The plain coffee cakes described in the preceding receipt are the same that hotel pastry cooks call rusks. They are not so easy to raise and bake perfectly as plain rolls, but where they are made in perfection and nicely brushed over with syrup when done they are extremely popular as a lunch with coffee or milk; but still more of a favorite is this variety, called French. The same dough answers; the difference is in making out, as these have the dough brushed between with a very little melted lard and rolled up so that the cakes when baked will pull apart in flakes and strings. The same as in making split rolls. Wherever the butter touches, the roll will come apart after baking, these cakes having the whole sheet of dough slightly brushed over with lard or butter and folded upon itself "without further kneading, will produce the layers and flakes in the cake. These are made in the shape of a large pretzel, raised, baked, brushed over with syrup and one, weighing about the same as one and a half of the others, served to an order. When a still richer kind is wanted use the following ingredients:

1 pound light dough - 2 heaping cups.

6 ounces butter - nearly a cup.

4 tablespoons sugar.

6 yolks and 1 whole egg. 1/2 cup milk.

5 cups flour. Flavoring.

If for ladies luncheon or afternoon tea take the dough from the breakfast rolls, and, six hours before the cakes or rusks will be wanted place it in a pan with the butter, sugar, and milk and proceed according to the directions given already for coffee cakes. The best flavoring to put in this dough is the grated rind of a lemon and half the juice.

Cost of material for the richest variety - dough 3, butter 10, sugar 3, eggs 8, flour 3, milk and flavoring 3; 30 cents for 3 pounds or about 24 rusks, buns, twists or coffee cakes, according to size.