Take one cake compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water.  Stir the yeast until it is a smooth paste and set it in a warm place to rise.  Sift two and one-half cups of flour (use the same size cup for measuring everything you are going to use in your cake), make a depression in the centre, stir in the yeast and a scant cup of lukewarm milk, make batter, and let it rise until you have prepared the following:  Rub one-half cup of butter and three-fourths cup of powdered sugar to a cream, just as for cup cake, then add gradually one egg at a time, using three altogether, and stirring all the time in one direction.  Work in the risen batter two or three spoons at a time between each egg.  Grate in the peel of a lemon or an orange.  Butter the bunt-form well (do this always before you begin to work).  Blanched almonds may be set in the grooves of the cake-form after buttering it.  Put in the dough, set it in a warm place and let it rise for an hour and a half or two hours.  Bake in a moderate oven one full hour, covered at first.

CHOCOLATE COFFEE CAKE

Pour a bunt kitchen dough into long, well-buttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing.

POCKET BOOKS

Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board.  Roll out about one-fourth inch thick and cut the dough in squares about as long as your finger.

Beat the yolk of one egg and two tablespoons of milk together; wet each square well with the mixture, lay one raisin in the centre (after the seed has been removed from it), sprinkle thickly with sugar and cinnamon mixed together, then put a small dab of butter on top.  Catch the four corners of each square together, so that the inside is protected.  Lay the pocket books, not too closely together, in a greased pan and set aside to rise.  When well risen bake in a moderately hot oven until well baked and browned nicely.

BOLA

Make a good, rich bread dough.  Let it rise overnight; next morning; mix with dough two eggs; one-half pound of butter well kneaded; stand by fire until well risen.  When risen, roll out into thin sheets and sprinkle with chopped almonds, citron, cinnamon and plenty of brown sugar and lumps of butter all through; roll up like jelly-roll, cut in pieces a finger long, grease pan, stand pieces in centre, others around and let rise before baking.  Watch it well while baking.

FRENCH COFFEE CAKE (SAVARIN)