er's sugar,
One-half cupful of cocoanut,
Sufficient hot water to moisten.

Spread on the buns with a spatula.

COCOANUT BUNS

Prepare the dough just the same as for cinnamon buns and when ready to
turn on a moulding board add

One cupful of cocoanut,
Three tablespoonfuls of shortening.

Knead to mix and then work the dough into a long roll about three
inches thick and then break into pieces the size of a large egg. Now
mould until round and then let rise on the board for ten minutes.
Mould again, shaping oblong. Place on a well-greased pan and brush the
buns with melted shortening. Let rise for thirty minutes and then bake
in a hot oven and ice with cocoanut icing.

ALMOND COFFEE CAKES

Prepare the dough as given in the recipe, using the balance left for
either cinnamon or cocoanut buns. When ready to turn on a moulding
board cut the dough in half and roll each piece out one-quarter of an
inch thick. Spread with shortening and then lightly with brown sugar
and with one-half cupful of finely shredded almonds or peanuts. Roll
like a jelly roll. Press flat with a rolling pin until just one inch
thick. Cut in pieces six inches long and then place in a well-greased
baking pan and let rise thirty-five minutes. When ready to bake, cut a
gash three inches long on each cake. Wash with egg and milk and strew
with finely shredded almonds. Bake in a moderate oven for twenty-five
minutes. Ice with water icing.

HOW TO MAKE YEAST-RAISED CAKE

Scald one cupful of milk and add one-half cupful of cold water. Cool
the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
teaspoonful of salt. Crumble one yeast cake in the mixture and stir
thoroughly until the yeast is dissolved. Now add four cupfuls of
sifted flour and beat to a light batter. Cover, and set in a place
free from drafts, where it will be kept warm in a temperature of 80
degrees and let raise for three hours. Now beat the dough with a spoon
and let raise again for three-quarters of an hour. Now, while the
dough is raising last time, place one cupful of sugar and one-half
cupful shortening in a bowl and cream until light and frothy. Add
two eggs, one at a time, and beat until very light. When the dough is
ready, add the sugar, eggs, shortening and one and one-half cupfuls
of flour; beat this mixture with spoon for twelve minutes until
thoroughly mixed. Now pour in prepared mould filling the mould half
full. Set in warm place, with a temp