of yeast in one-half cup of lukewarm milk, a pinch of
salt and one tablespoon of sugar, set away in a warm place to rise. Sift
one pound of flour into a deep bowl and make a dough of one cup of
lukewarm milk and the yeast. Set it away until you have prepared the
following: Rub a quarter of a pound of butter and four ounces of sugar
to a cream, adding yolks of three eggs and one whole egg. Add this to
the dough and work well. Let it rise about one hour, then roll out on a
well-floured board, just as you would for cookies and let it rise again
for at least one-half hour. Spread with beaten whites of eggs, raisins,
almonds and citron. Cut dough into triangles. Pinch the edges together.
Lay them in well-buttered pans about two inches apart and let then rise
again. Then spread again with stiff-beaten whites of eggs and lay a few
pounded almonds on each one. Bake a light yellow.

SPICE ROLL

Roll out coffee cake dough quite thin and let it rise half an hour,
brush with melted butter and make a filling of the following: Grate some
lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one
cup of seeded raisins and one cup of cleaned currants. Strew these all
over the dough together with some brown sugar and a little syrup. Spice
with cinnamon and roll. Spread with butter and let it rise for an hour.
Bake brown.

WIENER STUDENTEN KIPFEL

Make dough same as for Wiener Kipfel. Roll it out quite thin on a
well-floured board and let it rise. Cut also into triangles (before you
cut them, spread with melted butter). Mix one cup of chopped fresh
walnuts with one cup of brown sugar, juice of a lemon, or grind the
nuts; add cream to make a paste, sugar to taste and flavor with vanilla,
and fill the triangles with the mixture. Take up the three corners and
pinch together tightly. Set in well-buttered pans and let them rise
again and spread or brush each one with melted butter. Bake a light
brown.

YEAST KRANTZ

Take coffee cake dough, add one-fourth cup of washed currants. Let rise
in warm place, then toss on floured board. Divide into three or four
equal parts, roll each part into a long strand and work the strands
together to form one large braid. Place braid in form of a circle in
greased baking-pan or twist the braid to resemble the figure eight,
pretzel shape. Let rise again in a warm place and bake in a moderate
oven one-half hour or until thoroughly done. Brush with beaten eggs and
sugar, sprinkle with