Take as much of the very best and lightest bread-dough as "will weigh a pound. The dough must have risen perfectly, so as to have cracked all over the surface. Put it into a pan, and mix into it a quarter of a pound of fresh butter, melted in half a pint of milk, adding a well-beaten egg, and sufficient flour to enable you to knead the dough over again. Then mix in a heaping tea-spoonful of powdered cinnamon. Next, take a yeast-powder. In one cup, melt the soda or contents of the blue paper, in as much lukewarm water as will cover it; and, when thoroughly melted, mix it into the dough. Immediately after, having dissolved in another cup the tartaric acid, or contents of the white paper, stir that in also, and knead the dough a little while, till the whole is well mixed. Spread the dough thick and evenly in a square pan greased with lard or fresh butter, and with a knife make deep cuts all through it. Having previously prepared in a bowl a mixture of brown sugar, moistened with butter, and highly flavoured with powdered cinnamon, in the proportion of four heaping table-spoonfuls of sugar to two large spoonfuls of butter and one heaped tea-spoonful of cinnamon. Fill the cuts with this mixture, pressing it down well into the dough. Bake the cake half an hour or more, in a rather quick oven. When done, set it to cool; and when cold, cut it in squares, and sift powdered white sugar over it. It is best the day it is baked.

You may, previous to baking, form the dough into separate round cakes; and in placing them in the pan, do not lay them so near each other as to touch.

By bespeaking it in time, you can get risen bread dough from your baker. For two pounds of dough you must double the proportions of the above ingredients.