Savarins

1 cake yeast
1/2 cup milk, scaled and cooled
2 tablespoonfuls sugar
2 cups sifted flour
3/4 cup almonds, blanched and shredded
1/2 cup butter, melted
4 eggs
1/4 teaspoonful salt

When you want a dessert that is "different" — something for special occasions — serve Savarins made after this recipe.  It is a dessert highly esteemed in France.

Dissolve yeast and sugar in lukewarm milk.  Add one-half cup flour.  Beat well.  Cover and set aside in warm place, free from draught, for fifteen minutes.

Then add rest of flour, almonds, butter, eggs unbeaten, one at a time, and the salt.  Beat ten minutes.  Pour into small well-buttered molds, cover and set aside to rise in warm place, free from draught, until double in bulk — about forty-five minutes.

Bake forty-five minutes in moderate oven.  Fill center with whipped cream and serve with a hot sauce made as follows:

1 cup sugar
1/2 cup water

Boil to syrup — about three minutes — and flavor with orange or lemon juice.

The dessert par excellence — well suited to company occasions.