Preparation: The preparation is the same as given under No. 8, Coffee Cake. Stir in 1 cup of flour more than given in No. 8, roll out the dough to 1 inch thickness, strew it with sugar, cinnamon, currants, almonds, sprinkle with melted butter, roll it up carefully and cut slices off to make the snails. Place these into a buttered tin and set to rise about ½ hour. Then bake them in a medium hot oven, brush them while hot with melted butter and sprinkle with sugar. No. 11—FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS. Yeast dough, according to No. 8 Lard for baking Jelly for filling Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup of flour more is kneaded in than given under No. 8. Roll out the dough ½ inch thick, cut out small disks with a tumbler, put on one disk some jelly or thick apple sauce, place another disk on top and fasten the two by pressing the dough together all around, leave them on a floured board or tin and set to rise. Heat the lard in an iron kettle and put in a few Berliners at a time and bake them golden yellow. They must be fried in deep fat. Prick them with a knitting needle to see whether the dough is baked enough. While hot, roll them in sugar. No. 12—WREATH CAKE. 1 lb. of flour ¾ cup of butter 4 eggs 1½ cents yeast 2 tbsps. of vanilla ½ cup of milk ¼ lb. of sugar Preparation: Cream the butter, stir in the eggs, sugar vanilla, the yeast which has been dissolved in ½ cup of lukewarm milk and the flour. Roll out the dough quite thick, cut three strips of it and braid it. Then make a wreath of this braid and put it into a buttered pan to rise in a warm place. Brush it with yolks of eggs, strew sugar on and bake in a hot oven to a nice color. No. 13—ROUND COFFEE CAKE No. 1. 1 lb. of flour ½ lb. of butter ½ lb. of sugar ½ lemon peel 1½ cents yeast 3 eggs 1 cup of milk Preparation: Cream the butter with sugar and eggs. The yeast is dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ lemon peel; then stir in the flour and beat the dough well for 20 minutes. Butter a round cake pan with tube, fill in the dough to half full and let it rise in a warm place to the top of the pan. Then bake it 1 hour. No. 14—ROUND COFFEE CAKE WITH RAISINS. 4 cups of flour 1 pt. of milk 3 eggs Scant ½ lb. of butter ½ lemon peel 1 cup of sugar 1 cup of raisins 2 cents yeast Preparation: Let the milk get lukewarm and stir to a smooth batter with 2¼ cups of flour, mix with the yeast dissolved in ¼ cup of lukewarm milk. Set the sponge to rise in a warm place, then stir in the melted butter, eggs, sugar, grated lemon peel, raisins and the rest of the flour, beat this dough well for 10 minutes. Butter a round cake pan with tube, fill it half full and set to rise in a warm place until the pan is full, then bake to a nice color for ¾ to 1 hour. No. 15—STOLLEN. Sufficient for 2–3 Cakes.