ntre,
stir in the yeast and a scant cup of lukewarm milk, make batter, and let
it rise until you have prepared the following: Rub one-half cup of
butter and three-fourths cup of powdered sugar to a cream, just as for
cup cake, then add gradually one egg at a time, using three altogether,
and stirring all the time in one direction. Work in the risen batter two
or three spoons at a time between each egg. Grate in the peel of a lemon
or an orange. Butter the bunt-form well (do this always before you begin
to work). Blanched almonds may be set in the grooves of the cake-form
after buttering it. Put in the dough, set it in a warm place and let it
rise for an hour and a half or two hours. Bake in a moderate oven one
full hour, covered at first.

CHOCOLATE COFFEE CAKE

Pour a bunt kitchen dough into long, well-buttered tins, and when baked
remove from the oven and cover thickly with boiled chocolate icing.

POCKET BOOKS

Take as much of the coffee cake dough as you desire, lay it on a
well-floured biscuit board and mix just enough more flour with it to
enable you to roll it out without sticking to the board. Roll out about
one-fourth inch thick and cut the dough in squares about as long as your
finger.

Beat the yolk of one egg and two tablespoons of milk together; wet each
square well with the mixture, lay one raisin in the centre (after the
seed has been removed from it), sprinkle thickly with sugar and cinnamon
mixed together, then put a small dab of butter on top. Catch the four
corners of each square together, so that the inside is protected. Lay
the pocket books, not too closely together, in a greased pan and set
aside to rise. When well risen bake in a moderately hot oven until well
baked and browned nicely.

BOLA

Make a good, rich bread dough. Let it rise overnight; next morning; mix
with dough two eggs; one-half pound of butter well kneaded; stand by
fire until well risen. When risen, roll out into thin sheets and
sprinkle with chopped almonds, citron, cinnamon and plenty of brown
sugar and lumps of butter all through; roll up like jelly-roll, cut in
pieces a finger long, grease pan, stand pieces in centre, others around
and let rise before baking. Watch it well while baking.

FRENCH COFFEE CAKE (SAVARIN)

Soak one cake of compressed yeast in a little lukewarm water or milk.
Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
of salt and one tablespoon of sugar, stir it up well