Roll this out very lightly on a well-floured board, brush over with a feather dipped in melted butter and strew thickly with chopped almonds, sultanas and currants. Next fold over about three fingers' width of the dough. Brush the upper surface of this fold with melted butter and strew with mixed fruit and almonds. Fold over again and repeat the operation until the whole of the dough is folded up in layer somewhat resembling a flattened, roley poley pudding. Brush the top well with another feather dipped in beaten egg and cut the whole into thick slices or fingers. Let them stand for half an hour and then bake for an hour in a rather slow oven. A CHEAP COFFEE CAKE This German coffee cake is made by kneading into a pint of bread dough one well-beaten egg, one-half cup of sugar, and a generous tablespoon of butter. The mixture is rolled flat, placed in a shallow pan, let rise again until very light, sprinkled with finely chopped nuts, dusted over with sugar and cinnamon and baked in a quick oven. BOHEMIAN KOLATCHEN Make kuchen dough. Add a little cinnamon and mace and one teaspoon of anise seed, well pounded, or flavor to taste. Let rise till very light, then take out on mixing board and roll out to about one-half inch in thickness. Cut in rounds three inches in diameter and lay on a well-buttered pan, pressing down the centre of each so as to raise a ridge around the edge. When well risen, brush the top over with stiffly-beaten white of an egg and sprinkle with granulated sugar. ZWIEBACK Scald one-half cup of milk and when lukewarm add to one cake of compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted butter, one-half teaspoon of salt and three eggs unbeaten, one-half teaspoon of powdered anise and enough flour to handle. Let rise until light. Make into oblong rolls the length of middle finger and place together in a buttered pan in parallel rows, two inches apart. Let rise again and bake twenty minutes. When cold, cut in one-half inch slices and brown evenly in the oven. SOUR CREAM KOLATCHEN Cream one-half cup of butter, add five yolks, two tablespoons of sugar, grated rind of a lemon, one cup of thick sour cream and one ounce or two cakes of yeast dissolved with a little sugar in two tablespoons of lukewarm milk. Stir all together and add three cups of flour; mix and drop from end of teaspoon on well-greased pans. Let rise until light in a warm place. Place a raisin or cherry on the top of each cake, spread with beaten white of egg, sprinkle with sugar and bake ten minutes in a hot oven. RUSSIAN TEA CAKES