on of
butter. The mixture is rolled flat, placed in a shallow pan, let rise
again until very light, sprinkled with finely chopped nuts, dusted over
with sugar and cinnamon and baked in a quick oven.

BOHEMIAN KOLATCHEN

Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
anise seed, well pounded, or flavor to taste. Let rise till very light,
then take out on mixing board and roll out to about one-half inch in
thickness. Cut in rounds three inches in diameter and lay on a
well-buttered pan, pressing down the centre of each so as to raise a
ridge around the edge. When well risen, brush the top over with
stiffly-beaten white of an egg and sprinkle with granulated sugar.

ZWIEBACK

Scald one-half cup of milk and when lukewarm add to one cake of
compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
butter, one-half teaspoon of salt and three eggs unbeaten, one-half
teaspoon of powdered anise and enough flour to handle. Let rise until
light. Make into oblong rolls the length of middle finger and place
together in a buttered pan in parallel rows, two inches apart. Let rise
again and bake twenty minutes. When cold, cut in one-half inch slices
and brown evenly in the oven.

SOUR CREAM KOLATCHEN

Cream one-half cup of butter, add five yolks, two tablespoons of sugar,
grated rind of a lemon, one cup of thick sour cream and one ounce or two
cakes of yeast dissolved with a little sugar in two tablespoons of
lukewarm milk. Stir all together and add three cups of flour; mix and
drop from end of teaspoon on well-greased pans. Let rise until light in
a warm place. Place a raisin or cherry on the top of each cake, spread
with beaten white of egg, sprinkle with sugar and bake ten minutes in a
hot oven.

RUSSIAN TEA CAKES

Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
cream with enough flour to roll. Toss on board, roll out one-fourth inch
thick, spread with a thin layer of butter, fold the dough over, roll and
spread again; repeat three or four times, using altogether three-fourths
pound of brick butter. Then place dough in a bowl, cover, and let stand
on ice to harden. Then roll as thin as possible, strew with one cup of
chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
Roll each strip separately into a roll, cut into squares and strew top
with chopped almonds, sugar and cinnamon. Bake in a hot oven.

WIENER KIPFEL

Dissolve one ounce