d butter on top and bake
very slowly. Let it get quite brown, so as to bake through thoroughly.
When cold cut up in slices, as many as you are going to use at one time
only.

MOHN WACHTEL

Take coffee cake dough. Let the dough rise again; for an hour, spread
with a poppy seed mixture, after cutting into squares, fold into
triangles and pinch the edges together. Lay in well-buttered pans, about
two inches apart, and let them rise again, spread with poppy seed
filling. Take one-half pound of poppy seed (mohn) which have previously
been soaked in milk and then ground, add one-quarter of a pound of sugar
and the yolks of three eggs. Stir this all together in one direction
until quite thick and then stir in the beaten whites to which you must
add two ounces of sifted flour and one-quarter of a pound of melted
butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley
Poley may be used in the Mohn Wachtel if so desired.

MOHNTORTS

Line a deep pie-plate with a thin sheet of kuchen dough, let it rise
about half an hour, then fill with a poppy seed filling same as used
with Mohn Wachtel. Fill the pie-plates and bake.

SMALL MOHN CAKES

Roll coffee cake dough out quite thin, spread with melted butter (a
brush is best for this purpose). Let it rise a little while, then
sprinkle well with one cup of sugar, add one-half pound of ground poppy
seed moistened with one-half cup of water, cut into strips about an inch
wide and four-inches long; roll and put in a well-buttered pan to rise,
leaving enough space between each and brush, with butter. Bake in
moderate oven at first, then increase the heat; bake slowly.

BERLINER PFANNKUCHEN (PURIM KRAPFEN)

Take one and one-half cups of flour, a pinch of salt sifted into a deep
bowl, one cup of lukewarm milk and three-fourths cake of compressed
yeast which has been, dissolved in a little warm water and sugar. Stir
into a dough, cover with a towel and set away in a warm place to rise.
When well risen, take one-half cup of butter, one cup of sugar, a little
salt and rub to a cream. Add two eggs well beaten, stir all well and
add the risen dough, one teaspoon of salt and work in gradually five
cups of sifted flour and the grated peel of a lemon. Stir the dough till
it blisters and leaves the dish perfectly clean at the sides. Let the
dough rise slowly for about two hours (all yeast dough is better if it
rises slowly). Take a large baking-board, flour well and roll