Take coffee cake dough.  Let the dough rise again; for an hour, spread with a poppy seed mixture, after cutting into squares, fold into triangles and pinch the edges together.  Lay in well-buttered pans, about two inches apart, and let them rise again, spread with poppy seed filling.  Take one-half pound of poppy seed (mohn) which have previously been soaked in milk and then ground, add one-quarter of a pound of sugar and the yolks of three eggs.  Stir this all together in one direction until quite thick and then stir in the beaten whites to which you must add two ounces of sifted flour and one-quarter of a pound of melted butter.  Fill the tartlets and bake.  The poppy seed filling in Mohn Roley Poley may be used in the Mohn Wachtel if so desired.

MOHNTORTS

Line a deep pie-plate with a thin sheet of kuchen dough, let it rise about half an hour, then fill with a poppy seed filling same as used with Mohn Wachtel.  Fill the pie-plates and bake.

SMALL MOHN CAKES

Roll coffee cake dough out quite thin, spread with melted butter (a brush is best for this purpose).  Let it rise a little while, then sprinkle well with one cup of sugar, add one-half pound of ground poppy seed moistened with one-half cup of water, cut into strips about an inch wide and four-inches long; roll and put in a well-buttered pan to rise, leaving enough space between each and brush, with butter.  Bake in moderate oven at first, then increase the heat; bake slowly.

BERLINER PFANNKUCHEN (PURIM KRAPFEN)

Take one and one-half cups of flour, a pinch of salt sifted into a deep bowl, one cup of lukewarm milk and three-fourths cake of compressed yeast which has been, dissolved in a little warm water and sugar.  Stir into a dough, cover with a towel and set away in a warm place to rise.  When well risen, take one-half cup of butter, one cup of sugar, a little salt and rub to a cream.  Add two eggs well beaten, stir all well and add the risen dough, one teaspoon of salt and work in gradually five cups of sifted flour and the grated peel of a lemon.  Stir the dough till it blisters and leaves the dish perfectly clean at the sides.  Let the dough rise slowly for about two hours (all yeast dough is better if it rises slowly).  Take a large baking-board, flour well and roll out the dough on it as thin as a double thickness of pasteboard.  When it is all rolled out, cut with a round cutter the size of a tumbler.  When all the dough has been cut out, beat up an egg.  Spread the beaten egg; on the edge of each cake (spread only a few at a time for they would get too dry if all were done at once).  Then put one-half teaspoon of marmalade, jam or jelly on the cake.  Put another cake on top of one already spread, having cut it with a cutter a little bit smaller than the one used in the first place.  This makes them stick better