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. KINDLECH Into a large bowl sift one pound of fine flour. Make a depression in the centre and pour into it one yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. Stir in the surrounding flour together with three well-beaten eggs, a quarter of a pound of butter, six ounces of sugar, a pinch of salt and two cups of lukewarm milk. Knead the whole into a smooth dough.