Cinnamon Cake

1 cake compressed yeast

cup milk, scalded and cooled

1 tablespoon sugar

2 cups sifted flour

cup light brown sugar 2 level tablespoons butter 1 egg teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add three fourths cup of flour, to make a sponge. Beat well; cover and let rise forty-five minutes in a moderately warm place. Add butter and sugar creamed, egg well beaten, about one and one fourth cups of flour, or sufficient to make a soft dough, and the salt. Knead lightly; place in greased bowl; cover and let rise in a warm place about two hours, or until double in bulk. Roll one half inch thick; place in well-greased pan and let rise until light. Cut across top with sharp knife; brush with egg; sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven.

Dutch Cake

1 pound bread dough pound sugar pound butter

1 egg

pound seeded raisins

Cinnamon and nutmeg

Mix the sugar, butter and beaten egg into bread dough; when thoroughly incorporated flavor with cinnamon and nutmeg; and add the fruit. Put into a greased pan and let rise for an hour or more; then bake slowly.

Bohemian Houska

1 cake compressed yeast cup lukewarm water

2 cups milk, scalded and cooled cup sugar 1 egg

1/3 cup melted butter cup citron, cut fine cup raisins cup chopped almonds teaspoon salt

7 cups sifted flour

Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add egg well beaten, balance of sugar and butter creamed, and two cups of flour, or enough to make a thin batter. Beat until smooth; cover and let rise until light, about one hour. Add almonds, citron and raisins, well floured, the rest of the flour, or enough to make a soft dough, and last the salt. Knead well; place in greased bowl; cover and set aside in a warm place, free from draft, to rise until double in bulk, about one and a half hours. Divide into three parts; make three braids; place in well-greased, shallow pan, one on top of the other. Bake in moderate oven forty-five minutes. While hot ice with plain frosting.

Currant Tea Ring

2 cakes compressed yeast

1 cup milk, scalded and cooled

1 cup lukewarm water

1 tablespoon sugar

6 level tablespoons lard or butter

1/2 cup sugar

7 cups sifted flour

3 eggs

teaspoon salt

teaspoon mace

Brown sugar, currants and cinnamon

Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add three cups of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace. Turn on board; knead lightly; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk. Roll out in an oblong piece, one fourth inch thick; brush with melted butter; sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise ana place in a circle on a large, shallow, greased pan or baking sheet. With scissors cut three fourth inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake twenty-five minutes. Just before putting in the oven, glaze with egg, diluted with milk. Ice while hot with plain frosting.