Soak one cake of compressed yeast in a little lukewarm water or milk.  Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt and one tablespoon of sugar, stir it up well with a spoon and set back of the stove to rise.  Rub one-half cup of butter to a cream, add one-third cup of powdered sugar and stir constantly in one direction.  Add the yolks of four eggs, one at a time, and the grated peel of a lemon.  Sift two cups of flour into a bowl, make a depression in the centre of the flour, pour in the yeast and one cup of lukewarm milk.  Stir and make a light batter of this.  Add the creamed butter and eggs, stir until it forms blisters and leaves the bowl clean; one-half cup of dark raisins, one-half cup of pounded almonds and a little citron, cut up very fine, and last the stiff-beaten whites of the eggs.  Fill your cake forms which have been well-greased, set in a warm place to rise until double in bulk, about forty-five minutes, and bake in a moderate oven forty-five minutes.  Fill the centre with whipped cream and serve with rum sauce.

BABA A LA PARISIENNE

Prepare the yeast as above; cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at a time, stirring each egg a few minutes before you add the next.  Have ready two cups of sifted flour and add two spoonfuls between each egg until all is used.  Make a soft dough of the yeast, a scant cup of lukewarm milk, add two spoonfuls between each egg until all is used up, a pinch of salt, and one cup of flour.  Let it rise for fifteen minutes.  Now mix all well, rub the form with butter, and blanch one-half cup of almonds, cut into long strips and strew all over the form.  Fill in the mixture or cake batter, let it rise two hours and bake very slowly.

MOHN (POPPY SEED) ROLEY POLEY

Roll out a piece of dough large enough to cover your whole baking-board, roll thin.  Let it rise until you have prepared the filling; grind one cup of black poppy seed in a coffee-mill as tight as possible and clean it well, throw away the first bit you grind so as not to have the coffee taste; put it on to boil with one cup of milk, add two tablespoons of butter, one-half cup of seeded raisins, one-half cup of walnuts or almonds chopped up fine, two tablespoons of molasses or syrup, and a little citron cut up fine.  When thick, set it away to cool, and if not sweet enough add more sugar and flavor with vanilla.  When this mixture has cooled, spread on the dough which has risen by this time.  Take up one corner and roll it up, into a long roll, like a jelly-roll, put in a greased pan and let it rise an hour, then spread butter on top and bake very slowly.  Let it get quite brown, so as to bake through thoroughly.  When cold cut up in slices, as many as you are going to use at one time only.

MOHN WACHTEL