2 pounds light-bread dough.

8 ounces sugar.

8 ounces lard.

1 teaspoonful carraway seeds.

1 pound flour.

The difference between this and the proceeding kind is that this makes a soft dough, to be handled and kneaded like bread. It is less rich and requires no eggs. Make it up the same way or like the cheapest coffee cake and let rise in thin cakes on jelly cake pans. Brush over with melted lard when setting to rise. Score the tops with a knife point when they are light and bake about 15 minutes. If for sale brush over with syrup and dredge with sugar.

Cost of material - 25 cents for nearly 4 pounds - equal to about 3 dozen buns or 6 jelly-sheet cakes to cut. Good hot for supper.