ide into eight pieces
and mould into balls. Cover and let rise for ten minutes. Now roll out
one-half inch thick. Brush with shortening, strew with brown sugar
and nuts. Roll like jelly roll and then flatten well with rolling pin.
Place in a greased pan, cover and let rise for one-half hour. Now cut
down the entire length of the dough, leaving two inches on each end.
Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with
sugar, then return to oven five minutes.

SWEET DOUGHS

In the days of long ago, yeast, ammonia, pearl ash, honey water and
a treacle mixture were used to lighten cakes--before the time of
dependable baking powder.

In Europe the housewife makes from bread dough delicious cakes with
yeast. These provide splendid variety. They include savarins, babas,
and yeast-raised fruit cakes.

Many women fail in making these delicious goodies because they do not
realize that the addition of large amounts of sugar, fruit, shortening
and eggs to yeast dough, unless carefully handled, is apt to produce
heavy, moist cakes that lack the light, velvety texture which makes
cake a success.

The addition of nuts, cake crumbs and fruit will afford a large
variety.

A sponge dough is necessary for successful results.

RUSSIAN RUSK

Prepare the dough as for brioche, adding one cupful of finely shredded
almonds when ready to mould for the pan. Use a long narrow pan to bake
loaf in. When baked, cool and then cut in one-inch slices and toast
light brown in the oven.

SPANISH BUN

Scald one cupful of milk and then cool to 80 degrees Fahrenheit and
pour in a bowl and add

Three tablespoonfuls sugar,
One-half teaspoonful salt,
One yeast cake dissolved in four tablespoonfuls cool water,
Three cupfuls of flour.

Beat for five minutes with a spoon and let rise for two hours. Now
cream

One and one-quarter cupfuls sugar,
One-half cupful of shortening

until very light and creamy and then drop in, one by one, three eggs,
beating the eggs for three minutes. Add this to the yeast-raised
dough, together with one cupful of sifted flour. Beat with a wooden
spoon for fifteen minutes and then pour into a greased and floured
pan, filling the pan half full. Put the raisins on the top and then
cover and let rise until it fills the pan almost to the edge. Bake in
a moderate oven for fifty-five minutes and then cool and ice.

BABAS

Prepare dough as for brioche and, when ready to pan, mould