Turn the mixture into the mould or moulds, leaving room for the cake to double in bulk.
Let rise in a temperature of 68 deg.

F.When nearly doubled in bulk, bake from twenty to fifty minutes.
=SAUCE FOR BABA.= Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth a cup, or more, of maraschino, rum or sherry wine.

Lay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the syrup.

When hot, serve with or without whipped cream.

Half a cup of apricot or quince marmalade may be added with the wine.
=Fig Toast.= (See cut facing page 198.) Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon.