RUSSIAN TEA CAKES

Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll.  Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter.  Then place dough in a bowl, cover, and let stand on ice to harden.  Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips.  Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon.  Bake in a hot oven.

WIENER KIPFEL

Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of salt and one tablespoon of sugar, set away in a warm place to rise.  Sift one pound of flour into a deep bowl and make a dough of one cup of lukewarm milk and the yeast.  Set it away until you have prepared the following:  Rub a quarter of a pound of butter and four ounces of sugar to a cream, adding yolks of three eggs and one whole egg.  Add this to the dough and work well.  Let it rise about one hour, then roll out on a well-floured board, just as you would for cookies and let it rise again for at least one-half hour.  Spread with beaten whites of eggs, raisins, almonds and citron.  Cut dough into triangles.  Pinch the edges together.  Lay them in well-buttered pans about two inches apart and let then rise again.  Then spread again with stiff-beaten whites of eggs and lay a few pounded almonds on each one.  Bake a light yellow.

SPICE ROLL

Roll out coffee cake dough quite thin and let it rise half an hour, brush with melted butter and make a filling of the following:  Grate some lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one cup of seeded raisins and one cup of cleaned currants.  Strew these all over the dough together with some brown sugar and a little syrup.  Spice with cinnamon and roll.  Spread with butter and let it rise for an hour.  Bake brown.

WIENER STUDENTEN KIPFEL

Make dough same as for Wiener Kipfel.  Roll it out quite thin on a well-floured board and let it rise.  Cut also into triangles (before you cut them, spread with melted butter).  Mix one cup of chopped fresh walnuts with one cup of brown sugar, juice of a lemon, or grind the nuts; add cream to make a paste, sugar to taste and flavor with vanilla, and fill the triangles with the mixture.  Take up the three corners and pinch together tightly.  Set in well-buttered pans and let them rise again and spread or brush each one with melted butter.  Bake a light brown.

YEAST KRANTZ