoon of salt, 4 tablespoonsful of butter, 2 eggs, 1/3 cup of cream. Mix and sift together flour, baking powder, sugar, and salt. Rub in butter, add beaten eggs and cream. Roll out on floured board 3/4 in. thick, cut out with a small biscuit cutter, and brush over with white of egg. Bake in a hot oven 15 minutes. NUT BREAD (New England) Mix 3 cups of flour with 4 teaspoonsful of baking powder and 1 teaspoonful of salt. In another bowl beat together 1/2 cup of sugar, 1 egg, 1 cup of milk, and 1 cup of English walnuts broken in pieces. Add the dry ingredients to this mixture and let rise 20 minutes, then bake in a loaf 30 to 40 minutes. BRAN MUFFINS (New England) Mix 2 cups of bran, 1 cup of flour, 1 cup of milk, 1/2 cup molasses, 1 teaspoon of soda, and a pinch of salt. Bake 20 minutes. To this may be added some chopped nuts and raisins. SCOTCH SCONES Mix 3 teaspoons of baking powder with 3 cups of flour. Rub in 1 tablespoon of butter, add 1 cup of currants or raisins,