2 cupfuls scalded milk 1 1/2 compressed yeast cakes 1/4 cupful tepid water 2 eggs or 4 egg yolks 1 teaspoonful salt 1/2 cupful melted butter or oleomargarine

1/2 cupful sugar Juice and grated rind 1 lemon About 5 cupfuls bread flour Blanched almonds, sugar, and cinnamon

Scald the milk, and, when cooled, add the yeast dissolved in the tepid water and 2 cupfuls flour to make the batter. Let rise till light and spongy, then add the other ingredients in the order given, the eggs well-beaten, and flour to make a dough that can be kneaded. Knead till elastic, then set aside till light. Cut down and put into pans in sheets an inch and a half thick. Let rise till double in bulk, brush over the top with melted butter or egg white, and sprinkle with sugar and cinnamon mixed together, and blanched almonds. Bake about one-half hour in a moderate oven.