On a bread-baking day, (having made more than your usual quantity of wheat bread,) when the dough has risen quite light, so as to be cracked all over the surface, take out as much as would suffice for a moderate-sized loaf, (for instance, a twelve-cent one,) and make it into a large round cake. Having dissolved a yeast-powder in two separate cups in a little lukewarm water, the carbonate of soda in one cup, and the tartaric acid in another, mix the first with the dough of the cake, and then mix in the second. Have ready a half-pint of brown sugar, moistened with fresh butter, so as to make it a thick stiff paste, and flavoured with a heaping table-Rpoonful of powdered cinnamon. Make deep cuts or incisions, at equal spaces, over the cake, and fill them with the above mixture, pressed in hard; and pinch the dough with your thumb and finger, so as to close up each cut, to prevent the seasoning from running out. Set it immediately into the oven with the other bread, and bake it thoroughly. When cool, brush it over with white of egg, in which some sugar has been melted.
This is an excellent plain cake for children, and can be prepared any bread-baking day.
It is much improved by mixing with the dough two large heaped table-spoonfuls of butter that has been melted in a teacup of warm milk, and also one or two beaten eggs. Do this before you add the yeast-powder.