(¼ arshin high). Scald ¼ garnets flour with ¼ garnets, or 3 glasses, boiling milk and stir until smooth and cool. Mix 6 glasses, or nearly 70, strained egg yolks with 1 lb sieved sugar and beat until white. Stir the beaten eggs and sugar into the dough along with 1½ glasses thick white yeast. Mix, cover, and set in a warm place to rise. Add salt, ½ glass raisins, cinnamon, finely chopped bitter orange rind, 3 glasses melted butter, and enough flour to form a rather liquid dough, as is usual for light babas. Beat a full hour, cover, let rise, and again beat thoroughly. Pour into a baking pan and, when it has risen, set carefully in a hot oven for 1¼ hours. For 6 persons use ⅓ the amount, namely: 1 glass flour, 1 glass milk, 2 glasses, or 24, egg yolks, ⅓ lb sugar, ½ glass yeast, ⅙ glass raisins, 1 glass melted butter, and about another 3 glasses flour.