and prevents the preserves coming out while cooking.  Set all away on a floured board or pan about two inches apart.  Spread the top of each cake with melted butter and let them rise from one to two hours.  When ready to fry, heat at least two pounds of rendered butter or any good vegetable oil in a deep iron kettle.  Try the butter with a small piece of dough.  If it rises immediately, put in the doughnuts.  In putting them in, place the side that is up on the board down in the hot butter.  Do not crowd them in the kettle as they require room to rise and spread.  Cover them with a lid.  In a few seconds uncover.  If they are light brown, turn them over on the other side but do not cover them again.  When done they will have a white stripe around the centre.  Take them up with a perforated skimmer, lay on a large platter, sprinkle with pulverized sugar.  If the butter gets too hot take from the fire a minute.  These are best eaten fresh.

The doughnuts may be baked in moderately hot oven and when half done glazed with sugar and white of egg.

TOPFA DALKELN.  CHEESE CAKES (HUNGARIAN)

Take one-half ounce of yeast, mix with a little scalded milk which has cooled to lukewarm, one-half cup of flour and put aside in a warm place to rise.  Allow two cups of scalded milk to become lukewarm.  Add one pound of flour (four cups sifted flour) to the risen sponge, then the two cups of milk, mix these very well, cover with a cloth and put aside in a warm place to rise.  Take one pound of sweet pot cheese, a pinch of salt, three egg yolks, rind of one lemon, one-half cup of light colored raisins and sugar to taste; mix very well and add the beaten whites and mix thoroughly.  When the dough is very well risen, place on a pastry board, roll out and spread with melted butter, fold these edges over to the middle, then the top and bottom over, roll again and spread with butter, fold all sides in once more, roll, spread with butter, repeat the folding, roll out to one-half inch thickness, cut in three-inch squares, place a tablespoon of the cheese mixture in the centre of each square, fold over opposite corners, spread egg white over the top of each pocket, let rise fifteen minutes or one-half hour and bake in a hot oven; when they are well risen, lower heat and bake to a golden brown.  This will make about thirty cakes.  The dough in the above may be used with the following filling: 

Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of this into each square.  Take up the corners, fasten them firmly, also pinch all along the edges and lay in a buttered pan, let them rise half an hour before baking.  Spread them with melted butter, and bake a nice brown.

PUFFS (PURIM)

Make the dough same as for Berliner Pfannkuchen, and when well risen roll out on a floured board one-half inch thick, cut in triangles, lay on floured dishes or board to rise.  When well risen, drop into a deep kettle of boiling butter and with a spoon baste with the butter until brown; remove with a perforated skimmer and sprinkle with powdered sugar.