This paste is essential in many of the finer kinds of cookery, and, though rather troublesome to make, will repay the pains bestowed, since, with a small addition of sauce, it will afford an excellent side-dish in itself, and it will enter into the composition of, and improve, all the more elaborate entrees. Take seven fresh eggs two pounds of flour dried and warmed at the fire, and one pound of fresh butter. Take half a pound of this flour, and pour into the middle of it a dessert-spoonful of yeast, which has been prepared by pouring water over it, stirring it, and allowing it to stand to settle, and then draining the water off. It is the sediment which must be employed. Pour a little warm water over the yeast, and mix the paste up with it, which forms the leaven; flour the pan, lay the leaven in it before the fire to rise, and slit it on the top. As soon as the paste has risen, proceed thus:- Make a hole in the middle of the remaining flour, put into it a little salt, about a saltspoonful, the same quantity of powdered sugar, to take off any bitter taste in the yeast, and a little water to melt it; the butter broken into small pieces, and the eggs: work it all well together, and knead it thoroughly, spreading it out and working it well: then spread it out entirely, and lay the yeast or leavened paste all over it, taking the greatest care in kneading and shifting the paste about to mix both well together. When completed, flour a towel, wrap the paste up in it. and put it into a pan; if in cold weather in a warm situation, and if in hot weather in a cold one. It is best made a day before it is wanted. Very minute pieces, shaped in any way, add greatly to the excellence of soup, to be boiled with it, or stewed in the gravy of a vol-au-vent, and strewed over the top. It is cut into shapes also, and fried as the accompaniment of braised dishes of every kind. It is an exquisite case for lobster and other patties, or, brushed over with egg, may be fried in shapes for a side-dish: or it may be boiled in cups, six in a dish, and served up with asparagus cut small and heaped upon the top, and a white sauce round. In fact, a clever cook, by employing different flavoring ingredients, either sweet or savory, may make endless dishes of brioche. It should not, however, predominate; and, therefore, it is best only to make a small quantity at a time, where the consumption of the family is not great. It will not keep long,