Soften the yeast in the water, mix thoroughly, and stir in enough of the flour to make a soft dough. Knead the little ball of dough; with a knife slash across it in opposite directions and drop it into a small saucepan of lukewarm water. Put the rest of the flour, the salt, sugar and butter, broken up into bits, into a mixing bowl; add four of the eggs and with the hand work the whole to a smooth consistency, then add the rest of the eggs, one at a time, and continue beating each time until the paste is smooth. When the little ball of sponge has become very light, at least twice its original size, remove it with a skimmer to the egg mixture, add a cup of large raisins, from which the seeds have been removed, and work the whole together. Let stand to become double in bulk. Cut down and set aside in an ice chest overnight. Shape on a board either into a loaf or buns. When again light and puffy bake in a quick oven. Cut the cake into thick slices. Toast these over a quick fire, being careful (by not moving the cake while toasting) to retain the lines of the toaster. Spread with butter, sprinkle with sugar and cinnamon, mixed, and serve at once on a hot napkin. The sugar and cinnamon may be omitted. [Illustration: PEACH SALAD] Peach Salad Set pared halves of choice peaches in nests of lettuce hearts and pour on enough French dressing to season nicely. Sprinkle with blanched almonds cut in thin slices. For a change, omit the nuts and set chopped celery, mixed with mayonnaise dressing, in the open space of each half of peach, or the nuts may be mixed with the celery. Fresh or rather firm canned peaches may be used. Use lemon juice as the acid in both the French and mayonnaise dressings. [Illustration: GRAPE JUICE PARFAIT SPRINKLED WITH CHOPPED PISTACHIO NUTS] Grape Juice Parfait Boil one-third a cup of grape juice and three-fourths a cup of sugar to 240° Fahr. or until it will spin a thread two inches in length. Pour in a fine stream upon the whites of two eggs, beaten dry, then beat occasionally until cold. To one cup and a fourth of double cream add half a cup of grape juice and the juice of a lemon and beat until firm throughout. Fold the two mixtures together and turn into a quart mold; cover securely and pack in equal measures of rock salt and crushed ice. When unmolded sprinkle with fine-chopped pistachio nuts blanched before chopping. [Illustration: WATERMELON CONES] Watermelon Cones Cut a ripe and chilled watermelon in halves, crosswise the melon. Use a tea, soup or tablespoon, as is desired. Press the bowl of the spoon to its full height down into the melon, turn it around until it comes again to the starting place, lift out the cone of melon, remove the seeds in sight and dispose on a serving dish. When all the cones possible have been cut from the surface of the half melon, cut off a slice of rind that extends to the tip of the cones, then remove the red portion of the melon in cones as before.