1 qt. of milk 6 cents yeast 12 to 15 cups of flour 1 lb. of sugar 1 lb. of butter 6 eggs ¼ lb. of blanched, ground almonds ⅛ lb. of bitter, blanched, ground almonds ¼ cup of brandy 1½ lbs. of raisins ¼ lb. of cut citron Preparation: Warm the milk and stir into a smooth batter with 4½ cups of flour, add the yeast dissolved in ½ cup of lukewarm milk and set the sponge to rise. Stir in the melted butter, sugar, eggs, raisins, citron, sweet and bitter almonds, brandy and the rest of the flour to make a pretty stiff dough. Knead it until it will not adhere to the hands. Cut the dough into 2 or 3 parts, as many “stollen” as you wish to have, and shape them nice and round, then set to rise in a warm place. Butter a pan for each cake, double up the dough, place it into the pan and set to rise again. Bake in a medium oven. If the cakes are large, bake them 2 hours, if small, 1½ hours. As soon as you take them out of the oven, brush them with butter and strew them with sugar. These cakes must be prepared in a warm place. No. 16—APPLE CAKE. Yeast dough like No. 8 Sweet-sour apples Sugar Cinnamon For Frosting. ½ cup of cream 2 eggs ¼ cup of sugar Preparation: The dough is prepared like No. 8, Coffee Cake. Butter some pans and spread the dough out in them ¼ inch thick, then set to rise in a warm place. Peel and slice the apples, place them on the dough in rows, sprinkle with sugar and cinnamon, then bake. After the cake is baked, spread the frosting on. The frosting is made by mixing cream, yolks of eggs, sugar and beaten whites of eggs; spread it on the cakes and bake them 10 minutes longer. Remarks: The frosting is sufficient for 1 small cake. The dough will make 4 to 5 cakes, according to size. No. 17—CHERRY CAKE. Yeast dough like No. 8 Stoned sweet-sour cherries Sugar Frosting like No. 16 Preparation: The dough is prepared like No. 8, Coffee Cake. Put the dough, about ½ inch thick, into buttered pans and set to rise in a warm place. The cherries and the sugar are put on thick, then the cake is baked in a hot oven. After taking it out, spread on the frosting which has been prepared according to No. 16, Apple Cake, and bake 10 minutes longer. This cake may be prepared without the frosting. No. 18—PLUM CAKE. Yeast dough like No. 8 Stoned plums Sugar Frosting like No. 16 The preparation is the same as given under No. 17. No. 19—CHEESE CAKE. Feast dough like No. 8 1½ lbs. cottage cheese ½ pt. of cream ¼ lb. of sugar 3 eggs ½ tsp. of vanilla 1 pinch of salt ⅛ lb. of butter Preparation: The dough is prepared according to No. 8. Butter some pans, spread the dough out in them ¼ inch thick and set to rise. During this time prepare the cheese. The cottage cheese, cream, sugar, eggs, salt and vanilla are mixed well and spread over the dough quite thick. The butter is melted and sprinkled over the cheese, then the cake is baked to a nice color.