70 MORE POT-POURRI 



Gateau Savarin. Ingredients : A little less than 

 one pint of milk, six ounces of butter, ten eggs, two 

 ounces of pounded sugar, one pound of good Hungarian 

 flour, sifted, grated peel of two lemons, two ounces of 

 good German yeast, a pinch of salt. Put one -fifth part 

 of the flour, the yeast, and the milk together in a deep 

 basin, and work them to a stiff paste ; cover with a 

 cloth, and stand in a tepid place till it swells to double 

 its size. Put all the other ingredients into a much 

 larger basin, mix them very vigorously and thoroughly 

 with the hands for ten minutes, then work into this the 

 first paste with the yeast in it. When all is well incor- 

 porated, work it for another fifteen minutes. Fill the 

 tin or earthenware Savarin shapes with paste to one- 

 third of their height, having first greased them well 

 inside with melted butter. Stand them in a warm place 

 till the paste has risen to the very top. Put them in a 

 rather slow oven for twenty-five to thirty minutes. When 

 well coloured, but not brown, turn them out and pour 

 rum punch over them, taking care not to sodden them. 



I had occasion, at the end of this month last year 

 (1897), to go to Germany, to the neighbourhood of 

 Frankfort. The journey, about twenty -five hours from 

 London, is wonderfully easy. My friends said : 'What ! 

 go all that way for ten days?' But, in fact, it means 

 far less time and money than did a journey to Devon- 

 shire, or even the Isle of Wight, to our grandmothers. 

 I had never seen the Rhine before in late autumn. The 

 late vintage was just over, and the vines and the earth 

 seemed one even brown, diversified at times with yellow 

 leaves hanging thinly on the poplars and the low oak 

 brushwood bronze and gold against the sky. It seems 

 bathos to say so, but the Rhine runs so due north and 

 south that it reminded me of my winter walks in Sloane 



