Nun's Puffs

Beat up four eggs, add one cake compressed yeast dissolved in one cupful lukewarm water, add one pound butter, one and one-half cups sugar and one-half pint milk. Sift one and one-half pounds flour in mixing bowl; make well in it and add mixture. Knead dough thoroughly and set in warm place until light. Bake in individual tins, first putting candied orange peel cut in thin strips on each cake. Bake twenty minutes.

Cupid's Cakes

Scald one and one-half pints milk; when lukewarm, add one cake compressed yeast dissolved in one-fourth cup lukewarm water. Stir in enough flour to make a batter; beat well, cover and set in a warm place until very light. Now add another half pint of lukewarm milk and a tablespoonful salt; rub two tablespoonfuls butter into a pint of flour and stir this in. Then go on adding flour until you have a dough stiff enough to knead. Knead this thoroughly for twenty minutes, put back in bowl and when it has doubled its bulk, roll it out carefully in long narrow strips. Cut in pieces about four inches long, put in a pan so they will not touch each other; cover, and when very light, bake in a quick oven fifteen minutes. French roll pans can be purchased at any good hardware store.

French Rolls

Melt a piece of butter the size of an egg in pan; add two teaspoonfuls sugar, one pint of lukewarm milk, which has been scalded, one teaspoonful salt, and one cake compressed yeast dissolved in a little water. Sift flour enough in mixing bowl to make a soft dough. Knead well, cover and stand in warm place until light. Turn out on molding board and roll out in sheet an inch thick. Cut with biscuit cutter, cover with soft butter; fold over one side, pinching a small place in the center to make it stay together. Put in pans so they cannot touch each other, set in warm place to raise, then bake about fifteen minutes in hot oven.

Parker House Rolls

Dissolve one cake of compressed yeast in one pint lukewarm milk; add flour enough to make moderately stiff sponge; let rise until light. Take one cup sugar, mix with one cup butter, add whole wheat flour enough to make a dough as soft as can be handled, first adding one cup dredged raisins. Knead well and let rise. Put in pans, and when light, bake as rolls or loaves.

Irish Bread

Rub together two tablespoonfuls butter and one pound pastry flour. Mix together one-quarter pound sugar, one teaspoonful allspice and one teaspoonful caraway seed; add to butter and flour and mix. Scald a half pint milk, and when lukewarm, add one cake compressed yeast dissolved in one-third cup lukewarm water; add to flour and mix, adding a cup of currants and one of raisins, which have been dredged in flour. Put on board and knead for twenty minutes. Put in well-buttered pan (a pan used for Boston brown bread is best), put dough in pan, cover and stand in warm place until light. Bake in a moderate oven. It must be very light. Caraway seed may be omitted, if desired.