Make a sponge of two cups of milk, a cake of compressed yeast, softened in a scant half cup of lukewarm water, three or four tablespoonfuls of saffron water and about three cups of flour. When light add half a cup of melted butter, three eggs, three fourths cup of sugar, a teaspoonful of salt, an ounce of caraway seeds, a teaspoonful, each, of cinnamon and mace, and half a teaspoonful of cloves. Mix thoroughly, then add flour to make a soft dough. Beat the dough for fifteen minutes and turn into round cake pans. When light bake about an hour. Saffron cakes or loaves are said to be wholesome and palatable. Saffron is a stimulant and is thought to aid digestion. To make saffron water, steep the leaves in boiling water for a few minutes, then drain off the water. Serve with cocoa or coffee.