l, spread with butter, repeat
the folding, roll out to one-half inch thickness, cut in three-inch
squares, place a tablespoon of the cheese mixture in the centre of each
square, fold over opposite corners, spread egg white over the top of
each pocket, let rise fifteen minutes or one-half hour and bake in a hot
oven; when they are well risen, lower heat and bake to a golden brown.
This will make about thirty cakes. The dough in the above may be used
with the following filling:

Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add
the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of
this into each square. Take up the corners, fasten them firmly, also
pinch all along the edges and lay in a buttered pan, let them rise half
an hour before baking. Spread them with melted butter, and bake a nice
brown.

PUFFS (PURIM)

Make the dough same as for Berliner Pfannkuchen, and when well risen
roll out on a floured board one-half inch thick, cut in triangles, lay
on floured dishes or board to rise. When well risen, drop into a deep
kettle of boiling butter and with a spoon baste with the butter until
brown; remove with a perforated skimmer and sprinkle with powdered
sugar.

KINDLECH

Into a large bowl sift one pound of fine flour. Make a depression in the
centre and pour into it one yeast cake dissolved in a little milk. Let
this remain until the milk and yeast have risen a little. Stir in the
surrounding flour together with three well-beaten eggs, a quarter of a
pound of butter, six ounces of sugar, a pinch of salt and two cups of
lukewarm milk. Knead the whole into a smooth dough.

Roll this out very lightly on a well-floured board, brush over with a
feather dipped in melted butter and strew thickly with chopped almonds,
sultanas and currants. Next fold over about three fingers' width of the
dough. Brush the upper surface of this fold with melted butter and strew
with mixed fruit and almonds. Fold over again and repeat the operation
until the whole of the dough is folded up in layer somewhat resembling
a flattened, roley poley pudding. Brush the top well with another
feather dipped in beaten egg and cut the whole into thick slices or
fingers. Let them stand for half an hour and then bake for an hour in a
rather slow oven.

A CHEAP COFFEE CAKE

This German coffee cake is made by kneading into a pint of bread dough
one well-beaten egg, one-half cup of sugar, and a generous tablespo